The Barre daily times. (Barre, Vt.) 1897-1959, 1909-01-18
BosroNs SPECIALITY OF BEAMS.
Half a Million a Year. Eaten--Great
Bakeries That Prepare Them

Five hundred thousand husheI Of
beens are received and consumed here
cech year, says the Boston Hearld.
That Is equeal 70 100000 quarts.
ut these figures are for the raw. nm
oked beans The actual consumption
Is really double that, or $4,000 900
quarts of baked beans for a quart
Of baked beans put into the oven 10
lie pot viii swell % such an extent
during the process OF baking that one
quart win actually make two quarts
IN bulk.
Taking the sale OF beans by the
Wholesale dealers, the prices paid for
them by the people who bake beans
In their own homes. the money put
out by the bakeries and the big bean
baking establishments that supply no.
tells and restaurants, and the price laid
down for a plata OF them by those who
indulge their appetites In this fugal
fare in patronizing the puryeyors Of
baked beans at eating houses, and it
Is figured out that the yearly baked
bean bill Of Boston il close 10 $4,000
600. That seems like pretty large
sum, but IL Is considered a modest es-
innate Of the amount Of money that
the Hub spends on baked beans every
year.
All the bakeries in the city turn out
baked beans every day as part of their
regular business, and in addition there
are three or four establishments de-
voted exclusively to the business of
baking beans, and on these very many
hotels, restaurants and quick lunch
places depend for their supply. One
or two Of these establishments put out
over 5000 quarts a week.
The jewellers in Little Italy in the
North end and the Jewish population
on the weFt end eat them like
a native son Of New England, and they
are large customers of this staple Bos
ton articles OF diet. In fact baked
beans possess charm for all nation.
alities who come to tho home OF them
and get taste Of the genuine product.
No matter from what country of the
earth man may hail, when he plants
himself in Boston he soon becomes a
loyal dewotee Of the beanpot. That
IL why the demand for baked beans
Is constantly on the increase here, and
instead OF S10.O00.000, Boston viii
be spending $2o,ooo,oOO year for
baans
Down in the heart Of the North end
Is a bakery that turns out from 500
TO 1000 quarts Of beans day, mostly
for Italian consumption. At this bak-
cry. and in fact at almost every large
bakery in the city where beans are bak-
ed, the beans are placed in the oven
about o'clock in the morning and re-
main there until O'Clock in the even
ing, when they are taken out, and the
rush Of people for the bakeshop starts.
they carry the beans to their homes
in one or two quart pots.
The preparation and baking of the
beans is an interesting operation. In
those establishments where beans only
are baked ii is done on huge scale.
There are great kettles that hold two
or threebushels Of beans, and into these
they are put to soak and parboil.
Then the pots, varying in size from
one quart TO two gallons, are ranged
around on tables and filed from the
big kettles for the ovens.
The ovens in which the beans are
baked are huge brick affairs glowing
red with heat. The capacity OF some
OF them is enormous, being fully zoo
quarts each. Filled with the loaded
pots. they present sight well worth
beholding. There floats out, when the
oven doors open, an odor so delicious
that besides Il the famed odor Of Ara
by the Blest would seem like cheap
10 cent perfume.
At the regular bake-bcan establish
ments the beans are baked over night
removed from the oven early in the
morning, and then loaded into wagons
for delivery to hotel, restaurants and
lunchrooms In time for breakfast.
Saturday is the greatest day for
beans at the bakeshops. The demand
is the largest then, the beans being
wanted for both Saturday and Sunday,
although Wednesday is also big bean
day, when quantities are called for.