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    Bread Overhead
    Bread Overhead
    Bread Overhead
    Ebook43 pages28 minutes

    Bread Overhead

    By Fritz Leiber

    ()

    Read preview
    LanguageEnglish
    PublisherArchive Classics
    Release dateJan 1, 2009
    Bread Overhead
    Author

    Fritz Leiber

    Fritz Leiber (1910–1992) was the highly acclaimed author of numerous science fiction stories and novels, many of which were made into films. He is best known as creator of the classic Lankhmar fantasy series. Leiber has won many awards, including the coveted Hugo and Nebula, and was honored as a lifetime Grand Master by the Science Fiction Writers of America.

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      Book preview

      Bread Overhead - Fritz Leiber

      The Project Gutenberg EBook of Bread Overhead, by Fritz Reuter Leiber

      This eBook is for the use of anyone anywhere at no cost and with

      almost no restrictions whatsoever. You may copy it, give it away or

      re-use it under the terms of the Project Gutenberg License included

      with this eBook or online at www.gutenberg.org

      Title: Bread Overhead

      Author: Fritz Reuter Leiber

      Illustrator: Wood

      Release Date: September 11, 2007 [EBook #22579]

      Language: English

      *** START OF THIS PROJECT GUTENBERG EBOOK BREAD OVERHEAD ***

      Produced by Greg Weeks, Stephen Blundell and the Online

      Distributed Proofreading Team at http://www.pgdp.net

      Bread

      Overhead

      By FRITZ LEIBER

      The Staff of Life suddenly and

      disconcertingly sprouted wings

      —and mankind had to eat crow!

      Illustrated by WOOD

      AS a blisteringly hot but guaranteed weather-controlled future summer day dawned on the Mississippi Valley, the walking mills of Puffy Products (Spike to Loaf in One Operation!) began to tread delicately on their centipede legs across the wheat fields of Kansas.

      The walking mills resembled fat metal serpents, rather larger than those Chinese paper dragons animated by files of men in procession. Sensory robot devices in their noses informed them that the waiting wheat had reached ripe perfection.

      As they advanced, their heads swung lazily from side to side, very much like snakes, gobbling the yellow grain. In their throats, it was threshed, the chaff bundled and burped aside for pickup by the crawl trucks of a chemical corporation, the kernels quick-dried and blown 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!).

      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

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