The national Republican., 1862-03-11
asss'as u u sas sisisss y Ss,A vAolssom,
end pslatab!e. NJ fsF
p veryreRsstfnlly. yourss& &s., &C.,
81 y MGas MILLER, MD.

end palatab!e. NJ fsiN
p vey reapessfally. yours, o., g., &C.,
III - M0nas MILLER, MD.
lave szamlnsd several specimens Of the
Aerassd Bread, masafscsursd according to the
passut q Ferry q Fitzgerald, and have used u
In Ny own family. have found II Of superior
quality In all respeots. One deelderatum at.
tained in its manufacture Is entire cleanliness.
30 far % have been able to ascertain, II Ia
eminently healthful, ina,much as Il contains
none Of the products or results Of fermentation.
Wishing You eli success IN the prosecution Of
your valuable enterprise, IfvrF';.H,4 rv5..,
an yours, &o., .- ......,, -
WILLARD PARxER, n. D., Pref Surgery, z.
-Ue College Of Physicians and Surgeons
the Aeraled Bread, Manufactured under the
patent Of Perry Il Fitsgsrald, is, without ex.
ception, the best bakers bread have ever seen.
The process employed, a. witnessed Il at the
bakery, ls based upon true scientific principles,
i perfectly cleauly, and yields bread which
contains only -four, water, and salt have
used your bread in my own family for some
time, and have uniformly found II sweet and
wholesome. II keeps fresh aud moist longer
than ordinary fermented bread. I cordially
recommend II as well deserving public atten.
tion. '-.- 4l
Your obedient servant ..... H
&c. WoLcOrT GIBBS, u
/ Prof. Chemistry and Physics in the r.r
4 .. a.. Free Academy In New York.
Letter from Professor j. R. W. Dunbar.
Ihave been preseut at The preparation of tbs
Aerated Bread at the establishment Of Messrs.
Requa Il Co., and en- entirely satis6ed of the
purity Of the articles used, and The great care
and cleanliness employed 10 its manufacture.
have aDso given II fair trial by using II for
, some time, and am prepared TO give q reliable
. opinion as regards Its qualities. In tho procees
r Of making, nothing is ueed that Is not healthy,
/. and the nutritious properties OF the -four are
preserved, and the natural sweet taste retained.
j. The bread is beautiful, white, spopgy, light
and easy Of digestion. These qualities recon
n mend II 10 general use. But We think II will
Il be found TO possess peculiar claims 10 those
g who are dyspeptic, and Of great value to the
great Dumber Of persons who are thus affected
From very careful examination, feel un-
usual freedom in commanding this bread TO The
!, favorable consideration of the community.
J.R W. DUNBAR, NJ. D.
Bsltimere, Aug, ~, 1861.
YALE CoIIxaE, Nsw HAVEN,
November IL, 1sGl.
have long been familiar with the process Of
II making bread light by aeratiop.
The common notion that the process Of fer.
mentatiou is essential 10 prepare digestible
70 bread. by come change effected by IL In the
starch Rlobules, is effectually set aside. The
70 experience at the London Hospital shows that
this Aersted Bread is digestible without incou.
:. venience by stomacbs which wholly refuse fer.
= = meuted bread Whittier, sweeter. lighter, more
" digestible bread, and more from given quan.
y titJ Of n'ur, 10 made by this process than by
fermen tation-whlle entire cleanliness and the
. absence Of all deleterious substances are re;
y cured at the same time. Nothing but salt ia
aided 10 the paita-the carbonic acid escapes
In the baking have eaten this bread for
considerable time and al intervals for many
months, and always with satisfaction. Dry
-, toast made from this bread hos delcacy Of
favor not found in any her bread have
tasted. b SILLiNAS. JR.
The advantages OF this method are First,
that the bread is rendered perfectly light With.
. out the addition Of yeast or any other foreign
ingredient; and second. that it is made entirely
10 without hand'iag. From the time tho -four
hs leaves the barrel until the bread leaves the
nv oven It is not touched the baud The -four
In is discharged into hoppers on the third floor Of
=. the building. and from the hoppors descends
IL iato the boiling apparatus on the floor below.
~ After being thoroughly bolted, It passes into
g the mixere on the main floor, the water and salt
si having been previously introduced The mix
ne ers are hollow globes Of cast iron lined with
block ur, each mixer having cap icity Of
abou. ive or elk hundred loaves. While the
dough is I oroughly agitatsd by revolving
arms driven with steam power. II Is rendered
light and porous by the introduction Of car.
ur bonic acid gas, under pressure of one hun.
ia dred and forty pounds to the square inch. II
IA IL then drawn out through he faucets into pans
,st resting on sales and from thence passes rap.
In idly into the ovena; the time consumed between
nd the -four barrel and the oven being little over
thirty minutes II is found that bread prepared
of In thls manner never becomes sour, that no
.. change Of climate impsirs its quality, snd that
nm II does not become stale like ordinary bread
h being nearly a. fresh aud palatabie after ten
bv or twelve days as on tbe day after baking We
IT. can easily underttaud that bread prepared in
10. this m,rner Is necessarily pure and pastable,
IN. as we'll as healthful ; and .uch we find TO be
the opinion Of scientific and medical men, Ma.
,ss iional Intelligencsr.
a. THE AERArED BREAD'- This species oil
10 bread recently introduced In Baltimore. by
ng Mes.ra Renua Il Co II rsnidly uainin1 In