Stokes & Smith Automatic Package Wrapping Machine The Stokes & Smith Tight-Wrapped Package preserves its contents in their original condition, with a more constant moisture content; excludes vermin, dust, and odors; and prevents loss from leakage and sifting. The Stokes & Smith Automatic Package Wrapping Machine wraps this modern package at rates varying from 45 to 60 per minute, and at low cost. Send for sample package and booklet illustrated in colors. Stokes & Smith Co. Summerdale Station Philadelphia, U. S. A. London Office: 23 Goswell Road, E. C. 1., London THE EDITOR'S PAGE WE admit that the idea had not occurred to us until the morning mail brought the let er from. an old subscriber. THE AMERICAN FOOD JOURNAL, while naturally very close to our interest. had always seemed to be for the work-aday world. Now that we have been requested to forward a year's subscription as a Christmas gift, a greeting card being enclosed, "and every thing," we have made our resolution for 1925. Next Christmas we shall have gift cards of our own, so that our friends who are desirous of using us as holiday remembrances may have their gifts made as attractive as possible! And when all is said and done, what more fitting for a Christmas gift than something that will help make work easier the whole year through? And that is precisely what we aim to do for all laborers in the field of food. N.B. The Subscription Department did not tell us to write this item; we are just running away from our own desk for a brief fling in another department! AND as if that were not enough, just listen to this: "While looking over THE AMERICAN FOOD JOURNAL a few days ago, I found it indeed a very helpful and interesting paper. As for the hygiene and health section, I think no other magazine excels it. Will you kindly send me the price of this wonderful magazine.-E.B." Of course we sent it, and we are taking this opportunity to avoid the hiding of our light under a bushel! However, the subscription Manager waits without to lead us gently but firmly back to the editorial chair! * ONCE se'tled in that uneasy chair, as a fellow editor wittily dubs it, our mind reverts naturally to one of the larger matters looming on the editorial horizon! Knowing our readers as we do, for our friends, we feel certain that they are not beginning to wag their heads over the delayed announcement of the project for waste reduction. Is not that the best definition of friend: "One who knows all about you and likes you just the same"? So, in spite of the lapse of months since our first announcement, we trust that no reader is saying to himself (or any one else!), "Mm. They mean well of course, but they ARE slow!" Fact is, we find ourselves involved in a much larger matter than we realized in our first enthusiasm! We are at present in consultation with our advisers and hope to have something interesting to announce in an early issue. do not administer a ladies' mag zine, as that term was once used, but rather a magazine for men and women who are working shoulder to shoulder in a field where the peculiar talents of each are required to bring about the best results. T ** HE food manufacturer who plans his advertising in relation to the character and purchasing power of his community is the one who will receive largest returns. Lawrence A. Adams of the Bureau of Agricultural Economics, United States Department of Agriculture, has something to say on this important matter. Mr. Adams's paper, page 9, is based, it is true, on a specialized market, but the principles outlined are applicable to the food field in general. R * OFERT S. BINKERD is another good friend who brings concrete suggestions to the general problems. Interchangeable mileage, abolition of Pullman surcharge, and allied topics have occupied the attention of both shippers and carriers for some time. Now that both par ies are thrashing out these difficulties in joint debate it looks as if we were in a fair way to a satisfactory settlement. 7. Read Mr. Binkerd's address, page as delivered before the convention of The American Institute of Baking, and see if you do not agree with us. R EADERS who enjoy Rose E. Barrett's notes on Oregon prunes, page 18, will be glad to know that Mrs. Parrett 's preparing a longer article for the front of the book. This paper will deal with the distribution of problems connected with Oregon's prune market. and will be profusely illustrated. We had the pleasure of a call from Mrs. Barrett, and during the course of her vivid recital were led to marvel that one woman could find time to be home maker, city manager, and economist at one and the same time. At the present writing Mrs. Barrett is posing in Washington, D. C., for a famous sculptor. This sculptor will present Mrs. Barrett as representing all that is fine in western womanhood from pioneer days to the present. for Profit and Rapid Turnover LET BONDED CROSS TUNE UP YOUR SALES The Sensation of the GROCERY TRADE Big Advertising-Dealers Make 100% Profit The Accomplishment and Plans of the W Baking Industry E believe that the baker is an important servant of mankind, taking his place beside the preacher who ministers to spiritual needs and the teacher who fits the child for his place in society. The baking of bread, for generations a household art and a heavy burden on every bake-day, has passed almost completely into the hands of the men who manufacture bread, in the same way that the cobbling of shoes and weaving of cloth has been taken out of the honie and turned over to the factory. "The purpose of American Bakers' Association and its Institute is to improve the methods of manufacturing bread and the quality of the loaf, and by so doing to increase the consumption of bread. At the present time the American people eat less bread than the people of other countries. As Dr. Alonzo E. Taylor and other leading nutrition experts have pointed out, this is not in the best interest of the consumer who, in bread, can obtain the most desirable form of food at lowest cost. "At the Institute we are operating research laboratories in the hope of learning more about the reasons why certain things take place in the dough room, in the oven, and in the baked and wrapped loaf. "Our problems not only concern bread production, but bread distribution. Having made the best loaf of bread it is possible for science and art to put together, we concerned with the developments of the most satisfactory method of carrying that bread into the home. There was a time when the price of bread was largely measured by the cost of flour. That day is past-today the flour cost has little influence on the cost of bread. The materials, other than flour, which go into the dough, the labor cost, the heavy overhead expenses incident to the operation of large plants and costly machinery, and, above all, the cost of distribution and sale are important factors which make up the price of bread as it comes to the table. "I believe a great awakening has come to American industries, which is manifested in Lewis F. Bolser President, American Bakers' Assn. many ways. Industry is no longer inanimate; its concern is no longer wholly that of business and profits it is taking its place beside the university in the development of research. It has provided a means for the training and education of its workers, and it conceives its duty to be done only when it has made life happier and more complete for all whom it serves. And in this development of industry, the baker is leading, for his contacts are so intimate, so important, so direct, that three times every day every member of our great American family is nourished and strengthened by bread." "I am impressed with the work of our rapidly growing industry in its advance toward the first place as the most important servant of the American family. Fortunately, through American Institute of Baking, we have the means by which some of the things we are doing may be carried forward. We are operating a school for the training of the men who will be the bakers of the future. This school is not a school for craftsmen-rather it is a school of applied science where the chemistry of flour, the physics of gluten development, and the biological problems of yeast growth are taught. LEWIS F. BOLSER. |