The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1909-02-27

apply to goods sold directly over
the counter to the consumer be-
cause 1t is wrapped.
The objections raised by the ba-
kers to this were the following,
and I shall answer them in de-
tense of the position taken by the
Pure Food council.
/ 1. Hot bread cannot be wrap
ped. Such a thing was not con-
templated for moment. No one
in sane state of mind would
wrap hot bread 1t should be
wrapped when cooled.
2. The next statement by the
bakers was that it takes bread too
long to cool; six hours was the
minimum time stated to the first
council committee. Since that
time different members of the
council and other men have been
told that it would take s, 10 or
IL hours for bread to cool, thus
making the delivery a day late.
There is just one answer to
this: 1t is not true. Any house
keeper knows that her bread will
icool in an hour or so and the
more porous and smaller loaf of
the baker will cool in less time
and could be wrapped within two
hours from the time it is taken
from the oven.
Such misstatement of a fact was
made for the purpose of mislead-
ing men who had had no expert
ence to teach them 1t was false.
1t has mislead many. Ask any
Ihousekeeper how long 1t will take
bread to cool. She will tell you
the truth.
AS to other bakery products, it
does not take as long, and every
one knows that as soon as cool
such things are put in as nearly
air tight compartments as pos
sible. Bread boxes. cake boxes,
doughnut and cookie jars have
been used from time immemorial.
The wrapping to protect from
dust, flies and handling is prac-
tically the same thing.
8. The objection that paraf-
fine was a filthy product not fit
for use was next made.
/ This opinion may have been
gathered from the recent ruling
by food experts all over the coun-
try prohibiting the use of paraf-
fine in chocolate and CONNECTIONS
because it has been proven to be
absolutely indigestible. In Illinois
the protests from the bakers was
Vigorous, but they are required to
use suet fat when they formerly
used indigestible paraffine. This
opinion was concurred in by Prof
M. E. Jaffa, who recently told
the Pacific Coast Master Bakers
association that the use of paraf-
fine was discontinued because it
was absolutely indigestible, 80
much so, in fact, that it was insol-
uble even in sulphuric acid. Par
affine is a by-product of coal tar
and it's universal use in wrapping
food stuffs because it is pure and
clean and not changed by contact
with any substance, even as strong
an acid as sulphuric. Because 1t
resists everything it is the best
protection.
To dissipate this wrong impress
sion of paraffine, I wrote to two
of the highest authorities as chem
lists and food experts in the United
States, Mr.. Elton Fulmer, state
chemist of Washington, and men,
Der of the National Board of Pur-
ity of Food Products; also to
Prof. e. F. Laid, president of the
Association of State and National
Food departments and chairman
of the committee which drafted
the model food law. I give their
replies in full.
Washington State College,
Department of Chemistry,
Pullman, Wash, Feb. 16, 1909.
Mrs. D. G.. Ellis,
I Tacoma, Wash.
My dear Mrs. Ellis:
In reply to your letter of the
10th inst. I would state that I can
see no reason why bread which
has been cooled before wrapping
could possibly absorb anything
from paraffine that would either
be injurious or change in any way
the character of the bread.
Properly prepared paraffine pal
per is not filthy in any sense of
the word. Paraffine is one of the
easiest products we have to OBJ
tain in a state of purity and that
which is sold upon the market for
domestic purposes Is pure.
I cannot imagine any form of
bread wrapper that would be more
defective, cleaner or more sanitary
than paraffine paper.
Yours very truly,
ELTON FULMER.
North Dakota Agricultural Coli
lege.
Office of e. F. Ladd,
Food Commissioner,
Feb. IS, 1909.
Mrs. Overton G. Ellis,
Tacoma, Wash.
Dear Madam:
find in my desk your favor
of Feb. 18th, as / return from
Bismark.
There is not only no objection
to the use Of paraffine paper for
wrapping bread, after It has been
cooled, but It Is a most sanitary
provision. Some of the best
bakers In the country, whereI
greatest care is employed, use in