The Barre daily times. (Barre, Vt.) 1897-1959, 1908-11-03
A LITTLE JOURNEY
THRO' SUNSHINE FACTORY
A Biscuit Shop Where They Put a New
Ingredient Into the Dough.

/
II was with seven sighs OF apprehen
sion that The Cooking School Inyestiga
ton Committee turned down Causeway
street in Boston to the newly erected
factory OF the Austin Biscuit company
Who knew what disclosures lay before
| them
The building itself was rather startling
with its tremendous front extent Of al.
most nothing but glass--actually one
thousand windows, so bright and shiny
that they reflected the binding glare OF
the setting sun like thousand polished
mirrorsll
And the army Of employees. So many
Of them--row after row OF them, all in
their cute little white aprons and their
chic" white caps--like uniforms! The
sweet little usher who showed us around
said there were over five hundred OF the
girls alone. But then the floor space,
she FASTENED TO add, was 100000 feet, so
there was an abundance of room for all.
So now for the baking close,
ladies'! Talk about turning things up
side down--why the ovens are not in the
basement at all-not on the first floor
or the seeond-but way up at the top.
on the sixth floor, far away from the
dirt of the furnaces, and up near the
light and air OF the outdoor world.
Every morning 500 think Of it, eight
hundred--barrels OF -four are taken up
there by automatic machinery, At least,
that's what the little usher says and
no one would dare dispute her word
That's just -four though--no new in
gredient discovery Yeti The barrels
are opened by machinery-never hand
touches the eontents-and then they are
dumped into great mixing tubs and
mixed whitewater and nothing else.
Great flail-like arms OF beautifully bur.
nished steel now knead the dough--and
when they get through with it, il will
be smoother and less lumpy than any
thing ever turned out weak human
arms,
And now it's rolled. A sort of belt
carries ii to the big rollers and 1t comes
out an even one.haIf inch think. Then
the layer is fed through another set Of
rollers and run out to the standard width
of about three feet--then cut and stamp
ed and run on another travelling belt
right TO the oven door. where white-clad
bakers scoop 1t of into the ovens with
wide, wooden shoyes.
And still you see no human hand has
touched II.
The ovens, 20 in number. are miniature
Ferris wheels built Of spotless white tile
and not so very miniature at that
for they occupy two stories of the build
ing. The baking trays in the ovens cor
respond TO the seats Of the Ferris wheel
and it takes a tray fifteen minutes to
get around the course. During the trip
it gets every side turned toward the
heat-and the temperature is 525 de-
grees! 1t goes in dough- and it comes
out the prettiest, crispest, daintiest,
most altogether ravishing tray Of biscuit
that you ever saw. Even mother"
couldn't have equalled this. Surely there
must have been some secret ingredient
put into them--but remember--we saw
every moye-and not human hand
touched the dough during the whole
trip!
What is it thenf What is this new
that the Austin Biscuit com
pany puts into its product to make it
50 unbalievably dainty and good
Ladies, this is what the secret ingredi-
emit is, merely this and nothing more
sunshine.
Sunshine that pours in every morning,
noon and night through the 1000 fine
wide windows sunshine that breeds sun.
shine in the hearts Of the workers and
makes them happy. healthful and helpful
sunshine that seems to affect even the
dough and make it rise little higher
and q little lighter than anywhere else
in the country Sunshine is the secret |
formula responsible for this unusual sue
'ess
SO now you know why the Austin Bis
,uit company calls their product Sun
thine Biscuit" and the 81 100000 fac
.ory, THE Bakery of Thousand Win
lows"
And it's no wonder they are pleasing |
New England taste, for as David Harum
lays, 1--WE always were strong for sun
ihine and eleanlinessr