Arizona weekly citizen., 1888-12-08
THE PEOPLES NpcHN
s'oed Furnished at Cost for the Working
 People of Switzerland.

During my recent vacation had an op- portunity of visiting one of the Cuisines Populaires" that are coming to be pecu- liar feature of some industrial centers iA Switzerland. In 1877, while socialistic congress was in session at Chsux x-le-Fonds. near Neuchatel, one of the speakers said; All the arguments in the world will not have as much effect on the working man as a good plate of hot soup" These seed were sOwn 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- 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 nt a minimum sum.
 The one visited has a capital of l0,00O francs, 1000 francs of which has been paid in. and the shares are held by very nearly 1000 persons. It owns the build ing 1t 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 GOO to 650 persons, 6 smaller one for women, a waiting room and an ofIice. 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 1t is not unusual Fr, s., r,rr-rlagn ehaca rhaeEs 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 l shall say more presently. The bill of fare and the 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 tn- ished his repast the institution is able to feed about 500 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 are as follows: Soup, one quart, 5 cents; half quart, cents: meat, boiled or roast, one-fifth of pound if the latter, a trihe more if the former, , cents; a ration of vegetables, cents; wine. cents a glass, 8 cents per half pint or l2 cents for litre; a ration of bread. 1 cent. So you see person can have a square meal, composed of bread, meat, vegetables and a glass of wine land l may add that this latter article is of a good quality and sold pure), for l2 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 populsires 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 10 the poor. The cuisine is managed by board of directors who form three committees, charged respectively ,gith looking after the wine, food and fur niture The employees are few in mum Der: stewardess, who receives 6 salary of 1 300 francs a year; female cashier and cook, each of whom is paid G francs a month, and some girls to wait on table, who are paid 9 francs monthly. In addi- tion 10 their wages all the employees are fed of course, and those who are only em- ployed a few hours each day can gain the Haynie in New Orleans Pieayune.