B R li 
forth ; as bland, flippery, fluid, aliments are too inert, and 
make too fliort flay in the mouth, to produce this effect, 
or to caufe a fufficient degree of mandncation to emulge 
that liquor. For this reafon we commonly ufe dry bread 
with animal food, which otherwife would be too quickly 
fwallowed. For blending the oil and water of our food 
nothing is fo fit as bread, allifled by a previous manduca- 
tion. For which purpofe, bread is of like necelTity in the 
fiomach, as it is proper that a fubftance of folid confid¬ 
ence fliould be long retained there. Now, the animal flu¬ 
ids muft be mixed with our aliments, in order to change 
the acefcency it undergoes. But liquid foods would not 
attain this end, whereas the folid ftimulates and emulges 
the glands of the ftomach. For this end bread appears ex¬ 
ceedingly proper, being bulky without too much folidity, 
and firm without difficulty of folution. 
Among the ancients we find various denominations of 
bread ; as, i. Pants Jiligencus, called alfo mundus, athleticus, 
ifungia, coliphius, and robys, anfwering to our white bread ; 
being made of the purelt flour of the bed wheat. 2. Pa¬ 
rtis fecundus, or fecundarius , called alfo fmilaceus , or fmilagi- 
ncits, the next in purity ; being ruade of fine flour, but all 
the bran not lifted out. 3. Autopyrus, called alio fyncomif- 
tus and confufaneus, made of the whole fubftance of the 
wheat, without either retrenching the finer flour or coarfer 
bran ; anfwering to houfehold bread. 4. Cacabaceus, ap¬ 
parently the fame with what was otherwife denominated 
fordidus, as being given to dogs; furfuraceus, furfureus, or 
ftirfurativus, becaufe made in great part of bran; and, in 
the middle age, bijj'us , on account of its brownnefs ; tome- 
times alfo leibo. There were other forts of bread, deno¬ 
minated from the manner in which they were made, or the 
ufes they were applied to ; as, r. The militaris, which was 
prepared joy the foldiers and officers in camp with their 
own hands; for which purpofe fome had hand-mills, others 
pounded the corn in a mortar, and baked it on the coals. 
2. Clibanites, that baked in an oven, by way of contradif- 
tindftion from that baked on the hearth or under the em¬ 
bers. 3. That called fubcineritius, or fub cinere coEhts ; 
fometimes alfo reverfatus, becaufe it was to be turned in 
the baking. 4. Nauticus, anfwering to our fea-bifcuit, and 
denominated accordingly bis coElus, becaufe baked feveral 
times over to make it keep the longer. Other kinds of 
bread were denominated from their.qualities and accidents; 
as, 1. The panis ficcus, that which had been long baked ; 
fuch as were the bis coElus , naval and buccellated bread. 
2. Madidus, a fort made of rye or bear, fometimes alfo made 
of fine flour, wherewith they fmeared their faces, by way 
of a cofmetic, to render them fmooth. 3. Acidus, or four 
bread, which -was acidulated with vinegar. 4. Azymus, 
that unleavened or unfermented. 
The French have alfo a great choice of bread; as 
queen’s bread, alamode bread, bread de Segovie, de Gen- 
tillay, quality bread, &e. The bread de Gonefle excels 
all others, on account of the waters at Gonefle, a town 
three leagues from Paris. It is light and full of eyes, and 
is imitated by the Englifh bakers under the name of French 
bread. Pain de menage , is that which each family in France 
bakes for itfelf. Spice-bread, pain d’epice, is iced over 
with the fcum taken off fugar in refining houfes ; it is fome¬ 
times made with honey and other forts of feafoning, and 
anfwers to what the ancients call panis mellitus. Among 
us, bread is chiefly divided into white, wheaten, and houfe¬ 
hold ; differing only in degrees of purity. In the firft, all 
the bran is feparated; in the fecond, only the coarfer; in 
the third, none at all: fo that fine bread is made only of 
flour ; wheaten bread, of flour and a mixture of the finer 
bran ; and houfehold, of the'whole fubftance of the grain, 
without taking out either the coarfe bran or fine flour. In 
Lancafliire, and feveral of the northern counties, they 
have feveral forts of oaten bread; as, 1. The bannock, 
which is an oat-cake, kneaded only with water, and baked 
on the embers. 2. Clap-bread, which is made into thin 
hard cakes. 3. Bitchinefs bread, which is made of thin 
batter, and baked into foft oat-cakes, 4. Riddle-cakes, 
Vol. Ill, No. 135, 
AD. 365 
which are thick and four, have but little leaven, and are 
kneaded (liff. 5. Jannock, which is oaten bread made up 
into loaves. Alfo pcafe-bread, much ufed in Scotland; 
confifting either wholly of the flour of peafe, or of this 
and oatmeal mixed : the dough, fometimes leavened, fome¬ 
times made only with water. In the llatute of aifize of 
bread and ale, 51 Henry III. mention is made of waftel- 
bread, cocket-bread, and bread of treet; which anfwer to 
the three kinds of bread now in ufe, called white , wheaten, 
and houfehold. In religious houfes, they diftinguifhed 
bread by the names of efquires’ bread, panis armigerorum ; 
monks’ bread, panis conventua'is ; boys’ bread, panis pucro- 
rum ; and fervants’ bread, panis famulorum, called alio panis 
fervicntalis. A like diftribution obtained in the houfeholds 
of nobles and princes ; where, however, we find fome other 
denominations; as meftengers’ bread, panis nuncius, that 
given to meftengers as a reward of their labour; court- 
bread, panis curia/is, that allowed by the lord for the main¬ 
tenance of his houfehold ; eleemofynary bread, that dif- 
tribnted to the poor by way of alms. 
During the fcarcity of corn in 1793, many ingenious con¬ 
trivances were fuggelied to fupply the deficiency of wheat¬ 
en bread ; and, as thefe might be of confiderable ufe on 
fome future occalion, we (hall here enumerate fuch of them 
as appear to be of real utility. Among the mod valuable 
of thefe is potatoe bread. The powder or flour of roaft:- 
ed or boiled potatoes, has the finell and tafte of wheat ; 
and, like it, is devoured by rats and mice : but, even when 
molt finely powdered, it has not the feel or brightnefs of 
the flour of wheat; although, on a chemical analyfis, it 
yields the fame produifts. It is alio nutritious, and keeps 
well for a long time. From this fimilarity, trials have 
been made with one-fourth, one-third, one-half, and two- 
thirds, of potatoe meal, the remainder being flour from 
wheat. Thefe proportions, with the addition of a little 
fait and yeafi, yield bread which is well tailed, but apt 
to crumble. To give it more adhefion, a decodtion of 
bran, or a mixture of honey and water, might be ufed with 
fuccefs ; and in times of fcarcity good- bread might be 
made with a mixture of potatoes with the flour of wheat, 
rye, barley, or oats, in equal quantities. 
Next to potatoe bread, in ieafons of fcarcity, feems to 
be that made up with turnip. The method is as follows : 
Take as many turnips as will be fufficient for half the quan¬ 
tity of bread intended to be baked; let them be waflied 
clean, pared, and boiled ; when they are foft enough to 
mafti, prefs out the greateft part of the water, and mix 
them up in the kneading-trough with an equal quantity of 
flour; the dough is then to be made in the ufual manner, 
and the bread will be found very little inferior to that made 
entirely of"wheat. 
The following method of making excellent bread from 
rice alone, was communicated to the editors of the Reper¬ 
tory of Arts, from South Carolina, in July 1798. The 
firft ftep towards preparing the rice, is to wafh it thorough¬ 
ly in water. This is done by putting it into any conveni¬ 
ent veflel, and pouring water upon it; then ftirringit, and 
changing the water, until it is fufficiently cleanfed. The 
water is then poured off entirely, and the rice placed in 
an inclined pofition to drain. When it is nearly dry, it is 
put into a mortar, and beaten to powder ; or it may be 
ground in a mill. When thus reduced to flour, it is pair¬ 
ed through a fine fieve, and kneaded up with a fmall por¬ 
tion of Indian-corn meal, or a few boiled potatoes, to which 
a fmall quantity of leaven and fait is added. When the 
fermentation has been fufficiently excited, the dough is put 
into pans, and placed in the oven to be baked. By this 
procefs a light wholefome bread is made, of a beautiful 
colour, and agreeable tafte. 
Although horfe-chefnut has not hitherto been employ¬ 
ed, yet it is certain that wholefome bread may be obtained 
from it. To effedl this, the fruit, after the Iki.n is taken 
off, and the juice prefled from it, muft be made into a pafte ; 
it fhould then be diluted in water, and ftrained through a 
fieve. A milky-coloured liquor is thus feparated, which, 
3 A on 
