The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1904-03-13

is of a dainty nature and just the kind that
is suited for feminine hands. Everything
here works on the endless-chain system.
From the time the cake dough is made until
it is put in the oven and baked ii is on an
endless chain, which moves very slowly,
and gives each person 10 whose care the
cakes must come in being perfected
chance to do his part OF the work.
There is one kind of little tea cake made
which IS about as long and as wide as ones
two fingers. These are made in the first
place in long strings, which are several
yards in length. The icing is put on them
in the same manner as If they were painted.
This is done before the cakes are put in
the oven, is the cutting OF them. which
is done by man who has pecul1ar-look.
ing knife made especially for this KIND OF
work. He is able to cut the long strands
of dough into several dozen cakes by just
using the knife once. When the cakes are
baked however, they have TO be cut again,
but girls cut them the second time they
go by them on the endless chain on their
way TO the packing room.
The small round tea. cakes are handled
somewhat differently. The icing is put on
after they are baked. As the cakes come
from the ovens they are put on an endless
chain which is wide enough TO hold several
or a rack. The icing is made in large yats
about two feet deep ana not quite so wide.
This rack, on which the cakes are held, is
constructed of pronged wires and the cakes
are simply stuck on these. AS they come
10 the icing watts there are two girls who
keep their hands continually in the icing
and take the cakes OF and dip each one in
the vat This work has TO be done very
quickly, for the chain never stops moving.
After each girl has dipped cake it is put
back in its place all dripping with icing.
The cakes then pass on to two more girls,
whose duty il is 20 take any OF the icing
that is dropping ana TO remove the rough
places. IN this way the cakes are made
perfectly round and smooth They then
pass on and two more girls, who have a
large quantity of shredded cocoanut in d
tray. get them. The cakes are again taken
from the racks and covered with the cocoa
nut, placed back in position and carried to
! the packing rooms, where they are put in
| cans and made ready for the customers.
There is another room in which ii is said
| the cakes like mother used 10 make" are
made. These are all made by hand and in
! the old-fashioned round cakepans, such as
were used some years ago. II is said that
] there are q certain number OF people who
demand this kind of cake, and so the baker
! still keeps on making them for these par
/ ticular customers. The small cakes which
/ have fancy icing tops with English walnuts
| IN them have 10 be handled a little more
| carefully and cannot oe put on the endless
| chains. The fancy tops are put on by a
mold which somewhat resembles nozzle.
IL is worked by holding il close Co the
cake and squeezing H. When the icing
/ drops out IN the desired shape the cake
is then passed over 10 a girl who puts the
/ walnut in the center of the icing.
Inc cracker Industry Is also quite an i'm
| portant branch in the PARROT & Taggart
/ establishment, ano as TO how many of
! these Is turned out in day il would be
\ impossible TO say. There may be some
/ count kept or tnem, but by the quantities
+ that come from the ovens IL would seem
/ quite a task to ascertain just how many
/ are made in a day. When they come from
/ the stamping machine they are taken by
men who have large paddles which are
very thin at the ends As the unbaked
/ crackers emerge they run along on a sort
4 OF table arrangements; these men shove
| the paddles under them and then turn and
put them in ovens. sliding the paddle from
! under the crackers. The manipuIa ton of
| these paddles IS an interesting sight Each
/ cracker lies upon the paddle i'm its proper
place and when il is put in the oven each
/ slides of In its place and not one is dis
! tuTbed. When the crackers are baked they
are pulled out OF the oven by long axe.
/ and in falling they come TO an endless
chain which carries them TO the packer.
/ who puts them in barrels.
! In another cracker room an old-fashioned
/ cracker is made, entirely by hand. from
] the mixing of the dough TO putting IN i'm
\ the stamping machine This cracker is SO
| peculiar In construction that no machine
| has ever been invented that can mix the
| dough In this department, of course not
such great quantities can be made but
! about $50 barrels of -four is used in a week
| The men who make these crackers are all
| experienced, for IL takes some time 10
| learn this trade. The Oldest men in the
| establishment employed in this hand
/ made cracker room, for the product is
| something that has almost gone out of
making these crackers.