THE HISTORY OF BREAD

Egyptians Threshing Corn by Hand.

Egyptians Winnowing and Storing Corn in Sacks, and a ScribeNoting the Quantities.

The History of Bread

From Pre-historic to Modern Times

BY

JOHN ASHTON

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 beenwritten, in the English language, a History of Bread,although it is called ‘the Staff of Life,’ and reallyis a large staple of food.

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

John Ashton.

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CONTENTS