"SIX FOR SIXPENCE"!

Dominion, Volume 8, Issue 2407, 12 March 1915, Page 7

"SIX FOR SIXPENCE"!

PASTRYCOOKS AND PRICES,

The pastrycooks of Wellington have felt the rise in the price of flour acuto* ly, and have at length been forced to give less for the sixpence or shilling as the case may be than formerly. Under normal conditions seven buns, oakes, or pieces of pastry wore obtainable for sixpence, and some traders have been known to. spring eight for sixpence, but this is not to be for tins future or 6o long as the prices, of the necessary ingredients are so high. Most of the pastrycooks of Wellington have bought Canadian flour, and have paid £18 per ton on terms, or £17 10s. per ton spot cash. There are several brands of this flour, and it is described as a strong, dry flour, that works up well, but some brands of "Canadian" are a

little darker than others,, aaid to preserve a presentable colour this is being mixed with New Zealand's "pure white." Tlio heavy increase m the price of flour has been the means of bringing about a mutual agreement to only givo six pieces for sixpence, thus reducing the purchasing value of the. sixpence by one-sevanth.

_ One of the leading pastrycooks of the city said that this was absolutely necessary, as, not only wa6 flour high, but sugar was up, butter was up. and as far as he could see eggs would shortly bo unobtainable, as fowl-feed was hu dear that poultrv farmers were killing ttair fowls ai< ihqy eating their beaas oil,