PRODUCT IN BREAD OF A BUSHEL OF GOOD WHEAT FLOUR.
The bushel of flour, as will already have ap-peared in other parts of the present volume, weighs fifty-six pounds; and this, if made and baked in a proper manner, will produce, at the least, seventy pounds of excellent genuine bread, such as cannot easily be purchased, and which will sustain strength and life better than most other kinds of food. Very good flour will often afford as much as eighty pounds of bread; and even this quantity is some-times exceeded.
Wheat meal yields a much larger weight than flour, and though sold at the same price as “good seconds,” is in reality more economical in several respects. The London retail price of both these, per bushel, at the present moment*, is ten shillings, and the average cost of the four-pound loaf is from eightpence to ninepence. In the adjacent counties it is somewhat less; and it is considerably cheaper in those which are remote from town, as it is also when it is purchased in large quantities at a
* Spring of 1847.