Harvey Washington Wiley

“ On the contrary, when a pound of flour or maize is purchased, the price of which is perhaps only one-eighth that of meat, the whole of it is edible. Thus, from the mere point of economy as well as of nutrition the superiority of cereals and other vegetable products is at once evident. On the one hand, a cereal is almost a complete food containing all the elements necessary to nutrition, and it costs only a few cents a pound. On the other hand, a steak or roast is only a partial food and it costs much more than cereals. ”

“ The very moment the consumer realizes he is eating an artificially tinted fruit, if his temperament be as artistic as should always be the case, he becomes sensitive to the effort made to deceive him. ”

“ The best grade of butter and that which brings the highest price in the market is that which receives no treatment other than that of the washing and working process to which attention has been called. This kind of butter is known as natural or unsalted or uncolored butter, that is, a fresh, sweet product of an agreeable aroma, palatable, of fine texture and grain, and is the best product of its kind for human consumption. It also brings the highest price on the market and, by reason of its method of preparation, the consumer can usually be assured that it is fresh in character. ”

“ In the present state of our knowledge, glucose is not regarded by the majority of hygienists as a substance injurious to health. If it be injurious it is due more to a lack of care in manufacture than to any inherent properties. Pure glucose, being simply a hydrolyzed production of starch, cannot be regarded as a substance injurious to health. The objections to glucose which have been legitimately made are due to the fact that the acids which have been used in converting the starch and also the sulfurous acid which has been used in bleaching the product have not been entirely removed. ”

“ Milk is one of the most important articles of commerce and, by reason of its composition, high nutritive character, and easy digestibility, it is not only the natural food of infants but a most important food for children and adults. It is also an indispensable food in many, if not most, cases of disease where nutrition is impaired. In some cases life may often be sustained over a critical period by the use of milk as a food where other forms of food would fail of digestion and prove injurious instead of beneficial. ”

“ No difference how great his skill, however, or the skill of the mixer, there is always a gustatory and hygienic difference between the synthetic and the natural product, and the natural product always has the advantage of the difference. While I do not go so far as to say that synthetic flavors or sirups should be excluded in the preparation of non-alcoholic beverages, I do say with emphasis that they should never be used, except with notification to the consumer, and never, under any circumstance, if they contain any ingredient which is prejudicial to health. ”

“ Because a food substance consists almost wholly of pure protein is no indication whatever of its exceptionally high food value. Protein is only one form of food and a concentrated ration of protein in any of these forms is just as likely to do harm as good. For emergency rations, for economy in transportation, and for certain diseased conditions of the digestive organs these preparations are undoubtedly valuable, but they have little claim upon the general public in a state of health as staple articles of diet. ”

“ It is hoped that one purpose of this manual may be secured, namely, by showing the consumer the actual composition of the different kinds of food and their method of preparation he may be led in the selection of his food to follow the dictates of science and economy to a certain extent rather than merely the impulse of taste. The eating of such large quantities of meat is merely a habit which often is developed in children through the carelessness and ignorance of parents, much to the detriment of the child as well as to his future health and activity. ”

“ More particularly defined, food is that material taken into the body in the ordinary process of eating which contains the elements necessary for the growth of tissues, for the repair of the destruction to which the tissues are subjected during the ordinary vital processes and for furnishing heat and energy necessary to life. Incident to the utilization of these elements there is consumed, also, a considerable quantity of matter inextricably mingled with food in a natural way, which takes no direct part in nutrition and yet which is useful, as a mass, in promoting the digestive processes. ”

“ It is a mistake to suppose that the seeds are the only parts of the plant that contain oil. It is found in all parts of vegetable substances, but is usually concentrated in the seed. It is rather an interesting fact to know that in the seeds of plants both the protein and fats or oils are found, as a rule, in a highly concentrated state, while the carbohydrates are not found chiefly in the seed itself, that is the germ, but distributed in the fleshy envelope surrounding it or in roots or tubers. ”

“ The high price of honey, its position as a luxury as well as a food product, and its attractive flavor and aroma have all combined to make it a favorite product for adulteration. In addition to this the invention in the last third of a century of an artificial product resembling honey very closely in its physical properties and being itself a saccharine body, namely glucose, has put into the hands of the adulterator an ideal substitute for the natural product. ”

“ Poultry is a food product which under the present scientific methods of production can be furnished in a fresh state all the year. The necessity for cold storage, therefore, is not so apparent in this case as in that of fruit and other perishable foods. It appears then that cold storage only should be extended to that limit necessary to secure its delivery to the consumer. There can scarcely be any excuse for the placing of poultry in cold storage at certain seasons of the year when they are slightly less in price by reason of the abundant production than at other seasons. ”

“ Hence the argument which has been so persistently urged in favor of a chemical preservative, that if in small quantities it is harmless, is shown to be wholly untenable. While there is no necessity for the addition of a harmful substance, where no particular benefit is secured thereby, and where there is no disturbance of the normal state of health, there can be no possible excuse of a valid nature to offer for the exhibition of even minute quantities. ”

“ Pork, by many hygienists, is regarded as the least desirable of meat products, and it is not the purpose here to combat that idea. Granting, however, for the sake of argument, that pork is a less desirable meat food than those derived from cattle or sheep, that is all the more reason for knowing particularly everything connected with it. Modern investigations have appeared to establish the fact that swine are less subject to those forms of disease, with the exception of trichinosis, which tend to infect the meat and make it unfit for consumption than cattle or sheep. ”

“ The mere fact that parasites may exist in eggs is of itself a sufficient reason for the consumer to insist that the eggs he eats, like the milk he drinks, shall be free from all infections due solely to carelessness in production. ”

“ Science alone, therefore, has the sole power of teaching to distinguish the poisonous from the non-poisonous varieties. For many years attempts have been made to popularize the science which will give to the people the desired information, but in spite of these efforts the number of cases of poisoning does not seem to diminish, and why? The response is evident. It is because the efforts which have been made by mycologists have not yet been appreciated by the mass of people, and because it has not yet been possible to point out to the public at large the poisonous species. ”

“ But to this reply is made to the effect that if the consumer is told the fowl has been in cold storage a certain length of time he will not purchase it. To this the evident answer is,—why should you deceive the consumer by selling him an article which if he knew its character he would not buy? It is evident that such deception is nothing more nor less than obtaining money under false pretenses. The remedy for the evil of cold storage is the label which will indicate the length of time which has elapsed since the slaughter of the fowl. ”

“ Skimmed milk contains the principle part of the nitrogenous constituents of milk, the greater quantity of its sugar and a very large quantity of its mineral matter. It is still a very valuable food product, lacking only the element of fat. When eaten with nuts or other oily food skimmed milk would complete the ration and make a well balanced food. The chief prejudice against skimmed milk is that it has been so often sold for whole milk. When sold and consumed under its own name it is not a fraudulent body and is deserving of a higher place in the dietary than has been ascribed to it. ”

“ Perhaps it would be no ethical offense or no very great offense to place upon the labels of the cheese products a statement that they are of the same type as the foreign product they imitate. This, however, should be an explanatory phrase and not a part of the label which attracts principal attention. It is far better that a manufacturer should adopt some local name which would become identified with his product, and thus become a valuable trade-mark. The attempt to pass domestic cheese under foreign names is an offense against good ethics and also against the law. ”

“ On the contrary a food like cheese or wine is not a mixture or compound but a natural product from materials which themselves are food products. Milk is the raw material of cheese as the must of the grape is of wine. Both milk and must are rich and nutritious foods. The changes which each undergoes are in many respects the same. The must of wine undergoes an alcoholic fermentation and the milk sugar of cheese is subjected to a lactic fermentation and its casein to a proteolytic change which materially alters its character. ”

“ It must not be considered that mere nutrition is the sole object of foods, especially for man. It is the first object to be conserved in the feeding of domesticated animals, but is only one of the objects to be kept in view in the feeding of man. Man is a social animal and, from the earliest period of his history, food has exercised a most important function in his social life. ”

“ While apples are not relished when too sour they are as little relished when too sweet. The sugar and acid in apples are the chief factors in their palatability, not excluding the delicate flavor imparted by essential oils and ethereal substances which, though present in such small quantities as not to be measured chemically, nevertheless are highly important in making up the total effect of palatability and wholesomeness. The chief acid in apples is malic. It exists during all periods of the growth of the apple, but is more apparent in the green and immature state than in the ripe fruit. ”

“ The principal adulteration of canned fruit is that due to artificial coloring. There is, perhaps, no other form of adulteration which has so little excuse. It only needs a cursory observation of the fruits of Nature to show that even in the same varieties they differ to a vast degree in natural tint. Bright colors are especially prized in fruits. For instance, the yellow of the peach, the red of the cherry, the purple of the plum, etc. The object of artificial coloring is to make all kinds and varieties of these fruits imitate those of naturally rich color. ”

“ Nuts as a whole are extremely oily substances and contain next in importance as a food material, protein. Alone they constitute an unbalanced ration in which the fat and protein are abundantly present at the expense of the starch and sugar. For this reason an exclusively nut diet cannot be recommended, as it surely tends to unbalance the ratio and to disturb the digestion in the great majority of cases. There are doubtless individuals of a peculiar temperament who can thrive on a diet of nuts alone, but such a case is exceptional. ”

“ Therefore, if the carcass of an animal affected with local tuberculosis is to be passed into consumption it should be plainly marked as the flesh of a tuberculosed animal,—not only the carcass as a whole, but every piece thereof that is introduced into consumption directly or after canning or mincing. The consumer is thus left free to choose for himself whether to eat such meat or not. There is a universal agreement among hygienists and veterinarians [14] that where tuberculosis is generalized, that is, has affected practically all the organs of the body, the carcasses should be condemned. ”

“ The slaughter of animals for human food in itself is a barbarous practice from one point of view but if this practice is justified, as it doubtless is, by the exigencies of human nutrition, the slight degree of force which is employed in artificial fattening cannot be condemned. Moreover the artificial fattening of the fowl is of necessity a somewhat limited operation and confined to those establishments that are devoted exclusively to the production of high-grade and high-priced poultry for the market. ”

“ It is true that life can be sustained for an indefinite time on a diet of nuts alone. If the nuts are sought in the forests and fields the good effects of the exercise and outdoor life are to be taken into consideration. There is no reason to believe, however, that the general condition of mankind, from a dietetic point of view, would be improved by an exclusive nut diet. The impossibility of supplying man with such a food product is also a factor in the discussion of the problem that should not be forgotten. ”

“ Taking into consideration all the circumstances in the case, it must be conceded that the process of sterilization, first practiced by Appert and afterward placed on a scientific basis by Pasteur, has proved of almost immeasurable advantage to mankind. Thus for this greater reason the character and quality of foods thus preserved should be wholly above suspicion, and no adulteration or sophistication of any kind should be practiced therewith. The manufacturer is quite as much interested as the consumer in placing the whole output of sterilized foods on a plane above suspicion. ”

“ As a rule, at the time of picking the apple is not yet mature, and unless intended for immediate consumption the utmost care should be exercised that the skin be not broken or the flesh bruised. Wherever the flesh of the apple is bruised it lessens its vitality and decay soon begins. This is shown very conclusively in the studies in the Bureau of Chemistry, where it was found that the starch which is still present in apples at the time of picking is gradually converted into sugar during the storage of the apple, thus increasing the palatability of the fruit. ”

“ The farmer whose herd becomes infected through no fault of his can justly claim a compensation for the destruction of his animals for the common good. There is, perhaps, no more important point connected with the keeping of sanitary conditions than the proper inspection of the dairy, not only furnishing milk for family use, but especially for sale. It is the plain duty of every municipality and state to prohibit the sale of milk to its citizens from dairies which are not periodically and frequently subjected to the most rigid expert inspection. ”

“ Only by a rigid inspection of the factories can this form of adulteration be excluded with certainty. The use of such immature fruits or scraps without notice to the consumer is, without doubt, an adulteration of an exceedingly bad type. If there be a desire to make a very cheap grade of the product out of these materials the nature of them should be plainly stated upon the label and then, perhaps, there would be a valid excuse for their appearance on the market. ”

“ The great nutritive value of our food is found in the cereals, the meats, the fruits, and vegetables which we consume. A description of foods of this class, the places of their growth, the conditions under which they are matured and marketed, the problems which relate to their storage and transportation, their composition in respect of nutrition and digestibility, the dangers which may accrue from their decay, and the adulterations or sophistications to which they may be subjected are matters of the greatest public importance. ”

“ The production of a substance known as fat or oil, composed of oxygen, hydrogen, and carbon in the form of a fatty acid and combined with glycerine, is a function of almost every plant. The fat acids are usually in combination with glycerine, which plays the part of a base and in so far as its proportion by weight is concerned is much less important than the fatty acid itself. In round numbers it may be said that nine-tenths of all glycerids or fats are composed of a fatty acid and one-tenth of glycerine. ”

“ The so-called grape fruit or pomelo is one of the biggest products of the citrus family and also possesses properties which may be regarded as a cross between the lemon and the orange. It is more acid than the orange and more sweet than the lemon. This fruit is perhaps more highly esteemed than any other citrus variety for direct edible purposes, forming a breakfast dish which is eaten very extensively throughout all parts of the United States by those who are able to afford the luxury, for so it still is by reason of the high price of the product. ”