Cortland Evening Standard, Thursday, April 2, 1896.
THE BAKING SHOW.
LARGE AND SURPRISED CROWD.
THE RECORD BROKEN.
Good Sized Loaves of Delicious and Perfectly Baked Bread in Fourteen Minutes.
The baking with the new Cortland six-hole range at Buck & Lane's hardware store in the Standard building did not begin till about 3 o'clock yesterday afternoon, owing to the fact that the arrival of Mr. F. A. Reynolds —who, in conjunction with Mr. N. F. Knight, was to have charge of it—was delayed by the floods along the New York Central.
About 3 o'clock, however, everything was ready, including Reynolds' highly polished plug hat, the store was crowded, the German baker had the dough ready, the hinges of Knight's tongue were oiled up, and the range was going under full steam. Seventy-four good-sized loaves of bread were baked in ninety-four minutes, including twelve minutes stoppage. The last batch of bread was baked in fourteen minutes. Such work in the way of bread-baking had never been seen before by any of the spectators, not only in speed, but in small amount of fuel used, the perfect and even brown on the loaves, the inside baked as well as the outside, and the generally inviting appearance and delicious quality of the product.
The ample size and perfect arrangement of the flues of the range, the thorough combustion of fuel and the peculiar and admirable method of oven ventilation, all combined to produce the remarkable results reached.
To-day baking began about 11 o'clock and continues all this afternoon. 150 loaves of bread will be given away as samples of what the range will do. Every one is invited to call and see the show. Baking will continue every day this week.
The following shows how the range has been working in the last place visited by Mr. Reynolds. It is from one of the largest hardware and stove firms in that section of the state:
DUNKIRK, N. Y., March 30, 1896.
Cortland Howe Ventilating Stove Co.,
CORTLAND, N. Y.
GENTLEMEN -Your Mr. Reynolds has been at our store for the last few days giving us an exhibition of the Cortland six-hole range's wonderful feats in baking, and although the draft of our chimney was very poor, yet he succeeded in doing all that he claimed he could, and in fact breaking the record, as timed by a spectator, baking sixteen loaves of bread in fifteen minutes. We consider the arrangement for introducing the air in the oven and equally distributing the heat as perfect, and cannot see any reason why your range should not be placed into the foremost ranks as a No. 1 baker. Wishing you the best of success, we remain,
ALLING, FlELDS & CO.
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