“You ought to taste the miserable bread made from barley in order to find our bread good—or, I might better say, in order to find it an exquisite dainty even without butter or jam. Barley bread is full of long bristles that stick in the throat; it contains more bran than flour; it is bitter, stodgy, and of a disagreeable odor. Oh, what sorry stuff! And yet many have to be content with it, and are only glad if they can get enough of it. “In the greater part of the world wheat, widely distributed by commerce, furnishes bread only for the tables of the rich. The rest of the population knows nothing, as a rule, of this article of food, has never so much as seen it, and at most has only heard of it as a rare curiosity. In place of bread the people eat here one thing, there another, according to the country. Asia has rice, Africa millet, America maize. In India and China the people have hardly anything to eat but rice boiled in water with a little salt. Half the entire world has practically the same diet. “The plant that produces rice has a stalk resembling that of wheat, but instead of ending in an upright ear it bears a cluster of feeble and pendent branches, all loaded with seeds. The leaves are narrow and ribbon-shaped, rough to the touch. This plant is aquatic. In order to flourish, it must send down its roots into the submerged mud and spread its foliage, excepting the tip, in the flood. Marshy shallows, inundated a part of the year, are adapted to its cultivation.” “But what do they do where there are no such marshes?” asked Louis. “When such marshes are lacking, the ingenious Chinaman floods the lowlands with water from some near-by stream until the ground is all soft and muddy. He then draws off the water through a series of little canals, and works the mud with a light plow drawn by a buffalo, a kind of ox with a long beard hanging from its chin and a mane waving on its back. “The seed once sown in the furrows and the young plants started, the water from the stream is again made to flood the fields, where it remains until harvest time. Then for the second time it is drawn off, and the reaper, sickle in hand and with the black mud up to his knees, cuts down the rice-laden tops of the stalks. “Maize, or Indian corn, is the staple food of South America, as rice is that of Asia. Many call it Turkish wheat, a name doubly inappropriate, for in the first place this grain is not indigenous to Turkey, but to America, and in the second place it has nothing in common with the wheat from which bread is made. From America its cultivation has spread to our part of the globe. “The ear of maize is very large and is composed of full, rounded kernels, yellow and shiny, closely packed in regular rows. Like rice, maize furnishes a fine flour of pleasing appearance but lacking in one essential: it contains no gluten. Hence the utter impossibility of using either rice or maize for making bread, despite the good appearance of the flour made from them.