Mary, from what a thrifty and hard-working lot of ancestors you are descended! You inherit from your mother your love of work and from your father your love of books.

Your father's uncle was a noted Shakespearean scholar." Many old-time industries are passing away.

Yet Sarah Landis, was a housewife of the old school and still cooked apple butter, or "Lodt Varrik," as the Germans call it; made sauerkraut and hard soap, and naked old-fashioned "German" rye bread on the hearth, which owed its excellence not only to the fact of its being hearth baked but to the rye flour being ground in an old mill in a near-by town, prepared by 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.