The Pulaskian., 1921-01-20
FOOD PRODUCT
 REFORM IN U. s.
DR. HARVEY W. WILEY, MOST NOTED ADVOCATE OF PURE
 FOODS IN AMERICA TELLS BANNERS WHAT THEY MUST DO TO SUPPLY THE MARKET.

One of the principal speakers at the convention of the National Can ners' Association convention, now in session at Atlantic City, was Dr. Harvey W. Wiley He delivered the following very interesting address before that organization today:
 When one has a subject assigned to him he is likely to be embarrassed if he be conscientious. The preacher who wants to stick to his text should at least be allowed to choose the text. If that privilege be barred, he should have the privilege of a wide range of thought.
 q will confess that 1 am not quite certain what the title of my paper means, nor do I know the exact diff 1 ference between food and food prod uets. According to my weak reason ing, however, l am inclined to be- lieve that food product is another food made from a preceding food. For instance, bread would be regard ed as a food product because it is made from wheat or corn.
 Food Act Responsible.
 ssI am inclined to the opinion that there has been tremendous reform in food products if the above defi- nition is correct, in America incident to the enactment of the Food and Drugs Act. shall assume, for the purpose of this paper, that a food product is any kind of food which has been in any way modified or treated by the manufacturer in prepa- ration for shpiment or consumption. I want to begin by citing two very remarkable incidents.
 Prior to the enactment of the Food and Drugs Act, wherever you went throughout the country in the closed season for eggs, viz, from De cember to March, you were very un- certain in ordering. eggs for your breakfast, as to what you were going to get The bad egg was so common in a service of this kind, that one was continually disposed to look for it. He, in fact, felt a certain degree of disappointment when he found his egg was reasonably fresh This i'm provement in the egg supply has been due solely to the activities of the Blu reau of Chemistry, and especially to Dr. Pennington, in improved eff ciency of selecting, storing, candling and handling stored eggs. Like many other food products in the egg world, there is a period of plenty, and a period of want. If the fresh egg can be properly stored at low temperature just above the freezing point, and this supply of eggs prop erly handled, 1t may be brought through the warm months in excel lent condition. The candling process has been so perfected and refined by the Bureau of Chemistry, and its ac- tive workers, as to practically elimi- nate all imperfect eggs from com merce.
 Smother reform, not quite so per- fectly carried out, is that of the oys- ter supply. In the old days, the oys- ters were taken from their salt beds, placed in fresh water until they swelled up to two or three times their normal size, opened, placed in casks with a large piece of ice, and shipped to different parts of the country. When they arrived at their destina- ton they were tasteless, jelly-like masses from which practically all their palatability had been extracted.
 The Danger in Oysters.
 "Two great reforms were intro duced into this service. In the first place the taking of oysters from pol luted waters for interstate shipment was prohibited In the second place, the floating of oysters for the pur- pose of increasing their size was pro- hibited. In the third place, the ship ping of opened oysters in contact with ice was prohibited. It was re- quired that ice be packed around the containing body and not in contact with the oysters themselves. These wise precautions, though not as fully carried out as could be wished, have served to greatly increase the oyster trade. At the present time, persons in the interior may get oysters near ly as fresh and wholesome as when they were first opened.
 "A short time ago l was standing at the ticket office in the Grand Gen. tral Station buying a ticket for Bos- ton. After purchasing my ticket, on turning around I was accosted by a gentleman standing immediately be- hind me.