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SUBBESSFUL BEGANIZATEQN OF BIG EANADA BREAD GBMPANY ..â€".. _Mr. Cawthra Mulock of Toronto Announces Plans for Establish- ment by New Company ”of Mod-_ cru Plants in all the Larger Cities of ‘anada. Toronto, Aug. 7 ‘(Special).â€"â€"The establishment of another large in- dustry for Canada will result, from .the negotiations closed here to- day by Mr. Cawthre Mulock, for the organization of Canada Bread Company, Limited. company will have modern bread manufacturing plants in Montreal, Toronto and Winnipeg, and it is the intention to arrange in the near future for the erection of plants in all the other larger cities of the Dominion. The company, when immediate plans of extensions and new plants are completed, will have a weekly output of 1,000,000.10aves, giving it an annual production of about 00,000,000 loaves. According to announcement made here to-day by Mr. Cawthra Mu- lock, included in the new company are five of amongithe largest bread manufacturing companies in Can- ada, among them being the Brcdin Bread Company of Toronto; Stuart’s, Limited, Montreal; Geo. Weston, Limited, Toronto, known as the “Model Bakery” ; W. J. Boyd, Winnipeg, and H. C. Tom- lin, Toronto, known as the Toron- to Bakery Company. The busi- nesses taken over have all grown from very small beginnings, and are to-day among the most success- ful in their respective fields in the country. The services of the men who have made the different busiâ€" nesses pro-eminently successful are being assured to the new company, Mr. Mark Bredin, head of the Brediu Bread Company, Toronto, and regarded as perhaps the most successful bread manufacturer that Canada has yet had, will be general manager, while the Board of Directors will include Geo. Weston, President of Geo. Weston, Limited, H, C. Tomlin, of the To- ronto Bakery Company, and W. J. Boy-d, of Boyd’s Bakery, Winniâ€" peg. Canada Bread Company, Limited, is at the outset being placed in a very strong financial position by the sum of $1,000,000 being placed in the treasury to provide for the erection of new plants and the extension of the present ones. and, at the same time, supply ample working capi- tal. When seen today, Mr. Mark Bredin, the General -Ianagcr, pointed out that the new big bread company. with its modern up-to- tla-tc plants. would lie in a position to turn out a more uniform and better grade of bread, while the systematizing of the distribution will insure to the, company the sav- ing of enormous sums that are now being wasted, owing to the custo 'mers of the different bakeries be- ing very largely spread over all sections of a city. “4 A MATTER. OF lEPAIR. “I see." said Hicks. “that they have started a movement over in England to remodel the Ten Com- mandments.” “Remodel. eh?” r-ctortcd Dork- ins. “What a waste of time! All they need is restoration.” ‘- “Doctors are no good !” growled the weary man. “Why?" inquired his friend. “I went to see one last night. I’ve had no sleep for months. walking the baby up and down the floor at night. He ex- amined me and told me I wanted more exercise!” ' - beneath the The ! ‘VHY THE TEETH DECAY. â€"â€" Here‘s One Authority Who Lays It to Lime Starvation. “The almost universal decay of the teeth is proof positive that our nation is suffering lime starvatnn," writes a chemistry lecturer in the Dietetic and Hygienic Gazette, “9‘5 per cent. of the SCl10o-l children of Louisville have badly decayed teeth “Our dentists prescribe tooth washes and tooth pastes, advocate local hygiene, fill cavities and fit bridges, and all this time Ignore the fact that the basic causes 1s lime starvation. . “Dentists will tell you that the sugar you take in your mouth acts directly upon your teeth. Dentists shut their eyes to the evident fact that decay starts first in the pulp intact enamel and lhoneycombs the interior tooth un- til the shell-like bridge of enamel breaks beneath the strain; “The enamel gives absolute pro- tection against the external at- tacks of acids and sugar. I have immersed sound teeth for months in a solution of fruit acids and sugar, and have been unable to de- tect any erosion of either the enam- el or the pulp. i “When you eat swcetmcats, the Isugar, with its irresistible affinity for soluble lime, combines with the calcium of the blood and the blood retaliatcs by sapping the soluble from the pulp and substance of the teeth. Druggists make use of this affinity of soluble lime for sugar when preparing the official syrup of lime. Lime forms a solution thirty- five times stronger in simple syrup than in the same quantity of water. If you want your children to have sound, white teeth, see that their diet is richin' lime and poor in sugarK’ srnosonn 'l‘lIAN from. ,___. A Judge's Opinion of Grape-Nuts. A gentleman who has acquired a judicial turn of mind from experiâ€" ence on the bench out in the Sun- flower State, write-s a, carefully considered opinion as to the value of Grapes-Nuts as food. He says: “For the past 5 years Grape- Nuts has been a prominent feature in our bill of fare. “The crisp food with the delici- ous, nutty flavor has become an indispensable necessity in my fam- ily’s everyday life. “It has proved to be most health- ful and beneficial, and has enabled us to practidally abolish pastry and pics from our table, for the chil- dren prefer Grapeâ€"Nuts and do not crave rich and unwholesome food. “Grape-Nuts keeps us all in per- fect physical conditionâ€"as a pre- ventive of disease it is beyond value. I have been particularly impressed by the beneficial effects of Grape-Nuts when used by ladies who are troubled with face blem- ishes. skin eruptions, etc. It clears up the complexion wonderfully. “As to its nutritive qualities, my experience is that one small dish of Grapeâ€"Nuts is superior to a pound of meat for breakfast, which is an important consideration for anyone. It satisfies the appetite and strengthens the power of re- sisting fatigue, while its use in- volves none of the disagreeable consequences that sometimes follow a meat breakfast.” Name given by Postum (.70., Battle Creek, Mich. Read the little book, “The Road to Wellvillc,” in pkgs. “There’s a reason.“ Ever read thaIabove letter? A new one appears from time to time... They are ganulne. true. and full of human interest. >19..â€" Dirtnnrxr METHODS. “You never learned to sing or play the violin?” “No,” replied Mr. Growcher. “What‘s the use of going to all that trouble? ‘thnever I feel that the neighborhood is too quiet I get out the lawn mower.” ED. -l-A ISSUE 32â€"41 KEEPING THE HEN BUSY. It is well enough to make the hen scratch for a living, but we must be careful to provide her with a place where she can get it by scratching. To set her at work in the middle of a barn floor, and expect her to find her living there, would be like giving a man a well boiled bone and expect him to proâ€" vide himself with nutritious soup. To be sure, it is exasperating to see the hens standing idly (around when eggs are being eagerly snap- ped up at fifty cents a dozen; but let us remember that a man changes his vlothcs every day, and the hen ought to have time to do so once a year, and if she is rather long in the operation, she is ready for eight month’s of work when it is done. Let us, therefore, be pa- tient, and give the 'hen time to change her clothes. If she is comâ€" pelled, as she too often is, to roost on the bare branches of a tree she will need every feather she can pile on. Since we are specializing in dairying and other things it should be our aim to breed hens that will lay in every month of the year, by regulating the time of hatching. We have done wonders in that direction, but we have not ”is the? in ”st. remedy known for sunburn, heatsflrashes, actemc ,;sqre ”feet... stings and winters. A skin food! Ali Wrist: and Storaght'Oc. yet reached the top notch. The hen of the next decade will be a wonderful improvement upon the hen of to-day, energetic as she is. THE EARLY FLY. “One swallow may not make a :summer, but,” said Mr. Blinklin- ton, “one iiy may make a lot of trouble. ‘ “This is the fly that comes into our room with the first dawn of {these early summer mornings, when :by rights we have two hours sleep lstill due us, and lights on our nose 5and wakes us up and from that on lcontinues’to annoy us. i “I don’t think much of the fly in any way and still I cannot be- lieve that any fly is so depraved as to do this maliciously. In wakâ€" ing us up and keeping us thereafter constantly disturbed until it is time for us to get up it is simply followâ€" ing a fly habit transmitted to it through countless generations of flies. It is not moved by any per- sonal animus toward us, nor is it responsible for what it does; it is simply obeying its instinct to light on somebody. “But for all that I swat it re- morselcssly when I can, as I would all 11105 if I could.” “What a hideous ruflian the pri- soner is,” whispered the old lady at the policeâ€"court. “I feel quite afraid when I look at him.” “Hush i” said her husband. “That’s not the prisoner. That’s judge l” A teacher once asked a class of boys what was grass. A little hand went up. “Well, Johnny 2” the teacher asked. “Please, miss,” Johnny replied, “grass-is the whis- k-ers of the. earth.” “You must dict yourself and eat plain food, and not stay out late the. 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Toronto, Aug. 7 (Special).â€"â€"It was a happy suggestion for the consumer of bread which was made to Mark Br-cdin, of,ToronIto, some time ago, which suggestion, taking root, has, with the oo-o'peration and financial assistance of Mr. Cawthra Mulock, resulted in the formation of the Canada Bread Company, Limited. It was only to be expected that sooner or later scientific and sam- tary methods would be adopted in the manufacture of the most essen- tial article in the diet of the na- tion, namely, bread. When one considers the enormous improve- ments which have been made dur- ing the pas-t decade in nearly every branch of industry, he is simply astounded that such an important industry as» that of the manufacture of bread should so long have been neglected. In the iron industry, the textile industry, and in scores of other industries there has been introduced during the past few years specialization and standard- ization. Economies have: been cf- fected either through the merging of various interests in such a man.- ner as to dis-tribute opera-ting costs over an enormously larger output than previously, or by various me- thods which the pressure of com- petition or the strenuous mclthods of modern life have brought about It would almost seem as though the only business to be neglected was the most important and basic industry of all, namely, that of the manufacture of bread. LARGE CAPITAL REQUIRED. That successwould attend the efforts of anyone having the capiâ€" tal and the courage to adopt mod- ern methods in. the conduct of the bread industry was a fioregon-e con- clusion, but for some reason or other. although the idea. had fre- quenltly been discussed and several efforts were made towards the end referred to. all of these came to nought until C-nw-thra Mulock, co- operating with Mark Bredim and other enterprising bread manu- facturers, devised a plan to bring together several of the largest and most uvp-ttIo-dato plants in the city of Toronto. In order to get the full advantages for the purchasing department, it was advisable to bring in also as many of the. busi- nesses in other cities as Were acâ€" ceptable, the result being that a large Montreal bakery and a large Winnipeg bakery were included. COMPANY IN . 'TRON G POSITION. The Canada Bread Company starts with an enormous advantage over any other business of a simi- lar character in the Dominion of Canada. Alt the outset is. its enormous requirements, and the advantages which will result in the purchasing department. In a, busi- ness whlieli expects to: shortly con- sume such enormous quantities as 520,000 bags of flour, 304,000 pounds each of compressed yeast and malt extract, and 572,000 pounds each of shortening and sugar, to say no- thing of coal for fuel, it can. be readily appreciated what advant- ages will accrue in the matter of discounts and cost of material. It should not be forgotten, also, that the business starts with an ample capital to accomplish its financing in the most advantageous. manner. After paying for the various plants which are being taken into the consolidation, $1,000,000 will re- main in. the treasury of the 0mm pany for the carrying on of the business and for further exten- sions, from time to time, to plants, as the same may be decided- upon. Great as these advantages may be, they are not one Whfil’i} greater . than those which will accrue from the adoption 'of scientific methods of manufacture and from the pro-- p‘er svst-cmant-izinp: of deliveries. As may readily be imagined. the cost of fuel is one of the principal items in. the cost of bread. Few, how- ever, who have not paidsom‘a con- tompany Is in $trong siderable attention. to the qu'eslbion, will be aware of the enormous sav< 1ng which can be effected through the use of the modern ovenâ€"one in which one batch of bread may fol- low Ithe other without refiring the furnace. It is stated on the best of authority that the employment of these “continuous ovens” re- duces the cost of fuel from 15c. per barrel of flour to Sc per barrel. The probabilities are, however, that the greatest saving of all may be effected in the matter of deliv- ery. It would app-can that the wagons of the average small bake- shop deliver an average of 1800 or, say, 2000 loaves of bread per week. It is a certainty that the Canada Bread Company will deliver at least an average of over 4000 loaves per week. I These parIticulars go to show wlrat necessity there was from the standpoint of the. consumer for such an organization as the Canada Bread Company, and, at the same time, what profits there will be from the standpoint of the share hold-er. With such economies as referred to above, it is not difficult to see that an enormous future it 'in. store for the Canada. Bread Company. Because of the adoption of the latent type of machinery and most modern systems, it will not only be able. to supply a belt-tel quality of bread. but the cost of production and delivery will be enormously reduced. It is the ex- pectation of the directors that. from time to time, plants will be established tin other centres and that the plants already taken eyes in the cities of Toronto, Montreal and “tinni'p-cng will he added to at the earliest possible moment. The company with its existing plants and those which will be im- mediately erected in Montrea’l and Winnipeg; will shortly have a week~ ly output of 1,000,000 loaves, inv- ing. it an annual production of over 50,000,000 loaves. -