The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1875-06-06
FLOUR MILLS AND MARKETS OF
GREAT BRITAIN.
IN. Y. Bulletin. 31st nit.

IN. Y. Bulletin, 31st ult.1
st. Louis miller, who has lately visited all
Of Great Britain. and has Investigated the man.
ner of manufacturing and OF selling flour IN the
same, with view to establishing direct trade
with those markets for st. Louis winter wheat
family Aours, gives ye.y interesting account OF
the manner in which this great trade Is conduct.
ed in the United Kingdom.
From this account, published in the st. Louis
Trade Journal, it appears that about nine-tentns
OF the flour consumed in England ls by bakers
and the class of -four nsed is much below any.
thing used in the United States. The poorest
flour is used in London and the South OF Eng
land. Glasgow appreciates good flour better
than any other city; Liverpool next. Relatively,
winter wheat fours do not bring their value, but
they are becoming better appreciated, and he
believes that in time the Scotch and English
markets will furnish Q reliable outlet for our
urplus manufactures.
The sacks which are used instead OF barrels,
hold 28O pounds, and are branded with the name
of the mills ana the miller's address, and small
tag sewed on at the mouth with Royals,
ssFirsts" or exit as" indicate the grade These
sacks are returned after being emptied, and al
though costing only from 22c to Csc EACH last for
years. The manner Of selling flour in England,
Ireland and Scotland is materially different from
our method Of sending drummers throughout
the country and meeting daily upon Exchanges
in the larger cities.
Commission merchants at the larger seaports.
e1LQ0T III D6T6Ou ny dBCuO, 0sVOuu eAA''
market at interior points, which he is enabled to
do, there being but three "market days" in the
week at Glasgow, Liverpool and London, and
tributary points have but one or two in the week,
generally arranged alternately. with the larger
markets. Glasgow firms not only have men trav-
cling from CITY to city, but in person attend the
Leith and Belfast markets, while at Manchester
some thirty Liverpool merchants have their reg
ular Islands," doing business as il they were
residents.
Most Of the "markets" (they don't have ex-
changes as we do) throughout Great Britain are
free or s'Open" markets-sellers paying yearly
rent for their :" stands" while buyers are admit
ted to the floor free. In Mark Lane, London,
the market opens at 10 o'clock in the morning,
and closes about in the afternoon, the regular
hour for closing being o'clock, and if any one
leaves the room after that hour he cannot re-
turn.
The more liberal use Of high-grade French
fouls is opening the way for American flours Of
the same grade, for Brother John is learning
that. besides '"sightly" loaf, it is cheaper to
use choice winter wheat flour, from the weight
Of bread it will produce as compared with the
dogtail" they misname American States Ex-
tras."
As to the English mills, they appear to be
rather rude and crude establishments, so far as
machinery and modern improvements are con-
cerned. OF the wheat used and appliances for
handling it, ne says none OF them had as much
cleaning machinery as the average American
mill, and the wheat they used, coming from all
parts OF the world mixed in certain proportions,
The dry with the damp, the hard with the soft,
milling seemed an uphill business. The mill
buildings themselves are simply magnificent /;
labor and money are both very cheap. but inn
proved methods of handling wheat and flour they
seemed to care nothing about.
On being shown through Muir's immense mill,
in Glasgow, mechanics were seen engaged in
putting in an American ''middlings purifier" that
mas been in use in this country for some years.
while the inventor was also there teaching his
English brethren how to make better flour from
"sharps than from the first rum" to their
great establishment. In London, the well-known
miller, Throop, was putting in an American
"brush machine" and engaged in organizing q
company for its manufacture.