WHOLEMEAL AND OTHER BREAD
[To the Editor of the SPECTATOR.] Sin, With regard to the question of bread, I should like to be clear on a point about which there seems to be some confusion. Is wholemeal bread the same as stone-ground bread ? My impression always was that wholemeal was what is commonly known as brown bread, and stone-ground was what was known -before the War as standard bread. It would be best described as a dirty white. I imagine that every baker in the kingdom makes wholemeal—i.e., brown bread, for which there is a regular though limited demand ; and there is therefore no object in publishing the names of bakers who make it. Owing to various practical considerations—expense, &c.—its use is never likely to be universal. I understand the great object of the present campaign is to get the public to give up the use of pure white bread for that of stone-ground bread, which nearly all authorities consider to be vastly more nutritious. I believe farmhouse" is another name for it. Perhaps some- one more expert than myself could explain the essential difference between the three kinds. I can only describe their difference in appearance. I should like to give the name of F. J. Randall, 79 The Ridgway, as the only baker in Wimbledon who, to my knowledge, makes stone-ground bread.--I am,
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