arch were the main topics of this years'
gathering. The membership was reported to be 310. A feature of the
meeting was the first industrial exhibit by twenty-five supply houses.
Among the things accomplished were:

The recommendation that members co-operate in determining the invisible
supply of coffee in the United States at stated periods; increasing
annual dues from $50 to $60 for members having $50,000 or less
capitalization, and from $100 to $120 for firms having more than $50,000
capital; restricting membership to purely wholesale coffee roasters and
distributers; and offering co-operation to hotel-men and
restaurant-keepers in standardizing and improving their coffee
beverages.

The St. Louis meeting was notable in violating association precedent by
unanimously electing Carl W. Brand president for the third consecutive
term. Other officers were: J.A. Folger, San Francisco, first
vice-president, R.O. Miller, Chicago, second vice-president; Charles A.
Clark, Milwaukee, treasurer.

The eleventh annual meeting, held in New York, November 1-3, 1921, set
the high-water mark of the organization's record of achievement. This
convention took the first definite steps toward the amalgamation of the
green and roasted coffee interests in one association. Brazil sent a
delegation of coffee men to invite a similar delegation to pay a return
visit to Brazil. It was announced also that Sao Paulo was about to
double its tax contribution to the national advertising campaign. Among
other things done, were: the appropriation of $1500 to work out a
uniform cost-accounting system for roasters; the recommendation that
coffee importers insist upon the use of American ships by Brazilian
exporters; the formulation of a cost-and-freight arbitration contract
for use with Sao Paulo exporters; the formation of a new membership
class roasting up to 6000 bags a year; and the decision to make a
national campaign to put the selling of coffee on a uniform thirty-days
credit, two percent cash in ten days basis. Professor S.C. Prescott,
reporting on the research work being done at the Massachusetts Institute
of Technology, said a better brew of coffee could be obtained at a
temperature of 185 degrees than at the boiling point; that glass, china,
or enameled-ware pots were to be preferred, and that the filtration
method is superior to that employed in the pumping percolator.

[Illustration: JOEL O. CHEEK, NASHVILLE

President of the National Co