Salesman sample Miltonberger Bread Raiser 1892 in leather case

ONE OF A KIND SALESMAN'S SAMPLE
Dated 1892
MILTONBERGER AND SON
BREAD RAISER
These instructions are printed on the back
Prepare yeast as usual in the evening and place on shelf over
heat generator. Also put flour in pan, amount needed to mix up for sponge. Then place lamp under the heat generator, light it and open valve above halfway. This valve must be open during the entire process of bread rising. Raise the temperature to 65 degrees, then turn lamp partly down and let burn all night.

In summer during hot weather it is not. necessary to light the
Lamp at night, as the natural heat is sufficient to raise sponge.
In the morning when sponge is set, increase the heat to 90 degrees ¬and let rise as usual; then knead in pans and let rise again with same temperature. When the dough has raised enough molds in baking pans; lower the temperature to 65 degrees and place on the shelf over heat generator. Care must be taken to have the oven a steady, moderate heat when the dough is ready to be baked.
To test the heat, place a teaspoon of flour on an old piece of crockery and set in the middle of the oven. If it browns in one minute the heat is right.
SCALE TO EVERY DETAIL: The furnace gives off heat that is funneled into the silver heat plenum collector inside. The exhaust travels up the concealed stack and goes out the side vents which are adjustable to control the temperature. The top lifts off the flour storage and has an arm that turns the sifter at the bottom. The doors lock by turning the handles and tile cupboard opens to house spices and supplies. Even the counter top is hinged for flexibility and to conceal the dry sink inside. The thermometer is displayed on the glass door in front, which opens to display the removable wood racks, which houses the dough for rising.
15 inches high and 13 inches across the front