No. 6. DEPARTMENT OF AGRICULTURE. 81 



SELLING "SHUCKED" OR "OPENED" OYSTERS. 



The markets of Pennsylvania are supplied with large quantities of so-called 

 "opened oysters," and as they deteriorate rapidly after being opened and 

 exposed to the air, there are natural suspicions as to their true condition and 

 purity. 



The investigations of the Pennsylvania Pure Food Bureau demonstrated the 

 fact that formaldehyde and boron compounds are occasionally used as a 

 preservative, contrary to law, and that "shucked" oysters are "floated" in 

 order to improve their appearance. The "floating" process is performed by 

 soaking them in water, and by the addition of alleged harmless chemicals, but 

 it is none the less to be rebuked and discountenanced by the legitimate dealer. 

 These processes are reprehensible and it is worthy of note that they are far 

 less common than formerly. It is to be hoped they will be entirely discon- 

 tinued. It is urged that the consumer living near the source of supply should 

 demand fresh shelled oysters, while those residing at distant points should 

 exercise the utmost care. 



Prosecutions have been brought at various times against dealers and ped- 

 dlers who sold chemically preserved oysters, but, as already intimated, the 

 practice of selling such illegal goods has almost entirely vanished and better 

 conditions are in vogue throughout the State. 



GROWING USE OF COMMERCIAL "PIE-FILLERS." 



Although it is generally acknowledged that the fresh domestic pie is prob- 

 ably the only one which, for sanitary and other reasons best known to the 

 housewife, should be placed on the table, there is an increasing demand in the 

 larger cities for the so-called "pie-fillers" which are manufactured and sold 

 to bakers and others in large quantities. Wliile many samples subjected to 

 examination were found to be of more or less uncertain composition, it was 

 also discovered by the chemist that the use of artificial colors of questionable 

 healthfulness and chemical preservatives was more or less frequent. 



These "pie-fillers" should be supplied to those who desire them in a pure 

 and wholesome condition, and without the addition of harmful colors or pre- 

 servatives. Under proper conditions they have a legitimate existence in the 

 kitchen and bake-shop; but it is unwise and unlawful to foist upon the public 

 food that will not bear critical examination. Because fruits, ordinarily, are 

 plentiful and of comparative cheapness, and condiments and spices of good 

 quality are also readily obtainable, there is no real, valid excuse for a 

 continuance of the imposition. 



BETTER SANITARY CONDITIONS AND CLEANLINESS. 



The Dairy and Food Commissioner has referred to the need of keeping a 

 closer watch over the sanitary condition of bakeries, ice cream plants and 

 confectioneries, personal observations having forced the con'clusion that rigid 

 inspections are necessary in order to produce the best effects. The filthy con- 

 ditions that formerly prevailed at many such places were deplorable, because 

 inimical to public health. 



In some of the larger cities of the State, the environment of certain places 

 where candies and ice cream, as well as so-called "soft drinks" were sold 

 to children and others, were intolerably filthy and uninviting. It is to be 

 regretted that in many cases the character of the goods that were exposed 

 for sale were equally uninviting, unwholesome and dangerous. 



While the factory inspectors are empowered to inspect bakeries, there are 

 other shops where improper sanitary conditions exist, and where active 

 measures to abate the nuisances are in order. In the case of dairy and food 

 products of whatsoever description, cleanliness, goodness and wholesomeness 

 are handmaids. The physical defects mentioned can be eliminated and should 

 be for the protection of public health. 



PURE, CLEAN ICE RECOMMENDED. 



The matter of pure and clean ice and ice supplies for the dairy and the 

 farmers, generally, is a question that is increasing in importance with each 

 succeeding year. Under the administration of the State Health Department, 

 and in connection with city and borough regulations, it is gratifying to know 

 that the question of the purity and wholesomeness of ice supplies is receiving 

 far greater consideration than ever before. Sanitary engineers and consumers 

 formerly seemed to regard the subject of purity as of only secondary Import- 

 ance. With the demand for the best and purest dairy products, pure water 

 and pure ice are inseparable. 



The preliminary experiments made show that while natural ice formed to a 

 reasonable depth is comparatively pure, such supplies may be contaminated 

 if the water freezes to the full depth of the usual shallow pond on the farm, 

 or if the pond be flooded by surface water, collected from adjoining fields. 



6—6—1907. 



