[JAMES] AN HISTORICAL WAR CROP 109 
FLOUR AND BREAD 
Canadian mills, on the average, produce a barrel of flour, which 
weighs 196 lbs. from four and a half bushels of wheat (270 Ibs.). 
The remaining 74 lbs. is accounted for a follows: offal (shorts and bran) 
70 Ibs., and 4 lbs. of waste. In the days of early settlement there 
were only custom grist mills. In Upper Canada these were built by 
the British Government at water powers reserved by the State. King’s 
Mills were located at Niagara Falls, Napanee, Kingston, and Ganan- 
oque. The settler took his wheat to the mill and received back flour 
for his family and some by-product for this stock, the milling being 
paid for in the toll. To-day there are in Canada about 1,100 mills, 
of which sonie 563 are merchant mills, with a total capacity of 111,415 
barrels of flour a day. These merchant mills buy wheat and sell 
flour and offal. The Ogilvie Milling Company own and operate seven 
milling plants with a capacity of 18,000 barrels of flour per day and 
have about 140 elevators with a total storage for about four million 
bushels of grain. Other similar large milling companies are: Lake 
of the Woods Milling Co., Maple Leaf Milling Co., Western Canada 
Flour Mills Co., and St. Lawrence Milling Co. 
These companies produce flour of different grades about as follows: 
35% of top grade, 60% of intermediate grade, and 5% of low grade. 
Most of the top grade is sold in Canada for domestic use; the inter- 
mediate is used in part by Canadian bakers and the balance is ex- 
ported. Canadians demand the highest grade, the whitest, and most 
expensive flour. The flour used in English bread-making is not as a 
rule so expensive as that used in Canada and it is not considered of as 
high grade. Whether the bread is any less valuable as a food is another 
question. Scottish and Irish breads are generally made from flour of 
higher grade than the English. Just as flour milling has developed 
from a simple process, involving much hand labour, to a complicated 
machine process, so has bread-making in Canadian cities changed to a 
machinery process. A barrel of flour on the average produces 260 
pounds of bread. In ordinary years therefore a bushel of wheat (60 lbs.) 
will ultimately produce 58 pounds of bread and 15} pounds.of shorts 
and bran. On account of its high quality western wheat will this year 
produce nearly 60 pounds of bread. The bushel of wheat costing the 
farmer in normal years 60 cents to produce will be turned into bread 
for which the city consumer will pay at least $2.00. 
