Show AND BREAD fa E june 16 1880 isso editors deseret news I 1 received a sampie sample bran ded fed g mount pleasant mill co M abnee new process merchant flour 1 made by bro johnf john E fech Pech fechser ser with mt h a a re put trial and report on its merits S I 1 have done loneso boneso Io neso 0 o and alid and S that a though the flour made at dt the union coo coop co o op mills here in spring sprin g ville is fully equal to it in color ii if anything a shade whiter whlter I 1 mut but must yield the prefer preference ence enco to the new process mount riel pleasant sant flour nor for strength the dough made from lit it being more tough and elastic under fermentation it will stand lip ijo under more water by reason 0 of f its con cop taming a greater amount 0 the fine and hud consequently conse couse a greater amount of the glus tine pt the wheat at the same time imparting a sweeter flavon flavor to the bread and for I 1 thie the F same ame reason that it will vill absorb more water vater t lie the bread made from it wilF retain n its moisture and carry its weight for a greater length of time than tha the common custom milled flour and would recommend its use by the commercial bakers of salt bait lake city oty in the pro proportion portion of one ona third to two thirds of their ordinary feodr flour in a batch and also to makei their stock yeast of in permit me mo to to say it is is no easy matter financially to alter our country mill machiner machinery y already fitted upa for custom guiang grinding for new process milling unless the product is intended for exportation eona lona a cash eash paying basis otherwise s the returns would never realize the outlay some of our millwrights and mid machine fittin fitting dons will ask from to ta ton dollars a day gay aa as much as some of our country millers couldman could mal mai make mate e in a week antwork and work hard at that the millers like the bakers in utah are not an overpaid class of men under an any ans y circumstances the boss bakers of the city can deal oa on d a cash b basis can buy and use the best b brands of flour suitable to their business whereas depoor we poor poon folks in the settlements must take houn hour from tom dick and harry in ia exchange fur for brealand drea brea bread dand and the labor of making M it this thil would do all well enough if the trouble C ended here herer but when our domestic bread makers get a grist from the mill if they dont think ilis itis just right the they ayaay say aay send it to the baken baker he will make a job of it when as often oft off en as not it is a the ohe the yeast not the flour that is to biame blame the majority who buy bakery bread only patronize ize th the e baker on ou washing day or i p perhaps chaps the tho men folks have to go to th the e field ot or up the canyon for wood and there is no time to make it at home the winter comes along the ther sto stose stove ve has to be kept kepic going and the baker may starve fill the hot season comes around arlund and then it is is hot bread hot bread or no sale I 1 hope I 1 am not nol trespassing tres passing s space pace s very respectfully A croll |