The Barre daily times. (Barre, Vt.) 1897-1959, 1915-03-12


q and is great boon for the benefit of humanity.
In view of the Inaccurate misleading and really absurd
statements that have been made regarding the methods
oyed by Company wish first to state fact within tn
knowledge of every housewife that yeast living organism
in order to live and multiply and thereby aven the dough- tn
yeast must have food In the old this food the -four
and other constituents of the dough- The yeast
certain portion these materials and converted them into
ho and other products and gas known carbon dox which
raised the bread made it light Under the discovery
minute amounts OF certain salts added which place
this which the old method the yeast
In the old portion of the -four particularly the gutenou
part broken down by the yeast and thus valuable nutr
properties lost BY the process this does not take place
but the contrary greater percentage of the natural clutter
of the wheat is retained in the baked loaf
In order that minute quantities might be properly intro
the water and then into dough-
made into yeast powder known first "A B. c. Powder
then later under the trademark of Akady Of this Aa
dy Yeast Powder minute amount added to the sixteen
hundred pounds of materiawheat -four milk vegetable
OIL yeast salt waterwhch constitutes standard dough
bakeries The result that there left in the Bread four
of cent of calcium salts which the
identical salts which contained in all natural waters and
ticaly all vegetable and animal products
much of these calcium salts contained Wards Bread
in other of milk contains much of these salts
Wards Bread Cheese contains about thirty times
as much as Yards Bread Peas contains about three times
times much Chocolate three times much Turnp twice
All drinking waters contain calcium ulphate varying guam
y the waters from the different sections of the country
ing those which considered soft waters to those which
are considered hard waters many waters glass
would contain twenty times much calcium suphae is
contain amount of this salt such that glass contains
than a whole loaf of Wards Bread.
Medical men have shown that normal adult man drinks IN
wenour hours three and onehaf quarts of water twenty
four hours supply of natural waters would contain as much
calcium ulphate found ten oaves Of Wards Bread
The above citations sufficient to show that the salts
in such small amounts that question arise in
mind antagon the real facts that they not used
for any purposes of adulteration or deception
Some Of the reasons for their follows
In the venng of bread the yeast besides forming the
carbon doxd which makes the bread light also forms alcohol
ton of grains to form whkey we call "Fuse OIL This use oil
very poisonous and rather dagreeabe smelling OIL This
household bakery The of use oil and certain
other dagreeabe acid products thus formed small but
deIoped by the Ward Be the Of these usel oil nro
is diminished almost to the vanishing point The result is
bread with better taste odo color texture and flavor and
wholesome bread because Of the absence in this of these
small amounts of objectionable products.
From the above citations regarding the natural of
these salts evident everyone they perfectly
harmless they natural constituents Of many
that daily consumed by the people In fact might
authorities that people do not at the present time obtain their
food sufficient calcium salts which for the orma
ton of bones teeth and other tissue especially growing children
Psychologists tell that adult should have in his food
grains Of lime lime salts per day. To this
amount from bread alone he would have to eat aves of
Wards Bread while one quart Of milk would furnish more than
the required amount
been practice in the publication Of sup
plies for cities TO aid to the small amounts of calcium hypo
and authorities The percentage OF added lime put in
way in practically all much greater than the
1f added lime salts in Wards Bread.
method Of eayening breadus bis
quits cakes mullins etc. is by Of baking powder
powders commonly contain Of these salts which
used minute amounts yeast food in this bread
Of these salts left in breadsu made with such
lang after baking is hundred times
much as that which viii be found in Wards Bread.
To up may be stated that the process III
,osse for produce bread only better texture oor
avor color bread which wholesome more
ethful than il has been possible to produce under Of the
lder processes.
During development Of this process the agricultural depart
Washington made acquainted with IT, officials Of
ne department expressed their approval and result If the
patents been allowed the United States pend
NJ n the principal foreign countries
We know that Wards Bread made to-day q the Best Bread u
World. Better Bread than you your kitchen
you buy except under the
Company has done for the baking trade advancing