106 Materials ami Thru llnndlin" 



the shop that care should he exercised in making 

 the cuts to the greatest advantage; that they 

 should be so laid out that the waste will be as 

 small as possible. While this is known to every 

 foreman, only constant vigilance will keep such 

 waste down, and ingenuity should be set to work 

 towards the using up of these cuttings in other 

 ways, if there is any possibility of doing so. In 

 machine shops, bar stock should be as close to 

 the finished size as conditions will permit and the 

 most efficient parting tools used. In ordering 

 material, determination of the excess necessary 

 to allow for this shrinkage should not be left to 

 guessing. The lowest allowance consistent with 

 good shop practice should be carefully studied, 

 made a matter of record, and used in the placing 

 of every order. With many concerns this is defi- 

 nitely incorporated in the bill of material. 



I Taste and By-Products. Another source of 

 legitimate waste comes from material thrown oft 

 during the chemical or other processing of ma- 

 terial. If this is carted to the dump heap or 

 thrown into the sewer, it is a waste product. 1 1 

 it is sold or utilized, it is raised to the dignity of 

 a by-product. Every effort should be made to 

 find a use for such discarded material. In the 

 meat packing industries, much of the materials 

 formerly wasted is now utilized and is a source 

 of profit. Literally, nothing is thrown away. 



The treatment of the scrap metal in a machine 

 shop is a pretty fair index of the quality of its 

 management. Where the scrap is allowed to ac- 



