Fort Vancouver Historic Furnishings Report: Bakery

1. Edlin, A Treatise on the Art of Bread-Making, 154-155.

2. Tomlinson, Cyclopaedia of Useful Arts, I, 179.

3. Charles Pope and James W. Sheire, Historic Structures Report, Part II, The 1883 New Bakery, HB#115 Fort Laramie National Historic Site, Wyoming (processed, [Washington, D. C.] National Park Service, 1969), 7-8.

4. William Jago and William C. Jago, The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat, Flour, and Other Materials Employed in Bread-Making and Confectionary (American ed., Chicago: Bakers' Helper Company, [c. 1911]), 598.

5. Edlin, op. cit., 159-162.

6. Tomlinson, op. cit., I, 179. The dependence of Tomlinson upon Edlin is evident.

7. Bread and Bread Making, 37-38.

8. George Bell, Notes on Breadmaking, 83-84, as quoted in Sheire and Pope, Historic Structures Report . . . The 1876 Bakery . . . Fort Laramie . . ., 15-16; and Charles Pope and James W. Sheire, Historic Structures Report, Part II, The 1883 New Bakery . . . Fort Laramie (processed, [Washington, D. C.]: National Park Service, June, 1969), Appendix No. 2.

9. Allan Jobson, "Art of Brick-Oven Baking," in Country Life, (February 25, 1949), 420-421.

10. H.B.C., York Factory, Scheme Indents, 1835, in H.B.C.A., B.239/m/5, MS, passim.

11. Caywood, Final Report, 34.

12. Ibid.

13. "Weovil Biscuit Manufactury," 488.

14. Willich, The Domestic Encyclopaedia, I, 267.

15. Edward Ermatinger, Note Book, 1826-1828, MS, unpaged, in Edward Ermatinger Papers, vol. 4, in Public Archives of Canada. For more information on the history, description, and manufacture of "point" blankets, see A. E. Dodman, "Hudson's Bay 'Point' Blankets," in The Beaver, Outfit 257, No. 3 (December, 1926), 22-24; Douglas Mackay, "Blanket Coverage," in The Beaver, Outfit 266, No. 1 (June, 1935), 45-52. In 1962 Richard E. Early, member of the firm Charles Early & Marriott (Witney) Ltd. of England, stated: "In fact POINT Blankets are made of moderately coarse wool. In the old days we used to choose long wool so as to form a cover that would ward off the rain . . . . Fashions, however, seem to have changed. The present demand is that our POINT Blankets should have more of a moss finish." Richard E. Early to Arthur Woodward, [n. p. shown], July 27, 1962, MS, copy provided through the kindness of Mr. Wayne Colwell.

16. Hussey, Historic Structures Report, I, 183.

17. Bread and Bread Making, 39.

18. Bell, Notes on Breadmaking, 84; Bread and Bread Making, 39.

19. Bell, op. cit., 84.

20. Edlin, op. cit., 160.

21. Ibid., 162.

22. Tomlinson, op. cit., I, 179.

23. Caywood, Final Report, 37.

24. Edlin, op. cit., 160-161.

25. Ibid., 159.

26. Edlin, op. cit., 160.

27. Jobson, "Art of Brick-Oven Baking," 420.

28. Bread and Bread Making, 38.

29. Tomlinson, op. cit., I, 179.

30. Jobson, "Art of Brick-Oven Baking," 420.

31. Edlin, op. cit., 161.

32. Bread and Bread Making, 38.

33. Bell, op. cit., 84.

34. Edlin, op. cit., 159.

35. Bell, op. cit., 84.

36. Edlin, op. cit., 160. Tomlinson's 1854 description is virtually the same. Tomlinson, op. cit., I, 179.

37. Bread and Bread Making, 38.

38. Edlin, op. cit., 159-160.

39. Tomlinson, op. cit., I, 179.

40. Bread and Bread Making, 37.

41. This brief discussion of scales is based largely upon Albert R. Eaches, Scales and Weighing Devices: An Aid to Identification (American Association for State and Local History Technical Leaflet 59 Nashville, Tenn., 1972); and James Hanson, "Weighing the Goods, unidentified clipping from a publication of the Museum of the Fur Trade, Nebraska. See also H. W. Chisholm. Weighing and Measuring (New York: Macmillan and Company, 1877); and Bruno Kisch, Scales and Weights (New Haven: Yale University Press, 1965).

42. Bread and Bread Making, 38.

43. Edlin, op. cit., 160.

44. Tomlinson, op. cit., I, 179.

45. Bread and Bread Making, 39.

46. Bell, op. cit., 84.

47. Ibid.

48. Edlin, op. cit., 159.

49. Tomlinson, op. cit., I, 179.

50. Edlin, op. cit., 159.

51. Tomlinson, op. cit., I, 179.

52. Edlin, op. cit., 159.

53. Tomlinson, op. cit., I, 179.

54. Bell, op. cit., 84; Bread and Bread Making, 84.

55. Edlin, op. cit., 159.

56. Bell, op. cit., 84.

57. Ibid.

58. A brief discussion of Canada stoves, with references to additional sources, will be found in Hussey, Historic Structures Report, Fort Vancouver, I, 143-145.

59. Hussey, Historic Structures Report, I, 275.

60. Erwin N. Thompson, Historic Resource Study, Spalding Area, Nez Perce National Historical Park, Idaho (processed, Denver, Colorado: National Park Service, Denver Service Center, September, 1972), 219.

61. Bread and Bread Making, 39.

62. Bell, op. cit., 34.

63. Edlin, op. cit.,

64. Tomlinson, op. cit., I, 179.

65. Bread and Bread Making, 38.

66. Edlin, op. cit., 63.

67. As late as 1903 one authority on baking could write: "It almost seems as if the wooden dough-troughs are doomed. Sanitary ideas in the baking business have placed the ban upon any and all devices that may become a place of lodging for germs or bacilli — most all bakers of up-to-date tendencies are replacing the wooden troughs with steel troughs." Braun, The Baker's Book, II, 597.

68. Edlin, op. cit., 154.

69. Tomlinson, op. cit., I, 179.

70. Bread and Bread Making, 38-39.

71. Edlin, op. cit., 160.

72. Bell, op. cit., 84; Bread and Bread Making, 39.

73. See, for example, Robert Michael Ballantyne, Hudson Bay; or, Everyday Life in the Wilds of North America . . . (London: Thomas Nelson and Sons, 1908), 196.