Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1916-06-22
Get BuSy---Try For One of These Prizes

barrel over the profit you get on your
wheat flour, you certainly cannot af-
! ford to manufacture bread without
| special yeast food -four
Two hundred pounds special yeast
food flour with 400 pounds water
makes Coz pounds material.
Two hundred pounds wheat flour
with 12O pounds water makes 800
pounds material.
Other ingredients Oard, salt, etc.)
are not figured in this computation,
being the same in each case.
This shows net gain of 2S0 pounds
material for every barrel special
yeast food -four used.
Even figuring that you only get
zoo pounds baked bread extra from
every barrel of special yeast food
flour used in your shop and only fig
uring the cost of bread at cents per
pound you can readily see that you
are making profit of $500.
"As a matter of fact a barrel of
special yeast food -four will give you
more than 200 pounds of baked bread
extra and no doubt your cost of bread
now Is more than cents per pound.
1T is therefore up to you to decide
how much special yeast food -four
you can use. If you use a barrel a
day or 200 barrels a month, as other
large bakers are using, you still make
at least $500 on each barrel. This
means an extra profit of from $3.50 to
$1,000 month through the use of
special yeast food -four alone.
Everything that we clai mean be
demonstrated to your entire satisfac-
ton in your own bakery and the re-
suits you will get will prove that what
we have written in this letter is true
in every sense of the word.
Ninety per cent. of the large bakers
in this country and Canada are using
| special yeast food -four
IF special yeast food flour is
wrong then nine out of every ten
bakers are wrong, which would hardly
be possible.
rs it not fair to assume that they
are using it because they. make good
profit from it?
May we, therefore, send you a
shipment at once? our early order
will be appreciated. Yours very truly
'.''..........
Manager"
This letter is characteristic of many
others now in my possession. 1t re-
veals the real purpose for which corn
starch is. utilized by bakers in the
systematic and ever-increasing effort
to lower the food value of the staff
of life in order that constantly in
creasing profits may be obtained
1 grant that the facts disclosed in
this treatment of the food subject are
sensational in the extreme, and for
this reason hold that congressional
action on the subject becomes more
imperative every day.
We shall now see to what extent
the largest bakers of white flour
bread in the United States admit the
impoverished character of their prod
uct
In the meantime the children of the
poor are eating this product three
times day during 365 days in the
year. Only too frequently after school
they ack for a piece" of bread Flour
millers would have them depend upon
some lucky accident in obtaining the
necessary offsetting elements from
some other benevolent foodstuff con-
tanning a surplus of such offset.
Flour millers ignore the tragic facts
that prove that the great white bread
eater, consuming large quantities of
demineralized wheat and corn starch,
does not obtain these offsetting ele-
ments. What is to be done about il?