CAN ANYONE TELL ME WHY WHEN I GO TO ADD ANOTHER BLOG I GET A MESSAGE TO TELL ME I HAVE TRIGGERED THE SPAM FILTER????????? THANKS.
HELLO AGAIN TO YOU ALL AND A MERRY CHRISTMAS AND HAPPY NEW YEAR.I HAVE VERY EXCITING NEWS I HAVE ONE OF THE LARGE OVENS NEARLY ALL READY TO GO AND WE ARE GOING TO TRY IT OUT NEXT WEEKABOUT THE 11TH DECEMBER AND HEAT IT UP SLOWLY FOR A FEW HOURS AND SEE HOW IT GOES AND YES PETER ,WE WILL BE DOING IT SLOWLYAND I MIGHT EVEN HAVE SOME PICS OF SOUR DOUGH BREAD BAKED IN ONE OF THE SCOTCH OVENS SO WATCH THIS PAGE FOR MORE DETAILS AND THANKS TO EVERYONE FROM ALL OVER THE WORLD FOR YOUR HELP SO FAR,REGARDS NEVILLE BEECHEY COLAC.
HELLO ,I HOPE ALL IS WELL FOR YOU ALL,I HAVE SOMETHING VERY SPECIAL FOR YOU TO CONSIDER,I HAVE JUST SPENT TWO HOURS TYPING IT OUT AND HAVE LOST IT,SO HAD A PIECE OF TOASTED SOUR DOUGH BREAD FOR LUNCH AND TRYING AGAIN.THIS ORIGINAL BAKERY WAS BUILT APPROX 120 YEARS AGO,I WILL FIND OUT MORE IN THE NEXT FEW DAYS WHEN I WILL BE SPEAKING TO THE ORIGINAL OWNERS SON MR. CLIVE .MILLMAN WHO IS IN HIS 80,S. IT HAS TWO SCOTCH OVENS IN PERFECT CONDITION AS YOU CAN SEE FROM THE PHOTOS
ONE IS 106 INCHES DEEP AND THE OTHER IS 108 INCHES DEEP AND ABOUT THE SAME WIDTH OVER THREE SQUARE METRES EachSORRY ABOUT MY MISTAKE.
THE FRUIT CAKES ARE STILL PERFECT AS THE OVENS ARE COMPLETELY DRY AND I HAVE REMOVED ABOUT 100 LBS OF FLOUR OUT OF EACH ONE
HEY COULD I STILL USE THIS WHEN SOMEONE STARTS THEM UP ? IT SEEM TO COMTAIN SOME SUGAR IN IT AS WELL WHEN I PUT IT UNDER THE MICROSCOPE.
ANYONE INTERESTED IN PURCHASING THE BAKERY OR WHO WOULD LIKE TO RUNING AS A GOING CONCERN PLEASE CONTAC ME , REGARDS NEVILLE.
THIS THE OVENS ARE AS I HAVE TO GET A BETTER MEASUREMENT WHEN I CLIME IN TO TAKE MORE PHOTOS.THER ARE ALSO DIFFERENT HEIGHTS, I HAVE JUST HAD BOTH CHIMNEYS RE POINTED AND SOME OF THE BRICK WORK ON THE WALLS AS WELL. THE CHIMNEYS ARE DIFFERENT HEIGHT LEVELS FOR BETTER AIR FLOW? I HAVE BEEN TOLD, I HAVE FITTED STAINLESS STEEL VENT TO THE TOP OF THEM. THE BRICK LAYER THAT DID THE WORK SAID THAT EVERYTHING WAS PERFECT FOR THE AGE OF THE BUILDING AND I MIGHT HAVE TO REPLACE A FEW OF THE FIRE BRICKS. ALL STILL VERY DRY AND A LOT OF FLOUR ON THE TOPS OF THE DOME SHAPED OVENS.WE HAD TO RE POINT INSIDE THE CHIMNEY ON THE TOP WHERE ALL THE SAND IS AND I HAVE SET UP A PLAT FORM TO CLEAN IT ALL UP.MR CLIVE MILLMAN TELLS ME THAT THERE WAS ENOUGH ROOM ON THE TOP STORY TO STORE FLOUR FOR ABOUT SIX MONTHS AS WHEN IT WAS WET THE BULLOCK DRAYS COULD NOT DELIVER THE FLOUR THE WINTER MONTHS .1N 1910 WHICH I HAVE A BOOK ON COLAC PRINTED THEN. AND THERE IS A WRITE UP ON THE BAKERY IT SAYS THEY USES 27 LARGE SACKS OF FLOUR A WEEK , THAT,S 150 POUND SACKS WHICH WERE LOADED UP TO THE TOP THOUGH A DOOR WHICH WAS HALLED UP BY A PULLEY BY HORSE,AND THE SMALL STAIR CASE AT THE BACK WAS FOR THE MEN TO GO UP AND POUR THE FLOUR FROM THE TOP DOWN THE HUGE SHOOTS THE THE BOTTOM.THIS WAS THE ONLY WAY UP AND I HAVE ADDED AN INSIDE STAIR CASE AND IT IS QUIET A BIG AREA ALL VERY DRY AND WELL VENTILATED , I JUST USE IT FOR STORAGE AND I HAVE ADDED ANOTHER HARDWOOD FLOOR TO STORE OVER 300 CHAIRS.IN ONE OF THE PHOTOS YOU CAN SEE A PHOTO OF THE VERY VERY LARGE STEEL BEAM.
THERE ARE SEVERAL SMALL ROOMS AS WELL .THE ORIGINAL SHOP AT THE FRONT WAS PULLED DOWN ON 1937 AND A NEW TWO STORY BUILDING ART DECO WAS ADDED WITH A BEAUTIFUL ARCHITECTURALLY DESIGNED BUILDING AND IT TOOK FROM 1937 TO 1938 TO BUILD AND I STILL HAVE ALL THE PLANS FOR THIS PART AS THE ARTICHECTS ARE STILL IN BUSINESS. IT WAS THE FIRST BUILDING BUILT IN COLAC WITH A CONCRETE FLOOR IN BETWEEN THE TWO FLOORS AND THE TOP FLOOR HAS A SOLID HARDWOOD FLOOR ON TOP OF THE CONCRETE,THE TWO SHOPS, ONE WAS USED FOR THE BAKERY WITH CAFE AND THE OTHER WAS A WOOL AND GIFT SHOP,THE ORIGINAL CURVED GLASS WINDOWS THAT WERE THERE THEN WERE TAKEN OUT IN 1980 AND A MODERN FRONT PUT IN,I STILL HAVE THE CURVED GLASS STORED IN THE TOP FLOOR OF THE BAKE HOUSE,I AM GOING TO SELL THIS BUILDING WHICH HAS A HUGE CAR PARK AND SIDE LANEWAY AND GOES RIGHT THROUGH TO CONNOR. STREET. OPPOSITE THE HOSPITAL.ANY INFORMATION ON THE OVEN BUILDERS HISTORY AND HOW THE OVENS WORK WOULD BE GREATLY APPRECIATED.THE WHOLE AREA HAS BEEN RE ROOFED.MR. CLIVE MILLMAN CAME DOWN AND HAD A LOOK AND WANTED TO CLIMB UP THE LADDER TO HAVE A LOOK AT THE TOP OF THE OVENS WHERE THE SAND WAS KEPT TO KEEP THE OVENS HOT , HE WA SO EXCITED ABOUT IT , BUT I COULD NOT LET HIM BECAUSE HE HAS TO USE A FRAME TO GET AROUND AND WE DID NOT WANT HIM TO GET HURT, I WILL BE CHATTING WITH HIM IN THE NEXT FEW DAYS AND TAKE A TAPE OF THE CONVERSATION ALL ABOUT HOW THEY OPERATED, THE OVENS AND HE DID TELL ME ONE WAS A SCOTCH OVEN AND THE OTHER WAS A FURNACE OVEN???, BUT THEY BOTH LOOK THE SAME TO ME , HAVE TO FIND OUT MORE ABOUT THIS AT THE NEXT STAGE.
THE OVENS APPEAR TO BE IN PERFECT WORKING ORDER AND ALL YOU NEED TO DO IS PUT A BIT OF FIRE WOOD AND TRY THEM MANY THANKS FOR HAVING A LOOK AND PLEASE E-MAIL ME WITH ANY MORE SUGGESTIONS , ADVICE OR HISTORY ON THESE OVENS, OR IF YOU ARE INTERESTED IN PURCHASING THE BUILDING OFFERS CONSIDERED OVER THE ADVERTISED PRICE WELL NOW THAT I HAVE COMPLETED THIS I MIGHT TRY AND CUT A PIECE OF ONE OF THE FRUIT CAKES AND HAVE A CUP OF TEA WITH IT,NA SORRY WOULD NOT WANT TO CUT THE CAKES AS THEY ARE HISTORY AND THAT IS WHY I HAVE NEVER REMOVED THE OVENS AS I HAVE ALWAYS THOUGHT THAT SOME DAY SOMEONE WILL RE OPEN THE BAKERY. IT IS IN THE MAIL STREET ON THE PRINCESS HIGHWAY AND NOT FAR FROM THE GREAT OCEAN ROAD.ONE MAIL STIPULATION IS THAT IT HAS TO BE CALLED BEECHEY,S BAKERY.
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