WHEAT, FLOUR, & BREAD

Evening Post, Volume CVI, Issue 36, 11 August 1923, Page 3

WHEAT, FLOUR, & BREAD

10 THE EDITOR,

nth -'~t\ * V^'ening Posfc .. of the atn inst. the following, with other matter appears under the heading "Canterbury Markets" :_"There seems to be little milling wheat in farmers' hands and probably the best of the fowl wheat will be gristed " This year, owing to unfavourable harvest weather, none of the New Zealand flour is first-class, and if the public are to have flour made from fowl wheat, the prospect for good wholesome bread is very poor, and we have till about next April to go before ; the new season's flour will be available. The policy of growing our own wheat is theoret.cally right, but there are years like the present when wo could have better bread by importing Australian wheat or flour. The remedy i 5 for the New Zealand millers to be allowed to use only mil ing wheat and to import I Australian wheat or flour to make up the deficiency. If flour j g imported, let the Government import and supply the bakers with half their requi Prements, and the people will have good bread at no increased cost, to which they are I certainly entitled. Perhaps this is a ; matter for the Health Department, j which rightly has the quality of the peoi pies food-in its charge, to inquire into. The bakers cannot make good bread from inferior flour.—l am, etc., BREAD CONSUMER. 11th August.