The San Francisco Call. Newspaper, February 25, 1900, Page 11

THE SUNDAY CALL. ; THEY . ALL SAID AT THE WEDDING - s p e than e ha—ha— getting or { their having Cora idesmaid after the rest enemy—That's just y're so friendly, don't P 2 Bride e—For heaven's sake, pa. get in get off gowr . Sh— st What's the mat- s ge s she I simpiy say “Ob T a I shall sa e w He said {f 1 e e—he understand me mor gaged e T was at the Pure Food Crusaders Are Planning t | Sh Do for Jan Francisco. ven sgrambled h keeps a constant | sted alittle : They watch mixed with land had made a fluid lng milk and ha H ind to be : s are la ncreasing the percent £t st labels to graze w experts ¢ . ema . is city was i ey e meats rs to incr the o g ¢ K the addit e e as seeds asted as in the - gk Bateotibn foity 1 bakery. Inspectors n coffee, that Is Kk i e condi- - e imer, o " Mr.H M MSQUEEN fis&lsTAN‘r CHEM| ST WORKING AT THE E. of protests If thelr use was de- d However, it remained for this food in- ventor to convert foreign substances into coffee beans. He constructed an ingen- ious machine that would mold roasted bread crumbs and other starchy sub- siances ifto .the shape of coffee beans. The advantage of thése over adulterants be seen. Genuine coffee beans e spurious cnes could be double the profit of the natural at J9N'T THERE SOMETHING THE MATTER. WITH HER FATHER'S COLLAR.?* "Poor ,DEAR TOM " ME CERTAINLY Doeb LoOK. UNHAPPY ' * stants, all physicians, will have their hands full carrying out thelr plans Health has determ les in its power San re food to eat and he Board of t as far as neisco shall ha e alr to bre Jhe Determination of Food JStandards. HE present Board of Health is organizing its committees with a view of maintaining a high stand- ard of foods. In order to secure a pure food supply the interest must not come alone from the Board of Health, physicians or press. but must emanate from the household- ers themselves. One of the main ob- jects in the establishment of a food bureau is to encourage the house- and it PROFESSOR FRANK GREEN AT THE DISTILLATION APPARATUS o bz Papa—This collar will give me apoplexy. Th vour head way back, lip up. And, oh! do look’ sad will think you're glac Look at the Van r ngled gowns. Walk ‘ people. o here’s_ Fanny I'm g to smile and bow all Foolsom, n g It looks horrid to be too stiff. the w Third bridesmaild—Look at poor Tom. He doesn’t seem a bit happy, does he? I wonder if I lly does care for her. Fourth b aild—Do you think the pins are p ’ First bridesmaid—Rather. I hate pearls, though < Pinky might have had the bouquets them up high. m pald_for them, you know. < a dear boy, He used to send me such vely flowers! Do you really think he's happy? He's so pale. Fourth bridesmald — They're always ale! This is the third time I've been ridesmaid, and I've always noticed it. First B. M.—Look at that little Mrs, Widowton! ~ She's perfectly wild at Tom's marrying Pinky. She had her eye ou him herself. Second B. M.—Look at Pinky’s pa's col- lar. Isn't it funny? Third B. M.—Have you seen the going- away gown? It's a dream Fourth B. M.—M—m—. Turquois® biue cloth and sabl Third B. M.—Foor, dear Tom. He cer- tainly does look unhappy! Thz Ushers First usher—Look at 'em all rubberirg! Say, get in ). Left, left, left—slow! That's it. You got it. Now keep 1t Second usher—Look at poor old Tommy up there. You'd think he'd his last friend Third usher—Glad it's him and not me. Say This isn’t a two-step. Oh, urth usher s a terrible mistake to have a bac dinner on the night be- fore a wedding. I'm surprised that we'ra took Te m hom arch me. T didn't ur rush, old man? You'ra Left, left, left] here at all. Whe First us| notice. What's y not playing golf. holder to submit all douktful samples for analysis. This is a striking prin- ciple of the municipal laboratories of Paris—special attention is paid to samples offered by the citizens. One of the greatest difficulties that confronts us in our efforts to stamp out adulterated goods is the lack of a national standard for pure foods. There is such a standard for lard and butter and possibly one for cheese and flour, but all other articles are subject only to local tests. We have not even a State standard, therefore goods driven out of San Francisco le- gally find a market in a neighboring city. Any number of such cases have clearly demonstrated the necessity of a uniform standard. The active and practical work dur- Second 1 feet | First lar looks li it'll breal T not wear old trot ing the last few years has naturally increaged the labors of the chemist of the Board of Health. The work of the analytical chemist is deter- mining whether a food is adulterated and estimating the extent of the adulteration. There the chemist’s re- sponsibility ends. Whether that adulteration is injurious to the con- sumer is a question for the physi- cians to answer. The layman has no idea of the time expended in the analysis of foods or the tediousness of the processes in- volved. No set formula can be fol- lowed by the analytical chemist in passing upon the quality of food. It calls for much work and frequently there are contradictions, the" latter calling for new methods of research. PELICATE TEST The establishment of a food stand- ard presents many difficulties also. An olive oil which would be normal and a pure food product in California would not in every particular com- pare in chemieal and physical tests with a sample from Southern Europe. Just so with wines, honeys and canned fruits. The variations in eli- mate, soil and conditions give vary- ; © YlLoox AT EM ALl RUBBERING! PrRoFESsOR GREEN DR.C.LMORGATN AND MR- MSQUEEN MAKING A ing products. All of this shows that the chemist of to-day cannot be too dogmatic in his statements regarding the purity or adulterations of foods. It is not to be understood, however, that everything is involved in doubt In most instances there are positive scientific grounds for forming an opinion. One of the chief sons for manu- ers tampering with the t the manufacturers formerly thought t¢o e perishable, all over the world Goods sent from here to Manila Cape Nome must reach th destina- tion in good condition. art liss cting the defects in prepared nd yet adding nothing injuri- The manufacturer must be pure or watched, or knowingly o ly he adds something that terious. I believe that food adulteration is on the decline in America. There are plenty of pure foods, even prepared goods, in the market, and with a critical Board cf Health to combat dishonest labels the householder and consumer are protected. vitting- is dele-