Eastern times., 1855-09-20
Flour.

/ Those Of our readers who are accustomed
to glance over the reports of market prices,
from week to week, must have noticed that
while the common brands of -four are from one
to two dollars lower than they were two or
three months ago, extra Genesee' is still quot
ed about as high as ever. The question nat
urally arises, whether this popular brand is
worth the great difference in price demanded
for it, We know there are multitudes Of fam
lies who will use nothing else. Extra Cen
esee,' they must have, whatever the cost, and
as the supply is limited, the fortunate holders
have been able TO obtain their own price,
But whether this preference is mere whim,
or is justified by the superior excellence of
the excellence in question, is matter of some
nothing bot good -four, but do not feel able to
pay twelve or thirteen dollars per barrel for
it. The N. Y. Times has some information
on this point, which deserves the consideration
of every prudent housekeeper. We give the
gist of the article -
"Now what is this Extra Genesee!' A
number of years since, the best -four was un-
doubtedly obtained from wheat grown in the
'Genesee Country, embracing dozen or more
counties in Western New York. The supe-
rior character of this flour was owing, in part,
to the excellent mills in that section. This
fact having become known among Eastern con-
sumers, this flour acquired an established rep
utation, which it has retained long after there
were any real grounds for the Distinction
Bakers, and those who use large quantities of
flour, have been aware of this, and it is seldom
that we see the flour unfolding at their estab-
lishments marked with this obsolete brand
Equally good -four is now obtained from wheat
grown in Canada. Ohio, Michigan, Indiana,
Illinois and Wisconsin. But the great major
ity of families still cling to the old> brand as
the only one worthy of confidence.
The truth is, not one-fourth of the Extra
Genesee Flour sold in this market is made
from Genesee wheat. As there is more cham
pagne wine sold in New York city alone than
there is produced in the whole country where
that wine is native, so there is at least three
times more Genesee -four sold than is grown
in the whole Genesee country proper. Much
of this brand of flour comes from the extensive
mills at Rochester, but it is well known that
those mills derive their principal supplies of
wheat from the Western States and the Cana
das, and in this case, Genesee -four means that
made (not grown) in that country, or rather
upon the Genesee River.
The finest, whitest flour is that which con-
tains the greatest proportion of starch, but
such flour is not by any means best adapted to
supplying the laboring man with the elements
of muscle or power. The dark Southern -four
usually abounds in gluten-a substance more
nearly resembling human muscle; and the
man who is obliged on Saturday night, from
the scantiness OF his earnings, TO send home
barrel of dark Southern flour, may console
himself with the certainty that his low price
flour will yield himself and family more of
the needed nourishment than that which would
have left thirty to fifty per cent. less of his
hard earned money for other necessities.
Our advice TO the mass OF flour buyers is, to
cease to attach so much value to the outer
marking upon flour barrels. If not sufficient
ly experienced yourself to judge of the quality,
go to a reliable dealer and buy flour warranted
good. If your bread is not as white as starch,
it NAV taste quite as well, if you are assured
that it is fully as nourishing, and remember
at the same time that il costs a great deal less
money though if you throw away your par
tiality for particular brand, you will in three
times out of four get flour equally good for
much less money"