[Illustration: Egg Whisk. Flour Basket and Scoop. Egg Brush.] [Illustration: Sieve. Brush. Rasp. Cleaning Net. Paste Cutter. Biscuit Marker. Knife. Iron Peel. Wooden Peel.] The tools that are used in most bakeries are, beside the _oven_, where the bread is baked, and the _kneading trough_, in which the dough is mixed: a _seasoning tub_ for mixing other ingredients to be mingled with the dough, a _wire sieve_ for sifting the flour, and a _seasoning sieve_ made of tin pierced with small holes; a _flour basket_ lined with tin, and a _flour scoop_, a _pail_, a _bowl_, a _salt-bin_, which should be near the oven, a _yeast tub_, a _dough knife_, _scales_ and _weights_ for weighing the dough before it is moulded into a loaf, a _scraper_ for removing the dough from the trough and the board where the loaves are shaped, wooden and iron _peels_, a sort of shovels with long handles, for placing the bread in the oven or removing loaves, dishes and cakes, after they are baked, a _rasp_, like a coarse broad file with a bent handle, for rasping off any portion of burnt crust; a _dusting brush_ for sweeping away refuse of flour or dust from the boards where the loaves are made or placed after baking, an _egg whisk_ for beating eggs used in pastry, and an _egg brush_ for putting a glazing of egg on the outside of buns or cakes, differently shaped _tins_ or _moulds_ for rolls or other articles of fancy bakery, coarse squares of _baize_ or _flannel_ for covering the dough or the newly-made bread, and a _scuttle_, _swabber_, or _cleaning net_, made of a quantity of rough netting fastened on the end of a pole, and which, after being wetted, is used for the final removal of all dirt from the oven just before “setting the batch,” or placing the loaves for baking. Beside these there are in most bakehouses _set ups_, or oblong pieces of beech wood, to be placed in the oven for the purpose of keeping the loaves in their places. [Illustration: Tin for French Rolls. Tin for Sponge Cakes.] [Illustration: Scales and Weights.] It would be impossible to give instructions here how to make the various sorts of bread, but the ordinary kind sold by London Bakers is made much in the following way:— Suppose that the Baker desires to make up a sack of flour; he empties it into the kneading trough, and then proceeds to sift it, in order to make it lie more lightly and to break up any lumps.