The Fargo forum and daily republican., 1910-01-20

one of these loaves into a restauran
and order bread and butter. a service
of couple of slices would range from
ten cents to twenty five cents. accord
ing to the restaurant If you give {
meat order. most restaurants will max,
no charge for your bread and butter
1t is safe to say, however thai
the slicing of that cent loaf viii
bring in to the restaurant about tift,
cents. And again we have the farmers
bushel atninety cents; the same bushe
converted into bread and sold in.,tht
restaurant $3.50, or about 1000 pei
cent.
want to clinch this argument by a
clipping from one of the Chicago pa
pers of December 8. 1t is as follows;
BREAD CHEAPER IN BRITAIN. .
English Visitor Is Surprised at Cost
of Loaves in Chicago.
Chicago, Dec. Cost of bread in
Chicago has proved a puzzle to ] r.
Cahill, an investigator for the labor
department of the board of trade of
England.
/ can't understand said MIR. Cahill
how we can buy bread in England for
one-third the price you pay in Chica-
go, when you send us our wheat. You
have to pay five cents for fourteen
ounces of bread, while we get a loaf
weighing 81 ounces for 10 cents. DIR
four pound loaf never costs more than
~ cents, and usually only 10 cents.
1t is not surprising that the British
er was puzzled, ard the answer to the
puzzle is that the cost of the labor
placed upon that wheat in Great
Britain in converting it into flour and
baking it Is less than one-half OF what
1t 10 in this country and much less
profit is demanded In other words
this last labor Is nearly on a par with
the farmers labor,
Let me give another Illustration i
have seen potatoes rot in the ground in
this state, because they would not pay
the expense of the labor required to
pick them up and haul them to mar
ket / have seen the farmer haul
them to market and sell them for
twenty cents a bushel; and If he had
been able to follow single one of
those potatoes into an ordinary resr
taurant Of the great cities. he would
have had to pay from twenty to
forty cents for that single potato
hashed brown. In other words he
would have had to pay as much Or
more for one cooked potato than he
received for entire bushel
now want to see If the restaurant
keeper in the large cities, and that is
where most of our products are con-
sumed, when he serves bread and but
ter free with meat order Is really a
The Price OF Meat. What Farmer Gets.
You are getting better prices r
your cattle and hogs than you ever got
before, and although you are not re-
ceiving any more than you are entitled
to, there Is ID universal complaint all |
over the country, and especially in
these great cities, of the excessive
cost OF meat and other food products.
But the fault is not in the price which
gou receive. It is in the inordinate
values that are added to your products
after they leave your hands.
Compare your work in producing
good four year old steer for the mar
ret and the work which is placed upon \
aim from the time he leaves your
lands until he Is being served f6rla
'ood. You have first to earn the
and on which he Is to be pastured Il
ind fed. You must then cultivate the
lelds and raise hay and grain to feed A
Tim. You must build barns and stables
or his use, and you must then for
our long years minister to his wants
md his appetite, then You ship him to
chicago and pay the freight That 3