59 



There have recently been some efforts made on the part of oi-gauized 

 manufacturers of food products to utilize the services of some chemists 

 and bacteriologists to solve certain scientific prol)lems bearing on processes 

 for canned goods. All such efforts have, however, been spasmodic and 

 have been dropped; the results thus being minimized. I believe that 

 what is needed to produce real results is quiet, persistent effort, and I 

 think necessarily on the part of an organization. 



There are three ways in which manufacturers have need of organized 

 srientilic aid: First, in the practical Avork of production; second, regulat- 

 ing our food laws; third, in educating the public to the use of pure foods, 

 and to the fact that such goods can not be produced as clieaply as adul- 

 terated ones. 



While it is necessary for the manufacturer to understand the mechan- 

 itvil details and general processes of his factory, it is impracticable for him 

 to become an authority on the obscure scientific details. The ordinary 

 farmer will not leave his work to investigate the mineral constituents of 

 <-ertain plant cells, however great the scientific value. The brewer does 

 not care to know whether or not the bacteria which sours his product is 

 s)>ore forming, so he has a method of keeping clear of them. The baker 

 <l<ies not care what particular variety of yeast he uses if he has the 

 right one, and it is pure enough for practical uses. Yet, the foundation of 

 his business depends upon the separation and i)urity of tlie yeast he em- 

 ploys. The canner will not investigate what action sulphite of soda will 

 have on tin until it has cost him $60,CMM» in one year, as was experienced 

 by a packer a few years ago. Thousands tipon thousands of dollars have 

 been lost because such facts as tliese have been unknown. In fact, the 

 field is so broad that work in many departments of an organization would 

 bo necessary. 



Tliere is, and has been, great need in our States of a som'ce of un- 

 prejudiced authority on the sul).ject of foods which could l»e referred to 

 in framing laws. Legislatures are fickle. Health otficers are stibject to 

 political change, which makes the interpretation of the law subject to 

 "change without notice." I am not presuming that it is the scope of this 

 society to become a political factor, but had it been operating on the lines 

 I have suggested it would onjy be a natural sequence for it to Itecome an 

 advisory authority for lawmakers as well as manufacturers. 



In order to show some of the uncertainty the manufacturers have to 

 deal with. I will read extracts from two different letters. One from tlie 



