The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-08-14

we ordered that lot Of ham two years
ago and more. 1 had to explain to her
that that Kind of ham was different
from the ordinary sugar-cured variety.
1T isn't so with most canned goods,
of course Tomatoes are all right the
first year. and the second. and they
are pretty good the third. but they
oughtn't to be kept much beyond that
Some grocers are careless. When a new
consignment comes IN they put 1t up
on the shelves IN front OF the old, and
the consequence Is that there may be
cans in their stock five or six years
old Now, we never sell a can Of the
new goods until the last can Of the old
is gone. .fvs
Canned Tomatoes.
Canned tomatoes are not the safest
things to buy. some people think. Is
there anything in that?
They're about the most popular vege-
table we sell and it's rare TO hear Of
any trouble with them. 1t might come
about I'm the way / just mentioned, or
II might come from people leaving the
fruit in the can indefinitely after it
has been opened. OF course that ought
not TO be done. Much of the prejudice
against canned goods-what there is Of
it's due TO the imperfect methods
used when they were first sold. Take.
for instance, canned corn. Two ~
three firms in Baltimore were rivals n
canning corn. and they tried only to
undersell each other. They would take
any kind of corn and can IL anyhow
so Il was cheap. or course that sort
OF thing had TO come TO an end some
time Nowadays the canning company
makes a study Of the land, and selects
soil suitable for its purposes; then irs
agents go into the country and make
a contract with the farmer 10 sell them
so much corn grown from seed selected
and given him by them-they don't even
/ let him furnish that-and when the corn
/ Is grown they bring their machinery
and can II on the spot. It goes right
| from the stalk into the can, and there 5
no chance for il TO spoil.
Ought to Have Monument.
81 tell you what it is. the man who
/ invented the process Of putting up fruit.
and vegetables in tin ought to have q
monument 10 his memory three times IS
/ high as the Washington monument
/ That process makes it possible for mil
| hons OF ptoBit FsAAO AltNCA ND0A0 any
/ TO have these things. to buy them at al
/ seasons for a moderate price, and gives
a variety to their diet which they never
in no other way"
do you find that the demand toi
breakfast foods in increasing"
NO; l think that fashion is on tbs
wane Most OF the foods lately invent
{ Of ha old
Certain fine foreign goods. in the way
Of jellies. jams and crackers. cannot b.
made with equal success in this coun
try. A grocer who deals extensively In
this line of edibles picked up a tiny IA
/ OF Barbecue and fingered it lovingly
There" said he. there's something
that can't be made in this country SOL
10 keep They do make something they
call by that name. but II we had 1t II
the store here for a while it would spoil
That French article will keep forever
It's lust the same with some of tn,
English biscuits" He picked out a sara
pie from a biscuit box twin to that ii
which Rafies sent the gold cup to tn
Queen. The American biscuits are jus
as good when they're first opened, bu
they won't keep as long over Their
they seem 20 have the knack Of making
biscuits that Will keep anywhere. in al
wea thers, and any sort of climate. Tn
American biscuits are all right as Ion
| as the package IS sealed, but after II
open they dry up and spoil"
The English Biscuit.
!, The superiority of the English biseui
, may perhaps be accounted for by tn
fact that for several generations tn
manufacturers have had to study tn
. problem of max ing a product whic
could be depended upon to remain MT [
! eat In Asia Africa, Australia, Green
; land, or on the high seas, while tn
} American manufacturer has directed hi
attention more TO the quality and tooth
someness Of his biscuit than TO its stay
: ing power.
rs olive oil one Of the foreign prod
ucts which can't be improved on here?
, "Well. no; that is. the California oil
, good. as good as you need TO have. tn
Italian oil is rather heavy and gets ran
, cid quicker than the French, which
, lighter, and, | think, rather better ma
, vor."
, II see one product here that the
! don't make in EurOpe-tabasco sauce.
Yes; there's only one place wheI
=, | that is made-Louisiana-
THE story of tabascO, by the wa,
2 reads rather like a romance. In the GOO
{ old days before the WaE GA6ES Lived 9