The Washington times., 1909-01-22
DOES THE DISTRICT NEED A
BREAD LAVE


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AT bottom that Is the question be
hind all the present discussion IN the
Board of Trade and the Chamber OF
Commerce. Both bodies, as well as en-
terprising bakers and informed con
sumers, are all agreed the present law
bears GENEROUSLY on producers and pur-
chases alike. Shall it be merely multi
fed. therefore, or superseded by an
other law?
For these reasons the present regula-
ton is bad:
]. That it IS being enforced IN only
one of its features, that which pro
vides a loaf shall weigh not less than
sixteen ounces or more than eighteen
ounces.
.. That it is indefinite in not specify
inc when the loaf shall be weighed
At the oven or in wet weather, when
it viii weigh heavy. or at the store or
i'm dry weather, when it viii weigh
light.
3. That it requires the baker either
10 sell bread at loss-ss he has done
two years out of ten for twenty years
past-or to increase the price of his loaf
low jumps of 20 per cent instead OF
Jumps of 62-3 per cent, as he might II
he cut it down an ounce at time.
That it was framed when the con
ditions of production were radically diff
ferent from those of today. that it can
be better drafted as a simple matter Of
editing. and that one Of the courts has
declared it unconstitutional, though an
appeal has been taken from that opin-
ion by the District authorities.
Here are objections enough TO con
denim any law. This one is disclosed as
ambiguous. doubtful as to its validity,
capable Of working hardship on con
sumer and producer alike, and produc-
tive of only doubtful good to anybody.
The appeal to sustain its character may
be pressed Perhaps it ought to be.
But when that has been done, we shall
only be back to the fundamental ques-
ton:
Shall there be any local bread law at
allg
If so. It must evidently be a law rad
icaIlv different from that now In the
courts. IF not. the only safeguard 10
the buyer viii be the general pure food
and drug act. which makes secure the
quality of the ingredients but does not
affect the quantity sold.
Competition. it Is argued, VIII keep
the loaf large and so obviate the need
Tor any law. Possibly. But competi-
ton does not make unnecessary a gen
eral inspection of scales and balances,
regulation as to the sale of potatoes by
weight. and careful watch over the size
Of berry baskets and similar containers.
Clearly that would be a better situa-
lion. where the consumer Is informed
bv the baker exactly what be gets-a
loaf of a given quality and a stated
quantity. That would be ia very fact
fulfllment of the spirit of the pure
food and drug act.
Is this practicable The committees
Of the two business bodies say it is not
that a loaf has one weight at the oven
and another when IT Is two or three
hours cold; that loaves vary in weight
though they contain the same amount
IF dough, and that the lighter loaf fire.
quentlv contains the more uOurishmeHt.
All right Let the committees suggest
a better measure than weight
Meanwhile, let the law provide that
it shall have regard only for the weight
delivered 10 the consumer. that q rea-
sonable variation be set of against the
unevenness OF the baking process and
the effects of the weather. and that the
baker shall sell any weight of loaf he
pleases as long as by stamp or label he
informs the customer just what the lat
ter receives al his hands.