Page 6 Advertisements Column 4

Dominion, Volume 9, Issue 2765, 8 May 1916, Page 6

Bread made from flour mixed with Wood instead' of water is urged as a. food that it not merely highly nutritious, but also palatable. Its inventor is R. Droste, Staff Apothecary and Food Chemist of Hanover, who writes of it in the "Chemiker Zcitung," and hi s eulogies are quoted wth approval by the "Scientific American." To overcome the prejudice that many persons feel against blood, because cf its smell,.taste and colour, Mr. Droste bleaches it with peroxide of hydrogen. The peroxide liberates so much ox'ygen when it comes into contact with organic matter that yeast or baking powder is unnecessary, for the dough "rises" without any other aeration. The flour is first mixed with the blood, then the peroxide is added. At first Mr. Droste used a 30 per cont," solution of ordinary peroxide, but lis now uses a special perhydrito. The fresh blood is allowed.to stand in the ice box for from 24 to 36 hours; it is then strained or filtered to remove the clots, and tho serum that remains is mixed with the floor. The "Scientific American" doubts whether the hausfrau will welcome this substitute for milk and eggs with much enthusiasm, but adds that blood is the raw material from which both are made, and says the- idea should receive wide application in armies and public institutions. "FLI-KEELO" kills Hies! Awarded first and special gold medal at the Auckland Exhibition. Successfully used throughout tho Dominion Havo you tried it? It is stocked by all chemists and storekeepers, and is made by Britishers in this Dominion.—Advt.