THE QUALITY OF THE BREAD.
For a long time little had been heard of complaints about the quality of the bread, but towards the end of 1905 these became so numerous that the committee called a conference of the foremen in the various departments for the purpose of discussing the matter. The case, as put by the committee, was that they were supplying the best materials, that they were paying good wages and giving the best conditions of labour, and that, naturally, they looked for good results. The serious nature of some of the complaints was emphasised by the convener of the productive committee; while Mr Young stated that the last six months had been the worst for ten years, and hoped that a strong effort would be made to maintain the high reputation of the bakery. The runners, in replying, one and all complained of the inferior quality of the flour, especially that which was used in sponging. They also pointed out that the rush to get ready for the morning deliveries was, to a very large extent, responsible for the inferior quality, owing to the limited time allowed for preparing, proving, and firing. A few suggestions were made which it was thought would make for improvement.