The History of Bread From Pre-historic to Modern Times

et found possesses teeth exactly the same as modern man, the carnivorous teeth not being bigger, whilst in man

eir bread, and the implements with which they crushed the corn. The men who lived in them are the earliest known civilised inhabitants of Eur

the side of its humble progenitor of pre-historic times. We now use wheat, barley, oats, Indian corn or maize, rye, rice, millet, and Guinea corn, or Indian millet, besi

of corn and bones, lie together in a confused mass. And yet they are by no means spread regularly over the bottom, but are frequently found in patches. The places where bones are plentiful, where the seeds of raspberries and blackberries, and the stones of sloes and cherries are found in heaps, probably indicate where there were holes in the wooden platform, through which the refuse was thrown into the lake; whilst those places where burnt fruits, bread,

wo-rowed barley (Hordeum distichum), (4) Small lake-dwelling wheat (Triticum vulgare antiquorum), (5) Beardless compact wheat (Triticum vulgare compactum muticum), (6) Egyptian wheat (Triticum turgidum), (7) Spelt (Triticum

12, and 13. Nos. 6, 8, and 9 were, probably, like No. 3, only cultivated, as experiments, in a few places. Nos. 7 and 11 a

nly. Any of my readers can see for themselves16 some of this wheat, and also some raspberry seeds, found at Wangen. In the same case in the Prehistoric Saloon of the British Museum may be seen specimens of beans, peas, charred straw, acorns, haz

se stones, with their rounded ends, for a time somewhat puzzled the arch?ologist as to their use; but that was at once apparent when they were taken in c

Egyptians and Assyrians, as we shall see, and are employed to this day in Central Africa. 'The mill consists of a block of granite, syenite, or even mica schist, 15in. or 18in. square and five or six thick, with a pie

ne, and while it is pressed and pushed forwards and backwards one hand supplies, every now and then, a little grain, to be thus at first bruised, and then ground on the lower stone, which is placed on the slope, so that the meal, when ground, falls o

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Mills and C

ing on a panyer. Querns have been found in the remains of the lake dwellings in Switzerland, and in the Crannoges, or lake dwellings of Scotland and Ireland. They are still in use in out-of-the-way places in Norway, in remote districts in Ireland, and some parts of the western islands of Scotland. In the latter 19country, as early as 1284, an effort was made by the Legislature to supersede the quern by the water-mill, the use of the former being p

ked bread or cake made of crushed corn exactly similar. Of course, it has been burnt, or charred, and thus these interesting specimens have been preserved to the