A BREAD TEST.
Although the committee of the Baking Society and their experts took every precaution and themselves made every test possible, so as to ensure that only products of the highest quality were sent out from the bakery, they did not always rest content with having done that, and one of the occasions when they took steps to get the unbiassed opinions of the customer societies arose shortly after the introduction of the cover-plate ovens into the bakery. They sent out samples of the bread produced by Scotch, draw-plate, and cover-plate ovens to every society customer, with a request that the societies should test the three different loaves and indicate their preference. Altogether 634 samples were sent out and 439 replies were received. Of these 47 per cent. favoured the bread baked in the cover-plate oven, 34 per cent. favoured the draw-plate bread, and 19 per cent. the bread baked in the Scotch oven. At the same time fourteen samples had been sent to a private firm at the request of the firm, and the results there were somewhat similar. This test seemed to establish the superiority of the cover-plate oven over either of the other two forms.