STIFF OF LIFE IN HUNT COUNTRIES Various Methods of Making Bread Described. Washington, D. O.—"Though bread may pose as the pancake, the scone, the tortilla, the carta dl muslca. and the biscuit In various countries, get ting the wherewithal to buy It or the preparation of It la of necessity one of the chief Interests of man and wofDnn In every clime—even though In the South sea Islands It grows on trees,” says a bulletin from the Washington (T>. C.) headquarters of the National Geographic society. "The Arab woman digs a pit In the sand and builds a hot fire In It. Then site rakes away the embers and plas ter* her dough on the hot sides. When the bread la done, she picks It off with a pair of tongs. "Wrapping Paper" Bread. ‘"The deliciously crisp Persian bread which Is bought In enormous flat pancake-like sheets sometimes 30 Inches long, Is prepared In a number of ways, but that customarily seen for sale In the capital city of Persia Is baked In large ovens In which the dough Is spread out on great piles of red-hot pebbles. And In olden days there was no profiteering In the staff of life In the Persian kingdom. A haker who left the straight and nar row path of his Just profits was thrust Into his own oven and nicely browned. “In some parts of the Arab king dom the husbnnd does the household marketing and after having purchased various necessary commodities, he then buys a large sheet of native bread, which Is of doughlike pliabil ity. and rolls up his purchases In it. “The Egyptian haker makes •puff halls.’ because he wishes to get the largest loaf out of the smallest amount of flour. One writer describes It as a hole wrapped In a crust. The dough is rolled out as thtn as a pie crust and the edges of two pieces joined all around; the heat does the rest. In Norway "Bread Hangs High." "The Ecuadorean woman follows a very Interesting old custom. She hakes bread In the shape of people and animals for All Saints day. “The Sardinian housewife has a big I baking day once pvery week. Flour la kneaded In large earthenware bowls | and rolled very thin on a table that is so low that the cook must kneel he- j fore It. Nearly every home has Its own flour mill made of black lava and fashioned almost like those unearthed at Pompeii and Herculaneum. The woman performs the whole process of cleaning and grinding the wheat, sift j Ing the flour, and haklng the bread.; She uses very little yeast and her j baking must be done to a turn be cause the supply must last for a weak. The large thin circular pieces are called 'carta di muslca.' meaning paper to write music on. “The well-known flat-bread of the Norwegian peasant 1s made by mixing coarse barley meal and water, rolling the dough thin and baking It over a round flat baking-stone under which a fire of fagots Is kept burning. Enough of this bread is made at one baking to last a whole winter. Holes are punched In the cakes so that they can be strung on a pole and placed across tile celling. It often happens In some of the peasant homes of northern Norway that a man can reach up and tear off a piece of this bread as he wants It. Tortillas for Mexicans. “In Syria the hearth Is often two stones between which fagots are placed and the bread la cooked on an Iron plate placed on top. “Some of the Indian tribes of the Pacific slopes of the United States make a kind of flour from acorns which they soak in boiling water, mould Into a flat cake and cook in the sun. The tortilla of the Mexican la almost as much a part of his cos tume or background as his huge peaked hat. It la a kind of flapjack which it takes a cultivated taste and a gastronomic trick or two to appre ciate. It is made from Indian corn which has been parboiled anil crushed Into a paste and Is baked on an Iron or stone plate hut not enough to make the tortilla brown “Cassava root makes one of the principal foods of the people of trop ical America. From the coarse meal, somewhat resembling ostmeal, thin round cakes are made. Scotch and Indiana Have Scones. “In India the natives eat round, flat cakes of unleavened wheat bread called ‘chapattles.’ The cook shapes them with his hands and bakes them on a griddle on the coals. They re semble to some extent the thin sheets made of wheat floor and water, called scones, which are eaten In Scotland. “One of the most Interesting of the unleavened breads Is the Passover bread which has been uaed by ortho dox Jews since the time of Moses. It la made much like the most primitive bread—a mixture of flour and water baked In round cakee—and resembles the calcined remains of cakes made from coarsely ground grain which have been recovered from the Swiss lake-dwellings of the 8tone Age. In those days, however, the grains used were barley and a one-grained wheat. First Bread From Barley. "Egyptologists believe that barley was the first grain uaed by the an cients In their bread-making, but wheat must have come Into use soon after barley. Loavee of bread are CHURCH BOMBED AT MIDNIGHT (By The Aaeociated Negro Preaa) New Orleans, La., April 26.—Inree tlgation of an alleged dynamite plot has been begun by the police as a re sult of an explosion Bunn ay night which partly wrecked the St John Baptist Church. At midnight, an hour after the Sunday serrloee had been ffpaelwdad, an explosion occurred un der the floor, causing approximately $600 damage. Investigation disclosed a strong smell of gunpowder and It is the belief that a bomb had been placed with the Intention of demolish ing the structure. Rev. William Jones is the pastor. ■arth la ■mallar Than Neptune. Neptune, meat distant of all ths planets that swing around the sun. la seventeen times as large aa the earth. represented in sculpture on and* ( monuments. There were two quite familiar varieties—a gtnull round loaf aomewhut like our muttin and an elongated roll sprinkled on top with seeds like the modern Vienna roll. In- ! ddentally the Vienna roll wus Intro- J duced Into the United States during the Civil war when a ‘war bakery’ operated In the basement of the United States capltol turned out products to feed the populace of Washington. "The Egyptians evidently first learned the use of leaven and taught It to the Greeks, Jews and Romans who passed It on through the nations they subjected. “No story on bread would be com plete without at least a reference to the black bread of Russia, which has for so long been the staff of life to the masses. The United States has Its distinctly typical forms of bread, such as the hoe-cake, the corn-pone and the ‘spoon bread' of Dixie, and the rich brown mass that is served with Boston's Saturday night beans.” Ancient Jade Axes Are Found in Philippines Washington.—Jade axes, which have retained their cutting edge despite their age of 20 centuries, are among the relics obtained as a result of the first year's archaeological Investigation carried on in the Philippines under the leadership of Dr. Carl E. Gttthe, a scientist sent out for that purpose by the University of Michigan, according to advices from Manila. These scientific explorations, It Is declared, have revealed specimens of Chinese art as well as native Philip pine relics dating back as far as 2,300 years, some of the specimens being from the Tang, Sung and Ming dynas ties of China. In addition there are many specimens of native Filipino handiwork which are expected to as sist in clearing up beclouded points in the history of the islands. Among the relics discovered were a number of skulls, which have been classified by Doctor Guthe as of three types. The most primitive of these wns associated with the Stone Age Im plements. though some of these were quite highly developed and evidently used for cutting and shaping timbers for ships or boats. The jade axee and adzes were found in the Paeig river at a depth of 20 f#et or more. 1923 Was Greatest Year for Consumption of Meat Washington.—Production and con sumption of mcHt was the greatest In American history last year. An esti mate made recently by the Department of Agriculture placed the consumpllon at 18,481,000,000 pounds. Detailed estimates of production, however, were not made public. The per capita consumption was 167 pounds, or 17.3 pounds more than in 1922. when 170.9 pounds per capita were consumed. Total consumption was 2,000,000,000 pounds over the aver age for the last five years, and the per capita consumption was 18 pounds over the average. Ninety per cent of the Increase was represented by pork products. The per capita consump tion was: Beef, 62.5 pounds; veal. 7.9: mutton and lamb, 5.2, and pork, excluding lard, 91.4 pounds. I.ard con sumption was 16.4 pounds per capita. Operation Reduces Pain for Victims of Cancer Philadelphia.—Dr. William I ■ / I I I ' . ' • f $!