The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1885-09-30
BREAL MAKERS,
How the Various Kinds nre Mndc to Sui,
all Tastes.

There are about twenty-five varieties OF
bread made nowadays and this does not in
clude the light, nutritious loaves that our
grandmothers knew so we'll how to bake,
nor the crude, doughty first efforts of Vas.
sar graduates. Over a million barrels oil
Hour are sold here annually for home con,
sumption and two-thir6s of this is made
into bread. A barrel of good flour will
make from two hundred and seventy to two
hundred and eighty fve-cent loaves, and
the best flour is the cheapest to use. Phila-
delphia Is celebrated for its good bread.
and mix fouI grades to get the right alloy,
80 to speak-two Minnesota springs :"
and two Indiana winters Some bakers,
particularly those who make the best brands
of bread, only use one grade of spring
wheat and two of winter. In the olden
time yeast was made of malt, potatoes and
hops and il is still largely used. The bakers
of fancy breads use patent yellow COM
pressed yeast.
There are seven large steam bread baker
les in the city, giving employment to three
or four hundred hands. One large estab
lishment manufactures the different varie
ties of Vienna bread exclusively. 1t is
made of the best flour and milk instead OF
water is used to mix the flour. The baking
is done in air-tight ovens and the steam
generated in baking settles back on the
bread instead of escaping. This makes the
outer crust thin and tender and gives the
bread q peculiarly rich taste and pleasant
aroma. Vienna bread is sold at q better
price than the ordinary water bread and
many families will use no other. Il was
introduced in Philadelphia during tho Cen.
tennial.
A recent invention in bread is what is
known in the trade as " steam" 1t is made
Of the very best flour and baked in air-tight
pans that enclose it on all sides. II is thus
baked in 1t own steam and has fine flavor
The tins mould it into a symmetrical loaf
about twelve inches in length, perfectly
round and squared at the ends.
Only two bakers in the city make Boston
brown bread, which is composed OF yellow
corn and rye meal sweetened with molasses
or brown sugar. One baker devotes his at
tention to what is known as aerated bread
This is manufactured altogether by steam
and is peculiarly light and spongy. While
in course of preparation the dough is charg.
ed with carbonic acid gas, which renderi
the bread light without detracting in any
way from its nutritious qualities. Dyspep.
tics can eat it without Inconvenience
One of the most popular breads is a round
compact loaf, which is known in the trade
as homemade" A small quantity of
white corn meal is mixed with the flour,
which makes the bread firm and moist and
renders it possible to keep it several day in
o fresh condition.
The Schwartz and Kimmel bread, which
is found on the lunch counter of every beer
saloon and is much priced and almost OK.
clusiyely eaten by the Germans, is made OF
black rye Its manufacture is confined to
the small German bakers. Two or three
Jewish bakers make the wafer-like Passover
bread, which is eaten by tho faithful Jews
during the great feast from which it takes
its name. PIAZZA. Times.