Wheat, for example, takes us all over the earth and back to the days before there was any history at all. Wheat, like our other grains, belongs to the Grass Family and its scientific name is _Triticum vulgare_. It is the most valuable of all the cereal grasses and, next to maize, or Indian corn, the most productive. Rice is really its only rival as a human food. It is generally supposed that it originally came, like so many of our grains and fruits, from the plains of Central Asia, but it has been found that a certain wild grass of Western Asia and the Mediterranean regions, can be cultivated into what we call wheat. It is the bread-food of most European nations (who, by the way, call it corn) and is supplanting maize in America. In our country alone 40 or 50 million acres are devoted to it every year, and the yield is a million or so over half a billion bushels. Generally, one-fifth to two-fifths of this is sent to other countries. Russia, Canada and other countries produce large quantities of it. Wheat was widely grown in the pre-historic world. As far back as there is any record of languages there was a word for wheat. We know that the Chinese (who knew about gunpowder, printing, glass, spectacles and many other things centuries before we “invented” them) cultivated wheat as far back as 2,700 B. C., and regarded it as a direct gift from heaven. The Egyptians attributed wheat to their heathen goddess Isis. The Greeks believed that Ceres, their goddess of agriculture, gave it to her favorite, Triptolemus, and lent him her miraculous chariot to drive over the earth and distribute the new grain to the sons of men. There is a pyramid in Egypt, which scientists estimate was built 3,359 years before Christ was born, more than 5,000 years ago, and in one of the bricks of this pyramid they found imbedded a little grain of wheat. How much that single grain told the world! The lake-dwellers of Switzerland and Italy also left traces showing they knew the use of wheat, as did the inhabitants of what is now Hungary, in the Stone Age. There are more cultivated varieties of wheat than of any other grain, the number running up into the hundreds. New varieties are generally secured by taking the pollen from tiny flowers of one variety and putting it on the pistil of another, so that the resulting seeds, while they take after both parents, produce a new variety unlike either of them. This process of cross-breeding has been made to produce marvelous results not only in other grains, but in fruits, nuts, flowers and trees, as any of you who are familiar with the work of Mr. Luther Burbank, the “California Wizard,” know. _Flour_