1921, and had three thousand dollars in the bank. And no one had ever
paid a cent into the business. With all this they sell their food at
unusually low prices, well cooked, wholesome, and clean.

In 1917 a larger group determined to have a bakery which came up to
their standards. In 1919 they had raised enough money to start
construction. Then they faced their first test Their money gave out.
Undaunted they organized a money raising "army," as they called it, of
thirty or forty men. The money was raised. By the time the new bakery
was opened they had fourteen hundred members and had raised $140,000.
The total organization expenses for three years came to $400, less than
three-tenths of one per cent for promotion expenses.

The new business block was opened in May, 1920. All but the restaurant
was under one general manager. He was bonded for $10,000. He had had
business experience in running a cooperative bank in Wisconsin. To him
was delegated a large degree of freedom, but he was held strictly
accountable to the Board of Directors. A thorough and comprehensive
system of bookkeeping and accounting was installed. Each separate
business, the bakeries, the pool room, the meat shop, was put on a cost
accounting basis and the manager knew just which one was making or
losing money.

All the branches of the business, however, have made money. Over $12,000
in net earnings, after allowing for interest on the investment, have
been made since the business started. Last year the bakery did business
to the extent of $135,000, the meat market and grocery $58,000, and the
pool room $12,000. Already the business has outgrown its quarters. A new
oven has been added to the bakery. The third floor, which was used
exclusively as a pool room, has been invaded and the thirteen pool