The Savannah morning news., 1904-01-31
FUNNY VOYAGES
TO AND FRO OF
GOOD THINGS TO EAT
Some Foods Travel to Far Coun-
tries and Then Back Again to
Where They Were Made.

Even the experts who make a study
of the food conditions of the world
are perplexed and bewildered by the
queer things that are done with many
kinds of food.
The moment a person studies the
tables that are made up by every ma
ton to show exports and imports, he
experience the strangest vicissitudes
Almost every country seems 20 export
at least some foods and to import the
same kind. And many countries i'm
port certain kinds of food for which
they themselves are famous.
There is a constant interchange, ap-
parently, of live cattle. The United
States ships them all over the world
and gets some in return from almost
all the countries of Europe.
The same is true of eggs and poul-
try. This country exports and i'm
ports both.
Fish go into almost every land from
some other land; and at the same time
almost every land sends some out.
Thus the United States ships behring's
to England and England ships herrings
to the United States.
But more curious than these things
are the foods that are sent to the
countries which are supposed to make
a speciality of them. Thus, Russia is
famous for the production of caviare,
which is made from the eggs of the
big sturgeon-those wonderful mailed
fishes that are survivors of a far-past
geological epoch. Yet a good part of
the United States exports to Russia
consists of caviare made along the
Great Lakes and Delaware and Ches-
apeake bays.
England and Germany, both of which
are known for their manufacture of
cheese, import lots of it from the
United States and sell it again as do
nestle cheese.
Sometimes foods actually go to a
place and then travel back again to
the country of manufacture to be
eaten.
For instance, Lyons, in France is
distinguished throughout the world of
epicures for the production of a hard,
red, highly spiced sausage known as
LYONS sausage. There is an American
concern that has developed the produc-
ton of this same kind of sausage to
a point where it. is as good as the
French and cheaper. But the world
wants French sausage.
So the American product goes over
the sea to Franch. and in Lyons it is
packed in new wrappers and boxes.
Then il is shipped away again, to all
the countries whose hotels are crying
for Saucisson de Lyons. And a part
of these F'ranco-American saucissons
find their way back again to the
United States. where they began life
as plain sausages.
The city of Hamburg is noted for
its fine smoked. canned and jellied
cells, among other things. Where do
these ellis come from? From the
Falls of the Nile. A company of Bal
tic fishermen has settled in Egypt.
catching Egyptian cells in the land of
the Pharaohs, to be packed in cans
with the three towers of the Hamburg
coat-of-a arms stamped on them.
American wines are forever travel
ing to Europe, to come back again in
a year or two with French, Italian and
Spanish labels on them. But wines
are not sent on sea voyages purely
with the intent 70 deceive. It is be-
lieved BIZ many winters that a sea
voyage improves a fine wine. There
fore, ships often carry wine as freight,
without unloading It..
Then again, customs duties and the