A physician comes twice a week to examine applicants for 
positions, and also to examine groups of employees. Four to 
six times a year all are examined to see that their general 
health is good. 
Every day there is a conference between the officials and 
the ten foremen and forewomen, to map out the day’s pro- 
gram. Different styles of ovens are used, depending on the 
kind of bread being baked, but in most of these the dough is 
placed on a large metal conveyor that moves slowly through 
the oven, the speed and heat being so regulated that the bread 
is baked when it reaches the delivery end of the oven. Bread 
baking starts at 5 P. M., and the wagons and trucks begin the 
listribution a few hours later. 
Cracker dough is rolled out in thin sheets, and these are 
placed in ovens immediately after they have been marked or 
cut by large dies, all operations being mechanical except the 
olacing of the sections of dough in the oven. Special forms, 
such as the familiar alphabet crackers, are cut out by dies in 
the same way, and the redundant dough returns to the feeding 
end of the machine to be run through again. Cookie machines 
operate in a manner similar to those which turn out the 
crackers, although the dough is different. Lady fingers are 
dropped on oiled papers from a hopper above a moving belt, 
and the small portions of dough are cut off by a fine wire 
drawn taut, which moves across the openings from the hopper 
at just the right instant. Conveyor systems carry the small 
baked goods from the ovens to the boxing departments as 
soon as they come from the ovens. In the case of “snaps,” 
they are boxed. Then lids and labels are glued on the boxes, 
and they are ready for packing within five minutes after they 
leave the ovens. 
Special depositing machines are used for handling the 
marshmallow and jelly goods, and there is an enrobing ma- 
chine which puts the chocolate covering on that class of goods. 
From two to two and a half tons of chocolate a.day are re- 
quired in the operation of the local factories. This chocolate 
is crushed and melted at 90 degrees temperature. Marsh- 
mallow is mixed cold, no part of it being cooked. Special 
mixing machines are required to manipulate the chocolate,