A simple bread of flour and water eaten by early Australian settlers and bushmen. The dough may be wrapped around a stick and cooked over the camp–fire coals or cooked in a camp oven. Originally, damper was unleavened, but sometimes salt, a raising agent and milk powder were added, if available. The bread is often spread with golden syrup, known as ‘cocky’s joy’. Damper is so called because it was said to ‘dampen’ the appetite.