Meslin Bread

A good bread is made in many parts of England from what is called meslin, which is a mixture of rye and wheat. This is raised on one and the same ground at the same time, and passes through the processes of reaping, thrashing, grinding, and dressing, in the mixed state.

Salep Bread

Dr. Percival recommends the employment of orchis root in powder, or, as it is called, salep. He says, that an ounce of salep, dissolved in a quart of water, and mixed with two pounds of flour, two ounces of yeast, and eighty grains of salt, produced a remarkably good loaf, weighing three pounds two ounces; while a loaf made of an equal quantity of the other ingredients, without the salep, or powdered orchis root, weighed but two pounds twelve ounces. If the salep be in too large quantities, its peculiar taste will be distinguishable in the bread.

Oat And Barley Bread

The Norwegians, we are informed, make bread of barley and oatmeal baked between two stones. This bread, it is added, improves by age, and may be kept thirty or forty years!! At their great festivals, they use their oldest bread; and it is not unusual, at the baptism of a child, to have bread that was baked at the baptism of the grandfather.

Millet Bread

Bread made of millet, if eaten when warm, is pretty palatable, but when cold, it becomes dry and crumbly. Besides, though nutritive when boiled, it is not so in bread, but becomes a very powerful astringent. According to Pliny, however, it would appear, that millet was in very general use as food in Italy among the peasantry. "There is no grain," he says, "more heavy,or which swells more in baking." Probably the Italians had some method for counteracting its astringent properties. It is said to be an excellent leaven, and has been recommended for malting.

Maize Bread - is made of maize, or Indian-corn flour, which is in common and extensive use in nearly all parts of North and South America. Knead the flour with a little salt and water into a stiff mass - roll out into thin cakes, and bake on a hot iron. A hoe is frequently used in America. Another kind of maize bread is called

Homminy Cake

To make this the Indian-corn, freed from the husks, is boiled with a small portion of French beans, until the whole becomes a pulp; this is made into cakes, and baked over hot embers, or it may be eaten in the pulp, which is frequently the case.

Potatoe Bread

Boil the potatoes, and rub them through a cullender or sieve, and, while hot, rub them in with the flour, which ought to be previously dried. The potatoes should be in proportion to the flour of one-third or one-half. Milk and water is sometimes used for making potatoe bread.

Rye Bread - Barley Bread - and bread made of equal parts of rye flour and wheat flour, or of equal parts of barley flour, rye flour, and wheat flour - are made in the same way as already described. Milk, or milk and water, is preferred, in making rye bread, to pure water.