The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1907-04-23
WHAT IS A SARDINE.
This Question Has Caused No End OF
Trouble &c Department Of AsrleuI-
ture-Pure Food Law De-
mands Answer to Question.
Ar lmoreite Special.

Arlmoreite Special.
. Washington, ID. c., April 23.-All
sorts of trouble has been experienced
by the department of agriculture In
trying to determine officially, what
sardine is. 1t was necessarily. under
the pure FOOD law to obtain an exact
answer to the question. for, CONNER.
cially. the sardine is an important
article and the trade in the succulent
fnny morsel Is enormous.
Secretary Wilson and DR.. Harvey
w. Wiley. OF the Bureau of Chemistry,
wrestled with the problem for several
months. They held hearings and lis
tened to learned statements from
many of the sardEe experts of the
country. when they had concluded
their inquiries they were no nearer to
they were when they began. AS last
resort, Secretary Wilson requested the
United States Fish Commission to
pass upon the question and, II pos
sible, give him definition of sardine
that would stand the test OF the law.
Here is the result OF the fish experts
consideration:
Commercially, the name 'sardine'
has come to signify any small, can
ned clupeoid fish. The methods of
preparation are so various that it is
impossible to establish any absolute
standard of quality. 1t appears to this
department that the purposes of the
Pure Food law will be carried out and
the public fully protected II all sar
dimes Dear a label showing the place
where produced and the nature of the
ingredients used in preserving or
flavoring the fish"
In a ruling made by the department
of northumberland substantially on
the definition Of the fish commission
it is held that the term "sardine'
may be applied to any small fish pre-
pared as indicated by the fish com
mission; but 1t is required, in addi-
tion, that the box or package contain
ing the sardnes shall bear on its la
bel the name of the country or state
In which the product is put up and
the names Of the ingredients used
either in the preservation or cooking
or flavoring of the fish.
Years ago, when one ate sardines
he was certain that he was enjoying
n product of Sardinia. The fish used
in that product were genuine sar-
dimes. 1t has come to point now,
however, where the name 'sardine'
is used in a generic sense to describe
class OF fish products. A half doz
en- different varieties of small fish
are used In the making OF the sar
dimes Of commerce and they are made
In France, in Germany in Great
Britain and in the United States
Largo quantities OF them are canned
in this country. The packages con
tanning them are beautifully emblaz
oned with French label/ and hereto
fore II has been felt by most OF th'
people of this country that they were
being regaled by the French product
Hereafter there will be no such de
ception. Secretary Wilson proposes
the people shall know just what the!
are paying for when they buy sardine
or anything else IN the line of foo'
products. The labels on the boxes o
packages will show precisely what th'
contents are and, practically, hov
they are prepared. The sardine can
ners of this country are making WI
faces over the prospect OF having T.
be specific in their declarations OF
the labels, but the law is clear an
they will have to obey II.