THE STORY OF BREAD 7 



As far back as history takes us — which is far 

 enough — there was v/heat. 



To draw upon the philosophy of Jack Bunsby, 

 wheat may have been this, or it may have been that. 

 Those who know the most about it say that once 

 upon a time it was a wild grass, or perhaps a 

 degraded lily. Recently the thought was projected 

 that wheat is a descendant of "wild emmer," traces 

 of which are found among the rocks of upper Gali- 

 lee, round about Mount Hermon. 



Ages of cultivation, and the experiments of thou- 

 sands of unheard-of Luther Burbanks have given 

 us the fine large grains which now go to make our 

 daily bread. Enough of these grains were gathered 

 from the wheat fields of the United States in 1910 

 to make nearly 700,000,000 bushels. Were all these 

 bushels placed in freight cars, and the cars coupled 

 together, there would be two mammoth trains — one 

 reaching from New York to San Francisco, and the 

 other from Regina, which is the capital of Saskatche- 

 wan up in Canada, down to New Orleans, in Louisi- 

 ana, with several hundred cars backed onto the 

 sidings. 



Every morning the world wakes up hungry. It 

 has been doing this since the first woman first 

 spoke to the first man. The morning of every day 

 sees the world rub its eyes, stretch itself, push up 

 the curtain, and ask for bread. 



We have to learn to eat the oyster, and the olive 



^5AN FRANCISCO 



REGINA 



NEW ORLEANS 



