New-York tribune., 1921-10-23

poses. The introduction OF electrical
cooking and heating appliances was
suggested and chorus OF disapproval.
some Of 1t almost derisive, came from
the experts. 1t was pointed out, with
seeming CONTINGENCIES. that the plan
was impractical for two reasons: first,
because OF the cheapness Of household
service, and second, because age-old
tradition would mako the Mexican serv-
ant class and others unwilling to use
electricity as an aid and comforter,
Inc proposer of the innovation finally
won out to the extent that q six
months trial of the plan was decided
upon. The electric Aat-iron was the
appliance first selected to make the
test. An up-to-date Advertising cam
paign IN newspapers and streetcars
was launched and demonstrations were
staged in several downtown show win
dows. At first the prophets of failure
completely Won out. Both servant anL
mistress frowned on the new-fanpled d
idea. 1t was dangerous. The electric
current might kill them. The old char
coal-heated iron was the better.
Not until the irons were placed out
IN number of households on a free
trial basis did any hopeful signs ap-
pear. These irons were suddenly re-
called and such q chorus of complaints
came from the servants when they had
to go back to the old charcoal iror
that mistresses gladly purchased the
newer and better implement Hun
dreds Of these were placed in old con
servative households. Finally the de-
nand became such that the irons were
imported in carload lots.
This was the entering wedge which
permitted Of the general introduction
or such appliances as sewing machine
motors, water heaters, coffee percola-
tors and electric radiators These
latter were used extensively in Mexico
City, where the houses are built with
out proper provisions for heating and
where the months Of January and Feb
rualy are often quite cold, due to the
great altitude Of the capital, which is
1900 feet above sea level.
Not AN Succeed
Not all these ventures have sue
ceeded SO we'll, however. This was
most noticeably true in the case of an
attempt made to change the eating
habits OF the Mexican population The
one great staple article OF diet for the
poorer classes, and. in fact, for all
members of the population except
those rich and unfortunate enough ia
hire French chefs, is corn cake known
locally as the tortilla. This is the
bread and butter of the average Mexi-
can. 1t is made by soaking the kernels
of corn in lime and water and then
grinding the resultant swollen product
into a sort of dough known as masa
This masa is patted out by the hands
Of the Mexican cooks and cooked on
sheet iron heated over charcoal
brazier, somewhat as we make oui
famous griddle cake. Small mills al
over the city prepare this dough which
is sold by the kilogram (21a pounds.
An American -four mill man, who az
terward became an important otficia
in our Washington State Department
saw in this antiquated and none toe
cleanly way of preparing the mass s
process as backward as the forket
stick plow of the northern pieateau re
gion. He put his best thought on tht
preparation of the corn in the form ot
dry meal, which, when mixed Will
water, would produce the desired 1nasa
The product was called nixtamalina
and up-todate stores with shinins
marble-top counters were opened il
many parts of the city. At first ths
people very generally bought thi,
new meal, but soon the sales decreased
and finally ceased altogether. Tht
cooks said the cakes did not taste righi
unless patted by hand. The company
which had made a large investment
hired chemists to analyze the hand
pasted nasa prepared in the old WAY
and see what was lacking in the new
boxed product, but all to no avail, ant
what every one predicted would max,