14 When anv of you young men come in and say "/'m interested in Varsity Fifty Five and most of you will I sooner or later—we'll say: Do you want patch pock ets or plain? One, two or 111 three buttons? Do you like \ y J the link-button idea? What / sort of fabric and color and Jj§|M / pattern would you care for? f\ jl Hart Schaffner & Marx \ makes styles for every taste J \ ' • and we price them for every purse. $lB and more. $25 is a low price for our $25 Copyright Hut Schaffner ti Man The full pa so advertisement of Hart SelinlTner & Marx in tliis week's Saturday Evening Post Is interesting. Read It. Other Makes, sls to S3O With the New Suit Just Unpacked—Striking You 11 Want a New Hat New Neckwear And we recommend TRULY WARNER'S newest creations in soft and stiff shapes for Tn wide end silks, high colors predominat- Spring, at $2.00 ing. The kind of scarf you'll usually find I Especially adapted to the young fellow's offered at $1.00; here, choice taste is "THE 2 O'CLOCK" in soft felt, six ' shades. See them on display in our window. H. Marks & Son Harrisburg's Oldest Clothing Store 4th and Market Sts. Harrisburg, Pa. MAY EXTEND STKIKE Striking yard workers of the New [Fork Central Railroad threatened to # # By McManas n n ) ■ i —esse —| —— -bHOULO I DO YOU "TWiK VOOD LOVE »TT. I [ $ p atent r-|" fl Women's Dull ___ Colt Button \ !> 1 * Mat Kid Lace . Shoes \ £ svff\ E Boots I Men's Vici Kid 1 j Mgbj) J? * 8-Inch tops, i„,„|» nt, OL nM Goojlycar writs, kid V Lf^ j A ( leather heels. Good- DlUCher OuOeS or black cloth tops; s.">Ak Y£ Vl''|W f 4 ' year welts, #5 style; style; $3.50 quality W \,,-- v 4. SI quality Wide Comfort lasts I —rsn xxr , ~ Women's Bronze 1 a »/, Women s Gun __. _ _ 1 3 D* IP Metal Button Men's Black Gun Kid Lace Boots js gk H * UIS Boots Motol Rnttfln Slinp« t'ppers or light cloth. oß -WM f km It,ih lilark cloth tops, WeUl BUttoil «••*'». '«"•«£ Spa,,lSh heeto 'W W \ : >3 Spanish heels Sliort, full vamps d* 1 A A (Same style in bluclier) (f* 1 A Q r ~ Women's Women's White \|: / \ Glazed Kid P > I* / \ » Button Boots Men's Scout Shoes Lanvas Lace s j " Hand sewed, nar- D_ „ l _ f* \ J 1* row white piping: Black or Tan D9OIS /* \ / \*\ around vamps: $5 T.eather or elk soles, Covered Louis heels, ex- C V \ H. ' quality $2 ., 0 q ua nty tra high tops, $3 quality p , $1.98 $1.98 $1.98 In Defense of the Baker \n Address Made by Mr. Parnell, of the Spiers-Parnell Baking Co., Winnipeg, Manitoba, Before the Local Rotarv Club 0 J In complying with the request of your committee to address you on that ail-important food product—bread, I do so with much pleasure, if for no other reason than the fact that as be tween the producer of bread and the general public there lies a gulf of mis understanding;, which, so far, seems impossible to bridge or clear up in a satisfactory manner. 1 think this has been largely brought about by the fact that up to about twenty years ago the bread business was conducted in a very small way and by, in a great many cases, just as small men; in underground shops, or if above ground in most insanitary places by employes who mostly lived with their employers, practically working night and day for a bare ex istence. and who hardly ever saw their homes and families more than once a week. The tendency of all this was to lower the standard of manhood and moral tone of all concerned to such an extent that the unscrupulous em ployer could and, no doubt did do and allow acts to be done which were not in the public interest. The pub lic having had this drilled into them by the press (and may I say rightly so) we who are in the business to day have found It'very hard to edu cate the public to the fact that a dif ferent condition of things does now exist, and that we who are in the business to-day should not be con nected with the days and conditions of the past. In addition to this there has been at no time in the history of our coun try a more deep-seated agitation or keener demand for sanitary conditions in the manufacture and delivery of food products than at the present. All thinking people, and especially those in authority, having to do with the health of the community, believe that many of the diseases prevailing to day are either directly traceable to the insanitary conditions under which food products are sometimes manu factured, cared for or delivered, or if not directly the cause, do in a great many cases help aggravate certain diseases and make them more dan gerous than they would be if proper conditions always prevailed. We naturally, then, ask ourselves what has been done to remedy the conditions surrounding so important an article of food as bread —used in every household and on the table at least three times a day! The old, insanitary bakeshops have to £ large extent been demolished, and in their place have come the new modern bread factory. These fac tories, with their spacious rooms, ven tilated in the most scientific manner, i with floors and walls a marvel of \ cleanliness —the mixing machines, i which thoroughly incorporate all the ingredients so that the very best pos- I sible results are obtained; the auto matic weighing machines, which have. Iwith ordinary case, settled the vexed question of lightweight loaves being palmed off on an unsuspecting pub lie; the traveling proofers and mould ing machines, which to a large extent do away with the necessity of the loaf being touched by hand; the modern bakeoven, whose smoke and dirt, as in the old oven, does not come in con tact with the loaf in any way what ever; with its dining rooms, shower baths, and toilets for the health and comfort of its employes, seems to com plete an equipment that measures up to the standard set by our heatlh au thorities to such an extent that they are unable to suggest any improve ment. The bread manufacturer of to-day gives careful attention to the sec tion of all ingredients which go to make a loaf of bread. They are ex amined as to their purity; the flour is thoroughly cleansed of all foreign matter by being passed through fine sieves before using, and if the baker has any doubts as to the contents and purity of any ingredients he has only to send it to one of the agricul tural colleges, when for a small sum he can have it analyzed and a report submitted which is independent and final. The employe is given every en couragement, with discipline and sys tem everywhere prevailing. His hours are fixed—being 54 per week; the wages paid being nearly double what they were a few years ago, and every care is taken to have none but healthy men in the factory. Wherever practical the loaf is wrapped—machines for this purpose having been introduced at considerable cost; waxed paper being very largely used for this purpose; but I desire to say here, in answer to some criti cism asking why we do not wrap all bread, that the reason it is not done is that it Is not a practical proposi tion. In the delivery department the same care is exercised in the selection of salesmen. Rules and regulations are laid down for their guidance. In spectors are appoinied to a certain number of routes, with a superinten dent over the whole department. The salesmen are not allowed to have any thing to do with the horses or stable; the very best of wages are paid, and yet this department gives us a great deal of trouble, owing to the fact that when a salesman leaves the yard he becomes a law unto himself as to his manner of handling the loaf and in his general conduct, and if he does not carry out our rules and regula tions, he is the one the public see, and, as a result, for this one man's act the whole business is condemned, and, I am sorry to say, he is in too many cases shielded by the customer anil general public, making it very hard for the manufacturer to apply a rem edy. In view of all these changes and improvements one naturally asks what has been the result to the consuming public. We might say, without fear of contradiction, that among the many benefits derived two stand out most prominently: First—that whereas un der the old conditions the loaf was of a very indifferent and irregular qual ity—this prevailing to such ail extent that not more than twenty per cent, of the total bread consumed was made in bakeshops—that to-day bread made in Canada is classed among the best anywhere, and the percentage used runs as high as ninety-five per cenl. Second—that the price of the loaf is as cheap to-day as under the old method. In fact, when you consider that since the war began flour has gone up from fifty to seventy-live per cent.; that all ingredients we now use, such as sugar, fats, malt extracts, etc., have risen in price from thirty-three to fifty per cent.: that horse feed of all kinds has gone up in the same ratio; that to-day seventy-five per cent, of the total delivery is direct to the con sumer, instead of, as it used to be, to the storekeeper, thereby making costs for the delivery alone fifty per cent, greater tha.n under the old sys- | double; that their hours have been re doubt; that their hours have been re duced nearly one-half, I make bold to say that had it not been for the fact that the business now has men engaged in it with capital, large ideas and foresight to buy at the right time, that this good city of Winnipeg would now be paying seven cents instead of the usual five cents per loaf. /» Let me close by thanking you for your close attention and the hope thnt a more considerable and systematic public will In future accord to the bread man of to-day the quota of merit to which he is Jußtly entitled. Mir INTO GRAY HI Darkens Beautifully and Re stores Its Natural Color and Lustre at Once Common garden sage brewed Into a heavy tea, with sulphur and alcohol added, will turn gray, streaked and faded hair beautifully dark and luxuriant. Mixing the Sage Tea and Sulphur recipe at home, though, is troublesome. An easier way is to get the ready-to-use preparation Im proved by the addition of other in gredients, costing about 50 cents a large bottle, at drug stores, known as "Wyeth's Sage and Sulphur Com pound," thus avoiding a lot of muss. While gray, faded hair is not sinful, we all desire to retain our youthful appearance and attractiveness. By darkening your hair with Wyeth's Sage and Sulphur Compound, no one can tell, because it does it so naturally, so evenly. You just dampen a sponge or soft brush with it and draw this through your hair, taking one small strand at a time; by morning all gray hairs have disappeared. After an other application or two your hair be comes beautifully dark, glossy, soft and luxuriant, and you appear years younger. Wyeth's Sage and Sulphur Compound Is a delightful toilet requisite. It is not intended for the cure, mitigation or prevention of dis ease.