Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-11-11
A Modern Bakery.
WHAT A STAR REPORTER SAW AMONG THE KNIGHTS
OF THE BENCH AND TKoUGH-A DESCRIPTION OF A
FAMOUS ESTABLISHMENT.

".
WHAT STAR REPORTER SAW AMONG THE KNIGHTS
OF THE BENCH AND TROUGH-A DESCRIPTION or
FAMOUS ESTABLISHMENT
What belated night traveller has not stopped
70 peer through the windows OF bakery to watch
now last the white-capped COLLINS OF the bench
ana trough dispatch their work; to catch the ruddy
grow or the f1re as the door OF the oven is swung
open, and huge trays OF smoking bread or rolls,
giving forth appetlzing oIors, ara drawn forth by
the Salamander who guards the furnace; to see
how the mountains OF rolls and bread grow higher
with each fresh batch from the oven: and to won
der what a chain OF such mountains must be Die d
up TO feed the 10000 mouths Of the city the next
day! The bakers toll through the night before
their furnaces, like the alchemists OF old and
VANISH IKE ghosts at break of day. then there is
IatIie OF wagons, scamper OF steeds, and before
the city Is fairly stirring, the product OF the
nignt's Toll. Is distributed through Thousand
city.
MODERN BAKERY.
TO him who knows nothing about bread-making,
except what he has observed at home on "baking-
day." when the household has been kept in a
hurry for a whole day to produce dozen oaves, a
VISIT 70 modern bakery win be revelation. Such
was the experience OF a STAR reporter upon max
ing nocturnal visit to Charles Schnefder's
bakery, No. Alb street northwest. Mr.. Schneiders
establishment was selected, ON account OF the
acknowledged excellence OF its products, and be-
troduced there Instead Of low, poorly lighted
rooms, perhaps In basement, rendered foul by
aGk OF Ventilation characteristic OF oldfashioned
bakerles-and which have not entirely disappear
ed from the city-here were bright light free air,
ample space, and everything tidy enough to de-
lishment, with the different buildings covers
ground measuring ST by 142 feet. The bake house
proper Is y by 81 feet, ana when the reporter was
ushefeo In oy Mr. Schneider, seven bakers, in their
neat caps anu aprons, were working with amazing
rapldity at the bench in the center OF the apart
IL feet long.
THE BAKE HOUSE.
The room is brilliantly lighted by row OF gas
jets enclosed in white globes On the sides of the
room are great covered troughs, in which the
Dough or sponge is mixed, with platforms on
which 1t is kneaded. At one end Of the long apart
ment are the ovens, and at the other doorways
leading to the store-rooms. portion of one side
or the room Is taken up with racks, where the
bread and rolls are placed until they become
ot,er or rSe ready for the oven and again,
atter the Daklng the great trays or pans are de-
posted. In this room the active work OF the
bakery Is done Here the day the sktllful bakers
of cakes and pastry makers hold sway, and at
night the alchemistS OF the bread oven perform
t thelr magic: When the reporter first appeared
the nimoie fingers of the bakers were employed in
ItShiohfhg little GLOBES or dough into the form of
french rolls, and the speed with which they ac-
compllshed their work would have astonished the
kltcnen maid who spends a morning rolling out
anu baking painful OF shapeless biscuits.
DOUGH- DIvIDER
At one end Of the table was a machine that
looked something like big waffle-ron When
the III was raised there appeared clean, bright
plate OF polished metal Three pounds OF dough
was thrown upon the plate. The lid was closed
and crank was turned. The lid was opened
again and the dough reappeared, divided into
t thiIty equal parts, which were thrown upon the
taDle, Wnere each required but q quick nat from
the deit hand of the baker to fashion 1t into
french roll. This dough divider," which has
Deen recently patented Mr.. Schneider has intro
daced into his establishment with great gain in
tme and accuracy The dough is divided with
mathematical certainty, so that one roll weighs
exactly as much as another. Adjoining the bake
mouse IS the StOre-houSe, provided with conven-
FENCES ior hosting barrels and boxes to the second
h por here We're rows OF barrels OF -four of
housekeeper OF delicious pastry and snowy
bread Here were Ceres, Reliance, Golden
Richmond, Red River, Diamond and other famous
hours, for Mr.. Schneider uses only the best In
a corner or the store-house was a malt machine,
and bales Of fragrant hops used in the mantlrac.
ture OF yeast Then there were boxes OF raisIns
ana spices, to find their way into tempting cakes.
in their cleanliness and convenience Of arranee-
ment the finest private stables in the city. Else
Where we're housed for the night the five hand
}me delivery wagons, to be used in the morning
distributing the harvest OF the oven through the
CITY. When the reporter returned to the bake
mouse the rst batch Of rolls was being placed in
me me yaawning ovens. Ten minutes by the watch,
and the great trays were drawn out with their
cargOeS or tempting, dainty rolls, deiciously
Drowned, Which on the morrow would find their
way 10 the cafes and homes OF the city.
MODERN OVEN 'e.,.ef rtrof
One OF these ovens, which has Just been con-
structed, and which was patented in January last
Dy PETERSEN, OF Chicago, is capable of doing an
enormous quantity OF work without requiring to
be cleaned every night as the old fashioned ovens
DO. The heat from the furnace is carried over and
under the oven in fiues, and there Is no inlet for
ashes or dirt The floor Of the oven is II by IL feet
With this oven and the one adjoining it. which is
OF an older pattern, Mr.. Schneider said he cOuld
Dake 300 l0aves in night The increasing de-
mands upon his establishment was the chief reason
Tor introducing this new oven. Now Mr. Schneider
expects to be able to meet every demand that NAV
De mace upon him Tor some time. He can bake
up his bread and rolls as fast as the ,.proofn ia
ready; I'VE have baked as high as 500 dozen
schnelder;" as many as so dozen French 1
rolls, and On Saturdays during the
summer as many as 3,465 loaves OF bread.' AS
Ihe reporter stopped at the pump OF cool spring
water, IN the area, which was sunk for the pur-
pose or getting the purest water for baking bur
poses, Mr. Schneider said with laugh, s.Ny IN
tention Is 10 have every child, as soon as It can
speak, call for Schneiders bread" He lid he re-
gretted that SO much good flour was spoiled by
women at home, and thought that the day was
coming when Schneiders bread would be intro
uuced everywhere. 81 would be pleased he OBJ
served, ITO receive any visitor who wishes to in
spect my place, and l am not ashamed to show it