Sacramental bread
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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.
[edit] Bibliography
- Eucharistic Bread-Baking As Ministry. Tony Begonja. San Jose: Resource Publications, 1991, ISBN 0-89390-200-4.
