[1] Some years later, an 1878 issue of the scientific journal Nature reported: As to the perfect cleanliness of this mechanical process for making bread there can be no question; it is immeasurably superior to the barbarous and old, but as Dr. Richardson remarked, not "time-honoured system of kneading dough by the hands and feet of the workman".

[3] The 1878 issue of Nature reported that The stream of pure water charged with carbonic acid gas vesiculates the dough, which has required neither alum, nor blue vitriol [copper sulphate], nor lime-water, to check the irregular fermentation, and neutralise the sourness of mouldy or otherwise damaged or inferior flour.

[3] As an illustration of the first of these economies, Dauglish estimated that, by eliminating the decomposition of the starches and gluten that occur from traditional fermentation (a loss equal to between three and six percent), this had a value in the middle of the 19th century of "£5,000,000 in the total quantity of bread made, annually, in the United Kingdom" (equivalent to £603,800,000 in 2023).

[3] And since the bread dough is ready for the ovens so quickly, the daily hours worked can be reduced, obviating the need for the night shifts that were so prevalent in the baking industry at the time.

[3] Finally, not needing most additives otherwise required to enhance the fermentation process reduces the cost of factor inputs while producing a virtually unadulterated product.

had more than just a price effect on the traditional fermentation bakers, who responded, in some instances, with unusual advertising efforts to retain market share.

In his memoir of the method, Benjamin Ward Richardson, a later director of the company,[12] wrote: I am convinced, from careful and prolonged observation, that the Dauglish method of bread manufacture is on the whole the best that has been discovered  ... [I]t is the cleanliest of all the processes known and followed; it calls for less drudgery, and, it is not unjust to say, less objectionable labour, from the employed in bread manufacture; it inflicts less arduous toil, and so lessens the rapid wearing out of the body, which is an unfortunate fate of many of those who are engaged in the manufacture of the staff of life; it supplies a purer article to those who depend, largely, upon the staff of life for their daily aliment.

's shares were trading at 12 times their initial public offering price[6] and, at its 1895 annual general meeting, it was stated by the presiding officer, Major John Bolton, that A.B.C.

[1][17] The idea for opening the tearoom is attributed to a London-based manager of the Aerated Bread Company who had been serving free tea and snacks to customers.

[18] The motivation for the company acting upon the manager's suggestion was to supplement the income derived from bread manufacture, which was not sufficient to pay a dividend to shareholders.

The shares initially sold for £1 were trading at £12, but a shareholder who suggested a pay rise for the female shop workers was shouted down and ruled out of order by the chairman.

tea shops were recommended to delegates of the Congress of the International Council of Women held in London the week ending 9 July 1899.

's tea shops, and those of its competitors, as the "sinister strand in English catering, the relentless industrialisation that was overtaking it ... everything comes out of a carton or a tin, or is hauled out of a refrigerator or squirted out of a tap or squeezed out of a tube.

[27] British operations were changed when the company, self-service tea shops and all, was purchased in 1955 by Allied Bakeries, led by Canadian-born W. Garfield Weston.

name disappeared when the company ceased operation in 1982; the building was demolished and replaced by Sainsbury's, Camden supermarket[29] and Grand Union Walk Housing.

[30] In Henry Howarth Bashford's Augustus Carp, Esq., having entered commercial life as a show-room manager in the religious publishing business of Mr Chrysostom Lorton of Paternoster Row, Enfield, Carp makes several references to the Aerated Bread Company in a detailed description of his daily routine:[31] At eleven o'clock, therefore, I would despatch Miss Botterill to a neighbouring branch of the Aerated Bread Company for a glass of hot milk and a substantial slice of a cake appropriately known as lunch cake.

I would then, at twelve-thirty, repair in person to the same branch of this valuable company, where I would generally order from one of the quieter waitresses a double portion of sausages and mashed potatoes, accompanied by a cup of coffee, and followed by an apple dumpling or a segment of baked jam roll.

and: By three o'clock, however, they had both returned, and I would take the opportunity, five minutes later, of again sending Miss Botterill to the Aerated Bread Company for my mid-afternoon cup of tea.

This I would drink, unthickened by food, but at half-past four I would send her out for another cup, and with this I would eat a roll and butter, a small dish of honey, and perhaps a single doughnut.In the 1922 espionage thriller, The Secret Adversary by Agatha Christie, Tommy Beresford is held captive by a spy ring.

The first time he confers with a detective, Mr. Parkis, "who had met me by appointment in an A.B.C—it was his own suggestion as he had the boy with him and couldn't take him into a bar" (Book Two, Chapter 6).

Her hopes fade as the morning passes..."She had forgotten to make sandwiches for herself that day so she decided to take a bus to the Bayswater Road and go to the ABC.

In Chapter 14 of Somerset Maugham's Cakes and Ale, Mrs Barton Trafford supports up and coming authors, including Edward Driffield (one of the main characters in the book) whom she meets in London: "Sometimes she took him for a walk on the Chelsea Embankment ... and had tea in an ABC shop.

"[35] In Chapter 14 of Somerset Maugham's Of Human Bondage, Philip is living a lonely life in London, having recently moved there to train as a chartered accountant: "It was not worth while to go back to Barnes for the interval between the closing of the museum and his meal in an A.B.C.

Was late at the office as I had to look in at the Palace on the way, in order to get knighted, but managed to get a good deal of work done before I was interrupted by a madman with a razor, who demanded £100.

"In a 1909 collection of short stories entitled The Old Man in the Corner, by Baroness Orczy, a "teahouse detective" meets and discusses criminal cases with a young woman journalist, Miss Polly Burton, in an A.B.C.

tea room on London's Tottenham Court Road in search of a clue to the real intentions of the sinister character Ezzy Pound.

'"[40] Saki has the smug Jocantha Bessbury decide to give a theatre ticket to someone less fortunate than herself: She went forth in search of a tea-shop and philanthropic adventure.

shop she found an unoccupied table, whereat she promptly installed herself, impelled by the fact that at the next table was sitting a young girl, rather plain of feature, with tired, listless eyes and a general air of uncomplaining forlornness.In the latter part of Bram Stoker's novel Dracula, Jonathan Harker recalls stopping at the Aerated Bread Company for a cup of tea, after having spent the afternoon searching for Count Dracula's lair.

shop, where, by ordering a cup of coffee, she secured an empty table, and began at once to write..."[42] In the Virginia Woolf novel, Jacob's Room, Florinda walks the streets of London and ends up in an A.B.C.

"Sometimes we were walking, sometimes we were on the tops of great staggering horse omnibuses in a heaving jumble of traffic, and at one point we had tea in an Aerated Bread Shop.