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JSjournal October/66
House magazine of J Sainsbury Ltd
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Buntingford, on a mild autumn evening, where the firm's new
depot is growing massively alongside the A10 - the Cambridge Road a
few miles north of Ware. Its size impresses as you approach from
London. First and striking feature of the building site is the
spotlit concrete mixer which grinds away all day producing about
1,500 tons of concrete ready for pouring every week. Back from the
road is the main body of the depot -the perishables and
non-perishables warehouses. Inside it the long arcades of pillars
carrying the vierendeel beams, which both support the roof and
provide light and ventilation, stretch back into the deepening dusk
and are reflected in newly poured concrete floors. The wet area in
the picture on the right is in the low temperature storage area. It
contains electric heating elements to prevent the cold penetrating
into the ground below. Lack of such insulation can result in the
ground freezing for forty or fifty feet down and so causing earth
movement serious enough to do damage. As at Basingstoke, the depot
will have processing rooms for meat and dairy products as well as
storage areas for perishables and non-perishables. There will be a
one-way traffic system for the whole site.
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In the left of this picture we are looking along the north wall
of the warehouse. Incoming goods will be unloaded in the covered
bays in it. In building the warehouse great use was made of
pre-cast factory-made concrete units for the walls and roof.
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The warehouse has a clear height throughout the interior of 25
feet. The vierendeel beams which support the roof are glazed to let
in light over the non-perishables area. They can be seen in the
ceiling looking rather like ladders on their sides.
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The cricket ground, during levelling operations. There's a four
foot fall across the ground which sounds a lot but is essential for
drainage and is, in fact, less than the fall on some
internationally famous grounds. The lower picture shows the Motor
Engineers block.
7
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Kings Heath, where the first JS branch inside the Birmingham
city boundary opened on September 27th. It lies in the south of
Birmingham in Alcester Road, and is typical of most Birmingham
shopping areas which cater only for immediate shopping. The opening
turned out to be a great success and over a thousand customers were
welcomed into the branch before mid-day. They came long distances,
shopped seriously and with deep concentration.
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Right, Mr. Harding, District Supervisor. Kings Heath was his
first branch opening since promotion. Far right, Mr. Lake, of
Nuneaton (Manager at Kings Heath for its opening) Below, Mr. D. L
Lobb, Deputy Manager, and Mr. J. S. Johnstone (centre) and Mr.
Burgess (right), Assistant Managers. Below, Mr. J. J. Egan, right,
Head Butcher from Nottingham and Mr. Askew, spare Head Butcher, and
First Clerk, Mrs. Whiteman.
C* ^
A tm
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The Produce n D A D C Q REVOLUTION U I f A r 1 0 Fifth story in
our series about the changing methods in the growing and marketing
of produce.
No one knows where grapes first grew and fossils of grape leaves
have been found on every continent in the world. They were
cultivated by the ancient Greeks and the Egyptians, and there are
many references to grapes in Greek mythology and the Bible. Methods
of cultivation changed very little throughout the ages because they
were grown mainly for wine production. Dessert (or as they are
known in the trade table) grapes have only been known in north
Europe for about 100 years, where they were very much a luxury
until recent times. "Plant olives for your grandchildren and grapes
for yourself" is a very old saying in Italy, the reason being that
olives take years to come into bearing and last about 80 years,
whilst vines produce grapes from the second year and are soon
giving about 200 lbs. per vine for about 14 years. Vineyards in
Italy are dotted with sad-looking olive trees, with the bright
green of the vines rambling over the wires criss-crossed between
the trees, and this has probably come about as a result of this old
saying. Over the past 30 years, with much improved methods of
distribution, Italy has expanded table grape production
tremendously. JS are mainly concerned with Regina grapes from Italy
which are, without doubt, the best grapes produced there, with
large long berries. We also take a similar grape from Spain, which
follows the Italian grape and lasts until Christmas.
Uva Regina in an Italian vineyard.
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When these photographs were taken we were getting our grapes
from the Adriatic coast of Italy some hundred miles or so below the
"tourist line", in the area of Ortona. There the hillsides are
covered with vineyards and it is not difficult to accept that Italy
produces about 800,000 tons of table grapes each year. The vines
are pruned rather like rose-trees during the winter months, but in
August/September, they are laden with millions and millions of
bunches of large golden grapes. After the grapes have been tested
for sugar content (they cannot be exported until this is right)
they are cut from the vine; no longer into the long narrow baskets
which are associated with wine grapes, but into large wooden trays
into which they are laid flat so that they arrive at the packhouse
undamaged.
At the packhouse each bunch has the tiny undeveloped grapes
snipped away and the trays, in which they are to travel to foreign
countries, are packed. The girls take about four minutes to pack 11
lbs. per tray, which
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are then taken down to the railway where they are stacked into
waggons which have an ice compartment at each end. The air going
into the waggon first passes over the ice, and the ice compartments
are refilled in northern Italy so that the grapes are kept cool
until they arrive at their destination.
On the opposite page, our top picture shows the Italian
equivalent of an English High Street in the village of San
Leonardo. The building facing us is the grape packhouse, and just
visible beside its doors is the water tap for several of the
houses. Below, we are looking along a pathway through a hillside
vineyard, and the trays of freshly-picked grapes are carried along
the path to carts which take them to the village to be packed.
Above, roadr-making machinery has moved into the middle of a
vineyard to build a new toll motorway from Florence to Foggia.
Left, beneath the grapes a group of workers gather in discussion
about the harvest, the overtime rates or the price of vino ? In
fact, they're bemoaning the great national disaster when Italy was
knocked out of the World Cup.
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Special boxes (top left) are used to bring the grapes from the
vineyards to the packhouse. On the right, tiny undeveloped berries
being snipped
out of each bunch. Below, girls gently place the bunches of
grapes between paper. The wooden trays take about four minutes each
to pack.
14
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Crude Oi Keeps Us Bright & White
Modern detergents, used in millions of homes, are an end-product
of research by chemists of the oil industry. They are among new
substances produced by techniques which break down crude oil and
reshape it for industrial and domestic use.
According to Mark Twain, "soap and education are not as sudden
as a massacre, but they are more deadly in the long run". Whether
or not you agree with Mark Twain, present-day thinking is more in
line with that of John Wesley, who placed cleanliness next to
godliness -hence the present-day importance of detergents.
What's a Detergent?
A detergent is any material that cleans. Water, in the strictest
usage of the term, is a detergent. But the cleaning power of water,
that is, the ability of water to get rid of dirt and/or grease, is
greatly enhanced
when it is used with either natural soap (which is made from
animal or vegetable fat) or synthetic soap (which we commonly call
a detergent and which is made from chemicals, usually derived from
petroleum).
How it All Started
Looking back to the earliest days of civilisation, we find many
diverse products in use for cleaning cooking utensils; china clay,
fuller's earth and other earths were used because of their property
of absorbing grease and dirt. Various trees found in North Africa,
were found to contain substances which possessed cleaning
properties.
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Soap is the result of the combination of fatty acids derived
from fats, oils or tallow, and alkalis such as soda ash, potash,
ammonia and caustic soda. In scouring fat from cooking vessels with
wood ash from the fire, soap was no doubt produced by accident.
After observing the properties of the lathering solution, ancient
peoples were led to produce soap deliberately from animal fat and
wood ash, which is potash.
The soap industry itself is of great antiquity. Soap was
probably first made in quantity by boiling goats' tallow and beech
ash. The resulting soft soap was then converted to hard soap by
treating the paste repeatedly with salt. Later, wood ashes were
replaced by soda ashes from sea-plants such as kelp. In the 13th
century the industry was introduced from Italy and Germany into
France and the manufacture of olive oil soap established at
Marseilles, whilst in England the soap trade flourished from the
14th century.
Soap has a number of disadvantages. It is, for example, unstable
in hard water, precipitating a sticky, dirty scum which is
difficult to remove by rinsing. These deposits are responsible for
the familiar ring round the bath, the dullness of crockery and
glassware, the lifelessness of washed upholstery and the harshness
and matting of soap-washed woollens. Soap has never been available
in a satisfactory liquid form and is barely soluble in cold
water.
Soap is more effective when used with hot and slightly alkaline
water. It is less satisfactory and breaks down with acids for
example, vinegar.
Research for detergents which were less likely to scum in hard
water but possessing all the best properties of real soap is not
new but has been progressing for decades. The first important
results of this research appeared in the 1930s in the form of
domestic and industrial detergents, mainly for specialised uses.
Production and further research received an impetus during the war
years through the shortage of fats and oils used in soap
manufacture. The development of the synthetic detergent 16
market in the United Kingdom can be said to have really started
in 1942, with the first large-scale production of a detergent from
a raw material obtained from petroleum.
Nowadays in the United Kingdom some 380,000 tons are used every
year in industry and in our homes in liquid or powder form.
The arrival of the first large quantities of the new detergents
at economic prices coincided in many countries with the fat
shortage. A number of unattractive products, poorly packed in
second-hand bottles, often with rather drab and unattractive labels
and sometimes containing an extremely dilute detergent, appeared on
the market. The position is very different today. There are now on
sale many first-class products, in powder and liquid form, which
exploit fully the remarkable cleaning properties of thenew
synthetic detergents.Theseproducts are available in such quantity
and at such prices that an inferior article offered in the hope of
a quick, easy profit stands little chance, and is virtually
non-existent.
How Do Detergents Work?
The three main properties a detergent must have are: wetting
power, dirt-removing power, and the power, having removed the dirt,
to "suspend" it in water.
(a) Wetting Power Water has a high surface tension. Thus, for
example, droplets of water tipped on a fabric will tend to form
globules and will not readily soak into the fabric - because the
water molecules (the minute groups of atoms which make up
substances) are more strongly attracted to each other than they are
to the fabric. Detergents contain two distinct kinds of molecules,
one water repelling and the other water attracting. The
water-repelling components are attracted by the fabric, and thus
the detergent forms a thin film over the fabric surface. The
water-attracting components in turn attract water molecules, and so
enable the water molecules to soak into the fabric and "wet" it
properly. The overall effect is for the detergent to help the water
to penetrate the material being cleaned.
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materials of liquid and powder household and industrial detergents
are produced in this plant.
17
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(b) Dirt-removing Power
The water-attracting part of the detergent molecule has the
property of developing a negative electrical charge in water (it is
not the easiest process to explain in everyday language) and some
part of the negative charge is passed on to the dirt particles.
You probably recall that in electricity, as in magnetism, "like
repels like" and "unlike attracts". The effect being that the
negatively charged molecules of detergent tend to repel the
negatively charged particles of dirt and so force them out of the
fabric.
Removal of grease (as opposed to dirt) makes use of another
property of the detergent. Grease is soluble in a detergent whereas
it is insoluble in water. Thus the detergent dissolves the grease
from the fabric (or the floor, the dinner plate, the body, or
whatever it is that is being cleaned).
Fractional distillation columns like those shown in the
photograph are one of the basic tools of the oil refiner. Crude oil
is a mixture of chemicals which distillation separates by making
use of the difference in boiling point of the various components in
the mixture. Distillation sorts the crude oil out into its main
constituents. Gasoline has the lowest boiling point, and then, in
ascending order paraffin, gas oil, lubricating oils and waxes, fuel
oil and bitumen. The crude oil is pumped into the distillation
column, after heating, near the bottom, where most of it vaporises.
The gases rise, cooling gradually, and as the various constituents
reach a temperature below their boiling points they condense onto
plates or trays. The most volatile gasoline fraction, together with
gases like butane, reach the top of the column while the other
constituents are collected at different levels lower down.
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(c) Emulsifying and Suspending Power
If we have two liquids, say water and oil which do not naturally
mix, it is possible by certain means to make them form what is
known as an emulsion. If you shake up oil and water very vigorously
they will mix, to a degree, the oil forming tiny globules flowing
about in the water. These will gradually separate again but if you
add a detergent then the oil and water will form a mixture - an
emulsion - and remain an emulsion.
The suspending power of a detergent refers to its ability to
prevent small solid particles of dirt from forming into larger
particles and so being trapped in the fabric during rinsing or
wringing. The detergent keeps the dirt particles in a fine
suspension.
Contrary to general opinion, the foam or lather associated with
detergents contributes little to their cleaning power. But lather
can be very important as an indicator of the presence of active
detergent: when there is no more foam, it means that the detergent
has been used up.
Detergents in the Household
The domestic use of detergents, which are available in liquid or
powder form, is extensive and varied. They are the major ingredient
of dishwashing liquids and hair shampoos, the essential ingredient
in clothes washing products, floor and wall cleaners, and carpet
shampoos, and are used in abrasive cleaners, oven cleaners, metal
cleaners and so on.
So far, the manufacture of bars of detergent (similar to bars of
soap) other than in some speciality products has proved uneconomic,
but may well become a commercial proposition in a few years.
The two most important uses of detergents domestically are in
dishwashing liquids and In clothes washing powders.
(a) Dishwashing Liquids These products comprise blends of
different types of detergent designed to remove solid food
particles quickly, emulsify grease (such as bacon fat) and keep
these in suspension to prevent them from settling on washed
articles. In
addition the detergents used are selected to provide a smooth
"kind" feel to hands. Often, non-detergent additives are included
to improve this attribute and to give a firm voluminous foam which
the housewife prefers. Care is taken in the selection of colour and
perfume, and the popularity of this type of product has been
enhanced in recent years by the use of plastic squeeze
containers.
(b) Clothes Washing Powders A very powerful detergent is used in
these products, capable of penetrating into heavy: soiled woven
fabrics, removing ingrained dirt, emulsifying fats and grease, and
suspending them in the water. Modern powder detergents are designed
to be used in hand-washing or in any of the modern types of washing
machines. In order to boost the cleaning power many clothes washing
powders contain the following additives:—
An alkali - to boost dirt-removing power.
A suspending agent - to boost suspending power and to prevent
detergent powder from forming a dust in the packet.
A bleaching agent - to assist in the removal of stains.
An optical bleach - which is, in effect, a white dyestuff. It
absorbs ultra-violet light and rediffuses it as white light - with
the startling result described by the advertisements as "whiter
than whiteness". However, this type of bleach will not cover up bad
washing effects.
The petroleum chemicals industry is constantly in search of new
and improved detergents to satisfy the increasing needs of
cleanliness in the household. In developing these products note
must be taken of advances in other fields in the articles to be
cleaned. New synthetic fibres for textiles, new textile finishes
such as "easy care" and flame proofing; and new plastics to replace
ceramics and for floor covering are making continual demands on the
detergent manufacturer to ensure that his products do a good job of
cleaning, economically and with complete safety to the user and the
surface to be cleaned.
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On August 21 the JS Model Car Racing Club was host at
Blackfriars to the first racing meeting of the South London Model
Car League.
The design of model cars must be based on actual cars; the
earliest vintage allowed is from the early 1930's. Above, left to
right, are a Lotus '33, a 1\ litre BUM, a 1962 Lotus and a model
from the 'thirties. Cars are awarded
points according to their positions at the end of the race, and
the team with the most points wins. Considerable technical knowhow
is required as drivers have to be able to adjust their cars to
prevailing track conditions.
The JS Model Car Racing Club, started at the beginning of last
year, held an inaugural meeting for the South London League on
August 21 at Blackfriars Canteen. Six teams attended. The JS Club
originally used a 50 foot two-lane track, built from standard
Scalextric components but club members financed and built a 75
foot, four-lane zinc-sprayed hardboard surfaced track which they
have been using since the early months of 1966.
The need to make the track easy to dismantle and assemble for
club meetings
made its construction a tricky operation. Power to the track is
12 volt D.C. supplied from a battery charger through a battery
which copes with the surges of heavy current used when four motors
are all intent on overcoming motor torque as quickly as possible.
The progress of a race is followed by electrical lap recorders
which count cars as they pass over a specially wired section of the
track. Cars run on a lane with a steering plough, following a slot
which is £" wide and -fc" deep. The current pickup is on either
side of the slot.
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The ruler and hand give an idea of size. This car is being
checked by a scrutineer prior to the race. He has to examine cars
for mechanical details such as size of track and wheel base, and
has to make sure that every car is fitted with a suppressor so that
television interference is prevented. Cars not up to standard he
disqualifies.
A general view of the JS track
Tracks vary enormously in design between clubs, and cars have to
be "set up" for different tracks according to the characteristics
of the bends, lengths of straights and surface textures. The JS
track, which has a gritty surface, gives better results with
medium/hard tyres. The main differences between club competition
cars and those supplied for the majority of home tracks lie in the
power of the output of the motor, the tyres and the steering units.
The cars are ^ scale but scale outputs are greater than for most
full size
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Above is the Bromley Technical High School team pits. This
picture was taken during a practice session which gives teams a
chance to adjust their cars to the JS track.
competition cars. On the JS track scale speeds of around 180 mph
are obtained. Down the long straight, speeds probably get up to 250
scale mph before braking for the bend. On faster circuits racing
goes on at scale speeds of over 200 mph average. Performing at
these speeds cars suffer heavy stressing and components have to be
securely locked against the effects of high speed vibration.
Mechanical failures are at least as frequent as in full size
racing. The plastic bodies of the cars are strong but crashes on
bends remove bumpers and other trimmings.
Cars very seldom last a season in their original form. Cars can
be built from either kits or separate components costing between £3
and £6. Chassis and motor units can be changed from one body to
another in most cases. Driving is by a hand controlled variable
resistance. Skill comes in driving fast round the bends. Enough
power has to be applied to drift the back wheels out of the lane
without losing the guiding plough from the slot. As soon as the
drift achieved on the bend lines the car up with the following
straight, the car can be accelerated.
22
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The JS track has a gritty surface. This means that medium/hard
tyres will give a better performance than soft ones, which tend to
make the cars roll over when cornering fast. The two top pictures
are of cars cornering successfully and unsuccessfully during a
race. The lower picture on the left shows team members adjusting
their cars. Seated is John Ellis from Paddington branch, who
captains the JS team. On his right is Mick O'Shea who won, in July,
the National Schoolboys' GP championship. On the right, a meal is
ready. Practising takes place during the morning, the races in the
afternoon. Left, Peter Johnson, Chairman of the South London
League, presenting to Don Shannon, top driver of the Lewisham Club,
the 'Solon Trophy'. JS team is one of the founder members of the
South London League, of which this was the inaugural meeting.
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BOWLS FINALS/66 Scene/Dulwich. Date/August 28. Weather/fine.
Atmosphere/relaxed.
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Successful players from Q section and Haverhill, in the picture
above are, left to right, standing, F. Coombs, who was a winning
partner in the Pairs, R. Holman, who won the Fixed Jack, R. Sexton,
winner of the Singles, W. McQuillan, runner-up in the Fixed Jack
and C. Templeman, runner-up in the Singles. Kneeling, J. Heggie,
the other winning partner in the Pairs and E. Millidge and A.
Reading, runners-up in the Pairs. On the left, Club Chairman Mr. R.
Dudman presents the Fixed Jack trophy to Mr. Holman. This is the
first year in which a trophy has been awarded in this event and the
final game was a close contest with an exciting finish.
On the opposite page, picture top left is of W. McQuillan, and
below left, taking it easy, R. Sexton, R. Holman, G. Thompson, the
Secretary of The Griffin Bowls Section and Mr. McQuillan again.
25
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Mr. W. J . Sheppard, District Supervisor retires
Mr. H. J. Dyer pays a tribute to his career with JS
The retirement of Mr. W. J. Sheppard on the 29th October,
delayed for five months in order to simplify the hand-over to his
successor, came after 41 years of service with the firm. Eight of
these years were spent in management and 21 years as a District
Supervisor in North West London, the position held a t the time of
his retirement. During this period he undoubtedly influenced the
lives, and careers, of countless individuals with whom he had been
in almost daily contact. He will be remembered with gratefulness
for his help, guidance, and kindness by many present and past
members of the staff. Longfellow wrote, "We judge ourselves by what
we feel capable of doing, while others judge us by what we have
already done". Those who know Mr. Sheppard well, will remember him
not only for his indisputable practical ability, but also for those
personal qualities of character which enabled him to excercise
authority in the best interests of the business, the public and the
staff. We know that his happiest memories will come not from the
success which he has achieved for himself, but from what he has
been able to do for others. All extend their best wishes to him in
his retirement. He will find contentment in the knowledge that he
has given his best.
At Mr. Sheppard's retirement party held on May 16 at the Bell
House Hotel, Gerrard's Cross. Mr. Sheppard, left, is replying to
the speech of Mr. H. J. Dyer, Area Superintendent, right. On the
left is Mrs. Sheppard and, in the centre, Mrs. Dyer.
Congratulations Congratulations to Mr. James O'Neill of
Paddington Branch and Miss Joan A'Hern of Marylebone Branch, who
were married on July 27th at St. Vincent de Paul Church,
Battersea.
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28
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Just before going to press we
have learned with the utmost
regret of the death of Mr. Farrell,
Personnel Manager, at his home
on the 9th October 1966. A tribute
to his career with the firm is
being prepared for publication in
our next issue.
Movements and Promotions
Managerial Transfers L. JIGGINS from 73 Kingrsland to
Lordship
Lane from October 3 R. A. GILBERT from Wood Green to further
self-service training from October 3
Managerial Appointments D. BARCLAY from Spare a t Islington to
the
Management of Wood Green from October 3
c. INGLE from Spare a t 114 Ilford to the Management of 73
Kingsland from September 26
Promotions to Assistant Manager J. M
R, J.
ALLPRESS BROOMFIELD
BRYANT POINTER
North Cheam from September 19 In self-service training from
September 19 Bexhill from September 26 In self-service training
from September 19
Head Butcher Transfers s.
A
D
J.
J.
D
A
ASKEW
BYPORD
COCKERTON
EGAN
GARDNER
GARLINGE
WILLIAMS
from further self-service training to Spare a t King's Heath
from September 5 from Beckenham to Sydenham from September 26 from
temporary Head Butcher's duties a t Hove self-service to Forest
Hill from September 5 from Nottingham to temporary Head Butcher's
duties a t King's Heath from September 5 from Spare a t Hove
self-service to Hove self-service from August 22 from Spare a t
Peckham to Beckenham from September 12 from further self-service
training to Paddlngton from September 19
Forty Years' Service s. F. RICHARDSON Manager, Beaconsneld
Twenty-Five Years' Service
MRS. E. A. HAMMOND First Clerk, Whetstone
D. Barclay C. Ingle
Assistant Manager Transfers D. KNTON from self-service training
to
84/86 Hove from August 25 L. ROME from Southall to 87 Ealing
from September 20
29
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Successes in the Grocers' Institute and Institute of Meat
Examinations for 1966
Congratulations to the following who have been successful in the
recent examinations of the Grocers' Institute.
^~
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Retirements We send our best wishes to the following colleagues
who have just retired.
A. C. B iggs commenced with the firm as a learner in July 1921 a
t 48 Islington, staying there until the September, when he went to
Hoxton. In January 1941 he went to Colindale, where he became first
butcher, remaining a t this branch until the cessation of
hostilities. After a period of service in the Kentish Town and
Islington area, he was appointed manager of 76 Islington in July
1953. In May 1960 he took over 73 King-gland as manager, remaining
a t this branch until May 1964. He was then appointed to Lordship
Lane, which he managed until his retirement on 30th September
1966.
1 ^ A. C. Biggs L. Tuck
Mrs. L. A. Mant commenced as an office cleaner in October 1951.
She was later appointed assistant forewoman and became forewoman in
charge of office cleaners in September 1959. She retired on 1st
September 1966.
6 . H. Naylor was engaged in the factory butchery department in
January 1920. In November 1937 he was appointed foreman in this
department and later he became senior foreman. Five years before
his retirement he was appointed a Junior Official of the company
and a departmental manager in the butchery section. He retired
after 46 years' service on 1st September 1966.
Mrs. A. A. Rich was engaged as a canteen cleaner in May 1954.
She retired on 1st September 1966.
L. T u c k was engaged as a butcher a t Paddington in 1924. He
moved to Bedford in 1927 as first butcher, and in 1941 he was
appointed wartime manager a t Boreham Wood and later a t Harpenden.
He then managed Morden and 87 Balham before moving to 4 Kingston in
1954. Four years later he was appointed a fresh meat instructor a t
the Training Centre, and became a Junior Official in March 1960. He
retired on 16th September 1966.
Obituaries We regret to record the death of the following
colleagues and send our sympathy to all relatives.
Mrs. A. Aydon began with J S as a housekeeper a t Addiscombe in
September 1935. She later worked a t 168 Streatham and Marylebone
before being transferred to Bedford in 1940. Three years later she
moved to Westbourne Grove and in 1948 became housekeeper a t
Cheniston Gardens, retiring from this position in May 1952. She
died on 30th August 1966.
Mrs. A. Aydon
F. Chandler commenced as a learner a t Forest Hill in 1914. He
later became a butcher's cutter, and during the war he acted as
first butcher a t shops in the Harrow area. In 1949 he was
appointed first butcher a t Stanmore, remaining in that position
until he moved to Folkestone fresh meat department in 1955. He
retired in 1959 and died on 16th August 1966.
C. Cox began in the kitchens in October 1919. He was transferred
to the warehouse in 1934 and later worked a t Union Street, first
as a cold store chamberman and subsequently as a cleaner. He
retired in October 1964 and died on 19th August 1966.
F. B. Hammond commenced as a roundsman at Guildford in October
1928. He was regraded to a porter in 1959, and died on 8th August
1966.
Mrs. C. Musgrove began as a daily woman at 9/11 Croydon in May
1957, and four years later was regraded to assistant cook. In 1966
she was transferred as relief daily cook to Wallington. She died in
August 1966 after a lengthy illness.
F. Newman was engaged a t Litt le Wratting as a warehouseman in
March 1924. He retired due to ill health in 1960 and died on 1st
September 1968.
G. F. G. Willard was engaged in July 1909 as a warehouseman at
Gravel Lane. He later worked in butter sampling and was
subsequently a bank foreman a t Union Street. Shortly before his
retirement on 1st January 1947, he was a receptionist a t Stamford
House. He died on 27th August 1966.
F. S . Wil l iams commenced in the cheese department of the
warehouse in November 1904. He retired as departmental manager from
this section in October 1953. He died on 16th August 1966.
31
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the journal crossword/No. 9 1
8
13
2
Il4 1
R l ^
24
29
19
•
p O ^
25
30 1
26
"
9
22
3
^ ^ [ 1 5 ^ ^
16
^ | 2 8 ^
4
10 11
5
7
17
^ | 2 3 ^
12
6
21
ACROSS 1. It is purer and sweeter than treacle, but
thinner in consistency. (6, 5) 7. Ends etc. (3) 8. Used as a
sauce for roast lamb. (4, 5)
10. Spread abroad perhaps. (5) 13. Wherein you find fruit trees.
(8) 16. Bread comes first - these afterwards. (6) 18. Kind of soup
that puts little Thomas at
zero? (6) 22. Are to let suffer ? (8) 24. Conceals dates ? (5)
27. Small Italian sausages. (9) 29. Royal Canadian Institute
(abbrev.). (3) 30. See you are to spout before the gateau!
(7,4)
DOWN 1. Talk of ham? (6) 2. Kind of oven for a roasting or
toasting
utensil. (5)
3. Is of little value in South America. (3) 4. The South
American ostrich you can
possibly hear? (4) 5. Sweet drop of fruit ? (4) 6. Fat of
twenty-four down. (4) 9. Go to Capri for fruit. (7)
11. A note of hand (3) 12. Just a drop in the ocean. (3) 14.
Stuff most of the cream. (4) 15. A potato slice cooked in batter,
perhaps.
(7) 17. Are taken from the head of marmalade. (4) 19. Eggs of
Nova Scotia. (3) 20. Equip the heads of 21, 23 and 8. (3) 21. Put
air into bread or waters ? (6) 23. Just a little bit left. (5) 24.
Apple sauce with roast this. (4) 25. The French I see give the
layman. (4) 26. Mark let runner follow ? (4) 28. Is she in the
International Development
Association ? (3)
Solution Page 28
Printed by King and Jarrett Ltd., London, S.E.ll
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In the left of this picture we are looking along the north wall
of the warehouse. Incoming goods will be unloaded in the covered
bays in it. In building the warehouse great use was made of
pre-cast factory-made concrete units for the walls and roof.
