The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1914-01-27

form and measurabfy less expensive.
The lack of such standards Is today
one of the greatest difficulties In the
administration of the food and drugs
act. These standards, however, should
be in the form of definitions, because
numerical standards furnish recipes
for sophistication. The standards,
moreover, should be sufficiently fex-
BILE to permit improvements In pro
duction.
Organization Of the Department of
Agriculture.
There we're 14.478 employees IN the
department on July 1, 1913. OF these,
1924 were employed in Washington
and 1854 outside Of Washington. OF
the entire force, 1872 were engaged
In scientific investigations and re-
search; 1923 in demonstration and
extension work; 687 in administrative
and supervisory work: 6,O21 in regu-
latory and related work and 4,635
were clerks and employees below the
grade of clerk.
The Production Of Eggs.
According to statistics of the de-
partment of agriculture, the products
of the American hen aggregates a to-
tai value of over $60O,000,0O0 annual
ly. Poultry and eggs are produced
in all sections of the country, but 1t
is a noticeable fact that the bulk of
these important products is produced
by the farmers of the Mississippi val
ley. In this section there are practic-
ally no large poultry farms such as
are commonly found in the eastern
states and on the Pacific coast. Poul-
try keeping, therefore, is usually Incl
dental, the hens being considered and
treated generally as an agent for con-
verting material which would other
wise go to waste into salable prod
uct. Consequently the poultry and
eggs produced constitute merely by
product of the general farm.
/ In order that the farmer may sell
more eggs, better eggs, and obtain a
better price for them, the department
has issued the following suggestions:
Improve your poultry stock.
Keep one of the general purpose
breeds such as the Plymouth Rock,
Wyandotte, Orpington, or Rhode Is
land Red
Provide one clean, dry, vermin-free
nest for every four or five hens.
Conclude all Matching by May 10
and sell or confine male birds during
the remainder of the summer.
Gather the eggs once daily during
ordinary times and twice daily dur
ing hot or rainy weather.
I In summer, place eggs as soon as
gathered in a cool, dry room.
Use all small or dirty eggs at home.
Market frequently, twice a week If
possible during the summer.
The department has also issued the
following suggestions to the country
merchant and cash buyer:
Candle all eggs and buy on the loss
off basis.
|. Allow the farmer to see you candle
the eggs occasionally and return those
rejected If he wishes them.
Pack carefully in strong, clean
cases or filters.
Do not keep in a musty cellar or
! near oil barrels or other odoriferous
! merchandise.
Ship daily during warm weather.
Boulllon Cubes Not Concentrated Meat
Essence.
The belief Of many people that
bouillon cubes are concentrated meat
essence and Of high nutritive value.
is shattered by bulletin of the de-
partment of agriculture. The depart
ment authorities say that while they
are valuable stimulants or favoring
agents they have little or no real food
value and are relatively expensive in
comparison with homemade broths
and soups. The bulletin compares the
contents and food value of bouillon
cubes with meat extracts and home
made preparations of meat.
The ordinary commercial bouillon
cubes, according to this bulletin, con-
sfst Of from one-half to three-Quarters
table salt. AS they range in price
from ten to 20 cents an ounce, pur-
chasers of these cubes are buying salt
at high price.
The departments meat chemist has
carefully analysed semi-solid meat ex-
tracts, fluid meat extracts, and COM
mercial meat juice, which are offered
on the market to the American pub
lie, in addition to the bouillon cubes.
He has also conducted experiments in
making homemade beef broth, and
meat and vegetable soup.
Both the bouillon cubes and the
meat extracts are stimulants and fla
voring agents. but have only a slight
food value and are more expensive
than homemade soups.
The bulletin recommends a whole
sale meat and vegetable soup which
will furnish enough for a family Of
five, at a cost of approximately 16
cents. This may be made according
to the following recipe:
Ingredients and approximate cost
(prices actually paid by department
CHEMIST:
One soup bone, weighing about "a
ounces (one-third meat, ten cents.
After being washed it should be
placed in a large kettle with three
pints Of cold water and heated for
three hours, when the bone and meat
should be removed
One-quarter Of small head OF cab
bage, one onion, one carrot. one largo
potato. two small tomatoes, a little
-four seasoning, six cents
Chop these vegetables and add to
the soup. Boil the mixture for one
hour, thicken slightly with a little
-four and season with salt and pepper.
Cause Of "White Comb"
9fHLIhiAc In. l..