attachment is used, into which
the spherical pieces are delivered from the machine and rolled into
cylindrical shapes, ready to be dropped into the pan. A capacity of
sixty loaves per minute is claimed for this moulder.

_Ovens._--The ordinary baker's oven is a vaulted chamber, about 10 ft.
in length, by 8 ft. in width and 30 in. in height; it is constructed
of brick or stone, and has a small door in front through which the
oven is charged (by means of a "peel" or long wooden shovel) and the
batch withdrawn. The furnace and fire-grate are often placed at the
side of the oven door, but with the oldest ovens, which were heated by
wood, there generally was only one door for the fuel and for the
bread. Whether the furnace is heated by coal, as is usual in England,
or by coke, as is often the case in Scotland, the oven mouth remains
in the bakehouse itself; hence the stoking and scuffling must be
carried out within the bakehouse. This is in many ways objectionable.
For one thing, the fuel must almost of necessity be kept in the
bakehouse itself, and it is obvious that the products of combustion
are liable to get into the oven. In the old type of oven a flue was
frequently placed on the other side of the furnace door, both furnace
and flue being on the front of the oven. After firing the furnace, the
oven is allowed to "lie down" for a certain time, and secure an even
distribution of heat. The furnace and flue are then shut, and the oven
charged, the batch being baked by the heat stored within the oven
chamber. With ovens of this type, each batch of bread requires a
separate firing. This kind of oven has undergone several improvements
of detail, but the principle of internal heating, that is, of firing
the furnace inside the bakehouse, has remained unchanged.

A new era in bakers' ovens began about the middle of the 19th century
with the introduction of the "Perkins" oven, a system which, with
slight modifications, has persisted till to-day. In this oven the
baking chamber is heated by steam pipes. The latter consist of tubes
of iron or mild steel which are partly filled with water and are
hermetically sealed by welded ends. The pipes are arranged in two
parallel rows, the one at the crown and the other at the sole of the
oven. The pipes project at one end into the furnace, which is set at
the back of the oven and is usually outside the bakehouse. This is