The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-05-02
Continued FROM Fow'h rage.

, tanned the example for our efficient
pure food legislation. But America
was the first to- prohibit hcnnoat' of
soda Germany following close with
a warm Enforcement ,f Dr. WileN's
stand Reviewing Dr. Wilcr's expert
ments the Bcrlm Governments re-
port says:
THE ROYAL scientific Deputatiun for
Medical Affairs is likcwis" OF the
opinion that the use Of hcnzolc a'id
and benz. atcs shuuid not he permitted
the preservation If foudstufis.
The rhemicd's specifically prob hit"d
for food preservation in Germany In
c.ud,, heuZoatc of soda and h"nZoir
/ acid. bnrlc acid aUd It's salts hydro
duor.c acid and it's salts furmaldehydc,
hydi oN ides and carbonatos of the al
knIs and alkaline earth. sulphuric acid
and It's salts. hydrusuphuric salts.
hydrnch'or'c acid and It's sa ts. sal
icylic acid and It's combinations. alum
anilne dyes and all other coal tar col
ors and coloring matter of every de-
scription. excepting harmless Vcse-
table prcparation used in giving yell
.ow tirt'to butter margarin 'near'y
the same az our oleomargarine) and
sausage skins.
Germany once was large consumer
Of Amer can meats. but for several
wears before the war the consumption
of our packing house products had
narrowed down To lard and oleoniar-
xarine No American meat has been
allowed to enter Germany for German
CONSUMPTION. Large quantities Of
American food products went TO the
free port of Hamburg, but most IT it,
especially the meat and -four, has been
trarsshipped to other countries. FORK
has been prohibited except when &C
companied by microscopic inspection
certificates and the restrictions from
the tariff and other sources are so Sc
we're as practically to amount to pro
hibitlon. A., this ban on American
food products has been due more -
politics than the other cause.-The
acrarian Influence. The idea is 10
PERM, the peasants to get enough fer
their products to enable them 10 pay
their rent and live American mill.n.
products. excepting stock feed, have
been kept out almost entirely by the
high tariff
Government controlled abattoirs,
where lllf Ul'dA us - WV
are sanitary models The killing and
dressing are exceedingly slow COM
pared with American methods and
when the American looks on he won
ders how they ever manage 10 get out
enough meat to feed the population.
Vet they do manage t and without
trouble The inspection system Is eN-
ceedingly severe, beginning or the
farm and continuing until after the
meat reaches the retail market. But
even the condemned meat Is not al
lowed 10 GO to waste
And herein lies a phase Of the con-
servation policy which seems rather
extreme TO make tho nation appear a
little Inconsistent; IN IL, attitude toward
American meat products on the plea
of health protection. Every German
city has it's fre!bank OF market where
nothing IL offered for sale but flesh
from auim..s so much diseased that
The meat is lowered in nutr!,lve value
or IS actually infected. In the latter
case the germs are killed by scientific
sterilizat The diseased meat is cat
, NJ into six pound chunks and for iva
hours Is subjected 20 heat OF 2l2
. degrees The meat ami 'h" Blacklist
l'Guor extracted th-rcfrum hv the no,
air are sold TO the poor people for sour
making I, can be bourh, on V a. tn"
freibank. and no one Is allowed 10 buy
81 without a special permit. Then II
must he specified that II il for per
-nral use and not more than s.N
pounds a day can he bought by arN
one person. The provision protects the
hotels and restaurant patrons agsins'
, the treated meats and liquor.
BIZ while this practice may oe
somewhat reprehsaSihl- the other
methods arc very prais"Northv, and
the better grade meats ar" - The
highest quality. The German cured
meats arc especially excellent and out
sid. Of England have no equa'. While
, ENGLAND ,Nccls all thr world IN bacon
curing. the German hams are cor
tair'v equal 90 tho Enclsh.
The VERY finest Is made from hogs
b. that are especially diot'd kept M
% and fed on grains and ac"rns for seN-
cral weeks before s'auGh'"rinc. The
> ham e th"n cured Il brine IN which
has been placed al pounds &c salt
Sc ounces Of Slltpe'rc and 10
pounds Of SUGAR For half an hour th-
, Iwrx thus formed IS boiled ani then
owed io cool. II is then strained
and a." am is completely submerged
in a, II Is KEEP, in this solution fHr
, two or three weeks Then It is taken
ont drl-d and SIN pkrd over fro
= made ~ brentwood chips with Juniper
hrrr'cs sprlnk'ed ON th- 'mh"rs. care
"a exercised that the chips burn Ncw
81 .,,,l, a 'lIe Ia