Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1912-02-09
A WHOLE DINNER FAXED.
Fine Dishes That May Not Be What
They Seem.

| Let me nave d CdH Ol liidl COrtl, oiie
OF those cans Of tomatoes. can Of
tie peaches over there, a pint bottle
Of your vinegar, a pint Of that maple
sirup, a pint of Georgia cane sirup.
and a pound Of that pork sausage on
the meat counter. Fix me up pound
of candy-some of all kinds there In
the showcase, and I'll try a pound Of
that coffee, too"
The purchaser hands the grocer the
amount of his purchases, puts the
packages in a grip, and walks out,
says the Atlanta Georgian. The young
man with the grip is likely to go
through this performance in any gro
Gerry store in any city or towp In
Georgia. There is no telling when or
where he will show up. He doesn't
carry that bag around to do market
ing for his wife, and the things he
buys over the grocery counter do not
reach the kitchen or the dining table.
They go to the state laboratory. He
Is the pure food man, and he Is look
ing out for violations of the pure food
laws of Georgia.
p. A. Methvin. state pure food In
spector, is right in the midst of 90
days winter pure food campaign, at
the time of year when the grocery
stores are selling the greatest quanti-
ties Of canned goods, packing house
xIa Thnca
are not much in demand in the summer
and fall when fresh vegetables, chick
ems, eggs and fresh meats are 80 plen-
tiful. The pure food man regulates
his inspections according to the sea-
son, and specializes on the products
that are being most generally sold.
Every day or 80 Mr.. Methvin brings
in from ten to sixty food samples,
which are turned over to the chemists
Of the state department Of agricul-
ture, of which the pure food bureau Is
branch. Just now, when fertilizers
are not being sold and shipped In any
appreciable amount, the seven chem
lists of the department are giving prac-
tically their entire time to food analy-
ses. Inspector Methvin gets the sam
Piles right off the store shelves and
from the showcases, and then the
chemists get busy.
Here is a menu and Its translation:
What You Thought You Ate for DIM
ner.
Stewed sweet corn.
Escalloped tomatoes.
| Select California asparagus tips.
| Imported French peas.
Prime roast beef au jus.
Snap beans.
| Country pork sausage.
Blackberry pie.
| Peaches and cream.
What You May Really Have Eaten.
Old field corn, parboiled to tender
ness, bleached with chemicals to pro-
duce the proper color, and sweetened
with saccharine.
| Unripe or over-ripe tomatoes, cook
ed to a point to destroy evidence of
unsoundness and diluted to about
one-half with plain water.
| Asparagus raised 1000 miles from
California, cooked when canned to de-
stroy its toughness. and bleached with
sulphur to restore its color.
Plain field peas treated with sui
phate of copper to give the green color
of the imported article.
| Tough and putrid field beans cooked
and treated with alum, to make them
tender and snappy.
Beef with saltpeter pumped into the
veins to preserve 1t.
| Pork, beef, mutton and other meat
scraps and trimmings dumped into the
butchers waste box, ground up into
sausage meat and with potato meal
added to give 1t weight.
| Blackberry seed and hulls, with su-
gar added for sweetening: extract of
blackberry for flavoring. potato, wheat,
barley or other cereal ingredients to
give it a Jam" consistency-and all
this after the real blackberry juice
has been squeezed out for wine and
the pulp used for jelly.
| Green or overripe peaches, with
saccharine added for sweetening. af-
ter lye and potash have been used for
removing the "fuzz" Of the peel. One
pound of saccharine, costing $1.50,
will sweeten preserved goods equal to
$50 pounds of granulated sugar cost
ling $50.