The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1894-02-23

now, and that he himself sells bread
cheaper than over before.
Another baker Baid present condi.
,ions as TO tho price Of wheat and flour
wero exceptional. llO admitted that
lust now tho bakers might afford to sell
a littlU larger loaf, but no hold TINT II
they did for time, when flour again
wont UP In price II would DO difficult TO
restore the old standard, aud cause n
groal doal moro protest and complaint
than is now caused by tho moro failure
10 reduce prices In proportion to the
ChonpCnine Of flour but gentleman to
whom this argument asquotod pointed
out that OH tho same principle tho
millcrs might refuse to reduce the price
OF flour when wheat was cheaper, lost II
would DO unpopular 10 put 1t up again
when wheat went up.
Said gentleman TO u reporter OF tho
INrILrLdESCER: IL hear q great deal
and read great deal about sixty.cent
whoat Just now, but | ain not able to
realize how cheap wheat Is by the cost
OF bread for my family. So far rs am
concerned wheat might as well DO still
quoted ut dollar"
This same idea has suggested itseli TO
many other people who do not bake
their own bread.
Bakers say the profit on bread is not
excessive, but il they were nblc to mako
money with - flour at tho Same prices
OF bread which now prevail, this docs
no. aeem well founded.
OF course ihoro Is not n pound OF flour
In pound OF bread. One baker was
found who makes uniform loaf BY cut
ting of for each an even pound OF dough.
Naturally his loaf ready for sale weighs
several ounces undcr pound, as all OF
tho FREQ moisture is dissipatcd.
Persons with experience in bread
buying do not buy the loaf which
weighs tho most simply because it Is
tho heaviest, In quality, flavor, ten
dcnCy to remain fresh and other tc,ir-
able characteristics il Is said by some Of
the bakers, as well ns b. consumers,
that the loaf which wsigha the most
proportionally TO its bulk, is superior
to tho lighter bread. This is explained
on the theory that bread loayenod with
yeast only will weigh more for equal
bulk than bread in which alum, am.
mouia or other chemicals urc used, and
chcmically.raisod bread tends 10 harden
MS il gcts stale.
Is THERE A REMEDY?
II tho bakers receive moro money
from the people for the "staT Of life"
than thoy reasonably ought to, tho.
natural question is, What are you going
to do about it?
In some states and in most of the
large cities the weight, price and quail
ity oil bread is regulated by law. That
ia, tho food inspector can condemn
bread that is not wholesome and fresh,
or that is under the legal weight. In
an Ohio city, 4 gentleman told tho Is.
rELLiGENcER the other day, the ordi-
nance reGuire1 loaf TO weigh at least Il
pound, and the fixed price per pound
oil bread is rs many cents as flour costs
dollars per barrel. Experience and in
quiry satisfied the authorities there
that this was an equitable arrangement.
With such law in force here now the
loaf Of bread which weighs 4 pound
would retail for three cents, which
would make n difference OF several dol
lars day to tho bread consuming pub.
lie. Other cities have methods OF regu.
latinE the weight Of bread BY the price
OF flour, and the system seems to work
to the general satisfaction OF the people
and not to meet with much opposition
by the bakers.
Wheeling has no ordinance on the
subject OF bread. though the council
has ample authority to make ono.
Section 81 OF the act incorporating
the city OF Wheeling onacts that THE
council shall have authority within said
city to establish and enforce al assize
OF bread and other things"
This would seem to nj least suggest
possible remedy for the OWL complained
OF, II it exists, and a judicial inquiry
under the authority OF council has boon
talked OF. 1t could certainly do no
harm.