Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1914-01-31

and supply needed legal crlteria. On
dor present conditions II is necessary
in the individual prosecution to es
tablish by evidence a standard 70
each individual article This proce
dure is very expensive. and sometimes
its cost is out Of proportion to IL
value.
Moreover, It may result in lack o
uniformity IN different jurisdictions
| With legal standards established, the
control Of foods would be more uni
.crIa and measurably less expensive
re ,ack CT such standards is today
che Of the greatest difficulties In tho
administration of the food and drugs
ct. These standards. however, should
be IN tie form Of definitions, because
numerical standards furnish recipes
Tor sophistication. The standards,
~icreover, should be sufficiently fexi
BILE to permit improvements in pro
dnciion.
Ere sniz-tlon Of the Department ..
Agriculture.
There we've 14,47S employees in the
department on July 1, 1913. OF these,
. .924 were employed in Washington
and 1854 outside of Washington. OF
the entire force, 1912 were engaged
in scientific Investigations and re-
search; 1923 in demonstration and
extension work; 6S7 in administrative
and supervisory work; 6,O21 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 a to-
tai value of over $600,O00.000 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 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, OrpinSton, 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 conflne 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.
The department has also issued the |
suggestions to the country
and cash buyer:
Candle all eggs and buy on the loss
of basis.
Allow the farmer to see you candle
he eggs occasionally and return those
'ejected if he wishes them.
Pack carefully in strong, clean
Eases or filters.
Do not keep in a musty cellar or
lear oil barrels or other odoriferous
Ship daily during warm weather.
souIlIon Cubes Not Concentrated Meat
Essence.
The belief of many people that |
)ouillon cubes are concentrated meat |
essence and of high nutritive value,
IS shattered by a bulletin of the de- |
'artment of agriculture. The depart
nent authorities say that while they |
ire valuable stimulants or fiavoring |
agents they have little or no real food |
yalUe and are relatively expensive in |
comparison with homemade broths
md soups. The bulletin compares the
and food value of bouillon
cubes with meat extracts and home
made preparations Of meat
The ordinary commercial bouillon
,ubes, according to this bulletin, con-
list Of from one-half to three-quarters
able salt. AS they range in price
rom ten to 20 cents an ounce, pur-
,hasers of these cubes are buying salt
It high price.
The departments meat chemist has
analysed semi-solid meat ex-
racts, fluid meat extracts, and COM
nercial meat juice, which are offered
IN the market to the American pub
ic, in addition to the bouillon cubes.
lie has also conducted experiments in
making Homemade haaf broth aod