CONTENTS
| Page. | |||
| Chapter | I. | Pre-historic Bread | [13] |
| ” | II. | Corn in Egypt and Assyria | [20] |
| ” | III. | Bread in Palestine | [29] |
| ” | IV. | The Bread of the Classic Lands | [43] |
| ” | V. | Bread in Eastern Lands | [56] |
| ” | VI. | Bread in Europe and America | [69] |
| ” | VII. | Early English Bread | [83] |
| ” | VIII. | How Grain becomes Flour | [103] |
| ” | IX. | The Miller and His Tolls | [114] |
| ” | X. | Bread-Making and Baking | [123] |
| ” | XI. | Ovens Ancient and Modern | [136] |
| ” | XII. | The Religious Use of Bread | [142] |
| ” | XIII. | Ginger Bread and Charity Bread | [150] |
| ” | XIV. | Bread Riots | [162] |
| ” | XV. | Legends about Bread | [170] |