The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1903-07-19
CANNED MEATS AND
-.
SOUPS ARE ALIVE
WITH MICROBES
Tons of Tainted and AduIter-
ated FoodAre Annually Eaten
by People Who Live in the
Large Cities of the Country.
Special to The Globe.

Special to The Globe.
CHICAGO, July 18.-Tons of meat
unfit for human consumption are dis
posed of daily in our. large cities. Rich
and poor are imposed upon alike by
this disgusting condition of affairs and
half the sickness prevalent may be
traced in one way or another to impure
food.
Just what the human stomach is ca
pable of enduring in the way of adul-
terated and poisoned food would be an
interesting study for some one to take
up, Notwithstanding the result of re-
cent experiments in Washington.
We might then learn just how much
poison can be taken in the shape of
daily diet without mourning fatal re-
suits.
The hot term emphasizes the evil
result of this bad food.
In no prt of the world is adulteration
so rife as it is in the United States and
nowhere are more villainous COM
pounds, both liquid and solid foisted
upon the public The American stom-
ach, like the American temper, is one
which can bear the limit without COM
planning.
Hundreds of deleterious substances,
the use of which is forbidden in the
older countries. are used freely here as
adulerants, and yet prosecutions for
such offenses are practically u.Aleard
Of
The whole energy of the health de-
partments seems to be centered upon
raiding stale vegetable and fruit stands
in the summer time.
A little wholesome energy exercised
In other directions by the inspectors
might prove of imense advantage to
the public.
The horse sausage mainly goes to the
poor, who like it's strong flavor to help
their dry bread along. but the poor are
by no means the only sufferers from
the sale of improper articles of food.
1.-THE people who eat the most rotten
stuff on earth in the way of meats"
said large wholesale dealer recently,
ARE divided into two leading classes.
They are buyers of canned soups and
potted stuffs, or frequenters of table
d'hote restaurants These people con-
sumo more microbes per diem than
could ever be calculated. The propri-
etors of the cheap table d-hotes are no.
torious in the market as purchasers of
bad meat and fowls. They give num-
Der of dishes for small price and must
buy very cheaply. Ripe stuff is what
they are always after and it is so ripe
sometimes that those who sell 1t to
them wonder.
mot so the restaurateurs. They
know exactly what they can do with
such material. A putrid sirloin is
transferred by them into a savory
ragout with magical ease. An old hen,
with long-delayed burial permit, Is
stewed and favored until it becomes
such delicious prairie chicken that
no one would suspect it's origin in the
soup. Curried dishes are another won
derful resource for these gentlemen.
Lamb and veal of all degrees of color
and fragrance grow into East Indian
dishes Of marvellous name and most
palatable character. The subject is
illimitable, for these people, mainly
Austrian, French and Italian, can do
wonders in this line of cooking.
In manipulating old material they
are only equaled by the makers of
canned soups. If the contents of some
of the daintily labeled cans could speak
they could tell strange tales The rep
resentat1ve of an establishment which
, puts up one of the finest lines of pre-
served fowls and soups in the market
used to visit my place regularly, I'M
W ASSSiiIiy, III ocoICu VI material. we
never used to throw anything out in
those days. Chickens running with
maggots, Of which perhaps the wings
or breasts only remained intact. were
cleared up. promptly at price. There
seemed to be no limit whatever to the
condition of the stuff required for this
purpose. The goods were handled sci
entlflcally by the firms chemists, I'M
derstand. First they were washed and
deododorized. Then they were cooked
at an enormous temperature, and
finally favored in such a way as to
make them absolutely delicious"
-Wilfred De Block.