“Under the power of this impression, I hastened back to my castle, prepared everything for my voyage, took a quantity of bread, a great pot of fresh water, a compass to steer by, a bottle of rum (for I had still a great deal of that left), and a basket of raisins; and thus, loading myself with everything necessary. I went down to my boat, got the water out of her, got her afloat, loaded all my cargo in her, and then went home again for more. My second cargo was a great bag of rice, the umbrella to set up over my head for a shade, another large pot of water, and about two dozen of small loaves, or barley cakes, more than before, with a bottle of goat’s milk and a cheese; all which with great labour and sweat I carried to my boat; and praying to God to direct my voyage, I put out, and rowing or paddling the canoe along the shore, came at last to the utmost point of the island on the north-east side. And now I was to launch out into the ocean, and either to venture or not to venture. I looked on the rapid currents which ran constantly on both sides of the island at a distance, and which were very terrible to me from the remembrance of the hazard I had been in before, and my heart began to fail me; for I foresaw that if I was driven into either of those currents, I should be carried a great way out to sea, and perhaps out of my reach or sight of the island again; and that then, as my boat was but small, if any little gale of wind should rise, I should be inevitably lost.”
A cook of roughly the same moment, setting down the same dish.
BREAD AND BREAD-MAKING. 1668. AMONG the numerous vegetable products yielding articles of food for man, the Cereals hold the first place. By means of skilful cultivation, mankind have transformed the original forms of these growths, poor and ill-flavoured as they perhaps were, into various fruitful and agreeable species, which yield an abundant and pleasant supply. Classified according to their respective richness in alimentary elements, the Cereals stand thus:--Wheat, and its varieties, Rye, Barley, Oats, Rice, Indian Corn. Everybody knows it is wheat flour which yields the best bread. Rye-bread is viscous, hard, less easily soluble by the gastric juice, and not so rich in nutritive power. Flour produced from barley, Indian corn, or rice, is not so readily made into bread; and the article, when made, is heavy and indigestible. 1669.
Sources: The passage is from Daniel Defoe, The Life and Adventures of Robinson Crusoe, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, ship stamp.