, 1888-11-15
THE PEOPLES KITCHEN.
Food Fu~rnIshed ut Cost for the worIsiu
People OF Switzerland.

IeODlc OF SWItEerlklu.
During my recent vacation | had an OF.
portunity of visiting one of the Cuisines
Populaires" that are coming to be a pecu.
liar feature of some industrial centers in
Switzerland. In 1877, while a socialistic
congress was in session at Chaux le-Fonds,
near Neuchatel, one of the speakers said:
IAN the arguments in the world will not
nave as much effect on the working man
rs Il good plate of hot soup" These seed
were sow on good ground, for a 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-
-ttUHs III my 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 ut a minimum sum.
The one | visited has a capital of 10, 900
francs, 1000 francs of which has been
paid in, and the shares are held by very
nearly 1000 persons. 1t owns the build
ing it occupies, which, though by no
means palatial, is amply sufficient for the
luA DpEts NA III ElOullh hOOI AAlGlo 1
two dining rooms, large enough to &C
commodate from 600 to $50 persons, n
smaller one for women, a waiting room
and an office. The establishment Is run
on a strictly cash basis, but instead of
paying with money customers settle by
means of checks, which can be purchased
in any quantities, and it is not unusual
for workmen to purchase these checks in
sufficient quantities to last them a month.
The kitchens are all located in the base
ment, where is also the ''cantine, a
branch of the institution about which |
shall say more presently. The bill of
fare inc 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
shed his repast the institution is able to
iced about 1,S00 people daily.
Between meal hours food can be had by
any Yho want 1t, but no wine is ever
served except when accompanied with
food. The prices charged are as follows:
Soup, one quart, B cents; half quart, 2
cents; meat. boiled or roast, one-ifth of 4
pound if the latter, n triie more if tho
former, D cents; Il ration of vegetables, :
cents; wine, 2 cents n glass, 3 cents per
half pint or 19 cents for a litre; Il ration
of bread, l cent. So you see a person can
AluNb IL oiAuIt IlNtl' NbhAPOoNN VI piS1Np
meat, vegetables and a glass of wine (Gnd
| 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 c%antine, 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 3
cents.
Cuisines populRires also furnish the
public schools of the town with soup
gratuitously and with bread at cost price.
The managing committee are supplied
with a 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 n board of directors who form
three committees, charged respectively
with looking after the wine, food and fur
niture. The employees are few in mum
Der: a stewardess, who receives a salary
of 1900 francs a year; a female cashier
and cook, each of whom is paid Go francs
n month, and some girls to wait on table,
who are paid % francs monthly. In addi-
ton to their wages all the employees are
fed of course, and those who are only en-
ployed a few hours each day can gain the
rest of their time in factories .-Henry
uaynie in New Orleans Picayune.