Evening star., 1901-05-11
AN INVESTIGATION OF THE NEW PROCESS OF BREADMAKINC

| bread TO bake our ovens are always ready They
are constructed so that we can easily keep them
| In a clesnly state. All the bricks in the baking
chamber and in the outside walls are glazed. and
| lady could draw a white glove over the bottom
| of the baking chamber and not soil the glove a
| particle"
] How much capacity have your ovens?'
These Ave ovens have capacity OF 10000
| loaves day.
Over the ovens there huge ventiistors, which
| carry or all steam and gases.
Baking the Bread.
| Mr.. Corby explained how the bread. after being
| put in these is most carefully watched,
being merely put in a certain length Of time with
| out regard to the temperature Of the ovens, but
the length of time it is exposed to the heat being
| regulated by the temperature and the temperature
being most carefully regulated for each particular
| kind and size of bread or roll There is Il certain
| nicely about this which is one of the important
| points In the Corhy process. That Is the perfec-
tion in their baking. like perfection in any other
line of business, is composed largely Of attention
to details. That appetizng brown look that bread
has when it is baked just right is characteristic OF
| every loaf that comes out OF the Corby bakery.
So many bakers turn bread that is uneven.
some loaves being underione and white and dougly.
| and other loaves cooked too much, and hard and
| charred the surface
| 1t is pretty sight to thousands Of loaves
Of the Corby bread after it is baked.
| 1t is then placed on wood and iron racks. made
for the purpose and drawn into the bread to
cool. aud then placed In the wagons for delivery.
The wagons back right up to the DOORS the racks
are run out that the bread is loaded into the
! wagons with the least amount OF handling. and
| while 1t Is yet warm it Is passing through the
streets Of Washington to the Thousand grocers who
| sell 1t In every section Of the city.
| The Investigator looked into the inside Of the
wagons. noting how Immediately clean they
There is no opportunity for dust dirt get in.
/ for they are closed. top. bottom and sides. and
| opened by door in the rear. through which the
bread is put In and taken out, which is practically
| air-tight when it is closed. These wagons are
| beautiful vehicles.
| Elegant Delivery Wagons.
| They made specially for Corby Brothers, ana
| the coach builders reaches its perfection in
| their design and finish. They are decorated or
| nately and polished to the highest degree No
| swell department store in the land and private
| stable vehicle that is more elegant. 1
asked Mr.. Corby what they cost.
[ Three hundred and fifty dollars apiece" he re-
| piled.
! The wagons are kept clean the outside
! they the inside. They kept In a great
| rectangular court, with a cement floor and they
are washed daily. The harnesses. also especially
made for Corby Brothers, carefully washed and
| polished each day also.
| The horses that draw the eighteen wagons of the
| Corby establishment have a hotel of their 1
cali 1t hotel because 1t is far above the level
of the ordinary stable; in fact, above the level
| almost any stable
| First. to begin with, 1t is large and airy. and
| the stalls commodious. Each horse has pat
| ent feed box, and under his feet fresh straw is
| placed daily. Through the center of the stable
runs a cement floor, and that floor is kept about
clean as the bakery itself Big ventilating shafts
| reach up through the roof at frequent Intervals,
and the air OF the stable is sweet and pure that
! If you closed your eyes you would not know that
| you tn q stable at all. 1t is the Of
| scientific stable keeping. The horses sleek
| and well kept.
| I'VE take good care Of our horses know
| how. We feed them on the best of food. and
| give them special food periodically keep them
| In excellent condition. You will notice We have
equine bath tubs to soak their feet when sore and
| kindred ailments. and In addition to large
staff OF stable men have the services Of a
| veterinary surgeon within easy call. We do
| overwork our horses but keep a large number Of
| them, in order that they may be able to do their
| work easily. We like teams to get out
promptly and pass swiftly through the streets.
| with the large amount of bread that have to
| deliver daily In Washington. and additionally in
Alexandria where In less than two months
| we have secured larger trade than
any other bakery commands, it is nec-
essary for to have speed and system,
peeiay in our deliveries. Our drivers are run on
the same principle that the employees of the bakery
| are; they required to be immaculate in their
personal habits and attire and to keep themselves
! In good physical health. We do not want any sick
! people around this bakery We insist that our
| employees shall keep perfectly well. and when
| they not perfectly well do not let them
| work. We would rather lay a man OF for a week
| or a month and let him get well than to have him
| out of health for hour about this estab-
lishmeat. We believe that healthy. pure bread is
| the result of healthy ingredients combined scien-
| tifcally in healthy pure atmosphere. and there
| Is pains that we would spare 10 attain that
| suit.
Il want you to note, before return to the of
I fce for instance, engines and boilers" And
| he took to another part of the building where
| the big boilers There is double plant two
! engines and two boilers that If anything hap
| pens TO one, the other do the work There Is
| an icemaking plant and a dynamo for the electric
| lights. The boilers fitted with all safety ap-
: pliances. such as low and hgh-water alarms,
damper regulators. smoke consumers, boiler clean
ers, and forth, and there devices ftering
| the oil and condensing the water. Indeed every
thing is the most modern and p-to-date possible"
| AS We passed back between the great ovens i
| asked:
| "When do you bake?'
| Every day
| Visitors Always Welcome.
! '.Are visitors welcomeT
! always"