THE BREAD QUESTION.

Globe, Volume VIII, Issue 922, 8 June 1877, Page 2

THE BREAD QUESTION.

To the Editor of the Globe. Sill,—Mr "Crusty " seems as hard as his name on the bakers of Christehurch. What is his object ? I fancy T could guess pretty near the truth, i.e., wanting a billet as manager for a co-operative bread store, and perhaps (if not already an agent for the same) sell a large quantity"of the "new baking powder " he so strongly urges the public to use until the co-operative store is opened. Whether or not, this " Crusty " individual is all astray in his ideas about "adulteration " with potatoes, which he affirms " is used at the rate of 701 b to 2001 b of Hour " or rather more than onethird the weight of flour. I should like to see or hear of "Crusty" trying the experiment. I fancy the public would give him the cognomen of " soft " to believe that he could sell it for wheaten bread. As that is the only adulteration he speaks of, I would request him to ascertain what Professor Biekerton's opinion is on the bread analysed by him twice during th: past few months and obtained from the bakers of this city. It is a great pity that outside "Crusts" don't know more; however, I will try to enlighten them,—lt is true potatoes are used, but only in making what is termed ferment, and that onlv in small quantities, not " 701 b," but 71b. and* that reduced by paring of the same; salt is the next adulteration; yeast follows, and last but not least pure artesian water. Yours, &c., ONE WHO KNOWS HIS TRADE. -Tune 6th.