WEOVIL BISCUIT MANUFACTORY.
At Weovil, in the south of England, are produced biscuits for the royal navy. There the motive power is a large steam-engine, whose agency is visible in all parts of the establishment. The services of this engine commence with the arrival of a cargo of wheat under the walls of the building; and we should have a very imperfect notion of the ingenuity displayed in the establishment if we did not examine some of the earlier processes. Let us, then, begin with the beginning; and having observed that the wheat is lifted by a steam-worked crane from the lighter to the uppermost floor, let us descend to the floor below, and examine the first process to which it is submitted—that of cleaning. The grain supplied from above flows in a continual stream into one end of a cylinder of fine wirework, about two feet in diameter and ten in length which revolves steadily in a horizontal position. A spiral plate runs through the interior of this cylinder, dividing it into several sections, and thus forming a sort of Archimedean screw. The revolutions of this cylinder carry the grain onward through its whole length, so that in the passage any particles of dirt that may have been mixed with it fall through the interstices of the wirework. The effectual character of this operation is exemplified by the quantities of dirt deposited from wheat which to all appearance was clean before entering the cylinder; the grain thus thoroughly cleansed, descends another stage to the grinding-room (for the wheat is ground on the premises), where ten pairs of millstones are worked by the same steam-power. There is nothing peculiar in the process of grinding; but the manner in which the flour is afterward collected deserves notice. As it flows from the several stones, it is led into horizontal troughs, along which it is propelled by the action of perpetual screws working in each trough. The contents of all the troughs are brought to one point, whence, by means of a succession of plates or buckets revolving round a wheel, on the principle of a chain-pump or dredging-machine, the flour is lifted to the story above, where it is cooled, sifted, and put into sacks, for removal to the bakehouse. It is not long since we observed in a newspaper the announcement of an invention for collecting and saving the impalpable powder, which flies off in the process of grinding corn, and which, containing the purest portions of the flour, has hitherto been wasted. This saving has not yet been effected at Weovil, as our whitened appearance on leaving the millroom sufficiently testified; but doubtless, the zeal and ingenuity that has introduced the improvements we are describing will not stop short while any thing remains to be done.
We now arrive at the bakehouse, the principal theatre of Mr. Grant's ingenuity. We are in a large room on the ground floor—it may be one hundred and twenty feet in length, lofty, and well lighted, the centre portions of which are occupied by machinery of no very complex aspect; and it may be a dozen men and boys slip-shod and bare-armed, are moving here and there among it. There is no bustle, no confusion; and notwithstanding the unceasing movements of the machinery, very little noise. We are at once sensible that we are witnessing a scene of well-organized industry; but we can hardly persuade ourselves that we see the whole staff employed in converting flour into biscuit at the rate of one hundred sacks per day. In the midst of the general activity, the eye is caught by the figure of one man whose attitude of repose contrasts strangely with the movements going on all round him. He seems to have nothing to do but to lean listlessly with one or both of his elbows on the top of a sort of box or chest, much resembling an ordinary stable corn-bin, which stands against the wall at the left of the entrance; yet that occupation will not account for the mealy state of his bare arms; let us look into the bin, and see if we can discover any thing. The bottom of it is filled with water, just above the surface of which, extending from end to end, we see a circular shaft, armed with iron blades, crossing it at intervals of two inches apart, and protruding six inches or more on each side of the axle, at right angles with it, and with each other. In one corner of the bin is the mouth of a pipe, which, even while we look, discharges an avalanche of flour into the water; at the same moment some invisible power causes the shaft to revolve—slowly at first, that the light dust may not entirely blind us; then, as the flour becomes more and more saturated with water, rapidly and more rapidly, until the whole is thoroughly mixed up together; and in the space of four and a half minutes, one hundred-weight of flour is converted into dough. The revolutions of the shaft now cease, and our hitherto inactive friend proceeds to transfer the contents of the bin to a board placed to receive them, in masses resembling in shape Brobdignag pieces of pulled bread. Again, we see that the surface which a moment since was free from mark or indentation, is now scored all over in hexagonal figures. The lower side of the plate, in fact, consists of a bed of sharp-edged punches of hexagonal form, reminding us in appearance of a gigantic honey-comb, which at one blow divides the dough into single biscuits, leaving no superfluous material except the trifling inequalities of the outer edges. Twenty-four whole biscuits, with a due complement of halves, are cut out at one stroke, each of which is at the same time impressed with the broad arrow of Her Most Gracious Majesty. We now see why the old circular form of the biscuit has given way to the hexagonal. The latter shape manifestly economizes labor in the manufacture and space in stowage, while it is hardly more liable than the former to waste by breakage. When it is borne in mind that before the introduction of this machinery every single biscuit was separately kneaded, shaped, and stamped by hand, the extent to which the productive powers of the establishment have been increased may be imagined.
We have now arrived at the last stage of the process, and must, for a time, lose sight of the biscuits; but we will accompany them to the mouth of the oven. A range of nine ovens occupies one side of the building, but only four of them are ordinarily in use. We are informed that one man attends to two ovens. We notice that the fires by which they are heated are continually burning in one corner of them, even while the baking goes on; so that as soon as one batch of biscuits is withdrawn, the floor is ready for another. A light frame, on which are deposited the trays of biscuits as they issue from the stamp-office, is wheeled up to the oven; the trays are transferred by the baker to the mouth, and thence, by means of a long pole, armed with a hook, pushed to the farthest recesses of the oven, where they are carefully ranged, side by side, to the number of twelve, when the cargo is complete, and the door is shut upon them. Formerly it was the work of two men to charge the oven; one wielded the peel, which the other supplied with single biscuits; and we have watched with much amusement the unerring accuracy with which constant practice had enabled the latter to hit the mark from a distance of several feet. The new mode is perhaps more prosaic: but not only is the saving of labor great, but it is easy to conceive that the action of the heat can be regulated with more uniformity under it than under the tedious system of introducing and removing the biscuits singly. In fourteen minutes the baking is completed; and thus, in twenty-eight minutes from the first admixture with water, we have a sack of flour weighing one hundred weight, converted into the like weight of biscuits, fit for immediate consumption. A subsequent exposure of two or three days to the high temperature of a room over the ovens, is all that is required to render them fit for packing and storing. We have stated that at present four only out of nine ovens are in use; and the hours of working are from 7 30 a.m. to 2 p.m. Even this limited amount of work is more than sufficient to keep up the requisite supply of bread for the navy; and it is frequently found necessary to stop on alternate days, to prevent the stores accumulating beyond what is desirable. If the whole force of the establishment were set in motion, it would easily, our guide informs us, supply 10,000 men with half a pound of meal and half a pound of biscuit per day. The quality also of the bread is improved, by the uniformity with which all the processes of making it are conducted under the operation of the machinery.
We do not know whether the apparatus we have been describing is in use in any other establishment; probably it is. There seems no reason why it should not be brought into general operation. Though few, if any bakeries can have to supply so large a demand as that of the Royal Navy, there must be many of sufficient extent to make it worth while saving labor at the cost of the machinery; and though at Weovil it is only applied to making biscuit, the principle of it would seem applicable to the manufacture of any kind of bread. The great labor of the baker is in kneading. The process that effectually kneads flour and water would work equally well if other ingredients were mixed with those primary elements. Due regard being had to the rights of the inventor, we would wish to see his machinery widely employed in private as well as public establishments. It might prove a powerful ally in the cause of cheap bread. It might also be worth the consideration of brickmakers whether the machinery here described might not be advantageously applied to the purposes of their business. There seems a sufficient similarity in the two processes to render such an application of it very practicable.
MEMS FOR MUSICAL MISSES.
Sit in a simple, graceful, unconstrained posture. Never turn up the eyes, or swing about the body: the expression you mean to give, if not heard and felt, will never be understood by those foolish motions which are rarely resorted to but by those who do not really feel what they play. Brilliancy is a natural gift, but great execution may be acquired: let it be always distinct, and however loud you wish to be, never thump. Practice in private music far more difficult than that you play in general society, and aim more at pleasing than astonishing. Never bore people with ugly music merely because it is the work of some famous composer, and do not let the pieces you perform before people not professedly scientific be too long. If you mean to play at all, do so at once when requested: those who require much pressing are generally more severely criticised than others who good-humoredly and unaffectedly try to amuse the company by being promptly obliging. Never carry books about with you unasked; learn by heart a variety of different kinds of music to please all tastes. Be above the vulgar folly of pretending that you can not play for dancing; for it proves only that if not disobliging, you are stupid. The chief rule in performing this species of music is to be strictly accurate as to time, loud enough to be heard amid the dancers' feet, and always particularly distinct—marking the time: the more expression you give, the more life and spirit, the better will your performance be liked: good dancers can not dance to bad music. In waltzes the first note in the bass of every bar must be strongly accented. In quadrilles the playing, like the dancing, must be gliding. In reels and strathspeys the bass must never be running—always octaves—struck with a strong staccato touch; and beware of playing too quick. In performing simple airs, which very few people can do fit to be listened to, study the style of the different nations to which the tunes belong. Let any little grace be clearly and neatly executed, which is never done brilliantly or well by indifferent performers of a higher style of merit. Make proper pauses; and although you must be strictly accurate as to time, generally speaking, it should sometimes be relaxed to favor the expression of Irish and Scotch airs. Beware of being too sudden and abrupt in your nationalities—caricaturing them as it were—which ignorant and sometimes indeed scientific performers often do, totally spoiling by those "quips and cranks" what would otherwise be pleasing, and which sounds also to those who really understand the matter very ridiculous. Do not alter national airs; play them simply, but as full as you please, and vary the bass. In duets, communicate your several ideas of the proper expression to your fellow-performer, so that you may play into one another's hands—give and take, if I may so express myself; and should a mistake occur, do not pursue your own track, leaving your unfortunate companion in difficulties which will soon involve yourself; but cover it as well as you can, and the generality of listeners will perhaps never discover that one was made, while the more sapient few will give you the credit you deserve.
As regards singing, practice two or three times a day, but at first not longer than ten minutes at a time, and let one of these times be before breakfast. Exercise the extremities of the voice, but do not dwell long upon those notes you touch with difficulty. Open the mouth at all times, in the higher notes especially, open it to the ears, as if smiling. Never dwell upon consonants. Be distinct from one note to another, yet carry them on glidingly. Never sing with the slightest cold or sore throat. Vocalize always upon A, and be careful to put no B's before it. Never take breath audibly. Begin to shake slowly and steadily. Practice most where the voce di petto and the voce di gola join, so as to attain the art of making the one glide imperceptibly into the other. The greatest sin a singer can commit is to sing out of tune. Be clear, but not shrill; deep, but not coarse.