Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1889-10-19
paerzsls MADE ~ HAND.


~ Only A~ss - GptessenD TssaD -
Ds4gD - CsssaoA
-rhws b % ass In 1yiag 10 maks prs1BD
b machine.- aid washingsna hAk~ -
70 reScvs4r five artsmpesd IT, 80 isb .
dssd fsiisre. Ths Germans Won't by ny
hat IT, had mads. which. for SONS rsnana
nohody has beea sv~ abas 70 make on, asO
swsefes sod Of bsssss aayos. even vhD ~
dsagb us.d . prscissiy The sAzns n hosA-
Thsu. again, The oos tarnsd out By haad
have deiizfs snst Of skin ~hieA ths mar
cAins uads Laek 4 eurhns sAing b b, tao.
sincs thers , no dt9srsoes b n,saaRial. tho
knaaAsng , shs .ans, snd shs only vaFsasina
In prscep 10 hstsssn stamping With sesei
dyes and twisting into shape with the hands
did you ever - preezsi nlaief Then
ins6 tssDk here," continuei the baker man,
grabbing - he spphs . small hunk OF ordi
nary bread dough from . hssp On ths tabls
cina by He rolled the hunk rapidly over
tbs hoard with bseh bands until 10 vas .
long. thin, cylindrical strip Then taxing
each snd Of the strip bee ween . thumb and
forefngsr be- curjsd IL With two or fhrs-
quick motions into the shape Of . perfect
p~stzei The whole process. required psrhAps
four ~ssoa.is. but he was not trying TO do it
rapsdiy
But = pretxei hpt made Of ordinary
tough" suggested ths nswspAprr man
Its material Is simply -four and water.
with .ix pounds Of lard adasi for each bar
rsi VI -four The prstzei dough Is made up
just like bread dough, and the factory hand
turns the pretzsis out one by ons In precissly
the way showed you As fast as they arc
given shape, like this one have Just made.
they are thrown into kettles Of boiling I'VE.
Kept 1t the temperature nsce~Aary by steam
jsekst. A moment later they sroRished out
with skimmers and thrown upon = bed OF
sAit Finally with what salt Adheres 10
them. they are picked up gingerly and laid In
ovens, with the unsalted sides down When
they are done they are ready for consImp-
ton, usually with beer. No method has thus
far been discovered Of salting pretzeis other
wise than by hand. 70 delicacely must they
be handled ct this stage Of the performance.
But how are they cut by mschineryF
Like ordinary crackers The dough u
roli~si out In this sheets and laid upon an end
less teit, which carries them along beneath .
st.el die that cuts out half . dozen or more
psetzsi shaped pieces at each hammer like
stroks. Tbs pretneh produced in this way
look exactly like the hand made, and, being
Of tho same material, ought to be quite as
good, hut they are not The rest Of the pro
cess has TO 10 performed by hand anyway.
fancy that tho Germans are prejudiced also
against machine made pretzels because they
regard them ~ against honest manual labor.
Anyway they sell for 3 cents pound less in
the market than the hand made ones bring.
Pennsyl vahia Is the great pretzel making state.
It is an enormous industry in Scranton,
Philadelphia, especially in Pottstown, and all
through the coal mining regions, which are
thickly settled with Germans. The people
employed in manufacturing them are ali OF
that race, and. in fact, wherever you find
pretzels In the world the German is found
also To the Tsuton they are. in conjunction
with beer. what ambrosia was to the gods,
with nectar on the side w ashington Star