We know that the people of the Stone Age had learned how to grow grain and grind it into meal, because among the remains of Stone-Age dwelling-places wooden plows have been found, and stone hand-mills (a hollowed stone and a round stone for crushing, such as you see in the picture on page 286), together with the burnt remains of cakes made of coarsely ground grains of wheat and barley. This Stone-Age bread was probably baked in thin cakes on flat stones. The stone was heated, the paste or dough made of crushed grain and water was spread upon it, and the whole was covered with hot ashes.

We know, too, from studying ancient monuments on which pictures of bread and bread-making are carved, that the Egyptians knew how to make the finest of white bread. An early writer tells us that Egyptian bread-makers kneaded the dough with their feet. Pictures of their bread show that the loaves were small and round, somewhat like our biscuit. You have probably heard, too, of the grains of wheat found with Egyptian mummies.