carried and a mighty handy proposition to have about you in the future years.

The Baking Industry has grown from a classification among "the butcher, the baker, and the candlestickmaker" until today it ranks within the ten principal and leading industries in the United States. I talked to a young man yesterday he is still a young man who ten years ago was out on the road selling advertising matter. Today he is president of a baking company in this country which in the year 1919 did over ten million dollars' worth of business. Some of you may know who I mean-Mr. Wyn Campbell. That has all come about during the last five or six years.

When I started out to sell bread in the morning before I went to school, I never thought that the possibilities of the bake shop existed which I have found later.

I never dreamed it would be possible for a concern to do a business of thirty-five million dollars a year, which my own company did last year. So that the opportunity may be said to be beyond the possibilities.

I want, if possible, to get you to realize the greatness of this field that you are entering. I want you to fix your determination to be successful in that field and to bring to you today the message that you stick to the study that will in the end win you a fair share of success in your chosen field of activity. I want you to realize this and to be true to yourself, to be true to those who sent you here, to be loyal. Remember there is not any man who ever won success, no student who wins success in his class, without giving. You can't get without giving. You cannot get something for nothing. You cannot leave this school as worthy students of the school with the right kind of certificate of graduation unless you put into this work your all. You have got to do your best to get the best. You can't get something for nothing.

That is the thought I would like to give to you boys here this morning. Application, fidelity to your work here, loyalty to the employer who sent you here, loyalty to yourself if you come here of your own volition. That is the message I want to carry to you; and I hope to be privileged before this class closes to have something further to say to you. I didn't come here this morning with any thought other than just one of encouragement and to try to impress you with the importance of devotion to your work.

I believe this is the largest class that has ever been in this school, and I think it is the most representative class. The eyes of the industry are on this class; this is a kind of test class, Mr. Summers. I don't know whether you realize that or not, but it is entirely correct. You know, boys, I think that the American Association

of the Baking Industry, which is a national organization, has rather fathered or mothered the idea of the American Institute of Baking, which comes here under this roof, joining in educational enterprises and in the advancement of all the interests of the baking industry with Dunwoody School to better things in the industry. And this is the first time, perhaps, that the American Association as a national organization has lent its support and enthusiasm to any outside organization. There are a great number of boys in this very class who come here and have been sent here out of memberships in this live organization.

So the industry as a whole has its eyes on this school-watch this class and expect great things of this class. Just as this class may be successful, just as its students turn out when they return to the trade, just so will this school be judged. So in credit to yourself and in credit to the school, in credit to D. Summers, who is pouring himself out for the school, and in credit to Dr. Prosser and everybody connected with it, you owe application. You owe devotion to your work so that when you leave here you will have acquired something that will not only be a credit to yourself, but will also be a credit to the school.

I can't help but admire the big, broad principle a man like Dunwoody must have had, to have conceived such a great way of affording young men opportunities to enter their life work on a scientific basis.

You boys come from all parts of the country. Each and every one of you after leaving school will become a center of influence for good or bad both as representatives in the industry and also with regard to this school. Dunwoody's reputation is in the hands of the students that leave it; and your own reputation. of course, is in your own hands.

Now, boys, I haven't anything further to offer you today, but I do hope that by

application to your work you will realize on it in later years, as I am very, very sure you will.

ADDRESS BY MR. ZINSMASTER.

Mr. Summers and gentlemen of the Dunwoody Baking School: This is certainly a surprise. I was invited down to listen to Mr. Ward speak, and I don't know why I was called upon.

Gentlemen, I think you have the greatest opportunity in the world, because you are in the business that offers the greatest

being technically trained like yourselves. Bread making is a science and all we need in the industry and in the trade as a whole is technically trained men.

You people have all followed the war and have seen what technically trained men have done, how we put things over in France that all the allies claimed couldn't be done. But it was all done by the technical men we sent over there.

Now the same applies to the baking industry, and the live bakers all over the country are realizing that we have to have

business about seven years, and I think that every year I look upon it with more optimism than ever.

In the first place we are catering to the public with a daily necessity. You fellows must remember that everybody has to eat bread about three times a day. In the second place, in 1917 the amount of bread consumed in this country baked by the bakers amounted to about 50% -or a little less than 50% of the total consumption of bread. There is an opportu nity there in the first place to increase the consumption of bakers' bread from below 50%, at present, to 100%. That means that we have 50% of the field to cover. That is our first opportunity.

The second opportunity is that the United States is the greatest wheat raising country in the world, yet we are the smallest wheat eating country in the world. Countries like England consume a great deal more wheat products than we do, yet they are away below us in the production of wheat. There is the second opportunity we have to cover. In order to do this we must educate the people to eat more bread. The only way in the world to do this is to turn out better bread.

In my judgment most of the bread. turned out in this country by the ordinary baker is very poor. The only way in the world that we are going to obtain better bread is through fellows like who you,

are

the old method of hit and miss. We have to have real science in the art of making bread; we must control temperatures and control conditions to turn out real quality bread.

Now, gentlemen, I think that our field of endeavor is really just started; I think the bread business is really just started; and bakers all over the country have an opportunity here that I think you will not find in any other line of industry. It certainly is a welcome sight in every bread plant to see the technically trained men come in and take hold. You just follow the technically trained man in the dough room or in the oven room and watch his work as compared with the old "bohunk" baker. There certainly is a striking contrast.

So I think a six months training in a school like this under a man like Mr. Summers and with the opportunities that you fellows have is beyond measure in value. When you get out in the baking business and see what quality bread will do and what you fellows can do, your eyes will be opened wider than ever before.

The only way to do this is to get right down and dig to learn the science of bread making. Opportunity is waiting right here for you, and this country is certainly opening up to the biggest possibilities in the world for good bread and technical men.

ADDRESS BY MR. STRAIN.

Professor Summers and boys of the School: You know that you are here to analyze things, to compare standards. There have to be standards in everything; there have to be comparisons made. I suppose that is why I was brought along to give a talk, to serve as a standard of comparison between Mr. Ward and Mr. Zinsmaster.

At any rate, I presume I will have to take the attitude of the young man going into the baking business without knowing anything about it, and who, after having put in twenty years in it, still feels young and still knows very little about it.

Every time that a dough batch is started in our dough room we expect to have bread, but we don't know what is taking place in the dough batch. If we did, we probably would have much better bread. I take it that this is what you gentlemen are here for now; to make yourself familiar with and put yourself in a position to absolutely know, before you have finished your life's work, what is taking place in that dough batch. You may not be able to discover all this after the six months course you have put in this institution. I am very much in hopes, however, that some of you before you have finished your careers as bakers will absolutely know and give to the world the facts of what is taking place in that dough batch.

Can

It is really disastrous to think of an industry that has the standing that the baking industry has among the other industries in this country, yet knows so little about what they are doing. Can you conceive how great the business would be if they did know? There is no reason in the world why people shouldn't eat more bread and more bread and more bread when they can get better bread and better bread and better bread. That is what we all want.

There are days when we get a loaf of bread that perhaps is ideal. It is put on

the table and the diner takes a first slice, involuntarily and unconsciously reaches for the second and third. Perhaps the following day a loaf of bread made in the same bake shop under as nearly the same conditions as it is possible for us to get, will have such a different flavor that they don't even eat the first slice. They taste it, but "it isn't there."

That is what we want to know. We want to know why it was all right one day and not the next day. Because we are honest in our work and our workmen are honest in their work, but we simply haven't the knowledge. We don't know. That is what you are here for.

As I said in the beginning, I hope that some of you men, before you finish your life's work, will absolutely know and give to the world the facts that the world is waiting for.

ADDRESS BY DR. BARNARD

You have already listened, this morning, to two hours' talk by members of this staff, and I rather doubt whether you want to listen to me. I had hoped later to have the pleasure of making my initial entrance on the stage next Saturday morning, when I shall begin a series of talks to you on subjects which I think will perhaps be of interest, not so much on the technology of baking as on the general subject of food and your relations with the food officials and the consuming public.

You have had an opportunity this morning which hasn't come to many boys in the technical school that is, of listening to three men who stand so high in the industry in which you are planning to enter. It is a pleasure to me to have listened to Mr. Ward, Mr. Strain and Mr. Zinsmaster. and I hope we may frequently have the opportunity of bringing here to the school men who have been successful in their work and who can point you to the way which you must follow also, to be successful.

As was mentioned before this morning, I think in all probability this is the largest

group of young bakers ever brought together for the purpose of study; that is, men who are here serving a term of six months to learn everything they can learn concerning the technology and science of the baking industry. It will be the purpose of the Institute which has come here under the roof of Dunwoody to help Mr. Summers and the school to prepare you for your future work. It is also our desire to offer you opportunities in the Institute to see what we are doing in the paths of pure research and also in the way of practical

service to the bakers of the country.

We want to keep in the most intimate touch with you. We want you to feel that our offices are open to you always, and we shall avail ourselves of the opportunity, as I am already doing, of wandering around your laboratories, of talking with you, meeting with you, and studying with you on the problems in which you are engaged.

And now if you will allow me, I will leave what more I have to say to you to other times and other days.

The Evening School has but two months of the season left, it having been scheduled to close on the 8th of April. Up to the present time it has an enrollment of over 2600 students. This enrollment is increasing weekly and in all probability the maximum number of students enrolled for the season of 1919-1920 will be close to the 3000 mark.

The attendance for the last few weeks has decreased somewhat due to so much siskness in the city. However, the majority of the students have returned to school and we have been fortunate in having very few serious of sickness among the students.

cases

The new classes, which were started recently in Employment Management, have increased until at the present time there are ninty-five men enrolled in the St. Paul class and thirty-eight men enrolled in the Minneapolis class.

The class just started in air brake work for machinists at the Soo shops has increased in number until at the present time there are twenty-four men enrolled in this work.

Besides this group of machinists taking air brake work, the pipe fitters, or

steamfitters, have applied for instruction of similar nature and another class in air brake work has been started with an initial enrollment of twenty-two students. This class is for steamfitters and is laid out to cover the principles of air brake work and more particularly the proper methods of piping and fitting the air lines to the various systems. Mr Ripley is in charge of both of these classes.

The unit in tire repairing, which is being. repeated, has an enrollment of eighteen students and more are being added weekly. The new unit course E-32, storage and battery work, has a very large enrollment, the number at the present time being fortyfive. Mr Hawkes, who has been teaching this class, has been laid up with scarlet fever and Mr. Downton has been tutoring these students with good success.

Among the classes which will be started. in the near future, from all apparent indications, is a class in printing for I. T. U. students. This work will include the practical work and the shop work as called for in the I. T. U. correspondence course, the students coming to the Dunwoody evening classes for the purpose of working out