flour than soft red winter from the American South-West. It would not,
however, be correct to say that all strong wheats are necessarily less
full of flavour than weak wheats. Hungarian wheat, for instance, is one
of the strongest wheats of the world, but has a characteristic and
pleasant flavour of its own. Indian wheats, on the other hand, are not
particularly strong, but are liable to give a rather harsh flavour to
the bread. English, French and German wheats, when harvested in good
condition, produce flour of more or less agreeable flavour. None of
these wheats could be classified as strong, though from each of those
lands wheat of fair strength may be obtained under favourable
meteorological conditions. The Australasian continent raises white wheat
of fine quality which has much affinity with British wheat--it is the
descendant in many cases of seed wheats imported from England--but it is
occasionally stronger. The resultant flour is noted for its sweetness.
Both millers and bakers who are concerned with the supply of high-class
bread and flour make free use of what may be termed flavoury wheats. The
proportion of English wheat used in London mills is very small, but
millers who supply West-End bakeries with what is known as top-price
flour are careful to use a certain amount of English wheat, if it is to
be had in prime condition. They term this ingredient of their mixture
"sugar." London bakers again, with customers who appreciate nicely
flavoured bread, will "pitch" into their trough a certain proportion of
English country flour, that is, flour milled entirely or chiefly from
English wheat, which under such conditions is strengthened by a blend of
strong flour, a patent flour for choice. It has been objected that as
English wheat contains a large proportion of starch, and as starch is
admittedly destitute of flavour, there is no reason why flour milled
from English wheat should possess a sweeter flavour than any other
starchy wheat flour. Experience, however, has amply proved that
well-ripened English wheat produces bread with an agreeable flavour,
though it does not follow that all English wheat is under all conditions
capable of baking bread of the highest quality. But it would be as
fallacious to hold that weak flour is necessarily flavoury, as that all
strong flour is insipid and harsh. Different wheats are undoubtedly
possessed of different flavours, but not all these flavours are of a
pleasing character. I