Waterbury evening Democrat., 1905-11-10
FOOD EXPERIMENTS.
How Dr.. Wiley Will Test Cold Stor-
 age Products.

Having completed his experiments in food adulteration, Dr. Harvey W. Wiley, chief of the bureau of chemis- try of the department of agriculture, will inaugurate new and interesting series of tests, with view to solving certain important but as yet unanswer- ed problems in cold storage, says the Washington Post.
 q would like to have it understood" he said recently, that I am not at tacking cold storage nor seeking to condemn cold storage products. Cold storage Is great benefit to humanity. but connected with the problem of cold storage are many questions that never have been settled satisfactorily. and to that end we were authorized by the last congress to undertake a series of experiments, with view to settling definitely the questinns,n ,nOfdswhich Il speak and c'which rIFshall presently pdey scribe. Thus far have had so much
 
 whisky, ale, wine and brandy tests, the salicylic acid and other tests, that I have had no time to devote to the mat ter.
 Now that these problems are off my hands, I shall investigate cold storage problems. For these tests congress has made no special provision, the cost of the experiments coming out of the gen eral appropriation for the department. Congress ought to grant to us an ap- propriation large enough to erect and equip cold storage plant of our own mot large one, of course, but of sufficient size to facilitate our expert ments. I should like to make a series of tests with various frozen foods on larger scale than I am able to do at present, for as the case stands we are obliged to get our cold storage products from plants that are owned privately.
 "0ne of the chief things desire to test is how long various kinds of meats, fish, eggs, fruits and yegeta- bles can be kept in cold storage with out deterioration or becoming unwhole- some Fowls of all klnds-chickens turkeys, ducks. geese, quail and grouse are much better if allowed to 'ripen' a little before eating They should be hung up somewhere until the meat has a chance to become tender and season ed. Fish should be cooked when taken from the water Thus some classes of food ought to improve by remain ing a certain length of time in cold storage, while in others deterioration apt to set in if kept too long on ice.
 'I shall test first the nutritive and -I5tatOry properties of cold storage
 ads by taste. I shall select a jury 'f men who are used to good living. ren who are epicures and whom I
 now will help me. Practical jokers
 nd persons disposed to make sport of
 ly experiments will not have. I .5ll have q kitchen rigged up and on criain days will serve meals, consist 1g of freshly laid eggs and cold stor-
 ge eggs. chickens that have been kill d only a few hours and chickens that ave been in cold storage for some lime: also fresh and cold storage milk, ish. oysters. steaks, game and vegeta- jies.
 These will not be served on one day, 5ut the menu varied. The cold stor- Ige and fresh food products when cooked will be placed on the table in segarate plates and the jury called in 10 dine The members will be invited 10 select which are the fresh and which are the cold storage products. to de .srmine first just what difference if any exists in the various products.
 Other experiments will De carriesl on. and if ve decide that it is safe shall organize two separate squads. one of which will be fe1 for several months or such time as 1t may require for the test on strictly fresh products. while the other will dine each day on cold storage foods. We believe that st the end of a certain period we can tell which squad has shown the great est gain in health and flesh and which has shown a decline.
 Tn vari0zs other ways Ee will teSt coll storage methods and products with view to determining the length of fine # is safe to keep food prod ucts on ice-