BREAD PLANTS 15 



Under the bran layers is a layer of gluten, that 

 envelops the central body of starch and the chit, 

 and weighs 8 per cent, of the grain. This is the 

 part that is sticky; because of its presence in wheat 

 flour we are able to have spongy bread, "risen" 

 with yeast. 



"Light" bread that is also white bread, is so 

 commonly used by nations of the highest civiliza- 

 tion that an American must travel widely in order 

 to realize that in many countries it is a luxury 

 enjoyed by few. Other grains form the staff of 

 life, and bread is not white. One of the distinc- 

 tions of the United States is the fact that it raises 

 more wheat than any other country, and the poor- 

 est families eat white bread as regularly as their 

 rich neighbors. 



WHEAT FARMING 



The farmer sows his wheat broadcast, by hand, 

 if he is old-fashioned and skilful, and has a 

 small field; otherwise with some kind of drill, or 

 seeder, that plants a large area more evenly and 

 more quickly that can be done by hand. The 

 ground must be a deep, well-drained, rich, clay 

 loam, mellow and free from weeds, if a good crop 

 is to follow. Next to the sowing comes the har- 



