JSjournal February/66

House magazine of J Sainsbury Ltd

2 News and Developments 10 A New Look for the Personnel

Department 14 A Farmhouse Industry 17 Magic Carpet—Turkish Style 20 To Denmark with Notebook 22 Knees Up 24 Kids Christmas 26 Golden Weddings 27 Staff News 32 Crossword

Left: The Pantiles at Tunbridge Wells.

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NEWS SBEmUWHIS Tunbridge Wells branch opened with great success on November 30. Mr. W. Turrell who was Manager at the opening (he is now District Supervisor designate, see page 27) is on the right with Mr. and Mrs. Bingham. In 1911 Mr. Bingham was working at 94 Mount Pleasant Road (opened 1903) and in 1932 when we opened our second branch he was its Manager. "It was," he says, " a terrible day. Rained cats and dogs and I doubt if we had more than a dozen customers. Mr. S. E. Smith, our Superintendent, and I sat in the office in deep gloom." The new self-service branch with over 6,500 square feet of shopping space is in a block of shops and offices built by the National Provident Institution on the main Hastings Road, corner of Calverly Road and Camden Road. Centre right is Mr. A. F. Coster who came from 68 Croydon to assist at the opening. Behind him is Mr. L Parker on relief from Eastbourne. Foot of the page, one of our customers ordering a joint on the fresh meat department's phone. On the opposite page is part of our shop front. Centre, Mr. G. Piper Assistant Manager and Mr. K. Woolnough (right) Spare Manager. Far right is Miss C. Smith who completed 25 years with JS last year. Below are Mr. S. Kennett, Maidstone's Head Butcher who came to Tunbridge Wells for the opening and Mrs. Mitchell our housekeeper.

Our cover picture is of the Upper Walk at the Pantiles where discovery of a chalybeate spring in the 17th century created an opportunity to develop a successful spa. You can still take the waters but not on the National Health Scheme.

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Buntingford has seen the last of our old buildings there which have gone to make way for a new depot on the scale of Basingstoke. The building will cover an area of about 500,000 square feet incorporating storage areas, processing rooms, a laboratory and administrative offices. Completion is expected late '67.

Hoddesdon. In a 90,000 square feet extension to our produce depot, distribution which was formerly done from Buntingford is now being carried out. Above is part of this depot. Left, a wheeled pallet which when fully loaded can be wheeled straight into a van and wheeled off again on arrival at the branch loading bay.

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Winton, a new self-service branch on the south coast, opened on November 9th. Our central Bournemouth branch which had been trading since 1907 was closed. On the right is the shop front on a busy morning. Architects were Fitzroy, Robinson & Partners, shopping area is 5,700 square feet served by ten checkouts. Below is Mr. L. Moore, Manager, talking to Mr. A. L. Leach, Area Superintendent. Mr. Moore has been with JS since 1939, went to Crawley as Assistant Manager in 1957 and then became

Manager for Winton. In the picture below him is Mr. G. Chant, Assistant Manager. In the centre, Mr. F. Humble, also Assistant Manager. Mr. N. Ingate (below centre) is Head Butcher. First Clerk is Mrs. I. Atkelsky.

Brighton. Our premises at 23/24 St. James Street are getting a thorough overhaul. No. 23 will become a grocery self-selection department. At present it contains the fresh meat department (below). No. 24 opened in 1922 and our picture on the right shows it dressed up for business shortly after. It suffered minor damage in an air raid during the war. The extension at No. 23 was opened in 1928.

Hatch End, which wasfirst opened in 1938, has beenpartially converted to groceryself-selection. Below is theManager, Mr. C. Bosworth,who has been with the firmsince 1939. He became anAssistant Manager atPinner in 1950, Managerat 177 Haverstock Hill in1960 and has been Managerat Hatch End sinceOctober 1961.

Pinner is being extendedby taking in the shop nextdoor. Behind the hoardingbuilders are working at whatwill be the groceryself-service shop. JS havehad a branch here since1933. Manager isMr. E. Tyrell.

NEWS bDEVHOPMBOS

Stamford House where the second floor is being turned into offices. Working above are the last of the firm's french polishers, Mr. H. Watts (left) and Mr. J. W. Campbell. Mr. Watts joined the firm in 1932 as a polisher improver. In those days there were eight polishers with JS keeping our branch shop fronts, offices and fittings gleaming under a rich coat of french polish. It's a kind of finish that modern chemists haven't yet bettered. Mr. Campbell joined us in 1947 when we had 17 polishers on the staff.

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A New Look for the Personnel Department Mr David Sainsbury writes about recent changes

In the past few months many changes have been made in the Personnel Department. These are the result of an Organisation and Methods study started at the beginning of last year. As will be known to most people, the Personnel Department used to be divided into a number of departments which each had a completely different job to do. There were the Progress Sections, the Records Section, the References Section, the Branch Health Section, the Depot Health Section, the Pension Office, the Administration Office, the Engagement Section and the Training

Centre. This form of organisation had its origin in the 1930's when the Personnel Department was given a whole new series of jobs to do. As each job came along so a new section was set up to deal with it. In the past few years, however, there has been a considerable increase in the number of staff in the Branches. This has resulted not only from increased trading, but also from the fact that more and more work is being done by part-time staff. At the present moment there are over 16,500 people in the Branches. In view of this increased work load, it was decided at the

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Mr. E. Harriss, Area Personnel Officer for Mr. H. J. Dyer's area.

Mr. J. Perry, Area Personnel Officer for Mr. A. Booth's area.

Mr. R. Sewell, Area Personnel Officer for Mr. A. E. Leach's area.

Opposite page: An area personnel office. This is the one which covers Mr. H. J. Dyer's area.

beginning of last year that every effort must be made to streamline the clerical procedures of the Department. The procedures involving Branch Staff were considered first. Here the main recommendation of the Organisation and Methods report was that instead of having the Progress Sections, the Records Section, the References Section and the Branch Health Section, we should have five sections each of which would look after all the people under one Area Superintendent, and do the full range of jobs previously done by the different sections. This would

release our Head Almoner from having to supervise the routine payments made to people when they are sick, and allow her to concentrate on development of the medical services of the whole Company. She and her assistant would still, however, be concerned with the many individual cases where their professional knowledge and experience is required. It was also agreed that a fifth Progress Officer should be appointed and that, this having been done, a Progress Officer should be put in charge of each of the sections. He would then be called an "Area Personnel Officer".

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Above left, Mr. J. Clough, Area Personnel Officer for Mr. A. B. Davis's area.

Mr. V. Lonnon, formerly in the Personnel Manager's office now works from Tress House, like the APO's. Head Butchers and Assistant Head Butchers are still his special concern.

Mr. F. Powis, Area Personnel Officer for Mr. L. Wrench's area.

There are four main advantages in doing things this way. The first is that Branch Managers and First Clerks have to telephone only one place to get nearly all their queries answered. Secondly, it cuts out completely the need for records to pass continually from one section to another with the danger that they will get lost. Thirdly, it means that all the records relating to one person are kept in the same place, thus enabling the Area Personnel Officers to have the full picture always at hand. Fourthly, it prevents the inevitable duplication of work which arises if more than one department has to

keep track of a person's career in the Firm. While these major changes were taking place a review was made of all the reports, letters, authorities, etc., kept in a person's record folder. It is obviously important that the staff of the Personnel Department should have as much information to hand as possible, but there is a point in time when all reports and authorities cease to have any value. If a man is promoted to be an Assistant Head Butcher I think it can be assumed that he knows his job. There is, therefore, really no need to keep any more a report which says that when he entered

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Reorganisation of the Personnel Department made possible a rationalisation of the forms used to keep information and records up to date. Organisation and Methods department, after a study of this aspect of the problem, recommended elimination of about half the forms in use and simplification of the rest. The Design Studio then produced a basic typographical formula which gives all the forms a family resemblance. The new design is the one on the right above. The former Notification of Absence form is on the left. In the new design, space on the left is for perforation. A more legible type face is used and a more compact design makes filling in the form more straightforward and reference to it easier. All forms are now the same size for convenience in filing.

the Training Centre, aged 16, he cut with his left hand. Similarly a review was made of the many forms then used by the Personnel Department. Those that we could not get rid of we tried to simplify. An Organisation and Methods study is now being done on the procedures involving Depot staff. With the forming of the five sections to deal with the Branches, a single section was set up to look after the Depot staff. A lot of time could probably be saved, however, if each factory and depot dealt with its own paper work. Already, in fact, to stem the flow of paper, the records,

references and sick pay of the staff at Basingstoke are being dealt with at that depot itself. The aim of all these changes has been to cut down the amount of paperwork in the Department so that the Area Personnel Officers can visit their Branches more regularly. Some of their time must, of course, be spent on administrative problems such as making certain that staff transfers go through smoothly, but they cannot really do their job unless they have time to get to know many, if not all, the staff on their area.

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A Farmhouse Industry Making Farmhouse Cheddar in the Mendips

W A L D E G R A V E One of the sources from which farmhouse cheddar comes is a small group named Chewton Farms. It is part of the Earl of Waldegrave's estate which lies on the Mendip Hills, not far from the west country town of Cheddar. Here cheese making has remained a localised industry mainly on farms that have perfected cheese-making techniques and that carry on the old traditions while modernising where necessary. Our drawing is of one of the farms on which the dairy herds are kept. From the milking parlour the churns of milk go the short distance down the road to Priory Farm where the cheese making takes place. First 'starter' milk in which the growth of lactic acid has been

14 A

B

encouraged is added, then rennet. The milk is left to stand until it forms a junket which is cut into small pieces the size of a pea. This cutting causes separation into curds and whey which are then heated. When ready the whey is drained off and the settled curds cut into blocks. Here the process of cheddaring begins (A) which results in the blocks being flattened into big pancakes (B). These are checked for acidity (C) and when this is correct are fed through a mill or 'chipper' (D). The 'chips' are packed into moulds which are locked onto a horizontal press (E). After two days the cheeses are removed and covered with a cheese cloth (F). They go to mature in the store where

they are turned every day. When a month old they are collected from the farm and taken to a modern, spacious cheese warehouse on the outskirts of Wells where they are stored in temperature controlled rooms. Here they are graded and as cheese from Chewton Farms is consistently good, offered to us. Our cheese buyers make regular visits to purchase and inspect our stocks of farmhouse cheddar. Once bought, the cheeses are held at Wells on our account and sent to our depots for distribution to the shops when they have reached the right stage of maturity.

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Rough roads, unpredictable hotels, wonderful weather and warm easy-going hospitality make a motoring holiday in Turkey delightful. Miss Rosemary Spiller of Head Office writes about her tour there in an MGB.

Hadrian's Temple, Ephesus.

THE time had come to unroll our "magic carpet" and we were off again. We had passed several times through Turkey but had never stopped to enjoy the country, so 1965 seemed an appropriate time to do so.

Istanbul, fabulous city that it is, was fairly familiar to us, so we decided to head for the Dardanelles and cross from Turkey in Europe to Turkey in Asia via the ferry from Eceabat to Canakkale. This route took us from Greece via the Meric river bridge through some pretty barren country and then on down the narrow tongue of land along which run the Gallipoli beaches. We decided against brows­ing in the past and hurried on to catch the ferry.

Once in Asia we felt the holiday had really begun. Here there was sunshine, wonderful countryside, delightful towns and villages to be discovered and what is more a language of which neither of us speak a word!

Canakkale, although a good jumping off point, was not a place to linger. Mind you, they did us proud and turned out the Naval Brass Band to celebrate our arrival (actually I think it was Navy Day!). So, we set off next morning at crack of dawn. There is no point in going to Middle Eastern countries and getting up when you wake up somewhere around the middle of the morning, for that is well past the best of the natural day. This is why getting up time is usually somewhere around 4.30 a.m. - and really, there is nothing more enjoyable than to be on the road, tour­ing properly, in the cool of the day. Night life is practically non-existent in most of the places outside the large cities such as Istan­bul, Ankara or Izmir so nothing is lost by turning in by 9 or 9.30 p.m.

The coast of Turkey from Canakkale south­wards is steeped in history. Ancient sites from many civilisations are common and in the most unexpected places mythology comes to life. We by-passed Troy deciding rather to spend longer a t places like Ephesus, Perga-mum and Aspendos.

Pergamum is a wonderful site perched high above modern (?) Bergama. The approach is a tarmacadam spiral around a great hillock till suddenly you come on the panorama of the town far below with the brown hills stretching into the hazy blue distance. The heat while we were there was terrific and I did my sightseeing flitting from one shadow of an ancient column to another. It is here that the steepest amphitheatre ever cut from natural rock is, and needless to say I did not venture down to the stage. One thing that did puzzle us here and I should be glad of any real explanation - was a deep hole in the ground about 20 ft. across lined with stone blocks. Set in the middle of this hole was a solitary column. Was i t a snake pit, perhaps? What­ever i t was, i t certainly seemed sinister.

Ephesus was a splendid site, very large,

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and on which a great deal of reconstruction work was being done. Here one can lose oneself in the mists of antiquity trying to imagine what it must have been like to live in such a town. Here there was a row of shops, there the temple of Hadrian, and passing along the "Street of White Marble", lo and behold, one comes upon the "Ask Evi", or as the German translation has it - the Preudenhaus! Farther on there is the inevitable theatre and true to form the local dog attached itself to us and showed us round.

One thing that is noticeable in Turkey as opposed to many of the Middle Eastern countries is that they do leave you alone to see what you want to see and do not pester you to see this, or buy that.

Snakepit perhaps ?

Another pleasant site was that of Side, much farther South, which stands on a flat pro­montory projecting into a blue, blue sea, with beautiful sweeping sandy beaches either side. The wonderful theatre at Aspendos where it is hoped to hold festivals of music and drama before long, completed our visits to this type of ancient site, although we did make a visit to the Selcuk fortress at Alanya.

A source of constant joy to us on holiday in Turkey is the lack of traffic - maybe it is because of the lack of roads! Certainly there are stretches of good tarmacadam surface but when it comes to arriving at the names we pick on a map at home, quite often the "road" is little more than a donkey and camel track. All one ever sees on this type of road is an occasional bus, lorry (second class bus) or jeep; the rest are bullock carts, the odd camel and donkey train. Very few people travel by foot as distances are so vast be­tween each pocket of civilisation. The scenery is magnificent - mile upon mile of fragrant pine forests - the forests in the South of Prance have nothing on these. Range upon range of sandy headed mountains, some rising to 10,000 feet above sea level and vast plateaux fading into the distance. If you feel you are being fenced in, Turkey is the place to go. Picnics can be taken in absolute

peace where, in the shade of the pine trees, out of the heat of the sun, the only sound is the murmur of bees on their way to and from the numerous hives.

Occasionally entertainment is laid on. Once we were joined by two shepherd boys and their pet fat tailed ram. Apart from the fact that the ram first spotted me whilst bending over the car, it was great fun to watch the animal romping with the boys. They would kick out and the ram would butt their feet. The more the boys kicked, the more the sheep came back for. Reward for this entertainment? A few boiled sweets all round!

As we were working our way down the coastal strip most of our night stops were at tiny seaside villages nestling at the feet of the great tree-covered slopes and the only way to reach them was to tumble down a pass from about 2,500 feet to sea level. One such setting was truly memorable; that of Mar-maris, a tiny port set at the head of a land­locked bay. Here, a little out of town, was one of the new hotels which the Tourist Board is encouraging - a superb place, in a superb setting. There was only one snag. Although the hotel had opened the previous June the authorities had not publicised it and con­sequently the place was practically empty and not geared to cater even for the few tourists who did arrive. By staying there we did ascertain that we would be able to reach Antalaya by the inland route rather than always keeping to the coast. So follow­ing instructions we set off along the branch road which, when we started, seemed reason­able enough. But soon, it started to climb and the more it climbed the rougher it got until we were literally motoring over bare rock and pine needles. Luckily the track was well enough marked - the only difficulties occurring when we arrived at intersections! The driver, happily, has a pretty good nose for direction and on we went but it wasn't until we hit a made up road with a signpost naming the place we wanted, though not where we expected i t to be, that we realised that somewhere we had taken the left hand sandy trail instead of the right hand one. We had saved about 40 miles, but it had taken us about three hours l o n g e r . . . .

The best food really costs less It was at Fetihye, another gem of a port,

that we put up in the best hotel in town, the Seke Palas for the princely sum of 3/4d each for the night. This was a real Oriental type hotel but the facilities, simple though they were, were spotlessly clean and the proprietor slept down in the hall all night in order to guard our car. Mind you, he took quite a bit of waking next morning . . . but the thought was there. I t was also in this town that we discovered Turkish chocolate pud . . . a form of blancmange which helped to keep us going until it was time for our eve-

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ning meal. Imagine a deep blue sky studded with stars, a roof top restaurant, really personal service from the Head Waiter who greets you like an old friend, a super meal and a litre bottle of Kavak, a delicious white Turkish wine - luxury? It was, and all for a total bill of under 10/- for two!

Turkish cuisine ranks high in my estima­tion. It can range from tasty spicy dishes to the most plain and simple cooking (not in the dull sense) and although a lot of i t cannot be compared with any other national cooking, I had a bon filet in Antalaya which compared more than favourably with the best Swiss steak I have had.

Cotton port Antalaya is probably one of the most pub­

licised of the tourist resorts. You have most likely seen the wonderful poster showing the great sweep of sandy beach fading in the distance to the feet of gigantic mountains. We found it a delightful spot. There is the beach, the tiny harbour crammed with fishing boats and cotton ships taking cotton from the neighbouring fields, the old town with its half timbered houses and ancient Selcuk mosque, the busy shopping area and the quiet residential quarter set around the public gardens. I say quiet, but at election time this was hardly the case. We may have our Party Political Broadcasts, but at least we can turn them off. In Turkey i t seems every election speech is broadcast over the town loudspeaker system and there is no getting away from it. It was a bit more peaceful when we saw dawn break there -minute by minute the colours changed and brightened until suddenly the sun was up in all its glory over domed roofs, and a myriad of minarets.

Our homeward journey took us to Pamuk-kale, the ancient Hieropolis. Here there is a hot spring which leaves the ground a t 90°P and as it tumbles over the hillside in the heat of the day there is a lot of evaporation leaving behind a series of shell-shaped bowls and glistening white folds - a startling sight in its brown surroundings. There are two motels here both with their own swimming pools fed by the spring, in one of the strangest settings in the world.

Onward, northward we travelled to Bursa, set high in the hills, a city of greenery and running water, a cool contrast to the dusty hot towns of the south. It was here I did my souvenir shopping and bought real Turkish towelling in the local market and delicious Bursa boney.

It was with deep regret that we headed for Greece and home when the time came to bring our Turkish journey to an end. I have a feeling that it won't be long before our noses point in that same direction to discover more of the treasures with which Turkey is so well endowed.

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Local road show. Fat tailed ram butts shepherd boy. Boy boots ram.

The great theatre at Aspendos which is now being restored and where festivals are being planned for the future.

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To Denmark with Notebook D. P. Collis, in last year's Grocery Institute Examinations, won the Colman Prize, the Ibson Prize and a fortnight's tour of Denmark. He writes about his visit in this article.

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LAST year I had the good fortune to be selected to visit Denmark with seven other students. The purpose of the visit, an award from the Grocers' Institute to the six best candidates in the examination results, was to gain insight into Danish food production and to see some of the more popular sights. It was called a study tour but the Danish Agricul­tural Producers Information Service who sponsored it, maintained a careful balance between time for study and time for leisure.

We spent 2-3 days each in Copenhagen, Aalborg and Aarhus, visited local sights, institutions, food manufacturers, colleges, a very full programme.

Before we went I was fearful of the difference between the Danes' way of life and our own. I thought I would feel like a fish out of water, but found, on the contrary, that Denmark is a country to which the English can easily adapt themselves, especially as the Danes are so hospitable and relaxed.

I had my first taste of Danish life aboard the ship where I greatly enjoyed Danish food, which consists mainly of fish dishes on open sandwiches. These are called Danwiches and are a speciality for tourists and visitors; we were offered them everywhere. Danwiches can be made of raw meat, raw egg, fresh salmon, chicken, liver pate, salami, pork, beef, in fact any food - they are ideal for parties and cold snacks. We had them again and again in restaurants where it is customary to spend two hours or more over lunch and dinner. The Danes seem to attach more importance to nutritious foods such as nuts, fish and fresh fruit, than we do. At meals it is usual for smokers to have a cigarette between courses, so a seven course dinner is ideal if you are a heavy smoker!

The two-day tour of Copenhagen star­ted off in grand style with dinner in the Tivoli Gardens, a really beautiful place. It accommodates about 15 restaurants, several open air bands (including a jazz band playing "12th Street Rag") an open air pantomime, guardsmen, fun-fair, a palace, a pagoda, and a concert hall, all for a shilling, fireworks included. We were limited for time and so we did not get the chance to go back to the Tivoli but this is the first place I would make for if I ever make a return trip.

While in Copenhagen we visited several factories and a poultry packing station. This was particularly interesting because

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not only did i t pack poultry and produce "Ribena" for the Danish market hut i t also manufactured mattresses. After looking round the place we came to believe that the poultry is a by-product of their mattress production. The station has built up a large trade in mattresses and depends on i t to a great extent financially, as the poultry trade appears to be declining.

The importance of hygiene The same day saw us a t the Meat Research

Institute (Roskilde) which was certainly one of the highlights of the tour. Here we saw a film showing the type of work carried out, mainly on chemical research in quality food production. Although none of us was directly concerned with this type of activity it was good to see how concerned the Danes are about quality, hygiene, and education in the food trade. It seems to me that these activities are too often in the background of the English food trade. So important are they to the Danes that the Institute organises conferences, tours, courses and meetings with other countries and provides facilities for foreign students.

A tour is not complete without a visit to the Carlsberg Breweries in Copenhagen - this we did within the first few days! The Breweries are not just a few factories but a self-contained village incorporating houses, a museum, full-scale roads and a generating station of its own in case of power cuts. Carlsberg is a family company - one of the few remaining in Denmark, and is interesting because since 1882 it has given its profits to the development of Danish arts and sciences. Several personnel are fully occupied in show­ing people round the Breweries and each tour is appropriately ended by an invitation to sit at a table in the museum and drink as many lagers as possible.

We went to visit an Akvavit (schnapps) distillery in Aalborg in the north of Jutland, where instead of sitting and drinking as much of this strong spirit as possible we were given a small bottle of i t !

At Norresundby near Aalborg we saw how Danish butter is made from arrival of the cream in the early morning to the packaging stage. A lot of butter with the traditional 1% salt is sent from here to Newcastle. We also saw a skilled keg maker working. I t was a pleasure to see someone doing a craftsman's job by hand in this age of automation.

Norresundby has also a bacon factory where we were shown all stages of manufacture, a remarkable mass production unit. This factory also packs luncheon meat for the U.K.

All through the tour the friendly feeling the Danes have for Britain and the British was brought home to us very clearly. This was the case especially a t the Dairy Office and Agri­cultural Council in Copenhagen. They orga­nise an enormous number of toure for parties from Britain who arrive nearly every week to study some aspect of Danish activity.

The Danes make ingenious use of lighting to make beautiful designs; a light is not Just a bulb and a shade but a decoration that enhances a room. Danish design is serene and graceful and something that will not easily be forgotten although in Denmark good design is as expensive as i t is in the U.K.

Hotel rooms were very plush, plenty of reading lights, shower, bath robes, a large suite with the bedroom, and of course the usual hospitable Danish service. All the hotels we stayed a t were like this; costs some­where in the region of £4 and upwards per night - comparable to a good English hotel, but the atmosphere is more friendly.

Winding up Having visited a commercial college, an old

monastery and seen schnapps being made we were now coming to the final stage of the tour - from Aarhus to Esbjerg Port via Silkeborg where we stopped for lunch a t a modern restaurant - Hotel Dania, typically Danish in every respect. We ate Danwiches in the usual tourist manner and downed our glasses of lager in the now well-known Danish way. This was our last meal in Denmark, and we were presented (quite unexpectedly) with books by D.A.P.I.S. (mine is a farcical novel written in a style similar to J. D. Salinger's). This was a pleasant gesture that I shall not forget.

From Silkeborg, the hub of Jutland, we made our way through the Danish country­side to Esbjerg Port to board the "M/V England" for the journey home. She is a 10,000 ton vessel and made the port seem Lilliputian. We reached Harwich after a night crossing, bringing back with us the warmest memories of a trip among friendly and hospitable people. Denmark will always rank high in my choice of a place to visit.

21

KNEES DP Two pages of pictures to demonstrate that (a) the female knee is more photogenic than the male and (b) that if you didn't beat your way through the blizzard to the Office dance at Greenways, West Mailing, you certainly missed something.

22

Junior JS people in wonderful form for Christmas at Crawley, Haverhill, llford and Basingstoke.

24

JS Transport

A letter from a veteran driver to Mr. N. C. Turner

Dear Mr. Turner, I was very impressed with the article written

by Mr. Clay about the old Leyland Motors. I think I was the first Horse Driver to be trained as Carman.

Mr. JB Sainsbury told me one morning while I was delivering- goods to Marylebone branch, which I did every morning, that I was to be taught to drive a motor the next week. I reported to the garage. I was taught by a Motor Driver, J. Harris, to drive an old type Leyland with open top. When I was passed out by the garage foreman I was told then, that I would keep the lorry - solid tyres. When the firm bought six R.A.P. chassis, new bodies were built on them but they still had solid tyres. I drove one of these lorries. Its first journey was a trial run by myself to Brighton, No. 3 London Road, on a Friday. After that we started on the Tuesday to Brighton, five lorries of provisions, one lorry of bacon only. In time the lorries were fitted with new pneumatic tyres; also wipers and a mirror. In 1926 in the Great Strike I was just beginning to load my motor for Hastings on the Tuesday lunch time when a gentleman, Mr. JB, came up to me in No. 1 Dock and said, "Where are you loading for Boyce?" I said, "Hastings". Mr. JB then said to me, "I want you to go to Bournemouth with C. Gentry (another driver) with his motor". We left on Wednesday morning a t 3 still with our oil lamp and a battery on our seat for the headlight. We arrived in Southbourne at 2.15 on early closing day, the two lorries together. Got back on the Thursday morning at 8.

Mr. JB and Mr. Arthur were at the garage, very pleased with us and asked us if we would go again on the Friday morning at 3. When the strike was over, the firm then started to deliver to Bournemouth every day, starting a t 10 at night, arriving back 24 hours later when the other two lorries were leaving.

When I was driving the horses, many a time I had to take my horses out of the van, then fix a dicky seat to the steam wagon trailer when it broke down, and proceed to Sutton and Wallington. When I arrived a t 67 Sutton I had to go to the Manager for the spare pony and an assistant horse to put on the front to help to pull the trailer up the rise a t the back of the shop. The horse deliveries were as far as Romford, also Kingston. Of course then the firm only had pony carts at a few branches to deliver the orders to customers, with a few two-wheeled cycles, also box carriers on three wheels.

Yours sincerely Sir, J . B. Boyce

25

Congratulations to some of our JS Veterans who have recently celebrated their Golden Weddings

Above left Mr. and Mrs. W. R. Masters December 30th Above right Mr. and Mrs. J. H. Graveney December 12th

Below left Mr. and Mrs. J. H. Henry November 20th Below right Mr. and Mrs. E. Jarvis September 7th

Weddings Congratulations to Mr. W. Mitchell and Miss P. A. Taylor of 870 Cowley (top) married on September 18th at St. James Church, Cowley; Mr. S. Long and Miss Dorothy Lightfoot of Stevenage (centre) married on August 21st at St. Nicholas Church, Stevenage. The First Clerk, Mrs. Dye, was Maid of Honour, her husband the best man; Mr. J. Rawles ofBitterne and Miss S. Deadman of Southampton (below left) married on August 28th; Mr. J. Morrison and Miss Carole Davies both of Streatham, Depot Stock (below right) married on September 18th at Mitcham Parish Church.

STAFF NEWS

New Appointments Congratulations to the following who have been appointed District Supervisor designate.

W. T. Turrell W. T. Turrell commenced with JS as a learner at Wlnchmore Hill In October 1932. In July 1933 he moved to Hastings and remained In the Hastings and Brighton areas until the war. On his return in 1946 he went back to the South Coast. In June 1948 he was appointed Manager at Seaford, and in March 1950 he took over the management of 10 Eastbourne. He was transferred as Manager to Bexhill in November 1954, where he remained until his appointment to the management of Hastings in September 1963, he remained there until October 1964. He was appointed to the management of Tunbridge Wells for the opening in November 1965.

27

..... h N. E. Harding E. B. Shaw

N. E. Harding commenced with the firm as a learner a t Brondesbury in March 1936. On returning from National Service in 1946, he moved to the Bournemouth area, remaining there until September 1954, when following his appointment as a Manager on the spare list became deputy to the Manager a t Southampton. He was appointed Manager of Collier Row for the opening, in May 1956, and in March 1958 he went to Purley, staying there for five years. He was appointed Manager of Nottingham for the opening in September 1963.

E. B. S h a w commenced as a learner in July 1931 a t Bexhill, staying there until 1937, then moving

E. R. Weeks

to Hastings, to which area he returned af ter h i s National Service. In September 1954 he went to Southampton for the opening as an Assistant Manager. He was appointed to the management of Dunstable for the opening in April 1961, where he remained until November 1964, when he became Manager of Lewisham.

E. R. W e e k s commenced with the firm in May 1937 as a learner at Kettering. On his return from National Service he resumed at Kettering, before moving to Folkestone in May 1948. In September 1950 he went to 9/11 Croydon and then to Purley in May 1954. He was appointed Manager of Crawley in June 1959.

Managerial Transfers H. CROWE

W. DOWSON

T. DRANSFIELD

H. WATKINS

from Paddington to Wembley self-service from 67 Sutton to special relief duties from 94 Tunbridge Wells to 176 Streatham from 250 Kentish Town to Nuneaton from Hayward's Heath to 67 Sutton from 62 Tunbridge Wells to Hayward's Heath

G. Barsby H. Jenkins

Managerial Appointments G. BARSBY from Spare a t Drury Lane

to the Management of 250 Kentish Town

H. JENKINS from Spare at Paddington to the Management of Paddington

Assistant Manager Transfers M. BIRCH from 94 Tunbridge Wells

to Tonbridge A. BRIDLE from Portslade

to 14 Hove from Leicester to Produce Supervisor in training on Mr. Wrench's area from Slough to Wembley self-service from Marylebone to Paddington from self-service training to Tunbridge Wells self-service from self-service training to Nuneaton from 176 Streatham to 168 Streatham from self-service training to Tunbridge Wells self-service from Paddington to Wembley self-service from Bexleyheath to Lewisham

R. BROOKSBY

R. BRYANT

T. KINCHEN

E. NEWMAN

J. PRENDEGAST

E. RICKETTS

28

W. SAXBY

L.SIMONS

K. STRATFORD

J. SWEETING

J. TOMB

J. TWELFTREB

fromLewisham toBexleyheath from 222 Watford to 21 Watford from 21 Watford to 222 Watford from Forest Gate to Nuneaton from self-service training to Wembley self-service from Rugby to Nuneaton

Promotions to Assistant Manager G.ALVIN

J. BOOTS

E. FOSKETT

H.JARVIS

J. MEREDTIH

E.PARK

W. SHAKESPEARE

W. STEPHENS

K. STRATFORD

R. BROOKSBY

Head Butchers

W. GANDER

L GIBBONS

N.mGATE

S. KENNETT

A. ROWLAND

D. SHAND

self-service training Paddington Northampton Basildon Bristol Northampton Portsmouth Swiss Cottage 21 Watford Leicester

from Marble Arch to self-service training from Spare, Wembley. to self-service training fromBitterne toWinton from Maidstone to Tunbridge Wells self-service from 94 Tunbridge Wells to Maidstone from Bournemouth to self-service training

Promoted to Spare Head Butcher B. T. MITCHELL Maidstone

Congratulations to the following colleagues who have completed long service with the firm. Forty Years' Service R. 3. CANDY

MBS. M. H. HAYDEN

R. W. HENSHAW

O. W. LAPHAM

MRS. E. POTTER

R. STRINGER

B.A. WOOLLARD

Manager, 147 Balham Part-time Clerk, Folkestone Senior Leading Salesman, Islington Foreman, Silwood Street depot Staff Catering Department (Laundry Section) Warehouse and Transport Office (H.Q. Section) Senior Leading Salesman, Cambridge

Retirements We send our best wishes to the following colleagues who have fust retired. W. J. Hedges, Area Superintendent, retired from the firm at Christmas 1966. A review of his long career with JS will be published in JS Journal for March.

P. W. Richardson began his career with the firm at 9/11 Croydon on 24th April 1922 as a learner. After working in the Croydon area he was transferred to 44/48 Lewisham In 1936 and was appointed to the management of Elmers End in 1940, where he remained until June 1941. He returned from National Service in 1947 and was appointed to the management of Cheapslde Nottingham in May 1948. In 1962, he took over Derby, where he remained until his retirement on the 27th November 1965.

P. W. Richardson

•I I • • P. Bailey Mrs. V. E. Ball

Twenty-Five Years' Service MRS. E. s. WEBB Factory

P. Bailey was engaged as a porter at Watney Street on 16th June 1924. In 1937, he moved to Blackfriars as a warehouseman, and later he transferred to Saffron Walden. He returned to Blackfriars Warehouse in 1946 as a foreman. In 1960 he undertook the duties of receptionist at 115 Southwark Street. He retired on 1st November 1966.

Mrs. V. E. Ball who was engaged in 1945 as deputy housekeeper at Hook, was subsequently transferred to 140 Finchley Road and Muswell Hill before moving in 1964 to Bye Lane, where she remained as daily housekeeper until her retirement on 1st November 1965.

29

H. T. Capron was engaged as a warehouseman at Blaokfriars on 9th September 1919. After being transferred to Saffron Walden, he was regraded to despatch clerk In the Canned Goods Department In the Blackfrlars Warehouse. He retired on 1st November 1965.

1

J;.-4,

Mr. H. Capron, despatch clerk in the canned goods department, retired on 29th October 1965 after working for the firm for 46 years. He is a great bowls player and a very popular man. Here he is being presented with a gift from his colleagues—a clock and a canteen of cutlery. From I. to r.: P. Povey, C. Stanley, G. Wakeling, M. Minter, R. Snelgrove, H. Capron, J. Evans, L. Noot, R. Stringer.

Mrs. K. H. Cotton began part-time duties in the factory in January 1950, regrading to full-time in March 1951. In May 1955, she became a seamstress in the Depot. She retired on 1st December 1965. *Vk

Mrs. K. H. Cotton

W. C. Hoy

A. E. Hurst

Mrs. H. Lee

C. E. Moxey

A. E. Wilkins

Miss F. P. Wayman

Mr. A. Jones, Chief Accountant, making a presentation to Mr. Elsworth, when his colleagues entertained him to dinner on his retirement.

Mr. A. Jones writes:

A. R. Elsworth joined the firm in April, 1919, a t the age of 16 and was first employed in the Retail Sales department. In 1921 he took over the Query Section from Mr. F. W. Salisbury and later went back to the Retail Sales department as Assistant Manager to Mr. Atkins. He remained there until 1940, when he was transferred to Mechanised Accounts department. He managed this department first of all a t Blackfriars and subsequently a t Ewell during the War. Immediately after the War he helped to establish the O & M

department, or as it was then known, the Systems Office, and managed this section until just before his retirement.

His knowledge of the office systems and procedures was unequalled and on more than one occasion representatives responsible for installing equipment in the mechanised department, have told me that he knew more about their machines and their potential than they did themselves. The help and guidance that he gave to many members of the staff was invaluable and a number of the present Office Departmental Managers have reason to be grateful for his advice and training which they got in their earlier days. He was quiet but efficient in everything he did and admired and respected by all who came in contact with him.

30

J, J. Evans who started with the company in 1934 as an electrician's mate. He was away on National Service in the R.A.F. between 1940-46. He resumed work as an electrical engineer. In 1949 he was appointed foreman and in 1958 was promoted to junior official. He retired a t the end of November 1965.

W. C. Hoy commenced a t Bomford as a delivery lad on 24th June 1919. After leaving the firm in 1921, he rejoined in 1925. and transferred to Northwood in 1929. In October 1953, he became outdoor representative a t 128 Kilburn and six years later he moved to Northwood, where he was promoted to senior leading salesman in 1963. He retired on 1st November 1965.

A. E. Hurst was engaged in February 1936 as an engineer in the Depot, and he remained there until his retirement on 1st December 1965.

Mrs. H, Lee was engaged as a daily domestic assistant a t 8 Temple Fortune in June 1936. After working a t Hampstead and later Chelsea, she became assistant housekeeper a t Broadwater and Marylebone. In 1957, she moved to 259 Ilford as resident housekeeper, before becoming daily housekeeper at 158 and later 151 Kentish Town. She retired on 1st November 1965.

C. E. Moxey began as a porter a t Wood Green in May 1947. In 1951, he was regraded to poulterer, but he reverted to porter in March 1959. He retired on 1st November 1965.

Mrs. E. M. Roy who was originally engaged as a daily domestic assistant at 7 Palmers Green in 1955, becoming daily housekeeper in 1958. She was transferred to Winchmore Hill in 1963 and retired from the branch on 1st November 1965.

G. A. Thorpe began with the firm as a meat porter a t Union Street in January 1946. He was regraded to a cold store chamberman in 1954, and nine years later he became a checker in the creams department. He retired on 1st December 1965.

Miss F. P. Wayman commenced as resident housekeeper a t Ballards Lane in February 1954. Shortly afterwards she moved to High Barnet and later to Pinner, from which branch she retired on 1st November 1965.

A. E. Wilkins commenced as a porter a t 114 Ilford in November 1953, remaining there for four years until transferring to 259 Hford. He retired from this branch on 1st December 1965.

Obituaries We regret to record the death of the following colleagues and send our deepest sympathy to all relatives.

J. Astell was engaged in September 1914 as a skilled tradesman in the factory, from which position he retired on 27th June 1947. He died on 13th November 1965.

C. Brandon began with the firm in May 1922 as a delivery lad a t Colchester. Five years later he was regraded to a roundsman which position he retained until he became a catering assistant in February 1957. In April 1959 he was regraded as a salesman, and he retired on 1st September 1963. He died on 19th November 1965.

Mrs. E. Busby commenced as a resident housekeeper a t 9/11 Croydon in July 1931. Four years later she was transferred to Boscombe, from which branch she retired in October 1945. She died on 6th December 1965.

J. Gibson commenced as a labourer in the factory in January 1952, being regraded to a trainee butcher six months later. After working as a skilled tradesman from October 1953, he became a selector examiner in 1959. He died on 26th November 1965.

I. A. Giles who was engaged in 1949 as an electrical fitter in the Maintenance Department. In 1950 he was regraded to electrical engineer. Fight years later, he was promoted to the position of junior official within the department. He died on 16th December 1965.

E. T. Poacher was engaged as a warehouseman in the Depot in January 1946. In February 1956 he transferred to the grocery packing department and two years later he became a time-keeper/ receptionist in the Maintenance department. He died on 5th November 1965.

P. M. Poulter was engaged in April 1906 as a roundsman at 13/15 Blackfriars. On resumption from National Service he was transferred to Bramshott and in November 1945 he returned to Blackfriars as a warehouseman. He retired in June 1946 and died on 6th November 1965.

the journal crossword/No 5

ACROSS DOWN 1. Usually made by slowly stirring oatmeal 1. Preserve. (6)

in boiling water. (8) 2. Bar backward piece as food. (6) 5. A girl cut short, I'm sorry to say. (4) 3. Spring from spinach ? (4) 9. The young fox I see is solid. (5) 4. Stare at the torn page. (4)

10. It's for Peter's tea this Tuesday ? (7) 6. The ferment that makes dough rise. (6) 11. A cleaner-up between the rows. (3) 7. Confections served as a course ? (6) 13. New eggs. (4) 8. Thirty across, I see. (5) 15. The choicest chopped insect. (6) 12. Chopped oats. (4) 17. Healthproposal made from bread. (5) 14. Money for the kneadful?(5) 19. Tin of fricandeau. (3) 16. Genoa, simnel, cassava etc. (5) 20. But returning for a bath ? (3) 18. Trades Union Congress. (Abbrev) (3) 23. Encourage to have some breakfast ? (3) 21. Feed to wave without the dish. (4) 25. Collection of condiments. (5) 22. Light confection of little value ? (6) 28. Found in larder as her main source of 23. Ripest anagram for wit. (6)

nourishment. (6) 24. Glide in icy cold fashion. (5) 29. Pudding material. (4) 26. A vegetable. (6) 30. Last currant. (3) 27. A heavy mealperhaps. (6) 32. From abroad. (7) 30. The head'of eight down is by no means 33. Bearded like barley. (5) sympathetic, (4) 34. Retracts words ? (4) 31. Mica of metal counters. (4) 35. Mine epic (Anag.). (5-3)

Solution Page 20.

I Printed by King and Jarred Ltd., London, S.E.ll