104 ANNUAL. REPORT OF THE ' Oft. Doc. 



HOW TO HANDLE FRESH MEAT AND FISH. 



In relation to the sale of fresh meat and fish, a rule was adopted and pro- 

 mulgated by this Bureau to the effect that such articles of food must at all 

 times be kept in a pure, clean and healthful condition. In the summer season 

 they must be covered or protected from flies and insects by screens or other 

 devices, and kept at a temperature as will prevent decomposition. 



Refrigerators and ice boxes for the storage of meats and flsh must be kept 

 well iced and clean, while stores, market houses and all rooms used for the 

 storage or sale of meats and fish should be clean, properly ventilated and kept in 

 a sanitary condition. When meat or fish are not so cared for it will be con- 

 sidered in violation of the laws, and the owners treated accordingly. 



The conditions that prevailed in many sections of the State were extremely 

 unsanitary, if not absolutely dangerous to the health of the public, and it is 

 pleasing to note that there has been at least a partial observance of these new 

 rules. It is also a noteworthy fact that these unpleasant conditions were not 

 confined entirely to the slum sections of cities, but were found to exist in 

 many unsuspected places, and where better things had been hoped for. 



The Special Agents of the Dairy and Food Division are no respecters of per- 

 sons, and abated such nuisances wherever found, regardless of the standing 

 of the delinquent dealer. During the coming summer, special attention will 

 be paid to this work, in connection with the joint efforts of the agents of the 

 State Livestock Sanitary Board. 



IMMATURE OR "BOB-VEAL" ILLEGAL. 



The long mooted question as to securing legislation that would effectively 

 prohibit the sale of immature or "bob-veal" has at last oeen answered in the 

 affirmative, tlirough the medium of the duties placed upon the State Live- 

 stock Sanitary Board. The sworn special agents of this Board are authorized 

 to condemn, seize and confiscate any such veal or other unwholesome meat, 

 and under such authority, has already brought about a change in m_any sec- 

 tions of the State that is appreciated. In a majority of cases, those who dealt 

 in immature veal would pack the carcasses in barrels and boxes, and consign 

 them to inter-state points. Under the new National laws, these dealers would 

 also be liable to severe penalties, and where the same are carefully observed 

 and enforced carcasses must now be accompanied by proper certificates, show- 

 ing their origin, etc. 



Several years ago, the shipments of "bob-veal" from this State into New 

 Jersey and New York had reached large proportions. It was currently believed 

 that the most of the shipments were converted into canned goods and sold as 

 "potted canvas-back duck," "turkey" or "chicken." 



The Dairy and Food officials are gratified because of this change, and doubly 

 glad because of the fact that the work of inspection and consequent condem- 

 nation, if found unfit for food, has been placed under the careful scrutiny of 

 skilled veterinarians. His Excellency, Governor Stuart, and Dr. Leonard Pear- 

 son, Secretary of the State Livestock Sanitary Board, acted most wisely 

 in their conclusion that only graduate veterinarians should be appointed to 

 fill the responsible positions as inspectors of the State Livestock Sanitary 

 Board. 



MINCE-MEAT IN PENNSYLVANIA. 



The Dairy and Food Bureau corresponded with numerous parties in relation 

 to the legality of various brands of mince-meat. It has been ascertained that 

 very many of the so-called "mince meats" do not contain any meat, while in 

 general, the meat contents are very inferior in quantity; in fact, it is said that 

 very few of the mince meats sold in fhe stores contain more than 10 per cent, 

 of meat. Suet and tallow are sometimes employed as a cheap filler as a sub- 

 stitute for the genuine meat, which apparently produces a better combination 

 than that made without any such substance. Without meat, the name is 

 most certainly a misnomer, and a fraud upon the buyer and consumer. 

 Judged by the name alone, it appears that meat of some kind would be an in- 

 dispensable factor in the composition. 



Many of the brands of pressed mince-meat ard a novelty in their make-up; 

 but in the absence of any definite knowledge as to their sanitary character — and 

 thejr effect upon health when used as a regular dietary, we will refrain from 

 making any comments. One thing is quite certain: and that is the fact that 

 the so-called commercial mince-meat does not as a rule approximate in quality 

 that made by the house-wife of Pennsylvania, no matter if each such "manu- 

 facturer" has a method peculiarly her own. 



Until quite recently there was scarcely a well-known brand that did not 

 contain ,aj chemical preservative; such as benzoate of soda, etc., while in a 

 few instances, the product was improved in appearance by the use of artificial 

 coloring matter. Some of the leading manufacturers are now manufacturing a 

 better grade to meet the demand of the more fastidious customer. 



