National Geographic : 1923 Jan
THE ISLAND OF SARDINIA AND ITS PEOPLE GENIAL PEASANTS OF THE IGLESIAS DISTRICT The old man and woman are going to the country, but stop to visit and joke with the two women who are taking grapes to the town market and the boy who has two cans of milk in the saddlebags on his donkey. When they have to work in fields distant from their homes, they carry with them enough bread to last a week. Once a week every Sardinian housewife is busy making bread, and until late at night she is superintending the maidservants, who display the utmost activity in the per formance of this domestic duty and are helped by every member of the family. The oven must be heated, fagots heaped close at hand, and the fire carefully regu lated, for as the quantity must last a week it must be well prepared in order that it may not become stale. From village to village the shape in which bread is fash ioned varies considerably, and even its composition presents slight differences. The kneading of the flour is conducted in the kitchen, often in large earthenware bowls, but it is finished on a table so short-legged that it compels the operator to kneel before it. The dough is rolled very thin. When baked and cooled, it becomes so hard and brittle that it cannot be broken without crumbling into innu merable bits (see pages 22, 23, and 24).