The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1906-06-23
SCIENCE IN
CANNING
Reid Murdoch Company
Plant is Revelation
to INITIATED
CLEANLINESS SUPREME
Expert is Making Continual Expert
ments to Produce a New
Brand of Goods.
CLEANLINESS SUPREME

Just now when the news papers
all over thecountry are muck rak
ing" about embalmed beef and inn
pure food it is reassuring to know
there is one factory and that a Ham
mond industry too which is canning
goods and manufacturing foods that
are perfectly pure, positively clean
and sent out from a factory that for
cleanliness is not surpassed by any
other institution in the United
States.
A Lake County Times" reporter
visited the Reid Murdoch plant on
two separate occasions. Part of the
time with a guide and part of the
time without. What he saw was
revelation and could the people of
Hammond inspect personally, the
whole plant from store room to cook
room and from cook room to base
ment, they would doubt whether their
good old mother with her shining
cooking ustensils and has scrupulous-
ly clean kitchen could insure greater
cleanliness.
No Fond Memories.
AS you enter the long low struc-
ture with its gabled sky light your
nostrils detect family the odor Of
cooking fruits. You are led to the
cook room and there before your eyes
is long row of shining copper ket-
ties filled with gallons and gallons Of
cooking strawberries. You look for
the fire, you wonder why the fruit
is cooking so nicely when the guide
volunteers the information that all
the fruit is cooked by steam. Again
your mind goes back to canning days
at home and when you remember the
dusty dirty coal stove, the cook polk
ing up the fire, you reluctantly put
the picture from your mind and de-
eide that while no fond memories are
connected with the cooking of Reid
Murdoch strawberries, its the clean
/ est way after all.
Near the copper kettles you see
row after row of enameled dish pans
filled with berries which are being
allowed to cool Some how you can
not reconcile yourself to that when
you remember the perilous haste
with which mother would fill the
Mason quart jars to prevent the
fruits cooling and spelling after
wards. But your fears are quieted
when you are told that the sugar
alone would preserve the fruit even
if the air should come in contact
with it.
Still farther on the girls are filling
bottles, placing the covers and past
ing on the labels.
Jars are all Clean
In this day of extreme commercial
ism when the word seems to be profit
rather than purity you are amazed
to learn that each glass jar is clean
ed and dried before it is permitted
to receive its contents. Not only
this but the big copper Kettles which
YOU saw filled with fruit few mo-
ments ago will soon have the exclu-
sive attention of one man whose
duty is simply to clean and polish
them.
In the preserving department
every fruit on the market is pre-
served in season, strawberries cher
ries, rasberries, peaches, apricots
pears and on down the list unit
your memory balks in the effort K
enumerate them all.
over in the pickle department
there is a man whose principal dutl
IS to experiment until he finds III.
5Sth variety. He has about %, SSH
varieties to his credit.
Olive Stufing is Great
Did YOU ever see a bottle of stuffel
olives all set in Just so and wonde
how il is done The problem is a sim
pie one over at Reed Murdochs Z
half dozen girls seem to be working
at a table with chop sticks. but Of
+ closer inspection YOU find they ar
using long wooden tongs with which
they deity pick up each olive pla
cling the Spanish primentos witt
which they are stuffed where the
!: will make the best appearance.
Then there are the other relishes
the salad dressing which the Englis
taught US to make and which W
are now selling to them in larg
quantities. The mustard which 30
may see transformed from the see
70 the article that fills the bottle.