To the Editor. Sir, — Seeing you have been around the farmers of this district and report on their crop and yieldings, you would also like, to know what this year’s wheat turns out, and I think it will be a great benefit to the merchants and exporters this season. 1 have been favored by Mr. Moffat to try his flour, grown in the Wakanui district, and sho\yed 3’ou a sample of bread on which you reported in your v»,lpablp paper. I now send you a sample dTfyead frpin Sapnders Brpg.’, who senPnfhp a sample qf their flour tp try it, and I find it equal to Adelaide fluuy—equal to either Tnfiield or 'Hart’s, wlpcjy app supposed, tp be the best brands of Adelaide. 'On Mon r day last J made a sack qf flpur 2001bs. in weight into bread, of Mr, Moffats’g. which produced (by scaling off dibs, dozs.) seventyrfour 4lb loaves, which is equal tp
any Adelaide flour, considering it is new and fresh from the stones. The same flour would, if three months old, give two more loaves per sack. I also find Messrs. Saunders Pros. ’ flour to produce the same quantity. Now, sir, as the Canterbury flour is in general in Auckland, Napier, and Wellington, not so well spoken of, I hope our merchants will send and show them that Canterbury can also produce good flour as well as Adelaide, and I trust our farmers will realise a good price for their wheat sent home this season.—l am, itc., A. Thiele, Co-Operative Bakery, -Triangle.
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