Announcement was made that the particular need of the people was drinking water, shoes, clothing, picks and shovels. Money also was wanted, although a considerable amount had already been subscribed by cities throughout the country. Food was on hand in ample quantities, free to all, but the variety was limited to staples such as beans, potatoes, bread and canned vegetables. Of fresh meat there was practically none and butter and eggs were scarce. All food supplies were those contributed by the outside world and distributed from the various relief depots on the requisition of householders. Neither provision nor other stores received any consignment of goods. Citizens and visitors alike were impressed with the facts that Dayton's condition was distressing. A review of the streets from sunrise until the curfew bell's toll furnished a practical illustration of this. Except for the comparatively few householders who had supplies on hand in considerable quantities, daily sustenance was secured by the market basket method. This was as true of the fairly well-to-do families as of the laboring classes. HOW RATIONS WERE ISSUED The head of a family made out a requisition each morning stating his needs for the day. This requisition was presented at any of the supply depots, and on it were issued rations consisting of potatoes, canned meats, prunes or preserves, beans, biscuits or bread. Men, women and children with their baskets were seen in the streets throughout the day. Most of the absolutely destitute were cared for in one or another of the buildings comprising the huge plant of the National Cash Register Company, which is on high ground at the southern end of the city, untouched by the flood. On the ninth floor of the administration building, known as the office's club, and where there is a dining room with a capacity for 1,000, more than 5,000 destitute persons were fed daily. The menu for Sunday was a typical one, as follows: Breakfast--Oatmeal and milk, coffee and bread. Dinner--Vegetable soup, stewed canned meat, stewed corn, coffee and bread. Supper--Bean soup, potatoes, coffee or tea and bread with butter. John F. Patterson, head of the plant, had his dinner in this general dining room on Sunday. The only luxuries enjoyed by him and not provided for the others were hard-boiled eggs and preserved peaches. Among the most active of the uniformed waitresses was Mr. Patterson's nineteen-year-old daughter. Volunteer waitresses helped out their paid sisters during these days of hardship. Monday in Dayton was much like the days that immediately preceded it, except that rapid progress was made toward the restoration of the city to a habitable condition. Electric current was supplied Monday night in a limited residential district and in a few downtown buildings, and the narrow zone of street lighting was extended. Automobile fire engines were brought overland from Cincinnati to assist in pumping out basements.