it, and
covered it with ashes on the hearth. The Scriptures inform us
that leavened bread was known to the Israelites, but it is not
known when the art of fermenting it was discovered. It is said
that the Romans learnt it during their wars with Perseus, king
of Macedon, and that it was introduced to the "imperial city"
about 200 years before the birth of Christ. With them it no
doubt found its way into Britain; but after their departure from
the island, it probably ceased to be used. We know that King
Alfred allowed the unfermented cakes to burn in the neatherd's
cottage; and that, even in the sixteenth century, unfermented
cakes, kneaded by the women, were the only kind of bread known
to the inhabitants of Norway and Sweden. The Italians of this
day consume the greater portion of their flour in the form of
_polenta_, or soft pudding, vermicelli, and macaroni; and, in
the remoter districts of Scotland, much unfermented bread is
still used. We give a cut of the _quern_ grinding-mill, which,
towards the end of the last century, was in use in that country,
and which is thus described by Dr. Johnson in his "Journey to
the Hebrides:"--"It consists of two stones about a foot and half
in diameter; the lower is a little convex, to which the
concavity of the upper must be fitted. In the middle of the
upper stone is a round hole, and on one side is a long handle.
The grinder sheds the corn gradually into the hole with one
hand, and works the handle round with the other. The corn slides
down the convexity of the lower stone, and by the motion of the
upper, is ground in its passage." Such a primitive piece of
machinery, it may safely be said, has entirely disappeared from
this country.--In other parts of this work, we shall have
opportunities of speaking of bread and bread-making, which, from
its great and general use in the nourishment of mankind, has
emphatically been called the "staff of life." The necessity,
therefore, of having it both pure and good is of the first
importance.

CABBAGE SOUP.

118. INGREDIENTS.--1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices
of lean bacon, salt and pepper to taste, 2 quarts of medium stock No.
105.

_Mode_.--Scald the cabbage, exit it up and drain it. Line the stewpan
with the bacon, put in the cabbage, carrots, and onions; moisten with
skimmings from th