Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1916-11-19

II was especially necessary for a
number of reasons Cologne is the
| biggest city anywhere near the front,
and as such receives daily and week
! ly swarms of men who either are on
their way to the fighting or are re-
turning from IL. The normal popu-
latlon is constantly swollen by an
artificial population that must be
| taken into account.
| At first the which began
by sending out Wagonloads of food
for distribution on the streets-was
I hardly a success. The people were
inclined to look askance at the nov
| city. Gradually, however, they took
to II, once they found that the food
was good, nutritious and tasty. I'm
mediately another problem arose,
that of distributing the food in such
way that long lines OF people would
rot gather in the narrow streets of
the city and clog transportation.
As the number of people taking
advantage of the wholesome noon
day meal increased gradually by
leaps and bounds the authorities hit
upon The scheme of subscriptions,
and that plan is in force today. The
citizen who wishes to patronizo the
restaurant OF his city now subscribes
by the week, and at stated hour
U
appears, bearing the food in tightly
sealed, heatretaining cans, as warm
as it was when it left the kitchen
perhaps an hour before.
The kitchen, originally a manutac-
| turing plant, has been SO thoroughly
rebuilt and rearranged that its FOR
mer occupants would no longer rec
ognize it. The largest part of n is
| built above and around a row of huge
/ l. 4 tI..gr Ia mol ltIl ff
from seven to eight thousand quarts
at once. SO that from one side pota-
toes, properls prepared. can pour
into the kettles. vegetables from an
other side. meat from another, ana
water from a fourth.
All Kept Clean.
Each days meal (Surday is except
ED consists in the main OF a 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
regard 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 trem the storchouscs OF the
city, are dumped into trough
through which water flows and borne
along and up to a height of some
eight feet over a winding screw. This
process removes most of the surface
dirt. From the height they fall into
I an ingenious machine that peels
I them with great eXactitudc. and from
this they pass through another water
I lilled trough to where women stand
with knives and cut ont the eyes.
After the hand work is finished
/ the potatoes once more 20 into Il
trough that fairly boils with water
constantly in motion and pass under
gI Iound. while being washed once
more. to a second ladder up which
they climb to "a slicer Thence they
20 To the kettles.
In another portion of the building
somewhat similar process goes on
with the vegetables They too, are
washed. not once, but many tines,
and then are cut up, washed again
PASSED from one machine to another
until at last they are ready Tor inc
/ kettles Meat that comes in ON huge
trucks shares the same fate, passes
through "A chopper that cuts II INTO
cubes. and thence onward ihlonSH Il
washing machine to the Kettles.
/ The principal wastage from pol1-
toes, of course, is the part that clings
to the peclings and to extracted eyes.
To save this special machine has
/ been invented, and the astonishing
amount of potato substance IN rs
saved is dried and later utilized Tor
food in some way or other.
The kitchen refuse that comes INTO
the plant in huge wagonloads goes
through a variety of drying processes
and through a machine equipped WIN
magnets that automatically extract
all foreign substances of metal Their
number and variety is astonishing
mud theN rnnpe from hairpIns ~ TN