Page 4 Advertisements Column 6

Press, Volume LXV, Issue 13613, 23 December 1909, Page 4

Why You Should, Use i | S-P FLOUR!! |f V . SP flouk I I >__. contains all -J s _S__Z_ \Z2j_* tbe s lutcn j ? the wheat 3 jf '_S g rain > which * f is tbe really ; -| | nourishing $ part, but this is largely lost in the 2 % milling of white flour. • -. % Speaking of bread made from this ,| kind of flour, the "Lancet," the g j world's leading medical journal, •* $ says:— -j £ " Its food value, both as regards "1 j. nitrogen and phosphates, is, broadly *. » speaking, double that of bread r .; \i made from ordinary wheaten flour. t rt V In view of these facts, \ J :| V ought not S-P FLOUR \ ■'* : arid BREAD find a place ; r% '. on YOUR table ? . :' 'ir* ' Ask your baker and grocer ■*.; for them. w . '% *-■' Proprietor: ( ' J L G. F. SIMPSON - Southbridge Local Agent : '* W. CROWE, 68 Cashel Street E. : C 4494-1* j - ; -» Executed * I ■-—1 — ..J Phone24«2;,:| |