Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1916-06-28
CHAPTER II

CHAPTER az
The Largest White Bread Baker in
the United States, in a Paid Ad-
vertisement, Accuses All White
oIfous and Rather Disagrceabio
Smelling Substance Known as
"Fusel OIL" Together With Certain
Other DisagreeabIe Acid Products
Which Develop in All Bread in the
Making of Which a Certain Patent
ed Powder Is Not Employed
These Accusations Against White
Bread Are Trivial Compared With
the Alarming Truth Now Unfolding
Itself.
Imediately following the disclo-
sures made by Inspector Jorden, OF
the Boston Board of Health, and Ref
cree Nussbaum, of the Office of the
attorney general of New York State
the following newspaper advertise
ment appeared under this caption:
About Four Years Ago the Ward
Baking Company Engaged Three
Trained men and Instructed Them to
Devote Their Time in Search for a
Method of Making Better Bread. This
Resulted in the Greatest Discovery
Ever Made in the History of the
Bread Business and is a great Boon
for the Benefit of Humanity" The
advertisement read in part as fol-
lows:>
I'm view of the inaccurate, mislead-
ing and really absurd newspaper
statements that have been made re-
garding the methods employed by ouI
company we wish first to state a fact
within the knowledge of every house
wife, that yeast is a living organism
and in order to live and multiply, and
thereby leaven the dough, the yeast
must have food.
In the old process this food was
the flour, sugar and other constitu-
ents of the dough. The yeast con-
sumed a certain portion of these ma
terials and converted them into alco-
hol and other products, including q
certain gas which raised the bread
and made it light.
Under the new discovery, how
ever, minute amounts of certain salts
are added which serve in place of q
part of this food which, under the
old method. the yeast consumes.
In the old process a portion of the
flour, particularly the glutenous part
was broken down by the yeast and
thus valuable nutritive properties
were lost.
by the new process this does no
greater percentage of the natura
gluten of the wheat is retained il
the baked loaf.
I'm order that exact minute guam,
titles might be properly introduced
first into the water and then into the
dough, these salts were made up in
to a powder.
"Ot this powder a very minute
amount is added to the 1900 pounds
of material-four, sugar, milk, vege
table oil, yeast, salt and water
Gtn a ~ In,
dough in our bakeries.
THE result is that there is left IL
the bread four one-hundredths of
per cent. of calcium salts which ar
the identical salts contained in al
natural waters and practically al
vegetable and animal products.
"On a percentage basis fresh mill
contains more than four times a
much natural calcium as if con
tanned in the form of the artificia
calcium salts put into Wards bread
In other words, one glass of mill
contains as much natural calcium
salts as two loaves of Wards breat
contains of artificial calcium salts
Cheese contains about thirty times a
much, peas contain about three time
as much, green's twelve times a
much, beans five times as much. choc
olate three times as much, turnip
The advertiser drew no contras
between the organic calcium com
pounds found in natural food and tn
laboratory product introduced in tn
bread referred to. 1t confined it's as
sertions to the claim that the calcium
thus introduced made bread bette
but it said nothing of the natural or
ganic compounds of iron, phosphos
us, potassium, magnesium, manga
nese, fiuorine, etc, which the yeas
powder did not restore to the whit
bread described as "a great boon 70
the benefit of humanity"
The advertisement went on as fol
lows:
Medical men have shown that
normal adult drinks in twenty-fou
hours three and a half quarts o
water. A twenty-four hour supply o
many natural waters would contain
as much calcium sulphate as is fount
in ten loaves of Wards bread.
THE above citations are sufficien
to show that the salts are present ii
l, T.