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Show Swiss Shoemakers. Swiss shoemaker; - irk ten t,o 12 hours a day. "The factory workman," ! says Special Agent Butman, in a i United States government report, "is required during the summer to begin : his labor at 4:30 or fie a. m. This i earry hour is d-rrnande.l in order that the fresh energies of the workers may be obtained by the employer, as nearly near-ly all artisans are engaged to a greater great-er or less degree in agriculture for personal benefit. During the winter season work in factories commences ai six o'clock; 15 and 20 minute rests : nve allowed at nine and four o'clock, ; respectively, when refreshments of ; boor and bread are taken. From one to 1 hours are allowed for dinner. The principal food of Swiss shoemak- ers consists of bologna, bread and 1 cheese, with beer: fresh meat Is seldom sel-dom eaten, unless on feast d3ys; soups are Berved on Sundays." v. j |