The grocer's handbook : a text-book for the grocery trade

Front matter

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Preface

In the following pages an attempt has been made to meet, to some extent at any rate, the requirements of the Syllabus of Technical Instruction for Grocers’ Assistants, which was drawn up in 1907 by the Technical Education Committee in connection with the British National Association of Grocers’ Assistants. The Committee was constituted as follows :—

Education Representatives:—Sir William Anson, Bart., M.P.; Professor J. Wertheimer, B.Sc., B.A., F.I.C., F.C.S.; Dr. Macnamara, M.P.; H. H. Francis Hyndman, Esq.; Principal C. T. Millis, M.I.M.E. (Borough Polytechnic); Principal Sydney H. Wells (Battersea Polytechnic); Principal Reg. S. Clay, B.Sc. (Northern Polytechnic).

Trade Representatives:—Messrs. C. L. T. Beeching, W. P. Bowman, C. Brooks, C. Bubbers, M. J. Fitzgerald, P. W. Gray, J. Jenner, F. Peppercorn, R. F. Quin, J. A. Sharwood, A. A. Steele, W. J. Tresidder, John Williams, G. H. Woodcock.

Trustees:—Sir Jeremiah Colman, Bart., J.P., D.L., Messrs. D. R. Evans, and H. EK. Eaton.

Secretary :—J. Aubrey Rees.

The Committee’s objects are defined as being :—

1. To urge the Local Authorities and others interested in promoting Technical Education to institute Special Classes for Grocers and _ their Assistants.

2. To encourage those engaged in the Trade to attend these Classes by holding Examinations and granting Diplomas to those displaying the most expert knowledge of their trade.

It is the hope of the Editor and the Publishers of this little book that it may assist in the laudable work the Committee has in hand, and may contribute to the spread, among grocers’

assistants, of that trade knowledge which will assist them in v vi THE GROCER’S HANDBOOK their calling and increase their efficiency as servants of their employers and of the public whose food they distribute.

The Editor’s acknowledgments are specially due to the Gresham Publishing Company for permission to quote from the pages of The Practical Grocer, which have been largely drawn upon. He has also to own the great assistance he has derived from the technical lectures delivered from time to time by various trade experts in connection with the grocers’ associations, and duly reported in the pages of The Grocer, to which journal and its excellent annual, The Grocer Diary, he is indebted for permission to draw upon such reports and for much other valuable information.

The plan of the work is very simple. First are given full particulars concerning the COMMODITIES HANDLED—a most multifarious section, as may well be imagined by anybody familiar with the interior of the modern ‘household stores ”. For easy reference to these commodities an alphabetical index is given, whilst the study of them is facilitated by the plan of grouping them in suitable chapters.

Then follow chapters dealing with SHop ROUTINE (including Stock-keeping), BooK-KEEPING, and LAw, in which will be found in a concise form such information as it is essential for the retail trader to possess.

REFERENCES

“THe PracTicAL Grocer: A Manual and Guide for the Grocer, Provision Merchant, and Allied Trades,” in four volumes. By W. H. Simmonds, with contributions by specialists, trade experts, and members of the trades. Illustrated. Published by the Gresham Publishing Company, 34 Southampton Street, Strand, London, W.C.

“The Grocer and Oil Trade Review Diary.” Published at The Grocer Office, Eastcheap Buildings, London, E.C.

The Federation of Grocers’ and Provision Dealers’ Associations, Ceylon House, 49 Eastcheap, London, E.C.

The National Association of Grocers’ Assistants, Ceylon House, Eastcheap, London, E.C.

The National Amalgamated Union of Shop Assistants, Warehousemen, and Clerks, 122 Gower Street, London, N.W.

The Technical Education Committee: Secretary, J. Aubrey Rees, 49-51 Eastcheap, London, E.C.

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Contents

Sources of Supply—The Tea Plant and its Cultivation— Indian, Ceylon, China, Japanese, and other Teas—Tea Manufacture—Judging Value—Tea-tasting—Tea-blending—Storage—Chemistry of Tea.

Coffee Supply— Chicory—The Coffee Plant— Varieties of Coffee and their Characteristics—Judging Value—Preparation for Sale—Roasting for Retail Trade—Blending— Storing—Chicory and “ Mixtures ”’—‘‘ French” Coffee— Essences and Extracts—Chemistry and Adulteration.

Historical—Spaniards and Mexicans—London Chocolate-houses—Cocoa Production—The Cocoa-tree—Preparing the Beans—Varieties—Preparation for Sale—Dutch and other Cocoas—Chocolate—Chemistry of Cocoa.