THE TRUTH ABOUT PRESERVATIVES. A great deal of nonsense has been written and published about the harm done by preservatives applied to food products, and the matter is one that will sooner or later resolve itself into a sane attitude bearing directly upon the actual facts as they are known, and not as they are represented. Experiments conducted with due care and intelligence, and based upon absolute scientific knowledge are, after all, the only safe methods of procedure, and "expert opinions" are as worthless as can be imagined, unless backed up by actual demonstration. Professor E. E. Smith, director of research of the Red Cross Hospital in New York, and an analytical chemist and biologist, has performed a series of experiments lasting over a considerable period, and the results were given in an address before the Central Medical Association at Middletown, Conn. Professor Smith based his whole series of work upon the question that has been propounded by the Bureau of Chemistry at Washington, and answered by that same bureau in the person of its chief. The question was attuned to tomato catsup in particular, but the experiments had a definite bearing on all classes of foods. Last summer Professor Smith took some carefully selected ripe tomatoes, grown in his own garden, peeled them. cut them into pieces, and placed them in clean glass jars. These were then sterilized by being placed in boiling water for a specified time and sealed. This tomato pulp was of the highest quality and was absolutely pure. Recently Professor Smith opened one of the jars and subjected it to careful investigation. He found no evidence of bacterial formation in the tomatoes when they were opened. On the third day, however, he discovered 8,850 bacteria in a cubic centimeter-about a quarter teaspoonful. On the fourth day there was an appreciable mold, which increased until the sixth day, when it almost covered the entire surface of the jar. The number of bacteria per cubic centimeter on this sixth day was 246,000,000. In This experiment teaches two things: First, that pure tomatoes, properly cleansed and treated by sterilization, can only be kept without preservative so long as the air is excluded; second, that when they are exposed to the air they rapidly deteriorate, owing to the growth of bacteria. Bulletin 84, issued by the Department of Agriculture, on page 1044 it says: "The greater care which is required in the manufacture of food products without the use of benzoic acid or benzoate of soda necessitates the use of a higher quality of raw material." Two things are stated in this extract by innuendo: First, that the use of a higher quality of raw material is necessary; second, that greater care is required in the manufacture of food products without the use of benzoate of soda. The statements are undoubtedly equivocal, but if it is intended to convey that greater care or greater value of original product will assist in keeping the product after opening, by virtue of the experiment above noted, the facts controvert any such statement absolutely. The best quality of tomatoes, prepared with the utmost care, deteriorate at once on being exposed to the air. In order to arrive at a definite conclusion, Professor Smith purchased from his grocer two bottles of catsup prepared by two well-known firms. One of these was stated on the label to contain benzoate of soda not exceeding one-tenth of one per cent., and the other stated that no preservative had been used. Experiments over a period of six days showed no evidences of bacteria in either sample. The question at once arose in Dr. Smith's mind, "If the pure tomato pulp permits such an enormous growth of bacteria in so few days, why did not the catsup?" Admittedly, in the first case, because of the action of the preservative. It could have contained no better material than that he had put up himself, for until opened both kept perfectly. The natural conclusion was that, in spite of the announcement on the label, the second sample of catsup also contained some preservative. The pure pulp does not keep, the catsup does; therefore, a preservative has been added. Professor Smith next undertook to determine just what the preservative consisted of, and found that acetic acid was present in large quantities. The exact amount was two and two-tenths per cent. If this had been introduced in the form of vinegar it would have necessitated the addition of vinegar to the extent of one-half the bulk of the catsup. which would have been practically impossible, or would have necessitated such an extended boiling that the whole catsup would have been spoiled. In connection with this point Dr. Smith says: "Another brand of 'no preservative' catsup which I examined did not contain so much acetic acid, but spices were so largely in evidence as to justify the labeling of the product 'extract of spices.' I have been at a loss to explain how so strong a combination of spices could have been prepared, but in the Journal of the American Medical Association I find an article by Dr. Herty, in which he states that this catsup is prepared and preserved by the addition of acetic acid extract of spices. In this case I am sure that the product is not to be classed as of a higher quality of raw material. Both the acetic-acid and the acetic-acid-spice methods present a very important advantage to the dishonest manufacturer, as both processes yield a product in which the quality of the raw material is concealed by the taste. High seasoning is a wellknown method of concealing bad-tasting food. However, I do not state that such methods are used, but I do state that they afford an opportunity of so doing. To summarize: We find that the statement made in Bulletin 84, that greater care is necessary without the use of benzoate of soda, is contrary to fact, and the further statement that higher quality of material is necessary is also contrary to fact. Indeed, exactly the opposite is true. "The pure food and drug law of 1906 has done much by demanding honest labeling of products. Vinegar and spices do not require statements on the label, as they are condiments. Acetic acid does, and I suggest, now that the benzoates are known to be harmless, that the authorities direct their efforts toward the labeling of products containing added acetic acid, and the rigid inspection of the raw material used, to see that it is of the proper quality." MR, HARRIS BOOMS HIS BUSINESS, Blames Pure Food Law for the Great Increase in Cases of Ptomaine Poisoning. To the Editor of the Brooklyn Eagle: I note in your February 9 issue that Miss S. A. Brown was made ill by partaking of food in which poisonous ptomaines had developed. It is certainly appalling to learn how rapidly ptomaine poisoning cases have increased since the enforcement of the pure food law. According to press dispatches there have been in the United States, since the enforcement of that law, 12,752 cases of ptomaine poisoning. 433 of which were fatal. Prior to the enactment of the pure food law, borax or boron compounds were used for meat, fish, fowl, sausages, oysters, etc. Consequently such food, which readily becomes contaminated, was kept in a hygienic, healthful condition. The pure food law compels truthful labels on all articles. packages, or containers of food. A truthful label, however. upon meat, fish, fowl, sausages, oysters, etc., will not prevent them from spoiling, so that conditions are favorable for the propagation of poisonous germs. Thus, while the pure food law compels truthful labels, it does not, on account of prohibiting preservatives, insure that food will reach the consumer in a pure, healthful condition; neither does the label prevent perishable articles of food from deteriorating when in the consumer's hands so as to become a menace to health and life. The authorities should realize the above facts and amend the laws so that preservatives would be permitted in all articles of food that favor the propagation of poisonous germs. H. L. HARRIS. 100 Williams street, Manhattan, March 11, 1909. FOOD-AND-MOUTH DISEASE QUARANTINE RE- OF PENNSYLVANIA. The Secretary of Agriculture has issued an order, effective March 26, releasing from the quarantine for foot and mouth disease the entire State of New York and all of Pennsylvania except certain portions of Delaware and Lancaster counties as follows: In Delaware county, the borough of Glen Olden; in Lancaster county, the townships of East Donegal, Rapho, Penn, Warwick, West. Earl, Upper Leacock, Leacock, East Lampeter, Manheim, East Hempfield, West Hempfield, Manor, Lancaster, Pequea, West Lampeter, Strasburg, Providence, Conestoga, Martic, Drumore, and the boroughs and the city of Lancaster. "ICE CREAM." By Dr. H. W. Wiley, Washington, D. C. "Inasmuch as ice cream is prescribed frequently by physicians for invalids and convalescents, and inasmuch as it is largely eaten by children and others whose stomachs have not full vigor, a definite idea of its composition is necessary to prevent injury and abuse. "Hence the term ice cream should be reserved solely for the frozen product consisting of pure, fresh cream, sugar, and a flavor, while appropriate names should be given to other frozen dainties in which more or less cream may enter. The use of milk, skimmed milk, and condensed milk in the manufacture of ice cream does not appear to be advisable or necessary." It is claimed the people do not want genuine ice cream. "If by this is meant that the people in general want an ice cream as cheap as it can be bought, then the claim may be regarded as a fact. If, on the other hand, it is meant that the consumers do not like the taste of the genuine ice cream, there seems to be no evidence whatever in the way of verification." LIKE REAL THING. Experience has shown that not only do the people as a rule like genuine ice cream, but they prefer it to any kind of frozen custard which may masquerade under the name of ice cream. The claim which has been made that genuine ice cream is not wholesome also lacks any kind of evidence. "The fact that physicians prescribe genuine ice cream for invalids is an indication that it is regarded by the medical profession as a wholesome article of diet. It is undoubtedly true that on account of its richness in butter fat, genuine ice cream is an article of diet which should be consumed in moderation, not only by the sick, but by the well. "From the point of view of the general consumer, the genuine ice cream is to be preferred for palatability to any of its substitutes." "In connection with the dairy supplies of the country, the question of ice cream is one of grave importance." Particularly so because under the name ice cream are found upon the market products of the widest variation in composition, varying from the true ice cream to the frozen pudding. "It is necessary therefore to ascertain, first, what ice cream should be, and, second, to study the materials from which it is made, with a view to determining their sanitary character, and finally, to determine the composition of the article itself as it is offered in the market. Incidentally, therefore, the dairy which furnishes the milk, and the milk which furnishes the cream, are subjects of inquiry that must be carefully watched. "The last investigation made by our department under the auspices of the committee appointed by the District Commissioners occurred in 1907, but I am able to say the condition of the ice cream problem has been improved since then. By an act of Congress the legal standard for ice cream for the District of Columbia is 20 per cent. Our results showed that almost two-thirds of the 132 samples examined complied with the national standard. Our data showed that the artificial coloring of cream is not practiced to any great extent. INTERESTING FACTS. "When our tests were concluded in August, 1907, the report made public at that time contained some interesting facts in view of the contention that the standard suggested for butter fat is too high, and especially in view of the fact that 8 per cent had been suggested by many as a proper standard instead of 14 per cent for ice creams of the vanilla type, and 12 per cent of fat for ice creams of the fruit type. "The standard, in so far as Washington is concerned, could be reached with but little variation from the usual methods of producing ice cream. What is true of Washington certainly should be true of other cities, since there is no indication that the quality of creams made in Washington is any better than that of other cities." As compiled by the Department of Agriculture the standards of ice cream read as follows: 1. Ice cream is a frozen product made from cream and Sugar, with or without a natural flavoring, and contains not less than 14 per cent of milk fat. 2. Fruit ice cream is a frozen product made from cream, sugar and sound, clean, mature fruits, and contains not less than 12 per cent of milk fat. 3. Nut ice cream is a frozen product made from cream, sugar and sound nonrancid nuts, and contains not less than 12 per cent milk fat. Washington by the Bureau of Chemistry. Owing to the fact that the local authorities have no chemical laboratory their investigations are confined to the sanitary methods involved. Previous to the issuance of these standards by the department in 1906, full opportunity was given to the trade to discuss the tentative standards which had been proposed and upon which criticism and advice were asked. It had become the custom for years past for the manufacturers to use gelatin and refined glue under various proprietary names to "body up" and "thicken" and adulterate for the purpose, ostensibly of improving the product, with anywhere from one and two-thirds to seven ounces of the fat from abattoirs and other unwholesome matter. Under the new law it is also prohibitive to use eggs, cornstarch or mucilaginous bodies to keep the product firm. There are many objections to the use of thickeners, the chief of which is that it enables an ice cream to be kept a longer period than it should be. The sooner ice cream can be consumed after it is made the better." THE EGG TRADE OF THE UNITED STATES. Washington, D. C., April 7, 1909. The Bureau of Animal Industry of the Department of Agriculture has just issued a circular by Milo M. Hastings presenting the results of a study made during the past year of the conditions surrounding the production and marketing of eggs, with a view to determining the causes of deterioration in quality and consequent loss. It appears that there is an enormous loss due to the spoiling of eggs, which could be largely prevented by improved methods, and in this article the causes of such loss are pointed out and suggestions made for remedying them. According to Mr. Hastings, the bulk of the poultry wealth of the United States is to be found on the general farms of the Mississippi Valley. Some idea of the growth of the poultry industry on these general farms is shown in the case of the State of Kansas, where exclusive poultry farms are practically unknown, yet the value of poultry and eggs has increased over a million dollars each year for the past five years. The total loss to the egg trade caused by needless deterioration runs into large figures. The causes of the losses and their estimated proportion to the total crop value are summed up as follows: Dirty eggs, 2 per cent; breakage, 2 per cent; chick development or heated eggs, 5 per cent; shrunken or held eggs, 5 per cent; rotten eggs, 2.5 per cent; moldy or bad flavor, 0.5 per cent; total, 17 per cent. The loss from chick development or heated eggs is probably greater than from any other source, and is especially heavy during the summer in the South and West, where it amounts to 25 or 30 per cent of the eggs produced during the heated season. The responsibility for heated eggs is almost wholly with the farmer, although the rural buyer and the freight handler are in nowise innocent. "To save the millions of dollars which are carried down our sewers in the shape of bad eggs," says Mr. Hastings, "we must have, first, a campaign of education among egg producers that will show every farmer's wife that when eggs are allowed to remain in damp nests, under broody hens, or in hot kitchens there is a loss in quality which means an actual loss in money to herself and to her neighbors; and secondly, a system of buying eggs that will as nearly as possible recompense every producer who sells eggs exactly in accordance with what those eggs are worth. Above all else, the infallible rule concerning the marketing of eggs is for the farmer to sell his eggs as soon as possible after they are laid." The profits of the city retailer are by far the largest item in the marketing of eggs. An approximate idea of the profits of the various handlers of eggs may be obtained from the following figures showing the elements of cost of a dozen eggs purchased by a New York consumer: Paid to the farmer in Iowa.. Cost to consumer. Cents. 15 0 .75 1.5 .5 1.25 1.5 4.5 25 In the opinion of Mr. Hastings, the greatest handicap to the egg trade is the general store, with its custom of bartering merchandise for eggs. The storekeeper reckons his profit THE LABELING OF CANNED SALMON AND WHITE FISH Many inquiries have been made of the Department regarding the nomenclature commonly employed in designating canned salmon. It is stated that inferior species of salmon are frequently canned and labeled with some name which is understood by the trade to indicate the presence of fish of an inferior variety but which is not so understood by the consumer; as, for instance, "Alaska Salmon." The Department is informed by the Bureau of Fisheries that the species of salmon in the United States are as follows: 1. Oncorhynchus nerka. Sockeye or sockeye salmon, blueback salmon, red salmon, redfish, or nerka salmon. 2. Oncorhynchus tschawytscha. Chinook salmon, king salmon, quinnat salmon, tyee salmon, or spring salmon. 3. Oncorhynchus gorbuscha. Humpback salmon, pink salmon, or gorbuscha salmon. 4. Oncorhynchus kitsuch. Coho salmon, silver salmon, or medium red. 5. Oncorhynchus keta. Calico salmon, keta salmon, dog salmon, or chum salmon. 6. Salmo gairdneri. Steelhead salmon, steelhead, hardhead, winter salmon, salmon trout, or square-tailed trout. 7. Salmo salar. Atlantic salmon. Two additional species of landlocked salmon exist in certain New England and Canadian lakes. Neither of these nor the Atlantic salmon is ever canned. Considering this fact, and the further fact that many packers put up humpback and dog salmon under fancy names and thus sell them to consumers who may believe them to be of superior varieties, it is held that canned salmon should be labeled with one of the common names mentioned above as belonging to the species of fish canned. A similar question has frequently been raised regarding whitefish. A fish designated as Argyrosomus artedi, usually called lake herring or cisco, is put on the market at times as "family whitefish." The following is quoted from a communication from the Bureau of Fisheries: "The whitefish tribe in America has numerous representatives, and at least 12 species are regularly caught for market, and others will doubtless in time acquire economic importance. Those now taken are: "Common whitefish of Lake Ontario and Lake Erie, Coregonus albus; common whitefish of Lake Huron, Lake Michigan, Lake Superior, Lake of the Woods, Lake Winnipeg, etc., Coregonus clupeiformis; Rocky Mountain whitefish, Coregonus williamsoni; broad whitefish or Alaska whitefish Coregonus kennicotti; Menominee whitefish or round whitefish, Coregonus quadrilateralis; Lake herring, or cisco, Argyrosomus artedi; jumbo herring, or Erie cisco, Argyrosomus eriensis; Huron cisco or herring, Argyrosomus huronius; moon-eye, or chub, Argyrosomus hoyi; longjaw whitefish, or bloater, Argyrosomus prognathus; longjaw, of Lake Superior, Argyrosomus zenithicus; blackfin or bluefin whitefish, Argyrosomus nigripinnis; tullibee whitefish, Argyrosomus tullibee. "To most of these species the name "whitefish," with a qualifying word, is strictly applicable; but there is a wide range in food value, and to permit the sale of most of them as plain whitefish" would be unjust to the public. The Bureau does not know that this general question has come before your Board, or that you wish to consider it at this time, but sooner or later it will be necessary to render a decision, and at any time it may be brought to your attention because of cases arising in the Washington (D. C.) market, where one of the commonest and best of the fish foods is "smoked whitefish"-consisting of any one of three or four species of Coregonus and Argyrosomus, none of them clupeiformis or albus. Under these circumstances it would appear to this Bureau to be proper and feasible to require the different kinds of preserved whitefish to be designated by their qualifying names. The most appropriate name for "family whitefish' is lake herring or cisco; but whitefish as here used would mean, or would be intended to mean, the com mon whitefish, the best of the tribe." In harmony with the opinion of the Bureau of Fisheries, the Board holds that the term "whitefish" should be applied only to the common whitefishes, Coregonus albus and Core gonus clupeiformis, unless prefaced by the name of the parti cular species of whitefish employed. The fishes commonly known to the fishermen and the trade as "lake herring" and "cisco" should be so called, with or without qualifying names, but should not be designated "whitefish." AMENDMENT TO FOOD INSPECTION DECISION 77 (A definition of the terms "Batch" and "Mixtures" as used therein.) The definition of the term "batch" as given on page 4, lines 12 to 14 of Food Inspection Decision 77, is hereby extended to include also the contents of any one package, cask, or other container holding 500 pounds or less of dye, even though the contents of such package, cask, or container has not undergone the same treatment at the same time and the same place as a unit. The word "mixtures" as used on page 3, line 15 from the bottom, and following, of Food Inspection Decision 77 is hereby declared to mean not only such mixtures as consist wholly of certified coal tar dyes but also those which contain one or more certified coal tar dyes (and no other coal tar dye or dyes) in combination with other components, constituents, or ingredients not coal tar dyes, which other components, constituents, or ingredients are in and of themselves or in the combination used harmless and not detrimental to health or are not prohibited for use in food products; the exact formula of such mixtures, including all of the components, constituents, or ingredients, or other parts of the mixture, together with a statement of the total weight of mixture so made, must be deposited with the Secreary of Agriculture and a one (1) pound sample thereof must be sent to the Secretary of Agriculture, but such formula need not appear on the label; in lieu of which may appear the legend "Made from certified lots Number........and Number..... etc.." and no mention need be made of any constituents other than of the certified coal tar dyes employed. H. W. WILEY, BACTERIAL CONTAMINATION OF BREAD. By Mr. James Grant. It is well known that wheats and other cereals, owing to the deep crease or furrow down the center of the ventral side, and to the hairs, (especially in the case of wheat), known as the beard, at the top of the berry, are liable to cause bacterial diseases in our food supplies. It may be objected that washing during the preparation for milling will get rid of dust and its accompanying bacteria. Unfortunately, this is not the case, as may readily be shown by washing wheats that are ready for milling and incubating the washing water. Fruits, equally with cereals, are liable to this contamination. Wines, for example, for hundreds of years have been fermented by the yeasts which adhere to the grape in the "bloom" on the outside of the fruit. Hansen, the great expert on yeasts, has proved that during the period of the year when there are no grapes, the yeasts and other micro-organisms that exist in the soil in the form of spores, which are able to endure periods of stress that kill that adult microorganisms. Similarly in the case of barley. We have found in our work, time after time, that germs of all kinds exist on the wrinkled surface of the grain. Not many years ago we were able to isolate pure cultures of the bacillus which induces tetanus or lockjaw. During the milling process it can be seen that germs left on the surface of the berry must necessarily pass into the finished flour. Flour, then, is not germ free. SO. It is claimed by certain millers, who bleach their flours, that one of the chief objects is to render it sterile or nearly Research has shown that this claim is justified only to a very limited extent. In the year 1904 Dr. F. M. Blumenthal studied the subject very thoroughly. Two of his results, as examples, will be quoted. In an unbleached rye meal there existed no less than 2,400 micro-organisms per gramme of the meal. After bleaching there still remained 1,600 micro-organisms per gramme. With flour unbleached he found 540 organisms per grain, and with bleached flour 170. In both cases the best figures are only given. It is pretty evident, then, that milled products are not germ free; and further, those spoken of as meals, or in other words, those that contain the husk, are much more contaminated than those from which the husk has been separated, e. g., the ordinary flour. The chief object of this paper is to give students an idea as to the best methods for undertaking a research or investigation into the cause of contamination. Since taking up the study of bread-making, between five and six years ago, a number of very interesting cases of bacterial diseases of bread have come under my observation, but the one that impressed me more deeply than others was that of a case of bread baked in special tins at a very low temperature, and known in the trade as sandwich bread. For this purpose the bread must be cooked at the lowest possible temperature, so as to form little or no crust. In this particular case of sandwich bread, after a few days' keeping, a peculiar formation, resulting in a hole, was developed in the center of the loaf and running in the direction of the length. Accompanying this development was a very unpleasant odor. All around the low flat hole the crumb had a dull, sodden appearance. The question to be settled was: What was the cause of this unpleasant formation? To one acquainted with the life history of very many of the lower forms of life, especially of vegetable life, there was little dufficulty in ascribing it to filth bacteria. From the general appearance of a section of a loaf the only conclusion that could be arrived at was that the trouble was due to bacterial action, together with the products formed. Starting from these premises it became necessary to inquire into the sources of such contamination. These might be due to either (1) Dirty and unclean premises and plant, or (2) to the water used, or (3) to the yeast, or (4) to the flours, or (5) to bread improvers used (if any). It could not possibly be the salt, because salt is so strong an antiseptic that there could be no risk from this source. Numbers (1), (2) and (5) were easily eliminated. This narrowed down the work to a study of the flours and yeast. The details of the research will show the means taken to determine, if possible, the actual causes of the trouble. The work was still further narrowed down by the fact that if bacteria were at work it could only be a group capable of withstanding comparatively high temperatures. Again, a large number of expensive media were unnecessary, as bread was a suitable food for our purpose. The requisite appliances were those of an ordinary well-filled bacteriological laboratory. Ordinary microscopic slides of the diseased bread were made with sterile water, and these examined by microscope. This revealed the presence of moulds and muor spores, yeastsboth the ordinary cultivated and wild-and numerous bacteria. On further examination after incubation at suitable temperatures, most of the above-mentioned proved to be just the common micro-organisms existing in flours and bread. Some of the bread was then incubated at 80 degrees Fahrenheit for four days. The piece of bread was then found to be covered with a whitish-colored growth, which, later, developed into a dark yeasty color and possessed a very peculiar and strong odor. Samples of the flour and yeast used in the manufacture of the bread were treated in a similar manner. In four days the flour specimens showed the same peculiar growth which, in two days, changed to the dark fawn color possessing the same characteristic odor. The yeast, on the other hand, behaved quite normally and developed none of the strange symptoms. The next step was to try to infect some sterile bread with this peculiar disease, if possible. To this end sterile bread was introduced into Petri dishes, moistened with sterile water, and some of the dish contents sprinkled with flour, and others with crumbs of the diseased bread. The incubation temperatures were 68 and 80 degrees Fahrenheit, respectively. At the lower temperature, as well as at the higher, the cultures were all successful, but it took several days longer in the specimens at the lower temperature. Various other cultures were now put on, with other media and different apparatus, with a view to isolating the special cause of the disease. All specimens, and also micro-slides from these, had to be examined regularly at fixed periods, entailing, of course, an enormous amount of detail work which cannot here be set forth. Suffice it to say that ultimately by varying the media and mode of cultivation swarms of very minute and ovalshaped non-mobile bacteria, and also many rod-shaped mobile organisms, were isolated. By this time all yeasts, moulds, mucors, and other complex growing organisms had been eliminated. To ensure that all the apparatus and media were sterile, blank specimens were put on so as to be parallel with the special culture in each case. By means of the plate (Petri dish) cultures and Bottcher moist cells, a group of minute bacteria belonging to the Termo or film species was obtained by which this particular disease could be produced at will. Moreover, prepared in this way, the bacteria which cause the disease were, and still are, very virulent. It only remained now to identify the particular species of the Termo group, but this was not an easy matter, as the members of the Termo group are exceedingly minute. The plate cultures yielded colonies which rapidly increased in size, the disease spreading over the media in all directions. It was finally identified as belonging to the Proteus division of the Termo or septic bacteria. These exist in most fertile soils, hence the research showed that the flour was produced from near the outer skin of the wheat berry, or, in other words, a low grade of flour. Further, it proves that the miller, with all his modern machinery, has not yet perfected that portion which does the cleansing or washing of the wheat. It should be remembered that the complete washing of the wheat, so as to free it from dust and micro-organisms, especially in the deep crease, and the fine hairs or beards at the top of the berry, is not at all a simple matter; but much more could be done, even if only a very dilute antiseptic was used in the final or next to the last washing water, instead of finishing with the muddy fluid as at present. The Development of the REMINGTON is the History of the Writing Machine lavatory for this purpose exclusively; and more that the water, instead of chilling sensitive teeth, has the chill removed. A rinsing apparatus for automatically cleansing the bowl is also a feature, and separate water glasses are provided. A traveler recently said: "If for no other reason, I'd travel over the Alton just for this new idea." It's a big advance, but not the first made by the popular C. & A., which is the pioneer Pullman sleeping car line, the pioneer dining car line and the pioneer reclining chair car line. News Item, not an Advertisement-For the information of the editor. If cut to illustrate is desired, please address GEO. J. CHARLTON, General Passenger Agent, C. & A. R. R., Chicago, Ill. |