Bread Overhead

Bread Overhead

AS a blisteringly hot but guaranteed weather-controlled future summer day dawned on the Mississippi Valley, the walking mills of Puffy Products ("Spike to Loaf in One Operation!") began to tread delicately on their centipede legs across the wheat fields of Kansas. As they advanced, their heads swung lazily from side to side, very much like snakes, gobbling the yellow grain. In their throats, it was threshed, the chaff bundled and burped aside for pickup by the crawl trucks of a chemical corporation, the kernels quick-dried and blown along into the mighty chests of the machines. There the tireless mills ground the kernels to flour, which was instantly sifted, the bran being packaged and dropped like the chaff for pickup. A cluster of tanks which gave the metal serpents a decidedly humpbacked appearance added water, shortening, salt and other ingredients, some named and some not. The dough was at the same time infused with gas from a tank conspicuously labeled "Carbon Dioxide" ("No Yeast Creatures in Your Bread!"). Thus instantly risen, the dough was clipped into loaves and shot into radionic ovens forming the midsections of the metal serpents. There the bread was baked in a matter of seconds, a fierce heat-front browning the crusts, and the piping-hot loaves sealed in transparent plastic bearing the proud Puffyloaf emblem (two cherubs circling a floating loaf) and ejected onto the delivery platform at each serpent's rear end, where a cluster of pickup machines, like hungry piglets, snatched at the loaves with hygienic claws. ......Buy Now (To Read More)

Product details

Ebook Number: 22579
Author: Leiber, Fritz
Release Date: Sep 11, 2007
Format: eBook
Language: English

Contributors

Illustrator: Wood, Wallace, 1927-1981