The elementary principles of breadmaking / by John Goodfellow.

  • Goodfellow, John.
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: The elementary principles of breadmaking / by John Goodfellow. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    SUCCESS OF “BALLOON!” RESULT OF 1894 EXHIBITION. ’Tis an old and true saying, “ The Proof of the Pudding is the Eating of it, and equally true, but not so old, is the fact that SQUIRE’S PATENT BALLOON YEAST -1-3 o> hjo s o a> ra •+3- W T-l QJ O <1> e*H ui m- IS THE BEST. ■43 O) O <u r- ^ rO cd m m cd A U !S CO PI > in h- 3 _1 O CO m < BALLOON D C 33 m O o B O' Ct) pu (0 o CD <1 O) Q. P CO B o > o' o < CO p YEAST. FIRST. o O' (D •-< CO O f “ S? --s • B O O C+* O' o> Because Bakers have had Abundant Proofs and Good Results ; and the result of the Bakers’ and Confectioners’ Exhilntion, 1894, shows that Messrs. J. HUMPHRY & SON, 83, King’s Road, CHELSEA, Won against all Competitors the H IGHEST PRIZE, THE GOLD MEDAL OF THE BAKERS’ COMPANY, And SILVER MEDALS and DlPr.OM.\S for London Household and other Breads, and the Yeast used by Messrs. Humphry was the CELEBRATED “BALLOON,” Made by the IRISH DISTILLERY, Ltd., Belfast, AND IT IS FIRST ALWAYS- SOLE GENERAL AGENTS: MESSRS. HAIG & SQUIRE, 66, MARK LANE, LONDON, E.C. WRITE FOR SAMPLES TO GENERAL AGENTS.