Modern Bread

Waihi Daily Telegraph, Volume V, Issue 1349, 10 June 1905, Page 3

Modern Bread

lis Eifect on the Mil

| By Telegraph.—Press. Association, Wellington, this day. Ddeinq the courso of the debate at the dental conference rsgnrdmg the condition of children's tioth, Dr. Cox, of Auckland, had somethiug to say against the way in which modern is pre. pared. He snid tho ordinary pjpulitrlonf was baked in too fhort a time—only about out hour,—and the roßtiit was a white puffy mass, .which was insufficiently cooked inside. A piece of that paste around a tooth mado an idoal culture medium for germs, but Dr Cox had discovered a baker in Auckland who produced bread as it should be baked, It .was ginn ono fomentation at against four, given by the ordinary baker, aud the broad was two hours in the making from barrel to oron, and was thero cooked slowly at a low tempcrattup, The result was a closely sci, sweet, thoroughly cooked loaf whioh would keep for » week,. Dr Cos wished such brind was in common use, because tho teeth of our children would then bo kept in better condition than resulted from the use of tbe ordinary white bread of to-day.