Waterbury evening Democrat., 1907-04-22
WHAT IS A sARD1NE9
Department of Agriculture Having
 Trouble in Investigating.


 Washington, D. C., April 22.-Al sorts of trouble has been experienc cd by the department of agriculture fin trying to determine, officially what sardine is. It was necessary under the pure food law to obtain an exact answer to the question. for commercially, the sardine is an i'm pOrtant article and the trade in the succulent finny morsel is enormous
 Secretary Wilson and Dr Harvey w. Wiley. of the bureau of cheinis try, wrestled with the problem fol several months. They held hearings and listened to learned statements from many of the sardine experts of the country. When they had con. cluded their inquiries they were nc nearer to determination of the question than they were when they began. As last resort. Secretary Wilson requested the United States fish commission to pass upon the question and, If possible, give him definition of sardine that would stand the test of the law. Here is tile result of the fish experts consider. ation:
 Commercially. the name "sardine' has come to signify any small canned clupeoid fish. The methods of pre- paration are so various that it is ;m- possible to establish any absolute standard of quality. It appears to this department that the purposes of the pure food law will be carried out and the public fully protected if all sardines bear label showing the place where produced and the nature of the ingredients used in pre- serving of fiavoring the fish.
 In ruling made by the depart- ment of agriculture. based sub- stantially on the definition of the commission. it is held that the term small "sardine" may be applied to any small fish prepared as indicated by the fish commission; but it is re- quired. fin addition, that the box or package containing the sardines shall bear on it's label the name of the country or state in which the pro- duct is put up" and the names of the ingredients used either in the pre- servation or cooking or favoring of the fish.
 Years ago. when one ate sartlipes he was certain that he was enjoy. ing product of sardinia. The fish used in that product were genuine sardlnes. It has come to point now. however where the name ..sar.. dine" is used in generic sense to describe a class of fish products. A half dozen different varieties of small fish are used in the making of fine sardines of commerce and they arc made in France, fin Germany, in Great Britain and fin the United States. Large quantities of them are canned In this country. The packages con faining them are beautifully emblaz- oned with French labels and hereto fore 1t has been felt by most of the people of this country that they were being rcgaled with the French pro- duct.
 Hereafter. there will be no sucb deception. Secretary Wilson propos. es the people shall know just what they are paying for when they buy or anything else in the line of food products. The labels on the boxes or packages will show pre risely what the contents are and. how they are prepared. The sariine canners of this country are making wry faces over the pros pect of having to he specific in their declarations on the labels. but the law is clear and they will have to obey it.