Abstract
MOST travellers in Norway have probably had more than sufficient opportunities of becoming acquainted with the so-called “Fladbrd,” flat bread, of the country. Few, however, among them who have partaken of this dry and insipid food may possibly he aware that in many districts, more especially in Hardanger, the chief ingredient in its composition is the bark of trees. This substitution of an indigestible product for bonâ fide flour is not necessarily a proof of the scarcity of cereals, but is to be ascribed rather to an opinion prevalent among the peasant women that the bark of young pine branches, or twigs of the elm, are capable of being made into a thinner paste than unadulterated barley or rye-meal, of which the Norse housewife, who prides herself on the lightness of her “Fladbröd,” puts in only enough to make the compound hold together.
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Bark Bread . Nature 33, 429 (1886). https://doi.org/10.1038/033429a0
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DOI: https://doi.org/10.1038/033429a0