New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1856-10-14

exhibiting at their annual shows the fstnsss AZ
their farms and vieing with each other in sho Win,
how they have made two heads Of grain grow vasrs
but one or none was produced before, the Tina
may be regarded as peculiarly proptous far
the announcement Of any new scheme ar
invention which promises TO improve the quality os
the staff of life and to cheaper il to the consumer
The cry for cheap bread is almost daily heard
among US, where the raw materials are more
abundant than in any other country in the world.
and our columns often bear witness TO the com.
plants that are made, not only of the desrness Of
the loaf when compared width the cost of aour.
but of the inferior quality of the Loaf itself We
believe that no such frghttul practices of adul.ers
ton in the staff of life have ever been suspected
here, as have recently been exposed in England;
and if our bakers bread is often inferior and IN.
wholesome. it is not owing so much 70 design as 70
ignorance in the bakers.
The want Of great public bakery to supply
wholesome bread at moderate price to the poorhAs
long been felt and acknowledged; but there seems 10
have been some radical difficulty in the very nature
of the business itself which has hndered that com.
bination of skill and capital in it which have been
applied in the production of almost every other art-
Gle Of daily consumption. The improvements IN
bread making have been next TO nothing during tho
past hundred years; and in fact, our public owens
are managed with less economy now than were
those of the times Of Lycurgus. But, We believe
We may congratulate the public upon the prospect
of thorough revolution in the whole business Of
bre ad making.
We have for some time been aware that bakery
on large scale was in process of erectionin Brook
lyn. the proprietor of which had invented method
of conducting the whole interior machinery Of
such al establishment as to produce great
economy of both labor and fuel, and enable him to
make very large deduction in the price OF bread.
The bakery is now finished snd ready for going into
immediate operation. So far as it ID possible to
Judge at present, the improvements over the old
system are very great, and promise most important
results TO the public.
1t has been found by repeated experiments, both
in this country aud Europe, that bread cannot be
mixed by machinery. The Messrs. iiecker, in Cherry
street, have attempted to apply steam to this Par-
pose but have failed. Hand kneading, the pliabiIty
the production of good dough and Dir. Berdan,
therefore the inventor the new bakery, has made
no attempt to employ machinery in this part Of his
establishment; but, in everything else steam does
nearly all the work, and the saving of labor, over
the old method. is about ninety per cent. This
sloue would be an immense gain, but the saving 10
fuel il nearly a. large. The new establishment oc-
cupies but little more room than any Of our ord.
nary bakeries, and it is capable Of turning out ons
hundred thousand loayes in twenty-four hours.
IL is a very large business that consumes five
barrels of -four aday, but the new bakery can useup
FIVE hundred barrels Theoyen is so constructed that
it may be kept in perpetual activity, and the heat
maintained at permanent temperature by a self
regulating power of most ingenious construction
The oven is upright, twenty feet high and eighteen
feet broad BY eight feet in depth The bread is
placed in iron pans or cars OF fifteen superficial
feet having floors of fire tiles. There are thirty
two of these cars, which are kept in perpetual
motion by an endless chain, taking just halt so
hour TO make the circuit, during which they take
the bread and turn it out perfectly baked. Inc
whole process of baking is carried on with mathe-
mains ia the oven being exactly adapted to the
heat. so that accidents Of Overlooking and under
baking are impossible The whole Of the machin'
cry is put in operation by steam-engne OF sixteen
horse power. and it works with degree OF ease
and accuracy that appears miraculous.
There are now in Brooklyn some three hundred
and fifty separate bakeries, which pay rent of about
. ha Gpnr par
which may be all superseded by this one oven. Inc
rev olutiOn which such establishment must IN
eytaby pre- duce in this business will be readily com
pretended. II now costs 10 tho consumer about
eobt dollars TO convert barrel OF -four into bread;
but Mr. Berian proposes to sell his bread ut adj.
vance of but one dollar the cos. price Of the -four
per barrel; and, as be will make great saving BY
purchasing his materials in large quantities,
with -four at It's present value, his lOages
SO d at sspence. But it is not alone in the greater
uanti'y Of bread offered for sxpence that the
uperiority Of the loaves OF the new cous:sts-
L the process Of baking each loaf sbsorbs is duo
roporton Of spirit which, IN the Cd oyens, is Lost
desperation. This adds greatly TO tse sweet.
ess and nutritious quality Of the bread and would
lone give il q superiority over all othecs.
An invention like this, which is calculated 70
reduce such important results, and to prove of 30
much benefit to The community, Vail no. remain
,oDg unknown. Tha proprietor as ss understand,
viii shortly be prepared 10 throw Aadesrs open 70
the public; aud our bakers, whose Business mu't
be so seriously 81 cted by it, wiz not be backward
III investigating its claims to th:.r attention.
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