gh, inside which revolve a pair of blades so
arranged as to work somewhat like alternate screws: it is claimed for
these blades that their action has the effect of tossing the dough
backwards and forwards when it is slack, and of drawing it out when it
happens to be stiff. It is further claimed that the blades are so
shaped that their revolution has the effect of moving the dough from
right to left and left to right in the trough. The machine is geared
to give two speeds, the faster being suitable for sponge setting,
while the slow and most powerful speed is intended for the doughing.
The Boland machine has been widely adopted in other countries than
France, and was certainly one of the first dough kneaders to be used
in the United Kingdom. It was installed in the great Boland bakery in
Dublin, where it proved a great success. The proprietor of this
bakery, with which was also connected a flour mill, is said to have
had his attention first drawn to this machine by the fact that its
inventor was his namesake, though no relative.

The Deliry-Desboves dough kneader, also of French origin, and in
general use in France, consists essentially of a cast iron trough,
shaped somewhat like a basin, and turning on a vertical axis. The
kneading arms inside the trough are shaped after the pattern of a
lyre, and have the effect of first working up and then dividing the
dough right through the kneading process. Two helical blades, which
also form part of the mechanism, serve to draw out and aerate the
dough, as effectively, it is claimed, as can be done by the most
skilled operative. The force of the kneading operations can be
regulated without stopping the machine. A thoroughly kneaded dough
can, it is said, be made in this machine in twelve to fifteen minutes.

In Great Britain the type of machine that used to be most in favour
was the trough within which the kneading arms worked on horizontal
axis. The trough was either open or provided with a lid. The kneading
blades were variously shaped, but generally were more or less
straight, and were designed to both mix and aerate the dough. In some
cases the kneading blades were worked on a single axis, in others two
different sets of arms worked on two axes running parallel to one
another. Generally the kneader was geared to two speeds, the fast
motion being most suitable for sponge setting, and the earlier stages
of