The story of Pittsburgh: Food products

Food products (Vol. 1, nr. 12)

Bibliographic data

Multivolume work

Identifikator:: 1831622599

Document type:: Multivolume work

Title:: The story of Pittsburgh

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1919-1930

Collection:: Economics Books

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Volume

Identifikator:: 1831623587

URN:: urn:nbn:de:zbw-retromon-241112

Document type:: Volume

Title:: Food products

Volume count:: Vol. 1, nr. 12

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1925

Scope:: [ca. 60] Seiten

Digitisation:: 2022

Collection:: Economics Books

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Chapter

Document type:: Multivolume work

Structure type:: Chapter

Title:: Dudley-Franklin company

Collection:: Economics Books

The same care and attention that is given to the making of White Lily Hams and Bacon is applied to every other pro- duct turned out by the Dunlevy-Franklin Company, the constant aim being to please their millions of users, with the result that today their splendid home at 6500 Hamilton avenue, East Liberty, has become one of the largest concerns in this section of the country. They have done much to place the name of the municipality upon the map and to add to its lustre as a city of other accomplishments besides the manu- facture of mineral matter. NATIONAL BISCUIT COMPANY The Pittsburgh plant of the National Biscuit Company is a large and modern institution in East Liberty, being located at 6400 Penn Avenue. This is a concern which makes 50,000 loaves of bread a day, to say nothing of countless varieties of crackers, of which the celebrated ‘“Uneeda Biscuit” is an important member, and other specimens of the pastry maker’s art. In these factories 2,000 persons are employed. Every week they use 2,800 barrels of flour, and every month they ‘ransact $1,000,000 worth of business. In the East Liberty ‘factory 1,500 persons are employed, and in the downtown plant there are 500 more. Half of these are women and girls. Few factories operate so many different departments, and few products require so many different processes. Flour, for Instance, is bolted and then sieved three times before it is ready for use. Sacks are turned inside out, cleaned and then returned to the mills. Only creamery butter and leaf lard are used, and these must be tested for freshness and purity. All the eggs used in the plant are first candled, and then cracked and examined by girls trained for this purpose. Floors in the working department are scrubbed every day. The dough troughs, tables, machines, kettles, and all other appliances. are kept scrupulously clean. It is regarded of the highest importance that the physical condition of all employees be kept up to par, and every scratch, cut, bruise, or blister is immediately attended to in the first aid department, where a trained nurse is on duty.

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