AUSTRALIAN NEWS.

Evening Star, Volume IX, Issue 2665, 1 September 1871, Page 3

AUSTRALIAN NEWS.

What “to eat, drink, and avoid” has always been an interesting question since Dr Hassail undertook to analyse the various articles of food supplied to the London public. Certainly the result of his investigations was by no means appetising. Mr Cosmo Newbery has lately submitted many of the delicacies sold in Melbourne as articles fit for human consumption to a similar tost, and his reports are not calculated to make people relish some of their ‘ ‘ relishes. ” A s far, however, as condiments, &c., are concerned, no great injury is perhaps done to the community as a whole if a few foreign and not over savoury ingredients do find their way into consumption. It is different, however, with bread, which is the staple article of food with all classes, and on the perfect wholesomeness of which the health of thousands depends. Recently eighteen bakers from Carlton were summoned to answer for their sins against the digestions of the citizens, According to Mr Johnson, the Government analytical chemist, the loaves submitted to him contained alum to an extent varying from higr. to 22gr. to lib. of bread. This materia), it appears, is used to overcome the difficulty of baking bad Hour, to prevent the bread becoming “ ropy” in hot weather, and to improve its color. “Alum,” weave informed, “is a strong astringent, which might cause indigestion, and cause the bread to become insoluble in the stomach.” There is another point to which we would draw attention, All housekeepers are aware of the preternatural alacrity the bakers display in advancing the price of bread whenever Hour goes up a few shillings per ton, as also the leisurely way in which they decide on a reduction when the millers lower their prices Under these circumstances it is not too much to ask tliat bread should Re made of Hour, and not of potatoes, One of the offenders of alum in the matter admitted that he was a sjnnw in this respect also. We do not object to pay a fair price for our bread, and potatoes also, but we like to buy them separately, for reasons which will be readily understood when we say that the price of flour is at present above LIG Ills per ton, and that of potatoes about L2 or L' 3.