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V, '■•• .V* -,J^ ^''<./^^^ ^ .,,.- ,0^ V^:^^-,#- %''-^.-V ^-'^rt^'-/^- ^- ''^:",v .0 -p <^ <> o > . -^0 - o > • -'- '"■'*-■--' /°-o. ■■.,^'''*'. ■^^-■'°- O r. / .-. e>^ Trip Th ro ugh ^0 sfu m v tile zv/j zv/jere Postum Cereal Instant Postum Grape-Nuts Post To as ties etc.^ are made ; c n, Postum Cereal Company, Inc. Battle Creek, Mich., U. S. A. ^t^ of) ^^ ©CI,A601541 Wl/ \%2[^ fO -7 ITH Charles W. Post, business was a W means and not an end. He thought of the finished product of business in terms of American homes and citizen- ship. He thought of the place of business as an institution and not as a factory. He thought of business ability as an ob- ligation for accomplishment and for service. He had suffered financial loss, and he had been broken in health, at forty. "This shall be my begin- ning," he said, and so he went resolutely forward. Life had taught him a broad understanding of people. Invalidism had led him deeply into the study of foods and chemistry. Destiny had given him the will for achievement and the genius for organization. So he built, not a factory, but a world renowned institution. So he produced, not commerce alone, but homes and opportunities, civic improvement and community betterment. In truth, he conceived an ideal, amply realized in the ever increasing activities of the Postum Cereal Company, Inc., of today. ^^ LITTLE white frame building on a farm hillside was the nucleus of the vast industrial establish- ment of the Postum Cereal Company of today. This little white building was the place. A de- mand, an idea, a purpose; and faith and courage and energy, were the reasons. The place of beginning is still marked by the "Little White Barn," and its inscription, "Started here January 1, 1895," smiling out upon its vast surroundings, tells with justifiable pride how far and fast the beginning has grown into strength, scope and beauty. The charm of the hillside orchard has been preserved, the grace of the hillside slopes has been perfected, and into this setting has been built the great citv of industry, where, in an atmosphere of business sunshine and under conditions of sanitary purity, are pro- duced the Postum Company's pure food products for all the world. Day and night the great factories run. Day and night a continu- ous stream of grain from America's rich fields is fed into the hungry machines. Carloads of grain are placed on one of the sidings and in a few minutes the contents are whislced away into elevators and storage tanks of enormous capacity. We will soon see how this material is converted into Postum Cereal, Instant Postum, Grape- Nuts or Post Toasties, leaving the factories in a stream of packages, for consumption at home and ahroad. The capacity of the Company's home plant, as it now stands, is in excess of 300 million packages every year. The Canadian plant at Windsor, Ontario, is a good second to the home factories in out- pur; whicii means pure food and drink for vast numhcrs of people. As the visitor enters the grounds of the big Postum |)lant, he is impressed upon approaching the Administration Building, a wonder- fully designed example of English architecture, with its (piaint beaut\' and its setting of flowers and greenery in the midst of hum- ming factories one ol rlie handsomest office buildings in existence. (^ ERE let Art be used to soften commerce," tinds its answer Hin an environment unuiue among modern busmess estab- lishments. All the appointments of a museum of art surround the offices where the affairs of the Postum Cereal Company are administered. In the offices and corridors of the Administration Building hang paintings, by famous American and European artists, specimens of which are reproduced in this book. Members of the British Royal Academy are represented by some of their best work. Private collections in America and the galleries of France and Italy have been drawn upon with rare discrimination. Here and there are brilliant examples of Venetian carving, bits of carved inscriptions from the ruins of Rome; specimens of Moorish art, and finely wrought suits of armor, together with interesting Indian and prehistoric relics from the Southwest; all of which combine with the paintings to hold the visitor entranced in the unusual atmosphere of the place. Adjacent to the Art Galleries is the Private Office of the late C. W. Post, which is preserved in honor of his memory, just as he left it. Here the visitor may gain a glimpse of the once intimate surroundings of this man of large affairs. 'V z X » < X ^ ^ I '? >" ca \ • (fl /; u I J ' -^'i Oh i < z z A — < >•< z. "r X Jm ai JJ ui < '■$■ ^4 I ^. .-'/( w Q X O s Cm w a .1,' ■' J^^^^^^^^^-^?:^^ V U PON leaving the Administra- tion Buildmg, the visitor is conducted through the numer- ous man ufactu ring departments where, under the most sanitary and modern methods, Postum, Grape-Nuts, Post Toasties, etc., are produced, packed and cased ready for shipment. During the entire trip through the Postum pure food kitchens, it is especially noticeable that cleanliness and refinement in surround- ings have most assuredly had their influence in inculcating that greatest of all virtues in food production, viz., cleanliness among em- ployees. Let us first see how Grape-Nuts IS made. ■^MM^ « .':M-€:i /^.^ CRliNDlNG H.OLR K)K C K A 1' K- N L TS The Making ot Gmpc-Niits JUSl a few simple, wliolisDiiu- iHKiiduMitS enter into the making of Grape-Nuts — whole wlieat flour, malted barley flour, yeast, a clash of salt and pure artesian well water, i he entire nutrition of" the wheat berry is used, HKluding the phosphate of potash and other mineral elements absolutely demanded by the body for its proper feeding, particularly for the nerve centres and brain. The malted barley furnishes the diastase necessary to change the starcliv part of the wlieat iiuo sugar or maltose during the process of baking. After being thoroughlv cleansed to remove all mi[niiitRs, the wheat aiul barley grains are ground separately and the flour combined in definite |iroportions by automatic weighing devices. KNEADING DOUGH FOR GRAPE-NUTS LOAVES T O tlie blended flour is added tlie other ingredients and the \\ hole mixed to proper consistency and drawn off into "sponge tubs." Next we come to a large, light, airy room with white enameled walls and ceiling — floor as clean as a kitchen table. On one side stand electrically driven dough-niixers, presided over by profes- sional bread-makers, clad in white suits. These mixers receive the "sponge" from the "sponge tubs," and with the addition of more flour and water, knead the mixture into dough. Each batch is transferred into steel tubs and allowed to stand until the yeast causes it to rise to the proper condition for baking. 1 i] I >■>*•. — — - N. .MCM.i:ilN(. C,KAl'i;-.NUTS I.O.WICS THE Grape-Nuts doush is now ready to he baked and the contents of the tubs are emptied into the hopper of the loaf niolduig niachnie. It is interesting to watch this niacliine, almost human in its operations, cutting the dough and shaping it into equal-sized loaves at the rate of about twentj'-five per minute. These loaves weigh a little over eight pounds each and are formed for convenience in handling. Metal pans receive the loaves as fast as tiiey are formed and operators deposit them on trucks for conveyance to the baking ovens. Now let us go into the Bakery and see how the loaves are baked. GRAPE-NUTS BAKERY GRAPE-NUTS is twice baked — first, a preliminary baking of about two hours, during wliich time tlie diastase ot the malt converts part of the starch into sugar and dextrin. The (Irape-Nuts loaves are carefully placed upon sliding trucks which convev them into the ovens for the first baking process, under specified conditions controlled by thermometers. The twenty-h\e large ovens, with a caiiacity of ]'H) loaves each, bake approximately 40, 0(10 loaves per day. Upon completion ot this first baking, the !oa%es are allowed to cool, after which they are trimmed, preparatory to slicing. SLICING GRAPt-NUTS LOAVES FOLLOWING the loaves from tlie niiii- nuTS, we find them being conveyed to the cutting tables, where they are cut by machine knives into long, thick slices. This slicing facilitates the second baking process. Operators whose hands arc covered by clean, white gloves, carefully place the slices on wire travs. These travs are then loaded on portable steel trucks which convey them mto the second- ar\- baking ovens. Each truck is capable of carry- ing about fifty trays of Grape-Nuts slices. SKC()N^AR^■ r.AKINC. OVKNS FOR (1 R A P i:-N Li IS ■•-^v THF^RE are thlrty-nme of these long ovens, of varying lengths, with an average capac- ity of eight portable trucks. The second baking of the slices consumes many hours, at a temperature of over 200 F., durmg which time the moisture is evaporated and the dextrmization of the cereal starch is completed. Part of the sugar thus formed is commonly called dextrose, or "Grape-sugar," and is the only form in which starch can be assimilated in the human system. Grape-Nuts food furnishes us, then, with the needed starchy part ot the grains in partially pre-digested form. After being taken from the second ovens, the slices are hard-baked and only need to be reduced to edible form by grinding into granules. FOR.MINC (;KA1'I>M IS CARTONS i^W)/^i WE now have Grape-Nuts ready to be packed into cartons. Even these are made by machinery. The carton making machnies, of which there are eight in number, automatical!}' form the Grape-Nuts boxes. Each machuie has a capacity of forming and sealing ISUU complete boxes per hour. These finished boxes automatically leave the machines and are then passed down chutes to the floor below, where they are dropped on traveling belts which carry tlu-ni to tiie filling nKichincs. You may be interested to know that the word "Grape-Nuts" is formed by using the first part of the term "grape-sugar" and the word "nuts" — the latter being purely a fanciful addition sug- gested by the brittle condition and nut-like flavor of Ciirape-Nuts. GRAPK-NUTS PACKING ROOM HERE we see the cartons as they pass along on the conveyor belts to he filled with Grape-Niits, each machine filling about sixty packages per minute. The same end- less belts carry the filled boxes on to the round sealers, where the top flaps are tucked in anil sealed tightly. Wrapping machines next receive the sealed packages and automatically encase them in clean wax-paper to exclude the moisture and all impurities, thus preserving their original cris|i- ness and flavor all the way to your table. The making of a scientific food, with elements needed for rebuilding all the body tissues, is a difficult task, and Grape-Nuts food has never thus far been successfully imitated. An appre- ciative public has realized the great value and tasty goodness of Grape-Nuts, which has made this sturdy food a tremendous success. ..It^ ROASTINC; Wlll-AI FOR I'OSTIM CHRKAl. The Making of Postiim Cereal ami Instant i-*()stum MR. I'OS I , ill his txlKiustive studies of iiKittiTS perraiiuns; ro lic:iltli, was ;irrr;icrt'il liy the imusiial luimher of people affeiteil liy cofFee-d I inking. In col- lahdiation witli an analytical chemist, he con- tiuctetl a series of experiments, looking tow ard a healthful heveragc, to he made of nourishing grains, that would have an attractive flavor. Upwards ot a year was consumed hetore the method ot |>reparing and hlending the different parts of wheat produceil Postum Cereal. POSTUM WHlA'r COOIINC I'ANS Nor a particle (it cofFce or any otlur sub- stance, except different parts of wheat and a small perceiitaKe of wholesome molasses, enters Postuin Cereal. No cliemicals whatever are used. The outer hull, or hran coat, of the wheat is moistened with molasses and roasted separately. The entire wheat grains are carefully browned and conveyed from the roasters to the cooling pans. After exhaust fans have drawn ofFtiie heat, the cooled wheat is dum|i('d mtu hnppcrs and ground. 1 he two portions of wheat are now blended in specific proportions to supply just the tixid elements and the flavor desired. INSTANT I'OSTUM K V ATOR ATORS TO make Postuni Cert-al at its best, long lioiling IS required. Hut for those who cUsire a form which may he prepared in- stantly, the hoihng is done at the factory in pro- ducing Instant Postum. Instant Postum is made entirely from Postum Cereal, which is percolated with boiling water until all its rich, full flavor is brought out. This perfectly brewed Postum is then reduced to crystaiized form, by means of evaporating ma- chinery. Automatic grinders convert these crys- tals ot pure Postum into a coarse powder. FILLING INSTANT POSTUM TINS INSTANT POSTUM is packed for market in air-tight tins, hy means of automatic fillmg machines. Each machine fills and caps about fifty tins a minute. When properly prepared, both forms of Postum are equally delicious and the cost per cup is about the same. Instant Postum, however, offers the convenience of easier and quicker preparation, as it is entirely soluble in hot water. It may thus be made in a moment at the table, if desired, by placing a level teaspoonful in a cup and adding hot water. The strength may be varied to suit the individual taste; with cream and sugar added, you have a delightful drink of coffee-like flavor, but without any harmful after-effects. \ ^ BATTliRV Ol- CONCKKII- SIOKACa- TANKS '1 lie Makino; ot Post Toasties (superior corn flakes) IN tliL- f^rowtli of corn, tluie is a iH-iiod wlicn tlie kernels are plump with a vegetable milk, most nutritious. As it slowly ripens, this hardens, and finally heeomes almost flinty. The prohlem of the fond expert was to cook this heart of the grain skillfully and present its merits ni an appen/.ing way. ],et us now see how this prohlem has hest heen solved hy watching the various processes which take place in the manufacture of Post Toasties. Before going into the manufacturing depart- ments, it is of interest to stop for a moment and see the inuiuiise concrete tanks which pro\ide storage for the shelled corn. In order that there may he an ample supply of material on hand at all rimes to guard against emergencies, capac- ity has been provided for over 500, 000 bushels of grain. MAKING CORN (IRITS FOR POST TOASTIKS WHILE everyone is f.imili.ir with its general appearance, few realize the interesting things revealed hy the niicrdscope in a single kernel of corn. In the well eiiiiipped lahoratories of the Postuni Cereal Company, all materials used in making its pure food products are carefully analyzed and the defective material is rigidly excluded. In the making of Post Toasties only the sweet, hrm heart of selected white corn is used ■ the fine fl.ixor and delicious eating qualities can he secured in no other way. To facilitate removing the undesirable parts of the corn, it is placed in large steel cylinders and slightly steamed. Here the moisture loosens the hull, or outer covering, enabling the degerminating machines to crack the kernel into several pieces (corn grits) so that the germ, or the fat part, which would become rancid if retained, mav be removed. WHERE CORN GRITS FOR I'OST TOASTIKS ARE COOKED ^^ NOW tliat we have seen the care used In tlie preparation of the grain, let us follow the snow-white corn grits until they are finally converted into substantial flakes. The corn grits are cooked in immense, rotary steam-cookers, with just a pinch of salt added to season, and sweetened a trifle with pure, granu- lated sugar. Conditions of cooking are controlled by temperature, time and the most careful watch- ing. Each of the ninety-three steam-cookers em- ployed for this process has a capacity of 1600 pounds, making a total of seventy-four tons of grits that can be cooked at one time. From the cookers, the thoroughly and evenly cooked corn grits fall upon an endless conveyor, traveling beneath the cookers, which carries them to revolving screens where they are dis- tributed to the dry kilns. ROLLING CORN GRITS INTO FLAKES AT THE completion of the steam-cooking /-% process, the corn grits naturally contain considerable moisture which must be evaporated before they can be rolled into flakes. This is done by means of immense "driers," where a current of hot air contmually circulates through the mass of grits — thus absorbing all the moisture, leaving the grain hard and flint-like. Before they are transformed into flakes, the dried grits are given a rest ot about ten hours in the " Cluing bins," where the delicious fla\'or is partially developed, later to be completed by careful toasting. Just to look at these machmes that roll the grits into substantial flakes of uniform thickness one would not think that each of the seventy-two employed holds steel rollers capable of exerting a pressure of nearly forty tons. Lf //' l)\ INS \VH KKi: i'i)> I I (I As I 1 :■ s A K I lOA.sl 1-. I) 'M > r '<*<{; A "^ s TIII^ patented process employed in toast- ing tiie flakes as they are received from tlie flaking ronm is largely responsible for the distmctive appearance, substantia! crisp- ness and delicious flavor of Post Toasties. The process of toasting is just as its name im- plies. Dropping from endless conveyors, the rolled flakes fall into a revolving screen inside the oven, uIikIi whirls them about, toasting them over a (juick, fierce, smokeless fire. One is reminded of a huge corn popper, when the door is opened and tiie flakes are seen flying about like so many snowflakes. Such care is used that every twist and corner is thoroughly toasted and so evenly that every flake is of the same golden color. ONE OK 1 H b. I'ALKINC. L 1 M- S 1-OR POST lUAbTIES FROM the toasting dvens, tlie HiiishfJ (oikI, now Post loastit-s, is passed to the cooling racks, then over a screen wliicli renioses all fine jiarticles or broken pieces, so that uiiitorni sr/.e throiigliout is insiireil. Step by Step, \\ e have followed the kernel of corn from its entrance into the storage tanks, tnitil It IS transformed into a crisp, substantial Hake of distinctive appearance and delightful flavor. But our trip is not complete until we hax'e seen how Post Toasties are packed and cased for shipment. The Post I Oasties Packing Departments are truly interesting places. I.arge, clean, airy rooms |iro\'Kle ideal working conditions for girl em- ployees who are dressed uniformly, in clean white ajirons and caps. POST TOASTIES PACKING ROOM STARTING at one end of the "packing Imc," we see the cartons automatically tormed. As they pass along, clean, white paper sacks are inserted to receive the finished food. Machines, seemingly with almost human intelligence, uniformly till the cartons and tightly seal them. To exclude all impurities, moisture, etc., and to complete the triple-seahng, we next see the machine wrappers pick up the cartons and tightly wrap them with clean wax-paper. For convenience in handling, the individual car- tons are packed into fibre shipping containers and conveyed to the waiting cars below. Some idea of the immense production can be gained when it is known that the Post Toasties Packing Departments have a capacity of over 800, ()()() complete packages or ajiproximately forty carloads per day. Thus, Post Toasties are made and started on their journey to your table — providing a whole- some dish welcome at any meal. r PRESS ROOM OF PRINTING DEPARTMENT PRACTICALLY all of the printing and paper requirements of the Postum Cereal Company are supplied by the printing and carton-making department. It is housed in a separate fire-proof building, with over four acres of floor space. Complete equipment is provided for the printing of office forms, adver- tismg literature, display cards, etc. The Printing Press Room contains several large two-color presses, besides single presses, with many automatic feeders — all driven by individ- ual electric motors. Here the cartons and ship- ping cases for Postum Cereal, Grape-Nuts, Post Toasties, etc., are printed, ready to be cut and formed. c^ Lunch Rooms lor I^)stuIn F-^1plo^•ccs P--"'-'^ %j^ I ^ » f'^Ft^'^^t. \ KJ I ^1 II'. une slimvii at tile top is the *• Ki-mral Iniuli riuim. wliure visitors lie invitnl to stop a niomint to tnjoy ;i cup ot I'ostimi, a dish of (irape-N'iits ml I'ost Toastics. TS tlKre any plLaMirc like making a iicw ■*■ friend or Kreetinu an olJ one? If this liook aids in keeping bright the memories of a happy visit, or brings you to Post- umville for the first time, we take pride in offering it; for the reward of service is to have won your friendship. BIRDS-EYE VIEW OF POSTUMVILLE— THE PURE FOOD CITY R. R. DONNELLCY a sons CO., CHK icaJi >^ -> ,V-^ t J"' ' -V-^ "=>>>■• ,V-*- L -^ , , , - . 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