Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1889-09-27
A BIG BAKERY.
THE LARGEST BREAD BAKERY
IN THE WORLD.
An Average of 5000 Loayes of Bread
Baked Daily-Desoription OF
n Wonderful Industry
In Brooklyn.

Brooklyn can boast of having the
largest bread bakery in the world.
Tho bakery occupies about half
Brooklyn lot in the Eastern District. Tho
building is Mt Rutledgc street and Har-
rison avenue. 1t occupies tho whole
block on the Harrison avenue end and
100 feet on Rutlodgc street and on Hay
ward street. 1t is owned by John H.
Shuts. Twenty years ago Mr.;
Shuts began us II baker in small way.
lie had II small store winch he superin-
tended himself, ono horse and wagon to
deliver the bread. Now he has a man
agcr, several boolSkcepers, $50 bakers,
engineers, drivers and men employed in
other ways. He has l05 wagons to de-
liver the bread when made, and 1875,
horses. The bread is delivered in New
York, Brooklyn, Long Island, ms for out
rs Jamaica, and New Jersey rs far rs
Bnyonnc. Mr.. A. Burn is tho manager.
lie pilotod reporter for the MaI and
Express through tho mnaes of the factory.
"Wc make on IN average 20, 900 loavcs
of bread day. On Saturday we make
moro than this, because bread Inns to be
bought for Sunday. TO make this bread
it takes 300 barrels of flour, besides salt,
lard, milk and yeast. This flour is
bought in New York. We keep man
on Change all the time"
The upper floors of tho factory arc
used rs store houses. On the second floor
iaa large room set apart for the men, in
which they each have locker. Hero
they keep their clothes. Tho -four is
siftcd ON the second floor, and different
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grades of flour. On the ground floor a
grcnt deal of space is occupied by the wag-
ons. There arc few repair shops where
the wagons nre taken when broken. Tho
bread is all made underground Work Is
commenced on the bread at 2 o'clock in
tho afternoon. This is just mixing tho
dough- All tho ingredients arc put in n
big mixer, which is worked by tho on
ginc. These mixers hold eight barrels
of flour and will mix the dough in eleven
minutes. The dough is then plnccd in
bins and left to stand four hours At @
o'clock tho men all 30 to work They
take these bins of dough and cut it into
humps the weight of the bread. Some
loavcs weigh 1tpounds, some n pounds.
These Jumps of dough nre then rolled
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they nrc loft for some timo to allow them
to rise. After TINT they nro baked.
Tho ovens nre all under tho street.
They are heated from tho rear, 80 rs to
keep tho factory rs cool ns possible. Thoy
are made of brick and wedge shaped.
Tho bread is placed in these ovens on a
long piece of wood the shape of n spade.
The ovens will hold $50 loavcs, and aro
heatcd.to nearly 600 degrees Fahrenheit.
After the brcad liz bnkcd it is allowed to
cool on racks. Then it is placed in boxes
OF fifty and given to the carmen to do
liver. Tho delivery begins Mt 2 o'clock
i'll tho morning and lasts until 10 o'clock.
One of tho most interesting parts of
the factory is the engine room. Tho on
ginc hns TO work all tho mixers, run tho
elevators, work fans and do various other
work. II is of 50-horso power, and is II
very pretty working ono. 1t has been
running now for nine years and is as good
as new. The two engineers take great
care of their engine, and novor had to
shut down for repairs. The engine runs
for sixteen hours day, and on Friday
for twenty-four hours. IL is stopped
from noon on Saturday until noon on
Sunday.
Engineer Rowe talked to tho reporter
about his work. He snid: "We take a
great dcnl of pride in our engine. We
take grcnt care of it, and never allow it
TO get into such condition that we havo
to stop for rcpnrs. During the nine
years that it has been running it has not
cost MS much ms wagon. I nm sure $50
has not been spent on it during that
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