The Meridian times. (Meridian, Idaho) 1909-1938, 1914-01-09

NA1AA0h W SFluehCc q sbduudIu IOg
each individual article. This proce-
dure is very expensive, and sometimes
its cost Is out Of proportion TO its
value.
Moreover, 1t may result in lack Of
uniformity in different Jurisdictions.
With legal standards established, the
control Of foods would be more uni
form and measurably less expensive.
The lack Of such standards Is today
one Of the greatest difficulties In the
administration of the food and drugs
act. These standards, however, should
be in 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 14,47S 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 we're engaged
In scientific Investigations and re-
search; 1923 in demonstration and
extension work; 687 in administrative
and supervisory work; 6,021 in regu-
latory and related work and 4,635
were 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 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
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.
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-fre'
nest for every four or five hens.
Conclude all Matching by May Il
and sell or confine male birds during
the remainder of the summer.
Gather the eggs once daily durinI
ordinary times and twice daily dur
ing hot or rainy weather.
In summer, place eggs as soon a
gathered in a cool, dry room.
Use all small or dirty eggs at home
Market frequently, twice week
possible during the summer.
The department has also issued IN
following suggestions to the countr
merchant and cash buyer:
Candle all eggs and buy on the loss
of basis.
Allow the farmer to see you candl
the eggs occasionally and return thos
rejected If he wishes them
Pack carefully in strong, clea
cases or filters.
, Do not keep in a musty cellar c
! near oil barrels or other odoriferou
merchandise.
, Ship daily during warm weather.
RouilIon Cubes Not Concentrated Me-
; Essence.
The belief of many people thu
bouillon cubes are concentrated me-
essence and of high nutritive valu
is shattered by bulletin of the d
partment of agriculture. The depaI
ment authorities say that while tbs
are valuable stimulants or fiavoriI
agents they have little or no real foe
value and are relatively expensive
comparison with homemade brotl
and soups. The bulletin compares Il
contents and food value of bouillt
d cubes with meat extracts and HON
made preparations of meat.
q The ordinary commercial bouillt
0 cubes, according to this bulletin, co
( sist of from one-half to three-quarte
J, table salt. AS they range in pri
q from ten to 20 cents an ounce, pI
n chasers of these cubes are buying 81
4 at high price.
t The departments meat chemist b
y carefully analysed semi-solid meat {
n tracts, fluid meat extracts, and co
y mercial meat juice. which are offer
on the market to the American pr
> lie, in addition to the bouillon cub
l. He has also conducted experiments
IS making homemade beef broth, a
t meat and vegetable soup.
Il Both the bouillon cubes and I
% meat extracts are stimulants and
y yoring agents, but have only a slis
d food value and are more expense
J. than homemade soups.
Ie The bulletin recommends a who
ID sale meat and vegetable soup viii