Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1886-03-11

harness, very often without money
enough to paw his funeral expenses.
Nearly all the bakers are Germans and
French. Some are Irish and American,
but they are in vast minority. The
bakers of this city have q trade or.
ganization. but it is badly conducted
and possesses but little practical power.
It is good baker, indeed, who can
command twelve dollars per week, and
many work for six dollars. Had they
perfect trades-unions, this state of af-
fairs would soon change. The French
baker is the finest in the world and the
most independent. They know their
own value and conduct themselves ac-
cortlingly. A German baker in Third
avenue employed Il French workman to
make the finest grade of fancy bread.
Every thing was pleasant for week or
two. when the foreman gave the
Frenchman an inferior grade of flour
to work with. Mr.. Ganl at once de-
tected the change and put on his street
attire.
.sVat is de matter nit you?'' inquired
the boss.
81 can not wild re sclf-respect work
MORE" answered the Frenchman. lie
grade of re flour is inferieur."
''Vot has dot to do wit you?' shouted
the German. ''Dot is my business.
Pardon. 'sieu," replied the son Of
France. ''Eet is not re question of 70
flour or re bread. Get is re reputation of
myself" and no amount of persuasion
could induce him to return to work.
There are a few bakers in this city
who make speciality of Boston brown
bread, which New Englanders adore
and eat with their Sunday morning
breakfasts of baked beans. 1t is COM
posed of yellow corn and rye meal,
sweetcned with molasses or brown
sugar. During the remainder of the
week Bostonians content themselves
with ordinary bread and are partial to
fresh tea-biscuit at night. Our Ger
man fellow citizens eat rye bread Almost
exclusively and are particularly foDi of
the schwarz and kummel brod. Both
are made from black rye, but the kum-
mel has carraway seeds sprinkled
through the dough before baking.
Americans, English, Irish and French
possible. Southern people eat corn
bread smoking hot, and their wheat
bread is usually in the form of small. fiat
soda biscuits. which are not palatable
when cOld-whcncc may be OWNED the
reason for the reign of dyspepsia and
heartburn in the South. In strong con-
trast, strange as it may seem. are our
colOred brethren, who never eat corn
bread if they can help it, and who like
their wheu; bread warm and Spongy.
Italians and Chinese live on stale
bread bought at large steam bakeries
and seldom suffer from the tooth
ache. Many improvements have been
made in the construction of bakers
ovens. Now they are air-tight, the
wOrkInen are as far Us possible protect
ed from the glare of the fire. and by an
ingenious system of self-acting tcleme-
tiers, and automatic levers acting on
fiues and air valves. the temperature in
side the ovens can be regulated to Il half
degree without opening the doors. Some
years ago machine was invented the
purpose of which was to knead dough
by steam power. 1t proved an
utter failure, and dough is kneaded
to-day. as it always has been. by
hand. The silly story that bakers
kneaded their dough with their feet
never had any foundation in fact. Mas
ter bakers pride themselves on their
and in many shops no Jour-
neymen who chew tobacco will be given
work. The bakers harvest time is in
the SDrinp and fall of the year During
the summer people eat less and thonS-
ands leave the city.-N.. Y. Mail and
Express.