OUR BREAD

New Zealand Herald, Volume LXXIV, Issue 22769, 1 July 1937, Page 15

OUR BREAD

Sir, —I have baked bread for my family for nearly 50 years, so may ho qualified to express an opinion on bread-making. Tho fault certainly does not lie with the bakers, who do wonderfully well with tho poor quality flour they have to use. Under the oldmethods of wheat harvesting the corn was cut, stooked for some time until quite dry, then stacked for five or six weeks before threshing. The flour thus produced was all that could be desired. Tho newer methods of harvesting have resulted in poor quality flour which needs imported wheat to make it wholesome. Until Mr. Sullivan decided to stop them the millers, who naturally know their own business best, did this. But in spite of all complaints by the unfortunate consumers and advico of experts, including the noted Swedish research worker, Mr. Sullivan has apparently made no move to improve our flour. I think it is quite time tho public of tho Dominion took action and insisted upon Mr. Sullivan withdrawing his restrictions and allowing the millers to once more' supply us with good quality flour. Indigestion*.