The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1909-04-24

have found the cook made a mistake
and put in too much vinegar. Do you
recall the tears that came to your eyes
and the manner in which you reached
for the glass of water to allay that
stomachic strangulation? OF course
you do.
1t was the province and the task of
the chemist to find something that
would be tasteless, colorless and eff
fective as well as innocent to take the
place of the dangerous vinegar
1t had to be taStelesS or it would be
no better than the old embalming
method and would thereby disguise the
natural taste of the fruit or vegetable;
it had to be effective or there was no
object in using it. The chemist found
it, and if you look at the label on your
jar of pears you will probably find an
announcement to that effect. 1t is the
chemist who made it possible for those
two explorers in the desert to have
tomatoes as tasty and fresh a. the day
they were picked: it was the chemist
who made it possible for Peary to pro-
vision himself with fresh things for
three years in the arctic; it is the
chemist who has preserved the health
of the American navy and who, as a
matter of fact, made that world
famous trip around the globe an
effective reply to the mutterings of
nations.
Some months ago there was a cry
from antagonists of the chemists and
protagonists of the housewife that
chemical additions to foods were risky,
and President Roosevelt heard the
noise. With his characteristic energy
he took the initiative and appointed
five of the most eminent chemists of
the country to form commission-the
Remsen commission. or referee board, as
it was known-to inquire into the mat
ter. They reported directly and eff
fectively. The product of the chemist
Natures own preservative that she
herself applied to her cranberries and
observation-disclosures not only harmless,
but the only sane method of doing what
had to be done to preserve and main
tain the food supply of the world.
Helped Out Fishermen.
Were it not for the chemist and his
work there would be very little dis
tribution of the fish of the sea, and
that only within the limited area of a
few miles. Up in Gloucester, Mass.
where fishing is the chief industry and
where. incidentally, more fish are
brought and thence shipped, the work
of the chemist is fully appreciated. The
IdcIS OF Ine great nSn industry are
that if sea food is left to itself it
rapidly deteriorates; red growth ap-
pears within a very short time after
the fish has left the water, and it be-
comes wholly unfit for consumption.
A preservative of some harmless nature
is necessary, and it was to the chemist
that the hardy fisherman turned in
their need Now small quantity of
the tasteless and colorless material is
sprinkled over the fish, and the process
of decay becomes an impossibility- 1t
not only stops it, but it absolutely pre-
vents the beginning of deterioration.
Those who live in inland towns and
cities would have little sea food had
the chemist never turned his attention
to the matter: those who find their
ways upon the sea would seldom see a
fresh fruit or vegetable had this same
chemist not buckled down in hard
earnest to find the way to follow Dame