National Republican., 1877-12-28

Inc rIoury men Wnom NoDouy EvoF bses-
Some Of the Largest Bskeries-DescrIp-
tions Of the Operations Of Bread and Cake
Baking.
Few persons who send their servants, or, II they
have no servants, 70 themselves TO buy bread al
the bakery nom the bakers wife or daughter ever
give thought to the hurry and hustle that took
place in tho bakers world before that bread was
produced. Perhaps the sight at some timo Of
doury man, In paper cap and white apron, with
sleeves rolled up, appearing at the back door Of
bakery may have dspeed the idea that that
bread produced itself, n any such idea was ever
entertained But II Is doubtful whether the Gus
toner ever thinks that there arc hundred, Of other
such white-capped, white-aproned, bare-armed
men, all in very foury state, who never show
themselves to tho world except at intervals at the
back doors Of bakeries. There are thousand
swarthy, farmers and freckled-faced farmer boys
plowng ard sowing and reaping and garncring
q thousand mill. wheels turning and thousand
dusty millers watching the hoppers fill with flour.
Then the barrel; s arc FSed away n,q n s see
and rolls sold by the bakers wives and daughters.
There are over
A HUNDRED BAKERIES
In this city most Of them being small cory places,
local local oSas trade he custom being drawn Pi ircm the
nelghboring streets few OF them are large estab-
lishments, which not only supply their neighbors
with bread but send out wagons and furnish bread
IN small dealers hotels and restaurants all the
city. The smaller bakeries generally produce ev-
sdhns TSo nqSer unss have
special article for which the establishment becomes
famous. Perhaps Hayenners bakery is best known
for Its production OF crackers and snaps, Desfosses
for Its French bread. and lambs for its pies.
Some Of these bakeries hayea reputation beyond
the % 81 q ~ the 5y RrS SsS s1d q ssss S
bakers work at night so that the bakeries may DO
fresh stocked every morning. That Is the reason
When they lay aside their papcr-caps and aprons
and brush of the -four no ono could tell them from
any other people, and the idea gets abroad that The
at the back doors Of bakeries:
., Any one who has walked through the streets at
three o'clock in the morning has probably eamghta
glimpse of the bakers world, when II was full OF
BUsrLE AND LIFE.
The night air becomes fragrant with freshly-baked
bread then TIE wayfarer, on turning Soiner
suddenly comes nSSn row row % St %sr,gn'y ~ s
some Of them at tables, plunglng their arms into
mouthcd oven with It's bright, cracking iirc under
meath: They bustle and hurry about as u their
lives depended upon their getting through with
baked loaves from the oven and putting long rows
OF unbaked loayes into tho oven, and getting into
snn rs S OF a SS bsSe
wives and daughters attend to the wants of the
people, who come to get their fresh loavcs for
breakfast.
ONE OF THE BAKERIES.
In the largest bakery In the city, that Of Thomas
Havener. G street. near Sixth, one could spend
whole day In watching the operations going OH
around him without tirins In this large I; eslab;
crackers and cakes In three SCI araio departments.
The bread Is all made entirely by hand. 1t take
seven barrels of flour and four barrels Of yeast per
day to serve custom. which turns out l70Oloaves Of
bread on an average. On Saturday an extra DO
loaves are baked for sunday custom. Eve men are
=al Lta. Inaf hraa uhn uArt nuly Mt
night.
MANUFACTURE OF LOAF BREAD.
Three different patches of dough are made-one
at six p. M, one at eight, and one at ten-to mci-
WORK S .Ss wEoe amount @ al ~ one % time When shS
dough is properly kneaded Il Is taken by two Of the
workmen and made Into loaves. One Of the men
cuts the dough Into the desired shape and size,
| while he other weighs each piece separately. The
pieces are then placed in pans and baked In pat.
SatnS GSs % thonsand osyes %ore are
baked In the summer than In the winter.
MANUFACTURE OF CAKES.
1t requires flfty barrels Of -four, four hundred
| and twenty dozen eggs, two hossheads Of b
ten barrels OF lard and hfeen frkins Of butter
| per week for the manufacture Of cake. Ten men
arr In 1n' TSs
first mixed in a trough; 1t Is next transferred to
| the mixing or kncading machine proper, consist.
ing Of revolving spiral. Amer this operation II
Is transferred to rolling machine and put through
the first stages Of rolling It is then transferred to
| n machine which rolls II TO proper thinness, cuts
and places II upon pans, II Is then passed through
a patent washer and into a reel oven. Amer being
taken from the ovens the cakes are put upon racks
to cool, and then transferred to the packing room
A separate machine is used to make snaps" and
also to do fancy work.
| MANUFACTURE OF CRACKERS.
In the cracker department twenty barrels oil
-four are used per day, and ten hands are EN-
ployed. The dough Is put through the same course
| in the cake department..
Twenty barrels OF -four week arc used In bak,
ing water crackers and crackers TO grind i9r dust
| ground out weekly.
THE PACKING DEPARTMENT.
Seven men are employed packing crackers
Thirty boxes of cream, ten boxes of large crackers
and twenty Of small crackors, forty boxes OF small
soda crackers and fifteen boxes and five barrels o
| large soda crackers are packed every day. Foui
barrels Of -four are used per week in the manufac
whe n there Sfs 5rSe
ployees all Of whom get stated weekly salaries ex
cept the drivers OF cracker wagons, who are paid
i've bread wagons to supply the the custom Of thi,
establishment During last year 700 barrels o.
-four were used In this bakery.
ANOTHER BAKERY.
The next bakery visited was fhat Of Mr. John
voght, situated at 2lS0 Pennsylvania avenue. tn,
bake room is Just In the rear Of the store fronting
| on street. There are several workmen employed
the time. they turn out about three hunaret
loaves daily, Seventeen ounces Of dough are al
single oaves and then baked In patches from fou
to eight loaves In batch. The oven, which 4
quite q large one, holds about one hundred ant
ffty loayes. The operation Of making the double
twist bread is very curious. The baker takes thre
oyals or strands OF dough and twists them, then h
takes three smaller strands and makes snothe
twist, laying II down through the centre Of tn
larger twist and the loaf Is made The bread Is nj
made by hand. Mr.. Voghts cake bakery is yer
fine one. 1t is almost as extensive as that Q
Hayenner.
| THE FRENCH BAKERY
| OF 7. Desfosse, 2Ol2 II street northwest, employ
three mcn to make loaf bread. This bakery turn
out fye hundred and sxty.seven loayes Of Amer
can bread daily, and two hundred and thrteel
| loaves Of French.
HEADQUARTERS for fancy Ulsters at
KATZESsrEISs, $40 seventh street.
| rAEs Srita AT cost Eisanan's Savanih md