OCTOBER 1959

HOUSE MAGAZINE OFJ. SAINSBUBT LTD

Rychemonde anciently

SERIES NO. A64

C o n t e n t s 2 "Rychemonde anciently

Skene

9 Handsome Young Fanner

t 3 Veterans at Worthing

1 4 Crust and Crumb

1 8 It spreads on Breads !

2 1 Dulwich, September 6th

2 3 Staff News

On the awer : Onceover !

TONY ARMSTRONG-JONES takes photographs of a new shop in

an old town

JS opened its twenty-fourth self-service shop at 44/45 George Street, Richmond, on July 7th. The shop is on the site of one of the "Coppen Brothers" shops which the f i rm took over in 1954. Coppens began trading there in 1891. Richmond is a town rich in royal memories. It was given its name by Henry V I I , who was Earl of Richmond in Yorkshire and who rebuilt the old Sheen Palace, burnt down in 1497. The palace was a favourite home of English kings and queens. Edward III had died there deserted by all his court—even his mistress left h im, stealing the rings f rom his fingers as he lay speechless. Henry VI I also died there but in better circumstances. On his deathbed he discharged the debts of all prisoners in London who had been committed to gaol for sums less than forty shillings. Elizabeth also died there. She loved Richmond, call ing it her " w a r m winter-box to shelter her old bones." The end of the palace itself came in 1649, when Cromwell's Parliament sold it for £10,000 and the buyers demolished much of it for building materials. Al l that is left today is a gateway.

2

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w Four hundred fal low deer

run free in Richmond Park. They share it wi th

over two hundred red deer who are bigger and tougher, but tolerate the

human race, except in autumn, when they are in love and furious about it.

Facing Richmond Green is a pretty Victorian

theatre where local rep. plays to good support. It opened in 1899 with

"As You Like I t " put on by Ben Greet.

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Sedate, serious and leisurely, Richmond's wine bars reflect the character of the town.

In the grey lands between the rai lway and the

river at Mortlake lie the mortal remains of

Sir Richard Burton, explorer and translator

of the "Arabian Nights." A lonely, difficult but

noble man who always lived apart. He loved the desert wastes of Arabia

and now he sleeps forever in a tent of stone designed

for him by his widow.

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Chairman's concern. Mr. Alan Sainsbury and (behind him) Mr. J . G. Dearlove.

Manager's call, Mr. W. G. Beavan.

D A I R Y

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Beginners . . . .

^

i«- ; jSfc. . . . growing up into a faster,brighter, smaller world where tripsto the moon are no longera nursery fable ....

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...

. . . . and shopping hasturned every dayinto Christmas time.

Changing world.

Handsome Young Farmer Thomas William Coke, 1754-1842, who became a farmer

and an M.P. at the age of twenty-two, is one of the most colourful figures in the story of modern agriculture.

When Thomas William Coke's young wife told Lady Townshend in the 1770s that she was going down to Norfolk the old lady pulled a wry face. "My dear," she said, "all you will see will be one blade of grass and two rabbits fighting for that."

The rich agricultural county we know today was then thought so bleak and its soil so im­poverished that farmers believed no wheat could be grown there. All the wheat they consumed came from abroad. Their farming was a superstitious repetition of old bad practices, their sheep a wretched breed and because of the shortage of fodder they kept no cows for milk. They worked in ignorance and lived in discouragement.

To this dreary scene came young Tom Coke to claim his inheritance at Holkham in 1776. The Coke family lines of descent are tangled and rich in plot. The first memberof the family to do very well had been Sir Edward Coke, Lord Chief Justice under James I. He gathered land at a rate the king thought indecently fast for a commoner. Not sur­prisingly he found himself a leading Parliamen­tarian in the overthrow of the monarchy.

By the beginning of the eighteenth century the head of the family was ten-year-old Thomas Coke, who had all the family passion for land. His educa­tion was topped off with a long spell of touring in Europe, where he bought books, paintings, sculp­

ture and made a friend of Lord Burlington, who built the house in Piccadilly now occupied by the Royal Academy. Back in England at 21 he married Lady Margaret Tufton, went down to Norfolk, picked out a very bleak spot and in 1734 started to build Holkham Hall, a great family palace designed in a dashingly contemporary Roman taste.

He reclaimed marshes, enclosed commons, planted parks and lawns, quarrelled with the neigh­bours, drove his son into a miserably unsuccessful marriage, was made Earl of Leicester and died, probably in a duelwith a much younger man, in 1759. His only son had come to the end of a dis­solute life in 1753. The estates were entailed to a nephew, Wenman Coke, who would inherit after the death of Lady Margaret.

Lady Margaret liked running Holkham Hall, disliked Wenman Coke, whom she planned to outlive, but recognising that Wenman's son, Tom, must one day manage the great estate, decided to take a hand in his education.

Young Thomas William Coke was born on May 6th, 1754. He grew into a handsome child who, at the age of five when Lord Leicester died, became the prospective heir to Holkham. In that year Sir Joshua Reynolds painted him as the "Young Hannibal," he watched a pack of hounds kill a fox in front of the family's town house in Hanover

9

Square and listened to his grandfather warn him, "Now remember, Tom, so long as you live never trust a Tory." The family was solidly Whig in its political sympathies and Tom grew up believing that kings might be seen but certainly should not be heard.

He went to Eton and there he was a popular boy. He was a remarkable shot and kept his friends sup­plied with game for breakfast, much of it from Windsor Park. He was found one morning with 70 snipe in his room, all his own shooting. This enthusiasm of Coke's for shooting lasted all his life. One entry in the Holkham Hall game book records a bag of 82 partridges killed out of 84 shots on a November day. And the painter, Benjamin Haydon, tells in his journal how Mr. Coke, in the 1830s, spoke reminiscently of Berkeley Square as a good spot for snipe when he was a boy.

He left Eton when he was 15 and his father thought he should go to one of the universities. Lady Margaret stepped in. She wrote to Tom.

"Sir,—/ understand you have left Eton & pro­bably intend to go to one of those Schools of Vice, the Universities. If however you chuse to travel I will give you £500 per annum."

Her description of the universities was not far wrong. At that time sons of noble families who attended them were almost wholly free of any academic discipline. They did not have to sit for examinations nor attend lectures. They did as they liked and frequently got into debt to such an extent that they were burdened for life. Lady Margaret's own son had, she felt, been corrupted at university. She didn't like the Cokes who were to replace her, but she liked Holkham too much not to try to protect its heir. Tom Coke agreed to her proposal, his father added another two hundred a year and he went off to pay his respects to his aunt.

Holkham Hall, standing massive and isolated in the bleak marsh and heathlands, greeted him with a

full dress parade of the servants in their, liveries. He was conducted to the vast "Landscape Room" to wait for his aunt. She appeared, splendidly dressed, sat down and examined the young man in silence. Then snapped at him, "Young man, you are now for the first time at Holkham and it is probable that you will one day be master of this housej but understand, / will live as long as I can."

He must have felt some relief when he left for the Continent a few weeks later. He stayed away for three years, visiting the courts of tiny European kingdoms, buying antiques when he could afford them, falling in love with Princesses, creating tiny scandals and being adored for his exceptional good looks. He came back to England in 1774 for his sister's wedding and to his father's dismay fell in love with the bridegroom's sister, Jane Dutton. She was beautiful, accomplished and attractive, but she was poor by Coke's standards and his father opposed the match. Meanwhile Lady Mar­garet died in 1775 and the wrangle continued with Wenman Coke as owner of Holkham. In the end he accepted the match, his son was married in 1775. In 1776 Wenman Coke died, it is said, of a disease brought on by his habit of sitting reading in a bent posture! Thomas Coke, at the age of 22, found himself owner of vast properties with which went a traditional obligation to stand for Parliament as county representative. Within a few weeks he had been elected and was taking his responsibilities as a good Whig so seriously that two months of politics at Westminster brought him the offer of a peerage to get him out of the way.

With his young, attractive wife he turned Holkham Hall into a centre of country life and brought to it friends and acquaintances from Lon­don, where he met the leaders of political, scientific and cultural life. His character as an honest, straightforward and direct person made him good friends and violent opponents in politics but apart from that he was popular and respected.

Land was in the Coke blood. He must have looked around him with disgust at the barren, badly kept farms he saw at Holkham. Or perhaps he simply regarded them as a challenge. The situa­tion was a desperate one. Facing the North Sea, swept by gales and freezing north winds—no land stands between Holkham and the Arctic—covered by drifts of shingle and sand, Holkham Manor was not a promising place for a beginner to start farming.

The event which is said to have triggered off Coke's farming career was an interview with two of his tenants. The first Lord Leicester had leased farms to a Mr. Brett and a Mr. Tann at one and sixpence an acre. They had renewed the leases at three and sixpence and when they expired in 1778 Coke asked for five shillings an acre. Both tenants refused this not unreasonable request and Mr.

10

Radio Times Picture Library

Thomas William Coke, 1754-1842. It was in these clothes that he presented the address of the House of Commons to George III when the Independence of the United States of America was recognised.

Brett turned on the new and, as he thought, green landlord saying the land wasn't even worth the one and sixpence they used to pay.

It was too much for Coke. He swore he'd farm the land himself. Admittedly he had capital to in­vest and contact with the new scientific ideas about farming. But he also had political responsibilities and very little experience in anything bar field sports and love affairs in Europe.

He toured England inspecting farms in many counties. He visited Robert Bakewell, the Leicester­shire breeder of livestock, at Dishley, he hired practical men to work for him and advise him and most important of all, he gathered the local farmers together to pool their knowledge.

As time went on he patiently broke down the natural opposition of local farmers to his innova­tions. He refused to admit that things couldn't be done and by coaxing and by laughing at their prejudices he gradually established confidence in his leadership. He changed the almost sacred ritual of the rotation, leaving his fields in pasture for two, years instead of one and so enriched the soil. From under the blanket of gravel and drifting sand he set his men to dig up the rich marl below and, spreading it over the land, sowed it with clover or grass, turning deserts into rich pasture.

Between Holkham and King's Lynn not a single ear of wheat was grown. Coke bought a seed drill and produced excellent wheat on his land. The local farmers after a few years followed suit, but it was 16 years before one of them would use a drill.

Bakewell was invited to Holkham and Coke listened humbly while he described the Norfolk breed as the worst sheep in Britain. It was Bakewell who, taking Coke's hand, taught him how to judge his livestock by feeling the structure of bone and flesh. As soon as it was practicable Coke increased his flocks and persuaded his tenants to buy sheep. He even guaranteed them against loss in an effort to overcome their obstinate doubts about the possi­bility of raising sheep. His own flock trebled in size, rising in a few years from 800 scrawny Norfolk sheep living precariously to 2,500 South-downs flourishing on the same acreage.

Through his interest in sheep the annual gatherings at Holkham took the name of the "Clippings." At first they were simply an occasion for a few of the local farmers to meet, to talk shop, to listen to Coke's theories and to complain about the weather, the soil and the price of wool. The meetings blossomed under the warmth of Coke's personality and his wife's charm. They became great family outings for the locals with compe­titions and contests and, later, reached inter­national fame. "Coke's Clippings" drew scientists, small farmers, writers, diplomats, agronomists and people who were just simply anxious to be in the agricultural swim. They came from all over Britain, from America, from France—even the Emperor of Russia sent a doctor in 1818 to say he wished he were there.

The "Clippings" were held over a period of 43 years and at the end gathered 7,000 people to­gether. They foreshadowed many aspects of a modern county agricultural show. There were livestock competitions, ploughing matches, ex­hibitions of new implements and demonstrations

of new techniques. They lasted four days for the general public, who would in that time have inspected the Holkham farms and buildings (Coke was a great builder and his enemies complained that he housed his tenants and labourers far too well), seen the best of the local livestock, argued about the quality of the crops, eaten and drunk their fill and listened to speeches and speeches as the prizes were awarded. They were worthwhile prizes too— one farmer collected £800 in the course of his tenancy on the Holkham estate. The last "Clip­ping" was held in 1821.

Coke was then 67 years of age and had been a widower since 1800. He had three daughters and, like others of the family before him, was concerned about the future of the estate he had worked so hard to develop. His nephew, William Coke, was next in the line of succession but still unmarried and uninterested in marriage. Coke, looking round for a bride for William, thought Lady Anne Keppel was the right girl. She was his godchild, had been so often at Holkham that she was almost a daughter of the house, she was beautiful, 18 years old and her father, Lord Albemarle, thought it was a good match. There were two objections. William would have no part of it and Lady Anne disliked the idea even more!

The parents argued, the children refused. Lady Anne, unwilling at first to give reasons, was pressed by friends and relations until at last she told her grandmother that, far from being interested in nephew William, she was hopelessly in love with Thomas Coke. In the end she had her way. Early in 1882 Lord Albemarle remarried. After the

wedding Lady Anne went to Coke as he was leaving the house and told him her troubles. Coke, who had always been fond of Lady Anne, may have been less surprised than delighted. A fortnight later they were married. He was 50 years older than his bride, he was a political figure of importance and the marriage made what passed for headlines then. The least unkind gossip reported that, stung by William's repeated refusals, he had burst out "By God, if you won't marry the girl I'll marry her myself," and had ridden to town to propose.

The marriage turned out to be happy and successful beyond all expectation. If Coke wanted heirs he must have been well satisfied. There were five sons and one daughter born of this marriage.

Coke's daughter Elizabeth, who for years had managed the household for him, made way grace­fully, marrying a Mr. Stanhope. She left with her husband after distributing 240 warm bed covers to the aged poor of Holkham Manor. Lady Anne took over the household affairs at Holkham and ran them smoothly through the remaining 20 years of her vigorous husband's life.

Coke was 88 when he died in 1842; His contribu­tion to our agriculture was immense. Like Tull and Bakewell he refused to be bound by the old bad habits of the past and he was ready to try any experiment that looked promising. His farms were the first of Britain's model farms, the first place where farming was conducted as a successful experiment in which the farmer matched his wits against nature in a conscious effort towards under­standing. In the long climb to man's mastery over nature Coke has an honourable place.

NOTE : We have hardly referred to Coke's political career, preferring to write about his personal life and the importance of Holkham in English agriculture. He played a leading role in bringing to an end the war against the American Colonies and when the motion in the House to recognise their Independence was passed in 1782, Coke waited on George III to present the address. He did so in his country clothes. This was a rarely exercised privilege of a Knight of the Shire but the Court was shocked. They were perhaps more shocked at this than at the contents of the address, which brought years of their efforts to nothing. Coke was also very active in the movement for Parliamentary Reform, which led to the passing of the Reform Bill in 1832. He retired from politics about this time and was made a peer in 1837 by Queen Victoria. He chose the title Lord Leicester of Holkham.

12

Sunniest

Summer

Day out for

years . . . r

Veteranson August 25th

was thirsty

work for . . .

at Worthing

375 (it's a record !)

cheerful, reminiscing

J.S. veterans taking

a good view . ..

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The Canad ian f a r m e r reflects

on his w h e a t before the harvest.

From these wheat lands comes a

hard grain t h a t grows well in the

hot dry summers of North Amer ica .

I t yields a protein-r ich flour

t h a t is ideal for bread baked in

modern continuous process bakeries.

Crust and Crumb Bring a dozen people together, get them talking about bread, and you'll generate enough argumen­tative heat to bake a sizeable loaf. Bread, after all, gives us over 20 per cent, of our protein intake and provides more than 20 per cent, of the calories we need. It is also charged with all sorts of emotional and religious associations, so it isn't surprising that consumers get heated about it nor that bakers spend their lives weathering a storm that has been going on ever since the first loaves of bread ap­peared on the market in ancient Egypt.

The nature of bread as we know it depends on the high content of gluten in wheat and rye flours. The many other flours made from maize or buck­wheat or millet won't make a raised bread. But a wheaten dough, because it contains this elastic, almost rubbery, substance, can enmesh gas in small pockets and so form the open-textured, light, spongy bread which the consumer likes. The gas which fills the cells of the dough is carbon dioxide formed by fermentation of yeast. You could pump a flour and water mixture full of gas from a cylinder and produce a light spongy substance but you wouldn't have a loaf of bread if you baked it. The flavour by which we identify bread is the result of yeast fermentation and you can't produce that delectable fragrant flavour any other way.

Bakers judge bread by a number of qualities all of which are indicators of the correct development of the dough. Since the gluten content and the sugar content of flours vary, the rate of fermentation in which the yeast uses up the sugar and gives off carbon dioxide will also vary. The baker must try to control these factors so that when the dough goes into the oven it does so at a moment when the gluten is just at the right stage of "stretchability" and the amount of sugar left in the dough is just enough to give that golden bloom of crust that is produced by "caramelisation" in the oven.

Points that the baker judges by are: the volume of the loaf, its shapeliness, colour and bloom of crust, the texture and sheen of crumb, the flavour and the moistness of the bread. All these qualities are important and interdependent. A dough that has not been properly developed before baking

14

The dough coming out of this high-speed mixer has been made from blended flours, water, yeast and salt. It is

turned out into a numbered dough pan and stands, for proving, in a warm room. Rising is caused by the yeast

"working." As it ferments the yeast gives off carbon dioxide gas, which is caught in the sticky gluten present

in wheat flour. Fermentation is responsible both for the spongy texture of bread and its characteristic flavour.

won't have a sparkling white colour when cut and will lack flavour. Shapeliness of the loaf is not a mere matter of appearance but an indication of correct development and therefore of good flavour. A loaf that has a poor bloom of crust will probably crumble badly when you try to spread it and you may expect it to taste a little sour. It will probably have been made from an over-fermented dough in which not enough sugar has been left by the yeast to colour the crust and in which the gluten has passed its point of perfection.

Our pictures, which were loaned to us by Nevill's Bakeries, show the most important stages of baking under modern industrial conditions.

After the first proving the dough is cut into 1-lb. pieces,

rolled into balls by the conical moidder and dropped into the

linen pockets of a conveyor, which carries it into a

controlled-heat chamber where it recovers from the

mechanical handling. The next stage is to roll the balls into

pairs of cylindrical pieces, twist these by hand and drop them

into baking tins. The twisting gives the bread a good

colour and a better surface to spread butter on.

After a final proving the tins of dough are ready

for the oven. This oven has three oil burners, is 75 feet long and

8 feet wide and smells simply wonderful as 2,640 hot new loaves go through it every hour. Inspection

windows let the baker see how the bread is baking. Different types of loaf need different times and

temperatures in the oven.

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At the end of the oven the loaves are turned out of their tins. The loaves go to a cooling

room, the tins return by conveyor to the proving area.

The Vienna Depar tment Rolls are made here where the operation is only partly mechanised. The rolls seen here have been baked in an oven with a sole {floor) that slopes upwards. The trays of rolls are put in and taken from the oven on a peel, a long wooden rod with a broad, flat paddle at one end. After baking, crusty rolls cool in a warm room, soft rolls cool in a cool room and the trays are covered with sheets of waxed paper to retain moisture. This bakery turns out 7,000 rolls an hour.

« * » « The past 30 years have seen a great increase in the demand for wrapped and sliced bread. On the left is the machine which does the job. The loaves cool for four hours and are then sliced. A row of thin, rapidly vibrating blades does the job in a single operation and the bread is then wrapped in waxed paper. One machine like this will cut and wrap 38 loaves every minute.

It spreads on Breads!

So we went along to see whathappens behind the scenes to aproduct which has been one of thisyear's success stories. We asked,"What makes Sainsbury'sCheese spread ? " and were told,"Butter—a generous helping addedto a blend of mild and mellowcheeses."

The process begins at the cleaning table where cloth andrind are removed. Scrapings go to provide an ingredient

of cattle food. The cheese is shredded and blended with butter,milk solids and salts, and then gently heated.

Each minute these machines produce 72 foil-wrapped, heat-sealed and labelled portions of J.S. Spread and—for good measure— arrange them in circles of six portions so that the operator needs only to place the box over them, turn it over and put a lid on it.

Molten cheese spread is poured from the

'kettle" and it goes from here to the packing

machines.

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Top Happy and satisfied winner of the Ladies' Tennis

singles, on the right in our picture, is Miss H. Downer of the S.S.A. office. She's talking to Miss M. Came of

the Office section who was runner up. Winner of the Men's singles was Mr. A. Bacon of Private Office

who beat Mr. H. Thomas {also Office) in the finals. Both the matches were very closely fought. Mr. F. W. Salisbury is presenting the cup.

T o p at Cricket A Griffin Club XI played and beat North Kent Wanderers by 8 wickets. Our team below was:—Standing, I. to r., F. Coombes (umpire), R. Canham, A. Billingham, J. Holmes, J. Bardrick, E. Spencer, A. Sampson, S. Cooper, P. Cima (scorer). Kneeling, M. Renn, F. Floodgate, M. Taylor, R. Whiting.

Below is Mr. Knight's Area XI who defeated Mr. Pagden's Area XI to win the Area competition. From I. to r., Mr. F. W. Salisbury, Mr. Knight, M. Lugg, C. French, D. Wilks,J. Constable, C. Dann, H. Wright, A. Bird, N. Barrance, L. Mansfield, R. Foord, J. Brown.

Brighton Bowlsmen T o p on the Green

Singles and Pairs wins both went to the South Coast. Mr. F. W.

Salisbury presents the singles cup to Mr. Wells and pairs prizes to

Mr. Batchelor and Mr. Smart.

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CO Boscombe's team, getting their prizes from Mr. F. W. Salisbury below, is Jean Barfoot,June Nicholls, Valerie New berry {capt.), Pamela Loveless, Sheila Hayes (out of sight), Janet Burrell and Janice Saunders.

| T o p of the Table Boscombe's team headed the Netball Table with 11 points against the Office team who marked up 9 points. When the teams met they drew 4-4.

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77je OJfce ream—&e/oa>—w Shirley Button, Linda Warner, Jean Hampton, Diana Goddard, Sylvia Gale, Barbara Eggerton and Joy Stevens.

Top

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SALt^ SERVI TO MEMBERS

77jg /95P Horticultural Show contained some impressive entries.

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.(4s most members of the staff are aware, the firm have started a policy of selling certain branded lines of grocery below the makers' recommended price and these are called "Star" lines. This means that customers buy some of the lines we stock at a lower price than elsewhere.

The Horticultural Group of the Sainsbury Staff Association have gone a lot further. If you are a member {it costs only 6d. a week) you can buy ALL the gardening tools you need at prices up to 25 per cent, below retail.

If you are starting gardening for the first time, it will interest you to know that a basic set of tools, which would cost approximately £1015s. to buy at a shop, can be obtained through the Sainsbury Staff Association for £8, a saving not to be sneezed at.

If there is any more you wish to know about this service to members, send a note to the Secretary of the Horticultural Group and he will be pleased to help.

Looking at the dahlias. Top dahlia man was Mr. H. G. Brown, who won both the J. B. Sainsbury and the Lee Cups. The Guildford Cup went to Mr. G. H. Hewins.

22

Staff News

Transfers and Promotions Managers

G. E. HOWARD

J. V. SPRAGG

H. CROWE

W.OVERTON

D. A. MALES

C.T.CARTER

R.J. GARRETT

G.FAULKNER

Assistant Managers

R. H . B A L D W I N

P . A . P U R S L O W

B . E . T . P O W E L L

J . H . S M I T H

C . T . H A Y N E S

R. J . W I C K E N S

C . A . I N G L E

C. J . P O T T E R

A. E . H O W E L L

H . B . P E N D R Y

from Spare to 99 Gloucester Road from 99 Gloucester Rd. to 189 Kensington from 189 Kensington to St. Albans from St. Albans to Walsall from Spare to Aveley from Aveley to Southgate from Spare to Ewell from Ewell to Dorking

from 250 Kentish Town to Southgate from Ballards Lane to Southgate from Southampton to Drury Lane from 13/15 Blackfriars to Putney from 13/15 Blackfriars to Southampton from 87 Balham to 13/15 Blackfriars from Grange Hill to Debden from Seven Kings to Grange Hill from Hanwell to 51 Ealing from Coventry to Walsall

Head Butchers

R. DRIVER

F . S I M M O N S

R. JACKSON

B . J . J O H N S O N

D . BARWICK

G. W . ROGERS

J . J . O ' K E L L Y

L . OVERTON

D . COPE

from Crouch End to Coventry from Coventry to 16/20 Holloway from 16/20 Holloway to Southgate from Marble Arch to Paddington from South Harrow to Marble Arch from 128 Kilburn to South Harrow from Willesden Green to 128 Kilburn from Lambeth to 82 Wimbledon from 82 Wimbledon to Walsall

We are pleased to record the following promotions:

To Assistant Manager

M . FOWLER

To Head Butcher

J . HARVEY

A. E . D O W L E Y

N . P A Y N E

from Cambridge to Walsall

from 1/4 Ealing to Willesden Green from Stockwell to Battersea from 97 Kingston to Lambeth

Marr iages (BETWEEN MEMBERS OF J .S . STAFF)

We send our best wishes to:

Mr. T. Wake and Miss D. Boreham, both of Aveley, who were married on August 1st, 1959. Mr. E. Little and Miss D. F. Roe, both of Derby, who were married on September 5th, 1959. Mr. M. J. Borrett and Miss P. A. Wiles, both of Luton, who were married on September 5th, 1959. Mr. K. Grimmer and Miss R. E. Coleman, both of Kettering, who were married on September 12th, 1959. Mr. V. D. Stanley and Miss D. A. Prestedge, both of Willesden Green, who were married on August 8th, 1959. Mr. R. Emmett and Miss A. Taylor, both of Head Office, who were married on August 29th, 1959.

23

New Appointments Mr. F. G. S. Bird,

^ ^ ^ ^ who took up his ap-^ f l ( ^ pointment as the firm's

Wk new Education and -* _. Training Officer on

August 10th, is a graduate of Cambridge University. He has spent several years both in education and in­dustry, his last position being that of Education Officer (Appointments) at Richard Thomas & Baldwins Limited. He will be responsible to Mr. Farrell for the

implementation and development of the Company's Training and Education policy, including the admini­stration of the Training Centre and liaison with Technical and Day Colleges.

Mr. J . D. Long, who was appointed manager of the Staff Catering Department on August 10th, is a member of the Royal Society of Health and of the Industrial Cater­ing Association, and he comes to us from London Transport where, for the past ten years, he was Catering Controller for the South Eastern Divi­sion. He will be respon­sible to Mr. Simon

Sainsbury for the complete administration of the Staff Catering Department, including the control of costs, advising on equipment, the planning of staff facilities, and the co-ordination of the services supplied by his -department with the needs of the business as a whole.

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Obituaries We regret to record the, death of the following colleagues:

Robert Younger, who joined the firm in 1901 when he was 25 years of age and retired in 1941, died on August 11th, 1959. His first manage­ment was at 16/20, Seven Sisters Road, when the branch was a double shop situated at Nos. 18/20. In 1912 he took over the

Mr. Robert Younger. management of Ballards Lane, from which branch

he transferred to assist at Head Office in 1937. During the time that he was managing Seven Sisters Road he occupied a flat above the shop, and, in fact, his three daughters were born there. His family are, of course, very well known in the firm. His three brothers, at varying times, have managed branches and one of the three, George Younger, was a District Supervisor. Another of the three brothers, W. Younger, who managed Lewisham branch, was the father of Harry Younger, who retired from his position as Bacon Buyer in 1954.

To his widow and family we send our deepest sympathy.

Mr. Geoige Barrett.

George V. Barrett joined the firm in 1907 when he was aged 18 and com­menced at Bournemouth branch, moving to Streatham Hill in 1909. Eight years later in 1917 he took over his first management at Willesden Green and after a few months went to Crickle-wood. He subsequently managed Bedford and in

1926 he moved to Oxford, which branch he managed for some ten years. He returned to London in 1937 and took over 9/11 Croydon. Two years later he was transferred to 13/15 Blackfriars, which branch he managed up to his retirement in 1949, when he had completed more than 41 years' service with the firm, nearly 32 of which had been as a manager. Since his retirement he had made his home in Bournemouth and he died in hospital on June 5th.

T o his widow, who was the First Clerk at Streatham High Road branch when he worked at Streatham Hill during his early days with the firm, we send our deepest sympathy.

K.J.L., Hopton Street, S.E.I

Rychemonde anciently

SERIES NO. A64

C o n t e n t s

2 "Rychemonde anciently Shene"

9 Handsome Young Farmer

1 3 Veterans at Worthing

1 4 Crust and Crumb

1 8 It spreads on Breads !

2 1 Dulwich, September 6th

2 3 Staff News

On the cover : Onceover !

TONY ARMSTRONG-JONES takes photographs of a new shop in

an old town

JS opened its twenty-fourth self-service shop at 44/45 George Street, Richmond, on July 7th. The shop is on the site of one of the "Coppen Brothers" shops which the f i rm took over in 1954. Coppens began trading there in 1891. Richmond is a town rich in royal memories. It was given its name by Henry V I I , who was Earl of Richmond in Yorkshire and who rebuilt the old Sheen Palace, burnt down in 1497. The palace was a favourite home of English kings and queens. Edward Ml had died there deserted by all his court—even his mistress left h im, stealing the rings from his fingers as he lay speechless. Henry VI I also died there but in better circumstances. On his deathbed he discharged the debts of all prisoners in London who had been committed to gaol for sums less than forty shillings. Elizabeth also died there. She loved Richmond, calling it her "wa rm winter-box to shelter her old bones." The end of the palace itself came in 1649, when Cromwell's Parliament sold it for £10,000 and the buyers demolished much of it for building materials. Al l that is left today is a gateway.

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