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THURSDAY, APRIL 20th, 1944 THE CANADIAN STATESMAN. BOWMANVILLE ONTARTO DA(!1' ~TW Rotarians Hear Fine Address On the Daking Industry Fromt Days of the Pharaohs The highlight at the Rotary on such a basis that brought Club luncheon on Friday at the trades such as the baker into ex- Bi*oral Hotel was a classifica- istence in a commercial sense. tiaddress on the baking indus- netIMs try by Rotarian Charles CarterAclntM*i Sr. He outlined in a most inter- In those days bakers were both esting and informative manner millers and bakers with the milis the ancient and honorable history alongside the oven. One of the of baking from the time of the milla has been reconstructed and fPharaohs up to the present. Ex- works very well. A mill was cerpts from Mr. Carter's address maýde from a cone of hard lava follow: rising from a base of masonry, Without any doubt baking of bread can be considered one of the most, ancient. of crafts but it is only fair to say that the milling of flour must have preceded it be- cause you cannot make bread without flour. No one seems to have solved the question as to where the f irst grain of wheat came frorn, or who it was that......> was primarily responsible for making flour from wheat for the purpose of making the bread which has been the staff of life ail through the ages, and while it might be interesting to know, there is nothing we can do now to honor himi unless it be to resolve 'to, make more and better bread. Going back into history we find many instances recorded which assure us that there were Bakers; the Egyptians left many pictorial recordings depicting bakers at work and even fossilized bread has been found in the excavation of the tombs of ancient Pharaohs. But it is in Italy where bas been found the most interesting record of the old time baker. Ancient Bakeries Just a few miles north of Charles Carter, Sr. Salerno lies the ancient city of Pornpeii; a city tirne-honored in the top of which was channelled the history of baking, for it was around and covered with sheet in this municipality that com- lead for the reception of the flour. mercial bakeries were first estab- The upper milîstone was shaped lished in the year 179 B.C., and like an hour-glass and fitted over where nearly two thousand years the conical lower stone. Grain ago; in the year 79 A.D., the vol- when poured in would slide down cano Vesuvius put out the lights and be caught between the two of that farnous city for ever. When stones as the upper one turned Pompeii was finally excavated over the bed. The flour ran out early in the last century the busy of the cone into the trough ready shop-life of the city could be to be sifted and made into bread. easily imagined. The shops open- Even machines were developed to ed on their whole width to the assist in the kneeding process. street and exposed their wares There is proof that even in those and activities. At night they were days baking was a substantial losed by shutters sliding in business. In the avens several grooves. It is not always possible batches of bread were found in to attribute to the shops their in- a black carbonized condition and dividual businesses but some still the name of the baker was starnp- carry signs and decorative indica- ed on every loaf. Bakers.were an tions. A pictured goat marks per- important class in Pompeil; one of haps a dairy or a seller of cheese; them was even honored by being two men carrying jugs, a wine elected as a magistrate: Election shop, which in those days were notices cornrending hlmi merely frequently associated wîth cook- said, "He makes good hread," shops; (the ancient restaurant). which goes a long way to prove Supplernentary to the cook-shops that good baking has always been were the commercial bakeriés of appreciated. which twenty have been excavat- Trade Guilds ed. In those days the lady of the There is not a lot of data con- house baked hier own bread and cerning the baker from then on to some of the ruins of private the middle ages. It was about hou _ still retained the oven. The that tirne that trades began to old %rd-er was a self -supporting form guilds and the bakers guild household throwing ail the man- was a strong one and is still car- ual labor on the wornen and ried on in the city of London. The slaves. It was the growth of a story is that any baker infringing poor free class unable to provide on the rules and ethics of the TEA YIWEircoND This Space Sponsored by Len Eliott, Plum ber PHONE 348 BOWNANVILLE guild was severely penalized. Now we corne to more recent times; tîmes within my rnemory, and up to the year 1900 while there had been rnany inovations made in the manufacture of bread it does not seem to me, looking back on that tirne, that there was much improvernent over what was done in Pompeii. Milling had made progress. That had been very necessary and was done in the most efficient manner for it is through the efforts of the millers of flour that we are able to produce the fine bread that rnost of us like to think we make today. Since 1900, one can almost say in the last 25 years, the pro- gress made in the art of baking has really been remarkable. Tirne does not permit me to go deeply into that as it is a very formidable topic. Let it suffice for me to say that today the art of baking has reached a point where it seems that to attempt to go any farther would only resuit in confusion but there is one particular in which the leaders of the baking industry are very active and that is the ultirnate nutritive qualities that can bc included in a loaf of bread. Science of Nutrition In the United States it has al- ready made much progress and it is known as "enriched bread," the enrichment being in the form of natural and synthetic vitamins that medical science and the nu- trition experts consider necessary for assistance in the promotion of the better health of the peoples of the earth. We are working hard here ina Canada to get permission from those concerned who are in high places in Ottawa, to be able to do the saine as in the U.S. We hope to succeed and, if we do then the more bread you eat the more healthy you can hope to be. That is, of course, if you lead a careful and conscientious life in other respects. Changed Conditions Today, the baking industry is going through one of the most severe and vexatious periods in its long history. This war will be for ever remembered by all bak- ers and will doubtless serve as marking a period that can be con- sidered for ail time as the most formative period the industry has ever undergone. Not only the most formative but the most ad- vantageous and it may sound paradoxical to you to say that in the period that we have had s0 many seeming disadvantages to contend with, we have been pre- sented with an advantage. The advantage has been that we have at last been brought face to face with rnany of our errors of omis- sion and commission and we have experienced the benefits of such an experience to such an extent that very f ew bakers will care to go back to their pre-war ideas and beliefs and, I might add for good measure, the word ignor- ance. Wartime Controls A lot has been said, within the trade and among the general pub- lic which would lead us to be- lieve our distribution methods have been far from the practical and ideal. Wartime controls have certainly made us feel a little un- comfortable when we have looked back to pre-war days and have vîsioned the futile cost and wasted effort that was used in the sale and distribution of baked goods. We are haking more today than ever we thought could be possible a few years ago and we are doing it under circumstances that would have seemed cntirely inadequate in Our pre-war existence, (for that is what yau could have called it; we did exist, but many of us were poor indeed). It is true we are cloing it on what might be termed a buyers' market where we do not have ta be concerned so much in selling as we do in being able to make ail that people will buy, and, as Shakespeare 50 aptly put it, "there is the rub." One of these fine days we are going to face a seller's market and what are we going to do about it. I arn speak- ing now as a small town baker and I know as every other small :own merchant must know, that wie rnust "rise and shine" if we wish to retain the good confidence of our local purchasers in the saine volume as we are doing todaay. Better Service I have said that much ta a good1 many small town bakers in the lst few months both by word of mouth and the printed word; some have been amused, others have Lken it seriously and I would like to ask ail srnall town businesses of~ Every description to take it seri-« :usly 50 that a much larger por-j Jon of local business can be ;cured if we only remember that )efore we can secure it we must iave the presentation to assure it; 1e best 0f establishmnents and juipment, the very best of goods ind the utrnost in courteous and nexpensive service and I do meanE nexpensive when I refer to ser- ice, for the tirne has passed when ve mnust use ten cents worth of ervice for a five cent item. The lod people of the homes are coin- ng into our stores today and we e doing our very utmost, inc utc of handicaps such as short- ýe of material and labor, ta give hemn the very best of satisfaction ýd we must go ail out to make tpleasurable for them ta do thisc vhen it will lay in Our power to V 0condition ourselves and our i isinesses ta the point where the r ttraction of outside productionh id the influx of the saine into ur towns will be so lessened asp cbe negligible. The bakers area irding their loins to get ready for he task. t s tg i b h eg vi w in ar 'J w l OL to gi th Master Baker In the little town of Aurora there is a bakery that is known ail over the British Common- wealth because of its outstanding features and excellence. It is the pride of that little town and worthily sa. That, Gentlemen, is the key-note of the future; yours, and mine; ta have an establish- ment that wiIl so decrease the desire for autside merchandise be- cause you and I have that which aur own people will be proud ta purchase. Aspire for that condi- tion and when you reach it don't let it be forgatten or overlooked by neglecting to crow about it. Tell ail and sundry in your town, continuously, just what you have for thern and they wîll be proud of you and register their pride in their continued patronage. No, 1 arn not whining that because I arn a local merchant they should pat- ronize me. 1 arn saying that un- less I have a place they are proud to corne to and have a service that is pleasant and goods that are excellent and reasonable in price I do not have the right to expect their patronage. I do not think it is too much to expect that what I have said, is quite in keeping wîth your own thoughts: The Task Ahead The baking industry has a task ahead of it that will take ail the enthusiasrn it is capable of. In- creased labor costs which are in- evitable will play an important part in the future development of aIl buisness and industry as will the education, training and placing of aur future ernployees. There is rnuch that we must give a lot of consideration to and there is no better time than right now to start planning for post-war busi- ness. On your attitude towards this matter depends the future of this town and the future of ahl who lîve here. Shall we have a town that we are proud of or shaîl we risk the condemnation of a future generation? It is in our hands. Cadmus W.A. and W.M.S. was held April 11, at the home of Mrs. Oscar McQuade, with 7 members and 4 visitors present and President Mrs. Payne presiding. Scripture reading was taken by Miss Mar- jorie Galbraith and devotional by Miss Marion Phayre. Mrs. H. A. Galbraith took up the chapter of the study book on "The Blessing of Health."' Misses Marion Phayre and Marjorie Galbraith assisted by taking the part of doctor and nurse who gave a splendid account of the various types of education in the health programn among the natives bf Africa and Asia. A committee was appainted ta fix a date for the pie social. The society decid- ed ta invest $100 in a Victory Bond in the coming campaign; $10 was donated to the Victor Home Building Campaign. Parsonage repairs were discussed and our ladies decided to pay our part of the expenses. Prograrn was planried by Mrs, O. McQuade, which consisted of readings: "The Finer Thoughts," by Miss Helen Fowler, "Being Neîghborly," by Mrs. Galbraith. A fine Easter talk was given by Rev. B. Harrison. Mrs. McQuade served a delicious lunch. A hearty vote of thanks was tendered Mrs. McQuade for opening her home. Young People met at the home of Mrs. Percy Phayre on Wednes- day night. In the absence of the President, Mr. Roy Phayre took charge. A large number of young people attended the dance at Devitt's Orange Hall, Friday night. Mr. and Mrs. Bert Henshaw are moving ta Port Perry this week as Mr. Henshaw bas accepted a position with Mr. Wardoff of Port Perry. Miss Hickling has returned frorn a two weeks' sick leave ta resurne duties at Mahood's School. 1Salem Women's Association met at the Canu home on Thursday evening with 18 ladies present. Mrs. S. Buttery opened the meeting and the following program was in charge of Mrs. H. Barrie: Scrip- ture was given by Mrs. E. Silver; readings by Mrs. P. Cann and Mrs. F. Blackburn; two vocal solos by Mrs. M. Wight, accompanied by Miss E. Truil. Rev. Gardner gave an interesting talk based on the book, "The Robe." Lunch was served by Mrs. Barrie's group. May meeting is on May 11, at the home of Mrs. C. Frank. In The Editor's Mail St. Andrew's United Church, 121 Larch Street, Sudbury, Ont. Dear Mr. James: - I would appreciate it very rnuch if you would have inserted in the next issue of your paper, a birth notice for a son who was present- cd ta me by Mrs. Cragg, April 6, in St. Joseph's Hospital, Sudbury. His name is ta be Norman Earl Scott Cragg. Mrs. Cragg is well and the wee lad is growing fast already. You will be interested to know also that I have been called as Minister in full standing here, Rev. E. S. Lautensiager, whose place I was filling, having been called to Howard Park United Church in Toronto. We have had two very busy years in Sudbury, but have enjoyed our life here. This is a lively town, full of young married people, and St. Andrew's Church is really a going concern. W1e have a 50-50 Club for young narried people which bas a paid mernbership of 120 couples! I have almost 5,000 persons under pastoral care and calling on the sick and bereaved, and looking after funerals, marriages and bap- tisms (120 baptisrns last year) keeps me busy. Our farnily has been very well here, the boys having grown and developed îrnazingly. We stili see Tire Statesman as vIrs. Cairns sends it over from Burwash, and we find it interest- ing to read of things in Bowman- ville. It is sad ta see how rnany of St. Paul's people are passing on. T'he Church is certainly changing. Mrs. Cragg joins me in good wishes and greetings ta you and o all aur Bawmanville friends. Sincerely yours, ARTHUR R. CRAGG. This is subscription Urne. i i T w tc RESERVE ARMY NOTES The month of March has been devoted alrnost entirely to range 3practice competitions, preparatory to the selection of a team to rep- resent the Headquarters Company in the Battalion Competitions. This team will consist of five men, and a cup will be given to the winning cornpany and medals to the members 0f the tearn. In inter-platoon competitions, Sergt. Stacey's team-M. Tamb- lyn, A. Pearce, O. Boe, A. Clay- ton and A. Graham, won by the small margin of four points from the team of Sergt. Kilpatrick, D.C.M., Croix de Guerre - A. Sturrock, W. Sunday, T. Gatchell and H. Sturrock. In this event M. Tamblyn had the highest score. The winners and runners-up were given War Savings Stamps as Twoes competitions were held wi th C Coy of Port Hope, but both times Bowrnanville went down to, defeat by three points-but the boys are rnost anxious ta have an- other chance as this is the differ- ence of only one bullet wandering about an inch from where it was supposed to be. The Swift Training Rifle is a most interesting piece of equip- ment and should prove very use- fuI in correcting any faulty shoot- ing. Ilsro's Real Relief for NOSES THAT CLGG, DRY UP AFTER DARK 4MUCUME pou cléar n ose o tr1ie conges- tion at bedtime wlth Va-tro-noil Va-tro-nol does 3 important things: (1) slhrinks swollen membranes-, (2) soothes irritation, (3) helps flush na- sal passages,ý, earigciogging mucus, reevIng transiet cngetion. It makes breathing easier, Invites leep. Il a coldithreat- ens, Va-tro-nol used at firat sniffle or sneeze he5ps = clop de- VATRONMOL "Yes, on R.C.B.D. counis for something in this war. Ask an>' man in the service. He'i tllt you, 'R.C.B.D.' is RedI Cross Blood Donor. Maybe you'd ike ta have those letters after your nome." Contrlbut.d by LITS ALL DO MORE TO WIN THU WAR BREWERY * MONTREAL D2 - ,.'~.- - 'I ~ DurbanCounty Objeive 1J42550001 You bave done a grand job before, you must do a better job on the Sixth Victory Loan OfficiaiSaiesmen Invest In Victory TOWN 0F BOWMANVILLE Invesi ln Bonds OBJECTIVE $2709000 T. H. Knight A. H. Moore H. Smale J. H. Bateman TOWNSHIP of DARLINGTON OBJECTIVE $150p000 J. D. Hogarth T. M. Chant G. F. Annis F. L. Walter W. W. Horn A. L. Pascoe S. Kersey TWP. 0F CARTWRIGHT OBJECTIVE $70,000 Norman Green Rupert Byers P(/1 &y/ÀTORI ÊIR$ 1Be Prend et Your Local Record, Buy Bonds inYour Own District NATIONAL WAR FINANCE COMMIITTEE DURHAM COUNTY W. ROSS STRIKE, Chairmnan How te Bu y Victory Bonds BUY THEM FOR CASH Bonds pay 3% .Savings Aceount Interest is 11/% BUY THEM ON THE MONTHLY SAVINGS PLAN BUY THEM ON THE DEFERRED PAYMENT PLAN-i Where te Buy Victory Bonds Buy them from your Salesmen * Buy them from your Bank or Trust Co. Buy them at your plant or office on the Pay Roll Savings Plan IV IVIIWIVI IWIWqlrlqw."Vllw IV, 'w 'w IV 'w - -A dà,là ÀL ÀL AL ÀL Aý THE CANADIAN STATESMAN, BOWMANVILLE, ONTARIO PAGF FTVIR - ý ýw ý 'w lu, ýw 'w lu, 'w IV, 'w 'w 9r ýw ýw 'w IV, lu, ývl ýw IV, 10, 'W ýw IV, 'w lqr ýw IV, 19F 'w lu, ýw 14r lu, ýw 'w 'w 'w lqw 1 p 1 e , f, - - , %Lýeý