Never at any time had the directors shown carelessness in their supervision of what had now become a gigantic concern, and they were continually giving thought to means of improving the organisation of the Federation and of improving the supervision by the committee. Early in the period with which this chapter deals, they made arrangements whereby the members of the committee took it in turn to visit the bakery each week. These visits were found of value by the members of the committee, as it enabled them to acquire fuller information about the working of the Society. Each member reported the result of his visit to the sub-committee, together with any suggestion he had to make. Towards the end of 1894 the committee appointed a biscuit traveller, Mr Archibald Petrie being the man appointed. MANAGER OR NO MANAGER. The quarterly meeting had under consideration the question of the general management of the Society, the points discussed being the appointment of a general manager, or the development of the system of departmental managership. The discussion was inaugurated on a motion moved by Mr Malcolm of Newton Society, “that a general manager be appointed.” The result of the discussion was the adoption of a suggestion by Mr Glasse—who said he had sat in committee with a manager and without a manager, and was of the opinion that the business could be best managed without a manager. He suggested that the matter should be remitted back to the committee for consideration and report, and the other motions and amendments which had been moved were withdrawn in favour of this suggestion. The committee took up consideration of the question within a month, and came to the conclusion that the business of the Society could be best managed by being divided into six departments, with a departmental manager over each, who would be in direct touch with the committee. These departments were: (1) The counting-house; with Mr James H. Forsyth as head—this department to include all the commercial transactions of the Society. (2) The productive department, including the production of all bread, smallbread, biscuits, and oatcakes; to be under the charge of Mr Robert Fraser, who was also to have control of the enginemen and oilers. (3) The distributive department, which was to include the dispatching of the bread and the packing and dispatching of the biscuits and oatcakes; to be under the management of Mr William Miller. (4) The delivery was to be under the control of Mr Milne, stable foreman, who was to have control of all the horses, vanmen, and nightwatchman. (5) The building and repairs department, including the tradesmen and their assistants; to be controlled by Mr Davidson. (6) The purvey department and tearooms, under the management of Mr Robert Watson.