Fortunately, a dividing utility corridor was put in at the time the cellblock was constructed so that it will not be a difficult matter to install a modern toilet and washstand equipment when the necessary appropriations are available. The front of each cell has a hinged iron-barred door, and also what might be termed a window about three-fourths of the height of the door and about the same width, barred with iron; but it contains no window pane or sash. In other words, with the exception of a small strip of wall about two feet high the entire front of the cell is open for light and air. The window feature is desirable because it gives a the single room effect and nevertheless permits. a degree of privacy which is not possible in a cell the front of which is entirely open. The interiors of the cells are whitewashed, and a very gratifying condition of cleanliness and tidiness prevailed in all of them. The same can be said in respect to the institution as a whole. When an inmate becomes troublesome the usual procedure is to place him in what is known as the jail. This section is located on one side of the lower tier of the south wing. A number of cells are screened off from the other cells. The punishment consists of confinement in the cells, but a sufficient amount of daily exercise in the corridors is given. It is intended that isolation and confinement. will bring about a desire on the part of the inmate to discontinue his unruliness and resolve to observe the rules of the institution. Occasionally a noisy or boisterous offender is placed in the basement of the north wing. This section, while not a desirable one in which to keep a person, must be used in the absence of an isolation building. If the offender is permitted to remain in the jail section of the south wing his boisterousness will break up the peacefulness and control of the other inmates in that entire wing. The inmates are employed in the following ways: On the north side of the enclosure a large mound of earth and stone is being broken down and removed to the south end in order to fill up a hollow in that section; 117 of the inmates are assigned to this work and are made up of those who show no desire or aptitude for a better line. of work. The earth and stone are transported in wheelbarrows. This serves as a splendid exercise and healthful work. Thirtythree of the inmates are employed in the messhall and kitchen; forty-four are assigned to clean the cellhalls and the guardroom; twenty work in the tailor and shoe shop; nine in the carpenter-shop; two in the yard; nine as drivers; ten in the construction of a new chapel; sixteen with the chief engineer; two assigned to painting; thirteen to farm work; seven to machine-shop; eleven to the bath house and laundry building; twelve as stone crushers; twenty-six excavating for new sewers; nine in the blacksmith-shop; and forty-five at miscellaneous work. Mechanical work, in connection with construction work on the premises, serves as an excellent means of giving to the inmate a knowledge of some kind of work such as blacksmithing, painting and carpentry, etc., which will serve as a congenial and profitable kind of employment for him to engage in subsequent to his release. The institution is located in a beautiful and healthful section of the State, and there seems to be no evidence that the health of the offender serving sentence there is in jeopardy. The menu for the week commencing September 28, 1913, was as follows: SUNDAY Breakfast: Corned beef hash with beef stock, bread and coffee. Dinner: Supper: Rice pudding with vanilla sauce, molasses cake, bread and coffee. MONDAY Breakfast: Boiled rice with sugar and milk, bread and coffee. Vegetable soup, boiled beef and brown gravy, potatoes, tomatoes and pickles, bread. Dinner: Breakfast: Corned beef hash with beef stock, bread and coffee. Breakfast: Corned beef hash with beef stock, bread and coffee. Dinner: Supper: SATURDAY Breakfast: Boiled rice, sugar and milk, bread and coffee. Dinner: Split pea soup with roast pork stock, bread. Supper: Bread and coffee. The daily routine is as follows: 6:30, all up; 7:10, leave cells; 7:15, breakfast; 7:30, buckets turnout; 7:45, to work; 11:40, stop work; 11:45, dinner; 12:00, to cells; 1:00, released from cells; 4:50, stop work; 5:00, supper; 5:15, cells until morning; 9:00, lights out. NEW YORK STATE REFORMATORY, ELMIRA INSPECTED AUGUST 23, 1913, BY PHILIP KLEIN The New York State Reformatory at Elmira receives inmates between sixteen and thirty years of age, convicted of their first felony, on an indeterminate sentence. The reformatory may retain them to the maximum of the sentence permissible for their offense. The system in use in the reformatory is too well known to need. detailed discussion. There has been little change within the last year in the system itself except in that inmates of the first grade. are allowed to devote more time to their trade schools; they may spend the mornings practising on the trade outlines. The most noteworthy change during the year has been the construction of a new hospital by the complete alteration of a building at the end of one of the cellblocks. The new hospital is 63 feet. by 53 feet, and contains five stories. The first story contains the new ventilating system for the hospital, installed where the old dungeons used to be. These are now out of use. This system of ventilation allows the air to enter through an opening whose size can be regulated. The air passes over tempering coils and is driven by a very large electric fan through the building. The second floor contains the operating-room, sterilizing-room, dining-room, keepers' room, drug-room and surgical ward, the latter containing nine beds. Two small rooms close to the surgical ward are used for an inmate nurse, and there is one room for inmates after operation. The second floor contains the general ward with twenty beds. The third floor is divided in two; one-half with thirteen beds is used as a contagious ward, the other half with four beds is intended for those awaiting a negative return on diphtheria. cultures from the State Board of Health. The top floor with twenty-three beds is for the tuberculous. The construction is entirely fireproof and the floors are of concrete. It is an excellent hospital and fills a long felt need. We have another proof here of what can be done with inmate labor. The reformatory may well be proud of this piece of work, as well as of the erection of the domestic building some years ago. The cell capacity of the institution is 1,616, of which 1,440 are old cells and 176 new. The latter differ from the former in having toilets and running water, while the others still use the buckets. The dimensions of the old cells are 7 feet by 5 feet by 9 feet with doors, of vertical bars, 2 feet wide. The new doors are 3 feet wide. The corridors average about 16 feet to 17 feet in width. The yard of parade ground is sadly in need of a new concrete pavement. The population on the day of inspection was 1,344, divided as follows: 551 in the first grade, 765 in the second grade, and twentyeight in the third or punishment grade. The hospital census on the day of inspection was thirty-nine, and the guard house census (for temporary punishment) was fourteen. The order and discipline were of the usual excellence, and the military drill achieves still a most remarkable degree of excellence. The bill of fare for the institution has been considerably improved during the year. It is at present as follows: CREDIT FIRST GRADE: MONDAY Breakfast: Boiled beans, whole wheat, bread and coffee. Dinner: Supper: Beef soup with vegetables, roast beef, brown gravy, boiled potatoes, bread pudding, whole wheat bread, green peas. Roast beef hash, baked beans, bread pudding, tea, whole wheat bread and butter, corn syrup. TUESDAY Breakfast: Corned beef hash, whole wheat bread, coffee. Dinner: Supper: Beef soup with vegetables, beef stew or roast beef, boiled potatoes, Indian WEDNESDAY Breakfast: Fresh beef hash, whole wheat bread, coffee. Dinner: Supper: Beef soup with vegetables, roast beef, brown gravy, boiled potatoes, whole wheat bread, bread pudding, coffee. Roast beef hash, whole wheat bread and butter, prunes, radishes, corn syrup, tea. THURSDAY Breakfast: Fried pork chops, German fried potatoes, whole wheat bread, coffee. Dinner: Beef soup with vegetables, roast mutton leg, boiled potatoes, whole wheat bread, coffee, pickled beets. Supper: Roast beef hash, baked beans, whole wheat bread and butter, corn syrup, tea. FRIDAY Breakfast: Sweetened oatmeal, whole wheat bread, coffee, corn syrup. Dinner: Supper: Scalloped codfish with tomato sauce, beef soup with vegetables, boiled potatoes, whole wheat bread, pickled beets, coffee. Hot corn bread with syrup, whole wheat bread and butter, prunes, radishes, tea. SATURDAY Breakfast: Corned beef hash, whole wheat bread, coffee. Dinner: Supper: Beef soup with vegetables, roast mutton leg, boiled potatoes, hominy pudding, whole wheat bread, coffee. Roast beef hash, creamed rice, whole wheat bread and butter, corn syrup, tea. SUNDAY Breakfast: Fresh beef hash, whole wheat bread, coffee. Dinner: Supper: Beef soup with vegetables, Swift's prime corned beef, brown gravy, whole wheat bread, rice pudding with raisins, coffee. Molasses cake with corn syrup, whole wheat bread and butter, raisins and tea. All green vegetables in season. DEBIT FIRST GRADE: MONDAY Breakfast: Boiled pork and beans, whole wheat bread, coffee. Dinner: Supper: Breakfast: Supper: Roast beef, brown gravy, boiled potatoes, whole wheat bread, coffee. TUESDAY Corned beef hash, whole wheat bread, coffee. Irish stew, whole wheat bread, coffee. Baked roast beef hash, hot corn bread with syrup, whole wheat bread and butter, radishes, tea. WEDNESDAY Breakfast: Fresh beef hash, whole wheat bread, coffee. Dinner: Supper: Beef stew, whole wheat bread, coffee. Whole wheat bread and butter, corn syrup, prunes, bread pudding, tea. THURSDAY Breakfast: Fresh beef hash, whole wheat bread, coffee. Dinner: Roast beef, whole wheat bread, brown gravy, boiled potatoes, coffee. tea. FRIDAY Breakfast: Sweetened oatmeal, corn syrup, whole wheat bread, coffee. Supper: Scalloped codfish with tomato sauce, whole wheat bread, pickled beets, coffee. Hot corn bread, corn syrup, whole wheat bread and butter, prunes, tea, radishes. SATURDAY Breakfast: Corned beef hash, whole wheat bread, coffee. Dinner: Supper: Beef stew, whole wheat bread, coffee. Baked roast beef hash, creamed rice in milk and sugar, whole wheat bread and butter, corn syrup, tea. |