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THE HISTORY OF BREAD


[Illustration: EGYPTIANS THRESHING CORN BY HAND.]

[Illustration: EGYPTIANS WINNOWING AND STORING CORN IN SACKS, AND A
SCRIBE NOTING THE QUANTITIES.]




  The History of Bread
  From Pre-historic to Modern Times

  BY
  JOHN ASHTON

  [Illustration]

  LONDON
  THE RELIGIOUS TRACT SOCIETY
  4 Bouverie Street and 65 St. Paul’s Churchyard, E.C.
  1904

  LONDON:
  PRINTED BY WILLIAM CLOWES AND SONS, LIMITED.
  DUKE STREET, STAMFORD STREET, S.E., AND GREAT WINDMILL STREET, W.




PREFACE


It seems extraordinary, but it is, nevertheless, a fact, that, up to
this present time, there has not been written, in the English language,
a History of _Bread_, although it is called ‘the Staff of Life,’ and
really is a large staple of food.

There have been small _brochures_ on the subject, and large volumes on
the Chemistry of Bread, its making and baking; and long controversies
as to the merits of whole meal, and other kindred questions, but no
History. It is to remedy this that I have written this book, in which I
have endeavoured to trace Bread from Pre-historic to Modern Times.

  JOHN ASHTON.



CONTENTS


                                                PAGE.

  CHAPTER  I. PRE-HISTORIC BREAD                   13

     ”    II. CORN IN EGYPT AND ASSYRIA            20

     ”  