A BAKER’S SHOP (_from Pompeii_) 54 CHINESE METHOD OF HUSKING GRAIN 59 EARLY SCANDINAVIAN BAKERIES 70-71 A MEDIÆVAL BAKERY 79 THE ARMS OF THE WHITE BAKERS 86 THE ARMS OF THE BROWN BAKERS 87 AN EARLY BAKERY 91 A POST MILL 104 A WATER-WHEEL MILL 105 THE GRINDING SURFACE OF A MILLSTONE 107 ‘HOT GINGERBREAD, SMOKING HOT’ 152 HOGARTH’S PICTURE OF FORD 154 THE BIDDENDEN MAIDS 160 THE HISTORY OF BREAD FROM PRE-HISTORIC TO MODERN TIMES. CHAPTER I. PRE-HISTORIC BREAD. Man, as is evidenced by his teeth, was created graminivorous, as well as carnivorous, and the earliest skull yet found possesses teeth exactly the same as modern man, the carnivorous teeth not being bigger, whilst in many cases the whole of the teeth have been worn down, as if by masticating hard substances, such as parched grain. In the history of bread, the lake dwellings of Switzerland are most useful, as from them we can gather the cereals their inhabitants used, their bread, and the implements with which they crushed the corn. The men who lived in them are the earliest known civilised inhabitants of Europe—by which I mean that they cultivated several kinds of cereals—wove cloth, made mats, baskets, and fishing nets, and, besides, baked bread. The cereals known to us, and made use of, are the result of much cultivation, improved by selection; and Hallett’s pedigree wheat would be hardly recognised when put by 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, besides such odds and ends as the sea lyme grass (_Elymus arenarius_), which, though uncultivated, affords seed which is used in Iceland as a food, for want of something better.