rg ow oe = =e ’ roe oy En i An edition of 100 of which this is No._ 47 Duosented to This volume is a combination of a series of booklets published by the First National Bank at Pittsburgh, in exposition of our city’s progress in business and culture. It is fitting that this record be dedicated to the memory of the late beloved president of the First National Bank, Mr. Lawrence E. Sands, whose vision and work has made a very deep impression upon the general welfare of this community. May we hope that this volume will be worthy of a place in your library, not only for your own pleasure and information, but also for any inspiration it may furnish ‘or a future generation to maintain and enhance the fine traditions of the City of Pittsburgh, Pennsvlvania T'HE FIRST NATIONAL BANK AT Prrrssurcs, Pirrssurcu, Pa. oq [rrme—— RR. — The Story of PITTSBURGH Volume One Number Twelve FooD PRODUCTS First National Bank at Pittsburgh December, 1925 ARUN. ALI TERAESMEE LEDAAEONAT 1 ERREBS I FAM RE EAN LESH ELEANOR 1 SER VO EOE ER ERA The Story of Pittsburgh ry ERSONS who have been in the habit of regarding Pitts- burgh as “The Workshop of the World,” with iron and steel as its basic products, and as a great market for coal and coke, with continually enlarging business in petro- eum products and natural gas, as detailed in previous issues of this series of booklets, will no doubt be surprised at the foremost place held by this city in the manufacture and dis- position of “Food Products.” The State of Pennsylvania is known all over the world as a Commonwealth of mechanical manufactures. Were it not for this eminence, it would be known as a great agricultural and stock raising commonwealth. If it had no vast iron mills, coal mines, glass factories, and petroleum producing territory, it would command attention as a producer of wheat, corn, oats, cattle, sheep, hogs, and horses. Its forests are wider in sxtent than some States, and its lumber business is vast. The value of stone quarried in Pennsylvania is the very first in the whole United States. The chief center of cement production in the nation is in Pennsylvania. The Keystone State is more than 158 miles from North to South, being larger than the distance between two parallels of latitude, 42 degrees marking its Northern boundary, while the parallel of 40 degrees lies to the North of a line running above Philadelphia, York, Uniontown, and Waynesburg. Its length from New Jersey to Ohio is 302 miles. The area of its land surface is 45,126 square miles and its population is greater than any other State in the Union except New York. By way of comparison with one item, it may be stated that in the year 1922, when the potato crop of the United States was the largest on record, Pennsylvania was the fifth State in the whole nation in point of production, having raised 28,512,000 bushels. This compared with 11,214,000 bushels produced in Ohio and 16,435,000 raised in New Jersey. The States which in that year produced more pota- toes than Pennsylvania, were Minnesota, Wisconsin, Michi- gan, and New York, The packing and preservation of food is a great modern invention, and the scientific methods employed in canning, drying, pickling, and in other ways preserving food products which, but for these methods, would speedily decay, afford means of providing a great supply of food products through all seasons of the year, and operate to prevent famine, and to supply the population with plenty of food in seasonable months, and in periods of scarcity or poor crops. Long before these methods were introduced into the food business, and people depended largely on fresh meats and vegetables, periods of distressing scarcity were numerous. Adulteration of food was a common offense. The first protective food law on record was English and bears the date of 1208. It was designed to prevent dishonest bakers from preying on the public. A few years later butchers, brewers, and wine makers were added to those needing legal restraint against fraudulent adulterations. Adulteration continued, however, until nearly every line of standard food was the subject of a special law—a condition indicating that food adulteration was rife. This is one of the greatly improved results of scientific food preservation. Adulteration at present is comparatively small in amount. A few years ago the widespread use of benzoate of soda aroused much question as to its harmful- ness, and Dr. Harvey W. Wiley, chief chemist of the United States Bureau of Chemistry, began an investigation. A so- called “poison squad” of healthy young men were fed with benzoate of soda in varying quantities for a period of several weeks, and the most careful scientific watch was kept over them. Detailed records were made at great length. The con- clusion of the bureau was that benzoate of soda was “a dele- terious substance” within the meaning of the law, and its use in foods was forbidden by the Secretary of Agriculture. Food manufacturers appealed from the Secretary to President Roosevelt, who appointed a board of consulting scientific experts to make an examination. This board also used ““poison squads,” and brought in a report that in the small quantities used in preserving food, benzoate of soda could not be proved injurious to health. The Secretary of Agri- culture then issued a new ruling permitting the use of ben- zoate of soda if the percentage used in the food so preserved was truthfully stated on the label. This is mentioned as one of the incidents which the pre- servation of food has made prominent in the United States. In the following pages will be found particulars of a num- ber of Pittsburgh firms which have become prominent in the preservation and marketing of food products. AMERICAN FRUIT GROWERS, INC. The American Fruit Growers, Inc., is a nation-wide dis- tributing system for fresh fruits and vegetables, with its center at Pittsburgh. The company was incorporated under the laws of the state of Delaware in June, 1919, with an authorized capital of $10,000,000 represented by 100,000 shares 79, cumulative preferred stock of a par value of $100, and 400,000 shares common stock of no par value; 54,447 shares of preferred stock and 57,86614 shares of common stock are now outstanding. The officers of the company are: J. S. Crutchfield, President; R. B. Woolfolk, Vice President and Chairman of the Board; W. H. Baggs, Vice President and General Manager; M. E. Simond, Secretary and Treas- arer; Alexander Murdoch, Comptroller. In addition to its major marketing activity, the company owns and operates production properties in most of the lead- ing fruit and vegetable districts of the United States, with an acreage of 14,077, and a book value of $4,787,950.51 as of December 31st, 1924. Any estimate of the value of American Fruit Growers, Inc., to the Pittsburgh district must begin, prior to 1919, with a firm which pioneered in the national distribution of perishable fruits and vegetables. Crutchfield & Woolfolk, a partnership which formed the nucleus of the present corporation. In the decade prior to 1919, Crutchfield & Woolfolk had established themselves, without question, as the leading factors in the produce trade of Pittsburgh district. They had developed around their Pittsburgh organization a national distributing service, drawing supplies of perishables from producing areas and giving them a wide distribution over the entire country. Finally, they had been very active in pro- Packing “Blue Goose” Tomatoes at plant of American Fruit Growers, Inc., at Fullerton California. moting the organization of the fruit and vegetable industry at various points; specially the citrus industry in Florida, the cantaloupe industry in California, Arizona, and Colorado, and the apple industry in the east and northwest. They were the first private concern to extensively develop the use of advertised brands for perishable food products. In 1919 the partnership, recognizing the insistent demand for better and more economical distribution, and being keenly interested in working out the problem, organized the Amer- ican Fruit Growers, Inc., using their own successful business as the nucleus. Joining Crutchfield and Woolfolk, as stockholders in the anterprise, were many leading fruit growers, a majority of the former employees of the partnership, a number of the jobbing trade, as well as financiers and business men with a recognition of the fact that successful distribution of perish- able fruits and vegetables is a great business undertaking, rital to the welfare of modern society. The new company brought to the task a fresh point of view, Whereas the one or two large successful cooperative associations preceding it in the field operated very largely if not entirely for the producers’ benefit, the American Fruit Growers, Inc., recognized from the start that the consumer was as vitally interested in proper distribution as the pro- ducer, and this company may be said to be the first deter- mined move to build a marketing system for fresh fruits and vegetables to meet the requirements of the consumer as well as the producer. [t was recognized that, in order to effect economies in distribution, perishable products must be standardized in the growing process. The company’s production operations have contributed measurably to improving production methods in the past five years. The company also sponsored a system of electrically marking individual fruit, and established the Blue Goose trade mark. This was the first large scale movement to identify fruit to the ultimate consumer. To be successful it required a marketing system that would insure the product reaching, not only the market, but the ultimate consumer, with regularity and in perfect condition. Such a system the American Fruit Growers, Inc., devel- oped and is constantly improving. Its tonnage, amounting in 1921 to 81,288 car loads, in 1922 to 34,087 car loads, in 1923 to 37,829 car loads, and in 1924 to 36,912 car loads; represents the products of thousands of growers. The 1924 tonnage included 9,098 cars of apples, 6,428 cars of citrus fruits, 1.872 cars of potatoes, 2,770 cars of grapes. 2.998 cars of cantaloupes, 2,633 cars of peaches, 1,900 cars of lettuce, to mention a few of the leading products handled. This ton- nage is gathered through a dozen shipping divisions and numerous subdivisions.. It is distributed through a terminal sales organization which includes jobbing houses in three important market centers, New York, Pittsburgh, and Chi- cago; salaried offices and agencies covering all carlot markets of the United States and Canada; and an export department which is rapidly increasing exports of fresh fruits to Great Britain, Europe, and the Orient. Today the American Fruit Growers, Inc., is recognized as meeting the essentials of national marketing, in that it standardizes the product in the growing, grading, and pack- ing and ships it to the market under a consumer-advertised trade-mark with regularity throughout the season. Blue Goose products may be found in all markets, large and small, of the United States and Canada, and in European countries, practically every day in the year. The agricultural industry lags behind in the adoption of efficient business methods. As a result, agricultural producers have suffered heavily. It is generally recognized that what the industry needs is organized marketing on a national and international scale. Such organization will probably mean the development of a few great distributing systems, large enough to operate nationally and internationally, and reduc: ing economic waste to a minimum. Thanks to the vision of its organizers and supporters, the American Fruit Growers, Inc., has taken the lead in this development, marking Pittsburgh as the center of another, great and vital enterprise. CRUIKSHANK BROTHERS COMPANY The Cruikshank Brothers Company is a Pennsylvania State Corporation, incorporated in 1892, but it had its be- ginning many years before in the handling and manufacturing of food products. The father of Cruikshank Brothers estab- lished a grocery business in Pittsburgh on the North Side in 1844. The sons took up the business in 1875. In those days there was no refrigeration for the preserva- tion of fruits and vegetables and the handlers of such pro- ducts had great losses through spoilage. When quite a young man and working in the grocery store, Frank Cruikshank, one of the sons, got the idea that there should not be so much waste in the loss of fruits through spoilage and would gather up the fruits that were left over in the store after the day’s work was done and would take them into his mother’s kitchen and cook them into jellies, preserves, and jams; store them away until the winter season and then sell them over the counter. The goods were made from fruit and sugar only, being strictly pure, and the firm continued along such lines, always aiming to put out the best product possible. The result was a big demand by the consumers and finally by other retail stores and then Frank Cruikshank withdrew from the grocery store and went into the preserving business on a larger scale, establishing the present business in the early eighties. He, therefore, is the originator of the pickling and preserving business as carried on today. He has been in continuous charge of the business for almost fifty years and is still actively engaged as general manager. The firm at the present time have their goods distributed all over the country, under their own sales force, having ninety to one hundred salesmen on the road at all times. They have a branch office in New York City with twenty-five salesmen distributing the products all through the New England States. The products consist of fruit preserves, jelly, apple butter, pickles, relishes, mustard, ketchup, ete. Cruikshank Brothers Company are therefore pioneers in the manufacturing of their line of products and market them under the registered trade name *“Crubro.” The company has an investment of $1,000,000, with an annual product of $2,000,000. Employees in addition to salesmen, 300 to 500 people, according to the packing season, salesmen—90 to 100. Officers: Frank Cruikshank, Sr., President; Allan W. Cruik- shank, Secretary and Treasurer; Frank Cruikshank, Jr., Vice President: Vinton W. Cruikshank, Second Vice President. H. J. HEINZ COMPANY H. J. Heinz Company had its beginning at Sharpsburg, Pa., in 1869, when the Horse-Radish produced in a small garden was prepared, packed and marketed by the founder of the enterprise, assisted by two women and a boy, in two rooms of a residence. Today the Company produces the famous 57 Varieties, pure food products, at its main plant in Pittsburgh and twenty branch factories in three countries. Its distributing system reaches every civilized trade center. The business established by Henry J. Heinz, and con- trolled by him until his death in May, 1919, linked Pittsburgh with the prepared food industry. Under the control and di- rection of Howard Heinz, son of the founder and president of the Company since 1919, the business has continued to expand. From the small market centering in Pittsburgh, its products in the past fifty-six years have spread to the tables of the world. In carrying out its policy of controlling its products from the seed to the prepared food container, the Company has established a chain of factories that runs across the continent in the United States, reaches up into Canada and across the Atlantic to England and Spain. As Spain is noted for its fine green olives and olive oil, the Company operates groves and a factory at Seville. In its California groves and factories, ripe olives are grown and prepared for the table. The English and Continental markets call for varieties of sauces, and they are included in the output of the London factory. In this country, tomato products, baked beans, mince meat, fig pud- ding, plum pudding, mustard, horse-radish, pickles, spaghetti, macaroni, vinegar, fruit preserves, salad dressings, and sauces are produced. The Canadian factory produces the varieties that are in largest demand in the Dominion. The company maintains a system of sales branches and warehouses in the United States, Canada, England, and Scot- land, and through agencies and representatives, the 57 Varie- ties are placed on store shelves in every part of the globe. Traveling representatives cover the Occident and Orient, and the foreign demand for Heinz products is constantly growing. vd fe Transplanting tomato plants in oreen houses on Heinz farms. | I Sa Rnachetti Preece Ranm Pittsburgh Plant of H. J. Heinz Co.,one of the twenty producing the 57 varieties. (Insert) Where the business began in 1869. Automatic bean filling machines. Packing pickles in patterns The main factory and offices on the north bank of the Allegheny River, within the corporate limits of Pittsburgh, occupy a group of buildings. with a total floor space of over fifty acres. From the executive offices in this city, the inter- national activities of the Company are directed. Through centralized direction, the same standards are maintained in every factory and producing area, and Heinz products are of such uniform, high quality, that “57” is accepted as a symbol of pure foods. The following are interesting facts about Heinz Company: Number of Factories. .... . cee 20 Salting Houses and Receiving Stations. .......806 Branch Sales Offices and Distributing Ware- houses. ........ Foreign Agencies. ......... eee Floor Space—Main Plant, Branch Factories, Branches, Warehouses, Salting Houses, and Receiving Stations. . ...... ceve.....127 acres Use products of over....................150,000 acres Number of people required to harvest crop— Approximately. ........ ...........150,000 Number of Salesmen directly employed by H. J. Heinz Company here and abroad. . ..1,419 Total number of people employed, over. ....10,000 Visitors, to Pittsburgh Plant yearly, over. . ..50,000 H. J. Heinz Company operates its own glass, can making, and box factories, and printing plant. It also operates its own freight and tank railroad lines. a THE LUTZ & SCHRAMM COMPANY The Lutz & Schramm Company located at 1412 River Avenue, Pittsburgh, Pa., is one of the oldest manufacturers of pickles and preserves in the United States. The company was first established in 1884 and was originally known as Lutz Brothers. The first plant was located in a remodeled brewery in Pleasant Valley, Sharpsburg, Pa. In 1887 the company purchased a property at the corner of Cherry and Main Streets in lower North Side, Pittsburgh, Pa., where the business was conducted until 1902 when the property at 1412 River Avenue was secured and the affairs of the company moved to that point. The original concern known as Lutz Brothers was a part- nership composed of Jacob Lutz and Julian Lutz. In 1904 the latter partner died. In 1906 the concern was reorganized under its present style and was known thereafter as Lutz & Schramm Company, and Joseph Schramm who had been connected with the company for a great many years was recognized as a partner with Jacob Lutz. This company, like practically all others engaged in the manufacture of food supplies has felt at times the effects of depression. At present, however, the company is managed by men who are experts in their line, and who have made the manufacture of food stuffs for human consumption their life study. The company’s slogan “Food Products of Quality” aptly illustrates the undertone of not only the selling policy but also of every step of manufacture. Only the choicest of raw materials are used and with expert attention being given to manufacturing, the products are the finest of their type. A complete line of pickles and preserves are manufactured in addition to sauer kraut. catsup. baked beans, and table sauces. The raw materials used in the pickling department are grown in Michigan, Indiana, and Ohio and are sold to the company by farmers, most of whom have grown pickles for the company for the past twenty-five years. In order that the crop may be efficiently handled it is necessary to maintain more than thirty gathering stations in the pickle fields. An up to date catsup plant located at Sandusky, Ohio, produces the tomato products. Sauer Kraut is manufactured at Fremont, Ohio, in one of the largest and best kraut plants in the United States known as the Fremont Kraut Company. The manufacturing of preserves and other items in the com- pany’s line are handled in the Pittsburgh plant. While the major portion of the company’s products are distributed from the Pittsburgh sales office, four branch sales offices and warehouses are maintained, namely, in Boston, Massachusetts; Scranton, Pennsylvania; Cleveland, Ohio; and Cincinnati, Ohio. The officers of the company are as follows: A. E. Sless- man, President; Marcus Blackemore, Vice President; W. L. Dunn, Secretary-Treasurer; J. C. Curow, Factory Superin- tendent. PITTSBURGH PROVISION & PACKING COMPANY The Pittsburgh Provision & Packing Company was incor- porated under the laws of Pennsylvania, July 1, 1901, suc- ceeding the Pittsburgh Provision Company, incorporated 1898, which company purchased the business from Emil Winter Company. The Emil Winter Company was organized some time prior to 1888. The plant, covering about four acres, is located on Herrs Island, Pittsburgh, and can be reached from the heart of the City by trolley in fifteen min- ates, or by automobile in eight minutes. The Company operates under the supervision of the United States Department of Agriculture, Bureau of Animal Industry, all animals slaughtered being subject to post mor- tem and ante mortem examination by veterinaries employed by the Federal Government. Animals showing traces of disease are condemned as unfit for food and retained by the Federal Government’s representatives, whose duty it is to see that the animals are tanked for inedible grease. No dressed meats of any character are allowed in this plant unless purchased from a United States Government Estab- lishment. The Company has a weekly capacity for 1200 cattle, 8000 hogs, 2000 calves, and 2000 lambs. The Company has an annual payroll of over one million dollars, the number of employees varying from seven hundred to nine hundred. It operates branch houses in Johnstown, Pa., and Cumber- land, Md.; operates fifty of its own refrigerator cars, fifty auto trucks, mostly of four and five ton capacity, and also uses about twenty teams for short hauls. It is the largest meat packing establishment in the Pittsburgh District, and is widely known for its famous “Irish Brand’ Hams and Bacon. Present capitalization $600,000 po | Crim Aerie Re dw iRe Lo WCVGET. TEIZAGY, DILMNOTE. SonNmEm STR, 1954. TITAN WRMEY, (202 TRE | BETAe LTR WT Eh MRD vain Bp ani 2 PR Bg Ey nrg mE ee RT TT BR Le LAT STRIATE i FR SSA its irik MIR mh oO TE A San Deri" pg ar, + a ge es 3 SARs Serer, | Deg en, Torro tiie men Ee Sa en all 5 ma Sy Ai RE i Upper left, Pork Killing Department. Upper right, Pudding Department. Lower left, Pork Cutting Department. Lower right, Beef Killing Department. Insert, Plant of Pittsburgh Provision & Packing Co. The Officers are: Robert Allerton, President; Jas. S. McFadyen, Vice-President; John Anderson, Treasurer and General Manager; Geo. N. McDonald, Secretary. . SWIFT & COMPANY Although Swift & Company was not incorporated until 1885, the business out of which it grew was founded by Gustavus F. Swift in 1868. From the time Mr. Swift made the first successful refrigerated shipments of dressed meats to the East, during the seventies, Swift products have been regularly sold in Pittsburgh. Swift & Company is an Illinois corporation, owned by more than 47,000 stockholders, and capitalized at $150,000,- 000. The growth of the company, from a modest beginning has been made possible largely because a portion of the profits has been re-invested in the business year after year since its founding. To-day it is one of the largest American packing companies, with a nation-wide organization, and has more than 50,000 employes. Last year the company’s sales amounted to $775,000,000. This company slaughters cattle, sheep, and hogs, and markets the resulting meat and by-products in various stages of manufacture. The company also assembles and distributes produce, (butter, eggs, poultry, and cheese), manufactures oleomargarine, soap, gelatin, glue, fertilizer, etc., and refines and markets cottonseed oil and other vegetable shortenings. Swift & Company has 26 meat packing plants located in various parts of the United States. Most of these are located in the principal livestock producing regions. The company also operates produce plants where eggs are sorted and prepared for market, where poultry is milk fed and standard- ized according to weight and quality, and where butter is manufactured in modern and sanitary creameries. Swift products are distributed through more than 400 branch houses and a large number of ‘““car routes” in this country and through numerous branches and agencies abroad. The branch house is a wholesale marketing establishment located in the larger towns and cities, from which Swift pro- ducts are sold to retailers. Carloads of meat, produce, and other products are shipped direct from the packing plants in the West and Midwest to branch houses located in the centers of population. Some retailers come in person to the branch houses to select their products, while others give their orders to traveling salesmen. The smaller towns and villages are served by car routes. A car route is made up of a number of towns located so that they can be served by consignments from the same refriger- ator car. Salesmen take the dealers’ orders and the goods are loaded into refrigerator cars and shipped direct from the packing plants over the various routes, usually once a week, though oftener in many cases. Orders for local retailers are taken out of the car at each stop along the way. The dis- tributing service of Swift & Company is materially aided by the use of more than 6,000 Swift refrigerator cars. These are kept in constant operation, carrying perishable goods from 80 packing plants and produce plants to branch houses and thousands of small towns. Swift & Company has operated two branch houses in Pittsburgh for many years. One of these, the Southside Market, is located at 21st Street and Carson Street; while the other, the Allegheny Market, is located at 309-318 Anderson Street. A large number of Pittsburgh dealers are regularly supplied with Swift products by these branches. The branches in turn receive regular shipments of fresh meats and other packinghouse products from the company’s plants at Chicago and Missouri River points. Numerous small towns in the vicinity of Pittsburgh are supplied by Swift car routes. Gustavus F. Swift, the founder of Swift & Company re- mained at its head until his death in 1903. Since that time, L. F. Swift, his eldest son, has been President. Associated with Mr. Swift in the active management of the company are his brothers, E. F. Swift, C. H. Swift, G. F. Swift, and H. H. Swift, and his son, A. B. Swift, Vice-Fresidents; L. A. Carton, Treasurer; and C. A. Peacock, Secretary. In addition to the Swift brothers and Mr. Carton, Lewis L. Clark, President of the American Exchange National Bank, of New York City, and M. B. Brainerd, President of the Aetna Life Insurance Company of Hartford, Connecticut. are directors. ARMOUR AND COMPANY To look behind the scenes of an industry which produces products that we use every day, and rather take for granted, is a very unusual experience for the ordinary consumer. There probably is no industry, the products of which we take quite so much for granted, as we do those of the packing industry. In the beginning, the industry, as exemplified by Armour and Company, was planned to handle hogs in a very seasonal way. Armour and Company began back in the early sixties and it was formed by Philip D. Armour and John Plankinton, to provide hams and bacon and other cured pork products for the people of the East who were gathering in ever increas- ing numbers in the manufacturing centers which then were almost exclusively along the Atlantic seaboard. Another fea- ture in the business was the provisioning of home seekers and of the thousands who were passing from the East to the West, hunting gold, or returning from their search to their homes in the East. The hogs that were slaughtered for that provision business were hogs that were produced in the territory immed- lately adjacent to Chicago or Milwaukee, and the slaughtering was confined to the late fall and winter months exclusively. Cattle slaughter was conducted on a very restricted scale and the market was, of course. local. There were no store houses of any consequence in which might be kept the accumulations that were acquired during the slaughtering season. The pork was packed into barrels, and the barrels were placed in mountainous piles out on the prairie adjacent to the slaughtering house, there to await dis- tribution throughout the year. The people of the East had a real need for the products of live stock because in them was the food so necessary to maintain the vigor and the strength of the laborers in manufacturing plants. And the people of the West, or Middlewest, had just as real need for such pack- ng activities as did the people of the East, because it was in that manner that their markets were broadened and the people of New York became the principal consumers of the products that were raised in surplus quantities in the West. But having established the packing industry on as wide a scope as it then was possible to establish it, the pioneers of the business began to see the possibilities of its growth and they began to seek ways in which greater quantities of surplus might be cared for and whereby waste of product could be avoided. It was in that endeavor that refrigeration was developed. At first refrigeration was quite crude and it consisted pretty largely of warehouses constructed something like ice boxes, with the interstices between inner and outer walls filled with ice that had been harvested from the nearby lakes in the winter time. The value of refrigeration became immediately apparent and the packers availed themselves of the best engineers to evolve artificial refrigeration and refrigerator cars which would permit a nation-wide and year-around dis- tribution of their products. It was not until in the seventies that refrigeration reached the point where it may be said to have exercised such a vital influence on the industry as to make the work “packing” a misnomer in characterizing it, lor no longer were the major portions of products packed in oarrels as they once had been. With refrigeration came ability to utilize virtually every portion of meat animals and the development of by-products which have taken such a prominent, if not almost dominant, place in the economics of meat packing. The financial history of the packing industry is quite similar, indeed, to the chronological history of the story of its development. As the business grew beyond state borders or trafficking in provisions, a much greater investment was necessary to carry on the work. Armour and Company, for a considerable time after its formation, was a partnership and the partners were placing back into the business a major por- tion of their earnings each year. The necessity for a corpora- tion became apparent about 1900 because of the ramifications of the business having become so great and because of the facilities of operations and the economics of financing that would accrue to a corporate entity. There were branch houses to be maintained—the branch house system has grown from one house in 1869 to more than five hundred to-day—the car line system which embraces the use of refrigerator cars having reached the point where thousands of cars must be maintained daily; the growth and the change in the service of surplus production and the spread of distance between production and consumption; all of those things were vital factors in the financial history of the com- pany, its expansions, its metamorphosis, as it were, from packers of pork to meat packers with distribution interna- tional in its scope. The entire history of Armour and Company has been merely a history of service—economic service. The company has stood as one of the principal factors, converting the pro- ducer’s raw material into marketable products, distributing them and, in effect, redistributing the cash obtained from the consumer back to the producer. It has been a factor in per- mitting the continuation of the growth of the great manu- facturing industries, in that it has provided the workers, in the manufacturing sections in the popular centers of trade, with meat with which to keep their vitality going. ITALIAN SAUSAGE & PROVISION CO. In March, 1895, G. Pasquinelli started the manufacturing of dried sausage products, and was located at 604 Grant Street. In conjunction, he also operated a wholesale and retail meat market. His output at that time was approxi- mately 15,000 pounds per annum. One year later (1896) the first Italian Ham was cured in the United States by G. Pasquinelli. These hams are now known by the name of Prosciutti, and to-day are being manu- factured by all the leading packers throughout the United States. In September, 1907, G. Pasquinelli organized the pres- ent firm of the Italian Sausage & Provision Company, of which he is now sole owner. Their products are at present approxi- mately 200,000 pounds per annum. They are also large import- ers of Italian Cheese and Olive Oil. The business is located at 1700-02-04 Penn Ave., Pittsburgh, Penna., and is managed and conducted by G. Pasquinelli and his son, S. J. Pasquinelli. o —— DUNLEVY-FRANKLIN COMPANY Pittsburgh has an international reputation for its indus- tries. It leads all other cities in the production of iron, steel, olass, tinplate, airbrakes, railway signals, safety devices, and electrical machinery. However, it is not universally known that some of the country’s finest foods are produced here. Take the matter of hams and bacon for instance. Surely one ~ould not hope to find hams and bacon of more excellent quality than those put forth by the Dunlevy-Franklin Com- pany, originator and producer of the well known White Lily “rand. This business was founded more than fifty years ago, within the “golden triangle” on Oliver avenue near Liberty; then after constant expansion—in 1892 the Dunlevy firm located in East Liberty on Hamilton avenue adjoining the Pennsylvania Railroad, at which location the Dunlevy- Franklin Company are now doing business. They have one of the model packing houses of the country. The buildings and equipment are superior and modern in every respect. The present holdings of the company cover 70,000 feet of real estate, including 260,000 sq. ft. of floor space. The establishment is divided into four large buildings, the office building and garage, power plant, packing and smoking buildings. George L. Franklin is President of the Dunlevy-Franklin Company, which company he organized in 1921. Mr. Frank- lin is one of the leading packing house men in the country, having had a wealth of experience in this line. He was asso- sziated with Wilson & Co. in Chicago for some years, later joining forces with the Harris abattoirs of Toronto. Just prior to the World War he joined the Montreal abattoirs, which firm handled all of the Canadian meat exports to Great Britain during that trying period. Then in 1919 he came to Pittsburgh as general manager of the Dunlevy Packing Com- pany, which company he managed so successfully for three years, then reorganized same and formed the corporation of which he is now president. BR - TRE BE mgmt TE Bg ee PRE De mle TR 5 - -h pL ” on Dunlevy-Franklin Company Plant = (Insert) George L. Franklin, President The same care and attention that is given to the making of White Lily Hams and Bacon is applied to every other pro- duct turned out by the Dunlevy-Franklin Company, the constant aim being to please their millions of users, with the result that today their splendid home at 6500 Hamilton avenue, East Liberty, has become one of the largest concerns in this section of the country. They have done much to place the name of the municipality upon the map and to add to its lustre as a city of other accomplishments besides the manu- facture of mineral matter. NATIONAL BISCUIT COMPANY The Pittsburgh plant of the National Biscuit Company is a large and modern institution in East Liberty, being located at 6400 Penn Avenue. This is a concern which makes 50,000 loaves of bread a day, to say nothing of countless varieties of crackers, of which the celebrated ‘“Uneeda Biscuit” is an important member, and other specimens of the pastry maker’s art. In these factories 2,000 persons are employed. Every week they use 2,800 barrels of flour, and every month they ‘ransact $1,000,000 worth of business. In the East Liberty ‘factory 1,500 persons are employed, and in the downtown plant there are 500 more. Half of these are women and girls. Few factories operate so many different departments, and few products require so many different processes. Flour, for Instance, is bolted and then sieved three times before it is ready for use. Sacks are turned inside out, cleaned and then returned to the mills. Only creamery butter and leaf lard are used, and these must be tested for freshness and purity. All the eggs used in the plant are first candled, and then cracked and examined by girls trained for this purpose. Floors in the working department are scrubbed every day. The dough troughs, tables, machines, kettles, and all other appliances. are kept scrupulously clean. It is regarded of the highest importance that the physical condition of all employees be kept up to par, and every scratch, cut, bruise, or blister is immediately attended to in the first aid department, where a trained nurse is on duty. A physician comes twice a week to examine applicants for positions, and also to examine groups of employees. Four to six times a year all are examined to see that their general health is good. Every day there is a conference between the officials and the ten foremen and forewomen, to map out the day’s pro- gram. Different styles of ovens are used, depending on the kind of bread being baked, but in most of these the dough is placed on a large metal conveyor that moves slowly through the oven, the speed and heat being so regulated that the bread is baked when it reaches the delivery end of the oven. Bread baking starts at 5 P. M., and the wagons and trucks begin the listribution a few hours later. Cracker dough is rolled out in thin sheets, and these are placed in ovens immediately after they have been marked or cut by large dies, all operations being mechanical except the olacing of the sections of dough in the oven. Special forms, such as the familiar alphabet crackers, are cut out by dies in the same way, and the redundant dough returns to the feeding end of the machine to be run through again. Cookie machines operate in a manner similar to those which turn out the crackers, although the dough is different. Lady fingers are dropped on oiled papers from a hopper above a moving belt, and the small portions of dough are cut off by a fine wire drawn taut, which moves across the openings from the hopper at just the right instant. Conveyor systems carry the small baked goods from the ovens to the boxing departments as soon as they come from the ovens. In the case of “snaps,” they are boxed. Then lids and labels are glued on the boxes, and they are ready for packing within five minutes after they leave the ovens. Special depositing machines are used for handling the marshmallow and jelly goods, and there is an enrobing ma- chine which puts the chocolate covering on that class of goods. From two to two and a half tons of chocolate a.day are re- quired in the operation of the local factories. This chocolate is crushed and melted at 90 degrees temperature. Marsh- mallow is mixed cold, no part of it being cooked. Special mixing machines are required to manipulate the chocolate, rm eA AI rer Sr Weed Sen ph wp SAR Ew — i iE ere Cat mie Seem wl Kettles and mixing machines where chocolate, marshmallow, and icing are prepared. Interior of dough mixing machine after batch has been dumped into a trouch. Cracker box sealing machine. Experts candling and cracking eggs. Operations in the Pittsburgh Branch of the National Biscuit Co. the icing, and the marshmallow, and prepare it for use in con- nection with the baked portion of the finished cake. Every piece of machinery is thoroughly protected to make it practically impossible for employees to become injured. Smoking and recreation rooms are maintained. Lockers are provided in well ventilated dressing rooms, and there are shower baths and lavatory conveniences. F. F. Barkow is manager of the Pittsburgh factories of the National Biscuit Company, and James McVeigh is man- ager of the bread department. The National Biscuit Company was incorporated under the laws of New Jersey in 1898. It has authorized common stock to the amount of $60,000,000 at $25 par, of which $51,163,000 is outstanding. Its preferred stock is 79, cumu- lative, of which $25,000,000 is authorized and $24,804,500 is outstanding. Common stock was $100 par for many years, on which 19 quarterly dividend was paid, later increased to 134%. In November, 1911, an extra dividend of 2%, was de- slared and a stock dividend of 75%. The stock was changed to $25 par, with quarterly dividends of 75 cents a share, and an extra dividend of $1 a share on November 15, 1924. Net profits of the company for the year 1924 were $12,881,530. After the preferred dividends amounting to $1,768,315 were deducted, the balance left for the common stock was $11,145,- 215, equivalent to 21.76%. The dividends paid on the com- mon totaled $8,186,080, or 169, and the surplus for the year was $2,959,135, which, added to the previous surplus, made a profit and loss surplus of $14.451,697. WARD BAKING CORPORATION Robert Boyd Ward; of Pittsburgh, son of Robert B. Ward who opened a bakery in Broome Street, New York, in 1849, foresaw the change of sentiment toward baking in the minds of housewives about 1878, saw the possibilities of multiple production and opened a bakery in Pittsburgh under the name of R. B. Ward & Co., for the development of the distribution of bread to the people in the manner which has been carried on since that time. He was “father of all the bakers” now known prominently in American industry as “the Wards.” That business was the nucleus of what is now known as the Ward Baking Corporation, with eighteen baking plants from Chicago east, the nineteenth being under construction in Detroit at the present time and about to be completed at a 20st of one million dollars. It was his vision in Pittsburgh which rose in his mind at the same time as the changing character of the American housewife’s life. The bread-baking housewife, kneading dough and baking bread twice or thrice a week, when required by the family’s consumption, is rapidly disappearing, as the dis- tributive power of mechanically operated bakeries meets the community demand for a wholesome staff of life. Even the farmer’s wife waits for the bread to be delivered at her door. That necessity for great quantities of reliable foods has grown out of the rapid emancipation of the housewife from the cares of kitchen drudgery. The times were ripe for multiple production. The craving for ease in domestic life has made the bakery, among other food plants, a community affair depending for its existence, its increasing importance, and its financial status upon the unvarying quality of its almost continual production of a autritious food made from ingredients of correctly analyzed and standardized attributes. That vision of Robert Boyd Ward has become the basic principle in all baking companies whose production has been increased because of the conditions which he saw so clearly and the inevitably increasing demands of the people. That demand, which, throughout the United States was 259, of all bread consumed in 1900 is now over 609, of all bread con- sumed in 1925. Tt is estimated that the consumption of the people of this country is about 20 billion loaves annually, so that the annual production by the great baking companies is about 12 billion loaves. Of this amount the Ward Baking Company produces nearly 400,000,000, the gross poundage of bread produced in 1924 being 307,446,764, and of cake 71,264,614, a total of 378,711,378. This business is done on a cash basis, the infinitesimally small quantity that is sold on short time credit playing almost TS Teme A Ie Le Sep eT eR Sree wl dbp oe aT = _ EERE Madi s Tal mm iim Do an ahaa el mmm hipaa im Fresh from the oven — — Ward Baking Corporation — — 5000 loaves per hour. the part of a cash business. This provides experienced and progressive management with the means for supplying these staple foods at fair prices by the employment of highly trained and equipped operating and merchandising methods main- tained in modern buildings and highly efficient equipment. These three factors of an always normal and increasing demand even in times of depression, the cash basis of selling, and standardized multiple production have stabilized a busi- ness in which the very life of the people is concerned in its support and growing importance. Few businesses have such basic security for the funds of investors. The present Ward Baking Corporation was incorporated in Maryland in December, 1928, with William B. Ward, son of Robert B. Ward, as its president. Included in the present corporation is the entire business built up by his father over a period of 37 years. The capitalization of the Ward Baking Corporation (as of Aug. 9, 1924) is: 7%, Cum. pref. stock (par value $100) $50,000,000 (of which $30,352,200 is outstanding); Class A common stock (no par value) 500,000 shares (of which 81,109 shares are outstanding) ; Class B common stock (no par value) 500,000 shares (of which the entire amount is outstanding). These securities are listed on the New York Stock Ex- change. During 1924 the number of stockholders increased from 2462 to 7079. The net earnings in 1924 (before interest charges, depre- ciation and taxes) were more than $6,700,000, exceeding by $1,500,000 that of any previous year of the predecessor com- pany. Net earnings after all charges were $4,369,739.75, (annual net earnings based on 6 months, J uly 5, to December 27, 1924, amounting to $2,487,036.80 would be at the rate of $5,000,000). The report of the first twelve weeks of 1925 shows an increase of more than 309, over the corresponding period of 1924. The variety of products handled is limited to bread, rolls, and cake, many well known names such as Ward’s “Fine” Bread, Tip Top, Dainty Maid, Home Spun, Sunkist Gold, Silver Queen, Paradise Fruit, etc., being among its widely distributed products. The system of deliveries meets the exacting needs of groceries, delicatessens, restaurants, hotels, ete., with a service which is known to be dependable. Nearly two thousand salesmen covering about 1600 routes in some 1500 electric and gasoline delivery cars maintain this service in all weathers and often over long daily mileage far into small outlying villages and settlements. Retail distribution is bene- ited by the regularity of deliveries to nearly 80,000 stores cach day. This huge output is made possible by the maintenance at a high state of efficiency of the modern mechanical equipment attended by bakers trained to the repetition of perfected methods and operations. The common acceptance of sani- tariness in the production of foods not only prevails in all of the Ward plants, but is also made a religion of the trade in each room. The adoption of standard processes in production is alded by the maintenance of standardized ingredients chosen by specialists in laboratory analyses made effective by daily inspection of raw materials used in all products. RIECK-McJUNKIN DAIRY CO. Folks who lived in Jane Street section of South Side back along about 1881—the light sleepers especially—undoubtedly were awakened in the early morning hours by the clattering of a horse’s hoofs over the cobbles. The horse drew a milk wagon and the driver was Edward E. Rieck. From this one-wagon milk and cream route there has grown the world’s largest dairy corporation serving hundreds of thousands of retail consumers with not only milk and cream and ice cream, but with practically every product of the modern dairy industry. Today, some 44 years from the time Mr. Rieck first shouted ‘‘Giddap’’ to his equine partner, the Rieck-Me- Junkin Dairy Company enjoys the position as the mother unit of the National Dairy Products Corporation, whose field of activity sweeps west from the Atlantic seaboard to the Mississippi River and south from the Great Lakes to Dixieland. Previous to the inception of the National Dairy Products Corporation in 1923 Mr. Rieck had by various steps built his business to the point where the corporation he led was domi- nant in the distribution of milk, cream, ice cream and other dairy products throughout Southwestern Pennsylvania. In 1898 Mr. Rieck made his first ice cream following the expan- sion of facilities that came when the business was incorpor- ated as the Edward E. Rieck Company of Pennsylvania. This organization continued to prosper and grow to immense pro- portion until 1918 when the McJunkin-Straight Dairy Com- pany was absorbed. That corporation has since been known as the Rieck-McJunkin Dairy Company and operates three plants in Pittsburgh and others in McKeesport, Butler, New Castle, and Charleroi. It was in 1923 that the Rieck-McJunkin Dairy Company in cooperation with the Hydrox Corporation of Chicago, which similarly dominated the Chicago dairy field, formed the necleus of the National Dairy Corporation. Mr. Rieck headed the latter as Chairman of the Board of Directors while Thomas H. Mclnnerney, President of the Hydrox Corpora- tion and a prominent Chicago financier and industrialist, became President. While this organization was being completed a program of expansion began. In keeping with the character of the princi- pal companies the units that have been added are uniformly old established companies and invariably good earning prop- erties. First, National Dairy Products Corporation took over the Castles Ice Cream Company of Perth Amboy, N. J., and the J. T. Castles Ice Cream Company of Newark, N.J., through an exchange of National Dairy common for the common stock of the subsidiaries. The two Castles companies controlled the ice cream situation in many sections of New Jersey after operations dating back to 1892. J. T. Castles continues to manage both enterprises. Later the W. EE. Hoffman Company operating plants in Altoona, Phillipsburg, Barnesboro, and Tyrone, Pa., was acquired by outright purchase from the sur- plus of National Dairy. This company began ice cream man- ufacture in Tyrone, Pa., in 1891 and later took on other plants, entering Altoona in 1916, where it became the leading factor in the industry. The Durkin Ice Cream Company of Waukegan, Ill., was the third unit added to the group during 1924. With the beginning of 1925, National Dairy became even more active and added to its holdings the Chapell-Thompson A view of the Freezing Room in the Rieck Ice Cream Plant. 201.600 quarts of ice cream can be frozen every 24 hours. Company of Chicago, the largest competitor of Hydrox there; the William Ohlhaver Company of Aurora, Ill; the J. A. Ohlhaver Company of Joliet, Ill.; Moore Bros. of Oil City and Meadville, Pa.; and more recently the DBridgeman- Russell Company of New York. Since then the Erie County Milk Association of Erie, Pa., which commands the situation there. has been acquired. National Dairy had previously operated in New York through the Hydrox Corporation’s acquisition of the Shevers Company. The Bridgeman-Russell Company is now known as the Edward E. Rieck Company, Inc., and both National Dairy Companies in New York are making “Hydrox Ice Cream” which is being heavily advertised in the metropolis with a resultant leap in popular demand for the product. May 1st saw National Dairy operating 31 plants in 23 cities and towns in the United States with an estimated ice cream gallonage of 12,000,000 annually and a distribution of many million quarts of milk daily in addition to large quan- tities of cheese, condensed milk, butter, and other dairy products. In all its expansion National Dairy has gone al ong without the need of special financing since the various properties were generally acquired through an exchange of common stock. Where needed, cash was used from the surplus earnings. This situation undoubtedly has been a factor in the steady rise of National Dairy stock from 83 in 1923 to 74, the pres- ent price. Of course, this rise in the face of a heavy market has been due largely to the fact that National Dairy is en- gaged in a basic industry whose volume of business contin- ually increases in greater ratio than population growth, re- gardless of conditions of depression or of the seasons. Even more rapid growth can be expected as more of the population comes to realize the high food value of milk products under the influence of educational agencies the country over Comparison of National Dairy earnings is hardly possible because of the constantly shifting conditions that the various acquisitions have produced. The annual report for 1924, which included operations only of the Rieck-McJunkin Dairy Company, Hydrox Corporations and their subsidiaries, the two Castles Companies and the W. E. Hoffman Company, revealed earnings at $6.10 on each share of National Dairy Products Corporation stock then outstanding. This was after making provisions for dividends for the full year on subsidiary stocks. The net worth of the Corporation as it stood on December 31, 1924 was $15,407,608.86, with good-will, trade names, and other intangibles capitalized at $1.00. HARMONY CREAMERY COMPANY The Harmony Creamery Company was organized in the City of Pittsburgh in the year 1893 by the deceased President, B. F. Otto, in conjunction with his four sons, three of whom survive and two continue to conduct the business. The Com- pany was incorporated in 1908, taking the name of the home town wherein the father and sons were born and raised, with capital of $50,000. The business continued to grow until the annual output increased from a few hundred dollars to the present, where the sales are running between three and four aillion dollars. The demand for Harmony Products became of such volume that it was necessary to open up new sources of supply, build additional plants, one for manufacturing but- ter, one for the manufacture of powdered milk located in Pennsylvania and Ohio, with seven other plants for the con- densing and pasteurizing of milk. The number of employees a few years ago including all departments was fifteen. Employees on the pay roll at pres- ent number 225. The present capital authorized is $500,000, with $220.000 preferred and $150,000 common issued. In order to supply the demand, from one horse and wagon the delivery increased to 100 horses and wagons and 25 trucks, all of which are in use to deliver milk, cream, butter, eggs, and cheese to all points in Allegheny County, independent of busi- aess outside of the County, which is taken care of by express and freight delivery. The Harmony Creamery Company was two years in the iead to adopt the present method of pasteurizing milk, and the first company in the world to transport milk in glass lined tank cars, trucks, and wagons, of which they were the origi- nators and inventors. They adopted this method of trans- portation August 1, 1921, two years before any other com- pany, and were the first dairy company to install the most highly perfected and enlarged powdered milk machine ever open to public inspection at one of its branch plants, and the first dairy company in this city to install the Meyer-Dumor automatic bottle washing machine, guaranteed by the manu- tacturers to thoroughly clean and sterilize 999 bottles in every 1000. This machine was installed over two years ago and by its efficient operation, washes, rinses, sterilizes, fills and caps 178 milk bottles per minute. By all these improved methods authorities on dairy equip- ment claim that with its machinery and equipment, also glass lined facilities for transporting milk, the Pittsburgh Plant of the Harmony Creamery Company is one of the most completely equipped plants of any dairy in the world. There have been inquiries from many foreign countries to their office, asking questions about their method of doing business and especially transportation of products. HERMES-GROVES DAIRY COMPANY In the year 1864 an orphan boy 14 years of age came into Pittsburgh. This young man had no worldly possessions except a pleasing personality and a burning desire to become a monumental success in the land of his adoption. Young Peter Hermes soon found employment as a farm hand on one of the largest dairy farms in the vicinity of Pittsburgh in that early day. Four years later he came to the city and entered the employ of a small dairy. His conscientious efforts were so successful that he was soon engaged by the then larger Ohio & Pittsburgh Milk Co. as general manager. At that time, 1872, this company operated two milk routes. In 1875 he purchased the entire business of the Ohio & Pittsburgh Milk Co. and from that time on was actively at its head. In 1894 he was honored by his fellow citizens by election to the Council of Pittsburgh from the old 6th Ward. He served three full terms. During this time the company was managed hy his son, John R. Hermes, who is now president. Incorporated under the laws of Pennsylvania in Novem- ber 1903 as the Ohio and Pittsburgh Milk Co., previously a partnership known as Peter Hermes & Son, and after pur- chasing the business of Joseph Groves Dairy Co., became known as the Hermes-Groves Dairy Co. The concern has continually forged ahead and is today considered one of the country’s foremost Milk and Ice Cream operations. John R. Hermes has instigated many reforms in this business that have been copied the nation over and be- come standard scientific practice in other of the greatest plants of the United States. It is to him that Pittsburgh acknowledges tribute for the stupendous growth of one of its greatest firms. Mr. Hermes is also President of the Big Four Oil & Gas Company, with very large holdings in producing nil territory. Plant No. 1, located at Andover, Ohio, is a large property situated on the main line of the Pittsburgh and Lake Erie Railroad. It is equipped throughout with all the latest ma- chinery used in separating and condensing milk, and for the manufacture of dry milk powder. It has double units in every department so that in case one unit is disabled the dup- licate units can assume the work. This eliminates all possi- bility of the loss of milk (that is perishable) and it insures the constant supply for daily delivery to the city plant. The handling capacity of the Andover Branch is 100,000 pounds of milk daily. Plant No. 2, East Orwell, Ohio, is also modern in every respect and particular. It is equipped with ice machines, electric light dynamos, coolers, cream separators, condensors and other machinery necessary in the handling of milk and rream. Other Plants are located at Phalanx, Leon and New Lyme. Ohio. At the main plant at Pittsburgh all local milk from nearby Pennsylvania points is prepared for sale. This milk coming from nearby farms and from our own Braeburn Farms by truck arrives earlier, which makes it possible to deliver to retail and wholesale customers twenty-four hours earlier than most large local dealers. Twenty-four hours fresher milk was introduced into Pittsburgh by this company. This plant has a capacity of 175,000 pounds of milk daily, and is the oldest concern of its kind in Pittsburgh, and the largest of the independent companies, having grown from an invest- ment of one hundred dollars to one and one-half million dollars, including no good will or intangible assets, in 53 years. Pittsburgh Plant of Hermes-Groves Dairy Company Its equipment includes 175 head of horses, 80 wagons, 54 trucks, a battery of fifteen of the most modern glass lined pasteurizing vats, refrigerating and ice manufacturing ma- chinery, with a refrigerating capacity of 250 tons daily, im- proved bottling machinery, filters, clarifying machinery, a battery of 20 ice cream manufacturing units, hardening rooms and coolers, creameries equipped with manufacturing ma- chinery, where among many other operations the highest grade milk powder and other products are produced. It owns and operates its own wagon manufacturing plant, where all refrigerator wagons and truck bodies are made. It has its own paint shop, automobile repair department, and is with- out exception the most complete dairy and ice cream manu- facturing plant in Western Pennsylvania. In the wholesale milk department, Pittsburgh plant, the Ohio & Pittsburgh Milk Co. has enjoyed a steady growth and now operates ten wholesale milk and cream routes in addition to its larger ice cream business and retail milk business. In 1903 the Ohio & Pittsburgh Milk Co. started the man- ufacture of ice cream with a production of 500 gallons per day. Year by year the ice cream plant has been enlarged and equipment added, so that today it has more than ten times its original capacity, operates 20 routes with daily delivery and supplies stores in every section of Greater Pittsburgh. The growth of the retail milk department has been phe- nomenal. In 1915 one route was established. From this small start it quickly reached twelve routes. The growth was con- tinual and in 1919 the Ohio & Pittsburgh Milk Co. bought the business of the Joseph Groves Co., which consisted of twelve routes and included beautiful Braeburn Farms, a tract of 500 acres, less than one hour’s drive from Pittsburgh. These companies have been operated since under the trade name, Hermes-Groves Dairy Co. Braeburn Farms is equipped with every scientific and up-to-date apparatus for the handling of milk. The houses, barns and plants are electrically lighted. It has its own gas supply, its own artesian wells, and five of the largest silos. It has a herd of 250 tested cows. It is one of Pennsylvania’s model dairy farms and has a certified milk capacity of 2,000 quarts per day. The acquisition of the Joseph Groves Co. was a master business stroke and is a good example of the increase in busi- ness that the new consolidation will bring about, as the Hermes-Groves Dairy Co. lowered operating costs and in- creased their retail milk business to four times that which was enjoyed by each before the consolidation. Forty-eight retail routes are now operated, serving 22,000 families by direct delivery and through the stores that sell its products. Officers are John R. Hermes, President; H. A. Friday, Vice President; W. W. Lapham, Secretary and Treasurer; J. B. Dalton, General Manager. Directors are the above, with John A. Friday. THE D. L. CLARK COMPANY The development of the D. L. Clark Company from an extremely humble beginning to its present position as one of the foremost candy manufacturers in the country is the result of many years of steady and brilliant effort on the part of its founder, D. L. Clark. Thirty-eight years ago Mr. Clark commenced his success- ful career by opening a small jobbing and manufacturing busi- ness on Third Alley, Allegheny (now N. S., Pittsburgh), occu- pying the first floor of a two-story frame building. Associated with him as candymaker was W. H. Rechter, the present factory superintendent. In May, 1891, the business was moved to Walnut Street, McKeesport, Pa. Although still operating on a small basis the business steadily grew, necessitating the remodeling of the property and finally the addition of a third floor. On Febru- ary 18, 1902, the present Company was incorporated and D. L. Clark was elected President. It was at this time that the real expansion began. A modern eight-story building was built on Fifth Avenue, McKeesport, and furnished with up-to-date machinery and equipment. In September, 1904, the company moved to these premises which were occupied until 1911. This period was a very eventful one in the history of the firm. It was then that they introduced their famous package of food confection, —Zig Zag—which became immensely popular to the extent of national distribution. The D. L. Clark Company was the originator of this type of confection in this district and its popularity has never waned but rather has increased from year to year. In 1911 the property and equipment of a bakery and con- fectionery factory on the North Side, Pittsburgh, marking part of the present site, was purchased, and the company moved back to the district where their modest start was made twenty-four years previous. The above year also marked the introduction of another famous Clark product to the public. After years of experi- menting Teaberry Gum was pronounced ready to uphold the Clark reputation for quality confections and was accordingly placed on the market. The sale of this product reached such proportions that, owing in great measure to the extreme variation in marketing procedure between Chewing Gum and Candy, the Teaberry Gum department was transferred in April, 1924, to The Clark Bros. Chewing Gum Company. This company was organized for the purpose of marketing and manufacturing Teaberry Gum and immediately com- menced operations in a splendidly equipped factory, modern in every respect, and located adjacent to The D. L. Clark Company factory. D. L. Clark is also President of the new company. At regular intervals other famous confections now ap- peared to take their places in public favor along with Zig Zag and Teaberry Gum. Undoubtedly the most popular of these has been the Clark Bar,—the biggest nickel’s worth of quality candy in the country today. The quality of this piece of candy is such that the firm did not hesitate to place its stamp of approval by giving the bar its name,—and the public by buying it in such quantities that a sale of two hundred million bars is predicted for 1925. Red Cap Suckers, Butterettes, Boomers,—are other pieces of quality confection that have helped to make The D. L. Clark Company known in every State in the Union. The increasing demand for Clark products could have but one result—expansion. Adjoining properties were purchased and additions made to the factory until to-day the firm boasts one of the finest and most up-to-date plants in the country. Cleanliness and efficiency mark every department of both the Gum and the Candy plant. A staff of department heads that averages practically twenty years of service with The D. L. Clark Company maintains the high quality that brought the firm to the front. It is a far cry from that little candy business back in the 80’s operating in an old frame building, doing all work by hand, to the present ultra modern, sunlit, air conditioned factories complete with all modern machinery and equipment and employing one thousand people. Locker rooms, with matrons in attendance,—spotless uniforms, laundered daily, —cafeteria service—not dreamed of in the old days, are real- ities to-day. Huge electric signs, the talk of the country— radio broadcasting from the world’s most powerful station, the entertainment of thousands—are other signs of the pro- gressive spirit of this active organization. The Pittsburgh district can well be proud of the initiative and constructive effort of a man who has not only provided an industry for the employment of Pittsburgh skill but has successfully advertised the Steel City in practically every city and town in the country. The D. L. Clark Company’s officers are, D. L. Clark, President; R. E. Stone, Vice President; H. S. Clark, Treas- urer; E. O. Long, Secretary, Board of Directors, D. L. Clark, R. E. Stone. H. S. Clark. C. C. Lance. J. B. Snitoer. Clark Bros. Chewing Gum Company officers are: D. L. Clark, President; E. O. Long, Vice-President; II. S. Clark, Treasurer; R. H. Hickman, Secretary. Board of Directors, D. L. Clark, E. O. Long, H. S. Clark, R. H. Hickman, D. L. Clark, Jr. REYMER & BROTHERS, INC. “Remember, Everybody Likes Candy.” This is the slogan of the National Confectioners’ Association. And it is also a truism. Perhaps, however, a better truism is: “Remember, Everybody Likes More Candy.” For actual facts, borne out by statistics, are that the consumption of sugar, in the United States, which now leads the world, is constantly on the in- crease, and a large part of this increase is used in the making of confectionery. As it is the intent of this article to relate what we believe are interesting facts concerning confectionery as a food pro- duct, it will be noted we but briefly comment on the numerous commodities that enter into its manufacture. To do justice would require another article; perhaps several. Neither is it the intention to debate or explain the probable reason for the marvelous increase in the apparent liking for sweets, interest- ing as this might be; sufficient to say that 100 years ago the amount of sugar used per capita in the United States was 10 Ibs. Last year it was over 100 lbs.! And so to what effect the 18th Amendment has had, some say this and some say that, but deponent sayeth not. In 1849, which appears the first year a census was taken of the candy industry, we find the number of manufacturing confectioners in the United States is given as 383—with a capital of $1,036,000 and annual sales of $3,041,000. In 1879 this had increased to 1450 manufactories—with a capital of $8,487,000 and sales of $25,637,000. In 1928 there were over 8500 manufacturing confectioners, this not including many small factories making goods valued at less than $5000 yearly. There are over 70,000 retail confectioneries in the United States and last year’s sales are variously estimated from one- half billion to one billion dollars. And strictly chocolate and cocoa are not included. It is doubtful if there is any modern industry that has experienced more radical changes during the last 100 years than that of candy making. Prior to 1846 the manufacture of “boiled sweets,” as candy then was called, was largely an English specialty, and it is doubtless a fact that the great International Exhibition in London in 1851, when the unique Butterettes, Boomers,—are other pieces of quality confection that have helped to make The D. L. Clark Company known in every State in the Union. The increasing demand for Clark products could have but one result—expansion. Adjoining properties were purchased and additions made to the factory until to-day the firm boasts one of the finest and most up-to-date plants in the country. Cleanliness and efficiency mark every department of both the Gum and the Candy plant. A staff of department heads that averages practically twenty years of service with The D. L. Clark Company maintains the high quality that brought the firm to the front. It is a far cry from that little candy business back in the 80’s operating in an old frame building, doing all work by hand, to the present ultra modern, sunlit, air conditioned factories complete with all modern machinery and equipment and employing one thousand people. Locker rooms, with matrons in attendance,—spotless uniforms, laundered daily, — cafeteria service—not dreamed of in the old days, are real- ities to-day. Huge electric signs, the talk of the country— radio broadcasting from the world’s most powerful station, the entertainment of thousands—are other signs of the pro- gressive spirit of this active organization. The Pittsburgh district can well be proud of the initiative and constructive effort of a man who has not only provided an industry for the employment of Pittsburgh skill but has successfully advertised the Steel City in practically every city and town in the country. The D. L. Clark Company’s officers are, D. L. Clark, President; R. E. Stone, Vice President; H. S. Clark, Treas- urer; E. O. Long, Secretary. Board of Directors, D. L. Clark, R FE. Stone. H. S. Clark. C. C. Lance. J. B. Snitger Clark Bros. Chewing Gum Company officers are: D. L. Clark, President; E. O. Long, Vice-President; H. S. Clark, Treasurer; R. H. Hickman, Secretary. Board of Directors, D. L. Clark, E. O. Long, H. S. Clark, R. H. Hickman, D. L. Clark. Jr. REYMER & BROTHERS, INC. “Remember, Everybody Likes Candy.” This is the slogan of the National Confectioners’ Association. And it is also a truism. Perhaps, however, a better truism is: “Remember, Everybody Likes More Candy.” For actual facts, borne out by statistics, are that the consumption of sugar, in the United States, which now leads the world, is constantly onthe in- crease, and a large part of this increase is used in the making of confectionery. As it is the intent of this article to relate what we believe are interesting facts concerning confectionery as a food pro- duct, it will be noted we but briefly comment on the numerous commodities that enter into its manufacture. To do justice would require another article; perhaps several. Neither is it the intention to debate or explain the probable reason for the marvelous increase in the apparent liking for sweets, interest- ‘ng as this might be; sufficient to say that 100 years ago the amount of sugar used per capita in the United States was 10 Ibs. Last year it was over 100 lbs.! And so to what effect the 18th Amendment has had, some say this and some say that, but deponent sayeth not. In 1849, which appears the first year a census was taken of the candy industry, we find the number of manufacturing confectioners in the United States is given as 883—with a capital of $1,036,000 and annual sales of $3,041,000. In 1879 this had increased to 1450 manufactories—with a capital of $8,487,000 and sales of $25,637,000. In 1923 there were over 8500 manufacturing confectioners, this not including many small factories making goods valued at less than $5000 yearly. There are over 70,000 retail confectioneries in the United States and last year’s sales are variously estimated from one- half billion to one billion dollars. And strictly chocolate and ~ocoa are not included. Tt is doubtful if there is any modern industry that has experienced more radical changes during the last 100 years than that of candy making. Prior to 1846 the manufacture of “boiled sweets,” as candy then was called, was largely an English specialty, and it is doubtless a fact that the great International Exhibition in London in 1851, when the unique er emr—_— Tr———rr me et rest rp EA Si £7 Mm AR oti me 1 = ne mn pe + pe im in oe mt = me + Ce Tem ule * THT EET Ln lr ah cs ie LR Sn hi LTR SS LIT © WEAR DRe ke © en a ra Eee ie as or et nn TTT Interior views of Reymer & Bros.. Inc., Plant. Oakland Store and Tea Room, the latest of their Retail Departments. display of candies attracted the attention of America, resulted in giving the industry in the United States an impetus which soon caused us to lead not only England but all other coun- tries. And we have continued this supremacy. The history of the candy industry has been a continual record of develop- ment. From time to time and very rapidly, especially during recent years, new improvements have been made and more perfect machinery invented, making possible the many vari- ous kinds of candy. It will be readily seen that candy making has created a large number of allied industries and increased the business of many others. A list would include almost every business, and unlike many others, its activities extend to every section. ET Chemistry plays a very important role in the manufacture of confections. All raw materials such as sugar, chocolate, cream, butter, nuts, and fruits must undergo a rigid inspection before being passed upon as suitable for use in the manu- facture of candies: = The colors used to produce the beautiful tints, as well as the ‘flavors, are products blended by an experienced chemist. Just as the artist who mixes his colors to produce the wonder- ful color effects on his canvas, so the chemist blends primary shades to produce the tints that appeal to the eye of the con- sumer of confections. A resume of the sources of supply of flavoring oils reads like “a ‘trip .around the world. Peppermint, wintergreen, orange, sassafras, grape, raspberry, strawberry, and peach from the United States; lemon, lime, rose, violet and orange Hower water from Italy and France; cinnamon and’ cloves from Ceylon; pineapple from Hawaii, Singapore and Bahama; vanilla from Mexico, are all gathered to delight the lover of confections. Nut Meats in car lots of 30,000 pounds (think of quantity of unshelled nuts required to make a car load of the meats!) ‘are brought from South America, the home of the brazil nut, the pistachio from Persia, the pignolia from Italy, the cashew from India, the almond from Spain, France and Italy, the mayette and chaberte walnuts from France and the more and more popular pecan from Texas and Georgia and Louisiana, and, lest we forget—the humble peanut also from the Southland. “As to fruits, in addition to pineapple; immense quantities of cherries from the United States and France, Oregon has now quite an industry in preserved straw- berries. While France furnished the original glaced fruits, California is rapidly forging ahead. The motto of the National Confectioners’ Association, founded in 1884, is: “To advance the standard of confec- tionery in all practicable ways and absolutely to prevent adulteration.” A large amount of the remedial legislation has been passed by the various States and by the United States, but the high standard set by the leading confectioners has doubtless eliminated the manufacture and sale of candy con- taining harmful ingredients and poisonous coloring matter. [t is possibly due to this fact that the confidence of the con- sumer in the purity of the products of well known manu- facturers has led to the large increase in the eating of candy. The principal ingredients of candy are sugar, chocolate, cream, butter, cocoanut, nut meats and glaced fruits. Sugar is a highly concentrated food and easily digested. Experi- ments show that 98.99, of its total energy is available to the body. It hasa food value of 1810 calories. With the exception of prepared cocoanut, chocolate is highest in food value, being 2860 calories per Ib. Nut meats will average 1500 calories. The food value of milk is well known. The calories in various kinds of confectionery are thus calculated :—chocolates with nut centers 2498; cream chocolates 2092; sugar coated al- monds 2410; caramels 2500; marshmallows 1787; gum arabic drops 1685; fudge 1687. These figures compare more than favorably with:—eggs 695; beefsteak 1090; rice 1620; white bread 1180. The food value of candy was signally recognized during the World War when confectioners were placed on the essential list of industries by the United States and candy was one of the commissary supplies of the Allied Armies. In final reference, however, to purity it should be noted that quality is also very important and it is well to recognize the fact that in candy as in other things it most often pays to “pay a little more” and get not only “a little better” but a great deal better in quality as well as purity. Very few persons outside of any particular organization are interested in the history and development of that partic- ular organization, so acting on this principle, our Story of the House of Reymers’ will be brief. May we just state as a fact that the foregoing resume of the Confectionery Industry is in truth the story of the growth, the methods, the aims and purposes of the House of i i) In 1846 Philip Reymer, being ambitious to enter business, decided that Pittsburgh, then a city of about 30,000, needed a first-class candy store. He associated with him R. J. Anderson and so the firm of Reymer & Anderson opened the finest confectionery in Pittsburgh. It was located on Wood Street, opposite the St. Charles Hotel, which at that time was a leading hostelry. After a short time R. J. Anderson withdrew and Jacob S. Reymer and Harmar D. Reymer en- tered the firm and the name was changed to Reymer & Broth- ers. Thirty years pass, the business grows and on December 2, 1876, the magnificent store so well known to thousands of Pittsburghers, located at 124-126 and 128 Wood St., opposite the First National Bank at Fifth Avenue, was opened. There the name of Reymers’ was inseparably associated with the hest in Candy. as it has been ever since. Soon following this regime J. H. Smitley, Benjamin Dan- gerfield, and William Price, faithful employees, were admitted to partnership. This partnership continued until 1901, when company was chartered under the name of Reymer & Brothers, Incorporated. A better distribution of Reymers’ Candy commenced at this time until 5,000 agencies are now established in the Pittsburgh District. The Modern Factory and Offices of the Company are located at Forbes and Pride Sts., Pittsburgh. The original Partners have passed from earth’s activities but the business so well founded on integrity and fair dealing continues. The present officers are B. Dangerfield, Jr., presi- dent; George T. Price, vice president; Harry Dangerfield, secretary & treasurer. These with John H. Dadds and M. J. Brown constitute the board of directors. At the time of Incorporation in 1901, the present store at 239 Fifth Avenue supplanted the one on Wood Street. From time to time other stores have been opened at strategic points. These are located as follows: 6018 Penn Avenue, East End; Oliver Building, corner Sixth & Smithfield; Union Trust Building, Fifth Avenue and William Penn Way; Jen- kins Arcade, Penn Avenue; and The Iroquois Building, Forbes & Atwood Streets. Tea Rooms—and there are none finer—are operated in connection’ with the Oliver, Jenkins and Oakland Stores. When you think of Candy, think of Jr? and remem- ber also that Candy is a food—a necessity, not a luxury. HARDIE BROTHERS COMPANY Hardie Brothers Company, manufacturers of candy, was organized in 1901, having succeeded their father, James Hardie, who had been in the biscuit and candy business in Pittsburgh since 1870. The father having sold out the biscuit portion of his business to the National Biscuit Company, the sons took over the candy business and gradually expanded until today they utilize over five acres of floor space devoted exclusively to the making of candy. The following directors are all actively engaged in the management of the business: Edward Hardie, Walter L. Hardie, James Hardie, Jr., John L. Hardie, Alexander Hardie, and S. D. McGlumphy. The latest improved machinery is used in turning out their“product, and the average daily production is 150,000 Ibs. of finished goods, employing over five hundred people. They make an extensive line of penny goods, much sought after by the children, 5¢ and 10c bar items, package and bulk x00ds which is sold exclusively to the jobbing trade. The very best materials are used in the making of candy and it may be truly termed a “World Product” where the greater portion of ingredients used are secured from many foreign markets such as Cocoa and Vanilla Beans, which are used in making chocolate coating, come from Africa, Brazil, Trinidad, Venezuela and Mexico, as well as nuts and fruits, favoring oils, etc; coming from such: countries as France, Spain, Italy, Turkey and China and many other countries, as well as cane sugar from Cuba and Porto Rico. ME I AE IE hw i be RTI I ti a TR J WO SRC a WC Hardie Brothers Company Plant WEAVER, COSTELLO & CO., INC. E. C. Weaver, the President of Weaver, Costello & Co., Inc., started in the candy business as a salesman for L. T. Yoder, June 15, 1875. This firm handled the then limited line of candy, along with cakes, crackers, and fireworks. In May 1882, Charles W. Costello joined L. T. Yoder, who was then located at 315 Smithfield Street, as a salesman, and in March of 1884, James C. Patch entered the concern as shipper. Candy salesmen in those days drove heavy wagon teams over the mud roads, and delivered the major part of the orders from the stock they carried with them, and both E. C. Weaver and C. W. Costello have envious records of salesmanship which they made in those early days. Early in 1889, a partnership, capitalized at $30,000 was formed by L. T. Yoder, E. C. Weaver, C. W. Costello and J. C. Patch and a small line of hard candies, stick candy, peanut brittle, and kisses was made in their location at 832-334 Third Avenue. L. T. Yoder retired from the business in 1891 and in 1892 increased business made necessary the construction of a six story fire proof factory which was built at 230-232 Second Avenue, which was then a 20 foot street. This increased floor space permitted a much larger line to be manufactured and in 1893, feeling the necessity of having their own private line of chocolates, they conceived the Edgeworth Chocolate line and had it manufactured for them by a large well known Eastern factory. Also in 1998, the first pound package of candy was placed on the market by a well known Boston manufacturer and they secured the Distributing Agency on this line of package goods for Ohio. West Virginia, and Western Pennsylvania. In 1898, Pan American Mixture was originated and placed on the market and has always enjoyed a steady sale. In July 1902, the business was incorporated with a capital of $250,000 with the following officers: C. W. Costello, Presi- dent; J. C. Patch, Vice-President; E. C. Weaver, Secretary and Treasurer, and the firm began to manufacture Edgeworth Chocolates, a line of pail chocolates, penny chocolates, cara- mels, and a general line of confectionery. ; a Le TBE En TH BT eg Re TT Sp TB Cw Bante Be Sales organization and interior views of the plant of Weaver. Costello & Co.. Inec.. Pittsburch. Pa. Increased business again called for more floor space, so in 1904 an additional six story fire proof building was built next door at 284-236 Second Avenue, and upon its completion the manufacture of package candies was instituted with the production of “Fort Pitt” Chocolates, “Superfine” and “ Swiss Style” Milk Chocolates, “Auto” and “Parfait” Packages. In the early spring of 1916, C. W. Costello retired from the business. With the European War in progress, it was necessary to enlarge the package goods line. The. “Private Stock” Chocolate package was first marketed in July, 1916, and has since been the leader in the line. A great number of attractive packages have been successfully placed on the mar- ket and each year the company has had a pronounced increase in its house brands, until to-day Edgeworth Chocolates oc- cupy an outstanding position in popularity with candy buyers throughout the territory covered. Among the many popular confections manufactured by Weaver, Costello & Co., Inc., are Edgeworth Chocolates, Peanut Butter Puffs, Opera Mints, a complete line of bar goods, pail goods, and penny candies. Particular stress has always been laid on the fact that candy is made to eat and, therefore, must be pure and wholesome, made of the purest ingredients, under the most modern and sanitary conditions. The company has always supported all pure food laws, es- pecially the National Food & Drug Act of June 30, 1906, and was sponsor of the Pennsylvania State Pure Food Law of 1907-1909. At the present time they have many customers on their books who have been buying steadily for forty years. They travel 14 salesmen, a radius of 150 miles of Pittsburgh in Ohio, West Virginia, and Pennsylvania, and largely through the efforts of this Company many specialties made by other manufacturers have been popularized in this territory. In March 1922, J. C. Patch sold his holdings in the com- pany and retired. The officers of the Company at present are: E. C. Weaver, President; D. P. M. Loughry, Vice-President; W. D. Sleppy, Secretary, and Wm. H. Wilkewitz, Treasurer. The Directors of the Company are: E. C. Weaver, D. P. M. Loughry, W. D. Sleppy, M. C. Cochran, W. H. Kast, W. H. Wilkewitz and L. J. Weaver. THE FIRST NATIONAL BANK AT PITTSBURGH 1860IC AA! This popular bank carries the accounts of many of Pitts- burgh’s business men interested in food products, as well as those engaged in other departments of mercantile and manu- facturing activity. The First National Bank’s facilities cover every branch of banking activity, from the savings of modest depositors to the vast transactions of large corporations. Its activities are not restricted to Pittsburgh nor to the United States. It has established connections all over the globe, and no point is too distant for it to handle financial obligations for its customers. Exports are facilitated by its Foreign Exchange Department, which will be happy to give informa- tion on any phase of this subject. All documents pertaining to foreign commercial transactions are handled, as all branches of international banking are covered. Foreign languages are spoken here and documents prepared in tongues of other countries. Drafts are issued and payments made in all parts of the World. Trade and Bankers’ Acceptances form a regular part of our business. Investment opportunities are offered by the bank’s Bond and Security Department, which is presided over by experts, and which has the benefit of our trained officers and of our large and varied Board of Directors of successful business men. Kes2deadl Capital. . Surplus. Undivided Profits and Reserves. . Deposits... ..... Resources. .$ 5,000,000.00 5,000,000.00 2,858,520.13 68,547,995.94 ... 87,067,115.84 OFFICERS Lawrence E. Sanps. . Frank F. Brooks. CLYDE C. TAYLOR. . J. HowARD ARTHUR. .. WirLiaM H. FawceETT Tromas B. Hubson. Grier C. ORR. . . . Joun DEM. WERTS. Dscar WILSON. . Ww. J. Frank. .. P. W. DAHINDEN. . J. PauL Forp. . .... President . Vice-President ... Vice-President and Cashier .. Vice-President Assistant Cashier . Assistant Cashier . Assistant Cashier .. Assistant Cashier .. Assistant Cashier .. Manager Foreign Department evo... Assistant Manager Foreign Department ..... Assistant Manager Foreign Department DIRECTORS RosERT WaARDROP, Chairman of the Board Frank F. Brooks. HENRY CHALFANT. . .... President, Spang, Chalfant & Co., Inc. W. L. CrAuse. ..... .. Chairman. Pittsburgh Plate Glass Co. GEORGE W. CRAWFORD. ......Retired Banker Jorn A. DoNaLDsoN. . .o....Capitalist W. D. GEORGE. . . ......Real Estate Wn. H. HEARNE. . . . ....Capitalist J. H. Hitman, JR... . .....Chairman of Board, Hillman Coal & Coke Co. A. L. HUMPHREY. ...... + «.....Prestdent, Westinghouse Airbrake Co. B. F. Jongs, 88D. ... ......Director, Jones & Laughlin Steel Corporation D. T. Layman, Jr.. .. Henry Phipps Estate F. H. Lovo. ... . President. Pitisburgh Dry Goods Co. A. M. MORELAND. .... veve....Capitalist P. W. MORGAN. . . ....... President. First National Bank, Wilmerding, Pa. GEORGE E. PAINTER... ...... .....Capitalist Wu. A. RENsHAW. ........... ..Jo;hn A. Renshaw & Co., Pittsburgh, Pa. A.C. ROBINSON. ... .......President, Peovles Savings & Trust Company LawreNCE E. Sanps. ceive... President Isaac M. Scorr. . .. President. Wheeling Steel Corporation Crype C. TAYLOR. . «+«....Vice President and Cashier BensaMin THAW. .. Capitalist and Trustee Thaw Estate ROBERT WARDROP. . .........Direclor of Federal Reserve Bank of Cleveland and Vice President. Peoples Savings & Trust Company _ Vice President Penna. R. R. Co. E. T. WHITER. . Joan M. WiLsoN President, National Supply Co., Pittsburgh. Pa. FIRST NATIONAL BANK AT PITTSBURGH. PENNSYLVANIA FIFTH AVENUE AND WOOD STREET CONVENIENT FOR YOU CE TEER A EE EIEN bores eovenemmte od II08Sann 20 [E1ERAL SO TILEBET IRI IT VOT eal UTERINE 00 EA NEALE EERE EEE LEER RS OSA (Fa ER o81 Ly : Q Sm 3 o— f == £9 0 NO So N) a9 House of Reymers’ will be brief. May we just state as a fact that the foregoing resume of the Confectionery Industry is in truth the story of the growth, the methods, the aims and eg * purposes of the House of ay 0 MN > ‘TN hd - n at, » ok a sel om sep iE a oy oD 'CY > 3) 2 %] 2 rl 0 “1 3 ~ 3 ud 0 cy > > 53 ® f > [oo] In 1846 Philip Reymer, being ambitious to enter business, decided that Pittsburgh, then a city of about 30,000, needed a first-class candy store. He associated with him R. J. Anderson and so the firm of Reymer & Anderson opened the finest confectionery in Pittsburgh. It was located on Wood Street, opposite the St. Charles Hotel, which at that time was a leading hostelry. After a short time R. J. Anderson withdrew and Jacob S. Reymer and Harmar D. Reymer en- tered the firm and the name was changed to Reymer & Broth- ers. Thirty years pass, the business grows and on December 2, 1876, the magnificent store so well known to thousands of Pittsburghers, located at 124-126 and 128 Wood St., opposite the First National Bank at Fifth Avenue, was opened. There the name of Reymers’ was inseparably associated with the best in Candy. as it has been ever since. Soon following this regime J. H. Smitley, Benjamin Dan- gerfield, and William Price, faithful employees, were admitted to partnership. This partnership continued until 1901, when a company was chartered under the name of Reymer & Brothers, Incorporated. A better distribution of Reymers’ Candy commenced at this time until 5,000 agencies are now established in the Pittsburgh District. The Modern Factory and Offices of the Company are located at Forbes and Pride Sts., Pittsburgh. + F 1 The original Partners have passed from earth’s activities but the business so well founded on integrity and fair dealing continues. The present officers are B. Dangerfield, Jr., presi- dent; George T. Price, vice president; Harry Dangerfield, secretary & treasurer. These with John H. Dadds and M. J. Brown constitute the board of directors. f At the time of Incorporation in 1901, the present store at 239 Fifth Avenue supplanted the one on Wood Street. From time to time other stores have been opened at strategic points. These are located as follows: 6018 Penn Avenue, 0 © 0 $0