“To explain the theory on which our store and society are run, I will say that the requirements for this, as for all cooperative ventures, are an adequate organization of consumers to act in their own behalf, and a first-class plant. Our aim is not merely to transfer to the pockets of our shareholders the small net profits made by other storekeepers, but so to manage the journey of food products from source to kitchen as to cut out certain evils from which the housewife suffers—the cost of duplicate or wasted motion, and the adulteration and unsanitary conditions which surround the handling of products. We eliminate many of the cost items of ordinary retail trade in competition, and we protect the society from loss by doing only a cash trade.
“Our shares have a par value of ten dollars. Members may own one share or more. The stock is non-assessable when fully paid, and the subscriptions may be paid in cash or at the rate of two dollars per share down, and the balance at the rate of one dollar per share monthly. All sales are recorded on double sales slips. One is kept by the shareholder and one by the society.
“After effecting an organization and proving the honesty and sincerity of our members in supporting the venture, the next step was a plant which would insure the most efficient handling of the trade.
“Of vital importance is to provide a proper medium for keeping fresh foods, such as meat, vegetables, fruit, etc. This means an abundance of dry cold air, in place of the ice supply with its unhealthy dampness and general unreliability.
“For this purpose we have installed in our basement a Brunswick refrigerating machine, which produces an amount of cold air equal to the melting of six tons of ice daily. This cold air is piped through ammonia cooling pipes which run through our glass counters, wall cases and the regular refrigerators. This system of cold air protection saves enormous waste in handling the stock. We also have driven our own well one hundred and twenty-seven feet deep, which is capable of furnishing thirty gallons of pure water per minute.
“Our plant follows in principle and construction the superb modern public markets of Providence, Rhode Island, and Worcester, Massachusetts. It keeps the stock sanitary and enables us to regulate temperature in different refrigerators to meet the requirements of different sorts of food.
“All the foods sold in our delicatessen department are prepared in our model kitchens on the floor above.”
The New Yorkers were shown through these kitchens, where colored women, immaculately dressed, were preparing delicious salads. They studied the method by which running water in the fish department positively eliminated all odor. They were especially impressed by the freshness and crispness of the vegetables and the high standard of dry groceries on the shelves.
“The best of everything,” murmured Mrs. Larry, “and at exactly what saving?”
The manager smiled at her earnest query.