The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-01-16
CRACKERS FOR THE WORLD.
American Manufacturers Far Ahead Of Their
Rivals In Any Land.

"Few people," said a large cracke
and biscuit manufacturer OF this cit,
to a reporter for The Mail and Erpress
"know how the various kinds of bis
cults they so often eat are manufact
ured, or the vast amount of business
that is done in this line.
HAS the business grown lately ?"
at has assumed during the past few
years immense proportions, and now
we are able to compete with any coun-
try in the world in this line. "
"To what do you attribute this great
SUGGEST"
principally to machinery and the
care we have taken to place before the
market good and pure articles. A few
years ago we used to import in large
quantities sweet biscuits from Eng
land, they on that side being far in adj
vanca of us in their manufacture, but
to-day we export to London, and, in
fact, to all parts of the world. The
last biscuit that for a long time we
were unable to produce was the sugar
wafer. We have recently placed this
article in the market, and superior
one to that produced III the old coun-
try. Then, through our machines, we
are able to sell biscuits that twelve
years ago sold for 20 cents pound for
10 cents"
The reporter and the manufacturer
assembled the stairs leading to the top
of the factory. The latter stated that
in this factory not any of the material
was touched by hand until the biscuit
were baked and ready for packing;
that six hundred barrels of flour alone
were used. and large quantities of such
as ginger, lard, sugar, cur
rants, etc.
"This," said the merchant, on reach
ing the top floor, sis where we begin
operations, and from here until the |
biscuit is baked, is one continual pro-
cess. With these machines we grind |
the various ingredients we USE This
pointing to q large sieve) is for sift-
ng the flour, and after that operation
t is placed in this shaft and shot
Town to the next floor, where we will
ollow it. This shaft was made simply
# canvas, and on the same principle
s the shaft in the grain elevators.
The end of the shaft came into a
rough about fifteen feet long three
eet wide and three deep. Here the
arious ingredients used in the manu-
acture were mixed together, but only
ghtly, as it is placed in another
rough of similar size through which
large piece of twisted steel is turned; ,
lis is mixer. After it is well mixed
lis turned into another shaft and low
red to the next floor. Here the first
peration Is to press the dough under
cry heavy rollers, answering the
lme purpose as the cooks rolling pin. 1
his is done a great number of times h
ntil it is rolled to about half an inch b
thickness, when it is passed into the s
st machine before the oven." "
chow fast does the stamping ma o
line work." n
lone hundred and five stamps a h
mute, and we have stamp that will O
It slxtty-eight biscuits each stamp; e
at makes z, 40 biscuits in one min G.
e." "
''How long are the biscuits bakingp'' h
"Stay a moment ! First look at the a
ems. We have done away with the b
d-fashioned tiled ovens. These are IL
histories high with walls three feet W
lex. They took as much brick to a
lld as would build large tenement lie
use. At each floor is large wheel tr
st like paddlewheel, only the pad d'
es are swung on swivels, and remain it
the same position all the time. One SC
elf is filled with biscuits to bake and 81
en- lowered and then the next one th
ed, and so we go on until the first re
e comes round cooked. Then they i'll
, pulled off into this chute and hi
iced in baskets" ia
What is the heat of the ovenp" sa
1T varies from 400 to 600 degrees. M
e men are so well informed that tn
y know if it is the right heat direct in
they place their hands in it. The ov
cults take two minutes and a half
bake. The fires are never put
,,
What is the next process P" tn
The biscuits are sent up to the ste
'king-room, where they are placed OF
the tin boxes, sealed up, labelled. so
ready for export" a c
How many different kinds do you ira
KEEP" inc
Over 800, both sweet and dry, from pal
navy bread to the sugar WATERS" fro
eO York Null and E,rDress. bri