196 Sierra Club Bulletin. ^ 



During the past year we have also put the Emigrant Gap road 

 in passable shape for vehicles. We hope to get this road in fair 

 shape the coming summer. 



I can also state for your information that we have undertaken 

 the sprinkling of the first twelve miles on the western end of the 

 Lake Tahoe State road and hope this summer to have this work 

 of keeping the dust down in very good shape. On the Sonora 

 and Mono State road, I will state that we are gradually getting 

 this highway in fairly good shape. It has some very steep grades 

 which cannot very well be obviated, but the past summer I 

 traveled this road in an automobile, the first, I believe, that has 

 gone over the Sonora Pass. However, I expect to have this road 

 open next spring to this sort of travel. 



Trusting that this bit of information may assist you in what 

 you want, I am. Very truly yours, 



N. Ellery, 



To Mr. Wm. E. Colby, State Engineer. 



San Francisco, Cal. 



A New Article of Diet for Sierra Tramps. 



September 2, 1909. 

 I wish to introduce to the tramping members of the Sierra 

 Club, who worship the creed of "How to Go Light," a new article 

 of diet — Swedish bread. To those who already know Swedish 

 bread no more need be said. To those who do not, but who 

 know Italian galetta, I will say that the Swedish bread beats 

 the galetta. 



It is made in the form of a flat disc about ten inches in 

 diameter by about one eighth of an inch thick. It is shaped like 

 the Jewish Passover unleaven bread — matzos, — but the Swedish 

 bread beats the matzos from the palate's point of view about a 

 thousand to one. 



The Swedish bread has seasoning and is appetizing. It has 

 some elasticity and is easier on the teeth than galetta. It is 

 nourishing and self-sufficient. 



The only objection to it is its shape, but when broken up it is 

 equally grateful and chewable. It is said to retain its freshness 

 indefinitely. There are several kinds. What I tried was the 

 Swedish rye bread. A Member. 



Editor's Note. — Swedish bread has been in use on the Club Outings 

 for several years. In 1909 a hundred pounds were consumed. The rye 

 and whole wheat have been found the most satisfactory of the three varieties 

 on sale here. The use of caraway seed makes its objectionable to some, but 

 doubtless if a sufficient demand for it arose this seed could be eliminated. 



