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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!").
[Illustration]
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.
A few loaves would be hurried off for the day's consumption, the majority stored for winter in strategically located mammoth deep freezes.
But now, behold a wonder! As loaves began to appear on the delivery platform of the first walking mill to get into action, they did not linger on the conveyor belt, but rose gently into the air and slowly traveled off down-wind across the hot rippling fields.
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The robot claws of the pickup machines clutched in vain, and, not noticing the difference, proceeded carefully to stack emptiness, tier by tier. One errant loaf, rising more sluggishly than its fellows, was snagged by a thrusting claw. The machine paused, clumsily wiped off the injured loaf, set it aside--where it bobbed on one corner, unable to take off again--and went back to the work of storing nothingness.
A flock of crows rose from the trees of a nearby shelterbelt as the flight of loaves approached. The crows swooped to investigate and then suddenly s