If　you　need　a　car　to　make　food　deliveries　with,　doesn‘t　it　make　sense　to　use　one　that　won’t　eat　up　much　profit?

It　did　to　Mr.　Chuck　Lew,　Chinese　restaurateur,　White　Plains,　New　York.

His　honorable　Volkswagen　has　been　delivering　everything　from　wonton　soup　to　leechee　nets　for　close　to　two　years.

All　the　while　averaging　25　miles　to　a　gallon　of　gas,　using　pints　of　oil　instead　of　quarts,　and　no　water　or　antifreeze.

Since　it　can‘t　boil　over　or　freeze　under,　the　egg　foo　gets　wherever　it’s　going　while　its　still　young.

Since　we　never　change　the　way　the　car　looks,　spare　parts　are　as　readily　available　from　his　Volkswagen　dealer　as　are　spare　ribs　from　his　restaurant.

And　since　Mr.　Lew　charges　a　50￠　delivery　fee　and　uses　a　car　that　costs　roughly　one-fourth　of　that　for　the　average　trip,　hed　be　crazy　to　trade　it　in.

Even　for　all　the　tea　in　China.