The times., 1898-11-23
HANDSOME new BAKERY !
Hayenner's Establishment
Will Open This Evening.
THE PUBLIC is INVITED.
The Science of Bread Baking
Brought to High Standard by
This EnterprisinE Concern A
Model Plant in Every DetniI-Huge
Ovens Faced with White Enamel
ed Hrick.

Model Plant in Every DetniI-Huge
ed Rrick.
The Havenner Baking Company will.
throw open the doors of its new bread
baking establishment for public inspec-
tion this evening from Z TO III
o'clock. The completion of the new build
ing, which partially covers the site of the
old Kimmel homestead, on the south side
of Street, between Four-and-a-half and
Sixth Streets northwest. marks an epoch
in the rapid and progressive growth of
business that saw It's lnrth in the
Capital City more than half hundred
years ago. The increased demand for all
the goods made by the Havenner Com
pany made it imperative that an enlarged
plant should be erected. Messrs. Edward
and Benjamin S. Graves who are the
owners of the plant, appreciated the me-
cessity of such a step, and at the same
time were fully cogniZani of the fact that
an undertaking of such magnitude, if car
ried out along the lines followed by the
firm from its inception. required more
than ordinary attention and that Wash
ington should have model establishment
second to none. With this as the prime
object member of the company visited
the principal bread-bakng plants in the
United States. However not content
with this. trip to Europe was taken and
similar places were carefully inspected
and studied in all their details.
he IN,
and abroad, the character of construction
of the buildings that appeared best
adapted for the purpose and the methods
of operating the same were noted. The
services of Mr.. James L. Parsons, a build
er of experience and unquestioned abili-
ty- We're engaged. He designed, made the
plans and put up the present building,
which Is plain and yet not unattractlye.
1t faces ninety feet ol c Street and ex-
tends back for distance of l3s feet. The
front portion is three stories in height
while the rear section is but one story,
the full width of the main building. and
IS feet deep. opening on-back and lateral
alleys. In the interior equipment Mr.
Parsons had the cooperation of Mr.
George Thorn, the foreman of the Hav-
enner Company. who is the inventor and
patentee of an oven that bears his name
and is used by the Havenners. as well as
many other large and important baker
les.
A part of the top story Of the main
building is used for the storage Of -four,
of which thousands of sacks are kept
constantly on hand
This flour Is made from spring and win
ter wheat, and as these products make
the best blend. they are mixed on the
premises. Into cluster OF six chutes
these sacks are emptied and pass into a
blender on the second floor. The -four.
now thoroughly mingled, Is carried by
conveyor cups to revolving reel COW
cred with boiling CLOTH where 1t is finely
sifted. After weighing, II is next con-
veyed to metal mixers on the first floor,
! where, with the proper proportions OF
water and leavening material, 1t is con-
verted into dough and is dumped into
portable troughs. The water used is
pumped from an artesian well into a
l,5W-gallon tank on the top floor and
thence piped to smaller tank adjoining
the dough mixers The water is brought
from an artesian well In the engine room
and has been carefully analyzed by Prof
VIM. NJ. New, who pronounced il per-
fectly pure and free from organic matter
and deleterious chemicals
The moist dough is taken to the breaker
or rolls, where all the component parts
are assimilated. BY this method the old
process of hand-kneading is avoided. For
| the first time II now reaches human
hand, when the bakers deity fashion II
| into the various shaped loaves. II is now
proved" or raised, in a large vault of
masonry, where it is subjected to several
degrees of heat from steam pipes Ii is
next carried to the ovens and is subse-
! quently seen in its finished state. Await
| ing the delivery wagons, il is kept in
| tightly closed rooms adjoining the ship
| ping platform.
In designing the building Mr. Parsons
paid particular attention to the lighting
| and ventilating and the best results have
been attaiped. There are large windows
and skylights everywhere. while gas and
electricity furnish artificial illumination,
which is further increased by the white
paint used on the interior. There are two
! batteries of four ovens each, with an ag-
gregate capacity of 5000 loaves every
ten hours.
The ovens are faced with white enam-
eled brick, which are also used in the
wainscot of the first story and in the
toilet and bath rooms. Stamped steel of
neat pattern is used on the ceiling of
the same floor. The toilet rooms for the
use of the workmen are handsomely ap-
pointed and fitted with sanitary plumbing
service. A fifty horse power boiler gem
crates steam for the engine pump and
electric motor
In the construction of the building the
Havenner Baking Company engaged none
but local contractors and workmen. The
following firms were active in the erec-
uon OF the plant; Shedd & Bro. plumb
ing, tiling and Georgia marble finish.
Royce & Marean, electric power and light
Ing mechanism. and Forsberg 4 Murray
poiier engines, steam heating' and ele-
Vators., On the unused portion of the
property, which has a street frontage of
Sixty feet and adjoining the new build
ing on the east, the Havenner Company
| VIII put up modern stable for their
| own use.
The firm employs about lis men. and
| makes daily shipments through Virginia
| west Virginia, Maryland. and Pennsyl-
| vania.
The old building will be remodeled and
| used exclusively for the manufacture of
| crackers and biscuit, for which the firm
| Is celebrated. their speciality being the
well-known cream biscuit. which is su-
| perior TO anything of the kind made in
! this country, as well as IL large line of
| plain and fancy crackers The firm does
| not belong to any trust or combine hut
| is entirely independent, and they are bak
ing daily, supplying the trade with fresh
| goods, which must be preferable TO the
| crackers shipped and held in stock from
| other cities. This business was establish
! ed in the year 1915 by Thomas Hayenner.
| who occupied a portion of the same site
| where this extensive modern plaEt now
| stands. Mr.. Hayenner died in 1871. and
the business was continued by his son-in-
| law, Benjamin Charlton. In the year 1879
| Mr.. Charlton associated with him as a
/ partner his nephew. Edward Graves. Mr..
| Charlton died in 1884, and the business has
since been carried on by Messrs Edward
md aior c