Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1888-10-27
THE PEOPLES KITCHEN.
Food Furnished at Cost for tho Working
People OF Switzerland.

People Of Switzerland.
During my recent vacation ! had an op.
port rttanIty Of visiting one Of the Cuisines
Populaircs" that arc coming to be pecu-
liar feature Of some industrial centers In
Switzerland. I'm 1877, while socialistic
congress was in session at Chaux le. .Fonds.
near Neuchatel. one Of the speakers said:
"All the arguments In the world win 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 tho
rich, nor on subsidies from the state, In
order to keep them going. They are joint
stock concerns, bu. 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 | visited has q capital Of 10, 900
francs, 1000 francs of which has been
paid In, and tho 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
purpose On the ground floor there are
two dining rooms, large enough to ac-
commodate from COO TO $50 persons,
smaller one for women, waiting room
and an Office. The establishment is run
on q strictly cash basis, but instead of
paying with money customers settle by
means of checks, which can be purchased
In any quantities, and it ~ not unusual
for workmen TO purchase these checks In
sufficient quantities to last them q 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 and tho prices arc 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 / 800 people daily.
Between meal hours food can be had by
any who want it, but no wine Is ever
served except when accompanied with
food. The prices charged arc as follows;
Soup, one quart, cents; half quart, 2
cents; meat, boiled or roast, one.ffth Of q
pound If the latter, a trifle more II tho
former cents; a ration of vegetables, .
cents; wine, cents n glass, 3 cents per
half pint or 12 cents for litre n ration
of bread, l cent. So you see q person can
have square meal composed of bread,
meat, vegetables and u glass Of wine (and
] may add that this latter article is Of O
good quality and sold purc), for 12 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
ut the cantinc, where prices for bread and
meat are the same as In the dining rooms,
but the portions arc one-tenth larger, and
two portions of vegetables are sold for 3
cents.
Cuisines popularcs also furnish the
public schools of the town with soup
gratuitously and with bread at cost price.
The managing committee are supplied
with u certain number of checks that they
can give away as they please and all the
food left over Mt 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 a salary
OF 1,3OO francs n year; n female cashier
and cook, each of whom is paid 6j francs
n month, and some girls to wait on table,
who arc paid % francs monthly. In addi.
tion TO their wages all the employees arc
fed of course, and those who arc only en-
ployed a few hours each day can gain tho
rest of their time in factories. Henry
Haynie in New Orleans Picayune.