The Brooklyn Daily Eagle from Brooklyn, New York • Page 6

THE BROOKLYN DAILY EAGLE. NEW YORK. TUESDAY. NOVEMBER 1911. ami -ih trb.in railroad was 1.

piay games with each cf the other A LONG-WINDED SERIES. cd the aretie explorer "A largo num. privilege of malting uncomplimentary ber ig (jajr iuj lav asamgton star. jured by the automohile ot Julius Oppen- hehrier ot Now York, obtained a vcnlii of $3,000 ia favor ile bu.iJ throus'a Ills father. Martin Murray and the latter was eivc-Ti au addislonal of-Sovu for expenses in fur the after the- injuries.

This Cabo -v. ill bo appealed. SETS VERDICT OF $5,000 -Justice Kelly Disposes of Sev-' era! Important Civil Cases in Queens Court. the trolley ear and one of the L'U autonomic truel.s of the Welz Zcrwi.ik M-rwujo; had a coilision. He I'l-oueht suit nuiiinst the trolley company tie; brewery rompany and a verdict 01 In his favor waa returned.

Josephine A Jl-issey and her friend Hjitora Scaulon law summer made a trip to Coney Island and while there decided to take a ride on the merry-go-round in I'ark. Miss Hussey mounted one of the horses and the maehino then teams Umpire McCullom threw up ihs job in disgust early hi the season. Then, It is asserted, the teams threw the ruies to the dogs and went in with a vengeance, players from various parts of the island A game between the Foresters and tho Itoyal3 was protested, ana this will Iiavo to be played Worse than that, the Koyal team and the Foresters are tied for tirst place and they will have to play the tie. There is a side bet upon the series, and the stake holder is quoted as having declared that he will hold the money until the leading teams come to soma sort of an agreement. In the ease of Cleorge.

Lang, ten-year old child who vaa run over by a trolley car -of the Brooklyn Heights IMPORTED LACE CURTAINS We specialize in And, lACE CURTAINS VWuch we sell at 7S to 'a less than regular retail prices. As an introduction we offer 2,000 pairs of unequslrd values as follows- Imported Irish Point Curtains, 2.40 to 7.00 Pair French Renaissance, Pricea Pair- Marie Antoinette, 3.25, 4.00, 5.00, 6.00 Pair Baseball Championship of Bay Shore 2oi Vet Decided. Hay Shore, November Unless something unforseea happens, the final games of the series of baseball games to determine the championship of Bay t-'hore. will have to be played with enow shoes. Early in the summer the baseball teams representing tho local lodges of l-'or-esters.

the Hoyal A. C. and the Bay Shoro Gas Company, formed a league. It was ngreed, it is asserted, that no outside players be used, nor any batteries hired. William McCbllom was agreed upon a3 umpiro, and team was to road and vrho brought a enit, through his tamer, George Lang, the jury disagrees, Tim little I( How earao It: to court on.

crutches, an his left limb had to be amputated just above the ankle as a re- suit of tho injury. The jury disagreed Juattct Kelly, who tea been sitting in yrt I of the Queens County Supreme Court. en malting rapid progress to the disposition of the large civil calen-ar which was prepared for tho November Urn of the court. Several important ciaea bae been disposed or and ver-dfcU hate been rendered by the Juries that have hoard them. William Murray, an Infant who was In Arabian Curtains, i Efgmariy priceu started.

Owing to sorao alleged defect lr. the machinery eaa was thrown and sustained severe injuries. Her companion in endeavoring to save, her was ak-o slightly injured. A Butt was commence against the Steeplechase company and the jury after hearing the evidence returned a verdict of $750 in favor of Miss Hussey and $100 in favor of Miss Scanlon fa.05, i.0O, HO.OO Pair. over the question of whether or not the nutiA Leon guilty of contributory negligence.

Frederick II. Echroeder while rldlns on a car of the Brooklyn, Queens County faimitkkey. A BOX OFFICE SUCCESS. "Was your lecture a success?" "In a sordid, financial way it was," re- Tel. Mad.

9087. 5 West 32d Street, New York. n. fen i rT of Garden ine otorv or a L.oar or oread DREAD is your daily food. It is far more important to you than any other article of food.

It is Nature's greatest force for renewing life and strength. You are vitally interested in the bread you eat. And yet what do you know about the bread you buy today? How is it made? Where is it made? This is a brief account, telling just how bread is made in the two greatest bakeries of the world the Ward Bakery in Brooklyn and the Ward Bakery in the Bronx. The bread is Ward's Tip-Top Bread. Remember you are personally invited to make this trip through one of the Ward Bakeries any afternoon except Saturday or Sunday.

i r-t i in i iv In the Weighing Qpoin i 'Hi 1 I W- III II The Second Proving Rooms After about 12 minutes rest the dough is dropped into the second Molding Machine, where it is given the final shaping. Out of these proving conveyers comes the dough. Now it is dropped into the brightly cleaned pans. You will be interested to know that the little red, white and blue labels have been previously placed on the bottom of these pans and that they attach themselves to the loaves no gum, no moisture, no adhesive, is necessary because the natural stickiness of the dough holds the label. The pans are now set upon wheeled racks and passed along to the great white room beyond the steam room; the steel doors close upon it.

Here is where the bread takes its steam bath the equivalent of which was given in other days by wrapping the loaves in damp cloths. Both dry and wet steam that is high and low pressure steam are used, and the temperature in this room is always kept at one point. Sifting, and Blending the Flour Let us stop a moment in the great store rooms of the basement where entire trainloads of flour are kept. All of this flour comes from the vheat fields of the great Northwest the finest and best wheat In all the world. By means of an endless chain of cups this flour is constantly being: conveyed to the top story of this great white building.

Here it is deposited into the Sifting Machine, a modern invention for the perfect cleansing of flour. AU of the fiour is driven through fine silk cloths. Every hour this machine works you are sure to find at least two handsful of foreign particlesmostly fibre from the jute bags taken from the flour. Only by this means could flour be so thoroughly cleansed. This cleansed flour is now carried by machinery to the Blending Machine which so operates as to make all the flour perfectly even in strength and quality.

The best of flour, coming from the same mills, often varies greatly in strength. The Weighing Machines By means of a great conveyer the flour sifted nd blended is now carried to the next door below where it is dropped into big hoppers and weighed. You will notice that everything in this room is spotless and white. The machines are white, the floors and walls are of white tile, the bakers are clean and dressed in white. In this room every in-gradient that goes into the finished loaf is accurately weighed the flour, yeast, milk, salt and sugar.

These scientific machines give us the right proportions of everything, down to the fraction of an ounce. Th Mixing Ro om On to the Ovens Out of the Proving Room, again on the wheeled racks, the bread is now taken to the great battery of ovens. Each of these ovens holds 300 loaves of bread and there are 80 ovens in the two plants so you see that 24,000 loaves of bread can be baked at one time. Now, just look through windows into the ovens and watch the bread; you can see by the thermometer on the outside just how perfectly even the temperature is kept on the inside. You will note that this is always at 550 degrees.

100 PURE YA Dividing and Moulding At Your Grocer's The Mixing Machines From the big hoppers of the Weighing Machines this perfect mixture which is to become bread drops into the wonderful Mixing Machines on the floor below. Each one of these machines will mix enough dough for 1,500 loaves of bread in twenty minutes. They are run by electricity and the mixing process (which has been fully described in the preceding Ward advertisement) is the most thorough and scientifically perfect that has ever been devised. 5 and 10 Cent Loaves The Finished Loaf Down to the Shipping Room After 35 minutes the baking process Is over and the loaves are brought forth by mechanical meant to take their places on this moving belt of woven steel wire which you note running along in front of the oven doors. By a clever mechanical device the loaves are taken from the pans as they come out of the ovens.

Now you see that the belt is comfortably filled with hot loaves and they are all moving in one direction. Following the belt we find that it deposits its load of bread at the top of a long chute which carries the loaves to the ground floor. Next follows the Shipping Department. Here we find the busiest scene in all tho great bakery. The loaves arc moving about on a circular table which distributes them automatically at the most convenient places for delivery to the many waiting automobiles.

Outside of this great, well-lighted room, lined up on three sides, stand over two hundred electric automobiles. The bread is placed in large baskets by men wearing white gloves and is then loaded upon the autos. No horses, no stables, with the accompanying odors and uncleanliness, for Ward's Tip-Top Bread! This is worth thinking about isn't it? It has only required half an hour for you to see every process of making bread. Some of the ma- chines you have seen required many years to perfect. The ingenuity of the various means of moving the dough and the bread is really marvelous.

Through five stories of the great white buildings through eight separate processes the flour has journeyed, and no hand has touched it. Gloved hands touch the bread at two stages only when it is placed in the Fermentation The Mixing Machines drop their burden into great troughs (Ward patents) which convey it by means of overhead trolleys, across the wide room where it rests during the period of fermentation. If you ever saw bread mixed by hand you will marvel at the whiteness and even texture of this dough. The thorough mixing achieved by the great, fast-revolving cylinders of these patented machines is the only way to secure such an even texture. This thorough mixing also gives to Ward's Tip-Top Bread 20 to more gluten "the strength-builder" than is found in bread mixed by any olhsr method.

Xf J3a.il cry of Ovens 'Shipping' 1 tins and when the loaves are loaded into baskets foi delivery. After seeing Ward's Tip-Top Bread made you will never be quite satisfied The Dividing and Moulding Machines When the process of fermentation is complete the dough is moved by conveyers to a chute down which it drops to the Dividing Machines. You will have noticed by time that no hand touches the dough at any stage in the rooking of Ward's Tip-Top Bread. Every process is carried on by machinery and the dough is moved from one machine to another bv mechanical conveyers firsJ, by the endless chain of cups, then by the conveyer, then by the bi? troughs on trollev. etc.

This Dividing Machine xn an intricate devsce which takes the dough en masse and which stnds it forth out of six separate mouths, or openings, accurately divided into the proper weight for loaves of bread. These loaves are deposited upon a Moving Belt which carries them a short distance and sends them into first Molding Machine. They go through this machine, and are properly shaped by it, and are then diverted by means of belt conveyers to the first Proving process. This is a period of rest for the dough, given so that it may recover from the compressing effect of the Dividing and Machines. with any other.

Ask for Ward's Tip-Top Bread today. It is delicious. 1 ill isi Look for I rt. I The Quality Loaf i i.