Editorial Offices, 37 W. 39th St., New York City J. T. Emery, President; C. E. Wright, Vice-President: Karl M. Mann, Secretary: Louis F. Dodd, Treasurer. Western Representative, H. B. Boardman, 123 West Madison Street. Chicago. CONTRIBUTIONS: Contributions from our readers are always wel- come. Return postage should be included for material not found suit- ADVERTISING: Rates will be furnished upon request. Advertising copy suggestions will be prepared without cost or obligation. SUBSCRIPTIONS: Single copies, 25 cents: back copies, 35 cents; yearly subscription, $3; Canadian, $4: Foreign, $5. Entered as Second Class Matter at the Post Office at Floral Park, N, Y., under Act of March 3, 1879. Copyright, 1924, by The American Food Journal. All rights reserved. American Assn. Creamery Butter Manufac- turers, Continental and Commercial Bank Bldg., American Assn. Cereal Chemists, 440 New York Life Bldg., Kansas City, Mo., Sec'y, R. American Bakers' Assn., 1135 Fullerton ave.. Chicago. Bus. mgr., H. E. Barnard. American Bottlers of Carbonated Beverages. Sec'y. Junior Owens, 726 Bond Bldg., Washing- American Chemical Soc., 1709 G street, N. W., Washington, D. C. Sec'y, Charles L. Parsons. American Corn Millers' Federation, Victor Van Evera. American Dietetic Assn., Washington, D. C. American Macaroni Manufacturers' Associa- American Manufacturers' Assn. of Products American Oil Chemists Society, Southern Cot- Biscuit and Cracker Manufacturers' Assn. of Evaporated Milk Association, 111 W. Glass Container Assn., 22 E. 75th st., New International Assn. of Milk Dealers, 139 N. Institute of American Meat Packers, 509 So. National Assn. of Retail Grocers, 601 Gumbel National Food Brokers' Assn., 326 W. Madi- National Kraut Packers' Assn., Clyde, Ohio. National Live Stock & Meat Board, 407 So. National Milk Producers' Federation, 1731 I National Paper Box Manufacturers' Assn., 112 National Peanut Butter Mfgs. Assn., 140 W. SUPERIN- IN HEALTH TEACHING (1) FOOD VALUES (2) CLEANLINESS EMBRACES (3) PROPER EXERCISE, CLOTHING and SHELTER Put your message over, in a national way, to these workers, The children of today are the hope of the tomorrow. Therefore, the cheapest and most profitable advertising is at your service. We can deliver your message to the majority of the teachers in nearly every hamlet in all of U. S. A. N. GUY WILSON, ADV. MGR. 2457 PRAIRIE AVE., EDUCATIONAL Boston OVER 100,000 READERS CHICAGO, ILL. THE EDITOR'S PAGE B FOLLOWING out an original plan we have pur posely refrained from attempting to establish a formal editorial board. We have been fortunate in having as informal and friendly advisers some of the outstanding men and women in the field, and to these friends we have gone again and again, receiving always the best of help and advice. Now that we are beginning to give evidence of crystalizing into something like permanent form however, we are desirous of making public record of the fact that we have these authorities behind us. Generously as ever, a number of these same advisers have consented to let their names appear at the head of the departments dealing with their several specialties. Others, too occupied to undertake a definite task, are still ready to offer informal counsel. All of which means that THE AMERICAN FOOD JOURNAL will continue to maintain its already high standards. ACTING for the DEPARTMENT OF LEGISLA TION AND FOOD CONTROL will be Charles Wesley Dunn, Counsel for The American Grocery Specialty Manufacturers Association, and W. C. Geagley, Secretary of The Association of Dairy Food and Drug Officials of the United States. * W. L. J. BANHAM of the Otis Elevator Company and Chairman of the Atlantic States Shippers Advisory Board will act for the shippers of foodstuffs and we hope to induce Robert S. Binkerd to represent the carriers as adviser for the DEPARTMENT OF TRANSPORTATION. * * AMONG the many interesting features of the October issue is an article by Russell J. Waldo, showing in dollars and cents how a food plant profits by supervision of the food consumed by its employees. We have long sought just this information and Mr. Waldo's paper is the first result of our search. Another worth while shows how closely the problems of the steel and food industries are interwoven. This paper deals with the effective protection afforded foodstuffs by the efficient work of the canning industry. Then there is a fine technical paper by Dr. A. C. Dahlberg of the New York Agricultural Experiment Station at Geneva on The Texture of Ice Cream. The newly enlarged department TRADE ACTIVITIES AND TRENDS carries interesting contributions from practically each one of the distributing agencies, wholesale and retail grocers and chain store men. In fact it is an issue worth watching for. Speaking of This Issue "All are needed by each one: Nothing is fair or good alone." AS the last to be published before the new and enlarged American Food Journal Institute takes its place as a permanent editorial feature, the present issue has a certain special duty to perform. A bit of retrospect is almost inevitable, but for the most part, this will be soft pedaled, our chief interest being in the future. On page 423 will be found the preliminary announcement of the new features. Meantime, for a look at those in hand! * * * T AKE the leading article for example. Mr. Price has a many-sided message for the manufacturer. He, the manufacturer, may have been wondering just how much there is in this matter of complete nutrition for employees and how far an organization is justified in taking a hand; the article on page 425 will give him something to think about. The general manager will also like to ponder the relationship as it exists between plant lunches and turnover, not to mention production. The plant physician or nurse or dietitian, these and other officials will also read Mr. Price with interest. * * * AS to Dr. Hawk's paper on page 426 these same executives who brought keen minds to the reading of Mr. Price will find much to hold their attention in the paper called "Flavor as an Aid to Assimilation." Joining them will be the plant technicians, the chemists and their brother scientists. For the questions raised by Dr. Hawk are of very broad significance. Once let the distributor of any food product realize that there is something more to a research department than laboratory processes important as these are and he will straightway set about devising ways and means for broadcasting the information uncovered in the laboratories. In other words, psychology as well as physiological chemistry has an important contribution to make to the general subject of what Chittenden calls "the nutrition of man.” * * * BECAUSE of the efficient "pure food law" and our confidence in the officials who carry it out we may sometimes forget that there is any necessity for further concern in regard to the wholesomeness of our every day foods. But human nature is still and always will be fallible. Here and there will be found evidences that a scattering of unscrupulous workers remain to the possible undoing of the scrupulous. Therefore, forewarned is forearmed and the notes on page 436 are examples of the type of information that practically all of our reader groups are welcoming. Food officials are glad of the friendly warnings; manufacturers welcome the chance to be on guard, technicians feel the need to be informed of the situation-in fact, all readers of THE AMERICAN FOOD JOURNAL unite in a common interest, the acquiring of authentic information such as will help them do their work better and better. Once more, an invitation to officials in ALL states SEND US MORE ITEMS. You will be helping your brother officials and yourself at the same time. * * * ALTHOUGH appearing in the department FOOD AND HEALTH EDUCATION, page 441, Dr. Adolph's paper on food production and distribution in China has much of interest for all our readers. One need be only a superficial student of the times to realize that agriculture and its problems is fundamental and as Dr. Adolph points. out: "The Chinese people are to be admired for their solution of their food problem, a solution which is worthy of profound study and one which the spendthrift and inexperienced Occident should emulate." AND so we might go right on through the contents of the entire issue. We might show each manufacturer, each official, each chemist, each teacher-how he might confidently expect to find not theory, not pretty stories, but FACTS to help him do his job. In short, we might prove that all ARE needed by each one! *** NEXT month this task will be even easier as it is always pleasant. Enjoy the September issue but don't forget to watch for the one dated "October"! Vol. XX Food Journal The National Magazine of the Food Field Well-Nourished Employees Keep Down Overhead be an influence for good or evil. A good dinner improves a man's temper. A poor one can ruin the best disposition. Lunch may make or break a man for the rest of the day. That is the reason a big insurance company like the Prudential spent many thousands of dollars equipment at its home office in Newark, N. J., in order to serve the entire force of 5,700 people with the mid-day meal. The typical office worker's luncheon is a ham sandwich and a cup of coffee. Too many young business women skimp on their lunches to have extra money for dress. A piece of chocolate cake and an ice cream soda satisfies the craving for food at noon and the headache that makes their notes blur toward the end of the afternoon is laid to over-work. in F. J. SMITH Commissary Chief Prudential Insurance Co. In an office force of more than 5,000 men and women the percentage of the By FRANK J. PRICE, Jr. Prudential Insurance Co. minor disturbances resulting from unwise eating may at times constitute a serious interruption in routine. A high average of health is absolutely necessary in the organization where efficiency is maintained at a high standard. Providing a hot nourishing meal at noon is one of the most important phases of the welfare programs now in effect in many of the big progressive business concerns. It has been found to have a most beneficial effect upon the health of the office force at the Prudential. The company originally served only hot soup and tea and coffee so that employees bringing their own lunches might enjoy a hot drink. As the forces grew and the new buildings gave more available space, provisions were made to serve a regular meal at mid-day to the entire home office force. The Prudential now has three perfectly equipped cafeterias and several small dining rooms. One has a seating capacity of 465, the second of 735 and the third of 622. The lunch time of different divisions is so arranged that each group arrives a little after the preceding one at the designated place. In this way, while there is a steady stream of workers passing the serving tables, operating at top speed, there is no confusion or congestion. Approximately 4600 men and women are fed within the hour. The meal each day consists of a soup, meat or fish with potatoes and another vegetable, and a dessert. Different kinds of bread are served and there are the usual beverages-tea, coffee and milk. Ice cream is the favorite dessert and is served in different flavors three days a week. The Prudential boasts what has been pronounced by experts a perfectly equipped kitchen. It is the smalles one in the country from which the same amount of food can be served in the same time. It occupies 1500 square feet and hardly a square inch is idle space. Every labor saving device that would facilitate the work has been installed. There are mechanical vegetable peelers, bread devices mixers, rotary for whipped cream or salad dressing, meat slicing and stacking apparatus. An entire room is given to the complex arrangement that takes in the soiled dishes and turns them out cleaned, sterilized and dried. Another device cleans the silver. There is a fleet of portable ovens which travel back and forth from the kitchen to the cafeterias, in the different buildings in the Prudential group, the food packed in them losing not a degree of heat. So perfect is the lunch serving system that there is very little breakage during the year. The Prudential makes its own ice, does its own butchering and all its own baking. The company ovens turn out 6,500 rolls each day and a great deal of pastry for the desserts. During 1924 it used 788 bags of bread flour and forty-two bags of pastry flour. The home office employees consume an average of 200 pounds of butter a day. Last year they used 52,750 pounds of sugar-more than half a ton a week, or 200 pounds a day. In the same period 9.989 pounds of coffee were used. Other foodstuffs are consumed in like quantities. |