they threshed out five bushels; beautiful golden grain. The
boys who had often seen wheat and oats threshed out, never appreciated
grain as they did their own, acquired in the manner this was.

The grinding-stones, which they had previously made, were then set to
work, making the meal, or flour, as they preferred to call it.
Heretofore flour had been a luxury, and there was a longing for it, so
it was decided to make up the first batch of bread.

You may be sure that the Professor did not object to activities in this
direction; and they had long ago learned his peculiarities, particularly
not to venture any information voluntarily, so the boys concluded to
make bread on their own knowledge. They had often seen bread made.

"All you have to do is to mix up the flour with a little water, put some
rising in it and let it stand until it raises and then bake it."

"That's all well enough, Harry, I suppose we can do all that, but where
shall we get the yeast?"

"That's so; yeast is necessary; I suppose we shall have to see the
Professor, after all; but hold on; I have seen sour milk used, George."

"So have I; but I think mother used something else with it."

"Well, there we are; who would think we could have trouble with such a
simple thing as making bread?"

The Professor came smiling. "You want to make bread, and the only thing
that troubles you is to raise it so it will be light?"

"Wouldn't it be bread if you didn't raise it? You know the Jews used
unleavened, or unraised, bread."

"But we want regular bread, of course, and we want to know what to use
to raise it with."

"I don't see that you particularly need anything."

"Why not?"

"If you let the dough stand in a temperature of between 90 and 120
degrees for a certain time, fermentation will take place, and it can
then be baked."

"But why should it ferment?"

"Bread raising is merely fermentation. All flour is largely composed of
starch. The high temperature, of 100 degrees or over, causes the starch
to turn first into sugar, then into alcohol and carbonic acid, and the
gases thus formed force their way up through the dough, causing it to
swell, as you have often noticed."

[Illustration: _Fig. 8. Imperfectly leavened. Perfectly Leavened.
SAMPLES OF BREAD_]

Without further instructions the boys began the making of bread. Shortly
afterwards the Professor appeared laughing immoderately.

"Come and see the Baby."

The boys were out in an instan