The walking mills looked like thick kites. They greedily devoured the grain, it was threshed; straw was tied into sheaves; the grain was quickly dried and blown further into the huge belly of the machines by an air pump. Tireless mills ground grain into flour, water, baking, salt and other ingredients were added to the flour. Carbon dioxide molecules were pumped into the dough from the reservoir. The immediately risen dough was cut into loaves. In a matter of seconds, bread was baked with a crispy crust, the loaves were sealed in a transparent plastic shell. But here are the miracles: the finished loaves, instead of falling onto the moving conveyor belt, immediately soared easily into the air and, drawn by the wind, scattered in different directions in the swaying ripples of summer heat! As the flying loaves approached the nearest shelterbelt, a flock of crows noisily flew up from the trees. Due to its airiness, such bread was consumed in the amount of eight and a half loaves per person per day.