Omaha daily bee., 1883-01-06
.
4. PILLsBURY'S :
: BEST T.:
: NXXX :
.Minneapolis. Mimi:

These mills are five IN number, with
a capacity of 7,500.bbls. per day, or
over 1000, coo per year. To feed
these mills requires $1,000, 900 bush
els Ct wheat annually. The Pillsbury A
mill, just completed, has the largest
capacity of any mill In the world, con.
summing over 20. 900 bushels Ct wheat
per day. 1t is supplied with the best
machinery known to the milling trade,
no expense having been spared to in
sure perfection in al details, and it is
without doubt the most perfect and
costly mill on the globe.
They guarantee their Pllsbury's
Best" to bs the choicest flour made in
the United States, taking all it's quail
ties into acoounts Among the claims
put forward in its behalf, we fad the
following, and we can vouch for their
correction:
cit will yield from 40 to 90 pounds
more bread to the barrel than flour
made from winter wheat. 1t requires
more moisture in mixing, and the
bread will keep sweet and
moist for several days. 1t is
also the most nutritious and healthy,
as it is absolutely pure, nothing but
tho choicest hard spring wheat being
used in it's manufs c!ure Minnesota
wheat has the largest proportion of
gluten and %phosphates of any grown
iE this country, and by the improved
nav Roller Process from the wheat is
extracted all it's nutritious qualities,
instead Of letting them go into the in
ferior grades of -four as is the case un.
der the old process of milling. AT
the same time this -four will make the
whitest, lightest loaf of bread in the
world, being at nce the best,
cheapest and healthiest -four that can
be used, and without a doubt
"~PILLsBURy's BEST Is HI BEST"
A few directions for making bread
may not come amisa. To one quart
of milk or water add two.thirds OF a
~teacuptul of yeast; add flour to the
thickness of batter, and let it rise
over night; then add -four enough tc
knead softly twenty minutes, or until
1t will not cling to the board; let II
rise in the pan, then make into sma!
~loaves and let it rise again. Bake in
q moderate oven Be sure and no
let it staud in the oven after it |
done, and the result will be q mos
beautiful, sweet, white bread.
The flour will work very mucl
better by thoroughly drying it cut
, Lot it set on the back of the stove
: or some other warm place, twenty
four hours, and you viii be SURPRISED
at the difference 1t will make in eithe
bread or cake. Some good cook
! keep a lot of dried out flour on han
/ all tho time and regard it a gres
! secret.
DIRECTIONS FOR MAKING TIRE BEs
. YEAST.
! Boil a handful of hops in two quart
of water ten minutes, then stra'r
and to the liquor add six good size
! grated potatoes. n cup Of sugar an
one tablespoonful of salt. Let it sin
/ mer one,half hour; when lukewarn
5 add n cup of good yeast and let
:, rise.
II One word more and We are done.
you are q merchant doing bushes
anywhere within five hundred milk
on the west or within one hun6re
miles on the east, you want to sea
your orders for ''Pillsbury's BeSI
direct to A. Ii. Mayne 4 Co., !
Pearl street, Council Bluff, Iowa, an
If you are a poor man who only wan
! one sack, it is ell tho samo, leave yol
q order at tie office; and though IT,
flour is received and shipped in CT
e load lots, they will treat you as polit
ly and deliver your sack as quickly
though you were King Kslakaua
some other man.