The times., 1901-05-19
PLAYS a
PART IN KING

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of the fermenting period we prevent the
development of acids which peptonize the
gluten and make an inferior loaf of bread
through over-fermentation. A knowledge
Of fermentation is one of the most essen
tial things in good baking because we
seldom find two fiours with the same fer
menting period. By close study Of this
intricate process of fermentation we are
able always to produce perfect, sweet
bread
DO you test the mlk?"
"Of course"
Where do you get your milk"
Where the MIX Comes From.
From the Long Mead Dairy Farm.
in Montgomery County, Maryland. We are
probably the largest consumers of milk in
the District. We use about 80 gallons a
day, and we test all the milk we use. 1t
must contain 31k per cent of fat"
Does your milk come from special
cows?'
Yes, great majority of them are Jer
seys, and in the summer time our milk
is also Pasteurized, so as to kill any
germs that might be in it." And then he
led the way to the bakery, a big brick
building.
1t was between and in the evening.
and around the doorway were number
of colored women and boys with baskets.
They are waiting for the stale bread"
said Mr.. Corby.
1--WE sell the stale bread to them at half
price. 1t is practically as good as new.
II has usually been made less than TWEEN
ty-four hours, but we do not want people
that buy our bread for fresh bread ever
to get a stale loaf. and bring it back
here to the bakery each day to dispose of
it in charity, or at half price and we
entered the building. etI
Immaculate Neathess.
The first question. thought l. about
bakery is rs it clean?
Corby Brothers Bakery Is absolutely
clean.
The floors are of hardwood, planed
smooth, scrubbed as clean and white as
the deck Of a man-of-war. Being of hard
wood they allow no chance for dust to
accumulate or dirt to stick; that is. if
there were any dirt. The Investigator did,
not see how any dirt colld gat in. 1t GER
tainly could not come in with the en-
ployes, for Mr.. Corby said;
I'VE compel all our employees TO wear
special suit of white duck clothing here
when in the bakery, and we supply them
with three fresh suits a. week We will
discharge a man if he does not keep his
hands scrubbed clean ell The Times We
have discharged men for the slightest in
fringement OF this rule.
Dust might blow M ! thought TO my
self, as ] looked at the big vepfilators in
the top of the building, through which the
Etr+
there is no dust in the part of the city
where the Corby Bakery is. It is pretty
nearly in the rural part of Washington, a
site selected on that account.
But the cleanliness Of the bakery es-
tabushes itself in each of the departments:
1t begins where the -four goes through the
sieve.
The first room visited was the floor
storage room, where hundreds of sacks OF
the finest grades are kept on hand in a
temperature that is preserved at a certain
point Fahrenheit
sitting the Flour.
Mr. Corby took me to the sieve He
reached down and drew out a drawer or
something that looked like drawer and
dumped its contents onto the floor. It
made a little pile about as large as a
peck measure.
This shows what you get out of flour"
he said.
What IS ali that stuff"
He took a handful of it to the light and
examined it. 1t was pretty largely fibre,
a very few particles of dust and a very
little Of the coarser grain of The flour.
That is lint and stuff out OF the bags"
he said
Then your -four is really purified" I
remarked.
Yes, but you could not get this out Of
flour by any other sieve than this. You
observe. it takes out every particle Of
dust and lint In England the sieves would
pretty nearly let stick OF wood pass
through.
This four-purifying machine of ours
is the finest known To the trade. and is
the very latest known. We already had
as fine a sitter as there is in this section
of the country. but found we could i'm
prove upon it: so We put in this machine,
at an expense of 81 900 In this sieve the
-four passes through silk cloth and
series Of revolving brushes. which abso-
lutely iurify the flour. 1t is quite as es-
sential to prepare the flour for the mixer
as il is to mix it well. From the sieve
it goes to the mixer through a cOnveyer,
not being exposed to the air at ALL and
NJ led me around the other side of a di-
yiding wall to the machine that is the
vital point of the whole proposition, and
said: