The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1888-10-25
THE PEOPLES KITCHEN.
Food Furnished at Cost for tho working
People Of Switzerland.

Food Furnished at Cost for tho working
People of Switzerland.
During my recent vacation had an OPP
portunity of visiting one Of the Cuisines
Populaires" that are coming to be pecu-
liar feature Of some Industrial centers In
Switzerland. In 1877, while socialistic
congress was In session at Chaux L. Ponds,
near Neuchatel, one of the speakers said
Gan the arguments in the world will not
have as much effect on the working man
as good plate Of hot soup" These seed
were sown on good ground, for month
later the first popular kitchen was opened,
and similar institutions are now to be
found in other parts of Switzerland. The
aim Of these kitchens is to supply work
ing people with good wholesome food at
cost price. They are not charitable insti-
tions in any sense Of the word, nor do
they depend on contributions from the
rich, nor on subsidies from the state, in
order to keep them going. They are joint
stock concerns, but in order to interest
the largest number Of persons possible in
their success the value. Of the shares is
fixed at minimum sum.
The one I visited has capital Of 10000
francs, 1000 francs Of which has been
paid in, and the shares are held by very
nearly 1000 persons 1t owns the build
ing IL occupies, which, though by no
means palatial, Is amply sufficient for the
purpose. On the ground floor there are
two dining rooms. large enough to &C
commodate from 900 to $50 persons,
smaller one for women, waiting room
and an office. The establishment is run
~ lx, hoot L,,< -
paying with money customers settle by
means of checks, which can be purchased
in any quantities, and it Is not unusual
for worllmen to purchase these checks In
sufficient quantities to last them month.
The kitchens are all located in the base.
ment, where is also the "cantine,"
branch of the institution about which
shall say more presently. The bill Of
fare and the prices are the same in all the
dining rooms. Three meals are served up
in close succession, and as no one is al
lowed to remain at table after he has fin
ished his repast the institution is able to
feed about 1900 people daily.
Between meal hours food can be had by
any who want 1t, but no wine is ever
served except when accompanied with
food. The prices charged are as follows
Soup, one quart, 8 cents; half quart, 2
cents meat, boiled or roast, one-fifth Of q
pound If the latter, triAe more if the
former, cents; a ration Of vegetables, 3
cents; wine, 2 cents glass, cents per
half pint or 10 cents for htre; ration
Of bread, cent. So you see person can
have square meal, composed of bread,
meat, vegetables and glass Of wine land
may add that this latter article is Of a
good quality and sold pure), for 10 cents.
The institution not only supplies its GUS
toners with meals, but also sells them
cooked food to carry away with them.
This branch Of the bureau Is conducted
at the cantine, where prices for bread and
meat are the same as In the dining rooms,
but the portions are one-tenth larger, and
two portions of vegetables are sold for 8
cents.
| Cuisines populaires also furnish the
public schools of the town with soup
gratuitously and with bread at cost price.
| The managing committee are supplied
with certain number of checks that they
can give away as they please, and all the
food left over at the end Of each day is
distributed to the poor. The cuisine is
managed by board Of directors who form
three committees, charged respectively
with looking after the wine, food and fur
niture. The employees are few In num-
| Der: stewardess, who receives salary
OF 1866 francs q year; a female cashier
and cook, each Of whom is paid 65 francs
a month, and some girls to wait on table,
who are paid Is francs monthly. In addi-
ton to their wages all the employees are
fed Of course, and those who sfe only en-
ployed few hours each day can gain the
rest of their time in factories. Henry
Haynie in New Orleans Picayune.