Show UTAH FLOUR AGAIN the question of which to is the strongest flour seems seema to bother bolber a great many of our bakers and pastry cooks but few of toem know or it they do know it they don dont donit it seem to wish it known that utah flour for fine putt pull paste such as a vol au venti vent i tarts oyster patt patties iee sausage rolls veal anu barn bam pies and a hundred other kinds of pastry leads the world 13 flours almost every plain baker who has the making of a plain ten cont cent pie can tell you this it he chooses to do 80 yet in spite ot of this our flours by some are said t be pour poor especially ally for the quaking of broad bread this tro t a practical or thinking mind seems ridiculous better by far give us a booi gooi write up on the incompetency of bai bailers babers utah wheat is shipped to port costa oal aaland Land Ja and reload ed into sailing clippers its principal destination being Liver liverpooo poo from there it goes to the great flu flou floering flouring ring mills of alex and robert tod ot of leith belth and glasgow scotland who grind it into flour and it 16 on the market for pastry flour it commanding the highest marbet value and is recognized by pastry cooks and confection ers of the first order as being tae very best beat for their especial use and it is III safe to say bay that from leith some of this flour will find its ita way over to paris the pastry kitchen of the world why to is this of value to those these loading leading men of the craft because as is well known to us ua fine pastry commands the highest price abiud in europe is sought of after ter by her bar wealthiest citizens especially the ladles ladies for there no preparation for parties of any kind is in undertaken without the finest kind kiad of pastry being on the bill of fare for whiteness utah flour leads the world while it is true that abat years ago the minneapolis flour was known to be ahead of the hungarian ebur an is well known to the trade today utah flour leads the minnesota and dakota products tor for whiteness and purity tor for toe the making of pastry millers chefs confectioners confection ers and bakers claim too that whiteness bad strength of flour su gu hand in bani yet right here at home we hear bear the he utah flour is in poor our wheat has ha to be sent cent away overton thousand miles by land and gem ea before it receives reo elvee its just juat recognition or due there it la Is received with open copek arms by the very first fira men of the craft who prize it for they well know what they bey can do with it and that their returns are sure eur but the vital ques tion to the farmer ot of utah is IN if this la Is correct do we eel ael an aa much for our product wheat as aa we should du dt tuia this is ia I 1 indeed of importance to thenn them for it if this flaur la Is the beat tor for pastry i 1 1 t la Is reason reasonable aule to suppose the wheat thet that makes this flour ought to be worth more than what la Is usually paid for it anu ana our farmers would do well to bold on oa to it until they get gel a 8 reasonable figure fir the same before bartla parting with it they can do so ao with profit tor for it will be the means of keeping thousands of dollars at home in utan utah among her working wording classee olaa aee what about utan utana s poor flour now who wants wanta to know anything about thib it seems to me that song and daughters will rave bave to work thern hem selves eevea to find these theae problems problem out for to one thing Is ie sure unless they do so BO they will be lett left behind as far as aa outside influences fluen ces are concerned and to accomplish this they will have ti ta branch out into a hundred and one ways for themselves that they may claim tr tir thin fair territory her just rights right by presenting actual facts before the world and then righteously demand deman that he who would ueal with utah must do so ao honorably respectfully JOB J GILES provo utah feb 28 1895 |