Show BREAD BREO SHOULD BE BEIN SOlO IN WRAPPED PACKAGES It t has been said that the thc making of u a perfect loaf loar o of broad is the goal of ot all who aspire to excel in cooker cookery Certainly bread brend which forms a a. part of ever every well planned meal is a 1 food tood of which the palate never ne tires Let the thc loa loaf be ever er so satisfactory however with re respect respect re- re respect to size and symmetry crust and crumb when it leaves lea the bakers baker's oven oren It may mn nevertheless experience subsequent changes which sooner loaner o or or later Inter render it less attractive palatable or wholesome Stale bread does not appeal to the taste In tho the tame same wa way that fresh tresh specimens of ot the s staff taff o of life do do but in addition to th the development of or stalen staleness s bread ad m may also develop elop so called bread diseases caused by organisms micro rendering product unfit for human consumption Furthermore like many other unprotected d dand and carelessly handled articles of oC food exposed bread ma may become become- a a. purely m mechanical mechanical me me- carrier cartier of objectionable organ orsan- I isms mg The recent agitation In h behalf of Improved len len- proved conditions In the food Industries s has lias i Involver involved lv ived not o only the of th the e pro products entering Into the ration of or man and the domestic dO animals but likewise the cleanliness of the articles of diet Intended for human consumption The plea a. a for clean milk Is It becoming more moro prominent than thon the propaganda for fOl puro pure milk mille Sanitary food legislation Is beginning begInninG beginning begin begIn- ning to 10 aim alln at food that lint In is clean If from tho the point of ot view of ot tho the hYGienIst The demand for clean broad has promptly promptly- followed fol the cr cry for clean milk mille and unpolluted d water Already Alread In man many communities tics regula regulations are in force which compel tho protection o of bread and bakery products the oven and the tho home Bread wrapped with either porous or paper is now a common common common com com- mon sight oven In small villages of the United States Although this practice has met with public approval ul In man ninny many quarters it has boon been claimed that wrapping injured the quality and palatability of oC the loaf loar This claim d demands mand consideration along alon- with I the tho possible sanitary advantages e. e A chemical Investigation In of or the subject has las been beon completed tl in the department of ot food and drugs of the Indiana stale l board oard of If health The wrapping of oC the bread either In waxed waged or paper re retards ro- ro tards the c escano of and ten tends lends s rather ruther to tilt the pi ille enervation of or the fre fresh fresh- tress sH of the bread I than han to Its Hs staleness I h-I I Unwrapped hrCa bread lo loses lores ei Its fr freshness j I II I after the nl first t day daj while the th carl early k k op- op opI ept I t ing quality both ns DS to condition of or crumb I f flavor and odor dot Is 18 enhanced d b by tho the asp of or wrappers IS There If I accordingly I fa says th tho Journal of the American Medical al Association As As- I t no occasion lun at present for fol dla- dla wh what t has lo to irony u to be hp a whole ome Innovation in the tho distribution 11 of or bakery baker products |