BREAD 



487 



tory frame without the barrel, or both may be made to revolve together, but in oppo- 

 site -ways. These several motions may be obtained by means of the gear-work, 

 shown at k, I, and m, as will be presently described. 



If it be desired to have the revolving motion of the barrel and rotatory framo 

 together, but in contrary directions, that motion may be obtained by fastening the 

 hollow axle of the wheel m, by means of a screw n, to the axle h of the rotatory 

 frame /tight, so as they will revolve together, the other wheels k and I being used for 

 the purpose of reversing the motion of the barrel. It will then be found that by 

 turning the handle o, the two motions will be obtained. 



If it be desired to put the rotatory frame /, only into motion, that action will be 

 obtained by loosening the screw n upon the axle of the wheel m, when it will be found 

 that the axle h will be made to revolve freely by means of the winch o, without giving 

 motion to the wheels k, I, and m, and thus the barrel will remain stationary. If the 

 rotatory action of the barrel be wanted, it will be obtained by turning the handle ^?, at 

 the reverse end of the machine, which, although it puts the gear at the opposite end 

 of the barrel into motion, yet as the hollow axle of the wheel m is not fastened to 

 the axle h by the screw , these wheels will revolve without carrying round tho 

 frame/. 



Tho Hot-water Oven Biscuit-baking Company possesses also a good machine with 

 which 1 cwt. of biscuit dough, or 2 cwts. of bread dough, can be perfectly kneaded in 



222 



10 minutes. The machine is an American invention, and of extraordinary simplicity, 

 for it is in reality nothing more than a large corkscrew, working in a cylinder, by 

 means of which the dough is triturated, squeezed, pressed, torn, hacked, and finally 

 agglomerated as it is pushed along. The dough as it issues from that machine can 

 at once be shaped into loaves of suitable size and dimensions. A machine capable 

 of doing the amount of work alluded to does not come to more than from 61. to 11. ; 

 the other forms of kneading machines are likewise inexpensive, so that, in addition to 

 the economy of time which they realise, there does not seem to be any excuse for re- 

 taining the abomination of manual kneading. 



Among superior and very desirable apparatus for bread-making, there are at any 

 rate three which fulfil the desiderata above alluded to, in the most complete and 

 economical manner. One of them is M. Mouchot's aerothermal bakery ; the second 

 is A. M. Perkins' hot-water oven ; the third is Holland's hot-air oven, with revolving 

 floors : all three are excellent. 



Before proceeding to explain them, a plan and longitudinal section of an ordinary 

 London baker's oven is given (Jigs. 222 and 223), 

 that the reader may be the better able to judge 

 of the vast improvement realised by the other 

 ovens. 



a, the body of the oven ; b, the door ; c, the 

 fire-grate and furnace ; d, the smoke flue ; e, tho 

 flue above the door, to carry off the steam and 

 hot air, when taking out the bread ; /, recess 

 below the door, for receiving the dust ; g, damper' 

 plate to shut off the steam flue ; h, damper plate 

 to shut off smoke flue, after tho oven has come 

 to its proper heat ; t, a small iron pan over the 

 fire-place c, for heating water ; k, ash-pit below 

 the furnace. 



Fig. 224 is the front view ; the same letters refer to the same object in all the 

 figures. 



224 



? 



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