The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1874-07-19
Margaret's Bakery.
Where Our Bread Comes
From.

There is not much mystery about bread
making, but there is science.
This is asserted as a fact and so recorded
after thorough investigation and witness
ing Of the process from the beginning that IS,
from the -four to the loaf as it comes from the
oven ready for the man in the baker S
wagon, whose only connection with it is the
delivery.
It was not 80 much curiosity a, desire for
inform alton that was the instigation to the
move; but notwithstanding an unexnressed
doubt that the process was not a secret known
to the initiated few only, to be revealed under
no circumstances.
MARGERET, ESTABLISHMENT
vas invaded, and with desperation .raught
OF the desire Of knowledge the object Of the
intrusion was stated The affable and oblig-
ing lady, to whom the statement was made,
who was no less a parsonage than the pro-
prietress, turned over the establishment as it
were with her full and free permission to pro-
q. coed at will in the search for truth, and in
addition nominated gentleman to act as
escort, and perhaps to prevent accidents that
might arise in consequence Of misunder-
standing between and subsequent intangle-
ment Of legs with the machinery.
This gentleman not only pointed out every
object of interest but also told
HOW BREAD IS MADE.
You see," he said, "those troughs," lit
was impossible to see them when to them at
tenton was directed-they were about ten
feet long by two and half deep well, the
-four il put into them, and then the salt, and
lard and other Ingredients are added. (water
being one Of the ingredients mentioned as
other,) and it is then mixed, and last of all,
the yeast is put in. They are only one-third
tiled, and thus it is left to stand until next
morning-the mixing, You understand, all
being done in the evening-when the bakers
come.
"The -four by that time has risen to the top
OF the trough and is taken out and put on
those long tables and kneaded. One has to
een by the feeling Of the dough when it is
sufficiently mixed-there is no other test;
but when it is, it is put in this oven.
The gentleman directed attention to
THE OVEN,
and explained it's workings.
Looking at the exterior it might have been
taken for a portion Of a mammoth chimney,
such as would not have been out Of place over
the caste OF one Of the giants Of old who
toasted on bad boys and pious men, 1t was
made Of brick, and was square in shape and
ran from the ground floor to the top OF the
building.
The door was opened. and an invitation to
look in," extended There We're number OF
pans, ton in all, that were hung on chains and
turned from the slide by four large arms Of a |
wheel, which carried them one by one to the |
oven door. which was on the second floor, |
down to the fire, which on the lower
floor, and up to the top Of the roof and from
thence back from where they star. ed, where
the contents were removed, more bread to be
baked put in, and started again.
That % in a nutshell" is how bread is made,
with a description of all the appurte ances
used in making it, as was seen i'll Margaret's /
bakery.
are baked in the same oven in which the bread
is, but the process of making them is different
There il trough at Oneend otwhich ii the bot
tom, there is spiral cOntrivance, which is
covered with flour properly prepared in the
other end, which turns, and turns, and forces
Che -four, turned into dough, by it's many turn
ings through four-inch cast-iron sleeve,
where it is taken up, in Jumps, and in Jumps
pa sed through rollers, Of which there are
three sets, all run by pulleys attached to the
Dagine below, from which they comein sheets,
hard as end of the consistency almost OF india
rubber. These sheets are placed on the cut
ting and stamping machine.
In the centre of the machine are the dies,
and below it revolves an endless belt, which
carries the dough beneath them and holds it
until they come down and then passes on, and
brings it out on the other side, cut, punched
and ready for the oven. There are different
kinds Of dies for the different kinds Of crack
ers, but they all fit and are worked on the
same machine.
MAR2ARETs BAKERY
is an establishment that this city of ours
should be proud Of 1t is complete in every {
detail. and one Of the largest in the country
There are. two ovens like the one described
md when the occasion demands, one hundred
md ten barrels of -four can be turned out in
. day in the shape Of everything in the bread
inc.
N. O, st. LOUIS AND CHICAGO r. R.-THE
CHEAT JACKSON KoUrE.-On and after the 18th
nst., there will be change Of schedule Of the I
arrivals and departures of trains over the above
osd. They will depart: Express, A. NJ; mall =
p NJ Tney will arrive: Express 1920 PM: r