A fougasse /fuːˈɡɑːs/ is an improvised mortar constructed by making a hollow in the ground or rock and filling it with explosives (originally, black powder) and projectiles. The fougasse was well known to military engineers by the mid-eighteenth century but was also referred to by Vauban in the seventeenth century and was used by Samuel Zimmermann at Augsburg in the sixteenth century. This technique was used in several European wars, the American Revolution, and the American Civil War. The term is still used to describe such devices.
The normal method of firing was to use a burning torch or slow match to ignite a saucisson (French for "big sausage", a cloth or leather tube waterproofed with pitch and filled with black powder) leading to the main charge. This had numerous disadvantages; the firer was obvious to the attacking enemy, and had to race to get clear after lighting the fuse. The black powder was also very susceptible to moisture, and might not work at all. In 1573 Samuel Zimmermann devised an improved method which incorporated a snaphance (or later, flintlock mechanism) into the charge and connected its trigger to the surface with a wire. This was more resistant to moisture, better concealed, and enabled the firer to be further away. It also enabled the fougasse to be tripwire activated, turning it into an anti-personnel fragmentation mine.
In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). This became a diverse range of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), fouace or fouée in other French regions and on the Channel Islands. The Provence version is more likely to have additions in the form of olives, cheese, or anchovies, which may be regarded as a primitive form of pizza without the tomato.
There is also in Portugal the fogaça, a sweet bread. In Brazil, pão sovado is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in these regions known as pão francês or pão-de-sal), somewhat resembling a savory small brioche, is called pão suíço. They are perhaps the sweetest of savory artisanal bread recipes commonly made in Brazil.
A little kid goes from
size one to size two
still we have same job
what is it that we do
all the change that's going on
in that tiny mind
still we're indecisive,
still we're wasting time
and there's cause, cause,
cause to be alarmed
who feeds the dove
who gives the world its charm
cause, cause, cause to be alarmed
we are pumped up fantasies
until the world's disarmed
a little hungry face
deserved more than roots to chew
they will erupt "enough's enough"
they'll lay the blame on you
and these perceiving minds observe
to count the final score
no treasure chest, to reinvest
just a bunch of whores
and there is cause, cause,
cause to be alarmed
no making love
until the world's disarmed
cause, cause, cause to be alarmed
a frigid little fantasy
until the world's disarmed
fly bird high bird
a love bird got shot
heard the lead bird's a dead bird
a new mind goes from birth,
to full view to old fool
still we have the same face
just what do we achieve?
all these minds that think alike
do damage to the strain
where we stand the very spot
we will not stand again
and there is cause, cause,
cause to be alarmed
who feeds the dove
who gives the world its charm
cause, cause, cause to be alarmed
we are pumped up fantasies
until the world is disarmed
fly bird high bird
go see bird and tell bird
that a love bird got shot,