84 AN AGRICULTURAL FAGGOT. 



is the case with all the principal producers of bread in the 

 metropolis. 



The remarkable range in the price of bread at any 

 given time is explained with some plausibility by the 

 allegation that it is due to the different qualities of flour 

 used. Thus the commonest flour may be sold at 155. 

 per sack, while the finest flour may make 305. or more. 



Accusations are not infrequently made in the columns 

 of the press that bakers use rice and potatoes and other 

 adulterants in making bread. It is possible that such 

 nefarious practices may still prevail in certain localities, 

 and that 



" Chalk and alum and plaster are sold to the poor as bread/' 



But there is no evidence to show that this is common. 

 On the contrary, so far as the reports of public analysts 

 go, bread and flour would seem to be almost the least 

 adulterated articles of food. Thus in 1891 there were 

 799 samples of bread taken and only eight were found 

 to be adulterated ; while out of 437 samples of flour 

 taken only one was condemned. It is true that the 

 taking of samples is done in a very partial manner. 

 In several counties not a single sample was taken through- 

 out the year, and in others the number taken was so few 

 as to be practically useless. This, however, is the fault 

 of the local authorities for not more stringently carrying 

 out the law against adulteration, and on the evidence 

 given it is fair to say that no general indictment 

 would lie against the trade in this respect. 



A striking fact which has done duty in many quarters 

 during the past two or three months will bear repetition 

 because of its obvious force. The Aerated Bread Com- 

 pany does an enormous business in London and its 

 suburbs, as all who are familiar with the metropolis are 

 aware. At its last annual meeting of shareholders held 

 on October 3ist, 1892, the chairman of the company 



