Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-03-22

tIOuSHS, dlu, uItlHS Tic SOi llCl
OF the cloth that covered one Of
them, found the dough rising"
To my queries the man in the
white duck suit replied that the
dough must be "cut down" twice
and permitted to rise third time
before it is ready to be made into
molds.
While l was standing in the
room an electric bell rang signal
from somewhere downstairs, and
one of the troughs was rolled
across the room and stood on end
so that its contents slipped down
chute. | ran to the stairway
to follow it. Mr.. Weinberg was
again my pilot as we entered the
room where the loaves are made,
and he showed me a big table
where the cleanliness of the es-
Enlistment seemed to have
reached its acme. 1t was as white
as the Weinberg bread itself.
Around its sides were the busy
breadmakers, all of them dressed
in the clean white duck suits
which are one of the additional
guards for purity in the bakery.
No Chance for Mistake.
Each loaf, as it was made before
nv eyes, was carefully weighed,
and I saw the loaves, just as
mother used to do up at home, set
to rise. Just at that time another
batch of bread was found to be
ready for the baking, and | trailed
along in it's wake to see what was
next to happen. The step car
ried me into the baking room,
where | found myself standing
before three great ovens. Natu-
rally, the ovens are the biggest part
of the bakery. There again l saw
the standard of purity upheld, be-
cause the ovens are covered with
enameled bricks and reconstructed
that all of the gases from the fires
pass out through the ventilators
without touching the baking
chambers. Mr.. Weinberg ex-
planned how the bread, after hav-
ing been put into these ovens, is
most carefully watched, not being
permitted to bake for a certain
length of time without regard to
the temperature to which it is ex-
posed.
There is certain nicely about
this which is one of the important
points in the Weinberg process.
That is, the perfection in the bak-
ing, like perfection in any other
line of business, is attained by ex-
act attention to details.
That appetizing brown appear
ance that bread has when it is
baked ''just right" is characteris-
tic of every loaf that comes out
of the Weinberg bakery. It is a
pretty sight to see the thousands
of loaves of the Weinberg bread
after the baking.
Gee! It Smells Good.
After leaving the ovens the
bread is placed on wood and iron
racks, made especially for the pur-
pose, and drawn into the bread
room to cool. The racks afford
the most convenient way for han
ding the product, and they may be
rolled to the very door of the de-
livery department to be loaded into
the wagons. | was convinced that
the whole system in the Weinberg
bakery was as near perfection as
human ingenuity could be expect
ed to come, and while | was watch
ing the men at work | saw hum
dreds of loaves of freshly baked
bread placed in the wagons and
started off into the city, so that |
knew that the bread would reach
its consumers in countless Wash
ington homes while yet warm from
the ovens.
The inside of every wagon was
Immediately clean. 1t was obvi-
Gus at glance that there would
be no opportunity for dust or dirt
to get in, and that the completed
product would reach its users as
pure and as clean as the flour when
it left the big sitter on the top
floor.
The wagons really deserve spe-
cial description because they are
made especially for Meinberg's
bakery, and in them the coach
builders art reaches its perfection.
Except for the actual hours when
they are in use, and when rain