How The Chivers Business

Started And Grew

THREE miles from the northern end of historic Cambridge, in England, lies the picturesque village of Histon, surrounded by flourishing orchards, and famous for the ideal hygienic factory of Messrs. Chivers and Sons, the well-known jam and canned vegetable manufacturers.

Histon is a happy combination of the old and the new —in one corner are rural stucco cottages with thatched roofs and in another is the busy Chivers orchard factory from whence the pure food products are despatched to all parts of the world. The growth of Messrs. Chivers is one of the romances of modern English business.

At the beginning of the nineteenth century a small estate at Histon was farmed by a Mr. John Chivers, who sent his surplus fruit to London.

Mr. Stephen Chivers, his son, by careful thrift and business management, extended the estate by several hundred acres, and, in their turn, his sons inaugurated and developed the business of jara making.

For over 50 years the business has progressed until Messrs. Chivers now farm 6,000 acres. Build ing after building has been added, and to-day the factory covers 14 acres of floor space occupied by a staff of 3,000. Modern and hygienic conditions prevail throughout the factory and the workers’ leisure and recreation are amply provided for.*** Hon. George H. Murray, M.L.C., Direc tor of Agriculture in New Guinea, returned to Rabaul after a world tour by the Macdhui from Sydney on January 30.

Mr. C. W. Mann. M.A., educational ad viser to the Methodist Mission, who recently inquired into educational prob lems in Fiji in connection with the Car negie Trust of New York, returned to Australia from a visit to America and Fiji by the Monterey on January 27.