One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

Chapter LV: Appendix: On Forestry Schools and Courses (8)

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There are very few schools in this country where educational courses relating to milling are given. The three best known are connected with the Kansas Agricultural College at Manhattan, Kans., and with State College at State College, Pa., also the Oregon Agricultural College, Corvallis, Oreg. Each of these schools has a small mill of about 75 barrels daily capacity, fitted however, with all the machinery generally found in a large mill. The training in milling, as given in these schools requires four years and leads to the degree of bachelor of science in milling engineering. A collegiate preparatory schooling is generally required for entrance and the studies pursued are equivalent to those found in the ordinary college course. As a rule the course includes mathematics, milling technique, free-hand and mechanical drawing, chemistry and physics, languages, etc. The course is indeed a regular four-year university engineering course, greater emphasis being laid upon the engineering problems relating to milling technology and mill design. A man may obtain a fair knowledge of milling, however, in a trade school in three months, and if this is followed by experience as an apprentice for two or three years, he may reasonably expect to qualify as a miller. He should have at least an eighth-grade schooling. A good miller should have an understanding of flour-mill machinery, chemical and physical properties of wheat and flour. This requires considerable school training or a long apprenticeship. The best kind of training, however, for most men striving to become millers is an apprentice in a mill, working in each of the various occupations until a knowledge of all the milling processes is fundamentally and thoroughly learned. Such training might best be obtained in a small mill where an apprentice would be required to do the work of a number of different occupations. In this way money is being earned at the same time as a profession is being learned. Very little preparatory schooling is required, when milling is learned as an apprentice.

The salaries paid to millers run anywhere from $125 per month to several thousand dollars per year. The wages of the various occupations of the milling industry are commensurate with those in similar industries. The less skilled occupations pay laborers’ wages, while occupations requiring skill pay more. It should always be remembered that a worker in any occupation in a mill has a legitimate ambition if he strives to become a head miller. The head miller in any one of our large mills making anywhere over 1,000 barrels of flour per day is in a position of great trust and responsibility and he should be a man of absolute honesty and integrity and a leader of men. Such men command very high salaries.

There are 150 mills in the United States with a daily capacity of over 500 barrels. These are the mills whose millers command the large salaries. There are about 1,200 mills, however, with a capacity of over 100 barrels and all of these employ millers and millers’ assistants. With such a large number of mills employing head millers and second millers, the chances for promotion must be considered good. Promotions, however, depend much upon the efficiency of the miller. To acquire and to maintain a certain degree of efficiency, it is helpful if one will become connected with organizations of millers, and if one will read books and journals on milling, and thus keep abreast of the times. One should not expect promotion too rapidly. If you apply yourself diligently to any of the occupations in the milling industry, and if you show a disposition to learn you will find that “it’s a long trench that has no turning” toward your goal. Do not be like the “lazy loon that wants no learning” and is satisfied to remain untrained and unearning. Your Government is willing to finance you while you are learning, so there is every inducement for you to get into the milling game, if you feel any aptitude for this work.

The hours of labor in the various occupations in a mill are gradually being standardized to those of union labor in general; the head miller, however, who has considerable responsibility, does not as a rule limit his working hours to eight.

There are some 21 mills in this country with a daily capacity between 5,000 and 10,000 barrels. The millers of these mills must necessarily have splendid personal qualifications, as well as training. That he must be a leader of men goes without saying. He must be able to win the confidence and best co-operation of his assistants. He must be imbued with a love for his work; must have an aptitude for milling; capable of planning, resourceful and observant; a good mechanic and have sound judgment. Each one who aspires to become a head miller must develop these qualifications. To be successful in any occupation in the mill one should be industrious and willing to learn.

The earnings of a mill are largely determined by the miller. Ordinarily about 4.5 bushels of wheat, or 270 pounds, will suffice to make a barrel of flour. If a miller can succeed in making a barrel of an equally good flour by the use of less wheat, say 267.5 pounds, he is just that much more valuable than his competitor who can not obtain the same result. A saving of even 2.5 pounds of wheat per barrel of flour, in a 1,000-barrel mill, would mean the saving of 2,500 pounds or 42 bushels of wheat per day.

Flour milling may justly be recognized as one of the most essential professions. Most of the milling is carried on in the great wheat belt, situated for the most part in the great central, north central, and Pacific coast regions of this country. The following States are the great wheat producers: Minnesota, North Dakota, South Dakota, Kansas, Ohio, Oklahoma, Indiana, Illinois, Missouri, Washington, Montana, Texas, Michigan, Nebraska, Idaho, Colorado, and Oregon. These States produce about 80 per cent of the whole wheat crop of the United States.

In the following States most of the flour is milled: Minnesota, New York, Kansas, Illinois, Ohio, Pennsylvania, Missouri, Indiana, Michigan, Texas, Wisconsin, Tennessee, California, Kentucky, Oklahoma, and Washington.

There are an appreciable number of mills along our Atlantic coast and on the Great Lakes, due to special facilities of transportation.

The foregoing would indicate that the need for millers is very urgent. Formerly a high-school boy was perfectly willing to begin his milling career as an apprentice, but the low salary or wages paid to an apprentice is no longer attracting this class of young men. Now, however, that the Government is showing a disposition to finance the returning soldier through college or through the period of apprenticeship, the milling trade should prove very attractive. The need for millers is becoming more urgent every day, and a trained miller will have no difficulty in finding a good position.

PLAN No. 1247. BAKING

This monograph was prepared by J. A. LeClerc, chemist in charge of the
laboratory of plant chemistry, Bureau of Chemistry, Department of
Agriculture. Acknowledgment is due B. R. Jacobs and E. E. Smith, of
the Bureau of Chemistry, and Prof. C. H. Bailey, of the University of
Minnesota for assistance in the preparation of this monograph.

WHAT IS BAKING?

Baking is one of the most ancient, widespread, useful, and highly honored occupations. All classes and grades of bakeries are to be found even to-day from the most primitive, such as those among the Indians of this country and of South America, and those among the native tribes of Africa and other undeveloped countries, up to the most highly developed modern bakery, examples of which are to be found in most of our large cities, in which almost every step in the operation is by machinery, the hands of man scarcely touching the product at any stage. In every large city of the country are to be found bakers who employ a large number of men to carry on the various occupations connected with the industry. Every small town has at least one baker, but a small baker generally carries on, himself, each and every occupation connected with the shop.

WHAT DOES THE BAKER DO?

A baker’s business is to make bread by first making a dough with flour, water, salt, and yeast (with or without sugar, malt extract, milk, lard, etc.), allowing this dough to ferment, and then placing this fermented dough in an oven to bake it into bread. In general the following amounts of ingredients are used per barrel of flour: Flour 196 pounds, water 118 pounds, salt 8 pounds, sugar 6 pounds, yeast 2 pounds. Besides these essential ingredients some bakers add 2 to 3 pounds malt extract, 2 to 4 pounds milk or milk products and 3 to 4 pounds of lard or other shortening. A barrel of flour made into dough containing most of these ingredients will make about 282 to 290 one-pound loaves of bread when baked. Baking is quite a diversified business. There are many kinds of bakers or, rather it might be said, that bakers make many different kinds of products, e. g., bread, pies, cakes, crackers, etc. The term “baker,” as generally used, however, refers to bread bakers.

HOW MANY BAKERS ARE THERE?

In the United States there are some 30,000 commercial bakers of whom about 3,000 to 4,000 have an output of 70 to 75 per cent of the baking business of the country. Besides these commercial bakers, found in every city of any size in the country, bakeries are also to be found in many large hotels and restaurants, and these number many thousands more. These bakeries are of such size, indeed, that a head baker and an assistant baker, besides many workmen, are engaged in the different occupations.

There are many bakeries in this country who make daily from 50,000 to 100,000 loaves of bread. This requires the use of approximately 170 to 340 barrels of flour every day. Some bakers use five times that amount of flour. One of the largest bakeries in France, in connection with the American Expeditionary Forces, was said to be capable of turning out 1,000,000 loaves per day. The number of bakeries in the United States making over five thousand one-pound loaves per day is very large, and these are the ones which especially require the services of a master baker as well as of several other trained employees.

VALUE OF BAKERY PRODUCTS

At the time of the last census there were over 120,000 men employed in the baking industry and the total output of the product from all kinds of bakeries was estimated to be valued at $400,000,000. Since that time, however, the output of the commercial labor has increased by leaps and bounds. To-day the commercial baker makes fully one-half of the bread consumed in the country, which is a relatively much larger amount than was made even 10 years ago. During the war, bread was advertised as was no other commodity. Besides this, the housewife found very great difficulty in making a satisfactory bread with the use of such a large amount of flour substitutes as the Food Administration required. This compelled many housewives to buy baker’s bread--housewives who had never before used baker’s bread. The habit thus formed has in many cases proved permanent, and thus has resulted in a largely increased demand for baker’s bread.

* * * * *

These facts show the importance of the baking industry, and show furthermore that the need for bakers is constantly growing and indeed is most urgent. It should not be difficult for any returning soldier who desires to make a specialty of baking to find employment near his own home, particularly if he lives in a large city.

WHERE DO BAKERS WORK?

Bakers formerly almost universally worked in basements, many of them dark and unsanitary. The basement bakery is, in fact, not entirely done away with yet, but such as remain are small and unimportant. To-day the bakers of each city are vieing with each other to see who can put up the most attractive, the most “sunlit,” and sanitary bakery. The consequence is that practically all large important bakeries are built high up, with abundance of air and sunlight. This makes the work much more attractive, agreeable, and healthful than was formerly the case. The conditions of work for bakers are thus improving rapidly and are fully on a par with, if indeed they are not better than, those of other important industries.

DESCRIPTION OF OCCUPATIONS IN A BAKERY

There are a number of occupations connected with the baking industry, among which may be mentioned truckers, blending-machine tenders, mixers, machine hands, bench hands, oven men, packers, and shipping clerks, salesmen, clerks, and the engineers. The classification in the following table shows the character of occupations, the work required, the qualifications, wages, hours of labor, physical requirements, and training of the men:

[47] Per day.

[48] No fixed hours.

1. Based on intensive technical training of 35 to 40 hours per week.

2. Practically all specialised positions in baking are properly based on a journeyman’s experience. In the case of men who have served only partial apprenticeships, or who have no training whatever, an individual determination is necessary in each case as to the amount of special education, technical school training, and shopwork required to equal the regular apprenticeship foundation.

3. The artificial limbs now available may in many cases enable the individual to meet the physical requirements where the above statement would indicate a difficulty. Each such case must be decided on its merits.

DISABILITIES--THEY NEED NOT DISQUALIFY

A study of the table of occupations will show that few soldiers, who feel they have an aptitude for this industry, will find themselves disqualified. Of course, the bakeshop is no place for a consumptive, nor for an invalid, but the loss of an arm, a leg, an eye, or facial or head wounds need not necessarily disqualify men for every occupation in a bakery. There are many occupations in a bakery which a man with these physical defects may fill with perfect satisfaction and success. Indeed, success can be obtained even under the most apparently serious handicap. Much depends upon the man with a physical defect. He must not let his mind dwell upon that fact. If he has not lost his head or his courage he most assuredly can qualify. What he thinks is a disqualifying defect may not be one at all. Certainly, if his mind is made up to overcome his defect, the battle is over half won already.

THE GOVERNMENT WILL HELP YOU

Every soldier must know that this Government of ours stands ready to assist him to find a congenial occupation. You need not feel discouraged, therefore, because of your supposed disqualification. Instead, it may be the making of you, especially if your mind is positively made up to succeed and if you will accept your Government’s offer to help you to success. While you are learning to become a baker you will be paid a regular allowance to cover your living expenses and your family will be paid an allowance for their support, so that in fact while you are learning you are also earning.

THE CHANCES FOR SUCCESS

The chances for success are as great in the baking industry as in any other. Look about you a bit. It is very seldom you hear or read about the failure of a well-established bakeshop. The people must have bread. Good bread making is not at all difficult. Your chances to make and to sell good bread are just as good as those of your competitor-baker. Baking is a stable industry. There are large profits in the industry when well conducted. Your chances for success, therefore, are good, because the proprietor’s chances for success have always been good. Many examples might be pointed out to you of owners of bakeries who 10 to 20 years ago began in a small way and who to-day are baking from 25,000 to 100,000 loaves per day.

QUALIFICATIONS

For the owner of a bakery the personal characteristics required for success in a large way are about the same as for other occupations and professions. He must keep abreast of the times by constant study and application. Of course a man must be honest. He must be determined to give full weight. It seems so easy in a bakeshop to cut the weight of a loaf by one-half to 1 ounce and thus reap a temporary advantage, and so it is; but as in other businesses, “honesty is the best policy,” and the baker who has the reputation for giving full weight generally gains in the end, and the one who is known to skimp on his weight will eventually find that policy a losing game. A proprietor must be a hard worker; he is liable to be required to work at any time of day or night. He must be a man who can get along with men, one to win their confidences, cooperation, and best endeavors.

A master baker should be able to manage men so as to get the most out of them consistent with decency and fair play. He should have an intimate knowledge of flours and of the other ingredients used in baking. He should be well posted in the art of baking in all its phases, and have enough ambition to keep posted and abreast of the times.

The other employees of a bakery do not need so many of the qualifications possessed by the master baker so long as they are content to remain where they are, but if they are planning to become master bakers themselves they must make up their minds to obtain this very training. Many soldiers have already had considerable experience in field bakeries. They will find this experience of great value in commercial bakeries. However, previous training and experience in the Army is not an essential, inasmuch as sufficient experience can be had in several months’ study at a trade school to satisfy the requirements of beginners. Men who aspire to forge ahead in a bakery must have “pep,” be alert to learn, and must apply themselves studiously. They should have a natural aptitude for the work, for the best work can never be done in any line where there is no love and enthusiasm.

TRAINING AND EXPERIENCE

Formerly, bakers learned their profession through the apprenticeship. While that system is also in vogue to-day, yet many men are being given a tremendous boost by first attending a trade school for bakers or a technical school, college, or university. In going through the apprenticeship stage, a man would be very greatly assisted if he had at least an eighth-grade education or better still a high school or college education. The trade school will in the course of six to nine months’ intensive training not only train a man to bake a good loaf of bread, but will teach him to know the characteristics of the ingredients which are used in baking and how to detect or determine their quality. He will acquire a chemical knowledge of these raw materials. He will also learn to have a thorough knowledge of baking machinery and how to handle ovens. After such a schooling, he should make fast progress as an apprentice.

SCHOOLS OF BAKING

Among the schools offering training for bakers may be mentioned the Dunwoody Institute at Minneapolis, the University of Minneapolis at University Farm, Minn., the Kansas Agricultural College at Manhattan, and a number of trade schools proper at Chicago--the Columbus Laboratory, Operative Miller, and Siebel Institute.

It should always be recognized that a general education is a great aid on the road to success, and that an ambition to keep pace with the improvements in methods, changes in materials and appliances will be rewarded by more rapid promotion. One of the best ways of maintaining the pace is to read the various journals devoted to milling and baking and to associate one’s self with societies specializing in milling and baking.

The bakers’ journals which will be found helpful are as follows:

Bakers’ Helper, 431 South Dearborn Street, Chicago, Ill.

Bakers’ Review, 408 Whitall Building, New York City.

Bakers’ Weekly, 41 Park Row, New York City.

Confectioners and Bakers’ Gazette, 127 Worth Street, New York City.

National Baker, 411 Walnut Street, Philadelphia.

Retail Confectioner and Baker, 36 Catherine Street, New York City.

The Bakers’ News, 332 South La Salle Street, Chicago, Ill.

The Mediator, 121 Canal Street, New York City.

The Pacific Coast Gazette, San Francisco, Calif.

Among the milling journals may be mentioned:

American Miller, 315 Dearborn Street, Chicago, Ill.

Canadian Miller and Cerealist, Montreal, Canada.

Dixie Miller, 154 North Cherry Street, Nashville, Tenn.

Miller’s Review, 424 Walnut Street, Philadelphia, Pa.

Modern Miller, 1032 Pierce Building, St. Louis, Mo.

Northwestern Miller, the Miller Building, Minneapolis, Minn.

Operative Miller, 537 South Dearborn Street, Chicago, Ill.

Roller Mill, Marine Bank Building, Buffalo, N. Y.

There are two societies in this country which are making special endeavors to study milling and baking problems, viz, the American Society of Milling and Baking Technology and the American Association of Cereal Chemists. Besides these journals and societies, from which considerable help and enthusiasm may be obtained, the Government, particularly the Department of Agriculture, stands ready to assist anyone along these lines. This department has accumulated considerable information on flour, bread, and the various cereals, and it is always glad to answer any questions that it can and ready to give out any information which it has.

Besides all these sources of help, much information may be gained by reading bulletins published by a number of experiment stations, and these bulletins may be obtained for the asking. Among the experiment stations publishing such bulletins may be mentioned the following:

Kansas Agricultural Experiment Station, Manhattan, Kans.

North Dakota Agricultural Experiment Station, Fargo, N. Dak.

Kentucky Agricultural Experiment Station, Lexington, Ky.

Ontario Agricultural Experiment Station, Guelph, Ontario, Canada.

Pennsylvania Agricultural Experiment Station, State College, Pa.

South Dakota Agricultural Experiment Station, Brookings, S. Dak.

Washington Agricultural Experiment Station, Pullman, Wash.

Connecticut Agricultural Experiment Station, New Haven, Conn.

Minnesota Agricultural Experiment Station, University Farm, Minn.

Ohio Agricultural Experiment Station, Wooster, Ohio.

Michigan Agricultural Experiment Station, Lansing, Mich.

Maine Agricultural Experiment Station, Orono, Me.

California Agricultural Experiment Station, Berkeley, Calif.

Utah Agricultural Experiment Station, Logan, Utah.

Idaho Agricultural Experiment Station, Moscow, Idaho.

Furthermore, a number of books on baking have been published in the English language, among which may be mentioned the following:

Otto Werlin. The American Cake Baker, published by the Richmond
Borough Publishing Printing Co., New York.

Amy L. Handy. War-Time Bread and Cake, published by Houghton & Mifflin
Co., Boston, Mass.

William H. Brooks. Modern Practical Cake Baking, published by the
Times Publishing Co., Palo Alto, Calif.

Fritz L. Gienandt. The Twentieth Century Book for the Progressive
Baker-Confectioner, published by the author, in Boston.

Emil Braun. Secrets of Bread Making.

Siebel’s Manual.

Recipe Book for the Practical Baker. Malzbender.

Paul Richards. Bakers’ Bread, with appendix.

Biscuits and Cakes, 1911. Reliable Flour Co., Boston, Mass.

Robert Wells. Bread, Biscuits, Buns, and Cakes.

Frank A. Kennedy. The Biscuit Industry, 1895.

Wihlfahrt, J. E., A Treatise on Flour, Yeast, Ferment, and Baking.

Laws and Gilbert. The Wheat Grain, Its Milling Products and Bread.

Charles and James Scott. Vienna Bread.

Owen Simmons. The Book of Bread.

Dr. Harry Snyder. Studies on Bread and Bread Making.

J. A. Wanklyn. Bread Analysis.

H. W. Wiley. Cereal and Cereal Products.

Mrs. H. W. Atwater. Bread and the Principles of Bread Making.

Blandy. Studies in Bread Making.

Gill. Short History of the Baker’s Art.

Gill. Chemistry of Bread Making.

T. B. Wood. The Story of a Loaf of Bread.

Grant. Chemistry of Bread Making.

Dr. John Goodfellow. The Dietetic Value of Bread.

William Jago. The Principles of Bread Making.

Archer Kirkland. Studies for the Bakehouse.

John Kirkland. All About Bread Making.

John Kirkland. The Modern Baker, Confectioner, and Caterer.

It is thus seen that for the man who is ambitious to learn about baking there are many sources of knowledge. The baker, or baking employee who aspires to become a baker, can find much assistance and inspiration from bulletins, books, journals, and societies, and by correspondence with experts of the Department of Agriculture. The disabled soldiers who believe they can qualify to become bakers have every reason to feel encouraged.

PLAN No. 1248. DENTAL MECHANICS AS A VOCATION

This monograph was prepared by Dr. Harold DeWitt Cross, director, the
Forsyth Dental Infirmary, Boston, Mass., and Dr. Guy S. Millberry,
dean, college of dentistry, University of California, Berkeley, Calif.

Mechanical dentistry has been practiced by individuals for over a thousand years, though its development in a scientific way can be said to date from the beginning of the last century.

It is a part of the practice of dentistry which is limited to working upon inert matter and does not include work of any kind upon patients. For this reason anyone can become a dental mechanic, for the laws governing the practice of dentistry in all States specifically point out that such are exempt from the licensing requirements and penalties of law.

In presenting this work as a possible vocation, care has been taken to give fair and accurate accounts of what may be expected, the qualifications, and the type of work done. It is not right to say that mechanical dentistry is extremely simple, or that the pay is magnificent. It is right to say, however, that with the proper qualifications, mechanical dentistry offers big returns upon the investment of time and effort required to complete this course of training.

Mechanical dentistry plays a vital part in maintaining and increasing human efficiency. Hence, the skilled dental mechanic may be proud of his work, and may derive a threefold satisfaction from it--the pleasure in the work itself, the gratification of being well paid, and the satisfaction that comes from the knowledge that it is of benefit to mankind.

_Class of Work Done._--The work of a dental mechanic consists of making, in the laboratory or work room, artificial dentures and restorations such as plates, bridges, crowns, inlays, etc., for which the impressions have been taken from the patients’ mouths by the dentist, and the work done under his direction.

The work may be divided into two major classes, plate work, and crown and bridge work. Plate work may again be divided into vulcanite or rubber plate work and metal plate work. In addition to this there are a number of types of dental work such as pouring and trimming plaster models of the teeth, making metal dies and counter dies, gold and porcelain inlays and other kinds of incidental work, so that a variety is always to be found in any dental laboratory.

_Plate Work._--Plate work by the mechanical dentist consists of assembling plaster or modeling compound, taking impressions of the mouth and teeth, pouring plaster casts from them, making bite plates and the mounting of the models on the articulator, and in the instance of metal plates, making dies and counter dies of zinc and lead or similar metals or alloys for subsequent work. Then the porcelain teeth are set up in wax for trial purposes and the wax is subsequently removed and replaced by vulcanite. In the case of metal plates, aluminum, gold, or platinum is used as a base plate which must be swaged or cast to fit each individual case. This requires a knowledge and skill in the working of metals and frequently includes soldering operations.

_Crown and Bridge Work._--Crown and bridge work include the working and soldering of precious metals as gold, platinum, or similar materials, and porcelain or it may be a combination of both precious metals and porcelain. These two classes of work constitute the largest part of mechanical dentistry though each class may offer many different types of cases.

_Conditions of Labor._--Mechanical dentistry attracts a very desirable class of men, and therefore the people with whom one is thrown in the profession are such as may be a source of inspiration and encouragement.

The work is all light, usually performed at a bench, either sitting or standing as the mechanic prefers. There is enough of a variety of work to break the monotony. The metals used are zinc, lead, tin, copper, bismuth, antimony, or alloys of them, and the precious metals, gold, silver, mercury and platinum.

Practically no machinery except a small polishing lathe is used and all the tools and equipment are furnished by the employer. While much of the work is done with steel tools, very little of it is done on steel.

Light and ventilation are usually of the best, though the laboratories are generally small, and the sanitary conditions are generally very good.

HOURS AND WAGES

_Hours._--The hours are in a sense variable, running from 40 to 50 per week, and may vary from week to week where the dental mechanic is employed by the individual dentist. The hours depend largely upon the amount of work on hand in the office each day and the urgency for its completion. Usually the dentist works about seven hours a day, and he seldom demands more time of his assistants. Under these conditions, overtime is not usually considered. In large laboratories where a number of mechanics are employed the hours are likely to be more uniform and exacting.

_Wages._--The wages will range from $15 to $40 or $50 a week, depending entirely on the ability of the mechanic, his speed and careful workmanship being the determining factor. More than $20 a week can not usually be expected at the start, but progress will be rapid according to the ability developed.

There are no unions organized to include this branch of labor as nearly all dentists do their own mechanical work during odd times.

Dental mechanics who possess skill and good business acumen may establish laboratories of their own, and cater to the needs of a number of dentists who do not have enough work to employ a dental mechanic, and yet more than they can accomplish themselves along with their other work. In this way, on a basis of piece work, a dental mechanic may build a lucrative and independent business, employing a number of assistants, and produce a net income of from $3,000 to $7,000 or $8,000 a year. Of course the essentials for success in such a business are the same as may be expected of any man who expects to be successful in other lines of business.

_Permanency and Opportunities of the Profession._--There is an ever increasing demand for honest dental service on the part of the general public. Fully 100 per cent of the children and adults in any country need some form of dental service at least once a year. There are not enough dentists now to supply this service except to a limited portion of the population, but many of these have a practice sufficiently large to justify the employment of several assistants, one of whom should be a dental mechanic.

On account of the lack in the past of facilities for training there has arisen widespread and urgent demand for qualified dental mechanics. Well-informed dentists, who have the interest of the profession at heart, appreciate the present necessity for men trained in this particular phase of dentistry.

There are in the United States alone nearly 1,000 cities of more than 5,000 population. The smallest of these would afford employment to one mechanical dentist or more, working on salary or independently. Of the total number of cities, 60 have populations ranging from 40,000 to 100,000; each of these cities will afford employment to a large number of mechanical dentists. Forty of the 60 have populations of 100,000 and over. New York is the largest and it is estimated that it alone affords employment for thousands of mechanical dentists. Each of the other 39 cities gives large opportunities for capable members of this profession.

QUALIFICATIONS

_Previous Training._--No previous knowledge of dentistry or experience in mechanical work is necessary to qualify the student for mechanical dentistry, though those who have had experience such as mechanics in the jewelry trade, metal working industries where small work is a feature, or photography will find that the former work is a good foundation.

_Education._--An average education is all that is absolutely required for the student of mechanical dentistry, though a high-school training and a knowledge of physics, chemistry, and manual training is desirable.

_Personal Qualifications._--A natural intelligence, a moderate amount of ability to work with the fingers, perseverance and neatness are the essentials for success.

_Age._--There is no age limit for the man who wishes to take up this vocation.

TRAINING

_Time required._--The length of time required to train men for mechanical dentistry may vary, according to previous education, experience and his type of disability. In many places the training is not done by classes, but through personal instruction, and the completion of the course lies with the aptitude of the student. The average time required is believed to be about one college year unless, as in some special cases, an intensive course of four months or so is instituted. These have been opened in some places. This refers to the time required when a course is taken rather than an apprenticeship in some laboratory of a private dentist.

_Type of Training._--A course in mechanical dentistry is a practical one in which the student learns by doing. The work is demonstrated by a capable instructor, and then the students themselves do the actual work. There are a limited number of lectures, and an effort is made to give a sufficient fundamental knowledge for all the ordinary manipulations required in the trade.

After his course is complete, he will continue to improve his general knowledge and skill by further study. He must learn, if he is employed by a private dentist, the particular methods of his employer, and keep up with the new improvements described in dental text books and journals.

_Course of Instruction._--The course of instruction in dental mechanics include the following subjects:

Model making.

Rubber plate making.

Anatomy of teeth.

Saddles.

Crown and bridge work.

Gold plates.

Lingual bar plates.

Aluminum plates.

Metal casting.

Orthodontia or regulating appliances.

_Special Fields._--There are special fields in dentistry where the dental mechanic may adapt himself to a new class of work now very much in demand, that of dental radiography, or the taking and developing of X-ray pictures. Persons having had previous experience in any branch of photography will fit into this work easily.

Other special lines are the making of orthodontia appliances, gold and porcelain inlays, castings, clasps, bridges, and plates, crown and bridge work, and gold plate work.

_Disabilities._--The physical qualifications and disability restrictions of a dental mechanic are not very exacting.

Persons with one good eye and the control and manipulative ability of both hands or at least two fingers and a thumb on each hand; defective hearing, with one or no legs (provided locomotion is not impaired), such diseases as hernia, kidney trouble, affections of the liver or heart will not be too seriously disabled to enter this profession.

Tuberculosis, on the other hand, is a serious handicap, both on account of the sedentary life, and because it might be difficult to secure or hold permanent employment because of the fear of contagion. Other infectious diseases would be more suitable to some other type of employment.

Very few vocations are open to such a wide number of disabled men. The opportunity for them seems to be one which will continue to increase with the increase in scientific dentistry, and the growing comprehension of the people of the important relation of the mouth and teeth to their general health.

_Each of the following plans has a specially arranged list of occupations and business opportunities which have not been placed in the main index and should be consulted in connection with the index._

Page
Civil Service U. S., Index of Service-- Plan No. 217 100
{City, County, State and Federal Government, 487
{ Index of Service Plan No. 830- 907 503
Forestry Pursuits--Index of Service „ „ 910 509
Wood Working Trades--Index of Service „ „ 928 556
Agriculture--Index of Courses „ „ 938 563
Agriculture--Index, Technical „ „ 940 566
Agriculture--Index, Experimental Station „ „ 942 569
Agriculture--Index, Extension Service „ „ 943 570
Navy Work--U. S. Index of Service „ „ 1050 624
Printing Trades--Index of Service „ „ 1238 826
Flour Milling--Index of Service „ „ 1246 849
Baking--Index of Service „ „ 1247 857

INDEX

A PAGE

Able Seaman--Plan No. 1022, 607
Accounting--Plan No. 1088, 668
Acres, 10, Accomplished--Plan No. 767, 439
Acre, ¹⁄₁₀th of, Makes $0.80 an Hour--Plan No. 750, 430
Acre, ¹⁄₂ Raise Cucumbers--Plan No. 293, 269
Acre, 8¹⁄₂ near City--Plan No. 21, 11
Acre Tracts in City Make Profits from Truck Gardening--Plan No.
620, 380
Address, Obtained All Information Concerning City Property--Plan
No. 582, 364
Addresses, Copy and Sell--Plan No. 424, 317
Adjutant General of State--Plan No. 884, 496
Advertise Hair Dressing--Plan No. 138, 71
Advertised on the Home Industry Page--Plan No. 465, 329
Advertisements on Barber’s Mirror--Plan No. 425, 317
Advertising, Assists Sale of Soap--Plan No. 392, 307
Advertising Agency Started--Plan No. 10, 5
Advertising Beauty Bags--Plan No. 159, 81
Advertising Boosted, Home Town--Plan No. 464, 328
Advertising Carpet Cleaner--Plan No. 199, 94
Advertising, Clips News Articles--Plan No. 33, 20
Advertising for Cook Book--Plan No. 34, 20
Advertising, Constipation Cure--Plan No. 153, 78
Advertising in Country Paper--Plan No. 66, 36
Advertising a Copy Pad--Plan No. 161, 83
Advertising, Circulars Dist.--Plan No. 337, 390, 283, 306
Advertising, Coupon Plan--Plan No. 52, 29
Advertising in Country Weeklies--Plan No. 421, 423, 316
Advertising in Book--Plan No. 49, 28
Advertising Dustless Dusters--Plan No. 160, 82
Advertising Eggs--Plan No. 305, 274
Advertising on Fly Paper--Plan No. 363, 292
Advertising by Farm Woman of Fruits and Jellies--Plan No. 581, 364
Advertising by Farm Woman Photographing Stock--Plan No. 99, 52
Advertising, Great Opportunities In--Plan No. 1090, 1091, 670, 671
Advertising for Gingham Shop--Plan No. 11, 5
Advertising a Grocery Store--Plan No. 298, 271
Advertising by Hotel--Plan No. 97, 51
Advertising, Hidden Coin in Window--Plan No. 741, 426
Advertising, Kitchen List--Plan No. 279, 237
Advertising Knock Down Picture Frames--Plan No. 387, 304
Advertising by Letter--Plan No. 153, 78
Advertising, List of Names--Plan No. 36, 21
Advertising Man’s Opportunity in Chamber of Commerce--Plan No.
681, 403
Advertising in Moving Picture Programs--Plan No. 84, 44
Advertising Man Represents Country Weeklies--Plan No. 430, 318
Advertising Man Runs Sales Company--Plan No. 666, 395
Advertising, Motion Picture Theatre--Plan No. 79, 569, 41, 359
Advertising While Sick--Plan No. 360, 291
Advertising Obtained by Long Distance Phone--Plan No. 356, 289
Advertising with Country Stores--Plan No. 732, 422
Advertising to Get Acquainted--Plan No. 669, 398
Advertising for Home Industries--Plan No. 423, 465, 316, 329
Advertising Manufacturing Page--Plan No. 675, 401
Advertising Plan for Selling Books--Plan No. 49, 28
Advertising Political Manual--Plan No. 22, 12
Advertising, A Shopper--Plan No. 152, 77
Advertising of Shawls--Plan No. 308, 275
Advertising a Preparation--Plan No. 167, 85
Advertising Proposition--Plan No. 238, 166
Advertising, Sells Lists--Plan No. 61, 34
Advertising, Show Card Writing--Plan No. 1237, 822
Advertising Silver Polish--Plan No. 112, 57
Advertising, Soliciting--Plan No. 551, 350
Advertising Space Sold a Large Amount of Thermometers--Plan No.
63, 34
Advertising by Stenographer--Plan No. 50, 28
Advertising Starts Sales of Preparation--Plan No. 167, 85
Advertising Talking Machines--Plan No. 385, 303
Advertising, Theatre Goers’ Weekly--Plan No. 23, 13
Advertising Catch Phrase Contest--Plan No. 530, 343
Advertising which Brought Women to Store--Plan No. 299, 271
Advertising, Window Card--Plan No. 10, 5
Agent, Appoint for Companies, Pays Expenses Through College--Plan
No. 594, 370
Agent, Boys’--Plan No. 112, 57
Agent Obtains Hearing--Plan No. 248, 217
Agricultural Experiment Stations, Extension Service--Plan
Nos. 942, 943, 569, 570
Agriculture, Technical as Profession--Plan No. 938, 563
Agriculturist for the County--Plan No. 855, 493
Air Brake Mechanic in Shop Work for Railroad--Plan No. 982, 594
Air Pencils, Make--Plan No. 203, 95
Air Pencils, Profit From--Plan No. 204, 96
Alfalfa Brings Good Returns--Plan No. 625, 382
Alfalfa Pastures--Plan No. 624, 382
Alligators for Boy Agent--Plan No. 112, 57
Arm and Bust Developer--Plan No. 497, 336
Almond Cream, Sell--Plan No. 505, 337
Almond Paste, Made--Plan No. 107, 55
Aluminum Ware Sales Puts Man Through College--Plan No. 600, 372
Amateur Photography, Finishing--Plan No. 951, 574
Amusements Developed at Lake--Plan No. 745, 428
Animal Industry, Bureau--Plan No. 896, 500
Animals Photographs for Sale--Plan No. 99, 52
Angora Cats Raised at Home--Plan No. 42, 24
Apprentices, for Opportunity--Plan No. 842, 491
Apprenticeship Training. Electrical Manufacturing--Plan No. 1079, 656
Apple-butter. Make and Sell--Plan No. 419, 315
Apples Sold by Parcel Post--Plan No. 364, 293
Apples, Surplus. Make Use Of--Plan No. 304, 273
Aprons, Ready to Wear Made--Plan No. 13, 6
Architect for U. S.--Plan No. 217, 100
Architect Assisted by Landscape Artist--Plan No. 272, 236
Architectural Photography--Plan No. 949, 574
Areal Line and Cable Section--Plan No. 1223, 799
Arm Developer--Plan No. 497, 336
Armature Repairing, Electrical Railway--Plan No. 1211, 795
Armature Winding, Electrical--Plan No. 1196, 784
Art Bureau, Commercial--Plan No. 454, 324
Articles You Can Make and Sell--Plan No. 712, 414
Artificial Maple Syrup--Plan No. 145, 74
Artist Starts Commercial Art Bureau--Plan No. 454, 324
Assayer, Assistant for U. S.--Plan No. 217, 100
Assemblers and Erectors in Metal Trade--Plan No. 925, 550
Assembling Electrical Manufacturing Plan--Plan No. 1076, 655
Athletic Assistant, Pays College Expenses--Plan No. 665, 395
Assessor’s Office, He Made A Success--Plan No. 687, 405
Attorney for the U. S. A.--Plan No. 888, 499
Attorney for Interstate Commerce--Plan No. 217, 100
Attorney General for the State--Plan No. 879, 496
Attorney Makes Small Fee, Earns Good Returns--Plan No. 420, 315
Auditing Department, Telephone--Plan No. 1221, 799
Auditor to the State--Plan No. 877, 495
Auto and Carriage Polish--Plan No. 193, 92
Auto Builder for U. S.--Plan No. 217, 100
Auto Dressing Top--Plan No. 352, 288
Auto Inspection Service--Plan No. 37, 22
Auto Mechanic Inspects Cars--Plan No. 37, 22
Autos Painted in Winter--Plan No. 591, 365
Auto Truck Driver, Plan for--Plan No. 843, 491
Auto Truck Drivers, Opportunity for--Plan No. 841, 491
Automobile Assembly, Completing the Car--Plan No. 1118, 713
Automobile Assembly, Dash and Instrument Board--Plan No. 1112, 711
Automobile Assembly, Dynamomeder--Plan No. 1116, 712
Automobile Assembly, Final Inspecting and Testing--Plan No. 1119, 713
Automobile Assembly, Front and Rear Axles--Plan No. 1106, 710
Automobile Assembly, Inspection--Plan No. 1114, 711
Automobile Assembly, Storing and Delivering Car--Plan No. 1121, 713
Automobile Assembly, Mounting the Radiator--Plan No. 1109, 710
Automobile Assembly, Mounting the Transmission--Plan No. 1107, 710
Automobile Assembly, In Painting Department--Plan No. 1117, 713
Automobile Assembly, Placing the Engine--Plan No. 1108, 710
Automobile Assembly, Placing the Frame--Plan No. 1105, 709
Automobile Assembly, Preparation for Shipping--Plan No. 1120, 713
Automobile Assembly, Road Testing--Plan No. 1115, 711
Automobile Assembly, Securing, the Steering Gear--Plan No. 1110, 710
Automobile Assembly, Starting the Engine--Plan No. 1113, 711
Automobile Assembly, Wheels and Bearings--Plan No. 1111, 711
Automobile Bath House--Plan No. 577, 363
Automobile, Electrical Repair--Plan No. 1202, 788
Automobile, Ignition Repair--Plan No. 1153, 759
Automobile Industry, Manufacturing, Occupations In--Plan No.
1104, 707
Automobile Industry, Oxyacetylene Work--Plan No. 1143, 738
Automobile Maintenance and Service--Plan No. 1151, 752
Automobile Manufacturing, Bearings--Plan No. 1125, 717
Automobile Manufacturing of Bodies--Plan No. 1137, 730
Automobile Manufacturing, Carburetors--Plan No. 1131, 725
Automobile Manufacturing, Clutch--Plan No. 1129, 721
Automobile Manufacturing, Engines--Plan No. 1130, 721
Automobile Manufacturing, Frames--Plan No. 1122, 715
Automobile Manufacturing, Front Axles and Spindles--Plan No.
1124, 716
Automobile Manufacturing, Ignition--Plan No. 1132, 726
Automobile Manufacturing, Radiators--Plan No. 1134, 729
Automobile Manufacturing, Rear Axles--Plan No. 1126, 718
Automobile Manufacturing, Accessories--Plan No. 1138, 731
Automobile Manufacturing, Springs--Plan No. 1123, 716
Automobile Manufacturing, Starting and Lighting Equipment--Plan
No. 1133, 728
Automobile Manufacturing, Steering Gears--Plan No. 1135, 730
Automobile Manufacturing, Transmission--Plan No. 1128, 720
Automobile Manufacturing, Universal Joint--Plan No. 1127, 720
Automobile Manufacturing, Wheels--Plan No. 1136, 730
Automobile Painted in Winter--Plan No. 591, 369
Automobile, Repair Work--Plan No. 1152, 754
Automobile, Storage Battery Repair--Plan No. 1154, 760
Automobile Work, Electrical--Plan No. 1200, 786
Automobiles, Taught to Women--Plan No. 3, 1
Automobiles, Tire Repair--Plan No. 1155, 762
Automobiles, Truck Drivers--Plan No. 1156, 764

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One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make MoneyChapter LV: Appendix: On Forestry Schools and Courses (8)

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