Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-20
LABELS TO LOOK FOR
How Meat Products Must Now
Be Branded.
WHAT BUYERS SHOULD SEE
Department Of Agriculture Gives
Samples Of Deception.
HAM IS HAM; CHICKEN NOT VEAL
Customers Should Be Able Now to
Pick Out the Various Sorts
Of Lard.
HAM IS HAM; CHICKEN NOT VEAL

Of Lard.
In addition to the general notice issued to
the railroads by the Secretary OF Agricul-
ture. there has been a circular addressed
to all inspectors in the service rigidly de-
filming the various words that may and may
not be used in branding meat products The
object Of the order Is to prevent the sort OF
deception usually practiced on the consum-
er. and If the consumer will remember the
limitations Of branding under the new act
there is no excuse for his not getting what
he paws for at the retail store. The essen
tiaI features of the label as stated by the
Department of Agriculture, are that 1t shall
| state
The true name Of the product:
The true name of the manufacturer. II
| given:
The true name of the place of manufac-
ture. If given.
Misleading Pictures.
In regard to false and deceptive names
the circular says:
No picture, design or device which gives
any false indication Of origin or quality
shall be used upon any label. Any state
ment design or device regarding the virtues
or properties of the materials contained In
the package that Is false in any particular
| is prohibited by law. For example, the pic
ture of a pig appearing on label Whlcn Is
| placed upon beef product; the picture or a
chicken appearing upon label placed upon
ture of a leaf or leaves appearing In con-
| nection with the word Lard Is considered
| deceptive, except that when used on pack
ages containing leaf lard 1t may appear sep.
e. g.. maple Leaf Brand" Such words as
| Special" Superior" Fancy. Selected.
| etc. placed upon products which are infe-
| rior to those implied by the term uSeu are
| false and deceptive.
| Another favorite method Of misbranding
| which is eliminated by the new order Is
the styling of product as vr1a i lam
fish Sausage though the pig might never
have seen England. and Bologna or
"Frankfurter Sausage when the sausage
have the word "style." brand" cut Or
| type Inserted in the name as an indica-
ton that they are only an Wana. Of s,uie
Ham, will not convey any erroneous I'M
| preston to a purchaser. The salesman can
explain that It is Just as good or any
| thing else he likes. But the word style In
| the label will show that 1t is an imitation
| Some Of the examples given by the de-
| partment for the guidance of the Inspector
| will be a good thing for the consumer TO
memorize so as to make sure of what he Is
| getting when he Is served IN retall STORE
Some Of these examples are as follows:
Potted. deviled; minced and nd, o sanan.;ss
| nrepared ham, Name considered deceptive
| unless actually made Of ham or ham trim
| mings. If any other pork Is used IN the
| mixture it can be called Pork Meats OF
! "Potted Meats"
Ham and Tongue.
Potted deviled minced or otherwise pre-
| pared tongue-Must be made OF tongue or
| tongue trimmings.
Picnic Hams.-Cannot be called Hams:
NAV he called "Picnics' or Picnic Shout
ders."
California or Gala Hams.-Cannot De
| called Hams" may be called "Calas."
homeless Hams, as applied to shoulder
| butts.-May be called ''Boneless Picnics" or
..BOneiess Butts.
Cottage Hams.-May be called Cottage
STYLE Ham Sausage" IL made from ham or
| ham trimmings.
| ..Dewey Loin;" cannot be called Ham"
| Westphalia Ham.-May be called West
phalia Style Ham,"
Ham or York Style Ham.
| New York shoulder.May be called New
! York Style Shoulder
| English Cured Ham.-May be called Eng
lish Style Cured Ham,.
| Sausage: Pork Sausage.-Cannot be SO
called unless made from pork meat only.
Little Pig sausage.-May be called Little
Pork Sausage or ''Pgmy Sausage.
| Farm Sausage.-Cal arm style Sau-
sage"
oxford sausage.-Call oxford Style
| Sausage"
Vienna Sausase--Cal vienna o'yie
Sausage.
| sage.-CaI Frankfurt Style Sausage or
| "Frankfurter Style Sausage"
Liver Sausage or Blood Sausage-Names
| of other ingredients must be shown.
| Lard, etc.: Pure Lard-Must be made OF
sweet clean, clear hog fat. The addition
Of not to exceed 5 per cent of clean, sweet
lard stearin Is allowed.
| Leaf Lard-Must be made wholly from
leaf fat of hogs, without the addition Of
fat from any other portion Of the carcass.
Kettle Rendered Lard..Must be actually
rendered in an open or closed kettle. with
out the addition Of pressure or contact of
live steam with the product;
Open Kettle Rendered Lard-Must be &C
tually rendered in open kettle above.
| Country Lard.-Must be made in the coun-
try in an open kettle: can be called "Coun-
try Style Lard" If rendered in an open
Home Made Lard.-Call Home Made
Lard Compound.-The pure lard must be
equal to or greater than any other one In
/ other Products: Roast Beef or Roast
1 Mutton-May be used provided descrip-
tion Of the method Of preparation appears
| in letters of prominent size in connection
| with the words Roast Beef Ut noaS'
| Mutton"
Rump Steak.-Cannot be so called unless
| made from rump steak only.
| Minced Steak.-Clearly a miSnomer, un-
less made from steaks.
| Rrawn.-Cannot be so called unless made
| from pork only.
Veal Loaf.-Cannot be so called unless
| the meat used Is veal only.
Extract of Beef.-Must be actually made
| from beef.
| Definition Of "Compounds."
Mixtures when the name plainly indicates
q mixture such as Sausage" HASH"
| .Mince," etc. need not be marked Com
pound" Other mixtures not so indicated
by their names must be marked Com
pound" In the case of compounds contain
ing lard stearin or other fats, or cotton
seed OIL and in compounds containing