Class of work. | Character of work. | Hours | Wages |
| |(weekly).|(weekly).|
-------------------+-----------------------------+---------+---------+
Custom tailors. |Making garments to order. | ... | ... |
| | | |
Designers. |Create designs; select | ... |$50 up to|
|materials; make models; | |$12,000 a|
|figures yardage and | |year. |
|trimmings; estimates amount | | |
|of material needed. | | |
| | | |
Cutters. |Cutting of materials for | 44 |$20 to |
|garments; directing the | |$50, |
|spreading, marking, and | |averaging|
|cutting; using material | |$35. |
|economically; knowledge of | | |
|fabrics. | | |
| | | |
Sample makers. |Making samples of new models.| 44 |$30 to |
| | |$60. |
| | | |
Foremen. |Superintendent, supplying | 44 |$25 to |
|work, quality of work; | |$75. |
|quantity of work, training | | |
|workers, keeping machines in | | |
|repair. | | |
| | | |
Machine operators. |Sewing parts together by | 44 |$25. |
|machines; hemstitching; lace | | |
|running; tucking; making | | |
|buttonholes; button sewing. | | |
| | | |
Handworkers (very |Rough sewing; basting, fine | 44 |$25 to |
few men are |sewing; finishing. | |$27. |
employed). | | | |
| | | |
Pressers. |Using hot irons (or machines)| 44 |$33. |
|for pressing seams and parts | | |
|of garments, as well as the | | |
|whole garment. | | |
| | | |
Examiners. |Inspecting the finished | 44 |$25. |
|garment as to workmanship and| | |
|shape. | | |
-------------------+-----------------------------+---------+---------+
===================+========================+========================+
Class of work. | Requirements and |Disqualifying handicaps.|
| qualifications. | |
-------------------+------------------------+------------------------+
Custom tailors. |High-grade intelligence;|Bad eyesight; loss of |
|knowledge of cutting, |both hands. |
|designing, operating; | |
|knowledge of materials, | |
|common-school education.| |
| | |
Designers. |Good judgment; artistic |Blindness; loss of both |
|taste; high-grade |hands. |
|intelligence; knowledge | |
|of drafting; experience | |
|in cutting and garment | |
|making; common-school | |
|education. | |
| | |
Cutters. |Above average |Loss of hand; amputation|
|intelligence; accuracy; |of the leg would |
|steady hand; ordinary |seriously handicap |
|strength; ability to |unless a well-adjusted |
|stand; experience as |artificial limb enabled |
|spreader, marker, etc.; |the man to stand easily;|
|three years as |bad eyesight. |
|apprentice, common- | |
|school education. | |
| | |
Sample makers. |All-round tailor; |Bad eyesight; loss of |
|knowledge of cutting, |arm. |
|operating, fitting, | |
|ordinary strength and | |
|ability. | |
| | |
Foremen. |Initiative; executive |Blindness. |
|ability; mechanical | |
|ability; knowledge of | |
|processes; experience as| |
|cutter or fitter; | |
|ordinary strength and | |
|ability; common-school | |
|education. | |
| | |
Machine operators. |Ordinary intelligence; |Bad eyesight; loss of |
|adaptability; speed and |hands; tuberculosis; |
|manual dexterity; |nervousness. |
|ability to stand nervous| |
|strain of noisy | |
|machines; ability to run| |
|power machines; | |
|knowledge of English. | |
| | |
Handworkers (very |Ability to do plain hand|Bad eyesight; loss of |
few men are |sewing, to thread |hands. |
employed). |needles, and to tie | |
|knots rapidly, take even| |
|stitches, and fasten | |
|work; deftness of | |
|fingers; good eyesight; | |
|steady nerves. | |
| | |
Pressers. |Average intelligence; |Loss of one or both |
|ability to handle a |arms; loss of legs; bad |
|pressing machine; more |eyesight. |
|than average strength. | |
| | |
Examiners. |Skillful with scissors; |Bad eyesight; loss of |
|experience as operator; |both arms; loss of |
|intelligence; |fingers or hands. |
|reliability; knowledge | |
|of styles; ability to | |
|detect poor work; | |
|common-school education.| |
-------------------+------------------------+------------------------+
===================+==========================
Class of work. | Training required.
|
-------------------+--------------------------
Custom tailors. |Tailors are trained in the
|trade.
|
Designers. |Designers are trained by
|working as apprentices to
|custom tailors and to
|factory cutters. A course
|in drafting, either with
|a private teacher or at a
|school for designing is
|desirable.
|
Cutters. |Cutters learn, through
|apprenticeship, the
|technique of laying
|patterns, stretching
|cloth, sloping, and the
|right use of materials;
|cutting small parts with
|knife; “repair” cutting
|with shears.
|
Sample makers. |The training is the same
|as for a tailor which is
|usually gotten in the
|trade.
|
Foremen. |Foremen are often selected
|from workers. Special
|training is sometimes
|given men with secondary
|education through a course
|in the workshop.
|
Machine operators. |Instruction in power
|sewing machine operating
|and handling of materials.
|In a few weeks’ time
|an operator learns enough
|for an easy operation, a
|year or two years is
|required to become
|
Handworkers (very |Hand sewers are taught how
few men are |to adjust their knowledge
employed). |of plain sewing to factory
|methods.
|
Pressers. |Pressers ere trained by
|doing. Beginners press
|seams, then skirts and
|dresses; after this
|experience the pressing of
|coats and cloaks may be
|undertaken.
|
Examiners. |Through a knowledge of
|garment making as machine
|operators or as helpers to
|examiners.
-------------------+--------------------------
For the unskilled worker the garment trades offer fair wages, though
wages are not quite as high as in other similar trades. Chance of
promotion is small, and the working week is 44 hours. Serious
disabilities are great handicaps in the garment trades.
Previous experience, a working knowledge of the trade, and skill in some
of the better processes would be the only legitimate reasons for
offering the opportunities of the garment-making industries to a
returned disabled soldier.
PLAN No. 1245. PODIATRY AS A VOCATION
The wise man will not come to a hurried conclusion in deciding his life
work. A false start in life is frequently the undoing of an individual
because misapplied ambition often eventuates in indifference. Therefore,
it is well to weigh the pros and cons of so momentous a consideration,
and the following is presented in the hope that it may prove of service
in studying one phase of activities in that connection:
WHAT IS PODIATRY?
Podiatry means the care of the human foot in health and in disease. The
intelligent practice of podiatry constitutes the practitioner a
specialist in this branch of medicine.
SPECIALISTS IN MEDICINE
In recent years those educated and equipped as doctors of medicine, in
many instances, particularly in the larger cities, have devoted
themselves to some special branch, and so it is that we have
laryngologists (throat), otologists (ear), urologists (male organs of
generation), gynaecologists (female organs of generation), oculists
(eye), orthopaedists (deformities), odontologists (teeth), and many
others who specialize in some one particular field of medicine. Strange
as it may seem, physicians, other than orthopædists, have never
specialized in foot lesions, and the work of the latter in that field
has been merely incidental.
THE GENESIS OF CHIROPODY
In consequence, a group of non-medical practitioners, styling themselves
chiropodists, assumed to care for the foot woes of the public. They
claimed no scientific knowledge of the feet, but announced their
ability, acquired in the school of experience, to care for the minor
foot-ills of the public which were largely induced by the wearing of
badly constructed foot-gear. These practitioners were primarily usually
itinerants. They went about from town to town carrying their kits, which
contained knives and medications which they and their predecessors had
found useful in plying their craft. They flourished in England in the
eighteenth and in the nineteenth centuries, and soon after our
government was founded they began to appear in the larger centers of the
United States.
The knowledge which they acquired was imparted to their apprentices, who
were usually their offspring, and so this practice was largely handed
down from father to son.
CHIROPODY DEVELOPMENT
In 1895 they had grown so numerous in New York City that they organized
a State Society and the State legislature chartered their organization
and gave them power to license others who wished to practice similarly.
Many other states gradually enacted like laws.
In 1912 the Pedic Society of the State of New York again went to the
legislature and secured the passage of a law which required academic
qualifications of students of chiropody and established a standard for
chiropody teaching institutions.
The law also provided that no person should practice chiropody after
that date, unless previously licensed, who failed to pass a state
chiropody licensing examination conducted by the State Board of Medical
Examiners. Since then twenty-three other commonwealths in the United
States have passed similar laws.
Recently the term podiatry was made synonymous with chiropody in several
states. Thus, from a trade, chiropody has been transformed into a
scientific branch of medicine.
SCHOOLS AND THEIR CURRICULA
The teaching schools have faculties made up of doctors of medicine,
chemists and podiatrists. The outlined courses of study include
instruction in the following topics: Anatomy, Histology, Chemistry,
Physiology, Hygiene, Materia Medica, Therapeutics, Pharmacy, Surgery,
Bacteriology, Pathology, Dermatology, The Principles of Medicine,
Ethics, The History of Podiatry, Foot-Gear, Orthopedics, Massage,
Electro-Therapeutics, Posture Studies and X-Ray work.
No man should take up a career in podiatry unless he is prepared to
devote all of his energy to his studies because the work accomplished in
the course, as it is at present carried on, crowds the equivalent of two
years at a medical school into the one year of podiatry. This means
unusual application because the work must be accomplished or the student
fails to graduate.
STUDENTS
There are three classes of students: Regular, Special and Post-graduate.
_Regular Students_ must have academic qualifications in keeping with the
standards adopted by the various state education authorities. In most of
the states two years of high school work, or its equivalent in academic
counts, are pre-requisites. This standard is being advanced each year
until all regular students in all schools will have to have a minimum
education of graduation from a high school or its equivalent in academic
counts.
_Special Students_ are admitted to these teaching schools without
academic qualifications. They may take the full course, but cannot
graduate from the schools which they attend, nor can they practice in
any state where laws regulating the practise of chiropody are on the
Statute books. Provision has been made to educate these special students
so that those contemplating practice in the states and countries where
there are at present no laws governing chiropody may secure the
knowledge imparted in the schools. It is fair to assume that within the
next five years every state in the United States will have a law
governing chiropody practice whereupon those from foreign countries only
will be admitted to the course as special students.
_Post-graduate Students._ Practitioners of medicine or of chiropody, who
have been reputably engaged as such for at least six months, and who
wish to acquire the knowledge imparted to the regular students so that
they may become better fitted for their vocations, are eligible as
post-graduate students.
DURATION OF COURSE
In most of the established schools of chiropody the day course is of
from eight to nine months’ duration. The hours are as follows: from 9 A.
M. to 12, from 1 to 5 P. M., and during the last three months of the
course, additionally, from 7:30 to 10 P. M.
The night course is of two years’ duration, three hours each night for
eight months in each year.
DEGREES
Graduates of the various schools receive titles and degrees. Some of the
schools give the degree of D.S.C. (Doctor of Surgical Chiropody); others
the title of M.Cp. (Master of Chiropody).
LICENSE TO PRACTICE
Before admission to practice, graduates must pass an examination
conducted by the State Board of Medical Examiners in the state in which
they desire to engage in practice. The conditions as to admission for
licensing examination vary in the different states, as there is at
present no reciprocity in chiropody licensure.
REQUISITES FOR SUCCESS
The requisites for success in podiatry study and practice are not
trifling. Primarily the student should have the feeling that he is
engaging in a calling in which he can be of service to his fellowman.
The draft and the war itself have proved that the foot has been a very
much neglected factor in the physical care of humankind. Draft
statistics show a large percentage of rejections because of foot
defects, and the casual lists in actual warfare are filled with the
names of those who have fallen out of the ranks because of impaired
locomotion.
A large part of podiatry instruction is devoted to the prevention of
foot lesions, so that the child from its first step will be safeguarded
against the conditions which have led to the creation of such a large
percentage of foot cripples. This in itself is a humanitarian task and
those contemplating entering upon a career in podiatry should be
sympathetic with that particular and all-important phase of the work.
Again, the podiatrist in his daily practice is called upon to relieve
suffering and that aspect of his activities should be a heartening
influence to the developing practitioner as it will prove a consolation
to him when once he is licensed to pursue his calling.
DESIRABILITY OF MECHANICAL KNOWLEDGE
As much of the actual practice, both preventive and curative, has to do
with surgical endeavors, the prospective student should have an aptitude
for mechanics.
PHYSICAL QUALIFICATIONS
The practice of medicine presumes a vigorous body as well as a virile
mind, and it is best for every man in every life engagement to be so
equipped; but those whose physical condition is impaired so that
locomotion and other normal functions are impeded can readily engage in
podiatry because most of the work is carried on in the office and can be
done while seated and during limited hours.
POSSIBLE ASSETS
Those who have studied chemistry or pharmacy or have been associated
with hospital work will find themselves possessing valuable assets in
the study and in the practice of podiatry.
CHOICE OF LOCATION
There are failures and successes in every field, professional and
otherwise. It is, however, axiomatic that a podiatrist who knows his
work and applies himself in the proper field will succeed as a
breadwinner. The selection of a location is of the greatest importance.
Graduates of the various schools, in the main, have located in the
larger cities. This is frequently an error because competition with
those already engaged in practice who have a standing and a following is
thus inevitable and the advance of the younger practitioner is
consequently curtailed.
Those graduates who have located in cities of from 25,000 to 100,000
inhabitants have invariably succeeded from the start. The most
successful of these have been those who have sought out the practicing
physicians and have convinced them that they are not mere “corn
cutters,” but scientific practitioners of a legitimate branch of
medicine.
THE INCOME FROM PODIATRY PRACTICE
It is current belief that the average podiatrist enjoys a greater income
than the average physician. There are no statistics available to confirm
or to disprove this conclusion. In order that some idea on this point
may be gained, the incomes of some of the members of the first
graduating class of one of the podiatry schools of prominence are here
given:
1st year 2nd year 3rd year 4th year 5th year
No. 1 $2,000 $3,000 $4,000 $4,000 $5,000
2 1,000 1,500 2,000 2,500 3,000
3 1,300 1,800 2,500 4,000 4,800
4 800 2,000 3,000 4,000 4,700
5 1,200 1,800 2,000 3,000 3,400
[44]6 800 1,200 1,700 2,300 2,800
[44]7 800 1,000 1,400 1,800 2,800
[44] A woman graduate.
PHYSICIANS’ CO-OPERATION
Once the co-operation of the physician is secured, success is assured.
Some practitioners in towns of from 15,000 to 35,000 have in three years
gained sufficient practise through the aid of medical practitioners to
make their incomes from $2,000 to $5,000.
THE PERSONAL EQUATION
The personal equation is a great factor in this as in all other life
spheres. The likeable man or woman with a modicum of other attributes
will invariably succeed. When such a person possesses qualities which,
when applied, prove helpful to his fellows, the limit of his earning
capacity can only be measured by the hours he can serve and the
population of the center in which he carries on his practice.
PODIATRY IS ETHICAL
Podiatry, as taught to-day, frowns down upon all unethical methods and
disavows the charlatan. Its exponents and its loyal followers are keen
as to the need for scrupulous care in the education of its students and
the conduct of its practitioners. It strives to be classified as a
dignified branch of medicine and fosters a literature that is strictly
scientific.
PODIATRY ORGANIZATIONS
Podiatry has a national organization whose purposes are for the benefit
of the profession, based upon the good which they can accomplish in
serving the public. It has a state society in almost every commonwealth
in the United States, and local societies flourish in every populous
city.
PROFESSIONAL ADVANCEMENT
The scope of the podiatrists’ professional labors is continuously being
enlarged by legal enactments and, where deserved, medical practitioners
recommend them to their patients as foot specialists. In a number of
well-known hospitals, podiatrists are attached to the medical staff,
thus proving that physicians in groups are beginning to recognize the
need for the services which these practitioners supply. In another year
the course of study in most of the schools will be prolonged to two
years and ultimately the specialist in foot lesions will be a licensed
practitioner of medicine, equipped as is every other specialist in
medicine.
IS THERE A DEMAND FOR PODIATRISTS?
In all of the large cities of the United States and of Europe
chiropodists have been in demand for the past century. The need for
foot-care is daily becoming more pronounced. Now that physicians can and
do recommend their patients to chiropodists who have been scientifically
trained in their calling, the need for such practitioners is rapidly
growing.
The public is growing to recognize the need of both preventive care and
curative treatment of the minor ills of this part of the anatomy and the
properly educated, well equipped, efficient podiatrist is in great
demand.
There is no scientific school for educating such practitioners in the
world outside the United States.[45] In consequence, hundreds of such
practitioners would also find need for their services along the lane of
European travel, once it is restored. South American capitals, with
large populations of foreigners, would likewise prove splendid fields
for podiatrists.
[45] English practitioners laid the foundation for a School of
Podiatry in 1914, but owing to the war with the Central powers, their
efforts have been temporarily checked.
HOW LONG DOES IT TAKE TO ESTABLISH A PRACTICE?
The answer to this natural inquiry depends largely upon the place of
location, the experience and the personality of the practitioner. If one
locates in a city where he is the only scientifically equipped
podiatrist, assuming that he is properly equipped, recognition by both
medical men and by the laity should promptly be accorded and that in
turn would mean success.
If a graduate locates in a metropolitan city unheralded and unsung, his
advance may be exceedingly slow and like the general practitioner of
medicine, similarly situated, it may take considerable time for him to
make a name and a career for himself.
If the experience of the new podiatrist has been augmented by
application in a clinic or in the service of an older practitioner as an
assistant (and such assistants earn from $25 to $50 per week in wages),
such experience is largely helpful, not only in inspiring confidence,
but in securing results. If the personality of a practitioner is such as
to prove repellent to his patients, his path will be a difficult one.
If, on the other hand, he is of pleasing personality, he will make
friends and will increase his list of patients.
WHERE PODIATRY (CHIROPODY) IS REGULATED BY LAW?
The following commonwealths have passed laws regulating the practice of
chiropody (podiatry) and those desiring specific information as to the
details of the same in any given state should address the person whose
name follows the state, as here recorded:
California--Chas. B. Pinkham, M.D., 125 Stockton St., San Francisco.
Colorado--David A. Strickley, M.D., 612 Empire Bldg., Denver.
Connecticut--Chas. A. Tuttle, M.D., New Haven.
District of Columbia--Commissioner of Education.
Illinois--C. St. Clair Drake, M.D., Springfield.
Louisiana--E. L. Leckert, M.D., 716 Macheca Bldg., New Orleans.
Maryland--J. P. McScott, M.D., Hagerstown.
Massachusetts--Walter P. Bowers, State House, Boston.
Michigan--B. D. Harrison, M.D., Detroit.
Minnesota--Thomas McDavitt, M.D., St. Paul.
Nebraska--H. B. Cummings, M.D., State Board of Health, Seward.
New Hampshire--Henry C. Morrison, M.D., Concord.
New Jersey--Alex. McAllister, Trenton.
New York--State Education Dept., Albany.
North Carolina--B. K. Hayes, M.D., Oxford.
Ohio--George H. Matson, M.D., Columbus.
Pennsylvania--N. C. Shaeffer, M.D., Harrisburg.
Rhode Island--Gardner T. Swarts, M.D., State House, Providence.
Vermont--W. Scott Nay, M.D., Underhill.
Virginia--J. N. Barney, M.D., Fredericksburg.
Washington--C. N. Suttner, M.D., Walla Walla.
West Virginia--S. L. Jeptson, M.D., Wheeling.
Wisconsin--J. M. Beffel, M.D., Milwaukee.
PODIATRY TEACHING INSTITUTIONS
The following are the Schools of Chiropody (Podiatry), in the order of
their creation:
The First Institute of Podiatry--213-17 W. 125th St., New York City.
Chiropody Dept., Temple University--18 Buttonwood St., Philadelphia,
Pa.
California College of Chiropody--908 McAllister St., San Francisco.
Illinois College of Chiropody--1321 N. Clark St., Chicago, Ill.
Ohio College of Chiropody--Cleveland, O.
Chiropody Dept., University of Massachusetts--Fourth and Otis Sts.,
Cambridge, Mass.
Catalogs of each of the above can be had on writing to the addresses
given.
The Minnesota College of Chiropody is making ready to open up its doors
October next. Information as to its plans and purposes can be secured by
addressing Ralph St. John Perry, M.D., Pilsbury Bldg., Minneapolis,
Minn.
PLAN No. 1246. FLOUR MILLING
ACKNOWLEDGMENT
This monograph was prepared by J. A. LeClerc, chemist in charge of the
laboratory of plant chemistry, Bureau of Chemistry, Department of
Agriculture. Acknowledgment is due M. A. Gray, chemist of the Pillsbury
Flour Co., Minneapolis, and Prof. C. H. Bailey, of the University of
Minnesota, for assistance in the preparation of this article.
Modern flour milling dates back to the early eighties of the last
century. Before that time, a good white flour was indeed made, but the
machinery used consisted generally of two grooved stones, between which
the wheat was crushed and the flour extracted. To-day in all mills of
this country, except in some of the backwoods, and in some of the small
mills, flour is made by the so-called gradual reduction process which
consists in the use of an elaborate system or steel rolls and of an
equally complicated system of purifiers and bolting machines. The flour
made to-day is whiter and much freer from the bran and fibrous material
than was the flour made with burr stones. While milling relates to the
production of flour from all kinds of grains, flour milling, unless so
stated, means wheat milling and it is wheat flour milling that is meant
throughout this monograph, when milling is mentioned. If you are
interested in milling you may want to know the answers to the following
questions:
1. What is milling, and what kind of work is carried on in a flour mill?
2. What physical disabilities will bar one from successfully pursuing
any one of the various occupations connected with milling; what
handicaps are serious?
3. What education and apprentice training are required, and where to get
training?
4. What salaries or wages are generally paid, and what are the chances
for promotion?
5. How many hours per day do millers work?
6. What personal characteristics and qualifications should be possessed?
7. Where do millers work, and in what section of the country is milling
mostly done?
8. What need is there for millers, i. e., is there a large open field in
this occupation?
In the United States there are about 7,000 merchant mills grinding wheat
flour. Their total output is about 120,000,000 barrels per year. They
require about 550,000,000 bushels of wheat. Thus it is seen that to
produce 1 barrel of flour about 4.7 bushels of wheat must be milled.
Milling may be quite simple or most complicated, depending upon the kind
and size of mill operated and the quality of the flour to be made. A
good sized mill will require men to perform the following kinds of work
here described.
It should be stated, right here, that several of these occupations may
be carried on by one and the same man, especially in the smaller mills.
UNLOADER[46]
_Description_: The unloader unloads the wheat or other flour products
from the cars by use of the power scoop, shovel, or other means.
_Qualifications_: He must be physically strong and have good lungs.
[46] These descriptions are taken from the pamphlet entitled
“Descriptions of Occupations in Flour Milling,” published by the
Department of Labor.
UNLOADER FOREMAN
_Description_: The foreman unloader directs the work of the gang which
unloads the wheat from the cars. He must plan their work according to
the number of cars and keep records of the car numbers.
_Qualifications_: Ordinary strength and ability. He should have worked
as unloader.
_Schooling_: He must have education enough to keep simple records.
LOADER
_Kindred occupation_: Unloader.
_Description_: The loader, under the direction of the loader foreman,
loads bags, boxes, and barrels of the finished products into cars.
_Qualifications_: He should be able to load cars so that goods will not
be damaged in transit. He must be physically strong and have good lungs.
LOADER FOREMAN
_Description_: The loader foreman directs the work of the loading gang.
He plans his work according to the size and capacity of the cars, sees
that the cars are properly loaded, and keeps such records as are
necessary.
_Qualifications_: He should have worked as a loader and should have
executive ability sufficient to direct a gang of laborers.
_Schooling_: Common school.
ELEVATOR MAN
_Description_: The elevator man carries out the instructions of the
foreman, seeing that wheat flows through the proper spouts into proper
bins for storage. He keeps a record of the wheat stored and delivered,
and is responsible for delivering and reporting all the trouble with
elevator machinery or spouts. This latter is his chief responsibility.
_Qualifications_: Should have had previous milling experience. Ordinary
ability. Strong lungs to withstand the dust.
_Schooling_: Common school.
ELEVATOR FOREMAN
_Description_: The elevator foreman is responsible for and is in charge
of taking the wheat into the elevator. He inspects the wheat for correct
dockage and directs the storage of the wheat according to the grade or
quality. He keeps a record of receipts of wheat, of the tests, the
weights, and of the disposition of the various lots. Where dockage is
necessary he holds the cars for adjustment. This position is one of the
most responsible in the flour mill.
_Qualifications_: Executive ability; knowledge of weights and measures.
He must be a skilled grader of wheat by sight and feel. Must be able to
keep records and figures and percentages. Should have a thorough
knowledge of the Federal and State grades.
_Schooling_: Common school; preferably high school.
BLENDER
_Description_: The blender mixes different grades of wheat flour, or
wheat flour and coarse-grain flour in designated proportions.
_Qualifications_: He must understand the character of the different
grades of wheat flour and coarse-grain flours, and must know how to
combine the various grades of flour in proper proportions.
_Schooling_: Common school; preferably high school.
ROLL TENDER--CLEANING MACHINE TENDERS
_Kindred Occupation_: Oiler.
_Description_: The roll tender must see that all oil and grease cups
about the milling rolls are filled and that all the bearings and
boltings are properly lubricated. He keeps his machinery wiped clean of
dust and grease and reports any mechanical trouble to the miller or the
millwright. Men are always employed.
_Qualifications_: He must be intelligent and active and have some
mechanical ability.
_Schooling_: Common school.
OILER
_Kindred occupation_: Roll tender.
_Description_: The oiler must see that all oil and grease cups about the
shafting and milling machinery are filled and that all bearings are
being properly lubricated. He keeps his machinery wiped clean of dust
and grease, and reports any mechanical trouble to the miller or
millwright. Calls for considerable climbing overhead.
_Qualifications_: He must be active and have some mechanical ability.
_Schooling_: Common school.
SWEEPER
_Description_: The sweeper keeps the floors clean of flour, wheat, and
dust and keeps the machines clean. This necessitates climbing on ladders
and running boards.
_Qualifications_: Ordinary ability and strong lungs to withstand the
large amount of dust.
SMUTTER
_Description_: The smutter prepares the wheat for grinding into flour by
running it over separators to screen out foreign matter. He must examine
the stock for dirt, determine whether the screening is resulting in
waste of wheat, and make adjustments in his machine to secure the proper
screening. He also supervises the work of the sweepers, oilers, and
helpers on his floor.
_Qualifications_: He should have strong lungs to withstand dust. Should
have mechanical ability and must understand the screening of wheat and
adjusting of the machines.
_Schooling_: Common school.
GRINDER
_Description_: The grinder has charge of the milling rolls. He sets his
machine or adjusts the rolls for grinding, watches the process to see
that proper operation goes on, and tests the stock occasionally to make
sure that it is being ground properly. This work is done practically on
one floor, with very little climbing.
_Qualifications_: Must have strong lungs to withstand the dust. He must
be an experienced grinder of wheat. Must know how to set his machine and
know by testing when the grinding is being properly done.
_Schooling_: Common school.
BOLTER AND PURIFIER
_Description_: The bolter sifts the wheat stock in the sifting machines,
tests the broken wheat stock as it comes from the grinder, and adjusts
the feed slides and keeps the machines in proper operation so that they
will take in only as much stock as it can properly sift. He must
sometimes inform the grinder as to the proper fineness of the stock. He
does not fix or oil his machine, but must understand its mechanism. The
work is dusty. Mostly floor work, but some climbing on ladders and
running boards.
_Qualifications_: Ordinary ability. Strong lungs. He must be experienced
in operating the bolting machine; must understand the testing of the
broken wheat stock and the adjustment of slides controlling the feed.
MILLER, SECOND OR TRICK MILLER
_Description_: The second miller acts for the miller in overseeing all
of the processes in cleaning, grinding, and bolting. He plans the work
and teaches new men. He is required to figure and keep a record of the
yield of flour and feed. He has full charge during the absence of the
head miller.
_Qualifications_: Should have strong lungs to withstand the dust. Since
he is in line for promotion to head miller, he should have the same
qualifications. The loss of one or more limbs or an eye, or being
afflicted with rheumatism would prove a serious handicap to an operative
miller, particularly while in training, as an apprentice is required to
do considerable climbing. No tubercular person should try to become a
miller.
_Schooling_: Common school; preferably high school.
MILLER, HEAD
_Kindred occupations_: Second miller.
_Description_: The head miller is responsible for all the processes of
milling, for the output, and for the grade of flour produced. He must
have a thorough knowledge of all processes of milling and of wheat
grading.
_Qualifications_: He must have a thorough knowledge of all milling
machinery and of the “flow” of the mill. He should have worked as second
miller for several years. This is a very highly skilled occupation, and
requires a great deal of trade knowledge, mechanical ability, and
executive ability. Good strong lungs. See disqualifications for second
miller.
_Schooling_: Common school; preferably high school.
SPOUTER
_Description_: The spouter is responsible for the uninterrupted flow of
flour and feed stock through the spouts, and it is his duty to see that
all valves, slides, etc., are in their proper position.
_Qualifications_: He should have a thorough knowledge of the flow of the
mill and be able to remedy choke-ups or spouting troubles with the
quickest possible dispatch. The work requires skill and mechanical
ability, and requires a man who has worked in other milling positions.
He should be intelligent, active, a good observer, and should have good
lungs.
_Schooling_: Common school.
PACKER
_Description_: The packer tends the machine which fills the bag,
packages, and barrels with the finished product. Men are employed when
the product is packed into large bags and barrels. Women are employed
when the small packages and cartons are filled.
_Qualifications_: He must be able to weigh skillfully and rapidly and
when filling bags he must be able to use the bag needle with skill and
be able to operate a bag-closing machine. He should also be able to
insert barrel heads quickly when filling barrels. He should be able to
make minor repairs and adjustments. He should be able to keep records
and make simple computations of the stock packed. He must be intelligent
and strong physically.
_Schooling_: Common school.
PACKER FOREMAN
_Kindred occupation_: Packer.
_Description_: The packer foreman has charge of the work of the packers.
He is responsible for the proper packing of the product and the proper
weight of the bags, packages, and barrels.
_Qualifications_: Ordinary strength. He should have had experience as a
packer. He must be able to figure and render accurate account of the
output of the machine under his supervision. He must have the ability to
make adjustments and repairs on the machines.
_Schooling_: Common school.
TRUCKER
_Description_: The trucker pushes or pulls trucks of flour or feed from
the packers to the warehouse or to the cars, or from the warehouse to
the cars; also performs other general labor about the warehouse or cars
as directed by the warehouse foreman.
_Qualifications_: Good physical strength.
MILLWRIGHT
_Kindred occupations_: Spouter.
_Description_: The millwright is responsible for the upkeep of the mill
in general and for all trouble with the spouting, milling machinery, and
equipment. He repairs, installs, or takes out machinery, equipment, or
spouting under direction of the head miller.
_Qualifications_: He must be a highly skilled wood and sheet metal
worker, and must have a general knowledge of all the milling processes.
He should have had experience as carpenter, metal worker, and spouter,
also knowledge of belting, and machine repairing. He should have good
lungs.
_Schooling_: Common school.
SACK MAN
_Description_: The sack man has complete charge of the stock of unfilled
flour and feed sacks, bags, cartons, and barrels. It is his duty to keep
the packers supplied with the proper kind and number of sacks, bags,
cartons, and barrels.
_Qualifications_: He must be able to render reports of the supplies
received and used, and to render accurate inventory of the supplies on
hand. He must be intelligent, accurate, and attentive to duty.
_Schooling_: Common school.
SACK SEWER
_Description_: The sack sewer repairs sacks by hand or on a sewing
machine, and does other required sewing.
_Qualifications_: He must be able to do plain hand sewing or use a
sewing machine.
WAREHOUSE FOREMAN
_Kindred occupation_: Packer foreman.
_Description_: The warehouse foreman has charge of the warehouse and has
general supervision of all truckers and packers. He superintends the
loading of all cars, and issues packing instructions to the packer
foreman. He must keep strict account of all cars placed at the warehouse
for loading and unloading, and must be able to make out various reports,
such as those relating to the loading of cars, the delivery of goods,
and the inventory of stock.
_Qualifications_: This position is one of responsibility and requires a
responsible man who has executive ability and who has had previous
high-grade warehouse experience. He must have a high degree of
intelligence and be physically strong.
_Schooling_: Common school; preferably high school.
TRICK MILLER, OR SECOND MILLER
_Description_: Supervises the mill on a particular watch; responsible to
the head miller; takes the lead in adjusting trouble at any particular
point; presence required in all parts of the mill.
_Qualifications_: Like those for miller.
_Schooling_: Common school.
The following occupations--unloader, loader, elevator man, sweeper,
smutter, sack man, trucker--may be classified as unskilled, and the men
who work in these occupations work under immediate direction of their
foreman.
The following occupations--unloader foreman, loader foreman, elevator
foreman, warehouse foreman--may also be considered unskilled, but they
are filled by men who are able to direct operations of the first group.
The oiler, roll tender, blender, grinder, bolter, spouter, packer,
packer foreman, sack sewer, and millwright work under the immediate
direction of the second miller in mills of 500 to 1,000 barrel capacity.
In smaller mills, however, much of the work listed under these various
occupations is done by the miller himself. Mills of less than 500
barrels per day have no second miller, and in that case much of the
actual work described in the above occupations is done by the head
miller. Wherever there is a second miller, as in the case of the very
large mills, he generally takes direction of the mill during the night
shift.
Men interested in milling should start preferably in small mills of
about 300 barrels’ capacity, or less, and work in such mills for one to
two years in order to become fully acquainted with each of the processes
listed in the various occupations. If employment is secured in a large
mill there will be very little opportunity to do any of the diversified
work as in all such mills the work is more highly specialized.
PHYSICAL DISABILITIES
The description of the various occupations given above answers several
questions regarding the schooling and necessary qualifications. Milling
is entirely an indoors occupation and one which should not be undertaken
by any person affected with tuberculosis. A miller should be agile and
capable of endurance. Many of the occupations in the mill require
considerable climbing and walking, making it a serious handicap for a
person who has lost a limb (unless he has become expert in the use of an
artificial leg) or for one who is afflicted with rheumatism.
Generally speaking, the loss of an eye would not interfere, nor would
dullness of hearing. The loss of an arm would only interfere in certain
occupations and not in all. This is true especially if the person has an
artificial hand provided with a hook or other holding device and for the
more simple occupations and manipulations. Stiffness of the arm and
incomplete movements of the joints of the arm or fingers would, if
considerable, disqualify a man for general employment in the milling
industry. Men affected with shell shock might be able to do good work in
a mill. Minor injuries, such us the loss of a finger or toe, or facial
injuries, need not interfere with a man’s ability to do any kind of work
in a flour mill. When a person has mastered the milling business he may
be a successful miller, even though he has lost an arm. One of the best
millers in this country has only one arm.
_What training and education are required and what may reasonably be
expected in the form of wages or salary?_--A portion of this question
has already been answered. A high-school training is the most that is
essential, although many of our best millers have far less education
than that. As for the other occupations in the mill a common-school
education will, for the most part, suffice for all necessary purposes.
The training, however, depends necessarily upon the nature of the
position and the responsibility which a man must assume. To become a
good head miller a man should have some theoretical training for a year
or two and then an opportunity for practice. To take charge of the flour
packer no great amount of training is essential. Practically no
education is necessary for many of the occupations found in a mill. To
be a second miller, from three to nine months’ training in a trade
school followed by experience as an apprentice are required. The man
with a good training would certainly have an advantage especially when
qualifying for the position of head miller in a large mill.
WHERE TO GET TRAINING IN MILLING
There are very few schools in this country where educational courses
relating to milling are given. The three best known are connected with
the Kansas Agricultural College at Manhattan, Kans., and with State
College at State College, Pa., also the Oregon Agricultural College,
Corvallis, Oreg. Each of these schools has a small mill of about 75
barrels daily capacity, fitted however, with all the machinery generally
found in a large mill. The training in milling, as given in these
schools requires four years and leads to the degree of bachelor of
science in milling engineering. A collegiate preparatory schooling is
generally required for entrance and the studies pursued are equivalent
to those found in the ordinary college course. As a rule the course
includes mathematics, milling technique, free-hand and mechanical
drawing, chemistry and physics, languages, etc. The course is indeed a
regular four-year university engineering course, greater emphasis being
laid upon the engineering problems relating to milling technology and
mill design. A man may obtain a fair knowledge of milling, however, in a
trade school in three months, and if this is followed by experience as
an apprentice for two or three years, he may reasonably expect to
qualify as a miller. He should have at least an eighth-grade schooling.
A good miller should have an understanding of flour-mill machinery,
chemical and physical properties of wheat and flour. This requires
considerable school training or a long apprenticeship. The best kind of
training, however, for most men striving to become millers is an
apprentice in a mill, working in each of the various occupations until a
knowledge of all the milling processes is fundamentally and thoroughly
learned. Such training might best be obtained in a small mill where an
apprentice would be required to do the work of a number of different
occupations. In this way money is being earned at the same time as a
profession is being learned. Very little preparatory schooling is
required, when milling is learned as an apprentice.
The salaries paid to millers run anywhere from $125 per month to several
thousand dollars per year. The wages of the various occupations of the
milling industry are commensurate with those in similar industries. The
less skilled occupations pay laborers’ wages, while occupations
requiring skill pay more. It should always be remembered that a worker
in any occupation in a mill has a legitimate ambition if he strives to
become a head miller. The head miller in any one of our large mills
making anywhere over 1,000 barrels of flour per day is in a position of
great trust and responsibility and he should be a man of absolute
honesty and integrity and a leader of men. Such men command very high
salaries.
There are 150 mills in the United States with a daily capacity of over
500 barrels. These are the mills whose millers command the large
salaries. There are about 1,200 mills, however, with a capacity of over
100 barrels and all of these employ millers and millers’ assistants.
With such a large number of mills employing head millers and second
millers, the chances for promotion must be considered good. Promotions,
however, depend much upon the efficiency of the miller. To acquire and
to maintain a certain degree of efficiency, it is helpful if one will
become connected with organizations of millers, and if one will read
books and journals on milling, and thus keep abreast of the times. One
should not expect promotion too rapidly. If you apply yourself
diligently to any of the occupations in the milling industry, and if you
show a disposition to learn you will find that “it’s a long trench that
has no turning” toward your goal. Do not be like the “lazy loon that
wants no learning” and is satisfied to remain untrained and unearning.
Your Government is willing to finance you while you are learning, so
there is every inducement for you to get into the milling game, if you
feel any aptitude for this work.
The hours of labor in the various occupations in a mill are gradually
being standardized to those of union labor in general; the head miller,
however, who has considerable responsibility, does not as a rule limit
his working hours to eight.
There are some 21 mills in this country with a daily capacity between
5,000 and 10,000 barrels. The millers of these mills must necessarily
have splendid personal qualifications, as well as training. That he must
be a leader of men goes without saying. He must be able to win the
confidence and best co-operation of his assistants. He must be imbued
with a love for his work; must have an aptitude for milling; capable of
planning, resourceful and observant; a good mechanic and have sound
judgment. Each one who aspires to become a head miller must develop
these qualifications. To be successful in any occupation in the mill one
should be industrious and willing to learn.
The earnings of a mill are largely determined by the miller. Ordinarily
about 4.5 bushels of wheat, or 270 pounds, will suffice to make a barrel
of flour. If a miller can succeed in making a barrel of an equally good
flour by the use of less wheat, say 267.5 pounds, he is just that much
more valuable than his competitor who can not obtain the same result. A
saving of even 2.5 pounds of wheat per barrel of flour, in a
1,000-barrel mill, would mean the saving of 2,500 pounds or 42 bushels
of wheat per day.
Flour milling may justly be recognized as one of the most essential
professions. Most of the milling is carried on in the great wheat belt,
situated for the most part in the great central, north central, and
Pacific coast regions of this country. The following States are the
great wheat producers: Minnesota, North Dakota, South Dakota, Kansas,
Ohio, Oklahoma, Indiana, Illinois, Missouri, Washington, Montana, Texas,
Michigan, Nebraska, Idaho, Colorado, and Oregon. These States produce
about 80 per cent of the whole wheat crop of the United States.
In the following States most of the flour is milled: Minnesota, New
York, Kansas, Illinois, Ohio, Pennsylvania, Missouri, Indiana, Michigan,
Texas, Wisconsin, Tennessee, California, Kentucky, Oklahoma, and
Washington.
There are an appreciable number of mills along our Atlantic coast and on
the Great Lakes, due to special facilities of transportation.
The foregoing would indicate that the need for millers is very urgent.
Formerly a high-school boy was perfectly willing to begin his milling
career as an apprentice, but the low salary or wages paid to an
apprentice is no longer attracting this class of young men. Now,
however, that the Government is showing a disposition to finance the
returning soldier through college or through the period of
apprenticeship, the milling trade should prove very attractive. The need
for millers is becoming more urgent every day, and a trained miller will
have no difficulty in finding a good position.
PLAN No. 1247. BAKING
This monograph was prepared by J. A. LeClerc, chemist in charge of the
laboratory of plant chemistry, Bureau of Chemistry, Department of
Agriculture. Acknowledgment is due B. R. Jacobs and E. E. Smith, of
the Bureau of Chemistry, and Prof. C. H. Bailey, of the University of
Minnesota for assistance in the preparation of this monograph.
WHAT IS BAKING?
Baking is one of the most ancient, widespread, useful, and highly
honored occupations. All classes and grades of bakeries are to be found
even to-day from the most primitive, such as those among the Indians of
this country and of South America, and those among the native tribes of
Africa and other undeveloped countries, up to the most highly developed
modern bakery, examples of which are to be found in most of our large
cities, in which almost every step in the operation is by machinery, the
hands of man scarcely touching the product at any stage. In every large
city of the country are to be found bakers who employ a large number of
men to carry on the various occupations connected with the industry.
Every small town has at least one baker, but a small baker generally
carries on, himself, each and every occupation connected with the shop.
WHAT DOES THE BAKER DO?
A baker’s business is to make bread by first making a dough with flour,
water, salt, and yeast (with or without sugar, malt extract, milk, lard,
etc.), allowing this dough to ferment, and then placing this fermented
dough in an oven to bake it into bread. In general the following amounts
of ingredients are used per barrel of flour: Flour 196 pounds, water 118
pounds, salt 8 pounds, sugar 6 pounds, yeast 2 pounds. Besides these
essential ingredients some bakers add 2 to 3 pounds malt extract, 2 to 4
pounds milk or milk products and 3 to 4 pounds of lard or other
shortening. A barrel of flour made into dough containing most of these
ingredients will make about 282 to 290 one-pound loaves of bread when
baked. Baking is quite a diversified business. There are many kinds of
bakers or, rather it might be said, that bakers make many different
kinds of products, e. g., bread, pies, cakes, crackers, etc. The term
“baker,” as generally used, however, refers to bread bakers.
HOW MANY BAKERS ARE THERE?
In the United States there are some 30,000 commercial bakers of whom
about 3,000 to 4,000 have an output of 70 to 75 per cent of the baking
business of the country. Besides these commercial bakers, found in every
city of any size in the country, bakeries are also to be found in many
large hotels and restaurants, and these number many thousands more.
These bakeries are of such size, indeed, that a head baker and an
assistant baker, besides many workmen, are engaged in the different
occupations.
There are many bakeries in this country who make daily from 50,000 to
100,000 loaves of bread. This requires the use of approximately 170 to
340 barrels of flour every day. Some bakers use five times that amount
of flour. One of the largest bakeries in France, in connection with the
American Expeditionary Forces, was said to be capable of turning out
1,000,000 loaves per day. The number of bakeries in the United States
making over five thousand one-pound loaves per day is very large, and
these are the ones which especially require the services of a master
baker as well as of several other trained employees.
VALUE OF BAKERY PRODUCTS
At the time of the last census there were over 120,000 men employed in
the baking industry and the total output of the product from all kinds
of bakeries was estimated to be valued at $400,000,000. Since that time,
however, the output of the commercial labor has increased by leaps and
bounds. To-day the commercial baker makes fully one-half of the bread
consumed in the country, which is a relatively much larger amount than
was made even 10 years ago. During the war, bread was advertised as was
no other commodity. Besides this, the housewife found very great
difficulty in making a satisfactory bread with the use of such a large
amount of flour substitutes as the Food Administration required. This
compelled many housewives to buy baker’s bread--housewives who had never
before used baker’s bread. The habit thus formed has in many cases
proved permanent, and thus has resulted in a largely increased demand
for baker’s bread.
* * * * *
These facts show the importance of the baking industry, and show
furthermore that the need for bakers is constantly growing and indeed is
most urgent. It should not be difficult for any returning soldier who
desires to make a specialty of baking to find employment near his own
home, particularly if he lives in a large city.
WHERE DO BAKERS WORK?
Bakers formerly almost universally worked in basements, many of them
dark and unsanitary. The basement bakery is, in fact, not entirely done
away with yet, but such as remain are small and unimportant. To-day the
bakers of each city are vieing with each other to see who can put up the
most attractive, the most “sunlit,” and sanitary bakery. The consequence
is that practically all large important bakeries are built high up, with
abundance of air and sunlight. This makes the work much more attractive,
agreeable, and healthful than was formerly the case. The conditions of
work for bakers are thus improving rapidly and are fully on a par with,
if indeed they are not better than, those of other important industries.
DESCRIPTION OF OCCUPATIONS IN A BAKERY
There are a number of occupations connected with the baking industry,
among which may be mentioned truckers, blending-machine tenders, mixers,
machine hands, bench hands, oven men, packers, and shipping clerks,
salesmen, clerks, and the engineers. The classification in the following
table shows the character of occupations, the work required, the
qualifications, wages, hours of labor, physical requirements, and
training of the men:
==================+========================+=========================+
Occupation. |Character of occupation.| Work requires. |
| | |
------------------+------------------------+-------------------------+
1. Heavy labor. |Handling flour, |Walking, bending, lifting|
|trucking, miscellaneous |heavy weights, climbing, |
|handling heavy material,|pushing or pulling heavy |
|blending-machine |trucks. All work done on |
|tenders, machine hands. |feet. |
| | |
2. Light labor. |Moving bread racks and |Walking, bending, lifting|
|pan racks; loading |ordinary weights, |
|wagons, cleaning and |manipulation of cleaning |
|greasing pans and |and greasing machines; |
|machinery; sweeping. |pushing and pulling |
| |loaded racks. Usually all|
| |work done on feet. |
| | |
3. Dough mixers |Mixing dough; running |Walking, bending, |
and |mixing machines; |lifting, operating |
assistants. |weighing and measuring |machinery, manipulation |
|ingredients. |of scales and measures. |
| |Sitting part of time. |
| | |
4. Operators of |Turning and timing |Walking, bending, |
fermentation. |doughs; pushing troughs;|lifting, pushing heavy |
|keeping room at constant|troughs. |
|temperature. | |
| | |
5. Bench hands, |Running baking machines |Standing at bench, some |
dividers, |which divide, round, and|walking; loading, light |
rounders, |mold the dough; |lifting, rapid hand |
molders. |sometimes performing |movements. |
|these operations by | |
|hand. | |
| | |
6. Peelers, oven |Putting pans into and |Standing at oven, |
men. |taking bread from the |bending, light lifting, |
|oven; transferring pans |rapid motions of hands |
|from peels to racks, |and body. |
|etc. | |
| | |
7. Sorters, |Sorting bread; checking |Largely desk work. No |
checkers, |bread into wagons, |physical exertion except |
workers in |making out bread slips, |that involved in handling|
bread room, |etc. |records. Very little |
shipping | |walking; can use |
clerks, | |crutches. |
packing | | |
clerks, | | |
clerical | | |
office force. | | |
| | |
8. Salesmen. |Making deliveries of |Walking, bending, |
|bakery products; driving|lifting, climbing in and |
|horses or automobile; |out of wagon or |
|working out routes; |automobile constantly. |
|keeping up trade, making| |
|collections and | |
|adjustments of money. | |
| | |
9. Shop foreman. |Immediate supervision of|Walking; physical |
|shop operations. |exertion only in helping |
| |in shop operation; much |
| |climbing. |
| | |
10. Superintendent|General supervision of |Largely desk work; but |
or manager of |entire plant; |must be able to get |
bakery. |determination of methods|around plant, to control |
|of manipulation; |operations. |
|supervision of all | |
|business activities. | |
| | |
11. Buyer, |Purchasing of raw |Largely desk work. |
purchasing agent. |material and equipment. | |
| | |
12. Engineers. |Running power plant. |Mostly sitting. |
| | |
13. Machinists. |Repairing and installing|Walking, bending, |
|machinery. |lifting, climbing. |
------------------+------------------------+-------------------------+
==================+=========================+============+===========+
Occupation. | Qualifications. | Wages per | Hours of |
| | week. | work. |
------------------+-------------------------+------------+-----------+
1. Heavy labor. |Unusual bodily strength | [47]$3 | 8 |
|and agility. | | |
| | | |
2. Light labor. |Some familiarity with | [47]3 | 8 |
|bakery practice. | | |
| | | |
3. Dough mixers |Common-school education, | 25-40 | 8 |
and |good knowledge of doughs | | |
assistants. |and dough batch | | |
|ingredients. Familiarity | | |
|with bakery practice. | | |
| | | |
4. Operators of |Common-school education; | 25-35 | 8 |
fermentation. |somewhat familiar with | | |
|baking practice. | | |
| | | |
5. Bench hands, |Common-school education, | 25-35 | 8 |
dividers, |thoroughly familiar with | | |
rounders, |baking practice. | | |
molders. | | | |
| | | |
6. Peelers, oven |Common school education, | 25-40 | 8 |
men. |thoroughly familiar with | | |
|baking practice; agility | | |
|and dexterity. | | |
| | | |
7. Sorters, |Business education; some | 20 | 8-9 |
checkers, |knowledge of office | | |
workers in |practice. | | |
bread room, | | | |
shipping | | | |
clerks, | | | |
packing | | | |
clerks, | | | |
clerical | | | |
office force. | | | |
| | | |
8. Salesmen. |Business education, | 25-75 | 8-9 |
|knowledge of bakery | | |
|products: knowledge of | | |
|salesmanship; pleasing | | |
|personality. | | |
| | | |
9. Shop foreman. |Common-school education; | 35-50 | 8-12 |
|thorough familiarity with| | |
|all lines of bakery work;| | |
|ability to handle men. | | |
| | | |
10. Superintendent|Thorough business | 50-200 | [48] |
or manager of |education; intimate | | |
bakery. |knowledge of | | |
|manufacturing processes, | | |
|cost accounting; great | | |
|executive and directing | | |
|ability; ability to deal | | |
|with men. | | |
| | | |
11. Buyer, |Intimate knowledge of | 50-100 | [48] |
purchasing agent. |trade and marketing | | |
|conditions and costs; | | |
|also of raw materials and| | |
|equipment used by bakers.| | |
| | | |
12. Engineers. |Common-school education, | 25-50 | 8 |
|training and experience | | |
|in engineering. | | |
| | | |
13. Machinists. |Common-school education, | 25-35 | 8 |
|training and experience | | |
|with machinery. | | |
------------------+-------------------------+------------+-----------+
==================+=========================+=========================
Occupation. | Physical requirements. | Training required.
| |
------------------+-------------------------+-------------------------
1. Heavy labor. |Both legs, both arms, |None.
|hands with thumbs and |
|fingers enough to do the |
|work; one eye; good |
|hearing not essential. |
| |
2. Light labor. |Two legs, one hand with |Do.
|at least thumb and two |
|fingers, if good |
|artificial hand; one eye;|
|good hearing not |
|essential. |
| |
3. Dough mixers |One hand, if good |3 to 4 months in baking
and |artificial hand, one |establishment.
assistants. |foot, with good |
|artificial leg; one eye; |
|fairly good hearing. |
| |
4. Operators of |do. |3 months.
fermentation. | |
| |
5. Bench hands, |Two hands with thumb and |Do.
dividers, |at least one finger on |
rounders, |each hand; one foot; one |
molders. |eye; fair hearing. |
| |
6. Peelers, oven |One hand, if good |3 months.
men. |artificial hand; one |
|foot, if able to stand |
|well on artificial foot; |
|one eye, fair hearing. |
| |
7. Sorters, |One eye (good eyesight), |6 months.
checkers, |one hand; legs not |
workers in |essential; fair hearing. |
bread room, | |
shipping | |
clerks, | |
packing | |
clerks, | |
clerical | |
office force. | |
| |
8. Salesmen. |Both feet; one hand, with|6 months.
|good artificial hand; one|
|eye; good hearing |
|essential. |
| |
9. Shop foreman. |do. |1 year.
| |
10. Superintendent|Good eyesight, good |2 years.
or manager of |hearing; able to get |
bakery. |around plant. |
| |
11. Buyer, |Good eyesight and |1 year.
purchasing agent. |hearing; able to walk. |
| |
12. Engineers. |do. |Do.
| |
13. Machinists. |Both feet, one hand, one |Do.
|eye, fair hearing. |
------------------+-------------------------+-------------------------
[47] Per day.
[48] No fixed hours.
1. Based on intensive technical training of 35 to 40 hours per week.
2. Practically all specialised positions in baking are properly based on
a journeyman’s experience. In the case of men who have served only
partial apprenticeships, or who have no training whatever, an individual
determination is necessary in each case as to the amount of special
education, technical school training, and shopwork required to equal the
regular apprenticeship foundation.
3. The artificial limbs now available may in many cases enable the
individual to meet the physical requirements where the above statement
would indicate a difficulty. Each such case must be decided on its
merits.
DISABILITIES--THEY NEED NOT DISQUALIFY
A study of the table of occupations will show that few soldiers, who
feel they have an aptitude for this industry, will find themselves
disqualified. Of course, the bakeshop is no place for a consumptive, nor
for an invalid, but the loss of an arm, a leg, an eye, or facial or head
wounds need not necessarily disqualify men for every occupation in a
bakery. There are many occupations in a bakery which a man with these
physical defects may fill with perfect satisfaction and success. Indeed,
success can be obtained even under the most apparently serious handicap.
Much depends upon the man with a physical defect. He must not let his
mind dwell upon that fact. If he has not lost his head or his courage he
most assuredly can qualify. What he thinks is a disqualifying defect may
not be one at all. Certainly, if his mind is made up to overcome his
defect, the battle is over half won already.
THE GOVERNMENT WILL HELP YOU
Every soldier must know that this Government of ours stands ready to
assist him to find a congenial occupation. You need not feel
discouraged, therefore, because of your supposed disqualification.
Instead, it may be the making of you, especially if your mind is
positively made up to succeed and if you will accept your Government’s
offer to help you to success. While you are learning to become a baker
you will be paid a regular allowance to cover your living expenses and
your family will be paid an allowance for their support, so that in fact
while you are learning you are also earning.
THE CHANCES FOR SUCCESS
The chances for success are as great in the baking industry as in any
other. Look about you a bit. It is very seldom you hear or read about
the failure of a well-established bakeshop. The people must have bread.
Good bread making is not at all difficult. Your chances to make and to
sell good bread are just as good as those of your competitor-baker.
Baking is a stable industry. There are large profits in the industry
when well conducted. Your chances for success, therefore, are good,
because the proprietor’s chances for success have always been good. Many
examples might be pointed out to you of owners of bakeries who 10 to 20
years ago began in a small way and who to-day are baking from 25,000 to
100,000 loaves per day.
QUALIFICATIONS
For the owner of a bakery the personal characteristics required for
success in a large way are about the same as for other occupations and
professions. He must keep abreast of the times by constant study and
application. Of course a man must be honest. He must be determined to
give full weight. It seems so easy in a bakeshop to cut the weight of a
loaf by one-half to 1 ounce and thus reap a temporary advantage, and so
it is; but as in other businesses, “honesty is the best policy,” and the
baker who has the reputation for giving full weight generally gains in
the end, and the one who is known to skimp on his weight will eventually
find that policy a losing game. A proprietor must be a hard worker; he
is liable to be required to work at any time of day or night. He must be
a man who can get along with men, one to win their confidences,
cooperation, and best endeavors.
A master baker should be able to manage men so as to get the most out of
them consistent with decency and fair play. He should have an intimate
knowledge of flours and of the other ingredients used in baking. He
should be well posted in the art of baking in all its phases, and have
enough ambition to keep posted and abreast of the times.
The other employees of a bakery do not need so many of the
qualifications possessed by the master baker so long as they are content
to remain where they are, but if they are planning to become master
bakers themselves they must make up their minds to obtain this very
training. Many soldiers have already had considerable experience in
field bakeries. They will find this experience of great value in
commercial bakeries. However, previous training and experience in the
Army is not an essential, inasmuch as sufficient experience can be had
in several months’ study at a trade school to satisfy the requirements
of beginners. Men who aspire to forge ahead in a bakery must have “pep,”
be alert to learn, and must apply themselves studiously. They should
have a natural aptitude for the work, for the best work can never be
done in any line where there is no love and enthusiasm.
TRAINING AND EXPERIENCE
Formerly, bakers learned their profession through the apprenticeship.
While that system is also in vogue to-day, yet many men are being given
a tremendous boost by first attending a trade school for bakers or a
technical school, college, or university. In going through the
apprenticeship stage, a man would be very greatly assisted if he had at
least an eighth-grade education or better still a high school or college
education. The trade school will in the course of six to nine months’
intensive training not only train a man to bake a good loaf of bread,
but will teach him to know the characteristics of the ingredients which
are used in baking and how to detect or determine their quality. He will
acquire a chemical knowledge of these raw materials. He will also learn
to have a thorough knowledge of baking machinery and how to handle
ovens. After such a schooling, he should make fast progress as an
apprentice.
SCHOOLS OF BAKING
Among the schools offering training for bakers may be mentioned the
Dunwoody Institute at Minneapolis, the University of Minneapolis at
University Farm, Minn., the Kansas Agricultural College at Manhattan,
and a number of trade schools proper at Chicago--the Columbus
Laboratory, Operative Miller, and Siebel Institute.
It should always be recognized that a general education is a great aid
on the road to success, and that an ambition to keep pace with the
improvements in methods, changes in materials and appliances will be
rewarded by more rapid promotion. One of the best ways of maintaining
the pace is to read the various journals devoted to milling and baking
and to associate one’s self with societies specializing in milling and
baking.
The bakers’ journals which will be found helpful are as follows:
Bakers’ Helper, 431 South Dearborn Street, Chicago, Ill.
Bakers’ Review, 408 Whitall Building, New York City.
Bakers’ Weekly, 41 Park Row, New York City.
Confectioners and Bakers’ Gazette, 127 Worth Street, New York City.
National Baker, 411 Walnut Street, Philadelphia.
Retail Confectioner and Baker, 36 Catherine Street, New York City.
The Bakers’ News, 332 South La Salle Street, Chicago, Ill.
The Mediator, 121 Canal Street, New York City.
The Pacific Coast Gazette, San Francisco, Calif.
Among the milling journals may be mentioned:
American Miller, 315 Dearborn Street, Chicago, Ill.
Canadian Miller and Cerealist, Montreal, Canada.
Dixie Miller, 154 North Cherry Street, Nashville, Tenn.
Miller’s Review, 424 Walnut Street, Philadelphia, Pa.
Modern Miller, 1032 Pierce Building, St. Louis, Mo.
Northwestern Miller, the Miller Building, Minneapolis, Minn.
Operative Miller, 537 South Dearborn Street, Chicago, Ill.
Roller Mill, Marine Bank Building, Buffalo, N. Y.
There are two societies in this country which are making special
endeavors to study milling and baking problems, viz, the American
Society of Milling and Baking Technology and the American Association of
Cereal Chemists. Besides these journals and societies, from which
considerable help and enthusiasm may be obtained, the Government,
particularly the Department of Agriculture, stands ready to assist
anyone along these lines. This department has accumulated considerable
information on flour, bread, and the various cereals, and it is always
glad to answer any questions that it can and ready to give out any
information which it has.
Besides all these sources of help, much information may be gained by
reading bulletins published by a number of experiment stations, and
these bulletins may be obtained for the asking. Among the experiment
stations publishing such bulletins may be mentioned the following:
Kansas Agricultural Experiment Station, Manhattan, Kans.
North Dakota Agricultural Experiment Station, Fargo, N. Dak.
Kentucky Agricultural Experiment Station, Lexington, Ky.
Ontario Agricultural Experiment Station, Guelph, Ontario, Canada.
Pennsylvania Agricultural Experiment Station, State College, Pa.
South Dakota Agricultural Experiment Station, Brookings, S. Dak.
Washington Agricultural Experiment Station, Pullman, Wash.
Connecticut Agricultural Experiment Station, New Haven, Conn.
Minnesota Agricultural Experiment Station, University Farm, Minn.
Ohio Agricultural Experiment Station, Wooster, Ohio.
Michigan Agricultural Experiment Station, Lansing, Mich.
Maine Agricultural Experiment Station, Orono, Me.
California Agricultural Experiment Station, Berkeley, Calif.
Utah Agricultural Experiment Station, Logan, Utah.
Idaho Agricultural Experiment Station, Moscow, Idaho.
Furthermore, a number of books on baking have been published in the
English language, among which may be mentioned the following:
Otto Werlin. The American Cake Baker, published by the Richmond
Borough Publishing Printing Co., New York.
Amy L. Handy. War-Time Bread and Cake, published by Houghton & Mifflin
Co., Boston, Mass.
William H. Brooks. Modern Practical Cake Baking, published by the
Times Publishing Co., Palo Alto, Calif.
Fritz L. Gienandt. The Twentieth Century Book for the Progressive
Baker-Confectioner, published by the author, in Boston.
Emil Braun. Secrets of Bread Making.
Siebel’s Manual.
Recipe Book for the Practical Baker. Malzbender.
Paul Richards. Bakers’ Bread, with appendix.
Biscuits and Cakes, 1911. Reliable Flour Co., Boston, Mass.
Robert Wells. Bread, Biscuits, Buns, and Cakes.
Frank A. Kennedy. The Biscuit Industry, 1895.
Wihlfahrt, J. E., A Treatise on Flour, Yeast, Ferment, and Baking.
Laws and Gilbert. The Wheat Grain, Its Milling Products and Bread.
Charles and James Scott. Vienna Bread.
Owen Simmons. The Book of Bread.
Dr. Harry Snyder. Studies on Bread and Bread Making.
J. A. Wanklyn. Bread Analysis.
H. W. Wiley. Cereal and Cereal Products.
Mrs. H. W. Atwater. Bread and the Principles of Bread Making.
Blandy. Studies in Bread Making.
Gill. Short History of the Baker’s Art.
Gill. Chemistry of Bread Making.
T. B. Wood. The Story of a Loaf of Bread.
Grant. Chemistry of Bread Making.
Dr. John Goodfellow. The Dietetic Value of Bread.
William Jago. The Principles of Bread Making.
Archer Kirkland. Studies for the Bakehouse.
John Kirkland. All About Bread Making.
John Kirkland. The Modern Baker, Confectioner, and Caterer.
It is thus seen that for the man who is ambitious to learn about baking
there are many sources of knowledge. The baker, or baking employee who
aspires to become a baker, can find much assistance and inspiration from
bulletins, books, journals, and societies, and by correspondence with
experts of the Department of Agriculture. The disabled soldiers who
believe they can qualify to become bakers have every reason to feel
encouraged.
PLAN No. 1248. DENTAL MECHANICS AS A VOCATION
This monograph was prepared by Dr. Harold DeWitt Cross, director, the
Forsyth Dental Infirmary, Boston, Mass., and Dr. Guy S. Millberry,
dean, college of dentistry, University of California, Berkeley, Calif.
Mechanical dentistry has been practiced by individuals for over a
thousand years, though its development in a scientific way can be said
to date from the beginning of the last century.
It is a part of the practice of dentistry which is limited to working
upon inert matter and does not include work of any kind upon patients.
For this reason anyone can become a dental mechanic, for the laws
governing the practice of dentistry in all States specifically point out
that such are exempt from the licensing requirements and penalties of
law.
In presenting this work as a possible vocation, care has been taken to
give fair and accurate accounts of what may be expected, the
qualifications, and the type of work done. It is not right to say that
mechanical dentistry is extremely simple, or that the pay is
magnificent. It is right to say, however, that with the proper
qualifications, mechanical dentistry offers big returns upon the
investment of time and effort required to complete this course of
training.
Mechanical dentistry plays a vital part in maintaining and increasing
human efficiency. Hence, the skilled dental mechanic may be proud of his
work, and may derive a threefold satisfaction from it--the pleasure in
the work itself, the gratification of being well paid, and the
satisfaction that comes from the knowledge that it is of benefit to
mankind.
_Class of Work Done._--The work of a dental mechanic consists of making,
in the laboratory or work room, artificial dentures and restorations
such as plates, bridges, crowns, inlays, etc., for which the impressions
have been taken from the patients’ mouths by the dentist, and the work
done under his direction.
The work may be divided into two major classes, plate work, and crown
and bridge work. Plate work may again be divided into vulcanite or
rubber plate work and metal plate work. In addition to this there are a
number of types of dental work such as pouring and trimming plaster
models of the teeth, making metal dies and counter dies, gold and
porcelain inlays and other kinds of incidental work, so that a variety
is always to be found in any dental laboratory.
_Plate Work._--Plate work by the mechanical dentist consists of
assembling plaster or modeling compound, taking impressions of the mouth
and teeth, pouring plaster casts from them, making bite plates and the
mounting of the models on the articulator, and in the instance of metal
plates, making dies and counter dies of zinc and lead or similar metals
or alloys for subsequent work. Then the porcelain teeth are set up in
wax for trial purposes and the wax is subsequently removed and replaced
by vulcanite. In the case of metal plates, aluminum, gold, or platinum
is used as a base plate which must be swaged or cast to fit each
individual case. This requires a knowledge and skill in the working of
metals and frequently includes soldering operations.
_Crown and Bridge Work._--Crown and bridge work include the working and
soldering of precious metals as gold, platinum, or similar materials,
and porcelain or it may be a combination of both precious metals and
porcelain. These two classes of work constitute the largest part of
mechanical dentistry though each class may offer many different types of
cases.
_Conditions of Labor._--Mechanical dentistry attracts a very desirable
class of men, and therefore the people with whom one is thrown in the
profession are such as may be a source of inspiration and encouragement.
The work is all light, usually performed at a bench, either sitting or
standing as the mechanic prefers. There is enough of a variety of work
to break the monotony. The metals used are zinc, lead, tin, copper,
bismuth, antimony, or alloys of them, and the precious metals, gold,
silver, mercury and platinum.
Practically no machinery except a small polishing lathe is used and all
the tools and equipment are furnished by the employer. While much of the
work is done with steel tools, very little of it is done on steel.
Light and ventilation are usually of the best, though the laboratories
are generally small, and the sanitary conditions are generally very
good.
HOURS AND WAGES
_Hours._--The hours are in a sense variable, running from 40 to 50 per
week, and may vary from week to week where the dental mechanic is
employed by the individual dentist. The hours depend largely upon the
amount of work on hand in the office each day and the urgency for its
completion. Usually the dentist works about seven hours a day, and he
seldom demands more time of his assistants. Under these conditions,
overtime is not usually considered. In large laboratories where a number
of mechanics are employed the hours are likely to be more uniform and
exacting.
_Wages._--The wages will range from $15 to $40 or $50 a week, depending
entirely on the ability of the mechanic, his speed and careful
workmanship being the determining factor. More than $20 a week can not
usually be expected at the start, but progress will be rapid according
to the ability developed.
There are no unions organized to include this branch of labor as nearly
all dentists do their own mechanical work during odd times.
Dental mechanics who possess skill and good business acumen may
establish laboratories of their own, and cater to the needs of a number
of dentists who do not have enough work to employ a dental mechanic, and
yet more than they can accomplish themselves along with their other
work. In this way, on a basis of piece work, a dental mechanic may build
a lucrative and independent business, employing a number of assistants,
and produce a net income of from $3,000 to $7,000 or $8,000 a year. Of
course the essentials for success in such a business are the same as
may be expected of any man who expects to be successful in other lines
of business.
_Permanency and Opportunities of the Profession._--There is an ever
increasing demand for honest dental service on the part of the general
public. Fully 100 per cent of the children and adults in any country
need some form of dental service at least once a year. There are not
enough dentists now to supply this service except to a limited portion
of the population, but many of these have a practice sufficiently large
to justify the employment of several assistants, one of whom should be a
dental mechanic.
On account of the lack in the past of facilities for training there has
arisen widespread and urgent demand for qualified dental mechanics.
Well-informed dentists, who have the interest of the profession at
heart, appreciate the present necessity for men trained in this
particular phase of dentistry.
There are in the United States alone nearly 1,000 cities of more than
5,000 population. The smallest of these would afford employment to one
mechanical dentist or more, working on salary or independently. Of the
total number of cities, 60 have populations ranging from 40,000 to
100,000; each of these cities will afford employment to a large number
of mechanical dentists. Forty of the 60 have populations of 100,000 and
over. New York is the largest and it is estimated that it alone affords
employment for thousands of mechanical dentists. Each of the other 39
cities gives large opportunities for capable members of this profession.
QUALIFICATIONS
_Previous Training._--No previous knowledge of dentistry or experience
in mechanical work is necessary to qualify the student for mechanical
dentistry, though those who have had experience such as mechanics in the
jewelry trade, metal working industries where small work is a feature,
or photography will find that the former work is a good foundation.
_Education._--An average education is all that is absolutely required
for the student of mechanical dentistry, though a high-school training
and a knowledge of physics, chemistry, and manual training is desirable.
_Personal Qualifications._--A natural intelligence, a moderate amount of
ability to work with the fingers, perseverance and neatness are the
essentials for success.
_Age._--There is no age limit for the man who wishes to take up this
vocation.
TRAINING
_Time required._--The length of time required to train men for
mechanical dentistry may vary, according to previous education,
experience and his type of disability. In many places the training is
not done by classes, but through personal instruction, and the
completion of the course lies with the aptitude of the student. The
average time required is believed to be about one college year unless,
as in some special cases, an intensive course of four months or so is
instituted. These have been opened in some places. This refers to the
time required when a course is taken rather than an apprenticeship in
some laboratory of a private dentist.
_Type of Training._--A course in mechanical dentistry is a practical one
in which the student learns by doing. The work is demonstrated by a
capable instructor, and then the students themselves do the actual work.
There are a limited number of lectures, and an effort is made to give a
sufficient fundamental knowledge for all the ordinary manipulations
required in the trade.
After his course is complete, he will continue to improve his general
knowledge and skill by further study. He must learn, if he is employed
by a private dentist, the particular methods of his employer, and keep
up with the new improvements described in dental text books and
journals.
_Course of Instruction._--The course of instruction in dental mechanics
include the following subjects:
Model making.
Rubber plate making.
Anatomy of teeth.
Saddles.
Crown and bridge work.
Gold plates.
Lingual bar plates.
Aluminum plates.
Metal casting.
Orthodontia or regulating appliances.
_Special Fields._--There are special fields in dentistry where the
dental mechanic may adapt himself to a new class of work now very much
in demand, that of dental radiography, or the taking and developing of
X-ray pictures. Persons having had previous experience in any branch of
photography will fit into this work easily.
Other special lines are the making of orthodontia appliances, gold and
porcelain inlays, castings, clasps, bridges, and plates, crown and
bridge work, and gold plate work.
_Disabilities._--The physical qualifications and disability restrictions
of a dental mechanic are not very exacting.
Persons with one good eye and the control and manipulative ability of
both hands or at least two fingers and a thumb on each hand; defective
hearing, with one or no legs (provided locomotion is not impaired), such
diseases as hernia, kidney trouble, affections of the liver or heart
will not be too seriously disabled to enter this profession.
Tuberculosis, on the other hand, is a serious handicap, both on account
of the sedentary life, and because it might be difficult to secure or
hold permanent employment because of the fear of contagion. Other
infectious diseases would be more suitable to some other type of
employment.
Very few vocations are open to such a wide number of disabled men. The
opportunity for them seems to be one which will continue to increase
with the increase in scientific dentistry, and the growing comprehension
of the people of the important relation of the mouth and teeth to their
general health.
_Each of the following plans has a specially arranged list of
occupations and business opportunities which have not been placed in the
main index and should be consulted in connection with the index._
Page
Civil Service U. S., Index of Service-- Plan No. 217 100
{City, County, State and Federal Government, 487
{ Index of Service Plan No. 830- 907 503
Forestry Pursuits--Index of Service „ „ 910 509
Wood Working Trades--Index of Service „ „ 928 556
Agriculture--Index of Courses „ „ 938 563
Agriculture--Index, Technical „ „ 940 566
Agriculture--Index, Experimental Station „ „ 942 569
Agriculture--Index, Extension Service „ „ 943 570
Navy Work--U. S. Index of Service „ „ 1050 624
Printing Trades--Index of Service „ „ 1238 826
Flour Milling--Index of Service „ „ 1246 849
Baking--Index of Service „ „ 1247 857
INDEX
A PAGE
Able Seaman--Plan No. 1022, 607
Accounting--Plan No. 1088, 668
Acres, 10, Accomplished--Plan No. 767, 439
Acre, ¹⁄₁₀th of, Makes $0.80 an Hour--Plan No. 750, 430
Acre, ¹⁄₂ Raise Cucumbers--Plan No. 293, 269
Acre, 8¹⁄₂ near City--Plan No. 21, 11
Acre Tracts in City Make Profits from Truck Gardening--Plan No.
620, 380
Address, Obtained All Information Concerning City Property--Plan
No. 582, 364
Addresses, Copy and Sell--Plan No. 424, 317
Adjutant General of State--Plan No. 884, 496
Advertise Hair Dressing--Plan No. 138, 71
Advertised on the Home Industry Page--Plan No. 465, 329
Advertisements on Barber’s Mirror--Plan No. 425, 317
Advertising, Assists Sale of Soap--Plan No. 392, 307
Advertising Agency Started--Plan No. 10, 5
Advertising Beauty Bags--Plan No. 159, 81
Advertising Boosted, Home Town--Plan No. 464, 328
Advertising Carpet Cleaner--Plan No. 199, 94
Advertising, Clips News Articles--Plan No. 33, 20
Advertising for Cook Book--Plan No. 34, 20
Advertising, Constipation Cure--Plan No. 153, 78
Advertising in Country Paper--Plan No. 66, 36
Advertising a Copy Pad--Plan No. 161, 83
Advertising, Circulars Dist.--Plan No. 337, 390, 283, 306
Advertising, Coupon Plan--Plan No. 52, 29
Advertising in Country Weeklies--Plan No. 421, 423, 316
Advertising in Book--Plan No. 49, 28
Advertising Dustless Dusters--Plan No. 160, 82
Advertising Eggs--Plan No. 305, 274
Advertising on Fly Paper--Plan No. 363, 292
Advertising by Farm Woman of Fruits and Jellies--Plan No. 581, 364
Advertising by Farm Woman Photographing Stock--Plan No. 99, 52
Advertising, Great Opportunities In--Plan No. 1090, 1091, 670, 671
Advertising for Gingham Shop--Plan No. 11, 5
Advertising a Grocery Store--Plan No. 298, 271
Advertising by Hotel--Plan No. 97, 51
Advertising, Hidden Coin in Window--Plan No. 741, 426
Advertising, Kitchen List--Plan No. 279, 237
Advertising Knock Down Picture Frames--Plan No. 387, 304
Advertising by Letter--Plan No. 153, 78
Advertising, List of Names--Plan No. 36, 21
Advertising Man’s Opportunity in Chamber of Commerce--Plan No.
681, 403
Advertising in Moving Picture Programs--Plan No. 84, 44
Advertising Man Represents Country Weeklies--Plan No. 430, 318
Advertising Man Runs Sales Company--Plan No. 666, 395
Advertising, Motion Picture Theatre--Plan No. 79, 569, 41, 359
Advertising While Sick--Plan No. 360, 291
Advertising Obtained by Long Distance Phone--Plan No. 356, 289
Advertising with Country Stores--Plan No. 732, 422
Advertising to Get Acquainted--Plan No. 669, 398
Advertising for Home Industries--Plan No. 423, 465, 316, 329
Advertising Manufacturing Page--Plan No. 675, 401
Advertising Plan for Selling Books--Plan No. 49, 28
Advertising Political Manual--Plan No. 22, 12
Advertising, A Shopper--Plan No. 152, 77
Advertising of Shawls--Plan No. 308, 275
Advertising a Preparation--Plan No. 167, 85
Advertising Proposition--Plan No. 238, 166
Advertising, Sells Lists--Plan No. 61, 34
Advertising, Show Card Writing--Plan No. 1237, 822
Advertising Silver Polish--Plan No. 112, 57
Advertising, Soliciting--Plan No. 551, 350
Advertising Space Sold a Large Amount of Thermometers--Plan No.
63, 34
Advertising by Stenographer--Plan No. 50, 28
Advertising Starts Sales of Preparation--Plan No. 167, 85
Advertising Talking Machines--Plan No. 385, 303
Advertising, Theatre Goers’ Weekly--Plan No. 23, 13
Advertising Catch Phrase Contest--Plan No. 530, 343
Advertising which Brought Women to Store--Plan No. 299, 271
Advertising, Window Card--Plan No. 10, 5
Agent, Appoint for Companies, Pays Expenses Through College--Plan
No. 594, 370
Agent, Boys’--Plan No. 112, 57
Agent Obtains Hearing--Plan No. 248, 217
Agricultural Experiment Stations, Extension Service--Plan
Nos. 942, 943, 569, 570
Agriculture, Technical as Profession--Plan No. 938, 563
Agriculturist for the County--Plan No. 855, 493
Air Brake Mechanic in Shop Work for Railroad--Plan No. 982, 594
Air Pencils, Make--Plan No. 203, 95
Air Pencils, Profit From--Plan No. 204, 96
Alfalfa Brings Good Returns--Plan No. 625, 382
Alfalfa Pastures--Plan No. 624, 382
Alligators for Boy Agent--Plan No. 112, 57
Arm and Bust Developer--Plan No. 497, 336
Almond Cream, Sell--Plan No. 505, 337
Almond Paste, Made--Plan No. 107, 55
Aluminum Ware Sales Puts Man Through College--Plan No. 600, 372
Amateur Photography, Finishing--Plan No. 951, 574
Amusements Developed at Lake--Plan No. 745, 428
Animal Industry, Bureau--Plan No. 896, 500
Animals Photographs for Sale--Plan No. 99, 52
Angora Cats Raised at Home--Plan No. 42, 24
Apprentices, for Opportunity--Plan No. 842, 491
Apprenticeship Training. Electrical Manufacturing--Plan No. 1079, 656
Apple-butter. Make and Sell--Plan No. 419, 315
Apples Sold by Parcel Post--Plan No. 364, 293
Apples, Surplus. Make Use Of--Plan No. 304, 273
Aprons, Ready to Wear Made--Plan No. 13, 6
Architect for U. S.--Plan No. 217, 100
Architect Assisted by Landscape Artist--Plan No. 272, 236
Architectural Photography--Plan No. 949, 574
Areal Line and Cable Section--Plan No. 1223, 799
Arm Developer--Plan No. 497, 336
Armature Repairing, Electrical Railway--Plan No. 1211, 795
Armature Winding, Electrical--Plan No. 1196, 784
Art Bureau, Commercial--Plan No. 454, 324
Articles You Can Make and Sell--Plan No. 712, 414
Artificial Maple Syrup--Plan No. 145, 74
Artist Starts Commercial Art Bureau--Plan No. 454, 324
Assayer, Assistant for U. S.--Plan No. 217, 100
Assemblers and Erectors in Metal Trade--Plan No. 925, 550
Assembling Electrical Manufacturing Plan--Plan No. 1076, 655
Athletic Assistant, Pays College Expenses--Plan No. 665, 395
Assessor’s Office, He Made A Success--Plan No. 687, 405
Attorney for the U. S. A.--Plan No. 888, 499
Attorney for Interstate Commerce--Plan No. 217, 100
Attorney General for the State--Plan No. 879, 496
Attorney Makes Small Fee, Earns Good Returns--Plan No. 420, 315
Auditing Department, Telephone--Plan No. 1221, 799
Auditor to the State--Plan No. 877, 495
Auto and Carriage Polish--Plan No. 193, 92
Auto Builder for U. S.--Plan No. 217, 100
Auto Dressing Top--Plan No. 352, 288
Auto Inspection Service--Plan No. 37, 22
Auto Mechanic Inspects Cars--Plan No. 37, 22
Autos Painted in Winter--Plan No. 591, 365
Auto Truck Driver, Plan for--Plan No. 843, 491
Auto Truck Drivers, Opportunity for--Plan No. 841, 491
Automobile Assembly, Completing the Car--Plan No. 1118, 713
Automobile Assembly, Dash and Instrument Board--Plan No. 1112, 711
Automobile Assembly, Dynamomeder--Plan No. 1116, 712
Automobile Assembly, Final Inspecting and Testing--Plan No. 1119, 713
Automobile Assembly, Front and Rear Axles--Plan No. 1106, 710
Automobile Assembly, Inspection--Plan No. 1114, 711
Automobile Assembly, Storing and Delivering Car--Plan No. 1121, 713
Automobile Assembly, Mounting the Radiator--Plan No. 1109, 710
Automobile Assembly, Mounting the Transmission--Plan No. 1107, 710
Automobile Assembly, In Painting Department--Plan No. 1117, 713
Automobile Assembly, Placing the Engine--Plan No. 1108, 710
Automobile Assembly, Placing the Frame--Plan No. 1105, 709
Automobile Assembly, Preparation for Shipping--Plan No. 1120, 713
Automobile Assembly, Road Testing--Plan No. 1115, 711
Automobile Assembly, Securing, the Steering Gear--Plan No. 1110, 710
Automobile Assembly, Starting the Engine--Plan No. 1113, 711
Automobile Assembly, Wheels and Bearings--Plan No. 1111, 711
Automobile Bath House--Plan No. 577, 363
Automobile, Electrical Repair--Plan No. 1202, 788
Automobile, Ignition Repair--Plan No. 1153, 759
Automobile Industry, Manufacturing, Occupations In--Plan No.
1104, 707
Automobile Industry, Oxyacetylene Work--Plan No. 1143, 738
Automobile Maintenance and Service--Plan No. 1151, 752
Automobile Manufacturing, Bearings--Plan No. 1125, 717
Automobile Manufacturing of Bodies--Plan No. 1137, 730
Automobile Manufacturing, Carburetors--Plan No. 1131, 725
Automobile Manufacturing, Clutch--Plan No. 1129, 721
Automobile Manufacturing, Engines--Plan No. 1130, 721
Automobile Manufacturing, Frames--Plan No. 1122, 715
Automobile Manufacturing, Front Axles and Spindles--Plan No.
1124, 716
Automobile Manufacturing, Ignition--Plan No. 1132, 726
Automobile Manufacturing, Radiators--Plan No. 1134, 729
Automobile Manufacturing, Rear Axles--Plan No. 1126, 718
Automobile Manufacturing, Accessories--Plan No. 1138, 731
Automobile Manufacturing, Springs--Plan No. 1123, 716
Automobile Manufacturing, Starting and Lighting Equipment--Plan
No. 1133, 728
Automobile Manufacturing, Steering Gears--Plan No. 1135, 730
Automobile Manufacturing, Transmission--Plan No. 1128, 720
Automobile Manufacturing, Universal Joint--Plan No. 1127, 720
Automobile Manufacturing, Wheels--Plan No. 1136, 730
Automobile Painted in Winter--Plan No. 591, 369
Automobile, Repair Work--Plan No. 1152, 754
Automobile, Storage Battery Repair--Plan No. 1154, 760
Automobile Work, Electrical--Plan No. 1200, 786
Automobiles, Taught to Women--Plan No. 3, 1
Automobiles, Tire Repair--Plan No. 1155, 762
Automobiles, Truck Drivers--Plan No. 1156, 764
B
Back Yards of Other People Cultivated--Plan No. 82, 43
Back Lot Money--Plan No. 790, 449
Bacteriologist, Opportunity--Plan No. 830, 487
Baggage Man for Railroad--Plan No. 967, 1000, 587, 599
Bags, Perfume for Bath--Plan No. 208, 97
Bakery of Her Husband Woman Boosted--Plan No. 315, 276
Baking As a Vocation--Plan No. 1247, 857
Baking Saved the Home--Plan No. 19, 9
Baking Bread and Cake--Plan No. 303, 273
Baking, Busy People for--Plan No. 175, 88
Baking Fruit Cake to Sell--Plan No. 29, 16
Baking, Indian Service U. S.--Plan No. 217, 100
Balloon Brings Good Money In--Plan No. 401, 310
Band Leader for U. S.--Plan No. 217, 100
Banker, He Became One--Plan No. 690, 406
Banking, Commercial Work Common--Plan No. 1098, 680
Barn Made to Pay--Plan No. 28, 16
Barber’s Mirror Advertising Plan--Plan No. 425, 317
Barber Shaves His Way Through College--Plan No. 586, 368
Barber Supply-man Hones Razors--Plan No. 250, 218
Barnman, Opportunity--Plan No. 834, 488
Barrels, Buy Old Ones and Sell--Plan No. 339, 284
Basket Boarders--Plan No. 829, 486
Basket for Ferns, Make--Plan No. 1, 1
Basket Making--Plan No. 92, 48
Basket Making by Woman--Plan No. 234, 165
Baskets, Make and Sell--Plan No. 182, 89
Basting Garments--Plan No. 1243, 839
Bath House in Autos--Plan No. 577, 363
Bath Perfume Bags--Plan No. 208, 97
Bath Powder--Plan No. 499, 336
Bath Rugs Made--Plan No. 72, 38
Bath Room Exclusively for Women--Plan No. 255, 219
Beaded Articles Made by Old Soldier--Plan No. 344, 285
Beauty Bags Free--Plan No. 159, 81
Beauty Parlor Opens--Plan No. 188, 90
Bed Bug Preparation--Plan No. 698, 408
Bee Handler for U. S.--Plan No. 217, 100
Bee-Keeping as a Vocation--Plan No. 1235, 803
Bee-Keeping on the Farm--Plan No. 1063, 637
Bee Keeping Plan--Plan No. 214, 1235, 724, 99, 815, 419
Becomes Entertainer, Pays Way Through College--Plan No. 599, 372
Bed Bug Preparation of the Best--Plan No. 698, 408
Belgium Hares Raised--Plan No. 379, 300
Bench Hands--Plan No. 924, 549
Bending Frames and Plates--Plan No. 1043, 621
Berries, Pickles--Plan No. 200, 94
Biochemical, U. S.--Plan No. 217, 100
Biologist, U. S.--Plan No. 217, 100
Bird Baths--Plan No. 567, 356
Black Ink Powder, Sell--Plan No. 472, 331
Blacksmith for U. S.--Plan No. 217, 100
Blacksmith Helpers, Opportunity for--Plan No. 838, 489
Blacksmith, Opportunity--Plan No. 834, 488
Blacksmith, Opportunity--Plan No. 842, 491
Blacksmith Work in Shop of Railroad--Plan No. 983, 594
Blind, Employment of--Plan No. 1073, 653
Blind Man Makes Money--Plan No. 344, 285
Block for Tables, Etc.--Plan No. 815, 465
Blue, Black Ink Powder, Sell--Plan No. 472, 331
Blind Man Succeeds--Plan No. 344, 285
Blue Prints for Furniture--Plan No. 738, 425
Blue Prints Sold to Farmers--Plan No. 738, 425
Blacksmith, Navy--Plan No. 1032, 618
Blacksmith, Railroad--Plan No. 983, 594
Board and Room Nurses--Plan No. 148, 76
Boarders from the Farm by the Basket Method--Plan No. 829, 486
Boatswain, Water Transportation--Plan No. 1021, 607
Boarding House, Run, Pays College Expenses--Plan No. 585, 367
Boiler Maker for U. S.--Plan No. 217, 100
Boiler Maker in Shop Work of Railroad--Plan No. 984, 594
Boiler Shop, Navy--Plan No. 1031, 618
Book that Costs you Nothing, Sells for Ninety-eight Cents--Plan
No. 49, 28
Book of Receipts for Farmers--Plan No. 306, 274
Book on Show Card Making--Plan No. 542, 346
Book Binder for U. S.--Plan No. 217, 100
Bookkeeper, Division--Plan No. 834, 488
Bookkeeper for U. S.--Plan No. 217, 100
Bookkeeper, Opportunity for--Plan No. 838, 489
Bookkeeper, Opportunity for--Plan No. 839, 490
Bookkeeper, Opportunity for--Plan No. 860, 493
Bookkeepers, Opportunity for--Plan No. 844, 491
Bookkeeping--Plan No. 1083, 662
Books, School Covers Made for--Plan No. 227, 163
Book to Farmers--Plan No. 306, 274
Boosted His Home Town--Plan No. 464, 328
Botanist for U. S.--Plan No. 217, 100
Boy Agent, Alligator Plan--Plan No. 112, 57
Boy Believes In Pigs--Plan No. 751, 752, 431
Boy Collects Old Magazines and Sells--Plan No. 482, 333
Boy Does Odd Jobs--Plan No. 481, 333
Boy Does Parlor Magic--Plan No. 478, 333
Boy Does Saw Work--Plan No. 479, 333
Boy in High School Makes Money--Plan No. 676, 743, 744, 401, 427
Boy on Farm Makes $587.00 on One Pig--Plan No. 696, 408
Boy on Farm Sells Buttermilk--Plan No. 355, 289
Boy Makes Profit from One Ewe--Plan No. 756, 432
Boy Makes Profit on One Pig--Plan No. 726, 728, 420, 421
Boy Makes Success of Garden--Plan No. 703, 412
Boy Makes Success with Hogs--Plan No. 752, 757, 431, 433
Boy Raises Belgium Hares--Plan No. 379, 300
Boy Raises Poultry--Plan No. 94, 754, 94, 431
Boy Runs Lemonade Stand--Plan No. 480, 333
Boy Runs News Depot--Plan No. 353, 289
Boy Sells Cancelled Postage Stamps--Plan No. 476, 332
Boy Sells Mother’s Baking--Plan No. 19, 9
Boy Starts on Road to Success as Poultry Man--Plan No. 754, 431
Boy Tinsels Postal Cards--Plan No. 471, 331
Boy Used Printing Press--Plan No. 477, 332
Boys Can Go to High School from the Farm--Plan No. 829, 486
Boys and Girls Raise Bees, A Good Profit--Plan No. 724, 419
Boys Make Good Money from Calves in the State of Minnesota--Plan
No. 755, 432
Boys in the South Make Money from Calves--Plan No. 729, 422
Boys Trained for Offices--Plan No. 384, 303
Brakeman on Through Local Freight--Plan No. 995, 996, 598
Brakeman on Passenger Train--Plan No. 994, 598
Bread and Cake Baking--Plan No. 19, 9
Bread and Cake Baking--Plan No. 303, 273
Bread Roasting or Sponge Box, Build--Plan No. 813, 463
Bridgemen, Opportunity for--Plan No. 840, 490
Brief Writing for Lawyer--Plan No. 31, 18
Briefing the Briefs--Plan No. 156, 80
Brick Maker for U. S.--Plan No. 217, 100
Bromide Photography--Plan No. 948, 574
Brooms, Pay College Expenses--Plan No. 746, 428
Bureau of Animal Industry--Plan No. 896, 500
Bureau of Crop Estimates--Plan No. 897, 500
Bureau of Information--Plan No. 670, 399
Bureau for Mailing--Plan No. 278, 237
Bureau for Markets--Plan No. 898, 500
Bureau for Farmers--Plan No. 55, 31
Bureau of Commercial Art--Plan No. 454, 324
Bureau for Clipping Service--Plan No. 139, 72
Bureau for Trade Tips--Plan No. 571, 359
Bust Developer--Plan No. 497, 336
Business Advisor--Plan No. 555, 351
Business Doctor--Plan No. 666, 395
Business Girls, Hot Soup and Lunch for--Plan No. 302, 272
Business Letters, Write--Plan No. 9, 4
Business Manager for U. S.--Plan No. 217, 100
Butter Making Equipment--Plan No. 821, 473
Butter, Market--Plan No. 434, 319
Butter Milk Diet--Plan No. 126, 64
Butter Made Yellow in Winter--Plan No. 494, 335
Butter Sold by Parcel Post--Plan No. 246, 209
Buttermilk Sold--Plan No. 355, 289
Butcher, Saws Sharpened--Plan No. 109, 56
Button Hole Making--Plan No. 40, 23
Buying Old Barrels--Plan No. 339, 284
Buys Currants, Puts Up--Plan No. 134, 70
C