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DESIGNS BADGE FOR

SUFFRAGETTES

NEW YORK sculptress has finished a medal to be worn by the suffrage

tions. On one side is a head of Mrs. Emmeline Pankhurst and on the other a design called "forcible feeding". It depicts a scene in Hollaway jail, Eng

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M

By

HOWARD C. KEGLEY

RS. ELIZABETH S. TAYlor's summer kitchen and her gasoline stove formed the corner stone of a business that is now worth one hundred thousand dollars a year and just because the principle of her first process of cooking is still maintained... From coast to coast the product is known in thousands of homes. Prod

WHERE THE FORTUNE STARTED

acre ranch in Orange County, had little money, but a great deal of canned fruit that Mrs. Taylor had put up for the delectation of a brood of robust children. At Christmas time money was scarce; so the Taylors packed two hundred pounds of fruit and sent it back. to the relatives and friends at their old home in Freeport, Illinois, in lieu of gifts.

Mrs. Taylor insisted on turning her back because she is too modest to have her photograph taken, but this is the kitchen at Santa Ana, California.

igal sons who return to family firesides eat Mrs. Taylor's preserves unenlightened, and congratulate their mothers; for it is still "home-made", even though the plant in Orange County, California, is now turning out three hundred tons a year, and the shipments are made in car-load lots.

The beginning of the business dates back twenty years. In the fall of 1893, the Taylors, who lived on a twenty

But Mrs. Taylor had canned even better than she knew. When the Freeporters sampled the fruit and preserves they were mightily pleased. The Taylor present had been a generous one, but it soon melted away. The relatives had given their neighbors a taste of the fruit, and they had cried for more. Thereupon a letter sped West asking for the privilege of buying fruit canned. in California. The response was such that the home supply ran dangerously low. From that day to this there has been no let-up.

The second year, Mrs. Taylor's son, John, then sixteen years old, was sent to Freeport to take orders-a vastly different John from the John of the present.

"You should have seen me then," he remarked as he passed a sheaf of orders to the shipping clerks. "I was as green as they made 'em in those days. Big awkward bashful kid, I was-Gee, I was so bashful I could hardly talk to a woman when she came to the door. A year or two ago a woman who has

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$100,000 FROM THE KITCHEN

been patronizing us since the beginning told me that she gave me her first order, not because she really wanted the fruit, but because I was such a big awkward country boy that she felt sorry for me."

The second year, the Taylors put up fifty-four-dozen cans of fruit. The year following, the mother quit the kitchen, and using gasoline stoves in a shed, put up one hundred and sixteen dozen cans. Son John continued his trips East, and gradually increased his territory as his nerve developed. Today the business has reached the three hundred - tons-ayear point. Mrs. Taylor's way of canning fruit tells the story, but business integrity has had a great deal to do with the building of a one hundred-thousanddollar business.

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no end. The twenty-acre orchard, once the sole support of the family, now stands in the background. The trees are big and fat and lazy, and look as if they might be saying, "The folks are rich; we don't have to work any more!"

Today, consignments of fruit from

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HOW THE BUSINESS GREW

In spite of the increase in size of the plant the flavor and the way of cooking have remained the same, so the product is in demand all over the country.

It is a family affair, this Taylor factory. Mother, father, and the boys run the place. Every year since the first the plant has grown. It looked big to them when it boasted of half a dozen gasoline stoves; the other day John, the bashful, was out in the back lot, issuing orders for the tearing down of a building containing one hundred and twenty electric cookers, and the erection of a gigantic reinforced concrete kitchen, which will have a bigger capacity than its predecessor, and will be equipped with a modern battery of electric cookers.

The first office on the place was six feet square. A big concrete structure, with room for a dozen office desks, now serves as a home for the order and shipping department. A magnificent country home graces the spot where the old home stood. Prosperity is evident wherever one turns. Of the making of improvements there is

the Taylor factory go out to Cuba, Sweden, Manila, and other remote points beyond our mainland, but the biggest share of the plant's output goes to the comfortably well-to-do luxury-loving people of the Middle West-the people who would do their own canning if they didn't know of those who could beat them at their own game.

The whole secret of the success scored by the Taylors seems to lie in the fact that they have developed a big plant, and yet maintained the home-cooking flavor. In order to do that, they have never once dumped their fruits into huge cauldrons and cooked them by the various devices known to commercial canners. In the first place, every bit of fruit used, whether grown upon their own trees or shipped from a valley one hundred. miles away, is permitted to ripen upon the tree. When it reaches the factory

it is peeled by hand with a knife, and then it is cooked in a shallow porcelain pan on an electric burner, after the fashion of the housewife in her own kitchen. Every piece of fruit gets individual attention, and one of the Taylor boys runs the kitchen.

"We don't dare to hire a canner to run it," said John. "You never can tell what a stranger will toss in to hasten the process or make the work easier. We simply have to boss the job ourselves."

Another important question concerns the source of the sugar supply. It would seem that sugar could be purchased reasonably, inasmuch as it is extensively produced at the beet-sugar refineries in Orange County; but no. "Our sugar comes from Manila," John remarked. "We use cane sugar. Local sugar is twenty cents a sack cheaper, and we could save thousands of dollars by using it, but we get better results.

with cane. I can't tell you why cane gives better results, for I do not know. It is no purer, nor is it heavier, but we can get results with it that we cannot obtain with beet syrups."

Business integrity counts for a whole lot in the conduct of the business. The Taylors select fancy orchards, buy the fruits, and personally superintend the whole process until they are packed. Then they ship to the East in carload lots and distribute from a central point. They do an enormous from-producerto-consumer business. Barring what the transportation companies take, and the cost of production, the remainder of the annual income stays in the family.

Initiative, business integrity, hustle, quality, competition-meeting prices, and keep-it-all-in-the-family methods have made. a one-hundred-thousanddollar business grow out of a stew pan on Mrs. Taylor's kitchen stove.

SIT DOWN TO THE JOB

M

By

HAROLD CARY

Y friend and I took our first job when we were fourteen years old. A contractor, who was tearing down the old high school building and had the right to all the lumber he could salvage, employed us to pull nails and we each got seventy-five cents a day for ten hours' work with a claw hammer. The first five hours went by before we discovered that we could extract about twice as many nails an hour, if we sat on a wooden horse, than we could if we stood up; so we soon had an arrangement that facilitated matters.

When the contractor came around to see how we were getting along, the sight was too much for him. We were work

ing industriously, but we were sitting down and it seemed that the ethics of carpenter's apprentices was being violated; we almost lost our vacation work. He stormed at us for fifteen minutes and thereafter we sat down only when we knew that neither he nor the foreman was near. But that was years ago, before there was a science of fatigue, before the contractor knew that not only youngsters doing their first manual labor, but even full-grown men get tired, and that it is better for them and for the progress of the work that they be comfortable every minute of the day. I don't know whether or not that man who made us stand up knows now that he made a mistake, that he lost money when

SIT DOWN TO THE JOB

he made us live up to the ethics of the claw hammer. But he did. The study of fatigue has proved the case and today the manufacturer who uses modern methods is applying himself to that very principle.

Frank B. Gilbreth, a consulting engineer of Providence, Rhode Island, working to increase the output and efficiency of manual laborers and skilled artisans, has established a fatigue museum in which most of the exhibits are peculiar kinds of chairs. He is teaching the doctrine of sitting down to the job, proving to manufacturers that comfort and increased output

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It has long legs that bring a man to the proper height even though he is sitting down. At the bottom is the "veranda", a brace for the right foot which enables the man to get all the leverage that is

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Very long legs for a special
class of work.

go hand in hand and that every man does better and feels better if he sits down to the task than if he is forced to stand. Just as the brick layer is made efficient by the elimination of unnecessary movements, so the motorman on a street car is made more alert by a stool conveniently placed for his comfort.

For most workers all that is necessary is an ordinary chair with long legs, but this fact came out only after long study, even though the example of the bookkeeper and his high stool has been before. the experimenter as long as bookkeeping has been necessary to trade and industry. But it was found that the necessary thing is an individual chair, a chair made for the worker so that it fits his particular body and provides the proper leverage for his feet, if he needs it. Modern preachings regarding health are being followed because it pays to do so.

Employers who use filers in their factories have considered it impossible for a man at such a task to sit down. It has been necessary to stand at the bench all day long and brace with the feet in order to get the proper pressure on the file. Men who worked at the trade said that it could not be done sitting down. But they were thinking of the ordinary chair. Gilbreth devised one with a "front porch," what he calls his "veranda" chair.

possible when he is standing up. It has a high supporting back and otherwise gives real comfort to the worker, with the result that he turns out more work in actual practice and is in better physical shape at the end of the day than he was under old conditions.

Another chair is equipped with well-oiled casters so that it can be easily pulled or pushed about from place to place by bench workers, eliminating the wasted time used in getting up and carrying a chair, a real disadvantage that the employer notices and condemns. The worker, like the man working in an office chair on casters, can shoot about his little space almost faster than he could walk.

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