Fig. 7.—Grinding Wheat.
From the mills the flour was sent to many parts of the land to supply stores, bakeries, hotels, and homes. Some of it found its way to the bakery near your home. The bakers, in their clean suits of white, weighed the flour which they were going to use, and then added a certain amount of water to it. Some yeast and salt were added also. This mixture they called dough. You have seen your mother mix or knead dough, I am sure. The bakers did not do the kneading with their hands, but by means of machinery made for this purpose.
Fig. 8.—Bolting Flour.
When the dough had been thoroughly kneaded it was left to rise. It is the yeast that causes the rising. This makes the bread light and spongy. It was then cut into loaves and placed in the oven. The ovens in the bakery are very much larger than those in your kitchen stove, for many loaves are baked at once. When a nice shade of brown appeared on the loaves, the bakers took them out of the oven by means of long shovels. Soon the delivery wagons came and were loaded with the fresh bread to be delivered to stores and homes. This loaf was just left at the door and is still warm.
So, you see, a loaf of bread has quite a history. I have told you the life story of this one from the time of its grandparents, who were raised on the plains of North Dakota. Would it not be interesting to see each of the people who have had something to do with its production, and to make the journey which the wheat and the flour made? You can do both in your thoughts.
HOW OUR MEAT IS SUPPLIED
Ramon lived in a plain, one-story house, built in the shade of some cottonwood trees that fringed each side of a small river in the eastern part of Colorado. A wide veranda extended entirely around the house, but there were very few flowers and no lawn. I am afraid you would not think it a very pleasant place for a home.