What was the Aerated Bread Company (A.B.C.) and where was it founded?

The Aerated Bread Company Ltd (A.B.C.) was a British public company founded in London, England, in 1862 by Dr. John Dauglish. It was initially established as a bakery but later became widely known for running a large chain of tea rooms in Britain and other parts of the world.

Who was the founder of the Aerated Bread Company and what was his primary innovation?

The company was founded by Dr. John Dauglish, who earned his medical degree in Edinburgh. His primary innovation was a revolutionary method of bread making that produced carbonic acid gas in bread without yeast, by dissolving carbon dioxide into the water used in the dough, thereby eliminating the need for traditional fermentation.

When did the Aerated Bread Company's tea rooms begin operation?

While the Aerated Bread Company was founded in 1862 as a bakery, its tea rooms began operating two years later, in 1864, with the first one opening in the courtyard of London's Fenchurch Street Railway Station.

What was the initial market reception to the Aerated Bread Company's public offering?

The initial public offering of the Aerated Bread Company on the London Stock Exchange was poorly supported, and its failure was predicted by some at the time.

How did the Aerated Bread Company's share value perform in the late 19th century?

Despite initial predictions of failure, the company's £1 shares rose significantly, reaching £5 7s 8d by 1890, and more than doubling to £12 per share by 1898. By 1899, shares had further increased to £14 per share, indicating substantial market success.

What was the dividend declared by A.B.C. in 1898?

In 1898, the Aerated Bread Company declared a dividend of 37.5 percent to its shareholders, reflecting its strong financial performance.

What scientific principle did Dr. Dauglish apply to bread making?

Dr. Dauglish applied his studies in chemistry to bread making, determining that carbonic acid gas could be produced in bread without yeast by introducing carbon dioxide dissolved in water. This method eliminated the need for fermentation, which is the process where yeast converts sugars into alcohol and carbon dioxide.

What were the key advantages of Dr. Dauglish's aerated bread method over traditional fermentation?

Dauglish's method offered several advantages, including dramatically reducing the need for physical contact with the dough, introducing a greater level of cleanliness, and lending itself to a high degree of automation. It also avoided the 'destructive influence of fermentation' and retained more gluten and albuminous food from the wheat, which are often diminished in traditional methods.

How did the Dauglish method address concerns about cleanliness in bread production?

The Dauglish method significantly improved cleanliness by eliminating manual kneading, which Dr. Dauglish believed was unclean and unhealthy. A scientific journal, *Nature*, in 1878, praised the mechanical process as 'immeasurably superior' to the traditional system of kneading dough by hand and foot.

When was the patent for Dr. Dauglish's new bread-making method granted?

A patent for Dr. Dauglish's innovative method of bread making was granted in 1856, six years before the Aerated Bread Company was officially set up to utilize it.

How was Dr. Dauglish's method recognized by scientific and medical communities?

In 1859, Dauglish received a silver medal from the Royal Society of Arts for presenting a paper on his method. It also garnered endorsements from various Victorian-era physicians and sanitarians, and due to its perception as a healthy bread, it was introduced into many hospitals.

What was Benjamin Ward Richardson's assessment of the Dauglish method?

Benjamin Ward Richardson, a later director of the company, considered the Dauglish method the best system for bread manufacture. He praised its cleanliness, the reduction of drudgery and objectionable labor for workers, and its ability to supply a purer article that provided the fullest food value from the wheat.

What production economies did the aeration method provide to bakeries?

The aeration method offered three main production economies: material savings by preventing the decomposition of starches and gluten (a loss of 3-6% in traditional methods), time savings by reducing dough preparation from eight to ten hours to approximately half an hour, and labor savings by allowing for reduced daily hours and obviating the need for night shifts.

How did the Aerated Bread Company's pricing affect its competitors?

The technology behind A.B.C.'s method significantly reduced production costs, enabling the company to sell its products for less than traditional bakers. For example, in 1866 Australia, A.B.C.'s lower prices forced other bakers to reduce their prices by 8 to 17 percent.

How did traditional bakers attempt to counter the success of aerated bread?

To counter A.B.C.'s market success, traditional fermentation bakers used unusual advertising, such as placard advertisements near the A.B.C. factory, urging people to 'buy the bread with the gin in it,' referring to the alcohol produced during fermentation and playing on the perceived medicinal properties of gin at the time.

Where was A.B.C.'s first bakery located?

The Aerated Bread Company's first bakery was located in Islington, London.

What was the fate of Dr. John Dauglish, the founder of A.B.C.?

After four years of introducing his bread-making system, Dr. Dauglish's health deteriorated, which was attributed to the labor and excitement involved. He died in early 1866 in Malvern, Worcestershire, and is buried at Malvern Wells.

What eventually superseded the Dauglish method of bread making?

The Dauglish method was later superseded by mechanical, high-speed dough processes, such as the Chorleywood Bread Process (CBP). These newer methods, which permit the use of lower-grade flours, are now used for 80 percent of UK bread production.

What was the initial motivation for the Aerated Bread Company to open tea rooms?

The idea for opening tea rooms, starting with one in London's Fenchurch Street Railway Station courtyard, was attributed to a London-based manager who had been serving free tea and snacks to customers. The company acted on this suggestion to supplement income from bread manufacture, which was not sufficient to pay a dividend to shareholders.

How did A.B.C. tea rooms contribute to women's social independence in the Victorian era?

A.B.C. tea rooms provided one of the first public places where unescorted women in the Victorian era could eat a meal alone or with female friends without a male escort, offering a safe and respectable social space outside the home.

What was the 'New Somerville Club' and its connection to A.B.C.?

The New Somerville Club was a women's social club located directly above an A.B.C. tea shop near Oxford Circus. Members of the club received meals from the A.B.C. shop, which were sent up to their general room, and men were admitted to this club as guests.

What concerns were raised regarding the remuneration of A.B.C.'s female employees?

Concerns about the low wages and lack of profit sharing for female employees were significant, with some referring to it as a 'gross case of company inhumanity.' Directors like Benjamin Ward Richardson advocated for 'additional advantages' such as providing one meal a day.

What was the company's response to concerns about employee welfare in 1895?

At the 1895 annual general meeting, the board chairman stated that the company was already providing employees with one meal a day, a hot dinner at a nominal price, and that new female employees received 10 shillings a week, indicating some efforts towards employee welfare.

How did the International Council of Women utilize A.B.C. tea shops in 1899?

A.B.C. tea shops were recommended as safe havens for unescorted women delegates attending the Congress of the International Council of Women held in London during the week ending July 9, 1899.

What was the outcome of the 'mouse-in-pie' claim against A.B.C. in Sydney, Australia, in 1919?

A diner filed a claim for £1,000 against A.B.C. in Sydney, alleging she found a mouse in her pie. However, the plaintiff was revealed to have filed a false claim, and the court ruled in favor of the defendant.

What was the peak number of A.B.C. tea shops and how did it compare to competitors?

At its peak in 1923, A.B.C. operated 150 branch shops in London and 250 tea shops, making it second only to J. Lyons and Co. in terms of outlets.

How did George Orwell perceive A.B.C.'s tea shops?

George Orwell viewed A.B.C.'s tea shops, along with those of its competitors, as a 'sinister strand in English catering,' symbolizing the 'relentless industrialisation' where food increasingly came from cartons, tins, refrigerators, or was squirted from taps or squeezed from tubes.

Which famous playwright was a frequent patron of A.B.C. teashops?

Playwright George Bernard Shaw (1856–1950) was a frequent patron of A.B.C. teashops, with his diaries detailing visits to various London locations, including Mansion House, Parliament Square, Rathbone Place, Charing Cross Station, Oxford Circus, Piccadilly Circus, and opposite St. Clement Danes Church.

When did the Aerated Bread Company cease to be an independent entity?

The Aerated Bread Company ceased to be an independent company in 1955 when its British operations were purchased by Allied Bakeries. Its Australian operations had already been liquidated in 1951.

Who acquired the Aerated Bread Company in 1955?

Allied Bakeries, led by Canadian-born W. Garfield Weston, acquired the Aerated Bread Company in 1955. Weston's corporate empire also owned the luxury food shop and tea rooms Fortnum & Mason.

What was the financial scale of Allied Bakeries at the time of the A.B.C. acquisition?

In 1955, prior to acquiring A.B.C., Allied Bakeries held a 10% market share of UK bread production, sold 20 million biscuits daily, and reported sales of $154 million with profits of $12.6 million.

What was the impact of the A.B.C. acquisition on Allied Bakeries' market share?

The acquisition of A.B.C. by Allied Bakeries almost doubled Allied's share of the UK's bread market by the end of the decade, significantly expanding its presence in the industry.

When did the A.B.C. name disappear and what replaced its Camden Town bakery?

The A.B.C. name disappeared when the company ceased operation in 1982. Its major bakery on the Regent's Canal in Camden Town was demolished and replaced by a Sainsbury's supermarket and Grand Union Walk Housing.

What are the remaining physical traces of the Aerated Bread Company today?

Today, the only remaining physical traces of the Aerated Bread Company are faded signs visible above some stores, serving as a reminder of its past presence.

How is the Aerated Bread Company referenced in Arthur Machen's *The Three Imposters*?

In Arthur Machen's *The Three Imposters*, specifically in 'The Encounter Of The Pavement,' a man frantically accosts Mr. Dyson on Oxford Street, asking about a 'youngish-looking man with dark whiskers and spectacles' who had just emerged from an Aerated Bread Company shop.

Describe Augustus Carp's routine visits to the Aerated Bread Company in Henry Howarth Bashford's novel.

In Henry Howarth Bashford's *Augustus Carp, Esq.*, the protagonist's detailed daily routine includes sending his assistant to an A.B.C. branch for hot milk and lunch cake at 11 AM, then visiting the same branch himself at 12:30 PM for a double portion of sausages and mashed potatoes, coffee, and dessert, and later sending for two cups of tea, with a roll, butter, honey, and a doughnut.

How does Agatha Christie feature an A.B.C. shop in *The Secret Adversary*?

In Agatha Christie's 1922 espionage thriller *The Secret Adversary*, after escaping captivity, Tommy Beresford's first action is to seek sustenance at an A.B.C. shop, where he orders eggs, bacon, and coffee, highlighting the ubiquity of these establishments.

What is the significance of A.B.C. in T. S. Eliot's poem 'A Cooking Egg'?

In T. S. Eliot's poem 'A Cooking Egg,' the line 'Weeping, weeping multitudes Droop in a hundred A.B.C.'s' refers to the ubiquitous Aerated Bread Company tea shops, which Eliot himself noted were 'an endemic teashop, found in all parts of London,' suggesting a common, perhaps melancholic, urban scene.

How does Graham Greene incorporate A.B.C. into *The End of the Affair*?

In Graham Greene's *The End of the Affair*, set in post-World War II London, the narrator Maurice Bendrix visits an A.B.C. shop twice: once to meet a detective, Mr. Parkis, who suggested it as he had his son with him and couldn't go to a bar, and another time while searching for his former lover, Sarah Miles.

What role do A.B.C. tea shops play in Baroness Orczy's *The Old Man in the Corner*?

In Baroness Orczy's 1909 collection of short stories *The Old Man in the Corner*, a 'teahouse detective' regularly meets and discusses criminal cases with a young woman journalist, Miss Polly Burton, in an A.B.C. teashop, first mentioned in 'The Fenchurch Street Mystery,' establishing it as a recurring setting for their discussions.

How is the Aerated Bread Company mentioned in Bram Stoker's *Dracula*?

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 spending an afternoon searching for Count Dracula's lair, illustrating its presence as a common and accessible establishment in London.

In Virginia Woolf's *Night and Day*, what does Katherine Hilbery do at an A.B.C. shop?

In Virginia Woolf's novel *Night and Day*, Katherine Hilbery enters an A.B.C. shop, where she orders a cup of coffee to secure an empty table, and then proceeds to write a letter to Ralph Denham.

How does H. G. Wells depict an A.B.C. shop in *Tono-Bungay*?

In H. G. Wells's novel *Tono-Bungay*, the character George, on his first tour of London with his uncle Teddy and aunt Susan, has tea in an Aerated Bread Shop amidst the bustling city traffic, portraying it as a typical urban refreshment spot.

What observation does P. G. Wodehouse make about A.B.C. shops in *The Gold Bat*?

In *The Gold Bat*, P. G. Wodehouse humorously suggests that a boy who smokes at school might eventually 'degenerate gradually into a person that plays dominoes in the smoking room of A.B.C. shops with friends who wear bowler hats and frock coats,' implying a certain type of clientele or atmosphere.

What was the general perception of A.B.C. tea rooms by customers like Dorothy Richardson's character Miriam?

Dorothy Richardson's character Miriam in *The Pilgrimage Vol. II – The Tunnel* expresses affection for A.B.C.s, describing them as 'blissfully dowdy' with 'honest; not showy' food, suggesting a perception of reliability, unpretentiousness, and comfort among some patrons.

Aerated Bread Company Wiki: The Aerated Bread Company: A Confluence of Culinary Innovation and Social Evolution

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Origins

Founding and Vision

The Aerated Bread Company Ltd (A.B.C.) was established in London in 1862 by Dr. John Dauglish. Initially conceived as a bakery leveraging Dauglish's groundbreaking bread-making technique, the company quickly diversified. By 1864, it began opening tea rooms, which would eventually become a prominent feature of its global operations.^[1]

Early Public Reception

Despite its innovative premise, A.B.C.'s initial public offering on the London Stock Exchange was met with skepticism and poor support, with many predicting its failure. However, the company defied expectations. Its £1 shares dramatically appreciated, reaching £5 7s 8d by 1890, and further escalating to £12 per share by 1898, yielding a dividend of 37½ percent. By 1899, shares traded at £14, reflecting a robust 16⅔ percent increase from the previous year.^[4]^[5]^[6]

Key Figures

The company's foundation rests squarely on its founder, Dr. John Dauglish (1824–1866), whose scientific approach to baking revolutionized the industry. Later, Dr. Benjamin Ward Richardson served as a director, becoming a staunch advocate for Dauglish's methods and the company's commitment to quality.^[7]

Innovation

The Dauglish Method

Dr. John Dauglish, a medical graduate from Edinburgh, applied his chemistry background to bread-making. He devised a method to produce carbonic acid gas within bread without relying on yeast fermentation. This involved dissolving carbon dioxide into the water used for dough, eliminating the need for traditional fermentation. This innovation dramatically reduced manual dough contact, enhancing hygiene and enabling a higher degree of automation.^[7]^[1]

Purity and Efficiency

Dauglish's patented method, granted in 1856, was lauded for its cleanliness and efficiency. An 1878 report in Nature highlighted its superiority over manual kneading, which was deemed "barbarous and old."^[8] The process avoided the "destructive influence of fermentation," preserving more gluten and albuminous food content in the wheat. It also negated the need for additives like alum, commonly used to regulate fermentation, leading to a virtually "additive-free" product, though some minor whitening agents might still be used.^[3]^[8]

Economic Advantages

The aeration method offered significant production economies: material, time, and labor savings. By preventing the decomposition of starches and gluten during fermentation, Dauglish estimated a national saving of £5,000,000 annually in the mid-19th century (equivalent to £603,800,000 in 2023). The automated process reduced dough preparation time from eight to ten hours to approximately half an hour, eliminating the need for night shifts. These efficiencies allowed A.B.C. to sell its bread at lower prices, forcing competitors to reduce theirs by 8 to 17 percent in markets like Australia by 1866.^[3]^[9]^[10]^[11]

Business

The Rise of Tea Shops

While initially focused on bread, A.B.C. opened its first self-service tea room in 1864 at London's Fenchurch Street Railway Station. This strategic move, reportedly inspired by a manager serving free refreshments, aimed to supplement bakery income and boost shareholder dividends. The tea rooms rapidly expanded, becoming a distinctive feature of the company.^[1]^[17]^[18]

Global Reach and Scale

At its zenith in 1923, A.B.C. boasted 150 branch shops in London and a remarkable 250 tea shops worldwide, making it second only to J. Lyons and Co. in terms of outlets.^[23]^[24] This extensive network underscored its significant presence in the British and international catering landscape, offering baked goods, teas, and "greasy spoon" style meals.^[1]

Financial Success

Despite initial investor reluctance, A.B.C. proved to be a highly successful venture. By 1895, its shares traded at 12 times their initial public offering price, and the company's presiding officer, Major John Bolton, confidently declared that A.B.C. "had no reason to fear competition." This financial strength was a testament to the enduring appeal of its products and business model.^[6]^[12]

Social

Empowering Victorian Women

A.B.C. tea rooms played a pivotal role in Victorian society by providing one of the first public spaces where unescorted women could dine alone or with female friends. Prior to this, women were often restricted to private settings or had to navigate the social complexities of higher-end restaurants, often avoiding bars. This made A.B.C. establishments safe havens, even recommended to delegates of the International Council of Women in 1899.^[19]^[20]^[21]

Employee Welfare Debates

The company's significant profits sparked discussions regarding the welfare of its female employees. Concerns about "company inhumanity" were raised, particularly at annual general meetings. In 1895, directors Dr. Richardson and Dr. Furnival advocated for "additional advantages" for the girls, suggesting they deserved at least one meal a day. While the board chairman noted improvements like hot dinners at nominal prices and a minimum wage of 10 shillings a week, the issue of fair remuneration persisted, even as dividends soared to 37½ percent by 1898.^[6]^[12]

Public Perception

A.B.C.'s widespread presence did not escape public commentary. George Orwell, for instance, viewed A.B.C. and its competitors as emblematic of the "sinister strand in English catering," lamenting the "relentless industrialisation" where food increasingly came from cartons, tins, or refrigerators. This perspective highlights a shift in culinary culture, moving away from traditional, freshly prepared fare.^[25]

Culture

Literary Appearances

The ubiquity of A.B.C. tea rooms in London made them a natural setting for numerous literary works, reflecting their integration into daily life. Notable authors who featured A.B.C. in their writings include:

Arthur Machen: In 'The Encounter Of The Pavement' from The Three Imposters, an A.B.C. shop is a backdrop for a frantic encounter.
Henry Howarth Bashford: Augustus Carp, Esq. details Carp's daily routine, including multiple visits to an A.B.C. for meals and tea.^[31]
Agatha Christie: In The Secret Adversary, Tommy Beresford seeks sustenance at an A.B.C. after escaping captivity. The short story "The Sunningdale Mystery" also opens in an A.B.C. shop.^[32]
T. S. Eliot: His 1917 poem "A Cooking Egg" poignantly describes "weeping multitudes" drooping in "a hundred A.B.C.'s," underscoring their widespread presence.^[33]^[34]
Graham Greene: The End of the Affair features Maurice Bendrix meeting a detective and searching for a lover in A.B.C. shops. The Human Factor also mentions an A.B.C. in the Strand.
Sidney Kilner Levett-Yeats: In The Devil's Manuscript, an assistant "sallies forth to an äerated-bread shop for his cheap and wholesome lunch."
John le Carré: In The Spy Who Came in from the Cold, Liz considers going to the A.B.C. on Bayswater Road.
Somerset Maugham: Both Cakes and Ale and Of Human Bondage depict characters having tea or meals in A.B.C. shops, highlighting their role in everyday London life.^[35]^[36]
A. A. Milne: In "The Diary Habit" from Not That It Matters, Milne humorously includes a visit to an A.B.C. as part of an exciting diary entry.
Baroness Orczy: Her "teahouse detective" character in The Old Man in the Corner frequently meets a journalist in an A.B.C. teashop.^[37]
Michael Paraskos: In In Search of Sixpence, the hero Geroud visits an A.B.C. tea room in search of a clue.^[38]
Ruth Rendell: Asta's Book includes a scene where marital troubles are discussed in an A.B.C. teashop near Leicester Square.^[39]
Dorothy Richardson: In The Pilgrimage Vol. II – The Tunnel, Miriam expresses her affection for A.B.C.s, praising their "dowdiness" and "honest" food.^[40]
Saki: In "The Philanthropist and the Happy Cat," Jocantha Bessbury finds a forlorn girl in an A.B.C. shop, leading to a philanthropic adventure.
Bram Stoker: Jonathan Harker in Dracula recalls stopping at the Aerated Bread Company for tea after searching for Dracula's lair.^[41]
Virginia Woolf: Both Night and Day and Jacob's Room feature characters writing letters or wandering into A.B.C. shops, reflecting their common presence in London.^[42]^[43]
H. G. Wells: In Tono-Bungay, George and his relatives have tea in an Aerated Bread Shop during their tour of London.^[44]
John Dos Passos: In '1919' from the U.S.A. Trilogy, American visitors enjoy lunches in A.B.C. restaurants.
P. G. Wodehouse: In The Gold Bat, Wodehouse uses A.B.C. shops as a setting for a character's potential "degeneration."

Demise

Acquisition and Integration

The Aerated Bread Company's independence concluded in 1955 when its British operations, including its extensive chain of self-service tea shops, were acquired by Allied Bakeries. Led by W. Garfield Weston, Allied Bakeries was a significant player in the UK baked goods market, already owning luxury establishments like Fortnum & Mason. The acquisition, valued at approximately $8.1 million, nearly doubled Allied's share of the UK bread market by the end of the decade.^[24]^[28] Australian operations had been liquidated four years prior, in 1951.^[27]

The End of an Era

A.B.C. continued to operate under the Allied Bakeries umbrella for some time, maintaining a major bakery on the Regent's Canal in Camden Town, London. However, the A.B.C. name eventually faded into history. The Camden Town bakery closed, and the company ceased operations entirely in 1982. The site was subsequently redeveloped, replaced by a Sainsbury's supermarket and Grand Union Walk Housing. Today, only faint, weathered signs above old storefronts serve as tangible reminders of the once-prominent Aerated Bread Company.^[29]^[30]

Technological Succession

While Dr. Dauglish's aerated bread method was revolutionary for its time, it was eventually superseded by newer mechanical, high-speed dough processes. Innovations such as the Chorleywood Bread Process (CBP), which now accounts for 80 percent of UK bread production, allowed for the use of lower-grade flours and further streamlined production. This evolution in baking technology ultimately rendered Dauglish's method obsolete, marking the end of an era for the pioneering company.^[15]^[16]

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References

"The Queensland Cooperative Bakery," The Brisbane Courier. Wednesday 10 May 1899. Retrieved 2008-05-08.

Lawrence, Felicity. Not on the Label: What Really Goes into the Food on Your Plate. Penguin. 2004.

Whitley, Andrew. Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own. Fourth Estate. 2006.

"Aerated Bread Company". deListed.com. Date of delisting: 1 April 1951. Retrieved 2009-09-18.

Oddy, Derek J. and Derek S. Miller. The Making of the Modern British Diet. Croom Helm. 1976, p. 27.

Augustus Carp, Esq. "Chapter XV". Augustus Carp, Esq.

Maugham, Somerset. Cakes and Ale, 1930.

Ruth Rendell (Barbara Vine), Asta's Book. Harmony, 1993.

Bram Stoker. Dracula. Penguin Popular Classics, p. 318.

A full list of references for this article are available at the Aerated Bread Company Wikipedia page

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The Aerated Bread Company

💡 Dive in with Flashcard Learning! 💡

Origins 📜

🏛️ Founding and Vision

📈 Early Public Reception

👤 Key Figures

Innovation 🔬

🧪 The Dauglish Method

✨ Purity and Efficiency

💰 Economic Advantages

Business 💼

☕ The Rise of Tea Shops

🌐 Global Reach and Scale

📊 Financial Success

Social 🤝

🚺 Empowering Victorian Women

⚖️ Employee Welfare Debates

🗣️ Public Perception

Culture 📚

✍️ Literary Appearances

Demise 📉

🤝 Acquisition and Integration

🔚 The End of an Era

🔄 Technological Succession

Teacher's Corner 🧑‍🏫

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📜 Important Notice

Dive in with Flashcard Learning!

Origins

Founding and Vision

Early Public Reception

Key Figures

Innovation

The Dauglish Method

Purity and Efficiency

Economic Advantages

Business

The Rise of Tea Shops

Global Reach and Scale

Financial Success

Social

Empowering Victorian Women

Employee Welfare Debates

Public Perception

Culture

Literary Appearances

Demise

Acquisition and Integration

The End of an Era

Technological Succession

Teacher's Corner

True or False?

Test Your Knowledge!

Gamer's Corner

Discover other topics to study!

References

Feedback & Support

Disclaimer

Important Notice