Old Bread - Bartholinus assures us, that in Norway the inhabitants make bread which keeps thirty or forty years; and that they are there fonder of their old hard bread, than others are of new or soft; since the older it is, the more agreeable it grows. For their great feasts, particular care is taken to have the oldest bread; so that at the christening of a child, they have usually bread which had been baked perhaps at the christening of his grandfather! It is made by a mixture of barley and oatmeal, baked between two hollow stones.