The story of Pittsburgh: Food products

Food products (Vol. 1, nr. 12)

Bibliographic data

Multivolume work

Identifikator:: 1831622599

Document type:: Multivolume work

Title:: The story of Pittsburgh

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1919-1930

Collection:: Economics Books

Usage license:: Get license information via the feedback formular.

Volume

Identifikator:: 1831623587

URN:: urn:nbn:de:zbw-retromon-241112

Document type:: Volume

Title:: Food products

Volume count:: Vol. 1, nr. 12

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1925

Scope:: [ca. 60] Seiten

Digitisation:: 2022

Collection:: Economics Books

Usage license:: Get license information via the feedback formular.

State in the whole nation in point of production, having raised 28,512,000 bushels. This compared with 11,214,000 bushels produced in Ohio and 16,435,000 raised in New Jersey. The States which in that year produced more pota- toes than Pennsylvania, were Minnesota, Wisconsin, Michi- gan, and New York, The packing and preservation of food is a great modern invention, and the scientific methods employed in canning, drying, pickling, and in other ways preserving food products which, but for these methods, would speedily decay, afford means of providing a great supply of food products through all seasons of the year, and operate to prevent famine, and to supply the population with plenty of food in seasonable months, and in periods of scarcity or poor crops. Long before these methods were introduced into the food business, and people depended largely on fresh meats and vegetables, periods of distressing scarcity were numerous. Adulteration of food was a common offense. The first protective food law on record was English and bears the date of 1208. It was designed to prevent dishonest bakers from preying on the public. A few years later butchers, brewers, and wine makers were added to those needing legal restraint against fraudulent adulterations. Adulteration continued, however, until nearly every line of standard food was the subject of a special law—a condition indicating that food adulteration was rife. This is one of the greatly improved results of scientific food preservation. Adulteration at present is comparatively small in amount. A few years ago the widespread use of benzoate of soda aroused much question as to its harmful- ness, and Dr. Harvey W. Wiley, chief chemist of the United States Bureau of Chemistry, began an investigation. A so- called “poison squad” of healthy young men were fed with benzoate of soda in varying quantities for a period of several weeks, and the most careful scientific watch was kept over them. Detailed records were made at great length. The con- clusion of the bureau was that benzoate of soda was “a dele- terious substance” within the meaning of the law, and its use in foods was forbidden by the Secretary of Agriculture.

Access restriction

Copyright

fullscreen: Food products (Vol. 1, nr. 12)

Multivolume work

Volume

Table of contents

Download

Volume

This page

Image fragment

Citation links

Citation recommendation