488 



BREAD 



The flame and burnt air of the fire at c, swooping along the bottom of the oven by 

 the right-hand sido, aro reflected from the back to the left-hand sido, and thence 

 escape by the flue d. Whenever the oven has acquired the proper degree of heat, the 

 fire is withdrawn, the fluos are closed by the damper plato, and the lumps of fer- 

 mented dough aro introduced. 



225 



We shall now give a description not only of the oven, but of the improved bakery, 

 boulangerie perfectionie, of M. Mouchot. 



Fig. 225 is a ground plan of the aerothermal bakehouse : the granaries being in 

 the upper storeys, are not shown here, b b are the ovens ; c, the kneading machine ; 

 d, the place where the machinery is mounted for hoisting up the bread into the store 



room above ; e,\& space common to the two ovens, into which the hot air passes ; /, 

 the place of a wheel driven by dogs, for giving motion to the kneading machine. 



fty. 226 is a longitudinal section of tho oven ; A, the grate where coke or even pit- 

 coals may be burned ; B B, void spaces which, becoming heated, serve for warming 

 small pieces of dough in; cc aro flues for conducting the smoke, &c., from the fire- 



