The daily morning journal and courier., 1905-11-14
MAY BE A REVOLUTION
IN THE GENTLE ART OF BREAD
 MAKING.
Report of '. S. Consul E. TheOphilus
 LiefcId, of This City, Concerning New and Remarkable Bread-MaLing NIa-
chine.

chine.
 Consul E. Theophilus Liefeld. of
 Freiburg, Baden, reports that a
 London baker has invented a
 bread-making machine which converts
 wheat into bread without the aid of a
 hand, thereby effecting a saving which permits of the reduction of the price
 of a 10-cent loaf to 6 cents. The Lon
 don Daily Mail, from which the facts
 are taken, reports that the large mill-
 ing bakery, with a capacity of 300,00O
 pounds of bread per day, is now under
 construction. If the invention con-
 tinues to duplicate it's alleged success
 on this large scale, it will undoubted-
 ly effect a great revolution in the
 bread-making industry. Consul Lie
 field also calls attention to a new
 churn which, it is said, produces but
 ter in sixty seconds. He reports: l According to the London Daily Mail of October 5, 1905. bread at cents '
 is claimed will be the probable result of an invention in the form of bread
 making machine now on trial in Lon dOn.S London alone consumes 6,000,- l 600 pounds of bread a day, so that the invention may effect a daily saving of l $6O,S3125, or over $21, ,899. .250 per annum, to the people of London alone. Simply stated, the invention is series of in- genious machines which convert wheat | into loaves ready for delivery without human aid, and at rate that puts other means of production out of the field.
 Saving In Labor and Machinery. It is not ony a labor and time sav- ing invention-it might also be called a machine-saving machine, so greatly does it simplify the process of bread making. For instance, at present the fmiller grinds his wheat perhaps as | many as fifteen times to obtain the hbest flour. By the new method the wheat is ground only once. This grinding gives three products-hour, Imiddlings, and bran. The foremost l is conducted to the bin, the bran | is mechanically carried and auto- matically weighed into sacks, while
 the middbings pass into tepid water, | by which all the floury part is wash ed out. This water, irnpregnated with nutritiva material, flows into the kneading pan, in which the dough is automatically produced. The dough is left to rise for one hour and a half or two hours, is then shaped into 1 loaves, and forty minutes later an electric carrier delivers the hot bread to the throbbing motor cars that wait impatiently to carry it through Lon don.
 | Construction of Large Milling Bakery.
 The bakery where these wonders are worked is in Upper Thames streer, London, E. C., and is owned by Mir. 1 Apostoloff Two years ago his takings amounted to S3 cents per week. To- day his new methods enable him to turn out 11,0O0 half-quartern 1oaves, ! and 5000 fancy Vienna bread and rolls from his factory every day. And this 1 is only the beginning. He is now build ing what will be the largest bread 1 factory in London It is to have 400 ovens, and it is calculated that it will
 be capable of producing 300,000 pounds of bread day. An additional econo- mical result claimed for the process is that perfectly sweet white bread is produced from English wheat alone. It is 8 Well-lSnown fact that bakers will not venture to make bread from English wheat flour unless mixed with the best foreign four This change of method alone secures a saving for the Ap0staloff system of from 97 cents to $1.46 on each sack of four To this increase in milling products-constitu- ing the main source of commercial profit-must be added the profit at present made by the middleman, as well as the cost of transport, with it's consequent waste in handling, and both profits are secured by the milling bakery.
 A New Churn.
 Another novelty in machines deaI- ing with food-and this latter is to be seen at the dairy show at the Agricul- tural Hall in London--is a churn which makes butter In sixty seconds. The machine is so handy that it might very we'll be placed on the tea table as an accessory to the cups and teapot, and yet not look cut of place. Given the requisite amount of cream, with temperature of 50, butter can be made at any time when desired. The Empire" churn does not even need special vessel for holding the cream. The cream is placed in the vessel so that the "dasher' is in the center, and about 11a inches below the surface. The handle is then turned slowly for a few seconds, and then at a good speed, and within one minute butter is form ed. If some fresh cold water be pour ed in and the handle turned slowly two or three times, the butter Is ready for washing and making up. The
 Eureka" is a second machine of this kind, and it also makes butter from cream in sixty seconds.
 LICENSES REVOKED IN NORTH HAVEN,