The Westport Times AND CHARLESTON ARGUS. FRIDAY, APRIL 10, 1868.

Westport Times, Volume II, Issue 217, 10 April 1868, Page 2

The Westport Times AND CHARLESTON ARGUS. FRIDAY, APRIL 10, 1868.

It cannot be said that the bakers do not do things by halves, for as has been announced, the Westport members of that trade have just added fffty per cent to the price of bread, and we are now paying eighteenpence for the quartern loaf. In Charleston, the price for the same is raised to two shillings, and as the whole of the trade in both places have combined, there appears to be nothing for the public to do but pay and look pleasant. There is no disguising the fact that this increase in the cost ot the staff of life will be a very serious matter to a number of f.imilies, for just at present there are many amongst us who are by no means in affluent circumstances, and will be ill able to meet such an enormous addition to the already high cost of the necessaries of life. The reason assigned is the enhanced cost of flour, but if that were all, it is strange that bakers could not be satisfied with a proportionate rise in their price of bread. Flour, at all events, has not advanced fifty per cent, nor is it at all likely that it will do, but in order to make things even, the bakes just add that on to their receipts.

It is worthwhile for the public to consider what profits the bakers derive, in order to come to a right understanding of their recent step. The highest quoted prices for the very best flour, is £2B per ton, and for the sak6 of argument, we will presume that every member of the trade uses that only. That they do not do so, or at least, that they mix good and indifferent is of course notorious, but in order not to underestimate, we will suppose that superfine quality only is made into bread. In a ton of flour are 2000 lbs., and this quantity, we believe we are right in stating, when worked up and ready for sale, should yield at least, one third more weight in bread. This would produce nearly 2700 lbs of bread if that estimate is correct, or six hundred and seventy five 4 lb. loaves. Here again we presume that full weight is always given, a custom more noted for its breach than its observance ; but we will assume it in order to give the bakers all fair play and credit for unerring integrity. At e-ghteenpence per loaf the £2B worth of flour, after being manipulated and converted into bread, would return rather more than £SO, whilst at two shillings about £62. Now as all know the expense attendant on baking is by no means heavy where wood is abundant as here, and such profits as those falling too, as they do most hardly on the working classes, are purely preposterous. Our readers must remember that in the above estimates we have allowed for the most expensive flour in the market and for full weight in every loaf, neither of which desiderata m a majority of cases really are borne out by fact. Cheaper flour, if sound, may make equally good bread; potatoes, as is well known, are largely consumed by the baker, and as they can readily be bought at from £7 to .£lO per ton, or at one-third or fourth the price of flour, and consequently every pound used would be that extra profit to the baker. Altogether it is clear that the public cannot afford to pay this unreasonable price, and if the trade insist on demanding it, the only thing that can be done is to take defensive measures. These are very simple and easy of adoption. The necessary plant, &c, for a bakery on an extended scale, can easily be purchased at a very moderate outlay, and a small company could be formed for the supply of bread at a moderate price. Houssholders would too gladly take shares in order to secure cheap bread irrespective of the freaks of any combinations. One condition might be —that shareholders should be supplied at cost price, and the public at the lowest figure that would leave a small magin of profit. This has been done in other places with the best results, and might be carried out here, but if not there are other means open. The leading consumers would guarantee their trade for some period, say three or six months, to anyone who would bind himself to supply good bread for that time at one shilling per loaf, and let that be made public there are plenty of tradesmen who would jump at the chance.