Handbook of Subsistence Stores (1896)

University of California.
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Received
ession
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No. /?/6
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Class No.
HANDBOOK
OF
SUBSISTENCE STORES.
COMPILED UNDER THE DIRECTION OF THE COMMISSARY
GENERAL FROM MONOGRAPHS WRITTEN BY OFFICERS OF THE SUBSISTENCE

DEPARTMENT.
PUBLISHED BY AUTHORITY OF THE SECRETARY OF WAR,

FOR USE IN
THE ARMY OF THE UNITED STATES.
WASHINGTON
GOVERNMENT PRINTING
1896.
OFFICE.
ffl
WAR DEPARTMENT,
Document No,
19.
Office Commissary General of Subsistence.
Pag*.
Apples, Canned
Evaporated
Apricots,
Canned
Bacon
Breakfast
13 14
Baking Powder
Basins,
Hand
.
20 20 22
23
Beans
Baked, Canned
Beef,
Canned
Salt
24
26
26
27
Blacking, Shoe
Bluing
Brooms, Whisk Brushes, Blacking
Hair,
28
Large-
29
Hair, Small.. Nail
29
29
Tooth
Butter
30
30
31
31
Buttons
Candles
Can Openers Chamois Skins

Cheese, Edam Chocolate
32
32
32
33
Cigars
35
38
Cinnamon
Cloves
Codfish
Coffee, Issue
39 39 42 48
Java
Mocha
Comhs
Corn, Green, Canned.
49
50
51
Corn Meal Crabs, Canned

Crackers
Electro-silicon
(3)
53
54
55
57
4
Flavoring Extract, Lemon
Vanilla
CONTENTS.
59
Flour
Fruits,
59
Canned
Evaporated
76
79
Gelatin
80
82
Hams
Deviled Handkerchiefs, Linen
Silk
85
85
86
86
Hard Bread
Hominy
Jam, Blackberry
Jelly,
90
91
Currant
92
Lard Macaroni Mackerel Matches Milk, Canned

Molasses
93
99
100
103
104
105
Mushrooms
Mustard
French
Needles
106
107
108
109
Nutmegs
Oatmeal
Oil, Olive
109
111
113
11"'
Onions
Oysters
117
120
121
122
i
Peaches, Canned
Pears,
Canned
Peas
Pepper
Red
Pigs' Feet
126
127
Pineapples,
ins
Canned
1-7
Pipes, Brier-wood
129
130
130
Pork
s
Preserve,
Damson
Prunes
Strops
141
Bice
Salmon, Canned
Salt
146
149
Sardines
Sauce, Worcestershire
153
CONTENTS.
Shrimps, Canned
Sirup, Cane Soap, Laundry
Toilet
5
Page.
154
154
156
159
161
Soups, Canned
Compressed
Starch
163 164
Sugar Tea
'.
166
176
181 181
182
Thread, Cotton
Silk,
Linen Black
Tobacco
Tomatoes, Canned
182 183 185
Tongue, Beef, Canned Towels
185
186
187
Toweling Vinegar
APPENDIX.
Notes on Canned Goods
191 198
Notes on Insects
HANDBOOK OF SUBSISTENCE STORES.

APPLES, CANNED.
For canning purposes, moderately tart apples are better than sweet ones. Canned sweet apples usually have little flavor, are insipid, and not desirable for Army use. What are known as winter varieties of apples are better for canning than the earlier varieties. Good apples are put up in Maine, Michigan, Missouri, and other States, but most extensively in the State of New York and Western New York apples, on account of their firmness and flavor, are considered the best for canning.
;
There are two grades of New York canned apples, viz: "Standards" and "Seconds." The "Standards" are made from selected Greenings or Baldwins; the "Seconds" from irregular pieces of Greenings or Baldwins, and from apples of other varieties. The "Standards" grade may be distinguished by the even and regular appearance of the fruit, and the tartness, firmness, and flavor peculiar to the Greening and Baldwin varieties of apples. Apples to be canned are, after careful selection, peeled, cored, and quartered by machinery then dropped into tubs of cold water to preserve their color; from these they are packed in cans, each containing as much fruit as it will hold, and the interstices filled with water. The cans are then capped and processed.
;
Canned apples are generally put up in

1 -gallon
either 3-pound or
cans.
a can of good apples, the fruit appears bright and free from bruises or discolored pieces. Unnatural whiteness indicates that it has been bleached with sulphur. Canned apples that have been imperfectly processed, or damaged from any cause, ferment quickly, a condition discovered by the swelling of the cans. Cans that have fermented
Upon opening
(tart)
(?)
HANDBOOK OF SUBSISTENCE STOB
Apples or other fruits that have been reprocessed should not be purchased for Army use. Canned apples are packed in cases containing six or twelve 1 -gallon cans, or twenty-four 3-pound cans.
are sometimes reprocessed.
APPLES, EVAPORATED.
Evaporated apples are cured by the Alden process. Slightly tart, sound, fresh apples, without bruises, are
required for making good evaporated apples. The peeled, cored, and sliced fresh apples are subjected for a sufficient time to the action of a strong current of hot, dry air, whereby a large proportion of their water is evaporated and a very considerable proportion of their starch converted
into sugar.
The
effect of the process is to preserve the sliced apples
by
desiccation
and saccharization, conjointly. Evaporated apples are put up in 50 -pound boxes.

APRICOTS, CANNED.
Apricots, for canning, should be ripe on both sides, but still If they are not ripe, the canned product will not have firm. the proper flavor if too ripe, it will become mushy while 1 >eing
;
processed.
After the cans are filled, a quantity of the best refined cane sugar, sufficient to neutralize the natural acidity of the fruit,
added. In processing, some packers use the open-vent method. the method of closingthe can and leaving a slight puncture for the escape of the steam and air. and afterwards closing the puncture with solder. A better and more cleanly method is to hermetically seal the can. and then, after processing it for about ten or twelve niinntes. puncture and resolder it ini mediately. The sirup should have a good body and a fruity flavor, and the can should be well filled with fruit. If the cans are processed too much, their contents become soft and will not stand transportation if too little, their con tents are apt to be hard and deficient in flavor. Canned apricots, peaches, and pears, properly put up. im prove with age until they have been packed three years. None of these fruits should be kept in an opened can.
is
;

If unrefined
sugar is used in canning apricots, it injures and appearance and if glucose is used, it improves the appearance but adds nothing to the taste and detracts from
their taste
;
the keeping qualities. Apricots are packed for the trade in 2| and 3 pound cans, twenty-four to the case. The 2^-pound cans only are purchased
for
Army
use.
BACON.
Bacon is the flesh of the hog cured or preserved by salting and smoking. The dressed hogs, after hanging in the cooling room until they are thoroughly cooled, are taken down and cut, accord
ing to the rules of the trade, into pieces for making the classes of meat required. The pieces destined for making bacon are well rubbed with salt and placed in layers, in bulk, in a room kept at a temperature of from 36 to 40 F., and allowed to
remain in bulk during a period of from fifty to eighty days, according to their weight, during which time they are resalted three or four times, or more frequently, if necessary. The pieces are then taken out of bulk, and after being washed, are hung up in the smokehouse and allowed to drain for ten or twelve hours. They are then ready to be smoked. In smoking bacon, the temperature of the smokehouse should never be more than 140 F. the effect of a greater heat is to coagulate the albumen of the meat and impair its soluIn smoking bacon, it should go bility and nutritive value. through what is called ''the sweat" (which means a drying), which contributes largely to its preservation. Its preservation is, also, partly promoted by the absorption of antiseptics (pyroligneous acid and creosote) from the smoke generated in the slow combustion of the wood fuel. Well -cured bacon is dry and firm poorly -cured bacon is soft and watery, and will not keep, unless the water is driven off by resmoking. When bacon is not properly smoked, but is colored only, by the smoke of bark, it is still moist, and, on cutting into it, the moisture appears in the incision. The best kinds of wood for smoking are well-seasoned hickory and rock maple preferably the former. It usually
339
10
takes from ten to fourteen days to smoke bacon. By the use of tan bark it can be fraudulently colored in four days. Bacon is classified according to cuts and manner of trimming, as follows, viz: Short-clear sides, short-rib sides. Ionclear sides, Cumberland sides, hams, shoulders, etc. Sugarcured hams and breakfast bacon are fancy kinds of bacon. The kind of bacon most generally purchased for issue to the
Army
is
short-clear sides.
short-clear sides, the backbone, breastbone,
To make
and
ribs are taken out, and the hench bone sawed down smooth and even with the face of the side; the feather of the blade
is not taken out, the edges are left smooth, and the side not back-strapped or flanked. The proper curing of bacon depends, of course, on the size of the pieces. Ordinarily, it will take sixty days at least to cure, smoke, and dry it properly; although it can be hastened,
bone
is
no doubt, by rehandling every six days. By this is meant that the green meat should have salt rubbed into each piece that often, and then be repiled. Winter- cured bacon (that packed between November 1 and March 1), which is most generally purchased by the Subsistence Department, is more economical, undergoes less
shrinkage, will stand transportation better in hot weather, has a drier appearance, and is drier and better than summercured bacon. The inspector "tries" each piece of meat as it is placed on the inspecting bench, shoulder end toward him. with a steel trier, which he inserts into the piece in three or four places. in the shoulder end near the feather bone, a>.d in the Hank and the rump end, smelling the trier after each insertion, and rejecting all pieces thai are unsound, sour, or that have any odor except that of sweet sound bacon, or thai do n<>t comply with the rules relative to cuts and manner of trimming. Bacon should remain in the smokehouse several days after
.
smoking, so thai it may be well dried out. Packing. Bacon for Army use is packed in crates, and It should he should be both cool and dry when packed. weighed, net, on a scale thai has been previously tested and balanced, and should he placed on the scale carefully, s< as to
11
prevent throwing it out of adjustment by jarring, and avoid consequent inaccuracies in weights. Each piece is covered with cotton cloth The cloth and crates are included in the tare. The weights of pieces contracted for are restricted to not less than 25 nor more than 50 pounds it being distinctly understood that the weights of pieces are not to be averaged, but that no piece shall weigh less than 25 nor more than 50 pounds. With few exceptions, this rule is enforced, although occasionally a few
.
pieces may weigh 22 or 53 pounds (it being sometimes difficult to obtain a sufficient quantity within the limit), the exceptions
being in cases requiring the making of shipments admitting of no delay. Most of the packers guarantee weights, but they The number and are, nevertheless, verified by the inspector. kinds of pieces contained in each package are required to be
marked thereon. The laws of the United
States now require all pork and bacon intended for exportation to be inspected at the place of packing or exportation. This duty is placed upon the Sec-
retary of Agriculture.
Storage.
cool, dark,
The
storehouse should, at
all times,
be kept as
and dry as possible. The storeroom containing bacon should have double doors, the inner one of iron (grates) and the outer one of solid wood, which latter, during clear and warm weather, should be opened after sunset and closed before sunrise, to admit the cool air at night and keep out the heated air by day. If the bacon is in a cellar where it is not convenient to arrange it as described above, the windows should be provided with open grates and close shutters, and, as far as possible, managed as prescribed for double doors, taking special care to have the cellar dry and well ventilated. Bacon has been stored in racks. To store bacon in this manner, it is taken from the packages as soon as received it is then placed, on edge, upright in the rack, the soft (the inner) portions of the first and second pieces, and of each successive set of two pieces, being faced toward each other and pressed together. When one section of the rack is filled, it is advisable that wooden wedges be driven between each set of two sides, to press the soft inner portions thereof firmly together,
;
12
with a view to excluding, in summer, as far as possible, flies, dust and heated air, from the inner portions, and at the same time affording a small space for circulation of air between the backs of each set of two sides. Bacon has, also, been stored in bins packed in salt. The bacon, in cotton-cloth covers, was placed in the bins and each piece covered with salt. It has also been put up for shipment to, and storage therein at, posts located in warm climates, in boxes, similarly packed in salt. It has been found, however, that while the salt preserves the bacon from putrefaction, it nevertheless has a very damaging effect on it, as the alkali
therein slowly decomposes or eats up the fatty portion of the bacon, separating it from the rind in chunks. The packing of bacon in bins or boxes, with salt, is not therefore recom-
mendable.
Fort Brown, Tex. it was observed that climate caused the salt in which the bacon was packed in bins to become soft and liquescent, and trial was. The therefore, made of packing it in charcoal instead of salt. pieces were covered with cotton cloth and then placed in the bins, and the layers covered with not very finely crushed char,
A few years ago at

damp
the
coal. The cotton-cloth covers became black, but they were removed, and the bacon washed off, before issue. The experiment was a success. Bacon has, also, been stored by hanging it on hooks driven into the rafters or joists of the storage room. The invention of the bacon crate, and its adoption by the
Subsistence Department as its standard package for bacon. have, however, led to a, new, simple, and efficient method of The crate, being a ventilated package (a wooden box storage. with slatted sides, top, and bottom), in addition to fulfilling
the ordinary requirements of a package for handling and trans porting bacon, is also well adapted t<> preserving it: and. therefore, bacon packed in crates should not. as a rule, be removed therefrom until it is issued. The cratesof bacon, as
put Up by the packer, should be stored in a cool, dry place in tiers with passageways bet ween them, in such a manner as to allow as free a circulation of air as possible anion-', around, and through them
HANDBOOK OF
SUBSISTE!
BACON, BREAKFAST.
The most desirable breakfast bacon is cut from small hogs, the original piece or belly weighing about 11 pounds; this is cut into three pieces which will weigh from 3f to 5 pounds each before canvasing. Heavy, fat, or. thick pieces are not desirable pieces about 1 inches thick and 3^ to 6 inches wide, which, when cut, show a streak of lean and a streak of
being preferable. of breakfast bacon in sweet pickle is very similar to the curing of hams, the former requiring, of course, less time than the latter ordinarily from fifteen to twentyfive days is sufficient, owing to its lack of bone and, also, because of its small size as compared with hams it should be smoked from two to four days. The quality of breakfast bacon depends upon the quality of the meat from which it is made, the strength of the pickle, the length of time the meat remains in the pickle, and the slowness with which it is smoked. Parchment paper and strong, close-woven burlap not
fat,
The curing
painted, are preferable as coverings to yellow-washed canvas.
bacon should be inspected canvased and examined closely to see that the pieces were originally cut from light-weight bellies. It should be well smoked and dried out before covering. In inspecting canvased bacon, a number of pieces are taken at random, and after the canvas is removed, are closely examIn both cases the inspector should cut a few pieces in ined. two to satisfy himself that it is properly cured. The storage of breakfast bacon requires care and watchfulness upon its receipt, the pieces should be removed at once from the crates and hung up in a cool, dry place, but never in a cellar. The room should be well ventilated if in damp, hot weather it shows signs of mold, the pieces should be rubbed with a clean, dry brush. Hams, breakfast bacon, shoulders, and dried beef are usually canvased for summer use, but during cold weather they are sold without a covering, which style is called "plain."
practicable, breakfast
Whenever
before
it is
Meats are subject to mold, skippers, souring or tainting, and spotting.
14

Mold. (See "Hams.")
Skippers can not be prevented, even with the greatest care; canvasing is always done in dark, cool rooms, so as to exclude the possibility of its being "stung" or having eggs deposited on it by a fly, and to .these rooms the meats are removed direct and at once from the smokehouse yet, in packing for transportation, a nail may tear the covering or the pieces may chafe against each other and cause a break in the covering, or any other accident may happen, which will give the ever-present fly a chance to deposit its eggs, which hatch out, according to circumstances, in from two to six days. Canvased meats should be examined upon receipt, and should the yellow wash be rubbed off the coverings, or any torn places be found therein, or the seams be strained or any damage by nails have occurred, and no skippers have made their appearance, the coverings should be repaired, and the meats set
;
aside for the first sales.
Breakfast bacon for Army use is put up in crates containing about 100 pounds net. The number and kind of pieces in each package, the gross and net weights and tare, the packer's name and location, and the date of packing, should be marked on each package.
BAKING POWDER.
Baking powder
bread.
is
used as a substitute for yeast in making
It is composed of an acid ingredient, an alkali ingredient, and a neutral ingredient or "filling." The office of the filling, which is generally starch, is to keep the acid and alkali ingredients apart, and thereby preserve their chemical neu-
trality until the baking powder is required for use. In the best kind of baking powder, the only kind that will be treated of in this article, the acid ingredienl is potassium
bitartrate (cream of tartar); the alkali, sodium bicarbonate The proper proportions (soda) and tin- neutral, cornstarch. of the acid and alkali ingredients are, of course, those in
;
which they chemically combine with each other, viz. two of the former to one of the latter. The proportion of filling lias
15
an important influence on the keeping quality and strength of baking powder. Analyses of and experiments with many samples, made under the direction of W. H. Wiley, chemist, and Profs. H. A. Webber and H. G. Cornwall, go to prove that when new, and everything else is equal, baking powders containing a small proportion of filling have greater gas efficiency or strength than those containing a large proportion; but that the former deteriorate very rapidly, and after being kept on hand a short time, have less gas efficiency than the latter. Professor Prescott considers that the proportion of filling should be from 13 to 18 per cent. When the proportion of filling exceeds 20 per cent the excess should be
considered as adulteration.
When baking powder is mixed with flour and water added, and the mixture made into dough, the acid and alkali ingredients are dissolved by the water and thereby brought into such intimate contact with each other that a chemical reaction is set up between them within the dough, resulting in their decomposition and the formation of a new compound, potassium -sodium tartrate (Rochelle salt) and the evolution
The Rochelle salt of carbon dioxide (carbonic-acid gas). amounts to 77. 2 per cent of the combined weights of the acid and alkali ingredients.
Of all the residue left in the bread made with different kinds of baking powder, that left when the acid ingredient is cream of tartar is the least harmful, and that when it is alum, the most harmful.
It has been found by experience that cream-of -tartar baking powder has greater gas efficiency, and is most uniform in its action, when its ingredients are proportioned about as
follows, viz:
Per
cent.
Potassium bitartrate
54
27
Sodium bicarbonate
Cornstarcb
Total
19
100
the decomposition of
Baking powder made according to this formula will, upon its acid and alkali ingredients, yield to
16
the dough the following substances and proportions thereof,

viz:
Per
(
ce>t(.
'arbonioacid gas Rochelle salt
12 69
19
Cornstarch
Total
100
The carbonic-acid
gas, after
performing the
office of vesic-
ulating and raising the dough, escapes in the process of baking; the Rochelle salt remains in the bread, as a foreign substance and the starch is, in the process of making the dough, incorporated with the flour and, of course, becomes a part of
;
the bread.
A baking powder made at home according

formula, which
as
is
to the following
good
results,
remembered, will keep as well, give and be much cheaper than any of the popular
easily
Oza.
brands, viz:
Cream of
Soda
Cornstarch
Total
tartar
8 4 4
16
The cream of tartar and soda, being chemicals, should, to insure purity, be procured from a druggist; the cornstarch may be procured from a grocer. The ingredients should be well mixed by hand, in a tray, and the process completed by passing the mixture through a sieve. For Army use, baking powder should be put up in A-pound
tin cans, three
dozen in a case; or 1-pound
tin cans,
one dozen
eases, in a
or
two dozen in a case, as may be required. Baking powder should be stored in the original
dry place.
cool,
few
tests for ereani-of'-tartar
baking powder and BUCh
adulterations as one might expecl to find therein, are subjoined.
Solution Tests. Pure cream-of tartar baking powder will dissolve in boiling water and will show but a slight trace of It should give reactions tor cloudiness when tested for lime.
tartaric acid and potash, and be free
from alum,
ammonium
HANDBOOK OF SUBSISTENCE
salts in
STORES.
17
If the
any great quantity, phosphates, and sulphates.
filling is flour,
ammonia
in small quantity will be found.
about a teaspoonful of the bakammonia water, agitate, half ing powder fill a test tube, add a crystal of nitrate of silver, and heat
Tartaric-acid Test.
into a beaker, add
Put
The pure cream of tartar, if tried alone, will produce slowly. a silver mirror in #the tube and darken its bottom whereas, if
;
tried in the powder,
it
will give a dark,
powdered
deposit,
dimly glossy.
Make a little of the baking powder up a small part of the paste in the loop of a platinum wire, hold it in the flame of a Bunsen burner and observe it through a piece of cobalt glass a violet color indicates the presence of potassium.
Test for Potassium.
into a paste, take
;
a solution of the baking powder with a test tube, add ammonia until alkaline, then add ammonium oxalate; if lime is present, it will be precipitated as a white powder. This will show that the cream of tartar was not of standard quality.
water,
filter,
Lime Test.
Make
fill
half
Test for Alum. Half fill a test tube, as before, add a few drops of freshly -prepared logwood solution, acidify with acetic acid a yellow color proves its absence, and a bluish purple-red denotes its presence.
;
Test for Ammonium Salts. Mix a small portion of the powder in a test tube with an equal volume of slaked lime and a little water, then heat, and the ammonia will be recognized by the smell. This might come from a flour filling. Test for Phosphates. Make up a solution, add a few drops to a test tube containing molybdate of ammonium, and there will be a fine, yellow precipitate formed in the tube if phosphates are present. Test for Sulphates. Make up a solution in water, acidify with hydrochloric acid, add barium chloride a white precipitate shows the presence of sulphates.
;
339
18
Determination of Starch. Put about a gram of the baking powder into a beaker, cover with water, let it digest until action has ceased, filter and wash, remove residue into a flatbottomed platinum crucible by means of the wash bottle, let
it settle,
weight of the ash deducted this remainder divided by the weight of the powder used gives
;
212 F., until constant; cool then be incinerated, and the
remove supernatant water with pipette, evaporate at and weigh. The residue should
the percentage of filling. If not convenient to incinerate, deduct 1.0 per cent from residue and divide by weight of
powder used. Determination of Carbonic Acid. The usual method is by the absorption of the gas in soda-lime tubes previously
weighed, but this is not axmlicable outside of a laboratory nor is it necessary, as an experienced purchaser can readily tell by the following practicable and simple way: Having ascertained that the acid ingredient used is cream of tartar, that the powder is clean, unfermenting, and without rancid odor, half fill as many glasses with clear, tepid water as there are samples, and put a teaspoonful in each glass, stirring it rapidly in the water, and observe the relative action. It would be well to make up a powder .as follows: Eight parts cream of tartar, four parts bicarbonate of soda, and three parts flour; thoroughly mix, and take a teaspoonful of it as a standard. This is quick, determinative, and practical, showing relative merits of samples at a glance. An exhaustive and, in skillful hands, a really simple way
;
the following: Referring to the apparatus delineated in the following figure, weigh in at aperture <i from one to three grams of the baking powder; tube 6 should be filled with sulphuric acid toapoinl
is
between
and
escapes; tube chloric acid.
for the purpose of drying the gas as it to be tilled three fourths full o\' hydroWeigh the charged apparatus and admit the
c',
<l
is
hydrochloric acid gradually to the powder by means ^\' a stopcock; the liberated gas passing through the sulphuric The last particles of gas acid is dried and escapes through h. are drawn off by gently warming the bottle, and all may be removed by opening the stopper g and Bucking at e. Now

cool
19
and reweigh the apparatus the

;
bonic acid, and
its
percentage
may
loss in weight is the carbe noted as follows:

Grams.
2
Weight of baking powder taken
Weight of baking powder and apparatus Weight after drawing off C0 2
52
51.7
0.3
Weigbt of C0 2
in 2
grams baking powder

~-
100 so 15 per cent.
to
After the apparatus is charged, make a determination.
it
only takes a few minutes
20
STORES.
The methods herein given for testing baking powder arc more formidable in appearance than in practice, but they are (mite conclusive enough for all practical purposes.
BASINS, HAND.
The hand basin supplied to the Army is made of stamped metal, tin, measuring 14 inches in diameter at the top and 7 inches at the base. It is 3 inches deep, with a capacity of 1 gallon when filled to the brim. It weighs about 12 ounces.
XX
The tinning should be come off easily.
of
uniform thickness, and should not

BEANS.
Beans are the seeds of certain leguminous plants, and are used for food in nearly every part of the habitable globe they are highly nutritious, containing about 84 per cent of nutritious matter wheat averaging but 74 per cent. They are, however, deficient in carbonaceous constituents, and for this reason are almost invariably eaten with either bacon or pork,
;
which are rich
in carbon.
There are many varieties of beans, differing in shape, size. and color. The best variety for Army use is the small white bean, generally known as the "Navy bean/' which is rather flat, inclined to squareness at the ends, and brittle under the teeth; this should not be confounded with the "pea beau," which is more nearly round, not as long, and has not as bright
a skin.
Other beans are better for boiling, and still others will bake all cook more quickly, when tresh. than the small white beans; but none of them have such a hard, " "varnished skin, or are so little liable to attacks by weevils, or to absorb moisture. With ordinary care, tln-y remain hard, dry. and brittle until placed in water. Beans should be plump, tree from sticks and dirt, and,
as well, and nearly
especially, weevils. For close inspection,
A popular
variety of beans,
empty a tow sacks on a paulin. grown and iis<-<i extensively
in
Central America, and in Mexico and New Mexico, is the frijole or Mexican bean. It is of medium size (larger than the Navy
21
bean) and of a pinkish-brown color, turning to a chocolatebrown when cooked. As prepared in Mexico, the frijole is a very savory and strong food. A common method of cooking for a long time in soft frijole s is to boil them very slowly and water, until they become perfectly tender the water is then strained off and the frijoles simmered with a little lard or beef suet, and crushed chile pods afterwards flavored with onions
;
;
or garlic, and salted to suit the taste.
Baked with pork,
in
ordinary New England style, they make a most palatable and strengthening food. While a small bean is best, size is not so important as uniformity in size, and all not uniform in size should be rejected, as they do not cook evenly. They should always be purchased of the latest crop, if thoroughly dry. If they are old, they require a long soaking before boiling. The new crop is hardly dry enough for acceptance, except for im-
mediate consumption, until about the
1st of
November.
New
.dried beans can generally be known by their being soft when bitten through. The tendency of beans is to absorb moisture, and if sacked in a damp condition they are likely to become
Beans should be taken out of the sacks occasionally and dried to prevent them from becoming musty, damp, or moldy. Care must be taken to promptly separate unsound beans from the sound. In large wholesale houses there are machines for this purpose. Weevils and worms can be removed
musty.
by exposing the beans to the low heat in a bake oven.
sun, or
by subjecting them
to a
Musty beans should not be issued, but should be condemned without attempting to renovate them. Beans should not be stored near other stores that are liable to be affected with weevils. Beans are used in the Army in the dried form, and also in the canned form with a small piece of pork, technically called
''baked beans."
Beans ship best in sacks. For Army use, new crop, handpicked, white beans, of uniform size, should be purchased. By kiln-drying is meant a gradual drying in an oven or kiln
at a temperature of about 120 F., to remove the without scalding or burning the beans.
water slowly
22
STORES.
Beans, hominy, and other large-grained articles are easilykept by storing in dry places, in good packages, with frequent
rolling or repiling.
The best general rule to prevent spoiling of farinaceous is to keep them in well- ventilated, dry places, and to move them frequently to change the exposure, of the packgoods
ages.
The new beans come into market about November, but during December and January they improve in condition by drying out the extent of the crop becomes known, and prices
;
are, thereafter,
more
settled.
BEANS, BAKED, CANNED.
In order to produce a good article, good beans must be used. The quality of dried beans varies greatly, and, correspondingly, the price it is therefore possible to put up canned baked beans varying greatly in quality and price. The most careful packers buy only the best dried beans, after having tested their baking qualities. They should be hand-picked and not too new. The process of making canned baked beans is as follows: The dried beans are washed and the water thrown away; then soaked over night and the water thrown away; they are then parboiled until soft, and the water thrown away. If the beans are to be put up with pork, as they should be for Army use, the pork is weighed out, 1-J ounces for 1-pound cans, 2), ounces for 2-pound cans, and 4 ounces for 3-pound cans. The pork is laid in the bottom of the cans and the proper quantity of beans put in; then a certain amount of a cooked solution of salt, bicarbonate of soda, and molasses, and sometimes other ingredients. The bicarbonate of soda Is used to kill the gas in the beans. The cans are then sealed and boiled in an open bath for half an hour; then punctured to let out the steam and air; and then sealed again and put into a retort and cooked for about an hour at a temperature of about 246 F. There is no special season for putting up canned baked beans. Those put up before December should be old crop beans, as the new-crop beans are then too soft. After canning
;
23
they should be kept in a dry place, not warm. Baked beans not properly packed will sour, and, in canning, should for the same reason be not carried over night incompletely canned.
The three sizes packed for the trade are the 1 -pound, 2-pound, and 3-pound cans. For Army use, the 1 -pound and 8-pound cans are the authorized sizes the former being used only for equalizing quantities issued on ration returns.
BEEF, CANNED.
Canned Corned Beef. Canned corned beef is made from the plate, brisket, flank, and chuck pieces, but chiefly from the latter. The meat is cured in a pickle for from fifteen to twenty days it is then put into a vat and boiled for about forty minutes; it is then taken out of the vat, the sinews removed, extra fat, etc. cut off, and pressed into the cans, in each of which a little beef jelly has been placed, and sometimes, if the beef is very lean, a little kidney fat, and the cans weighed allowance being made in weighing for "blowing " off when the cans are vented. The cans are then sealed and
;
processed.
The methods
of processing vary a little with different
packers, but all are similar and accomplish the same purpose. By some the cans are submerged in boiling water by others
;
they are lowered into, and partly immersed in a chemical bath, which causes the cans to swell out or bulge. The steam and air are "blown off" through a puncture made in the cap
immediately after closed with solder. and the cans cooled, they present that shrunken appearance which indicates that all the air has been expelled. Any can which does not present this appearance is thrown aside. The cans are then labeled and packed
of the can,
is
which
When the process
is
finished
for shipment.
The quality of canned corned beef is determined by its appearance, which should be bright and lively by its flavor, which should not be too salty by its freedom from sinew and by its having a due proportion of fat, which, through the processing, has a gelatinous appearance on opening the can, and should conform to the shape of the meat and the can.
; ;
24
It is
packed in cases containing, each, twenty -four of the or 2-pound cans, twelve of the 4-pound or 6-pound cans, and six of the 14-pound cans.
1 -pound
beef, is
Canned Fresh Beef. This article, made chiefly from chuck pieces.
like
canned corned
The meat is boiled about forty minutes, after which it is trimmed, the pieces of sinew taken out, extra fat, etc. cut off, and then put into cans and weighed. A very little salt is put into each can with the meat. The cans are then sealed and processed being, for this purpose, placed in a steam bath or retort, as it is termed, where they are allowed to remain from
,
;
ten to thirty minutes, according to the size of the can, which, in addition to sterilizing the meat, has also the effect of
imparting to
it somewhat the flavor of roast beef. The quality of canned fresh beef is determined by its appearance, flavor, freedom from sinew, etc., as in corned beef. Good canned fresh beef should have about the same appear-
ance as the second cut in' a well-cooked piece of roast beef, and be pleasant to both taste and smell. Canned fresh beef is packed in cases containing, each, twenty-four 1-pound or 2-pound cans, or twelve pound or
1
6-pound cans.
BEEF, SALT.
Salt beef is good only when new; after a year it becomes dry and tough, particularly if it is made of fresh beet' of
inferior quality.
Mess beef, to pass inspection, should be packed from the dressed carcasses of well-f attened cattle, weighing each about
800 pounds. One carcass, independently of the parts excluded, should make two barrels of mess beef. A barrel of mess beef is composed Of six coarse pieces, and the balance of first quality pieces; or of equal proportions of fore and hind quar
In all cases, the neck, shoulder clod, and shin are excluded from the fore quarter; and the- shin from the hind
ter pieces.
In fore-quarter cuts, all in front of the navel line quarter. are coarse pieces, also the chuck ribs and the leather chuck. The navel end may or may not he coarse, depending upon the

quality of the carcass.
25
All other cuts in the fore quarter arc
first-quality or prinie pieces.
In the hind-quarter cuts, the thin end of the sirloin, the middle cut of the sirloin, and the thick end of the sirloin are first-quality or prime pieces the thin flank may or may not be a first-quality piece. All other cuts of the hind quarter
;
are coarse pieces. The thick flank, cutting off with it a triangular piece from the leg round, makes the best cuts for dried beef. This is
split once,
the best.
making inner and outer cuts, the outer one being The shoulder-of -mutton piece is made by cutting
and "lifting" the fore shoulder. After packing, from a large amount of beef, six coarse pieces to the barrel, and the balance of fine pieces, making mess beef, the remainder of the lot makes prime beef. Beef should be cut square and smooth, into pieces of as nearly 8 pounds in weight as possible. The number of cuts will depend upon the weight and size of the quarter. After cutting the beef, instead of packing it into barrels from the block, it is preferable to place it into casks, with a little fine salt between the layers, and about 4 ounces of saltpeter to every 200 pounds of beef. The cask should then be filled up with brine and allowed to remain three or four days, or until
the blood is completely soaked out. When the beef is taken out to be packed, the pickle should be allowed to drain off before weighing 204 pounds to the barrel will then be enough but if packed from the block (a bad method), 208 pounds will be necessary. If packed from the block, the bloody brine should be drawn off in from four to six days after packing, and the barrels filled up again with good, clean, strong, pure brine. In packing, the pieces should be placed on their edges, with salt between the layers, and the barrel should be finished
; ;
with
nice, smooth, first-quality pieces (plates and briskets, or standing ribs) and a good capping of salt. Saltpeter should not be used in any except the first brine. For repacking beef, if the old brine is sound, sweet, and free from bloody matter, it is best to use all, or, at least, the greater part of it. For testing the strength and quality of the brine, use an egg, etc. as directed in the article on "Pork."
,
26
STORES.
There are great differences in the quality of mess beef, as

sold in the market, arising from differences in age, weight, and kind of cattle slaughtered. With mess pork it is otherwise, as hogs are
more uniform in size and weight. For immediate issues to troops, corned beef answers exceedIn large cities
it
ingly well.
can be procured in the market,
though the cuts are usually irregular, and coarse pieces are frequently mixed with the lots by the butchers who have to dispose of the surplusage of such meats accumulating in their
stalls.
It is very important that beef, as well as pork, should not be exposed to a summer sun. Oak barrels are much the best for beef, though white-ash barrels are sweeter and make nearly
as strong packages as oak. Salt beef is packed in barrels containing 200 pounds of beef each, or in half barrels containing 100 pounds each. The same
is required in the storage, etc., of salt pork, should be taken in the storage, etc. of salt beef. It should be rolled frequently and never exposed to the sun.
care as
BLACKING, SHOE.
There are various formulas for the manufacture of shoe

blacking. The principal ingredients are ivory black or bone black, molasses or sugar, vinegar or beer bottoms, oil of vitriol, etc. The substitution of lampblack for ivory black makes a lower-priced product, but it is injurious to the leather.
Shoe blacking should be free from offensive odor, not injurious to the leather, and give a smooth polish. It is packed in tin boxes of different sizes, designated No. 1,
No.
2, etc., up to No. 5, and these are packed in cases of seventy-two of No. 1 and thirty-six of each of the other sizes. It should be stored in a cool, dry place, and while in trans portation should be kept COOl.
BLUING.
Bluing, or soluble blue, is a powder manufactured at all seasons of the year, of yellow prussiate of potash and ferrocyanide of Iron; this forms the Btrictlypnre bluing, which has a very brilliant, velvety appearance.
27
When adulterated, bluing has a dull hue. Sugar, salt, bicarbonate of soda, starch, etc., are used to lessen its cost. The first three adulterants can be detected only by a chemical Starch, not being easily soluble, can be detected by analysis. placing. a sample of the suspected bluing in water, when the starch, if present, will be precipitated. The original packages are casks or barrels. For commercial purposes, it is repacked in packages of convenient size. The best package for Army use is the 2-ounce dredge box, put up in cases containing from forty-eight to one hundred and forty-four boxes each. Bluing should be stored in a dry place.
BROOMS, WHISK.
Whisk brooms are classified according to length and weight. A 9-inch broom should be made of the best dwarf corn,
strong and pliable, about 9 inches from neck to end, and with burl on the outside. It is held in shape by three ties of The lower tie is of strong waxed twine about inch apart. about 2 inches from the neck. The broom must be perfectly solid at the middle tie, about 1 inch thick, 3f inches wide, and spread at the end to a width of about 6 inches. The upper end of the broom is fastened around a wooden
fine
handle f inch in diameter, with six strands of No. 20 tinned annealed wire nearest to the body of the broom, four strands at upper end of handle, and five strands between these two
fastenings. The end of the handle is covered with a tin cap. The brooms should be of uniform weight, about three to a pound, and should be perfectly solid at the shoulder and where they are
sewed the cross stitches should not be over f inch apart, and the wire should be wound tightly around the corn and handle. The best broom corn for making whisk brooms is of peagreen coloi, strong and pliable, clean and free from seed, and well filled out toward the end. Red-tipped or crooked broom corn should not be used. The 8-inch brooms have but two ties of twine, $ inch apart, the lower one 2 inches from the neck.
;
28
STORES.
The shorter brooms have but one tie of twine, and usually are not very serviceable their fancy handles of bone, etc., becoming loose after a little use.
BRUSHES, BLACKING.
Blacking brushes, of three kinds or styles, officially designated as No. 1, No. 2, and No. 3, are furnished for the use of
the
Army.
No. 1 is a dauber and polisher combined, and has a handle. The block of the dauber is made of whitewood with a veneering of mahogany on the back. It is circular in form and 3 inches in diameter. The tufts of bristles are in concentric
rows and are cemented into holes in the block. The measuring from the face of the The block of the polisher is also made of white w< >d block. and has a veneering of mahogany on the back. It is of oblong shape with rounded ends. It is 7 inches long, 3 inches wide, and f inch thick. The bristles are in tufts, in 8 by L8 rows, and the tufts are cemented into holes in the block. The outer row is made of horsehair instead of hog bristles. The bristles are 1 inch long, measured from the face of the block. The handle and dauber are securely fastened to the block of the
circular
bristles are 1 inches long,
><
polisher
by means
is
of screws.
No. 2
made
The block is a polisher only, and has no handle. of white-pine wood with a veneering of wakrat on the
i
It back. It is oblong in shape with rounded ends. inches long, 2f inches wide, and g inch thick. The bristles arc in tuftsin 7 by IS rows, and the tufts are cemented into the block. The outer row is of horsehair instead of hog
bristles.
The
bristles are
inch long, measured from the face
of the block.
dauber only, and has a handle. The block is walnut wood. The block and handle air in one The block is 2 inches inch thick. piece, 7 inches long and in diameter, and the handle is inches long. The bristles are inches long. in tufts in concentric circular rows, and are Blacking brushes for Army use are generally made of
No.
3 is a
made
of black
.1
"">
'
American
quality,
bristles, but
when they
are not available of proper
German
bristles are used.
29
Blacking brushes are liable to damage by moths. They are packed by the manufacturer, in moth powder, known by different names, as tarine, campholine, etc. They are put up in cartons containing six brushes each, and twelve cartons are packed in a case.
BRUSHES, HAIR, LARGE.
Hairbrushes are of numerous varieties. They are mostly imported from France and England, and while they are sometimes made with solid backs, they are usually not so made. The large hairbrush purchased for the Army is a 13-row, solid-back brush of bleached bristles, arranged in tufts, I inch The blocks are long, cemented separately into the block. made of different kinds of wood, among them boxwood and olive wood. They are packed two in a box and seventy-two in a case.
BRUSHES, HAIR, SMALL.
hair, large," apply to "Brushes, hair, small." The small hairbrush furnished the Army is a 9-row, solidback brush, made of bleached American bristles, arranged in The tufts, | inch long, cemented separately into the block. block is made of olive wood. They are packed two in a box, seventy-t wo in a case.
The general remarks on "Brushes,
BRUSHES, NAIL.
Bone -handle bristle nailbrushes only are kept by the Subsistence Department for sale to officers and enlisted men of the Army. They are not manufactured in the United States, but are made in Paris and London, and are of endless variety. Those used by the Army are 6f inches long, and are made of bleached Russian bristles, inch long, measured from the face of the block, and are arranged in small tufts, in 10 by 24 rows. The distal end of the handle is fashioned into a nail cleaner. The handle and block should be well finished, and the bristles even, stiff, and well fastened into the block. They are packed in cartons of two sizes, containing six and
twelve brushes, respectively.
30

BRUSHES, TOOTH.
Toothbrushes are made of bleached German or Russian bristles. The bristles are fastened in various ways, each manufacturer having his own method. The quality of toothbrushes is determined by the quality
of the bristles, etc.
Toothbrushes are, with respect to the stiffness of the bristles, designated as "hard" and "soft." They are put up in cartons containing twelve brushes each.
BUTTER.
Butter is made in June and October. That made in October js thought to be the best. It is usual, when butter is purchased for the Army, to see that it is not inferior to the grade "extra" of the mercantile exchanges. If butter is obtained in wooden packages, it is essential that they should be thoroughly seasoned and free from odor. Creamery butter is, also, put up in hermetically sealed tin cans of several sizes, but the 3-pound size is preferable for Army use. This has proved a success for shipment to distant
Army
It is
posts.
put up in cases containing twenty-four cans each. butter is consumed near the point of supply, the usual tub of 58 or 60 pounds is a satisfactory package. When the demand is not large enough to justify the purchae butter in tubs for use at posts near the point of supply, firkins containing about 3(5 pounds should be purchased. In buying batter the trier should be run from one end of the package to the other. The "drawing "should be uniform in grain, texture, and color. The color should be a rich golden hue, and the odor and taste sweet. Butter, during transportation and in store, should not be It should not subjected to a temperature greater than 70 P. be kept long in store, but, temperature being considered, the supply should be renewed frequently. The adulterations are lard, buttermilk, and salt. Butter should not, as a rule, contain more than l to 2 per cei
Where
salt.
31
The knife used for cutting butter out of a package should be washed every day in boiling-hot water, as otherwise the butter adhering to it will become rancid and contaminate the butter in the package. BUTTONS.
Buttons, Collar, Gilt. The Army is furnished with two kinds of gilt collar buttons. They are double gold plated, with pearl back one with hinge and the other without hinge. The gilt should be evenly put on. The button should be well made, the hinge strong, and the plating good. They come twelve buttons to the card, put up in cases as
;
may
be ordered.
Buttons, Trouser, Large. That furnished the Army is a metallic button, one of the cheapest varieties, but well made. In purchasing buttons, care should be taken to see that they are well finished, so that they will not cut the thread. This is a danger to be guarded against with all metallic buttons. They may be packed in small cartons of 1 gross each (four paper packages of thirty-six buttons each).
Buttons, Trouser, Small. The preceding remarks on " Buttons, trouser, large," are applicable to Buttons, trouser, small" the only difference being in size.
"
CANDLES.
Candles are made from tallow, by saponification, eliminating all of the glycerin and a portion of the red oil, according to the quality of the candle, leaving stearic acid in combination, out of which the candle is made. The stearic-acid candle, the best for Army use, is made wholly from stearic acid, which is run into molds with a
wick varying in size from forty-eight to fifty-one strands, according to size of candle. Candles are usually white, and have a crystalline fracture and very smooth surface. They may be sometimes not quite white, but this does not affect their quality. The size of the wick is determined by the circumference of the candle. If carelessly molded, there will be sputtering in the blaze, indicating the presence of water. The quality of candles is
IBRA^
32
indicated by the rate of burning and the brightness of the The "cup" should be dry while burning, showing blaze. that the wick is of proper size and that the stock is properly
sizes are eight to the pound and six to fourteen ounces. Full-weight sixes only, in 40-pound boxes, are furnished to the Army. Lantern candles are manufactured in the same way as ordinary candles. They are made ten to the pound, and, for Army use, are packed in boxes containing 40 pounds each. Candles will stand any kind of storage, need no particular care in transportation, and will keep equally well in all
consumed. The commercial
climates.
CAN OPENERS.
The can openers furnished the Army should be finished, and well tempered.
CHAMOIS SKINS.
strong, well
" Very few "chamois skins are really made from the skin of the chamois. They are tanned goat and sheep skins the tanning being done in Greece and Turkey. The tanning should be well done, the skins smooth on both sides and free from thin places. They are imported direct from England in kips of thirty
skins.
Those furnished for the
Army
are from 2 to 2 \ feel square.
CHEESE, EDAM.
Edam
best
is
cheese
is
made
in
made in the northern part of Holland. Summer and is called "grass" cheese.
The The
fresh cow's milk is filtered, and the rennet added t<> it. After the milk has curdled, the whey is carefully separated from the mass, the curd is thoroughly kneaded and then put into
molds and slightly pressed, so
as to
remove the whey that
may
be
left in
it.
This process has to be repeated until the
curd is completely dry, when it is wrapped IB a linen cloth, and there kept from eight to ten days, or until the cheese is somewhat firm. Thm the cloth is removed and the cheese is
put into a
salt lye for
some time.
Further salting
is
done by
33
strewing dry salt on the cheese, until it has taken up salt to preserve it from decay. At this point the cheese is put into a vessel, washed with whey, and scraped until the white crust has been removed, and while still in that condition the cheese is brought into a cool room and laid upon boards, where it is frequently turned around while there it obtains the fine yellow color peculiar to Edam cheese. The ripening process in the cool room lasts from two to three months. If the cheese is intended for exportation it is rubbed with linseed oil, so as to make the rind hard and bright. It is often dyed by the use of the sap of the Croton tinctorium, a plant cultivated in Southern France. Edam cheeses are of
enough
globular shape and weigh from 36 to 48 pounds per dozen.
CHOCOLATE.
The chocolate of commerce is made from the seeds of the cocoa tree (Theobroma cacao), which is indigenous to South America, Mexico, and the West Indies. Chocolate is made on an extensive scale in France, where its manufacture has perquality
haps attained the highest state of perfection, but an excellent is made by several well-known manufacturers in this
:
country.
The process of manufacturing chocolate is as follows, viz The cocoa seeds, after being sifted and picked, are gently roasted until the required color and aroma are developed. The relations of color and taste to the roasting of the seeds make the roasting, from beginning to end, one of the most
delicate processes of the manufacture. After cooling, the seeds are lightly crushed and winnowed, to separate the husks
from the kernels. The product is next reduced to a homogeneous paste by trituration, at the temperature of 130 F., in a mortar or a mill. The paste is then mixed with from onehalf to an equal weight of sugar and a small quantity of extract of vanilla added for flavoring. The paste is then run into molds and formed into cakes or
tablets.
Chocolate is usually made in |-pound cakes. Two i-pound cakes are put up in a paper package, and twelve of these packages, weighing 12 pounds, are packed in a box.
?A
Chocolate is largely adulterated and, therefore, should be purchased from a reliable manufacturer only. Good, unadulterated chocolate is compact, brittle, and of a reddish-brown color. It should break under only a moderate strain, and the fracture should be clean and show a fine grain. When worked into a paste, it should be perfectly homogeneous. It should melt easily in the mouth, and have a pleasant, fresh flavor. It should dissolve readily in milk or water, leaving no residuum. The quality of chocolate is determined by comparing its infusion with the infusion of a sample of known standard
quality.
To make
infusions of different kinds of chocolate, proceed

:
as follows, viz
mix with
Scrape fine 1 ounce of the chocolate, ounce of sugar, and add boiling water in sufficient quantity to dissolve both chocolate and sugar. Then add boiling milk until the preparation reaches the volume of 1 pint. The infusion is then ready for use as a beverage, although
1
Plain Chocolate.
some persons subject it to a boiling

a lighter infusion no milk.
If
is
of
desired, use only boiling
from five to ten minutes. water and
Vanilla Chocolate. Use a porcelain or an earthenware or an enameled-ware pot; for each cup of infusion required to be made, pour into the pot one cup of cold milk and break (do not grate or scrape) into it one of the six tablets into which every
i -pound package of vanilla chocolate is divided; stir briskly over a bright fire until the chocolate is thoroughly diss< >lved keep on stirring until the infusion boils up once, when it is ready for use as a beverage. The pot used for making chocIn stirring, olate should be used exclusively for that purpose. it is desirable to use a wooden spoon, and not a nickel or silver plated spoon, as the flavor of the infusion is susceptible to It is quite important injury by the use of a metallic spoon. to know that it is necessary to use milk, or milk and water,
;
and not water alone, in making chocolate, as, when it is made with water alone, it has aflat, insipid taste, and is deficient
in nourishment.
35
Chocolate differs from cocoa, another preparation from cocoa form of a powder, in that the cocoa butter has been extracted from the latter. Chocolate should be kept in a cool, dry place and should not be exposed to the sun. It is not advisable to keep chocolate
seeds, in the
on hand any great length of time, although it is known to have kept in good condition, when well taken care of, for eighteen months.
CIGARS.
cigars, the finest and most delicate tobacco should be used. Cigars are made by hand, or by hand and machine the finest by the first method. The best tobacco for making cigars comes from Cuba the Vuelta Aba jo, so called from the locality where it is grown, being the best. The Patridas and Vuelta Arriba, from Cuba, are also largely used, and, in some seasons, the former is nearly, or quite, as good as the Vuelta Abajo. Pennsylvania, Connecticut, and Ohio furnish "seed-leaf" tobacco, raised from Havana seed, from which the cheaper domestic cigars are chiefly made. Sumatra furnishes excellent wrappers, which are used for most domestic cigars of the better grade. The Philippine Islands produce the Manila cigars and cheroots, which are cigars with both ends cut square.
For
Clear-Havana cigar has Havana filler, binder, and " Seed-and-Havana cigar has Havana filler, wrapper. A Connecticut -seed binder and wrapper, or Havana filler and
' '
"
"
binder and Connecticut-seed wrapper. A "clear-seed" cigar has Connecticut -seed filler, binder, and wrapper. Some cigars are made while the tobacco is sufficiently "green," i. e., has in it sufficient natural moisture to admit of handling, but generally it is moistened before handling.
The core consists of fillers, laid longitudinally in sufficient quantity to form the bulk of the cigar; these are closely rolled, then enveloped with the inside wrapper or binder, which is as long as the cigar and wide enough to fairly inclose it then the wrapper is put on spirally from the larger to the smaller end, where it is twisted to a fine point.
;
36

The
fillers
skill
with which
give the flavor to a cigar; the wrapper, and the it is put on, give it style. The best tobacco
for wrappers
is neutral, i. e., has no pronounced taste. After being "formed," either by hand or molds, cigars are sorted according to color and size, and packed in boxes containing twenty-five, fifty, or one hundred each, and desig-
nated, respectively, -fa, ^, and meaning one-fortieth, onetwentieth, and one-tenth of a thousand cigars, respectively.
For shipment, the boxes are packed in cases. The strength of cigars, which varies with each character of
tobacco, is indicated by the color, the lightest being generally the mildest. The colors of cigars, from light to dark, are as follows, viz
:
Claro, Colorado -Claro, Colorado, Colorado Maduro, Maduro, and Oscuro; and the sizes are determined by the length,
which ranges from
4 to 5 inches.
is largely a matter of taste. depending upon familiarity, no rule for selection can be given. Outside appearance is of little value in determining the quality; a good cigar, when split longitudinally, should be found free from dust, small pieces, large stems, and musty tobacco. The style or size and shape is indicated by terms common to all makers, which are usually found upon the front of the
As
the kind of cigar preferred
box.
In procuring cigars it is necessary to give the name ni' the manufacturer or factory and the quality of the cigar, as simply calling for a "Concha," etc., would mean only a cigar
of that shape
and style and give no definite information as fco what was needed. The following are a few of the most prominent names used to designate the sizes and shapes: Concha. The word means "a shell." The cigars were named such after a former captain general <>f Cuba named !oncha. They are usually 4j inches long. Concha Fina. A fine Concha. Concha ESPECIAL.Finer finish than a Amelia, and a little
<
Larger size, principally in length.
LONDRES.
England.
One
of the
so
first
styles
made: the word means

of its popularity
ill
"London," the cigar
named because

Regalia. Means "present"
of a finer grade of tobacco than chas.
37
or "gift," designating a cigar is used for Londres and Con-
Regalia del Rey, or King Regalia, generally packed

bundles of 50 each, of
in
medium
size,
4 inches long.
size.
Regalia Reina, or Queen Regalia, a smaller
Chica. A
bundles.
smaller-sized cigar than Regalia, packed in two
Regalia Comme
very fine tobacco.
il faut.
finished in a better
Indicates a very handsome cigar, manner than a Concha, and made from
5 inches long,
Regalia Britannica.A thick, heavy cigar, weighing 18 pounds or over to the thousand.
Dam as. A very small cigar, about 2 inches long. Dam as Imperiales. Very fine tobacco, well made;
small.
also
Panetelas. "Sponge Cake;" a long, slim cigar, that has been heavily pressed.
Non Plus Ultra. Large, handsomely made from

tobacco.
finest
Cortada. Cigar cut

Habano.
but
off at
both ends.
Habano-shaped or pointed cigar.

are very large cigars, fancy
used.
Napoleons and Imperiales

sizes,
little
Excepcionales.
Britannica.
very large cigar, similar to Regalia
Opera.
long.
Small after-dinner or theater cigar, about 3 inches

cigar, similar to
Princesas. Small
and thinner than an
Opera. Cigars should be stored in a cool, moderately dry place, and should not be exposed to artificial heat. Consumers can moisten, or "ripen," them to suit.
38

CINNAMON.
The cinnamon of commerce is prepared from the inner bark of the La urns einnamomum, a small evergreen tree which is a native of Ceylon, but is cultivated in South America and the West India Islands. Ceylon is the source of supply of the cinnamon of commerce. The amount which comes to this country is so small, however, as to be almost insignificant in comparison with the amount of wild cinnamon (Lanrus cassia) or cassia, which comes from the coasts of Siam and Cochin- China. The cinnamon tree, when cultivated, is kept cut down close to the ground, and the fresh, new shoots only are allowed to grow until they attain a height of from 5 to 6 feet, and are
then about inch in diameter these dimensions are obtained two years, and the shoots are usually free from branches, except near the top. They are then cut close to the ground and the grayish outside bark carefully cut off.
;
in about
The inner bark, which is of a yellowish-red color, is then ripped up longitudinally with a knife, and gradually loosened When taken off, it is spread in until it can be taken off. the sun to dry, when it curls up into the quill-like form of the commercial article.
There aire usually two crops of cinnamon gathered in Ceylon, one in May and the other in November the first being the
larger of the two, and more easily gathered, as the Bap is more abundant at that time and allows the bark to be detached
with greater
facility.
or cassia is prepared in the same manner as the real cinnamon, but as there is much of the former gathered there is consequently a lack of uniformity in the thickness of the bark and in the perfection <>f its preparation,
Wild cinnamon
features of Ceylon or real cinnamon, which account for the higher price of the latter. The bark of cinnamon is scarcely thicker than drawing Bach paper, and breaks with an uneven and fibrous margin. Stick consists of eighl or more pieces or quills of hark inserted
two distinguish inn'
one within the other. Cassia bark is very much thicker than cinnamon bark, and breaks short, without splintering.
STORES.
39
When
together,
test.
in the
distinguish
powdered form, it is extremely difficult to cinnamon from cassia and, when they are mixed
;
it is
impossible to do so without resort to a chemical
When
if it is
cassia,
powdered bark is treated with a tincture of iodine, cinnamon, there is little effect perceptible; if it is a deep blue tint is produced and if it is a mixture of
;
the two, the intensity of the coloration will indicate the proportion of cassia. CLOVES.
Cloves are the dried flower buds of the Caryophyllus aromaticus, an evergreen tree which grows in the Moluccas, Mauritius, Sumatra, and nearly all the Spice Islands of the
Indian Ocean, and in the West Indies. The larger part of the commercial supply, however, comes from Amboyana, on the island of the same name. The cloves of commerce are not, as many suppose, the fruit of the clove tree, but are, as above stated, the dried flower buds. The ripe fruit resembles in shape a small olive it is of a dark red color, and is slightly aromatic in flavor. It sometimes appears in commerce, in a dried state, under the name
;
Mother-of -cloves. Mother-of -cloves is not so pungent as the flower buds. These flower buds, when first gathered, are of a reddish color, but in the drying of them, which is partly done by wood fires and partly by the sun, they turn to
of
"
"
the familiar deep-brown color of the cloves of commerce. The flower buds are sometimes deprived of their oil before being put on the market, and the oil sold as the oil of cloves. Cloves made by subjecting the flower buds to this treatment are not much impaired in taste, but are very deficient in odor.
Such cloves are not suitable for
Army
use.
Ground
For
cloves are largely adulterated with clove stems,

use,
allspice, flour, etc.
Army
ground cloves
only, put
up
in 4-ounce tins,
are used.
CODFISH.
The cod is pre-eminently the fish of commerce. The cods inhabit the waters of the North Pacific, North Atlantic, and
40
STORES.
Arctic Oceans, and are seldom found in large numbers south of 36 north latitude.
They never visit
fresh water and live mostly in deep water,
visiting the shallow waters of the coasts and banks only for the purpose of spawning and raising the young fish.
For generations the cod fisheries off Newfoundland and Labrador have furnished the civilized world with codfish, and France, Great Britain, and the United States with a training
school for sailors.
These fishing grounds are still the most productive, but those of the Sea of Okhotsk, Bering Sea, and their adjacent waters, are of importance.
San Francisco and Seattle are the only ports on our Pacific Coast from which the codfishing industry is prosecuted. In the Eastern States, hake, haddock, cusk, etc., are sometimes sold as codfish; this swindle, however, has not yet been practiced in the Pacific States, and probably never will be, as the substitute fishes are not found in the adjacent waters.
On the Pacific Coast, the codfish season lasts during the year; but on the Atlantic Coast the best catches are made on the George's Banks in January and February on the Western Banks in May and June; and on the Grand Banks from May
4
November. Cods are caught with hook and line from the sides of the vessels, but principally from dories sent out from the vessels. The dories are small boats, about 15 feet long, and are managed by a single sailor-fisherman. The sailor-fisherman has two lines, and as soon as he has a load of fish they are taken to the vessel or the shore station and immediately dressed and salted.
to
LS carefully Sprinkled Upon each fish. There are many varieties of codfish, but those caught on the Grand Banks and George's Banks are the best, and they are known in the market as the "Grand Banks" codfish and "George's-Banks" codfish, respectively, the former being con
'Hie sail
They are graded, according to The large size should measure into large and medium. 22 inches, and the medium not less than 18 inches, from the
sidered the better of the two,
size,
tip of the tail to the
nape of the neck.
HANDBOOK OF SUBSISTENCE STORES
41
The codfish has some marked characteristics from which it can be distinguished from its congeners. The longitudinal stripe running along its side from gills to tail is a faint, white
line
is
;
its scales
spotted.
it is
forms,
its
are quite small its tail is square, and its skin skinned, preparatory to packing in fancy very difficult, except for an expert, to distinguish
;
When
meat from the meats
of other similar fishes.
With some
experience, one may be able to distinguish it by its color. The meat of the Grand-Banks codfish is of a greenish-white color, and that of the George's Banks, white, while that of
the haddock is a bright white, and that of the cusk, white with a pinkish cast.
They are put up for market in several styles, mainly unskinned and whole skinned and cut up and shredded in
; ;
bricks.
If codfish
are
"new," that
is,
have not been kept in
"kench"and
dried and
pickle more than three months, and are well kept stored in a cool, dry place, they will keep well
;
for from three to six months if spread out, they will easily keep in good condition for a year or more. A moist heat will cause codfish to "sweat," after which it will spoil in a few " weeks. Dry heat or exposure to the sun will burn the fish, but while this does not spoil its eating qualities, it spoils its
' '
keeping qualities and causes the fiber to become tender and crumble, as if it were overcooked. The growing of a red fungus on codfish is an indication that it is spoiling, and when thus affected it should not be purchased. The growing of this red fungus can be prevented by the use of a mixture of boracic acid and salt, called "Preservaline," a German discovery, which prevents decay and does not especially affect the taste or flavor of the fish. It should be used on all codfish shipped in warm weather, or, at all seasons, on all codfish shipped to places located in warm climates.
Care should be taken to see that codfish

white, and that
it
is
new, firm, and
readily softens when placed in cold water and the latter brought nearly to the boiling point and kept at
that temperature for an hour.

339
6
*
42
Codfish being of a perishable nature, no more of it should be kept on hand than necessity requires. It should be stored in a cool basement or cellar, and, if it is required to be transported in warm weather, it should be in refrigerator cars, or, if in a vessel, in the hold. It should never be exposed to the direct rays of the sun.
COFFEE, ISSUE.
The use
of coffee
was introduced
into Persia
from Ethiopia
as early as A. D. 785, and into Arabia, from Persia, about the fifteenth century of our era. In A. D. 1554, coffee was publicly sold in Constantinople,
The
first
coffeehouse
and reached Venice in A. D. 1615. was opened in London, A. D. 1652, by the
servant of a Turkish merchant, and, at the close of that century, the annual consumption in that city had reached the amount of 100 tons. The culture of coffee was first intro-
duced into Java by the Dutch, between A. D. 1680 and 1690, and was subsequently extended throughout the East India In A. D. 1720, its cultivation was introduced into Islands. the Island of Martinique, where it succeeded so well that in a few years all the West India Islands were supplied therefrom.
The
coffee of
commerce
is
the seed of the Coffea arabiea,
an evergreen shrub or small tree, with opposite, shining leaves, and white, fragrant flowers, which grow in clusters in the axils of the leaves. It grows to the height of about 20 feet, but in cultivation is kept down, by pruning, to about 5 feet, to increase its productiveness, and for convenience in picking the berries. The plants are raised from the seed, in nurseries, and, when one year old. they are transplanted and set out in rows. The growing trees begin to hear fruit when they are three years old, but do not reach maturity until they
are five years old.
years.
The
tree continues in bearing for
twenty
The coffee tree blooms for eight months in the year, so that the ripe coffee berries may be gathered at almost any season. There are, however, two, and sometimes three, regular liar-
STORES.
43
vests during the course of the year. Where the climate is very dry, abundant irrigation is necessary, but the water is shut off when the berries begin to ripen, as the quality of
the coffee derived therefrom
is
The
coffee berry very
much
thereby improved. resembles the red cherry, and,
The fleshy in ripening, first turns red and finally purple. portion surrounding the seeds is sweet and palatable. Each
berry contains two seeds or beans of semi-ellipsoidal shape. The two beans lie in the center of the pulp of the berry, with their flat sides toward each other, and are closely enveloped Sometimes one of the beans is aborin a tough membrane. As the tive, and then the remaining one grows round. berries dry, the pulp forms a sort of shell or pod, which is removed by a process of curing, in order to prepare the beans
for market.
In the West Indies, the berries are picked by hand at intervals during the seasons of harvest; but in Arabia, where there are no rains which would beat them from the trees, they are allowed to remain until they are wholly ready to
and are then shaken down on sheets of canvas spread on the ground. The perfect ripeness of Arabian coffee is probably one of the principal reasons for its superiority of
fall off,
quality.
In the West Indies and South America, the curing is usually by exposing a layer of berries, several inches in thickness, to the heat of the sun until fermentation takes place. When the moisture developed in the process of fermentation has disappeared, the dried berries are crushed by running them through a large pair of wooden rollers or by pounding them in wooden mortars, and the dried pulp is then washed away and the beans left in their tough, membranous envelope.
effected
The
is
rollers,
beans, after being dried, are run through a pair of heavy which break up the envelope. The resulting chaff removed by winnowing, and the beans, in the form of the
coffee of
commerce, are
left behind.
The following is a description of the gathering and preparation for market of the coffee crop in Ceylon
:
In the height of the crop the fruit is taken to the pulping mill at midday, and again in the evening. The task given to
44
is
STORES.
a coolie
to bring a bushel of berries at each collection.
From good-bearing coffee trees some quick hands will gather as much as 4 bushels a day, for which, of course, they get extra r>ay. The berries are very much like cherries, and it
berries
would puzzle most persons to distinguish a heap of coffee from a heap of cherries. Instead of a single seed or "stone," as has the cherry, the coffee berry has two symmetis
"beans," enveloped in a thick, leathery skin. called "parchment." After the thick pulp has been removed, the seeds are left in the cistern until such time as
rical seeds or
which
fermentation sets in; the mucilage is then worked off, and the beans are then in condition to be carried to the drying ground. The drying of the beans is a most important pr< m as a shower of rain will discolor them, and much depreciate their value. A constant watch is, therefore, kept for rain clouds, and dreadful is the noise and hurry when they appear and threaten in a few minutes to break over the precious parchment on the barbecues. When thoroughly dried, the parchment is put in bushel bags and sent to Colombo. It then undergoes another drying preparatory to being relieved The husks are removed by putting the parchof its husks. ment in annular troughs wherein work heavy rollers, which break the membranous envelope without injuring the beans. The beans are then " sized, " i. e., they are separated into three lots large, medium, and small. The sizing is done to
promote equable roasting, which is very important, as a small bean would be burnt into charcoal by the time a large one would be sufficiently roasted. Much care is given to sizing by Colombo merchants who undertake this part of the preparation of coffee for market, and well understand its
importance.
"The
in
sea
which
quality of coffee depends verymnch on the district it is grown and its elevation above the level of the
Matn -the greater the elevation the finer the quality. famous for the quality of its coffees, and its plantations are all Upward of 1. (MX) feet above sea level."
ralto has long been
as a beverage, but the general
In some places, an infusion of the raw coffee beans is used custom is to use an infusion of
45
the roasted beans, because roasting develops their aromatic properties, which are communicated to the infusion. The object of roasting coffee, as above indicated, is not only
it friable, to facilitate the grinding of it, but to create or develop its aromatic, volatile oil and great care is required to limit the operation so that the good effects of
to render
creating or developing the aromatic, volatile oil destroyed by burning the substance of the beans.
may
not be
The roasting is done with a machine called a coffee roaster, which consists of a revolving sheet-iron cylinder set over a furnace. The roasting is effected by putting the proper quantity of coffee into the sheet-iron cylinder, which, by means of proper machinery, is slowly turned around on its axis over
fire in the furnace, so that all of the coffee beans shall be equally exposed to the heat. The natural color of coffee beans is a dull, pale green but they acquire two other colors, in succession, in the process of
the
The roasting, viz, yellowish brown and chestnut brown. of roasting indicated by the yellowish -brown color, degree
which causes a loss in weight of 12 per cent, is insufficient, and must be advanced to the degree indicated by the chestnutbrown color, which increases the loss in weight to 20 per cent. This latter amount of loss in weight, which chiefly represents expelled water, is the basis of the difference between the green-coffee component of the Army ration and its roastedcoffee equivalent the former being 10 pounds to the hundred rations, and the latter 8 pounds.
Roasted coffee deteriorates by absorbing moisture when exposed to the air, and should, therefore, be put up in air-tight packages, preferably hermetically sealed tin cans or canisters. It is, also, very susceptible to damage by absorbing odors
from other same way.
articles,
and raw
coffee is liable to
damage
in the
Raw coffee is frequently rendered musty by moisture absorbed during the voyage of importation. When coffee
becomes musty its delicacy of flavor is much impaired, and no process of so-called renovation can in any degree restore it.
46
The chemical composition
of
STOKES.
raw
coffee beans is as follows,

Per out.
viz:
Caffeine
0. 8
Caseine, or legumine
13.0
15. 5
Dextrine and sugar Fat and volatile oil Mineral matter

Caffeo-tannic acid
Caffeic acids
^
J
13.
<;.
Cellulose
M.
;
Water
Total
12.0
100.
The chemical composition

lows, viz:
Water
Albuminoids
Caffeine
of roasted coffee beans

l'<
is
as fol-
cent.
5.
15.
().
Tannin Minor extractives

Cellulose
4.0
32. 4
38. 4
4.
Mineral matter
Total
100.
There are several kinds of coffee imported into the United from the South American and Central American States and Mexico. From Brazil, the principal kinds are Rio" and "Santos;" from the Central American States, "Costa Rica. " " "Guatemala," Salvador, etc. and from Mexico. Cordova."' The coffees of Brazil vary greatly in color and size of bean. Most of the "Rio" coffee (so called from the city of Rio de Janeiro, the port from which it is exported) lias a small bean. varying in color from a light to a dark green. Sonic of it is of a yellow hue, and this is called "Golden Rio." Large
States
' '
meet the requirements
quantities of the Brazilian coffees arc artificially colored to of certain sections where a prejudice Various clienii exists in favor of coffee of particular colors. Cals are used in the coloring process, sonic of which are poi
The flavor sonons, while others are comparatively harmless. of most of the Rio coffee imported into the United States is quite marked and entirely different from that of anv other

kind,
47
smell and appearance are also quite distinct and The Santos variety, the next in importance, is grown in the southern portion of Brazil, contiguous to the Rio district, but differs from the Rio in flavor and appearance of the bean. It has a milder flavor than the Rio, and is by
and
its
characteristic.
many
preferred to
it.
Of the Central American coffees the Costa Rica and Guatemala are the most important. The Costa Rica bean differs in shape from the Rio, while in color it varies from a dark to a light grayish -green. It has a fine, rich flavor. The Guatemala bean varies in color from a dark to a bluish green, is unusually uniform in size, and has a fine flavor. The Cordova coffee has larger and longer beans than the Central and South American coffees. It is of uniform size, well cleaned, and usually of a green color. It is often polished and sold as Java coffee. All coffees improve with age, and should be at least one
year old before being used.
Testing the Quality of Coffee. The appearance or

style" of raw coffee is not always an index of its quality, and, therefore, the only reliable method of determining its quality is to roast and grind it, and make an infusion from the
<k
resulting powder.
To make infusion tests Roast to a chestnut-brown color and grind to a fine powder a small but sufficient quantity of
:
each of the samples of raw coffee to be tested, and, also, a like quantity of the sample of the standard raw coffee place carefully weighed equal quantities of the ground samples, respectively, in as many clean coffeepots and pour on them equal quantities of boiling-hot water, and draw. Test the infusions for odor as soon as practicable, and for taste as soon as they are cool enough to be tasted without discomfort and then, after allowing the infusions to stand a little while, test them
;
If any bad qualities escape detection in the first test, again. they will show themselves in the last.
Test for Adulterations in Roasted and Ground CofPure roasted and ground coffee will give but little color to cold water until after the mixture has stood for about ten
fee.
48
minuted, while such adulterations as roasted and ground chicory, and other roasted and ground roots, and powdered burnt caramel, will color the water immediately.
Coffee for issue to the Army is purchased in the commercial packages, which are double sacks containing about 130 pounds, net. Coffee requires dry, well-ventilated storage and, as it read ily absorbs foreign odors, it should not be stored near such
;
articles as pepper, tobacco, etc.
COFFEE, JAVA.
Java coffee is so named from the Island of Java, where it became an article of commerce. It has a good-sized bean with quite a large suture; and, as found on our market, is distinguished into pale yellow, which is the newer and cheaper kind, and yellowish brown, which is the old and dearer kind. At the time of the shipment from the port of exportation it is of alight-green color, but it changes during the voyage of importation to a pale yellow. Age improves its quality immensely, and as its color deepens with advancing age, the darkest yellowish brown is the best. The crop is gathered in the months of January, February, and March. It is put up in small grass mats containing from
first
65 to 68 pounds, net.
Each mat
is
letters indicating the district where grown. two of these mats are put up in a gunny sack.
marked with a letter or For Army use,
The Java coffee of commerce comes from the islands of Java, Sumatra, and Celebes, which possess similar conditions as t climate and soil; and it should be noted that conditions as t<>
climate and soil powerfully influence the quality of coffee. Almost the entire amount of Java coffee consumed in the United States conies from Padang, on the Island of Sumatra.
The Sumatra brands
of Java coffee areas follows, in the
order of merit in which they have ranked for years, viz: Mandheling, Ayer Bengies, Ankola, Painan. and Padang. There are a number of coffees in the markets purporting to be Java which are not Java: they come from Brazil, the
Island of Ceylon, and Singapore.
(
Vylon Java
is
the only one

of
49
them that nearly approaches Java in quality. At the Centennial Exposition, in Philadelphia, there was an exhibition of Brazilian-grown coffee, under the name of "Imitation Java
Coffee," which was very inferior to, and materially different from, the exhibit of Java coffee from the Dutch East Indies; and this Brazilian Java is the fictitious Java chiefly sold in
the United States.

is
The best method of determining the quality of Java coffee by the infusion test described in the article on "Coffee,
and the same
issue."
Java coffee requires the same kind of storage care while in storages as "Coffee, issue."
COFFEE, MOCHA.
Mocha coffee derives its name from the town of Mocha, in Arabia, but it is chiefly grown on the hills of Yeomen, lying near the districts of Mocha and Aden.
The excessively hot and dry climate and the very sandy nature of the soil of the Yeomen-hills region render irrigation and shade indispensably necessary to the cultivation of the coffee and these peculiarities of climate and soil are supposed to account for the smallness of size and the acridness of flavor
;
of its bean.
The bean
color,
<
>f
is small and, when new, is of a yellowish -green which, with age, changes to greenish olive and, instead having the usual flat side, is often round, because one of
;
the two sides of the bean
is
abortive.
coffee is put up in bales containing either eight smaller packages of 50 pounds each, called "eighth bales," or
Mocha
bales."
four smaller packages of 80 pounds each, called "quarter These packages are of peculiar shape and construction, and are made of a very coarse bagging cloth and sewed with a vegetable substance that becomes hard and very tough
with age.
gunny sack
suitable for Army use is a strong four eighth bales. Much of the coffee sold under the name of Mocha is produced in the East India Islands and Brazil, and sent to a Mocha coffee port, and then reshipped as the genuine article. great deal of the so-called Mocha coffee is often nothing
339
7
The package most
50
STORES.
carefully selected small, round beans from the tops of the branches of the Brazilian plant, It is supposed that only about one-half of the imports received into the United States under the name of Mocha coffee are of Arabian
more than the
growth.
At Aden and Alexandria the Mocha coffee is carefully picked over and assorted into lots containing larger and smaller beans, respectively, in conformity with a singular fashion of the trade which creates a demand in Europe for the larger beans and in the United States for the smaller. In point of fact, the larger beans are best, because they are more
and consequently have a better flavor. The quantity of Mocha coffee annually exported from Aden amounts to about 8,000,000 pounds. The bulk of this goes to London and Marseilles, but two or three of the principal importers in this country have agents at Aden and Alexandria who purchase the genuine Mocha coffee and ship it to New York and Boston. The new crop arrives at New York and Boston about May. Raw Mocha coffee has a very pleasant odor, not unlike that
fully developed
of pineapple.
When
freshly roasted
it
emits
rich aroma.
The infusion of the roasted and ground Mocha coffee lias a heavier body and a less delicate flavor than the infusion of roasted and ground Java coffee. The best method of determining the quality of Mocha coffee is by the infusion test, which is described in the article on
"(
Joffee, issue."
Mocha
same care while
coffee requires the same kind of storage, in store, as "Coffee, issue."
and the
COMBS.
The combs furnished

the
for sale to officers
and enlisted men of
Army
are as follows, viz:
ber, dressing,
Horn, coarse, medium size; horn, coarse, small size; rub and rubber, pocket. The coarse horn combs of medium size are made of common inches long and \; inches wide. The horn. They are teeth are 1 inches long, one half fine and the other half
('',
HANDBOOK OF SUBSISTENCE STOKES,

coarse.
51
They
are put
up
in cartons containing twelve
combs
each.
The coarse horn combs of small size are also made of comhorn. They are 5 inches long and If inches wide. The teeth are 1 inch long, one half fine and the other half coarse. They are put up in cartons containing twelve combs each. Fine horn combs are made of common horn. They are 3 inches long and 1 j inches wide. The combs have fine teeth They are put up in cartons only, i inch long on both sides. containing twelve combs each. Rubber dressing combs are 7f inches long and 1 inch wide. The teeth are } inch long, one half fine and the other half coarse. They are put up in cartons containing twelve combs
mon
each.
Pocket rubber combs are 5 inches long and | inch wide. The teeth are inch long, one half fine and the other half Each comb has a patent-leather cover bound with coarse. tin. They are put up in cartons containing twelve combs
]
each.
All combs for strong teeth.
Army
use should be well finished and have
CORN, GREEN, CANNED.
The only kind

variety
of corn that is suitable for
canning
is
the
grown Maine being of the best quality of all. The quality of canned green corn depends upon the quality and condition of the stock used and the skill and care used
in canning it. It is very essential that green corn to be used for canning should be picked from the stalk just when it
as sweet corn, the best quality of which is in the Northern States that grown in the State of
known
reaches the proper stage of ripeness. Canners buy their green corn by the pound, cut from the cob, under engagements made in advance of the plantingseason, from farmers in the vicinity of the canneries. For canning, green corn is usually picked from the stalk in the afternoon and left on the ground (not piled, as it would heat) until the next morning, when it is hauled to the cannery.
It
is,
also,
sometimes picked from the stalk early in
52
HANDBOOK
<>K
SUBSISTENCE STORES.
is off it;
the morning before the

it is
dew
and,
when
bo picked,
is
immediately hanled to the cannery. Upon delivery at the cannery, each lot of green corn tagged with the seller's name, and is kept separate until it cut from the cob and the cut corn weighed.
is
The process of canning is as follows, viz: The butts of the ears are cut off and they are then husked and thrown into baskets, in which they are sent to the cutters, who cut the corn from the cobs with a circular knife, gauged so as not to cut away the entire grains, but to leave
the inner ends (about one-fourth of each grain) on the cob. The cobs arc; then scraped with the back of the knife, which takes out the "chits" of the adhering corn. The cut corn,
including the chits, is then weighed, and the weight thus ascertained is the purchase weight of the green corn to be paid for. The cut corn is then silked with a silker, or a sifter,
by hand, and put into large, rectangular, galvanized iron pans and kept in them until it is required for canning. In hot weather, a sufficient quantity of ice is put into each
or
pan with the corn to keep the temperature of the corn low enough to prevent it from spoiling.
When
stirred
the cut corn
is
required for canning,
it
is first
well
and then taken out of the galvanized iron pans and put into a cooker and heated until the entire mass has acquired a, temperature of 240 F. The proper quantity of hot green corn and the proper quantity of saturated solution
of sugar in water, or salt in water, are put into each can. When the cans are thus filled, they are soldered up and put
into a retort, where they are processed for forty minutes or more, at 240 F. The hot cans are immediately put into a bath pan of the same capacity (about eighty five cans) as the retort, and cooled with cold water, to preserve the white color of the corn the corn acquiring a very dark color and becoming unsightly if allowed to cool naturally. After being cooled, the processed cans are inspected, ami the defective ones set aside. The latter are repaired with
solder and then put back into the retort and reprocessed. They are then called "Do-overs," and put up and sold under
bastard brands.
STORES.
53
Canners use cannery brands on all goods of standard qualand bastard brands on all goods of inferior quality. Cannery brands 'are brands with which the name of the owner of the cannery is incorporated, and bastard brands are brands with which the names of the owners of the canneries
ity,
up under other than cannery brands, should not be purchased for the use of the Army. Canned green corn keeps best in dry storage of equable, moderate temperature.
CORN MEAL.
Corn meal
is
are not incorporated. Canned green corn, put
made from
either white or yellow Indian corn
the white being raised in the Western and Southern States, and the yellow in the Northern States. White flint corn makes the best corn meal, but good corn of any of the harder-seed varieties makes good corn meal. The roller process of making corn meal is as follows, viz The corn, after being passed through a cleaner, is carried to, and crushed between, a pair of corrugated rollers, one of
:
which revolves more rapidly than the other. The crushed product is then carried to a bolt and bolted the finer part of the crushed product, which passes through the meshes of the bolting cloth, being corn meal. The part of the crushed product which tails over the end of the bolt is passed through a second pair of rollers with finer corrugations. The product of the second crushing is carried to a bolt and bolted, and the
tailings carried to a third pair of rollers with still finer corThe product of the third crushing is carried to rugations. a bolt and bolted, and the tailings carried to, and passed through, a fourth pair of rollers with still finer corrugations.
The product of the fourth crushing is carried bolted, and the process is finished, the tailings
bolting being bran. iranulated corn meal
(
to a bolt
and
of the fourth
is
made from
bolting,
by passing
it
through a
purifier,
the meal of the fourth which takes out the
Hour and fine particles, leaving only granulated meal. If granulated meal is not to be made, the meal of the fourth bolting is mixed with that of the former boltings.
54
By the
old millstone process of grinding, corn meal
is
made
;
That process generates more heat than the at one grinding. roller process, and injures the keeping qualities of the meal
and for this and other reasons the

to the millstone process.
roller process is preferable
Granulated corn meal
is
more uniform
of gluten
in texture,
gritty and sharp to the feel, and is and contains a greater proportion
common corn meal. or straight corn meal is the whole product of the corn grain, less the husk or bran. It contains a greater proportion of starch and is softer to the touch than granulated
than
Common
corn meal. The granulated corn meal costs more than the common corn meal, but it keeps better. Corn meal, on account of deficiency in gluten, is not adapted to making raised bread without an admixture of wheat or rye flour. Corn meal can readily be made into cakes and baked, or boiled and fried; and containing, as it does, about the same percentage of nitrogenous matter as wheat, and upward of fourteen times the amount of fatty matter, it stands ill a high position as regards alimentary value for soldiers in the field. Coin meal, if kept long on hand, or if not properly stored and cared for, is liable to sour. It is also liable to injury by
for the Army should be new. and. required for immediate use at or near the place of purchase, it should be kiln-dried. torn meal for ordinary Army use should be put up in barrels containing 200 pounds, net; or, if used at posts or places reached wholly or partly by wagon or pack animal transpor
worms. Corn meal purchased

unless
it is
tation, in
(
Join
double sacks containing 100 pounds, net. meal should be stored on skids, in a dry. well ventilated
CRABS, CANNED.
storehouse.
for canning crabs, or. accurately speaking, the meal of crabs, is from April to November. It is the general
belief
The season
among packers of canned goods thai crabs are canned by a process similar to thai used in canning other articles of food. It is impossible, however, to learn the exacl process,

as,
55
apparently, there are some secrets connected with it that are most carefully guarded. The only successful packer, replying to a request for information, stated "It would give us * * * Our great pleasure to comply with your request. is an original one that was only perfected after years process
of experiment
and a very large outlay many other brands have come upon the market only to disappear in a short time, which makes us believe that our secret is worth guarding." Canned crabs should be stored in a cool, dry place, and be
;
protected from the rays of the sun.
CRACKERS.
Crackers are the finer grades of what in England, France, and other countries except the United States, and often even there, are called hard biscuits and are a kind of unfermented bread, formed into flat cakes and baked hard.
;
They
ers,
are classified under commercial
names as water crack-
soda crackers, oyster crackers, ginger crackers or ginger snaps, etc. They are also classified in a more general way as plain goods, sponge goods, and sweet goods. Water crackers are an example of plain goods soda crackers and oyster crackers are examples of sponge goods and ginger crackers or ginger snaps, an example of sweet goods. The ingredients of which crackers are made, which should
;
;
be of superior quality, are generally mixed by machinery. When butter and lard are used, they are thoroughly mixed with the flour in the dry state; then the milk or water, in
which the sugar or salt, when used, is first dissolved, is added, and the whole made into dough by a kneading or mixing machine. The dough is run through a heavy "break," the t; itic >n somewhat resembling that of a roller clothes wringer. It is then transferred to the cracker machine, where it is rolled into long sheets, dusted with flour, passed under the cutters, and cut into crackers. Some cracker machines deliver the crackers into the ovens, on pans, to be baked. The doughs for fancy crackers, except that for cream crackers, should stand overnight, and the doughs for all other crackers, except those containing an excess of soda, a few hours, before being
(
>]
passed through the break.
56

The temperature
of the oven for baking crackers, cakes. should be only high enough to give a nice brown color, without burning them. Crackers or cakes containing sugar should not, in baking, be raised to as high a temperature as those without it, because the sugar might thereby be cara inelized, and the quality of the crackers impaired and their beauty destroyed.
etc.,
The following varieties of crackers are furnished by the Subsistence Department for sale to officers and enlisted men of the Army, viz: Water, soda, oyster, and ginger.
Water Crackers. Water
crackers should be
made
of a
mixture or blend of equal proportions of straight white winter -wheat flour and patent white winter- wheat flour. The ingredients of water crackers are in the following proportions. viz: Flour, 19G pounds; salt, 1 pound; and water, 7 to 8 gallons. After the dough has been made and cut into crackers. the latter are "chafed "by hand, e., the edges are turned up underneath into the crackers and they are thereby rendered air proof and given power to expand by the contained air
>
i.
when exposed
When chafed,
300
to 350
to the heat of the oven in baking. the crackers are put into the oven to
The temperature
F.
of the
be baked. oven should not be higher than from
After being baked, they are put into the dry
room and completely dried. Water crackers chafed by hand, as above described, are called handmade water crackers. The yield of water crackers is about L85 pounds to the barrel
ing
of flour.
Soda Crackers. Soda crackers should be made of strong patent white winter-wheat flour. The ingredients should be in the following proportions, viz: Flour, 196 pounds; 24 pounds; yeast, gallons: soda, lj pounds; salt, 2 pounds and water, 3 gallons. ponge is first made of about one-third of the flour, and
I;
1
.1
about eight hours, to rise. When sufficiently risen. is broken, and the dough made by working into the sponge the remainder of the Hour and (he lard and the soda previously mixed therewith. The dough, also, is then left for about eight hours, or a sufficient time, depending on
left for
the sponge
57
the weather, to rise. When sufficiently risen, the dough is ran through the break, and then through the cracker machine,
and cut into crackers. The crackers are then put into an oven and baked. For baking soda crackers, the oven should be considerably hotter than for baking water crackers.
(
)vstEr Crackers.
Oyster crackers are made of
the same
ingredients and in the same manner as soda crackers the only difference being in the shape and size of the crackers. Soda crackers are square in shape and oyster crackers are
round, and the former are larger than the latter.
Ginger Crackers. Ginger crackers, or as they are com monly called, ginger snaps, should be made of patent white winter- wheat flour. The ingredients of ginger crackers are in the following proportions, viz: Flour, 196 pounds; brown sugar, 80 pounds;
lard, 88
pounds; ginger, 4 pounds; cinnamon, i pound; soda, pounds; suet, \\ pounds; molasses, 13 gallons; and water, \
gallon.
It is best to let the dough stand for several hours, but it is not absolutely necessary. For Army use, all authorized kinds of crackers are put up in 1 -pound cartons, and packed in cases of such convenient sizes as may be required, reference being had to the quantities that may be needed to fill the different requisitions. Crackers require dry, well -ventilated storage.
ELECTRO-SILICON.
Electro-silicon is a polishing
powder used
for cleaning gold,
silver, gold-plated, silver-plated, tin, steel, glass,
and other similar articles with polished, engraved, or chased surfaces. It is generally used dry, with a piece of chamois skin or cotton flannel. slight rubbing will generally develop the
When, however, the dry Electro-silicon doea not at once remove all tarnish or dullness, moisten it with water or alcohol, and then finish with the dry powder. The powder is applied dry to chased or engraved surfaces with a soft jeweler's brush.
luster of the article.
58
It is

warranted not to scratch the most delicate surface. proprietary article, and its name is a trade-mark.
It is a
It is
It
put up in Bounce flat, cylindrical wooden boxes. should be stored in a cool, dry place.
FLAVORING EXTRACT, LEMON.
Lemon
lemon.
fresh
of
flavoring extract
is
an alcoholic solution of
oil
of
The pure oil of lemon is made by hand, by simply squeezing lemon peels against a sponge, which absorbs the oil
This
is
contained in the peels.
oil is
lemon of commerce, and France and Italy.
the fine hand-pressed oil furnished chiefly by Southern

is
An
inferior article of oil of
lemon
made by
distilling the
outer rind of the lemon with water, and this cheaper and inferior distilled oil is used for mixing in greater or less proportions with the expressed oil, to make cheaper grades of oil of lemon. Still cheaper grades of oil of lemon are made by adult elating the aforesaid mixtures with oil of turpentine. The oil of turpentine, however, soon becomes rancid and develops the turpentine odor, which declares the presence of the noxious adulterant.
Oil of lemon, even of the best quality, loses its flavor by exposure to light and air. Lemon flavoring extract to be kept by the Subsistence Department, for sale to the officers and enlisted men of the Army, should be a saturated solution of tine hand-pressed oil
o\'
lemon
in fine alcohol.
quality of
with which the strength of alcohol and the lemon can be varied, and the facility with which they can, when thus varied, be combined in any desired
The
facility
oil
of
proportions, contribute largely to the production of the many inferior brands of lemon flavoring extract to be found in the
market.
best simple test for determining the quality of lemon is not conclusive, is to put a small few drops) in a teacup, pour on it one fourth of a quantity (a
The
flavoring extract, and that
cupful of boiling-hot water, and
test
the vapor for odor, and.
59
when
sufficiently cool, taste the dilution for flavor
compar-
ing with the standard similarly prepared. The proportions of alcohol and oil of lemon can be deter
mined by chemical analysis. For Army use, lemon flavoring extract is required up in bounce bottles, twenty-four to the case.
FLAVORING EXTRACT, VANILLA.
Vanilla flavoring extract
lin,
is
to be put
an alcoholic solution of vanilfound in the bean
slightly sweetened with sugar. Vanillin is a white crystalline substance
of the vanilla plant, an orchid indigenous to Eastern Mexico, but which is now cultivated in some of the West India
Islands, in the Island of
gascar,
Bourbon and the Island of Madaand also in some of the East India Islands. The Mexican vanilla beans are the best and the Bourbon
artificial
the next best.
An
vanillin
is
made from
coniferin,
which
is
obtained from the sap wood of the pine tree. Although the artificial vanillin is identical in chemical composition with the natural product, it is not a satisfactory substitute for it in the manufacture of vanilla flavoring extract. It is, however, largely used in the manufacture of the numerous brands of inferior vanilla flavoring extract to be found in the market. Vanilla flavoring extract of proper quality to be kept by
the Subsistence Department, for sale to officers and enlisted n lfii of the Army, should be the product of fine alcohol and fine Mexican vanilla beans. The best test for determining the quality of vanilla flavoring extract, and that is not conclusive, is to put a small quantity (a few drops) in a teacup, pour on it one-fourth of a cupful of boiling-hot water, and test the vapor for odor, and when sufficiently cool, taste the dilution for flavor com
paring with the standard, similarly prepared. For Army use vanilla flavoring extract is required to be put up in 2-ounce bottles, twenty-four to a case. FLOUR.
Flour is the term used generally to designate the ground meal of wheat or other cereal grains but it
;
finelyis
here
60
wheat grain which

in bolting.
used specifically to designate the finer part of the meal of the is separated from the coarser part or bran
There are two kinds of wheat, viz, spring wheat, so named because it is sown in the spring, and winter wheat, so named because, although sown in the fall, it is hardy enough to survive the winter. They are further distinguished by millers
and merchants as "hard" and "soft," respectively. The following are some of the marked differences in the structure of the grains of spring and winter wheats: The grains of spring wheat have a wide crease and a corrugated The bran surface, affording convenient lodgment for dirt. is of a dark color and friable. The grains of winter wheal have a narrow crease and usually a smooth surface. The bran is of a light color and has sufficient toughness to be easily separated from the flour.
Wheat is graded according to kind, plumpness, cleanliB weight, and condition, as "No. 1 Spring," "No. 2 Spring," "No. 3 Spring," "No. 1 Winter," "No. 2 Winter."' "No.
'>
Winter,"
etc.
physically perfect,
1, being absolutely clean and virtually very Scarce. It is the best for seed. Wheat grading No. 2, being reasonably clean and suiti ciently near physically perfect for the purpose, is used in
is
Wheat grading No.
making the good flours below No. 3 is immature
of
commerce.
All
wheat grading
damp
or otherwise physically defective, or or otherwise out of good condition, or musty or other
wise damaged. The cultivation of wheat has superseded that of all other hi the Middle Ages grains in climates where it will thrive. it was food only tor the wealthy classes, but its use lias been constantly increasing until it is now food I'm' ail classes, The reason seems to be that bread made from it has no unpleasant <>r pronounced taste, so that the most fastidious
It has the light, spongy, palate does not become tired of it. or porous character which is bo conspicuous in light or raised wheat bread. 'litis adapts it tor easy digestion, and is due to When the peculiar nature of its glut en, which is very ehistie. moist dough oi* wheat flour is compressed, the elasticity of its

gluten component causes form.
it
61
its
to spring
back and resume
The quality
of flour
it is
is
wheat from which and the milling.

grain
dependent upon the variety of the made, the curing of the ripened grain,
The curing process is of the most importance, for if the is allowed to become damp and moldy a disagreeable flavor will be communicated to the flour, and its quality
otherwise impaired.
To make good flour requires 1st. Good wheat.

2d.
8d.
A good mill. A good miller.
the above essentials will always produce and the judgment of the miller will always point out any variation of practice that may be necessary under any conditions which may arise. There is no infallible rule of practice in milling. There are two processes of milling, which are known as " " In early times the grains high milling and low milling. of wheat were brayed in a mortar, and later they were ground between two hard stones. Low milling is the grinding of grains of wheat between two large, round stones with radial
A combination of
results,
good
' '
'
'
grooves in their grinding faces, one revolving at such a small distance from the other as to crush the grains, which are caught as it were by the radial grooves and reduced to
powder. In this method of milling the wheat is sometimes moistened before grinding, as the grains are then more easily crushed and the bran is toughened. The heat developed in grinding with millstones is considerable, the
temperature of the meal as it comes from the stones being about 120 F. This heating of the meal, it is thought, impairs the quality of the gluten by rendering it less tenacious and the flour less
fit
for making bread. The heating of the meal and the grinding
fine that
of portions of the
husks so
they pass through the bolt with the flour
are the chief objections to this
method
of milling.
62
STORES.
is a succession of crackings or slight and parcrushings of the wheat grains, alternating with the sift ing and sorting of the meal. The cracking or crushing machinery consists of a series of pairs or sets of two steel rolls, with corrugated surfaces. revolving, in close proximity to each other. The distances between the two rolls in successive sets differ very slightly. and are graded in a decreasing progression, so that the grains of wheat passing through the first set are merely cracked the slightly cracked grains then feeding automatically into, and passing through, the next set, are slightly cracked or crushed again, and so on, for each succeeding set of rolls, to the end of the series. The next step is the sifting and sorting. This is generally done by a series of sieves each sieve being of finer mesh than the next preceding one, and the last, made of fine white silk The last sieve cloth, called bolting cloth, the finest of all. gives the finest flour and the coarser grades are left on the
High milling
tial
way.
The following account of a visit to a flour mill of modern design and equipment gives a very good idea of the process of high milling "The wheat is 'spouted' into the basement of the mill from the bins of the grain elevator, and then sent to the upper or seventh story by steam power. "The first process is the sorting and cleaning of the wheat.
:
Any
bits of iron, nails, straws, or bits of
wood, are thrown
out as it passes through the cleaning machines. The seeds of cockle and other weeds, and the seeds of grasses, shriveled grains of the wheat itself, are all separated or sifted out. The
wheat is passed between brush rollers, and all the dust removed from the creases and surfaces of the grains, so thai when examined at this stage it appears plump, even-sized, and
almost polished. "In the next process the grains are cracked once longit udi nally, i. e., in aline with the creases; they are then crushed In the third crushing the husks again, and then a third time. are entirely freed from the Hour components of the grains and
are reduced to
mere
films.

1 '
63
This method of successively cracking the grains is comparatively new; and, as a rale, takes out all the flour and Here and there a husk could be leaves nothing in the husks. picked out with an atom of flour adhering to it.
Tin meal is now bolted through coarse sieves, which take out the husks or bran; the portion of the meal remaining is
' '
called 'middlings.'
"The middlings
very
(
are ground
and bolted
five times,
is
looking
much
like flour the last time.
This flour
then passed
through
>ii
fine sieves called bolts,
horizontal axes.
which are cylinders revolving The bolts are mounted within large chests
of appropriate size.
sieves,
<
>f
On opening the chests to look at the a warm, sweet odor like that of new bread comes out them.
The following
.
"
is
summary
of the above-mentioned pro-
cess:
"1.
"2.
1 '
3.
"4.
The grain is cleaned and assorted. The grain is cracked lengthwise. The grain is crushed. The grain is crushed again; the husk is now loose and the kernel crushed; the grain is reduced to
meal.
'
5.
The meal
is
bolted, the result being bran

2.
and No.
middlings.
"6. Middlings No.
' '
Middlings No. 3, finer still. 8. Middlings No. 4, finer still. "9. Middlings No. 5, finer still. "10. Middlings are now like flour. "11. This flour is ground once more and bolted. "To be packed, the flour comes down through large cylindrical spouts into the barrels or sacks. The packing machines are nearly automatic. There are a number of them (proportioned to the capacity of the mill) arranged in two rows on the opposite sides of the packing room.
7.
' '
When filled, the barrel or sack is placed on a scale and weighed, the weigher adding or taking out flour so as to make the weight exactly standard.
1 '
64
HANDBOOK OF SUBSISTENCE STORKS.
is added to insure safety in the mill, and to increase the amount and improve the quality of the flour. Attached to the machinery are tubes, connected with exhaust fans, which draw away all the impalpable dnst from around the roller, and also from the room. This fine dust becomes explosively inflammable when it is elec trifled, audit is liable to become electrified by contact with
"Every improvement
to lighten labor,
the high-speed revolving machinery of a flour mill. The gr< explosion a few years ago, in a flour mill at Minneapolis, Minn.
;
1
presumed to have been due to this cause, through ignition, by a bit of red-hot iron wire in the wheat, which became heated in x>assing through the rollers. This is one reason, also, for the extreme care used in cleaning the wheat before grinding, lest any bit of iron should pass through the machine >ry. "The dust drawn from the air of the mill, with the sweep ings from the boxes and shafts, is saved and used with the
is
low-grade middlings in making the inferior grades of flour."
may
One x>articular kind of wheat be richer in gluten than another, but quantity of gluten does not compensate for inferiority of quality.
The quality
of gluten
is
Quality of the Gluten.
measured by
its elasticity.
Quality of the Starch.
The starch in flour should be of

a
t<>
a white, or yellowish-white, color. If the starch is of decidedly yellow color, it indicates that it has commenced
undergo chemical change, and that
it is
damaged.
The Best Flour for Making Bread. It has been found by exi)erience that the best bread is made from flour contain
per cent of gluten of good quality. Flour gluten, or with gluten sufficient in quantity but deficient in quality, will make bread of inferior quality. Flour with an excessive proportion of gluten absorbs t<><>
10 to 18
little
ing from with too
the
much water in being made making of good bread.

The
flour
into dough,
and
is
not essential
t<>
relatively greater proporl ion of gluten in spring-wheat
superior tenacity cause the dough to expand and give corresponding lightness to the bread. Or the other hand, the relatively greater proportion of starch iii winter-wheat flour, on account of the chemical
its
and
in
amply
rising,

changes
it
65
undergoes during the fermentation of the dough,
whereby a relatively greater proportion of sugar is produced and a relatively greater volume of carbonic-acid gas evolved,
gives greater sweetness, and, possibly, greater lightness, to the bread. While every barrel of flour purchased for Army use should
be capable,
vice
when used by
itself,
as the exigencies of the ser-
require, of making a proper yield of good bread, the best flour for making bread, as will hereafter be explained, is not a single brand of spring-wheat flour or a
single brand of winter-wheat flour, but a judicious mixture of one or more brands of the former with one or more brands of the latter, or of a flour made by combining, during the process of manufacture, several grades of good wheat.
may sometimes
wheat
Winter-wheat and Spring-wheat Flours. Many winterflours do not absorb as much water as flours made from
the harder varieties of spring wheat, and consequently will So far, however, less yield of bread than the latter. as the other qualities are concerned, the fine winter-wheat
make a
and in some respects superior, to the The strongest flour does not always make the most delicate, or the sweetest, or the most palatable
flours are fully equal,
fine spring- wheat flours.
bread.
Sweating of Wheat and Flour.About the months of September and October, new-crop wheat and flour made therefrom undergo a natural change of condition by evolving a portion of the water contained in them, with a consid" erable rise of temperature. This action is called sweating, and the change, "the sweat." In passing through the sweat
' '
wheat loses its softness, and becomes dry, hard, and flinty. While going through the sweat flour has a dark color, which, if souring does not supervene, gradually changes back to the
original white, as the sweat passes
off.
Flour made from new-crop wheat which has not passed through the sweat should be issued promptly, lest it become musty and a total loss. It is good policy not to purchase any flour between the 1st
of
June and the 30th of November.

339
66
BTOEKS.
Strength of Flour. The strength of flour depends on amount and quality of the gluten it contains. The gluten is, in a greater or less degree, combined with the starch, and
the
the greater the preponderance of the gluten over the starch, the greater the strength of the flour. Weak flour can not be utilized for making bread otherwise
than by mixing
it,
in proper proportion, with strong flour.
Sprouted- wheat Flour. Good flour can not be made from sprouted wheat, because such wheat has undergone more or less fermentation and thereby lost more or less of its fermenting elements and fermenting power; and, although it may have been given a good appearance by superior milling, it will not ferment readily or sufficiently in the process >f bread making to make good bread.
i
flour
Sprouted-wheat flour has the same general appearance as made too early from new-crop wheat. It feels heavy and appears dull, flat, and lifeless. The dough made from such flour has a rank odor, and the bread is clammy, heavy, dark-colored, and unwholesome.
Earthy-smelling Flour. Flour made from wheat which has been exposed to dampness while in the straw, after being This is caused by harvested, has sometimes an earthy smell. the wheat having been damaged by "heating," i. e., by incip ient fermentation, while in shocks or stacks, in the field.
Sometimes nearly
especially
is
damp
all flours from particular localities where seasons have prevailed at and after harvest
Bread made from such tiours time, have this earthy smell. clammy, heavy, dark-colored, and unwholesome, but is not as bad as that made from sprouted -wheat Hours.
Souring of Flour. Flour ordinarily contains from 9 to L5 per cent of water, and, under the influence of heat, natural or artificial, not strong enough to expel the moisture, but strong enough to start fermentation, it will heat and sour. the action being a slow fermentation of the same character that leavened dough undergoes in the process of bread mat Flour, therefore, stored in a moist atmosphere, in warm ing.
or moderately
warm
weather,
is liable to
heal
and
sour.
STORES.
67
Good-keeping Flour. Winter- wheat flour is drier than spring-wheat flour and not so liable to sour, and, therefore,
has the better keeping qualities. have good keeping qualities unless
well -cleaned wheat.
"No flour, however, will
it is
made from sound and
Variation in the Chemical Composition. Flour, on account of the variation from the normal in the chemical
composition of the wheat from which it is made, arising peculiarities of the kind of wheat, or of the peculiarities of the soil on which it was grown, or the meteorological conditions which prevailed during its growth, or a combination of two or more of these causes, will generally be deficient in some and redundant in other chemical elements essential to the production of good bread of proper nutritive value. These deficiencies and redundancies can, however, be substantially compensated and equalized by mixing, in proper proportions, one or more brands of spring-wheat flour with one or more brands of winter- wheat flour; or by mixing, in proper proportions, spring wheat taken from one or more lots with winter wheat taken from one or more lots, and milling the mixture.
from the
The milling of a mixture of different kinds or different wheat is, on account of the lack of uniformity in the size, shape, and density of the grain, somewhat difficult at many of the mills that are not equipped with improved machinery and conveniences; but many of the large mills are i^rovided with a number of wheat bins, each containing different grades of wheat, all of which are under direct control of the miller, and from which he can draw wheat, during the process of making flour, in such proportions as he may
lots of
desire.
Some wheat, owing

which
flour,
it is raised,
to the soil
and other conditions under
may lack the necessary chemical properties

;
but these elements can be supplied to the during the process of grinding, from wheat contained in the other bins. A good miller, provided with the proper facilities for so doing, can combine these elements in suitable proportion, and thus flour can be produced which is capable
for first-class flour
68
of
itself. When such is the case, betbread can be produced for use at military posts where the bakers are not always possessed of the necessary skill to enable them to tell the qualities of the flour, or to determine upon the mixture in which to properly blend two or more brands that will produce the best results.
making good bread by
ter
In large bakeries, where skilled bakers are employed, the baker should exercise full control over the flour, and if the mixture of two or more brands should prove to make better bread than the use of a single brand, such a practice is advisable, but just as good results may be obtained by using flour
that
is properly trusting to the the posts.
made from
judgment
various characters of wheat as by

of the bakers usually detailed
issues, in
at
proper proportions, of drawn, if, as frequently happens, two, three, and even four grades arc required; and to those who need only small quantities the proportions are not followed in the issues, and they arc re quently unable to make good bread from the one grade usually issued in such jcases.
flour
It is also difficult to
make
where but ten or
fifteen rations are
To make bread
of proper nutritive value
and wholesome
ness ''straight" flour, i. e., flour containing all the elements of the fully-developed wheat grain, except the husk or bran, is essential; and such flour only should he purchased for
issue as a
component
of the
Army
ration.
Mode of Packing Flour. Whether flour should he warm or cold is yet a disputed point also whether it
;
packed should
he packed tight or loose is yet unsettled, with facts in favor <>\' the latter mode. Much United States flour is seiit to England
Extra-tight packing has, in some instances, proved having caked much. Caking also occurs in the packages in the lower tiers, if flour is piled too high.
in sacks.
a failure
the flour
Experience has shown that flour put up in sacks need noi he so tightly pressed, and does not sour so readily, as that put up in barrels. On the other hand, it is objected that Hour pnt up in sacks is more exposed to the damaging effects oJ
foul
air,
dampness, and heat, than flour put up in
nu-reis.
UNIVERSITY
HANDBOOK OF SUBSISTEN^^gTBSljBjg R^?U^
69
Storage. Flour keeps best in cool, dry, and well-ventilated In summer, it should not be stored in either a cellar storage. or a garret, but in a room, preferably in the second or third
It story, where there is a full and free circulation of air. keeps best in a moderate, equable temperature, and should not be exposed to a freezing temperature, nor to an intense summer heat or equivalent artificial heat, for any great length of time. It should not be stored with grain or other
which are liable to heat. It is peculiarly sensitive to exhalations from other substances, and, therefore, should not be stored in the same room with sour liquids, vegetables, fish, or any other articles that emit unsavory or noxious exhalations, nor in close proximity to kerosene, coffee, or tobacco.
articles
Brands of Flour. Under the laws and regulations governing the purchase of public property, competition among bidders for furnishing flour is limited to specified grades, and the purchase of particular brands is, therefore, impracticable.
Flour brands are of three classes, viz, mill brands, private brands, and bastard brands. Mill brands have the name of the miller, milling firm, or milling corporation, owning the
same, incorporated therewith or annexed thereto. Private brands, likewise, have the name of the merchant, mercantile firm, or mercantile corporation, incorporated therewith or
annexed thereto. Bastard brands do not have the names of owners incorporated therewith or annexed thereto. Mill brands are used by millers on their good grades of flour; private brands, by merchants, also, on good grades of flour and bastard brands, by millers on their poor grades of flour.
;
Not all mill brands, nor perhaps all private brands, are kept up to their original standard of quality. After having become well established in public favor, they are, sometimes, without reducing prices, gradually lowered in quality, making them of cheaper and cheaper, and, consequently, poorer and poorer, wheat, in a manner quite imperceptible to the generality of customers. Therefore, brands are not an unerring index of the quality of flour, and the only safe reliance is
inspection.
70
STOi:
numbers,
Flour without brand, or irregularly branded with etc., should be subjected to rigid scrutiny.
left*
Uniformity in Quality of Mill Brands of Flour. The marked uniformity in the goodness, or quality, of some mill brands of flour is maintained by constant care in selecting and milling the wheat, and by careful inspection of each package of flour before it leaves the mill. The inspection of the flour
is
not superficial only, but thorough and conclusive, involving the use of the microscope and the water tests.
Effects of Age on
Wheat and
Flour.
it
Wheat
improves
in quality as its age increases, until "sweat." It then retains its quality,
passes through the and does not undergo
any noticeable changes for a very long time. On the other hand, while flour improves in bread-making qualities as its age increases, for some time after it is made, and should be at least thirty days old before being used for making bread, it reaches a stage in three or four months beyond which it does not so improve and, while it retains its acquired good qualities for a longer or shorter period, it eventually begins to deterio;
rate seriously.
Animal and vegetable
parasites appear in
it
among the former, mites, vibriones, and the larva' of insects; and among the latter, several species of fungi. The presence
of mites and vibriones, which can readily be detected with the microscope, almost always indicates decomposition of the The fungi gluten, and consequent deterioration of the flour. have the reputation of causing intestinal irritation in the
persons
made from flour containing them. most important features of the deterioration which flour undergoes by being kept on hand too long is This acidity, which is very slight in recently made acidity.
eat the bread
who
One
of the
flour, increases
rapidly and progressively with the increase
in the age of the flour. Under ordinary conditions, the period of good preservation of Hour does not extend beyond a few
months.
The
in old
wheat
slight acidity noticeable in of 1he hard varieties.,

soft
old
wheat,
particularly
than the
varieties, is
ill
less water very strong contrast with the

flour.
which contain
high degree of acidity found in old
Experiments recently
<1
Ballaud, a prominent French chemist, with wheat that had been kept for ten years, showed that its acidity differed little from that of new wheat. The relative effects of age on wheat and flour indicate that flonr should not be accumulated in very large quantities or kept on hand for any long period of time, and that the reserve supply of breadstuff should be in wheat instead of flour.
made by M.
Methods of Testing Flour.Flour

ing, is
testing, like tea test-
an acquirement.
It requires
long practice to judge of
the quality of flour by its shade of yellow, its mode of caking, when pressed, or other characteristics. There are two classes of tests for the quality of flour, viz,
dry tests and the water
tests.
Dry
/;.//
Tests.
Color.
The dry tests are as follows: Flour should be of a warm white
color
not a
The latter would indicate deficiency in strength from overgrinding, which removes too much of the gluten, destroys the proper proportion between the gluten and starch, and brings the latter into too great prominence. An approach to this condition is more noticeable in "Patent" or "Family" flour, which goes through four or more processes of grinding,
chalky white.
than in "Straight" or "Issue"
Flour should not have flour. a bluish tinge, as this would indicate the presence of cockle seed, a small, black seed borne by a plant or weed that grows among wheat, or smut, the result of a fungus disease to which wheat is liable. Flour should not have any tinge away from a warm white. An exception to this is the Walla -
Walla
flour,
which, although quite yellow,
is
of excellent
This test requires the ability to distinguish delicate quality. shades of color. The color that flour will give to bread made
therefrom will be shown by placing a flattened ball of dough made therefrom on a piece of clean, colorless window glass, and allowing it to stand for twenty-four hours, when, by
looking at the bottom of the ball of dough through the glass on which it rests, the color will be seen.
By Comparative Color. When flour is to be inspected for acceptance under a contract, the inspector should have with him a portion of the sample upon which it was purchased, in
12
STORES.
order to
make comparison between the former and
the
latter.
abont one handful each of the sample and the flour to be inspected are placed on a piece of smooth board, about 15 inches long and 6 inches wide, the two piles about 2 inches apart, and so placed that no part of one shall run into the other; both of these piles are then flattened with an ivory spatula made for the purpose, or with an ivory paper
this,
.1
To do
cutter, if necessary; two parallel cuts perpendicular to the sides of the board are then made through each pile, at its sides,
the flour thus cut off being slightly moved with the edge of the spatula from the flattened x>ile to which it belonged; this is for the purpose of loosening this separate portion from its hold on the board, when, by tipping the board a little more than forty-five degrees toward the inspector, it will be found that the flattened piles will retain their position, while the four loosened parts will slide off, leaving two masses whose inner and outer edges are parallel. Then place the spatula, with its edge closely against the now horizontal board, and in contact with the outer edge of the right-hand pile, and by a steady pressure slide it to the left until its inner edge comes in contact with the inner edge of the left-hand pile; draw the flat of the spatula toward you, with but slight pressure over the line of juncture of the two flours, take to the light, ami. by tipping the board backward and forward slightly, the difference of color between the sample and the flour offered, if such a difference exists, will be readily seen at the line of
contact of the two flours.
For Cleanliness.
To
detect dirt or foreign substances, as
much
band should be placed on a smooth piece of paper and flattened with an ivory spat ola, and the pile separated into parts by a downward cut of the edge of the spatula, the different sections of the pile being
of the flour as can be held in the
then slightly separated by a side movement. Any dirt or foreign substance can be readily detected by the aid of a magnifying glass, or even with the naked eye, the dirt show ing in specks, and foreign or unground substances leaving
little
tracks behind
them when
the spatula, such as a snowball
forced down by the edge of makes when being rolled.
73
By Smell and Taste. If flour does not have the taste of sound, freshly ground wheat meal, or if it has a sour taste, or a musty, moldy, or earthy taste or odor, however slight, it is unsound, and should be rejected.
For Dampness. When flour is damp it should be rejected without question. This condition is indicated by the possibility of rolling a pellet of it between the thumb and finger, or by the general feeling of moisture perceptible in running
the open hand through
it.
For Strength. The strength of flour may be determined, in a general way, by pinching it between the thumb and fingers When it is pinched, it as it lies in a pile or in an open sack. should retain the pyramidal form, instead of crumbling as
soon as the pressure is removed. Before using this test, the absence of moisture should first be determined by the foregoing test for dampness. The property of sticking to a perpendicular, flat surface, when thrown against it, is also indicative of strength in flour, but the best test for strength will be
given hereafter,
hand a small portion of flour in the other hand a like portion from the lot of flour to be inspected rub these two small portions of flour at the same time between the thumbs and forefingers of the two hands, respectively, and if there is any defect in
For Texture. Take from the sample, and
in one
;
among
the water
tests.
the texture of the latter portion of flour, it will be apparent in the difference of feeling. This test, however, is not a very valuable one in the hands of a novice, but is a very valuable one in the hands of an expert not alone to determine the texture of flour, but also to discover whether it has been made from good, sound wheat or not. An oily, soapstony feeling, or the
;
absence of granulation, indicates that the flour was made from tailings, sweepings, or from wheat that had commenced
to sprout.
Water
Tests.
Water
of determining the quality of flour
wholly, infallible
most perfect methods and are almost, if not when properly made in connection with the
tests are the
dry
tests for cleanliness, mustiness, sweetness, etc.

:
They are
as follows
74

For Strength.
strength of flour, which, as has been depends on the amount and quality of its gluten, can be determined indirectly, with a sufficient degree of approximation for practical purposes, by the elasticity and other To do this, two ounces of the characteristics of its dough. flour are mixed with one fluid ounce of water (good flour absorbs water in about this proportion), and the mixture is kneaded until all of the flour is incorporated into the dough. The dough is then molded with the hands and fingers into the form of a biscuit, about %% inches thick and If inches in diamIt is then placed on a eter, with a flat top and a flat bottom. plate, or on any flat surface, and allowed to remain there for thirty minutes. If it stands up and retains its form well, and has acquired a hardened, dry surface, or "crust," it is an evidence that the gluten is sufficient in quantity and quality,
stated,
The
and that the flour is of proper strength. If it falls ai id flattens, or "runs," it is an evidence that the gluten is deficient in quantity or quality, or both, and that the flour is deficient in strength. If dough which has stood the preceding tests satistaken into the hands, and, by gently pulling it is flattened out and stretched until it is so thin as to be transparent, and does not tear in the operation, it will be a further evidence of the sufficiency of the quantity
factorily
is
around the edge,
and quality of the gluten, and of the sufficiency of the strength of the flour. Then, if the dough which has stood
the foregoing tests satisfactorily is made into a roll about 5 inches long, and the ends pulled gently with the two hands and the tension relaxed, and the roll retracts itself and resumes its former shape, it is a farther evidence of suffl ciency in the quantity and quality of the gluten, and of the
sufficiency of the strength of the flour. Another water-test method of determining the strength of flour from the amount and quality of its gluten, commonly
called "extracting the gluten,"
1.
is
as follows, viz:
1
with a troy scale, ounce of tlie Hour. fluid drams of water, 2. Measure out, in a graduated glass, fluid if the sample to be examined is winter wheal flour, or drams if it is spring- win 'at flour.
Weigh
out,
3.
STORES.
75
Add
flour, at
the measured water, little by little, to the weighed the same time working the mixture into a ball of
dough. 4. Place the ball of dough between the palms of the hands and interlock the fingers; submerge the ball of dough thus held in a bucket of water, and then work the dough, by opening and closing the hands, until all of the starch is washed out of it, which will be indicated by the absence of a milky color in the escajring water. What then remains in the hands of the operator is hydrated gluten, which, if the flour is of proper strength for making good bread, will be of a clear, brownish
yellow color, very elastic, and weigh from 140 to 190 grains. Without the latter yield, unless the gluten possesses superior elasticity, the flour is deficient in strength.
Badly ground or badly bolted flour, or flour made from moist or damaged wheat, yields less than the minimum quanSuch gluten has a tity of hydrated gluten above stated. grayish-brown color, an admixture of more or less fine bran,
and
is
deficient in elasticity.
Taste. Uncontaminated, sound flour has the taste of the freshly ground meal of sound wheat. To determine whether sound flour has absorbed any foreign odor or not, place a small portion of it (3 or 4 ounces) on a plate, pour boiling-hot water on it, and inhale the vapor. If the
flour is
For Smell and
contaminated with any foreign odor
it
will be readily
detected in the vap< >v.
General Remarks. In low milling, wheat
yields about 80
per cent of flour of all grades, the lowest grade differing little from the highest. In high milling the yield is greater, but only about 45 per cent of it is of the highest grade, and the
balance is divided among several lower grades differing much from the highest. The flour is not heated, and therefore not injured, in high milling, because it is not subjected to the
great friction in grinding which characterizes low milling. In high milling, the separation of the non -nutritious part of
the grain, i, e. the husk or bran, from the highly nutritious phosphatic nitrogenous elements contained in the outermost layer of cells next to the husk is more complete, and the
,
76
HAN DBOOK OF
lis
STENCE STORES.
yield of flour correspondingly greater in (quantity and richer in quality than in low milling. The flour is also white, because it is free from particles of bran, and drier, and there fore of better keeping qualities, because the wheat is no!
moistened preparatory to milling. The art of high milling has reached such a degree of perfection that,
miller, be
by
its
perversion, flour can, at the will of the
robbed of its gluten to any desired extent, even until it is nearly as white and destitute of nutritive elements and bread-making properties as laundry starch, from which it then does not very much differ in chemical conrposition. Robbed flour can be detected by any of the methods heretofore given for determining the strength of flour. Good flour contains
Per
cent.
Water
Fibrin, etc Starch, etc
13.
10.
f>
74. 3
0. 8
Fat
Cellulose
0. 7 0.
Mineral matter
Total
100.
These constituents are so proportioned as td render the made from flour a highly nutritious, palatable, and wholesome food, capable, by itself, of sustaining the life and health of man. FRUITS, CANNED.
bread
The arrangement of a cannery is a matter of adaptation and convenience, and maybe more or less elaborate, accord ing to its capacity. The model cannery is one in which every thing moves on a continuous line through the various &h
department does not Interfere with another; the work being carefully divided and systematized W ith a view to convenience and economy.
of the process, so that one
r
The first operation is that of sorting and grading the fruit according to size and quality, rejecting all that is overripe, unsound, or in any way objectionable, and keeping each The sound fruit is then passed to the peelvariety by itself. ers and cutters, who prepare it for packing in the cans.
STORES.
77
Nothing is thrown away at this stage, the waste being used in the manufacture of jellies and fruit butter, or for distilling; even the seeds are utilized, being sold to nurserymen and manufacturers of chemicals. The fruit is then packed in cans of uniform size. The cans are then passed to the fillers, who fill them with the proper
quantity of
of water to
fruit.
fill
If the fruit is apples, a sufficient quantity the interstices is added to each can after it is
;
filled with the prepared fruit or, if it is apricots, peaches, or pears, a sufficient quantity of refined cane sugar to neutralize the natural acidity of the fruit is put into the can. The
cans are then passed to the cappers and hermetically which they are placed in boiling water and proThe time of processing varies from 3 to 4| minutes, cessed. according to the kind of fruit. Each can is then punctured with an awl to allow the steam and air to escape, and the puncture at once closed with a drop of solder. The cans are then returned to the process tank and reprocessed for from 4 to 5 minutes, according to the kind of fruit, after which they are again withdrawn and arranged on the cooling tables. Next day, when entirely cool, the cans are tested for leaks by tapping them with a steel rod, and the defective cans removed. The cans are then labeled, packed in cases, and placed in the storeroom, where they remain at least thirty days before
filled
sealed, after
handling or shipping.
The
1.
defects
most common
Fermentation.
Indicated by swelling of the cans.
in
canned
fruits are
2. Inferiority of the quality of tin used in making the cans. Indicated by a dull leaden appearance and light weight of cans when empty. 3. Inferiority of quality of fruit or sirup, or both. Indicated by their appearance and taste. 4. Lack of aroma and flavor, resulting from unsuitableness of variety of fruit, errors in process of canning, underripe or unsound fruit, etc. Indicated by taste and odor.
Inspection of Samples of Canned Fruit.Arrange the sample cans of fruit by themselves on a table, in the order of
the bids to which they respectively pertain, and then proceed as follows
:
r8
1. Weigh the sample cans in regular order, and enter on an abstract of proper form the number of bid, name of bidder, brand, gross weight of can, and price. 2. Open the sample cans in their regular order, draining off the sirup into a white bowl, leaving the fruit in the can. As many white bowls are required as there are samples. White bowls are used to facilitate the determination of color and clearness. Weigh the cans and the fruit, with the sirup drained off, and enter the weight on the abstract. 3. Examine the fruit of each sample, and note on the abstract impressions as to size, color, appearance, and flav< >r.
4. Examine the sirup for color, clearness, flavor, and density, and note on the abstract impressions with respect thereto. In determining the density of the sirup, use an ordinary glass test tube, with saccharometer. It must be remembered that in the processing the sirup is reduced about one-third in density by water drawn from the fruit, the latter absorbing a certain proportion of sugar from the original sirup. The saccharometer will theref >re indicate
<
about two-thirds the original density of the sirup. 5. Observe the quality of the tin used in making the cans. If the cans have a dull, leaden appearance, reject them a1 once. Cans should not be made of tin inferior to that known as 108-pound, i. e., tin weighing 108 pounds to the box of 12 sheets. All cans should be soldered on the outside. Inside soldering is dangerous, as the lead coming in contact with the
1
fruit acids is likely to poison the contents of the can,

6.
And,
finally, reject all fictitious, irresponsible,
<>r
exor-
bitant bids, or bids based on samples not of proper quality; accept the lowest remaining bids for the articles, respectively,
and make proper notations on the abstract. The notes should be filed with the retained copy of the
abstract of proposals, for future reference.
of Canmid Fruits <>\ Deliver? bv ContractExamine a sufficient number of cans taken at random from each lot of an article, com paring results with the If the fruit notes taken when he samples were examined.
Insim.ction
I.
ors.-
equal in quality to the simple, and is in proper condition, 'ases for canned goods should proceed to examine the eases.
is
(
79
be made of clear, seasoned lumber sides, tops, and bottoms and ends -J inch thick, all dressed on the outer side. - inch They should be well made, and at least thirty-two 5-penny wire nails should be used in nailing each case. Strapping should be required when goods are to be shipped over a long
wagon
2.
route.
is done in accordance with regulations. The shipping weight of cases containing twenty -four 2pound cans of peaches, etc., is from 65 pounds to 67 pounds; that of cases containing twenty -four 2-pound cans of jellies or jams, from 50 pounds to 53 pounds. (See "Apples, canned;" "Apricots, canned;" "Peaches, canned;" and "Pears, canned.")
See that the branding or stenciling
FRUITS, EVAPORATED.
Evaporated Alden process.
fruits are fruits dried or evaporated

first
by the
This process was
used on a large scale in this country,
twenty years ago, but its use has since spread eastward, and revolutionized the fruit-drying industry of the whole country. It is a hot-blast process, and its operation is to remove the water from the fruits rapidly and convert a portion of their starch into sugar, without much impairing their flavor or
in California, about
changing their appearance. In the sun-drying process, which is a slow, still-heat process, the fruits undergo more or less fermentation, sustain a corresponding diminution of sugar and impairment of flavor and appearance, and, being exposed for several days in the open air, flies deposit eggs on them, from which, under favorable
worms are hatched. In the oven-drying process, which is also a still-heat process, the outer surface of the fruit dries first, thereby preventing the escape of the internal moisture and inducing fermentaThere is a considerable development of dextion and decay. trin, a gummy substance which causes toughness and impairs flavor. It is generally conceded, therefore, that the "stillheat" processes do not give the best results, and that the
conditions,
80
STORES.
Alden process, with its greater penetrating power and rapidity of action, has the effect of preventing, instead of inducing, decay, and of preserving, instead of destroying, the color and flavor of the fruit. Evaporated fruit possesses remarkable keeping qualities, being capable, even after having been kept for years, of regaining its natural form and flavor if soaked for a few hours in water, and then boiled with an abundant addition of water.
hot-blast or
The process of evaporating fruit does not require great technical skill. The machine for evaporating fruit consists of a hollow shaft or tower, in which fresh fruit, containing from 80 to 90 per cent of water, is arranged in moving trays. Beneath is a furnace, which supplies a strong current of hot, dry air (from 194 to 212 F.), which, passing up through the
tower, vaporizes and absorbs the water of the fruit, and carries it off into the outer atmosphere. During this process the fruit is continually surrounded by the developed vapor, which prevents scorching and keeps the pores of the fruit open until the required degree of dryness is reached. The current of hot air is then turned off, and the processed fruit
taken from the tower and spread out in an airy room to dry
surface moisture. The windows and doors of the dry ing room are carefully covered with screens to keep out flics and insects. When thoroughly dry, the fruit is pressed into paper-lined wooden boxes, which are then nailed up. It is
off its
then ready for market. The process of "sulphuring" dried fruits consists in expos ing them, in a confined place, to the fumes of burning sulphur, for the purpose of bleaching and brightening their surface and arresting discoloration. The moderate sulphuring of dried fruits has, perhaps, no injurious effect on them; but, if it is overdone, it detracts from their appearance and flavor and gives them an unnatural white color and an insipid taste.
Sulphuring evaporated
fruits is unnecessary. (See "Apples, evaporated/' and "Peaches, evaporate
Gelatin is a semi-solid substance of soft, tremulous consist ency, obtained from certain parts of the animal body, such as

tli*
1
81
white fibrous
tissue, the skin,
and the
cartilage,
by boiling
thein with water.
The substance, as it usually exists, contains much water, which may be dried out, leaving a brittle, glossy mass, which is the gelatin of commerce, and also the gelatin kept by the Subsistence Department for sale to officers and enlisted men
<
the Army. The ordinary gelatin of commerce is made from those pieces >f skins which are cut off by the tanner as unfit for making
f
leather, in
consequence of too great thickness

skins of calves' heads.
but the best
gelatin
is
made from the
of the heads are cut off from the whole calfskins have passed through the process of liming, to remove the hair from them. The calves'-head skins are next wT ell washed, to remove the lime, and all the pieces of flesh and fat are carefully cut out. Some manufacturers soak the skins for a short time in a dilute solution of muriatic acid, to remove any remaining portion of lime but this practice is The injurious, and, therefore, is not to be recommended. muriatic acid forms, with the lime, chloride of calcium, which, if not carefully removed by washing, is boiled up with the A portion of skins, and, being soluble, remains in the gelatin. the skins is also dissolved by the acid and is thrown away in the water used in washing them, which thus occasions a loss
after they
;
The skins
in yield of gelatin.
In some cases the skins are boiled whole in others they are cut into fine pieces, or even reduced to pulp by a machine especially constructed for the purpose. If the skins are cut into fine pieces, instead of being put into the boiler whole, the gelatin will have a lighter color and
;
better appearance, and the process will be more economical, as one-half of the time required for the boiling, and a corre
sponding proportion of fuel, will be saved. As the gelatin is darkened by prolonged boiling, reduction of the skins to a
pulp is of very great importance. There are several methods of manufacturing gelatin, but only one will be here described. It is one of the best, however,
and
339
is
11
as follows, viz
82
The hair
is
removed from the calves -head
skins,
and they
are well washed, as above indicated. They arc then cut into small pieces by hand and are reduced to a pnlp by a machine.
The pnlp is then boiled with water, in the proportion of abont 1 gallon of water to 7 pounds of pulp a small quantity of
being added to preserve the gelatin. After boiling >r about twelve hours, the mixture, which now consists of hydrated gelatin and the excess of water, is strained, and the hydrated gelatin thus i)rocured. The hydrated gelatin is clarified with ox blood or white of eggs, and drawn off into shallow coolers to congeal. As soon as it is solid, it is cut into strips and laid on wire nets to dry, in a room heated to a temperature of about 80 F. If the temperature of the drying room is too low, air bubbles form on the surface of the
salt
i
<
When the strips of gelatin are properly dried, they are cut into small rectangular pieces by a machine. The pieces are put up into packages containing 1 ounce, 2
gelatin.
ounces, 3 ounces, and 4 ounces, respectively. Gelatin is colorless, transparent, inodorous, and has an It may be tested for admixtures of glue by insipid taste. dissolving it in hot water, as glue, if present, will then
reveal itself
by its characteristic odor. The chemical composition of commercial

Carbon
gelatin
is,
by
weight, as follows, viz:

Per cent.
50.
'>.
<>">
Hydrogen
Nitrogen
90 40
17.
Oxygen
Total
25. 65
lM.OO
used to a considerable extent as food, most com monly in the form of sou]), but it lias not a high nutritive value HAMS.
Gelatin
is
In the commercial sense, a ham is the thigh of a hog cured by pickling and smoking. Standard hams are cut short, are well rounded at the butt, and are properly faced. The legs are cut oil' at or above the hock joint.

Hams,
83
after being cut and trimmed, are, in a chill room, on a rack with the shank ends down, and chilled to a temperature of 36 F. they are then placed in vats and covered with pickle, having a strength or density of from 76 to 80 Baume, prepared with sugar, saltpeter, salt, and water, and kept there from sixty to ninety days, according to the size of the hams and the degree of the curing desired. The hams are turned over two or three times during the curing, and, when taken out, are washed in warm water, hung in the smokehouse, and allowed to drain ten hours. They are then smoked two or three days, and left hanging one day to dry. They are then ready for use. The curing of hams requires
laid
;
great care, as
all
the details of the process
must be
strictly
attended
to.
,
If hams are highly cured, i. e. made very salt, mold will not grow on them. The presence of mold on hams, therefore, is evidence of mild curing and mild-cured hams are considered If uncanvased hams become moldy, the mold to be the best. should be washed, off in warm water, and the hams hung
;
up where they will dry quickly and, if it is desired to renew their freshly smoked appearance, they should, when dry, be rubbed with glycerin. There is no method of preventing mold, except by hard salt curing, which spoils the hams.
;
Cheese usually molds, but it is not generally understood mold impairs its food qualities or its flavor. Sugar-cured hams are mild-cured hams, and, whether canvased or uncanvased, mold readily in warm or moderately warm, moist weather. Canvased hams always show more or less mold after being kept on hand one or two months, but it seldom improves the flavor of the meat. Mold is of extraneous origin, and its presence on meat is not an indication of putrification or decay. It consists in minute parasitic plants derived from spores deposited on the meat
that
from the atmosphere. Uncanvased hams should not be kept on hand between April 15 and November 1, which is the season for flies. Flies will go wherever meat is accessible and deposit their eggs upon it, and these, under favorable conditions, will hatch and produce swarms of maggots and ruin the meat.
84
For commercial purposes hams are generally put up in but for Army use they are generally required to be put up in crates, each crate containing about 100 pounds, net. Sugar-cured hams only are kept by the Subsistence Depart ment for sale to officers and enlisted men of the Army. The milder-cured hams are generally preferred, but in many cases specified brands are called for, and it is not easy to meet
tierces;
the various tastes of the consumers. To make a selection as to quality from
among
several
hams
submitted as samples with bids, two or three slices should be similarly cut from the middle of each ham, and each set of slices cooked separately but similarly; and all of the slices,
cooked, tasted. for Army use are generally inspected as to size, cut, trimming, cure, and condition, before they are canvased; and afterwards, for canvasing, packages, packing, and marking. If hams are inspected after the}' are canvased, the hole made in the canvas by the trier should be stopped with paste,
when
Hams
mixed with yellow wash. The following rules for selecting hams were published by a well-known packing house "First. Never buy a ham because it is offered at a low
:
Cheapness counts one against its being choice. "Second. Do not select too lean a ham. The fat of a ham is often considered so much waste weight; so it may be, in many families, but one would not select a very lean piece of beef for roasting; it would surely be dry and tough when
price.
cooked.
in
A well-fed
and
der, juicy,
fine-flavored
and quickly fatted pig will furnish meal and if you will bear
;
ten
this
will be willing to lose a little extra fat for your gain in the superior qualities of every other ounce of the meat. Let the ham be well rounded and plump, rather than
mind you
thin and
flat, and see that the skin is thin and pliable. "Third. Choose freshly cured hams. Formerly the year's supply of hams was cured in the winter, and after being smoked, the hams had to be canvased to protect them from the ravages of flies, and in this shape they were carried through
the
summer and
seasons.
fall, to meet the current demands of those This necessarily resulted in a considerable loss of
STORES.
85
became
the juices of the hams by evaporation, while they gradually so densely covered with mold as to injure their flavor. By the present method of curing in chill rooms, hams of the finest quality are cured even in the hottest weather, so
that now the market affords newly cured the year.
1 '
hams throughout
Cured meats do not improve with age. The more recently they have been cured the better they are when cooked."
HAM, DEVILED.
To Make Deviled Ham. Fresh hams are cured in a sweet made according to the same formula as that used for making the sweet pickle for curing sugar-cured hams. The hams, when properly cured, are removed from the pickle, and, after being washed, are cooked by boiling. They are then carefully trimmed, and the meat stripped from the bone and run through a machine that minces it very fine. The condiments are then added and the minced meat run through
pickle,
another machine, which mixes the condiments therewith and

fills it
into cans.
ham should be prepared in cool weather only. put up in pound cans, forty -eight to a case, and Ipound cans, twenty-four to a case. Imitation deviled ham is made of the waste scraps of meat (beef as well as pork) that accumulate in packing houses. Its low price and poor flavor are sufficient indexes of its charDeviled
It is
acter.
HANDKERCHIEFS, LINEN.
In determining the quality of linen handkerchiefs
it is
cus-
tomary in the trade to use a magnifying glass made for the

purpose, called a linen glass, to ascertain the number of threads to the inch, also the perfection or imperfection of
their twist.
Handkerchiefs of different makes may have the same number of threads to the inch, but upon close examination there may nevertheless be found a great difference in the manner in which the threads are woven, finished, and twisted. A fine handkerchief will show the threads well twisted, perfectly
86
finished,
STOl:
with a smooth surface and very closely woven, without any loose ends protruding. Those commonly woven show about 76 threads to the inch and are about 20 inches square. The best handkerchiefs are made in England, from Irish
flax.
taining various quantities

each.
The commercial subpackages are shallow paper boxes consix, twelve, or more handkerchiefs
HANDKERCHIEFS,
SILK.
The quality of silk handkerchiefs is determined in the same manner as that of linen handkerchiefs, but they, of course, have a greater number of threads to the inch. Those generally
purchased have about 92 threads to the inch, and are about
24 inches square. They are packed in shallow paper boxes containing twelve handkerchiefs each.
HARD BREAD.
Hard bread, sometimes called pilot bread, is a variety of water cracker. It is generally made of flour and water only. Salt is sometimes added, at the rate of 1 pounds to each 100 ixmnds of flour. While salt improves the taste of hard bread it increases its liability to absorb water and impairs its keep
ing qualities. The flour should contain little or no bran. as. on account of the hygroscopic qualities of bran, hard bread containing it When floor is very liable to rapid deterioration from mold. containing bran must be used, no salt should then, under any circumstances, be used. No artificial agency being used to lighten hard bread, the
flour
must possess of itself sufficient strength to give the bread the necessary porosity or "spring." To Make Hard Bread. The selected Horn- is mixed with the dough is then put sufficient water to make a dry dough into the kneading machine and thoroughly worked it is then
;
;
run through the "break," and then through the cutter. which CUtS tlie sheets of dough into cakes ready for baking. The cakes are then transferred to the ovens, where they bake
STORES.
87
very quickly. The thickness of the cakes is very important they should not be so thick as to prevent them from drying pr< >perly, nor so thin as not to have the proper strength to prevent them from crumbling in transportation. The quantity of water required for use in making the dough varies with the nature of the different flours. If the hard bread is intended for immediate use, from 1 to 2 pounds of salt may be added to each barrel of flour, but the quantity should be diminished as the length of time for keeping the hard bread on hand increases. Good hard bread is of light-yellow color. When struck, it should give a clear, almost ringing sound, and it should readily and thoroughly soften in the mouth. The quality of hard bread varies with the grades of flour The baker should, therefore, make a careful selection used. of the flour to be used. Hard bread should not contain more than 12 per cent of water. The nutritive value of 1 pound of hard bread is equal to 1 pounds of soft bread made from the same flour. Hard bread is made in square or round cakes, and is put up in packages to suit purchasers. If either the hard bread or the boxes are not thoroughly dried, the hard bread is liable to mold; both should, therefore, be kiln-dried. If liable to be taken on a sea voyage, or to be kept for a long time, it should be put up in 48-pound hermetically sealed tins, packed in crates, two tins to a crate. When packed in the ordinary way, i. e. in wooden boxes, it should be stored in a dry place, and issued before it is one
;
,
year
old.
make their appearance in hard bread, they can be exterminated, without much injury to it, by putting it into a bake oven and subjecting it to a temperature of 325 F. for thirty minutes or by spreading it out on sheets or tarpaulins and exposing it to the sun for three or four hours. Hard bread possesses many advantages, as being easily transportable, and being, bulk for bulk, more nutritious than soft bread, is the most practicable food now obtainable. On the other hand, its use is not free from grave objections. It is deficient in fat, after a time it seems difficult of digestion, and
If weevils
;
08
certain
periods.
it is
STORES.
It
that men do not thrive well upon it for long should be issued only in cases where it can not be
avoided.
masticate the tough morsels, and the only them in water, coffee, or soup, which is not always practicable. If eaten in the dry state and insufficiently triturated, the hard, angular fragments act as a mechanical irritant and cause diarrhea. The French have for the past few years endeavored to " At first an attempt replace hard bread by a 'pain de guerre. was made to desiccate the ammunition bread, but the plan had to be abandoned. It was found, after exhaustive experiments in the military bake-houses, that in order to reduce the water in a loaf weighing 750 grammes (26 ounces) to 12 or 14 per cent, a period of between 30 and 40 days was required; and move
It is difficult to
is
remedy
to steep
'
over, that when the residuum was remoistened for use, its edible qualities were far from satisfactory. Private enterprise was enlisted, the result being a long series of failures, all more
or less complete.
tion resolved on
trial, in both France and Algeria, the reports called for were fairly favorable, but In 'fore coming to a definite conclusion in the matter the Minister of War issued
bread of Perrier, After a two-years'
At last, in December, 1892, the Administramaking an extended trial of the compressed and a large quantity was issued t<> the Army.
a circular, dated April 10, 1894, calling on all persons engaged in the baking trade to enter into competition for the produc-
war bread, that is to say, "a substance occupying very small space, but including, nevertheless, the whole of the " Accord qualities, nutritive and digestive, of ordinary bread. ing to the terms of the circular, the required product was to keep good for a year, without manifesting the slightest sign of deterioration. Its dimensions should admit of its being packed in the soldier's valise, and its substance should be Buf ficiently resistant to withstand the shocks and compression of ordinary transportation. The materials used were to consist exclusively of soft wheaten Hour, leaven, water, and salt. In shape each piece was to be square or rectangular, with a due proportion of crust; the crumb was to be white and porous; and both the taste and smell agreeable to the senses. Finally,
tion of a
89
the dryness must be perfect, there must be no crumbling, and every lpaf must swell out completely to the standard size within ten minutes' immersion in water at 50 C. (122 F. ). The competition seems to have failed to produce a specimen superior to Perrier's compressed bread, and the latter has been now definitely adopted in the French service. The issue of biscuit to the troops ceased on the 1st of January, 1895.
For the Subsistence Department of the United States kilndried hard bread in square cakes, put up in thoroughly seasoned wooden boxes holding 50 pounds net, has been usually purchased. Experience in the German Army has shown that the large-sized pieces of hard bread were unsatisfactory to the
troops.
The military attache

'
at Berlin has reported as follows
'Relative to hard bread, Mr. Englehardt, Chief of Division of the Commissary Department, informed me that during the
war with France the soldiers threw away many hundreds of boxes of it because, in his opinion, the biscuits were too large and they had difficulty in biting them."
Recent experiments have been made among the troops in the various military departments of the United States with the result that hard bread made from the best quality of soft winter-wheat flour in cakes 1 inches square, and packed in cartons of 1 pound each, has been found to give satisfaction.
The board that was convened

ration for the United States
sions, that
'
to consider an
emergency
its
Army
has reported, in
conclu-
It examined certain samples of hard bread submitted to it, and concluded that the best sample was that which became soonest permeated when soaked in hot water. The sample which gave the best response to this test was one which was
slightly aerated, its substance being evenly pervaded with minute or pin-point vacuolations. Its density was somewhat lessened by this porosity, so that, pound for pound, it would occupy somewhat more space than ordinary hard bread but the board considered that this could be offset in great part by exposing the aerated hard bread to a higher degree of heat
;
90
is
STORES.
than
used in the baking of the ordinary bread
by this
treat-
ment weight would be lessened by getting
rid of a small per-
centage of water, the percentage of the nutritive elements being thereby increased, while some of the starch would be converted into dextrine. The ready permeability of this biscuit would reduce to a minimum the number of cases of diarrhea
that in field service so frequently originate in imperfectly softened and masticated hard bread. It was the unanimous
opinion of the board that bread thus permeable and browned on the surface would be improved in its keeping and nutritious qualities, and be more acceptable to the men than the present
issue.
"
HOMINY.
hard, white Indian corn. Fine hominy classed as coarse, flake, pearl, and fine. monly called ''grits" or "samp."
Hominy
is
made from
It
is
is
com-
To Make Coarse Hominy. The corn

It is
is
kiln-dried and
cleaned.
The product is out the germs of the grains, and, also, all soft spots that may be on them. The product yielded by the degerminator is coarse hominy.
then coarsely ground by the millstone pr< k then run through a degerminator, which takes
To Make Flake Hominyt
Coarse
hominy
is
made and
i.
run into a steamer and steamed until it is soft. It is then run through a pair of rollers and rolled out flat, e., into flakes and dried. To Make Pearl Hominy and Fine Hominy. These are both made at the same time by one process. The corn is coarsely broken by the roller process, and the product run The finer portion, or grits, passes to purifiers and bolts. and is spouted t<> a bin. while through the meshes of the
1 >
>
the coarser portion, or pearl hominy, tails over at the end of the bolt and is spouted to another bin. Hominy is put up in barrels, each containing 'J<><> pounds, net in sacks, each containing LOO pounds, net and in pound
;
;
cartons, thirty-six to the ease. Hominy should be stored in a cool, dry place
to
It
is
likely
become weevilly
in
summer, and musty
in moist,
warm
weather.

JAM, BLACKBERRY.
91
crushed or disintegrated blackberries Blackberry jam preserved with sugar. The blackberry is the fruit of a species of bramble (Rubus ril/osus), a rather shrubby, herbaceous, perennial plant, with
is
angular stems, mostly erect, having stout, curved prickles. It grows abundantly in all parts of the United States, along the borders of the fields and in the woods. The blackberry, notwithstanding its name, is not a true berry, but an aggregated fruit, being a collection of small drupes or stone fruits on a fleshy receptacle. It is of large size, and, when ripe, of black or dark-purple color and sweet
taste.
The making and canning of blackberry jam, although o simple process, requires care and good judgment. The season for making it is from July 1 to August 31. The blackare picked over; cleared of leaves and unsound, and other defective berries washed to remove dirt, ants, and other small insects and dried on galvanized-wire nets. They are then put into a steam- jacketed kettle, with a small proportion of water and the proper proportion of white,
berries
unripe,
granulated cane sugar (about 35 pounds of sugar to 40 pounds of blackberries), and the mixture cooked to the proper consistency, being stirred continually to disintegrate the blackberries and prevent the product from scorching.
The product, now become blackberry jam, is put into the cans while hot, and the cans are immediately soldered up. This completes the canning, as no processing, puncturing, or reprocessing is required. For Army use, blackberry jam is put up in 2-pound cans, twenty-four to the case; or in 1-pound jars, twenty-four to the case.
taste
The quality of blackberry jam can be determined by its and appearance. When of good quality, blackberry jam is homogeneous in texture, and has a full, rich, pleasant flavor, quite peculiar to itself and by these characteristics it can be readily distinguished from the inferior grades, which are generally made from inferior fresh stock, or from dried
;
<
>r
canned
stock.
92
It
is
STORES.
artificially-
sometimes adulterated with apples and

If apple is present in
blackberry jam, it can sometimes be detected by spreading a little of the jam on a piece of glass, when the apple may reveal itself by its stringy
fiber.
colored.
JELLY, CURRANT.
Currant jelly is the juice of the currant concentrated to a semisolid consistency and sweetened with sugar to the degree
required to sufficiently neutralize its acidity. The word "currant" is a corruption of the word corinth. The name "corinth" was first applied to a small dried grape or raisin subsequently, and now, called the Zante currant, which was introduced into England from Corinth, Greece; and the name "currant" came to be applied to the fruit of the shrubs of the genus Ribes, because of its resemblance t< the so-called Zante currant. The currant is one of the few small fruits that can be used for making jelly, and the red currant is the best variety for the purpose. The season for making currant jelly is the month of June.
>
To Make Currant Jelly. The currants are
subjected to a
with a hydraulic press to extract the juice. The juice is then put into a steam-jacketed copper kettle. with the proper proportion of granulated white cane sugar, and concentrated, by boiling, to the exact consistency required to sustain its own weight when cool; and the mixture, now become the currant jelly of commerce, is, while hot, filled into cans, which are immediately soldered up. Good currant jelly is of a clear, bright, crimson color, and
sufficient pressure
has a decided flavor of currant. It is elastic, and, when cut with a spoon, should not adhere to it. It is adulterated to a very large extent. The principal adulterants are apple jelly, gelatin, glucose, and artificial Sometimes the sugar is deficient in quantity coloring matter.
or quality, or both.
For
Army
use, red-currant jelly only, put

I
cans, twenty-four to a case, or

a case, is
pound
jars,
up in 2 pound twenty tour to
purchased.

LARD.
93
Lard is the oily part of the fat of slaughtered hogs separated from the tissue by heat. The process of separating the oily part of the fat from the tissue is called 'rendering." Lard is classified according to the kinds of fat from which
it is
rendered, as follows, viz
Pure leaf lard, choice lard, and pure lard. Pure leaf lard is made from the leaf fat only choice lard from leaf fat and ham trimmings, in the proportion of about 85 per cent of leaf fat and 15 per cent of ham trimmings and pure lard from leaf fat, ham trimmings, and back fat, in the proportion of 50 per cent of leaf fat and 50 per cent of ham trimmings and back fat; or, from leaf fat, ham trimmings, back fat, and gut fat, in the proportion of 50 per cent of leaf fat and 50 per cent of ham trimmings, back fat, and gut fat. Lard is further classified according to kinds of fat from which it is rendered, or the modes of rendering it, as neutral lard, choice kettle-rendered lard, and prime steam lard. Neutral lard is made from fresh leaf fat. It is either chilled in a cold atmosphere or treated with cold water, to remove the animal heat. It is then reduced to a pulp, in a grinder, and passed at once to the rendering kettle. The fat is rendered at a temperature of from 105 to 120 F. Only a part of
;
the lard
capable of being rendered at this temperature. is washed, in the melted state, with water containing a trace of sodium carbonate, sodium chloride, or a The lard thus formed is almost neutral, containdilute acid. ing not to exceed 25 per cent of free acid but it may contain a considerable quantity of water and some salt.
is
The separated lard
Neutral lard is used almost exclusively for making an imitation of butter, oleomargarine, which is sold under the name of butterine. " The residuum of the neutral-lard pro' '
cess is subjected to steam heat under pressure, thus obtained is an inferior quality of leaf lard.
and the
fat
The residuum of the neutral -lard process and the back fat mixed in proper proportions are rendered in steam-jacketed kettles, and the product is called choice kettle-rendered lard. The hide is removed from the back fat, and both the leaf and
JM
back
fats are run through a pulping machine before they are put into the rendering kettle. The South Omaha process or mode of making kettle -rendered
lard
is
as follows, viz
Forty per cent of leaf fat and the balance in fat trimmings are put into a hasher and cut fine. The fats thus prepared are then put into a steam-jacketed kettle and boiled for a sufficient time, under a steam pressure of 85 pounds to the square inch; then run through a fine cloth strainer, which retains all the scraps, and the liquid portion, or lard, which
passes through the strainer, is filled into cans, or pails, as be required to meet the demands of the market.
may
Board
Choice lard is defined in the regulations of the Chicago of Trade as follows, viz
:
"Choice Lard. Choice lard fat trimmings only, either steam
is
made from
leaf fat
and
or kettle rendered, the
man-
ner of rendering to be branded on each tierce." Prime steam lard is made of the head of the hog. after removing the jowl, the fat of the small intestines, and any In fat that may be attached to the heart of the animal. houses where kettle-rendered lard is not made, the back fat and When there is no demand for fat trimmings are also used. leaf lard, the leaf fat is also put into the rendering tank. Prime steam lard, therefore, may sometimes contain all of the fats of the whole animal, and sometimes only portions The quantity of fat yielded by each animal varies thereof. with the mode of cutting and trimming the meat. A hog cut and trimmed for the domestic market will yield an average of about 40 pounds, while the yield of one cut and trimmed for the English market is only about 20 pounds.
Prime steam lard
is
thus defined by the regulations of the
Chicago Board of Trade: "Standard prime steam lard shall be solely the product of the trimmings and other fat parts of hogs, rendered in tanks
by the change
direct
in
application of steam, without subsequent grain or character by the use of agitators or Other
machinery, except as such change may unavoidably come from transportation. It shall have the proper color, flavor,
95
and soundness for keeping, and no material which has been The name and location of the packer salted shall be included. and the grade of the lard shall be plainly branded on each
package at the time of packing.
"
At large packing houses, the building for the extraction of lard adjoins the main building, and is of the same height, In the second story are arranged several viz, three stories.
rendering tanks
made
of
heavy boiler
iron, 12 feet
high and
capable of sustaining a high pressure. The tanks extend upward, through the floor above, into the third story, where each one is provided with a large manhole. The leaf fat, gut fat, and fat trimmings, in the proportions necessary for making the kind of lard desired, are put into the tank, when it is closed, and steam at a pressure of 15 pounds to the square inch is turned, on and the rendering process continued until every particle of lard is set free. One of the rendering tanks is used for making steam leaf white lard, or choice lard, another is reserved for making grease," in which the intestines, etc., and the refuse from the slaughterhouse are placed and subjected to the same process. Another rendering tank is used for trying out the carcasses of hogs which have been killed by accident while in the pens. They are dumped into the tank whole, and the product " is known as "yellow grease. After the mass in a rendering tank has been steamed for a proper length of time, a faucet is opened about the middle of the tank, where the lard and water meet, and the lard is drawn off in a very large open iron tank called a 'clarifier," which has a steam- jacketed, concave bottom here the lard is heated to 300 F. which sends all light, foul matter to the top as a thick scum, where it is skimmed a faucet is then off, all heavy matter settling to the bottom opened at the bottom and the sediment withdrawn. The clarified lard is then run into coolers and thence into barrels, which are weighed and branded. After the lard has been drawn from a tank, the large manhole at the bottom is opened, and the whole greasy residuum is drawn out into large wooden tanks set even with the floor. This residuum is again subjected to boiling heat, and all the remaining lard is set
6 feet in diameter,
'
96
The water is then drawn off, leav free and rises to the top. ing a solid residuum, which is used as a fertilizer. In this residuum will be found bones and even teeth, so soft as to be The bristles and the hair are readily crushed by the fingers. saved and sold, and but little of the hog is wasted.
The open kettles hold from 2 500 to 5,000 pounds, and the rendering tanks from 18,000 to 35,000 pounds. Changes of temperature have a damaging effect upon lard. Lard that keeps well in a uniform temperature will eventually become rancid if exposed to a varying temperature Lard X)ut up at a temperature of, say, 50 F. melts and deteriorates if exposed to a temperature of 80 or 90 F., as may happen
;
during transportation. The best packers stiffen their lard intended for shipment to a warm climate with beef stearin or heavier fats, which do not melt at so low a temperature as
pure
lard,
as pure lard," frequently seen on not a guarantee of the keeping qualities of the lard, but only that it is made exclusively from the fat of hogs. Numbers of such packages are opened in the South, after exposure to the heat there, and found to be rancid.
The mark, "Guaranteed

is
packages,
Properties of Pure Lard.
The
specific gravity of
pure
It is not easy to lard varies rapidly with the temperature. take the specific gravity of lard at a lower temperature than from 95 to 104 F., inasmuch as below these temperatures
solidification is apt to begin.

is
The
specific gravity, therefore,
usually taken at from 95 to 104 F., or at the temperature At 95 F. the specific gravity of boiling water, viz, 212^ F.
of lard
is
about 0.890; and at 212

95 F.
F.,
about
0.800. referred to
water at
differ
The specific gravity of pure lard <\m> not greatly from many of the substances used in adulterat
oil,
ing
it,
and
but it is distinctly lower than that of cotton seed this is of great value in analysis.
The melting point <>f lard is a physical characteristic <>f The melting point of the fat of the hog depends The tat upon the part of the body from which it is taken
great value.
from the
foot
intestines the
has the lowest melting point and the fat of the highest the first being 95.18 P. and the last
STORES.
97
The melting point of the fat of the head is 95. 9 F. 111. 20 F. while the kidney fat has a melting point of 108.5 F. In general, it may be said that the melting point of steam lard is about 98.6 F., which is the mean of ten samples examined.
,
(
as a certain indithe purity of lard, nevertheless a wide variation from 104 F. in the melting point should lead to a suspicion of its genuineness, or indicate that it was made from some special part of the animal.
at ion of
While the melting point can not be taken
To a nonexpert, adulnot appreciably different in appearance from pure lard. An expert is, however, generally able to distinguish an adulterated lard from a pure one by the taste, odor, touch, and grain. There is usually enough lard in the adulterated article to give it the taste and odor of genuine lard.
Properties of Adulterated Lard.
is
terated lard
In the present state of knowledge, the chemist is unable to determine absolutely the degree of adulteration of a sample of lard. He can, however, state with confidence whether or not a given sample is adulterated, and in the comparison of two widely different samples, he may safely assert that one is adulterated to a greater degree than the other. Further than
this,
state of
which for practical purposes is far enough, the present knowledge will not permit him to go.
lards of
As a general observation, it may be stated that the steam commerce have a more constant composition than pure lards made in other ways from special fats.
Steam lards have a peculiar, strong odor, which distinguishes them from choice kettle-rendered lards. In this country the most common adulterants of lard are tallow, cotton -seed oil, and water. All kinds of lard contain from 1 to 7 x>er cent of water. To determine the quantity of water in a sami)le of lard, a weighed portion of the sample is subjected to a boiling heat until bubbles of steam cease to escape therefrom, and then weighed; the loss in weight thus ascertained is the weight of the water.
Stearins.
The
stearins are the
more
solid portions of the
animal and vegetable fats remaining after the more fluid

339
13
98
STORES.
portions have been removed by pressure. The stearins used in the manufacture of lard compound are lard stearin, derived
lard, and oleo stearin, derived from beef tallow. Cotton seed-oil stearin is used chiefly in 4the manufacture of bnl terine.
from
Lard
pound.
Stearin.
It is
Lard
stearin
made
as follows:
is used in making lard com Prime steam lard, if properly
crystallized and of the right temperature (from 45 to 55 F., in winter, and from 55 to 65 F., in summer), is sent at once to the press; if not properly grained, it is melted in a crystal
from 50 to 60 F., until the proper grain is formed. The lard, in the form of cakes, is then wrapped in The cakes cloth, each cake containing from 10 to 20 pounds. are then placed in a large press, with suitable septa to facili tate the egress of the oil. These presses are sometimes from
lizing room, at
40 to 50 feet in length and,

high.
when
first filled,
from
12 to 18 feet
The lard applied very gradually. expressed is the well-known lard oil of commerce, which is used
is
The pressure
is
and lubricating purposes; and the residuum lard stearin, and is used in making lard compound. It has about 5 per cent of free fatty acid (less than lard oil) and crys tallizes in long needles, which give it a tough texture. This product is made chiefly from the caul Oleo Stearin.
for illuminating
This fat is rendered in open kettles, at alow temperature. The resulting tallow is placed in cars in a gran ulating room, where it is allowed to remain for from thirty six to forty -eight hours, at a temperature of from 80 .to tin P. The contents of the cars are then mixed and placed on a evolving
fat of the ox.
i
table,
where they are made into cakes; these are wrapped in r Strong cotton cloth and placed at the temperature of in a powerful press, where a gradual pressure, becoming very strong at the end, is applied for one or two hours. The
!)<>
expressed
butterine.
oil,
known
as oleo
is
oil, is
used in the manul'aet are

t
<t*
The
stearin
white cakes, and is used in times tillered with a small percentage of improve its color and brightness.
t
removed from the press as hard, ad ill era Lng lard. The oil is some
fuller's earth
to
to tin cans.
In regard to receptacles for lard, wooden abs are preferable It keeps sweet in the former, but becomes rancid
t
HANDBOOK OP SUBSISTENCE STORES.

in the latter.
99
up
in
three their great liability to leak. Lard should be kept in cold storage, where it will keep If subjected to heat sufficient to melt it, while indefinitely.
in storage, it will become rancid and it should be remembered that this is one of the marked characteristics of pure
;
It is stated upon good authority that lard put wooden receptacles has been known to keep sweet for The chief objection to wooden receptacles is years.
lard.
kegs, 3
For the trade, lard is put up in tierces, iron-bound barrels or pound and 5-pound tin cans, and 3-pound and 5-pound The tin cans or x>ails are packed in wooden cases of tin pails.
twelve cans or pails each. Cottolene. This is a compound made of cotton-seed oil and beef suet. It was largely advertised at the World's Fair, at liicago, in 1893, and has taken quite a hold upon the public as a substitute for lard.
MACARONI.
The constituents of macaroni are flour and water only. Very strong flour, i. e., flour containing a large percentage of gluten, is essential to the making of good macaroni. To Make Macaroni. Flour and water, in proper prbporplaced in the kneading trough of a mechanical mixer and kneaded into a very stiff dough. The kneading process takes about forty -five minutes. The dough is then put into a cylinder about 15 inches in diameter and 20 inches long, at the bottom of which there is a steel jilate or die, about an inch in thickness, perforated with holes of the diameter of the macaroni to be made. In each of these holes is a mandrel, which forms the well-known hollow of the macaroni. This cylinder is provided with a follower or piston operated by hydraulic The lower part of the cylinder is incased in a pressure. steam jacket, filled with live steam, to keep the dough warm and elastic without adding moisture. Hydraulic pressure of about 1,000 pounds to the square inch is applied to the follower, and the dough is thereby forced through the holes in the die, emerging therefrom in the form of tubes, which are cut into pieces of the proper length. These are placed in trays
tions, are
100
BANDBOOK
>F
SUBSISTENCE STOB
and very slowly
dried, the process requiring about eighl days.
The dried tubes are macaroni, and are ready for packing. Thorough and slow drying is essential. One hundred pounds of flour will make 92 pounds of maca roni, i. e., from 2 to 6 per cent of the water in the flour. together with that added in the making, must be eliminated
properly dried. boiling water is poured on it and boiled for forty-five minutes, should swell, turn white, and
is
before the macaroni
Good macaroni, when
become tender. Macaroni is very liable to become infested with weevils, which can be detected by opening the end of a package, bold ing it vertically, and striking it smartly several times upon a sheet of white paper. The weevils, if present, will fall upon
the paper.
It is
packed in bulk in 25-pound boxes, and also in 1-pound
packages, twenty -four or twenty-five to the box. Macaroni should be stored in a cool, dry place.
MACKEREL.
The mackerel is a well-known food fish of the genus Scomb* r. The most important species are Scomber vernalis, of tinNorth American Atlantic waters, and the Scomber vulgaris, of the European seas. It is a migratory fish, and its migra
tions are said to be as extensive as tbose of the herring.
It
i-
feeding principally upon the fry of other fishes. It is a rapid grower, and attains an average of L5 inches in length and 10 pounds in weight. The fish rap idly become soft after being taken from the water, and if The they are to be used fresh they must be eaten promptly. natural flavor of the mackerel is well retained in the salted
fish,
a very voracious
state.
Mackerel of the different species are found in all li- north Mediterranean Sea, the Black Sea. and the Sea of Azof; and in the waters of Australia, the East Indies, and the Cape of Good Hope. The common mackerel of our northeastern coast is found iu all the North Atlantic waters. Mackerel fishing is extensively carried on in Massachusetts, Gloucester being the principal center of the industry in this
t
ern seas, in the

country.
101
The fishing season is from June to November, The fishing is carried on in vessels ranging in size from 45 to 90 tons, and carrying a crew of about fifteen men. The seine, which is now mostly used for taking the fish, did not come into general use until 1873. It weighs about 2,000 pounds, and is about 1,000 feet long, 150 feet wide (or deep) The seine is carried in the middle, and narrower at the ends. by a large boat, which has two small boats as tenders. When a shoal of mackerel is "sighted," the boats tow the seine so as to head off the shoal, and then one end is carried around so as to inclose the fish in the circle formed by the seine. The vessel is then brought alongside and the fish taken from the seine by dip nets. Sometimes the fish escape by diving under the seine. About two hours are required to make a cast of the seine, and sometimes fish enough to make 250 or
inclusive.
300 barrels of salt mackerel are taken at a single cast. In the Gulf of St. Lawrence the mackerel are taken by hook
and
line, their
The process
ter splits
habits there being unfavorable for seining. of dressing mackerel consists of four opera-
tions, viz, splitting, gipping,
plowing, and washing.
The split-
He passes the at the rate of 1,500 per hour. knife along the back of the fish from the head to the tail, leaving the backbone on the right side, and throws them into a tub.
them
gippers stand at each tub, remove the gills and entrails, fish into a barrel, called the wash barrel, where they are allowed to soak. The fish are afterwards taken oat singly, laid on a board skin-side downward, and a light stroke of the plow (a knife of peculiar shape) is given on each side, from the head toward the tail, two-thirds the length of the fish. This operation is sometimes postponed until the fish are landed. Salting is done by laying the fish singly in the barrel and sprinkling a small handful of salt on each. In this condition they are allowed to remain overnight, when some of the
Two
and throw the
is drawn off, and the barrels are filled to the proper weight, headed up, and stored in the hold of the vessel. A little less than a bushel of salt is used in making a barrel of salt mackerel, and it takes five wash barrels of fish to make a barrel of salted fish. After being landed, the fish are assorted,
pickle
102
inspected, the State.

and branded by an
official
inspector appointed by
as "Bloaters,"
Mackerel arc graded according to quality,

"Selects," and "Extras;" and according to
size, as
"No.
L,"
"No.
2,"
No. l's less than L 3 inches long from the tip of the nose to the crotch of the tail; No. 2's should inches long; and all smaller than No. 2's not be less than are No. 3's.
1
and "No. 3." should measure not

1
.1
These lengths determine quite accurately the age of the
fish.
The terms "Bloaters," "Selects," and 'Extras," refer to the quality or condition of the fish not to its size. The fatter the fish the better the quality. The meat should be tender, firm,
and of a (dear color; the inside of the belly sufficiently tender to break on slight pressure. The "messing" of mackerel consists in removing the heads and tails. Mackerel are designated in the market by the followingterms, according to the locality where caught, as "Norways," caught on the coast of Norway, and "Shores," which are caught near the shore and are generally not so fat as "Norways." Those caught off Prince Edwards Island are called "Islands," the meat of which is of a dark, reddish color, and Those caught in the Bay of St. Lawrence are called tough. "Bays," the meat of which is still darker than that of the
"Islands."
The commercial packages of mackerel are barrels of 200 pounds, half barrels of 100 pounds, and kits of -2(), 15, and 10 pounds, respectively. "Extra No. Mess," and "No. 2 Mess," "Norways," or "Shores," put up in 10 or L5 pound kits, are the best for
k 1
Army
use.
Mackerel should be stored in a cool, damp place (the h incut of a- building is the most suitable place), and kept well brined, us they soon become discolored, "rusty," and impaired in quality if the brine leaks oul and leaves them dry. Mackerel should not be exposed to the sun for any length
of time, and,
it
if
if it is transported by railroad in hot weather, should be carried in a refrigerator car, if practicable; or, by vessel, if should be stored in the hold.

MATCHES.
103
Matches were invented in

phosphorus.
1650,
soon after the discovery of
The earliest form of match was a splint of wood with one end dipped in melted sulphur, to render it easily inflammable, which was ignited by the flame produced by rubbing phosphorus between the folds of rough paper. Another form, known as the "chemical match," was a splint of wood with one end tipped with a composition of potassium chlorate,
sulphur, gum, and sugar, which was ignited by dipping it in a solution of sulphuric acid kept in a vial. It was not until 1829 that the lucifer match was invented. Its use spread rapidly and its manufacture soon became an important
industry.
Matches are manufactured at all seasons of the year, though the winter months are considered the most favorable. The wood used for match splints is the best quality of white pine,
this country is obtained mostly from Michigan. It is fashioned or cut into proper lengths and sizes by machinery for the purpose. The splints are dipped in paraffin half their length, and, afterwards, the same ends are tipped with a
and in
composition composed, generally, of amorphous phosphorus,

niter, whiting, coloring matter,
and glue. The paraffin serves as the kindling, to conduct the flame to and ignite the wood, and the whiting and glue to give the composition the neces-
sary solidity and adhesiveness. Should the head of a match break off when an attempt is made to light it, it indicates that the glue used in making the composition was not of good quality. The best Irish glue should be used. Sulphur matches burn slowly, because sulphur is used as the kindling material
instead of paraffin. Red or amorphous instead of
phosphorus is now generally used phosphorus. In safety matches, the phosph< >rus is placed on the side of the box, and the other materials on the splint, which can only be ignited by being brought in contact with the red-phosphorus composition on the side of the box. A good match, when thoroughly lighted and then extinguished, should leave no live coal. The safety match with the
common
104

is
Army
paraffin conductor, use.
the only kind of
match furnished
for
The theory of the safety match is to separate the potassium chlorate and the phosphorus, which are united in the head of the ordinary match. The composition for the safety match
of potassium chlorate or nitrate, antimony, sulphur, This match will not light unless rubbed against a surface containing phosphorus. Some manufacturers put a small quantity of phosphorus into the composition of the head
is
made
and
glue.
of their safety matches.
match made with such a com-
position
in
is
not a safety match.

trade,
matches are packed in paper boxes, and these cases of 5 gross each, which are, also, suitable packages for Army use. Matches should he stored in a dry place, either on the first
For the
wooden
upper stories, but never in the basement or any room under ground, as they are very susceptible to injury by dampness. The same care as to dryness while they are in
floor or in the
store
is
requisite while they are in transportation.
MILK, CANNED.
Canned milk is commonly known as "condensed milk." Condensed milk is a term applied to a preparation of preserved milk. The process of condensing and preserving milk is as follows: As soon as the milk is received at the factory,
passed through the strainer into tin receiving vat; from it is conducted through another strainer into the heating cans, each containing about 20 gallons. These cans are then set in hot water, and kept there until the milk in them It is then passed attains a temperature of from 150 to L75 P. through another strainer into a large vat. at the bottom of which is a coil of copper pipe through which steam circulates, and the milk is thereby heated to 212 F. The best quality <>t* granulated cane sugar is then added, iii the proportion of i; pounds to a gallon of milk. The milk is then drawn off into is kept It a vacuum pan, having a capacity of 8,000 quarts. in the vacuum pan, and subjected to the heal of a steam coil tor about three hours, during which time al out 75 per cenl It is then drawn off of its water is removed by evaporal ton.
it is
1
there
105
into cans having a capacity of about 40 quarts each, which are placed in cold water and the milk allowed to cool to a It is then poured into large drawing cans, little below 70 F.
furnished with faucets, from which it is drawn into the small commercial cans, which are taken to the soldering table and immediately soldered up. Milk prepared as above described can be kept without deterioration for a long time, and can be used for all the purposes of ordinary milk. >ndensed milk is also prepared by a process similar to the one above described, except that no sugar is used. It is put up in 1 -pound cans, forty-eight to the case.
( Jt
MOLASSES.
Molasses is the brown, viscid, uncrystallizable sirup which drains from sugar in the process of manufacture. It contains water, uncrystallizable sugar, coloring matter, and more or
less crystallizable sugar.
It differs
from, and
' '
is
inferior in
"
quality to, treacle, sometimes called sugarhouse molasses, the sirup which drains from sugar in the process of refining. As there is always more or less crystallizable sugar left in
molasses, and as the quality of molasses varies directly with the proportion of crystallizable sugar held in solution, there
is
great diversity in the quality of molasses. Molasses, especially the poorer grades, is often adulterated in different ways, for the purpose of improving its appearance
and
cipal manipulation,
principal adulterant is glucose, and the prin" " bleaching, by means of chemicals. Molasses comes into market about November. It is very
taste.
The
subject to fermentation, and, therefore, should not be transported in warm weather. When it ferments it expands very considerably, and it is, therefore, necessary that receptacles containing it should have a very considerable "outage" (not
less
than 20 per cent), to prevent them from bursting, in case fermentation sets in.
General Remarks. Molasses and sirup are liable to ferment or sour when exposed to heat; it is therefore advisable to keep them in cool cellars, and, if in retailer's hands, in as
339
106

and dark a place
as their storerooms afford.
;
cool
They may
begin to ferment during moving or transportation and, when received at a post, should be placed in a cellar, the bungs taken out of the barrels, and allowed to remain quiet for a few days, when the fermentation will cease without injurious When sorghum molasses begins to ferment, the fereffects. mentation can be stopped by opening the hung and placing a small piece of butter in the barrel. Molasses is put Up by the manufacturers for the trad*' ill For Army use. it should be put up in barrels. large barrels. or 10-gallon kegs, with outage, as above specified.
MUSHROOMS.
Mushrooms are one known as the Finxji.

They are
of a large class of cryptogamic plants
cellular plants having, generally, a
more
or less
rounded thallus or head supported upon a stalk, with spores or seeds upon the under surface or gills. They are very numer ous, being found in all parts of the world, and are usually of very rapid growth, often springing up and coming to maturity
in a single day. Many species are very poisonous.
art-
used for food, while others
Mushrooms are largely cultivated in old quarries, in the vicinity of Marseilles and Paris, France, whence conic most of the canned mushrooms used in this country. The principal requisites for growing mushrooms are a rich
The absence of lighl them their characteristic straw color. They arc gathered daily and canned while fresh, as they After the mushrooms wilt and become tough very speedily.
soil,
moisture, and absence of light,
gives
are put into cans, sufficient water is added to till the interstices. Sometimes a. little suit is put into the water. The best grade of canned mushrooms contains only "hut tons" or small mushrooms, and these should be unbroken,
Prom dark spots, and of a uniform color. The cans should be well tilled witli uiusli rooms. The poorer grades often contain more stems than heads and more liquor than
free
substance
HANDBOOK OF
ENCE STORES.
107
case.
They are put up in 1 -pound cans, one hundred to the and should be stored in a cool, dry place.
MUSTARD.
There are several varieties of mustard seed known to com" " Dutch, "Bombay," "English," merce, among them the "California," and "Kentucky." As to color, it is Trieste," sometimes designated as black or white, but generally as Manufactured mustard is known as colored n< iwni or yellow. and uncolored. The blend of English and Trieste mustards has a high reputation, but the cultivated California mustard compares favorably with it. California produces more mustard seed than any other State, not only supplying the Eastern States, but shipping a
1
considerable quantity to Europe as well.
The crop
of 1893
was about 10,000,000 pounds. The crop is harvested in August and September. The seed is "seasoned" before it is ground, i. e., it is kept on hand six months or a year. It is then carefully cleaned, freed from chaff, dust, and dirt, and crushed between powerful iron rollers the crushed product is placed in strong woolen bags and subjected to a pressure of 6,000 pounds to the square inch The cakes are then piled up in a wellin a hydraulic press. ventilated room, so as to let the air circulate around them, and, after one or two months, they are pounded or broken up The mustard thus prepared is ready for fine and bolted.
;
canning.
Mustard
sightly
;
and
is
is generally colored with turmeric to make it more and, when not in excess, it does not affect the taste, not considered an adulterant.
The brown seed has the best flavor and the greatest pungency, and the yellow yields the best oil and the most flour, but is weaker in flavor and strength. A mixture of equal parts of the brown and yellow California mustard seeds, if
properly manufactured, is as good as the imported article. The principal adulterants of ground mustard are wheat flour, starch, corn meal, and linseed meal; the first three can be detected by iodine, the other by the microscope. com-
parative test for strength can be
made by making an
infusion
108
HANI >P.<
>(
>K
' 1
S 'INSISTENCE
I
STORES.
of about 15 or 20 grains of a sample of mustard in 4 or 5 ounces of boiling water, and an infusion of a similar quantity
of the standard sample, and tasting them. It is packed for the trade in J-pound, 1 -pound,
tins,
and
-pound
twenty-four, twenty-four, and twelve cans, respectively, to the case. Mustard should be stored in a cool, dry place, and will keep well for a year or more, but it does not improve with age.
MUSTARD, FRENCH.
French mustard is a compound of ground mustard seed (a mixture of brown and yellow, more of the yellow being used, as it produces more floui and is less pungent than the brown) burnt flour or starch as a filler, and vinegar and ground spices, such as cloves, allspice, malegueta pepper, etc. The flavor of onions is, also, sometimes added to the compound. Different manufacturers have different formulas for making French mustard. Like all compounds, its quality depends
;
upon the quality and proportions
of the ingredients.
To Make French Mustard. The mustard
seed
is
usually
soaked in vinegar overnight, then ground, when the spices, or flavoring, and the filler are added; the mixture is then reground several times, until it has a smooth, jelly-like texture,
when, after
it is
cooled,
it is
ready for bottling.

4
The vinegar and mustard seed are sometimes mixed in tin grinding, and are sometimes allowed to stand for three or four weeks to ferment. It is questionable whether this should
be done. If properly made, it improves after being bottled. and a separation of the ingredients or a trace of fermentation
The indicates poor manufacture or excessive adulteration. adulterants are starch, roasted flour, coloring matter, and often rape seed.
French mustard should have an agreeable taste, be smooth and uniform in text lire, and keep for a period of no1 less than two weeks, after being opened, without any deterioration
except drying
It is
at
the
to]).
wide mouthed glass bottles of various sizes, These are stopped with corks usually '.pound and pound.
put
ii])
in
HANDBOOK OF STBSISTENCE STORES.
109
and sealed with wax, and packed twenty-four and twelve

bottles to the case, respectively. It should be stored in a cool, dry place.
NEEDLES.
Needles are put up, according to size, in papers containing " Sharps" and "betweens" are twenty-five needles each.
put up in separate papers. For Army use, needles should be called for in subpackages, each containing seven papers, each of the size from No. 2 to No. 9, inclusive, 1 taper containing one sharps and betweens, assorted. Darning needles are put up in papers containing twentyfive
needles each.
For
Nos.
Army
use, the following sizes should be called for, viz,

18.
14, 16,
and
Needlebooks are made of morocco. Each book contains one paper of needles of size No. 6 one of size No. 7 one of size No. 8 one of size No. 9 one of size Nos. 5 to 9, assorted seven darning needles, and one bodkin.
;
;
All needles are put

absorption,
up in patent wrappers to prevent, by any moisture from accumulating on them and
causing rust. The needlebook is well adapted for use of soldiers. The quality of needles is determined by their temper and finish. The finish of the eye is particularly important, as any imperfection thereof would cause the thread to break. Needles should be stored in a dry place, as they are very liable to rust if exposed to moisture.
NUTMEGS.
the kernel of the fruit of a small tree of the genus Myristica, which is indigenous to the Molucca Islands, but is cultivated in many parts of the East Indies. The tree attains a height of about 30 feet, and has a straight stem and a branching head. Its flowers are male and female, small, and of a yellow color, and the opposite sexes grow on different trees. The fruit is a nearly spherical drupe, of the size of the pear, of a yellowish color without and almost white
is
The nutmeg
110
within. After the ripening of the drupe, its external covering or hnsk becomes dry, and opens into two nearly equal longitudinal valves, disclosing the inner covering or arillus,
which
is
of a beautiful blood-red color, and,
when
cured,
is
commercially known as "mace." Beneath the arillus is a brown, shining shell containing the kernel or nutmeg. There are two species of nutmeg trees the royal, which produces the long nuts that have the arillus much larger than the nut, and the queen, which produces the more valuable round nuts that have the arillus extending only halfway
down
the nut.
trees are raised
Nutmeg
from the seed and do not flower
When they are two until they are eight or nine years old. years old the male trees are all headed down and grafted with
from the female male stock for fecundation.
scions taken
trees, reserving
only sufficient
The natives of the East gather the fruit by hand, taking oil" and rejecting the outer shell or husk. The arillus is then carefully taken off and exposed to the sun's rays for one day. which changes its beautiful blood-red color to a light brown it is then removed from the direct rays of the sun and allowed to remain eight days more, when it is moistened with sea water to prevent its drying too much or losing its oil, and it is then put into bags and firmly pressed, when it becomes the mace The nuts, which are still covered with their of commerce.
;
woody shell, are exposed to the sun's rays for three days, and afterwards dried before a fire until they will rattle when shaken; they are then beaten with small sticks, in order t< remove the shells, which, under the operation, break into The nuts are then assorted into three l>ts pieces and fly off. the first, composed of the largest and most perfect nuts, is for exportation the second is for the domestic trade; and the third, composed of the unripe and damaged nuts, is burnt.
:
The nutmegs,
in limewater of
obtained by nutmegs, contained
after having been thus selected, are pickled a semifluid consistency, made with lime Into this mixture the calcining marine shells.
t
in small baskets, are plunged WOOT three times, or until they are completely covered with the lime.
STORES.
Ill
They are then laid in heaps and allowed to sweat, after which they are packed in barrels or bales for market. The best nutmegs come from Penang. They are about 1 inch long, shaped like a damson plum, pale brown, furrowed on the exterior and gray inside, with veins of red running through them. Nutmegs are worthless when their oil is dried out of them. T< determine whether a nutmeg has lost its oil wholly or partly, pierce it with the point of a knife or other sharp instru>
ment the oil, if present, will appear in the puncture in greater or less quantity, proportionately to the amount contained in the nut. Another method is to cut- the nut into halves, and
;
if
the
oil is
dried out,
it
will
crumble in the cutting.
Nutmegs are graded according to their number to the pound.
Army use, extra-limed nutmegs, running from 65 to 70 to the pound, should be purchased. Nutmegs running less than this number to the pound are deficient in oil.
For
OATMEAL.
Oatmeal is the ground seeds of the oat plant {Avena sativa),

and belongs to the order Graminece or grass family of plants.
The seeds of the oat plant, commonly called "oats/' are, by reason of their chemical composition, peculiarly well adapted for use as food for man the proportions of both flesh formers and heat givers being unusually large. The oat seed has a hard and indigestible husk, which must be broken before the gastric juices of the stomach can act upon the kernel. It also has long, sharp spikes, which, if not
removed, would accumulate in and

is,
irritate the intestines.
It
therefore, necessary to remove the entire husk, with the spikes, in the process of making oatmeal. " There are kinds of
is
two steel -cut, "which oatmeal, viz, the " granulated, and the rolled, which is flaked. Great care should be exercised in selecting the oats for
' '
making oatmeal,
as
good oatmeal can be made only from the
best quality of large white oats.
To Make Oatmeal. The oats are first thoroughly cleaned freed from dust, dirt, and foreign matter. From the cleaner
112

;
this is an important part of the manufacture, and varies in different mills. The great desideratum is to thoroughly dry the oats without steaming them in their own moisture; therefore, a low heat, at first about 220 l\. and afterwards from 290 to 300 F., is maintained. Perfecl
they go to the dry kiln
ventilation
is necessary, i. e., free passage of hot air, in order that the moisture may be carried off. The drying process is
continued for about two hours. They are then graded acc< >rd ing to size, then taken to the hulling stones, and from there run through currents of air to remove the hulls dust, and fuzz.
If it is desirable to
make
"steel-cut" oatmeal, the oats thus

is
prepared are next ground, and the product

meal.
steel cut oat-
Or, if it is desirable to make "rolled" oatmeal, the oats. after leaving the hullers, are subjected to a jet of steam of about 00 pounds pressure (care being taken to have the steam
as dry as possible), for the purpose of toughening them so that they will not pulverize, but flatten out into flakes, when subjected to the pressure of the rolls. After passing through the rolls, the crushed or flaked oats travel in thin stream <>u a "draper" for some distance to remove the tine dust and any
i
excess of moisture. oatmeal.
The product,
after cooling,
is
"rolled"
The rolled oatmeal will keep as well as, and perhaps better than, the steel-cut, because the steaming process cooks it a trifle more, and also removes the fusel oil. which, in a warm
climate,
is
liable to
become
rancid.
Rolled oatmeal cooks more readily than steel cut. To cook it properly, it should be mixed with boiling water and allowed to stand and simmer, without stirring, for about twenty min
Cites.
to
two hours, and
Steel-CUt oatmeal should be cooked gently for from one stirred frequently to prevent scorching.
Rolled oatmeal is about the only cereal food thai can be used with satisfactory results without further cooking. When no fire is available, if mixed with cold water, with a little salt or sugar, and allowed to stand for one or two hours, it makes a palatable, wholesome, and nutritious food and drink com bined. Rolled oatmeal is much better for this purpose than

steel-cut oatmeal, as it softens
113
less of
the
more readily and has raw taste. A pound of rolled oatmeal and from 2 to 4 ounces of
sugar,
with 3 quarts of water per man per day, will subsist marching troops for a week without injury to their health. The chemical composition of oatmeal is, by weight, as follows, viz:
Per
cent.
Water
Fibrin, etc Starch, etc
5.
16. 1
63.0
10.1
7
Fat
Cellulose
and lignose
3.
Mineral matter
Total
2.1
100.
flour,
Steel-cut oatmeal is sometimes adulterated with barley flour, or corn meal.
wheat
Both kinds of oatmeal are packed in 2-pound cartons, some brands forty-eight and others seventy-two to the case, and in half barrels containing 100 pounds. Oatmeal should be stored in a cool, dry place, not near artiIt deteriorates with age, and, therefore, cles that emit odors. the supply thereof should be frequently renewed.
OIL, OLIVE.
Olive oil is one of the constituents of the olive, the fruit of the Olea europcea or olive plant, which, besides having the distinction of bearing the fruit that yields the finest food oil known to man, has also that of being the emblem of peace. The olive plant is a shrub or small tree, sometimes attaining a height of 20 or 30 feet. It has an upright stem with numer-
ous branches, opposite leaves, small white flowers, and a stone The drupe is of medium size and ovoidal shape, and has a skin of a greenish, whitish, or violet color. The oil is contained in the flesh surrounding the stone.
fruit or drupe.
The olive tree is very long-lived, some specimens being considered 1,000 years old. It is supposed to have come originally from Asia. It grows well in Syria, and has been naturalized in the south of France, in Italy, Spain, the northern states of
339
15
114
and
California.
It
STORES.
Africa, Mexico,
has been cultivated from
the earliest times, and is frequently mentioned in the Bible. There are many varieties of the olive tree. Pliny vaguely describes fifteen varieties as being cultivated in his day. while, at the present day, at least thirty varieties are cultivated in
France and Italy alone.
The
cultivation of the olive tree was
introduced into Mexico by the Jesuit missionaries. California, where it now thrives in a great variety of soils and locations, was then a part of Mexico.
The long-leaf variety is the one generally grown in Prance and Italy, and the broad-leaf variety in Spain. The longleaf variety produces the finest oil, the oil of the broad -leaf variety being of a strong, rank flavor.
To Make Olive Oil. When the olives begin to ripen, their greenish color changes to a wine color, and they are then fit for making oil. They are gathered, carried to a mill and bruised, the millstones being set at such a distance from each other that they willnot crush the stones of the olives. The pulp
thus prepared is put into bags made of rashes, and these are put into a press and subjected to a moderate pressure and thus is obtained, in considerable quantity, a greenish, semi
;
transparent oil of very superior quality, which is the finest " " olive oil, and, being from the first pressing, is called virgin After the first pressing, the pulp is moistened with water oil. and again pressed. The product of this pressing is an inferior quality of table oil. The pulp is then broken up, put into vats with water and allowed to remain there until it fer ments, when it is again pressed. The oil yielded by the pulp at the third pressing is of very inferior quality, and is used for making soap and for other manufacturing purposes.
Adulterations. Olive oil is extensively adulterated with cotton-seed oil, peanut oil, and other vegetable oils. It is, also, sometimes adulterated with lard.
There are various methods of determining the presence of The color reactions which result adulterants in olive oil.
from treatment with acids and alkalies are important and are fully discussed in various published works. Perhaps the simplest test is that by means of nitric acid, viz:
i
115
How
to Detect Adulterated Olive Oil. (From a paper
Liverpool Chemists' Association.) "Mix thoroughly one part of strong nitric acid (specific gravity 1.42) with nine parts of oil to be tested, and pour the mixture into a white porcelain dish capable of holding at least ten times the quantity. Apply heat gently until action between the acid and the oil is fairly set up, then remove the source of the heat and stir well with a glass rod until the action is over. Pure olive oil thus treated and allowed to cool sets into a pale straw-colored, hard mass in an hour or two, while cotton-seed and other seed oils assume a deep orange-red color, and do not set like olive oil. It will be seen that the delicacy of this test depends on the great contrast in color exhibited between genuine olive and seed oils, when operated on as described so that an admixture of 5 per cent of any seed oil is readily detected. I would recommend that the test be performed in conjunction with the test of a sample of olive oil known to be pure. The heat should be removed as soon as the action is fairly started, and the mixture should be kept well stirred until the action is over. Should too much heat be applied, the action becomes violent and unmanageable, and some of the mixture will spurt out of the dish. This may be prevented by placing a plate or other flat body over the dish. The results obtained are never as good when the action
read before the
;
is
so violent.
"
:
Other tests are as follows Heat a small quantity of the

F.
;
oil in
lard or any strong-smelling detected by its odor.

if
oil is
a beaker to about 440 present, it will be

oil is boiled,
If olive oil adulterated
with poppy-seed
a froth
which does not occur with pure olive oil. Bechi's method, in Bulletin No. 13, United States Department of Agriculture, is excellent.
will appear,
Olive
oil
should be stored in a cool, dark room.

ONIONS.
Onions are the bulbous roots of the onion plant, which

belongs to the order Liliacece or lily family. The native country of the onion is not positively known, some supposing it to be India and others Egypt, in both of
116
which it has-been cultivated from the most remote antiquity. In mild climates the onion has a larger bulb and a milder and more delicate flavor, and is more extensively used for food than iu cold climates. Onions contain about 91 per cent of water and J per cent of
(
The solids consist of alarge proportion of nitrogenous matter and uncrystallizable sugar, an acid, and a very minute
solids.
quantity of a pungent, volatile, sulphurous

nutritious.
oil,
and are very
water, and
dissipated by boiling the onions in boiled onions are therefore much milder in flavor
oil is
The
than raw onions. As a condiment or an article of food, onions agree well with some stomachs but are intolerable to others. They impart such a disagreeable odor to the breath that they are often rejected even though they are liked. Chewing a little rawparsley
is
said to
remove
this odor.
Onions used as food stimulate the organs of secretion. Roasted onions, with oil, make a useful emollient for suppurating tumors and boils. There are three principal varieties of onions, viz, white,
" yellow, and red; the latter are the best keepers, "retaining on into spring. their firmness well Onions, when well matured, should be allowed to remain in the ground for some time, especially if the weather is dry
;
hardens them and makes them better "keepers." After being pulled, it will greatly add to their keeping qualities if they are left on the ground in the warm, bright sun several
this
days, to dry out. To keep well, onions should be free from
all
delects and he
dry, solid, and firm. An onion pulled before it is thoroughly mature will have more or less moisture on the outside and be
soft in spots.
Overgrown onions are not desirable, generally being less firm and of poorer flavor than onions of normal size. Onions will stand a greater degree of cold without injury than potatoes. Frozen onions, if thawed out slowly in a dark
much injured for immediate use. Onions sprout quickly when the weather becomes warm; hence at such seasons they require frequent examinations and overhauling to prevent loss from this cause.
place, are not
HANDBOOK OF SUBSISTENCE STORES

Onions for
If
117
Army use should be firm, and the outside leaves they have sprouted, it can be determined by cutting them open. Dealers have a way of cutting off the sprout and twisting the outside leaf over the cut so as to conceal it. For immediate use the white onions are the best, as they are the sweetest and mildest in flavor. For storage the yellow and red varieties are altogether preferable to the white, on account of their very much better keeping qualities.
crisp.
In most sections of the country
it is
not safe to buy onions
for transportation to any considerable distance between April 15 and the time when the new crop is available.
Onions are shipped in

at destination,
crates, ventilated barrels, or sacks.
to remain in sacks after receipt but should be emptied out of the sacks and spread as thinly as possible in a cool, dry place. The best method of keeping onions is to place them, by hand, only one deep, on narrow-slatted shelves, arranged one above
They should not be allowed
the other, at convenient distances apart. Onions are of an easily perishable nature and require the best of care while in storage to prevent great loss.
OYSTERS.
an animal of the genus Ostrea, of the order a mollusk with a bivalve shell and is very widely distributed, its species being found in nearly all of the seas except those of the polar latitudes. The most important
is
The oyster
Ostreidve.
It is
species are the Ostrea virginiana, of the waters of the Atlantic Coast .of the United States, and the Ostrea edulis of the
European waters.
The American
is
species is larger
and
better-
nave >red than the European. The habitat of the oyster

seacoasts, generally
from
7 to 30 feet deep,
gravelly, or rocky bottom. in semi-fresh waters, as bays
moderately deep water along with a firm, They are most frequently found
and the mouths of
rivers,
and
necessarily in somewhat sheltered positions therein, for where the water at the bottom is agitated the beds would become covered with sand and mud and the oyste rs would t hereby be
killed.
jÔ OF THE ^^ "~ft^%, f

|
BRA
UNIVERSITY
118
STORES.
The character and quality of oysters depend very much up< >n the locality and conditions under which they are grown. Sea water, with a considerable proportion of fresh water mixed therewith, is necessary to produce well -developed, fine-flavored oysters; and this condition exists in the highest degree of perfection in the waters of Chesapeake Bay, which produce
oysters of unexcelled superiority of quality. In this country oysters are grown and fattened in artificial " beds. Plants," i. e., small, young oysters, are gathered dinthe months of August, September, and October, generally ing along the coast of the Carolinas, where there are prolific*
natural beds, in which the oysters are too small and too salt The small for food, being only from 1 to 2 inches long. oysters are taken by "dredging," and immediately carried in boats to the planting grounds, where they are shoveled overboard at such a rate as to cover the bottom, and are allowed to remain there from six to twelve months to grow and fatten. When grown and fattened, they are 4 or 5 inches long. The
best and most largely used planting ground is Chesapeake Bay, which, also, has the advantage of being in close pro*
imity to the great natural beds or breeding grounds on the The artificial beds or planting grounds coast of the Carolinas. of Chesapeake Bay cover an area of over 3,000 square miles. and the annual yield from them is generally more than
30,000, 000 bushels.
entirely exhausted, oyster farming differs
In France, where the natural beds have become almost from that of tinUnited States, with its great, prolific natural beds, in otic
important particular, viz., in breeding oysters in artificial beds, instead of stocking them with "plants" obtained from natural beds. The implements used in oyster fishing arc the dredge, the
The dredge is used upon the natural tongs, and the fork. It consists of an iron net Bel beds, which are in deep water. in an iron frame, furnished with teeth so arranged as to tear
the oysters from their beds and gather them into the net as it The is dragged over the bottom in tow of a small vessel. dredge weighs about L50 pounds and will hold about bushels of oysters. When filial with oysters, the dredge is hoisted
:'
STORES.
119
on board the vessel by means of a windlass arranged for the purpose. The tongs consist of a pair of iron rakes, joined together near their heads. The rakes have long handles, and the teeth are turned toward each other so as to grip the They are used in shallow water, i. e. in water from oysters. The fisherman uses the tongs from a small 2 to 8 feet deep.
,
which he leans and gathers the oysters from the beds on the bottom. The fork is but little used, and only where the water is shallow and the oysters entangled in
boat, over the side of
sea moss.
Oysters, after being gathered, houses, where large numbers of ing them for market. Fresh erated, are shipped in the shell;
pails
;
are generally carried to oyster
hands are employed in preparoysters, kept properly refrig-
also, opened or "shucked," in and, also, cold-packed, in hermetically sealed rectanguflat cans.
lar-shaped
"Drinking" oysters intended for use as fresh oysters, i. e., putting them into fresh water and allowing them to remain
there for awhile, for the purpose of improving their appearby whitening them and increasing their plumpness, impairs or destroys their flavor.
ance,
Large quantities of shucked oysters are put up, sterilized by heat, in hermetically sealed tin cans. Oysters thus put up are known as "Cove oysters," and are the kind of oysters furnished for Army use under the name of "Canned oysters."
Canning Oysters. In this country, the season for canning oysters is from October 1 to April 15. The oysters are steamed until the shell is thoroughly opened. After being "shucked," i. e., after having their shells removed, they are thoroughly washed in clean water, assorted according to sizes, weighed into cans, and the interstices filled with salt water. The cans are then "exhausted" for ten minutes in boiling water (212 F.), the caps being left off during the boiling; the caps are then soldered on and the ventholes closed up with solder they are then processed in a water bath at 240 F. from fourteen to twenty minutes, according to size of can and
;
quality of contents. There are two grades of canned oysters, viz, "Standards" and "Selects." The Standards are put up in 1 -pound and
120
2-pound cans
ters
the
1 -pound
cans containing 5 ounces of oys-
and the 2-pound cans containing 10 ounces. This grade The Selects is composed of the smaller and poorer oysters. are, also, put up in 1-pound and 2-pound cans, hut the 1-pound cans contain 6 ounces of oysters and the 2 -pound cans 12 ounces. This grade is composed of the larger and fatter Canned oysters are packed in cases containing 24 oysters.
cans each.
Before packing in cases, the cans are carefully inspected
and all "leaks" and "swells" thrown away. Canned oysters should never be exposed to the direct rays of the sun. They should be stored in a cool place, and to prevent the cans from rusting, the place should, also, be dry. After oysters have been canned for a year or more, dark, greenish-yellow spots appear on them, which increase in size with the lapse of time, making them soft and rendering them unpalatable and unwholesome.
PEACHES, CANNED.
tree,
Peaches are the fruit of the Amygdalus persica or peach which belongs to the order Rosacea r r< >se family. The
1
<
name of
it is
the species is derived from the word Persia, although a native of China and not of Persia.
thrives in all
limit of
its
climates.
The peach grows and The northern

is
warm
or temperate
States
of 50
United about 42 north latitude, or about the isothermal line
growth
in the
F.
principal peach-growing sections of the CJnited States are portions of New Jersey, Delaware, Maryland, Illinois. California, and a narrow strip of western Michigan, along
The
the eastern shore of Lake Michigan. Peaches for canning should be ripe but firm. They Bhould be prepared Cor canning, /. e., peeled, halved, and pitted, by
hand. After being prepared for canning, the peaches arc put into cans and then snfficienl simp is added to fill the inter slices. The cans arc exhausted for five minutes, at 212 then capped, and processed for fen minutes in flic open bath,
I
at 212
F., or for four
minutes
in the (dosed bath, at '.MO
F.
121
For making the sirup refined granulated cane sugar should be used, in the proportion of about 6 pounds to the gallon of water. The density of the sirup should not be less than 10 Baume. The quality of canned peaches is determined by
both the appearance and taste of the fruit and the sirup. The fruit should have its original form without being hard,
and, in a large degree, its original, fresh flavor, and the sirup should be clear and of proper density and sweetness. Every capable packer sorts his peaches and puts up several
grades, each under a particular brand or trade-mark the best grades under cannery brands, and the inferior grades, generally, under bastard, i. e. anonymous, brands.
,
Peaches are put up for the trade in 2$ and 3 pound cans, twenty-four cans to the case, and the packages and subpackages are well adapted to
Army
use.
PEARS, CANNED.
Pears are the fruit of the Pyrus communis or pear tree, which belongs to the order Rosacece, or rose family. The pear tree is a native of Europe, but is successfully cultivated
ties
tivated in all temperate climates elsewhere. It has been culfrom the earliest historic times, but all of the varie-
now considered valuable are of quite recent origin, as great improvement has been made in the quality of its fruit within the last few years. Many varieties of the tree are as hardy as the apple tree, while some others are quite tender and
are liable to be killed by the cold of our Northern States. are more than
1 , 000 varieties
There
of the pear in cultivation. Among those bearing the best fruit are the Bartlett, Doyenne d'Ete, Flemish Beauty, Belle Lucrative, Seckel, Beurre d'Anjou,
Duchesse d'Angouleme, Jarganelle, Lawrence, and Winter

Nelis.
Most varieties of pears are improved in quality by being picked from the trees some days before ripening and placed in a cool, dark place to ripen. Some varieties are almost worthless if they are allowed to remain on the trees until ripe. Pears are sold in the market either fresh or put up in hermetically sealed tin cans. They are furnished for the use of the Army in the latter form only.
122
The fiber of the pear is so delicate that, in canning, great care has to be exercised in its manipulation to prevent disintegrating it; and this care should begin with the gathering of the pears from the trees. The pears are hand-picked from the trees when fully grown but before they are ripe, and they are then put into bins or boxes and left there until they are
ripe,
which
is
indicated by the peculiar color which charac-
terizes pears ripened on the tree. If pears are allowed to ripen on the tree they are liable to fall to the ground and get dam-
aged by bruising. Pears ripened on the tree are apt to be watery, to have less flavor, and to disintegrate in processing. Pears for canning should be carefully selected, and should be peeled and halved by hand. Sufficient refined sugar is put into the cans to furnish a rich sirup. The cans are exhausted in an open bath of boiling water for five minutes; they are then sealed and processed in an (men bath of boiling water for twelve minutes, or in a closed bath, at 240 F., for five minutes. Upon opening a can of the best quality of pears it will show an abundance of large fruit of a very light yelli >w, almost white color, holding its form, and a clear, fruity sirup. Pears are put up for the trade in 2k and 3 pound cans,
twenty-four to the case, which are suitable for
PEAS.
Army
use,
Peas are the seeds of the Pisum sativum or pea plant, which belongs to the order Leguminosce or pulse family. The pea plant is an annual, climbing herb, with paripinnate leaves, papilionaceous flowers, and fruit consisting of pods of the kind called legumes, containing globular seeds.
The native country of the pea is unknown, but it is largely cultivated in this country and also in Europe. Peas are used for food in both the green and dry states. They are furnished for the use of the Army in the form of
"canned green peas " and
"split peas*"
In this country the best varieties of the pea for canning are the "Early June" and "Marrowfat."
Mode of Canning Green Peas. -The peas, while yel green but fully developed, are picked from the Tinea by hand and carried to the cannery where they are shelled and graded

according to
size,
123
by machinery, into the grades known,
respectively, as "Standard," "Sifted," and "Extra sifted." The grading is done by means of sieves or screens with meshes
of different sizes.
After being graded, the peas are bleached
by putting them
in a perforated kettle
and submerging them
in a vat of hot water, and then rinsing them off in clear, cold water. They are then put into cans and the interstices filled
with very weak brine, to which a little sugar has been added. The filled cans are then capped and hermetically sealed. They are then subjected to a heat of 212 F., in an open bath, for ten minutes.. They are then vented by puncturing the caps. This part of the process is called "exhausting." The ventholes are immediately soldered up and the cans are subjected to a heat of 240 F., in a closed bath, for from twenty to
thity-five minutes, according to the size of the peas.
An imitation of canned green peas, called "Soaks," is made of dried peas by soaking them in water for twenty-four hours to soften them, and then canning them processing them for
thirty-five minutes in a closed bath at a temperature of 235 F. Such so-called canned green peas have a yellow color, are
tough, and lack the flavor of genuine canned green peas. In France, whence come the finest canned green peas, called " Petits Pois," the mode of canning is similar to that in vogue in this country. There the green peas are picked in the months of April and May, and are shelled and graded by
machinery.
The French packers make

viz:
six grades, according
to size, as follows,
"Surextra Fins," "Extra Fins," "Fins," "Moyennes," "Gros," and "GrosGros," "Surextra " Fins being the smallest size and considered the best quality, and "Gros Gros" the largest size and poorest quality. The grade "Extra Fins " is the most suitable for Army use. American canned green peas are put up in 2 -pound cans, twenty-four to the case and French canned green peas, in 1 -pound cans, 100 to the case. Good canned green peas are tender, but have sufficient consistency to hold well their natural form are of a uniform light-green color, and have a good flavor. Canned green peas are sometimes artificially colored, and all bids based upon samples of this kind should be rejected.
;
124
STORES.
field peas.
Split Peas are prepared from

are
first
common
They
steamed to loosen their skins, then kiln-dried, and afterwards run through a fanning mill to drive off the skins. When the skins are thus removed the peas of themselves split into halves, and are therefore called "split peas."' Good split peas should be free from hulls or skins and of a
bright orange color, which is their natural color. If they arc brown it indicates that they were scorched in the kiln-drying
process.
The commercial packages of split peas are barrels contain ing 210 pounds, net, and half barrels containing 100 pounds,
net.
PEPPER.
The ordinary black and white peppers of commerce are both prepared from the fruit of the Piper nigrum, a perennial, climbing shrub which grows spontaneously on the Malabar Coast, and the culture of which has been extended to Siain, Hindostan, Indo-China, the islands of Ceylon, Sumatra, Java, Borneo, and to some extent to Guiana, in South America. The greatest production is in the Island of Sumatra. The principal ports of exportation are Singapore and Penang. The port
of exportation of
There are at least
five
named
lichery.
after the ports of

viz,
Malabar pepper is Tellichery. commercial varieties of pepper, exportation or the localities where
grown, as follows,
Malabar, Penang, Sumatra, and Tel

varieties of pepper present to
The
differences
which several
the eye are evident enough when the several samples are at hand for comparison, but it takes an expert to identity a soli tary sample; and if several kinds are mixed together it is doubtful if an expert could separate the peppercorns again. The best method of judging identifying each kind correctly.
of the quality of peppercorns
is
that in use in the trade, viz.
by weight.
Our imports of peppercorns are principally through Eng land, and not direct; and in that country the following mix ture is in vogue: Malabar for weight, Penang for strength,
and Sumatra
for color.
'125
All the ground peppers of commerce are mixtures of different kinds of pepper there is no such thing as a pure ground Malabar pepper or a pure ground Penang pepper.
;
To Prepare Black Pepper. The berries which are designed for making black pepper are picked after they have attained a good size, but while they are still green. They are thrown upon a latticework of bamboo, which is placed over a furnace, the heat and smoke from which pass through the peppers and both dry and color them. The berries are next detached from the stems and sifted, and then packed in bags for shipment; and the dried berries in this form are the black peppercorns of commerce. To Prepare White Pepper. The berries are allowed to remain on the vines until they are ripe. Immediately after
picking, they are thrown into shallow trenches or ditches containing water, where they are allowed to soak for ten or twelve days. By that time the puty is much decayed and the skin and pulp are readily loosened and separated from the seeds or kernels. When dried, the kernels are of a greenish white color, but they are frequently given another bleaching by chlorine, which improves their appearance, but at the expense of the quality and the dried kernels, when thus prepared, are the white pepper of commerce. The process by which the white pepper is prepared is much more tedious and expensive than that of preparing black
;
White pepper is less pungent than black, as the essential constituents of the spice are more abundant in other parts of the fruit than the seed, but the flavor is said to be
pepper.
White pepper is chiefly prepared in the island of Rhio, but the finest comes from Tellichery. Pepper is either ground by the millstone process or with an apparatus similar to a coffee mill. The latter mode is far preferable to the former, as the friction of the stones develops
finer.
considerable heat, which dissipates some of the aromatic principles of the pepper. Pepper thus damaged by heat generated in grinding is technically called "burnt."
Army
Advertisements inviting proposals for ground pepper for use should require the pepper in the berry to be resif ted
before grinding.
126
STOBJ
Ground pepper is apt to be adulterated and great care should he exercised in its purclne Ground black pepper is the only form of the fruit of the plant of the genus Piper that is furnished for the use of the
Army.
It is
and ^-pound
tins,
packed in ^-pound tins, forty-eight to the twenty-four to the case.

PEPPER, RED.
<
Two kinds
of the
officially
of so-called red pepper are furnished for

viz,
is its
fche
use
Army,
Cayenne and Spanish, the " designated as Chile Colorado," which
latter
being Spanish
name.
They
from the
are prepared from the fruit of the Capsicum, and not fruit of the Piper or pepper genus of plants. Capsicum, of which there are several species,. belongs to the
order Solanacece, which also includes the nightshade, the potato, the tomato, and the tobacco plants. Cayenne red pepper is prepared from the pods of two large
pod species of Capsicum, viz, C. frutescens and but chiefly from those of the latter. The supply comes from Zanzibar and Natal.
C.
>f
<
C.
annuum, ann u m
>i
Cayenne red pepper, for

in 2-ounce bottles.
Army
use, is required to be put
up
Spanish red pepper, or Chile Colorado, is prepared from the pods of a small-pod species of the capsicum, viz., C. fasti giatum, which grows wild in South India, and is cultivated The supply for the in tropical Africa and tropical America. use of the Army is procured in New Mexico. The outer skin of the ripe pods of the Chile Colorado, when dried in the sun, is of a rich, dark-red color, and hasa smooth,
oily appearance. The pods contain numerous small, flat seeds The pods are attached Of much lighter color than the skin.
to the stalk
by a thin, line stent. The stem and seeds are but slightly pungent as compared with the skin, and should n>t he used in preparing the manufactured article; and. if so
some
It is alleged by be considered as adulterants. because of the oily nature of the skins, it is Qi sary t<> mix corn meal with them in order t<> grind them, but experience has disproved this, and when corn meal is soused
used, are
1>
that,

to be considered as an adulterant. As Chile Colorado is ground by hand by the growers, to obtain it free from ground seeds.
it is, also,
127
much
of the
it is difficult
For
Army
use, Chile
Colorado
is
required to be put up in
1-pound tin cans.

PIGS' FEET.
Pigs' feet are first cleaned and put into brine of mild strength, about 65 Baume. properly cured they are put into
When
wooden vats and cooked with steam they are then taken out, All very hard or very tough feet are split, and trimmed. thrown out. They are then put into barrels, kegs, or kits, as may be desirable, and covered with vinegar of 50 Baume in
;
strength.
All wooden receptacles should be thoroughly silicated on the inside before being used, for the purpose of preventing the vinegar from coming in contact with the wood. The vinegar will, however, in the course of time, more or less affect the wood and become what is termed "wood-tainted," and, consequently, pigs' feet should not be kept on hand any great length of time. The receptacles should be frequently examined to see that the vinegar has not leaked out, and, after being opened, care should be taken to keep the pigs' feet covered with vinegar. When they are put Pigs' feet are also put up in glass jars. up in this style, the large bones are taken out and the vinegar jellied, so that the contents of the jars are nearly one solid mass. Spices and other flavoring materials are used in varying proportions, according to the recipes of different manufacturers.
acetic acid
Vinegar-pickled meats should not be put up in tin cans, as the would corrode the tin. Pigs' feet in the fresh state, like any other fresh meat, may be put up in tin cans but when put up in this style the bones should first be removed. For Army use, pigs' feet are furnished fresh, in 2-pound
;
cans,
and
pickled, in 15-pound kits.
PINEAPPLES, CANNED.
of the Ananassa sativa or pineapple plant, a perennial herb which grows
Canned pineapples are prepared from the fruit
128
in tropical and semi-tropical countries, and is cultivated mainly for the sake of its large, juicy, aromatic, multiple The fruit has a leafy shoot on its apex, which may he fruit. used as a " cutting " for the purpose of propagation. Seeds
are very rarely developed.
making
cloth.
resemblance of the cones of the pine
The fiber of the leaves is used for The pineapple plant is so called from the its fruit, in shape and external appearanc
tree.
The pineapples consumed in the United States come mostly from Singapore, in Asia, Nassau, in the Bahama Islands, and the State of Florida. They are extensively canned in all of these places, and also in the city of Baltimore, Md.
Pineapples are too soft, when ripe, to stand transportation, and, for shipping, are, therefore, always picked while green. Canned pineapples are better the second or third year than the first, because it takes time for the sirup to thoroughly
permeate the fruit indeed, many acid fruits which when firstpacked are a little hard, become mellowed with time and the
;
absorption of the sirup. Pineapxdes are canned in the whole and also in the sliced form. Preparatory to canning them, they should be peeled and the eyes and the woody core removed. The cans are filled with the prepared fruit, and the interstices are then filled with a clear, heavy sirup made of water and refined cane The cans thus filled with fruit and sirup are capped, sugar. hermetically sealed, and subjected to a Tieat of 212 F. in an open bath. They are then vented by puncturing the caps. This part of the process is called ''exhausting." The vent holes are immediately soldered up and the cans are subjected to a heat of 212 F., in an open bath, for twenty minutes; or, to a heat of 240 F., in a closed bath, for eight minutes. Canned pineapples of the best quality have little woody fiber and are of a light yellow color, with a, decided flavor of the fresh fruit; the sirup is clear, heavy, and fruity, Canned pineapples are put up for the trade in cans of different sizes,
from
pound
to 8-pound, and generally packed
in cases containing twenty-four cans each. For Army use. canned pineapples are purchased only in 2 pound cans, in cases containing twenty-four cans each.

PIPES,
129
BRIER-WOOD.
Brier- wood pipes are the only kind of pipes kept by the Subsistence Department, for sale to officers and enlisted men of the Army.
They are kept in four sizes, viz, Nos. 1, 2, 3, and 4. Nos. and 2 have short, detached stems, with curved mouthpieces. The stems and mouthpieces are in one piece, and are made
1
No. 3 has a short, attached stem, of vulcanized India rubber. with a curved mouthpiece. The stem and mouthpiece are in one piece and are made of vulcanized India rubber. No. 4 has a short stem with a straight mouthpiece. The bowl and stem are in one piece, and the mouthpiece is made of vulcanized India rubber.
Brier-wood pipes are made in three grades,

1
viz, "Firsts,"
and Thirds. " The firsts, which is the only grade purchased by the Subsistence Department, are made of the best quality of wood and other materials, and are finely finished and free from defects. The seconds and thirds are defective in the quality of the wood or other materials from which they are made, or in the workmanship, or in both of
Seconds,
"
' '
these particulars.
tracts
In inspecting brier-wood pipes to be delivered under conwith the Subsistence Department, care should be taken to see that they have no defects, such as small holes or cracks in the wood, which have been concealed by plugging or filling, and that the boring is smooth and accurate.
Brier wood is the root or burl of the brier, and is distinguished from apple wood and other similar woods used in the manufacture of pipes by the peculiarity of its grain, which is curled and knotty, while in the others the grain is straight.
All brier-wood |)ipes
show the peculiar grain of the burl very
plainly, but they differ considerably from each other in depth of color, depending on the part of the root from which they
are made.
Those made from the lower part of the root have a darker or deeper color than those made from the upper part. There is not, however, any difference in price on account of variation in depth of color.
L30
HANDBOOK OF SUBSISTENCE STOR1
They are put up in cartons containing twelve pipes each. and four of these cartons arc packed in a wooden box or
case.
PIPESTEMS.
Weichsel pipestems, 4 inches long, with curved, vulcanized rubber mouthpieces, are the only hind of pipestems kept by the Subsistence Department, for sale to officers and enlisted
men
of the
Army.
Weichsel grows in Austria and Germany, and the weichsel pipestems are all made in those countries. They are all made in two grades, based on the quality and materials used and
the quality of the workmanship in their manufacture, viz, "Firsts" and "Seconds."' The firsts, which alone are purchased by the Subsistence Department, are made up of the best materials, and are faultless in workmanship. The
onds are deficient in the materials used in their manufacture, or in workmanship, or in both. They are. also, graded aco >rd
ing to thickness of stem, as thin, medium, and thick, and are priced accordingly. Weichsel pipestems are put up in cartons containing twelve pipestems each. The mouthpieces are detached to prevent breakage, and are put up in the cartons with the pipestems to which they belong. Four of these cartons are packed in a
wooden box
or case.
PORK.
Pork is the flesh of the hog. The hog (Sus scrofa) is a small-sized pachyderm, whose most distinctive physical features are a, bristly skin and a
nose ending in a flattened, cartilaginous disk or earth excavator; and whose most distinct physiological characteristic is an extraordinary power of secreting fat when well fed. The hog is a gluttonous animal, and. with the exception of the duck and the chicken, is the most indiscriminate in its diet of all the domesticated food animals. The nature of the food upon which ahog subsists strongly influences the quality
of its flesh. It has been found that when a hog has the free range of virgin forests, where i1 finds its natural foods, such
as acorns,
beechnuts, sweet chestnuts,
root-,
tc.,
its
flesh
131
acquires a peculiar flavor that is highly prized; and it is for 1li is reason that the flesh of the Virginia hogs, which have the range of such forests, has obtained a celebrity for excellence of quality equal to that of the Westphalia hogs, which feed on similar foods. Milk alone will fatten hogs, and, when thus fattened, their flesh is of the most delicate flavor. The flesh of grain -fed hogs
next in delicacy of flavor to the flesh of milk-fed hogs. flesh of hogs fed on peas is good, but that of hogs fed on beans is hard and bad-flavored. The flesh of hogs fed on
is
The
potatoes
slops
is insipid, and that of hogs fed on offal, swill, or on from kitchens, breweries, etc., is too soft and has a strong, unpleasant flavor and a similar odor.
To Inspect Fresh Pork. Take a thin slice of the lean meat between the forefinger and the thumb, and give it a smart squeeze if the meat yields readily to the pressure, it is of good quality, and if it does not so yield, it is not of good The meat should be of a pale-red, and not of a darkquality. red, color, and the rind should be thin and of a delicate texFreshness is indicated by transparency and by freedom ture. from green tint and unpleasant odor.
;
the flesh of slaughtered disrecognized by the enlarged glands in the fat portion, called "kernels," and by the little specks of matter yielded by the lean portion upon pressure. Measly pork is unwholesome and unfit for use as food. Corn-fed pork is the best quality of pork found in the general market. It can be distinguished from mast, slop, or swill
eased hogs, and
is
Measly Pork. Measly pork is
fed pork by its pearly appearance, and by its retaining the dent of the thumb or finger on pressure mast-fed pork has a blue tinge, is spongy, and gives back " squirms " on pressure. When slaughtered and dressed, hogs six weeks old are called "roasting pigs," and those over six weeks but under one year " " >ld, The meat of the shoat pork. shoats, and their meat,
;
'
'
' '
it is
called "pork," and after full-grown hog is, cured is called salt pork " or " pickled pork, " or " bacon, " according to the mode of curing.
it is fresh,
' '
when
The
cities of
principal pork-packing points in this country are the Chicago, Kansas City, and Omaha. The methods of
132

The
packing pork pursued in these places are very similar.
buildings are of large size and Btrongly constructed. Iu those of three stories the lower floor is used for curing and storing the material, the second floor for packing, and the third for The roof is constructed flat, cooling and cutting up the hog*very heavy, and tight. Some roofs are divided off into yards
The or pens that will hold as many as four thousand head. animals are driven up an inclined plane to the pens on the roof, where they are held until the time comes for killing them.
They are usually hilled the day following their arrival at the packinghouse, as it has been found that, if kept long in the pens, they crowd together, and that numbers are smothered or otherwise killed by excessive crowding. When all is ready for the killing the hogs are driven, about twenty at a time, into a small pen at the hog entrance to the building, and are slaughtered in succession, as follows, viz: A man, with a grappling iron, catches a hog by one of its hind legs another man, by means of a lever, raises it from the floor " and a third man, with a butcher knife, "sticks it. It is then slid slowly along toward the scalding vat by means of an overhead-railway track, the blood flowing into a gutter and being conducted by spouts to large tanks to be used for making fertilizer and for other purposes. After having bled sufficiently, the hogs are slid down an incline plane directly into one end of the scalding vat. The scalding vat is made of wood and is about (Meet wide, 80 feet long, and 3 feet deep. The water in Hie scalding vat is heated and kepi at a regular tem perature by means of steam pipes. The hogs in the scalding vat are floated along and turned by men standing on opp sides until they reach lie other end, when they are taken out
; ;
by a, simple contrivance operated by a single and deposited upon the end of a Long, inclined table. Two men stand ready and take from the back of each hog. in an instant. all the bristles that are suitable for the brushmaker and the shoemaker, depositing them in boxes and barrels, for removal. Another pair of men, standing on opposite sides of the table, divest another pari of the hog of its hair, and s<> on, through the hands of some eight or ten pairs of men. who have each
in succession
a different part to perform
in tli"
cleansing of the hog. until
it it
STORES.
133
reaches the last pair, who put in the gambrel stick and swing to a traveler on the track of an overhead railway, where it receives a shower bath of clean, cold water and a final scrape with knives. It then passes along, on the track of the overhead railway, to a man who opens it and removes the large intestines, heart, lights, etc. the hog then receives a thorough
;
drenching
it
w ith water and

T
down
the backbone.
passes to another man, who splits At this stage a man loosens up the
ready to be removed wdien the hog is cooled, which, together with the splitting of it down the backbone, hastens the cooling. It is then run by means of overhead railways The hogs are allowed to hang in the to another room to cool. cooling room for about two days before being cut up. The
leaf fat, fat
it is
on the small intestines is removed, and, after being washed, ready to be placed in the lard-rendering tank. After cooling, the dressed hogs are ready to be cut up and are carried from the cooling room to the cutting room, each being weighed as it is brought up, and a record being made of its weight. A hog having been placed on the cutting block, one stroke of a large cleaver severs the head, another severs the saddle or hind parts containing the hams, another cuts it open along the back, and then one is given for each leg. The
leaf fat, being already loosened, js
cass.
now stripped from the. carThe remainder of the hog is then cut up for making the various kinds of meat for which it is most suitable. These operations are continuous, and for each hog take but a few moments of time. Barreled pork is designated, according to the cuts of which
it consists,
as follows, viz, mess pork, prime mess pork, extraprime pork, light mess pork, extra-shoulder pork, extra-clear pork, clear pork, clear-back mess pork, and rumps. Pork is also made into sausages. To make sausages, a mixture of about one-third fat, and two-thirds lean, meat, is chopped or ground in a sausage mill, and then seasoned with black pepper, powdered and sifted sage, cloves, mace, and nutmeg, to suit the taste. Factory-made sausages are not nearly as good as homemade. The kinds of pork generally used in the Army are mess, light mess, and prime mess.
134
Mess pork is made from the sides of well-fatted hogs, numbering not over sixteen pieces to the barrel. Prime mess pork is made from the shoulders and sides of nice, smooth, fat hogs, weighing from 100 to 175 pounds, net, regularly cut into square pieces of as near 4 pounds each as possible, in the proportion of twenty pieces of shoulder and
thirty pieces of side cuts.
is made from the sides of reasonably welland as many as twenty-two pieces of uniform size may be packed in a barrel. To make mess pork or light mess pork, the hog is first split through the backbone, or if split on the side, an equal proportion of hard and soft sides, as they are termed, properly flanked and not back-strapped, must be packed in each barrel. If pork is packed between the first day of October and the last day of February, inclusive, 190 pounds of green, i. c.
Light mess pork
fatted hogs,
uncured, meat, including the regular number of flank and shoulder cuts, placed in four layers, on edge, without excessive crowding or bruising, must be packed in each barrel, with not less than 40 pounds of coarse salt (Turk's Island or its equivalent), and the interstices filled with brine of full
strength; or with 45 pounds of coarse salt, and, in addition pounds of ordinary salt, and the interstices rilled with cold water. If iôrk is packed in March, 198 pounds of green meat must be packed in each barrel.
1
thereto, 15
At some packing houses, prior to cutting up the pork and packing it into barrels, the sides are cut into strips longitudinally, and packed in large casks or vats tilled with brine, and left for from eight to ten days to extract therefrom the blood. When ready 'for barreling, each strip is carefully cleaned with a knife or a brash, and cnt into pieces of proper size and weight for packing. After packing, pork should be kept from forty to fifty days, in a temperature of about 40 to absorb and become thoroughly impregnated with the brine; and, when cured, the L90 pounds of green meat origi nally put into the barrel should weigh 200 pounds, the nel
1
'.
weight of a barrel of pork. Pork not thoroughly cured not be accepted on contracts.
is
unmarketable, and should
135
If winter -packed barreled pork is frozen before it is thoroughly cured, it will spoil when it is thawed ont. The freezing of the pork suspends the curing process, leaving the inner portions of the pieces uncured, which, upon the thawing of the
pork,
become centers
of putrefaction.
Similarly, if
summer-
packed barreled pork is removed from the chill room before it is fully cured, the uncured inner portions of the pieces become
centers of putrefaction.
Light mess pork, being made from smaller and less-fattened hogs than mess pork, is less fatty and more palatable than mess pork, and, therefore, more desirable for Army use,
To Inspect Barreled Pork. Open six barrels taken at random from each one hundred, or the same proportion from a lot of less than one hundred barrels. Remove the pork from the barrels, placing it on a rack; let the pickle drip from the pieces remove any salt that may adhere to them and then carefully weigh and "try" them. Fully cured pork, from absorption of brine, will, previous to August 1, weigh from
;
203 to 208 pounds to the barrel. Barrels of pork should always contain plenty of undissolved salt and the brine should
always be of full strength. All barrels that are opened for inspection should be carefully repacked and well recoopered. It is not advisable to open more than six barrels to the hundred, as recoopered barrels are more liable to leak in transportation than those that remain unopened, but the bungs of all barrels should be opened and the brine tested.
Pork barrels should be made of well -seasoned white oak or burr oak, which is free from objectionable sap; the staves should be f inch thick and 29 or 30 inches long the heads should be 18 inches in diameter, 1 inch thick in the center, and inch thick at bevel and the hoops should be of hickory or white oak. The barrels should be hooped not less than eleven;
--
sixteenths of their entire length.
Storage of Pork. Pork should, if possible, be stored in and if no cellars are available, on the first" floor of the building. It should not be stored more than two tiers high.
cellars,
If there is plenty of floor space tiering

to,
should not be resorted " not easy to roll it. The temperature of the storeroom, to prevent the pork from freezing, should not be lower than 36 F.
as
when thus
stored
it is
' '
136
'
'
STOR]
To roll pork means to roll the barrels containing pork, on their skids, through a distance equal to one-half the circumference of a barrel, and thereby reverse the position of the barrels and the pork with reference to the brine. The
object of rolling pork is to equalize the exposure of the inside of the barrels and the pork to the action of the brine, and thereby preserve the integrity of the barrels and the pork.
in rolling pork, the rattle of salt striking against tin 'inside Barof the barrel is heard, it indicates a deficiency of brine. rels deficient in brine should be filled up therewith immediIf,
"
ately and marked for early issue or use. rolled weekly.
Pork should be
To Tier Pork. When,

tier
for lack of sxmce,
it is
necessary to
pork and have suitable convenience in rolling it, place the first tier upon skids on the ground; sink posts in the
tier
ground at equal intervals and place the skids for the second upon these posts, leaving an interval of 4 inches between
one extremity of each tier a space equal to one-half the circumference of a barrel, and so continue t<> build tiers as long as it is consistent with the strength of the structure. Any tier can then be rolled separately without disturbing any other tier. By building these structures pork
tiers; leave at
can be stored four or five tiers high and space correspondingly economized. One man can roll the barrels.
To Repack Barreled Pork. To

take
all of it
repack" barreled pork,
out of the barrel, pour out all of the brine ami salt, and rinse and recooper the barrel; after scraping ofE the discolored parts of the pork, reweigh and repack it in the barrel in layers, covering each layer with a layer of dry, coarse salt, about A inch thick; head up the barrel and place it on one of its chimes, bore a hole in the upper head, ami through a funnel placed in the hole fill the barrel with brine. New brine, when practicable, should be used in repacking If, however, for want <f salt to make new brine il is pork. absolutely necessary to use the old brine, it should first be boiled, skimmed, and cooled, and then run through a brine No sour, e., spoiled, pieces filter, hereafter to be described. of pork should be replaced in the barrel
i.
137
best way to make brine is with a brine filter Take the head out of one end of a water-tight barrel or cask and set it upright upon a foundation about 2 feet high place in the barrel or cask, set on blocks about 10 inches high, a perforated false bottom over the false bottom spread several thicknesses of gunny-sack cloth and provide the lower compartment with To make brine with this apparatus, partly fill, a cock. according to the amount of brine required, the upper compartment of the filter with salt, and let the water in at the top; it then filters through the salt and becomes saturated with it it then passes through the gunny-sack cloth strainer, which takes out all solid matter and it is then deposited in the lower part of the filter, from which it is then drawn off for use through the cock provided for the purpose. Saturated brine has a density sufficient to float an egg. Brine of less strength should not be used for packing, repacking, or
brine
To Make Brine. The filter. To make a
rebrining pork. Sour brine, i. e., contaminated by spoiled pork, can be detected by the taste. Pork and other meats preserved by means of brine are not safe from injury unless there is undissolved salt in the barrel in sufficient quantity to maintain its maximum or saturate
The marrow of meat should never be frozen, as strength. the brine can not then be absorbed thereby, and the meat, upon thawing, will become tainted at the bone and progresSuch meat should never be packed. Back-strapping. By back-strapping is meant the cutting off of wedge-shaped strips of fat, for rendering into lard, parallel to and above the backbone, and thus leaving a less prosively outward.
portion of meat. Properly flanked means the removal of the thin portions of the belly, which are used in making breakfast bacon. The regular proportions of flank and shoulder cuts are about as follows: In mess pork, from three to four shoulder cuts to each sixteen pieces in the barrel in light mess pork, from five to six shoulder cuts to twenty-two pieces, or in that pro;
portion.
When a barrel of pork is opened for use, the meat remaining

in the barrel should
339
18
always be kept completely covered with
138
brine.
STORES.
While barreled pork, by great care and attention, can be kept sonnd and sweet for years, it is not advisable to purchase more than is required to last from one packing season to another, say from December 10 of one year to December 10 of the next year. Winter-cured pork is undoubtedly the best for long storage, and by "winter-cured" is meant that which is cut, packed, and cured between November 1 and March 1. The pork cured in a temperature produced Inartificial means, say after the winter is over, is as good in every respect for immediate use as the winter-cured, but it will not keep as long. The supply of winter-cured pork is not, as a rule, exhausted
before the
new
supply comes
in,
as packers generally
manage
to keep it on hand in sufficient quantity to supply such customers as prefer it and are willing to pay the greater price it
commands.
The purchase
of
necessary, except in rare cases
when
summer-cured pork is not a sudden call is made for
immediate delivery. Each barrel of pork

the
is
name
and
of the packer, the the date of packing.
required to be plainly marked with number of pieces in the barrel,
POTATOES.
Potatoes are the esculent, farinaceous tubers of the Solan inn tuberosum or potato plant, which belongs to the order Solan-
The potato plant Peru, and Mexico.
nightshade family. lias been found growing wild in Chile. It was brought to Ireland by Sir John Hawking, in 1565; to England by Sir Francis Drake, in 1585;
acece or
and again to England, in the following year, 15S0, by Sir Walter Raleigh. Gerard figured the plant and named it Batata virginiana,
"Herbal," published in 1597. With respeel to tins said: "We have tin' name proper t<>ii mentioned in the title, because it hath not only the shape and propori ion of potatoes [meaning the tubers of the Batata convolvulus or sweet-potato plant |. but also the pleasant taste and virtues of the same; we may call it, in English, 'potatoes of America or Virginia."' It did not. however, belong to the genus
in his
name he

Batata, nor was
it
139
a native of Virginia.
It
has since been
properly identified
and named, botanically, as Solarium tuberoturiii but it still retains the English form of its first botanical name, "potato," as its common name. 4-nother notable fact with regard to the nomenclature of
nightshade potatoes is that, although the plant bearing them not a native of Ireland, they are generally called ''Irish potatoes," presumably because of their early cultivation in Ireland, or because they are used more largely as food in Ireland than in any other country. About the year 1600, and for some time afterwards, the convolvulus potato was spoken of as the "common potato," and the nightshade potato, as the new potato of Virginia " and the latter did not become popular as an article of food Now the condiuntil the close of the eighteenth century. tions are reversed, and the nightshade potato has become the common potato, and the convolvulus potato the scarce potato. The chief value of the potato as an article of food is due to its starch and, to a less extent, to its potash and other salts.
is
' ' ;
The quantity of nitrogen in its composition is small, and hence it should not be relied on as a staple article of diet, except in admixture with milk or some other substance containing nitrogen. The starch and
its proportion to the watery elements of the potato furnish a means of determining its cooking qualities and, also, whether, after cooking, it will be wet and soggy or dry and mealy. With a sharp knife cut the potato as nearly through the center and as nearly perpendicular to its
;
axis as possible;
turn the cut surfaces of the two parts
toward you, and observe their condition as to moisture; if there is more than a slight moisture, hold the two cut surfaces at an angle with the floor, and if the moisture is sufficient to drip, the potato will be soggy and poor when cooked. After testing a potato for moisture, as above explained, place the cut surfaces of the two parts together and rub them together with a circular motion, and a white froth of a character indicative of the quality of the potato will form around
the edges of the parts. good, rich potato will give a thick, tenacious froth, and a weak, watery one a weak, watery froth.
140
HANDBOOK OF
srP.SISTF.Nci'.
BTOB
Then stick the cut surfaces together, and the degree of richness of the potato will be shown by the greater or less tenacAll of these ity with which the parts cling to each other. tests are indicative of the proportion and quality of the starch, upon which the quality of the potato depends. There is very great diversity in the quality of potatoes, depending on the variety, and the soil, climate, etc., of the place of growth; and careful inspection by a competent
4
inspector is therefore necessary. The best method of determining the quality of potatoes is by cooking them. To cook potatoes, place them in cold
water, add a
little salt,
bring the water to the boiling point,
and keep it at that temperature until the potatoes are soft enough to be easily penetrated with a fork, and, when cool, test by taste and appearance. Potatoes, when cooked, should be dry and mealy.
The
of
specific gravity of potatoes
water containing 2 ounces of things being equal, the greater the
should be greater than that salt to the pint. Other
specific gravity of potaThe skin should be smooth and toes the better their quality. They firm; lack of firmness indicates a lack of maturity.
should be free from wormholes, and dry or moist
rot,
the
latter especially, as one such diseased potato will spoil all that come in contact with it. They should be firm and
should cut with considerable resistance, showing brittleness rather than the reverse. Potatoes raised in a dry, sandy soil are better in quality than those raised in a wet, heavy soil. If potatoes have sprouted, it can be detected by a close exam ination of the eye, or by cutting just under the skin the base of the eye enlarges inside as the potato sprouts, and sprouted potatoes generally present a shriveled appearance. Potatoes should be of medium size. The very large ones
;
are coarse and very often hollow, and with very small ones, if peeled before cooking, the loss is considerable. Just before new-crop potatoes come into market there is a
period
when
it is
almost impossible to get old crop potatoes
of good quality. For Potatoes for Army use are shipped in sacks or crates. to distant posts the crate is the best receptacle. shipment
141
place,
is
Potatoes should be stored in a cool, dry, and well-ventilated and should not be exposed to the light any more than
necessary.
PRESERVE, DAMSON.
Damson
plum
tree.
preserve
The name ''damson " is a contraction of the word damascene, the adjective form of the word Damascus, the
serve, is prepared
more accurately, damson-plum prefrom the fruit of the damson or Damascus

or,
name
terebinths, plums,
of the ancient capital of Ccele-Syria, celebrated for its and fabrics in steel.
tree is a variety of the Pmmus domestica, supposed to have been imported into this country from England. Its fruit is a medium-sized drupe, ovoidal in shape, and, when ripe, has a smooth, dark-purple skin covered with a thick blue, bloom. Its flesh is melting, juicy, and subacid;
The damson-plum
is
and
and the plum, therefore, makes a tart, delicious preserve. To Make and Can Damson Preserve. The formula for making and canning damson preserve is nearly identical with that for making and canning blackberry jam, heretofore
given the only difference being that a greater proportion of sugar (about 90 pounds of sugar to 100 pounds of plums) is used in making the preserve. Damson plums ripen in August or September, which is the season for making and canning damson preserve.
It is
put up, for
Army
use, in
2-pound cans, twenty-four to
a case.
PRUNES.
Prunes are dried plums of the better varieties. They are largely produced in France, Germany, Spain, and Turkey, and, latterly, to quite a large extent in Oregon and California. To prepare prunes for the markets the plums, when ripe, are shaken, and not picked, from the tree. They are then placed in wire baskets and dipped for half a minute in a hot, weak
solution of lye ( 1 pound of concentrated lye to 20 gallons of water), to cut or break the skin, and at once rinsed in water. new process is now often substituted for the lye -dipping It involves the use of a revolving cylinder, into process. which the fruit is fed through a hopper. The inner surface of the cylinder is studded with numerous short, sharp -pointed
143
pins,
It is
HANDBOOK OF SUBSISTENCE STOH

and as the plums pass over them the skin
is
perforated.
claimed that this process produces sweeter and better After the skins are prunes than the lye-dipping process. broken the plums are placed on wooden trays and dried in the sun, the drying process requiring from one to two weeks,
according to the intensity of the sun's rays; the plums are then placed in bins to sweat, and, after sweating thoroughly, they are finished or glossed, by dipping them in a hot solution of either sugar and water, honey and water, glycerin and water, or isinglass and water; but, latterly, the diluted juice of the prune, obtained by soaking prunes in water, is being used for this purpose. The "dipping" usually takes place immediately before the prunes are packed, and is for the purpose of improving their appearance and killing insect eggs.
Old and
stale
prunes are hard and
much
shrivelled,
and
dealers frequently resort to redipping, which restores the gloss, but not the softness and smoothness of the freshly
packed prune.
To secure uniformity of size the plums are run through graders as soon as taken from the trees, and also a second time after they are dried. They are graded as 40's, 50 s. (Jo's,
etc., i. e., in sizes averaging from 40 to 50, 60 to 70, etc.. to the pound when dried. These sizes are about the largest now grown, but some are so small as to average as many as 120 to
the pound.
As prunes are not pitted, and as the pits are often as large in the smallest as in the largest prunes, the latter are much
the
more
valuable.
Good prunes
black color.
are of a uniform size and a dark, almost

'-silver"
jet-
prune is an exception to this rule, being of a, light color and of a good quality, but it is commerGood prunes have a thin, soft, and pliable skin, cially rare. and an abundance of meat of a rich, delicately sweet flavor. Some fine-looking, large sized prunes have a thick skin with a large pit and little else.
If
The
Prunes are usually put up for the trade properly cured they will keep a year.
in
25-pound boxes.
They should be
stored in a cool, dry place.

RAZOR STROPS.
14o
The razor strops furnished for the use of the Army consist of two parts or, rather, two strops combined in one implement. One part or strop is made of Russian horsehide leather, and the other of linen-duck hose canvas. The two parts or strops are sewed together at the ends and form a continuous belt. One end is provided with a wooden handle, and the other
with a swivel eye for attachment to a hook, placed in a convenient position for use, in a wall or other firm object. By
means of the swivel the razor strop is readily reversed by the The metallic fixtures are made of brass and are operator.
plated with nickel. The razor strops are kept in proper order for use by applying lather from the shaving cup to both the leather and the canvas parts twice a week with a shaving brush, and after-
wards rubbing them with a stick of especially prepared lead, which is furnished with each razor strop. A small tin tube containing an oily dressing for occasional use on the leather
ing,
part of the razor strop is also furnished. To use the dresstake enough of it from the tube to cover the tip of the
forefinger and apply it on both sides of the leather part, razor strop should not evenly distributing it by rubbing. be used within an hour after applying this dressing. This dressing should be used only when a proper edge on the razor can not otherwise be obtained. These razor strops, when properly stored, are warranted to keep in good condition for five years. They are put up separately in cartons, twenty-four cartons to a case.
RICE.
the seeds of the Oryza sativa or rice plant, which belongs to the order Graminece or grass family. It is an annual, growing, under favorable conditions, from
is
1
Rice
to 6 feet high, according to the variety.
It is
a marsh plant,
and the best rice-growing grounds are in the low, flat-lying regions of country where water is abundant and irrigation
practicable.
like
Rice has been cultivated from the remotest antiquity, and, many other plants of ancient cultivation, its native
144

is
unknown. It is now cultivated in favorable localiover the tropical and subtropical regions of both hemispheres, and furnishes the principal article of subsistence for more than three-fourths of the population of the world. Rice was introduced into the United States in 1694 In that year, a vessel from Madagascar took refuge in the harbor of Charleston, South Carolina, and the captain thereof presented a bag of rough rice or " paddy to one of the citizens, who planted it; and the crop being a success, the seed was distributed and the cultivation of the plant spread rapidly, not only over South Carolina, but all over the Southern
country
ties
all
*'
States.
Rice is cultivated very much in the same manner as other small grains. When it reaches maturity, it is cut with the sickle or cradle, and spread evenly on the stubble, where it is allowed to remain for a day, or until it is thoroughly dry. It is then bound into sheaves and put into shocks like wheat. It is then thrashed in the field, or hauled to the barnyard, stacked in ricks, and thrashed there. The operation of thrash ing only removes the outer husk, the inner one being attached The grain is winnowed and is then ready to be to the grain. taken to the mill. In this state it is called "rough rice" or
"paddy."
To separate the inner husk from the grain requires the use of expensive machinery, and all planters, therefore, take the rough rice to the pounding mills to have it cleaned. The
rough rice is first ground between very heavy stones running at a high rate of speed, which partly removes the hull chaff. This chaff is conveyed out of the building by means of spouts, and the grain is conveyed by similar means into mortars, where it is beaten or pounded for a certain Length of* time by the alternate rising and falling of very heavy pestles shod
with
iron.
From
the fans,
which separate
these mortal's elevators carry the rice to tin- grain from the remains of the
il
husks.
From
here the rice goes to the fans, which divide
into three qualities, "whole," "middle," and "small." The whole or head rice is then passed through a polishing screen lined with gauze wire cloth and sheepskins, which, revolving vertically at the greatest possible speed, gives it the pearly
STORES.
145
whiteness which characterizes it. From the polishing screen the rice falls directly into a tierce which is slowly revolving, and is struck at intervals on opposite sides with heavy hammers to settle the rice firmly in the tierce and enable it to be properly filled. These tierces contain abont 600 pounds of Broken rice, if freed from grit, is about as good food rice. as t he whole rice, but it is not nearly so sightly, either in the raw or in the cooked state. The composition of Carolina rice, according to Bracannot,
is.
by weight, as follows,
Starch
viz:
Per
cent.
85. 05
3.
Gluten
60
Gum
Crystallizable sugar
0. 71
0.
0.
29
13
Fixed
oil
Cellulose
4.
80 40
Water
Saline substances
5.00
0.
Total
100.00
Although
of the
rice constitutes so great
a proportion of the food
family, it is with us used very largely as a luxury in the form of xraddings, cakes, soups, etc. It is easy of digestion, and therefore an excellent food for invalids.
human
Rice should not be cooked by boiling, but by steaming until tender, because it yields to the boiling water a considerable part of its nitrogenous and mineral constituents, in
which it is naturally deficient in quantity. But this objection to cooking rice by boiling does not apply to its use in making soups, in which all of its extracted constituents are,
of course, retained. The best varieties of rice in the markets of the United States " are ''Carolina" and " Louisiana, of domestic growth; "Is
land,"
from the Sandwich Islands, grown from Carolina seed "Rangoon," from Burmah; "Siani," from Siam; "China," from China; and "Japan," from Japan. As a rule the largegrain varieties command the highest prices an exception is China No. 1, "Sim Yue Jim," which has smaller grains and
;
;
commands a higher
339
price than No. 2, "Long Ah Jim." Island and Carolina resemble each other Rangoon is more of a dead
19
146
HANDBOOK OF SUBSISTENCE BTOB

less pearly, as are in
white and
a less degree China and Siam.
more ovoidal and natter; is of a beautiful, regular, pearly appearance, and requires a longer time to cook. The
Japan
is
good rice are semi-transparency, no grit, and few broken or dead-white grains. A good, clean, fresh-milled head rice is required for the Army. When purchasing rice its color should be carefully
dust, or hulls,
characteristics of
fresh-milled
examined, as old -milled rice is of a yellow appearance, while is of a clean and white appearance. By compar-
ing samples of old-milled rice and fresh-milled rice, holding close to each other, one will soon become accustomed to their appearance and will be able to distinguish the one from the other. Mustiness is detected by the smell. Rice should be stored in a cool, dry place. The grei dangers to it are weevils and moisture.
them
SALMON, CANNED.
The salmon is a fish having flesh generally of a yellowishred color, and belongs to the genus Salmo. It frequents the waters of the North Temperate and Arctic Zones. The chief supply now comes from the Pacific Coast of North America. They are caught in the Sacramento River and in nearly every river which is tributary to the Pacific Ocean north thereof, as they ascend for the purpose of spawning. There are only five species of salmon, but owing to changes in appearance at different seasons and in different localities it has been erroneously supposed that there were as many as
4
twelve.
The most highly prized of all is the Chinook (S. chouieha) of the Columbia River. This Bpecies, which has flesh of a beautiful pink color, is caught in many other places, hut none of them are equal to those caught at the mouth of the Columbia River. They average about 22 pounds in weight, with maximum weight of from 65 to ?<> pounds. The blue
;i
back
It is
prized on account of thebrighl red color of its flesh. smaller than the Chinook. The white (S. kisuteh or silversio.es is of a tine flavor, but its flesh is of a poCTCOlor.
is
much
These three species are called by

localities, viz:
different
names
in different
In Alaska, "'King," "Blood red," and "Sil-
ver," respectively,
and on Pugel Sound, "Tyee
'Sock-eye,"

and "Silver," respectively. known to commerce.
147
The other two
species are not
The canning season varies decidedly according to locality; on the Columbia River it is from April 10 to August 10; in Alaska, from April to August, and, in certain streams between these two points and south of the Columbia River, from September to January. In all cases as salmon advance up the streams they deteriorate in quality possibly on account of the fresh water, lack
change of food, the labor of ascending the streams, or other causes incident to the breeding season. They are caught mostly by the canners in gill nets, salmon
<
>r
wheels, seines, pound nets, and dip nets, and by the inhabitants with spears and hooks and in baskets as they fall back from
the crests of the
falls.
The first attempt at canning salmon on the Pacific Coast was made on the Sacramento River, in 1864; the next on the Columbia River, in 1866 the latter stream, since that time, has
;
furnished about 10,000,000 cases. The salmon-canning industry has only been established ten years in Alaska, yet, at this time, more than one-third of the salmon from the Pacific Coast are caught in Alaskan waters. Some salmon are cured in barrels with salt, and a few are smoked, but the bulk are packed in 1 -pound and 2-pound cans, forty-eight cans of the former size and twenty-four of the latter to the case. Professors Jordan and Gilbert describe the process of can-
ning salmon as follows, viz '*The salmon are brought to the wharf, usually in the morning, counted, and thrown in a heap. A man then takes
:
removes their
the fish in succession, cuts off their heads, tails, and fins, viscera, and throws them into a large tub. Some of the cutters become very expert and will clean 1,700 fish per day. Next the fish are washed and sometimes scraped with a knife, though the scales are not removed. Then they are placed in a trough in which are several knives acting like a feed cutter, cutting the salmon into sections as long as the height of the can. These sections are set on end and split into about three pieces, one large enough to fill a can, the others
148
smaller.
These fragments are placed on tables and men lit Other men put on the tops, and still others solder them. In some canneries the soldering is done by machinery. In this case the cans are rolled along by an iron chain belt and the top end rolls around in melted solder. Most of the canners think the hand-soldering safer, although much more labor is required. After soldering, the cans are placed in hot water and carefully watched to see if any bubbles rise from them, indicating a leak in the can. If perfect. the can is placed in an iron tank and boiled in salt water it being possible to raise salt water to a higher temperature than fresh. After being boiled about one and one-fourth hours, the can is taken out and vented by puncturing the top of the can the pressure within driving out all the air through the aperture made. The hole is immediately soldered up, and the cooking completed by again boiling the can for one and
them
into cans.
one-half hours, in the processing tank, in salt water. If the process of cooking w< >re c< anpleted 1 >ef >re the cans wen vented, the pressure would be sufficient to burst the cans. The cans are afterwards tested by tapping on the head. If the can is leaky, it gives back a "tinny" sound which is easily recogThis is a very important matter, as some canneries nized. lose largely by careless testing the leaky cans afterwards bursting and damaging more or less the contents of an entire
< >
The cans are usually tested three or four fcimes, and workmen. A leaky can is simply sent back to be resoldered and reprocessed. The cans are all made on the premises from sheet tin imported for the purpose. The cosl
case.
by
different
of the tin can

of salmon.
is
estimated
at
average, forty-eight 1-pound cans."
On an
one-ninth of the cost of the can three salmons till one case of
The best canned salmon is firm, rich, and oily, and has a bright yellowish-red color, and the superiority in quality can be detected by appearance, touch, and taste. Swelled or bulged head cans, known as 'swells." are spoiled cans, and while they do not det raet from the other cans in the
nor justify their condemnation, no lot containing them should be purchased. Salmon should be stored in a cool, dry pla
case,

SALT.
149
a slightly impure sodium chloride. The salt of commerce The impurities differ in the salt obtained from different sources, both in kind and amount; those most commonly
is
found being calcium and magnesium chlorides, and calcium, magnesium, and sodium surphates. Salt is very widely and abundantly distributed geographIt is obtained by evaporation from sea water and ically. other natural brines, and by mining from natural beds. Deposits of salt in beds, in connection with other geologic formations, are quite common. Salt found in this condition The beds are presumed to have been is called rock salt. formed by portions of the sea having been cut off from the main body and the water thereof evaporating and depositing Rock salt is usually found in its entire saline constituents. large cubical crystals, and, in some cases, in such a state of purity as to be fitted for use. More commonly, however, it is contaminated with impurities, various coloring matters
"
frequently being present, which give it a blue, red, or yellow In such cases it is usual to dissolve the salt in the mine, by flowing in water, which is afterwards pumped out in the fori u of brine and submitted to the evaporating procees. Rock salt is the source of supply of most of the salt of Russia, England, and many other countries and there are large deposits of it in Louisiana, the principal one being on what is known ,i- A \ cry's or Petite Anse Island, on the coast of that State. Sea water contains about 3 per cent of sodium chloride and per cent of other mineral matters, the most important of which are magnesium chloride and sodium, magnesium, and
color.
; 1
calcium sulphates. So weak and impure a brine can not be profitably evaporated by artificial heat, but by allowing it to now into shallow reservoirs which, when filled, are shut off
large
from the sea, amounts
it
of salt are thus
can be evaporated by the sun's heat, and produced very economically.
Turk's Island salt is an example of salt produced in this maimer. Sea water is the chief source of supply of salt in Prance, Spain, Portugal, Italy, Central America, and South America. In the United States, natural brines are found abundantly at Syracuse and Onondaga, in New York in the
;
150
STORES.
Saginaw Valley, in Michiganj at Saltville, in Virginia, and other places. These brines arc undoubtedly produced by subterranean water coming in contact with rock salt in situ, and dissolving it. In some localities the brine flows from the earth in the form of natural springs, while in others there
are subterranean reservoirs which arc tapped by boring artesian wells. Salt Lake, in Utah, is a great surface reservoir of strong, natural brine, from which salt is produced as au
commerce. Commercially speaking, there are three kinds of salt, viz. Coarse salt and fine salt differ only coarse, fine, and dairy. in the size of their crystals. Dairy salt differs from both of the others in being free from impurities and having
article of
smaller crystals.
To Make Coarse Salt. To make coarse salt, solar heat only can be employed in the evaporating process, it being a natural law that, in a solution of any crystallizable substance. the more slowly the crystals are formed and the more entirely at rest is the solution, the larger will be the crystals formed. The evaporation is conducted in wooden vats supplied with
wooden covers for excluding rain and lessening the cooling of the brine at night. In order the more effectually to remove the impurities from the brine, which consist principally of
calcium sulphate, calcium and magnesium chlorides, and t'er rous carbonate, several vats arranged in a series are used. and the brine drawn successively from one into another. It is allowed to stand in the first vat until the ferrous carbonate is decomposed into carbonic acid and ferrous hydroxidethe former escaping in the form of a gas and the latter settling to the bottom of the vat as a bulky, brown semi solid. The
brine
to
it is
is
then drawn
off into
off into
another
salt
vat.
where
it
is
alh>
it.
remain until the crystals of
the considerable amount of calcium sulphate is precipitated, and this is left behind when the brine is drawn off. After drawing off the brine from the second into the third
vat.
is in
drawn
another
begin to form in During the time it
when
second vat
a-
vat, the process of evaporation goes on,

in
and the
t<
t<>
salt
forms
large crystals, which are removed from time the density of the mother liquor is reduced
time, until
about 30
151
Baunir. When it is discharged. The crystals, when taken from the brine, are washed and put into the perforated top The drained crystals are the "coarse of the vat to drain.
salt" of
commerce.
fine salt,
i.
To Make Fine Salt. To make

sal
t
.
e.,
ordinary
in
The evaporation is conducted large iron pans or iron kettles, heated by steam or over a
artificial
heat is employed.
Cast-iron kettles, holding about 140 gallons> are furnace. generally used. Fifty or sixty of these are set in a double tow along two flues, 6 or 8 feet apart, provided with separate The kettles nearest furnaces, but having a single chimney. the furnaces are protected from receiving too much heat, while, by means of a high chimney, assisted by mechanical blowers, a strong draft is created which carries the heat to the kettles farthest away from the furnaces. To remove impurities, a sheet-iron false bottom provided with a bail is
placed in each kettle before the brine is put into it. As soon as the evaporation has proceeded so far that salt crystals are beginning to form, the false bottoms are carefully lifted out of the kettles, together with the calcium sulphate (gypsum) and >ther impurities which have been precipitated upon them. When, as the evaporation continues, a sufficient quantity of salt has been crystallized, it is well stirred for the purpose of washing it in the remaining liquor, and it is then removed from the kettles and placed in baskets, which are suspended over the kettles to drain. After draining several hours, the
<
to the "stove rooms," i. e., the drying rooms, allowed to remain two or three weeks, or until it is dry. This dried salt is the "fine salt" of commerce, and is ready to be barreled or sacked and sent to market.
salt is
removed
it is
where
of salt, whether coarse or fine, depends upon freedom from impurities, and also upon their character. Calcium sulphate, which is usually present in larger proportion than any other impurity, is much less objectionable than the calcium and magnesium chlorides or the magnesinm sulphate. These latter are present in considerably larger proportions in the brines of Michigan than those of New York, which accounts for the superior quality of the
its relative
.
The quality
dairy salt of the latter State.
152
To Make Dairy Salt.Dairy salt should be entirely free from calcium and magnesium chlorides and magnesium sulIt is usually made by phate, which have a bitter taste
selecting extra pure salt, either coarse or fine carefully washing it; grinding it to a fine powder, to facilitate its solution in water; dissolving it in water; and subjecting the resulting brine to the artificial beat evaporating process. Dairy salt should be fine-grained, white, and dry, and witbout bitter taste.
;
appears to be essential to the life of and is the only solid mineral substance that is purposely added to and consumed as human or animal food. It undergoes certain useful changes in the animal body, and is not eaten merely to be excreted. Its chlorine helps to furnish the hydrochloric acid of the gas trie juice, and the potassium chloride found in the red blood corpuscles and in the muscles. Its sodium forms part of tbe sodium salts, which are the characteristic constituents of It is a very bile, and of the sodium phosphate of the blood. powerful antiputrefactive, and is therefore used as the prin-
Uses of Salt.
Salt
man and
of the higher animals,
cipal preservative of animal foods. Coarse salt is used chiefly in packing pork and beef; fine salt for curing other meals, and as food for domestic animals;
and dairy salt for preserving butter, and as food for man. The common grades of salt are largely used in the manufacture of sodium carbonate, to be, in turn, used in the manufacture of soap and glass. Hydrochloric or muriatic acid, which is extensively used in the arts, and chlorine, which is
largely used in bleacheries, are made by decomposing salt. The common grades of salt are put Up for the trade in bags
and
barrels,
and the
use
finer grades in packets or small box<

is
Salt for
Army
purchased in the original packages.

SARDINES.
fish of the genus Clupea, t<> which the herring also belongs. It is caught in the Mediterranean It Sea, near the Island of Sardinia, after which it is named. (Jreat attention has is also caught off the coast of Brittany. been given to, and great perfection achieved in. the packing
The sardine
is
a small
STORES.
153
it
of sardines in France, whence come the best sardines; and maybe stated as an important fact with respect to sardines,
tin it
excellency of quality is a sine qua non. The sardine lacking season opens in May and closes in September or October. The fish are canght with drift seines, and promptly carried to the canneries by boats. At the canneries tiny are carefully picked over and all "soft,"l e., nnsound fish, rejected. They are then graded according to size, and prepared by being dressed, salted, partly dried, and then
scalded in hot olive oil, put into tin boxes with hot, salted olive oil or hot, salted olive oil and butter, and hermetically
The tin boxes are of three sizes, viz, "wholes," " and quarters. The whole boxes are 5 inches long, 4 inches wide, and 3 inches deep the half boxes are 5 inches long, 4 inches wide, and If inches deep and the quarter boxes are 4f inches long, 3 inches wide, and l inches deep. Sardines are put up in cases containing 50 whole boxes, 100 half boxes, and 100 quarter boxes, respectively.
sealed.
1
'
halves,
"
' '
After being packed, sardines improve with age for probably two years or more, and should not be used under four months. They should be stored in a dry place to prevent the rusting
them
No especial care is necessary in repacking for shipment, but sawdust is often put in the cases between the boxes to prevent them from being indented by
of the tin boxes.
rough handling. For Army use, half boxes and quarter boxes are purchased.
SAUCE, WORCESTERSHIRE.
The genuine Worcestershire Sauce

rins,
is
made by Lea
&
Per-
chemists, Worcester, England.
The words "Worcestershire Sauce " are used upon an indefinite number of table sauces, but the name "Lea & Perrins,"
bring copyrighted in this country, can not be used as a part of a label for Worcestershire Sauce without an infringement of law.
shire Sauce readily detect imitations flavor and bouquet.
Persons accustomed to the use of the genuine Worcesterby their lack of proper
154
It is
HANDBOOK OF SUBSISTED
BTOJ
bottles, in cases con-
put up for the trade in half -pint
taining thirty-six and one hundred and twenty bottles, respectively; and in pint bottles, in cases containing twenty-four and
sixty bottles, respectively. For Army use, half -pint bottles only are purchased.
SHRIMPS, CANNED.
Canned shrimps are prepared from
small, long-tailed decapod
crustaceans belonging to the genus Crangon, having a delicately flavored flesh of a pretty reddish color when cooked. For canning, shrimp should be fresh, and, therefore, should be carried to the cannery as soon as possible after being taken from the water. Upon arrival at the cannery they are cleaned,
put on large tables, and stripped of their crusty shells by hand. They are then placed in large wire crates and parboiled, after
cooled, and canned. contact of the shrimps with the tin would cause the inside of the cans to corrode and turn black and injure the shrimps, they are protected from contact with the tin by being placed in cotton-cloth bags. This is effected by placing a bag in each can, weighing into it the proper amount of dn shrimps, closing the bag by carefully folding over the end, and then putting on the top of the can and soldering it. Cans for packing shrimps are soldered on the outside.
which they are steamed,
As
Canned shrimps have very good keeping qualities, but they do not improve with increase of age. It is, therefore, not advisable to accumulate a greater supply of them than is sufficient to last until the next pack conies into the market. For shrimps there are two packing seasons in each year,
the spring and the fall. The spring packing season opens March and closes in May, 'and the fall packing season opens in August and closes in November. Shrimps are put up in cans of medium size, twenty four to
viz,
in
a case.
SIRUP, CANE.
Cane sirup, called in Louisiana strop <ic batterie, residuum of* the process of refining raw cane sugar.
is
the
As cane
sirup contains a greater or less proportion of orya
tallizable sugar, it will, in the course of time, deposit

less crystallized
more
or
sugar
in
the receptacles containing
it.

Cane sirup
is
155
frequently adulterated with glucose.
Glu-
cose, as heretofore explained in the article on "Sugar," is It is, however, of a glycerin-like cleardeficient in sweetness.
ness and consistency.

of
cane sirup,
is
Its effect, therefore, as an adulterant to reduce sweetness and improve appear-
Cane sirup and molasses, adulterated with glucose, flavoring extracts, etc., are put upon the market under the name of "golden sirup." The agitation of cane sirup incident to its removal from one place to another, in warm
ance.
weather, and particularly that incident to its transportation over considerable distances, is liable to throw it into a state of internal commotion of greater or less violence, accompanied by expansion in volume and a tendency to ebullition; and whenever a lot is received in this condition it should be stored in a cool cellar and the bungs taken out of the barrels. When it is thus stored for a few days it generally becomes
quiet without sustaining injury. ready and excellent method of determining the quality of a sample of cane sirup is to put about a teaspoonful of it into
a porcelain dish, and a large pinch of bicarbonate of soda; blend them rapidly with the finger the better the sirup the lighter will be the color of the blend and the more rapidly it will rise. Much glucose in the sample has the effect of making it heavy and become darker under this process. Everything else being equal, the cane sirup that has the To ascertain the density, use a greatest density is the best.
;
Baume
hydrometer.
New-crop cane sirup comes into market about the middle of November. Cane sirup readily ferments, and therefore should not be shipped in warm weather, and should be stored in a cool place. Cane sirup is put up in 1 -gallon cans, four or six to the case, and 10-gallon kegs, containing 8 gallons.
An
"outage
"
or vacant space of not less than 20 per cent of
their capacity should be left in all receptacles containing cane sirup, to permit of its expansion.
If overboiled in contact
with the
air,
sucrose changes in
character, and, especially if an acid is present, changed into what is called invert sugar.
becomes
156
HANDBOOK OF
si
This invert sugar can be separated into wo kinds dexl r a crystallized fiber sugar, and a non-crystallized sugar called levulose or fruit sugar both chemically identical with glu< Sirups containing invert sugar are most apt to ferment. alcohol, and then carbonic acid, being formed. Thisfermenta tion, with the evolution of carbonic acid, accounts for the occasional finding of swelled cans of sirup in a lot, as.
t
heating while in store or during transportation lias the same effect as overboiling in the process of manufacture.
SOAP, LAUNDRY.
Laundry soap is a composition of fatty acids, alkali, and water, the acids being fats and oils of all kinds, and the alkali, soda. Sometimes resin is added to increase the weight and cheapen the cost of production. Soap containing resin in excess dissolves in water too rapidly and is strongly caustic
and relatively soft, and these characteristics appear to be more pronounced when the fatty acids used are oils instead of fats. The proportion of alkali is from 6 to s per cent the proportion of acids, from 40 to Coper cent and the remainder is water. The greater the proportion of alkali, provided it is chemically combined with the fatty acid, the better tho soap. Alkali not chemically combined with the fatty-acid ingredient
; ;
of soap is simply an admixture of free alkali. ioo "sharp" and injures the lamidried fabrics.
Such soap
is
The
1.
fatty materials used in
making laundry soap
are as
follows, viz:
Tallow ranks foremost among tne fats used in soap making. Alone, it does not. however, make a soap adapted for hoi climates, as in such climates tallow soap becomes so liard that it is almost useless. The term "grease, "as used commercially, com 2. Grease. prises various fatty matters of animal origin, and is extra from bones, hides, the refuse of kitchens, and from those parts of all animals which do not yield fat that might 1><Tallow.
classed as tallow or lard.

:;.
Cotton seed
oil.
1.
5.
Palm oil. Cocoanut
Oil.
Cocoanut
oil is
of
"padded"
or "filled" soaps.
Wnen
used in the manufacture used with tallow and
HAND Hook OF SUBSISTENCE

resin,
STORES.
157
it will take up, in saponification, large quantities of water, water glass, and similar fillings. soap known to contain cocoanttt oil should not be purchased for the Army, as it probably has in it a large excess (70 or 80 per cent) of
water.
"or " saponified. " The distilled red oil is thinner than the saponified, and is contaminated with the by-products of the process. The saponified is, therefore, the
is
When tallow is used in manufacturing glycerin 6. Red oil. and stearic acid for commercial purposes, oleic acid, known rniiimercially as "red oil," is produced as a residuum, and is used quite extensively as a material for making laundry soap. According as the fat has been decomposed by distillation, or by treating it with lime and a current of steam, the oleic acid
known
as
' '
distilled
better material of the two.

oil for making laundry soap; it is frequently treated with nitrous acid, which changes it into a substance as hard as tallow, and from which a very fine soap,
irst
Before using red
resembling tallow soap, can be made. The alkali material is usually soda. If, after a soap is "made," the lye in which it is suspended is concentrated to a point short of that necessary to produce hard curd soap, and it is then transferred to the cooling frames with a certain quantity of lye entangled in it, these insoluble particles will, during the solidification of the soap, collect together and produce the peculiar appearance known as "mottled."
Red oil is largely used in the manufacture of the wellknown German mottled " bar soap. This is a " boiled down"
'
'
soap,
s(
tap
made from
and therefore harder and less wasteful than the ordinary the same stock.
When in the process of making soap the saponification is complete, the mass is drawn off from the boiler into the " cruncher and allowed to settle. In the process of settling, the residuum, called from its black color "nigre," and which constitutes from 20 to 25 per cent of the boiled mass, falls to the bottom and is drawn off and generally thrown away, as it is not profitable to extract the glycerin therefrom.
'
'
158
HANDBOOK OF SUBSISTED
STORES.
"Floating" soap is made hy beating the Bemiflnid, saponimass while in the crutcher, until sufficient air La in1 mingled therewith to reduce the specific gravity of the soap
fied
cut therefrom,
when
it
hardens, to less than
Laundry soap is usually cut into short-weight L -pound bars and packed in boxes containing from forty to one hundred
bars each.
Laundry soap improves with age and no especial can necessary in its storage or transportation. Good soap is firm, resists the pressure of the thumb, and. when rubbed with the fingers, has a smooth feeling. 1 \
free alkali;
consistency and streakiness of color indicate the presence of and a lightish color, smooth surface, and smooth
appearance indicate less free alkali, less resin, and a better chemical combination. Usually the relative proportion* water contained in different samples can be determined by handling them, but if accuracy is required, they may be deter
mined as follows, viz Cut a bar of the sample of soap in two, take some shavings from the fresh surface, put them in a weighed porcelain dish and weigh them note the weight of the dish and the soap; dry first at 122 F. and finally at about 230 F. until constant reweigh dish and dried shavings, deduct weight of dish, and
:
calculate according to the following formula, viz:

Porcelain dish and sample Porcelain dish
i'
47.6 42.8
I
taken
Porcelain dish and soap Porcelain dish and (hied soap
47.
46.
'
1.6
1.6
4.8
31. 26 per
cent
The
Cut from a freshly cut surface; weigh the shavings into a beaker; add water; hoil until soap 18 dissolved; add solution of sul phuric acid in excess, and the soda will then be precipitated as a sulphate and the fatty acid will floal Oil top; add a weighed amount of paraffin and a cake will form; then dry
fatty acids may !>' determined as follows, viz: a bar of tin- sample soap in two; take Borne shavings
with blotting paper
;
STORES.
159
weigh, subtract the weight of the partotal weight of soap used, as shown in the following formula, viz
affin,
and divide by the

Soap used
Paraffin
5
8
Weight of cake
Deduct paraffin
after drying
11
8
Fatty acid
3 = 60 per cent fatty acid. 5
The determination
work.
of the fatty acid in soap is the analyst's of soap contains a free
To determine whether a sample

alkali or not, drop
alkali,
an alcoholic solution of phenolphthalein on a freshly cut surface of the soap. If the sample contains free
a red color will be produced, the intensity of which will be in proportion to the amount of the alkali present. It is impossible to determine the exact composition of soap,
and consequently
its
many
is
purposes
it is sufficient
value, otherwise than by analysis. For to ascertain the proportions of
water, fatty acids, and alkali, while for others a full analysis
desirable.
The main points

are the following:
to be considered in the selection of soap 1st, the nature of the fatty ingredients,
clean,
and whether they are pure,

the
and unobjectionable;
of resin;
2d,
amount of water; amount of free alkali.
3d, the
amount
4th, the
SOAPS, TOILET.
Toilet soaps should be made of fine materials, with great They are sometimes scented or perfumed, and also
care.
colored or medicated. The fats used as materials in
making toilet soaps are tallow palm, and cocoanut oils. Cotton-seed oil is not suitable for use as a material for making toilet soaps, for the reason that soaps made therefrom are liable to become rancid and discolored. The alkalies used are soda and potash, but generally soda.
and
lard,
and
olive,
160
II
LNDBOOK OF
si
mode
1. 2.
Toilet soaps are classified as follows, with reaped to their of manufacture or the materials of which they are made,
or both, viz:
Cold-process toilet soaps. Boiled toilet soaps.
3.
Transparent
toilet soaps.
Cold-process toilet soaps are the poorest in quality, because they retain whatever impurities there were in the ingredients, and because, in order to insure complete saponification of the
fatty-acid ingredient and thereby prevent rancidity, it is necessary to use an excess of the alkali ingredient, which, remaining in the soap as an admixture, is injurious to the skin of the user, although it be disguised by the glycerin, all of which is retained by the soap. Cocoanut oil is the sole or chief fatty acid used in making cold-process toilet soaps, because it is readily saponifiable at low temperature, and because soda, soap made therefrom is very hard, even when it contains as much as 75 per cent of water. The better grades
of cold-process toilet soaps are made from a mixture of fats consisting of a large proportion of cocoanut oil and a small proportion of tallow or lard, and a mixture of alkalies consisting of a large proportion of potash. Cold-process toilel soap of good quality is almost transparent at the edges of the cakes and does not taste of alkali. The materials used in making transparent toilet soap are
tallow, cocoanut oil, castor oil, stearin, alcohol of from 90 to 95 per cent proof glycerin, sugar, and water. The quality of transparency which characterizes these soaps,
,
and to which they owe their beauty, is due solely to their alcohol ingredient, and is not, therefore, indicative of purity or value. Transparent toilet soaps containing glycerin owe
their special value to the fact that they lather rather freely, and have a beneficial effect upon the skin of the user.
alkali ingredient is a
shaving soaps contain cocoanut oil, while the mixture of from one-half to two-thirds The potash renders the soaps soda, and the balance potash. softer and more readily soluble in water than if the alkali ingredient were soda alone. Shaving soaps are not salted out, but are made like cold-process soaps "i- transparent soaps.
Nearly
all
STORES.
161
best,
In the manufacture of boiled toilet soaps, which are the " " stock soaps, i. e., bulk soaps to be worked over and transformed into finished toilet soaps, are first made. The manufacture of stock soaps is divided into four operations, as
1;
follows, viz:
Saponification
"
or
''killing
the
stock" and
''boiling
smooth.
2. 3.
"Breaking the soap" or "salting out." Boiling the soap upon strong lye or "graining." 4. "Pitching" and "drawing off the nigre." Having prepared the various stock soaps, the next step
operations, as follows, viz " " 1 Cutting "or shaving.
:
is
to
convert them into finished toilet soaps, which consists of six

'
'
Milling the shavings, in order to thoroughly mix them with the perfume, coloring matter, or medicine, if used. 3. "Plodding" or pressing the milled soap into bars of the desired form. 4. Gutting the bars into cakes. " 5. Warming or drying the cakes. 6. Pressing the cakes between dies. Toilet soaps are generally j>acked for the trade in cartons containing three cakes each, twelve or twenty-four cartons to the case. SOUPS, CANNED.
' '
"
2.
' '
The bases
for
beef, cut into convenient sizes, are put into a galvanized -iron tank and boiled until the juice is extracted therefrom the tissues and foreign matter rise to the top and are skimmed off and the remaining liquid is drawn off into another tank, where it is boiled down to the consistency required for making the particular kind of soup desired.
; ;
To Make Beef Soup
most soups are "soup stocks." Stock. Pieces of lean
Chicken Soup.
Chicken soup
drawn
is
made from beef soup stock,

copper kettles, chopped
;
to which, after being
off into
chicken, rice, chopped vegetables, and seasoning are added. The whole is then brought to the boiling point it is then
drawn
off into cans, sealed up,
and processed.
The cans
are
162
then labeled and packed into cases. If the boiling is continued too long, the meat and vegetables will be disintegrated and become tasteless. Canned soups should not be highly soned, as seasoning is a matter of taste and can bette ulated when the soup is served.
head soup
Mock-Turtle Soup. Mock-turtlesoup is made from cah stock, which is made as described for beet soup
5
stock, except that calves' head, instead of beef, is used; it is then drawn off into copper kettles and pieces of calves head and veal and the seasoning added, and the whole brought to the boiling point and then canned, as described for chicken
soup.
Ox-tail Soup.
Ox-tail
soup
is
made from
ox-tail
soup
Oxtail soup stock is made as stock, as its name indicates. described for beef soup stock, except that ox tail is used instead of beef, and when boiled down to a proper consistency is
off into a copper kettle, where pieces of ox tail, vegeta and seasoning are added, and the whole brought to the Ox-tail soup in which is found pieces of bone boiling point. perfectly bare, or meat in shreds or covered with white specks, is not desirable, because the px tail from which the soup stock was made was not fresh, or because it was not made from oxtail soup stock but from beef soup stock, and that the added pieces of ox tail were cooked to pieces in order to give the soup a more decided ox-tail flavor. Beef Soup. Beef soup is made from beef soup stock, as
drawn
bles,
described for chicken soup, small pieces of beef being added, instead of chicken, to the stock in the mixing kettle. Beef soup stock is generally preferred to ox-tail soup stock.
for the following reasons, viz: It keeps better, owing to tlie fact that it is free from the pieces of bone that are found in
ox-tail
skill in
soup stock it manufacture,

;
is less
is
expensive, requires less care and
and
is
also apt to
more wholesome, has a better flavor, be more cleanly prepared, owing to the fact
that the ox tails are cut ofl at an early stage of the dressing, and generally do not receive the attention that the resl of the beef does.
To inspect samples of canned soup the cans are opened and their contents lested for odor and flavor al once, before they

;
163
are dissipated the contents arc then poured out and the condiIf the tion of "both the liquid and solid portions examined.
liquid portion is very greasy, it indicates that the soup stock was not carefully skimmed. The solid portion or meat should
be firm and have a fresh- taste or odor; and if it is mushy or shreddy, it indicates that the soup has been cooked too long, or that disintegration, from age, has set in.
The spoiling of the contents of a can from any cause, will, in time, cause the swelling of the can, and care should he exercised so as not to receive "swells" or leaky cans on contracts.
The quart can

use.
is
a commercial
size,
and
is
convenient
for
Army
Canned soups should be kept
in a uniformly cool place.
SOUPS, COMPRESSED.
Compressed Soups. Various products are in the market under this general term. The necessary ingredients to form a stock for the character of soup intended are first desiccated and then compressed by great pressure into tablets or cylinders of about 4 ounces each, from which, by the addition of water and by following the directions accompanying the package, a nutritious and palatable soup may be readily produced with little trouble.
The tablets are generally covered with tin foil or parchment paper for protection from moisture. Almost all kinds of vegetables are used in the manufacture Those most generally used by troops are made from of soups. pea meal or bean meal.
Each manufacturer has a
different formula.
etc.,
Some add
with such
extract of beef, others shredded beef or fat, seasoning as they may deen necessary.
The famous "Erbswurst" used by made in the following proportions

:
the
German Army was

Lbs.
Peas, ground
60
Fat
Salt
14>/ 4
Pepper, black
%
34
Mint
164

of the very best quality, perfectly
in
at
The ingredients should be

fresh, carefully selected,
their mixture.
least
and great rave should be taken They should, with ordinary care, last for
two years. The preserving of the vegetable is a very simple matter. The vegetables to he preserved should be well grown, bul
\
hard or stringy; only really good vegetables should be used. From information obtained in regard to preserving tables it is found that 2,425 pounds of fresh vegetables 199 pounds and 12 ounces dried vegetables, or about \r From more extended experiments it is found that 4,000
\
l
pounds fresh vegetables yield 320 pounds dried vegetables,

rather over ^.
or
Therefore it is safe to estimate that twelve pounds f fresh vegetables will produce one pound of dried vegetables, three and a half to four ounces of which will give one pound when cooked, and are thus the equivalent of the ration of fresh
vegetables.
STARCH.
is a granulated substance of organic origin which, dry, has the appearance of a white, glistening powder, without marked taste or smell, and which gives a peculiar
Starch
when
sound when rubbed between the fingers. It is composed, by weight, of six parts of carbon and ten parts of hydrogen and belongs to that important group of carbon compounds known as Carbohydrates, to which also belong sucrose or cane sugar, glucose or grape sugar, cellulose or woody fiber, and dextrin or gum. It is found everywhere in tin vegetable kingdom in large quantities, and particularly in all kinds of grain, as maize or Indian corn, wheat, etc. in tubers. ;is pota toes, aiTOWTOOt, etc.; and in fruits, as chest nut s. acorns, etc In this country starch is made chiefly from maize or Indian corn, which is abundant and cheap; and in Europe, from
1
potatoes.
Starch
for
is
used as a food and also
in the arts
;is
material
stiffening for cloth. Starch destined for use ;is food
making
is,
in this
count
ry.
always
made from
Indian corn, by the sweet process, and is called "Cornstarch," in contradistinction to starch destined for use

in the arts,
165
which
is
called
made
of other materials
"Laundry Starch," which may be than Indian corn and by other pro-
cesses than the sweet process.
To Make Cornstarch. Yellow Indian corn is generally used as the material for making cornstarch, and. as above stated, this kind of starch is always made by the sweet process. The corn is ground into fine meal, which is run into deep vats, with plenty of pure water, and kept stirred by revolving rakes. The stirring is constantly kept up for from nine to ten days, so as to remove all foreign matter. After this extensive washing of the fine meal, the resulting starch is allowed to settle into molds, and when dry enough is
ground very fine and put up in 1 -pound papers, and packed in cases containing forty 1 -pound papers.
is
usually
To Make Laundry Starch. Laundry starch is manufactured by two processes, one of which is known as the s< >ur or fermentation process, and the other as the sweet process. In the sour process, yellow Indian corn is the material gen
erally used.
It is
ground into
fine meal,
then run into a

;
mash tub and allowed to ferment into a soar mash from the mash tub it is pumped to the bleaching floor, where it is
ties.
thoroughly washed and cleaned from gluten and all impuriThe fluid containing the starch in suspension is allowed to run into long troughs with perforated bottoms and the water drained off, leaving the starch in the boxes or molds. As soon as the starch is dry enough to handle, it is cut into cubes and taken to the drying kiln, where all of the rest of The cubes are broken up and packed, the water is driven off. it her in bulk in boxes or in 1-pound i>ackages, forty 1-pound
packages to the case. In the sweet process the mash is not allowed to ferment, but is run into deep vats, with plenty of pure water, and kept
by revolving rakes during the day, for five or six days, and allowed to settle at night; the scum of impurities that rises to the top during the night is removed in the morning. After this extended washing of the mash, the resulting starch is settled in molds and dried, as in the sour i>rocess.
stirred
1C>C>

of the laundry starch produced
is
The greater part

by the sweet
made
.1
In can easily be distinguished from the sour-process starch, which has a sour smell and sometimes sour taste.
process.
process.
Laundry starch is also made by what is called the chemical The corn, before being crushed, is treated with a
solution of caustic soda- or hydrochloric acid until the gluten is dissolved out, after which it is crushed, washed, and dried in
much
the same manner as in the other processes. packed in bulk in boxes containing forty pounds, or in 1 -pound packages, forty -pound packages to the c.i
It is
1
SUGAR.
probably of Sanscrit origin. It is used to designate a class of substances possessing a sweet taste.
is
The word sugar
and capable of breaking up into alcohol and carbon dioxide under the influence of ferments, such as yeast. Of the various kinds of sugar known to chemists, only two are of importance to domestic economy, viz, cane sugar or sucrose and grape sugar or glucose. Cane sugar is so called because it is obtained principally from the juice of the sugar cane or Saccharum offieinarum, a plant of the order Graminece or grass family. The sugar-cane plant is probably a native of Southeastern Asia, but it is not known to grow anywhere now in the wild It is cultivated very generally in all tropical and sub state. It grows best, however, where the aver tropical countries. age temperature is from 75 to 85 F., but it is grown in much cooler climates, even in those where the average temperature is from 60 It is extensively grown in Louisiana. to 65 F. the West India Islands, Vntral America, and along the entire is scarcely grown in It coast of Northern South America. Southern Europe, but is grown extensively throughout large portions of Asia and the Easl India Islands. Sugar-cane sugar has been known from the earliest historic times, and some early writers speak of it as "honey made from reeds without bees." Although it was known to the ancients, it seems that it was not used by them to any considerable extent, and that, until quite modern times, honey
(
served the people of the world as
fcheir
only saccharine food.
STORES.
1(>7
Sucrose or cane sugar, while most extensively produced is also produced from the juice of the sugar beet (Beta vulgaris), the sap of the sugar maple (Acer saccharin urn ) and from the.sap of several species
from the juice of the sugar cane,

,
The process of manufacture from these juices or saps is essentially the same in all cases. Sugar cane is the source of about 40 per cent of the sugar
of palm.
product of the world.
To Make Sugar from Sugar Cane. To make sugar from sugar cane, the canes are cut down and trimmed of their leaves and tops and hauled to the mill. The mill consists of three horizontal iron rollers, one being placed above and in close proximity to the other two. The canes are fed to the mill between the upper roll and one of the lower rolls, and from these pass automatically between the upper roll and the other lower roll. The mill is generally run by steam power. Its action is to crush the canes and extract therefrom the juice. The pressed canes are called bagasse, and are dried and used for fuel. The juice as it comes from the mill is a yellowish-green liquid, having a specific gravity of from 1.07 to 1.09, and usually contains from 18 to 20 per cent of sugar, together with a small quantity of albumen, fragments of cane, and other impurities. Owing to the presence of impurities, the juice is very liable to ferment if allowed to stand, even for only a few minutes, and to prevent fermentation the juice is at once passed from the mill, through strainers, into
iron or copper kettles holding several hundred gallons, where it is heated to a temperature of from 100 to 150 F., when
is added to it a quantity of slaked lime, after which it brought nearly to the boiling point. The albumen is coagulated by the heat, and rises, with the other impurities, to the
there
is
surface as a dense scum, which is carefully removed, after which the juice is ready for evaporation.
The
until
purified juice
it is
is
transferred to
vacuum pans and
boiled
large open the sirup agglutinate into a solid mass, and are known as raw or muscovado sugar. The residuum or non-crystallized portion
sufficiently concentrated, when it is run off into pans to crystallize. The crystals which form from
168
is
STORES.
The old West India or New Orleans as molasses. which made such good gingerbread, was of tins type and was somewhat acid, owing to the presence of acetic and formic acids. The separation from the crystallized sugar of the mola or sirup is now effected by machines called centrifugals, which accomplish in a few minutes what previously took days. A centrifugal, which is essentially a press and a strainer com
known
molasses,
bined, consists of a finely perforated sheet-metal revolving cylinder mounted on a vertical shaft, within a fixed concentric,
imperforated sheet-metal drum. The solid raw >r muscovado sugar is first cut by a machine into small pieces of uniform size, and in this form is put into the revolving cylinder, and the latter started up and run at a speed of from 1,000 to 2,000 revolutions per minute. The centrifugal force generated in the cut-up raw sugar by its rotation in the revolving cylinder of the centrifugal causes it to rise up from the bottom and form a stratum of uniform thickness on the inside of it, under a very strong pressure, which drives the molasses out through
<
the perforations into the surrounding drum. To complete the process, a very small quantity of water is thrown into the revolving cylinder to wash the sugar. The machine is then
stopped and the sugar scraped out. The raw sugar, after the molasses has been extracted, is sent to the refineries to be made into the different styles of white sugar, viz, loaf, cut loaf, cube, crushed, granulated,
and powdered.
To Make Sucrose or Cam-: Sugar from Beets.More than one half (60 per cent of the sugar made in the world is obtained from the sugar beet (Beta vulgaris), of which there are several varieties cultivated, the more important being the Silesian, the French Vilmorin, the Siberian, and the Imperial. Sugar beets sometimes contain as much as 10 or 19 per cent of sucrose or cane sugar. They were first used for the pro
)
Now, they
duction of sugar about the beginning of the present century are the source of nearly all the sugar made in
Continental Europe.
The method
of
very greatly from that
making sugar from beets does no1 <>f making sugar from sugar
differ
cane.
OP THK
CJNIVERSITY
The beet roots are first washed in an open revolving cylinder, placed beneath water. The juice is then extracted, several different processes being used for the purpose, the more common being to rasp the beets to a fine pulp in a machine, consisting essentially of a large rotating drum, having its surf acethickly set with iron teeth. The rasped pulp i s then placed in sacks and the juice expressed by means of a hydraulic press. By this process from 80 to 85 per cent of the weight of the beet is extracted as juice. Good beets contain 9(> per cent of juice, of which 12 per cent is cane sugar. The juice is sometimes extracted by centrifugals, and sometimes by repeated washings and maceration in cold water. A process " " of maceration in cold water, called the diffusion process, in which the beets are sliced into thin shavings and exposed to the action of water for several hours, is sometimes also
it
employed. The juice, after extraction, is purified by boiling with lime; then filtering it through bag and bone-black filters; and afterwards concentrating it to the crystallizing
vacuum pans. The process of refining raw beet sugar is practically the same as that for refining raw sugarcane sugar, and the refined product of the former can not be distinguished from the refined product of the latter. The manufacture of sugar from beets has been tried to some extent in this country, but without any great success, except in Nebraska, California, and Utah. The molasses from beet sugar is mostly used for making whisky, as it has a very unpleasant flavor and is not suitable for food.
point in
sugar
Maple Sugar. In is made from
parts of the United States and Canada, the sap of the sugar maple and other
allied species. The sugar is sucrose or cane sugar, but accompanying substances in the sap, which are retained in the raw sugar, give it quite a peculiar and agreeable flavor, The refining of maple to which it owes its special value. sugar destroys its maple flavor and converts it into ordinary
cane sugar.
Sorghum. Chinese sugar grass or sugar millet {Sorghum saccharatum) has been cultivated in this country with some success. It seems to be suited to a temperate zone, and is
,
339
22
170
STORES.
thus intermediate between the maple and beel of the North and the sugar cane of the South. Grape Sugar or Glucose. Grape sugar, so called from the abundance thereof in that fruit (from 10 to 15 per cent is found in a great variety of fruits. The sirup may be refined and crystallized, as in the case of cane sugar, but ii crystallizes with difficulty, and is apt to absorb moisture and become moist. It is too costly for ordinary use. 11 is glu cose, and all forms of starch can be converted into com).
mercial glucose. Glucose is one and one-half times as it requires one and a third times
less soluble
its
than sua
weight of cold water to dissolve it. It requires two and a half times more grape than cane sugar to sweeten a given volume of water to the same degree; hence, while grape sugar (glucose) is nominally cheaper than cane sugar (sucrose), it is not as valuable, pound
for pound, as a sweetener. Glucose as it is usually sold contains about 20 per cent of water and about 20 per cent of unfermented substances,
leaving only 00 per cent of sugar times runs as high as 75 per cent.
the sugar,
however, some-
The process of making glucose or grape sugar from starch consists (1) in separating the starch from the corn by soab ing, grinding, straining, and settling; and (2) in converting
1
the starch into sugar by the action of dilute sulphuric acid,

this acid subsequently being removed by the action of chalk. To make solid grape sugar, the conversion is carried further
than
it
is
in
making
liquid glucose.
After clarifying, the

is
liquid
is
concentrated in
vacuum
pans, and
decolorized
with bone black.

All woody fiber or cellulose can be so acted upon by certain acids as to form glucose; hence sawdust, cotton, etc., can be converted info glucose, from which originated the storie8
about old rags, old shirts, etc., being used to make sugar. Grape sugar represents one of the two principal classe commercial sugar and cane sugar the other, the former being obtained naturally from the grape and the latter from the cane and the beet. Grape sugar, which is a term chemically synonymous with dextrose and glucose, has about two-thirds
171
the sweetening power of cane sugar or sucrose. When treated with dilute acids, both cane sugar and starch yield dextrose. In the case of starch, however, dextrose constitutes the sole
final
product.
Under the direction of the Department of Agriculture, the chief chemist of that Department has made searching investigations into the manipulations and adulterations of sugar. In his report for 1892 he says: The total absence of any added matters to the sugars of commerce is plainly shown by the five hundred analyses of
Adulteration.
'
'
samples purchased in open market in different parts of the country. The low price of cane sugar, however, has heretofore prevented the profitable adulteration of cane sugar with any article made from starch or terra alba, at least in so far
them extended. The chief adulterant of low-grade sugars, if it can properly be so called, The question of the use of these sugars is one of is water. economy only, for they are certainly not injurious to health. Such sugar cakes on standing long. White and yellow sugars usually receive a special treatment, either in the vacuum pan or the centrifugal, in order to prevent a gray, 'dead' appearIn the case of white sugar ultramarine blue is the subance. stance usually employed for this purpose." It is not unusual to find sugars which have been excessively blued and which, when dissolved, make a blue sirup. Fortunately, ultramarine is not poisonous and no injury to health
as the limited examination of
can result from
its use.
The yellow
treated with a
clarified
sugar of
wash containing chloride
as "tin crystals." leaving the centrifugal lose their bright color. Such sugars are only manufactured for refinement and are not sold to consumers. Foreign matters being insoluble in water, tests therefor are simple, e. g., if V pound of sugar is dissolved in a pint of water, a sediment will be deposited by the solution if marble dust or sand is present. The skilled analyst uses the polariscope or saccharometer to determine the percentage of pure
'
known
the plantation is always of tin, commercially Those not so treated soon after
sugar.
172
HANDBOOK OF SUBSISTENCE STOK
To Refine
Raw Sugar. To
refine
raw sugar
it is first (lis
solved in water and the solution boiled with white of egg or serum of blood, to purify it. Formerly chemicals, such as the salts of tin, were sometimes used, but metallic .-alls are
not now employed for this purpose. The boiling separates all the gum, albumen, etc., from the solution, and, after filtering, it is clear. It is finally filtered through hone black to remove the coloring matter. The solution is then conveyed to vacuum pans, where, at a temperature of from 130 to L50 F., it is evaporated until it is concentrated to such a degree that, when removed and cooled, it will at once crystallize into solid sugar. A part of the sugar is rendered non-crystallizable by the heat of this last boiling, and is the residuum of the process. This residuum is called cane sirup (see Sirup, cane). The concentrated sirup is then drawn from the vacuum pans into the agitators, and thence, when it has partly cooled and become semi-solid sugar, into the molds. The molds are cone-shaped and have small openings at the small ends, which are closed by plugs when the semi -solid sugar is run into them, but when the sugar is cooled and hardened the plugs are withdrawn and the cones are set over iron pots to drain. When the mother liquor, called "first greens, " has ceased to run from the molds, the top of the loaf is cut smooth and a
quantity of pure solution of sugar, called "white liquor," is poured over it, which washes out the last trace of mother When it has liquor and leaves the loaf perfectly white. entirely ceased to drain the loaf is removed from the mold and the damp tip broken off. The subsequent treatment depends upon the condition in which it is to be marketed. If it is to be marketed as loaf sugar the loaves are first placed in rubber sockets connected with an air pump and exhausted of the remaining liquid, and then placed in lathes and turned
smooth, when they are ready for market. For the production of "A" sugar the loaves, while stiil This moist, are placed in cutting machines and shaved line. shaved sugar is sometimes carefully dried and sifted; the portion separated by sifting is powdered sugar, and the po-
The loaves are, at other tion remaining is sieve grannlated. times, dried in hot-air chambers and then broken in crashing
173
machines, and the product separated by sieves into coarse crushed sugar and powdered Bugar. The dried loaves are also sometimes cut into cubes by
machines, and these are
known
as cut-loaf sugar.
The mother liquor
or first greens,
*
'
which has drained from

,
the molds, is diluted, blown up, i, e. boiled, filtered through the bag filters and the bone-black filters, and again concentrated in the vacuum pans. From the vacuum pans it is drawn off into the agitators, from which it may be either put into molds, or into the centrifugals to remove the mother
liquor,
is
"
known as "second greens." The sugar thus obtained of a light-buff color, and is called "C" sugar. The second greens are again subjected to purification by
filters, evaporated in the vacuum pans, and transferred to the The centrifugals extract the mother liquor, centrifugals. known as "green sirup," and leave a dark-colored sugar, which is sold as "X" or yellow sugar. The green sirup is
again diluted, blown up, and filtered, and concentrated to a proper consistency, when it is sold as "golden sirup." " Loaf, "A, and other white sugars contain, when dry, 100 per
yellow,
cent of sucrose; "C," usually from 80 to 83 per cent.
from 85
to 87 per cent;
and
The details of the process of refining sugar vary considerably in different refineries and the quality of the above grades of
;
sugar, as produced by the different refineries, will vary on this account, and, also, on account of the differences in variety of the raw sugar from which they are obtained, and a further
this
In gradation of commercial sugar is consequently used. country the grades usually named are "Standard A," "Off A," "White Extra C," "Yellow C," "Yellow," and "Brown." The Dutch standards are simply an arbitrary
scries of numbered raw sugars, selected in Holland, and in general use as standards. With the improved process of boiling in vacuum pans the old molasses has almost disappeared and sirups have become more costly. Much of the old-time molasses went to the dis-
be made into rum. The grades of sugar have also changed very much. The dark-brown sugars have almost disappeared from the market. This is owing to the improved
tilleries to
174
The granulated sugar is of the same of boiling. quality as the loaf, cut-loaf, cube, and crushed, and differs from them only in that its crystals do not cohere, because the concentrated sirup is constantly stirred during the process of
methods
The light-brown sugars are the next product, containing some molasses, and, therefore, they taste sweeter, because the sweet taste is more pronounced in the colored portion of the mother liquor or molasses which they retain. If granulated sugar is not quite freed from the mother liquor or sirup it has a more decidedly sweet taste than where perfectly pure, i. e., it has more the taste which we
crystallization.
are accustomed to associate with sugar. It is often said that powdered sugar is adulterated, and that it is not as sweet as loaf sugar,, but such is not the case, and some explanation must besought. The reason seems to be
twofold: First, a spoonful of powdered sugar, because of its does not weigh as much as a spoonful of granulated; and second, since sweetness is a physical property, the physical condition of fineness of division has something to do with it the coarser grains seeming to excite in the nerves of taste a stronger vibration, so to speak, in dissolving than do
less density,
the finer particles.
Uses of Sugar. Taking the world
as a whole,
it
might be
said that sugar has been used as a condiment rattier than food, but, in the light of recent statistics, it seems to bea very important article of diet, and it should be so considered. In
cold countries sugar seems to be taking the place of oil as a That it plays the part of a heal giving food heal giving food. is indicated by the fact that it is not craved to so great an
extent in
summer
as in winter.
There seems
t<>
be
growing
opinion in favor of its moderate use. It is true that, if the stomach is not able to digest it at once, it is liable to change into lactic acid, instead of being absorbed into the system
;
but this only at that time.
shows
not suitable for that stomach lake the use of all other foods, the use of sugar
that sugar
is
may
be abused.
The very general craving
f<r
sweets
is
undoubtedly founded on a natural demand of the system; hence, a moderate use of sugar by children is not to be condemned.

By-products.
175
Molasses
is
making raw
sugars, while sirup
the residuuin of the process of is the residuum of the pro-
cess of refining them.
The molasses resulting from the manufacture of raw'beet sugar and the sirup resulting from the refining of it contain so much alkaline matter as to be unfit for food.
New Sugar. The sugar of Cuba commences coming into market in September, and that of this country in October. Beet sugar is most largely manufactured in the fall.
Packing. The best method of packing sugar, where it is any length of time, is in barrels. Soft, i. e. unrefined, sugars, especially when exposed to the air, get hard more rapidly than granulated. Refined sugars of all the higher grades, such as granulated, cut-loaf, and powdered, not having any moisture in them, can be packed in bags as
to stand
,
-
long as they are kept in a dry place. Coffee sugars, which are the higher grades of yellow sugar, should always be put up in barrels; and unless there is a great advantage to be obtained in buying them in large quantities, they should be bought in small quantities, as required for use, as they dry out and lose weight rapidly. The refined sugars are free from water and undergo no change in condition or weight by being kept on hand. All sugars should be put up in dustproof packages. Inspection. When a lot of sugar is to be inspected for acceptance under a contract, the inspector should take with him a part of the sample of sugar upon which the contract is based, and compare it with samples drawn from packages belonging to the lot to be inspected. The method of compar-
ing samples of sugar most in vogue among sugar merchants to place the samples of sugar alongside of each other on a piece of blue paper, and judge of their quality by their appearance. Granulated sugar of a very fine grain is genStandard erally more desirable than that of a coarse grain. granulated sugar has a bright, glossy appearance, and resembles very small pieces of glass.
is
Saccharin
'
"
'gluside,
is the trade name of a product officially called derived from the toluene of coal tar. It occurs as a
L76
white powder composed of irregular crystals, bui is usually round in the market in compressed tablets of 1 or 2 grains each. It is very slightly soluble in cold water, more readily so in boiling water or alcoholic solutions. Mixed with about its own weight of bicarbonate of soda it dissolves freely in cold water with effervescence. The sodium compound thus formed is obtained by evaporation and is known as soluble saccharin or soluble gluside. The sweetness of saccharin is similar to that of sugar, but about 300 times more intense. It lias no harmful effect on the human system, and has been used by medical men for several years as a substitute for sugar in c
of diabetes or obesity where sweets are desired but sugar or Its commercial value at the glucose is contra-indicated, present time (1896) is about $1 per ounce.
TEA.
Tea, in the commercial sense, is the prepared leaves of the Thea chinensis (called Camellia tit e<< by some botanists) m tea
plant.
The tea plant is a shrub or small tree, from 3 to 6 feet high, with scattered, somewhat leathery, leaves, without stipules. The leaves are from 2 to 3 inches long, and from to inch wide, of oblong-elliptical shape, with transverse, penninerved veins, and are serrated on the edges, except at the base. They are of a shining-green color and have short, channeled
.',
foot stalks.
The
its
The period of tea plant is a native of Northern India. introduction into China, the great tea producing country
it
of the world, is unknown, but legend and tradition claim that was in the year 2787, B. C. History, however, makes no
mention of
century, A.
its
cultivation in
liina, or the
of its leaves as a beverage

I).
by the Chinese,
use of the infusion until the fourth
The tea plant was introduced into Japan from

828.
China about A; D.
cultivation of the tea plant was commenced in Java in In 1826, and is now one of the chief industries of the island. L840, its cultivation was commenced in India, where it has The plant was first introduced into Ceylon rapidly extended.
The
about
L800,
but
its
which time
little attention was paid to it until L876, since culture has developed with great rapidity.
STORES.
177
Of Java, India, and Ceylon teas, it may be said that but small quantities are imported to this country, and that formerly they were inferior in flavor and aroma and would not keep as well as those from China and Japan. This state of affairs, it is claimed, is now changing for the better. The prepared leaves of the tea plant are generically classified as "green tea" and "black tea." Commercially, teas are
classified geographically as China, Japan, India, Ceylon, and Java teas and these are subdivided into numerous varieties and grades, according to districts of production, form, or
;
quality.
There
there are
as
is
but one species of tea plant, Thea chinensis, but
varieties or subspecies, which are distinguished viridis or the green tea plant, and Thea bohea or the black tea plant. While the greater portions of the green and
two
Thea
black teas of commerce are prepared from their corresponding botanical varieties, they are so prepared more from custom, convenience, or demand than any other cause, as both of the teas of commerce can, with equal facility, be made from the leaves of either of the botanical varieties of the plant. The plants are raised from the seed, and, generally, the first crop or picking is made when the plants are three years old. The plants are not generally fertilized, for, while it would increase the yield, it would spoil the flavor of the tea. In the wild state the plant grows to a height of 15 feet, but the cultivated plants are pruned down until they are only
from 3 to 5 feet in height. In China there are three regular pickings in the course of a The first, soon after April 1, is the Shon-Chuen or year. "Early Spring." This picking is much the finest in quality but limited in quantity, and practically none of it is exported. The second picking, about May 15, is the Er-Chuen or "Second Spring." This is the most important crop and the principal one exported. The third picking, in July, is the Shan-Chuen or Third crop. " It is much inferior in strength, flavor, and quality to the second picking, and much of it is exported and used for blending with the second crop. A fourth gleaning is made in September, called "Old Tea,"
' '
178

is
which
classes.
retained
for
home consumption by
tli-
poorer
The quality of tea depends upon exactness as to the time of picking it, as a delay of a single day beyond the proper time often changes the choicest leaves into an inferior
grade.
The picking is done almost entirely "by girls. The avei work for a picker is from 14 to 16 pounds of raw lea which will produce from 3 to 4 pounds of prepared tea The preparation of the tea of commerce consists of
day's
tin-
following processes,
firing,
viz,
evaporating, fermenting, sunning,
and rolling. The leaves intended for preparing black tea undergo the same process as those for preparing green tea, except that they are evaporated and fermented for a very much longer period, and are not kept in motion and fanned as constantly. The result is that less of the sap is left in them. Green teas are of two styles, rolled and twisted, and each of these is, by means of sieves, sorted into two sizes and then graded. The black teas are also assorted according to size
and then graded. "When brought to the point of exportation, green teas are often again fired, to evaporate any moisture fchey may have absorbed in transit, and are then packed into lead lined paper-COVered wooden chests, which are covered with mat
ting.
There is an erroneous idea, which is quite common, that the distinctive color of green tea is due to its being fired in copper pans. Copper pans are never used for the purpose but the firing is done in iron pans, paper -bottomed pan baskets made of split bamboo. The firing is done over char coal fires, so as to avoid communicating a smoky odor t<> the
tea.
There are almost endless varieties of green and black Varieties of green tea more commonly purchased by the Subsistence Department are Young Hyson, Gunpowder Imperial, and Japan; and of the black. Oolong and Congou. Mo-Yuen produces the best green teas. Nankin Mo-Yuen
!
The
is. the
best of
all.
HANDBOOK OP SUBSISTENCE
STORES.
179
Gunpowder is so named from its round, shotty form. Good Gunpowder is small, globular, and granulated in appearance,
and
is
larger,
of the earlier pickings. That of the later pickings is more irregular in form, and less delicate in appearance,
earlier
and produces a darker infusion than that of the

pickings.
Imperial is SO named because it is used in the imperial household of China. The Imperial which is exported is from
late
pickings resembles.
and
is
inferior
to
Gunpowder,
which
it
Young Hyson and Hyson bear the same relation to each other that exists between Gunpowder and Imperial. The The leaves of the finer grades are small and firmly twisted. infusion made from the finer grades is of a light-golden hue.
Of Oolong, the best grades are from Foo-Chow and Formosa. The leaves of the finer grades of Foo-Chow Oolong are black and crispy, but not brittle, and the infusion is of a dark-golden color, while the leaves of the poorer grades are coarser and more brittle, and the infusion is darker and has less fragrance and flavor. The Formosa Oolong is of a dark greenish -yellow color, the leaves are small and well curled, the infusion is of a bright, clear, golden color, and the aroma is pleasant and pronounced. The infusions of the finer grades improve in taste, and those of the poorer grades get an herby taste as
cool. Unlike all other varieties, the poorest and the last the best.
they
first
picking
is
the
There are two general varieties of Congou or English Breakfast,
as the red-leaf and black-leaf. The latter is genbrought to this country. The best of the latter is the Ning-Chow this has a small, evenly curled leaf of a grayish black color, and is often "pekoe-tipped," i. e., it has pekoe The leaves, which have a whitish, downy tip, mixed with it. infusion is of a dark -reddish color, but it has a delicate flavor and a fine aroma.
erally
;
known
The finer grades of pan-fired Japan have long, well-curled green leaves, almost like sticks, that uncurl rapidly in boiling water. The infusion has a delicate odor, a clear and bright
color,
and retains these characteristics until
cold.
180
STORES.
The principal adulterants of tea arc "facing" or coloring matter, ''used" or partially spent foreign and inferior lea sand, and Iron filings.
For facing, Prussian bine, gypsum, kaolin, indigo, turmeric, and China clay are the materials generally used. Facing causes a dirty scum to rise on the infusion, and gives greasy appearance and feeling; and, if it is strained, son the coloring matter will adhere to the strainer cloth, and some of it will pass through it and form a sediment at the bottom
of the receptacle.
Tea is sometimes prepared for the market from used leaves by treating them with logwood extract and then facing them. Such tea may be recognized by its peculiar physical characteristics, or by the poor quality of its infusion. Tea is sometimes adulterated with foreign leaves. The
foreign leaves can easily be detected by their botanical fea hires, which differ markedly from those of the genuine tea; and, also, by the peculiar flavor they impart to the infusion.
The distinctive botanical features of the
tea leaf are regularity
of serration, which stops just short of the stalk, and the pecul iarity of the veins, which run out from the midrib almost
parallel to one another, altering their course before the border is reached, and turning so as to leave a bare space just within the border.
To Detf.ct Sand or Iron Filings

of lea in 8 fluid ounces of boiling-hot
in Tea. Steep i ounce water for a short time;
remove fche leaves and filter through filter or blotting paper; and then examine the residuum with a glass that magnifies from 5 to 10 diameters. If sand or iron filings are present,
they will be readily discerned.
SION.
To Determine the Quality of Tela bv Testing its i.mt Weigh out 20 grains of the standard sample and the
of the sample to be tested and put them in separate cups exactly alike in all respects; pour <n them equal quantities of boiling-hoi water and cover the cups to prevent the aroma of the infusion from escaping; examine them for
same quantity
aroma within half a minute

;
after the water is poured on the samples in the cups, and for flavor, by tasting as soon as suf ficiently COOl then let the infusion stand for five minutes for
green
fast,
itself.
STORES.
181
teas, eight for

if
when,
there
is
Oolong, and fifteen for English Breaka disagreeable taste, it will manifest
th.it
teas, or teas with dead leaves, and those black, infused leaves, or stalks that float on the surface of the infusion, should not be rrnrchased for the nse
Broken or dusty
show
)f
the
Army.
is less
Teas do not improve with age, but Congon by it than other varieties.
net
; ;
impaired
Japan teas are put up in packages of from 50 to 80 pounds, Congon 65 pounds, net Oolong from 45 to 65 pounds, net. New-crop Japan teas arrive in the United States in June; Congon in July Oolong in August and Young Hyson, Gunpowder, and Imperial in September. Tea should be stored in a dry place, each kind by itself, separated from every other article from which it might absorb a foreign odor or taste. Opened packages of tea
;
;
should be exposed as
little
as possible to the air.
THREAD, COTTON.
finish,
The quality of cotton thread and color.
is
determined by
its
strength,
cotton,
Cotton thread should be made of the best quality of raw and great care should be exercised in twisting and finishing it. It is wound on spools and is put up in cartons containing twelve spools each, and, for Army use, forty -eight
cartons are packed in a case. Cotton thread should be stored in a dry place.
THREAD, LINEN.
is determined by its strength, and color. The best linen thread is manufactured from the best Irish flax, and will not deteriorate much in strength by being kept on hand for, say, four or five years, provided it is kept in a dry
The quality
of linen thread
finish, fineness of twist,
place.
Black linen thread will generally begin to turn brown in about two or three years.
182
Linen thread is wound on spools, and these arc put up in cartons of twelve spools each and packed in cases of anydesired size. THREAD, SILK, BLACK.
To determine the
quality of black silk thread
it is
carefully
examined as to color, strength, twist, finish, and weight. The best quality is of a jet-black color, has a smooth surface, and is well twisted and free from knots. It is generally mad< of the finest quality of Japan or China raw silk. The pr< of manufacturing and dyeing first-class silk thread is such that, if not unnecessarily exposed, it retains its quality and color unimpaired for a long time. Black silk thread is put up in cartons of twelve spools each, in sizes A, B, C, and D, which are packed in separate cartons,
i
and, for
Army
use, forty-eight cartons are
packed in a
case.
TOBACCO.
Plug Tobacco. Plug tobacco for Army use should be manufactured from the first quality of Kentucky fillers and
a fine quality of Virginia wrappers. The tobacco for the fillers should be ripe, sweet, thoroughly cured, and absolutely free from sand or grit. It should be sweetened to the proper degree witli a solution in water of pure, first quality licorice and cane sugar, called "casing." The tobacco for the wrappers should be Virginia leaf tobacco, thoroughly sweated, of a rich, bright, mahogany color, and absolutely free from sand or grit, The plugs should be L2 inches long and ;* inches wide, and should weigh L6 ounces. They should be well manufactured and possess sucli a degree
of moisture that, while being pliable, their keeping qualities
shall not be impaired.
made from
place,
Plug tobaCCO should be packed in boxes of convenient size kiln dried sycamore wood. Plug tobacco should be stored in a cool, dry, Well ventilated
and never
in
a,
cellar or other
damp
place.
Smoking Tobacco.There are three general varieties of smoking tobacco, which are made from leaf and plug tobaccos
of various kinds, viz,
plug-cut, long-cut,
and granulated.
Each
cles,
STORES.
183
by means
sifted.
of the three varieties is cut into strips or granular partiof a machine provided with steel knives, and
All high grades of smoking tobacco are free from best quality of smoking tobacco is made from pure Virginia leaf tobacco. There are many mixtures in the market, made from various kinds of tobacco, to meet the various tastes of consumers. Smoking tobacco is manufactured at all seasons of the year. Granulated is usually put up for the trade in cloth bags of 2, 4, 8, and 16 ounces each, and packed in cases of from 20 to 50
then
stems.
The
Plug-cut is put up in paper, tin-foil, tin, and cloth subpackages, and is usually packed in cases of 25 pounds each. Long-cut is put up in paper, tin-foil, and tin subpack-
pounds each.
and is packed in cases of 25 pounds each. The best packages and subpackages, for Army use, are as follows: Granulated, in 4-ounce and 8-ounce tins, in cases of 25 and 50 pounds
ages,
each.
Smoking tobacco should be stored in a cool, dry, place, free from moisture or dampness should it become moldy, there is no remedy. No particular care is necessary in transportation
;
beyond keeping
it
dry.
TOMATOES, CANNED.
Tomatoes are the fruit of the Lycopersicum esculentum or tomato plant, which belongs to the order Solanacece or nightshade family.
The tomato plant is a native of tropical America, probably It was first cultivated and its fruit brought into use as an article of food in France, where it was called pomme
Mexico.
d' amour
or love apple.
soil
The plant requires a rich

i 1
successful cultivation.
trellis.
It requires to
i.
and an abundance of water for be trained on a wall

e.
,
or
The
fruit is a true berry,
it is fleshy
or pulpy
throughout. It is from 1 to 4 inches in diameter, and is either globose in shape or flattened or depressed at the ends and distorted by large, swelling, longitudinal ridges. The fruit of
most
It varieties, when ripe, is red, but of some it is yellow. requires a good deal of heat and sunshine to ripen tomatoes thoroughly. In the northern part of the United States, where
184

is
the tomato plant

to
largely cultivated,
it
flowers from
June
August and
fruits
from August
to September,
To Can Tomatoes. There are two methods of canning tomatoes, viz, the cold process and the hot process. The first is used in canning good stock and the second in canning poor
stock.
By the cold process,
the tomatoes are placed in a wire basket
and submerged in boiling water, or steamed, until the skin can be easily removed; the cans are filled, capped, and soldered up, and then processed in a steam drum at 240 F., for eight minutes; they are then vented and the venthole soldered up, and reprocessed for about twenty minutes.
By the hot process, the tomatoes are skinned, as in the cold process, and then cooked in cauldrons, from which they are put into the cans with ladles, and the cans soldered up. They
resemble soup and are called "ladle goods." Leaks are often discovered in cans after they have been processed; they usually occur along the vertical seam of the can and around the edge of the cap, and are easily detected by the presence of extra solder those on the seams are concealed >y
1
;
Such goods are known to the trade as "seconds." The season for canning is from August 1 to November those canned earliest are watery, and those canned latest arc
the label.
1
;
apt not to be well ripened, while those canned about the middle of the season are the best.
inspect canned tomatoes, examine as to appearance and then weigh the contents of the can, strain through a The weight of colander, and weigh the solid fruit remaining.
To
taste;
the solid fruit varies greatly, being from 50 to the weight of the entire contents.
K)
per cent î
Tomatoes are put up for the trade

I
in 21
pound and 3-pound
cans, twenty-four to the case, and 1 gallon cans, six to the case. The 3-pound and the gallon cans are the most suitable
size for
Army
use.
No extraordinary care is required in the storage of canned tomatoes; they will withstand a temperature as low as zero without serious injury. Freezing does not much damage them. It is not well to purchase newly canned tomatoes during
STORES.
185
the canning season or immediately thereafter, owing to the danger of loss from fermentation. No special care is required in the transportation of canned tomatoes beyond the avoidance of their exposure to very low
temperatures.
TONGUE, BEEF, CANNED.
The tongues are, while green, graded according to size, cooked thoroughly, skinned, trimmed closely, and all gullet When thus prepared, they are put up in flat, fat removed. cylindrical cans by a process similar to that for canning corned
The presence of beef, including the addition of meat jelly. gullet fat is objectionable, because it readily becomes rancid
under favorable conditions. Beef tongues are put up separately, according to size, in Impound, 2-pound, 2^-pound, and 3-pound cans. The cans are packed in cases of twenty-four Impound cans, and twelve of the 2-pound, 2|-pound, and 3-pound cans, respectively.
The 2-pound can is the best for Army use. The same care in storage and transportation should be
observed as in the case of canned corned beef.
It
has good
keeping qualities.
TOWELS.
The following kinds and varieties of towels are kept by the Subsistence Department, for sale to officers and enlisted men of the Army, viz Linen damask, about 50 inches long and 26 inches wide. Huckaback, No. 1, about 40 inches long and 20 inches wide. Huckaback, No. 2, about 42 inches long and 21 inches wide. Bath, cotton, about 42 inches long and 24 inches wide. Bath, linen, about 63 inches long and 24 inches wide. Wash, cotton, about 14 inches long and 12 inches wide.
:
Damask Towels. To determine the quality of damask towels they are examined as to the fineness of thread, weight, The finish of the size, bleaching, and closeness of weave. threads is examined with a magnifying glass, which will show any imperfections in the twist.
186

arc
The damask towels kept by the Subsistence Department
50 inches long and 26 inches wide, and the weight of twelve towels is 5 pounds. They are of a very fine quality, and have ends of knotted fringe, well tied.
The commercial case contains from
150 to 200 snbpackages
of 1 dozen each, and, on account of its large size, is not a suitable package for Army use.
Packages for Army use should contain not exceeding towels each, or 12 subpackages.
111
Bath Towels, Cotton. The yarn used in making these towels is made from good, 'long-staple, well-seasoned Georgia or Carolina raw cotton. Yarn is spun of the requisite strength, firmness, and twist; it is then woven into bath towels on Terry's patent power looms, by a particular system which insures superior absorbent quality combined with
durability.
The towels are bleached with extra care, using artesian-well water, and drying with a centrifugal machine and in a steam heated room. They are 42 inches long and 24 inches wide,
and twelve towels will weigh 8 or 9 pounds. The commercial-size package contains from 15 to 20 dozen, which is too large for Army use. The most desirable pack
age for
Army
use
is
a repacked case containing only forty-
eight towels. In the inspection of these towels they are examined as to their weight, the size and twist of the yarn of which they are
made, and the quality of the weaving. Towels, Bath, Linen. These towels are made
of the best
near Manchester, England. They are brown, rough towels, 63 inches long and 24 inches wide, and twelve of them will weigh L2| pounds. They arc packed in containing about 50 dozen. The most desirable packages for Army use air repacked cases containing forty eight towels each. All cases containing towels should he made of clear hoards. free from knots, as knots are liable to fall out and permil the
Irish flax, in or
i
entrance of mice
TOWELING.
kinds of toweling are kepi for sale in officers and enlisted men of the Army, viz, bleached and unbleached,
Two

The quality and finish
is is
187
determined by the class of yarn used, the
and the bleaching. of Scotch or Irish flax, and is put up in bolts containing 25 or 50 yards each. The dimensions and weights for Army use are as follows
size
of the threads,
Toweling
made
Bleached, in bolts of 25 yards, is about 19 inches wide and weighs 5 pounds. Unbleached, in bolts of 25 yards, is about 20 inches wide and weighs 6f pounds.
VINEGAR.
Vinegar
is
the
common name
,
applied to a dilute and some-
what impure solution making sauces, salads,
of acetic acid, used as a seasoning in etc. and as a preservative in making
a great variety of pickles. The alcoholic liquor formed by the fermentation of the juice of grapes or other fruits becomes sour on exposure to the air and is readily converted into vinegar. When dilute alcohol is treated with yeast it absorbs oxygen, water is split off, and a very unstable compound, aldehyde, is formed, which oxidizes readily and forms acetic acid or vinegar. " In the so-called quick" process the oxidation of the dilute alcoholic liquor is hastened by allowing it to trickle through shavings already saturated with vinegar, the tem-
perature being maintained at about 90 F. In the United States the alcoholic liquors used are chiefly whisky (diluted with eight or ten times its bulk of water) and low wine. Tall tubs or vats, sometimes 20 feet high, with perforated bottoms, called generators, are filled witfh clean beech shavings, well packed; these are first soaked with strong, hot vinegar, then the diluted alcoholic liquor is poured in a small, continuous stream upon the top of the shavings, whence it trickles down slowly through them to the bottom, where the oxidized liquor or vinegar is drawn off. Whisky can thus be converted into vinegar in twenty-four hours. Vinegar made from good apple cider, by a good process, is the best for table use. Formerly, most of the vinegar used in the United States was cider vinegar, and it is still used to a considerable
extent.
188
STORES.
To Make Cider Vinegar.Partly fill barrels with cider, add a small quantity of vinegar or mother-of-vinegar, leave the bungholes open, to allow the free entrance of air, and keep the temperature of the storeroom at or above 75 F. In about six months the contents of the barrels will have turned
into vinegar.
Beer, malt, glucose, artificial, and

objectionable,
wood vinegars
arc
all
and should never be purchased for Army use. Vinegar is frequently adulterated with other acids, such as sulphuric and muriatic, but no matter how small the mixture, or the caution used,
they are readily detected.
The formulas
follows, viz:
of acetic acid
and
4
its
adulterations are as
Acetic acid,
CH
a
hydrochloric acid, HC1;
and nitric acid, A compari 2 S0 4 3 sulphuric acid, son of these formulas shows that the acetic acid is derived from alcohol, and that it is organic, while its substitutes are
;
.
HN0
inorganic.
From
the foregoing
it is
obvious that, in examining a sam-
ple of vinegar, the first consideration should be toward the detection of foreign acids; and if these are present beyond a
mere trace that might possibly come from the water

the receptacles containing
it,
or from
Methods
the sample should be rejectee!. of Examination. 1. Half fill a test tube with
vinegar, add a small crystal of barium chloride, and if sulphuric acid is present, the barium chloride will be precipitated as a sulphate.
2.
Half
fill
silver nitrate,
a test tube with vinegar, add a small crystal of and if hydrochloric acid is present, the silver
will be precipitated as a chloride.

3. Nearly fill a test tube with vinegar and sulphuric acid, one and one, being careful to pour the sulphuric acid on the vinegar, and not the vinegar on the acid; cool the mixture
and add, cautiously, along the
side of the test
tube, a few-
drops of ferrous sulphate, so that the fluids will come in con stratum of fcact, but not mix; if nitric acid is present, the
contact will show a purple of reddish color, which changes to brown. If the fluids arc then mixed, a clear brownish purple liquid will be obtained.
189
To a few cubic centimeters of vineThe Brucine Test. gar in a test tube add four or five drops of brucine, and then a few drops of concentrated sulphuric acid, and if nitric acid is present, a red color will be developed. To Distinguish Cider Vinegar from Spirit Vinegar. Place a weighed quantity of the sample to be tested in a porcelain dish and evaporate it at a temperature of 212 F., until constant the residuum should be, for cider vinegar, not less than 2 per cent, and should be from a clear light-brown to a
dark-brown color, soft, viscid, and hygroscopic; and, when mrned, should give off the odor of burned apples. A leadacetic solution will cause an immediate light yellowish-brown
1
precipitate in cider vinegar, the precipitate settling, usually in flakes, in less than five minutes.
To Determine Strength. In using Twitchell's acidimeter, should be remembered that the 45 mark thereon is generally about equivalent to the chemist's test of 35 grains of potassium bicarbonate neutralizing one fluid ounce of vinegar. The quantity of potassium bicarbonate or of sodium bicarbonate necessary to neutralize the acetic acid contained in a fluidounce of vinegar of 1 per cent strength is as follows:
it
Potassium bicarbonate, 7.42 grains; sodium bicarbonate, 6.23 These quantities increase in direct proportion as the percentage of acid increases thus, to neutralize a fluid ounce of
grains.
;
vinegar of 4| per cent strength requires 33.39 grains of potassium bicarbonate, or 28.03 grains of sodium bicarbonate; and of 5 per cent strength, 37.10 grains of the former, or 31.15 grains of the latter, respectively. Vinegar for Army use should contain from 44- to 5 per cent
of acetic acid.
If flies or eels are in vinegar,
they can be readily detected
by the microscope.
easily destroyed by raising the temperature of the vinegar to 212 F. Vinegar for Army use should be put up in iron-bound oak
barrels, painted red,
They are
and the bungs capped with tin. Vinegar should never be exposed to a freezing temperature.
APPENDIX.
NOTES ON CANNED GOODS.
Soldered-up Holes
in
Tops of Cans. The process
of can-
ning articles of food involves the making and soldering np of two punctured holes in the top of each can, and therefore has no bad significance. The presence, however, of three soldered-up punctured holes in the top of a can is indicative of "reheating,"! e., of the can having in the first instance failed to stand the "vacuum test," and that, to remedy this defect, it has been returned to the process tank, reheated and again vented and the venthole soldered up. Reheated cans are more likely to spoil than those that are perfectly processed in the first instance, as decomposition may have set in before
they were reheated. Owing to the aforesaid objections to reheated cans canners who reheat cans are careful to make the third puncture as inconspicuous as possible, and frequently endeavor to conceal it entirely by making it on the side of the can near the top, under the lid, and pasting the label over it. By running the finger around the rims of a can it is easily determined whether it has a third soldered-up hole or not by the presence or absence of a small lump of solder.
Reprocessing. Sometimes newly packed cans of food are much swollen that reheating would not be adequate. In such cases the cans are opened and emptied and the contents picked over and the unsound parts thrown away. The sound parts are then repacked into cans, which are subjected to the
so
same process as in the original canning, and these operations " are called reprocessing. Reprocessed cans have only two soldered-up punctured holes in them and otherwise have the same external appearance as regularly packed cans, and their
' '
defective quality can be determined only by opening them and examining their contents, which will present an over-
cooked appearance.
(191)
192
APPENDIX.
is rarely resorted to, because any, margin of profit for the canner.
its cos1
Reprocessing
little, if
lea
Quality of
Tin.
The tin
used in making cans should be
of the best quality, and the solder should be carefully applied on the outside of the cans only, so as to prevent its coming in
contact with the contents. The corrosive action of the con tained fruits, etc. on the tin of the cans produces crystalline figures upon their inner surfaces which arc suggestive of tin in solution being taken up in injurious quantities by the food in the cans.
,
Effects of Age. The American Grocer says editorially: idea is that canned or preserved food should be judged by the standard set up for fresh food, on the ground
"The popular
that 'the fresher things are the better.' As a general proposition, this latter idea is correct, but as applied to canned goods it is erroneous and misleading. It is frequently the case that goods put up during the latest season are very inferior to the same sort of goods put up three, five, or more years earlier. The character of seasons varies from year to Thus, in a season of excessive moisture, peaches contain year. much more water than in a season of ordinary climatic con From this it is evident that the quality of peaches ditions. and other fruits varies from year to year, rendering it posSome sible for the older goods to be better than the newer. fruits, as for instance, pineapples, are better the second or third year than the first, because it takes time for the sirup The same is true of many to thoroughly permeate the fruit. acid fruits, which, when first packed, are a little hard hut which become mellow with time and tlie absorption of lie sirup.
t
If properly put up to canned goods. they will keep indefinitely, as claimed by Appert, the discos This has been proven by the erer of the process, in 1807.
Age works no harm
tests of eighty
odd years."
respect
t<>
The Effects of Cold. With
the effects of ex
treme cold upon canned goods, Brig.
Greely, Chief Signal Officer, U. S. Army, says. "You ask me to State tin- effects of freezing upon canned fruits and vegetables, especially as regards the texture and
Gten. A.
W.
APPENDIX.
193
flavor of tomatoes, corn, etc. Apples, peaches, pears, rhubarb, green peas, green corn, onions, potatoes, and tomatoes were all subject, at Lady Franklin Bay, to extreme temperatures (over 60 degrees below zero), and were solid for months at a time. The second summer they thawed, and the following winter froze solid again. All the articles named presented the same
appearance as though freshly canned, and their flavor was as good when the contents of the last can were eaten as in. the It should be understood that these were firstfirst month. class goods and from dealers of standing and reliability. Cranberry sauce, preserved peaches, and fruit butters suffered certain changes from candying, etc., which detracted somewhat from their flavor, though not materially so. Dealers in such preserves predicted that such conditions and changes
would
occur.
had
also
canned turnips, squash,
beets,
and
carrots, as well as pineapples, cherries, grapes, clams, shrimps,
and crabs, which, although not subject to such extreme temperatures as the foregoing, yet froze and thawed repeatedly without injury. No can of any kind, except a few, say half a dozen of fruit butters, was ever burst by the action of cold or
heat."
Tests by Freezing. An officer of the Subsistence Department while stationed at St. Paul. Minn % in the winter of 1876-77, exposed a few articles of subsistence stores to a temperature of 10 F. below zero, thawed them out in a few days,
,
examined the contents, and reported as follows, viz "None of the cans burst and no signs of the starting of the The tomatoes were not apparsolder could be discovered. ently changed in any respect by freezing. The peaches were The asparsoftened, their texture being somewhat ruptured. agus was rendered flat and insipid, and the green peas, while to the eyes were unchanged, still their flavor was impaired. Vinegar in kegs or barrels, if frozen, is liable to burst the barrels, and on thawing is found to be unchanged in properties. Olive oil is not injured by freezing. Good extracts have pure alcohol without water in them and can not freeze at any temperature found within the limits of the United States. Throughout the Department of Dakota, in winter, fires are
:
339
25
L94
APPENDIX
kept up night and day in the subsistence storehouses al all posts. The long-continued cold weather of that climate would freeze solid everything and break all bottles and start all cans whose contents were largely fluid and nearly filled the can to
Water expands 0.089, nearly -^ in volume, on t Water, in canning, from 39.83, its greatest density temperature, to 212 F., the boiling point, level of the sea, expands 0.4012 in volume; from 72 F. to 212, it expands 0.03832. In processing cans that are filled with juice, like tomatoes, for A gallon can instance, an expansion of 0.03832 takes place.
the top.
ing.
i
contains 231 cubic inches

in processing,
its
contents expand
8.
85 cubic inch, is
and
this percentage of the contents is lost
passing out through the vent. 3-pound can holds about a quart therefore loses of its contents about 2. 213 cubic inches. may then regard that a processed can (3-pound) after returning to the temperature of the atmosphere (72 F. ) to have a vacuity of 2.21 cubic inches, which can be filled up
;
by
We
tents
without injury to the can by a moderate freezing of the con but when they are frozen solid, the expansion is equal to 5.15 cubic inches, which would most likely rupture the tin
;
or start the solder."
In order to secure more extended, complete, and satisfactory knowledge on the subject, and establish a reliable basis, the Chief Commissary, Department of Dakota, was instructed by the Commissary General of Subsistence, in January, 1896, to experiment with various articles of subsistence stores by exposing them to extremely cold weather and
results, obtain full
to report the results.
Taking advantage of a very cold snap on February li>, which reached 19 F. below zero, the stores were exposed February 21, during which time they were subjected
L896,
until
to a
">
.
1\ varying temperature, which, however, did not rise above and every article was frozen solid; they were then removed t> a cool cellar where they remained until June 20, L896, when they were examined and compared with similar articles of the same brand that had not been frozen.
The report
of the result of the experiments states:
"This examination and comparison very clearly established the fact that when moist food had been frozen solid and was
APPENDIX.
195
thawed out, a permanent chemical change had taken place. Not so great a change, perhaps, as if subjected to boiling heat, but still a change; and this was particularly noticeable in goods which contained acid, sugar, and salt. Sometimes the change in taste and appearance was so slight that it would not have been noticed except by comparing with goods which had not been frozen. None of the cans containing the frozen goods were cracked or had the solder started; and the can heads which had been bulged by freezing had entirely subsided. This examination was only as to general results; the exact determination of change or deterioration could only be ascertained by Another noticeable thing about this a practical chemist. examination was, the freezing and thawing of the goods did " not cause any perceptible fermentation. The following is the result of the experiments in detail Pork. Was frozen in brine could not detect any difference
:
in taste or appearance
Bacon.
drier
Moisture and salt were drawn to the surface
even when cooked.
tasted
and less salty. Corned Beef. Could not detect any difference in and
salt
taste or
appearance.
Dried Codfish. Moisture tasted drier and less salty.

less salty.
drawn
to the surface;
softer
Pickled Mackerel. Frozen in brine.
Somewhat
and
Molasses (cans).
.
Flavor slightly impaired. Color somewhat darker and less flavor. Vinegar (keg). Slight loss of acidity. Flavor considerably impaired, and pieces Apples (cans)
Tomatoes (cans).
had a more ruptured and mushy appearance. Apricots. Pieces somewhat ruptured and
flavor slightly
to
changed.
Creamery Butter.
taste
Was
frozen in brine.
it
than the sample not frozen, and

Cheese.
More musty was also whiter
in
appearance.
American
changed.
More granular in appearance and flavor

sweeter to the
taste,
Green Corn.
freshness.
Softer,
and had
lost its
196
APPENDIX.
'rabs. Softer, and flavor changed. Flavoring Extract, Lemon. Did not freeze or have cork started, but flavor seemed slightly less fresh and strong. Flavoring Extract, Vanilla. Did not freeze or have e< upstarted, but flavor seemed less fresh and strong. When subjected to lowest temperature, it was slightly congealed. Sugar-cured Ham. Moisture and salt drawn to the surfi
(
was found very moldy, which destroyed its flavor. Had the cover been removed after it was frozen, it might not have
It
been so moldy.
Blackberry Jam.Less firm and flavor slightly changed. Currant Jelly. Less firm and flavor slightly changed. Lard. Could not detect any difference in looks or in taste, even when cooked.
below zero, but could not detect any change in flavor. Olive Oil. Bottle not broken or cork started. Could not detect any difference. When subjected to lowest temperature it was congealed. Pieces somewhat ruptured and flavor changed. Ousters. Peaches (cans). Pieces not so firm and flavor slightly
Flavor slightly changed. Sugar more crystallized. Mushrooms. Less fresh to the taste. French Mustard. Cork started at 12
Lobster.
Milk.
changed.
Pears.
Slight loss of flavor and pieces not so firm, Less firm and slight loss of flavor. French Peas. Slight loss of flavor. Gherkin Pickles (Gedney's). Bottle was broken
American Peas.
at
14
below-
zero (Fahrenheit). Contents soft, but possibly the cause of this softness was the exposure to the atmosphere after bottle
was broken.
Chowchow Pickles (Heinz's). Cork started at L2 below zero (Fahrenheit), but could not detect any change in flavor. Fresh Pigs* Feet- -Less fresh in taste. Pineapple. Pieces somewhat softer and had less flavor. Could not detect any difference in lookPreserve, Damson.
er taste.
Salmon
(cans).
Less fresh in
taste.
APPENDIX.
197
San lines. Less

(
fresh in taste.
Flavor slightly changed. Worcestershire Sauce. Cork started at 10 below zero (Fahrenheit). Less strength and freshness in taste, but this
'raulxrrt/ Sauce.
partly caused by exposure to atmosphere after cork was started. Shrimp. Somewhat drier and a slight loss of flavor. Chicken Soup. Could not discover any difference in appearance or flavor even when cooked. Beef Tongue. Could not detect any difference.
may have been
There was no difference. Glycerin). Black Ink (Thomas's). In paper bottles. The bottle had leaked, but no difference in color or writing quality was
Toilet
Soap (American
perceivable.
When -canned or bottled goods have become frozen they should, if possible, be kept in that state till required for immediate use. By immersion in cold water, they can be restored
to nearly their original condition.
Effects of Heat. Surg. Maj. W. Simpson, M.
B., British
Army,
tion, in
says:
my experience in India and the late Nile expediwhich the test of tinned provisions was exceptionally severe from continual exposure to the powerful direct rays of the sun, I have found that tinned provisions, meat, and vegetables, put up separately, or combined in the form of soups, are practicably undamageable by any climatic heat, provided
''Taking
the following conditions are carried out " 1. Provisions to be of best quality.
"2.
"3.
:
To have received the proper amount

is closed.
of cooking before
the tin
perfectly sound, air-tight tins. of provisions that, in experience, suffer from great heat is that of uncooked articles, such as butter, Of course, once the cheese, and some forms of potted meats.
To be put up in vacuo in
"The only class
my
tin is opened, the contents last much longer in cold than in warm weather, and last better in hot, dry weather than in hot,
moist weather.
immediately.
"
In this last case the provisions must be used
198
APPENDIX.
NOTES ON INSECTS.
Insects are small, metamorphosic animals having, with rare exceptions, four distinct states of existence, viz, (1) the ovum or egg, (2) the larva or caterpillar or maggot, (3) the
pupa or chrysalis, and (4) the imago or beetle or adult. The following are the principal insects that are destructive
to articles of subsistence stores, viz
1.
:
The Dermestes lardarius or bacon bug. It is very destructive to bacon and all other kinds of dried meat. This insect, while in the imago or beetle state, deposits its eggs on bacon or other dried meats, and from these the larvae are hatched. As soon as the larvsB are hatched they commence their ravages upon the meat. When full fed, they change into the pupa or chrysalid state, and from that, in due time, The beetles are about J inch into the imago or beetle state. long, and are of a dusky-brown color, except the upper half of the wing cases, which are of a whitish or ash color. These insects, when in the larva and pupa states, are so concealed in the meat that they can not be effectually removed from it, but upon attaining the imago state they are no longer concealed, and may be readily removed and destroyed. 2. The Dermestes vulpinus or hide bng is similar to the
bacon bug.
3. The Masca vomitoria or meat fly is about I inch long, and has a thick, hairy body of a black color, except the hind These insects are part, which is of a shining blue color.
remarkable tor their extraordinarily powerful sense of smell. They scent meat from long distances and come in swarms and
A deposit their eggs, commonly called flyblows, upon it. piece of meat is never secure from their attacks unless it is well covered. These flies frequent meat shops, kitchens, and The period of their metamorphoses is very short, pantries. only about four days from the larva to the imago Btate; and
hence their great fecundity. are most likely to attack fresh
4.
Among subsistence
beef.
stores,
they
long, without wings, nut to pitch black.
inch or grain weevil is about and varies in color from a dark chest These weevils make their appearance in April or May, according to the climate, and continue their
The Calandra granaria
APPENDIX.
199
ravages until August. The weevil bores a hole in the grain wheat with its rostrum, ami deposits in it an egg. From the egg a larva is hatched. -The larva feeds on the inside of the grain, changes into a pupa, and finally into an imago,
of
within the husk, and then eats its way out. All kinds of grain are acceptable to this very destructive insect. 5. The Sylvanus surinamensis is another grain weevil. It is smaller than the Calandra granaria, of flat shape and a rusty brown color. It is coarsely punctured and sparingly clothed with short, yellow, depressed hairs of an orange color. It has a 6. The Bruchus granarius, another bean weevil. (lack body, densely punctured with short brown hairs. 7. The Bruchus pisi or pea weevil has a black body, densely clothed with short brightish -brown hairs on top, and hairs of a grayish color and silky appearance underneath. It resembles closely, but is smaller than, the Bruchus granarius. 8. The Calandra oryza or rice weevil, which is almost It identical with the Calandra granaria or grain weevil.
1
has a smooth body of elliptical shape, and varies in color, some specimens being of a pale-chestnut or ocherous color, while others are black, and others still are of every shade between the two extremes, according, it is presumed, to the age of the insects. The best remedies against the insect evil are the destruction of the insects as fast as they appear, and the exclusion from the packages of stores and the storehouse of the flies or moths that lay the eggs that produce the insects. As, because of the great fecundity of the insects that prey upon subsistence stores, all remedies against them are, in a greater or less degree, ineffectual, great care should be exercised not to receive on contracts any articles infested with weevils or any other injurious insects.
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University of California.

GENERAL FROM MONOGRAPHS WRITTEN BY OFFICERS OF THE SUBSISTENCE

PUBLISHED BY AUTHORITY OF THE SECRETARY OF WAR,

THE ARMY OF THE UNITED STATES.

Office Commissary General of Subsistence.

Hair, Small.. Nail

Can Openers Chamois Skins

Corn Meal Crabs, Canned

Lard Macaroni Mackerel Matches Milk, Canned

182 183 185

Tongue, Beef, Canned Towels

HANDBOOK OF SUBSISTENCE STORES.

Canned apples are generally put up in

HANDBOOK OF SUBSISTENCE STOB

effect of the process is to preserve the sliced apples

and saccharization, conjointly. Evaporated apples are put up in 50 -pound boxes.

HANDBOOK OF SUBSISTENCE STORES.

HANDBOOK OF SUBSISTENCE STORES.

HANDBOOK OF SUBSISTENCE STORES.

marked thereon. The laws of the United

HANDBOOK OF SUBSISTENCE STORES.

A few years ago at

painted, are preferable as coverings to yellow-washed canvas.

Meats are subject to mold, skippers, souring or tainting, and spotting.

HANDBOOK OF SUBSISTENCE STORES.

aside for the first sales.

used as a substitute for yeast in making

HANDBOOK OF SUBSISTENCE STORES.

HANDBOOK OF SUBSISTENCE STORES.

the dough the following substances and proportions thereof,

'arbonioacid gas Rochelle salt

A baking powder made at home according

dozen in a case; or 1-pound

tests for ereani-of'-tartar

baking powder and BUCh

adulterations as one might expecl to find therein, are subjoined.

any great quantity, phosphates, and sulphates.

in small quantity will be found.

tried in the powder,

will give a dark,

HANDBOOK OF SUBSISTENCE STORES.

212 F., until constant; cool then be incinerated, and the

escapes; tube chloric acid.

HANDBOOK OF SUBSISTENCE STORES.

and reweigh the apparatus the

bonic acid, and

loss in weight is the carbe noted as follows:

Weight of baking powder taken

Weight of baking powder and apparatus Weight after drawing off C0 2

grams baking powder

100 so 15 per cent.

After the apparatus is charged, make a determination.

only takes a few minutes

The tinning should be come off easily.

uniform thickness, and should not

which are rich

empty a tow sacks on a paulin. grown and iis<-<i extensively

HANDBOOK OF SUBSISTENCE STORES.

or garlic, and salted to suit the taste.

Baked with pork,