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LETTERS FROM AN OREGON RANCH
We wrestled with this flour for six long months. While the bread improved some, it was never good. One day the groceryman gave Tom a different kind of flour, saying he had ordered it specially for “newcomers,” as they all complained of the other. When I learned that this too was Oregon flour, I had small hope of it; but, to my surprise, it made light, soft, tender bread, which was eaten with praise and thanksgiving.
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