Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1898-08-06

cesses engendered by low grade product
leads to functional disorders of the digestive
system, which become chronic when the use
of such inferior article is persisted in. Again,
muscular strength and nerve force cannot be
sustained by flour deficient in any of the
constituents which aid in developing dynamic
force in the human body.
The residents of any city may, with a little
care, always secure the lightest grade of -four
and no other should be allowed entrance into
the household. The product of Johnson's
Mills, Cumberland, Md, offers to the careful
housekeeper high class product in this line
and as it is easily obtainable there is no ex-
cuse for risking the health of its members by
introducing into the dietary of the family
any of the mediocre flour upon the market.
Any really first-class retailer will obtain this
flour for his customers who insist upon hav-
ing the best.
Having purchased samples of this flour
without indicating our purpose, and after
submitting the same to thorough analytical
examinations. we unhesitatingly indorse it
and recommend it to our readers in the
strongest terms.
There are many reasons Tor the pre-eminent
superiority of the flour offered by Johnson's
Mills, which we herewith enumerate
First, it is rich in gluten, which renders it
more valuable as far as nutrition is concerned.
There is not in its constituents that excess of
starch so commonly found in other brands
of flour and which taxes the digestion beyond
its powers.
iSa lyx,oH fpr,, o,,Ii &c,
may be always depended upon.
Thir1 because it makes the whitest and
lghtest of bread and biscuits and has no
trace of sourness, which renders it especially
gratifying to those with impaired digestive
functions.
The samples of -four which were made the
subject of scientific investigation were pur-
chased in open market, and were not obtain
ed from any dealer interested in certain
brand. The samples were also submitted to
our chemical test kitchen, with result which
leaves only one decision, and that is over
whelmingly in favor of the -four bearing the
brand of Johnsons Mills. We have no more
interest in this brand than in any other flour
sold, but in the interest of readers who
naturally seek these columns for information
upon all health matters we make this I'M
biased report. From the standpoint of health
alone we advise our readers who call for this
flour not to be put off with substitute, but to
insist upon having goods branded Johnsons
Mills, Cumberlsnd,1 Md. and we do not say
this in the interests of the manufacturers,
who have not been consulted in the prepara-
ton of this report, but solely for the protec-
ton of the readers of the American Jotrnal
Of Health.
The maker of "Johnson's Best" has
been in Cumberland nearly SO years.
He is one of the oldest and most high
ly honored of the city's residents.
Having never been out of business a
day during his long career, it is prob
able that he is the oldest living active
business man in the county. With a
lite of real usefulness and integrity
behind him and still in good health,
the promise of usefulness for years to
come to his fellow-men through "John-
sons Best" is cheering to all his many
friends, especially those of his con-
temporaries who '.have for a long,
long time never pretended to use any
but Johnson's flours." Col. Johnson's
ambition to make the best and health
lest flour, like himself, is now advanced
in years, and the realization, coming
later, is also growing old. That is to
say, the fruit of years of study, work
and expenditure is ripe to the prob
ability that no better -four than his
will ever be made. In the technical
language of Prof George R. Bells
analysis, 'Johnson's Best contains
all the elements needed in bread for
the nutrition of the human system"
If this be so, and the JOURNAL believes
it is, the architect has built as we'll
as conceived structure that will
memorabilia his name for generations
after he is gone.