The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1915-03-12

| III view OF the inaccurate, mlSleau-
| ing and really absurd newspaper
| statements that have been made re-
garding the methods employed by our
| Company, we wish first to state fact
within the knowledge of every house
wife, that yeast is living organism.
| and in order to live and multiply. and
| thereby leaven the dough, the yeast
much have food. In the old process
| this food was the flour, sugar and oth-
| er constituents OF the dough. The
yeast consumed a certain portion OF
| these materials and converted them
| into alcohol and other products, and
| n gag known as carbon dioxide, which
raised the bread and made it light.
Under the new discovery very minute
amounts of certain salts are added
which serve in place OF part of this
food which under the old method the
yeast consumes. in the old process
a portion of the -four. particularly the
giutenous part. was broken down by
the yeast, and thus valuable nutritiye
properties were lost. BY the new pro-
cess this does not take place, but. on
the contrary, greater percentage of
the natural gluten OF the wheat is re-
tanned In the baked loaf.
In order that exact minute quaint
ties might be properly introduced first
into the water and then into the
dough, these salts, were made up into
n yaact roudar lnnu-,, fret DC "a n
c. Powder" and then later under the
trademark name of "Arkady.' OF
this Arkady Yeast Powder very
minute amount is added to the six
teen hundred pounds of material
wheat -four, sugar, hilk. vegetable
oil. yeast. salt and water -
which constitutes a standard size
dough in our bakeries. The result is
that there is left in the Bread four
one-hundredths of one per cent. of
calcium salts, which are the identical
salts which are contained in all natur
al waters and practically all vege;.
able and animal products.
On percentage basis fresh milk
contains more than four times as much
of these calcium salts as is contain.
ed in Wards Bread. or. in other
words, one glass of milk contains as
much of these salts as two loaves of
Wards Bread. Cheese contains about
thirty times as much as Wards
Bread Peas contain about three
times as much as the Bread; Greens,
twelve times as much; Beans, FIVE
times as much; Chocolate, three
times as much. Turnips, twice as
much
All drinking waters contain calcium
sulphate varying in quantity in the
waters from the different sections of
the country, ranging from those
which are considered soft waters to
those which are considered hard
waters. In many natural waters one
glass would contain twenty times as
much calcium sulphate as is con-
tanned in a single slice of Wards
Bread. and, in fact, many waters con-
tain an amount of this salt. such that
one glass contains more than a whole
loaf OF Wards Bread.
Medical men have shown that
normal adult man drinks in twenty
four hours three and one-half quarts
of water. \ twenty.four hours sup
ply of many natural waters would
contain as much calcium sulphate as
is found in ten loaves of Wards
Bread
The above citations are sufficient.
to show that the salts are present IN
such small amounts that no question
can arise in any ones mind not anita
gonistic TO the real facts that ther
are not used for any purposes of adul-
teration or deception.
Some of the reasons for their use
are as follows:
In the leavening of bread the yeast
besides forming the gas, carbon di-
oxide. which makes the bread light,
also forms alcohol and certain by
products which in the similar process
of fermentation of grains to from
whiskey We call "Fusel Oil. This
fusel oil is very poisonous and seth-
er disagreeable smelling oil. This
action takes place whenever bread is
WARD r.