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WHAT would you like to know about our 2 vice resident and general manager of the Ideal LB IX J New Building Makes deal One of the Most Up-To-Date Dairies in the City TARTING in business in 1932 during de- pressed times, the Ideal Dairy Com- pany, Limited, not only weathered the depres- pion most successfully but continued to flour- ish and grow to such an extent that it became necessary for the firm to build and occupy - mew and vastly enlarged quarters in another . part of the city. Thus the large handsome new building at 110 King St. East is the out- growth of just slightly more than a dozen years of operation of this well known Oshawa enterprise. new building?' Stanley Bagg, Dairy Company, asked me when I called at the firm's premises on the corner of Mary and Wood Streets, a few days ago. "I would like to know as much about it, and about your company as you care to tell me," I replied, explaining that I had come to see him at the request of The Times-Gazette manage- ment, for whom I frequently write special stories of general interest. . Starting In Business "Well," said Mr. Bagg, "I'm not used to talking about our business or the dairy busi- ness, but if you'll ask some questions, I'll try to answer them." "JiRstT of all, then, let's look back for a moment to the time you started busi- ness in 1932; how did you find things then?" "We really started from bottom," declared Mr. Bagg, explaining with a quizzical smile that the first day's business consisted of dis- tributing "the milk we drank ourselves." "In the beginning," he continued, "we had one wagon for city distribution, and ene truck : for collecting from the farmers in the country districts. Today we have seven delivery : wagons and two delivery trucks." = your com L 4 "I suppose your staff has increased since y was formed," I suggested. "Yes, for a time we just had three em- 3 pleyess, and now we have 18, including office inside and outside personnel." In reply i to several questions, the dairy executive ex- Zlained at some length how and why condi- ings had improved notably in the dairy busi- eahiys thesha pat, Aevads.er.50, both from . the 'Mnsumers' standpoints, and some of his interesting observations ap- : pear in subsequent paragraphs. But primar- ¢ ily, I was concerned with learning something : about the new dairy building which, during © the course of its construction since last March, : has attracted widespread interest among the ": hosts of persons who pass by its King Stree = entrance. : : Large Property ; place. - "QEVERAL years ago," said the manager, "we knew we had outgrown our old We were crowded badly, inside and : out, and wanted to build, but found it diffi- cult to get a proper location. However, we « finally found it on King Street, and it has certainly paid us to wait until we obtained the ~ site we required for our purposes. "Our new location, just a few doors east of Mary Street on the north side of King is eentral and large enough to permit of expan- #ion. -The new building is 82 feet wide and 86 feet deep, while the property is 101 by 274 feet in area. There is a good-sized garage at the rear, with an apartment over the top. "I notice you have an ornate front of vitro- lite and glass," I remarked, complimenting the manager on its handsome appearance. "Yes, in front there will be a milk bar for dispensing dairy drinks, butter and other dairy products. Behind are the various rooms necessary for our business. In the processin . room we do our pasteurization and bottle fill- ing, all under the most sanitary conditions." _ "That seems an important feature in the dairy business," I observed, "and judging from the immaculate appearance of your building and equipment, you are setting a high standard in sanitation." - In this connection, Mr. Bagg pointed out that there were no steps in the spacious Plant so that the floor was level, a condition tend- ing towards dryness and cleanliness. Best Equipment "I suppose some of your equipment is new," I observed. "It's nearly all new," replied the manager, adding that the firm was spending as much for equipment as it was to erect the new building. "Our equipment is the best obtain. able," he pointed out, "and when any im- provements in equipment are available, we Swill get them." AR more mechanical equipment and in- t such as. the Ideal Dairy than most per- K 4 Jallations are required to operate a 5 ments. - ' in a sense, the Ideal probably would ever imagine. I had an rtunity of going through the recently- pleted new building and was impressed by variety and large size of the 'intricate inery used in the various plant depart- ther than a dairy, the interior sug- ted a manufacturing establishment; and, airy is, of course, a ; 'manufacturing concern--the raw milk .and 'meant the men. had to work all night. L 2 JR J ABOVE Is a view of the new Milk and Ice Cream Bar of The Ideal Dairy now open on King Street East, Oshawa, where milk, foe cream, butter and other dairy products will be dis- quality products reaching Oshawa homes, cream must undergo as much processing be- fore becoming finished products as many other raw materials. During the past few years, the Ideal Dairy has been making the usual kinds of ice cream--but of a quite unusually flavorful , I was given to understand--and is now enlarging the freezer and cold storage harden- ing room." "We have installed an 80-gallon eontinu- ous cream package ice cream freezer," Mr. Bagg stated, an announcement that should be noted with pleasurable anticipation by kid- dies and adults alike who enjoy the most delectable varieties of this frozen delicacy. OE noteworthy feature of the ultra- modern dairy equipment in the King Street plant is the new milk cooler, an ex- tremely compact, air-tight installation cover- ing only some 10 square feet, yet having twice the capacity of the older and much more cum- bersome cooler. Constructed on concrete block, the new dairy building is designed to provide the ut- most in utility and efficiency throughout the various processing departments, together with decorative effects in the front store and offices. The dairy bar is graced by a terazza * floor, the office furniture stands on floors of tile and the big processing room has an emory aggregate floor. "It is a good modern building in every way," stated the manager, "and I believe the public will agree with us when they see it." Relief Tickets : "HAVE you seen many changes in the dairy business since you started?" I asked Mr. Bagg. "Yes, quite a number, and they are all to the good," he replied. "We started in the depth of the depression and in the early days a big percentage of our sales were paid for by relief tickets. Later on, as the city flour- ished and the people had more money we got our share of business. To substantiate this and in reply to my query, Mr. Bagg stated that at the present time the firm makes a daily purchase of over 9,000 pounds, the equivalent of over 8,400 quarts of milk and cream. "It must keep your milk salesmen quite busy distributing your products every day," . I observed. "Yes, it does, but they enjoy much better working hours and conditions than formerly," he declared. "Some years ago, they were ask- ed to go out at one o'clock in the morning and make city-wide deliveries, even .in the cold months. These hours were too early and 'it But now, the earliest any man starts out is 6.30 a.m., a. condition brought about through the co-operation of all dairies." New Ideal Dairy Is Now Offic L 2K OR J L 3K 2X J Se "What do the customers think of this?" I asked. "The customers are better off by reason of these sensible delivery hours," Mr. Bagg pointed out, "because milk left in the middle of the night was often stolen and more fre- quently frozen." I nodded assent to this, re- membering milk bottles brought into the kitchen in winter time with the frozen con- tents projecting two or three inches from the top rims. NOTHER troublesome and expensive / pratice prevailing in the dai busi- ness some years ago was that of making end- less extra deliveries every day. Many tines, , A \ L 2 IR J View Below Showing .Ideal Dairy's New Milk and Ice Cream Bar after a salesman had covered his route, some forgetful housewife would telephone the dairy for a quart --even a pint--of milk, and the milkman was expected to make a special delivery of it, sometimes to a house miles away. This meant needless extra work and tended to keep milk prices higher. Other fac- tors in keeping the price of milk and dairy products elevated were charge accounts and the furnishing of bottles free of charge. Nowadays, when the customer does not break bottles carelessly because he has paid for them, and when he is obliged to pay cash for his milk or cream, and when he has learn- ed to obtain it all from the one daily delivery, he has helped cut out these needless losses pay us a visit and inspect our new plant. same once they have paid us a visit. A MESSAGE TO THE CITIZENS OF OSHAWA! Ideal Dairy Proclaims Open House Wednesday, July 10th The Ideal Dairy is now officially open and I would like to take this opportunity to publicly thank all those who were instrumental in the construction of our fine new home. among those are the H. M. Brooks Construction Co., the designers and builders who did such a fine piece of construction work. compliment and thank the following: The Hill- Cornish Electric who installed the electrical wir- ing and fixtures; Ira G. Travell, who did such a splendid job of the interior plastering; E. V. Gatchell, who did the outside plastering work, as well as Fred Garrard who did such a splendid job of all the plumbing. On Wednesday, July 10th, it is our desire to invite the public of Oshawa to proud of our new home and we feel sure that the public of Oshawa will feel the It is our desire at all times to serve only the best quality dairy products to our fellow citizens of Oshawa and with this thought foremost we intend to strive to increase our quality and services to you. I sincerely hope that in the near future you will find the time to pay us a ; visit and inspect the new Ideal Dairy of which we are so justly proud. Notably I also wish to We of The Ideal Pairy are immensely Sincerely Yours "Stan Bagg ially Open! 's +o New Milk and Ice Cream Bar Is Only One of the Many New Features and office expenses and thus is receiving the benefit in the form of moderately-priced milk. Cheapest And Best Food "rHE cutting out of special deliveries, of bottles - without charge and of credit sales came gradually," Mr. Bagg stated, add- ing that the war had helped eliminate these things that had worked out to the disadvan tage of consumer and distributor alike. "The people have helped keep the price of milk where it is; and it is definitely .cheaper here than in many other parts of the content." The dairy executive pointed out that in the United States, milk averages 16c a quart, for their smaller quart, while here it sells for 12¢ a quart. "After all," asserted Mr, Bagg, "milk to- day is the cheapest food on earth, and is un- surpassed as an element in building health and strength, especially for children." With this statement I could not take issue, having noted many times the assertion by nutrition authorities that every child should consume at least a quart and svar. adult at least a pint of the health-giving fluid daily. Apparently the Canadian Government auth orities were fully aware of the value of milk in the daily diet of our people, when they de-_ cided, some three years ago, to subsidize the Canadian. consumers in order to keep the live ing index down to a certain level and still per- mit them to buy milk in generous quantity, BORN just north of Toronto, Mr. Bagg came to this district 26 years ago to engage in farming, Thus he has gained a first-hand knowledge of milk production at its source and an understanding of the dairy farmers' problems. As the middleman between the milk producer and consumer he has con- sistently and successfully striven to give a square deal to each. Modest about his achievements and about his personal activi- ties, he stated that, apart from some golf and curling, his business was his chief hobby. He paid tribute to A. J. Parkhill, Oshawa lawyer, president of the firm, for his help and advice in connection with the company's affairs, and he praised also the loyalty and efficiency of the staff. Mr. Bagg is a member of the 'Ontario Dairy Distributors' Association, and of the Oshawa Distributors' Association, both of which organizations have done good work on behalf of milk consumers and distributors alike, ateording to the manager of the Ideal airy. . HOSE who view the new building on King street may well see in it more than the office and plant of the Ideal Dairy Company ; they will see in it tangible evidence that, even during a so-called economic depres- sion, an enterprise can be started and carried along with increasing success in this land of opportunity. Opportunity has always beckon- ed to men of energy and integrity, and these qualities, together with a real desire to serve the public, are present in large measure in those who operate the Ideal Diary Company. PAY A VISIT To The IDEAL DAIRY 'Milk and Ice Cream Bar! 1 We Sirve: Delicious ele Cream Sodas olce Cream Sundaes e Milk Shakes, Etc. As Well As BUTTER, EGGS and Many Other DAIRY PRODUCTS! mR ------