The labor world. [volume] (Duluth, Minn.) 1896-current, 1903-01-10
NEW MACHINE
SCARES BAKERS
THE OLD FASHION BAKER, AND HIS
CRUDE TOOLS MUST SOON GO.
New kneading Machine Lessons the
Labor and Increases the Economy
of Bread Making and InAures Alb
s.,xtte@ Purity-Pr0duces 60 pounds
More Finished Bread in q Darrell
of Flour than Hand Process.

The old-fashioned baker and his crude
tools and methods Of producing the
"staff Of life" seem to be doomed. The
official journal of the bakers union
gives an idea Of the revolution that is
taking place In that industry.
Fore a thousand years there has been
no advance in the ho1nely art Of max.
ing bread. The primitive conditions oil
the stone age are still the methods en-
1aoyed by the housewife. Through ali
these years 1t has remained for an AT.
ro-American to invent machine which
will lessen the labor, increase the econ.
ony OF bread making and insure alb.
so1ute purity. -........
Joseph Lee, who was for eleven years
a steward in the United States Coast
Survey, gave particular attention to
bread making. He noticed that the
best bread was produced when the
dough was most evenly aud completely
kneaded. In 1894, while the proprietor
OF tho Auburndale hotel, Mr.. Lee invent
ed his machine for the purpose Of pro.
duoing a uniform bread, but with no
idea Of the revolutionizing Of the bread
making industry.
While fashionable Boston came out
to Auburndale to eat and Garry away
this particularly good bread, the in
ventor for five years carefully guarded
the secret that this bread was made
by machine aard not by hand When
the secret was discovered a company
was organized to exploit the invention
Of Mr. Lee
Spain is said to produce the best
bread Of Europe and there the dough
Is kneaded by being pounded with
mallers process similar to the one
employed by the National kneadinE
machine, which employs archimedean
screws to Intimately nix every par
ticle Of the mass and turn it over under
pounding mallets.
After the machine was developed the
miracle was discovered Of making some
thing out of nothing. Out of each bar
rel Of flour this colored mans invention
produces so pounds more Of finished
bread than the hand process. This Is
explained when it is understood that in
the handmade bread all Of the flour
Is not turned into bread substance.
but much Of it is left in its natural
state throughout the body Of the bread,
whereas in the case of broad made by
this machine the thorough kneading
and manipulate so develops it's latent
qualities that more water is absorbed
in the dough and every particle of the
flour is turned into bread i substance.
thus the additional 60 pounds of bread
is easily accounted for. -. :, -
If this machine was put into univer
sal operation in the United States i
would result in saving Of $50, 900, o0'
per year. Mr.. Lees invention is now il
the possession of the National Breae
Company and it's subsidiary companies
having capitalization Of IS, 100, 900 and
contrary to the usual fact that the in
Ventor does not profit by this invention
Mr.. Lee is possessed Of a very comfort
able quantity Of such stock.
Mr.. Lees machine is now quite gen
orally employed by bakers throughou,
the United States and Great Britain. II
addition to his bread making machine
he has recently invented an automatic
crumbing machine which, while it will
not work the great industrial revolu
ton that the National kneadine mn
chine has, yet it proves the versatilit,
Of this negro inventor.
And SO the journeyman baker hav;ne
lost control of his tools and being de
pendent on the new tool, owned bv :
corporation, loses his Individuality vii,
his skill and his job becomes NOR,
precarious.