Richmond daily palladium. [volume] (Richmond, Ind.) 1876-1904, 1904-01-28
BIG PIE FACTORIES.
METHODS BY WHICH THEY HANDLE
THEIR IMMENSE PRODUCT.

visit to one of the largest pie COP
structing plants in a city would make
the average housewife who prides her
self In her baking green with envy
The maker of old fashioned domestic
pies cahnot easily conceive of system
by which barrel of apples and bar
rel of flour can, fguratively speaking,
start at one end of long bench and
leave the other end thousand or less
finished pies, but this system is in use
in ali the large pie bakeries.
The baking force goes on duty at 10
O'Clock at night During the day girls
have been pairing and slicing apples
and pumpkins, and the foreman has
been splicing and sweetening the cooA-
ed fruit or minee, the custards ana
other prepared filing which have also
been cooked by steam in large stone
stew watts. When the bakers go on
duty the filling is in place in front OF
the great dough board in tubs holding
a half barrel each, and the stewed ap-
pies in full sized barrels. At one end
of the bench is a great stack of flour,
near which sta~ds pail of water into
which a saucer of baking powder has
been dumped. The dough mixer at
tacks this heap and makes in it deep
depression, into which the water is
poured The embankment of flour is
rapidly turned into the water and
stirred with the hands until thick.
pasty dough has been formed. This is
showed along until tall heap is form
ed at the mixers right, and the knead-
er, a spry young fellow, working with
an instrument resembling a plasterer's
trowel, cuts off large masses and rolls
them until the mixing is completed
and then chops them into chunks OF
suitable sizes for forming bottom crusts.
The men beyond roll the bottom crusts
and place them in the pans, which are
arranged in large wooden trays, heap
ed one upon another in stacks as tall
as a man. The stacks of trays are then
hauled to the filler by means of hook
inserted in a ring in the truck at the
bottom.
The pies, whether 10000 or $4,000
night are baked, are all filled by one
man. With a long handled cup similar
to that used in dipping milk from
can he stands over a tub of stewed
pumpkin, mince or custard and fills
pies SO rapidly that all of one mans
time is required to bring the trays to
his side and that of another TO take
them away. He works like an auteTn
atom a filed pie resulting from eyerS
drop and rise of his two hands. Nearly
hundred pies a minute look like az
impossibility, but he sends them to the
men who put on the top crusts and the
meringues at that rate for many min
utes at a stretch. He has. by actual
test. put half a barrel of mince meat
into pies within ten minutes.
The filed pies go into the big wooden
trays to the men who cover them with
the top crust or who put the meringue
on with a conical shaped canvas bag
open at the smaller end, out of which
they squeeze the frosting on the fancy
pies. The fancy pies and the plain
ones do not come together again until
they meet in the delivery wagon about
o'clock in the morning.
The top crust pies go to the draw
plate ovens and the pumpkins, Gus
/ tards, meringues and tarts to the older
| fashioned ovens, where they are han
died with long slender shovels. Out
of the larger drawplate oven is pulled
with a steel hook plate of iron half an
| inch thick or more already heated. The
thermometer in front of the oven shows
a temperature of $50 degrees. As
many pies as will lie on this plate
about 100 at a time-are placed on il
and it is pushed into the oven. The
hands of a dummy clock ut tie side are
set to indicate the moment at which the
baking will be finished. Another plate
;t- Il a71% fiI1n6 and the
preceding is repeated until the nights
work is finished. The pies, after baking,
go into wooden trays. as before, and
are taken to the shipping room. where
they are counted and loaded into the
wagons for delivery.
About forty girls. boys and men by
this system produce from 10000 to 10.
900 pies day. They use about fifteen
barrels of flour, six to ten barrels of
apples. rine or ten half barrels of
mince meat. nearly as much stewed
pumpkin and perhaps half as much
each of other fruits and custards. bar
rel or more of lard, about two barrels
of sugar and large quantities of spices.
Contrary to all popular notions on
the subject. the wholesale manufacture
of pies in a modern establishment IS
thoroughly clearly. Workmen are not
allowed to enter the work rooms in
their street attire or to change their
clothing there. The use of tobacco at
all stages of the work is prohibited.
Splitting on the floor or on or into any
thing else in the work rooms is ex-
pressly and emphatically forbidden
The walls are white, and the floors OF
concrete are dustless. Every scrap OF
anything that can sour is daily washed
, from the vessels used for filling. from
the cooking watts. from the trays and