The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1899-01-21

Koenig Reubner Etzinger, stultzer,
F'assbender and other coHspicuously emil
nent authorities Investigated for France,
Germany, Austria and other European
countries. Tests innumerablO have been
made In provisioning armies under all
conditions of scrvce-in barracks, during
maneuvering in peace and actual war.
Penal and ellemosynary institutions have
been aVailed of for these tests ana tabu-
lated tests have been for years affirmed
end reaftrmed until their accuracy Is
now known to be definitely established.
d
The charge Of inferior nutritive value,
when applied to canned boiled meats,
needs only investigation for its rciuto-
tion. Long experience should be sufficient
TO establish their superiority. but reasons
Tor this superior rity may be concisely
stated. Animal life requires three classes
OF foods-Ditrogenous matter in the form
| OF proteids; carbohydrates as found in
| sugar, starch and allied products; phos
| phates and a few other salts. Meat IS
the chief source of nitrcgencus matter as
| used in daily food Its chemical analysis
shows It to be composed Of water, pro-
teids and small percentage of mineral
| matter The maximum amount of matter
| i'll meat soluble in boiling water is four
| pounds in 100. The nutritive part of meat
| is albumen and myosin, the basis of
| muscle. Neither of these IS soluble in
boiling water. Upon immersing meat in
water at the boiling temperature the al
| bumen coagulates causing contraction
| that squeezes out the water producing
| shrinkage of 40 per cent. in weight Less
| than two per cent of this shrinkage is
| due to the extraction of matter soluble
| In water; 50 per cent is water removed by
| the contraction in cooking. None of the
2 per cent. of soluble matter removed
| by cooking is nutriment The ignorant
| charge, therefore, sometimes heard that
| meat has had all the nutrition cooked
| out of it is necessarily without founda-
ton. This charge is always maliciously
| or tgnorantly made. The nutrients III
| meat are insoluble in boiling water
| The value of canned boiled meat as a
nutrient has been fully established by
the most extended experiments in Eu-
| rope and America: and 1t is beyond the
possibility of dispute that 9S per cent. Of
the proteids of boiled beef, such is Is PIT
| in cans. Is digestible and is aSsimilatCu Ny
| the system. SO that it may be positively
| asserted that the nutritivc value of the
! canned meat known to commerce is abb
| Sulutely, at any stage of its manufacture,
| beyond the control Of the manufacturer
| Be he honest or dishonest, he" cannot
tamper with it. No process is now known
| or ever has been known by which the i'm
| soluble nutritiVcs can be withdrawn from
1t. Scientific limitations protect the con-
| sumCr even IL INSCRIPTIONS manufac-
| turors desired to rob him. Tests that
may be counted by the hundreds prove
this. They are not mere laboratory tests
they are exhaustive and practical, and
are conducted by scientists with closest
attention to details. Every particle Of
food taken into the system and every ar
ticle cXCreted is analyzed. These tests
extend for months under all conditions.
| Tn1 1cy of n
are subjected to them. The armies of
Europe and the motley assembly of mon
in public institutions contribute to the
| unassaildhle accuracy of their results.
And all of this great mass of scientific
! testimony proves beyond controversy tndt
boiled meat, instead of being less nutri-
tious than unCooked fresh meat, is aC-
tually more SO, for - is now known that
60 pounds Of the former contains as much
|; nutrition as 100 pounds of the latter.
| .
In canning meat 1T is necessary that II
be partially cooked before placing it in
| the can. This process as has been shown
e does not remove any of the nutritiVt
properties. Even were it al commercial
. usage it would be false economy TO add
any of the water in which the meat was
cooked to the contents of the can. Alb
solutely no value as "a nutriment would
be obtained by so doing, The can shoulC
: | contain lne maximum amount Ol nulIl
ment with the minimum amount o.
} weight, and this only can be accom-
| plished by filling it with nutritious sole
meat. If the can is tight and its con
tents properly prOCessed, the meat will
be as good years aftcrward as the day
1t is put up. All cans are tested fo
| faulty processing or for leaks, and bu
: | few escape the vigilance that protection
1 | from flhnrcial loss demands. And, it ma.
/ be added, that considering the small per
Q | centag2 of fat in canned meats
= the entire absence of bore, and the wei
v | established fact of their superiority as
, nutriment-great injustice is being don
; by ignorant denunCiation of this necGs
e sary article of food.
4 | o.
= Much of the recent criticism of thi
D class Of food has unquestionably bee
> | occasiOned by its improper and iniudi
l. cious use. Lack of knowledge or OF ia
t elites in handling it as an army ration
o are responsible for most, If not all, o
a the trouble. The British, French an
s German armies have used it for so man
S years that they are familiar with prope
d cooking methods. some addition of no
= water may be advantageOusly used i'll 1t
: preparation, and the addition of commo
r condiments, such as salt and pepper, wi
S remedy the inspidity that characterize
o all boiled meats when used without then
n Armour & Co.
d Chicago, III.
= WE HAVE NUMBER OF FINE