The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1914-08-04
Water Supply of All
Excursion Boats Watched

ofhcers report that the ship owners
are following instructions and doing
their best to protect their seaman en-
pioyes az well az passengers from
typhoid infection.
A complicated situation bearing
upon q proposed extension of the pure
food law has grown
ee0 AIbumsn and out OF the contro-
saking Powder. versy relating TO
the use Of egg al
bumen, or dried whites OF egg, In the
manufacture OF baking powder. Gov
eminent chemists have declared that
dried egg albumen does not add to nor
detract from the value OF baking pow
der; Its use seems to have been intro
ouced chiefly for trade purposes.
The average person will wonder
why pure food controversy should be
started over the use OF an ingredient
which ID generally admitted to be
harmless, but the use Of dried albu-
men caused more discussion than any
other subject. perhaps, at the recent
meeting or the association OF state
food, dairy and drug commissioners at
Portland, Me-. and three bills relating
to the subject have already been intro
duced In the United States house of
representatives. The senate II still to
be heard from.
The amusing feature about the bills
which have been introduced as amend
ments to the federal pure food law IL
that two OF them aim at the prohibit
ton OF the use OF egg albumen in bak-
Ing powder and the third r. directly
contrary and provides that the use OF
dried albumen be made compulsory In
the manufacture of baking powder.
Representatives French, Of Idaho. and
Heating, OF Colorado are the authors
OF the bills providing that the use OF
egg albumen be considered an adulter-
ant and prohibited, while Representa-
tive Broussard, Of Louisiana is the
father Of the bill which aims to make
the use of dried eggs compulsory.
Claims have been made by the man.
ufacturers OF some baking powders
that egg albumen was originally intro
duced In order to help statesmen and
demonstrators OF baking powder to
convince q prospective customer that
their product had superior quality.
II appears that when water n added
to baking powder containing the
dried whites Of eggs there is consider
&ble foam created, whereas without
the ingredient a baking powder only
sizzles when water II added. Other
manufacturers insist that the use OF
egg albumen In their product Is de-
sirable because II is then possible for
chemists to determine the amount Of
carbon dioxide gas in.the powders and
to detect whether or not the powder
has deteriorated because Of age.
| What will be the end OF the contro-
versy no one In the government servr
ice cares to predict. The only thing
which is sure is that the two sets Of
bills. one prohibiting the use Of dried
whites Of eggs in baking powder and
The other making the use OF this In.
gredient compulsory. cannot both be
rassed by congress. TIE anti-albu-
menites have a slight advantage In
that their friends. Representatives
French and Heating. will be In the
house for some years to further their
Interests. whereas Representative
Prossard, who wants the use OF egg
albumen made compulsory. win have
70 leave the house without chance,
perhaps. to defend HIS pet measure,
for on March 4 next he VIII be made
a United States senator. q position
to which he was elected more than two
years ago