Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1914-01-09

act. These standards. however, should
be I'm the form Of definitions, because
numerical standards furnish recipes
for sophistication. The standards
moreover, should be sufficiently fiexi
BILE to permit improvements In pro
duction.
Organization Of the Department Of
Agriculture.
There were hats 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; 1929 In demonstration and
extension work; 6S7 in administrative
and supervisory work; 6,021 in regu-
latory and related work and 4,635
we're 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 to-
tai value OF over $600,000,000 annual
ly. Poultry and eggs are produced
In all sections Of the country, but II
is 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
productsof the general farm.
In order that the farmer may sell
more eggs, better eggs, and obtain
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 15
and sell or conf1ne 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.
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 IL
possible during the summer.
In taking eggs to market, protect
them from the SUMS rays.
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.
R6uIIion Cubes Not Concentrated Meat
Essence.
The belief of many people that
bouilfon 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 1avoring
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-
sist of from one-half to three-quarters
table salt, As they range in price
from ten to 20 cents an ounce, pur-
ehasers of these cubes are buying salt
at high price, The cubes do con-
tain a small amount of protein In al
dition to their stimulating properties,
and the makers of most of the cubes
make no advertised claim that they
are concentrated beef broth or es-
sence. However, many housewives
believe that they are and that they
possess high nutritive value, espe-
cially for invalids. This is not the
case. The fact that the fcubes sell
for from one to two cents each, and
each cube makes a cup OF broth, mis-
leads the housewife into believing
that she Is securing meat extract
cheaply when really she Is buying 1t
In an expensive form.
According to analyses of these
cubes, besides the common salt which
constitutes from 40 to " per cent. OF
the total weight, the amount of meat
extract ranges from eight per cent. In
the poorest brands to but % per cent.
In the very best. The third important
ingredient is plant or vegetable ex.
tract which constitutes from three to
30 per cent. This plant extract is
useful because of It's fiavoring proper
ties, but has slight, IL any, nutritiyo
value.
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 nuh.