PASTRY COOK’S BUTTER.

Ashburton Guardian, Volume V, Issue 1558, 17 June 1885, Page 3

PASTRY COOK’S BUTTER.

To the Editor. Sib, —I shall esteem it a favor if yon will allow me, through your columns, to reply to some statements made in evidence last Thursday before his Honor Judge Ward daring the hearing of the case Reid t. Orr and Alcorn. In reply to counsel, plaintiff is reported to have said “that any sort of butter was sold to pastry cooks, salt, fresh or stale, at 6d or 7d per lb.” I don’t know what kind of a man a “ salt, fresh or stale ” pastry cook may be, bat I do know that it is rare indeed batter fit for pastry can be purchased at so low a price as fid or 7d per lb. In another part of his evidence the same witness says—“ The butter delivered to defendants was better than pastry cooks use.” The butter forming the subject matter of the law suit was condemned and refused by the defendants because it was of a very inferior and rancid quality. One witness says he had never seen a worse sample and that “the best of it was only fit for sale to a pastry cook." Tothis statement his Honor replied that “ that pastry cook should be avoided 1” Igo further, and say that any pastry cook who uses rancid batter for pastry and offers the pastry for sale should be avoided by the public, but sought after by the police, and be made to answer a charge of offering for sale unwholesome food. Since the publication of the evi dence in question, I have been continually asked by customers what kind of batter I use for pastry. The statements made in Court are of such a nature as to prejudice the public against buying goods from pastry cooks 1 therefore ask to be allowed to state, in contradiction of the statements made, that it would be an utter impossibility to make good or even saleable pastry with any batter but that of the best quality. For my own part I never use anything bat the very best batter for any pastry—from a bun to a bridecake, and this is the invariable practice in ail well regulated baking and pastry cook establishments in this or any other town. By inserting this you will greatly oblige not only-myself but many others, and relieve the minds of the numerous class that are in the habit of bestowing their patronage on pastry cooks.—l am, etc., Thomas Taylor, Ashburton Bakery.