This article from the Chattanooga Times-Free Press states the total
production of the mills owned by a company that is setting up new
headquarters in Chattanooga TN:
http://timesfreepress.com/news/2014/may/13/flour-mills-merge-form-chattanooga-based-grain-cra/?breakingnews
It gives their production in hundredweights (cwt). A hundred weight is
100 pounds avoirdupois. (In Britain, I believe a hundredweight was 112
lb, or 8 stone.) So, this archaic unit persists in the US.
Side story:
Years ago I worked my way through college by working part-time in a
campus bake shop. We routinely received our various flours in 100 lb
bags. The male permanent baker (not a student, such as I) and I got into
a contest on hauling bags of flour from the storeroom. I, at one time,
carried a 100 lb bag on each shoulder and one in my arms simultaneously.
I loaded those three bags onto my shoulders and into my arms by myself.
That was back in my youth ... sigh. Of course, I could still do that if
I really, really wanted to! But I'm wiser now. (Grin.)
I still recall the excellent pie dough recipe we used. It made 25 pie
shells. Unfortunately, it's in gallons, pounds, and ounces:
25 lb pastry dough
13 oz salt
10 lb lard
8 lb fine shortening
1 gal water
Stir the dry ingredients together. Cut in the fat to form coarse
crumbles. Add the water and mix, taking care not to over mix. Double the
recipe to make 25 "lids" for the pies.
Jim
--
James R. Frysinger
632 Stoney Point Mountain Road
Doyle TN 38559-3030
(C) 931.212.0267
(H) 931.657.3107
(F) 931.657.3108
