Publisher's Synopsis
Excerpt from The Monthly Review, 1826, Vol. 3: From September to December Inclusive; With an Appendix; New and Improved Series
From the time I left the Netherlands, through Saxony, Prussia, Poland, Austria, Bavaria, and Wurtemberg, till I entered France, I never saw either in the bakers' shops, in the hotels, or private houses, a loaf oi Wheaten bread. In every large town, small rolls made of Wheaten ?our, could be purchased, and they were to be seen at the tables at which fo reigners were seated. In the small towns and villages only rye bread can be obtained; and travellers commonly take in their carriages sufficient wheaten rolls to supply them from one large town to the next. Wheat is only used by the natives for making, what our English bakers would call fancy bread, or in pastry and confectionery. If there be no foreign demand for wheat, the difficulty of selling it, at any price, is great and that little, which the very limited demand of other countries of late years has required, has been confined to wheat of the best quality; for rye, on the other hand, sales may be always made at amarket price and the price of that grain has not been depressed in the same proportion as the price of wheat.' - pp. 15, 16.
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