Mohave County miner., 1916-11-25
IFron Wsdn..dny'e Daily lIln..l

LduLdkEuL III NAAC "OAA0s @N ~~~N-N3 - days a week, nearly half of it's popu- lation of about 100000 persons at the astonishing price of two marks (5O cents) a week for six square meals. It supplies the food from a kitchen" that has cost millions to construct, and delivers it by means of hundreds of teams and automobiles in utensils that alone represent an investment of thou sands.
 To do this it has to employ all in all several thousand people, whereby 1t also does good because it thus gives employment to people who need it. It invests, weekly and monthly, thou sands of marks and manages to break about even on the investment.
 There is a system of housing pota- toes which plays a very important part of course in feeding SO0,0OO odd per sons. Then there is the drying or evaporation plant. The supply of vege- tables and fruit is at all times irregu- lar, not only because of the seasons but also because of transportation and oth- CT questions. Where formerly Cologne ate what came and cared comparative ly little about the morrow, it now real izes that no single ounce of food may be wasted, and it prevents such waste by drying and preserving for future use each extra pound of apples and plums, of lettuce and cabbage that ar rives and is not eaten up at once.
 Perhaps most novel of all the "side features" is that part of the city kitchen where wastage is saved. It reminds one of the Chicago packer who boasted that he knew how to make use of every part of the pig but the squeal. Not only from the ordi- nary wastage from food prepared at the city kitchen but from garbage carefully collected all over the city there is now extracted a certain per centage of material that, in dry form, can be used for human consumption again. In addition, of course, there IS a large per centage that goes for feed ing swine, and lastly there is extracted substance used with excellent re- suits for 'horse bread" a food that looks not unlike dark colored human bread and that is said to form an ex- cellent complement to the present scanty supply of oats.
 Cologne's city kitchen came into be- ing not long after the war started. It was especially necessary for number of reasons. Cologne is the biggest city anywhere near the front, and as such receives daily and weekly swarmi of men who either are on their way to the fighting, or are returning from it. The normal population is constant lv swollen by an artificial population that must be taken into account
 At first the kitchen-which began by sending out wagonloads of food fol distribution on the streets-was hardly a success. The people were inclined tC Hook askance at the novelty. Gradual Ily, however, they took to it, once they found that the food was good, nutri' tious and tasty. Immediately another problem arose, that of distributing the food in such a way that long lines oi people would not gather in the nar row streets of the city and clog trans portation.
 As the number of people taking ad vantage of the wholesome noondaJ meal increased gradually by leaps anc bounds the authorities hit upon tho scheme of subscriptions, and that plar is in force today. The citizen wh' wishes to patronize the restaurant ot his city now subscribed by the week and at a stated hour each day one O. the municipal wagons appears, bearing the food in tightly-sealed, heat-retain ing cans, as warm as it was when i
 left the kitchen perhaps an hour be
 fore.
 The kitchen, originally manufac
 turing plant, has been so thorough! r2built and rearranged that it's formel
 occupants would no longer recognize lit. The largest part of it is bull above and around a row of huge ket ties, each capable of cooking iron 1000 to 5000 quarts at once, so tha
 from one side potatoes, properly pre-
 pared, can pour into the kettles, vege
 tables from another side, meat iron another and water from a fourth.
 Each days meal Sunday is except
 ed) consists in the main of a thicl soup or stew of which the componen parts are an almost infinite variety o
 vegetables, potatoes and meat. Tn preparation is accomplished with re , gard for cleanliness that could hardl be excelled in the kitchen of any fin