margerine bought as butter, at the price of butter, glucose bought as and for pure sorghum or molasses, canners waste preserved with benzoate of soda in place of genuine fruits, bread made from a low grade of flour artificially bleached. But this second method of procedure, if this man considers himself wronged, defrauded, say the bold fruit adulterators smilingly let him take it to court, employ his own experts to prove his complaints, we will employ our commercial chemists and lawyers and disprove his charges. But there is another and better method to deal with the fraudulent food manufacturers, it is the method of self protection, that is, read carefully the labels, refuse unwholesome or drugged foods, and if suspicious of the article you bought, take it to the nearest U. S. or State Food Inspector for analysis and prosecution. Have you ever thought over the reason why canners, millers, bakers, grocers, and many other kinds of food manufacturers and purveyors have organized into powerful associations? It is to talk over among themselves how to make the most out of the consumer is my answer. I believe self-preservation is the first law of nature, and as consumers who buy all that is being manufactured and advertised, we have the same right to organize and dictate to manufacturers and purveyors, we will buy nothing but pure and wholesome foods, and none others. Least not forgetting your duty that upon the nation's health depends the nation's strength. With reference to these drugs, I may state, that the danger from this source is equally as great, if not greater, on account of the numerous nostrums, parading under the name of headache and dispepsia tablets, tonics and hair restorers, ofttimes, if not always, contain dangerous drugs, and although the label states the quantities of contents, people buy and take them following the directions printed on labels, which often times do not suit each and every sufferer. Just as much as China is being opiumized our country is being patent medicinized. As to ethical drugs and medicines, the danger of adulterations is not so great, because of the U. S. Pharmacopia standards to which each drug manufacturer or purveyor is supposed to comply. Often commercial drugs are compounded for medicinal purposes, but this you can avoid, by patronizing an ethical druggist, and not the charla tan. This state of affairs alarmingly existed before the Food laws were enacted, and still exist because of the insufficient enforcement of these laws, and because the indifference of consumers in whose power it lies to obliterate food and drug adulteration, that is not to accept unwholesome products foisted upon the innocent public, through clever but misleading advertisements. It is a duty we owe to ourselves and our country, to build up a stronger and healthier generation, and to eradicate any evil of a destructive tendency. Wealth hungry manufacturers of various food stuffs, possessing no scruples whatever, portray their products in beautiful sounding words, but many times, upon analysis, it has been proven to contain products not fit for swine, and in order to market these products all sorts of vile drugs for preservatives have been resorted to to conceal their inferiority. Drug preservatives have absolutely no food value, thereby, they should be eliminated. Drug preservatives are used for the purpose of concealing inferior materials, also to ignore sanitary methods essentially necessary in food preparation. I could talk for hours upon this subject, and could easily prove that drugged foods are unwholesome and dangerous, and interfere with physical development. To stamp out the diseases man is heir to, we must develop the resisting powers, and this can be accomplished only by proper assimilation of foods, also the observance of hygiene and exercise. Drugged, unwholesome and adulterated foods do not nourish us, thereby lessening our resisting powers, subjecting us as an easy prey for an attacking disease. In conclusion, I will briefly review the Benzoate of Soda controversy which stirred our entire nation. June 30, 1906, there was enacted a Federal law, known as the Food and Drug Act, with Dr. Harvey Wiley as the Chief of the Bureau of Chemistry, and with expert assistants to conduct various investigations, in order to verify the extent of food and drug adulteration in our country, and to ascertain which drugs used in food products are deleterious to health. One of the earliest investigations conducted, was the then extensive use of Sodium Benzoate in foods. Millions of dollars have been accummulated by unscrupulous manufacturers in substituting inferior products by the use of this vile drug. Dr. Wiley conducted a most elaborate investigation with the salt, the detail of which I cannot go into at this late hour; and concluded in stating fearlessly but honestly that Benzoate of Soda should not be mixed with food, as he found it to be a dangerous drug for duct independent investigations, the results of which are well known and not to the contrary of my expectation. In the opinion of the many familiar with this imposed Benzoate of Soda controversy, this Referee Board is not a constitutional board, because the Chief of the Bureau of Chemistry was put in charge when the food and drug act was constituted. Permit me, if you please, to portray the character of the Chief of the Bureau of Chemistry, whom I have the privilege to know. Stout at heart, keenly appreciating his duties to the Government and its people, proclaimed that Benzoate of Soda and other drug preservatives are deleterious to human beings, when continuously partaken of, has been assailed by politicians and unscrupulous food manufacturers, because he stood for the rights of the people, but Dr. Wiley stands to-day completely vindicated beContinued on page 33. ROYAL BAKING POWDER Absolutely Pure The only baking powder made with Royal Grape Cream of Tartar No Alum, No Lime Phosphate Elements of Cookery. By Julia D. Johnson. Every man whether he is busy in the office or out of doors-every housekeeper whether she is busy around her home or garden-by noon does not feel like doing any more work, until there has been a mid-day meal. The energy and motive power are gone. The movements they have made about their work and also those made involuntarily by the heart in beating, by the lungs in breathing and the brain in thinking-have wasted their stock of energy and worn away tissues of flesh, blood, and bones. This waste must be renewed at once or they will feel faint and inactive. If the renewal of food be deferred for days-they will cease to live. The material to renew energy and tissues and supply growth comes from the food that is eaten. Not all the articles that are used as foods contain elements for growth and repair of tissues. If people sent from tables each day have not been supplied with pure and proper articles of food. it is not to be expected that they will have the health or energy and courage to do their work in the world. It is therefore the object of this series of articles on "Elements of cookery," to instruct the reader in the proper use of pure foods. These articles will at the same time, give a few facts, scientific and hygenic along practical lines of every day living in the home. First let us consider "The Classification of Food Principles." The chief of these proximate principles are classified as water, mineral matter, proteids, fats, and carbohydrates. The most important of these principles are the proteids, because they are the only ones that can supply the nitrogen so needful in the tissue building. Proteid may also furnish heat and energy-but it is represented chiefly in the most expensive foods. The fats and carbohydrates (starch and sugar) are less expensive and even better than proteids as a source of heat and energy. It is the part of wisdom to reserve proteid food to build tissue and choose fats and carbohydrates to supply the body with its heat and energy. Foods abounding in these two latter principles are often called proteid sparers, and also fuel foods. There are five important substances and some others of less importance that are classed under the term proteids. These are classed in this way because each one of them has a similar chemical composition and thus performs the same function in the body. Proteids contain nitrogen, an element found in no other food principle, carbon, hydrogen, oxygen, sulphur.-and are tissue builders. Each of these proteids has a decided physical characteristic-which we can see in our kitchens. Let us note what a few of these characteristics are. Carefully stir two tablespoonfuls of water into half a cup of flour to make a dough, knead until it becomes smooth and elastic-then put it in a sieve under a faucet of running water-until the water running off the dough loses the milky appearance. The gray substance left in your sieve will be tenacious and elasticit stretches like rubber. This is one of the five proteids-it is called gluten. It is this gluten that forms the elastic walls of the bread dough. Add two tablespoonfuls of vinegar to half a cup of milk, warm it slightly. Drain off the whey, and wash the curd remaining-this curd is elastic alsothis proteid in milk is called casein. The white of egg is principally albumen and is another proteid—this is also elastic and tenacious. Another important proteid is myosin-this may be obtained by scraping the pulp of meat away from the white connective tissue. The fifth proteid is a vegetable proteid found in the pulse family (beans, peas, lentils, etc.), this is called legumin. All of these five proteids are toughened in cooking by a high degree of heat. Gelatanoids and extractives although they are proteids-they alone cannot supply the nitrogen needed by the body. They lack something present in the true proteids—although they may replace a part of the proteid in the diet. Gelatin is the most important of these. Some others are ossein in bone; heratin found in hair, horns and hoofs of animals and collagen which is found in connective tissue of meat. These are not toughened by boiling but are changed into gelatine. These are the gelatinoids. In meat there are nitrogenous substances that give it flavor. These are prominent in beef tea and clear soup. They are stimulating to the digestion, but do not build tissues nor supply heat. Some of the most commonly used foods especially valuable for proteids are: rilk, meat, eggs, fish, cheese, peas, beans, etc. These foods are the true tissue builders, that is why some of them are frequently prescribed in the diet of a patient-after a long illness. The next article on the elements of cookery will be a continuation of the "Classification of Food Principles." The Carbohydrates, Fats and Oils will be the principle topics. HOLIDAY GOODIES. PLUM PUDDING. Chop fine half a pound of suet, add half a pound of seeded raisins, onefourth of a pound of figs, cut in thin slices, one-fourth of a pound of blanched almonds chopped fine, half a pound of sugar mixed with one teaspoonful each of salt, cinnamon and mace, and half a pound (scant weight) of sifted bread crumbs. With the hands mix all together thoroughly, add one-third a cup of flour and mix again, then stir in three eggs beaten and mixed with one cup of milk. Turn into a buttered mold, cover and steam six hours. Do not allow the water to cease boiling during the cooking. LIQUID SAUCE FOR PUDDING. Melt a cup of sugar in half a cup of water. Let boil five minutes. Add half a cup of brandy and the juice of half a lemon. HARD SAUCE FOR PUDDING. Cream half a cup of butter. Gradually beat in one cup of sugar, then the white of one egg beaten light, and drop by drop three or four tablespoonfuls of brandy. Or omit the brandy, shape the mixture in a pretty dish and grate nutmeg over it. A MORE SIMPLE PUDDING-GRAHAM PUDDING. One-fourth of a cup of butter, one-half cup milk, one egg, one-half a cup of molasses, one and a half cups graham flour, one-half teaspoonful of salt, onehalf a teaspoonful of soda, one cup of raisins seeded and cut in pieces. Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins. Turn into a buttered mold, cover and steam two and a half hours. Dates or figs cut in small pieces may be used in place of raisins. Serve with a sauce. MAPLE FUDGE.-(Rich and creamy.) Put one cup of granulated sugar, one cup of maple sugar and one cup of cream over the fire; let stand on a cool part of the range until the sugar is dissolved, then stir gently occasionally and let cook rapidly to 236 degrees F. or 238 F., or until a soft ball may be formed in cold water. Let the syrup stand until the heat has almost left it, then beat until the mixture thickens and grains slightly. TROUBLE IN FUDGE. Many girls have trouble in making fudge that is creamy, rich and smooth. The trouble is in over-boiling. The candy should always be taken from the stove the minute it makes a soft ball that can just hold together when dropped in ice water. If allowed to cook longer the fudge will be stiff; if a less time is given, it will be gritty and sticky. BABY CREAM CANDY. Put five pounds of sugar (coffee A is preferable to granulated sugar), one pint of water, one-fourth a teaspoonful of cream of tartar over the fire. Stir until the sugar is melted, then wash down the sides of the pan with the hand wet in cold water, cover, and let boil vigorously five minutes, stirring to 275 degrees F., nearly to the "soft crack" stage. Pour the candy on a cold oiled platter or marble, leave until it cools a little then add two vanilla seeds-taken from the vanilla beans-or a tablespoonful of vanilla extract. (Much of the flavor is wasted by evaporation.) Fold the candy together until it cools a little, then pull over a hook until almost cold, then pull out in bars two inches wide and mark in strips the length desired. When cold, break apart, and let stand in a cool dry place for three or four hours. Pack in a glass or tin. When creamy soft, the candy is ready for use. CHOICE CREAM CARAMELS WITH PECAN NUTS. Put one pound (2 cups) of granulated sugar, one pound (one and a half cups) of corn syrup, half a pound (one cup) of butter and one cup of cream over the fire. Stir and cook until the mass boils throughout, then stir in graduallyso as not to stop boiling a second cup of cream. Boil to 250 degrees F. by the sugar thermometer, stirring every three or four minutes. Stir in a cup of pecan nuts meat and a teaspoonful of vanilla. Turn into two brick shaped bread pans. When nearly cold, cut in cubes and roll the cubes in waxed paper. At 250 degrees F., the candy when tested in cold water, may be worked to a fine ball. PREVENTABLE HUMAN DISEASES NOT CONSIDERED. The program of the twelfth annual conference of Farmers' Institute Workers, held Thursday and Friday, October 14-15, 1909, at Purdue University, gives some space and time to preventable animal diseases and to preventable plant |