HIS LIFE AND WORK 



to give bread to New York State and California. 

 What the Greeks did in a day the Minnesotans 

 do in ten seconds. Five million barrels of this 

 Minneapolis flour is each year scattered among 

 foreign nations, a fact which informs us that 

 flour is now not a local product, but part of the 

 real currency of nations. No doubt the people 

 who dwell by the Sea of Galilee, whose fathers 

 were once miraculously fed upon seven loaves 

 of bread and a few fishes, are now being fed 

 miraculously upon loaves of bread made from 

 the flour of Minneapolis. 



The making of the bread that is the final 

 step in this movement of the wheat. As yet, 

 this is a local process, though not wholly so. 

 Certain ready-to-eat foods are now being made 

 from wheat and boxed in such a way that they 

 may be sent from one country to another. If 

 we trace back the original of a loaf of bread of 

 ordinary size, we shall find that it was made 

 from two-thirds of a pound of flour, which was 

 rolled from one pound of wheat, containing 

 about twelve thousand grains that were grown 

 on forty-eight square feet of land and reaped 



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