The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1905-04-29

make the bread that we buy
every day.
Jack seemed to be paying but little attention to
what Uncle Dick saying. His nose was in the air.
and as he shifted daintiy he turned first one way and
then another~
T." Where's the bakery?' he said at last "Doesn It
it smell goodg Lean smell ever so WELL but can t
see single building that looks large enough get out
batch of bread big enough for family of four Oh!''
ne ended as the street made sharp turn substan
tla t"ostory brick building suddeny view cts
made feel just like Sherlock Holmes to be sure it was
1t might really be-"
We left last story with the flour safely put
into barrels and bags" said Uncle Dick Mr.. Regan
the owner, who show them thru the plant land
we would like to start with the arrival of the
and follow the until the bread in the
delivery wagons
w "Better take off both your coats, said Mr.. Re:an
''The rooms all very warm, and if you see the pro-
cess as thoroly as you ought you will up against
good deal Of four''
Jack was out of his coats in jihy with Uncle Dick
close second, and in shorter space than it takes
It, the three ready to start from the office on the
second floor Mr. Regain led them thru large, rather
opened large sliding door.
''The flour is delivered here' he said, "and from
the moment it is put within the door, it forward
1t never back and it is handled twice. and it
49, too always the down grade Our aim to lift as
Little as possible In other Words make all the
can of the attraction of gravitation.''
''You than one kind of -four don It you?U
said Jack whose sharp had been reading the
on the dozens of bags of flour in sight.
together in bread,' Mr.. Regan replied '.Moreover
the flour for bread is not used making dough-
nuts for instance Our bread flour from wheat
but our doughnut flour made Of winter wheat Notice.
too that the bags bear dates These they
rived. You see, keep long enough to
age before usng-hat is to allow the moisture to dry
out and in order to know exactly how long sack of flour
has been in the storeroom, date them when they ar
days tsa % ally the e5 limit and our
USE it has been moved ahead by slow degrees until is
close to the door Of the mixing room, where we are
going now
JACK drew Al long breath as they stepped within
belts and pulleys at various heights from the floor
There pipes gridroning the walls side and
the floor of the immense almost filled with
great metal troughs with rounded bottoms Mr.. Regain
led the way across the room to where four large bins
"In each one of these bins,' he said "there is
kind of -four We have learned by experiment just what
proportion of each should be used to give US the
kind Of flour want for bread, and there is an
opening in the bottom of each bin which allows just that
proportion to drop The flour that drops from
bin is carried in elevator-just belt with little
buckets ito big SITTER two stories above this and
when it has been well sifted thru boiling CLOTH
falls into huge bin holding 14o barrels while the dirt
and foreign substances carried off in waste pipe.
They just going to start the MIXER, he broke off
suddenly, "and we would better watch that"
High Jacks head, in perfect network of belts
and Wheels huge iron hopper, with rounded bot
tom. Level with its top scaffold, along which
trundled huge measure full of -four which he
dumped into the hopper.
'tThose spouts under which he pushes the measure
said Mr.. Began, 'scome from the bin of sfted flour
have just mentioned"
'tHow many barrels of -four go into batch Of
bread7" said Jack after the had empted the
About two halt, Jack gasped 81
can tell you better in pounds, Mr.. Began continued,
with twinkle in his eyes at the boys amazement you
see, we 60 solely BY weight Nothing goes in BY cup
water weigh the sugar salt. shortennp and