70 THE ALUMNI JOURNAL 



Tl 



MAKING WINE FROM FIGS. 



Consul Maxwell Blake, of Funchal, advises that some interest has 

 been aroused in the island of Madeira as the result of experiments 

 conducted by an Italian chemist, Professor Pagisci, who declares that 

 the juice of the fig under proper treatment can be converted into a wine 

 of excellent taste. 



The professor states that its flavor is agreeable, that it is very rich 

 in phosphate matter and almost wholly destitute of tannic acid, quali- 

 ties that render it especially nourishing to invalids and children. The 

 pulp is said also to create a new food for milch cows and fowls. The 

 fresh fig contains only about 25 per cent, of sugar, but after it has 

 been dried and prepared for the making of wine it yields 80 per cent, 

 suerar. 



A PREMIUM PUT ON CAPACITY. 



In this day and age business is done on a larger and 

 still larger scale. Great manufacturing establishments are aris- 

 ing and often employing several thousand persons of both 

 sexes. LTnder such conditions there is a tendency toward 

 the loss of individuality and the sacrifice of personal oppor- 

 tunity. To prevent and offset such efforts is the constant aim of some 

 of the more high-minded establishments. A few years ago Parke, 

 Davis & Co. distributed stock to some of its employees on favorable 

 terms, and more recently this house has begun the awarding of prizes 

 for suggestions bearing in any way upon the manufacture of goods 

 or the conduct of the business. Last month the first grist of semi- 

 annual prizes was distributed. Twenty-one awards, ranging from $5 

 to $50 in gold, were given to the employees among the rank and file 

 for suggestions of varying merit. Five prizes, ranging from $5 to $50, 

 were awarded to heads and assistant heads of departments. Great 

 interest was manifested in the contest. The suggestions, when origi- 

 nally accepted by the firm, were paid for at the rate of $1 each whether 

 they won prizes afterwards or not. Far more valuable than the mere 

 monetary rewards, however, is the opportunity presented the employee 

 to show the stuff that is in him, and to win recognition and promotion 

 if he is deserving. — Bulletin of Pharmacy. 



