Martinsburg W Va evening journal. [volume] (Martinsburg, W. Va.) 1913-1920, 1916-08-31
A Standard loaf
of Bread
and
"A Heart to Heart
Talk


On Monday September 4 will offer to my patrons
standard loaf of bread priced at six cents the loaf
will continue to make before the five and ten cent
sizes for those who wish bread at that price.
These times of high and advancing prices At
the groceries the sugar and soee has advanced at the
butchers beef lamb bacon and lard have advanced; at
the shoe store at the book store at the hardware store
at the drug store you met with the same conditions
Today was told that would have to pay higher price
to this newspaper for the space using for this adj
Vertisement.
No doubt you have been expecting bread to advance
for long time One why has not is because
the five price for loaf of bread is sort of trad
ton-"it has always BEEN When We're children
and all lives the price of bread has been the
We have known nothing else and have come to think Of
that price a thing fixed to change As a mat
ter Of fact we have been mistaken the price has chang
ed almost as often has any other food price; when
materials have advanced the baker has reduced his loaf
in size when prices became lower he increased the size
Because five cents is convenient price to which ev-
cry is accustomed bakers have not been anxious to
change In other things the price changes in bread the
loaf changes In other things the price iuctuates, in
bread the loaf fuctuates.
have kept very careful check Of costs and profits
in this business covering long period of years Until
about two years ago the average profit from year to
year varied less than two per cent. This unusual bal
in the face of changing material costs, was
maintained by making the loaf smaller larger cir
cumstances required.
costs has been great and general that had the ba
followed their usual rule and kept the proper bal
by reducing the size of the loaf today you would
be buying loaf of bread small it would seem absurd
During this time, bakers have been doing business in
many without profit else at loss Throughout
the United States astonishing number of bakers have
become bankrupt or gone out of business.
Every one knows that staple goods are always sold
at small margin of profit This is right and should
be- baker expects than a small fraction of a cent
profit each loaf of bread he sells If | could have
made profit of onequarter Of cent each loaf Of
bread have baked and sold | would be wealthy OF
TIP-TOP BREAD alone have baked and marketed mil
hons Of l0ayes have always tried to keep the size Of
my bread in close proportion to the existing costs of
materials, etc. possible and have always turned away
from any suggestion to save by using cheaper materials
You see there two ways to change the price of
loaf of bread The proper and sensible way in most all
lines of business is to maintain the standard and change
the price This method has distinct advantage in bread
because larger loaf has volume and suffers less
in the baking than does the loaf of smaller volume which
must lose in proportion more of its food value in the
cess of making.
In deciding to start this standard size loaf of bread
have the interests Of the bread in mind quite
much as have my and firmly believe this six
cent size will be saving to them If prices continue to
advance the price of this standard loaf will advance but
you will always know exactly what you buying.
materials and other costs should become lower then the
price will be reduced. would be glad sell bread
two cents loaf if it was possible for me to Go so and
stay IN business.
This new six cent loaf will be of the best quality
throughout am not going to puff it up for appearance
sake You will find it a rich close-graned bread of the
very highest quality and excellence and want to add
that good bread is the cheapest food you possibly
for your family At twice its present price bread
would still be cheaper than meat or eggs
Remember to ask for Caskeys standard six cent loaf
and what good bargain you get for the penny
E~