The Ladies Page


| March/April 1963


Country Echoes

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.














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