BREAD 



495 



In order to obtain a proper heat and one that may be easily managed, it is neces- 

 sary to charge the furnace moderately and often, and to keep it in a uniform state. 



When the fire is kindled, the door should be kept perfectly closed, in order to compel 

 the current of air necessary to the combustion to pass through the grate, and thence 

 through the flues under and the dome over the oven. If, on the contrary, the furnace 

 door were left ajar, the cold air from -without -would rapidly pass over the coals -with- 

 out becoming properly heated, and passing in that condition into the flues -would 

 fail in raising it to the proper temperature. In order that the flame and heated 

 products of the combustion may pass through all the flues, it is, of course, necessary 

 to keep them clear by introducing into them once a month a brush made of wire, or 



240 



whalebone, or those which are now generally used for sweeping the tubes of marine 

 tubular boilers, and the best of which are those patented and manufactured by 

 Messrs. Moriarty of Greenwich, or How of London. The vertical flues which are 

 built in the masonry are cleared from without or from the pit, according to the nature 

 of the plan adopted in building the oven. These flues need not be cleaned more often 

 than about onco in three months. 



Sweeping between the floors should be performed about every fortnight. 



In case of accident or injury to the thermometers, the following directions, which 

 indeed apply to all ovens, may enable the baker to judge of the temperature of his 

 oven. If, on throwing a few pinches of flour on the tiles of the oven, it remains 

 white after the lapse of a few seconds, the temperature is too low ; if, on the contrary, 

 the floxir assumes a deep brown colour, the temperature is too high ; if the flour turns 

 yellowish, or looks slightly scorched, the temperature is right. 



The baking in Holland's oven takes place at a temperature varying from 410 to 

 432 F. according to the nature and size of the article intended to be baked. During 

 the baking, the revolving floor is turned every ton or twelve minutes, so that the 

 loaves not remaining in the same place the baking becomes equal throughout. 



As to the hot- water oven, a few establishments only have as yet adopted it in England ; 



