1894.] Archeology and Ethnology. 973 
Now and then a ta maize aus goes with farina, salt and water 
into a soup and 
(2) Polentina d Cittadella. The further uses of maize in northern 
Italy for human food are as follows: 
(3) Pane Giallo, of Milan, a baked loaf made half of maize and 
half of wheat meal. 
(4) Pane Mistura, of Milan and the Veronese, a baked loaf of varied 
sbape made of one-third maize and two-thirds wheat meal. 
(5) Pane Mistura Con Uva which is No. (4) mixed with rasins. 
(6) Foccacia, (Fogassa, Verona city dialect; Pissotta or Pinze, Coun- 
try, Veronese dialect). As Isaw it made in a peasant's kitchen near 
Verona, it is produced as follows: Take one pint of yellow maize 
meal, mix it with two pints of wheat flour. Pour upon the mixture 
half a teacupful of melted butter; add then two tablespoonfuls of 
white sugar and one tablespoonful of soda; this done, pour on gradu- 
ally about a half a pint of hot water and roll and knead the mass well. 
Finally having made the dough into a round ball, flatten it into a cake 
about # of an inch thick and 10 inches in diameter, both sides of 
Which are to be well stippled with the point of a knife. Fry it then 
in a pan greased with about a half a teacupful of butter and raised 
about two inches over a pile of live but flameless embers. 
(7) Cinquantino (Zinquantin, dialect Veronese) as eaten near Padua 
and Verona. This is the young, milky ear of the white variety of 
maize roasted near the embers. 
(8) Melica Dolce. A small sugared cake made of maize meal in 
Milan. 
(9) Pane d'Anelli, eaten in the Milanese. A mixed bread baked 
of two-thirds maize and one-third wheat, recently invented by the Rev. 
Signor Anelli, of Monza, as a cheap substitute for Pane Mistura, and 
as a cure for Pelagra in distriets where peasants who eat maize four or 
five times a day suffer from the disease. 
The two well known and commonly used varieties of maize in north- 
ern Italy are the bianco (white) producing a white meal but considered 
of inferior tlavor as polenta, and the rosso (red) with a very brilliant 
reddish-yellow tinge on the cob, and producing a golden yellow meal. 
By the tenth of September the russet fields of the ripening grain 
are as characteristic of the Lombard plain, as the horizon obstructing 
locust hedges, or the pollard trees festooned with grape vines. But the 
ears ripen on clipped stalks and we miss the wigwam shaped stacks of 
American “fodder.” I saw peasants threshing maize with flails near 
Verona, but could hear nothing of pounding the grain with pestle and 
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