New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-02-15

pendulum Is 10 ing Just far IN the Opposite
direction, could not have had a fusion
The Southerncrs kept to The old traditions muoh
longer than their rougher country Of the North
and the ancient elaborate manners, the wave OF inc
hand the gracious bow Of the head. all the oiu'i'''
graces which reproduced now ana a-a'" IA
the last decade IN some last scion OF the olu S'"oY'
produced IN the mind of the observer both adnlrauon
and kindly amusement. As DR.. Holmes would say !"
queer" Nevertheless, cannot help WISH
ing tNlt there little of the old leaVen iei. |"
these days of rougland ready franluless. Indivoua
character however, shows itself vastly more CLEARLY
In the light # modern department than In the uays
when code followed BY all. TEere Is ho
20 the natural grain la these latter u"9
III both and women kindly. natural manne',
direct Cordallty and consideration for otie'S "
springs from natural. inDom courtesy Is worm al
the Celebrations Of the whole orandsonlan Periou
but Oh tile other hand when meet with the scam
courtesy and selfshness OF the worltuings Oh "',,
we feel that society might be the better attcr an
# possessed the oldtimc polish which required from
every gentleman and lady the formahtes oil Sa'o'S
politeness whatever the character OF the inner man.
one Of the first essentials for making perfect pastry
featheryght breakfast mullins, which raised WIN
soda and tartar. cake, Is pastry nof' Sc'
is almost impossible to get genuine pastry honf "o
from winter wheat in New York. All pastry cum
and bakers buy this -four, but "a they purchase II AZ
wholesale their demands 40 not dHeCl TIC a"PI''
the retail grocer who deals with families must Keep
Very few housekeepcrs understand the difference be
tween pastry and bread -four In order to kno" thIS
IL is necessary TO know something of the difference
between winter wheat and spring wheat
Winter wheat which is raised from seed sown III
tho autumn lies the winter and rpcns the iolo"
ing sumner 1t maltel soft houT. rich III s'aFL
but containing comparatively little gluten ""o''
raised from seed sovn in the spring natures moe
RAPIDLY and makes hard -four containing less Ntaich
Int one rich I'm gluten Bv the old process oi mlA"H
winter wheat the main dependence OF the 'hnci'
as the spring wheat only produced an inferior no"
that made dark, gla;inou- bread The tfl''h'n -
the patent roller process OF milling invented bI "A
ALI and now i'm almJ-t universal use. was maj II
utilized spring wheat. actually producing 'nuI'
better bread -four from it than could lie mad III ue
old way from winter wheat 1t was soon dN'oNrIV''
however BY bakers that this excellent 'Fc"' %
could not be used for cake and pastry WIN eo'u -,
suits, and to meet their demand ho" ""' SUI
ground BY the old procc7, from winter ""e"' '
-four however /, ground 10y the patent r''''. anu
the distinction Of old" aud new process naoo ne
twecn pastry and bread -four no Longer hod'' ~
have the best bread and the best patiF anu ''N' "
(, necessary to keep two kinds OF noir Oh h"""- "
small Interior towns and cities II J. P'H'e easy "
the two kinds Of -four. ~ housef'Per' U'c'c nun"
their own cake and pies but New ofK hous'"c'Pv
depend a. largely on ignorant eFvantS ana on inc
for q special cake and pic -four o ehco""s" e'"''' "
kern II At ali events VIC know OF but one ef"'c'l
in this rity where genuine pasry flour can h. op'a''
and there Il is sold only b the bag OF twenty '"'e
pounds. 1870 ,Ao
There are several good rands of pastry hour m""o
l., {, to,,,. exclusively # winter wheat, and there
90 a., o,cll.,t brand Of tbs -four put mp IN Baltimore
1,, oro aio r,aNv mi.ed brand, Of -four which are
,,aA ~ mar. v,n,er AID part spring wheat. 50 that
,hev can he u.cd AS a0rcad pastry -four. but "h'h
40 actnolIv inf, ror for either purpose. New ORR
bou.,lacu.rs NAV naCine that il !, great deal 81
tro,,lc in keen two kinds Of -four no doubt believe
,ha+ serv,nt woui fall Ia distinguish between them
I, ,s meyer necessary 10 keep more than hN'
r,,d ~ nost-- -four in the house AZ time. unless
A., n,.1v vry large while bread Hour Il the bread
t r,,do I'm re house. should he purchased ~ the
i.ar-el ~orvnts do learn 10 them properly.
friend 4 the writer went In search Of pastry hour |
q SHIRT tirro ago when the only shop known 10 Keep
,vas euorarily closed. She went first 10 the largest
a,oc.rv n the city explained simply what she wished
md VA told courteousy that the house ala not Keep
q N, went 10 several smaller stores where the at
,.ndors insisted that they kept the best bread ana
pae-r7 flour ard stared a. her A. II she were mildly |
- DAT when she mentioned what sh" wanted Finally |
al. remembered an English groGcrman who served
s..eral families whom she Knew and she went there
nd demanded pastry -four. Thur amt no sch |
ling Thur amt no difference between pastry ho~
and bread flour Don't know Ami SOIL groceries |
ave and twenty year."
There wasn't any difference hve-and-twenty years |
ego said tine lady and she departed and went to her
baker and begged him rdnmodac her for the time
by selling her a little Of his pastry Hour and - the |
matter ended