The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1940-04-18
Consumer No+es
Issued Weekly by Consumer
Counsel Division, A. A. A.
Washington, D. C.

/ Counsel Division, A. A. A.
i Washington, D. c.
Definition of Canned Peach
If Gamers of peaches observe the
law, consumers will now be able to tell
from the label what kind of peaches
they are buying; in what form and
kind of liquid they have been packed;
what, if. anything, has been used to
flavor them; whether the can is prop
erly filled, and whether the peaches
measure up to minimum legal quail
ity standard.
Those are the main points of the
definition of canned peaches just
issued by the Food and Drug Admin
istration, Department of Agriculture.
Intended to promote honesty and
fair dealings, the regulation says,
first, canned peaches must be prepared
from mature white or yellow freestone
clingstone peaches. They can be pack
ed whole, either peeled or unpeeled; or
they may be pitted, and packed as
halves, quarters, slices, diced fruit, or
in pieces Of irregular size or shape.
The label must specify in what form
the peaches are packed and whether
they are in light, medium heavy or
extra heavy syrup, or in water or
peach juice. Sucrose, dextrose, or a
mixture of both may be used for
sweetening so long as the sweetness
specification is met
If spices, vinegar, flavoring, peach
pits, or peach kernels are added, the
label must say so.
Consumers are protected from part
ly filled cans of peaches. If the can
contains less than the maximum
amount possible, it must be labeled
Below Standard in Fill
Peaches that fail to measure up to
a minimum standard of quality-such
as those that are broken, crushed or
undersized-must be labeled to show
in what respect they are sub-stand-
ard.
The law does not require that peach
es above this minimum standard be
grade labeled.
Brewing Pot of Coffee
Is your morning cup of coffee not
all it should be in flavor? Here are
some tips to follow if you want to
improve on your coffee making.
First, the coffee pot must be i'm
maculately clean, despite the labor
saving myth to the effect that rims
ing is enough for coffee pot.
Second, measure the coffe and water
Carefully, and once you have found
the combination which suits your
palate, stick to it.
Third, never boil coffee. Boiling
drives off the aroma and spoils the
flavor. The longer coffee boils the
soress. bitter and, less. fragrant it be-
comes. Properly made boiled coffee
is really stepped, that is, the boiling
water is poured over the coffee and
kept hot-but not by boiling the
desired flavor is obtained.
Experts say the best way to make
coffee is by the drip method, method
in which water that has been heated
to the boiling point is poured or per-
mitted to drip over finely ground cof-
fee. Something else to recommend
this method is the fact that it pro-
duces a better brew with less coffee.
X X X
The Distributors Share
Last year the farmer got about 40
cents out of every dollar that con-
sumers spent for food. The remain
ing 60 cents went to the people who
transport, process, and distribute agri-
cultural products.
Describing the work of the distri-
butor, the Counsel quotes recent
publication of the Agricultural Ad-
justment Administration: "The dis
tributor bridges the distance between
the farm and the dinner table. Some
times this distance is in miles and
sometimes it is in the form Of special
service. The distributor reaches
hands across both distances to give
Us an essential service.
The consumer, of course, pays for
this service. But when the consumer
buys food he should know what part
of his dollar goes to the farmer for
the raw food, what part to others for
the transportation, processing, and
distributing services which bring it to
the table in form to use
For instance, the housewife should
know that today when she serves an
Scent 1-pound loaf of sliced bread
wrapped in waXed paper, her family
eats about | l/3 cents worth of
wheat, and somewhat less than 7
cents worth of transportation, labor,
baking, paper, and other materials
and services :. In other words, had
the farmer not been paid anything for
his wheat in 1889, the cost of a pound
loaf of bread to the consumer would
have been only / cent less.
What the consumer wants is abund-
ance at all times without the sky
rocketing prices Of scarcity. What the
farmer wants, and must have in order
to conserve the soil and buy the pro-
ducts of the city, is fair and stable
incDno