At Chicago's Edgewater Beach Hotel last week, 1,302 members of the American Society of Bakery Engineers held a convention which would have convinced many a veteran convention-goer that he had come down with the d.t.s. No salesmen of bakers' equipment set up bars to dispense alcoholic cheer. Toasts were drunk in tomato juice. Even at the biggest banquet the 30 men at the speakers' table decorously drank cocktails of milk, without even a spot of gin to take away a taste abhorred by most convention guests.
No prudes, the bakers' engineers have no objection to an occasional nip at the...
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