here was a happy means for flushing the streets. The only trouble was that the plugs were too far apart to allow of more than half a block at a time being covered, unless a hose of such length was used that its weight would make it cumbersome and difficult to and difficult to handle. Moreover, a very long hose was liable to suffer from frequent breaks or punctures, to say nothing of the labor required in hauling about and coupling the sections composing it.

The plan was then suggested of using sections of iron pipe, each about ten feet long, and two inches in diameter, coupled together with short pieces of hose and the whole mounted on little iron wheels placed at the ends of each section

of pipe. This combination of pipe and hose, which, when stretched along the street, has the appearance of a gigantic centipede, is about five hundred feet long and is easily drawn about by a single horse hitched to the nozzle end. The pieces of hose render it flexible, so that it can be turned in any direction or even doubled on itself. Two men are required to operate the contrivance; one to fasten and unfasten it from the fire plugs and another to handle the nozzle. As will be seen from the illustrations, the nozzle throws a powerful stream of water, which effectively breaks up and carries off all refuse on the streets. The cleaning is so thorough that one operation a week is amply sufficient.

M

OST all the Jews in the world get their supply of bread from the United States to use during Passover week, when they celebrate the deliverance of their ancestors from the bondage of their Egyptian masters some three thousand years ago. In Hebrew, the bread is called matzos. A

Cincinnati matzos factory, in operation only three months out of twelve, bakes bread for about one-fourth of all the Jews living. The unleavened bread starts from the factory early in December and when the Passover week comes in March, the bread is in the hands of its people in China and Egypt. The present day matzos is baked by

board, the bread is in the hands of skilled bakers whose ancestors have baked matzos probably dating back to the time of the flight from Egypt. The dough, stiff and tough, is worked out into long strips twelve inches wide and yards long. From the dough-boards the strips of unbaked matzos are transferred to the cutting machine, where rollers and circular knives convert the strips of dough into squares six inches by six inches. An endless chain of wire netting next receives the

away to the store room. Men here are busy filling orders received from all parts of the globe. One calls for a few hundred pounds; another for a thousand pounds and still another for several thousand pounds to London, England, and another for Canton, China.

So busy is this matzos factory, beginning early in December and continuing throughout February, that the working force is handled in relays and the factory turns out matzos day and night for ninety days. After this, the

unbaked crackers and carries them through an oven which bakes the dough to a crisp brown cracker in four minutes' time. As the sheets emerge from the far end of the oven, two men with hands deft at the work of sorting the perfect crackers from the ones which perchance have met with a mishap in the oven journey, transfer the good to another endless chain, which carries a continuous stream of newly made matzos to the weighing and packing room upstairs. In the weighing room the warm product is divided into five pound lots and wrapped with moisture proof covering. These packages are loaded onto huge trucks holding several hundred pounds each and hurried

owners say they can afford to take a rest until the following

season.

The sale of the unleavened bread has in fact been increasing steadily for some years and this factory has prospered mightily. Although this custom was carried across the Atlantic by Orthodox Jews and, theoretically, the bread is for their use alone, and that during the Passover week in March, it has gradually been spreading in use among other people simply because they like it. The Norwegians have a bread which is very much like the matzos, although it is slightly more crisp and not as flaky. The principle of making is very much the same.

development company has been due to the large amount of current used by the coal mines, and the company is now building on other sites. Almost five hundred miles of transmission lines have already been constructed, and about twenty-six thousand horsepower is being used in fifteen nearby towns and by about forty mines, besides various other industries.

Two dams have been constructed on the Few River about fifty miles from the coal fields, and plans to utilize the rest of the available ninety thousand horsepower are under way. But along the

FROM UPSTREAM

This one is labeled by the company "number four" and it develops nine thousand horsepower. The woods are full of them.

mission lines and developed by a tremendous installation and system of dams and generators at a great distance would seem, on first thought, as out of the question. But down in the heart of the Appalachians, near Bluefield, West Virginia, the mine owners are buying power to run their hoists and drills from a hydroelectric central power station.

WAY OFF IN THE APPALACHIANS

Some four years ago a company of men conceived the idea of building a power station near the great Pocahontas fields in the southwest Virginias.

It was almost necessary to the financial success of the scheme to include most of the mines eventually, meanwhile supplying the requirements of nearby towns and the other mining industries of that region.

The success of the plans of the

lines which carry the power are located seven reserve stations which take up the load in case of failure of the hydroplants.

The mines are selling the coal which they are producing, to a company which uses it to make electric power to operate the mines, and although the mutual aspect of the affair prevents cut-throat business methods, a condition is created which is probably unparalleled in industry.