Baka. See Mulberry.
Bakar. See Ox.
Bakbak'kar (Heb. Bakbakkar', "ip3p3, prob. from "Ip3 reduplicated, admirable or searcher, perhaps i. q. ^i?~p3p3, wasting of 'the mount; Sept. BaKfictKap), one of the Levites inhabiting the villages of the Ne- tophathites, who were carried captive to Babvlon (1 Chron. ix, 15). B.C. 588.
Bak'buk (Heb. Bakbuk' ', p^pS, a bottle; Sept. BaKfiovic), the head of one of the families of the Nethi- nim that returned from Babylon (Ezra ii, 51 ; Neb. vii, 53). B.C. ante 536.
Bakbuki'ah (Heb. Bakbukyah' , |-Pp3p3, prob. u-asting of Jehovah ; Sept. Bak-/3ai.-i'ac, BoKyn'ac, but other copies omit), a Levite. " second among his breth- ren," who dwelt at Jerusalem: on the return from Baby- lon (Neh. xi, 17 ; xii, 9, 25, where the identity- is proved by the associated names). B.C. post 536.
Bake 0"!EX, aphah"). This domestic operation was usually, among the ancient Israelites, committed to the females or slaves of the family (Gen. xviii, 6 ; Lev. xxvi, 26; 1 Sam. viii, 13; xxviii, 24; 2 Sam. xiii, 8 ; Matt, xiii, 33 ; comp. Jer. vii, 18 ; xliv, 19 ; see the Mishna, Challah, ii, 7; Thilo, Cod. apocryph. i, 96; Pliny, xviii, 28; Arvieux, Yeyages, iii, 226; v, 418; Burckhardt, ii, 1003; Russell, Aleppo, i, 146; Robinson, ii, 180), but later they had regular bakers (CSN, opium' ', Hos. vii, 4, 6; comp. Joseph. Ant. xv, 9, 2), and in Jerusalem (Jer. xxxvii, 21) there was a special " Bakers' Street" (bazaar, forum pistorium). See Mechanic. The dough (p^3, batsek', Sept. aralc) was made of wheat, barley, or spelt flour (Mish- na, Shebuoth, iii, 2), and every family took care to bake their own supply in small quantities fresh daily (comp. Arvieux, i, 69; iii, 227; Tavernier, ii, 280; Harmer, iii, 474), prepared in a wooden bowl or trough (r"iX'd"0, mishe'reth, Exod. xii, 28 ; comp. Shaw, Trav. p. 231 ; Rosenmullcr, Morge.nl. i, 303 sq.), leaven- ed (an act denoted by the verb VEfi, chamets") proper- ly (Plin. xviii, 26), and kneaded (an operation desig- nated by ttJlb, lush). The ferment was omitted when- ever it was necessary to bake in haste (Gen. xix, 3 ; Exod. xii, 34 sq., 39; Judg. vi, 19; 1 Sam. xxviii, 24 ; comp. Plin. xviii. 27), and the modern Bedouins scarce- ly use leaven at all (Arvieux, iii, 227; Robinson, iii, 76); and even in cities, for the most part, bread is baked unfermented in the East (Ruppell, Abyss, i, 199). See Passover ; Leaven. The bread is made in the form of long or round cakes (2~3 n'~22, kikkeroth' le'chem, Exod. xxix, 23; 1 Sam. ii, 36; Judg. viii, 5; Sept. KoXkvpic, apTOv), of the size of a plate and the
BAKE 620
(jbicknesa of the thumb (Korte, Rets. p. 436; Russell, Aleppo, i, 1 1<> : Banner, Obs. iii, 60 sq. ; Robinson, ii.
4%); hence in eating they were not cut, but broken (Isa. lvii, 7; Matt, xiv, 1!); xxvi, 26; Acts xx, 11; comp. Xenoph. An to. vii, 3, 22 ; Phut. Pan. iii, 5, 19 ; Curt, iv, 2, 1 ! ; Robinson, ii, 497). See Meal. The proper oven C"1"", tannur', comp. Hos. vii, 4, 6), which in Oriental cities is sometimes public (Shaw, Trav. p. 202; Manner, i, 246), diners little from ours (Arvieux, iii, 229). But, besides these, use was prin- cipally made of large stone jars, open at the mouth, about three feet high, with a fire made inside (regular- ly with wood, comp. Isa. xliv, 15, but on occasion also of dry dung, Ezek. iv, 12 ; comp. Arvieux, iii, 228 sq. ; Korte, p. 438 ; see Fuel), for baking bread and cakes, as suon as the sides were sufficiently heated, by apply-
BAKE
ing the thin dough to the exterior (according to oth- ers, to the interior surface likewise), the opening at the top being closed (comp. Arvieux, iii, 227; Niebuhr, Beschr. p. 57 ; Tavernier, i, 280 ; Riippell, ut sup.). Such a pot is still called tanur by the Arabs (Michaelis, Orient. Bib!, vii, 176). Another mode of baking, which is still very common in the East, consists either in fill- ing a shallow pit with red-hot gravel-stones, which, as soon as they have imparted their heat to the hole, are taken out and the cakes of dough laid in their place (Tavernier, i, 64) ; or a jar is half filled with hot peb- bles and the dough spread on the surface of these (Ar- vieux, iii, 229). This preparation of bread is prob- ably denoted by the C^S^l T^yj, tiggoth' retsaphimf (" cakes baken on the coals"), of 1 Kings xix, 6. That baked regularly in the oven, ou the other hand, is call-
BAKE-MEATS
621
BALAAM
ed ""IISPl SlSX'S, maapheh' tannur' ("baken in the oven," Lev. ii, 4). Still another kind was baked in the ashes (comp. Robinson, ii, 49G). See Ash-cake. The Israelites doubtless became early acquainted with the liner method of preparing bread practised among the Egyptians (comp. Kossellini, II, ii, 464). See Cook. The operations are delineated on the annexed cut, taken from the representations on the tombs of Kameses III at Thebes (Wilkinson's Anc. Egyptians, abrklgm. i, 174 sq.). — Winer, i, 129. See Bread.
Bake-meats (IlSX i"lil)55a 33 XT3, maakal' maii- seh' opheh' , food the work of the bake?-), baked provi- sions (Gen. xl, 17). See Bake. Baker. See Bake.