The kernels were _steamed_, in order that the coating, called _bran_, might not break into small pieces. This is called _tempering_. The kernels now thought that their trials were over, but they were mistaken. Soon they found themselves being _crushed_ between rollers. After they came out they were _sifted_, and then run between other rollers. This was repeated six times, and each time the flour was a little finer, for the rollers were closer together. The flour was then run through tubes of flannel. These took out whatever dust it contained. It was then ground still finer. The flour was then put into sacks or barrels, which were marked for shipment to other parts of the country. Only the wheat intended for the very best grade of flour is treated as carefully as this was. What industry does the use of barrels bring in? [Illustration: FIG. 7.--Grinding Wheat.] From the mills the flour was sent to many parts of the land to supply stores, bakeries, hotels, and homes. Some of it found its way to the bakery near your home. The bakers, in their clean suits of white, weighed the flour which they were going to use, and then added a certain amount of water to it. Some yeast and salt were added also. This mixture they called _dough_. You have seen your mother mix or _knead_ dough, I am sure. The bakers did not do the kneading with their hands, but by means of machinery made for this purpose. [Illustration: FIG. 8.--Bolting Flour.] When the dough had been thoroughly kneaded it was left to _rise_. It is the yeast that causes the rising. This makes the bread light and spongy. It was then cut into loaves and placed in the oven. The ovens in the bakery are very much larger than those in your kitchen stove, for many loaves are baked at once. When a nice shade of brown appeared on the loaves, the bakers took them out of the oven by means of long shovels. Soon the delivery wagons came and were loaded with the fresh bread to be delivered to stores and homes. This loaf was just left at the door and is still warm. So, you see, a loaf of bread has quite a history. I have told you the life story of this one from the time of its grandparents, who were raised on the plains of North Dakota. Would it not be interesting to see each of the people who have had something to do with its production, and to make the journey which the wheat and the flour made? You can do both in your thoughts. HOW OUR MEAT IS SUPPLIED Ramon lived in a plain, one-story house, built in the shade of some cottonwood trees that fringed each side of a small river in the eastern part of Colorado. A wide veranda extended entirely around the house, but there were very few flowers and no lawn. I am afraid you would not think it a very pleasant place for a home.