Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1885-05-06
More About Bread.

After ALL SAID q tprominent
French bread baker the other day,
after mentioning the recent ar ticie
on the subject in The North Ameri
can, 1.-The cause of the principal evils
in the business rests with the people
themselves. People in America must
have fresh bread. 1t must be deliv-
cred for breakfast every morning.
We have to deliver all the bread we
make inside of two hours in the morn
ing, and the teams that deliver it are
idle all the rest of the day. Here is
an item IN the cost of the article that
many don't appreciate. 1t is really
what makes bread so high. If you
are not on hand exactly on time in
the morning the customers complain
and if a man decides to go to busi-
ness fifteen minutes earlier in the
morning, the deliver has to change
his whole rout to get bread there In
time.
In Paris bread is delivered at all
times. People eat stale bread there,
and they eat it all, but here go out
and look at the garbage barrels and
you'll find them filed with bread
which the people don't eat.
"Why do Americans demand fresh
breada Well, because they want to
have the dyspepsia, 1 guess. Nearly
all Americans do have it, and l can't
see any other reason.
They certainly cannot want dis
ease. Is not most of the bread made
in this country unfit to eat when
stale?"
mo doubt this is true to a certain
extent, but then 1 tell You this, too,
depends on the people. There is
nothing that public sentiment will
not do if it is exerted. But the ma
jority of people don't know what's
good for them, and don't try to find
out. They don't like stale bread,
but that is the best criterion of bread
BI cad that is not ut to eat when stale
is never fit to eat. People should
make that test. Let the bread get a
day or two old; then if it looks in
viting, if it is palatable, agreeable, in
short, if it tastes good, it is truly
good bread; but if it does not, then
they should patronizs another baker
This will create a general demand
for better bread; and it will not raise
the price, for people will find them
selves eating it stale, and the cost OF
delivery will be reduced As it is
now the customers will forego every
other consideration for the sake of
getting fresh hot bread. These same
people who ponder after the Partisan
fashions in their dress would dc well
to follow the French in respect to
some of their eating habits.
On the question of selling bread
by weight it has been found that this
is the case with many large institu-
tions of the city, and the price per
pound is very low. Some get it for
four cents pound, some for three
and half, and one or two at even
three cents per ponnd. Upon hear
ing that a certain hospital taking
5000 loaves month paid the baker
three cents a pound, an old baker up
town said: ''He must have put a
great deal of 'injun' in it, then.
'.What, Indian meal!" asked the
reporter.
Yes"
"Why, do bakers mix cornmeal
with the fouri'
"Yes, lots of them"
"How much is it possible to use 7
"About twenty-five per cent, but
they don't generally put in this much
1t makes it too dark. The main ad
vantage in using "Injun" is that il
takes so much more water and makes
the loaves heavier-North American