The Clio messenger. (Clio, Mich.) 1907-current, 1918-07-05
Federal Inspection Protects Food
From Time of Slaughtering
to Mess Tables.
MANY INSPECTORS ARE USED
Standards Of Inspection Are Based on
Best Scientific knowledge Of Pres
ent Day-Reaulation and Prac-
tees Stringent.
Soupee, soupee. soupe-e-e
Without a single bean,
Porkee, porkee. porke-e-e
Without a streak of lean,
Coffee. coffee cOffee-e-e

SOupee, SOupee, SOupe-e-o
Without a single bean,
Porkee, porkee. porke-e-e
Without streak OF lean,
Coffee, coffee, coffee-e-e
Without any cream-m-m-.
When bugle blows "beans," the call
that is liked best of all, when our
soldiers and sailors join in with the
time-honored lines just quoted, and
then when they line up for army
''mess" or navy "chow," they do so
with full confidence that the meat
they will eat will be as wholesome and
as fit as practical science can assure.
The reason is that the federal in
spection service which has protected
the civil population of the United
States from bad meat I'm interstate
commerce has been extended to cover
completely the meat and meat prod
ucts supplied for the American army
and navy. Sixty-seven inspectors Of
the bureau of animal industry of the
United States department of agricul-
ture are now with the army and thirty
are with the navy.
When the present war began the Sec
rotary Of war requested the secretary
Of agriculture to assign meat inspec-
tors to the various environments, train
ing camps, forts, posts and other
places where large numbers Of troops
were In training. This followed sim
liar service by inspectors when Ameri-
can troops were modified on the Mex
lean border in 1915.
Regulations Stringent.
The bureau men are inspecting. Sc
Letting and handling meats and fats
for military consumption, and the OPP
erations are under supervision from
the time the live animals are driven
into the slaughtering chambers until
the finished product is delivered In
good condition to the mess cooks. The
standards OF inspection are based on
the best scientific knowledge Of the
present day, and are sustained by the
unanimous views of all the great SCI
entists of the world who are experts
on the subjects involved. American
regulations and practices are fully as
stringent as those Of any other ma
lion, and In some cases they are even
more stringent.
Meat From Two Sources.
The army gets its meat from two
sources-from the quartermaster corps
and from private concerns. All meats
supplied by the quartermaster corps
are prepared In establishments oper-
ated under federal inspection, and the
majority of these products are further
inspected in these plants by army meat
inspectors assigned there for the pur-
pose. Examinations made by inspec-
tors at points of consumption are to
detect unsoundness which may have
developed after the products left the
packing house and to determine wheth-
err they comply with specifications and
contracts.
Inspectors also advise quartermas-
tiers with regard to proper storage and
handling of meats, keep these officers
Informed Of the supply on hand, make
sure that the Oldest packs are issued
first and assist In other ways to pre-
vent loss from deterioration. Troops
must purchase in the open market fresh
n