Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1869-09-30
veraer's New Bulldog a.1 a... u

verder's New DailAisg a.a a.h. ~
| Our citizens have watched with anna
interest the progress of the work on the
spacious and elegant three story building.
being erected BY Daniel verder on the
corner of Wales and Center street. The
building 10 one of the finest of our busi-
ness blocks.
Learning that the work was no far
completed that the business Of the bakery
was to commence yesterday, We paid the
establishment q visit. The building ID
20 feet long, 40 feet wide, three stories
high exclusive of the cellar basement. 1t
10 to be thoroughly finished from top to
bottom and is probably the most COM
plste establishment of the kind anywhere
to be found. In the second and third
stories are four conveniently arranged
tenements with water, gas and modern
improvements now being made. The
story and q lower portion Of the second is
are to be exclusively appropriated to the
bakery business.
On the front corner of the lower story
is sales room neatly finished with ash,
black walnut, etc, Of the natural color,
With counters, show cases, shelves, and
drawers, tastefully and conveniently Ar
ranged.
The balance Of the lower story IL most
y thrown into one room in which 10 the
machinery propelled BY steam, used for
the manufacture Of crackers, bread, hot
rolls, cakes Of various kinds, &c.
There are three ovens, each. of which
will bake LOO crackers at q time. The
daily product of this establishment is
from IS to 40 barrels of crackers, exclu-
sive of bread, cakes, sc.
It may be interesting to some of our
readers TO know
HOW CRACKERS ARE MADE.
From Mr.. George verder, who supsrin-
tends this department. we learn that hop
yeast il first made much as the housewife
makes, "emptyings" and is callsd 'istock
yeast" Into this mashed potatoes are put,
which makes "ferment." With this, the
best -four that can be obtained, the "St.
Louis," il mixed and forms q "sponge."
This stands from six to eight hours and
ssrisee."
When it is in this rising condition il
Is taken and an additional amount of
-four 10 added, and the shortening" OK
lard is added and thoroughly incorporated
into the slough" which has q bulk about
double that of the sponge" This dough
remains in the trough thirteen to fourteen
hours, when it is taken ont. cut in pieces
and run between iron rollers several times.
From these rollers it is taken and placed
in a hopper, from whence it passes bet
ween two iron rollers which give the
dough just the thickness wanted for crack
ers. From these rollers the dough de-
sends upon an endless belt that carri.: it
under the cutting machine, where the
crackers are cut and pricked and thence
transferred on the moving belt towards
the ovens, where a man stands with q
wide wooden shovel or ''peap that will
hold the dough for fifty crackers, which
he dexterously slips under, and thence
transfers it to another "peal" or shovel
with q long handle, which q man
at the mouth of the oven holds
in his hands. This man puts the
crackers upon the bottom of the oven, BY
running in the long handled "peal" TO the
placeswhere he wishes to place them, then
with sudden jerk he witAdrsvs his
shovel, and presto, they are all nicely
placed on the oven bottom. In ten or ff-
teen minutes time the oven doors are
opened and the crackers are taken out in
to drawing baskets" put into open sided
bins, where they remain twelve houss or
more to cool, after which they are packed
in barrels for market. each barrel contain
ing from 1850 to LOO crackers.
When first taken from the oven the
crackers are soft in the inside as though
they were not sufficiently baked. but
when they become cooled in the bins. the
inside becomes dry and the outer crust is
softer than when first taken from the
oven.