In the archives

30 January, 2009
September 25, 1925: Bakers to don gas masks?
Page 51 
Some enthusiastic advocates of bread-wrapping have suggested that if bread could be wrapped in an "oxygenless" atmosphere, it would be possible to keep wrapped bread indefinitely from going mouldy. The simplest and cheapest gas seems to be carbon-dioxide, and it is proposed that the bread-wrapping machine should be surrounded by an atmosphere of that gas. I have taken the trouble to look up the properties of carbon-dioxide gas and I learn that it is poisonous to breath. This seems to me to open an alarming vista of possibilities. Does it mean that, in the future, bakers will have to wear gas masks while engaged in the wrapping of bread? If it is poisonous to breathe, it looks as if we are going to add further to our trade's already overflowing cup of worries.




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