The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-11-16
FRESH MEATS NOT WANTED.
An InvestiGator shows Why the
sItipe" Flesh Is Better Food.
r., - Hxr..tt,atn,, Sto~

From the Washington Star,
Prof. w. H. Wiley, chief of the chemis-
try division of the agricultural depart
ment, states interestingly the results of
recent experiments made by him which
knock out popular beliefs and age-old IDEAS
concerning matters within his range Of OBJ
servation. Two assertions he made to
Star reporter will illustrate, Said. Dr..
Wiley;
Meats should never be, eaten till they
have properly ripened; that is to say, until
they are about to decay. They should be
three weeks old, at least, before being
cooked A chicken killed to-day ought
to hang three weeks in cool place~hefore
going to the table.
Lean hogs are better than fat hogs and
farmers before long will find more profit
in raising the former than the latter. The
fattening of a pig In old days and even
now, was all that a farmer did with the
animal TO fit ii for market, but soon II
will be known that lean meat is better
than fat meet for meat eaters
Here is a violent upsetting of ancient
ideas. Fresh meat" is the cry of the
housewife, and nowadays she wants Il
straight from the slaughter house. It's
wrong however. A hen squawks in the
noon she's in the pot along with big white
dumplings stewing for the evening meal.
Another error.
Dr. Wiley knows he is right, because lie
Is conducting an investigation into the
whole question of the dietic values of meat
from all fowls and animals. from the chick
en- to the horse, that contributes to the life
of mankind. 1t has already covered one
year of time and he has only completed
mic Yph aa into fba life and VqlIlp of a
pig. Years to come win be taken up by
the inquiry into cattle, sheep, fowl, game
and other food furnishers.
Nine lusty and lean pigs have so far
been martyrzed for humanltys sake
They were bred at the agricultural expert
ment station near Chicago. Some were
fed in order to keep them lean but healthy,
and others were fattened up so as TO rival
their neighbors on nearby farms, who were
getting in shape for the Christmastide kill
ing. Indian corn, having so much starch
which is a heat producer. and therefore
a fattener is the chief food for pigs to
be grown to mammoth proportions. But
to make pigs lean and yet lusty, diet
of milk and oil cake, or swil made of
| some cereal that is not full o. stardh, Is
given.
| These porkers went into a Chicago pork
packing place, and, following the usual
/
| cleaned and CHARTERED. ready for the In
vestgator. This part of the operation did
not differ from that which falls 10 the lot
| of a hog to be eaten by Tom, Dick or
Harry, and not to furnish illustrations for
humanity. The total weight OF the hog
having been ascertained then5 in turn, the
weight of blood, brains, tongue, jowls, in
| lestines, hair skin, feet and every part
of the animal was recorded IN order to de-
! termine the exact proportion of each. Then
the chemical analysis of the parts was be-
gun in this city al the departments la
! boratory. The fat hogs were found to
have an excess of heat-producing elements
| such as carbon, hydrogen and oxygen. The
lean pigs possessed more of The nitrogane-
| Gus compounds, whose special value Is
| that they are tissue nourishers.
This investigation" said MIR. Wiley
as the first systematic and complete eff
| fort ever made In this direction. 1t has
| been pursued by what is practically a new
method, because we have worked with full
| knowledge of the history and growth OF
| the animals Thus we have been able to
obtain a better idea as TO the nutritve
values and chemical constituents. The
tests have been conducted under conditions
| embracing all modern progress in the sci
ence of analytical chemistry, and the re-
suit gives more accurately than any other
the composition and value Of the different
! parts of the animal. An example vs. that
we have found nitrogen of several kinds,
| each with different prophecies, while hith-
erto but one kind of nitrogen has been re-
l'cognlzed. OF course the three great chem
ical divisions remain the same, but in this