A PRIMITIVE BAKERY 



Wheat 19 



The tubes are cut off as near 

 as possible to the holes. 

 Then they are dried in the 

 open air, usually in the dusty 

 streets or on the roofs of the 

 houses in Naples, before they 

 are packed in boxes and ex- 

 ported to various parts of the 

 world. Although originally 

 an Italian industry, immense 

 quantities are now made in 

 large factories in Marseilles 

 and other parts of France. 



Bread in all its different 

 forms plays an important 

 part in the nourishment of 

 mankind. It is true that 

 one nation eats more bread 

 than another, but this de- 

 pends more on custom than 



on geographical or economic conditions. Bread is, comparatively speaking, a cheap 



kind of food, which most people can afford, and thanks to the rapid means of communication 



between the different parts of the world, it is sold almost everywhere. 



The general method of making bread is known. to everyone and need not be described. 

 The United Kingdom has a special interest in the production of wheat in the world, as 



it is by far the largest importer 



of this product. The annual 



value of the wheat imported 



is about £35,000,000. This 



was not always so, and if we 



go back two and a half cen- 

 turies we find that Great Britain 



not only grew enough to supply 



its own wants, but was able 



also to export considerable 



quantities. Then followed a 



period of about a century during 



which the imports were compara- 

 tively small, that is to say, the 



production was but little below 



the consumption. At the present 



time scarcely more than one-fifth 



of the annual supply is grown at 



home, the remainder being all 



imported from abroad, mainly 



from the United States, Argentina, 



Canada, India, Russia, and Aus- 

 tralia, the relative contributions 



of each varying according to 



good or bad harvests and other 



circumstances. 



GRAIN ELEVATOR 



