The evening world. Newspaper, November 20, 1922, Page 13

By Capt. Robert Scofield Wood.) 545 P.M. — Resume of sporting Business and industrial con- __ Rien totieacateaiac aaa J QUESTIONS AND ANSWERS j ditions in the United Statex as observed by the National Industrial Conference q " Board. 4. T. Stephens—“Will you kindly tell] 7p. yr—stories from the St. Nicho- hat dift: un of radio frequer of audio frequency! frequency is used to amplify La s between two] as magazine. and two ateps| $80 to'9 P. M.—Concert by the Fisk Answer—Radio| Chiversity Jubilee Singers {rom Nash- Phet are too wenk to hi ars fippn the detector. Steps liency are connected befor tenor It, where they receive t 5 aie Ie and winplify then to ree that the detector is avie to pass 55 M- no time sla them on to the ouilio-frequencs ond of the hook-up with sufficient volume to aa make them audible to the humay car. WRW-TARRYTOWN Radio frequency vibrations are those of 360 METRES. J Bver 10,000 cycles per second and vot | Se Audible to the unaided ear, while audio] (.45—Agriograms from the United Department of Agriculture, frequencies do not ch this period of [Sts to vibrations uency {is phat can be heard. 4 to amplify nud fadio frequency in use Mible sounds so that » elve and record them re wiartet E. Halsey—"'t wou a the range of my set s hear Chicago and oth at will, Will you publish the {information and also d nection of par A bedtime stories by night program by the WRIW WGIANEOKOND HILLSIDE 360 METRES. bring in the} a in Songun fi fore the detector ui Chicago station it us with a proper o fant stations will 11.30 players. on mechanical you during the p 1.20 P, M—Be . Produce stations are not one Market teport oe for this being that t Department of a anme wave lengths. The : City Edition of Aug. 4 nena diagram for the uduition o ston police reports, pes Mashes, early . M.—Evening progra dary of the and music, Jame voupler plate ciroult af the the following 1 tubes, « denser and three 5 burteries. WoOR-NEWARK 400 METRES, ot a singing los- “How to Look Smart in esy of the Nast’ Pub Soup Fit For a King! No one ever had better tomate soup tits ou can have tonight! Be pared from the choicest of big, juicy, red, sun- ripened tomatoes, blend- serva-| ed with savory spices by expert chefs in the world’s largest kitchens. No wonder it tastes so rodice market and stock| 0ed—20, different from Market reports and quotations; and] Others. The firet taste P news bulletins provesit. And nowit 7.45 P. M.—Musica) program. costs no more to have the best. Maude Hall If of his own ec 6.30to7 P.M. M.—Noon Stock Murket ather report Closing pri e and «i Every day you delay givin your ‘alston, they lose. What a pity parents dont all realize children need whole wheat, good health, boys must have the vitamins inwhole wreat. To have firm flesh, boys s must have the proteins in whole wheat. My have dined To have vigor bones, boys & energy, boys must have must have the the phosphates in whole wheat. apt ae in whole wheat, To have an Ralston, the 1 appetite, boys whole wheat must have cereal, gives food with v them all real flavor. these things. Ralston o |The Whole Wheat Cereal THE EVENING WORLD, MONDAY, NOVEMBER 20, 1922, Our New Loaf of “Bread and Milk” Two great foods in one—plus vitamins, plus mineral salts, plus balanced proteins ' Here it t is Sthe. Key oH Health”: KX Sr: ne Fae SLTOITINN The SUPER-BREAD OU have seen our sign, The Golden Key to Health, broadcasted through the columns of the daily papers, on the poster boards of the city and in the stores of our dealers, disclosing our great achievement. This advertisement tells about our discovery of a method of extracting the vital elements o bebe wheat berry and restoring them to WHITE Everyone knows that in the making ool ahite flour many of the most nutritious elements of the wheat are lost. The vital germ or beart of the grain of wheat is its most nourishing and vitalizing part. Yet this and the bran must be removed in the course of milling white flour. Tt has long been known that the most essential food deena of of wheat have been lost from food for men, women and children and turned into feed for hogs and cattle. Mr. Ward with his staff of expert bakers and learned scientists, tried for years to find the way to unlock the secret which would disclose the way to greater nutrition in white bread. Now, at last he has succeeded and is introducing a new kind of bread, which contains these vital elements of the wheat in abundance, We have been making good white bread for many years—the best, we believe, which could be made with the best of white flour. But we add to our new loaf these vital elements which our work and feeding tests have proved make it the most perfect and nutritious bread ever produced. Our new process not only re- sults in saving these most vital parts of the wheat, re- covering from nature’s storehouse the vitamins and natural mineral salts, but involves the use of rich whole milk in quantities so large that no water at all is used in making the dough, thereby building up the protein content of the loaf to an extraordinary degree. Indeed it might be called a loaf of bread and milk —two great foods in one plus vitamins, plus mineral salts, plus balanced proteins. The final result is a delicious white bread in the familiar form of the best family loaf, to which have been added the vital and essential elements of whole wheat from the wheat germ and bran and also the nourishing qualities of milk. But this is not all. Much is heard these days of vitamins and mineral salts. It has been discovered that these essential elements are absolutely neces- sary in human food. ‘The vital parts of wheat which this company has learned how to save, contain abun- dant quantities of both vitamins and mineral nutrients, and especially of vitamin B, the one most necessary for the healthy growth of children. Milk also is rich in vitamins and proper proteins. In short, there have been added to our new loaf, exceptional quantities of all the vital and essential elements. ‘That is why we call it VITOVIM-— ‘The SUPER-BREAD. Our new process is the result of a large outlay of money, of long continued patience and perseverance and our greatest reward will be in the knowledge that our discovery will ultimately be of immense benefit to mankind. Long continued animal feeding tests by scientists of our leading universities have proved the great nutri- tional value of this super loaf, and pronounce it the first perfect white bread. You will be interested to know that in these feeding tests, with nothing more than Vrrovm Breap and water, various experimental animals were raised to full growth and maturity, to breed and reproduce even to the third and fourth generation. There never was a home-made loaf or any other loaf that could accomplish the same result. Our advertisements published from day to day will be interesting and highly instructive. It will pay you to read them. Meantime, try this new loaf—this Super-Bread. It is now on sale at the store of your neighborhood dealer. The cost of this loaf is a little more than for ordinary bread. It is worth much more. This you will under- stand when we tell you that-— The milk alone in the new loaf costs more than the flour in the loaf you have been using. Resolve from this day forth to make this Seper- Bread the daily bread of your household for the better nourishment of yourself and your family We challenge all competitive kinds of bread and we challenge home-made bread to show an equal nutritional value with our new VITOVIM loaf. A delicious, nutritious creamy white bread for daily table use. 100% Nutrition Place a standing order with your neighborhood dealer “Eat a Pound a Day” ‘WARD BAKING COMPANY Coprright tas, Ward Baking Compsey