The Jeffersonian. [volume] (Stroudsburg, Pa.) 1853-1911, 1858-02-11
EIaking Bread by Machinery.

Haking Bread by Machinery.
1t is somcwhat re u arkabe that up to
the present timc. when almost every want
of civilized man is supplied by machine
~; the manufacture Of bread FIRST
of oil necessaries, toe 'st.f OF life
should be alsno4t universally cefried on
in as ruao a manner a. by the aHcients.
1t Il true that the primary process of con-
yeTtiDg the grain into flowcr nay be said
to haTe arrived at perfection. but beyond
this the uaGutsoture, as generally prac-
ticCd, differs little from what it was la the
days Of Moses. The subject has. howev-
er, within the lat few gears, attracted
much atte btIon from scientific and inge-
piouS men, both in this country and Eu-
rope, and it DOW seems that this most i'm
portaut Of all the useful arts is to le 10
longer behind those which minister to our
other wants.
A mechsnicle bakery has just com
menced operation in Philadelphia. the o.
veB- and machinery Of which are the iU-
veniion Of \. BeTdaa, OF New York citg.
which is capable, when worked up TO 1t
fullest capacity. Of convertia. Into bread
the enormou- quanty ct ! 600 barrels al
-four daily, c-timatrd efficient to suppl =
the entire population OF the Quaker City.
By the imheD-c savin. OF labor, fnel and
space the bread can be supplied from the
estahti-hUeut TO the consumer, at cost
greatly below that charged by the bakers,
and even cheaper than II can be mad" Iy
families, purchasing their -four at retail.
A brief description O! this immense con
ceru will, doubtless. lie interesting 10 the
majority of our readers, thou:h it would
require en:rssincs to give anything like
an adequate idea Of it.
The building is four stories high, 10
the uppermost of which the -four is con-
vcyed 10 the barrels ty hosting apPa-
ratu-, and alter being turned out OF the
barrels, is sifted by suitable machinery,
and afterwards conveyed into lars" hop
per belonging to the kneading machine,
which Is on the Goor below. This mn-
chine is con posed of a hor'isontal cyGn-
der. IL which rotates bar for stirrln. the
fopr water aud termenttogcther,a i sc apr
for pyegentin. the adh, siou Of the dough
to the cylinder aud "aoprer," j" which cuts
into aud opens the dou h, takes up several
hundred pounds OF it at time. and
throws it about IN most remark able
manner, som. what initiating OIL a large
scale the operation OF knrading hy hand,
cau,iE., much sir to enter into it and be-
retained Within it. distributed in small
G. llules, and king the bread very light,
with a 50 all quantity of yeast. From
the hopper or a losf-making machine, the
principal portion OF " hIch IL on the sec
ond floor. This machine cuts or molijs
the dough into loavrs, and registers tie
puurl er made. The moUis or cutter Of
the 81 mentioned machine are earia e
10 enable the lolyes to be varied IN s,Le
exactly in proportion To the maTkrt price
of -four. The loaves, after being formed
are carried of By 40 endless apron to q
convenient point, TO b. taken by attend :
ant, aud placed on trick hottor,ei ear,
on wbirh they are passed into the ovens
and ba ked. The ovens, of which there
are two, are uPri-ht. and oceuPy compar-
atiyely little horizontal area. They are
ipdcIeudtut of each other, and each com-
plcte in itself. contaIuin. system of mp
right endless chains, which are constant
" IN motion, to convey the bread from
one door of the oven on the second foor
of the building, where the bread is intro
Guced, down to door on the first floor,
baked; the time occupied Ia it's descent
bein. Just sufficient for the baking pro.
cess, ahich is made continuous for any
length OF time, by the iutraduction o
new supplies as fast as the di.charEc:
take place, the oven being thus kept con
stautly filed with the read at prosres
sive stages of the baking process. Whi'
the baking bread is passing down the o
ven on one side, the cars which haze 'esI
e;yptied on the first floor and introduced
at another door on the sane floor, are
passing up through the osen on the op
Do-ite side to a door on the second floor
where they are discharged, to be re lead
ed and introduced at tho fr-t nance
door again. There are four doors ID all
two on the Grst, and two on the secont
floor. The endless chains of the o
yeps are made with rails, on which tht
cars run iu and out. The doors are o
pened one at time, at proper intervals
| for the admission and exit Of The cars
which are drawn into and expelled from
the oven, and moved from the di;charg
! ing to the receiving doors outside the o
ven all by machinery; and the only mau
ual labor in the whole establishment
that Of loading and unloading the cars
The oven is built entirely of brick, an'
the cars on vhich the bread is baked ar
with the exception cf light iron frames