On the restoration of peace, the Emperor of Austria sent for the baker, and expressing his gratitude to him for having saved the city, asked what reward he could claim. The modest baker refused riches or rank, but only asked the privilege of making his bread hereafter in the form of the crescent, which had so long been their terror, so that it might be a reminder to those who ate it that the God of the Christian is greater than the God of the Infidel. So the Imperial order was issued granting the baker and his descendants the sole right to make their bread in the shape of the Turkish crescent.’ As in Austria, so in Germany. Good wheaten bread can be got in towns and cities, though not so fine as in Austria, by reason of the flour, and the peasantry are content to have rye and barley bread. _Pumpernickel_, to wit, is one of the oldest varieties of bread, and the first to come into general use. It is made of barley, and must be baked in an oven especially made for the purpose. This kind of bread is considered very nutritious, and is of a sweet taste. In many parts of Germany there are large bakeries where _pumpernickel_ is baked as a speciality, whence it is sent into the smaller towns, and even exported to other countries in loaves of 4 lbs., 8 lbs., and 12 lbs. weight. At Soest, Unna, and Brostadt large quantities are made for exportation, for the expatriated German carries his love of Fatherland with him, and at Berlin there is also a bakery for making _pumpernickel_. The Gauls reaped their wheat, and then threshed it out by means of oxen and horses; but they also cut off the ears, and then reaped the straw. To gather in the panic and millet, they held the stalks by means of a kind of comb, and then cut off the heads with shears. To prevent its being stolen, the corn was hidden in underground storehouses, and often in natural caves, which were afterwards walled up. They used mealing stones, as before described, in order to crush and roughly grind their grain, which was made into an unleavened cake, dry and thin, which was not cut, but was broken when served. They also had a kind of bread called ‘plate bread,’ which they ate soaked with sauce or meat gravy. The Gauls made beer from barley, and used it instead of water to mix their dough with. Thus, unconsciously, they discovered the secret of leavened bread; and, by-and-by, noticing that the beer if let alone frothed, and that when used for bread-making in this state the bread was lighter, they left off using the beer, and only employed the yeast.