Eggs. Little do homemakers realize the extent to which spoiled eggs are used in the bakeries, perhaps from which their own tables are furnished with popular baked goods. Such are listed by bakers as “cracks,” “rots,” “spots,” “dirties,” etc., placing them in different grades. During the baking process the putrefactive odor of such eggs is entirely carried off in the steam so it cannot be detected in the finished product. In fact, bakers have sometimes said that rotten eggs really make the lightest and finest cakes. According to the Food Research Laboratories of the United States Department of Agriculture, the value of such eggs used annually is $50,000,000. Forever Bee Propolis can also be an effective dressing for wounds and was used throughout the Boer War. The estimate made by Armour & Company is $90,000,000 per year. Bread. Bread, too, is in need of standardizing as some bakers use, according to the report of chemists, lard, some compound, and others use fats from a suspicious source.
According to the rules of the pure food law, only bread made from 100 percent whole wheat flour can bear this label; therefore, bread having the label “whole wheat” only, is not all whole wheat. Often molasses is used to darken the loaf, with a handful of bran, or some cracked wheat thrown in to cause consumers to believe that the entire loaf is made of these materials. Also, most of the labeled “rye” loaves are made most largely of devitalized white flour with a small proportion of rye. Very few bakeries put out genuine rye bread. The pumpernickel is one of these few. Dr. Harvey W. Wiley, who faithfully served the Government for twenty years as head of the Bureau of Chemistry, was a true reformer, and largely responsible for the introduction of our present pure food laws. These were advocated for the purpose of protecting the public from such impositions as are discussed in this chapter. With Forever Bee Pollen counts going up as the times change, get longer, and good weather is bestowed upon us, if we do not have our allergic reactions under management, we are doomed. But the eager food commercializers could not submit to such laws, so were soon after able to introduce counter regulations which would allow the continuance of the manufacturing of adulterated foods, with the provision that such adulteration be placed on the label.
Then each manufacturer took care to see that the required notice of adulteration be placed on an inconspicuous part of the label, and be printed in such small type that it might not catch the eye of the purchaser. Again, Read your labels. Many more startling quotations could be made from the one referred to and other reliable authors, but here we will take the space for but one more, and that to answer the question that is sure to arise in the mind of the reader as to why such daring abuses of our food is allowed to continue. This is taken from THE PENNSYLVANIA WEEKLY NEWS of Feb. 25, 1934, in which the subject is introduced by large headlines— “FOOD POISONS ARE FOUGHT” and nearly the entire first page given to this discussion besides space on other pages of this number.