456 ANNUAL REPORTS OF DEPARTMENT OF AGRICULTURE. 



employed if properly handled and used in the right proportion. 

 Considering only appearance, texture, and flavor, this may be said 

 of some of the hydrocarbons which Avere studied for comparison. 

 Also, bread flour gives as good results as pastry flour, provided 

 proper proportions of fat and water are added, bait was found to 

 have a slight toughening efi^ect on pastry dough. The addition of 

 tartrate and phosphate baking powders did not affect the toughness 

 of the dough nor cause an increase in volume. 



Several instruments have been tested to find a suitable moans of 

 studying variations in consistency of culinary fats. Measurements 

 then made indicate to what extent the consistency is chai.ged after 

 carefully specified manipulation and after storage under known con- 

 ditions. These studies show clearly the reasons for lack of uni- 

 formity in different samples of manufacturers' brands of lards and 

 lard substitutes. 



A number of kinds of vegetables have been successfully canned in 

 a bath of strong salt brine, with considerable reduction of the process- 

 ing period. A study of the effects of processing various fruits at 

 temperatures lower than 212° F. indicates that cherries, plums, and 

 grapes canned by this method are of better quality than when proc- 

 essed at higher temperature. The peaches and plums tested were 

 hetter Avhen cooked in an open kettle at the boiling point and packed 

 hot. 



Tests made with a commercial canning compound (essentially 

 boric acid) showed that when used according to directions on the 

 label it immediately imparted an undesirable flavor to canned sweet 

 corn; also that it failed to prevent spoilage. 



Cooperative work is being carried on with the Bureau of Standards 

 to determine the effects of aging on various kinds of rubber rings 

 for glass jars. 



The study of the morphological and cultural characteristics of 

 some of the anaerobic bacteria isolated from spoiled cans of vege- 

 tables were continued, and data were obtained on the changes that 

 these organisms bring about in fresh materials as well as on the 

 effect of hydrogen-ion concentration upon their development in the 

 cans. 



Beef was corned according to three formulas, two for brine cures 

 and one for a dry cure. The dry cure gave a little stronger-flavored 

 meat, especially at first ; but after a time less difference in flavor was 

 noted. The meat in both types of cures kept well for four or five 

 months. 



Hams cooked in a pressure cooker required 15 minutes per pound 

 instead of 25 minutes as when simmered in water, and the quality 

 was equally good. Experiments also showed that tender hams may 

 be soaked and baked rather than boiled and baked, but more gas is 

 consumed by the -first method because of the longer baking period. 



At the request of the Bureau of Animal industry, cooking tests 

 were made with hams, shoulders, and bacon taken from experi- 

 mentally fed hogs and cured by different methods ; and canning tests 

 with pork products were carried on. 



At the request of the Bureau of Plant Industry, trials were made 

 using soda to reduce the astringency of persimmons; imported va- 

 rieties of greens were tested to determine ('ooking qualities; and a 



