[Sca-cooks] grain mold

[johnna holloway]

Dupaigne in The History of Bread discusses this
as part of the section on "The Communion Wafer."
He states that "On October 28, 1848, before the
Berlin Academy of Science, the German naturalist
Gottfried Ehrenberg (1795-1876) proved that the
phenomenon of the so-called bleeding Host was due
simply to a bacteria later named Bacillus prodigiosus."
[pages 32-33] It was important to identify the reason
for the "bleeding of the wafers" because in numerous
instances where it had occurred, the response was to burn
as many Jews as possible, because it was wrongly believed
that they alone were responsible. Six Thousand Years of
Bread by H. E. Jacob discusses Ehrenberg's work and that
of  F. J. Cohn  on pages 168-172.

Johnnae llyn Lewis
Johnna Holloway

(By the way, I am working on a new work on wafers with recipes for
publication next spring. I last did "wafers" in TI #62 and #63
which was only 19 years ago.)

jenne at fiedlerfamily.net wrote:
>
> Somewhere in 6000 years of Bread, the author talks about a case where
> grain mold caused the communion wafers in a German town to display what
> were thought to be spots of blood. The town was one of the towns bombed by
> the Allies in WWII. The author commented that the spots were some kind of
> grain mold. Anyone know what it was, I can't find the citation and don't
> remember if he said what kind of mold it was anyway/
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "Are you finished? If you're finished, you'll have to put down the spoon."
>
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