Muscatine weekly journal. [volume] (Muscatine, Iowa) 185?-1890, 1859-08-05
River News

~ River News ca
Low WArsR-The river is getting so low that
difficulty will soon be experienced by the largest
sized boats in crossing the Lower Rapids. The
Rapids have now only four feet scant water in the
channel. '..r
OTHER RlvERs.-The Illinois is very low. The
Missouri has lately risen considerably, but is now
falling, with plenty of water for navigation. The
Ohio is low, and navigable only for the smallest
class Of boats.
The BRIDGE AT Rock IsLAND.-We learn from our
exchanges that the Commission Of Army officers
appointed by the Secretary Of War to examine the
Rock Island Railroad Bridge have reported that
the present location of the bridge is serious OBJ
that it has been improperly constructed, the sur
veys for its present location having been upon the
ice, without calculating for the strength of the cur
rent in striking the piers, and their report is against
the bridge as nuisance. A new bridge, they re-
port, can be located two and a-half miles South,
without any obstruction to navigation.
ACCIDENT TO THE MINNESOTA BELLE-The Mime
sofa Belle, which was due on Saturday, broke a
shaft opposite Canton, Mo. She had fine trip on
board of both freight and passengers, which were
re shipped on the steamers Dew Drop and War Ea-
gle These boats arrived here last night The Belle
put back to st. Louis for REPAIRS and will lose one
round trip by the accident.
CHICAGO MECHANICAL BAKERY This is
an age of steam. We travel by steam labor
by steam and have steam music The very
latest steam novelty that has been brought to DUR
attention is Mechanical Bakery at Chicago occu-
plying five story building, go by IS feet We re-
ceived few days ago from this establishment box
of crackers and cakes, which We pronounce first
rate This estabis hment will furnish these neces-
sary articles to our citizens much cheaper terms
than can be afforded by the ordinary process of
baking Orders can be left with Chas Evans, at his
grocery store in this city. ( S84
The following is brief description of the process
of baking in the Chicago Mechanical Bakery: In
the fourth floor the -four is run through sitter Ito
rid it of Jumps and foreign substances) into the
kneading machine, which has the capacity Of knead-
minutes, and more thoroughly than when performed
by hand whilst the cleanliness Of the operation will
commend itself to all observers in comparison with
hand kneading in the ordinary bakeries From the
kneadng machine the dough is discharged into the
'provng troughs" on the third floor, which are set
on castors and by the aid of the hosting machine
are taken to any part of the building, where the
temperature is suitable for raising the dough. When
raised, the dough is again put into the kneadiug
machine, and undergoes slight second kneading
for the purpose ofrefnng tan important process,
which is practiced elsewhere only by the best bread
makers in private families. When duly refined by
the second kneading passes into the upright zinc
cylinder of the "loaf CUTTER by which It is divided
into loaves of uniform weight. A self acting reg
lister connected with this machine records the num-
Der of loaves it delivers up to one million. The
is 80 feet in height "a feet long, and 10 feet
wide, passing through and occupying portions of
the first and second stories 1t rests upon furnace
the arch of which forms the lower arch of the
large volume of hot air passes directly through
the arch into the oven, and the remainder Of the
heat is conducted through the oven in friedrich
tubes, the temperature being regulated to certain
degree by hampers easily adjusted The baking
cars, loaded the first floor, ascend through the
oven and discharge the baked bread on the same
floor. Each car passes through the oven in thirty
minutes, when baking common sized loaves but
the speed is regulated by the size OF the loaf and
the difference Of time necessary to bake it. The
loaves are all baked precisely alike, and never either
sixty loaves, weighing about one and a-half pound
tirely from that of the ordinary bakers oven. It is
hot air, radiated from BRICK like that of the old
fashioned farmhouse oven, and no smoke, ashes or
other impurity can enter it. 1t is mistake to
suppose that steam has anything to do with the
baksng. Steam is used only for driving the machin-
cry and heating water. s
The Mechanical Bakery is owned by . joint stock
Company of some of the first citizens Of Chicago.
The capital stock of the Comnany il 1900 OOO