The comet. (Johnson City, Tenn.) 1884-1916, 1914-11-12
WEEKLY CHATS
WITH CONSUMERS
By d. J. Frazier, inspector.
The Passing of the Roller Towel.

The furnishing of roller towels for
use of guests in the public wash rooms
of hotels in Tennessee is now prohib-
tied by law. This law is based on
the well recognized fact that the
promiscuous use of the same towel by
different persons is very prolific
BILE diseases.
Aside from the question of health,
this is a matter Of common decency
and the comfort and peace of mind
of the travelling public.
Many a Knight of the Grip" can
doubtless wildly recall with what an
uncomfortable feeling he approached
the roller towel. grimy from use by
"gingerly" he wiped on it or turned
away and let the moisture evaporate
from his hands and face.
Not only is the roller towel prohib-
tied, but the furnishing of clean indi-
vidual towels is required.
A few hotel keepers of the State
have attempted to evade the intent
of this law by substituting hanging
towels instead of roller towels and
to be used by many persons just as
the roller towel was used. This Is
regarded by this Department as vio-
lation of the spirit, If not the very
letter of the law.
The roller towel and it's substitutes
must go. It's Punishment from the
hotels is a step in the right direction,
and we believe it is only a matter Of
time when it will be prohibited in all
public places in the State.
Cheese.
1.-THE product obtained by coagulat-
ing the casein of milk by means of
rennet or acids, with or without the
addition of ripening ferments and sea-
sonings. "-Grocer's Encyclopedia.
With the different methods of CO.
agulation, aging, coloring, ETC., there
comes great variety, But most COM
mon to Americans and especially the
Tennesseans is the cream cheese
made chiefly in the Northwestern
States, the one we get at the country
els worth of cheese and crackers"
Some other prevalent ones found in
Tennessee are Cottage. Edam, Swiss,
Roquefort, and very prevalent when
at all, Limburger. AS an article of
food cheese is very nutritious. When
eaten in large quantities it burdens
the digestive organs, but as condi-
ment, in small amounts, it aids and
stimulates the digestion of rich foods.
Full Cream Cheese is made from
whole milk, containing in the water
free substance SO per cent, butter fat.
Cream cheese contains not less than
6 per cent butter fat. Cheeses are
commonly graded as Special, Fancy,
Good, Prime, Common" etc. The care
of cheese In the store is often neg
lected 1t should be kept in a cool,
dry place. All molds or mites should
be neatly scraped off, and the surface
rubbed with little sweet oil or brine.
For maggots or Jumpers" the affected
portion should be cleaned and busted
with rice flour.
Cut cheese can be kept moist by
buttering the cut surfaces or firmly
pressing parchment paper against
them.
By an act of Congress of 1896,
cheese may contain additional harm
less coloring matter. This generally
consists of annatto or other colors
from vegetable sources. Under the
Pure Food Laws of Tennessee, full
cream cheese, cream cheese, ETC., must
have the required butter fat content.
Whenever a customer calls for full
cream cheese he should have it. When
ever he calls for cheese he may get
just anything. He should be explicit
and always designate the exact quail
ity he desires.