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

RrRpAs's AUTOMATIC OyEs.-An experiment is
about being tried with the design to introduce into the
,rodutjou of bread more laborsavng machinery, and
al the varied economies and peft ctiOns arising from
manufacturing on large scale Mr.. II. Berdan, well
known as an inventor Of ordinary merit, has con-
,uoted in the large and elegant building known as
Central Hall in Brooklyn, an and appurtenanoes
designed to supply bread Of uniformly superior char
acter and in quantities sufficient to supply all the retail
bakers who choose TO avail themselves of It's advau-
tsp.s The oven is - be worked night and day, and
by the contraction and expansion of a long metallic
"trip inside connected to the damper in the chimney
perfectly uniform temperature is maintained in ts inte
m The oven is TIVE weight feet in length. steam
engine in constant operation outside gives motion TO
;ppenously arranged machinery, by which almost
every operation is performed with more dispatch and
perfection than hand labor is capable Of In the inte
nor Of the oven sixteen carr, Hat platforms slowly
descend and an equal nber rise, oil loaded with
bread. The cars each measure three by five feet
car loaded with dough s drawn in at the top, and IN
twenty minutes aterward discharged at the bottom and
dumped into basket After waiting thirty seconds to
be loaded it again enters the with cold dough, to
be in its turn expelled at the top, all by seacting
mechanism Doors are provided also self-acting, by
which the openings tightly stopped, except at the
moment lie entering OF emerging; and as there
are two doors open al the same time, there VIII
never be draugbt through the heated Interior but
all The alcoholic other valuable e1halaons from the
loaves will be retained, aud, experiments seem to
indicate, with great advantage TO the quality of the
product.
Machinery previously invented by others is avaie1
Il for mixing and kneading the dough, and for
stamping and cutting out the shapes in the manu-
acture of crackers, though the bread Is kneaded
by hand. The yeast is produced 10y steam heat, kept
in oak tanks at any temperature desired, and in case
despite these precautions tank should become in the
slightest degree too sour, it is subsequently made
available in producing soda biscuit, for which purpose
considerable acidity is necessary.
The baking business, as usually conducted on a
very small scale requires very liberal profit to pay
EXPENSES. With the facilities described the manufac
ture Of bread has been contracted for by an
baker, who will take charge of the establishment Tor
30 cents per barrel Of -four consumed. The business
Of supplying bread will be commenced on the 18th OF
the present month and according to the figures furnish
ed u.s. % pounds of first quality of bread VIII be sold
TO the retailers fol ii cents and will get into the hands
Of consumers for l2 cents while only about u pounds
is the quality now procurable for like sum. viewed
in this light the experiment becomes interesting, not
merely as new form Of industrial enterprise but as
ole Of immediate practical importance TO the struggling
thousands with whom the relative price and nutntive
value of loaf is almost question of life or DEATH
We have spoken of the operation as an experiment,
but consider il only so with rgard to the eject oil
The closed oven on the character of the product.
There are various opinions with regard to the value OF
bread baked ON oven floors compared with that
introduced in pans, &C.; but we believe oil agree
that much volatile material rises from bread in baking
which might be saved by successful tight oven An
experiment tried in baking in alright retorts strongly
illustrates this point Equal quantities OF similar
dough were placed in tight rctoris, one ten inches
higher than the other, and pipe opened which put
them in communication. The whole being placed IN
an oven for sufficient time, the lower halt was foun1
to have lost 1t per cent Of nutrtivo matter, and the
upper one to have gained IL per cent-thc missing
fraction icing supposed to have been dused in the
end of the retOrts.