The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1916-12-14

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merly Cologne ate what came and
cared comparatively little about the
morrow. 1t now realizes that no single
ounce or food may be wasted. n II
prevents such waste by drying and
preserving for future use each extra
pound of apples and plums. of lettuce
n cabbage, that arrives and is no
eaten up at once.
Perhaps most novel OF all the side
features" is that part Of the city
kitchen where wastage Is saved. II
reminds one Of the Chicago packer who
boosted that he knew how to make
use of every part of the pig but the
squeal. Not only from the ordinary
waStage from food prepared at the city
kitchen but from garbage carefully
collected all over the city there Is now
extracted a certain percentage OF ma
terial that. in dry form. can be used
for una consumption again. In ad-
dition. of course. there is a large per-
centage that goes for feeding swine.
and lastly there s. extracted a sub
stance used with excellent results for
horse bread" a food that looks not
unlike dark colored human bread and
that is said to form an excellent COM
plement to the present scanty supply
OF oats.
Feeds Great Throna.
Cologne's city kitchen came into be-
Ing not lOnS aIIeT lDS wal SlSi tSN' -
was especially necessary for a number
of reasons. Cologne is the biggest city
anywhere near the front, and as such
/ receives daily and weekly sWarTns OF
. men who either are on their way 10
the lighting. or are returning from 1t.
The normal population is constantly
swollen by an artificial population Luat
must he taken into account.
At first the kitchen-#hlch began
! bv Eending out wagon loads OF o
for distribution on the StreetS--Was
hardly q success. The people We're in
/. cliuod to look askance at the novelty
/ Gradually, however, they TOOK 10 IT,
! once they found that the rood was
good. nutritious and tasty. immediate
| ~ another problem arose, thai OF dis
tributing the food in such Il way that
! long lines OF people would not gaLher
! in the narrow streets OF the city and
clog transportation.
As the number Of people taking ad-
| vantage Of the wholesome MONDAY
| meal increased gradually by leaps ana
bounds the authorities hit upon the
scheme OF subscriptions, and that plan
is in force today. The citizen VINO
wishes to patronize the OF
his city now subscribes by the week,
| and at a stated hour each day one OF
| the municipal wagons appears, bearing
the food in tightly sealed, heat retain
lnR cans, rs WdTIH us u was "lNSli ~
left the kitchen perhaps an hour BEFORE
The kitchen. originally q manufac-
turing plant, has been so thoroughly
rebuilt and ~rearranged that Its for
mer occupants would no longer recog-
nize 1t. The largest part OF it Is built
above and around a row or huge ket-
ties. each capable OF cooking from
1000 to 5000 quarts at once. so tina;
from one side potatoes, properly pre-
pared, can pour int the kettles, Vege-
tables from another side, meat from
another, and water from q fourth.
How Food Is Prepared. ,
Each days meal Sunday is ex-
| cepted) consists in the main OF q thick
| soup or stew of which the component
parts are an almost infinite variety OF
vegetables, potatoes and meat. The
| preparation is accomplished with a re-
gard for cleanliness that could hardly
be excelled In the kitchen Of any fine
hotel or private home.
Potatoes, brought in from the rail-
| road or from the store houses OF the
| city, are dumped into a trough through
which water flows, and borne along and
up to n height Of some eight feet over
a winding screw. This process removes
| most of the surface dirt. From the
| height they fell into an ingenious ma
| chine that peels them with great
| exactitude, and from this they pass
through another water filled trough
to where women stand with knives and
| cut out the eyes.
After the hand work Is finished the
potatoes once more go into a trough
| that fairly boils with water constantly
i'm motion, and ass underground,
| while being washed once more, to q
| second ladder up which they climb to
a slicer. Thence they go to the kettles.
In another portion OF the building a
somewhat similar process goes on with
the vegetables. They too are washed,
| not once but many times, n then are
cut up, washed again, passed from one
machine to another until at last they
| are ready for the kettles. Meat. that
l comes in on huge trucks shares the
same fate, passes through a chopper
that cuts 1t into cubes, and thence on
ward through a washing machine to
| the kettles.
The principal wastage from potatoes,
of course, is the part that clings to
the Feelings and to extracted eyes. To
save this q special machine has been
| invented and the astonishing amount
| of potato substance thus saved Is dried
and later untitled for food in some
| way or other.
The kitchen refuse hat comes into
the plant In huge wagon loads goes
through q variety OF drying processes,
| and through q machine equipped with
4 magnets that automatically extract all
| foreign substances of metal. Their
number and variety Is astonishing. and
they range from hairpins to tin cans,
| and include bottle tops, coins. wire and
| 100 other things.
Even Use Refuse.
The kitchen refuse thus put through
the milf not only yields a brownish
| flaky substance, but has an odor not
| dissimilar to glue, but many chemicals
as well which are vital to the food OF
! horses and cattle.
The men in charge of the scientific
end of the establishment have discov-
cred the grea. value of marsh grasses,
| even of weeds, because of the high per-
| centage OF protein that many OF them
| contain. So now. In addition to human