Some notes about bread
May. 29th, 2011 12:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xenithJust because it's a good excuse to avoid what I'm supposed to be looking for it amuses me to see the same issues being raised in letters to the editor or being complained about in newspaper columns. Plus some extra bits at the end because they were interesting.
BREAD.
Mr EDITOR—Flour of the very best quality is now selling at fifteen shillings per cwt., and bread at four pence the two-pound loaf, the same price it cost when flour was twenty-one shilling per cwt. Surely in common honesty the fall of six shillings per cwt. should have caused a fall of one penny per loaf, but, say the bakers, we have our stores filled with old flour bought at the former price. Thus they not only store up for a monopoly but charge beyond the fair market price for an inferior—perhaps damaged article. What will the corporation say to this. Will they wink at this overcharge!— Yours truly.
Australasian Chronicle, 28 January 1843
RISE OF BREAD
THE public has been greatly surprised at the unexpected rise, which has taken place within these few days, in the price of bread, with a rapidity almost unequalled: even in the annals of monopoly. From three pence halfpenny the two pound loaf it has been advanced to sixpence, and, if report be true, we may expect, very shortly, to pay a still higher price. The cause assigned for this extraordinary imposition is the failure of the wheat crops in New South Wales ; but we are yet to learn that they have failed. That the crops are not so abundant, as in most years, we are ready to admit,—but how this should be so swiftly seized upon as a pretext for taxing the community here, at this particular period, we cannot very clearly account for, on any principle of fair or just dealing.
Admitting, however, the partial failure of the wheat crop, that of maize has been full and abundant; and it is well known, that a great portion of our Sister-Colonists use for bread maize mixed with flour, in the proportion of three to one; it is also known, that, as wheat does not keep any length of time, in that climate, the millers have used their utmost exertions to turn it into flour, and that there is, in consequence, an immense quantity of this article, now in Sydney, sufficient, it is affirmed, for twelve months consumption ; but say, for half this time, and, where, in the name of reason, is the cause for any alarm, or fear of scarcity, in this essential article? We cannot, ourselves see the slightest cause ; nay, on the contrary, if we turn, from our neighbours, to our own prospects, we have every reason to anticipate a most bountiful harvest, so that it is cruel to raise the price of the staff of life, as it is the poor chiefly, who suffer.
The Colonial Times, 13 November 1838
IMPORTANT DISCOVERY.—Imperishable Bread. —On Wednesday lost, several parties were pre- sent in the Mayor's private-room, at the Town- hall, during the opening of a box of bread which was packed at Rio de Janerio nearly two years ago, and which proved as sound, sweet, and in all respects as good as on the day when it was enclosed. It appears that, as regards the staff of life, which it is desirable to keep a long time, we shall have no reason in future, to speak of "the bread that perishes," seeing that Mr. Claude Alzard, a Frenchman, has discovered a mode of making biscuits, on which time effects no deterioration. The bread is manufactured of a mixture, in certain proportions, of rice meal and wheat flour, and it has other important advantages in addition to that very material one already named. For instance, the coarsest quality of flour may be used, and will produce bread not inferior to that made of the finest description of flour by the ordinary method.-Scotch Reformers' Gazette.
Colonial Times, 13 February 1844
ORIGINAL CORRESPONDENCE.
THE BROWN LOAF.
--To the Editors of the Sydney Morning Herald , Gentlemen-It is now some time since, on a trip to the Hunter, on board the Rose, two gentlemen in conversation, one observed, " what have you there ?" to which the other replied, " that is my constant companion, (as long as it will last); whenever I leave home for Sydney or elsewhere;" which, on further interrogation, proved to be the Brown Loaf. " And for why," was the enquiry, " do you use that particular sort of bread?" "Because, since I have so done, I have never taken a single dose of medicine, now many years. Perhaps, my good sir, you are not aware of its properties. The fact is, that the wheat is ground down without any sort of extraction whatever--bran, pollard, sharps, &c, all mixed in the Brown Loaf; the effect on my constitution has been wonderful, and indeed I am thankful for the discovery, though it is of ancient date, but newer to me than I could have desired." This conversation, overheard by me, made on impression on my mind, and was further acted on by a paragraph in the Sentinel newspaper, corroborating the conversation alluded to, and setting forth the excellent properties of the brown loaf. This induced me to request Brown, the baker, of King-street, to supply me with the proper article. My wishes have been met, the miller has done his part, and the baker has faithfully performed his ; and I have now tested the efficacy of the Brown Loaf; and as you, Gentlemen, allow your columns open for any or all public good, let me beg your insertion of this, and you may safely recommend the experiment to every one, to try the Brown Loaf.
BROWN TOMMY.
Sydney Morning Herald, 7 August 1845
Mr EDITOR—Flour of the very best quality is now selling at fifteen shillings per cwt., and bread at four pence the two-pound loaf, the same price it cost when flour was twenty-one shilling per cwt. Surely in common honesty the fall of six shillings per cwt. should have caused a fall of one penny per loaf, but, say the bakers, we have our stores filled with old flour bought at the former price. Thus they not only store up for a monopoly but charge beyond the fair market price for an inferior—perhaps damaged article. What will the corporation say to this. Will they wink at this overcharge!— Yours truly.
Australasian Chronicle, 28 January 1843
THE public has been greatly surprised at the unexpected rise, which has taken place within these few days, in the price of bread, with a rapidity almost unequalled: even in the annals of monopoly. From three pence halfpenny the two pound loaf it has been advanced to sixpence, and, if report be true, we may expect, very shortly, to pay a still higher price. The cause assigned for this extraordinary imposition is the failure of the wheat crops in New South Wales ; but we are yet to learn that they have failed. That the crops are not so abundant, as in most years, we are ready to admit,—but how this should be so swiftly seized upon as a pretext for taxing the community here, at this particular period, we cannot very clearly account for, on any principle of fair or just dealing.
Admitting, however, the partial failure of the wheat crop, that of maize has been full and abundant; and it is well known, that a great portion of our Sister-Colonists use for bread maize mixed with flour, in the proportion of three to one; it is also known, that, as wheat does not keep any length of time, in that climate, the millers have used their utmost exertions to turn it into flour, and that there is, in consequence, an immense quantity of this article, now in Sydney, sufficient, it is affirmed, for twelve months consumption ; but say, for half this time, and, where, in the name of reason, is the cause for any alarm, or fear of scarcity, in this essential article? We cannot, ourselves see the slightest cause ; nay, on the contrary, if we turn, from our neighbours, to our own prospects, we have every reason to anticipate a most bountiful harvest, so that it is cruel to raise the price of the staff of life, as it is the poor chiefly, who suffer.
The Colonial Times, 13 November 1838
IMPORTANT DISCOVERY.—Imperishable Bread. —On Wednesday lost, several parties were pre- sent in the Mayor's private-room, at the Town- hall, during the opening of a box of bread which was packed at Rio de Janerio nearly two years ago, and which proved as sound, sweet, and in all respects as good as on the day when it was enclosed. It appears that, as regards the staff of life, which it is desirable to keep a long time, we shall have no reason in future, to speak of "the bread that perishes," seeing that Mr. Claude Alzard, a Frenchman, has discovered a mode of making biscuits, on which time effects no deterioration. The bread is manufactured of a mixture, in certain proportions, of rice meal and wheat flour, and it has other important advantages in addition to that very material one already named. For instance, the coarsest quality of flour may be used, and will produce bread not inferior to that made of the finest description of flour by the ordinary method.-Scotch Reformers' Gazette.
Colonial Times, 13 February 1844
ORIGINAL CORRESPONDENCE.
THE BROWN LOAF.
--To the Editors of the Sydney Morning Herald , Gentlemen-It is now some time since, on a trip to the Hunter, on board the Rose, two gentlemen in conversation, one observed, " what have you there ?" to which the other replied, " that is my constant companion, (as long as it will last); whenever I leave home for Sydney or elsewhere;" which, on further interrogation, proved to be the Brown Loaf. " And for why," was the enquiry, " do you use that particular sort of bread?" "Because, since I have so done, I have never taken a single dose of medicine, now many years. Perhaps, my good sir, you are not aware of its properties. The fact is, that the wheat is ground down without any sort of extraction whatever--bran, pollard, sharps, &c, all mixed in the Brown Loaf; the effect on my constitution has been wonderful, and indeed I am thankful for the discovery, though it is of ancient date, but newer to me than I could have desired." This conversation, overheard by me, made on impression on my mind, and was further acted on by a paragraph in the Sentinel newspaper, corroborating the conversation alluded to, and setting forth the excellent properties of the brown loaf. This induced me to request Brown, the baker, of King-street, to supply me with the proper article. My wishes have been met, the miller has done his part, and the baker has faithfully performed his ; and I have now tested the efficacy of the Brown Loaf; and as you, Gentlemen, allow your columns open for any or all public good, let me beg your insertion of this, and you may safely recommend the experiment to every one, to try the Brown Loaf.
BROWN TOMMY.
Sydney Morning Herald, 7 August 1845
