Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-06-18
CINCINNATI LETTER.
The SInIsrs' exhibition.


The millers' exhibition is at last fairly
under way. The crowd OF carpenters and
maehinists, the derricks and the pulleys
are now gone and white clothed millers
take their place. The complete flower
mill from Austria and the milling devices
from all over the continent, are now at
work. The contrast Of the old and the
new is fully shown. In the Iowa exhibit
is large stone found in a mound in New
Mexico a relic Of the stone age. 1t is Of a
gritty conglomerate, very hard, and inca
Pable Of being polls he'd, its surface always
remaining rough. How the primeval man
succeeded in carving out three legs on
which it could stand, the two behind be-
ing higher so as to give the upper surface
OF the stone slant, is a mystery. On the
concaTe upper part, corn vas crushed into
meal by means Of rock. The old mill
does good work still, nor does it take a
very great amount Of skill to work it.
Out Of the flour made from such a mill,
however, the Vienna bakery would not be
able to make rolls which would be in such
demand as are those now made.
The bakery is, perhaps, the greatest at
traction Of the whole exhibition. Around
it there is always a crowd, and ITS proxim-
ity is easily determined by the number Of
people you meet with the crisp crusts it
supplies, in their hands and mouths. The
oven is great pile of bricks and covers a
seventeen feet square and is as high as
lcng. Here five experienced bakers are at
work all the time and the flour which is
ground in power hall is made into the
staff of life for hungry multitude. The
rapidity Of the transfer is something re-
markable, but it is not equal to that which
is authenticated by a writing signed by
hundred or more witnesses and shown in
the -four exhibit. A small batter cake has
framed explanation telling how at the
Wild Moss Mills wheat was cut from the
field, threshed, taken some forty rods to
be ground, and this was done and the
-four made into a cake and baked all of
four and three-quarter minutes. The
wheat was growing in the field and in less
~
cake. One Of these cakes on exhibition
looks quite pslatable Notwithstanding it
Is year old.
The amount Of bread and cake that is
given away is surprising. For the price
OF admission visitor can get as much as
be can eat all day, and may hear thu mu-
sic and see the sights beside. The stove
men bake TO show the superiority of their
stoves; the yeast men bake to introduce
their yeast, and the baking powder men to
sell EheiF powder.
At the Vienna Bakery as soon as one
batch Of fifty pounds Of -four is baked,
they st once commence on another. A
whole bag is emptied into a trough and
there mixed with eight quarts Of water,
ten ounces Of yeast, eight quarts of milk
and eight ounces of salt. The kneading
Of the mass is q sight to see. 1t shows
that to make good bread is no easy task.
Half an hour is given for the bread to rise,
when it is again pummelled and pounded
and then moulded into pound loayes and
baked in just an hour.
Next to the bakery is the Swiss Mill. 1t
is, perhaps, the prettiest Of the mills on
exhibition, but when that is said, all is
said, for use it has none. The great over
shot waterwheel which turns with majestic
motion moves no burr OF grinds no grain.
For beauty, however, the mill, set upon
the steep rocky cascade beside waterfall,
surrounded by frs and thatehed with
straw, rivals these, the faithful painting
Of which has secured to many artists a
lasting reputation. JUVEHIs.
Cincinnati, June 12, 1880.