Middletown transcript., 1886-02-26
How Fancy Crackers are Made.
A VISIT TO THE BAKERY OF HoLME

VISIT TO THE BAKERY OF HOLMES
AND CoUTTs, NEW YORK.
| Not long since the writer had an op.
portunity of visiting the immense fac
tory of the firm, occupying two six.
story buildings situate Nos. 341 to
347 Washington street, and Nos. 195 to
2O3 Franklin street, fronting 100 feet
on each street. On the first floor of
the Washington street buildings are a
number of machines for mixing and
treating the various kinds Of dough in
the most expeditions and thorough
manner, also six automatic cutting
machines for rolling and cutting the
dough, the capacity of which are 1856
barrels day. On the floor above, the
setting of sponges and mixing of the
dough is done, and this department,
one of the most important
of all, is in the hands of skilled and ex-
perienced men. The whole of the
next floor is used for the packing Of
goods in boxes for shipping.
On the top floor the sweetmeats are
made, and of these the firm use none
but what they preserve themselves.
But after all, the most remarkable
feature OF the factory is the ovens, of
which there are six, and which extend
from the basement to the top floor.
These consist of huge wheels of iron.
on which are hung swinging shelves !;
these revolve over the fires which are on
one floor, while on the floor
above is the opening or door
of the oven, where the biscuit are
placed on the shelves, and as the wheel
turns slowly far enough to bring the
next shelf to the door, these are being
cooked.
The entire premises are kept scrupu-
lously clean and neat, the processes are
extremely nice, nor was there anything
to offend the most fastidious.
The great secret of the success of
this firm is the fact that all their goods
are made from the purest and best ma
terials. The flour is super-fne, the
butter is the sweetest and best that can
be had, and the same is true of the
sugar and molasses, being also careful
ly selected, and are the best that can
be secured. In the wrappers of their
biscuits which are packed in tins will
be seen thing which is entirely orig
inal with them, namely, paper made
entirely of vegetable fibre which
does not absorb any of the grease and
hence keeps the contents Of the tins
sweet and pure for any length of time.
This is an important feature when we
remember that these goods are sent
not only all over this country but to
every part of the known world.
One of the most celebrated of the
productions Of this firm is the ssSea
Foam," the lightest, the f1akiest and
most delicious wafer biscuit made.
AHaeHges the the ether famous spence bis
cult may be mentioned the Graham
Waters. Oaten Flake, Cream, Milk and |
Water Thin. They also make the IA
nous Albert Biscuit, better in every
respect than the imported article. The
Oswego is another of their sweet bis
cult, but the latest and perhaps the
most delightful of this line of goods is |
the Ice Cream Biscuit, a new produc-
tion simply perfect in all respects. The
firm also manufactures largely the
German Zwieback. a most delicious
and nutritious food.
The only person on the Delaware
Peninsula who sells these goods is Mr..
E. Geilinger, of Milford, who handles
over forty barrels each week. His
wagon visits Harrington, FELTON,,
Frederick, Bowers, Magnolia, Wood
side, Camden and Wyoming once each
week. Sussex county does not contain
q single town that he does not sell in.
He is the only wholesale candy manu-
tacturer in lower Delaware, and all
letters should be addressed to E. Giel-
niger, Milford, DEL, and orders will
receive prompt attention.