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Show We (f)Wk DDg ( tec I SUCCESSORS TO GODBE-PITTS DBUG CO. i I Tills Is the Original and ONLY Owl 1 I Drug Co. of Utah I 8 A NEW INCOEPOEATION. I 8 SmUS-nf0r USineS! in Ur New Store' wo m discontinue the name 1 1 Gode-Pitts Drug Co.. and will hereafter bo known aa ' THE OWL DRUG CO., Inc. I OloJes "nd a NEW Vvif ?AnyTf tUl 0odb?-Pitts Drug Co. (with New I ii ii1' It will be our aim to sell Drugs and Drue H Sundries of the highest quality, at tho lowest possible nriceB Wo art I If Yon Bny it at the Owl, It's the BEST Wnidi our windows for weekly CUT-RATE SPECIALS Every article 1 1 on hlch 1S i bedded saving m price and a Eain in quality' I 1 You save in price on almost every articlo you buy at the Owl 1 great as to bo of considerable consequence. It pays to become a rceubir 1 I Sty CUSt0mcr' Goods lr0IPtly delivered at all times to any ?art of the I I CALL EITHER PHONE 140. 1 Smoke Flor de Baltimore Highest Grado domestic. IB Flower Seeds, Plants and Bulbs. Bailey & Sons Co.. 63 E. 2nd So. street. A BEAUTIFUL WOMAN -An. Is often distressed by Gray oi Qgfig? badly bleached Hair. 'iTPZt Imperial Hair Regenerator RQKj will remedy this. Any shadi tM tHRVgra from Black to tho lightest Asa !tf5vsi! Blonde produced. Colors art g5R8Sl durable. Easily applied. Ab-tfiCjg Ab-tfiCjg "olutoly harmless. Sample of TlBWo: hair colored free. Correspond- t,w ence confidential. fM IMPERIAL CHEMICAL MFG. CO.. 139 W. 23rd St.. New Yortc thousands of Dollars a Month Is What This Bread I fill Save the Women of Our City l Vl In This City We Estimate There Are Several Thousand Women Who Still Bake Bread at Home. At the Present Price of Flour We Can Save Yoiz I 91 Over One Cent a Loaf or 30 Cents a Month, Because Our Tremendous Business Allows Us to Buy Great Quantities of Flour direct from the Mill iH 8 Thus, if These Women Will Serve Our Bread We Will Save Them Every Month Many Thousands of Dollars. 41 We bake every day in our great factory many "Whv Steam IS NeceSSaiTV .S here 0Ur facilities exoel tho5Q of your Those wlu) work hard and require the most food H wm I thousand loaves of bread. kitchen. will find no better nourishment than a delicious i X This requires a tremendous amount of flour Yeast continues to ferment until the bread is loaf of this great bread. UWW ry day, so we consume the output of several baked in a heat of 212 degrees. Please Consider Ttlis Pnint I -1 1 mills. In this way we buy flour at lower prices Your kitchen stove has a maximum temperature riease UOnSiaeX 1 HIS rOlIU pf L p fa QvenS M 1 than you would believe possible. 200 degrees, while the center of the loaf rarely rTOIU ine H ft91 Then let us rive you the advantage of Ihla exceeds 100 degrees. We have never put one grain of alum in our Pmm us .y , , , tnA if 4 rirv Vtnai bread. ,,- Our big factory enables us to deliver this bread saving-for we furnish all the materials and do And it is dry heat. weaa. ... . wMe -t f rJmm all the work for less than it coste you to buy the Suoh heat crisps the crust and then cannot pene- When the baker was aonflned to one kind of J 1 H flour alone And even then your bread is never trate to the center of the loaf. The crust keeps flonr some used y.um to whiten the bread if the Every dav our waons take 11 fresh the jMi half so good because you lack the wonderful facil- out the heat, but retains the moisture. flour was poor.. wc never did. ovens and in ten minutes it is at the first store, 1 ities of our expensive factories. Thus while your loaf is damp the center is only But now the baker uses a different method-he & I hours lt; 13 everT store- half baked. blends the flour. These delightful loaves! Aren't they better II Baked in Steam Ovens Tae ,yeaa' ceUs .cfT t0 teimmt ta tte w one Mnd of flour made thaf 6 bread IF" pantry' when I 'tfimH A-a.jrcUL mi ttca-uu w v stomach and cause indigestion. . , , . ' . , . iT , you also bake twice every week? , B tfnKH H , . , , i . ... from wheat noh in glutin, another from wheat , rfnvVH But our steam keeps the crust moist until toe ; How do your loaves oomnare with ours broucrht '1 191 1 The "Cr6t 01 deU0i0US vbr6ad hM -"V i Z inU My we turn off the steim famOTS . ' ltsarch and tUrd ;fweat to you fresh from the ovL eLTenty.f!ur Jmmm l1- M the W slowly come to a rich golden- grown a region where moisture !3 plenWul. ne jery twenty tour prrJAfl I These great ovens are made with low roofs to K.nT ,rTinf Thus a uniform quality is obtained in every loaf , , m 'WM I "tain all moisture rising from the bread. S's whv our bread is so deliirhtful-verv and absolute in every grain. For we regard , fServe n loaf of this bread on your table Then SilPi other steam is forced in under terrific kSSd -fit hL tTZZ M and cleanliness above-all other things as fj03 deClde BhaU bak 1 fyt ' pressure, superheated to 340 degrees. that is simply enticing. essential to good bread baking. . In this fierce heat the starch granules s If they decide in our favor you should be de- W5P What Makes It Rise Better Food Than Meat 222 o I ''iwtfl covert them into' sugar. Our dough is kneaded by machinery, but there 0ne pound of our bread CQntainfl 70 of KM?' reBult 13 the m0S peF?Ci rf waB a time Wh6n lt WaS knead6d the hand8 nitrogen as compared with 29 parte in a pound of X ' everbaked-itsomoirtanddaanty Then it was better to bake at home. potatoes and only 18 parts in one pound of meat. . u , J . v., '0lFi6.R r V-' y 1111(1 suk a delioious flavor that it Bread will not rise well unless every grain of It is dolioious In flavor (baked m steam) ; it is Q jjjf Y is nothing less than a revelation in flour ig surrounded by water. So we knead the Thus ten cents' worth of bread more nourish- heathy (better than meat) . it ooQn (nofc adul- jjXfk ZsSY bread ba3dn2- dough for an hour. ment than $1,2 worth of meat terated) ; it is cheap (costs less than flour). Then H cVIBiv&v "IwVv Your arms become tired and you Btop in fifteen Consider also that bread is only one-third water why not serve it on your table? Learn how good, H iijJL---- V . rT"' ' "li. minutes. Your dough expands about six- while meat is half water, and potatoes fully two- how nutritious, how light and dainty and of what H 'WmMju' vJV ' i ' -pm n tmies while ours expands more than thirds, so in other foods you often pay for mostly delicious flavor bread can be when baked by this H S'jBjf )i v A f-g222 "n'jt twenty-one times. water, new method H HlVM I ' Ask fr Ur CRiAg DANDY BREAD mpi I 1 pj Superior Baking Co. I |