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Show station on the corner and surround sur-round it with little shops and markets. That is precisely what Mr. Mc-Intyre Mc-Intyre did. The smaller units became inadequate in-adequate as market sizes increased. Partitions were knocked out and appearance of the units became less and less attractive. Besides, a service station was not siutable to occupy one of the busiest corners in Salt Lake Valley. Val-ley. So some five years ago, Mr. Mc-Intyre, Mc-Intyre, accompanied by Mr. Andrews, An-drews, made an extensive tour of California and its aggressive and progressive up-to-date mer chandising centers. Central part of the plan they evolved called for a complete department de-partment store. That is where the Keith O'Brien unit in Sugar House now stands in Mclntyfe Center. Other units, none of which have been announced, will surround this key drygoods store. Under the present arrangement the Mclntyre Center can be divided into 10 separate rental units. The 63.000 square feet of floor space, the simple, yet distinctive terra cotta front and the cleverly spaced elevations, will make Mclntyre Mcln-tyre Center one of the most de sirable merchandising buildings in all Utah, Mr. Andrews said. The unusual elevation along 21st South has been a hinderance in the past in the drafting of a good building. However, Clifford Evans, architect, archi-tect, has designed the Mclntyre Center as to make each unit attractive at-tractive in itself without detracting detract-ing from the entire structure. Salt Lake City only this week granted permission to open up a thoroughfare from EHzabeth street to the parking lot at the rear of Mclntyre Center. Each of the 10 rental units, therefore, may be reached from the parking lot, via a charmingly designed patio. This patio, unique in northern American business blocks, is finished fin-ished in redwood paneling and quarry tile. Of course suitable entrances will be located on both 11th East and 21st South, thus facilitating persons coming to shop in Sugar House from every direction. The Mclntyre block required four carloads of terra cotta to cover its two-street fronts. Additional Ad-ditional tons of Verda Antique Terrazzo base lend a soft green touch to the front at eye level. Another unique feature of Mclntyre Center is the fact that many feet of water pipe course through the walls and ceilings to help maintain constant temperature tempera-ture in winter and summer. A 350 foot deep well with the argest well-head in tins area was drilled at the east end of the . building to draw cool water for the cooling system. A second well of 250 feet was drilled to carry this water back into the earth, thereby there-by sacrificing none of the irrigation irriga-tion value to the lower levels. Forty-five hundred tons of concrete con-crete have gone into the building of Mclntyre Center, its caverneous basement storerooms, its steel-reinforced shell. To break up the monotony of the face walls, Architect Evans has placed at vantage points, shadow box recesses, to house advertising ad-vertising displays. A concrete marquee, built for permanence and waterproof surface, sur-face, surrounds the Keith O'Brien unit, covers the sidewalk and protects the window display. NEW MC1'ITYRE CENTER BOON TO AREA ' The elaborate Mclntyre Center newest merchandising mart in Sugar House this week was pushing to completion its first tenable unit, the Keith O'Brien store. Designed to give Sugar House a building of modern elegance, convenience con-venience and facility, the new Mclntyre Center graces the southeast south-east corner of 21st South and 11th East streets. No detail has been left undone, from black-topping the 250 car parking lot to the spacious luxurious, lux-urious, well planned salons of the Keith O'Brien emporium. J. W. Andrews, general manager of the Mclntyre estate, declared this week just prior to the initial store opening: "We wanted to give Sugar House something it deserved in the way of store building accommodations. "We have been planning this project for years, and everything advantageous to modern merchandising merchan-dising has been incorporated in the planning. But to go back into history a bit: The Mclntyre Center is now rising ris-ing on the ground of the famous . old Sugar House the sugar refinery re-finery from which the community derived its name. The history of the corner is as old as Sugar House itself. But that is a seperate story. Modern history of the corner says it was acquired by William H. Mclntyre Co. in 1933. It was then the thing to build a service |