BRICKER PROVES
HE'S PROGRESSIVE;
Years of Energetic and Per
sistent Efforts Rewarded by
Exceptional Success
J
LEWIS M. BRICKER
The opening of a big bakery would
not he complete without a few words
about the man whose guiding influence!
has caused the baker to grow to its'
present proportions. He's so well I
known that he requires very little in
troduction, and a host of friends will
wish L. M. Bricker continued success
In his new and greater baking plant. '
Born and reared in the vicinity now j
known as Camp Hill, Mr. Bricker serv-!
Ed apprenticeship in the bako shops of
that community. About twenty years
ago he began business at Shiremans- j
town and continued to conduct a bak-1
cry for nine years. Ten years ago he ,
moved to Lemoyne and formed a part- j
nership with C. W. Willis. Four years
later he purchased the interest of Mr.
Willis and adopted the name of the
West Shore Bakery. This building was
located in Herman avenue, and two
years later he built the larger one in j
Hummel avenue that he has just va- i
cated to take possession of a still big
ger one with a capacity of 75,000
loaves of bread each day.
Mr. Bricker dwells continually on |
two things—quality and co-operation.
These terms are bywords about the
West Shore Bakery. The thirty-five
employes are not regarded as working
for Mr. Bricker, but working with him. j
That the idea of co-operation has been
of value to both the employer and the j
employed is at once seen by the ex
treme care on the par) of every one j
and the spirit of cheerfulness that per
vades the bakery. As cheerfulness is
predominant in Mr. Bricker's nature it
is but natural that those who asso
ciate with him become imbued with
the same spirit.
A great deal of the success of earlier
years was due to the active co-oper
ation of Mrs. Bricker who was an
earnest worker with him and was con
sulted in all the important questions
that came up for discussion. In later,
years as the bakery grew to such an i
extent as to require specialists in i
charge of the respective departments,!
Mrs. Bricker's suggestions were fre-j
quently given careful consideration. I
I Mr. Bricker Uses— — i
in his Modern Bakery because
through its use a better bread ffi
is made possible K
iTHE LARABEE FLOUR MILLS CO. §
GEO. L. CLEWELL, Representative W
FRIDAY EVENING,
RECEPTION AND OPENING OF
WEST SHORE BAKERY SATURDAY
AFTERNOON AND EVENING
New Plant in Hummel Street, Lemoyne, Will Be Shown in
Full Operation; Music and Refreshments For Visi
tors; Public Invited and Everybody Welcome
To-morrow, Saturday, afternoon and evening from 2 to 5 and 7 to 11
p. m. marks the formal opening of the new West Shore Bakery, inc., of
Lemoyne. The new building, the largest and most complete of any baking
; plant between Philadelphia and Pittsburgh is located within a stone's throw [
of the Lemoyne street car lines which makes It easily accessible for the crowd
of visitors expected to be present for the opening to-morrow evening.
Public Invited to Reception
The entire plant will be thrown open to the general public, giving the
visitors an opportunity to see the inner workings of a modern bakery, con
ducted along the lines of greatest efficiency under the most sanitary working
conditions. The process of up-to-the-minute baking will be demonstrated in
the most practical manner imaginable—that of showing the machines in
actual operation, from the time the flour is blended and sifted to the time the
perfectly browned loaf Is wrapped In Its heavily waxed covering, ready for de
livery to your own tidy kitchen.
Music and Refreshments
An orchestra will be on hand to furnish music for the formal opening
and reception and plenty of refreshments are promised for all the many
guests expected to he on hand for the opening of the new plant.
64,600 square feet of floor space comprising the three floors of the
new building are all occupied with tho exception of one or two minor ma
chines which "have not yet arrived but which will be installed in a few days.
The delivery service is made up of a fleet of twelve automobile delivery
trucks and six delivery wagons—familiar figures in every street of Harris- I
burg and suburban towns.
The following is a list of officers of the West Shore Bakery, inc.: W. E. |
Bushey, president; Dr. J. W. Bowman, vice-president; L. M. Bricker, secre
tary. treasurer and general manager; J. A. Pryor, assistant manager and su- '
perintendent. t
The baking of bread from flour or i
j crushed grains by means of heat is the j
, most ancient of human arts but It is
only within the last quarter of a cen- i
tury that the manner of bread baking j
, has shown any marked improvement, j
i However, in the past twenty-five years j
1 marvelous advancements through the '
use of machinery and the scientific de- |
velopments of its processes have been j
! made. How many of us can remem- i
i her. in the small town 'way back j
| "somewhere" how Mother, the Queen
i of all breadmakers, zealously watched J
her "week's baking" with the eye of a |
Field Marshal calling his troops Into j
action. The yeast-crock hidden away j
in the dark recesses of the cupboard j
I ito keep it evenly temperatured) was j
one of the mysteries of childhood days, j
; The flour had to be just the right tem-1
1 perature; but the matter of Ingredients j
was largely a matter of guess-work—
or shall I say. judgment. At any I
rate, in those days, if there were bak- I
l ors. chances are they used the same
methods.
To-day, in the modern bakery, guess >
work, and even judgment have both
! made way for accuracy and efficiency I
: in the mysterious (to the average lay
man) processes of bread making. To
follow the snow heaps of flour through
a modern bakery, such as is the new i
| West Shore Baking Plant, is to take j
!an entirely new conception of the !
sweet and wholesome slice of feather
light bread served you three times
each day for three hundred and sixty
five days In the year.
The new plant of the West Shore
Bakery is located in Lemoyne, along
the tracks of the Cumberland Valley
railroad. The building itself is of fire-1
| resisting material planned and con- |
| structed by L. M. Bricker with the one '
I object in view; efficiency In bread
| making:. Efficiency in making bread,
means simply a better loaf with no un
necessary delays in the process of
I handing the ingredients or in the actu
al making of the )oaf. Two well
! sunlighted floors and basement com
; prise the new plant.
A private railroad siding enables the j
j workmen to unload the flour, lard, |
■sugar, and other ingredients directly
] into the huge storage rooms located
in the perfectly ventilated basement.
Tho flour is first loaded onto easily
j handled sledges or trucks and as
j necessity demands, a truckload is
hauled to the automatic flour blender.
I This machine by means of a rotating
, "screw" thoroughly mixes or blends
| the various flours used. After the I
I flour has been blended it is carried !
j through an automatic conveyor to a
i huge sifter not unlike, except in size,
i the sifter used in the kitchen of the !
i home you'll always remember. In j
jthis progress should any foreign!
! matter have crept in it, is removed,
and the flour "shaken up." Here,
again, the conveyors are called into
duty and the flour is carried to the top
floor where are located the mixing and
kneading machines.
From the conveyors, the flour drops
into ♦treat temporary storage bins.
; W'he nthe master baker is ready for
| "a dough" a pair of scales, accurate j
! to the fraction of an ounce are set, i
and the correct amount of flour is de- j
posited in an immense overhead hop- j
per mounted on an inverted railroad.
; At the same time a stream of crystal
| clear water of even temperature is;
! turned into a great measuring tank,
which stands close to the dough mix
ing machines. At this point of the
process. the baker-ln-charge deposits i
the yeast in cake form in the mixing
machines. The flour and water are
now dumped into the mixer, an elec
tric switch is turned and the mixing
i arms within the snow-white exterior
lof the machine are set In motion.
' These arms, revolving In different di- '
rections so thoroughly mix and knead J
HARRISBURG TELEGRAPH
MACHINES FOR ROLLING PIE DOUGH
These machines mix the dough for pies, roll and cut It, ready for the toothsome filling. Fresh air and
sanitary conditions are emphasized everywhere.
j the dough that in a short time the
contents are ready for the raising
I troughs into which the huge bulk is
| dumped. It is in this stage of the
! process that fermentation of the yeast
! germs takes place. During the course
1 of its stay in the troughs the dough Is
urned or "punched" four times at
short Intervals.
After "a dough" has raised to its
proper state, the whole bulk is dump
ed to the cutting machine located on
the floor below. Attached to the cut
ting machine is an extremely delicate
set of scales which controls the whole
mechanism. The scales are set for
i the proper weight the loaf is to take,
and the huge mass of dough is pro
portioned into ill-shaped masses, each
of the same weight. These pieces of
dough are then conveyed by means of
wide belt conveyors to the "rounding
machine" which rolls each piece into
a perfectly round white spongy ball.
These balls are dropped automatically
Into still another shaping machine
which presses them into rather flat,
oblong shapes. They hold this shape
but a very short while for they now
pass between a series of belts and they
take on the form of rather longish
looking rolls. Now they are given an
| eight-minute Journey over a series of
glass-covered belt conveyors which are
located overhead. During the period
of this Journey the yeast germs are
gl ven a chance to regain the life lost j
through the shaping processes in the
preceding machines. One more shap
ing machine Is on the route. This
time the dough rolled into long, round
1 rolls and in the end is cut into two
! rolls. This stage «jf the process is
1 the only one into which the human
j hands are called upon. As the rolls j
| come out of the cutting and shaping
| machine, they are placed in pairs in
the baking pans which have been
previously "greased" by machinery.
The bread pans, with their soft
white burdens are now placed on huge
portable Tacks. These racks are then
transferred to the "proofing room" to
allow the bread to raise sufficiently be
| fore going to the ovens. When the
proofing room is filled with racks, the
doors are closed and sealed and a
stream of live steam Is turned into the
room. The loaves are allowed to re
main in this steaming room for a peri
!od of thirty minutes and are now
1 ready for the immense coke-heated
ovens, which line two sides of the oven
room. When the oven doors are
opened, a flood of light appears from
within and much to your surprise you
learn that the source of this light is
not from glowing coals, but from inca
descent electric lights placed in the
dark corners of the baking chamber,
so that the master-baker can at all
times watch the actual process of
browning the loaf to Just the proper
degree.
When the brown-crusted loaf is j
taken from the baking chambers it is
placed in great portable racks and
hauled from the white-tiled oven room
to the wrapping department, located
on the same floor. Modern mechan
ism is again called into play as the
sweet-smelling loaves are placed side
by-side in the wrapping machine.
Great rolls of waxed paper furnish
thq covering and the operations of
wrapping and sealing are both done on
the one machine.
The loaves are now ready for the
shipping department, into which they
are hauled on racks of many tiers. In
the wee small hours of the morning
and while the bread is still hot from
the ovens, the bread is loaded into the
delivery automobiles and wagons to
start out into the furthermost corners
of the city and suburbs, ready for dis
tribution from your comer grocery to
be served with your breakfast of bacon
and eggs only a few short hours after
ihe snowy white flour has losta its orig
inal form.
DO you KNOW THAT
Dirty hands spread much disease.
A high-bred dog has a right to have
his birth registered—so has a baby?
' The f. S. Public Health Service
guards American ports to exclude
foreign disease?
Health Is a credit with the bank of
i nature?
A clean garbage can Is a good
example to the family?
Filth breeds flies—flies carry fever?
Slouchy postures menace health?
Health brings happiness—sickness i
sorrow?
JUNE 9, 1016.
TO KI.ECT AI.IUCKS OFFICERS
Election of officers, transaction of
other business and a general social
time will engage the attention of mem
bers of the Alricks Association during
"souvenir night" when the association
will hold its monthly business meeting
in St. Andrew's parish house. To provide
"souvenirs." each member Is to bring
some article, preferably something that
Is cluttering up his house or office and
which he doesn't want, carefully wrap
ped to conceal its nature.
!~C. A. FAIR"I
—Carriage and Auto Works
I I
' Pioneers in the manufacture of ■
Commercial Auto Bodies, etc.
We built the 2-ton truck body
for The West Shore Bakery,
I Inc., and rebuild, paint and re- ■
pair the majority of their other
wagons, autos, etc. Nothing
I but first-class work done by us
"Service Is Our Slogan"
I I
, 1 East End of Mulberry Street Bridge 1
L HARRISBURG, PA.
i j
Children's Day at All
New Cumberland Churches
New Cumberland, June #. On
Sunday Children's Day will be observ
ed by al Ithe local Sunday schools. At
Trinity United Brethren Church.
There will be a Sunday school rally at
8.80 a. in. and on Sunday evening; at
7.30 a special program of music, reci
tations and addresses will be given al
Haughman Memorial Methodist
Church.
On Sunday evening: the members
of St. Paul's Lutheran Sunday school
will give a program of special char
acter. College clay exercises, with a
special program will be observed at the
First Church of God. The churches
will be attractively decorated.
p. o. s. of A. CONVENTION
Special to the Telegraph .
Lewlstown, Pa., June 9.—On Satur- '
day, June 17th. tlie third annual Mifflin
County P. O. S. of A. Convention will
be held in McVeytown. The speakers
will bp Thomas h. »■ alley, of Hunting
don and C. Tj. Nonemaker, State Presi
dent of the order.
There will be two business sessions
nn.l a parade. The literary and musical
program will be given in the Presby
terian churchyard.
PAVING MANHELM STREETS
Special to the Telegraph
Marietta, Pa., June 9.—Borough Coun
cil of Manhelm will lay over seventeen
thousand cubic feet of concrete paving
In their borough, the contract being
awsrded last evening to John B.
Shriner and Co., of Manhelm.
INVITED TO OXROA3T
Special to tnc Telegraph
Lewlstown, Pa., June 9.—Lewlstown
Odd Fellows have received an Invitation
to attend the oxroast to be held by
Center Hall. I. O. D. F.. No. 895. Lodge,
at Orange Park, on July ith.There will
be a parade and athletic events.