Show Sanitary Dough Mixing There Thore is a strong demand from many quarters for an improvement t. t in inthe inthe the long prevailing method of bread- bread making In Inthe the th first place place- objection is now made against the time honored yeast process which is' is is ald to be uncleanly uncleanly uncleanly un un- cleanly and the salt leaven method recommended but this is rather more bring brim g abo about t for the reason that a- a very avery v very ry d delicate regulation o of temperature temperature temperature tem tem- is n necessary fc Another objection raised against the present manner of making malting bread is the use uee ule of the hands in the mixing of the dough which Is said to be a very unsanitary unsanitary unsanitary un un- sanitary operation and should be avoid avoid- ed dough must be mixed ItIs Itis it itis is said that it can be done more thoroughly thor thoro and in a more cleanly manner b by a machine and an apparatus forthe for forthe forthe the purpose is shown in the accompanying accompanying cut The device consists of a suitably shaped standard of metal which is fastened fastened fas fas- to the table Attached to this are two Straight m movable vable rods of galvanized galvanized galvanized gal gal- iron each about 11 inches r long controlled from the center by a thumbnut The rods when passed through handles of bread pan and secured secured secured se se- cured keep the pan rigid while the mass of ingredients is being easily and quickly mixed by revolving the curved tinned rod seen in outline I |