The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1909-07-17
MANUF ACTURERS
ONLY TRYING TO
MAKE A LIVING
Consumer Learns Something
About What He Gets and
Why He Gets 1t.
STATE CHEMIST FINDS
BREAD WATER-L0GGED
WHY is AN EfGHT-OUNCE PICKLE
BOTTLE, OR HOW OLD
is ANN2

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3 G.. W. Mount of the Mount Pickle =
= company was asked why his firm =
= couldn't label the contents of their =
= kegs and barrels so the public could =
= know what to expect inside Of them >
. He said it wasn't possible we 2
= say there are so many dozens OF half =
e pound pickles put up in eignt-ounce ,
2 bottles. Sometimes they viii " weigh ?
= more and sometimes less 1T an =
y eigEt-Ounce bottle, that's all IL it's .
= mustard * doesn't weigh SO much. ?
= Small pickles viii weigh different 2
= from big ones. IF they're mixed >
3 pickles, why there you are again We >
> say. There are fifteen pounds of =
= something, pickles. vinegar, etc and p
. that the best we can do y
= Mr.. Price said he was glad that the =
= Mount Pickle company was always =
> sure to put so many gallons OF some =
, thing in their barrels. >
= State Chemist Harms rose &c ask =
= how much water loaf of bread usu- =
, ally contained and the baker replied &
= about 40 per cent. Then Harms stated =
e that he had analysed "a number or =
y lOaves of bread and had found that =
= they consisted of from % to % per >
y cent water My opinion is that y
> leaf Of bread should not be quite .
= half water he remarked. 4
\ 1T has probably cost my firm =
> $4,000 I'm the last three years be >
! cause we didn't know that We could =
= discriminate against Itah by cheat >
< inE on weight. We'd have had to =
= pack our goods differently. of course, .
= for home consumption. and To ship =
Z away. But we could have saved So .
> 600 on candy pals alone in that time >
, if we had known we could pack 3 2
= pounds of candy in a al-pound pail =
. From j. @. McD0nald's speech. 2
> About this time o. III. Hewlett sug- >
> gested that the meeting adjourn. =
49, ~ = ~ 2 ~ 2 ? = = = :
IF you fellows propose to require US
bakers to label every loaf Of bread thai
we bake with the exact weight why
wc'H have to 60 out Of business de-
clared II. A. Halvcrs0n yesterday aft
ernOon at the meeting called ire the Office
/ of Willard Hansen, state food commits
/ sioDeT. The food commission, apponlel
I at tne last session Of the legislature, VIII
the power To formulate rules AID rega
! lations regarding the selling Of f00dstulf
I had called the meeting TO get the lde
I Of Utah manufactures and dealers betor
/ taking action on making rules and regu
l laticns The meeting was well attende,
and many views were expressed par
/ ticuarly when the matter Of breaf
[ weights came up and bakers were askel
I 10 express their views on WhetneT Jael
I should be compelled to label each loa
T with its exact weight
I why said HaiyOrs-n, who apologizeC
/ for offering his views because ne wa!
only a little fish IN q great big puddle
I 'if we have to put labels on our loaye.
/ we'd have to get printing presses 10 pfin
the labels for every loaf would have &.
I have O. different weight on IT,
/ Now i'm the old country the people are
I honest. I can remember one time Wnel
the flour went up and then the 1reat
lOaves were hitler and Irtlsr until the,
| were only half the former size But th'
people paid the same price and they sale
/ they knew the flour was nigh and tn'
Z bakers had 60 cut down The leaves We
I can all get along without candy and wills
[ kew. but we an have to have bread New
/ flour is twice as high as it, was Whil'
ago and the baker has 10 make th'
/ loaves smaller or quit
Trying to Make z Living.
Frank Erath of the Superior Baking
! company. was first asked to give hi
{ views on the subject He said it was i'm
possible to bake lOaves of bread tina
[ would not vary In weight He wanted "a
[ know where the bakers would land If the
I were Obliged 90 turn out bread I'm sixteen
ounce loaves when he had to pay 3LZ
for 1876 pounds o. flour A few years ag'
flour was only 81 a barrel and then tn
! bakers made their leaves Seventeen
I ounces and kept It up as Ions as flou
" as reasonable. even while II was s.
barrel we are not rODbiug the public.
he declared, eve are simply trying q
make IFlnE-
! Adolph Levy Of the Vienna baker
l started a row when he declared that al
| bakers fin the city had to use CASTER
flour instead of Utah flour because Their
Z was more substance TO it. He declare
that Utah flour would not take so mucI
I water. that when it rises, if IL ism
I worked fast, it falls and hasn't eHougI
life to rise again. Eastern flour viii TAX
more water and rise and stay there unit
IL can be worked. Usually bakers I'm Sal
Lake he said. blend the Utah flour wit
eastern brands.
Bread Is Water-Log1ed.
State Chemist Herman Harms rose q
ask how much water "a loaf of bres
usually contained and the baker repiiel
about e. per cent. Then Harms state
. thar he had analysed @ number Of lOave
of bread and had found that they con
sisted Of from - 90 Sd per cent water
My opinion is that a loaf Of bread slOul
not be quite half water he said
n Martizov. baker for Er. Erath, hal
few words TO say. lie said that usual
when the ldaves went into the oven the
weighed fifteen ounces After that Their
was no way to regulate them IL the
baked fast and the oven was hot the
might shrink iu baking an ounce and
half. or no ghr shrink am ounce and tnree
quarters. If the oven was not so hC'
along early in the morning when u
baking was nearly finished. and the fire
were dying out and it took the brea
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