The daily exchange. [volume] (Baltimore, Md.) 1858-1861, 1858-06-08

In THE ''SUN" PAPER OF THE 18th OF LAST
month there was inserted article headed ITO the Pub
nc Mechanlcal Bakery Company of Baltimore and the Ba
kers and ended with these words land this no doubt
is the reason why the Mechanical bread dry and hard
ana husky and tasteless, and signed Justice" I was
tempted TO answer Immediately to the soidsant Justice
because had lived several years in this CITY and bonGb
ea from great many bakers in it, without ever get
ing any good bread; for all the bread was clammy very
badly baked, heavy, ndigesble, and had a very bad
taste waited to publish my opinion till this day in or
ue 10 Try the bread of the Mechanical Bakery longer
hme found it to be the only good bread and the hest
bread that is made at this place am accustomed to the
bread OF the bakers in Paris, and in my travels have eat
en- the famous bread and at Vienna
Inc bread of the Mechanical Bakery at Baltimore is the
o r pre9 III TINS country as much have of it,
tat could be compared to that famous sort of bread in
Europe liked by every body comes to taste it, Like
WISE every pody who has sound and natural taste and
VIII try the bread of the Mechanical Bakery of Baltimore
Without any prejudice or any selfish motive will find it
has the best taste possible for it known that the Paris
ian bakers peing once obliged to buy American flour
cared no good bread could ever be baked such -four
because 1t was ground too finely and was spoiled by the
wrong construction of the mill stones All those who
know anything OF good bread will confirm Justice
is in calling the Mechanical bread tasteess; and
all those who understand ANYTHING of the
and mechanism of the human body of its opeaton of d
gestion and of its state of health will confirm that Mr.
Justice speaks out the greatest praise that can be besOw
ed any bread by calling the Mechanical bread dry
hard and husky Bread that is dry hard husky
causes the disease called dyspepsia that the bakers
IN general here have idea of baking good bread may be
@ cause of the frequency of that disease in this country
n rs very seldom heard of in the old country, where
Dread Is common dish and where hot bread is quite
5 M nat hot bread is not at all digesed has been
ny tne experiments of many great physicians
and h IN order to be wholesome must be dry hard
Who do ny VIII likewise be stated by all those physicians
~ Tt ' nouei their words by the wishes of their eli
and Ueaa OF the Mechanical Bakery has good
se anu wholesome on the first day when il is baked
and Keeps those good qualities for fortngbt If REMAINS
good and reshable even after weeks whereas the
bread of the bakers of this city in general has - S
taste is almost always clammy becomes easily monldv
and is so soon spoiled that it hardly be Kent few
days. eP'" nc"
By chemical analysis it has repeatedly been proved that
the bakers here made of soda, saleratus and
furious substances in their bread" So il is agoin IN
justice to call that statement caumny. All those WIZ
know what good bread is will agree in thinking that th
article in the San paper of the 18th May signed Jns
tice'' with the right ucus is named from mon
lucendo The paper contains another advertisement
written in the spirit and the character the
lines above referred to- have experienced its truth
several times by buying of the bread advertised there
ch time found TINT bread heavy and doughty
a apple pie That is easy way to make bread heavy
c1 Ia IN weight then tried every day of the Mechani
fonn1 and not only l, but all my acquaintance
and Dread good wholesome, relishable excellent
hyperion 70 all bread they had ever tasted before
FAcTUM.