NO STALE BREAD WASTED.
When People Refuse to Eat It, It Is
Fed to Chickens and Horses.
It is estimated that 300,000 loaves of bread are baked every day in Kansas City. Probably 125,00 of these come from the bakers. A large percent of the bread baked each day becomes stale before it is sold, as the daily sales cannot be evenly distributed. However, hardly one crumb is wasted because of staleness.
Nearly all the local bakers sell one-day-old bread at half price and find a ready market for it among the thrifty and saving housewives. It is seldom that the bakers are not able to sell all of their bread, fresh or stale.
Now and then the larger bakeries find themselves overstocked with stale bread which they cannot sell. Do they haul it to the city dump and throw it away? No, indeed, they grind it up and peddle the crumbs among the chicken raisers. If the chicken fanciers fail to purchase all the bread feed, the bakers call for their stable boys and have them carry it to the barn, where it is fed to the horses. Other sources of consumption of stale bread are the hotels and restaurants, which use large quantities for dressing meat loaves and fowls.
The same use of stale bread is made in private homes as in the hotels. Families also use their stale bread in making puddings and in this way do away with the waste which would otherwise necessarily follow.
