The morning Astorian. [volume] (Astoria, Oregon) 1899-1930, 1909-02-14

sand other things are heated by elec.
tricity.
As electricity dominates the world
Of light and power today, tomorrow
il viii be the principal factor in the
world of heat,
Bread making is the Oldest indus
try in the world Way back in the re.
mote past, as far as the taintest re.
cord goes mankind was making
bread and ever since it has been
known as the staff OF life,
The first bread of which we have
any knowledge was simply grain,
soaked in water, and pressed into
rude cakes, These were dried in the
sun or over a fire. This was the
bread OF the cave man.
Eventually. with the slow progress
of civilization, the grain began TO be
mashed or ground between two ston.
es. The resulting cakes were easier
to digest than the cakes made from
the water-soaked grain, and were
more nourishing This form Of bread
still survives, and may be found in
many parts of the world II is the
daily food OF thousands of people in
Mexico, and in Scotland is known as
"oat cakes" and "scones,"
Leavened bread, or bread raised
by the fermentation Of yeast is at
tribu,ed BY history to the Egyptians
They probably learned the process
from some preceding civilization, all
record of which is now lost. The
Egyptians taught the Greeks and
Jews; the Greeks in turn taught the
Romans. and the process has deseen-
ded without any material change to
the present day, II is the Oldest in
dustry in the world, yet il has been
the last to feel the influence Of mod
ern progress, Until some thirty
years ago, bakers made their bread
as it has been made for centuries, by
punching or kneading the dough by
hand. Other industries had been
searchingly investigated by science,
new methods had been introduced,
and machinery had been invented to
take the place Of hand labor. In
bread making, however, nothing OF
the kind had been done.
The first mechanical dough mixer,
very crude machine. was exhibited
for the first time in this country at
the Centennial in 1876. This mach.
inc aroused the attention of several
progressive men until the modern
dough mixing machine was perfected
much against the vii! Of the majorit,
Of bakers, it must be confessed 9th
er machines quickly followed unit
bread is now produced almost entire
| ly by machinery. The dough is mix
ed by machinery, then divided into
pieces the right size for a loaf BY an
other machine; third machine
moulds the dough into the righ'
shape and fourth machine is used
for kneading or rolling of the dough
| for particular kinds of bread.
Keeping pace with bread-machin'
cry are the machines for making
cakes. All our cakes, by the way
had their origin in sweetened bread
and bread and cake machinery may
be considered as very closely asso
ciated. There are now, in everyday
use machines for beating eggs, pony
mixers for mixing cake and pi'
doughs, cake machines for placini
the dough on the pans in variou'
sizes and shapes, pie-rolling and pie
filling machines for the making o
pies, and various other machines 70
special purposes.
Each of these machines, whethe
for the making OF bread or the max
ing of cakes, requires power Of SOM
kind to drive it. A steam engine o
a gas or gasolene engine may be us
ed, but nothing is so well adapted Il
the bakers needs as electricity. TIL
electric motor is the ideal power 70
! the bakery because it is the perfec
ton of cleanliness. Modern santa
ton demands that a bakeshop b
t kept clean and it is to the baker
/ best interest to see that this deman'
is complied with. And then, too, til
p cost Of installation and repair 70
electric power is less than the frs
cost and maintenance of any othe
= power.
J. H. Day, of Cincinnati, was tn
first to produce an electrically drive
: dough mixer and since then electri
city has been successfully applied t
all other machinery in the bakeshof
including the egg-beater the "pon!