Norwich bulletin., 1918-03-22

l siaacks soon sprang up-a1ad where l there is room for an indefinite mum bef of additional field bakeries as the Ineed may arise.
 By the time the city bakery had
 reached its capacity, the shacks were
 fully equipped with the very latest lin baking machinery, while alongside
 of each building where are operated 1 the mixing and kneadinE troughs there had been installed rows upon rows of ifi6id ovens that open conveniently a few feet from side entrances to the
 shacks, so that the kneaded leaves
 may be passed directly into place
 over the fire,
 The American authorities early foresaw piobable dif1iculties in the 1 way of procuring a steady supply of use only wood, for which the ovens
 were accordingly arranged. A large detachment of engineers was assigned to assist the bakers, and today fur nisiles a daily carload of wood for each of the baking, companies. Ad- ditionaI engineers have arrived just as fast as have been needed, and the
 reserve supply of wood on hand makes the plateau like baking camp re- semble g, feiled forest.
 I One of the first concerns of the off.
 cers in charge of the bakery was to
 provide with railroad facilities, and to
 this end spur tracks have been con- ,, structea out tc the he1d from the city. iOyef these tracks wlaoie carloads of 1 bread leave each morning and after neon for the training camps and the t front
 Each baking company, though sup posed only to have an output Of s0,- ;, 900 pounds day has for some time A 4n,ie a.zd been turning out from 33,0o0 to 35,- ,. coo pounds. The men, 101 to a com . lpany, work in two 12-hour shifts, a1- ! ternating week by week in day ane 2 2 night work. Their product, chiefly 2 great, round, hard-crusted 1oaves : constitutes about 40 separate ship ments that are made daily-by train motor truck and horse drawn ve. . Ihicies The loaves are very hard or ], on the outside, to protect the breat ;, as it is transported, but are soft in : side. No soldiers bread is more thai v A, in rare instances SS hours olt ,. when he gets it.
 The bread is supplemented by bis 4 cults and rolls to vary the monoton. d at breakfast and supper. rolls tha < please the taste of men who has beel d months or years in Europe withou . his fayorite American white bread
 All the product or the bakery IS mad
 as in ordinary times at home, ex a leept that sugar-one and one quarte r pounds to 100 pounds of fiour-is nov 4 omitted. The Ingredients here ar ~ flour, water, salt, and yeast.
 L. Shipments of these ingredients ar ' arriving very regularly and satis ii factorily, the. commandant of tn f bakery told the correspondent as h V opened the door of a reserve maga
 zine or shack where considerably nor . than a half million pounds of fiou
 most of it the high grade product tha = quality and clever advertising hay ls made popular. is stored
 s In the city itself the American ID found one of the largest refrigeratin T. and meat sto7;lge warehouses France; and absorbed it last July eve
 though it was then many times large
 than their needs. Its capacity is clos
 to two million pounds, and while T has at times been full or nearly ful
 the supply is never permitted to ia
 1 below half a million pounds. Thel
 are more than 60o,0e0 pounds thel