MALT AND BREAD.
(To THE EDITOR OP THE " SPECTATOR."] Sze,—I had an excellent loaf of brown bread made from malt and wheaten flour, containing twenty per cent. of the former. It was a little sticky, but extremely palatable. I doubt if the fastidious working-class household would rise to it, for they generally buy the most expensive white flour and no margarine; but I should be quite satisfied to live on this. I have no doubt
that bread with ten per cent, of malt flour would be more gener- ally acceptable. You omitted in your reference to Mr. Kennedy Jones's observations on the subject of malt and beer to state that he took no account of the glucose and invert sugar (cane-sugar inverted) which are also used at the rate of tons in beer production. This wilful distortion or glossing over of facts and the curious silence on the part of the Press are among the most discouraging signs of the times. All the more honour to your
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