480 IOWA DEPARTMENT OP AGRICULTURE 



Canned vegetables have been subject to much adulteration with water, 

 but standards, which are being rapidly fixed, are correcting this evil by- 

 defining the amount of free liquid which will be permitted in cans of these 

 products. 



A practice of soaking dried lima beans and peas, and canning them 

 under labels of the fresh products was at one time much in evidence but 

 since the law has required these to be labelled "Soaked Beans" or 

 Soaked Peas" they have become scarce. 



Catsup was in many cases made from the trimming of tomato canning 

 factories and hence contained many molds and bacteria. 



Many manufacturers have had to answer in court for this practice but 

 catsup like other foods is being standardized on the basis of percent of 

 molds and bacteria present with the result that the manufacturer is com- 

 pelled to use clean, sound fruit to make a legal product. 



In the preparation of rice for the market the outer hull is removed 

 and the grains are polished by agitating them in suitable machines with 

 talc (Soapstone) and glucose. The law permits this practice but the pack- 

 age in which it is offered for sale must state that it is coated with talc and 

 glucose, to be removed by washing in water before cooking. 



Many can, no doubt, remember the tub o'f oysters in the meat market 

 or grocery with a liberal piece of ice floating in it and you were compelled 

 to pay oyster prices for a considerable amount of water. 



This fraudulent practice is forbidden by law and oysters are now sold 

 with their natural liquor only and this can not exceed 16-2/3%. 



As we are all inclined to buy our foods largely by appearance, canners 

 made a practice of coloring string beans, peas and pickles a beautiful 

 green by using salts of copper. 



These salts are injurious to health and their use was likewise for- 

 bidden by law in all foods. 



The use of preservatives became a general practice and many of them 

 were injurious. Boric acid and Salicylic acid was used without regard to 

 the health of the consumer as it has been proven by experiment that 

 these acids will produce derangements of digestion and health when taken 

 with foods. The use of these is now forbidden by law and the only pre- 

 servatives now permitted is sodium benzoate and this, not in excess of 

 1/10 of 1%. Manufacturers contended that it was impossible to keep 

 certain foods from spoiling without using strong preservatives, but they 

 have found out that by using clean sound products and preparing them 

 under sanitary surroundings that they will keep indefinitely without pre- 

 servatives. 



It will be seen that prior to the passage of pure food laws, adultera- 

 tion and misbranding was in general practice. The dollar was placed 

 above honesty and health and the consumer had no means of knowing 

 the quality of the food he was buying. Manufacturers vied with one an- 

 other in seeing who could produce an article of food the cheapest. The 

 conditions created a demand for remedial legislation, which was fur- 

 nished in the pure food law and the desired result has been placed oh an 

 equal basis, dishonest competition has been destroyed and the consumer 

 can buy honest goods honestly labelled. 



