Democratic Sentinel, Volume 18, Number 35, Rensselaer, Jasper County, 14 September 1894 — Bread by the Yard. [ARTICLE]

Bread by the Yard.

French bread is divided into two classes—pain ordinaire and pain riche, writes Maria 1 arloa, in an article on “Outside Domestic Aids in Paris," in the Ladies’ Home Journal. The rich bread is made into all sorts of shapes, and u-ually of small size. All the French bread has a great deal of crust and comparatively little crumb. What is called pain Ang aise is found at nearly all the bakeries. This bread is baked in square loaves, having a great deal of crumb in proportion to the crust Smal , r und loaves of rye and of graham tread can be purchased at nea-lv all the bakeries. But the bread that is consumed in the greatest tpiantity is the pain ordinaire. This is baked in long, round loaves, or in long, flat ones. The loaves vary in length from a yard to a yard and a halt. This bread is sold by weight and costs about four cents a pound. Very litte paper is med in the bakeries. Men. women and children come in and purchase the common bread, take it in the soiled hands or tuck it under the arm and walk off. The pain riche and small rols are, however, partially protected by a small piece of paper. It is a common thine to meet men in the street carrying a bundle of the large loaves of broad, tho same as they would so much woed. When the baker delivers the bread it is brought to you in biskets, or wrapped in paper. 'The bread that is served with the chocolate or coffee is generally in the form of a long roll or eres< ent. The qua ity of the French bread is generally good, but it varies at different establishments.