a finer sort of bread, denominated from its flat round figure.

We meet with different compositions under the name of cakes; as seed-cakes, made of flour, butter, cream, sugar, coriander, and caraway seeds, mace, and other spices and perfumes, baked in the oven; plum-cake, made much after the same manner, only with fewer seeds, and the addition of currants; pan-cake, made of a mixture of flour, eggs, &c., fried; cheese-cake, made of cream, eggs, and flour, with or without cheesecurd, butter, almonds, &c.; oat-cakes, made of fine oatmeal flour, mixed with yeast and sometimes without, rolled thin, and laid on an iron or flue to bake over a slow fire; sugar-cakes, made of fine sugar beaten and scarred with the finest flour, adding butter, rofe-water, and spices; rofe-cakes, (placentae rofæce), are leaves of roses dried and pressed into a mass, sold in the shops for epithems.

The Hebrews had several sorts of cakes, which they offered in the temple. They were made of the meal either of wheat or barley; they were kneaded sometimes with oil and sometimes with honey. Sometimes they only rubbed them over with oil when they were baked, or fried them with oil in a frying pan upon the fire. In the ceremony of Aaron's consecration, they sacrificed a calf and two rams, and offered unleavened bread, and cakes unleavened, tempered with oil, and wafers unleavened, anointed with oil; the whole made of fine wheaten flour. Ex. xxix. 1, 2.