Whether the honey shall be brought to the boiling-point slowly or rapidly; whether it shall boil a long time or a short time; when and in what quantities the flour shall be added; how long the kneading shall last; in what size of earthen pot the dough shall be stored, and what manner of cover upon these pots best preserves the dough against the assaults of damp and mould; whether the pots shall be half-buried in the cool earth of the cellar or ranged on shelves to be freely exposed to the cool cellar air--all these several matters are enshrouded in a mystery that is penetrated only by the elect few of Nuernberg bakers by whom perfect lebkuchen is made. And the same is true of the Brunswick b…
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