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Manners & Customs of all Nations.

SACRAMENTAL BREAD.


The church of Rome, in the height of its power, was extremely
scrupulous in all that related to the sacramental bread. According
to Steevens, in his _Monasticon_, they first chose the wheat,
grain by grain, and washed it very carefully. Being put into a bag,
appointed only for that use, a servant, known to be a just man,
carried it to the mill, worked the grindstones, covering them with
curtains above and below; and having put on himself an albe, covered
his face with a veil, nothing but his eyes appearing. The same
precaution was used with the meal. It was not baked till it had been
well washed; and the warden of the church, if he were either priest
or deacon, finished the work, being assisted by two other religious
men, who were in the same orders, and by a lay brother, particularly
appointed for that business. These four monks, when matins were
ended, washed their faces and hands. The three first of them put on
albes; one of them washed the meal with pure, clean water, and the
other two baked the hosts in the iron moulds. So great was the
veneration and respect, say their historians, the monks of Cluni
paid to the Eucharist! Even at this day, in the country, the baker
who prepares the sacramental wafer, must be appointed and authorized
to do it by the Catholic bishop of the district, as appears by the