Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1914-01-06
Organization Of the Department Of
Agriculture.

In scientific Investigations and re-
search; 1928 in demonstration and
extension work; 6S7 in administrative
and supervisory work; 6,021 in regu-
latory and related work and 4,635
were clerks and employees below lie
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 $500 100000 annual
ly. Poultry and eggs are produced
in all sections of the country, but It
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
ara 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 ali agent for con-
verting material which would other
wise go to waste into a 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 Is
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
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.
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
merchandise.
Ship daily during warm weather.
Rouiilon Cubes Not Concentrates Meat
Essence.
The belief of many people that
bouiilon cubes are concentrated meat
essence and of high nutritive value,
is shattered by a 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 bouilion
cubes, according TO this bulletin, con-
sist OF from ore-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 a high price. The cubes do con-
tain small amount OF protein in adj
dition to their stimulating properties,
and the makers of most of the cubes
make no advertised claim that they
are concentrated beef broth OK 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 cubes 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 it
in an expensive form.
According to analyses of these
cubes, besides the common salt which
constitutes from 80 to 72 per cent. of
the total weight, the amount OF meat
extract ranges from eight per, cent. in
the poorest brands to but IS per cen.
in the very best The third important
ingredient is plant or vegetable ex-
tract which constitutes from three TO
80 per cent. This plant extract Is
useful because of its fiavoring proper
ties. but has slight, if any, nutritiyc
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 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 5ouillon cubes and the
meat extracts are stimulants and fla
voring agents, but have only a slight
lOOu NdiuS anu al lAORC cApShSANs
than homemade soups.
The bulletin recommends a whole
sale meat and vegetable soup which
will furnish enough for family o:
FIVE, at a cost of approximately Is
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
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