AMERICAN INSTITUTE. 185 



ble manner, the moment at whicli the bread ought to be put into 

 the oven. A gas burner or a lamp, placed in one of its sides 

 throws its rays into the interior. A cast iron tank on the top of 

 the oven and heated by it contains the hot water necessary for the 

 mixing of the dough. 



The baking is perfect, regular and continuous ; every loaf is 

 exposed at the same time to the heat of the oven, and the crust 

 not being in contact with the ashes or embers, is always strictly 

 clean. An apparatus is made to fit upon the platform, to square 

 it so as to allow the baking of square loaves, without crust all 

 around. 



The advantages of Rolland's oven over the old system are — 



1. A discontinuance of the drying of the wood before heating. 



2. The means of making use of every kind of combustible mat- 

 ter. 



3. Great economy in the expense of heating. 



4. Suppression of many risks of fire. 



5. Discontinuance of the laborious cleanings of the floor of the 

 oven at every batch. 



6. An easier plan of putting in and drawing out the bread, 

 with shorter and more manageable implements. 



7. A baking which is regular, capable of being prolonged, and 

 very easy to manage. 



8. Production of loaves free from all traces of ashes, embers, 

 &c., presenting in a word, a very good quality of well baked bread, 

 with a fine appearance and perfect cleanliness. 



9. Heating the water necessary for the preparation of the dough, 

 by means of heat, which by the old means is lost. 



10. A wonderful economy of labor and time, this being capable 

 of baking 24 batches in 24 hours. 



11. No liability to get out of order, the machinery being so very 

 simple. 



12. The construction of this oven is such that none of the steam 

 or vapor arising from the dough when baking is lost, an advan- 

 tage which every practical man knows is very important to the 

 baking of bread. [^ large silver medal awarded. 



