SPECIAL INTERVIEWS.

New Zealand Herald, Volume XXXIV, Issue 10626, 15 December 1897, Page 3

SPECIAL INTERVIEWS.

PRICE OF BREAD. THE RECENT RISE. WHAT THE CHEAP LOAF MEANS. Bread is a somewhat dry subject. But everyone consumes bread. When, therefore, recently, it was announced that the journey-, men bakers had demanded higher wages, with the intimation that if the demand was nob complied with there would be more work for the Conciliation Board ; and that, to meet them, the master bakers had determined to do away with the threepenny 21b loaf and make the price 3Jd all round, everybody was concerned. Taking a low estimate 80,000 loaves of bread are eaten, on an average, in Auckland every week. Now, 80,000 halfpennies run up to something like £166, which, on the face of it, Auckland consumers would have to pay to give some 150 journeymen bakers extra wages—more than a pound sterling per week per man. Ib was sheer nonsense to suppose tbat every baker was to get £1 odd a week advance, bo it became evident a little elucidation was wanted. Either bread bad been sold too cheap, previously, or else the master bakers were going to make a good thing oub of complacently yielding to the men's desires. With a view to getting at the bottom of the matter a Herald representative, during the past few days, had conversations with some of the leading bakers here. The views expressed were practically on the same lines as the following, which were given utterance to by one of the leading master bakers, who for obvious reasons did nob wish his name disclosed.' He, however, is deservedly of the highest repute. "What was the cause of the rise in price?" asked our representative. " Well," was the reply, " when flour was £7 10s a ton bread was 2Jd a loaf ; then when ib went up £2 10s a ton, the loaf was 3d ; another rise of £2 a ton took place, and the price of the loaf was raised to 3Jd. At that figure it has stood, with those who made the best bread, for pretty well twelve months now. So that with this class of bakers there has really been no rise. Where bread has been sold at 3d the loaf, it can hardly have been of the best quality, though ib must be admitted competition here is keener than anywhere else in the colony. Personally, I would rather sell bread ab 3d in the shop than deliver ib at 3Jd ; it would pay better." ' " What advantage have the men derived out of the recent rise ?" "They work 54 hours a week and are allowed to work two hours' overtime on the Saturday, for which they get time and a-quarter. The recent rise means that they get about 6s a week more than they did." "About how many journeymen bakers aro there in Auckland

"I should think 150; certainly nob 200." " Then, taking the population of Auckland at 40,000, and say on an average each person consumes two loaves a week, a matter of £166 a week extra comes out of the pockets of the purchaser, while only £45 of that would go to the journeyman baker. What becomes of the £121 difference ?"

" That would go in flour, tor when all had to come up to the same price, people having to pay 3Jd all round naturally wanted the bestquality article. As I have told you some of us have charged 3Jd before the rise in men's wages, and that is but. u fair prico if best flour and proper labour is put into the bread and proper weight is given. You can only get) 122 loaves outof a sack of flour, the mill price of which is 245," " Von speak of weight. Do you think weights then are short ?" " I would like to see all made to weigh the bread they sell. I don't say anyone gives short weight, but if people will have a cheap loaf there is the temptation to take ib out in weight. The law allows 3oz for evaporation; that is we make up 21b 3oz of dough for a 21b loaf. But I am afraid the 3oz is not by any moans the invariable rule. As I have said, I would like to see all bread weighed," With that he took up several loaves of varying shape, and putting them into his scales weighed them. They wore all as nearly as possible 21b weight. "There," said he, " you can see tho result of evaporation; the dough for oach of those loaves weighed, before being put into the oven, 3oz over that. If only an ounce had boon allowed you can easily sco how much short in weight the loaf would have been."

"But if any baker's loaf is weighed and found short he is liable to prosecution." . "Certainly he is. Bub what he has to prove is that in making up his batch ho allowed what tho law says is sufficient for evaporation. A loaf soon loses weight; on being brought in at night it may weigh an ounce less than when taken oub in the morning. I have known a loaf lose that much in an hour on my own counter."

" Do you think the 3Jd loaf will last ?" "The combination amongst, tho master bakers is already broken up. Most of them have dropped out; those who are serving the shops are serving again at tho old rates, and the trouble of cheap bread is with us again, Thoro was to be a mooting of tho master bakers this week, but I don't think it will come off."