By means of the plate (Petri dish) cultures and Bottcher moist cells, a group of minute bacteria belonging to the Thermo or film species was obtained by which this particular disease could be produced at will. Moreover, prepared in this way, the bacteria which cause the disease were, and still are, very virulent. It only remained now to identify the particular species of the Thermo-group, but this was not an easy matter, as the members of the Thermo group are exceedingly minute. The plate cultures yielded colonies which rapidly increased in size, the disease spreading over the media in all directions. It was finally identified as belonging to the Proteus division of the Thermo or septic bacteria. These exist in most fertile soils, hence the research showed that the flour was produced from near the outer skin of the wheat berry, or, in other words, a low grade of flour. Further, it proves that the miller, with all his modern machinery, has not yet perfected that portion which does the cleansing or washing of the wheat. It should be remembered that the complete washing of the wheat, so as to free it from dust and micro-organisms, especially in the deep crease, and the fine hairs or beard at the top of the berry, is not at all a simple matter; but much more could be done, even if only a very dilute antiseptic was used in the final or next to the last washing water, instead of finishing with the muddy fluid as at present.
BAKERY ACCOUNTING
BY WM. W. ALLAN
Next to the baking business itself, the most important item is that of an accounting system.
Checking Drivers
The first step in this direction is the making up of a list of the various kinds of bread wanted by each driver, showing in total the number of loaves of each brand ordered in the total column. In another column under heading “Total Made” have the foreman enter the number of loaves of each kind made. If a shipping business is conducted the amount of bread needed can also be shown on this sheet under heading “Shipping.” If a retail store is conducted in connection with the bakery the amount needed for store may also be shown on this sheet under heading “Store.” This completes the Bread Order. (See [Fig. “A.”])
FIGURE “A.”
| DAILY ORDER SHEET. | ||||||
|---|---|---|---|---|---|---|
| Date..................191.. | ||||||
| Driver No. 1 | Driver No. 2 | Store | Shipping | Total Order | Articles | Total Made |
| ............................................................................ | Buster Brown | ..................... | ||||
| ............................................................................ | Home Made | ........................ | ||||
| ............................................................................ | Large Vienna | ..................... | ||||
| ............................................................................ | Small Vienna | ..................... | ||||
| ............................................................................ | Large Cream | ...................... | ||||
| ............................................................................ | Small Cream | ...................... | ||||
| ............................................................................ | Large Rye | ........................ | ||||
| ............................................................................ | Small Rye | ........................ | ||||
| ............................................................................ | Graham | ........................... | ||||