Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-07-15

DIES FOR STAMPING CAKES AND CRACKERS.
1t is passed along to the oveners. First it is
treated with steam to tighten it and glaze the
crust. After its Turkish bath it is placed in
the finishing oven by means of pole-handled
wooden shoves, allowed to remain thirty min
utes and then removed by the same means
Each paddle will bear six loaves.
HIGH-cLAss OVENS.
There are in Washington twenty-four
modern high-class ovens These hot-air
chambers have an average area of
100 square feet, and accommodate, as
q rule. 200 ioaves at each sitting They are
absolutely free Of dust and obnoxious gases
and are brilliantly lighted, 30 that every loaf is
under the surveillance OF the operator. Be-
fore science and bakery got tangled
up and interlaced the operator, when
he deemed it advisable to look at his
bread, would turn the rays of
so that the flames would light the interior Of
the oven. That is why in times that are history
now bakers bread would sometimes taste OF
pine and resin. In one local bake shop seven
ovens are kept in almost constant running
order, at a cost Of one thousand tons Of supe-
riOr coal annually.
IN WASHINGTON BAKERIES.
There are about three hundred bakers in
Washington, and 9 proportionate number Of
apprentices. To be graduated rs baker
three years course in required Eighty per
cent OF the bread builders Of Washington are
Germans, either by birth, breeding or inheri-
lance. small percentage are American.
native and to the manner born. The land OF
the lily and merry England are also represented
by small contingents. As a rule bakers are fat
and jolly, but in nine cases out OF ten are only
moderate bread eaters. Bakers clearly.
Modern bakeries are provided with all means to
facilitate next-to-godliness. There is a
dressing room, where he must doff
his street attire and don his sandals,
cap and gown. He is ROBBED in fine linen. He
must wash before going on duty and must
always wash after having been excused from
work. Bakers know how a good song counts az
muscle on q dough batch. and sing as thew
labor. Songs OF the Fatherland prevail and
English is at q discount.
FASHIONS IN BREAD.
There are fashions in bread just as in bellies
and bonnets Vienna has the call at present
and experts say that it will continue to be the
ruling bread because Of its excellence. 1t con-
tains a large percentage OF milk. The book
keeper in one Of the mightIest bakeries in town
told reporter for The STAR that during the
year his food-factor had soaked up 25 $50 gallons
OF milk at cost Of over $4,000. Chicago
bread five six years ago was all the rage
Now 1t Ii dead letter. At that time one
bakery furnished the trade with 5000 loaves
The same concern now bakes but twenty-eight
loaves. 1t was a loaf baked in largo sheets
and had to be torn from its part
ners Ia postage stamp. Capitol bread
is enjoying a good deal Of popularity Just now
1t comes in sheets of sixteen and retails for
four cents Box bread. which comes in square
loaves, is fairly well received. Pullman bread
which is baked in rectangular losves and BY
the yard. is having q run with the Connectic ut
avenue population. Homemade bread, So
called. is on the decline aud the biscuit loaf is
advancing in favor. Rye bread is a very popular
brand with the bakers themselves but very
little Is made. 1t Is eaten principally by the
Germans. 1t has no hold on the Washington
heart. More rye bread is baked in Baltimore
in one day than in Washington in one year.
In northern Europe simple crushed rye is
made into bread and the loaves sometimes
weigh twenty pounds. Of one these a family
will live an indefinite period. 1t il said to be
nutritious. Bakers say that graham is the king
OF breads. In it is found the grain with flavor
Of sun, wind and shower. The bone, sinew,
meat and soul Of the wheat is
preserved A few years the public ran riot
with regard to corn bread. but the fad soon
died. Then the managers of the geological
exhibit gave an order for cornmeal bread with
which to feed the bears. The diet was too
rich for bruins blood After dining on WE'LL
made corn bread he was so belligerent that he
was beyond the control Of anything but q gun
His present regimen consists Of coarse wheat
bread. linen gutterspouts and horseshoes
had their day.
ANTI-RAr PRECAUTIONS.
One of the strong points OF the modern bak-
cry Is its anti-ra: precautions. There is one
dough miIery in town where the proprietor
offers a reward of $500, and puts up the cash to
strengthen his remarks, il man, trap or ferret
can smell a rat either in the store house. the
wood house, coal cellar. basement or the stable.
The floors are concerted and the side walk also
to a height of foot above the floors. Nor are
there any reaches.
The same order of punctillious cleanliness
prevails i'll the stables. The floors even OF the
stalls are cemented, and there is a sewer trap
In each stall. There is II great equine bath
tub. into which the horses are led and washed
alter having gone their rounds. There is very
little more odor here than in ones parlor.
The principal delivery OF bread begins at
about O'Clock am. The drivers. as a rule,
operate on commission, and some of them make
as mucn as $50 per week. OF course, these
cases are exceptional.