BREAD - begins with wheat.
This spring, consider planting some bread.
No loaves to pick from the branches, of course, but god old wheat to harvest, then grind into flour, to bake into bread.
100 bushels per acre is considered a good crop of wheat. You can probably match that yield in your garden plot because you can beef up your soil more easily than you can to a 5,000-acre wheat field. And, you can harvest more carefully, so a very little grain will be lost in your home operation.
Don’t plant an acre of wheat, whatever you decide to do. Just plant enough for a loaf or two of bread for the family. See; that hundred bushels per acre translates to about a third of a cup per square foot.
When ground up in a coffee grinder, that third of a cup of grain becomes a half-cup of flour, so 6 square feet of land should produce the 3 cups of flour needed tor a loaf of bread.
Your growing techniques will be very primitive by today’s wheat-growing standards. Sprinkle a tablespoon of seeds over 6 square feet, water, and then blanket the ground with a couple inches of compost. Expect your wheat crop to germinate within three or four days in cool soil.
Harvest when the heads start drying to a golden brown color. Cut the stalks down, then beat the seeds out in a cloth bag. Winnowing (that means tossing back and forth) in a breeze will separate the wheat from the chaff.
Growing bread is worth a try. It’s a fun experience, and wheat improves the soil even if you harvest nothing.
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