| Show UTAH FLOUR IS GOOD in answer to J J giles in the SEMI of march ath in regard to the utah wheat being so much sought after by the tee french and english bakers for i pastry making I 1 beg to remind mr giles that as good pastry was made in france and aind england from their own native wheat as ever was made in america or anywhere else many years before the first kernel of the grain was raised in utah judging by the display of that class of work in the window ot of mr S F ball late ot of the globe now ol of the temple bakery salt lake cite he learned the business in england as pastry cook cake baker and oroa menter specimens of his handiwork can be seen in different parts of the aty so tar as I 1 am personally concerned I 1 take little interest in the pastry business bread as the staff of life is universal pastry is made to tickle the palate of the epicure the gourmand and that class of people who pay pal no respect to the laws of hygiene and like the utah raised barley ol of worldwide world wide fame so much in demand by brewers for its beer brewing properties it is diverted from its legitimate on as food for man and beast into beer land and whisky this reminds me of the story of the tobacco smoker and the beer drinker said the latter to the for mer if the lord intended you to be a smoker he would have put a chimney on the crown of your head yes retorted the smoker and if the lord intended to make you a beer drinker he would have made you a beer barrel and put a tap in your codr stomach that utah flour is good enough for utah bakers at the present day is due clue to the fact that a vast improvement has been made first by the farmer in the manner of wheat cultivation and the skill filkill of the miller in grinding it especially bally during the last ten years leaving no excuse for the baker making poor work in the handling of it the most important part of the wheat grain is the gluten the starch is the flesh forming principle the gluten the bone and muscle hair of the head finger and toe nails flour that is deficient in either cannot be called a perfect food this is 18 the reason why an interchange of flour between different localities is desirable for foi blending the soft wheat containing the most starch with the hard wheat holding the most gluten I 1 have no doubt that in the course of a few years as farmers become better acquainted with the nature of the soil me right kind of seed and the manner of its cultivation in utah they will be independent of any outside help of the im ported article the first of my experience i ence with eastern flour was in 1870 while employed as baker for the late hon john sharps sharp Is graders at the promontory where the two railroads met most of the flour we used was from benson farr west of weber county one day we got short of utah flour and and they sent me down half a ton 0 of ea eastern flour from one of the camps it made a dough so strong and stubborn it was with some difficulty that I 1 could mould it into proper shape if mr giles wants to know what kind of bread I 1 made for the graders at the promontory tory I 1 can refer him to bishop J C watson of the sixth ward salt lake city respectfully yours ALEX CROLL |
