The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1889-07-17
PIES BY TUE n'6uON.
FACTORIES THGT PFfoDcs The
GREAT AME7lcAN. STAPLE

rrnr reoiea. siincerneat Chopped and
rou~h Esiied b, I'oresrfnI Machinery.
ses.-. II orens titled with Pies of AiI
si1es nra Shapes
Americans are great pie caters. or have
the regnsistion Of being such. any way
For "a greet many years the consumption
az tbcse sarcrv eSlibles has teen looked
unon as one Of our inoa distinguished
characteristics. and there is no doabt
that there is good ground for this belief.
for there is no place on the globe where
tie sahjert Of pie making and pie eating
has received 80 much attention.
And Then il comes to pie eating. New
York CITY is not behind the rest of the
Union. for il is estimated that in this
city there are consumed daily not less
than - 600 Of these somewhat indigest-
lille daintiesl
FROM WHENCE COME THEYs
But where do they all come fromf is a
question that IS frequently asked
The ma jority Of them are manufactured
in small bakeries around town. but there
are several concerns. each Of which Is
kept going day and night. and produces
from 1900 to $4,000 pies Of III sizes
Z every day Of the week. mounting
in,a millions in tie coune Of a year
= reporter visited one Of these immense
ME factories It Is located on Sullivan
stree4-not a very desirable locality. il
would seem. but the interior was as neat
as a pin
Il was surprising to see how every
branch Of the business was conducted
Everything moved along with really au-
tomato precision.
Tie entire building is divided into sep
arate departments. IN one department
the manufacture Of nlincerneat IS carried
on by machinery; in another the fruit Is
prepared. while in third the immense
quantity Of dough that is used is made.
The fruit is peeled by machinery and cut
by hand.
In the room where the pies are made
there are several long tables at which sew
eral men stand.
The dough is brought TO them in large
buckets holding about thirty pounds A
lump is then put on the table and rolled
ont. cut in small squares and laid on tin
tiafes. These Plates aTe then handed
along 10 a man who stands ready, with
knife in hand. to shaVeoff the ends of the
dough which hang over the outside Of
the plates.
The plates are then placed in rows in
wooden tray and taken to the fruit coun-
Ter te receive their ''insides." The men
at the fruit counter hold a large wooden
spoon in their hand. and as the tray comes
before them they supply each pan lleeF-
ally with fruit or sauce, as the case mag
be. The plates are then replaced on the
trays and carried TO another table. where
thcv receive the top crust. after which
they are put on an elevator and sent to
the cellar, where they are bazsd.
There ara half score Of ovens in this
place. each Of which win hold 400 four
cent pies, or l26 fourteen cent pies The
four cent pies are rctailed at FIVE cents
and the fourteen cent article sells for
twenty cents.
It requires two men to run an oven;
one man stands al the door OF the oven
and directs his partner where TO put the
next consignment Tic man who places
the pies in The oven holds in.his hlnds a
long. shovel like arrangement with h
handle fifteen or twenty feet long The
pies are put on the shovel in couples and
are then put in TO bake.
This takes twenty minutes, and when
hnished the hot and juicy dainties are re-
moved. put in cases and sent TO the wag-
ons.
FORTY wAeGEs HAULING PIES.
There are many other details connected
with the business that have not been
spoken OF. For instance. in one depart
mcnt seven women are employed all day
long washing tin plates. which are dried
by an improved steam apparatus.
The busiest time around the building
/ is at O'Clock. when the hands go to
work. There are not less than one hun
dred and ten people employed in the
/ factory. They work until 3 o'clock in
the afternoon. and then leave. only TO
return a; a corresponding hour the fol-
lowing morning.
The drivers begin 10 90 out Oh theiT
Z daily rounts al : 30 O'Clock in the MORN
I ing. and ali return by noon, for there is
no sale for pies in the afternoon. 1t re-
quires thirty five wagons TO supply the
I company's customers in New York. Jer-
sey City and Brooklyn, and there are
Eve more wagons in Newark, for New
ark is also q great pie eating district
There is no doubt but that this is the
largest place of its kind in America. The
manufacture of pies IS not confined 20
! any one size. there are small pies that
sell for cents. medium size that bring
10 0cents and the large size that sell for 20
cents. in addison an immense quantity
of home made" pies. sold at As cents
each. are manufactured for the accom-
nlodation Of restaurant keepers.
There is every variety of pie. chief
of which are apple, mince. peach, plum,
lemon. ceooanGt. rhubarb. pineapple and
custard Berry pics are made when ber-
ries are in season
To manufacture such an immense
stock it requires not less than 90 barrels
Of flour. l200 quarts Of milk. 5000 eggs,
1900 pounds of lard. IL barrels or about
4.000 pounds Of sugar. besides all the
fruit There is more fruit used in the
composition than anything else. and to
show how much is used il is only neces-
saYy 10 say thaG twenty barrels OF apples
arc used every day. Although there are
only about 1900 or $1,000 of these pics
sold daily the factory could. if necessity
arose. produce 81. 600 day.
But taking the average sales per day.
say u SEQ. it makes the weekly produc-
ton (allowing six days to the week. for
no work is performed on Sunday lo5,-
600. the monthly $4,000. and the yearly
5.49s 800 pies
And all this from only one pie fonndryi
Is il any wonder that the Americans are
a race Of dysleptics?-New York Even
ing World
4 fspszicl fsorl.-