New-York tribune., 1895-01-07

MADE FROM WINTER WHEAT AND SOLD
At 2 CENTS POUND
SAMPLES SENT To THE TRIBl'NE EY IT'S BAKERS
WHY CAN'T THIS EE DoNE ~ NEW YORK

SAMPLES SENT TO THE TRIBINE nY IT'S BAKERS
WHY CAN'T THIS EE DoNE IN NEW YORK;
A peculiar package was received at The Tribune
/ ONCE on Saturday 1t contained two loaves or
bread, carefully wrapped up which had come by
express from Philadelphia. The bread was sent
TO The Tribune by Thomas Martindale * Co. a
large fhlladelphl house. whose salesrooms are at
No. 9l Markct-st.. warehouses AT No S2J Filbert-
st ana No. 90 Ilunter-st. and offices at Nos 3, >
and North Tenth-st.. in that city. The Tribune
also Received Il letter by mail explaining the send
ing Of the package The letter follows:
We send you herewith sample one pound and
two-pound loaves Of home made bread. baked from
and Fridays at cents for the one pound oaves and
; cents for the two-pound loaves. AZ an object
and heavier weights Of bread in New-fork city.
The bread had withstood its journey from Phila-
dclphia well and vas in excellent condition. The
smaller loaf was oblong In shape and the larger
one WAS of the kind known Ak the cottage loaf
The bread was ~ fresh and sweet as II it had just
come out of the oven. 1t white, and excel
lcntiy baked
The loavcs inally given to expert Judges
to compare in taste. quality and nutritve proper
ties with the ordinary bread sold by the bread
barons Of the Wholesale Bakers Association Of
this city. VINO insist that they cannot sell bread
the sizo Of the loaves mentioned In the foregoing.
for less than and cents loaf retail
The verdict OF the judges after subjecting the
Philadelphia bread to every conceivable test. and
comparing 1t from all points of vipw with the
bread OF the New-YOrk bread blrons. was that
the Philadelphia bread was fully equal in every
respect and in some respects far superior TO that
OF the .W-York wholesalers
This v'rlicr o. these expert judges OF bread
knocks .nio q cooked hat" the claims OF the bread
barons tnat no bread sold IS AZ good az theirs.
Said one of those bread barons. few days
ago. 10 reporter for The Tribune-he has
D.. tf,Y.rt tvt, hn al hftG in
this city n less time than It has taken him to
learn 10 speak the English language: Ivy. dot
hrcat of dos bakers yot don't pclons NIT us ,mean-
ing those bakers not members OF the Wholesale
bakers Association, was no gooit preety qvick.
II won't sfandt travelling aroundt NIT der wagons.
II would make my stomach sick. See
II Will b. noticed by the letter from the Phila-
dclphia firm that the bread which 1t sent The
Tribun" wax made OF winter wheat -four. and
only The latter fact is probably due 10 the bread
having th" charactersuc implied by It's name.
"homD-ina that Ike the home made bread Of
AN good housowivcs. il viii keep fresh and sweet
for several IANs. 80 thar II Is not uece ssarN 10
hako of,.uer than twice a week The fact that
,hs big rhsdclphia nrln nnds sale for this bread.
baked only twice a week. IN the good. old Quaker.
cit, wher~ b. j. prohabI" that larger proportion
Of hous"viyes bake their own bread than in New
York i~ sufficient cyidcnc" OF It's good qualities
Particular notice should also b" taken that the
Philadelphia bread was made from winter wheat
-four ~ an article published IN The Tribune last
week it was said that one of The largest -four
houses lu the city offered 10 sell the very best
brands of winter wheat -four IN carload lots for
9, ~ 81 barrel The assertion OF the breau barons
that tho, cannot use this -four. but are compelled
90 have special brands Of nOur made from. spring
wheat from which To make their ordinary bread.
ridiculous. II ~ only IN recent years that nout
made from spring wheat brought as high "A price
a.. that made from winter wheat. and IN Tact II
only since. the Introduction into nour making of
81 b. known 4 m" new process. method
ut which the outer hun f. taken OF tn" wheat
h,fOr~ fhr maj grinding. and a more compet"
ssfaratlOu Of the nm. white nOur from IN" mid
90 u.. and bran is secured. Most authorities, the
reporter ha- been Informed. agree even now that
a.. hour made from winter wheat ~ more nutri-
ilOus AMI certainly rs pleasant 10 tho taste as
fhif made from spring wheat. The latter may
poe bis he Cd shal" whittier
De. hfV.rs of bread should remember that "A
barrel of the l.st winter wheat -four. costing the
bread haf.ns s. ~. VIII make over 22j OF their
STANDARD weight loiNes Now this IL only trne over
cent a loai. The public demand that the bread
UarDus shall sell these loaves At wholesale for
reuis - loaf. that they can be retailed for
cents The bread hlrons refuse. but insist that
fh.y shall sim get cents loaf Wholesale and
that the loAN.- shall ,outnu" to he r"tailei at
cents \ paltry pr0nt ~ over 2cp per cent does
NOT -atlsfy them They needs must insist on
rearIng the outrag -ous profits which they have
h"en getting FOR years
The cgre FOR tho preposterous and unreasonable
demands ~ IN" bread harons happily lies within
tho power Of m" public. and OF lat" II has been
Appfyfug the scrrws' to the greedy baronS with
good results The retail dealers In bread say that
the public ar" every day demanding more bread
ID