VIEW OF WRAPPING AND SHIPPING DEPARTMENTS
*£aS ! 3££'" -.A^^itf^^|hS nHE^H
/
In these departments the crispy hot loavee are wrapped in waxed paper :K na akunSkdna-tl Tiur tfefi earlr maro
lng deliveries. This is done with a Hayssen Automatic wrapping- machine.
"BREAD-MAKING"—A
VITAL MOMENT
A Few Facts About the Nation's'
Chief Article of Food, Its Im
portance and the Part It Has
Played in the Destinies of
Mankind; Bread-making An
tedates . Recorded History—
Absolute {Purity Is Essential
(By Charlea De Argentape)
This story is presented to you who
appreciate the good thinws of life to
tell you Just a toxv facts which we all
should know abouMour most Important
food. It Is estimated that the average
consumption of bnead in the United
States is a little enver one-half pound
per day for every man, woman and
child. While this roay seam a great
amount, it is not as as in other
countries. As bread is the cheapest
and at the same time the most health
ful food, the high cost of'living might
be reduced and we mightsbe healthier
people If we should eat more bread
and less of the expensive food.
The history of bread as a food reads
like a romance. It han played an
Important part In the destinies of man
kind and in its struggles through the
age of perfection. The progress of na
tions through their different periods
of development can be traced by the
qualities ana quantities of bread they
have used. >so other food has taken
euch an important part in dhe civiliza
tion of man. To a large ajctent It has
been the means of changing; his habits
from those of a savage to those of a
being.
BroatlOlnklnt; Preceded Recorded
History
Broad-baking antedates tne period
HI _ 7"
I NINE STANDARD OVENS INSTALLED FOR |j
THE WEST SHORE RAKERY, LE.MOVNE. PA. j
This firm began its career like many others with one STANDARD OVEN and added from time to time additional ovens till four had been installed in
the old plant, and as business increased , was compelled to build larger quarters, and today is the proud possessor of one of the most up-to-date Modern
rlants between New York and Chicago. I
of the business, Has been made famous by his (Famous) bread—the famous loaf has attained prominence by being baked in
OV I
STANDARD OVENS IX THE WEST SHORE BAKERY, LEMOYNE, PA.
ItVJjSTANDARD OVEN IS THE STANDARD OVEN because it meets all requirements and all purposes, its construction is of the ARCH TOP
1 YPL, the furnace permits use of any kind of fuel, giving an accurate temperature of heat. The STANDARD OVENS are clean, the baking chamber
being tree from smoke and dust, produces without doubt or trouble clean and sanitary goods, which means 100 per cent pure when delivered to the
customer.
The efficiency of the STANDARD is unsurpassed in the production of bread, rolls, pastry and all varieties of cake.
( || STANDARD OVEN CO. i
I PITTSBURGH, PA.. ||
FRIDAY EVENING,
of written history and Is mentioned
I several times In Genesis. The Egyp
tians were probably the first bread
makers as there are some very com
l plete records on the old tombs, Exca
| vations at Pompeii show that baking
, was regarded as a One art by the Ro
mans. All of these old bakeries show
that In the beginning, milling and bak
ing were Inseparable, in fact it was
not until comparatively recent times
.that the bakers oeased to grind their
i own flour.
Importance of Food to Nations
I It is an Interesting fact that the
civilized and the semlclvllized people
!of the earth can be divided into two
classes, based upon their principal !
cereal food.—the rice eaters and the
bread eaters.
Every one admits the rice eaters are
less progressive, white bread eaters
have always been the leaders of civiii
zation. It is an interesting fact that
jjust as Japan is changing from a rice'
eating nation to a bread-eating nation !
I she is asserting her power. Anyone |
who stops to consider the history fo
nations will see that this matter of
what we eat Is the one question of vital ;
j importance. It is, therefore, no wonder,
that the United States government j
through its Department of Agriculture
(which annually spends 5140,000,000 In >
the betterment of conditions of this
country) should give this subject so
much serious attention. It is the work s
of that department to learn what food
the average American is eating,
whether that is the most healthful,
what he is paying for that food, and 1
whether or not he is getting the worth
of his money. It is the duty of every
housewife to learn these same things,
and if possible to see that her family
is getting the best there is for the
money. One loa# of good bread cost
ing about five cents will go as far as j
two pounds of meat costing forty to
sixty cents.
A Balanced Rattan
"But," says the housewife, "what Is
the ideal assortment of foods for my I
table? I do not wish to use all bread
rany more than I wish to us* all meat."
The results obtained in the following
, I table took years to compile. Men. wo
i 1 men and children, doing different kinds
of work and taking different kinds of
| exercise, require more of one kind of i
food than of another. The following
represent a balanced human ration
based on government figures. While
It Is not expected that the supply for j
. every average family will be based on 1
this ratio, it Is a valuable table for
reference In any household.
It was a surprise to find! the low cost
'of an Ideal ration. The food costs only |
a fraction over thirty cents, but bread, j
; while costing only one-sixth of this
I amount, supplied nearly one-third of;
I the total energy.
Estimated oost:
i Cent». Energy
i i .OB Bread 980
.04 Butter ... 432
.04 Ham SJI
.OS Milk 823
.04 Beef (round) 218
.007 Sugar 192
.04 Eggs 184
I .005 Potatoes
.03 Cake 150
j .02 Fruit and vegetables P5
» -302 B^oso
Cutting Cost of I.lvtng
The increased cost of living has be
come a serious problem. Without some
facts, facts as shown above, the house
wife sees no comfortable solution, held
as she is between the "upper and nether
mill stones" of what the family wants
to eat but cannot afford, and what they
can afford but do not want.
To the housewife who knows the j
hard labor of hread baking regularly I
and the uncertain results produced by !
inexperienced help, the greater con- ;
sumption of bread is scarcely a wel- [
come Idea. It Is therefore pleasing to '
i know that there Is an easy and practl- 1
cal solution: Let this wonderful mod-'
ern Purity Bakery furnish your bread
from now on!
Times have changed. Not long ago |
I the women spun the wool, wove the ! ,
! cloth and made their own garments. |
People made their own furniture, made '
their own soap, made their own shoes |
and molded their own candy. Now we 11
know that others can make much bet- 1
ter clothes, soap or shoes for us at a I -
great deal lower cost than we can 1
make them ourselves. The work of 'l
HARRISBURG TELEGRAPH
»»» - ————— -
r
!| ►
L
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►
►
i> By a Careful Blending of
Matchless Flour
►
► Mr. Bricker Produces a Matchless
: Loaf —
►
I ►
I:
; ► —matchless in flavor, color
, ►
and crispiness of the crust
I► . ;
i:
: j
►
► To Mr. Bricker and The West Shore Bakery Inc., Success and the Best
► of Good Wishes
►
►
i ► t
► * (
► L. Christian & Co., Inc. George L. Clewell
GENERAL OFFICES: Eastern Representative
► Minneapolis, Minnesota Plymouth, Pa.
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► ;
-*■ -*• A A A A A A i>~A~
the specialist Is pre-eminent In every
walk In life.
Look Into your kitchen. Tou use
canned goods In profusion; canned to
matoes. canned succotash, canned as
paragus and canned splnnach; you
have canned soups; you buy coffee that
Is aiready roasted and ground; you use
I ready-made ploklea, preserves, catsups
| and relish—all put up In canning fac- ;
! torles.
j Yet there are some people who still j
Insist that bread, of all things the most ■
j difficult food tb produce In the kitchen, I
\ and the one requiring the most heat, j
work and worry, cannot be left to the I
JUNE 0, 1016.
[ care and experience of the specialists.
;As this sentiment Is at the very root
of the bread question, and as more
jbread and better bread is the foundation
of the nation's strength and the low
| cost of living, It behooves every house
wife to consider It seriously.
I In Bulletin No. 13, Part 9, Division of
Chemistry, U. 8. Department of Agri
culture, on pagre 1,236, Dr. Harvey W.
Wiley says:
"The baking of bread Is an arl
which is most successfully practised
by professionals and the America*
method of home bread baking is nol
to be too highly commended."