The times., 1901-05-19

mat eiBPtNAHitlS biONn iObh tiidA bttttd
has when it is baked just right is charac-
teristic of every loaf that comes out of
the Corby bakery. So many bakers turn
ing underdone and white and doughy, and
other loaves cooked too much. and hard
and charred on the surface
1t is a pretty sight to see thousands
of loaves of the Corby bread after IL is
baked.
1t is then placed on wood and iron
racks, made for the purpose. and drawn
into the bread room TO cool. and then
placed in the wagons for delivery. The
wagons back right up to the doors. the
racks are run out SO that the bread Is
loaded into the wagons with the least
amount Of handling. and while il Is yet
warm it is passing through the streets of
Washington TO the thousand grocers wh0
sell it in every section Of the city
The investigator looked into this inside
Of the wagons, noting how irnmaeaiafslT
clean they are. There Is no opportunity
for dust or dirt to get in, for thez are
closed. top. bottom. and gides. and opened
by d door in the rear, through which Ne
bread Is put In and taken out vhic8 is
practically alright when Il 10 csos46.
These wagons are beautiful vehicles.
Elegant Delivery Wagons.
They are made specially fof csr8g
Brothers. and the coach builders sss
reaches fits perfection in their design ssd
finish. They are decorated oruatsiy and
polished to the highest degree. No swell
department store In the land and 10 pri-
vate stable turns out q vehicle that Is
more elegant. l asked Mr.. Corby what
they cost
Three hundred and fifty dollars apiece
he replied.
The wagons are kept as clean on the
outside as they are on the inside. They
are kept in a great rectangular court,
with a cement floor, and they are washed
daily. The harnesses, also especially
made for Corby Brothers, are carefully
washed and polished each day also
The horses that draw the eighteen wag-
ons of the Corby establishment bave
hotel of their own. 1 call 1t hotel. be-
cause it is so far above the level of the
ordinary stable; in fact, above the level
of almost any stable.
First. to begin with, 1T is large and airy,
and the stalls are commodious. Each
horse has patent feed box, and under
his feet fresh straw is placed daily.
Through the centre of the stable runs a
cement floor. and that floor is kept about
as clean as the bakery itself. Big venti-
lating shafts reach up through the roof
at frequent intervals, and the air of the
stable is 50 sweet and pure that if you
closed your eyes you would not know
that you were in a stable at all. 1t is
the acme of scientific stable Keeping. The
horses are sleek and well kept,
I'VE take as good care of our horses
as we know how. We feed them on the
best of food, and we give them special
food periodically to keep them in excellent
condition. You viii notice we have equine
bath tubs to soak their feet when sore
and kindred ailments. and in addition to
our large staff of stable men we have
the services of a veterinary surgeon with
in easy call. We do not overwork our
horses, but keep large number of them,
in order that they may be able to do their
work easily We like our teams to get
out promptly and pass swiftly through
the streets.
With the large amount of bread that
we have to deliver daily in Washington,
and additionally in Alexandria, where in
less than two months we have secured n
larger trade than any other bakery COM
mands. it is necessary for us to have
speed and system, especially in our de-
Hveries. Our drivers are run on the same
principle that the employees Of the bakery
are; they are 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 are not perfectly well we do
not let them work. We would rather lay
a man off for a week or a month and let
him get well than TO have him out of
health for even an hour about this estab-
lishH1eut We believe that healthy. pure
bread is the result of healthy ingredients
combined scientifically in healthy. pure
and there is no pains that
we would spare to attain that result.
II want you 20 note, before we return
TO the office. for instance, our engines and
boilers And he took me TO another part !
Of the building where the big boilers are.
There is a double plant, two engines and |
two boilers, so that if anything happens |
10 one the other can do the work There !
is an ice-making plant and a dynamo for
the electric lights. The boilers are fitted /
with all safety appliances. such as low aud /
alarms, damper regulators.
smoke consumers, boiler cleaners. and SO
forth, and there are devices for fiItering
The oil and condensing the water. Indeed.
everything is the most modern and up-to-
iate possible"
As We passed back between the great
ovens / asked:
When do you bake?"
Every day"
Visitors Always welcome.
Are visitors welcome?"
Always"
How many employees have your"
We divide them into three shifts of |
eight hours each a day. 1t is the only
bakery in the world where the men work |
only eight hours. This is the first and |
only bakery that has adopted the eight
lOur day. We pay them good wages and
employ strictly union men. expert and ex-
)erlenced. Good results cannot be pro-
iuced in the baking business without good
Yorkmen.
And in the office again we fell to dis
,ussing the qualities of the bread and
hey called my attention To the fact that
Corby's Bread is the only bread made