indication that it would pass the House with votes to spare. A day or
two before the vote was taken, there was an explosion in a munition
factory near Chester, which at first was thought to have been caused by
spies or alien enemies. Great loss of life resulted, and the idea that
such a heinous crime could not be punished by death, if the bill should
be passed, so wrought upon the minds of the members of the Assembly
that many of them changed their attitude, casting their votes against
the bill. This shocking accident was never traced to the agency of any
person or persons; however, it was felt by many that in the event of
the commission of such a crime, death was the only adequate penalty.
THE INDETERMINATE SENTENCE.
A law for the imposition of a maximum and a minimum term of
imprisonment on convicts sent to the penitentiaries of the State was
passed in 1909. It was provided that the minimum should not exceed
one-fourth the maximum sentence.
In 1911 the law was amended to apply to convicts of the State when
sent to the penitentiary or to the county jail. It was further amended
by striking out the one-fourth provision and vesting the authority to
determine the maximum and minimum entirely in the Court, except that
the maximum was not to be greater than the law for any particular
offence may prescribe. The Court has power by this law to make the
minimum sentence any time at all to within one day of the maximum. A
convict whose offence by statute may be punished by an imprisonment
of twenty years could have a minimum sentence fixed at any time from
one day to nineteen years, eleven months and twenty-nine days. There
were four prisoners at the Eastern Penitentiary at the time the last
report was made whose maximum was twenty years and whose minimum was
the same lacking one day. There were thirty-eight prisoners sentenced
to a maximum of twenty years whose minimum was eighteen years or more.
According to the old law of commutation for good behavior, every
one of these prisoners would have been entitled to freedom on good
behavior at the end of twelve years and three months. This law of
commutation for satisfactory conduct had been in vogue for fifty years
and we have not learned that the judiciary of the State had issued any
remonstrance. The number according to the last report whose maximum
was twenty years was 86. These under old law of commutation might be
released in 12 years, 3 months. Of these 86, under present law, 55 will
remain longer than under commutation. And under present law, 31 may
be released earlier than under commutation. It is the inequality of
sentences which has produced dissatisfaction. We have confidence in the
judiciary of the Commonwealth, but we know that they differ in regard
to time of expiation. How could it be otherwise? It might be supposed
that judges might welcome an opportunity to place the responsibility
of determining the time of release, or of ascertaining when a convict
is ready to resume the duties of citizenship, upon some judicious body
of men or women chosen with regard to their special fitness for such a
responsible task.
The Assembly was convinced of the righteousness of the plea for an
indeterminate sentence which might more closely correspond with its
title than the law as amended in 1911, hence the members of the
Assembly by a solid majority amended the law of 1911 so that any
convict who had served one-third of the maximum sentence as prescribed
by the Court should be eligible for parole. Mark that the law
explicitly states that such convicts are _eligible_ for parole, _not_
that they _shall_ be paroled. The time when they should be paroled, if
paroled under any event, is decided by the Parole Board. Granted that
we have a judicious Parole Board, who can better decide when a man is
entitled to liberty, the judge or the jury who note the crime and see
the man at the time of his trial, or the men who are supposed not only
to know the circumstances of the crime but also to become familiar
with the man’s attitude and general character? In this country freedom
is man’s birthright, and if by some error or mischance he loses that
liberty, it should be restored to him as soon as he shows that he can
safely be trusted with it, and that he appreciates its value.
But notwithstanding the favorable vote of both Houses of the Assembly,
Governor Brumbaugh was not convinced of the correctness of the
principle involved and so interposed a veto. With all due deference to
the Chief Magistrate of this Commonwealth, we honestly differ with him
in regard to this particular matter. The veto message was quite brief,
the fear being expressed that some guilty of second degree murder,
altho the circumstances might readily indicate a malicious murder of
the first degree, might under the proposed act regain their freedom in
something less than seven years. The statute provides a sentence of
twenty years for murder of the second degree, but under the operation
of the proposed amendment the guilty person would be liable for parole
at the end of six years and eight months.
It seems to be forgotten that the Parole Board exercises judicial
functions, and very often refuses parole when the minimum time has
expired. Eligibility to parole is far from synonymous with election to
parole. The circumstances are closely investigated, and the record of
the trial is carefully studied. In the case of any outrageous murder
or burglary, the Board of Parole is amply justified in detaining the
applicant beyond the time of the minimum sentence. In many cases the
Board has very properly refused the application for parole and in a
number of instances has decided it best to retain a criminal to the end
of his maximum term.
Granted that the Parole Board may occasionally err on the side of
mercy, the wrong, sorrow, misery caused by the failure to secure this
legislation will far outweigh the possible danger from the very few
who might be prematurely returned to the outside world. Today the
Commonwealth is supporting in almost complete idleness some hundreds
who have demonstrated that they are ready to resume citizenship and to
support themselves and families and yet they are compelled to remain as
a burden to the community.
We are placing an immense burden upon the Inspectors of our
Penitentiaries who in this State constitute the Boards of Parole. They
are men with a high sense of civic responsibility, who do a large
amount of faithful service without financial remuneration. They will
not ask for any release from duties which the State may impose on them,
but in justice to them we submit that the time has come for at least
consideration of a proposition to appoint a special Board of Parole who
shall receive compensation for their services. The work, if properly
performed, demands a large amount of care and study.
EMPLOYMENT OF PRISONERS ON THE HIGHWAYS.
Act 314 empowers the State Highway Commissioner to arrange with the
managers of prisons to employ the inmates thereof at manual labor for
“the construction ... or maintenance of the State Highways....”
The workers are to receive wages from 40 to 60 cents per day, and are
to be subjected to no cruel treatment.
The law is an excellent one and should result, since there is great
scarcity of laborers, in very great benefit to the Commonwealth, in
fact, in the settlement of the good roads problem.
Recently the Rhode Island Legislature has made it possible to employ
convict labor on the public highways. Two gangs of thirty-one men each
were thus employed last summer, and it is reported that the results are
very satisfactory to the road officials.
Missouri has also joined the ranks of States that use convict labor
in the construction of highways. “The Old Trail highway, running
from Kansas City to St. Louis, is being improved ... over a stretch
of swampy land that has been the despair of the Old Trail highway
promoters, and the work is being done entirely with convict labor under
the direction of State engineers.”
DIETARY AT PENAL INSTITUTIONS.
A. H. VOTAW.
The subject of food supply is engaging the attention of the nation.
There are a hundred million mouths to feed in this country, and we have
undertaken to feed almost that number abroad. Hence we need to study
the actual value of various foods and to eliminate all waste.
Not only the food value of the daily menu is to be considered but the
preparation of the food is of vital consequence. I am fortunately able
to give a concrete instance of the importance and economical value of
a scientific method in the selection and preparation of a dinner for a
company of 1200 prisoners. I was visiting recently a large prison farm
in one of the Southern States. The superintendent had just indicated
his progressive spirit by employing a skilled institutional dietitian
to spend a few days in their culinary department. Orders were issued
for the cooking force to obey implicitly the instructions of the
temporary chef.
Two Prison Menus.
The day before he took charge the following stew had been prepared, the
method being much the same as in nine-tenths of the public institutions
of the United States. The ingredients were as follows:
874 lbs. beef @ 12c. $104.88
200 lbs. rice @ 8c. 16.00
-------
Total cost $120.88
“In this stew the meat was put on, bone and all, in hot water and
stewed for about two hours; then it was dipped out and the rice
was boiled in the liquor which remained. The meat was tough and
unpalatable, and the rice worse, many of the prisoners saying that
altho they had not tasted beef for more than a month they could not eat
it.” After the meal large quantities of the meat was gathered up for
the garbage can.
The day previous to my visit, under this dietitian the following
ingredients were used for a stew:
390 lbs. beef @ 12c. $46.80
303 lbs. white potatoes @ $1.25 bushel 8.25
70 lbs. onions @ 5c. 3.50
3 lbs. baking powder @ 10c. .30
40 lbs. flour @ 6c. 2.40
½ lb. pepper @ 30c. .15
5 lbs. lard @ 30c. 1.50
------
Total cost $62.90
“The beef was cut clean from all the bones and cut into small one-inch
cubes. It was then put in equal quantities in five thirty-gallon
kettles and these were then filled to about two-thirds their depth with
cold water at 4 A. M. This was kept simmering till 10 A. M. when the
sliced onions were added. At 10.30 the pepper, salt and potatoes were
added, and then the dumplings which had been prepared were added, care
being taken not to place enough in any one pot at one time to bring
it below the boiling point, always putting on the lids immediately in
order to prevent the cold air from making the dumplings heavy. The
dumplings were a great success considering the crude equipment, and
were made as follows:
“Forty lbs. of flour, 2½ lbs. baking powder, 5 lbs. lard. The flour
and baking powder were rubbed together until thoroly incorporated, then
very cold water was added until the mass was of sufficient thickness
for rolling. It was then rolled into sheets one-half inch thick and cut
in semi-circular or crescent shapes with a biscuit cutter and added
to the stew as above stated. The secret of light dumplings is to see
that boiling is uninterrupted, and that the cover is put on immediately
after they are put in, and that it be kept on for twenty minutes to
hold in the heat which is over the surface of the liquid. It is this
top heat which expands the gas produced by the baking powder and also
cooks the dough.... Thirty-two cans of strong beef broth were obtained
from the bones and were canned. The bones were steadily boiled for many
hours and the fat was from time to time skimmed off. Several gallons of
fat were thus obtained, which, having been clarified, were used later
in seasoning a mess of green beans. The broth was sent to the hospital.”
I have given the formula and also the method of preparation as it was
reported in order that the care involved might be shown. There is no
lack of help at any of our penal institutions, so that the additional
time and labor may not be taken into account.
The next day a pork stew was prepared and was also hailed with
enthusiasm. The pigs which were fattening on the contents of the
garbage pails lamented the advent of the chef. There was universal
commendation of the mess which was served. Happiness reigned. Smiling
faces were seen everywhere.
The difference in cost of the two meals was $57.98 in favor of the
toothsome meal.
Let us estimate the saving at $50.00 per day.
Saving in one week $350.00. Saving in 52 weeks $18,200. If thus an
institution may save $18,000 annually, is it not wise economy to employ
an expert dietitian?
But we must not be carried off our feet by mere figures. The actual
value of the two meals, one prepared by the old haphazard method,
the other in accordance with the true principles of cookery, must be
compared.
The beef and rice stew in actual units of food values exceeds the value
of the dumpling meal. But the satisfaction afforded by the dumpling
meal would carry an almost unanimous vote in its favor.
Let the dumpling meal have about 200 lbs. of meat added, and there will
still be a saving of about $36.00 per dinner, or $13,180 annually.
My contention is that it will be wise for all institutions to consider
methods of preparation both for the sake of the health and happiness of
the inmates, and for economy.
Employment of a Chef.
Recently I visited a large penal institution near Boston, Mass., where
a food expert had been employed for more than a year. The experiment
was overwhelmingly successful. Formerly the food was prepared
altogether under the care of inmates, some of whom were more or less
acquainted with cooking and serving, generally less familiar. Men were
coming and going, hence there was irregular service in the kitchen,
and often novices rendered the food unpalatable. The authorities
wisely employed a head chef who should direct the work of the bakery
and kitchen. The result amply justified the experiment. A balanced
ration was served, the food was appetizing, a large variety appeared
on the tables from time to time, the hospital was less frequented,
and the expense of provision had not been increased. In every way the
institution was benefited by the new method.
Sing Sing.
The most convincing illustration is from Sing Sing. We quote from a
report made by Dr. George W. Kirchwey who succeeded Warden Osborne.
“When I assumed the responsibilities of the office of Warden and began
to make a closer study of conditions at Sing Sing, I was struck by
the amount of ill-health and the lack of proper medical care of the
inmates. The men seemed to be generally anaemic and undernourished.
Many of them were afflicted with disease of one kind or another. Many
of them were stunted and deformed, and a large number, it seemed to me,
were mentally defective or mentally diseased.
"The first thing to which I turned my attention was the problem
of supplying an adequate and nourishing diet and of improving the
unsanitary and unwholesome conditions under which the food was prepared
and served to the inmates generally. In this work I had the services
of a committee of inmates and of a food expert, Dr. Emily C. Seaman,
of Teachers’ College, Columbia University. The task was not an easy
one, because it called for something like a revolution in the prison
dietary without increasing the cost, limited to 15 cents a day per
man. As the result of the painstaking work of Dr. Seaman and the food
committee, the quality of the food was so improved that in a short time
the attendance in the mess-hall, which is voluntary, increased by 40
per cent.
“They are now serving a diet at Sing Sing which is, upon the whole,
satisfactory and comes as near to being a balanced diet as the
means at our disposal will permit. What is needed is not so much an
increased allowance by the legislature for the purchase of food, as
the addition to the prison of an extensive farm which will furnish
eggs, vegetables, milk, pork and other supplies at reduced cost. Every
prison should have such a farm connected with it. The food reform
involved the reconstruction of the old badly ventilated, ill-smelling
mess-hall and the building of a new kitchen with modern appliances for
the preparation of food, as well as the training of the inmate cooks,
waiters, etc., for their duties.
“The large force of men--about 125--employed in the preparation and
serving of the food are carefully selected and regularly examined
twice a month by the prison physician. The men are required to keep
themselves as neat and clean as waiters in a respectable outside
restaurant. The kitchen is a model of what an institutional kitchen
should be. In the dining hall, the long slate slabs, miscalled tables,
at which the men have been required to feed for countless years, are
being replaced by attractive tables seating ten each, at which the
processes of serving and eating may go on in a civilized fashion.”
Investigation of N. Y. Prison Association.
In the 72d Annual Report of the Prison Association of New York we find
an exhaustive study of the rations at the State penal institutions. Two
assistant secretaries have given a large amount of time and attention
to this matter and we propose to make some quotations from this report.
“The principal defects may be presented under the following headings:
1. Insufficiency in the amount of food allotted.
2. Wrong relative amounts of different classes of food, making it
difficult to serve balanced rations.
3. Unsatisfactory method of distribution of food among the prisoners.
4. Inadequate system of food allotment and estimates at the central
office.”
Their observations at Sing Sing confirm the report of Warden Kirchwey.
“With a view to varying the daily menu as much as possible a new
dietary was established early in the year by Dr. Emily C. Seaman, of
Columbia University. A new kitchen was provided in what was formerly
known as the old boiler room, with concrete floor, and walls and
ceiling enameled white. New equipment was installed, including potato
steamers, aluminum kettles, steam kettles, an electric meat chopper,
electric potato paring machine, large gas range for roasting meats,
and large coffee urns. Those employed in the kitchen and mess hall
are dressed in white duck suits. Tables with white enameled tops and
chairs with backs are being installed in place of the old tables and
stools. The new arrangement is reported to have improved the quality
and cleanliness of the food served.”
A Scientific Ration.
In order to make our contention clear, it seems necessary to impart
some technical information.
The value of food is estimated in calories. A calorie may be expressed
in terms of heat or in terms of work. In the laboratory and by
experimentation with human subjects the value of all foods has been
very scientifically demonstrated. Foods largely consist of proteins,
fats and carbohydrates, which have the function of supplying the body
with energy or the power to work. The proper proportion of these
constituents of food makes up a _balanced ration_ which satisfies our
physical needs in the way of nourishment. We get our carbohydrates
from bread, fruits, vegetables, sugar and all grain products. Fats are
derived from meats, eggs, butter, milk, nuts, etc. The proteins are
derived from meats, eggs and some vegetables, especially beans.
A calorie in terms of heat is defined as the amount required to raise
one pound of water four degrees Fahrenheit. In terms of work or
physical energy a calorie represents the amount of food required to
lift 100 pounds about 30 feet.
It has been ascertained that the average amount of calories required
daily is about 3000 calories for a man who takes exercise. 2500
calories are regarded sufficient for a man who does not take exercise.
Now a good balanced ration for the average man who is working
moderately may be estimated in the following proportion:
Carbohydrates 2000 calories
Fats 800 calories
Proteins 300 calories
----
3100 calories
Dietary for a Prison.
At the request of the Prison Association of New York a dietary, with
cost values, was prepared by Mr. William Golden, General Inspector and
Dietitian of the Department of Correction, New York City, and Dr. Emily
C. Seaman, Instructor in physiology and chemistry in Teachers’ College,
Columbia University. They suggested a dietary for fourteen consecutive
days and made an estimate of the cost. The average daily cost for each
prisoner was 18.4c, based on prices February, 1917.
As a sample we present their proposed bill of fare for three alternate
days:
WEDNESDAY.
_Breakfast_--Oatmeal with milk and sugar, fruit, bread, coffee with
milk and sugar.
_Dinner_--Roast beef, cornstarch pudding, rice, carrots, raisin sauce,
bread, coffee with milk and sugar.
_Supper_--Vermicelli soup, graham bread, tea with sugar.
FRIDAY.
_Breakfast_--Puffed wheat with milk and sugar, bread, coffee with milk
and sugar.
_Dinner_--Bread, coffee with milk and sugar, salmon, scalloped rice and
tomatoes.
_Supper_--Bread pudding with raisins, bread, tea with sugar.
SUNDAY.
_Breakfast_--Rice with syrup, graham bread, coffee with milk and sugar.
_Dinner_--Roast beef, baked potatoes, peas, graham bread, gelatine,
coffee with milk and sugar.
_Supper_--Cornstarch pudding, gingerbread, tea with sugar.
Now the dietary given above was prepared with special reference to
the physical requirements of the human system. The ingredients are
in the correct proportion to insure health and happiness. Let no one
think this menu is extravagant. The following table presents the exact
amounts given to each person with the cost value. It will surprise many
a warden to note that the total cost is little in excess of the usual
monotonous and haphazard dietary.
Daily Amount and Cost for Each Inmate.
WEDNESDAY.
Oatmeal, 1 oz. $ .00234
Milk, ½ pint .01743
Beef, 9 oz. .06283
Coffee, ⅔ oz. .00530
Fruit, 1 piece .01
Cornstarch, ½ oz. .00138
Raisins, 2 oz. .01016
Bread, 24 oz. .03375
Rice, 1 oz. .00219
Cheese, ½ oz. .00735
Vermicelli, 2 oz. .0084 $ .16113
Estimated value in calories, 3000.
FRIDAY.
Puffed wheat, 1 oz. $ .00235
Milk, ½ pint .01743
Salmon, canned, 4 oz. .05313
Rice, 1 oz. .00219
Tomatoes, 2 oz. .00644
Bread, 24 oz. .03375
Raisins, 2 oz. .01016
Coffee, ⅔ oz. .00530
Tea, .11 oz. .00115
Sugar, 2 oz. .00741 $ .13931
Estimated value in calories, 2600.
SUNDAY.
Rice, 1 oz. $ .00219
Syrup, 1 oz. .00226
Milk, ½ pint .01743
Sugar, 2 oz. .00741
Bread, 24 oz. .03375
Roast Beef, 9 oz. .06283
Potatoes, 10 oz. .025
Peas, 2 oz. .01087
Gelatine, 2 oz. .00375
Cornstarch, ½ oz. .00276
Gingerbread, 8 oz. .02
Tea, .11 oz. .00115
Coffee, ⅔ oz. .00530 $ .19470
Estimated value in calories, 3800.
The average cost for these three days for each inmate, 16½ cents.
Now this is an imaginary bill of fare, not supposed to be served in any
institution in the world. It is a suggestion of possibilities. The new
service at Sing Sing may approximate to this list of eatables.
Eats in a Michigan Prison.
In the report of the Michigan State Prison for two years ending June
30, 1916, we find the daily menu for every meal in a whole year.
Twenty-six pages of the report are taken up with this schedule of
eatables.
An extract from this report explains the unusual pains to publish the
bill of fare.
“An old adage states that one of the avenues to a man’s heart is
through his stomach. The now existing system of intensive farming,
and of canning the surplus fruits and vegetables not consumed by the
prison commissary has furnished the Michigan State Prison with unusual
opportunity to supply food products. The opportunity is reflected in
the following menu, showing the food actually served during the last
fiscal year.”
We present the menu for a few days selected from different times of the
year:
SATURDAY, JULY 3, 1915.
_Breakfast_--Oatmeal, milk, sugar, bread, butter, coffee.
_Dinner_--Fried pork steak, mashed potatoes, cream gravy, stewed
tomatoes, bread, iced tea, cookies, strawberry shortcake.
_Supper_--Lunch from dinner, bread, coffee.
SUNDAY, AUGUST 1, 1915.
_Breakfast_--Hot biscuits, syrup, fried potatoes, bread, butter, coffee.
_Dinner_--Roast beef, browned potatoes, beans, lettuce, radishes,
bread, mince pie, iced tea.
_Supper_--Lunch from dinner, bread, coffee.
WEDNESDAY, DECEMBER 15, 1915.