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Medford Historical Society Papers, Volume 18., The Withington bakery. (search)
g wheat was the more satisfactory. Beside crackers the elder Withington made the standard brick loaf, the two-cent roll, cakes with sugar, molasses gingerbread, seed-cakes and buns. The younger added oyster, oatmeal, graham and soda biscuit to the cracker list, and various kinds of pies. Of the latter, Washington was the specialty. He used, in August, to lay in a season's supply of raspberry jam, a half ton in hundredpound cans. This pie was of the George variety, as in those days the Booker had not attained the present popularity. To keep the output of the bakery ready on time, there was a night and day force of workmen. Brown bread was made in four sizes, ten to forty cents, and sold whole, half or quarter. Six hundred and fifty loaves were sold on Sunday, but no beans, i.e., they were not in the stock. But if they didn't know beans in stock, they did in the oven, for more than one hundred Medford housewives sent theirs prepared for baking on Saturday evening, and receiv