from either Jacksonville, Ocala, or Palatka. Any road
 you -took. to go was just a sandy road. From here to
 Ocala took all day.

M: When you first opened your hamburger business, how many
 people could eat there? How many seats were there?

P: When I started the-hamburger business there were very
 few people that come in anyway, because in those days
 the working people were taking their lunch with them.
 The only business was on Saturday and Sunday. During
 the week we made very few sandwiches.

M: You were open on Sunday?

P: Oh yes, for almost fifteen hours a day, sometimes more.

M: How did the Depression affect you as a restaurant owner?
 What were the prices like?

P: Well, when I started selling hamburgers, they were ten
 cents. The price of a hamburger was ten cents when I
 started, and later on we 6nly sold for six more
 months. Eggs were so cheap that a friend of mine,
 coming by from his place to go uptown with two buckets of
 eggs, couldn't even sell them. So, he came by me and
 said, "Are you going to leave those eggs?"

 He suggested that I put a sign in there that said, "Eggs,
 two sandwiches, fifteen cents." You know, sell two
 egg sandwiches for fiften cents. I started that. Then,
 in about a week or two, I sold all the eggs. It was a
 bargain price. But then, people asked me for hamburgers
 and eggs. One of each. That's why the hamburgers started
 after the eggs. We sold eggs and hamburgers, two for fifteen cents,
 for years, I guess it was up in 1937, '38 something
 like that. Well, just before the war, we had a good ten
 cents trade for awhile, a couple of years maybe. Then
 the meat started going up, the eggs started going up, so
 I had a fifteen cent price for years. Today, I can't
 remember the .dates everytime I went up a nickel.
 on the hamburgers. Today, it's fifty-five cents all the
 way. Plain, mustard and onions, are just forty-five cents.