Arizona silver belt., 1895-07-27
BRAINS AND BREAD.
Intelligence an Important Factor
 in the Bakeshop,
The sta0 of Life us Produced by Bakers Is Possessed of But LittIe sustain@ ing Power - < Three-Cent
 Luncheon.

}Yi,h brains sir, was the celebrate ed rcioiuder of Sir Joshua Reynolds to Che question of an inquisitiye and prob ably shallow young painter who asked him with what he mixed his colors.
 Is brains the ingredient that was left out of the loaves which were eN- hibited at the pure food show? asks Kate Fields Washington. Four hun drcd competing loaves all fell short of the standard. if 1t is reported fairly. It is more generous to believe, however, that the standard has been raised by an intelligence which means to educate the community
 In New York few exclusive bakers advertise "high-class bread" at higlt- class prices; actually it is not too good. But braihs in Boston, joined with broth erly kindness, have produced bread which may challenge any competition and which is sold to the public in tiny loaves, perhaps better called long rolls, at one cent apiece; faultless breadi sweet as the wheat can make it, but not sweeter; light and fine and close; eX- auisitely baked in the mid, slow heat of a brick oven. This bread, such as the rich seldom taste, comes daily from the New England Kitchen for all who are so fortunate as to be able to send for it. IL is the product of the intclh- gence and philanthropy of society for the promotion of public health When the kitchen was organized a few years ago its first six months working was supervised by Mrs. Mary Abell who had taken the Lamb prize for an essay upon sanitary and economic cooking, This essay, accompanied by recipes and menus for the poorest wage earners, is among the publications of the Syracuse public health society
 Proof of the economy and excellence of the cooking of the delightful Boston Kitchen may be made by anyone who is hurrying, as once was, to the Provi- dcnce depot without time for lunch and with ideas above a railway station res taurant ] was provided with small paper box. I bought one of the little loaves l have just described, it nearly filled the box. For another cent it was buttcrcd What else could ] cagry2 l was offered a slice of spiced pressed meat, such as is made very poorly in some houscs and called veal loaf But that was not poor, but delicate and savory. It was daintily wrapped in white paraiiiuC paper, all ready to be handled neatly This was also one cent. Here wus a wholesome, delicate and abundant lunch for three cents. ! thought of Franklin, opening hjs career n philadslnhia with his big Dutch penny roll, and, like him. l indnlggd in some philosopnizjug One hundred and fifty years Of what we call progress sgnaratc us from Franklin. In those years the cra or homemade bread. with ,lat of h0mespun clothing, has depart ell. And still we huve no good pubiic bread only the chafTy and spougy takers loaf. oycrraised, undermined. degeitful and dear Poor men cannot De fed with such bread, and so they wash it down with spirits.
 Ne are a great people and we have the greatest chain of lakes and the big aest rivers and the widest wheat-helds on the globe; but we are not able to give the multitude bread until 1t has heen turned into carbonic acid gas for tha profit Of tho bakers
 In fendal day7 the lord,of tho manor had tic monopoly Of the oven; no bread for the peasant but that which was baked in his oven. By the independence and competition of the laborer we have attained the privilege of starving our selves Is it not almost time to swing back to the public oven. supervised by the best intelligence of the community and secured against the greed Of com. petition? There is not wanted free bread to dcprave the soul, or sour bread to dcprave the stomach, or high-class bread to suit the rich but honest bread, fit to be called once more the r4afv ,,f lifa