PURE AND IMPURE FOODS. 



313 



lays them together, places within them an 

 olive, several scraps of chicken, and a gen- 

 erous spoonful of the pepper concoction. 



The husks with the pepper pulp are made 

 the centre of the tamale. About them the 

 husks, heavy with corn paste, are twisted, 

 and a compact bundle is formed some 6 

 inches in diameter, as many in length, and 

 containing 8 or 10 husks. To the outside 

 another husk is added, and stamped with 

 the trade mark and name of the firm. 

 From a pile of strings cut into equal 

 lengths 2 pieces are selected and the tamale 

 is tied tightly at each end. It is .then passed 

 to the third pair of hands, those of a man 

 who has shredded into strips the inner 

 silky husks. Two of these strips are tied 

 together and twisted about the center, or 

 thickest part, the ends are clipped with a 

 huge pair of shears, and the tamale then 

 goes to the trimmer who passes it beneath 

 a machine resembling a beef clipper, which 

 removes the husks' to within an inch of the 

 strings at the ends. The tamale is then 

 pronounced ready for the huge, square 

 steam tanks to which a load is wheeled by 

 one of the dusky assistants. 



In these tanks the tamales are steamed 

 at least 3 hours. They are then placed on 

 racks to cool, when they are ready for 

 transportation to local customers, or to 

 customers in various towns throughout the 

 State. 



COMMERCIAL FOOD PRESERVATIVES. 



W. D. Bigelow, who has made an exten- 

 sive study of food preservatives, makes the 

 following statements concerning the need 

 of legislation regarding the use of pre- 

 servatives and the composition of a num- 

 ber of sorts which he examined: 



"The States that use large quantities of 

 commercial fertilizers have found it nec- 

 essary to enact laws requiring that ferti- 

 lizers be sold only in bags on which the 

 composition of the contents is marked. 

 Such legislation has been found equally 

 advantageous to consumers and to reliable 

 manufacturers, and has changed a busi- 

 ness in which honesty once seemed impos- 

 sible into one in which misrepresentation 

 and deceit are relatively rare. Such laws 

 work no hardship to anyone. They en- 

 courage trade and restrict fraud. They re- 

 ceive practically the unanimous support of 

 all reputable citizens who have opportu- 

 nity to observe their working. 



It would seem that similar legislation 

 regarding food preservatives would not be 

 untimely. This would not sanction the 

 miscellaneous use' of preservatives, but 

 would restrict abuses. The air of mystery 

 with which many dealers attempt to sur- 

 round their wares would thus be dispelled, 



and preservatives could not be sold, as 

 they sometimes are now, for 2 to 30 times 

 their value. 



With a view to determining the nature 

 of substances most commonly used for the 

 preservation of food, I have recently col- 

 lected and examined as many as practi- 

 cable of the more common commercial 

 food preservatives. The collection of 

 samples of this nature is attended with 

 many difficulties, for dealers who advertise 

 their wares as free from salicylic acid, 

 boric acid, sulphites, formaldehyde, and 

 other poisonous ingredients, and "manu- 

 factured in accordance with all pure food 

 laws," are often anxious to keep their 

 products out of the reach of the chemist. 

 Of the 67 samples examined, 33 contained 

 borax or boric acid ; 10 sodium, potassium, 

 or calcium sulphite ; 8 salicylic acid or its 

 sodium compound ; 7 benzoic acid or its 

 sodium compound ; one boric acid and sa- 

 licylic acid; one boric acid and ammonium 

 fluorid; 3 formaldehyde; one ammonium 

 fluorid ; 2 pyroligneous acid, and one beta- 

 napthol. These substances may be divided 

 into 2 classes : those which are undoubted- 

 ly injurious, such as formaldehyde, sa- 

 licylic acid and sulphites ; and those whose 

 toxic action is disputed, like borax and 

 benzoic acid. The addition to foods of 

 substances belonging to the first class 

 should be proscribed. The others should 

 be used only with food which is so marked 

 as to inform the purchaser of their pres- 

 ence. 



A hand-maiden — The fair manicurist. 



A cutting remark — "Baby has a tooth." 



Would you call the belle of her set a 

 ringleader? 



A hard drinker — The person with a sore 

 throat. 



The overworked undertaker is what you 

 might call dead-tired. 



Some girls never get lost because their 

 noses are always turning up. 



It isn't exactly paradoxical for Mrs. Day 

 to be dark while Mrs. Knight is light. 



When girls fish for fellows and catch 

 them they "have 'em on a string." 



It is not always a mistake for a man who 

 has his choice to pick a wall-flower. 



Because a man calls a girl "a perfect 

 poem" is no sign she's averse tc him. 

 — Philadelphia Bulletin. 



A Laughlin Fountain Pen, listed at $3, 

 for 3 yearly subscriptions to Recreation. 

 Everyone knows the advantage of having 

 a good fountain pen in hi« pocket, and this 

 is one of that kind. 



