Another Instance Of
Crafts Vs. Industrial
Unions 5ays Greene
This is a case where fine writers do not know either their accounting
or their psychology, so should stick to their writing, ond leave accounting
and psychology in their proper craft. The Guild Reporter, weekly news
paper of the American Newspaper Guild, a CIO union, is spokesman for
the CIO also.
SeTnjf a very (?) busy man, I have not read this paper which has been
sent to me weekly, gratis. However, I was struck by the headline of an ar
ticle telling all about the financial set-up of the Eagle, a Brooklyn newspaper,
whose reporters are on strike. An instructive as well as destructive article
by Ferdinand Lundberg was read sympathetically, particuuarly the fine ef
fort to show the practical impossibility of finding out who actually owned the
paper, due to the purposely complicated financial structure of this corpora
tion within many corporations.
. But all of the good done by this article was immediately destroyed in
one instance by a boxed article on the first page which stated “Not only the
publishers but their corrupt official allies within the American Federation
of Labor are watching these struggles with bulging eyes.” The paper shpuld
consult a psychologist as to whether or not such a statement creates sympa
thy or not with the strike of the Brooklyn Eagle, as far as craft union labor
is concerned. The writer went berserk, excusably perhaps, but certainly
shows psychologists as a craft, know better than that writer, how to create
favorable opinion.
Lunberg’s article dealt in part about the losses and probable gains due
to better management, better financial structure, and the expenses of the
Brooklyn Eagle. This part of the article was deplorable, and sounded like
the overflowing of an adolescent youth about to become a High School Soph
omore. Among other statements, Lunberg stated “Eliminate the $557,516
expense item called Selling, General and Administrative Expense and you
turn the loss into a profit.”
When you eliminate this expense of doing business, you eliminate the
paper, and thus kill the golden goose. Such an argument is bad for the cause
of Organized Labor and collective bargaining, because it is an actual confes
sion of ignorance of business conditions that is appalling. It is built upon a
quicksand as a foundation. No business of any land can exist without that
particular expense he stated should be eliminated.
This is the second illustration that a writer should stick to writing and
leave budgeting to the craft to which it belongs, the Accounting profession.
If such an illustration as the above article is indicative of problems caused
by ignorance of each other’s skilled craft, What are the problems that are
going to be caused by Industrial Unionism, as between skilled and unskilled,
where the preponderous of actual voting strength is of course with the un
skilled? j WM. S. GREENE.
“Aging Hams,”
Southern Style,
In 8 to 10 Weeks
In line with present-day tendencies
to hurry nature, State and Federal
workers have found a way to produce
“aged” hams—Southern style—in 6
to 10 weeks instead of the customary
year or two. The studies were made
by the Maryland Agricultural Ex
periment Station in cooperation with
the United States Department of Ag
riculture.
In rural districts of the South,
hams are aged for a year or more
after they are cured and smoked.
During this time they become partial
ly dry and develop characteristic fla
vors. The lean meat has a sharp,
pungent, cheesy flavor, and the fat
is modified so that it becomes semi
transparent.
The Maryland workers discovered
a method of producing some of these
characteristic flavors in hams in a
relatively short time—6 to 10 weeks
—by holding them at temperatures
from 107 degrees F. to 250 degrees F.
after curing and smoking. The aro
ma and flavor of these hams increas
ed with aging up to 10 weeks.
Chemical studies of the quickly
aged hams showed that there was an
increase in the free fatty acids of the
fat; that there was an increase in
total soluble derivatives of protein;
and that there was loss of moisture
from the lean tissues. These changes
are characteristic of the aging pro
cess in hams.
“You can’t say I made any noise
coming home last night.”
“That’s true; but the three friends
who were carrying you did.”
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