the old process of grinding between mill-stones instead of the more
modern roller process. This picture of the old mill, taken by Fritz
Schmidt, shows it is not artistic, but, like most articles of German
manufacture, the mill was built more for its usefulness than to please
the eye.

[Illustration: THE OLD MILL]

"Aunt Sarah, what is pumpernickel?" inquired Mary, "is it like rye
bread?"

"No, my dear, not exactly, it is a dark-colored bread, used in some
parts of Germany. Professor Schmidt tells me the bread is usually
composed of a mixture of barley flour and rye flour. Some I have eaten
looks very much like our own brown bread. Pumpernickel is considered a
very wholesome bread by the Germans--and I presume one might learn to
relish it, but I should prefer good, sweet, home-made rye bread. I
was told by an old gentleman who came to this country from Germany
when a boy, that pumpernickel was used in the German army years ago,
and was somewhat similar to 'hard tack,' furnished our soldiers in the
Civil War. But I cannot vouch for the truth of this assertion."

"Aunt Sarah," said Mary later, "Frau Schmidt tells me the Professor
sends his rye to the mill and requests that every part of it be ground
without separating--making what he calls 'whole rye flour,' and from
this Frau Schmidt bakes wholesome, nutritious bread which they call
'pumpernickel,' She tells me she uses about one-third of this 'whole
rye flour' to two-thirds white bread flour when baking bread, and she
considers bread made from this whole grain more wholesome and
nutritious than the bread made from our fine rye flour."