Loie Barnes, removing nut to wheel on 12 hp Rumely Advance.
MAE BABER, R.D.2, Brandon, Wisconsin
Stone-ground whole wheat flour plays quite a large part in our family. Five pounds of it goes into every baking of bread our family eats.
For several years I have baked dark bread for the family and they relish every slice of it. Some years back, one of our boys asked me, 'Mom, do you have the recipe for your bread in some safe place in case the house should burn down sometime, or something?' He went on to suggest the safety deposit box. In case you think I am bragging, THIS is absolute truth. He even avowed one day that he would never marry any girl who didn't bake bread, and I had to teach her. Hmmm! I wonder!
Perhaps THIS is what gave me the great interest in a stone burr flour mill I saw last summer. It was one of the interesting displays at the Fond du Lac Steam Show. Arthur J. Terens of Manitowoc was the owner. This mill was 200 years old and was brought from Germany by a Maiers family for use in a Kummer family. It originally was run by horse power. 'STONE-GROUND' on my whole wheat package has meant a great deal more to me since that exhibit. To think of my flour being ground between two flat stones intrigues me no end.
My husband and I also met two most interesting people there. Ralph Coon of Junction City, Oregon was one of them. He was a flying Steam Engine Man. His itinerary at the time sounded like thisChicago, Toledo, Detroit, Buffalo, Niagara, Atlanta, Macon, Miami, New Orleans, San Francisco, where he had a son, Sacremento, where he had a daughter, and then on home. He was formerly a farmer. He gave me the wanderlustand me with brown bread to bake.
It was while we were looking at a home-made horse power gadget that I spied a lady sitting in a car drawing a picture. Her models were the two horses tied to a nearby truck. The horses had been used on this aforementioned gadget. It seems they were hitched to it and driven in a circle to create the needed power. This may well have been what was used on the burr mill at one time .
But getting back to the lady she was Hildegarde Heusinger of Milwaukee. She hadn't been in our country too long but spoke English well enough so that we conversed easily. She did excellent work and was most charming. She had come here from Germany.
I wonder if you have ever seen a miniature merry-go-round? There were two on the grounds that day, both steam propelled. One was owned by C. R. Dickinson of Richfield. The little dolls which were the passengers he had obtained from a lady in California. They were imported from England. The wee horses had come from Austria and all had their heads turned toward the revolving center. The figures were exquisitely made and delightful. He planned it to represent the era of the early nineteen hundreds. It took him three years to complete this.
The other exhibit was made by several people and equally as interesting. Virgil Gilbert, of Sullivan, made the merry-go-round and ferris wheel, his son-in-law, Richard Garrity, the tiny engine to run it. This outlay was complete with small tickets made by Tom Garrity and there was even a miniature flag made by Martie Peterson of Waukesha. A little, jogging colored man even got into the act. Such imagination!
So it went from flour mills to artists, flying farmers to merry-go-rounds. That was the Fond du Lac Steam Show of 1962. It was the best one they have had, I'm sure.
Now that winter has visited us again and spring is just around the corner there are other things of interest. I have absorbed several good books, among them, Day by Day Andrew Murray, Signal Flares Ben Browne, Jesus Says to You Daniel Poling, Beyond Ourselves Catherine Marshall, and of course I am always reading poetry whenever I can lay my hands on it. All this is in addition to the Bread of Life, The Holy Bible.
It is said that when Sir Walter Scott was approaching the end of his life he said, 'Bring me the Book!' The question came back, ''What book?' To which he replied, 'There is no other book, The Bible, of course!' In the final analysis Sir Walter was entirely right, wasn't he? There is no other book we need so much or that can do so much for us. How much better our world would fare in 1963 if all men felt as Sir Walter.
In case you want to bake eleven or more loaves of bread in 1963 here is my recipe, my own creation, and Mmmn 'GO-OD' as Andy Griffith says. Besides all of that it gives you lots of steam and the recipe is large enough to invite all the threshing crew in and fill 'em plumb full. I simply call it 'Health Bread.'
18 cups of liquid (I use mostly milk, some water.) 1 cup sugar 3- TBLS. salt 1/5 lb. of lard (approximately) 1/4 lb. bakers yeast or 2-9cent Pkgs. 5 pounds of King Midas Stone Ground flour (Whole Wheat) 1/3 can of Kretchmers Wheat Germ Enough white flour to form a hard loaf. Knead well. Let rise in greased pan until doubled in bulk. Knead down and let it rise again. Turn out on floured board and shape into loaves. It is helpful to let the dough rest a few minutes after working down. Let rise in tins and bake 20 minutes at 400 degrees F., then turn oven to about 325 and finish baking for forty more minutes. Have loaves well greased.