THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, January 8, 1861. 
20 & 
This machine, which is very effective, sets the sponge, breaks 
it, and makes op the dough much better than can be done by 
hand. 
In its general character it may be described as a trough, 
having passing through it a bent axle, carrying a series of knives, 
placed obliquely on it; this axle may be turned round rapidly 
by placing the handle of the crank on the wheel which carries 
the axle, or slowly when the dough becomes stiff, and greater 
force is required, by placing the crank on a small pinion; this 
gives a slower motion but with greater gain of power. 
The machines are made of various sizes, from that adapted to 
a small household, and able to make from one quartern loaf up 
to eight at one mixing, to that adapted to a large bakery, and 
capable of making up five sacks of flour at one operation. 
We have seen these machines at work at the inventor’s 
bakery, and can bear the strongest testimony to the exceedingly 
efficient manner in which they set the sponge and make the 
dough ; by the oblique action of the knives passing through the 
mass, the materials are so thoroughly incorporated, that not a 
particle of unmixed flour can be detected in the bread, which is 
of a very light and superior character. 
The advantages of the machine over hand labour are several; 
it abolishes the dirty plans of hand or foot-kneading, and with 
much less than the ordinary amount of labour produces bread 
superior to that made in the ordinary manner. 
The testimonials that the inventor has received from large in¬ 
stitutions where his machines have been at work for some 
months, prove unequivocally the cleanliness, convenience, and 
economy of the process. The”smaller machines, adapted to single 
families, are equally efficacious, as they are constructed on 
precisely the same principles, and have the same mode of action. 
The machine which we have had in action is the second size— 
viz., 12 inches by 10 inches by 14 inches deep, which is adapted 
to mixing the dough for six to twelve half-quartern loaves at one 
time. The engraving shows the mixer, which is a bent or 
rapidly, so as to join the whole into a smooth batter, which is 
termed by bakers the sponge. In the course of about an hour 
or so, the time varying slightly with the temperature, the sponge 
rises to double its former size, when the remainder of the water,, 
in which the due amount of salt has been previously dissolved, 
should be added, and the sponge broken, as it is termed, by 
turning the mixer rapidly, the handle being placed on the larger 
wheel. The remainder of the flour should now be added, and 
the handle turned until it becomes difficult to move, when it 
should be shifted to the smaller one, and turned till such time 
as the dough becomes stiff—the whole should then be allowed 
to remain undisturbed until the dough rises well, when a few 
turns of the handle clear the dough from the sides of the 
mixer, and it is ready to knead into loaves for Ihe o ven, thiB 
being the only part of the operation in which the dough is 
touched by the hands. 
When the simplicity, ease, and cleanliness of this process are 
compared with the hard labour and difficulty of the ordinary 
plan of hand-kneading, the contrast is very striking; but the 
question may be asked, Is it equally efficient in producing light, 
spongy, superior bread? We can state that we have, in the 
first instance, watched the entire process, from the setting of 
the sponge to the withdrawing of the loaves from the oven, as. 
performed at the inventor’s bakery; and we have also put the 
machine to the test of actual practice in our own establishment, 
employing it to make different varieties of bread, such as white 
and brown, and with and without Potatoes, and we can truly 
state that it mixes the dough far better, and with infinitely less 
labour, than can be done by hand-kneading, and that the 
resulting bread is of a very superior character. 
We have been at some trouble to investigate carefully the 
merits of this machine, because knowing, as we do, that many 
of our readers are induced to invest in or sell goods on our 
recommendation, we were anxious that they should not have to 
reproach us with having induced them to supply an article that 
would be unsatisfactory to their customers; but having been 
accustomed to the use of home-made bread for many years, and 
having devoted much time to the investigation of the scientific 
and practical details of the manufacture of articles of food, as 
well as to other branches of domestic economy, we feel authorised 
to speak with some considerable degree of confidence on the 
subject, and, consequently, unhesitatingly recommend the ma¬ 
chine as capable of effecting all the advantages claimed for it by 
the inventor.— (The Ironmonger and Meial Trades' Advertiser.) 
ROYAL HORTICULTURAL SOCIETY. 
We are pleased tobe able to announce thata permanent Assistant 
Secretary has been appointed to succeed Mr. Booth, who resigned 
from failing health, and the large increase of the duties necessarily 
arising from the new arrangements. The gentleman who suc¬ 
ceeds him is Mr. Andrew Murray, of Edinburgh, well known 
as an ardent horticulturist, and as Secretary to the Scotch Asso¬ 
ciation which sent out the botanical collectors to California. 
That Mr. Murray is the right man in the right place we have' 
not a doubt, and the Council have made a selection which we 
feel assured will meet with general satisfaction. We take this 
opportunity of testifying our admiration for the manner in 
which Mr. Booth has for several years filled the office to which 
Mr. Murray succeeds, and of assuring him that his courteous 
manner and gentlemanly conduct will long be remembered by 
those who have been brought in contact with him. 
cranked axle, carrying the several curved knives set obliquely 
upon it; the bottom of that part of the machine in which the 
flour, &c., is placed, is curved, so that the mixer or cranked axle 
almost touches it in revolving ; below this is a cavity, capable 
of being filled with warm water, when it is desired to hasten or 
force the rising of the dough during cold weather. The mixer 
can bo turned round rapidly by placing the handle on the large 
wheel, or more slowly, but with greater force, when the handle 
is attached to the pinion or smaller wheel. 
The process of bread-making, by aid of these machines, is 
exceedingly easy. About one-third of the flour to be used is 
placed in the machine along with about two-thirds of the 
quantity of water required, with wdiich has been previously 
mixed the requisite amount of yeast; the mixer is then turned | 
STOVE ORCHIDS. 
(Continued from page 196.) 
February. —As the days lengthen vegetation in the Orchid- 
house will begin : hence a little more water may be given as 
directed above. In this month the baskets containing Stan- 
hopeas, Gongoras, and similar plants with drooping flowers 
should have a good soaking by dipping in the cistern. Let them 
sink gradually in the water, and keep a good look out for wood- 
lice and other insects that will come to the surface out of the 
compost. Let them be caught and destroyed. Increase the 
heat 5° and give air on sunny days. 
March.— Many species maybe potted in this month, provided 
t decided growing of the young shoots is observed. Plants on 
blocks should be looked over and retied, and fresh moss added. 
