Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

woman who has been using the best brands
Of flour throughout her life, but from each
sieve full of -four the baker secures about
two bushels Of q fine substance that re-
sembles raw cotton and is about the color
of shavings. This flour is supposed to
have been carefully sifted and bolted be-
fore being put into the barrels.
Making the Dough.
From the sieve the flour is carried by
another endless chain of buckets to the
mixing room, where the real process Of
making the dough is begun. The mixing is
done in large tanks, capable of holding
1, 250 pounds of dough- which means l. $50
loaves of bread. Here the work of the
chemist is felt for the first time He has
calculated to the gram just what quanti-
ties of flour. water, yeast. ETC., must go
into the bread, and everything is figured
out in pounds In front of the huge mix
ers Is scale, with series of weights just
like an ordinary scale. By the side of the
last mixer on the line is a large stationary
tank, also on a scale. Into this tank " alter
is turned through faucets. From one fau-
Get comes hot water, from another cold
and from another very cold water.
In cold storage chest nearby, which
lines the wall, is a receptacle for milk cans
with travelling crane by means of which
a can may be transported to the tank In
another compartment OF the cold storage
chest is place for yeast in cakes weigh
ing one pound each. Above the mixing
machines proper, Du1lt III the CelllnS, are
huge hopper-like structures with small
mouths reaching down toward the mixers
Below the mixers are holes in the floor
lined with steel and having steel plates
round about. These holes are about two
feet wide and three feet long. On the wall
behind the mixers is an electric bell. When
the baker is ready to make his bread he
goes to the scale in front of the mixer
he intends to use (both mixers may be used
at once, if desired), and sets the scale for
the quantity of flour he intends to use.
He then pulls a lever that swings from the
ceiling and the flour begins to pass from
the sieve on the floor above by means of
the endless chain of buckets to the mixer
After turning on the power the baker be-
takes himself to the tank and sets the scale
for the amount of water wanted and turns
on the faucets. When the proper amount
Of water has run into the tank, the water
is turned off and the scales are set up In
another notch and the milk is put in
Then the scales are moved again and the
yeast and other things are put in. About
this time the electric bell on the wall
begins to ring and the endless chain ma
chinery suddenly stops. The flow OF
flour into the mixing machine stops
ly, the scale doing the business. The OBJ
server will go to the scale to satisfy nim-
self and will find that the weights are not
down as he expected to find them, showing
that a little more than the required weight
has been received, but are suspended half
way between the uprights. showing that
the exact amount Is in the mixer, not
gram more or less than was intended. AS
soon as he hears the bell ring the baker
turns off the power on the endless chain,
for while the buckets have stopped rum
ming the power is still on, and good cleo
trical energy Is being wasted. When the
power has been shut off the baker turns