"The advantage in favor of co-operative work is so great, that among our women co-operators, there is a general desire to have it utilized to the utmost; especially in all kinds of housework. The introduction of such a wholesale system of house-cleaning, soon demands a better class of sweepers, to take the place of the housewife's broom and dust pan.
"Large suction sweepers, worked by a powerful inhaling bellows, which swiftly and silently suck up, from carpet, furniture, and curtains, all particles of accumulated dust, are the perfected instruments chosen; unlike the ordinary dust-raising machines, which must be followed by an army of dusting cloths, these suction machines do perfect work, leaving the air of the renovated room pure, wholesome and fairly free from floating dust, with its accompanying cloud of disease-laden germs. Many similar accomplishments in other departments of housework, soon convince all opponents, that personal prejudice must not be allowed to interfere with the working of the system."
"Pardon me Fillmore! If at this point I interrupt you, with a question which I wish to preface with this remark! In the estimation of most women, well-kept hands, are considered as a rule, to indicate the measure of the owners refinement. According to my judgment, there is nothing which so quickly destroys the contour and suppleness of the hands, and that much prized, white, velvety smoothness of skin, as dishwashing. As a matter of fact, the woman's self-respect is involved in the loss. For this reason, I believe women dislike that disagreeable part of housework more than any other. Premising that my theory is true, how can you manage this matter at Solaris, in order to avoid trouble?"
"I accept your question as a welcome interruption! It gives me a chance to tell you more about our kitchen work, which I feel sure will interest you greatly!
"For reasons which I shall state presently, our women workers do not desire to avoid frequent six-hour details as dishwashers at the restaurant. By our new methods, the task is easily and quickly accomplished.
"The washers are not required to put their hands into hot or cold water during the process. Traveling carriers on either side of the dining rooms, run to and from the kitchen. In one, the food comes to the tables, in response to phone orders from the waiter. In the other, the dishes are returned to the kitchen. There, the washers scrape the bones and rejected food into the waiting barrels. These barrels when filled, go to the feeding yards of the pigs and poultry.
"The dishes, after being scraped, are then placed in the washing machine. This machine, run by electric power, is a wide, deep, round-bottomed trough, built in a circle twenty feet in diameter. Along the bottom of this trough, is a moving track, which travels slowly around the circle with its train of metal carriers. On these carriers are placed the dishes as they come from the hands of the scrapers. When the carrier thus laden commences its circular journey, the dishes—placed well apart—are subjected to dashing jets of warm, soapy water, and then to more torrential jets of hot, and very hot pure water.
"Comfortably seated, at convenient points around the machine, the washers control the force and quantity of the water jets, and whenever necessary, assist the cleansing process with their long-handled swabs. When this process is finished, the dishes arrive at the drying boards, so hot that by the time the wipers with their thick towels have placed them in the racks where they belong, all are perfectly clean and dry.
"Our pots, sauce pans, stew pans and kettles, are all designed for electric cooking, and are made in shapes best adapted for easy cleaning. For these, an additional washing-sink is provided. Over this sink, connected with the electric wires, we have rigged three hanging spindles, of as many different sizes. These spindles can be raised or lowered by the operator, while they are in motion. Each spindle is armed on every side with loose wings of alternating wire scrapers and dish-cloths. The vessel to be cleansed is placed on the movable carrier at the bottom of the sink. Passing under a spindle of the proper size, the spindle is lowered, and at once begins to revolve with a strong, rotary pressure. This searching, chafing pressure, in connection with the hot-water jets, soon cleans and polishes the most obstinate among the kettles.
"The kitchen and dish pantry combined, is a very large, well-lighted, well-ventilated room. This room is constantly kept sweet and comfortable by electric fans. The work is light, and never monotonous. Only two, of the six hours devoted to kitchen duty, are spent in the active work of dish washing. During the remaining hours, the washers take lessons in cookery, from the chief and the two assistants. These three important officials, are chosen from the ranks of competent volunteers. They are responsible for the kitchen work. They plan all the meals, and direct the work of the under cooks. The system soon comes to work like a charm! I can truthfully say, that it gives general satisfaction.