12 Trans. Acad. Sct. of St. Louis. 
These were probably used by families to make grits or 
polenta. Strange to say this polenta is now made of Indian 
corn (maize), which was introduced subsequently from 
America. — 
In one oven there were found many loaves of bread. The 
bread is all quite black, carbonized. The loaves have the 
form of a sailor-cap with radial furrows on the upper crust. 
One small loaf in Naples and one in Pompeii show. the stamp 
of the baker. 
Of the leguminous plants in Pompeii there are the broad- 
beans, Vicia Faba, which are found very often. Next follow 
the lentils. The broad-beans are not as large as those now 
cultivated for food in Italy, being eaten raw or roasted when 
they are half ripe. The old Pompeiian beans are very small, 
resembling those which are fed in Europe to the horses and 
pigeons. 
Perhaps the Ancients used them for the same purpose °F 
may have sown them as they do now in Italy for green fer- 
tilizer on heavy soil. It is also possible that they added the 
flour of these small broad-beans to the wheat flour, as they 
do now in France and Southwestern Germany, when wheat 
dough will not raise. 
The seeds which I consider to be coriander have been taken 
by others for hemp seed, but I find the form resembles more 
the former. I should have liked to have investigated that 
microscopically, but that must be done at leisure. It is very 
difficult to make sections of these brittle carbonized objects, 
but I hope that the method which my assistant, Dr. Buch- 
wald, and I found for examining prehistoric woods will also 
apply to them. We have a very strange method. We burn 
these black carbonized objects totally to white ashes. We 
then throw the ashes into melted paraffin or add paraffin 
directly and after this is solidified, we cut it like butter 
I will not speak here about the seeds found in the lake- 
settlements or in the sepulchres of the ancient tribes in Ger- 
many. They are nearly always the same, — wheat, barley, 
often rye, more rarely oats and millet, small broad-beans, 
hazelnuts, linseed, small apples and many seeds of wild plants. 
