BREAD 



489 



place ; D, seen in fig. 227 (a transverse section through the middle of the oven), is the 

 chimney for carrying off the smoke transmitted by the flues ; E E, void spaces imme- 

 diately over the flues, and beneath the sole F F, of the oven. By this arrangement 

 the air, previously heated, which arrives from the void spaces u through the flues c c, 



227 



gets the benefit of the heat of the flame which circulates in these flues, and, after 

 getting more heated in the spaces BE, ascends through channels into the oven F F, 

 upon the sole of -which the loaves are to be baked or laid. The hot air is admitted 

 into it through the passages a a, being drawn from the reservoirs BBS, and also 

 by the passage d d, drawn from the reservoirs E E. The sole is likewise heated 

 by contact with the hot air contained in the space E E, placed immediately below it. 

 The hot air, loaded with moisture, issues by the passage b b, and returns directly 

 into the reservoir B B. GO, an enclosed space directly over the oven, to obstruct the 

 dissipation of its heat ; g, vault of the fire-place. Fig. 228, the kneading machine, a 

 longitudinal section passing through its axis ; p p, the contour of the machine, made 

 of wood, and divided into three compartments for the reception of the dough. The 

 wooden bars o o are so placed in the interior of the compartments, as to divide the 

 dough whenever the cylinder is made to revolve. One portion, D, of the cylinder may 

 be opened and laid over upon the other by means of a hinge joint, when the dough and 

 flour are introduced. A, B, c, the three compartments of the machine, two for making 

 the dough, and one for preparing the sponge, called levain, or leaven, by the French, a a 

 is the pulley which receives its motion from the engine, and transmits it to the cylinder 

 through the pinion b, and the spur-wheel e; d d, the fly- wheel 'to regulate the motion ; 

 ff, a brake to act upon the fly d, by means of a lever h ; t, the pillar of the fly-wheel. 



There is a ratchet-wheel counter for numbering the turns of the kneading machine,- 

 but it cannot be shown in this view ; n, cross-bars of wood, which are easily removed 

 when the cylinder is opened ; they divide the dough. 

 Each of the three compartments of the kneader (fig. 2'28) is furnished at pleasure 



