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The Story of a Loaf of Bread

Thomas Barlow Wood

Book Overview: 

According to the author in the preface, he has "ventured to write this little book with some diffidence, for it deals with farming, milling and baking, subjects on which everyone has his own opinion." The earlier chapters give a brief sketch of the growing and marketing of wheat, followed by chapters on various aspects that impact the quality of wheat, the baking process and the characteristic of the final product, bread. The author aimed at making the reader realise that the farmer’s share in the production of the staple food of the people is by no means the simple affair it appears to be.

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Book Excerpt: 
. . .Such systems of intensive culture prevail in the more densely populated countries, but the bulk of the world’s wheat supply is grown in thinly populated countries, where the methods of cultivation are extensive. Wheat is sown year after year on the same land, no manure is used, and tillage is reduced to a minimum. This style of cultivation gradually exhausts the fertility of the richest virgin soil, and its cropping capacity falls off. As soon as the crop falls below a certain level it ceases to be profitable. No doubt the fertility of the exhausted soil could be restored by suitable cultivation and manuring, but it is usually the custom to move towards districts which are still unsettled, and to take up more virgin soil. Thus the centre of the area of wheat production in the States has moved nearly 700 miles westward in the last 50 years. 15


In the last chapter we have followed the growing of the wheat from seed time t. . . Read More