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Show THE CHRISTIANA STEAM KITCHEN. If one curious in statistics were to sift out from one year's crime record of any great city the number of offenses to be traced directly or indirectly to hunger as a motive, and then add to these the number of deaths to be traced directly or indirectly to the lack of food, the results would no doubt startle all thinking and humane people. If it were possible to go still further and gather together the statistics of the number of poor people who, without being driven to gross crime, or starved to death, by reason of the lack of food, are yet made irritable, lazy, inefficient, poor workers, bad fathers and mothers, and generally speaking, bad citizens, because they are habitually underfed, and fed on unwholesome and innutritious foods, the result would be still more startling. The philanthropic poet, Victor Hugo, found by actual experiment among the poor of the Isle of Guernsey that the giving of a good meat dinner once in seven days to children very perceptibly raised their average of health in six months. Twenty-four good meals, only twenty-four in half a year, told on their condition and bettered it so much that there was no doubt left in regard to the matter. Who can set limits then to what might be accomplished if philanthropists concentrated their energies and the fortunes which they have at their disposal for one year on the simple purpose of feeding the poor properly! Suffering would greatly lessen, death rates would come down; crime rates would dwindle and what is of vastly more importance than lessening suffering or diminishing death rates and crime rates for one immediate generation, the great human stock would be improved. The Norwegian capital, Christiana, has recognized this law, and acted upon it most effectively. About thirty years ago, the plan was originated of a great eating-house for poor people; a place where good and wholesome food should be furnished to them at the lowest possible remunerative prices, and on a sufficiently large scale to provide for the needs of the poor working people of the city. A large building was put up in a good and central situation, the rooms airy and light, and well fitted with everything required for the business. For the first five years, the enterprise was not a successful one. There was a large interest to be paid on the original outlay, and the income was inadequate. It was evident that there must be some source of income derived other than the small profit made on the food served to the poor. To meet this necessity, a shop was added to the establishment, a shop for the sale of meats and of fruit syrups. The preparation of these syrups required very little additional outlay for service or machinery, and proved at once to be a very remunerative business. The excellent quality of the syrups furnished has created so great a demand for them that this last summer there was need for this purpose in the Steam Kitchen eight thousand bushels of raspberries alone. Cherries, currants and blueberries are prepared in the same manner, but not in such large quantities. In 1871, the buildings proved too small to accommodate all who wished to take meals there; and a good dining room was built, in which three hundred and thirty eight persons can be seated at one time. There has been a steady increase in the numbers fed daily, and if it should continue, a still further enlargement of the dining room accommodations will be necessary. From 1859 to 1863, there were fed each day one thousand one hundred and forty-six persons; from 1869 to 1873, one thousand six hundred and fifty-nine; from 1871 to 1878, two thousand four hundred and fifty-five. The capital invested now pays regularly a six per cent interest. The buildings are paid for, and there is a reserve fund in the company's hands of more than twenty-five thousand dollars. The business is under the practical control of three managers, who have under there on inspector, or overseer, who makes all the purchases, and is responsible for the general order and working of the establishment. There are employed in it one cashier, one book-keeper, one head cook, two men servants in the kitchen, one engineer, two ticket-sellers, two saleswomen, eight waiters, one errand-boy, and twenty-nine women servants, who deal out, measure the food, and assist in cooking. This is a very small force to accomplish such an amount of work, and of course they could not do it, except by the help of steam. An engine of twenty-five horse power really does the work; and these fifty men and women simply manipulate, guide and use its working power. It was found advisable to provide for two grades of prices; one offering a little more and better food to those able to pay for it; but the prices of both are incredibly low. Forty-five, ore is the highest; thirty is the lowest. When one undertakes to turn ore into cents, and finds that one hundred ore are equal to only about twenty-seven cents, it seems as if a difference of ten ore in price could not make much difference in fare. But it does, as I saw for myself. I visited the Steam Kitchen at noon, at the hour when most of the working men come to get their dinners. On a neat card near the outer entrance was printed the bill of fare for the day-[Youth's Companion. |