The weekly sun. (New York [N.Y.]) 1851-1869, 1861-10-12

Whether II be that aOme tlttler has exposed
the secrets Of the bakery, or that the working
of dough by hand il not esteemed the neatest
handiwOrk, or that bread least knel3sd Is need
cd most, II is certain that for some yoars past
inventive genius has leon directed &C. the manu-
ficture Of bread by machinery. Tho great do
sideratum sought has been 10 produce an arti-
Gle the irecst from such teloterous subs'ancos
as are frequently employed to raise the dough,
as well a. from that customary manipulation,
the idea Of which Is said 10 disturb fi,tiliOus
appc'i'es. Several processes have alr8uly been
submitted to the public, Of which Bsrdan's
steam bakery obtained tho greatest notoriety
but those seem now to have Loen superseded by
that improved puces' the product Of which Is
found in the already h'ghly esteemed "Aerated
bread
This latter il tho invention Of Perry and Fitz.
gerald, patented in l-JS, and Tor three years
operated with such success in London, Liver
pool, and other En,li,h cities, rs TO recaiye the
approval of Guy llO'pal and tho College OF
PHYSICIANS in London, and 10 encourage its in.
PRODUCTION into this country. The first aoratad
bread bakery here was put in operation in this
city in ApTil last. Others have been more re.
csntly started in brooklyn Baltimore, Philidel-
phia and other cities east and west, The ra-
pidity with which a barrel ut flour is converted
Into bread at tho establishment in this city, Is
Astonishing, the whole time occupied being
only forty live minutes. Each oven will
DAko Sixty baITelS Ol Nout piT NiY. mo
process is extremely timple. The llCur Is
emptied into large hopper, AMI there
sailed, passing thcICe into knoater Of
| the capacity OF two barrels where II is charged
| with crbonic acid ras (smplc soda wator) un-
der pressure Of 130 pounds to the square inch
and thoroughly mixed by knives operated by
machinery. The bread is thus rendered per-
lectly light and porous, without introducing
any ingredient whose whOlcsOmeness admits OF
a question. BY the samc pressure tho dough is
forced from the kneador into pans beneath, ppss-
ing out in "A texture a. delicate, white and
spDngy as the fOth of beaten oggs. II i3 sinl-
ulianeOu-ly weighed, then passed into the vast
ovens, where il is placed upon revolving
cylindcr, and in turning is baked uniformly
throughout, and at the end uf twenty minutes
comes forth in well Lrownol lolyei. No. a hand
touches the bread during the enii,o process.
As TO the dietoic qualities Of tho bread, its
| ingredients have already been mentioned. The
| only one OF these that Is liable 10 ~ pjcon is
caTbonic acid gas. The sofa water WE drink is
simply water imprcgnated with cnrbonic acid
| gas aHd Is identical with that used in making
| the aerated bread. IL il used merely a. di5tend
the dough and make it porous and light and
having effected that object, is dissipr'ed by hlk-
| ing. The usual process Of fermentation employ
ed in making bread, p-Oduces some substances
whose vitality Ofisn survives the heat Of the
oven, while that Of raising dough by carbonates,
introduces salts Whose wholesomcnoss has caused
some discussion. Both these objections are OBJ
waited in the aerated bread process. II has con-
scqusntly received the iavOrI lo recommendation
Of eminent chemists and physicians and will
| doubtless meet with the same success here that
| it has done on tho other side of tho Atlantic, -,
| LIS merits have been well tested the past sum
mer,-JouTHdi Of Commerce.