The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1899-09-17

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81 water To csgDesiy draw rhxa vstsnt Of
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comse t1bswasm, and tssf u sGSsn. We
seldom swallow tss ~, unless undecided
a. to ~ value Tbsse ere two 6fsftnet
senses u tAsee. ora located at tire TO af the
tongue snf the ofhSs tn the palate Tbs
tongue taste u csnadsse1 most yslgsbse
N testing foods ~ any hind. A ssress-
sncsd tea faster WI not tssss al of TWEEN
" or thasfy samctss - tee setting bsfoss
htN- He VIII pack out two or three At the
general appearances Of the tea Then no
WI TASTE the two or three samples 10 de-
eide which In the b@se. You zee, we don't
drink such . Ies Of tea, after ell. Tel ina
people 10 always drink ooiona ssa. - that
10 the hesIthssst and best In sysry way"
Up Ia dark elosss IN . store on South
Water stree: man stands I'll day before
an ineAndescsnf light shaded - . single
ray ~ Hight eacApsA John lot In an
expert egg Gambler. and II 1us 10 his
work that We Do not set chicken instead
Of The soft-botIsd eGg " order 81 the res
taurant.
The EGG CssI1ssG TSSsb.
Egg Gambling must be done In IN sbso-
lutsiy DARK closet" said Mr.. Eck. place
hghtsd candle 1t . convenient height,
not nearer thu wall than two feet other.
wise shadow II cast Heid Tho exs d.
rscuy In front a. tho candle 90 tho rays
81 light will not strike the eye and i'm
pair the vision. Owe the egg . sudden
turn. half round. holding " between the
thumb and FIRST and second fingers. Thea
hold u still and watch for the cloudy side
Of the yoik. whore the gsrminai point IN
located. Always watch for the sermnAI
point because that 10 where Incubation b.
gins. and also decay. 4 perfect egg has
= very small air cell IN the large end and
the gsrrninat spot In scarcely visible, In
an old stale egg tho Eermnal spot shows
clearly and tho air cell 10 very large.
caused by evaporation. In the nrst stays
Of decay the yoik has penetrated the white
and fastened itself 10 the shell. showing
a dark spot that does not move when ths
egg II turned. A cold storage egg will
show the white thiokened and the yoik
not easily asttsted. A picked or saltei
egg shows the shell patehy and the smell
gives metallic ring when licked with tho
finger nall There are twenty grades OF
eggs an expert Will detect. An egg has
10 be pretty bad though before II In thrown
away. for they are used for manufaetur-
Ing purposes In almost every stage 81 de-
cay. Firms who are compelled 20 candle
many eggs now use an incandesccnt light
instead Of n candle"
Butter y tested by an instrument that
resembles an elongated shoe horn. This
II thrust into the tub. and when Il In
withdrawn II comes w filled with butter.
Ky using this the quality Of the butter
all the way through 10 bottom of the
tub can be determined. The experts smell
the whole length of the sample 20 make
sure poor butter has not been packed IN
the bottom. Then he tastes q. taking sam.
pies from several places along the icngth
Of the tube. ana splits II out. AZ butter IL
never swallowed. Cheese In tested much
moro on the feel Of the chees~ an Il 10 rub
bed between tho FIRST finger and thumb
than they DO by tasto or general appear
ance.
Work ~ the Ham Tester.
Out In the stock yards. IN one Of the
packing houses. man stands aii day IN
q barrel In his right hand no holds a
long steel WIRE and AZ the hams are
brought 20 him from q barrel. dripping
with brine. he plangcs tho wir. into them
and. quickly Withdrawing u. smells 81 n.
This IL the ham tester. Hc does not hook
for bad meat. lie recognizes only one
smell aud that IL tho standard by which
he gees. IL ham doesn't smell sweet ~
10 rejected. Nobody knows just what be-
comes OF the rejected hams. whether thcy
are put in the rendering tank or sold 10
the cheap stores The ham tester doesn't
care whs, becomes Of them. He 10 looking
for good hams and that In all the interesi
he has IN the matter.
George Gabler r. the hrnNmaRter In For.
tune Bros' brewery over on the West aide
He must test every barrel Of beer that IL
hrswed In the establishment IL IL brought
60 him in every stage. boiling hot. before
the hops have heen added, from the big
copper kettles and Ice cold from the store
room. !, ls brought 10 him In a baby beer
glass tina, holds about four tablespoonfuls
n look at the sample first to Judge ~ the
color and 10 see 10 II is sparkling or not"
sasd Mr.. Gabier, Then. 100. ~ must have
a thick. white foam, neat smell II TO
sc II u has fine hop AMI malt aroma.
The beer must have coed body and a
sweet bitter taste. hut u must not be tho
bitter. swallow>ths beer and then wait
TO see IL II leaves a bad taste. IL II does
something Ia wrong
There are no people In this country as
taere ara In the European countries who
make The testing % wine a profession.
Each man is his own expert, but among
the Chseage experts or rather conn0ts-
seurs. H. Angus, klrchoY. % the arm ~
Ksvehofr Neuharth. ranks among the
first on the list
THIS IL . Pleasant Job.
TO become an expert In testing vine"
said Mr. kirchcsy. "a man must have years
ot experience. added 20 = naturally sensl-
tive taste and smell There ~ certain
routine carried on by experts In testing
samples % wine tain glass goblet 10
always used. hecsgSe many thiuk the taste
81 wine varies With the thickness of the
glass The glass mast Re perfectly rure
and IRE lines absolutely parallel A sol.ls,