• HOME-GROWN FOOD [To the Editor of THE SPECTATOR.]
SIR,—With reference to the article under the heading of "Home-grown food : Some Estimates," by S. L. Bensusan in your journal of March 8th, a prompt and public reply is demanded.
In the first place it is gratifying to note from his last phrase in the article that there is no excuse or reason - for raising prices to the consumer, a statement with which we are one and all in entire agreement.
His suggestions to ensure that they need not be raised seem only to confuse the reader and "VI- hinder the food- producers, however, in their work.
It is hoped that the following considerations may throw the spot light" on to the true facts of the great question of "Agriculture and Food Stuffs."
The British Isles are, from the physical geography point of view, the finest country in the whole world for raising stock ; and by the term stock I mean the raising of beef, mutton and pork, as well as bloodstock.
The British Isles have the finest climate for this purpose and their lay-out lends itself most suitably for this purpose as well;' while as for Ireland, which Mr. Bensusan entirely omits from his summary, it is, with its luxuriant verdure, a veritable diamond field for anyone with a little enterprise and an equal amount of capital.
But for a true comparison of the facts Great Britain must take into its comprehension not only France and Germany, but also the ends of the earth. Her population must be nourished by what can be most profitably produced in her colonies.
Wheat can only be grown on mass-produced lines in those vast open-spaced territories of Canada and Australia, and the first thing to do to cheapen the loaf is to grow mass-produced wheat, and this can only be done abroadi
These seem to be the essential facts for those connected with agriculture and the production and supply of food for our people : the British Isles for stock raising, the colonies for corn-growing.
The connecting link -between " bread " and " meat " and- the people and their food, are the bakers and the butchers. To decrease the price of bread bakers should mill their own flour from the wheat and increase their own profits ; butchers should likewise put their own businesses in order.
I hope that these few remarks will- focus clarity on the relationships Of agriculture and food, and the population, and cost of living, froin which it will be impossible to gather'
a false impression.—I am, yours truly, D. TREEBY. St. Ann's Heath, Virginia Water.
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