The copper era and Morenci leader., 1915-10-22
FISH SAFE
Ptomaine Danger Unfounded,
 Says Agricultural Department.
Congestion Not Altered by the Proc ess of Preservation, Say the Ex- perts-Uree More Consump-
 tIon to Help the Business

Washington. on.-"Recent investiga. tions carried on by the department of agriculture appear to indicate that the prejudice against the eating of fish, especially frozen fish, because of the alleged danger of ptomaine poisoning, is quite unfounded," says a statement issued by Secretary Houston. "A par tial decomposition of either fish or meat may result in the formation of certain substances that cause diges-t tive trouble. These substances are popularly known as ptomaine, al. though many of them have not yet been fully studied and their nature de- termined. The whole question is 6 very complex one. but there is, how. ever, no reason for assuming that there is any more likelihood of pto- maines in fish than in meat. New processes of preserving fish by freez- ing, glazing and cold storage make 1t as safe an article as meat.
 'This popular prejudice has done much to hinder the development of what might be a far greater industry and has prevented the people from obtaining a wholesome, economical and attractive substitute for meat at the very time when the price of meat has been rising rapidly.
 Many persons eat fish only on fast days and especially on Fridays. The idea that Friday is fish day has com. pelled the fish trade to do what or fC Tor f0 l,r sv,k kt, week business. This, of course, has tended to make prices higher than necessary. With the increased de- mand the supply of fish would bs much larger, and if the consumption were distributed evenly throughout the week the waste would be much less and the prices should conse. quently be lower.
 Both scientific research and prac. fish properly frozen and kept under proper conditions remains perfectly good for period of from one to one and one-half years. This, of course, .i is much longer than there is any need of in practice, and permits of a margin of safety which should be sufficient for all purposes.
 ''It is essential, however, that the fish be frozen in their freshest state and jacketed with coating of thin ice which excludes the air. In prac- tice, the fish are now dressed by re- moval of the entrails as soon as they are caught, thoroughly washed. and laid in shallow pans
 These pans are placed on the ice. . covered pipes of the freezer, which usually is. at a temperature. a little lower than zero. After from twelve to twenty-four hours the fish are frozen solid. They then form atlarge cake held together by the freezing of the thin layer of water between the fish.
 This cake is removed from the pan and dipped into water, which is ar once frozen on the fish, forming 6 crystal glaze of ice like a transparent varnish. This glaze dramatically seals them. No air can reach them from the outside and no moisture can evap crate from the inside.
 "The glazed fish are then kept at temperature of from seven degrees to fifteen degrees F. until needed for consumption.
 Frozen fish. is thus the only nsh produce the composition of which is not altered in some way by the process of preservation. Canning, smoking, salting or pickling all alter the flavor of the treated article. With frozen fish, however, the envelope of ice has only to be melted in order to give us back an article of food that is prac- tically identical with that taken from the sea. If it were not for such a method of preservation fish could not be depended upon as constant source of food.
 Another objection raised by the many housewives is the fish odor which makes them undesirable com pany for milk, butter and other ar. ticles commonly found in the family refrigerator Fish can be kept in a refrigerator without affecting other | foods if it is first put in a tin vessel with tightly fitting lid. As matter of fact, however, fish should be eaten as soon as possible after they have been received from the retailer. They
 should not be allowed to soak in water, as a certain amount of theil food material is thus dissolved. In stead, they should be thawed slowly in an ice box and cooked as soon as this process is completed"