GRAY HERBARIUM COMPLETED 



Long Process of Rebuilding Brought to an 

 End— Structure Now of Concrete^ ^ and 

 Steel /;;, }} / 

 The long process of rebuilding the Gray 

 Herbarium has been finished by the com- 

 pletion of the central room. The ongma! 

 frame structure, erected in 1864 to house 

 Dr. Gray's collection, has been entirely 

 rebuilt in steel and concrete, so that It is 

 now the best equipped and best building 

 adapted for its purpose in the world. 



The first stage in reconstruction was 

 the Kidder Wins, given in 1910 bv Na- 

 thaniel T. Kidder. '82, a member of the 

 visiting committee. This is used to house- 

 the indexed specimens of flowering plants 

 and ferns. In 1911 the old Asa Gray 

 House, which ad]oIned the central build- 

 ing was moved across Garden street to 

 make reom for a library wing given 

 anonymously, but last year, upon the fif- 

 tieth anniversary of his graduation. Dr. 

 George G. Kennedy '64 consented to the 

 public announcement of the donor. About 

 the same time that the library wins was 

 begun, construction of the right wing, bet- 

 ter known as the George Robert White 

 Laboratories, was initiated. Besides tne 

 laboratories for studying systemati 

 botanv, this addition contains the office of 

 Professor M. L. Fernald, several rooms for 

 the collection of the New England Botani- 

 cal Club, a bundle room, and an instru- 

 ment room. In the spring of 1913 thi 

 front portion was rebuilt and raised £ 

 story, which now contains the offices of the 

 librarian. Miss Marj' A. Day, and rooms 

 for maps and publications. 



The central room as completed has been 

 raised from two to three stories and has 

 been equipped wita steel cases for con- 

 taining specimens and tables for observa- 

 tion. This addition was made possible by 

 the gift of five members o£ the visitin: 

 committee. 



The building is as nearly fireproof a 

 can be made, a precaution necessary to 

 presers'e the priceless collections of books 

 and classified specimens. The only wooden 

 furniture in the building is that once used 

 by Dr. Gray, now preserved in the office 

 of Professor Robinson. The equipment is 

 well adapted for the most specialized use 

 of the botanist. From the dark room for 

 phiotograpny to the Indexed cases for maps 

 everything is fireproof, specialized ^ 

 modern. 



Mr. Ward Tells His Own Story 

 of a New Process lor 

 Makmg Better Bread ^ 



About four years ago the Ward Baking Com- 

 pany engaged three trained men and in- 

 structed them to devote their time in 

 research for a method of making Better 

 Bread. This resulted in the greatest dis- 

 covery ever made in the history of the 

 Bread business, and is a great boon for 

 the benefit of humanity. 



In view of the inaccurate, misleading and really absurd news- 

 paper statements that have been made regarding the methods em 

 ployed by our Company, we wish first to stat« a fact within the 

 knowledge of every housewife, that yeast is a living organism, and 

 in order to live and multiply, and thereby leaven the dough, the 

 yeast must have food. In the old process this food was the flour, 

 sugar and other constituents of the dough. The yeast consumed 

 a certain portion of these materials and converted them into 

 alcohol and other producte, and a gas kno^vIl as carbon dioxide, 

 which raised the bread and made it light. Under the new discovery 

 yery minute amounts of certain salts are added wliich serve in place 

 of a part of this food which imder the old method the yeast con- 

 sumes.' In the old process a portion of the ilour, particularly the 

 glutenous part, was broken down by the yeast, and tJius valuable 

 nutritive properties M-ere lost. By the new process this does not 

 take place, but, on the contrary, a greater percentage of the natural 

 gluten of the wheat is retained in the baked loaf. 



In order that exact minute quantities might be properly iutro- 

 dneed first into the water and then into the dough, these salts were 

 matle up into a yeast powder known fii'st as "A. B. C. Powder," 

 .ind then later under the trade-mark name of "Arkady." Of this 

 Arkady Yeast Powder a very minute amount is added to the sixteen 

 hundred pounds of material— wheat flour, sugar, milk, vegetable 

 oil, yeast, salt and water— which constitutes a standai-d size dough 

 in our bakeries. The residt is that there is left in the Bread four 

 one-hundredths of one per cent, of calcium salts, which are the 

 identical salts which are contained in all natural waters and prac- 

 tically all vegetable and animal products. 



On a percentage basis fresh milk contains more than four times 

 as much of these calcium salts as is contained in Ward's Bread, or. 

 in other words, one glass of milki contains as much of these salts 

 as two loaves oit Ward's Bread. Cheese contains about thirty times 

 as much as Ward's Bread: Peas contain about three times as 

 much as the Bread; Greens, twelve times as much; Beans, five 

 times as much; Chocolate, three times as much; Turnips, twice a? 

 much. 



All drinking waters contain calcium sulphate varying in quan- 

 tity in the Avaters from the different sections of the country, 

 raneinc from those which are considered soft waters to those 

 %vhich are considered hard waters. In many natiural waters one 

 glass would contain twenty times as much calcium sulphate as is 

 ^<)a^*Mied~iB-tt-sm§\e' "Of Watu's Breau, aSu, In laci, ,ihany 



watere contain an amount of this salt, such that one glass con- 

 tains more than a whole loaf of Ward's Bread. 



]\fedical men have shown that a normal adult man drinks iu 

 twenty-four hours three and one-half quarts of water. A twentj- 

 foiu' hours' supply of many natural waters would contain as much 

 calcium sulphate as is found in ten loaves of Ward's Bread. 



The above citations are sufficient to show that the salts ar« 

 present in such small amounts that no question can arise in an.^ 

 one's mind not antagonistic to the real facts that they are not 

 used for any purposes of adulteration or deception. 

 Some of the reasons for their use are as follows : 

 In .the leavening of bread the yeast, besides forming the gas. 

 arbon dioxide, Avhich makes the bread light, also forms alcohol 

 and certain by-products which in the similar process of fei-menta 

 tiou of grains to form whiskey we call "Fusel Oil." This fusel 

 oil is a very poisonous and rather disagreeable smelling oil. This 

 action takes place whenever bread is raised by yeast, whether in 

 the household or in the bakerj--. The amount of fusel oil and cer- 

 tain, other disagreeable acid products thus formed Is Tery small, 

 but has its Effect on the flavor and odor of the bread, and certaiu-^ 

 \' does not make the bread any more wholesome!" In the ne\'' 

 process as developed by the Ward Bakery, the amount of these 

 fusel oil products is diminished almost to the vanishing poini. 

 riie result is a bread with better taste, odor, color, texture and 

 flavor, and a more wholesome bread because of the absence hi tlii| 

 process of these small amounts of objectionable products. 



Prom the above citations regarding the natural occurrence of 

 these salts, it would be evident to everyone that they are perfecth' 

 harmless, as they are present as natural constituents of so man., 

 foods that are daily consumed by the people. In fact, we might 

 further in this, as the concensus of opinion among the best medical 

 authorities is that people do not at the present time obtain in their 

 food sufficient calcium salts which are so necessary for the form.-^ 

 tion of bones, teeth and other tissue, especially to growing children. 

 Physiologists tell us that an adult man should have in his food onf 

 and one-half grams of lime as lime salts per day. To obtain thi.s 

 amount from bread alone he would have to eat seven loaves oT 

 Ward's Bread, while one quart of milk would furnish more than 

 the required amount. 



It has b'een a common practice in the purification of water suj'- 

 plies for cities to add to the water small amounts of calcium hypo 

 chlorite. This practice is heartily endorsed by all public health and 

 medical authorities. The percentage of added lime put in in this 

 way is in practically all cases much greater than the amount of 

 added lime salts in Ward's Bread. 



Another common method of leavening breadstuffs, such as bis- 

 cuits, hot cakes, muffins, etc., is by means of baking powder. Baking 

 Powders very commonly contain some of these Same saKs which are 

 used in minute amounts as yeast food in this new bread proce®. 



Tlie anioimt of these salts left in a breadstuff made vrith such 

 baking powder after balcing is in many cases a hundred times as 

 much as that which will be found in Ward's Bread. 



To sum up, it may be stated that the new process^ has made 

 it possible for us to produce a bread not only better in texture, 

 odor flavor and color, but a bread which is more wholesome and 

 more healthful than it has been possible' to proluce under any of 

 the older processes. 



During the development of this process the Agricultural De- 

 partment at Washington was made acquainted vvith it, and offi- 

 cials of the Department expressed their approval, and as a result 

 of the work patents have been allowed in the United States and 

 are pending in the principal foreign countries. 



We know that Ward's Bread as made today is the Best Bread 

 the World; Better Bread than you can make in your own 

 kitchen, and Better Bread than you can buy, except under the 

 name "Ward." 



Our Companv has done more for the baking trade in advanc- 

 „.g modern ideas in baking and the erection of sanitary sun- 

 lighted plants than any other concern in the tragic, and this fact 

 can be demonstrated to the entire satisfacion of any interested 

 ticrson who mav visit our Bakerv and see the clean, up-to-date 

 and commcndabie methods employed. The lid is off, we have noth 

 ine to hide, never have had anj-thing to hide, and you may feel 

 secure iu the use of AVard's Bread and know that when you buy 

 it you will use ^^e best obtainable. No better or cheaper footi 

 exists. Feed it to your children in generous portions— it is good 



^^''"'' WARD BAKING COMPANY. 



By GEOKPE S. WARD, Vice-President. 



