its own matzos, as none can be bought from abroad. It was no easy
matter, I can tell you, especially the baking, and it is a good thing we
had strong teeth, as the matzos are not rolled out as thin as in London
and are pretty hard to eat. There's a lot of fun attached to making
matzos, but I am thankful the baking comes only once a year.

"As each family in turn gets the use of the public baking-oven, it is
necessary to start soon after Purim to prepare the special flour used
for matzos. In every house a room is set apart and thoroughly cleansed
for the wheat, which is laid out on large trays. Then during the winter
it is examined by the mother and girls to see that no dust be mixed with
it, and sometimes neighbours come in and help. All who enter this room
must have very clean hands; even the finger-nails must be carefully
cleaned, and clean clothes put on, so that there is no chance of any
chometz. When enough of the best grains have been selected, they are
washed, dried, and then ground into flour.

"As each family's turn comes round for the use of the bakehouse, those
who help always wash very carefully and put on clean overalls; also new
cooking-utensils are always used.

"Water is carried by a few of the elder men of the family, as the
youngsters would not be trusted to carry it without spilling it.


ADVENTURES

"There is great talking among those waiting their turn for the use of
the oven, and great teasing, and sometimes fighting, amongst the boys.
Now and then one of the elder men pulls their ears with a vengeance for