46 



Popular Science Monthly 



A class which specializes on 

 the study of storage batteries, 

 magnetism and kindred subjects 



and the remainder being sold to a local 

 baker at cost. On demand, they supply a 

 hundred apple pies or fifty chocolate 

 cakes in the course of a morning. 



"Will you run a bakery of your own 

 after the war?" I asked one of them. 



"Not much. This is no life for me," 

 was his swift answer. 



"Then why are you taking the course?" 



"I want the chemistry that comes with 

 it. I work in the chemical laboratory 

 after hours. I'm going into the drug 

 business after I've served my next 

 enlistment." 



Many of the apprentices are as re- 

 sourceful as that, with their eyes con- 

 stantly on the future. In what is called 

 the "related work," as chemistry to bak- 

 ing, they have the chance to specialize as 

 they desire. Tne man who wants to be a 

 druggist made such a good record as a 

 baker that he was advanced to an 

 assistant instructorship. 



In fact, out of every fifteen men at 

 Dunwoody, one has been found proficient 

 enough to earn the i)ost of assistant in- 

 structor. On Saturday mornings these 

 men are taken aside in special classes by 

 the chief instructors, who give them 

 work in theory and api)lied problems. 



The men in the gas-engine class are 

 learning to be motorboat pilots. They 



will operate the boats used by the naval 

 officers in getting from one ship to another 

 in a fleet, or in going ashore from anchor- 

 age out in the harbor. 



The coppersmiths are making pipes and 

 conduits, boxes and kitchen utensils. In 

 all their work they first make blueprints in 

 the drafting room. The assistant in- 

 structor here is a bluejacket from Seattle, 

 who has been in the coppersmith business 

 for himself. When war was declared, he 

 sold out his shop at a sacrifice in order to 

 do his bit in the Navy. 



Not the least important of the classes 

 are the cooks. To prepare the food for 

 six hundred hard-working bluejackets 

 three times a day would seem enough to 

 do, but these fifty embryonic chefs have 

 scientific instruction in the classroom too. 

 They are taught how to cut sides of meat, 

 to know the comparative food values of 

 vegetables and breadstuffs, and how to 

 compose a balanced menu. 



So it is not dilficult to understand why 

 the naval training course worked out by 

 Ensign Colby Dodge, U.S.N., Command- 

 ing Officer at Dunwoody, and by Dr. 

 Charles Prosser, Director of the Institute, 

 means something more to the bluejacket, 

 than scrubbing the deck or polishing the 

 brass. It is the free gateway to a self 

 chosen and lucrative career. 



