THE STORY OF BREAD g 



is — well.it is black bread. True, true, it soothes 

 the stomach and adds strength to the body. But 

 white bread does all this and more. It whets the 

 brain to a keen edge of "gec-up-and-get," "twentieth 

 century hustle," and " initiative." Without wheat we 

 would quickly go to seed, just as China has. 



In measuring the long strides taken by the Ameri- 

 can people during the last half or three-quarters of 

 a century, one should not forget to figure in plenty 

 of good wheat bread. 



Many a globe trotter has given testimony to the 

 excellence of American bread. You may remember 

 the one who, basking in riches on the other side of 

 the world, offered a hundred dollars in gold for a 

 single loaf. But, alas, there were no loaves. Later 

 he touched home shores, where plenty of bread was 

 to be had for a nickel, but again, alas, and also, alack — 

 he didn't have the nickel. 



It was in the United States that wheat raising re- 

 ceived its mighty impetus, for it was here the prac- 

 tical reaper was invented and perfected, which made 

 great wheat crops possible, and cheap bread sure. 



So why shouldn't we be great wheat eaters? The 

 average amcant of wheat eaten by every person in 

 the United States is about five bushels a year. This, 

 passed through the mill, comes out a barrel of flour, 

 and then turned over to the baker is worked up into 

 about two hundred and fifty loaves. 



An Englishman traveling in this country at the 



