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 NOTICE 
 
 ON THE 
 
 QUEBEC S 
 
 B 
 
 CHANICAL 
 
 \^ 
 
 TOURANGEAU'S MECHANICAL KNEADING TROUGH 
 
 AND 
 
 HOT AIR OVEIV. 
 
 Bread put into the oveo without putting the hand to it in less than a minute. 
 
 ^•^•S.-V,"^-.'^-'' 
 
 The Letters Patent are dated 2nd May, 1859. 
 
 QUEBEC: 
 PRINTED BY AUG. COT^ & Co. 
 
 1859. 
 
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 NOTICE 
 
 ON THl 
 
 QUEBEC STEAM MECHANICAL BEKERY. 
 
 Mi-ii 
 
 Of all the different departments of industry that which has for its object 
 the perfection of the human race in such improvements and its means of 
 Bubsistance, ought to be the most entitled to public approbation, 
 
 The arts which place in the hands of many objects of luxury or even 
 of simple amusement should, it is true, be conveniently appreciated, 
 however m the eyes of a discerning public they should not be compared 
 to thcii which can provide all classes of society with cheap and whole- 
 some food and especially good bread which is the basis of all nourish- 
 ment. 
 
 Thus in Europe, especially in England and in France those who have 
 endeavoured to substitute a more ameliorated system of making bread to 
 the old system, transmitted from age to age. with all its imperfections, 
 have received from government and the public in general every encou- 
 ragement, an i in a very short time their labour has been crowned with 
 success and amply remunerated. 
 
 At present in all populous cities and towns, kneading troughs wrought 
 by the hand have disappeared and have been replaced by mechanical 
 kneading troughs, and ovens, which in former times and even to the 
 present day were heated by fuel in the mside, have been replaced by 
 hot air ovens. 
 
 It is only after an examination and a careful study of ten years, and 
 also after having compared the different methods now in operation, that 
 the inventor has received from the government of this province, two 
 
letters patent dated 2nd. May last, one of which is for a mechanical 
 kneading trough and the other for a hot aii oven which will enable him 
 to carry on the bread baking business on a large scale, in this city, by 
 means of his apparatus, every trial of which has been attended with most 
 favorable results. 
 
 In the mean time the inventor thinks it his duty to give the public a 
 short description of his mechanical kneading trough and likewise of his 
 hot air oven, so that they may at once judge of the excellency and su- 
 periority of the one and the other over the ordinary manner of kneading 
 dough and the present ovens. 
 
 The Tourangeau kneading trough is composed of a wooden cylinder, 
 strongly bound with iron, having a longitudinal opening or door, that can» 
 when required, be taken away or replaced, by means of bolts. Both 
 extremities of the cylinder are moveable, being placed upon an axis, 
 supported on each side of the cylinder by wood work. This axis is put 
 in motion by means of indented wheels of different sizes, in the centre 
 of the smallest of which is a crank or a driving wheel, which can be 
 put in motion either by the hand, by steam or any other power. 
 
 In the interior of the cylinder, the extremities of the axis has a qua- 
 drilateral apparatus adached to it, the longitudinal siles of which have 
 iron teeth pla.ed at intervals. 
 
 To make use of the Tourangeau kneading machine it is necessary 
 that having put the required quantity of ferment, likerwise the flour and 
 water in proportion to the quantity required we should replace and bolt 
 the door of the through, turn the axis and likewise the internal apparatus 
 by means of the ciank or driving wheel. A lever bound to a plate of 
 sheet iron serves in the beginning of the operation, by means of the 
 pressure placed on it, to regulate the movement of the cylinder, while 
 the interior of the apparatus kneads the dough by constantly turning. 
 
 As soon as the gradual absorption of the water has rendered the dough 
 too heavy then the action of the lever is discontinued and the cylinder 
 turns with the internal apparatus. 
 
 The dough, having undergone this operation during fifteen minutes, 
 is kneaded and ready for use. The cylinder is then moved so as to bring 
 the opening exactly above a trough of a proportionate size, the internal 
 apparatus is then moved by which operation the dough falls into the 
 trough. During this operation the cylinder must be kept immoveable. 
 
 The internal surface of the long sides of the internal apparatus is sup- 
 plied with scrapers which take ofl all the dough which may adhere to 
 the sides of the cylinder after which operation it is perfectly clean. The 
 
trough into which the dough has fallen is then removed, it being placed 
 on wheels to facilitate its movement. It is then covered over with a 
 frame work which allows the dough to rise, and which at the same time 
 prevents it from running over. As soon as the dough has thus fermented 
 it is ready to be made into loaves. 
 
 By means of this kneading machine a saving of time and labour over 
 the ordinary method is obtained in proportion of 10 to 1, without making 
 any reference whathever to the advantage it offers with regard to clean- 
 liness, and of the perfect kneading of the dough in all its parts. 
 
 There are no kneading machines in this province and moreover the 
 present one is on a more improved scale than those m use in England 
 and in France. 
 
 Besides, this construction is a particular invention that differs essen- 
 tially, from all other known kneading machines. The result of the use 
 of this manner of kneading is to allow bread, well made and of well 
 kneaded dough, to be sold at a moderate price. 
 
 In Tourangeau's hot air oven there are two things to be considered, viz : 
 the manner of heating and its application. 
 
 At the base of the centre of the apparatus is the furnace. The air that 
 enters by the furnace, heats an iron plate of great thickness under which 
 the hot air is conveyed, it then enters two flues, through which it is 
 conveyed by two lateral openings to the covering, which is also made 
 of iron and which forms the crown of the oven. The two openings at 
 either side, through which the heat passes, also allows the smoke to pass 
 to the chimney the draught of which is regulated by means of a valve 
 servincv as a ra-ulator and which can be elevated or depressed by means 
 of a lever. By these means the superior convex surface of the oven is 
 heated to the same degree as the lateral walls and the hearth or interior 
 surface of the oven, which is made of thick iron leans on brickwork, 
 built on the stone foundation, covered as before mentioned with thick 
 iron plates and which immediately covers the oven, likewise the double 
 inferior flues. 
 
 The interposition of bricks thus placed between the iron plate that 
 covers the furnace and the inferior surface of the oven which is also lined 
 with iron, gives a gradual heat which lasts for a length of time sufficient 
 to bake the bread. 
 
 Four lateral openings serve to facilitate the clearing of the flues which 
 convey the smoke from the furnace. In the centre, towards the upper 
 part of the oven, is an opening by which the steam arising from the baked 
 bread makes its escape. 
 
A groove placed at this opening gives room for a pyrometer that indi- 
 cates the heat of the oven in degrees. Two moveable doors allow a wire 
 cart, or an iron one, to be introduced, on which the bread is placed be- 
 fore being put into the oven. By means of this oven a batch of bread 
 only takes three quarters of an hour to bake, and as it can be constantl" 
 retamed at the same convenient degree of heat, and as there is no delay 
 whatever in cleaning or washing it, it can be used uninteruptedly, ma- 
 king allowance nevertheless for the time employed in putting in and 
 taking out a batch, and each of those operations will not take much 
 more than a minute, and moreover the wood has not to bo split and a 
 great saving will be had in this article as it will not take the quarter of 
 the quantity of wood and even less than that of an ordinary oven. 
 
 Let us consider all the advantages of Tourangeau's letters patent and 
 also let us cast a glance at the interior of an ordinary bakery. Touran- 
 geau's mechanical kneading trough, besides making better bread than 
 any other mechanical kneading trough, has moreover the advantage of 
 making the dough firmer, good even for biscuit, and moreover the dough 
 is taken out and the sides of the trough is cleaned by means of its own 
 mechanical movement, vsrhich circumstance, causes great delay and 
 trouble in all the first newly invented mechanical kneading troughs, 
 and for which cause many bakers object to use them. Hence no more 
 waste of flour, and the dough is so well wrought, and it has risen so well, 
 that bread made from it seemed as fresh at the end of seventeen days as 
 at the end of three. No longer will the perspiration be seen running off 
 the baker's brow by over exertion, work so unbecoming, that he who 
 works the dough has received a particular name, derived from the sound 
 caused by the excess of fatigue. 
 
 The dough will be made independantly of the baker's strength and we 
 will no longer have to fear their negligence or business. The mixture 
 of flour and water will be complete, it will be all the better baked and 
 it will give a healthier and better bread. One kneading trough alone 
 can make a hundred barrels f flour into dough in twelve hours. 
 
 Tourangeau's hot air oven can be heated by all sorts of fuel. There 
 is an equal degree of heat everywhere and the bread cannot miss but to 
 be always equally and well baked, there being a pyrometer to indicate 
 the heat in the interior of the furnace, and as the fire is always kept up 
 during the time the bread is baking it is evident that the same degree of 
 temperature can be kept in the oven. Bread takes two third less time to 
 be baked in this oven, than in an ordinary one. 
 
 The putting in and the taking out of the bread being done by means 
 of machinery all the loaves are perfectly alike and placed in the same 
 
 »«,*»!sJ!r 
 
order, without any apparance of dust, ashes, coala, &c. that is often to 
 be seen on the etiternal parts of other loaves. As soon as one bath is 
 taken out, another is put in. Thus in the same oven, in the space 0/ 
 twelve hours, we can bake twelve batches. As there is no loss of heat 
 the doors bum;^ kept consliiiitly closed, the baker has no Ioniser cause to 
 enpose his face huiuls aiul body to the .scorching,' heat of a bUiziiii? (ire, or 
 to a current of air, at a temperature from 280^^ to 320". This invention 
 also makes away with those filthy ra^fs tied to a long pole, which are 
 generally steeped in a suit of tub or bucket which contains stagnant 
 water, to clean the oven, but which instead of cleaning, soils it, which 
 may be seen by examining a loaf taken out of such an oven. 
 
 To give a correct idea of an ordinary bakery, we have but to cite the 
 following words pronounced by the immortal and ever to be remembered, 
 F. Arago at the academy. 
 
 " We would never believe, were we not ourselves eye witnesses that 
 the first, and at the same time, the oldest of all the arts and the most 
 important, is the very one that is the least advanced, we should add 
 that it is also the least cultivated. Enter into the most boasted bakeries 
 of the capital, follow ii. all its details the material operation of trans- 
 forming flour into bread, it will sorely grieve you to see that although 
 the same thing has been repeated day after day these four our five thou- 
 sand years, there is absolutely no progress whatever made, you will 
 leave the bakery quite dejected, your mind agitated, your heart troubled, 
 and I might add at the same time that that painful work has perhaps in- 
 spired you with disgust. Kneading dough even in the nineteenth cen- 
 tury is cruel work. A mass of tough paste has to be strongly pressed 
 with clenched hands, then taken in the baker's sinewy arms, lifted with 
 great strength and thrown back again five or six times. No wonder 
 therefore that the baker, who has such heavy work to do, has received 
 the name of groaner because he betrays his suffering and fatigue by in- 
 voluntary and low sighs. The perspiration soon runs from his whole 
 body and the sweat in large drops falls into the dough that he is kneading 
 and he is quite overcome with fatigue when his inhuman work is done. 
 The baking of the bread is still now dreadful, the wood is heaped in the 
 oven and set on fire, it is reduced to coals and ashes, that are afterwards 
 drawn red to hot the mouth of the oven. Then with filthy rags they seem 
 to wash and dry the bottom of the oven, and while it is stiJl dirty and 
 warm they begin to put in the batch ; the baker places the dough on a 
 small board to which is attached a long handle (peal) then he has to 
 look into the back part of the oven, the top and bottom part of which are 
 greatly heated and is in danger of scorching his eyes, he looks where he 
 
8 
 
 can pleace it without being sufRciently able lo keep it from touching 
 the otlier loaves. What work and trouble? And after all let us exa- 
 mine what is taken out of the oven, a loaf besmeared with ashes, 
 covered with pieces of coal &c., &c. Should we then bo in the least 
 surprised that journeymen bakers are decimated each and every year 
 by consumption, peripneumony, diseases of the chest, pleurisy &c., 
 &c., &o ? Should we then bo surprised that the most unhealthy trade 
 should also be the mot-t immoial, and that the unhappy bakers seek in 
 licentiousness or arunkeuness a sad remuneration or refuge for fatigues 
 endured above human strength. 
 
 " That is not all. If at least, bread bought at so dear a rate, not- 
 withstanding the dirst that enters into its composition and which spoils 
 its appearance, were bread of good quality, always the same, we would 
 not have so much reason to complain ! but unhappily such is not the 
 case." 
 
 After those true and judicious observations of the illustrious Arago, 
 we will add the following extracts, so as to expose in a clearer manner 
 the idea that all sensible and learned people have of that terrible system 
 of our bakeries. 
 
 The following is an extract from the Courrier de Lyon : 
 
 " After speaking on the subject of the fine arts let as say a few words 
 on the baking system, it is not a nice once, but it has the merit of pro- 
 curing food for every one. If, besides, we call it an art, it is through 
 perfect politeness and to comply with custom ; in reality, it is only a 
 barbarous routine unworthy of a civilisation that has invented so many 
 industrial wonders, so as to satisfy wants less imperious and far less es- 
 sential than that of good food. Thus we have decomposed all the old 
 elements, water, fire, air and earth, alleviated if not perfectly annulled 
 pain by chloroform, shortened the distance and annihilated time by elec- 
 tricity, mountains in the moon have been measured, imperceptible stars 
 discovered, light analysed, electricity drawn from the heavens, also 
 table turning ; rivers and seas are covered with ships of prodigious size 
 and dimensions, that brave tempoits and storms ; we have also invented 
 and brought under subjection steam engines that can bear a rolling city 
 through precipices, and through the centre of mountains with the rapi- 
 dity of winged horse ; in a word, science has almost made Titans or 
 demi-gods of us, and it has not been able to procure us bread worthy of 
 man, because can we thus qualify that filthy bread kneaded with the 
 baker's sweat ? God only condemned the children of Adam to eat their 
 bread at the seweal of their brow, and it was enough, without adding 
 thereto, during these three or four thousand years the sweat also of the 
 bakers." 
 
 s \ 
 
 
w 
 
 The following is an extract from the journal, le SUcle : 
 « Readers, if we were to say that you took to your lips things bearing 
 marks of filth, that you were putting in your mouth a composition 
 partly imbibed with animal emanations now or less unwholesome of 
 those unhappy extenuated men by fatigue, whose wan features and the 
 seal of uncloanlinoss, not often to be mot with, are disgusting to the 
 SJght, a production impregnated with their breath and fetiod sweat, you 
 would, most probably, cast far from you such a thing, notwithstanding 
 all the benefit you would derive from it, and you would, most undoub- 
 tedly try and find out a more acceptable one to substitute in its place. 
 
 " If we were to add that the power of preserving this article that you as- 
 similate each and every day to your owu substance, is, in the actual old 
 and stationary industry to which it belongs, a most laborious and painful 
 work, ruining the health, a killing work, that enacts from these un- 
 happy men who are obliged to do it, the sacrifice of their night's rest, 
 hurrying them to an untimely grave, scorching their eyes and often the 
 cause of their lossing their sight, if not perhaps the cause of their death, 
 work that cannot be accomplished without great trouble of which you 
 may easily judge by the low moaning sounds that escape from the 
 bake, lamentable groans, which, although voluntary to a certain extent 
 are of such a character that, were they to strike our ears unawares at 
 night, in some lonely place, they would boar to our minds the conviction 
 or rather thought that it was the moaning of amen who is foully dealt 
 with, or of one who is being choked ; or the idea of those hard struggles 
 of life against death, or of a paticul in the last agony of one who, still 
 wishing to prolong life, breathes, at last, his vital spark. Readers, 
 were we to speak to you in such a language, which would only be the 
 unfolded reproduction of Mr. Thenard's observations, and the expression 
 of truth hs relating to the actual state and production of the first and 
 most indispensable article of our food, that is to say bread, which is our 
 daily subsistance, and that, if at the same time, we were to offer you, 
 at the same price, and as conveniently the same nutritions substance, 
 free from all those impurities, from all those aversions, and from all those 
 miseries, bread perfectly pure, well tasted, light, wherein art has only 
 intervened in order to ameliorate, to afford to this production, after great 
 study, experience and knowledge all the primitive good qualities of the 
 elements with which it is composed ; if, were we to say that such were 
 the good tidings that we bring to you that our undertaking has been 
 crowned with success, and so much so as to banish from your minds, 
 while at your meals all reluctant thoughts, and give your a good appi- 
 tite, you would, most undoubtedly hasten, with all possible zeal, and 
 by 80 doing only obey youi good reason, to welcome such kindness, and 
 
10 
 
 would not your only thoughts be to thank the inventor of Buch an indus- 
 trious undertaking, and likewise the persevering efforts of tho^e who, 
 for every one's good, had brought ihis irventiou to such perfection." 
 
 The Qu-ibec steam bakery is situateed in St,. Joseph street, St- Roch's. 
 It is a building 34 feet in front, by 84 feet in depth, forming three stories 
 on the side facing the street and four in the rear. In the front part be- 
 sides the apartments occupied by the family, is a splendid shop well 
 finished and likewise an office. In the first story, situaded in the rear 
 part of the building, is the bakery, which apartment occupies a space of 
 30 feet by 58 : thid apartment contains three hot air ovens, one which is 
 completed, likewise two mechanical kneading troughs, four secondary 
 kneading troughs, a machine for washing potatoes, a magnificent engine, 
 two cylenders, which together with a machine made in Boston, are used 
 in making such bread as is usually called bread bisruit, at present so 
 rauch used in New-York ; likewise hand ca.-ts, metal tables, large boxes, 
 and all the machinery attached to an extensive steam bakery. 
 
 On the second story is the biscuit bakery, in an apartment 30 feet by 
 48, containing three ordinary ovens, a breaker, cylinders and a ma- 
 chine with eight different forms for makmg biscuit, tb- who'e bemg 
 purchased in one of the first class manufactories of Boston. 
 
 The third story is used for the flour where it is put in large boxes in 
 order to kept it dry before it is used either to be made into bread or bis- 
 cuit. It is there that the gluten and starch are separated from the dough, 
 as to make maccauni and vermicelli with the or*^, whilst the other is 
 used in making fancy bread. The fourth story is used for drying the 
 biscuit before b'^ing put into bags. At the side of the bakery is a yard 
 84 feet by 46, v/ith ^ two story hangard of 112 feet and a stable. In the 
 rear is the wood yard 40 feet by 96 with a shed 18 feet \y 63. 
 
 The hot air oven which is completed, likewise the mechanical knea- 
 ding trough have been in operation these six weeKs and have given every 
 possibb satisfaction. It would take a hundred pounds to finish off the 
 other oven and likewise to complete the K'.ny, which could be com- 
 pleted aitd in operation in three w eeks. 
 
 *fter having, in the preceding lines pointed out all the advantages 
 M^hich the community at large would derive, with regard to hygiene and 
 economy, from the use of mechanical kneading troughs and hot air ovens, 
 there still remains a project to be made known in order to put those im- 
 provemerts into practice. Every one should understand and know, that 
 in order to bring the baking business to such perfection, he who under- 
 took 10 carry on this work and to give to the country such improvements, 
 had not only to devote all his time and the energy of his intelligence, 
 but had likewise to expend a considerable amount of money, at fiist, m 
 
 f 
 
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11 
 
 fruitless altcrapts, in useless trials and in so doing expended a great deal 
 of his capital that formed his fortune. That fortune that could have given 
 ^ im an independant livehood, exempt from all cares and troubles, never- 
 thelesphe courageously sacrificed it for a speculate /e idea, in order to 
 bring to perfection d useful work, to make journeymen, labourers' work 
 less tiresome and to give to his fellow citizens a healthy article of food, 
 of good quality, clean, and at a low rate, possessing, at the same time, 
 all the necessary conditions as to its being well received. Thus in the 
 position in which the inventor is now placed after all the sacrifices he 
 has made in accomplishing his generous work, the public cannot, in the 
 least, expect that such perfection in the bread baking business can be 
 put in practice, by the means and personal ressources of the inventor, but 
 the public should understand that they should now take the affair in 
 hands, do all in their power to gain advantage of this work, especially as 
 it affords them great profit. 
 
 It was already been spoken of this long time back to erect in Quebec 
 entensive bakeries, but all efforts with regard to this contemplated project 
 must have proved in vain, because they were not founded on condition / 
 that infallibly guarantee success, which conditions are now offered by y' 
 means of the perfection to which this work is now carried on, and they 
 low rate at which those improvements allow bread to be sold at. /^ 
 
 The most realii-ing means that we know of to put this work in practice 
 would be .0 form a company in which one would advance the money and 
 the other his time and attention, the plan of which will be given on a 
 separate sheet. The profits accruing from such an undertaking can be 
 easily seen where we know thai the perfection to which the kneading 
 trough is brought, as likewise that of the oven, will allow, at the same 
 expense, three times as much bread to be made as in an ordinary bakery 
 and moreover will produce bread of such a quality and of such perfect 
 cleanliness that no other bread can be made to compare to it. 
 
 We have explained but very imperfectly all the advantages offered 
 by the perfect manner in which these things are carried on and of which 
 we have already spoken. We have showed all the sacrifices that have 
 already been made in order to offer to the inhabitant of Quebec such a 
 useful establishment, and we will at once give them the means of ma- 
 king good use of them. 
 
 We hope that this appeal to the good sense and enicrprising spirit of 
 the citizens will not be in vain and that in a short time, we will haVe the 
 pleasure of seeing this bakery, on which have been spent so much time, 
 labour and money, receive from the public all the neoeissary encourage- 
 ment, that such a fine anu newly invented steam bakery in Quebec, is 
 ««i titled to.