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

raised Dy yeast, Wnetner IN the nOuse-
hold or in the bakery The amount
of fusel oil and certain other dis
agreeable acid products thus formed
is very small, but has its effect on
certainly does not make the breal
any more wholesome. In the new
process as developed by the Ward
Bakery, the amount of these fusel oil
products is diminished almost to the
vanishing point. The result Is a
bread with better taste, odor, color,
texture and flavor, and a more whole
some bread because of the absence
in this process of these small
amounts OF Objectionable products.
From the above citations regard
ing the natural occurrence of these
salts, it would be evident 70 everyone
that they are perfectly harmless, ~
they are present as natural constitu
ents OF so many foods that are daily
consumed by the people. In fact, we
might go further in this as the con-
sensus of opinion among the best
medical authorities is that people do
not at the present time obtain in their
food sufficient calcium salts which
are so necessary for the formation OF
bones, teeth and other tissue, espec-
tally to growing children. Physielog.
lists tell us that an adult man should
have in his food one and oneihalf
grams of lime as lime salts per day
To obtain this amount from bread
alone he would have to eat seven
loaves of Wards Bread, while one
quart of milk would furnish moro
than the required amount.
1t has been common practice in
the publication OF water supplies for
cities to add to the water small.
amounts of calcium hypochlorite
This practice is heartily endorsed b.
all public health and medical author
tiles. The percentage of added lime
put in in this way is in practically all
cases much greater than the amount
of added lime salts in Wards Bread
Another common method of leayel-
ing breadstuffs. such as biscuits, hot
cakes, mullins, etc, is by means OF
baking powder Baking Powders
very commonly contain some of1these
same salts which are used in minute
amounts as yeast food in this new
bread process. h.5 ts
The amount OF these salts left in a
breadstuff made with such baking
powder after baking is in many cases
a hundred times as much as that
which will be found in Wards Bread.
To sum up. it may be stated that
the new process has made 1t possible
for US to produce bread not only
better in texture. odor, flavor AMI
color. but a bread which is more
wholesome and more healthful than
it has been possible to produce under
any of the older processes.
During the development of this pro-
cess the Agricultural Department at
Washington was made acquainted
with it, and officials of the Depart
ment expressed their approval. and as
q result of the work patents have
been allowed in the United States
and are pending in the principal for
eign countries. s4,sasiE 4
We know that Wards Bread as
made today is the Best Bread in the
World; Better Bread than yon can
make in your own kitchen, and Better
Bread than you can buy, except under
the name Ward 4s
Our Company has done more for
the baking trade in advancing mod
ern ideas in baking and the erection
OF sanitary sun-lighted plants than
any other concern in the trade, and
this fact can be demonstrated to the
entire satisfaction of any Interested
person who may visit our Bakery and
see the. clean, up-to-date and com
mendable methods employed. The
lid is off, we have nothing to hide.
never have had anything to hide, ard
you may feel secure In the use of
Wards Bread and know that when
you buy it you will use the best OBJ.
tainable. No better or cheaper food
exists. Feed 1t to your children In
generous portions-it is good for
them. -
ZVAv(NN CH