FOOD MANUFACTURE

Vol. XXI, No. 2 February 1, 1946

Malnutrition ? value?” In the light of the M.O.F.’s publicity GAIN the cudgels are being taken up to com­ given to dried egg, and of that supreme value in Abat those nutrition experts who maintain that protein and vitamin emphasised in research pub­ we are none the worse for our war-time diet. Dr. lications of the Society of Chemical Industry, the Franklin Bicknell of Wimpole Street maintains dietitians concerned must indeed have had a that mass irritation and strikes are consequences biased view—or a bad breakfast. Other points of malnutrition, and that the whole nation is inviting reply are Sir Philip Joubert’s emphasis on undernourished. But the most vigorous of all who our need for cane sugar (“ more cane sugaT,” he break a lance or cross a nib in the attack is Air repeats), this despite the absolute proof chemically Chief Marshal Sir Philip Joubert. As a more and nutritionally that cane and beet sugar are powerful version of those words in Nebuchadnez­ identical; and the quotation from a recent speech of zar: “ It may be wholesome, but it is not good,” an L.C.C. school medical officer : “ With regard to or perhaps of Lord Horder’s dictum that “ so vitamin C we have been reduced to almost eigh­ primitive a thing as eating and drinking was never teenth-century plight.” The latter makes strange intended to be made the subject of a chemical reading in view of distribution of orange juice and equation,” Sir Philip, in a full-blooded contribution black currant syrup, and of the maintenance of to The Observer (January 13, 1946), goes straight potato supplies in difficult years. Our rations have into the attack against “ modern nutritional certainly been monotonous and austere in*'their science.” “Are We as Fit as They Tell Us?” is starchy predominance. But for an island nation so the title; Sir Philip thinks not. exposed in dangerous years, for a nation suffering The gallant author has earned our gratitude for heavy shipping losses yet ready to make sacrifices prowess in his own field; but on land away from his to less favoured nations with the coming of peace, airfields, food experts will hardly believe him to be we have come through rather well, thanks to those on terra firma. A man is as fit as he feels, he tells food authorities now facing the firing squad. us, and not as fit as the Civil Servant tells him he is. Yet this statement must be considered along with the fact that high medical authorities have Instinctive Therapy held that general health has suffered little if any­ For many years P unch’s famous advice to those thing. From the logical point of view, Sir Philip’s about to marry (“ Don’t!”) was quoted whenever “ extensive experience of men’s messing in Army marriage was discussed. For a similar period any and R.A.F.” is not necessarily of use in the mention of the A theneu m was accompanied by the different environment of varying civilian commu­ quotation “ Golly! What a paper!” from “ The nities. Wrong Box,” B. L. Stevenson’s one humorous Sir Philip’s complaints regarding shipping poli­ story. cies, like the importing of dried egg rather than A current one is Marie Lloyd’s “ A little of what more bulky poultry food, or “ our failure to ship you fancy does you good.” It seems to possess an the citrus and other fruits,” must surely be judged irresistible attraction for a large number of writers by shipping authorities which decided, as Mr. on nutrition. We ourselves have used it more than Churchill stressed, that shipping space was not once, but have since resolutely put it “ on the available in the crucial years. In d ex .” To the Air Marshal’s attack (reaching Spitfire An article in a recent issue of the Daily■ M ail intensity!) on dried egg—“ that revolting sub­ starts with it, while a leader writer in no less a stance smelling of mould and sulphur ”—we can pontifical journal than the B.M.J. (December 8, only suggest that stores or canteens in the Forces 1945) actually uses it as a caption. should observe that first rule of warfare—keep the How Marie, that mistress of the double-en­ powder dry. And who are the Government dieti­ tendre, must chortle! Perchance her companions tians who maintained that eggs “ have a low food in the Shades—old Epicurus, Theognis, and some February, 1946 45 M of the later arrivals interested in food, such as A problem that had to be overcome in incor­ Prior, William King (if they can read our papers), porating penicillin in a food product is that it is might turn with puzzlement to Marie, and Marie, extraordinarily bitter. Ice cream was found to be with her unforgettably innocent look, would say, the most suitable medium for conveying penicillin “ Lor’ lummy, dearies, did I mean eats?” to the patient. (The normal sugar content of '■ The leader with Marie’s caption records the re­ American ice cream is 15 per cent., compared with sults of experiments recently published (Richter, a pre-war 13-5 per cent, in this country.) Peni­ C. P., Schmidt, C. H. Junr., Malone, P. D., B ull. cillin also retains its potency when kept in a chilled Johns Hopk. Hosp., 1945, 76, 192) ap p aren tly condition. demonstrating the reliability of the rat’s appetite In the preparation of penicillin ice cream, ordi­ as a guide to its dietary needs. Offered an appro­ nary ice cream is allowed to become soft and the priate choice, rats, after pancreatectomy, select for penicillin is then added. After being thoroughly themselves small amounts of carbohydrate, thus mixed and poured into paper cups the product is avoiding a high blood sugar, polyuria, and poly­ re-frozen. The medicinal dose administered in dipsia. The increased amounts of vitamin B allow ice cream varies from ‘2,000 to 25,000 units of peni­ them to make better use of carbohydrate and pro­ cillin according to the severity of the case. Severe tein and the greater intake of fat and protein cases of streptococcus infection are stated to have eliminates the need for polyphagia. Their activity been cured after ten doses of penicillin ice cream. is maintained by the fat. From these experiments a case appears to be made out for investigating the effect on human diabetes of a diet rich in fat, protein, and vitamin Criticism of the Sugar Beet Industry B. It has been previously observed that diabetic In his address to the shareholders of the British patients, before diagnosis, instinctively select a Sugar Corporation, Ltd., Lt.-Colonel Sir Francis high-fat diet; it now seems less likely that this Humphreys gave some interesting details of the in­ high-fat intake predisposed to diabetes and more dustry and referred to the fact that it had been likely that it was instinctive therapy. criticised, even during the war, on the ground that Further research will doubtless indicate the the Exchequer has had to pay an excessive price validity of this theory, but there comes the thought for growing sugar beet at home. During the years that, even in peace-time, the average person from 1939-40 to 1944-45 the Exchequer has paid out wherever he may be must eat what he can get and £23,281,000 in assistance to the home-grown sugar not what he prefers. There will doubtless be many industry. On the other hand, the Excise duty from divergences from the rule, as in the case of the home-grown sugar which has accrued to the Ex­ Old Man of Kilkenny chequer during the same period is £45,287,000, and Who never had more than a penny; it seems clear that very little, if any, of this sum He spent all that money would have found its way into the coffers of the On onions and honey, State if there had been no beet sugar industry in this country, since it is difficult to see how addi­ That wayward Old Man of Kilkenny. tional imports of sugar could have been shipped And possibly there should not be ignored the from abroad during the war. attitude of the little girl who, on being told of the Another criticism that is sometimes levelled at demise of a young friend after copious ingestion of the industry is that it has brought bankruptcy to hot plum pudding on top of ice cream, exclaimed, our West Indian colonies. No accusation could be 41 Gosh, what a jolly death !” more baseless. In fact, the United Kingdom has contracted for many years for the whole of the West Indian sugar crop that can be spared. Penicillin Ice Cream During the twenty years immediately preceding A method of incorporating penicillin in ice cream the outbreak of the war in 1939, while the home­ for administration to the patient through the grown sugar industry was being developed, imports mouth instead of by hypodermic injection has been of sugar from the British Empire actually in­ evolved by the United States Naval Training creased threefold, while imports from foreign Centre for Sanitation and Preventive Medicine at countries showed a substantial decline. We must San Diego, California. face the fact that if production of sugar in this The process is the outcome of seven months of country were to cease today the resulting deficit research and is attracting considerable attention would have to be made up by imports from dollar in this country. Penicillin ice cream is claimed to countries. have proved particularly effective in the treatment The amount paid to farmers in the United King­ of infections of the throat and mouth, scarlet fever, dom for beet during the six war years was more stomatitis, and tonsilitis; and also for treating than £76 millions gross, while the total net divi­ babies, for whom the usual injection method is dends paid to shareholders during the same period said to be objectionable. amounted to £692,000. 46 Food Manufacture ISTicotinic Acid in Mushrooms staff of twenty or more must employ at least one Under the title “ Mushrooms as a source of disabled person. vitamin PP,” N. I. Proskuriakov and O. A. Pav- An employer must not discharge a registered dis­ linova have contributed to Comptes Rendus (D ok- abled person “ without reasonable cause ” if he is lady) Acad. Sci. U.S.S.R., Vol. 47, 1945, pp. 283- below his quota or if the discharge would bring 285, a study of the nicotinic acid content of some him below it. The question whether there is fungi. They quote American work on the content “ reasonable cause ” will be referred to the Dis­ of nicotinic acid in some fruits, vegetables, and ablement Advisory Committee for the district. An other foods, and state that yeast has been found employer will have the right to attend a meeting to be the richest source, the content varying from of the Committee, which will report to the Minis­ 16 to 61 mg. per cent., depending on the origin of ter, and he may, if necessary, take action in the yeast. Strains of yeast examined by the court. The decision will then be a matter for the court. authors contained only from 10 to 38 mg. per cent, on dry matter, the corresponding figure for O idium Employers will have to keep records to show lactis grown on milk serum being 14. that they are complying with the Act, but this does Wild mushrooms belonging to the genera A rm il- not mean that a new record must be kept. An laria, Cantharellus, and B oletus all contained up­ existing one will suffice provided that it contains wards of 34 mg. per cent., the highest figures— the information necessary for the purposes of the Act. 72 and 75—being returned for two samples of Boletus edulis collected in places remote from each other. The common mushroom (Psalliota or Government Control—A New Act Agaricus campestris) was not examined by the The Supplies and Services (Transitional Powers) authors, who did not refer to the work of H. Act, 1945, is really founded on the Emergency Miyayoshi and K. Kawakami (J. Agric. Chem. Soc. Powers Acts, and will operate in substitution when Japan, Vol. 16, 1940, pp. 1098-1100), E. E. Ander­ these are allowed to lapse on February 24, 1946, son and C. R . Fellers (Proc. Amer. Soc. Hort. Sci., but whereas the power taken under the last-named Vol. 41, 1942, pp. 301-304), and W. B.,Esselen, Jr., Acts was to further the war effort, this new Act is et al. (Mass. Agric. Expt. Sta. Bull. 417 [Ann. to operate in the post-war period. The objects are Report for 1943-44], 1944, p. 45)—all of which de­ to maintain control and regulate supplies and ser­ serve notice in considering the vitamin values of vices so as ( 1 ) to secure a sufficiency of those essen­ mushrooms. Esselen et al. pointed out that fresh, tial to the well-being of the community, their frozen, or dehydrated mushrooms are good sources equitable distribution, or their availability at fair of thiamin, riboflavin, and nicotinic acid. prices, (2) to facilitate the demobilisation and re­ settlement of persons and to secure the orderly dis­ posal of surplus material, (3) to facilitate the re­ adjustment of industry and commerce to peace­ Disabled Persons in Small Firms time requirements, and (4) to assist the relief of A number of food manufacturers who employ suffering and the distribution of essential supplies fewer than fifty people have asked how they will be and services in the British Empire or in foreign expected to carry out their obligation to employ a countries in grave distress as the result of war. q u o ta of 2 per cent, of registered disabled persons Apart from a new provision on price control, when the quota scheme under the Disabled Per­ this Act does not allow the making of fresh De­ sons (Employment) Act comes into operation on' fence Regulations, but gives power to continue any M arch 1 . of those in Parts III and IV of the Defence The scheme applies to all employers of twenty or (General) Regulations, 1939, of the Emergency more persons. This figure relates to the total num­ Powers Acts, with certain other Regulations of ber of workers, irrespective of where or how em­ those Acts (e.g., Defence (Encouragement of Ex­ ployed, provided that the employment is in Great ports) Regulations, 1940; Defence (Finance) Regu­ B ritain. lations, 1939), but these can be adapted to conform The Act provides that in calculating the number to the objects of this new Act as above. London,” at which diners, the one famous in classical mythology and enjoyed it is reported, had to be content with turtle soup, By those happy souls that dwell cold beef, and apple pudding. This famous livery In yellow meads of asphodel. company sprang from a guild known to have been active in a.d . 1180. From 1544, when the Company That plant may have been a daffodil, or something had all records made by its own officers, more like it, and although we cannot feed on celestial exact details are known—details more factual than daffodils, the idea of feeding on yeast derived from those like the old theory maintaining that guilds lilies is not without its appeal. 48 Food' Manufacture- Food Packaging

Progress in 1945 GEO. E. ROWLES.

HE past year was one of great progress and only when the public is confronted by such figures Tpromise in food packaging. It was great be­ that it realises the magnitude of the food manufac­ cause the lessons learned from war experience were turing industry. This magnificent contribution to put into practice on a wide scale. It was promising the war effort was possible only by the co-opera- mainly because of developments in research by tion of food retailers and wholesalers. While the private concerns and by trade associations. In­ present shortage of raw materials lasts, this un­ deed research into the many-sided problems asso­ spectacular but necessary work must continue. ciated with the food package has proved that, with more efficient methods of production, it will play a still bigger part in marketing and distribution. Packaging Research Packaging has definitely become an industrial art, That British research organisations are fully alive with the designer’s eye on shape, protection, func­ to the importance of the package is shown by the tion, efficient closure, display, ease of storage and fact that the Council of the Printing and Allied transport (not forgetting the requirements of rail­ Trades Research Association (PATRA) recently way and shipping companies), retail handling, suit­ sent a representative, Mr. A. C. Poulter, to the ability for mass production, eye-appeal, and other United States to study the packaging industry in all qualities. 1945 may well be regarded as a mile­ its ramifications, with special reference to the study stone in the packaging industry because during of the materials now available. that year the public became definitely container­ The object of Mr. Poulter’s visit is twofold: (1) conscious. to enable first-hand contact to be made with scien­ tists engaged on research and development work relating to packaging, and to discuss with them Container Recovery Service problems of mutual interest; (2) to study develop­ Apart from the container itself, whether it be of ments in' packaging processes and materials. paper board, metal, or glass, the public has be­ In broad outline the following are the subjects to come aware of its importance by exhortations on which attention is being directed: all sides to return it when empty. While, of course, (1) The penetration of packaging materials and the demands of export trade have special considera­ packages by gases of various kinds, including tion owing to their importance in the scheme of water vapour, and liquids such as water, oil, and Britain’s re-establishment of export markets, the fats. The penetration of water vapour will receive ■demands of home distribution are urgent and, in special attention. the present conditions of short supply, can be met War-time Packs in Tins and Cartons. only by a proper appre­ ciation of the needs of the Container Recovery Ser­ vice, which during the war collected more thsfti 172,000,000 packages such as wood and fibreboard cases, drums, and sacks and put them back into service for the deliveries of essential foods and domestic products to shops and warehouses. In one year no fewer than 5,486,418 returned con­ tainers were used by one margarine factory, repre­ senting packing material for the yearly rations for 11,8 4 8 ,9 11 persons. It is February, 1946 49 (2) The strength of containers, having regard to The efficiency of this sealing tape may be design and strength of component material. gathered from the fact that in this large factory, (3) Cutting and creasing. which exports to all parts of the world, not a single (4) Developments in adhesives and the closure of yard of string is used, its sealing tapes and reel- packages, it being hoped to be able to discuss types of package closures with regard to the penetration end circles being accepted without question by the of water vapour, gases, and liquids, and to sift- railway and shipping companies. The reel-end proofness. circles referred to are glued circles of varying (5) Machinery and equipment, in which there diameters suitable for affixing to the ends of oblong has been a marked technical development, includ­ or roll packages such as cheese, salt blocks, etc., ing machinery for the manufacture of packages and in addition to effective sealing they act as pro­ and automatic packaging; also heat-sealing equip­ tectors of packages at vulnerable corners. Adhe­ ment and the use of electronics. sives, of course, are of qualities ranging from gum (6) Packaging of food, the chief interest being in arabic to animal glues, only the purest possible research into the packaging of frozen food and de­ hydrated food. quality being used for food-packaging requirements.

Post-War Plans Labels and Seals PATRA has formulated plans for a much ex­ Considerable progress has been made in gummed- tended scale of operations, including a more com­ paper labels and seals and the technique developed prehensive programme of research with the pro­ which ensures that they remain flat and non-curling vision of technological laboratories containing — an essential quality where large quantities are used experimental packaging plant to enable a detailed and kept in stock and of special interest to bottle study to be made of processes in operation and to labellers. Different adhesives have to be used for co-ordinate laboratory and works practice. PATRA specific purposes, for instance labels intended to has, since its laboratories were destroyed by enemy adhere to surfaces such as tinplate, iron, leather, action, been using the laboratory of the Metal Box varnished surfaces of cartons, cans, glass, lacquered Co., Ltd., but plans have been passed for a new tinplate, etc. There is a wide range of coloured, and extensive laboratory at Leatherhead, the build­ surfaced, and enamelled gummed papers specially ing of which awaits the permission of the Ministry suitable for canners’ labels and seals; besides a of Works. When the new laboratory is in operation special tropical gummed paper for exporters and a the packaging industry will have a research station heat-sealing gummed paper for food packers. In­ of a size and strength proportionate to its import­ cidentally, with regard to labels, the problems of ance. successful bottle labelling are well known to all Research among individual boxmakers and paper bottlers, and include not only hand labelling, but converters has gone on during the past year with labelling by semi- and fully automatic machines. special reference to the post-war period. The Labelling difficulties are many and include such- author recently spent a whole day in the laboratory irritations as labels curling away from bottles, and factory of a London paper converter in a large wrinkling and blistering of labels, failure to pick way of business and saw at first hand the elaborate labels out of hoppers, spotting adhesion, and other precautions taken to ensure the strength of adhe­ troubles. Hence the necessity of high quality sives for reel-end circles, the highest possible break­ paper with non-curl qualifies and correct adhesives ing and bursting strengths of sealing tapes, the non- for the job in hand. curl properties of gumstrip tapes, and the odourless The importance of adhesives cannot be over­ food-pack strip which ensures that foodstuffs shall stressed when it is considered how many times a be kept free from unpleasant odours from the glue housewife opens and reposes a soft container adhesive. Gumstrip sealing tapes for food packers which holds such things as cooking ingredients. are of many qualities, substances, and widths, and Flexibility is important, too, especially with regard great care is taken that they are really odourless. to laminated bags which reach the food manufac­ With regard to the reels of brown kraft, coated turer in flat form. Thereafter they must be opened with glue, for sealing parcels, bales, and con­ for filling, then closed, sealed, and packed tightly tainers, the railway and shipping companies have into transport cases, ultimately to be handled by laid down the following specification regarding the retailer. Afterwards, in the consumer’s hands, strength and bursting strain: “ Where gummed they are reopened for home use and rolled down strip is prescribed for fastening cases or boxes it after each period of use. must not be less than 2 in. wide, and tests not under 50 as registered on a Mullen tester, an average of five tests being taken, where the con­ Alternative Materials tents do not exceed 60 lb. in weight. Where this Alternative materials for containers provide room weight is exceeded, two thicknesses must be used, for thought—so much so that puzzlement is liable the second being applied separately after the first to prevail, for it sometimes depends on the selling is in position.” themes available whether or no a certain material 50 Food Manufacture is to be used. Two materials, of equal quality as their aid in collecting full ranges of goods for con­ regards suitability from the hygienic and preserva­ sideration by the selectors. tion points of view, may each offer good ideas in The Council of Industrial Design was set up in presentation, easiness of handling, or of transport December, 1944, by the President of the Board of in bulk. The modern container is so important Trade with Sir Thomas Barlow, K.B.E., as chair­ from the point of view of distribution that selling man. A Scottish Committee of the Council was set points must have full attention. The American up at the same time under the chairmanship of brewers have of recent years been faced by this Sir A. Steven Bilsland, Bart., M.C., D.L., J.P. problem, and the return of a plentiful supply of The Council is financed by the Government, and a raw materials will intensify the problem of cans contribution from the Exchequer is made to Design versus bottles for their beer. Centres set up by industry in collaboration with the Council. The purpose of the Council is to promote by all practicable means the improvement of design The Importance of Design in the products of British industry. Its main func­ Much interest was aroused in October last when tions are: Sir Stafford Cripps, President of the Board of (a) To encourage and assist in the establishment Trade, announced that the Government hTea Company and Ohio State University it is stated that great success Labour Difficulties followed the installation of a pilot plant for central automatic pre-packing of those most unlikely com­ Apart from other difficulties, the British paper modities fruit and vegetables. The whole pack­ industry and the printing and allied industries, all aging operation is done in a single room where all of which affect packaging, are suffering from a packages are wrapped, heat-sealed, and labelled shortage of skilled labour. As these industries are automatically on a machine specially constructed concerned with many packaging requirements it ■for the purpose; every package allows the principle may be some time before all orders for home use «f maximum visibility. can be met, though these difficulties are smoothed In the,three retail stores co-operating in the ex­ away for export business, especially with regard to periment the gain in the handling of fruit and vege­ paper. tables is tremendous, including the entire elimina­ tion of the litter usually caused by lettuce leaves, Overseas Containers carrot tops, etc. Every package is pre-labelled with the weight, quantity, and price clearly shown. Britain is more fortunate with regard to the Assistants, scales, and queues are done away with movement of food in bulk, by container, than and the system of self-service enables the handling many other countries, especially with regard to

Date. No. D att- PRICE FIXATION ORDERS A o. FRUIT 1945- I94S- 798 June 28. Order amending the Meat Products, 917 July 25. Canned Fruit (Prohibition of Retail Canned Soup and Canned Meat Sales) Order. (Control and Maximum Prices) 1128 S ep t.-10. Fresh Fruit and Vegetables (Restric­ Order, 1944. tion on Dealings) Order. Revokes- 822 July 5. Order amending the Home-Grown S.R. & O. 1944 No 1291. Grain (Returns) (Great Britain) 1203 ,, 26. Frozen Fruit and Vegetables (Exemp­ Order, 1943. tion) Order. 823 ,, 5- Order amending the Hay (Control and 1262 Oct. 8. Order amending the Canned Fruit ancf Maximum Prices) (Great Britain) Vegetables Order, 1945. Order, 1945. 824 „ 5- Order amending the Hay (Maximum POINTS RATIONING Prices) (Northern Ireland) Order, 1048 Aug. 17 . Order amending the Food (Points . 1945- 845 ,, 10. Directions supplementary to the Milk Rationing) Order, 1945. (Control and Maximum Prices) 1138 Sept. 1 1 . Order amending the Food (Points Rationing) Order, . (Great Britain) Order, 1945. 1945 Home-grown Apples Order. Revokes 1261 Oct. 8. Order amending the Food (Points. 852 „ 13- Rationing) Order, 1945. S.R. & O. 1944 Nos. 892 (except in so far as it applies to containers) POTATOES and 1451 ; 1945 No. 544 (as regards home-grown apples only). 1192 Sept. 25. Order amending the Potatoes (General 875 17- Rye (Control and Prices) (Northern Provisions) Order, 1944. Ireland) Order. Revokes S.R. & O. 1944 No. 8 57; 1945 No. 47. RATIONING 876 ,, 17. Oats (Control and Prices) (Great 1143 Sept. 12. Order amending the Sugar and Pre­ Britain) Order. serves (Rationing) Order, 1945, and 877 „ 17- Oats (Control and Prices) (Northern the Fats, Cheese, and Tea (Ration­ Ireland) Order. ing) Order, 1945. 878 „ 17. Order amending the Feeding Stuffs (Maximum Prices) Order, 1943. STANDARDS AND LABELLING 879 „ 17- Barley (Control and Prices) (Northern Ireland) Order. *117 7 Sept. 2 1. (Standards) (Salad Cream and Mayon­ 893 ,, 20. Dredge Corn (Control and Prices) naise) Order. (Great Britain) Order. Revokes *117 8 ,, 2 1. Order amending the Labelling of Food S.R. & O. 1944 No. 788; 1945 Nos. (No. 2) Order, 1944. 47, 430- * Printed together as one document. 895 „ 2 1. Rye (Control and Prices) (Great Britain) Order. Revokes S.R. & O. TRA N SPO RT 1944 No. 790; 1945 No. 47. . H 37 Sept. 1 1 . White Fish Transport Order. Revokes. 896 ,, 2 1. Wheat (Control and Prices) (Great S.R. & O. 1944 No. 1234. Britain) Order. Revokes S.R. & O. 1944 Nos. 791, 114 9 ; 1945 No. 430. VEGETABLES Onions Order. Revokes S.R. & O- FEEDING STUFFS 964 Aug’ 7‘ 1943 Nos. 235, 875 ; 1944 Nos. 666„ 1055 A u g- 2 0 . Order amending the Directions, May 7S2, 753, 1002, 1085 ; 1945 No. 8. 18, 1945, supplementary to the Feed­ 1105 3°- Carrots (1945 Crop) (No. 2) Order.. ing Stuffs (Rationing) Order, 1943. Revokes S.R. & O. 1944 No. 667. 1128 Sept. 10. See under Fruit. FISH ” 35 ,, n - Root Vegetables Order. Revokes S.R. 820 Ju ly 5. Order amending the Fish (Port Alloca­ & O. 1944 No. 1079. tion Committees) Order, 1943. 1169 ,, 20. Green Vegetables Order. Revokes; 1033 Aug. 15. General Licence under the Fish (Sup­ S.R. & O. 1944 No. 1097. plies to Catering Establishments) 1203 ,, 26. See under Fruit. Order, 1943. I226 Oct. 1 . Order amending the Carrots (1045; 1136 Sept. 1 1 , White Fish (Distribution) Order. Re­ Crop) (No. 2) Order, 1945. vokes S.R. & O. 1943 No. 1445. 1262 ,, 8 . See under Fruit. 54 Food Manufacture■ the Flavour of Dried Eggs

R. W. MONCRIEFF, B.Sc., A.R.I.C.

This barrel, filled with dried egg, is ready for the liner to be folded over the top of the contents and the head to be put on. Each barrel of egg powder weighs 175 lb. and contains as much egg as 17£ cases of shell eggs.

LAVOUR is a complex sensation. There is any extent. In a similar way people who have Fmuch of taste in it and more of smell. It is very permanently lost the sense of smell through damage largely determined by the penetration of particles, to the olfactory nerve have difficulty in distinguish­ in the form of vapour, of our food into the nasal ing between meats, beef and mutton tasting alike, cavities. The four tastes, sweet, sour, bitter, salty, and between wines—for instance, claret and port play their part; in some cases where the foodstuff taste alike, except for one being slightly sour and has a decided taste, as in a sweetmeat or a fruit the other sweet. Even the person with a normal crush, the contribution of the taste to flavour is sense of smell can easily convince himself of the considerable, but in many cases the foodstuff has small part that true taste plays in determining no very decided taste—that is, it is not particularly flavour. Let him pinch his nostrils together and sweet, bitter, salty, or sour, and yet possesses a then taste separately samples of apple, onion, and definite and pronounced flavour. In such a case turnip, each grated, and he will find very little as this the flavour is determined mainly by the difference for all three of them taste slightly sweet. odour. It may be noted that in this case the foods should be grated, for otherwise another flavour factor—the The Sense of Smell texture—might permit differentiation. Smooth­ ness, roughness, fibrosity, blandness, these are im­ It has been observed in many cases that people portant qualities. Another flavour factor which who are so unfortunate as to lose their sense of occurs in special cases is “ hotness ” or “ coldness,” smell, or to have it seriously impaired, lose their for the hot taste of spices is well known and so is appreciation of flavour. Such a loss of the sense the cold taste of peppermint. of smell may happen in several ways; the most We may say then that the chief flavour factors common is through sustaining a blow on the head a re : (i) Odour, (2) Taste, (3) Texture, and, in so that the olfactory nerve is severed or damaged; special cases, others such as hotness, coldness, and other ways are through disease affecting the frontal pungency. lobe of the brain, which is known to be responsible for the sensation of odour and also through obstruc­ tion of the nasal passages. This last is a common Discrimination of Flavour occurrence to a partial extent during a severe cold, Some of the senses are more sensitive to changes and then the sufferer often. notices that he loses his of intensity of stimulation than others. Consider sense of flavour, although he often calls it taste. the sense of touch. If you hold a bag of potatoes The sense of taste, the appreciation of sour, sweet, in the hand and someone drops in another small salty and bitter tastes, is actually unimpaired, but potato you will not notice any difference, but if a since the sense of smell is temporarily hors de large potato is added you will feel the increase in combat the sufferer cannot appreciate flavour to weight. Now it is an observed fact that if you are February, 1946 55 holding a light weight, say, a x-lb. bag of potatoes, reliable professional on whose judgment you can and a small increase in weight, say, a i-oz. potato, depend. is added the increase is noticeable. If, however, The trade has done the next best thing. It was you are holding a heavy weight, say, a 7-lb. bag of clear that it would be dangerous to rely on one potatoes, and a i-oz. potato is added, you do not person’s judgment in the case of a property so diffi­ notice any difference, but if, say, a 7-oz. large cult to assess as flavour, since apart from anything potato is added you do notice the increase. The else the question of idiosyncrasy might crop up. increase in the stimulus which is necessary for de­ If, however, the judgment of a number of people tection bears a constant relation to the intensity of , was taken, that practically rules out the possibility the stimulus. In the case of weight which we have of idiosyncrasy exerting any important effect and just been considering the change in stimulus must at the same time makes it very likely that the com­ be at least one-fortieth part of the original stimulus bined judgment of a group of people will constitute —i.e., change of weight of 40 lb. to 39 or 41 lb.— a reliable cross-section of the judgment of the and the difference is just barely noticeable, but public at large. In convening a committee or panel change it from 40 lb. to 39^ or 40J lb. and the to report on the flavour of a product it is well to change cannot be detected. Similarly, a change in bear in mind the following points. weight from 4 oz. to 3-9 or 4 1 oz. will be just 1. The greater the number'of people on the panel detectable. The necessary change in stimulus to the better the chance of their report being a true be capable of detection in the case of weight is representation of the response that will be made by per cent. In the case of vision it is as low as the public. In addition, the greater the number on 1 per cent., for the eye is very sensitive to changes the panel the less disturbing effect will an individual in intensity. In the case of taste and smell, the so- case of idiosyncrasy have. Since the larger the called chemical senses, and this, of course, is how panel the more unwieldy and laborious it becomes, the argument applies to our present considerations, and the more expensive, a suitable compromise has these senses usually only notice a difference if the to be effected. In practice it is often found that a change in intensity is as great as 30 per cent. It is panel of ten to fourteen persons is most suitable. not difficult in the case of smell and taste to 2. Both sexes should be represented, since the measure these differences. In the case of smell the taste and odour responses vary considerably accord­ concentration of an odorous vapour in a test sample ing to sex. Clearly the relative numbers of either of air can be controlled, for example by volatilising sex on the panel will be determined by the market a known weight of the odorous material in a known it is intended to exploit. If it is a foodstuff for volume of air, and, in the case of taste, solutions of general household use the two sexes will be equally different concentrations of, say, sugar or quinine, represented on the panel, but if, on the other hand, are readily made up. The result of these experi­ the product is a tonic wine specially recommended ments indicates that to be detectable a change in for nursing mothers, it is no use filling up the panel concentration—i.e., in intensity of stimulus—must with a lot of old whisky topers. be of the order of 30 per cent. The sense of smell 3. Somewhat similar considerations apply to the is much neglected, and it responds to a little atten­ question of age. In the case of sweets particularly, tion. It can be trained to do a lot better than it the much greater sensitivity of the young to the usually does. With practice a trained tester can sweet stimulus has to be remembered. The sweet cut down the 30 per cent, change to about 15 per taste buds in the young are not confined as in the cent, and still detect it. This, however, represents adult to a restricted area of the dorsal surface about the limit. of the tongue, but extend even to the interior sur­ The inference is that since flavour is determined faces of the cheeks. It has to be remembered mainly by odour and taste, and since these two that with increasing age the love of sweets usually senses are only normally sensitive to changes in dimishes while that for sophisticated flavours in­ stimulus of about 30 per cent., it will only be pos­ creases. To put it another way, the sense of true sible to detect changes in flavour of the same mag­ taste is most important in the young, and is nitude. There is another inference to be drawn, gradually displaced, as age increases, by apprecia­ and that is, the value of experience and training of tion of the odour factor of flavour. the tastes. This, of course, is fully appreciated in 4. Assessment has to be based on comparison. the trade where the professional taster has long The panel should be invited to arrange a number of been indispensable. products in order of quality. Alternatively the comparison may be made with a fixed standard Testing by Panel which is easily and exactly reproducible. In the case of products such as tea, cheese, and 5. At least two series of tests by the panel should whisky, the years of experience of the professional be made. If the results of the two tests show reason­ taster enable him to give a reliable opinion so far able concordance they are accepted, but, if not, fur­ as his own speciality is concerned, but there are a ther testing is necessary. great many new foods that have been introduced 6. It is very important that the members of the in the last few years, and in these cases there is no panel should have no preconceived ideas. All the 56 Food Manufacture samples should be similar in appearance, and if this give an indication of the flavour; the more oxygen is not possible the efficiency of the panel will be is required the better the flavour. In many cases, increased by blindfolding. It is the flavour, not the though, the flavour changes so rapidly with a appearance, that is being tested, and so far as pos­ slight degree of oxidation that a pronounced off- sible all other considerations should be excluded. flavour is only too obvious when the oxidation is. still so slight as to be scarcely measurable. The Disadvantages of Panel Testing case of dried eggs provides an interesting example The personal element enters so largely into panel of this kind. The very slightest oxidation produces, testing that the results are bound to lack precision. definite off-flavours, and these off-flavours are ap­ It is as if we attempted to measure the temperature parent before the oxidation has reached a stage that of a bowl of water by dipping in the fingers and can be measured. Another and different method, comparing with another bowl at a known tempera­ a physical method, has been introduced to measure ture, and in order to get the results as accurate as the flavour of dried eggs. possible we arranged for a dozen or so people to do this and compared their results. Then in order Flavour of Dried Eggs to obtain a still higher degree of accuracy we made them repeat the whole business and compared the The problem was investigated and a solution results of their second attempt with those of the found by Pearce and Thistle.1 They set out to in­ vestigate possible objective measurements of quality first. Clearly the precision attainable would never compare with what we should get by the use of an which offered the hope of being at least as sensitive ordinary cheap thermometer. The disadvantages as the subjective flavour test. Although eating of a panel are: quality is the final test, an objective method of con­ 1. The time which the members of the panel must trol might be expected to give reliability and speed. devote to it and which probably they can ill spare. Dried eggs were known, of course, before the war, This is aggravated by the necessity of having a but the product was consumed almost entirely in the trade. considerable number of individuals on the panel and for having more than one series of tests. Pearce and Thistle found that there was pro­ 2. Analysis of the results is not easy. Different nounced deterioration in flavour before there was members of the panel will exhibit different prefer­ any detectable change in chemical properties such ences, and the results require mathematical treat­ as peroxide oxygen or free fatty acid, and they ment in order to secure a satisfactory assessment of deduced from this that the flavour changes were not the relative values of the products being tested. due to change in the fat. Dried egg powder was 3. Whatever precautions are taken, the results found to evolve a sulphur compound when heated depend so largely on the personal equation that with 95 per cent, alcohol, and an attempt was made precision cannot be commanded. to use this as an indication of quality, but the method proved to be unsatisfactory. Alternatives to Panel Testing Their attention turned to some earlier work by Dingemans,2 who had used a fluorescence measure­ The disadvantages of panel testing lead to the ment to indicate the age of the shell eggs. Dinge­ search for alternatives. But flavour is not readily mans had later3 reported that the method was re­ susceptible to measurement as temperature is; there liable only if the conditions under which the shell is no flavour meter to correspond to the ther­ eggs had been stored were known. This led Pearce mometer. Lines of approach to the ultimate solu­ and Thistle to think that perhaps the fluorescence tion of the problem that lies herein may perhaps be was measuring the deterioration in the quality of envisaged. It is perhaps the case that a combina­ the eggs regardless of the cause. Such, in fact, tion of the critical frequency of gustation and the proved to be the case when they applied the method olfactory strength would give some indication of to the determination of the flavour of dried egg. the flavour, but the most important factor in flavour Measurements on a large number of samples of is the olfactory quality, and this at present there is widely varying quality showed that the fluorescence no way of measuring; the best that can be done is readings were closely related with the quality ratings by means of observations on the neutralisation of assigned by a flavour panel. odours and on olfactory fatigue. We have to admit that the qualitative expression of flavour in a general sense is today beyond our resources. While Objective Measurement of Dried Egg Flavour this is so in a general sense, there are individual It has already been noted that the changes re­ and particular cases where flavour can be measured sponsible for the flavour changes in dried eggs were by physical or chemical means.' To put it more not changes in the fat. Accordingly before test the exactly a quality that runs parallel with flavour is egg powder is defatted. The test is made as follows. susceptible of physical or chemical measurement. Five grams of the egg powder is defatted by In a great many cases deterioration of flavour is due hand shaking at room temperature with three 50 ml. to oxidation and a measure of the quantity of portions of a fat solvent. After the third extraction oxygen that a material will still combine with may the liquid part—the filtrate—is colourless. The de­ February, 1946 57 fatted powder is allowed to stand at room tempera­ The panel tests the same lot of samples at least ture so that the last traces of the fat solvent can twice. In the next section it will be shown how disperse. For reasons that will be explained later, these scores of flavour quality obtained by organo­ the fat solvent chosen was chloroform. After the leptic testing compare with the fluorescence testing. egg powder has been treated with chloroform to remove the fat and has then been allowed to stand Comparison of Organoleptic with Fluorescence for the last traces of chloroform to evaporate it is Ratings extracted by shaking 2-5 g. with 50 ml. of a 10 per cent, solution of potassium chloride for 5 minutes. Two lots of samples were used to compare the It is then filtered through a No. 1 Whatman paper organoleptic (i.e., flavour panel) ratings with the containing I inch of asbestos fibre at the apex. The fluorescence ratings. The first series covered so far residue in the filter paper is washed with two 50 ml. as possible the entire range of flavour and palat- portions of the potassium chloride solution, and the ability. The results were: combined filtrates are made up to 250 ml. with the 10 per cent, potassium chloride solution. Fluores­ cence is determined on a 15 ml. sample of the solu­ tion with the Coleman photofluorometer, using the standard vitamin B filter which transmits light in the region of 365m u. The photofluorometer is standardised by adjusting the instrument to give a scale reading of 50 0 for the fluorescence of a solu­ tion containing 0 200 y quinine sulphate per cubic centimetre. Chloroform was chosen as the fat solvent in the preliminary fat extraction because when it was used the residues gave a range of fluorescence readings between good and bad powder greater than when other fat solvents were used. Absolute ethanol and 95 per cent, alcohol were unsuitable as fat solvents because they removed or destroyed some of the fluorescent material during the fat extraction. It will be seen that the fluorescence rating in­ Those next best to chloroform were petrol ether or creases as the quality decreases and that there is a a mixture of three parts petrol ether to one part of reasonable concordance between the organoleptic absolute alcohol. and the fluorescence ratings. The second series of samples of dried eggs were Panel Testing of Dried Egg Flavour collected from the secondary dust collectors of various commercial plants. They were freshly dried The fluorescence results are compared in the next but had usually suffered some deterioration. section with the flavour results of a tasting panel. The comparison of the organoleptic with the In this section are given the essentials of the panel fluorescence ratings again shows that there is a re­ testing method which was used. markable concordance. The panel consisted of fourteen people. The samples for tasting were made by reconstituting 24 g. of the egg powder in 100 ml. distilled water and heating at 900 C. with constant stirring until the mixture reached the consistency of scrambled eggs. The flavour score was based on a scale used at the Low Temperature Research Station, Cam­ bridge. The higher the score, the better the flavour. A maximum score of 10 is taken as representing the flavour of excellent fresh shell egg, whilst the mini­ mum zero represents the score of a repulsive pro­ duct. The best dried egg is usually rated 8, and 6 represents the lowest score for a product to be ac­ ceptable for egg dishes, and 4 that for the product to be acceptable for baking. 10. Excellent fresh egg. 8. Best dried egg. 6. Lowest grade acceptable for egg dishes. 4. Lowest grade acceptable for baking. 0. A repulsive product. 58 Fish Catching and Fish Eating

M . SCH O FIELD , M.A., F.R.I.C.

Hauling the nets at sunrise. «Courtesy H. Jenkins, Lowestoft.

OR any immediate increase in food supplies we fysshe, but also of fresshe-water fysshe.” So wrote Flook to our fish landings, surrounded, as is our Andrew Boorde in 1542 in his Compendyous Regy- island, by fertile fishing-grounds which should have ment or Dyetary of Helth. And while one has benefited from war-time resting of fish populations. doubts to-day concerning supplies of fresh-water “ Of all nacyons and countries, England is best fish, his “ al manner of sortes of salte-fysshe ” served of Fysshe, not only of al manner of see- should still hold good now that trawlers and men are being released from mine-sweeping to go down to the sea on safer errands.

History Repeats Itself The history of our fish harvests through the cen­ turies, and of that great livery company of Fish­ mongers, provides an absorbing study, particularly as with fish, as with everything else, history has a habit of repeating itself. Dried fish, for example, came in the sixteenth century from Iceland and Norway. Foreign competition was likewise an old complaint of our fishermen, that century seeing much pickled herring, cod, and whiting coming from Holland. Warnings and legislation regarding the catching of too small fish are at least six cen­ turies old: John Clayhurst and Walter Sprot of Greenwich were fined in 1349, while later years saw a woman compelled to ride through Cheap- side and other streets with strings of small fish suspended from her hair. Grumbling over market prices for fish goes back to days when merchants were ordered to sell her­ ring at a lower price—nine' for a penny! Efforts to improve supplies and to keep down prices in­ cluded a Lord Mayor’s pageant in 1590, giving a representation of the merits of using the unem­ ployed to facilitate and cheapen fresh fish to the City (“ And here we are,” moaned a writer as we moan to-day, “ three centuries forward and the want still very imperfectly satisfied ” ). In one o f such efforts to outdo the “ profiteers,” as they have been called since time immemorial, a West­ General view of Billingsgate Market. minster salesman named Blake anticipated to-day’s February, 1946 59 urge towards speedier transport by his curious fifteenth century, appearing on royal table and or» eighteenth-century scheme for “ land carriages ” the table of London’s Lord Mayor. Cooks some­ designed to transport fresh fish to London by times roasted it and served it on the spit, or boiled swift transport. it and sent it in with peas. Our earliest vocabu­ laries include trout, salmon, and bleak, whelk and other shellfish, but the sole and turbot arrived London Supplies later. In his De Vtensibilus Alexander Neckarn London had some fresh fish from brooks, rivers, (1157-1217) mentions gudgeon and bleak, conger, and ponds as yet hardly polluted, and from nets in plaice, limpet, ray, and mackerel, as well as the the Thames, with “ a very good store of divers lamprey, a glut of which proved too much for poor .sortes in the towne ditch outside the walls.” But King John. Severn lampreys, it is recorded, were the City wanted more fresh sea-fish and less on one occasion sent to an Empress of Russia. “ stinking fish,” to use Defoe’s phrase. However, London did not get it from Blake, who seems to have won the backing of both government and the Increasing Popularity of Fish Royal Society of Arts, to have received consider­ B y the fifteenth century the list of fish that came- able grants from Parliament, a gold medal in­ to net and table was much more varied. For the scribed “ Fish Monopoly Restrained,” and to have expenses for the Star Chamber of Jam es I in 16 12 given little in return. Arthur Young condemned were charges for “ greenfish, pikes, carpes, tenches,, the scheme, since, he argued, the Spitalfields work­ eales, breames, knobbards, flounders, roches, ing classes would in any case eat no more fish than pearches, troutes, barbells, chevons, soales, normally, the persons benefiting being the achoves, pickled oysters, sturgeon, salmon, conger, ’“ nobility, gentry, merchants, tradesmen, and birts, turbotts, mulletts, dorie, lobsters, crabbes, country gentlemen.” whitings, mackrells, plaice, codes, and prawnes.” Perch, gudgeon, pike, roach, and tench sold on the market supported Boorde’s “ fresshe-water fysshe ” Early Fish Eating of a century later. Artificial ponds maintained Our early fish eating goes back without doubt to them fresh until needed; the King’s Pike Ponds at the Saxons, who caught with basket and net, and Southwark supplied the royal larder. Oysters were beyond them. Oysters, cockles, crabs, and eels plentiful; maintained fresh for up to twelve days- were mentioned in Saxon days, as were whale, by immersion in brackish water, they were cried dolphin, and porpoise. Whale meat, of course, “ in every street” according to foreign visitors. belongs to the animal world. But the new dehy­ Dredging the oyster beds at the mouth of the Med­ drated whale to be produced in our most recently way was prohibited in 1577, this being evidence of launched whalers naturally recalls how this addi­ diseased or polluted types. tion to the larder (as distinct from ship’s cook’s Herrings were as prolific as expected from the galley) has fluctuated through the centuries. Whale “ economy of Divine Providence,” which brought was presumably a gastronomic experiment in the to our shores such fish “ within the easy reach of

Mauling the herring nets. Courtesy H. Jen­ kins, Lowestoft. 60 Food Manufacture■

A herring curer’s yard. Courtesy H. Jen­ kins, Lowestoft.

man when they are best fitted to be his food.” increased attention to fish supplies. With a short­ Later, fluctuations in herring supply were to be ex­ age of meat in the second half of the former, the plained by similar reasons: for example, just as appointment of “ Fysshe Dayes ” by the Church, herrings quitted the Baltic inshore areas after the days on which fish must replace meat at table, Battle of Copenhagen, or France after the fall of came appropriately enough. There were pub­ Napoleon, so off our shores the “ privileges and lished “ Arguments to prove it is necessary for the feelings ” of the herring would be injured by the restoring of the Navye of England to have more action of a clergyman taking a tithe of fish caught fishe eaten and therefore one daye more in the there! Salmon was also cheap at times, the weeke ordeyned to be a fishe daye and “ Bene­ parents of Bewdley apprentices demanding of em­ fits that growe to this Realm, by the Observation ployers that fresh Severn salmon should not be of Fish Days,” benefits including a saving of served to the boys on more than two or three occa­ 135,000 head of beef it was estimated. This effort sions in the week. In addition to whiting, skate, to stimulate the training of men for the sea (a flounder, hake, codling, haddock, and the like, a training which stood us in good stead in the World mention of thomback and miller’s thumb showed War) was also backed up by publicity given to the our ancestors ready to try anything with a tail. large amounts of fish brought into the country via Indeed, not only did whale’s tongue and tail have foreign ships. B y 1585, however, the idea of two a place on the menu, but the porpoise now popped fish days a week seemed to have vanished, despite up—to be eaten with mustard. It was brought the cheapness of fish not only in England but in whole to the dining chamber to be carved or under- Scotland. (Taylor, the water poet, published in tranched by the officer in attendance. A young 1618 an account of his journeyings in Scotland, porpoise costing eight shillings was the piece de describing how the Scots were very poor; “ only resistance at one of Wolsey’s banquets; another their fish, oatmeal, and whiskey kept them alive. was deemed a fit dish for an ambassador by Henry Fish was very cheap.”) Quality or freshness of VII, the Privy Purse expenses showing a guinea fish, however, remained variable until the 1800’s paid for one in 1498. Since the grampus and sea- brought both acceleration to our transport system wolf also made a debut, it is safe to say that had ' and the use of ice. It was in 1820 that the London the sea-serpent put itself within rarige our pre­ fishmonger George Dempster began to use ice for decessors would have been ready to sample its transporting his Scotch salmon commanding a carcase. ready market in London. It was an experiment at The sixteenth and seventeenth centuries brought first, but with steam-transport and improvements 62 Food Manufacture in ice production fresh fish began to dominate in Testing the Flavour of Dried Eggs place of salted and pickled herrings for the masses. After the French success at Arcachon with (

J. STEWART. Progress in 1945 National Bakery School.

HEN an industry embarks on an organised an increased quantity of moisture to make a dough Wprogramme for increasing knowledge by re­ of normal consistency. The increased strength search a beneficial result to all concerned is cer­ was not realised by many bakers who did not tain. Last November an important stage was use the extra moisture to make the dough. How reached in the formation of the British Baking In­ long this strong flour will continue to be pro­ dustries Research Association. The Memorandum duced is not known, but bakers should keep a and Articles of Association have been passed by sharp lookout for the announcements showing the the Department of Scientific and Industrial R e­ nature of the grists the millers use. It is always search. This document has now been submitted to possible that the Ministry of Food may suddenly the Board of Trade with an application for a reduce the strength of the flour by ordering the licence to enable the Association to be registered. millers to use a large percentage of English wheats Forty-six companies and firms have expressed their in the grist. At the moment of writing the grist desire to be the first subscribers. instructions in all areas have been temporarily This Research Association will be an independent withdrawn, and the grist used has been left to the association. Ordinary membership is open to firms discretion of the millers. and companies engaged in the production of bread, Changes in the grist may not be realised suffici­ biscuits, cakes, flour confectionery, and other ently quickly to take the necessary steps to main­ baked goods. tain the high standard of bread which bakers have It will take an outlay of approximately £50,000 produced during the war years. for its foundation, and it is expected that in five years the expenditure will be over £25,000 per annum. The Government may contribute up to Ministry of Food 50 per cent, of the annual expenditure. The Bakers had looked forward to the time when balance will be raised by subscriptions based on out­ the Ministry of Food would become redundant, put of the members. The minimum will be £4 per but it now appears that it is to continue as a annum and the maximum £125 per annum for each separate and permanent department of the Govern­ establishment. ment. The Government have accepted responsi­ This is a progressive step forward which has been bility for ensuring adequate supplies of food at taken by the Baking Industry. It should teach reasonable prices, and so long as there is a short­ members much that ought to be known and how age of foodstuffs the food control and rationing to give the best food value in their products, must continue. The Ministry of Food has an­ and how they can be improved. Those who nounced that it would be its objective to remove have fought for this research association are the as rapidly as possible all controls which, with the men in the industry with progressive ideas who passing of shortages of supplies, labour, and deserve to get to the top. materials, operated merely as restrictions on con­ sumers, traders, and producers. New Ministry of Food Orders There have been a great many Orders from the Ministry of Food affecting the Baking Industry Increase in Subsidy during 1945, among which figure some affecting its The Ministry of Food announced in November basic raw material—flour. Early in 1945 the rate that as a result of the costings investigation the of extraction was decreased to 80 per cent., thus rate of subsidy would be increased in England and giving bakers a much whiter flour than they had Wales to 9s. per sack, with effect from June 25, been using for the production of bread. There 1945. This change in the rate of subsidy did not were various changes in the grist, which contained affect the price of bread. It was a badly needed something like 45 per cent, of weak English wheat, increase, long in coming, which helped the smaller but at the end of the year the flour was being made bakers to recoup to some extent the increased cost from grists which contained only 20 per cent, or of bread production during the past year. Opera­ less of weak English wheat and the remainder was tive bakers’ wages have increased during the year. almost entirely strong No. 1 Manitoba. This gave This increased subsidy was presumably intended to a very much stronger flour, and a flour that was bring the margin of profit up to the pre-war level, fully as strong as pre-war flour. This flour required but it made no allowance for bakers’ increased cost 64 Food Manufacture of living, taxation, and other expenses. The in­ also the maximum fat and sugar content is no dustry will not be content until either a larger sub­ longer prescribed. Unfortunately, the maximum sidy is given or the price of bread is increased to price provisions of the Order remain unchanged, cover all the increased costs. and there has been no increase in the allocation of Last year there was a Government conference on controlled ingredients. It is easier to enforce the the Post-war Loaf, and early in December a White maximum prices, but it was not so easy to enforce Paper on the report of the conference was issued the maximum fat and sugar content, hence the by the Government. This report is worth reading main reason for amending the Order. by all members of the baking industry. It appears Many confectioners have not welcomed the from this report that, before war-time control amendment which allows additions after baking, comes to an end, the Government will have to owing to labour shortage and restrictions on alloca­ decide whether, in the interests of national health, tions of raw materials, and so far there has been the character of our National flour supply should little attempt to improve the quality and appear­ continue to be regulated or whether the nation ance of the confectionery manufactured for sale. should regain freedom of choice which existed prior In fact much of it has deteriorated in quality in to the war. order to keep up the output. Members of the official side of the conference Instead of getting an increased supply of con­ made it clear that if asked they would recommend trolled ingredients after V.E. day, bakers woke up that all flour sold in this country for human con­ one morning to find that a 10 per cent, cut had sumption should, if practicable, be subject to regu­ been made in their datum usage of oils and fats lation so as to maintain a desirable nutrient stan­ supplies. This was a blow from which the industry dard, and, if this was not practicable, consideration has not as yet recovered, but this was not the only should be given to the making of regulations limited blow. In August the allocation of preserves was to flour for breadmaking. It does not appear to reduced from 75 to 50 per cent, of the basic usage. matter much what the consumer prefers. This meant a further reduction in confectionery The 80 per cent, extraction flour now in general output. We can count ourselves fortunate that no use is far more popular than the previous 85 per reduction was made in sugar supplies. Experts tell cent., not only with the public but also with the us it may be several years before the world crop baker and the miller, and, so long as such a flour of sugar reaches pre-war proportions and before will make a loaf that is palatable, keeps well, cuts stocks can be brought up to normal levels. well, and makes good toast, the public will appre­ During September another blow came in the re­ ciate it, although they did not and probably would duction of the dried egg allocation, but this was never appreciate a loaf made with flour of 85 per softened to some extent by an issue of Sugar Dried cent, extraction. Egg. Manufacturers were allowed to take up to 1 1 per cent, of their egg allocation in this new form of egg product, which contains approximately 33- Baking by Electric Rays 34 per cent, sugar incorporated with the egg. This With the end of the war, and the modern sugar dried egg is sold to manufacturers at 3s. per developments in electric rays, the time is not far pound, so those who use it are paying 2s. per pound distant when various types of electric rays may be for the extra sugar they get with this egg. As some used for baking purposes. Mr. E. R . Taylor, the bakers have said, the Ministry of Food has general manager of Messrs. George Weston, Ltd., entered the Black Market in allowing sugar to be of Canada, recently described how one company sold at this price. Three lb. of this egg contains had baked bread without an oven by passing rays 2 lb. whole dried egg and 1 lb. sugar for which the between plates and grids and through the loaf of baker has to pay 9s. instead of 7s. 6d. if the two in­ bread, which was baked perfectly from inside out. gredients are purchased separately. In spite of the He predicted that a combination of electric ray high price, the best confectioners have welcomed baking and the other methods would be adopted this new product, since it allows them to produce in the future— one method to bake from the inside high-class sponge products which are every whit as and the other to give crust and colour to the loaf. good as sponge products made with whole or frozen Some bakers in this country have recently experi­ egg when care is taken to handle correctly. mented in baking pastries by Radar with excellent During the war period it was the author’s privi­ results. The baking was completed in an extremely lege to conduct many experiments or tests on sugar short time. dried egg at the National Bakery School. In the early days only small quantities were available from the Low Temperature Research Station at Confectionery Changes Cambridge. The first samples were highly ap­ In March, 1945, the Ministry of Food made an proved and gave encouraging results. Later larger amendment to the Flour Confectionery (Control samples prepared on a commercial scale were sent and Maximum Prices) Order. B y this amendment in by the Ministry of Food for tests and reports, producers can now decorate cakes after baking, and again these mostly showed excellent results. February, 1946 65 Some of the commercial samples now being sold are ately the water is mixed into it. There can be no not quite up to standard, but the first-grade ones doubt that great strides have been made in the pro­ are really excellent. If the producers of this sugar vision of this type of dried egg to the baking in­ dried egg could guarantee a first-grade product dustry. there should be good prospects for it. It might cut out the frozen egg to a large extent, since it is easily stored and does not deteriorate much in Bakery Education transit. Those small country bakers who have no A widespread interest is now being taken in tech­ means of storing frozen eggs will welcome this type nical education for the baking industry. At present of dried egg, since it will give them just as good classes are being held in over sixty different centres results in use, and there is no wastage through the all over the country. Students are just as numer­ egg deteriorating. ous, if not more so, as in pre-war days. A grow­ ing feature of this training is the part-time day classes for young bakery employees, who are being Uses of Sugar Dried Egg released by their employers for two half days or Sugar dried egg can be used to make all types of one full day each week to attend a bakery school good sponge cakes without the use of baking pow­ for technical education. Such release from employ­ der to lighten them. Pre-war recipes and practice ment and the training given must help to improve will produce satisfactory results with the first-grade the abilities of the personnel of the industry. product. Care has to be taken not to overbeat the Men and women of the Forces and other national egg, since the sponge can readily become too light, services can have the opportunity of training at making the products fluffy and shrink when baked. bakery classes before re-entry into the industry if In general, it is best to beat the sponge at 80° F. they desire it. A seventeen weeks’ intensive train­ on second speed for 15 to 20 minutes, rather than ing scheme, originally designed for disabled per­ on top speed for 6 or 7 minutes as can be done. sons, is in operation for all who desire to enter the Sugar dried egg is reconstituted by using 1 lb. to baking industry. In addition, there are army i | pints water to get the best results, although it is courses for bakers in connexion with the Army sometimes recommended to use 2 lb. water per lb. Formation College of pre-release vocational train­ of sugar dried egg. Allowance must be made for ing. There has not been quite such a large demand the 33 per cent, sugar in the dry product when from Service men as might have been expected for weighing the sugar for the recipes. This allowance such training courses, but a few centres are works out at 1 lb. sugar in every 3 lb. sugar dried operating. egg used, or 1 lb. sugar in 9 lb. of the reconstituted It should be the concern of the whole baking in­ egg. The pre-war recipe for sponge bricks and dustry to make the trade as attractive as possible sandwiches which was generally as follows: 2 pints to young people in order to get a steady intake of eggs, 2 lb. sugar, 2 lb. soft flour, can be altered to well-educated, ambitious men and women. There use ilb. sugar dried egg, ij pints water 80° F., are plenty of good positions at the top for those 1 lb. io | oz. sugar, 2 lb. flour. The results ob­ who have the initiative to become sufficiently well- tained are as good normally as those- that could be trained to fill them. obtained with frozen egg after thawing. Second-grade samples can also be used provided temperature of mix is brought up to 100° F . and a longer whisking time is allowed. With these a Calendars and Diaries small proportion of baking powder may be neces­ sary to complete the aeration of the product. T h a n k s to Polak and Schwarz for a handsome spirally This product can also be used in cakes, giving bound desk calendar, with a Dutch scene on each better results than the usual dried egg. A lighter page-for-a-week (produced in U.S.A.); a pretty calen­ dar from N. F. Scarborough; office wall calendars from cake of better volume is produced by its use. It M. Hamburger and Sons; Blackburn Corrugated has been ascertained that 75 per cent, of this sugar Paper; York Shipley; The Crack Pulverising Mills; dried egg will give the same aerating power as 100 Intrama; Sawtells of Sherborne; W atts; and Box- per cent, of the usual dried egg. It appears that foldia. Desk Blocks from A. W. Foster and Rex when sugar is added to egg before drying it affects Campbell. Diaries from British Vegetable Parchment the albumen, preventing it from deteriorating and High Duty Alloys. during the drying process, so that when the dried Belated acknowledgments for Christmas cards from product is reconstituted it acts in normal manner Ronald Alcock, India; Medical Bottle Supplies; holding air when whisked, to form a multitude of air Maurice G. Parker; T. R. Shipkoff of Sofia ; Chemists Friends Assrl. ; Frank Greenwall of New York; Gan- cells to lighten the batters. It has also good co- patria Bazaj, Calcutta; R. Edwards, Chandler and agulative properties, as can be ascertained if it is Co.; Aveling-Barford; Plastics, Ltd.; H. K. L. used to make egg and milk custards. Lehmkuhl, Royal Norwegian Embassy Press Coun­ This type of egg does not generally require much sellor; The International Wood Secretariat; also a time for reconstitution, but can be used immedi­ sample of a Pearlite box (filled). iS6 Food Manufacture willing to grant those facilities which may be required Correspondence for British merchandise to be displayed. The Valencia Fair will take place from May 10-25, Salad Cream and Mayonnaise and the one at Barcelona from June 10-25, l94&- Both Fairs attract large numbers of visitors from all over TO THE EDITOR OF FOOD MANUFACTURE Spain—it was estimated that the number passed the million mark last year at Barcelona—and the trans­ D ea r S i r ,—I would like to express mv agreement actions resulting increased steadily. Even during the with A. B. Bowron regarding the standardising of salad war years the number of foreign exhibitors at the cream and mayonnaise. Barcelona Fair rose from 249 in 1942 to 521 in 1945. How very depressing it is that there always seem At. Valencia it is estimated that an average of 150 to be persons who are able to find the time to devote to foreign exhibitors took part during each year over the public matters of very little interest and importance to same period. These represented such countries as the the actual purchasing public, especially when one can United States, France, Switzerland, Sweden, Portugal, notice so well glaring examples in products already Chile, etc. “ standardised,” where the public are being swindled! The cost of stand space at Barcelona is 100 pesetas Salad and mayonnaise creams are entirely “ fancy (about 45s.) per square metre and 50 pesetas at garnishes,” not required or expected to contain any par­ Valencia. While it is not possible to give exact figures ticular protein, vitamin or necessary calories. The for the cost of construction and decorating, it is esti- sales to the public depend absolutely upon the indi­ mated that the former would be between 500 to 700 vidual palate of the purchaser and to this alone—all the pesetas and the latter 200 pesetas per square metre. advertised “ goodness ” in any salad cream will do Both Fairs have their own specialised architects, who precious little towards encouraging a person who does would be willing to give advice on request. Electric not like the products, to commence eating them. light, power, and running water are available. What is the difference between salad cream and All exhibits and sample collections may be imported mayonnaise? What does the public say? into Spain free of duty for the duration of the Fairs. When this matter originally came into prominence I Some articles could be retained and sold there if de­ was in Germany and I asked many airmen, who were sired. For details in this connexion it would be neces­ grocers or assistants in Civvy Street, and also the mess­ sary to contact the Comisariado de Ferias. Ministerio ing staff, what they thought. The result was rather de Industria y Comercio, Madrid. as I had expected, everyone had a very hazy idea which Applications should be made to Feria Muestrario boiled down to this : “ There is little difference except International, Valencia, and Feria Oficial Interna­ that the mayonnaise is usually in a more fancy bottle ! ” tional de Muestras de Barcelona, Barcelona. Air-mail I asked, “ Does either contain oil?” the reply being, letters to Spain cost 5d. and reach there in about a “ We think that there is a fat content of some sort, but week. certainly both products contain eggs!” In certain cases, if thought advisable, this Office Since coming back home I have asked several persons would be willing to approach' the Fairs direct upon but few have the least idea of any difference. A well- hearing from the parties interested, and in any case known London wholesaler in grocery said, “ Yes, a would be very pleased to supply any further informa­ salad cream contains a dried egg product, whereas a tion or cable to Spain for it in case of need. mayonnaise contains fresh shell egg.” , •Incidentally a Yours faithfully, housewife gave me the same answer. G. DASONTE, In so many words, then, the public (unless normally Commercial Attach&. mixing their own) just have no idea what is in either Spanish Embassy, product, considering both products substantially the London,VS.W . 1 . same where the mayonnaise is a little more “ fancy ” than salad cream and here and there their interest ceases, and when the stuff tastes quite nice, why not? Why try and make a mountain out of an invisible Pectin Compounds molehill ? Yours, etc., A c c o r d in g to claims made in a recently granted U.S. E. P. LEADBETTER. patent, pectinic acid of superior viscosity can be obtained by using enzyme pectase. Following adjust­ ment of the methoxy content of apple pomace extract to the desired per cent., the extract was adjusted to Spanish Trade Fairs pH 6-5, togiato juice serum added, and, as acidity developed, the />H. was maintained by approximately TO THE EDITOR OF FOOD MANUFACTURE 6-5 with sodium hydroxide. After addition of-the proper amount of sodium hydroxide, pH was dropped D e a r S ir :—In view of the many enquiries received to 4-0 by the addition of hydrochloric acid. The mix­ at this Office regarding British exports to Spain, I ture was then heated, cooled, and ..the pectic acid should like to draw the attention of your members to precipitated ipiit with either acetone or ethanol. Gelling the Trade Fairs to be held in Barcelona and Valencia powers of pectic compounds in general depend to a this year. These Fairs offer a sure and economical great extent on molecular weight, or degree of aggre­ means of renewing busiriess relations and contacting gation, of the compound. Conventional methods for prospective buyers in Spain for British manufactures removal of methoxy groups from pectin largely destroy ■of every type. The Department for Overseas Trade this aggregation and hence yield products ;* of low have been duly informed and on principle are quite gelling power. 5February, 1946 67 General view of the Perpignan plant. Cold Storage in France

HE serious food shortage in France is likely to to thirty-two truckloads of produce daily, and with Tbe improved by the construction of a new cold a shunting network of 1,700 metres of rails it will storage plant at Perpignan. The Government has be possible to deal with a considerable amount of reached an agreement with Spain for the importa­ traffic. tion of certain perishable produce, but it was The installation itself ■ consists of a pre-freezing thought that the serious condition of the railways and an ice-producing plant. The pre-freezing plant might cause no small quantity of the imported pro­ comprises seven “ cells ” with a total surface of duce to go bad before its distribution; North African 420 square metres and a total volume of 1,260 produce would also suffer from the same difficulties. cubic metres capable of handling fourteen truck­ The new storage plant is designed to handle up loads of produce daily and reducing the tempera-

Cooling trucks with chilled air. Food Manufacture ture to + 4 0 C. After pre-freezing the produce is stored in cold chambers. When loaded the trucks are submitted to a cool­ ing process before the ice slabs are installed. Cool­ ing of the loaded trucks is by cold air pumped into the trucks in a volume of 16,000 cubic metres an hour. Some six wagons can be cooled in five hours, and as there are three plants the operation can be repeated three times in twenty-four hours.

Ice Manufacture The ice manufacture has a capacity of from 60 to 80 tons a day, but this is to be increased to 120 tons—that is, sufficient for over sixty trucks. The plant also has room for 700 tons of ice held in re­ serve. The ice is made in 40 kilo slabs in insulated oblong steel vats. A brine chilled by ammonia vapour circulates in tubes sunk in the vats at a temperature of —7° C. The slabs are handled on rollers and directed by specially designed chutes into containers installed in the insulated trucks. The storage chambers of the plant number eight and have a total area of 402 square metres and a

Wine vats for storage. February, 1946 The pictures on this page are of wine vats. Those in the top picture have a capacity of nearly one hundred and fifty-five thousand gallons. total volume of 1,625 cubic metres. There is also order to expedite certain chemical changes which, sufficient spare space to double the capacity if under ordinary natural conditions, would take very necessary. much longer. The wine is pre-chilled by the same plant as is used for the fruit and vegetables and is pumped over the refrigeration elements until its Treatment of Wine temperature falls to —4° C. It is then stored It is also interesting to note that during the off­ in isothermic vats for from four to seven days, season the plant can be used for treating wine in when it is ready for delivery. The plant can deal with from 30 to 40 hectolitres a day.

Plant and Equipment Handling equipment for the whole plant includes 2,000 kilo elevators and scale with capacities up to 30 tons. The refrigeration installation is composed of two ammonia 4-cylin­ der Vertical type compressors with a speed of 750 r.p.m. and 815,000 cold units per hour. The com­ pressors are driven by two 300 h.p. electric motors with four speeds for control. The hot liquid ammonia is con­ tained in four multi-tube condensers, where it is chilled and condensed at constant pressure under the action of water circulating in tubes. This water is taken from four artesian wells 146 metres deep and is pumped by electric motor-driven pumps at a speed of 84 cubic metres an hour. Food Manufacture T. H. Fairbrother, M.Sc., F.R.I.C., with its latest A Food Manufacturer’s revision, remains a comprehensive source of informa­ tion on all matters concerned with wheat, milling, Handbook flour, baking, and flour confectionery. Its 190 pages constitute a practical and theoretical treatise on the S o m e people, especially neophytes, in their search for subject, written by a recognised specialist on the sub­ a book on food manufacture, may look for a nice ject. cookery book by a mere flick of the pages of which they Two new sections have been added—one on Food will penetrate into the latest trade secrets of successful Handling Equipment and the other on Dehydration of manufacturers of proprietary goo'ds. For their in­ Foods. In the first are described the main items of formation it may be said here that, so far as the re­ equipment—concerned with the mechanical handling viewer knows, such a book does not and could not and conveying of goods in the food factory—a matter exist. The latest edition of the well-known Manual* whose problems are ever before the food executive. of the food industry is not a book of cookery recipes, or Dehydration o.f food, the importance of which dur­ a convenient vade mecum to other manufacturers’ ing the war has increased enormously, is the subject of hard-won processes. Recipes there are given, but they the other new section, which consists of a general dis­ are “ type recipes,” .as in the cases of cakes, sugar con­ cussion on the main operations concerned in the dry­ fectionery, pickles, sauces, etc. Food technology is not ing of vegetables, meat, and eggst and is a useful intro­ a subject that can be learnt solely from books, although duction to the subject as a whole. from them can be studied fundamental principles, The rest of the list of subjects will indicate the com­ whereby the reader may understand the why and pleteness of the scope of this book, the value of which w'herefore of the things he does and seek better and has been further enhanced by the inclusion of a compre­ better ways of doing them. However, the Manual is hensive subject index, containing more than 1,600 not to be considered as a Primer, but a desk book items. which will keep the food executive abreast of current Lists of manufacturers of products, plant, and equip­ work and research, as well as the literature and count­ ment arranged in alphabetical order round off a book less other matters connected with his trade. that few food manufacturers, food chemists, food fac­ The book has this year reached its fourteenth edi­ tory engineers, or anyone connected with the industry, tion, appearing in a new format, and marks a further can hardly afford to do without—I.L J. stage in its general scheme of improvement and development. Encyclopaedical in arrangement, it is divided into sec­ tions covering the different branches of the food and its allied industries, included among which are : Food Analysis Cereals: Wheat, Milling, Flour, Baking, Flour Confectionery. T h e authors of the four-volume classic The Structure Sugar Confectionery: Candy, Chocolate, Jams, and Composition of Foods have now followed it up by Jellies. another imposing compendium dealing .with food Canning and Preserving. analysis.'51' Meat Products. The subject matter is divided into two main parts. Pickles and Sauces. Part I describes the general microscopic, physical, and The Dairy Industry. chemical methods used in determining (1) organic ele­ Food Dehydration. ments and (2) constituent groups which include (3) Storage and Refrigeration Insulation, Air-condi­ water, (4) protein, (5) fat, (6) nitrogen free extract, tioning. (7) fibre, (8) ash (including both principal and minor Packing: Materials, Containers, Machinery. elements), (9) alcohols, (10) vitamins, (1 1 ) natural The Boiler House. colours, (13) artificial colours, and (13) chemical pre­ Composition of Foods. servatives. Part II describes the special analytical methods selected for each of the 12 classes of food pro­ The contents, as in previous years, have been sub­ ducts, which include (a) cereals, (b) fats, (c) vegetables, jected to such revision as was necessary to bring them (d) fruits, (e) sugars, {f) alcoholic beverages, (g) dairy up to date. Food technology makes such constant and, products, (h) animal foods, (i) alkaloidal products, in these days, rapid progress that textbooks soon be­ (j) food flavours, (k) leaven, and (I) salts. come obsolete, and the yearly production of this book is In the Preface the authors state that their most one of its virtues from this point of view. difficult task has been the separation of the method The section on the Dairy Industry has been com­ proper from its entanglement with experimental details pletely rewritten by J. G. Davis, D.Sc., Ph.D., and discussion in journal articles, and the piecing F.R.I.C., and is a veritable textbook in itself. Among together of the parts to form a lucid and usable whole. other features, it contains a full account of cheese- Owing to the wide field covered no one reviewer making from its practical and scientific aspects. To could do anything but judge the whole in general terms, the dairy chemist it offers material which has hitherto but among the methods familiar to the present writer, not been published in textbook form, thereby saving the authors’ objectives have been attained, except in the him much search in the literature. instances cited below. Another important section, on Cereals, compiled by The authors have been nothing if not complete in * Food Industries Manual. Fourteenth Edition. * Analysis of Foods. By Andrew L. Winton and Edited by T. Crosbie-Walsh, F.R.I.C. Leonard Hill Kate Barber Winton. Pp. 999+xii. London and New Ltd. London. Pp 1 ,062. 25s. net. York. 72s. net. February, 1946 their treatment of individual methods. In describing Approximately 600 different species of beetles have those for nitrogen, they include pre-Kjeldahl procedure, been discovered in association with stored products. In the Dumas, and Varrentrapp and Will methods, with the present volume about 175 beetles known to attack references dated back to 1868 and 1880. Macro as well stored products are described. Most of these insects as micro methods are described. are of small size and are dealt with by the author in Presumably, each individual analyst has his own twelve families—namely, the Carabidae, Staphylinidae, ideas on the perfect text or reference book. Those of Nitidulidae, Lathridiidae, Mycetophagidae, Colydiidae, wide experience will find this book invaluable, but for Murmidiidae, Endomychidae, Erotylidae, Anthicidae, those less expert, there are omitted important details. Cryptophagidae, and Dermestidae. For instance, in describing the Bomer Zinc Sulphate The introduction'is followed by a key for the identi­ Nitrogen Factor methods for the determination of pro­ fication of the families of beetles. Next under the head­ teoses in meat extract, no mention is made of the ing of each family there is given a general description marked influence of temperature on results. Doubtless of the family characteristics, together with notes on this would occur to the experienced analyst even when the immature stages and the habits and life-history of he came first to the method, but not to those unaccus­ the insects comprising the family. In many cases the tomed to the many traps in this branch of chemistry. economic importance of a species is discussed in con­ There are descriptions of several modifications of the siderable detail. Folin-Benedict Picric Acid method for the determina­ Following these descriptive chapters there are keys to tion of creatine and* creatinine in meat extracts. the adults of each family and usually keys to the larvae. Examples of the different results obtained on the same In two cases—namely, the Nitidulidae and Lathridiidae sample show that there is something wrong with some keys are also given to the pupal stages. Each species of the methods, as the total creatinine ranges from of beetle is then described in some detail, supplemented 269 mg. to 468 mg. per 100 g. If, on samples of higher by summaries of published in-formation on their biology. creatinine values, the same differences occurred, the The family Dermestidae, a difficult but extremely im­ interpretation of the analyses for commercial purposes portant one from an economic point of view, is particu­ would be seriously affected. larly well treated. There are numerous tables showing Taking the work as a whole, the book is one which the effect of temperature and humidity on egg-laying by virtue of its arrangement, clarity, and production and other data concerning the Dermestidae, which will will be warmly welcomed, and used, by the practising be of considerable interest to the industrial entomolo­ chemist.—T. C-W. gist. A most interesting paragraph is entitled “ Der- mestids and Diseases,” in which the author discusses the possibility of this group of beetles, under certain conditions, acting as intermediate hosts of parasites or vectors of disease organisms affecting man. Other Beetles and Stored Products paragraphs are entitled, “ Uses of Dermestids,” D u r in g recent years there has been a growing aware­ “ Parasites and Predators of Dermestids,” “ Natural ness of the importance of insect pests and of the depre­ Reservoirs of Dermestidae,” and “ Taxonomic Defini­ dation which they cause to food and a large variety of tion of the Family.” stored materials. Many pamphlets and leaflets have A useful feature of the book is a series of ever 500 been published on this subject, and articles have ap­ clearly executed figures and camera lucida drawings. peared from time to time in various trade journals de­ Unfortunately they lack an index which could have scribing the control and identification of individual been included with advantage. insects. Up to the present time, however, there has not The general index is good, and there is an excellent been in this country a really comprehensive scientific bibliography of 873 references to British and foreign, treatise dealing with the identification and general literature whereby the reader can enlarge his know­ biology of such pests as occur in stored products. ledge. Dr. Hinton, assistant keeper in the Department of The warehouse manager, industrial chemist, food Entomology at the British Museum, and during the manufacturer, trader, and others immediately con­ later war years Entomologist to the Ministry of Food, cerned with handling materials subject to insect in­ is therefore to be congratulated on his initiative and festation will find little in Dr. Hinton’s monograph to remarkably fine achievement in writing this excellent assist them with their various problems. Although work.* most of the important references dealing with control Of all the insects which attack food and stored pro­ methods are listed, the practical control of insect pests ducts none is so numerous and none responsible for is not treated in the text, for, as mentioned in the such damage and financial loss as the beetle. The Preface by Mr. N. D. Riley, no attempt has been made depredations occasioned by this group of insects fre­ to discuss control measures as the study and practice of quently run into many millions of pounds annually. commercial insect control are outside the purview of Just to give one example, the beetle known as Der- the Department of Entomology at the British Museum. mestes maculatus, Dr. Hinton states, “ is chiefly This work with its numerous keys, tables, and tech­ responsible for an annual loss of ^ 100,000 to the New nical terrrjs is essentially one for the scientifically Zealand export trade in opossum skins and an annual trained entomologist, who should experience little diffi­ loss of ^ 350,000 on sheepskins in South Africa.” culty in the identification of any of the beetles described Figures such as these are a sufficient indication of the by its means. economic importance of this group of insects. The paper and the binding leave something to be desired, and it is unfortunate that restrictions have * A Monograph of the Beetles Associated with Stored prevented this work attaining the high standard of Products. Vol. 1 . By H. E. Hinton. Pp. 443-j-viii. production associated with this authority.—F r e d e r ic k London. 30s. net. B u r k e . 72 Food Manufacture Problems in the Bacteriological Grading of Milk Part II J. G. DAVIS, D.Sc., Ph.D., F.R.I.C. Scientific Adviser, Express Dairy Co., Ltd.

Development of Testing Methods tion. For one thing the method of utilisation is UR methods of testing milk do not appear to highly variable and one can never be sure from Ohave recognised the fact that in the last 50 years day to day as to which one will be used for any there has been a virtual revolution in the methods particular milk supply. We must therefore adopt of handling milk before it reaches the consumer. one yardstick for all milks, otherwise the problem Originally milk was sold raw, unmixed with other becomes insolvable. milks and mostly consumed within 24 hours of production. The problem of supplying the con­ sumer in this country is now largely a problem of supplying a dense population. Half of our popu­ lation lives in towns of over 100,000 inhabitants. A very considerable proportion of milk is now mixed with other milks, brine-cooled, sent some distance, pasteurised, re-cooled, and sold to the consumer some days after its production. It is only logical, therefore, that our methods of test­ ing should be brought into line with the commer­ cial treatment of the milk. A further difficulty arises from the fact that not all milk is utilised in the same way (Table 4). In One method of approach is to recognise the fact 1938 just over 70 per cent, of our milks was con­ that no attempt at actual bacteriological assess­ sumed liquid and nearly 30 per cent, manufac­ ment will ever be accepted by all concerned with­ tured. From the commercial point of view the out dispute. If we are prepared to accept the con­ buyer is naturally interested in the behaviour of stitution of hygienic quality as laid down in the milk from the point of view of its utilisation, Table 1, we can proceed to discuss the relative and there at once arises a grave difficulty from a Sunday afternoon in one of the Cricklexvood laboratories of the Express Dairy Co., Ltd. bacteri ological control point of view in that the properties required vary considerably according to the method of utilisation. This is illustrated in Table 5, where it will be seen what a wide range of bacteriological pro­ perties are required by different types of manu­ facture. In some circum­ stances a certain bacterio­ logical quality may be desirable for one type of manufacture and undesir­ able for another. Now it will be obvious that it is impossible in practice to adapt methods of test­ ing or standards according to the method of utilisa­

February, 1946 73 value of any one test or combination of tests for the of course, largely a temperature effect. It is there­ factors which we accept as constituting the com­ fore impossible to “ pull up ” such a producer by plex “ hygienic quality.” We may rule out of the any of the usual keeping-quality tests. It is neces­ question the test for the presence of pathogenic or­ sary to have recourse to special expedients—e.g.: ganisms on account of technical difficulties. The (1) An extended temperature compensation scale obvious practical solution to the problem is to in a dye test. adopt universal pasteurisation or some similar treat­ (2) Holding the sample for a period—e.g., 18 or ment and to take the utmost precautions to prevent 24 hours—at an artificially elevated tem­ subsequent contamination. Of the remaining fac­ perature, such as 18° C. tors bacterial population and keeping quality are (3) Using a test which measures bacterial num­ suggested as the most important. In other words, bers, such as the plate count or direct neither milk of high bacterial content but good microscopic count. keeping quality, nor one of low bacterial content but poor keeping quality, can be accepted as satis­ Against (1) it has been stated that when the in­ factory. If we accept this the logical procedure is cubation period is extended beyond two hours the to attempt to find one test which will cover both or cell effect becomes the predominating factor in the to be prepared to adopt two tests: (i) the most resazurin test, but adequate experimental evidence accurate practical test for keeping quality and (2) on this point is lacking. It is, however, true to the most accurate practical test for bacterial con­ say that the colder the weather the more quantita­ tent. The importance of differentiating these two tively important the cell effect becomes. The latter has been shown in sharp relief in the last few years is most noticeable in the early part of the test, and by the intensive work on the resazurin and methy­ in a long time test— e.g., three to five hours—in lene-blue tests. The resazurin test as a new test cold weather it may be assumed that the final re­ has naturally been the subject of much criticism, ducing effect (if any) is due to relatively small and various workers have brought forward in­ numbers, initially, of powerfully reducing organ­ stances where milk may have a good resazurin isms. A more serious criticism is that a test at result but a high bacterial count and vice-versa. 37° C. after some hours may have little relation But it must be recognised that the resazurin and to what the behaviour of the milk would have been methylene-blue tests keep very closely together ex­ in the region of o° C. cept in those cases where the milk has a very high (2) is a possible solution, but would require a cell content— e.g., over a million cells per ml. special juggling with the temperature compensa­ Further, one can compare any two tests and always tion scheme. find occasionally a milk which will give a good The adoption of (3) would ipso facto be a dis­ result by one test and a poor result by the other. tinctly unfortunate criticism of our dye-reduction It is now generally accepted that milk can be tests. The producer so down-graded would assert produced under very dirty conditions in winter that the bacteriologist could not criticise his milk and, although giving a high plate count— e.g., over on the score of keeping quality and had therefore a million—yet have a good keeping quality, and deliberately picked out a laboratory test to penalise give good results by dye-reduction tests. This is, his milk. He would be quite right. We are there- Milk being bacterio- logically examined in the laboratories of the Express Dairy Co., Ltd. fore practically forced to adopt one test or one point is that a 3" x 1 " slide is 19 4 or practically method of testing throughout the year. 20 cm .,2 so that 0-2 ml. milk spread over a whole Is it practicable to adopt a double yardstick? slide will be the same as 0 01 ml. spread over For example, could all producers be tested by a 1 cm.2 This provides a less exacting technique simple but accurate test for each of these two pro­ and a smaller sampling error. A further device perties of keeping quality and bacterial content? is the use of a g in. dry objective and a high-power The obvious choices appear to be a dye-reduction ocular. test at a low temperature for keeping quality, and If we refuse to admit the practicability of a a simplified form of direct microscopic count test double yardstick the problem becomes one of com­ for bacterial content. promise—what order of priority and what weight­ The latter has never found much favour in this ing shall we give to the various aspects which con­ country and there are grave objections to it. A stitute hygienic quality ? Is there a danger in simplified form of the test could be adopted if we confining our attention to only one aspect and are prepared to accept only three categories for ignoring the others? Should we be content with classification of milk, as this would eliminate the tests such as the plate count or direct microscopic necessity of counting all slides. It is possible to count which measure only bacterial numbers? Or determine very quickly whether the direct micro­ should we prefer the methylene-blue test which scopic count of the milk is, for example, below measures keeping quality and bacterial numbers 600,000 or over 6,000,000 or safely in between fairly accurately in warm weather but may fail to these limits by a rapid glance at a few fields. On assess numbers in cold weather? Or are we justi­ the basis of a ratio of 4 to 1 for the direct count fied in using a composite test such as the resazurin against the plate count, this corresponds to limits test which is similar to the methylene-blue test but of 150,000 and 1,500,000 for colony count. Further, gives an appreciable weighting to mastitis? there are various technical dodges that can be adopted for the purpose of a quick-grading direct count. For example, if the microscope has a fac­ Milk Quality—What does the Trade Want ? tor of 600,000, these limits correspond to 1 and 10 It is not surprising in view of the various diffi­ organisms per field, so that it is only necessary to culties which have been discussed in this paper that decide if the count is obviously less than 1 or over the trade—i.e., the milk buyers and distributors— 10 for many samples. Others will fall safely about have never been able to agree on a clear-cut defini­ halfway. Only those appearing to average about tion of what they require in the way of bacteriological 1 or about 10 per field need be counted. Another quality in milk. There are, of course, two distinct February, 1946 75 clot-on-boiling stage when held at atmospheric tem­ perature. For the pas­ teurising and bottling manager a reasonable standard to suggest is a methylene-blue reduction time of greater than an hour or alternatively re­ sazurin not reduced to disc O in one hour. In other words, we may assume that if these were th e minimum keeping qualities of milk received by the consumer and the bottling manager respec­ tively there would be no complaints. When we come down to relate these standards to that of the incoming raw milk of the country depot we are faced with a very difficult problem because there is no close relationship The resazurin comparator, showing component parts. between the quality of farmers’ milk as measured problems here: (i) the problems of the country depot by any of the ordinary tests—sediment test, titrat- manager who has to receive milk from a number of able acidity test, plate count, direct microscopic farmers, cool the bulk, and send it to the large count, methylene-blue or resazurin tests—and the towns, usually in tanks; and' (2) the problems of keeping quality of the pasteurised article. It is the pasteurising and bottling manager who re­ well recognised by dairy bacteriologists and by ceives large bulks of brine-cooled milk which he processing managers that dirty milk—i.e., milk of has to pasteurise, bottle, and distribute to retailers. high bacterial count or milk giving a short reduc­ In the first case the manager has to be extremely tion time, e.g., half or quarter of an hour—may, careful to avoid accepting any milk which might on pasteurisation, give a milk of satisfactory keep­ turn the bulk milk sour before it reaches the pas­ ing quality, and, conversely, milk of moderate bac­ teurising depot, and in the second case the manager terial count may give a pasteurised product of rela­ has to satisfy himself that any milk which is put tively high count and sometimes poor keeping through his plant will yield bottled-pasteurised quality. The answer to this apparent anomaly is milk of satisfactory keeping quality. It has never that the effect of pasteurisation is a function of the been agreed as to what standards should be de­ types of bacteria rather than of numbers. Unfor­ manded for (a) brine-cooled milk on reception at tunately there is no simple test which can predict town depots and (b) keeping quality of bottled- the keeping quality of milk after pasteurisation, pasteurised milk from the time it reaches the con­ but the justification for having a rigorous platform sumer, but broadly speaking it may be said that examination and rejection standard at the creamery if brine-cooled milk on reception at a bottling depends on three reasons: centre has a methylene-blue reduction time of a half-hour or less (this is for practical purposes the (1) A small proportion of unsatisfactory milk may same as reaching disc O in the resazurin test in sour a large bulk of good milk in transit. half an hour or less), it is unsatisfactory. Corre­ (2) There is a general feeling in the trade and spondingly, if bottled-pasteurised milk is delivered amongst public health officials that there to the consumer, say, on Monday morning and is should be a pre-pasteurisation standard. soured by first thing Tuesday morning it is con­ In other words, although it may be pos­ sidered unsatisfactory. It may be suggested, there­ sible to pasteurise a milk of a very high fore, that a reasonable standard from the point of bacterial count— e.g., 50 million colonies view of the consumer is a keeping quality of 36 per ml— and obtain a pasteurised product hours from the time of delivery to the consumer. of satisfactory keeping quality, there are For this purpose we may accept our third definition good hygienic reasons for an objection to of keeping quality—the time required to reach the such a pasteurised milk. 76 Food Manufacture (3) Broadly speaking, when considering bulk C indicates a really bad quality in the milk, and milks—e.g., 3,000 gallons— in which the the proportion of producers giving category C re­ milk of some two or three hundred pro­ sults varies from about 2 per cent, in cold weather ducers may be mixed, the bacterial con­ to about 30 per cent, in very hot weather. The tent and keeping quality of the pasteurised mean value is somewhere about 10 per cent. It is product is related to the bacterial quality interesting to note that creamery managers esti­ of the raw supply. mate that from 5 to 10 per cent, of their producers are really unsatisfactory and are the cause of all What standard should be applied on the plat­ the trouble. There is considerable justification, form? If we accept that bulk milk after transit therefore, for assuming that category C farmers in tankers should arrive with a methylene-blue re­ are those who are giving real trouble, and that it duction time of greater than an hour it is obvious is reasonable to expect that no farmer should ever that we should not accept milk of much below this quality on the creamery platform. At the present send any milk of category C quality unless there are some exceptional circumstances for it. time milk which reduces resazurin to disc J or O It is suggested, therefore, that if the milk pro­ (which means the same thing as a methylene-blue ducers of the country could be raised to this stan­ reduction time) in ten minutes should be auto­ dard— i.e., at least 75 per cent, category A and matically rejected, and creameries are entitled to no category C—the occasions of trouble due to reject milk if it gives a disc reading of less than souring of tankers and the issue of unsatisfactory 4 on the ten-minute test. A disc reading of 3^ in the ten-minute test corresponds roughly to a methy­ pasteurised milk to consumers would virtually dis­ appear, provided that refrigeration at the depot, lene-blue reduction time of half an hour. It is transport, and pasteurisation and bottling at the apparent, therefore, that this rejection standard is a lenient one and that there is considerable justi­ depot were efficient. fication for stiffening the standard for platform re­ jection. General Conclusions If we require that all milk coming into the We may summarise the points raised in this creamery should not reduce methylene-blue in one paper by the following statements: hour we are faced with the problem either of keep­ 1. There is no one definable property concerned ing the churns back for one hour while the test is with the bacteriological quality of milk which is made or if we used the resazurin test this could be adequate to cover the whole range of producer, dis­ achieved in half an hour by the use of a standard tributor, and consumer requirements. for rejection, say, at disc below 4, or of finding a 2. If we adopt a single property—e.g., a plate quick test which would pick out milk which fails count or keeping-quality test— we must recognise the standard. At present no such test is known. that this is quite empirical and arbitrary and leaves The first requirement, then, of any attempt to untouched other very important aspects of the raise the standard of examination of incoming problem. milks is to find a simple quick test which can pick 3. The requirements for the quality of milk in out milks which would reduce methylene-blue in the dairy industry are very variable. It is impos­ one hour or less. sible to cater for all these by any one test. If we propose to base the bacteriological control of milk Category Values on one test, we should consider the fact that there Considering now the valuable information which is an increasing tendency for milk to be delivered has been afforded to the dairy industry by the to a country depot at anything up to eighteen hours National Milk Testing and Advisory Scheme over old, there cooled to about 38° F ., sent in bulk some three years, it has been found that a large some distance, pasteurised in a town, again cooled proportion—viz., some 80 per cent.—of producers to a low temperature, and distributed to the con­ are able to supply milk of category A quality on sumer. The closer we can get our test to take into most occasions in cold and moderate weather. consideration this chain of treatment the greater Since the routine test gives us far more valuable will be the commercial use of the control scheme. information about the quality of producers’ supply 4. It is suggested that the most important factors than the rejection test, because it is applied to all in the bacteriological control of milk are (a) num­ producers and is a more accurate test, we should bers and (b) keeping quality. If we can evolve a pay more attention to the information given by the practical scheme which covers both these attributes analysis of categories for producers than to results —e.g., by adopting simple grading tests for each of any other test. Category A in this test is a factor separately—we shall have covered the prob­ fairly easy standard, being somewhat more lenient lem more satisfactorily than by using any one than the Accredited standard. It is suggested, single test, no matter how accurate it may be as a therefore, that a reasonable requirement for all measure of any one of these factors. producers would be that their milk should come in If we consider that the use of two tests is out of category A on at least 75 per cent, of tests and that the question we should then search for the test they should have no category C results. Category which gives us the maximum amount of informa­ February, 1946 77 [Hi tion about the hygienic quality of milk in a broad Tartrazine becomes dark, and in the course of time sense, due consideration being given to the weight­ almost black. In all such cases as these the colour ing attached to the various components of which should be added to the cream at. the latest possible hygienic quality is composed. moment—that is to say, at the freezers. Light green, yellowish and guinea green are subject 5. Under the present testing schemes the follow-. to a peculiar form of fading, of which no satisfactory ing are suggested as reasonable standards: explanation has been forthcoming. It occurs in pure water acidified with citric, tartaric or acetic acid. (a) On the creamery platform—time to reach This type of fading, however, does not occur in pure disc O or methylene-blue reduction time sterile distilled water, or ordinary tap water containing greater than 1 hour. sodium bitartrate or sodium acid citrate. Fats green (b) At the pasteurising depot—as for (a). and brilliant blue are not subject to this reaction.— (c) In the household—a commercial keeping Milk Messenger. quality of at least 36 hours. If these standards could be attained, the milk supply of the country could be regarded as satis­ factory from the keeping quality point of view. A New Factor on the Sugar Market

P o l a n d was an exporter of sugar even before the war, but as a result of recent developments it is likely to become one of such significance as to be taken into Ice Cream Colours account by its competitors. The total capacity of the 61 pre-war Polish sugar The reasons for the lack of uniformity in the colour of plants averaged more than 18 million cwt. yearly. frozen products, according to Professor W. H. Reid, Thus, in the production period 1929/30 the Polish re­ are : (1 ) that manufacturers seek to produce a product fineries had 100 million cwt. of beet at their' disposal which is distinctive in colour; (2) indifference on the and turned this into 18 million cwt. of refined sugar, part of the ice cream, manufacturer to the wishes of half of which they exported. These figures, however, the consuming public; (3) lack of familiarity of many fluctuated strongly. Thus, in 1935/36 they only worked ice cream manufacturers with the proper method of on 50 million cwt., from which they produced 9 million preparation of the colours and of their inability to dif­ cwt. of sugar. The reasons for the fluctuations were ferentiate between the different shades; and (4) chemi­ not only climatic ones, but political and economic. cal and bacteriological changes which take place in the The new Poland.has now received with its newly- different colours, either prior or subsequent to their use. obtained territory another 45 sugar plants, which re­ The most common agents concerned in the deteriora­ presents an increase of 74 per cent, on the old number. tion of colours are strong sunlight (ultra-violet rays), Five of them are situated in Pomerania, 5 in East excessive heating, oxidation, bleaching agents, reduc­ Prussia near Gdynia, and 35 in Silesia. The latter tion by the action of tin or other metals and hydrosul­ region was already very important for Germany as a phites, hydrolysing agents such as acids and alkalies, food-producing area because of its great fertility. The and micro-organisms, the most common of which are sugar plants there are among the oldest in Germany moulds and bacteria. and most of them had been reconstructed and modern­ Milk and milk products, as a general rule, contain ised before the war. So as to attain economic autarchy reducing bacteria, and during the ageing period in ice in that field, Germany was very anxious to have these cream making might increase in number to a limited works equipped with the most modern drying plants extent. Colour, therefore, should not be added to ice for sugar beet and molasses fodder. Thus the in­ cream until the mixture is ready for the freezers, par­ crease in the actual sugar-producing capacity is much ticularly when a dark-coloured cream is required, such greater than would seem from the increase in the as chocolate. Milk or ice cream mixture coloured number of plants. with brown colour, made from a mixture of certified The Polish sugar industry had before the war been dyes, may, within a period of a few hours, turn red, organised in two groups. The West Polish one had yellow, green or blue, according to which constituents its centre in Posnan and the one for the rest of Poland of the colour mixture fade first. It should not be for­ in Warsaw. At the time both groups signed the gotten that the quick method of estimating the number international sugar agreement. of bacteria in milk is based upon the time taken for Polish sugar export had already been well organised the decolorisation of methylene blue. before the war, and conditions for export have im­ On the other hand, the ice cream coloured with so- proved still more since Poland has now Danzig, called cream yellows, consisting of a mixture of Tartra- Gdynia, and Stettin, three good ports, at its disposal, zine and Sunset Yellow or Orange I, occasionally be­ to which the Vistula and Oder are very good transport comes progressively darker during storage. This lines, the Oder now running as it does through Polish phenomenon appears to be due to the action on Tartra- territory throughout its course. zine of the metal containers used to store and handle Once normal conditions return the effect of these milk products. In the presence of nearly all metals, changes on the world sugar market will be apparent. 78 Food Manufacture Trade News

Dairy Science Bakery Machinery Business Dr. Swarbrick A series of lectures on “ Recent The business of the Morton Dr. Swarbrick has left the Long Advances in Dairy Science ” are Machine Co., Ltd., Wishaw, Lan­ Ashton Research Station and is to be given under the auspices of arkshire, who manufacture bakery now with Technical Products, Ltd. the Chelsea Polytechnic. The machinery-, has been acquired by course started on Ja n u a ry 15, Associated British Engineering, 1946, with an inaugural address Ltd. The new owners, it is under­ Back from Berlin by Professor H. D. Kay, O.B.E., stood, intend to carry on the Tecalemit’s Publicity Manager, D.Sc., F .R .S ., D irector of the manufacture of the products of Wing Commander C. II. B. Price, National Institute for Research in the company at Wishaw. has just resumed his duties with Dairying. the company after an absence of Future lectures will lie held Training for Management weekly from F eb ru ary 5, 1 94<>, to six and a half years. April 9, 1946, in the L ecture This summary of the paper Room, Central L aboratories, E x ­ given by Mr. John B. Longmuir, press D airy Co., L td ., 133, E uston M.B.E., General Welfare Officer, Food Manufacturers’ Federation, Road, London, N .W .l. Newton Chambers and Co., Ltd., Inc. to the North-Western Branch of Fee for the course is £ 1 , indi­ The registered offices of the vidual lectures 2s. 6d., and appli­ the Institution of Factory Mana­ gers at Manchester on November Food Manufacturers’ Federation, cations should be m ade to the Inc., are now situated at: 57, Principal, Chelsea Polytechnic, 24, 1945, has been prepared to facilitate discussion. Catherine Place, London, S.W.l. Manresa Road, S.W .3. Telephone Victoria 4 3 1 7 /8 /9 . 1. Man is not born with manual skills, but only the capacity to develop them. Victory Dinner The Place of the Blind in 2. The aim of any industrial firm’s recruitment and training scheme Industry A victory dinner and dance was is to secure a regular flow of en­ given by Cumming, Parsons, Ltd., “ Never again, if we can help it, trants and to equip them to fill recently. Mr. F. F. Farage, joint will blind persons in the prime of the complete range of jobs as well as the executive and administra­ managing director, on behalf of life be relegated almost auto­ tive positions in the firm. The the board thanked all members of matically to the class of unem­ careful selection and grading of the staff and also expressed ap­ ployables,” declares the National young entrants, in accordance preciation to all customers and Institute for the Blind in its an­ with a well thought out recruit­ friends for their support and nual report. Nor, it adds, will ment plan, is the foundation of understanding during the past blind welfare be satisfied with such a scheme. difficult times. ■“sheltered” work as a main 3. Pre-entry training can be carried The company produces the well- out by any company and it is sphere of em ploym ent. tlie most direct way of getting to known butter flavour-aroma For many years N.l.B. experts know the capabilities and char­ “ Twinlink.” lave been examining the possi­ acter of young entrants. bilities of the blind w orking in 4. All young men should be en­ Ice Cream from Seaweed open industry, and the report tells couraged to take full advantage of of great and rapid advance since existing educational facilities and Ice cream, custard powder, and the outbreak of war. More than should aim at obtaining terminal transparent packings may be ex­ three hundred different operations certificates and of reaching defi­ ported in large quantities from nite objectives. have been found suitable for sight­ 5. The training of foremen and the the Hebrides in future if a ship­ less people, and additions to the great value of Training Within ment of specially pulverised sea­ list are being m ade every m onth. Industry sponsored by the Minis­ weed which has left the South They cover a wide range of indus­ try of Labour cannot be too Uist factory of Messrs. Cefoil jus­ try and manufacture, from pot­ strongly recommended. tifies the results of the company’s tery, woodwork, biscuits, and jam 6. All higher Management should re­ analysis. to radiography and all branches ceive industrial background edu­ Three shipments of the seaweed cation by attendance at the vari­ of engineering. ous courses conducted by Uni­ are to be made, and various pro­ In seeking to place a blind versity Industrial Administration ducts will be extracted by electro­ worker, the N.l.B. approach to Departments or Schools of Social chemical processes at Messrs. the employer is deliberately along Study and Training. Cefoil’s laboratories. economic lines, never by appeal 7. The small firm must train ifs staff The Scottish Seaweed Research to sympathy, which has been as well as the large firm and it Association steamer Prospects has proved unnecessary by the effici­ has no excuse for not setting up a just completed a survey of the training scheme. seaweed fields around the north­ ency of the blind workers them­ 8. Training by imitation and by selves. On certain machine opera­ example on the part of Manage­ west coast of Scotland. I t is tions their output has often been ment must lie acknowledged and understood that much valuable substantially greater than that of steps taken to ensure that they data has been obtained and new seeing operatives. arc made effective. areas of alginic seaweed located. February, 1946 79 OBITUARY dustry. Between 1915-25 he was Mr. Arthur James Gibson managing director of Joseph Cros- The death has occurred of Mr, field and Sons, of Warrington, and carried out with Hilditch Arthur James Gibson, manager original work on the catalytic hy­ in Scotland for Bovril, Ltd. drogenation of fats and oils. For the past ten years Mr. Gib­ Among other important posi­ son had been in charge of his tions that he held from 1925-28 firm’s interests in Scotland, and was with the British Dyestuffs he was well known and highly Corporation, a director of the esteemed in the grocery and phar­ South Metropolitan, South Sub­ macy trades throughout the urban, and Commercial Gas Com­ country. panies. He was President of the Society of Chemical Industry from 1922-24, President of the British Instrument Control Association of Chemists, 1924-25, A description of products ex­ chairman of the British Standards tending from the simple mercury- Institution in 1934-35 and 1937-38, in-glass thermometer through a chairman of the organising com­ comparative range of indicating mittee of the International Con­ and recording instruments to com­ Photo: Elliott and Fry. gress of Scientific Management in pletely engineered control schemes 1935. involving the use of a number of Dr. E. F. Armstrong Armstrong had scientific educa­ inter-related instruments and fully With great regret we record the tion very much at heart and was stabilised controllers is contained death on December 14 of Dr. E. F. a Governor of St. Dunstan’s Col­ in the well-illustrated General Armstrong, D.Sc., Ph.D., F.R.S., lege and also of the Imperial Col­ Bulletin B.15 issued by Negretti F.R.I.C., M.I.Chem.E., scientific lege of Science. He was treasurer and Zambra. adviser to the Ministry of Home from 1938-43, President from 1943 Security during the war. until July, 1945, when he became Born in 1878, Edward Frankland chairman of council of the Royal Teamwork in Industry Armstrong, the son of the well- Society of Arts, and delivered an Every major industry in the known Professor H. E. Armstrong, outstanding inaugural presidential country was represented at a con­ F.R.S., who gave his son his address to the Society on “ Chem­ ference held in the Royal Empire second name after the celebrated istry in the Service of Man.” Society Building, London, on chemist under whom he had During his service as scientific December 4, 1945, to discuss team­ studied, was educated at St. Dun- adviser to the Ministry of Home work in industry. stan’s College, which was founded Security he was concerned with How industrial relations had in 1887 and was one of the pioneers precautions against gas attack been improved and teamwork in incorporating the study of and served on the Chemical De­ achieved was graphically described science in the school curriculum. fence Committee; recently he ad­ by management and workers in a Armstrong worked under Emil vised the Minister of Works on the number of different industries. Fischer in Germany on the struc­ chemistry of building materials. A feature of the meeting was a ture of the simple sugars and con­ The foregoing represents but a number of brief speeches by mem­ tinued this work when he returned small part of the tremendous scope bers of the three fighting Services, to England. He also worked on of Armstrong’s many activities. who stressed that when they re­ phase equilibria with van t'Hoff He was a prolific writer and re­ turned to industry they would in Berlin. In 1910 he wrote a viewer of scientific books, and was fight for the continuance of that successful book entitled The well known to chemists and in spirit of comradeship and team­ Simple Carbohydrates and the scientific circles as an accom­ work which had won the war, and Glycosides, which passed through plished public speaker and con­ had made possible the supply of a number of editions, and in 1931 versationalist. tanks, guns, aeroplanes, and ships. published another in collaboration He married, in 1907, Ethel, with his son K. F. Armstrong daughter of C. K. Turpin, and under the title The Glycosides. leaves a son and a daughter. The British Aluminium Company, Armstrong was very versatile Ltd. and carried out much important Colonel R. Arnold Brown Mr. C. F. Batstone has been ap­ original work in the many pointed Midland Branch Manager branches of pure chemistry, or­ Colonel R. Arnold Brown, of the British Aluminium Co., ganic and physical. He was managing-director of Brown and Ltd., and has taken up his duties elected to the Fellowship of the Poison, Ltd., well-known corn­ at the company’s Branch Office Royal Society in 1920, served on flour manufacturers, whose death at Lansdowne House, 41, Water the Council, and was vice-presi- in London has been announced, St., Birmingham, 3 (Telephone dent for 1942-43. formerly resided at Amochrie, No. : Birmingham Central 3053; In addition to the name that near Nethercraigs, Paisley, until Telegrams : Britalumin Birming­ he made for himself by his original he removed to the South. Colonel ham ). researches in chemistry, E. F. Brown was sixty-one years of age, Mr. E. V. Pannell has retired Armstrong was an outstanding and had been associated with the after thirty-four years’ service figure in the British chemical in­ company since his youth. with the company. 80 Food Manufacture Egg Preserving “ Britain Can Make It ” The “ Oteg”—“ Dry-Sealing ” Process is one in which the eggs INDUSTRIAL EXHIBITION, 1946 are dipped in and out of a thin liquid, allowed to lie for half an This coming year is one of the formance and sales cannot be hour to enable the thin invisible most momentous which British in­ achieved. film to set in th e pores of the shell dustry has ever had to face in As already announced by the and seal them up, and they are peace-time. An overwhelming President of the Board of Trade, stored dry in any box or basket. demand for goods both at home in July the Council of Industrial The eggs can then be stored and and abroad has to be met by in­ Design will hold its exhibition handled dry just like ordinary dustries which in many cases are “ Britain Can Make It.” For the new laid eggs. They boil, poach, deficient in man-power and raw first time in the post-war era the fry, or whip, and at eight months materials. Accompanying such curtain will be lifted upon a re­ old, if they are new laid or only demands there must inevitably be presentative selection of the pro­ a day or two old when dipped, it the temptation to produce goods ducts with which industry hopes is difficult to distinguish them in whose sole merit is that they to capture the goodwill of home any way from new laid eggs, how­ satisfy the needs of the immediate and overseas markets. ever used. present. Such a manufacturing All firms will have an oppor­ policy, which ignores the wisdom tunity to compete through the Empire Tea Bureau of making goods today that will various executive committees The Empire Tea Bureau has be their own advertisement to­ which their industries will set up. moved from 89, Kingsway, to 22, morrow, would indeed be a fatal The Regional Branches of the Regent Street, Piccadilly Circus, error. Ministry of Aircraft Production S.W .l. Now is the time to break new and Supply, Board of Trade, and It is intended to open 22, Regent ground. The world is ready to Chambers of Commerce are pre­ Street as The Tea Centre. It will absorb all the goods which can be pared to advise and encourage serve as a link between the world’s produced within the next year or firms in preparing their goods for tea producers and the British pub­ so. Pioneers in design will have submission to the Council’s selec­ lic, and will have a very wide an opportunity that may never tion committees. range of activities, including Ex­ be repeated. For once they can This is industry’s first great hibitions, Lectures, Films, Library set the pace, without risk of find­ chance to demonstrate how British and Information Department, and ing themselves too far ahead of designers and technicians will a permanent display of tea-making the field. British manufacturers tackle an industrial test that can and serving equipment. must not only produce goods of only be compared to the military first-class quality, but must com­ test we faced in 1940. Upon the bine with traditional quality a vigour with which industrialists Appointment of Agents soundness of design, and a touch set about their task will depend Thos. Heiton and Co., Ltd., 28- of showman’s magic, without our national prosperity for many 37, George’s Quay, Dublin, C.5, which complete efficiency in per- years to come. have been appointed by G. and J. Weir, Ltd., Glasgow, as agents for the sale of Weir auxiliaries (land Appointment still a shortage of skilled man­ and marine) in Eire. power in the mines, in the gas­ Edme, Ltd., announce that they works, and in the power stations, I.C.A. Emblem have appointed Mr. J. F. Baxter while, on the other hand, with the as Sales Manager from January 1, end of the war there is a general 1946. demand for increased services and amenities dependent on fuel. “ I have appealed to the mine- Fuel Prospects for the Winter workers for a greater output, and The following letter has been I am confident that this will be circulated by Mr. E. Shinwell, the secured. I realise the many diffi­ Minister of Fuel and Power : culties of consumers, but these “ The fuel prospects for this will only be increased if there is winter are so serious that I am thoughtless use of fuel—particu­ writing to ask you to give your larly gas and electricity. I ask all The emblem of the Ice Cream personal attention to the possi­ users of fuel, at work and at Alliance, Ltd., has now been de­ bility of reducing consumption home, to use coal carefully, to cided and may be used by mem­ still further in the establishments think twice before they turn on bers under certain conditions; the under your control, and to bring the gas tap or the electric switch, design has copyright protection. this appeal to the attention of the and above all to avoid waste. Blocks of the emblem (price £1) whole of your staff. “ The efficient use of fuel is not are available in “ half-crown” and “ To balance the fuel budget only essential to enable us to get “ shilling ” sizes, and may be ob­ this winter will require the whole­ through this winter without a tained from members of the Alli­ hearted co-operation of everyone breakdown of supplies; it also can ance for use in connexion with —producer and consumer alike. make a permanent contribution to their business. It is not an easy one; there is our national prosperity.” February, 1946 81 Yugoslav Current Trade Freed the transfer of United Kingdom front Custodian Control OBITER DICTA registered securities which have been acquired on or after Decem­ The Treasury and Board of • The basic milk ration is piti­ ber 3, 1945. Trade draw attention to the pro­ fully small in winter, even for a The effect of these Orders is to visions of : nation of beer drinkers.— Mr. Tom Williams. lift certain restrictions on trading (a) The Trading with the Enemy with Yugoslavia arising out of the (Authorisation) (Yugoslavia) • Is the public aware that it Trading with the Enemy Legisla­ may never have white bread Order, 19 4 5 , dated Decem­ tion, but traders should note that ber 3 (S.R. & O. 1945 No. again?— James G. Carson, in a letter to the " Glasgow Herald.” the resumption of commercial re­ 1494, price id.). lations with Yugoslavia presents (b) The Trading with the Enemy • London is packed with tea— (Transfer of Negotiable In­ the controllers do not know difficulties since banking channels struments, etc.) (Yugoslavia) where to store some of it.— A between the two countries have Order, 1945, dated Decem­ Mincing Lane tea broker. not yet been restored. When ber 3 (S.R. & O. 1945 No. • The public are well fed, even banking channels are open and 1495, price id.). if we have to give them Vienna normal trade is therefore practic­ (c) Trading with the Enemy (Cus­ steak instead of meat.— Leeds able an announcement will be todian) (Amendment) (Yugo­ Hotel Manager. made describing in detail the slavia) Order, 1945, dated • People cannot live on their arrangements for trade between December 3 (S.R. & O. 1945 rations. There are people in No. 1496, price id.). the United Kingdom and Yugo­ this district who have not had slavia, including import and ex­ a proper lunch for live years.— The general effect of these A Stepney doctor. port licensing procedure and ship­ Orders is that those provisions of ping arrangements. • I do not believe that in a the Trading with the Enemy Act, warring world, except to a very 1939, and the Custodian Order, limited extent, there can be a 1939, which remained in force set of Queensberry Rules.— Mr. Changes of Address after the liberation of Yugoslavia Attlee. now cease to apply in respect of • It is no use teaching your All Sales’ Departments of Al­ money and property accruing on grandmother to suck eggs if you bright and Wilson, Ltd., are now or after December 3, 1945, to per­ have not got any eggs; and the back in London after their war­ sons resident in that territory. first thing the President of the time separation. The new address Money which becomes payable to Board of Trade has to do is to is 49, Park Lane, London, W.l, get some eggs.— Mr. Boothby, and the telephone number is persons resident in Yugoslavia (or M.P. to certain concerns controlled by GROsvenor 1311. • I am certain that the way to The offices of the Director of such persons) on or after Decem­ get the best out of an English­ ber 3, 1945, and property coming man is to make him like what Food Investigation have been into their ownership on or after you are going to tell him to do moved from Teddington to Cam­ December 3, 1945, cease to be sub­ first, and tell him to do it after­ bridge. All communications should ject to the control of the Custo­ wards .— Brigadier Prior-Palmer, therefore be addressed as follows : dian of Enemy Property. M.P. The Director of Food Investiga­ Money which has become due • You tell the farmer that tion, Department of Scientific and before December 3, 1945, but has never was there such a demand Industrial Research, Shaftesbury not yet been paid or held to the for food, that food was never Road, Brooklands Avenue, Cam­ so short, and production of it bridge (Tel. No. Cambridge order of the Custodian, remains was never so much needed. If payable to the Custodian. Simi­ he is a polite man, he will say 55274). larly, property in the United to you, “ Oh, yeah.”— Lord Kingdom which before December Cranworth. 3, 1945, was subject to report to • They simply cannot get their National Physical Laboratory the Custodian remains property to teeth out of the ancient white Mr. F. H. Rolt, M.B.E., B.Sc., which Article 4 of the Trading versus the brown slice over A.C.G.I., M.I.Mech.E., has been with the Enemy (Custodian) there. The argument goes on selected for the appointment of and on and round and round.— Order, 1939, still applies and must Carroll K. Michener, writing in Superintendent of the Metrology not be parted with or dealt with " The Northwestern Miller,’’ Division of the National Physical without the consent of the Board U.S.A., on "Britain’s Branny Laboratory, with effect from of T rade. Breaders.” A pril 1 , 1946, on the retirement The Orders also lift the applica­ • There seems to be prevalent from that post of Mr. J. E. Sears, tion of Sections 4 and 5 of the an idea—and I think it is rather C.B.E., M.A., M.I.Mech.E. Trading with the Enemy Act, a dangerous one—that scientific Mr. A. Fage, A.R.C.S., D.I.C., 1939, in respect of certain trans­ research is not chemistry but F.R.Ae.S., F.R.S., has been ap­ actions which may be effected on alchemy; that it is a sort of pointed Superintendent of the or after December 3, 1945. The magic practised by one or two exceptionally gifted individuals Aerodynamics Division of the transactions which are now sanc­ sitting at midnight in a labora­ National Physical Laboratory, tioned comprise the assignment of tory; a sudden flash of inspira­ with effect from January 1 , 1946, choses in action, the transfer of tion, a look into a test tube, to fill the vacancy caused by the negotiable instruments, the trans­ and an epoch-making discovery resignation of Mr. E. F. Relf, fer of coupons or other securities is made.— Mr. W alter Fletcher, A.R.C.S., F.R.Ae.S., F.R.S., who transferable by delivery which are M.P. is taking up the post of Principal not negotiable instruments, and of the College of Aeronautics. 82 Food Manufacture German Industry Copies of the reports giving technical information about Ger­ man industry are being sent to the chief public libraries, profes­ sional institutions, and trade asso­ ciations. They will also be on sale at H.M. Stationery Office.

Chemical Plant Special equipment for food manufacture known as “ Cast Iron Lined with Hard Grey Acid- Resisting Enamel ” is a speciality of th e Cannon Iro n Foundries, Ltd. Mixing pans, steam- jacketed pans, etc., are ideal for the purposes of food manufacture, because the glass-lined surface prevents any possible contamina­ tion of the material used. Results obtained by experi­ ments in the laboratory can be continued with bulk quantities for Automat Buffet Cars on G.W.R. confectionery, ice cream, cigar­ commercial production when Can­ ettes, matches, stamps, medical non Glass-Lined Acid-Resisting The G.W.R. is to introduce a requisites, and even drinks, com­ Enamel Pans are employed in food new type of meals-on-wheels ser­ plete with wax cups. Stand-up manufacture. vice—Automat Buffet Cars, be­ counters will be fitted in front of It is safe to say that every re­ lieved to be the first of their kind big observation windows on each quirement of the food manufac­ in the world. The cars will en­ side of the-cars for the conveni­ ture industry can be adequately able passengers to purchase snacks, ence of passengers who prefer to met by the resourceful efforts of smokes, and drinks at any time take their refreshments there. this long-established firm, for, in on a journey by simply putting The cars will be tastefully decor­ addition to the great variety of sixpence or a shilling into the slot ated in white and brown syca­ standard vessels for food manu­ of one of the many hundreds of more, with rubber flooring and facture, apparatus can be pro­ snack compartments. colour band margins to match, duced in accordance w'ith custo­ As will be seen from the artist’s and lit by fluorescent lighting. mer’s special designs or unique re­ impression, these will contain All the snack compartments will quirements. varieties of sandwiches, salads, be in chromium and lirfed with Among the commonly used savouries, cakes, fruit, chocolate, mirrors and back illumination. acids, the action of which is with­ stood by Cannon Glass Enamel, are acetic, citric, lactic, lemon Waste Into Wealth juice, tannic, and tartaric. PLANS FOR RECOVERING INDUSTRY’S New-Type Refrigerator Vans WASTE MATERIAL Fifty refrigerator vans of a new A conference of representatives join in forming a National Council type, for the conveyance of fish, of the Industrial Salvage and Re­ to further the movement in close poultry, rabbits, soft fruit, and covery Groups in London and the co-operation with the Government other highly perishable traffic, are South of England has been held in who have, throughout, assisted to be built by the G.W.R. at its London at the Waldorf Hotel. the industrial groups with tech­ Swindon works. The vans will be During the war the Group Scheme nical advice and assistance in find­ equipped for carrying a special throughout the country has re­ ing the best outlets and uses for refrigerant and constructed for sulted in recovering and convert­ industrial wastes. This movement working on fast passenger and ing to valuable use very large is an interesting illustration of the freight services. Their introduc­ quantities of waste material. The value of co-operation between the tion will not only ensure the conference gave emphatic endorse­ Government and industry advo­ arrival of this highly perishable ment of the value of this Scheme cated in the recent speech of the traffic in excellent condition in and urged the importance of con­ chairman of the Federation of markets and shops, but will assist tinuing it as an integral part of British Industries. in the development and market­ industrial efficiency and a valu­ Representatives of the Direc­ ing of pilchards and other traffic able aid to the national economy. torate of Salvage and Recovery of which under normal conditions are The conference decided, in con­ the Ministry of Supply assured the especially susceptible to rapid junction with similar conferences meeting of official support for the deterioration. held in York and Birmingham, to m ovem ent. February, 1946 83 infra-red drying apparatus to colorimeters, furnaces, and pH determinators. Of interest to food chemists was a vitamin A estimator, in the form of a photoelectric colori­ meter using the Carr-Priee re­ action, suitable for those analyses where a change in the intensity of colour has to be measured (see illustration). It is supplied by the G.E.C. from their Salford works. Many other types of colori­ meter, using the visual and the photoelectric basis of measure­ ment were also on view. Particu­ larly well designed was the general purpose micro-colorimeter sup­ plied by the Tintometer, Ltd. Among moisture meters ex­ G.E.C. Vitamin A Estimator. hibited were the N.P.L., now sup­ plied by the Baldwin Instrument Co., Ltd., the Mullard moisture Exhibition of Scientific Instruments meter (type E.910), and also one by Marconi Instruments, Ltd., Opened by the President of the at the Imperial College on Janu­ also instruments for pH deter­ Board of Trade, Sir Stafford ary 1 and 3, was well attended. mination by Marconi Instruments, Cripps, the thirtieth exhibition of The equipment shown ranged Ltd., Griffin and Tatlock, Ltd., scientific instruments and appara­ from the Metropolitan-Vickers the Cambridge Instrument Co., tus of the Physical Society, held electron microscope and a model Ltd., and Muirhead and Co., Ltd.

CompanyN e ws

Tate and Lyle in £1 Ordinary units. The latter trading for the year is that it is At the forty-third annual ordi­ were dealt in recently at 39s. 3d. possible to recommend the main­ nary general meeting of Tate and For 1944 profits of subsidiary tenance of the dividend on the Lyle, Ltd., Mr. G. Vernon Tate and associated companies were Ordinary stock at 7| per cent., (chairman) presided in the ab­ £552,731, of which income tax transfer £13,535 to general re­ sence of the Rt. Hon. Lord Lyle and E.P.T. absorbed no less than serve, and increase the amount to of Westbourne. £411,445. The dividend on the be carried forward to next year The chairman moved the adop­ Ordinary capital for each of the by £955 after making full provi­ tion of the report and accounts past three years was 5 per cent. sion for taxatioi), depreciation, for the fifty-two weeks ended Sep­ In September, 1942, the whole and all other charges. tember 29, 1945, and the approval of the 6 per cent. First Mortgage of the dividend recommendations debentures were redeemed. The balance-sheet at December 31 last in the report, including a final British Sugar Corporation dividend of 10 per cent, on the shows bankers’ loan (secured by Ordinary shares, making 13^ per a 4£ per cent, debenture) at At the ninth annual ordinary cent, for the year, subject to in­ £570,000. general meeting of the British come ta x . The company proposes to Sugar Corporation, Ltd., Lt.- change its name to Crosse and Colonel Sir Francis Humphreys, Blackwell (Holdings). C.M.G., G.C.V.O., K.B.E., C.I.E. Issue by Crosse and Blackwell (chairman), said that his pre­ Aerated Bread Company sentation of the final accounts to Crosse and Blackwell is issuing the shareholders had to be de­ 500,000 £1 Ordinary shares to At the ninety-second ordinary layed once more owing to circum­ existing holders, the price being general meeting of the Aerated stances outside their control. The 32s. 6d. per share on the basis of Bread Co., Ltd., the Rt. Hon. the directors declared an interim divi­ one new share for every £2 Viscount Greenwood (chairman) dend last August of 4j per cent., nominal Ordinary stock or shares in his statement circulated with less tax, and they now recom­ held on Ja n u a ry 15. the report and accounts for the mended that no further dividend Authorised capital is £10,000,000, year ended September 29, 1945, be paid and that the balance of of which £995,583 has been issued said that the net result of the £30,915 should be carried forward. 84 Food Manufacture Foster Clark aries had maintained their output made to Ordinary shareholders of and sales, but the continuance of 5 per cent., making a total of 15 Foster Clark, food manufac­ the stringent restrictions on their per cent, this year, against 10 per turers, have again declared a final raw materials and deliveries of cent, last year. dividend of 1 ‘2| per cent, on their products had made any The recent Budget announce­ the £350,000 Ordinary capital, great progress impossible. ment of a cut in the rate of E.P.T. making, with the interim, 20 per In the legal balance-sheet, from 100 per cent, to 60 per cent, .cent, for the thirteenth succes­ general reserve account had been as from January 1, 1946, should, sive year. Profit, including increased by the substantial sum of course, operate to the consider­ i'12,500 from contingency reserve of £75,000 to give a total of able benefit of the company, but to cover exceptional expenditure, £225,000. The net income for the as that was a matter dependent is stated as £57,405 against year, after providing for taxation, solely on future trading condi­ £86,246, a decrease of £28,841. deferred repairs, contingencies, tions, he hesitated to attempt to The annual general meeting administration, and other charges, give any estimate. took place under the chairman­ amounted to £ 212,000 and showed ship of Mr. H. C. Clark, J.P., on an increase of some £14,000 over Biscuit-Cake Merger D ecem ber 14. last year. Although it was still necessary to retain a substantial John Whittaker and Sons proportion of the earnings to meet (Kingston), biscuit manufacturers Allied Bakeries existing and future commitments, of Halifax, have announced that At the tenth annual general the directors had decided, in view the whole of their issued Ordinary meeting of Allied Bakeries, Ltd., of the steady growth of profits in capital was being acquired by Mr. S. Hodkinson, who presided, recent years, to make an increase Scribbans and Co., slab cake said that their trading subsidi­ in the amount of the distribution manufacturers, of Smethwick. Overseas Items Bigger Australian Exports Potato Flour Factory Bread Mould Elimination The retiring food controller, A factory for the production of An electronic method for elimi­ Mr. Frank Murphy, said that potato flour has started work in nating bread mould has been an­ Australia would probably export Gan Ha-Shomron, Palestine. As nounced by A. and P. Food Stores one million tons of food in 1946, raw material, potatoes and sweet in the U.S.—R eu ter’s Trade Ser- tompared with 700,000 tons in potatoes (cull and off grade) are 1945, with the fullest co-operation used, of which 10-15 tons can be of Britain.—Reuter’s Trade Ser- converted into starch daily. Canned Herrings The new factory is the first of its kind in the Middle East, and The Canadian Fisheries Depart­ ment has announced that British New Industry for Kenya since pure potato flour has a specialised market in the sizing Columbia’s entire canned herring A new industry, using British of paper and textiles it is expected pack this season will be exported machinery and African labour, is to find a ready market.. to Britain and to UNRRA for in the making in Kenya, where an feeding war-scarred countries. old-established firm .in Nairobi has It is estimated the British Col­ begun to manufacture biscuits of Butter Complaints umbia pack will be about 1,000,000 materials grown entirely in the Serious complaints made in cases, of which the British Minis­ colony. Considerable interest is Great Britain due to the mixing try of Food will get about 350,000, heing shown in the new venture of stale Danish butter with New the remainder going to UNRRA. 3t>y Kenya’s wheat and sugar Zealand and Australian produce growers and butter producers. have reached Empire Dairies, New Empire Rice Producer At the moment manufacture is Ltd., Wellington. •on an experimental basis on non- Asserting that New Zealand and Financial help given to Sierra profit-making lines, and the quan­ Australian butter should now be Leone by the British taxpayer tity turned out depends entirely sold as such in the United King­ under the Colonial Development on the limited sugar and butter dom, Major J. R. King, a direc­ and Welfare Act is beginning to supply. tor of the company, pointed out show excellent results. that Danish butter is what is Since 1941 th e colony, w ith th e Eggs for Britain known as a high-acid butter made help of grants, has reclaimed for quick consumption. New Zea­ 6,000 acres of swamp and trans­ More than 34,475,000 dozen land and Australian butter, on the formed it into excellent rice-grow- Iresh eggs will have been shipped other hand, are low-acid butters ing land. The work is continuing from Canada to Britain by April 1, made especially to keep. A mix­ with the aim of making the terri­ when this winter’s movement, ture of the two butters in any cir­ tory a major rice producer, and which began on December 1, ends. cumstances would be unsatisfac­ tests made in 1944 showed an in­ Including storage eggs, the ulti­ tory, but if the Danish product crease in the yield of rice up to mate winter’s total since October were stale the result would be dis­ three times that formerly ob­ •will be 47,972,000 dozen.—R euter. astrous.—Reuter’s Trade Service. tained in this swampy country. -February, 1946 85 Alcohol Production Costs Egypt’s sugar consumption has Sugar from Wood increased from 130,000 tons to Isolation of several new types of A plant for the extraction of 145,000 tons in spite of war condi­ bacteria by scientists of the Uni­ sugar from wood is to be founded tions and the difficulty of re­ versity of Nebraska will lower the in the northern Spanish province placing machinery. Without the cost and increase the output of of Galicia. The cost is estimated Sugar Company the country would commercial alcohol and improve at two million pesetas and annual have had to go without sugar “ sizing ” used by textile manu­ production is put at 50,000 tons of during the war years. facturers. sugar. The new types, known as bac­ Abbud Pasha denied allegations that the Government had refused terial amylases, are used in the Copra Exports from Philippines process of turning starch into to renew an agreement with the sugar. They are claimed to be British authorities by which It will be several years before less expensive, withstand higher Britain would be supplied with exports of copra and coconut oil temperatures, and produce higher Egypt’s surplus sugar. from the Philippine Islands reach yields of sugar than the barley During the Hussein Sirry Pasha pre-war levels. Whereas it was amylase hitherto used generally Cabinet era, he said, the British anticipated that 25,000 tons of in the process. The new amylases authorities had asked the Egyp­ copra would be shipped to the can be grown commercially in tian Government to increase the United States by the end of 1945, wheat bran, distilling wrastes, oat sugar production in order to bor­ not more than 5,000 tons will have hulls, soyabean meal, and a num­ row surplus quantities. That been delivered, the Department of ber of other substances.—R eu ter’s agreement had been sanctioned Commerce announces. Further, Trade Service. by all Cabinets following that of shipments before next July will Sirry Pasha. not exceed 25,000 tons a month, British authorities had been against pre-war monthly deliveries supplied by several firms besides of 40,000 tons. Seaweed Industry to Stay the Sugar Company of Egypt. Meanwhile, a Bill has been put Developed during the war to re­ They had also bought the surplus before Congress which provides place Japanese supplies, the Aus­ cloth production of the country for a limited annual import of tralian agar industry has come to and, in exchange, had helped 200,000 long tons of Philippine stay in Australia. This seaweed, Egypt to obtain machinery and copra and coconut oil to be free from which agar-agar is produced, fertilisers from abroad.—R euter. of all processing taxes providing is found in Botany Bay, and it is denatured; all trade between thirty boats are now regularly en­ the U.S. and the Philippines to be gaged from September to Febru­ Argentine Beef Exports Fall tax free for an eight-year period, ary in harvesting the seasonal Exports of beef from the Argen­ after which tariff rates to be re­ weed crop in the waters off Kur- tine during the first eight months established in a series of steps.— nell. of 1945 were considerably below Reuter’s Trade Service. Before the war the agar indus­ the 1944 level. Smaller supplies try was a Japanese world mono­ of beef than a year ago, together Agricultural Developments poly, and Australia was forced to with the continued trend towards import all of the 75 tons of agar higher domestic consumption, were Two developments of world­ used annually in the Common­ the controlling factors in deter­ wide interest in U.S. agriculture w ealth. mining the size of the exportable were reported recently by the Because of its importance in surplus. The actual weight of U.S. Department of Agriculture. bacteriological work and its great chilled and frozen beef exported One report ’reveals the marked variety of commercial uses, the in the period January-August, success of the new mechanical weed now fetches £2,500 to £3,000 1945, aggregated 115,900 metric sugar-cane harvester, operated by a ton in Australia. — R eu ter’s tons, as compared with 196,230 two men, which performs the Trade Service. tons in the same months of 1944. work of sixty men harvesting cane The number of cattle in the Ar­ sugar by the two-century-old hand gentine, however, has shown an method of cutting sugar cane with Egyptian Sugar Production increase in the past three years; knives. cattle on farms on July 1 , 1945, The second report tells of the The production of the Sugar totalled 34,010,300 hefid, against new hybrid “ sweet” Sudan grass, Company, of Egypt, which owns 31,459,500 head on July 1 , 1942.— a dairy cattle feed of importance. six of the largest sugar factories Reuter’s Trade Service. Experts predict it is possible that in the world and employs tens of within two years the new Sudan thousands of Egyptians, will not grass will be a familiar crop in- be affected by the cancellation of More Tinned Fruit from many foreign countries in which the agreement between the com­ dairy products supplement a large pany and the Government. Australia portion of the diet. This statement was made by It is announced that 1 ,000,000 The grass, which has attracted Ahmed Abbud Pasha, the man­ cases of tinned fruit will be made the interest of the U.S. Depart­ aging director, who added that available to the British Ministry ment of Agriculture and livestock there was no truth in the allega­ of Food in 1946. This is more and dairymen, has not yet pro­ tion made that the Government than double the quantity sold to duced enough seed to -meet the intended to commandeer the com­ the Ministry and the Admiralty in swiftly rising demand in America pany. 1945.—R euter. and elsewhere. 86 Food Manufacture News from the Ministries

Prices of Oils and Fats Resignations and Appointments Sales of Flour to Channel Islands There will be no changes in the The following resignations and Sales of flour to the Channel existing prices of refined oils and appointments are notified by the Islands, are, for the purposes of imported edible animal fats allo­ Ministry of Food : the Flour Order, 1945, sales of cated to primary wholesalers and flour for export, and, therefore, on large trade users during the eight- Resignations purchase and on sale the export week period January 6 to M arch 2 , Mr. H. Webster, Director for Bis­ prices for the various types of cuits, from December 31, 1945. 1946. flour as prescribed in Table II of Mr. D. H. Steven, Finance Director P a rt 1 of the First Schedule to for Cocoa, from December 22, the Order will apply. Bone-in Cow Beef 1945- Mr. L. T. Houlding, Director of A quantity of imported (New Points Rationing and Welfare Zealand) bone-in cow beef, com­ Foods Division, from December Import of Norwegian Herrings prising the undermentioned cuts, 31. 1945- A considerable quantity of Nor­ is available for issue to manufac­ Mr. J. N. Frears, Director of wegian herrings wrill be imported turers : chuck and rib, brisket and Bakery, from December 31, 1945. from January to March, 1946, Dr. W. Clayton, Director of Can­ plate, loin and rib, loin, rounds. ning, from December 31, 1945. states the Ministry of Food. The W.M.S.A.s have been author­ Sir Herbert Davis, C.B.E., Director actual quantity to be imported ised and instructed to charge 6d. of Oils and Fats Division, from will depend on production and per lb. for such cuts allocated to December 31, 1945. market requirements, but the manufacturers from December 24, maximum is fixed at 25,000'tons 1945, u n til fu rth e r notice. Appointments for the period. Herring landings Mr. J. W. Knight, Director of Im­ by British vessels are far below ported Fats, Oils, and Oilseeds, requirements at that time of the Labelling of British Wines from January 1, 1946. Mr. G. R. Oake, Deputy Director year. The more informative labelling of Oils and Fats Division, from The importation will be handled of British wines and spirits con­ January 1, 1946. on behalf of the Ministry by the taining not more than 40 per cent, Mr. J. E. Scott, O.B.E., M.A., pre-war importers of Norwegian proof spirit will be ensured by an Divisional Food Officer for the herrings. The herrings will be amendment to the Labelling of North of Scotland Division. allocated primarily to kipperers Mr. A. R. Wannop, B.Sc., B.Eng., at Great Yarmouth, Lowestoft, Food No. 2 Order, 1944. Provincial Advisory Officer for Unless a British wine is derived the Northern Province. Hull, Grimsby, North Shields, exclusively from grapes it will be Mr. A. T. A. Dobson, C.B., C.V.O., Edinburgh, Glasgow, Aberdeen, an offence to label it with any C.B.E. (who will retain the title Fraserburgh, Peterhead, and name or words which might indi­ of Fisheries Secretary), Mr. C. T. Buckie. Applications from kip­ cate either directly or by am­ Houghton, C.B.E., Mr. H. J. perers at other places which can biguity, omission, or inference Johns, M.B.E., and Mr. A. R. be supplied easily from one of the Manktelow, to the rank of Under ports of landing—i.e., Hull, North that it is or resembles an imported Secretary in the Ministry of Agri­ wine or is a substitute for or has culture and Fisheries, from Janu­ Shields, or Aberdeen—will be con­ the flavour of an imported wine. ary 1, 1946. sidered individually. Arrange­ The Order further prohibits the Mr. O. W. Day, Finance Director ments will be made so that • kip­ use of the word “ Wine ” to de­ for Cocoa, and for Coffee, from pering houses can work to capacity scribe a liquor derived wholly or December 23, 1945. as far as possible. As a result of partly from fruit other than Mr. W. H. Phillips, Director for this action kinpers will be avail­ grapes, unless the word “ W ine” Biscuits, from January 1, 1946. able to the British public at a Mr. H. D. Vigor, O.B.E., Points season when during the war period is im m ediately preceded by a Rationing and Welfare Foods (in qualifying word indicating the de­ addition to his present responsi­ they were unable to get kippers. scription of fruit or fruit product bilities), from January 1, 1946. Supplies of Norwegian herrings used. Mr. W. Donaldson, D.F.O., Aber­ will also be made available to the Furthermore, in the case of deen, Head of Division for Wel­ freshing trade. British wine, the label must bear fare Foods, from January 1, 1946. The trade are reminded of the a clear indication of the true Mr. P. S. Hall, C.B.E., Deputy Ministry’s policy, which has been Director of Bacon and Ham (in in operation since the beginning nature of the product and a bold addition to his existing appoint­ declaration of the fruit or fruit ment as Director of Bacon Im­ of the 1944 season, to encourage products used in its manufacture. ports), from January 1, 1946. the production of kippers by Finally, in the case of British Dr. A. Calder, Director of Pig Sup­ licensing as a kipperer any reput­ wines, and spirituous liquors of plies, from January 1, 1946. able trader who is in occupation not more than 40 per cent, proof Mr. T. Johnston, Director of Bacon of satisfactory smoking premises. spirit, the Order requires a de­ Production, from January 1, 1946. Newly licensed kipperers, whose Mr. A. R. Watson, Director of premises are situated at the places claration of the alcohol content so Bacon Distribution, from Janu­ that purchasers, particularly of ary 1, 1946. named above or within easy reach the cocktail type of drink, may be Mr. L. Cluett, Assistant Director of of the landing ports, will be able to assess the alcoholic Bacon Imports, from January 1, eligible for an allocation of Nor­ strength. 1946. wegian herrings. February, 1946 87 Containers and Packaging own, must strive in the spirit of Inshore Fishing the Hot Springs Conference to see The Control of Containers and The Inshore Fishing Industry that the peoples are better fed Packaging (No. 4) (General) Act, 1945, is now in force. It em­ than ever before. And at the Order, 1945 (S.R. & O. 1945, No. powers the Minister of Agriculture same time farmers and workers 1509), came into force on Decem­ and Fisheries and the Secretary everywhere must have a fair deal. ber 10 and revokes and remakes of State for Scotland to make “ A fair deal for all—producers in consolidated form with amend­ arrangements for the provision of and consumers—and a healthy ments the Control of Containers financial assistance for persons en­ and efficient farming industry is and Packaging (Nos. 1-3) Orders, gaged in the inshore fishing in­ the purpose of the agricultural 1944-45. dustry and persons desiring to en­ policy that I recently announced Except as stated below, the gage therein including, in particu­ on behalf of the Government. On effect of the Order is to remove lar, persons who have previously that policy we can go forward all restrictions on the manufacture been so engaged and persons who with new confidence to overcome and use of containers and holders. have served whole time in the the present difficulties and meet The exceptions are : armed forces or the mercantile the nation’s urgent need for food. (a) Manufacture. If tinplate, m arine. blackplate, etc., is issued, the “Although, therefore, there can sizes and types of containers and be no relaxation of your war-time holders continue to be controlled; efforts, it is a message of hope and Danish Cheese but tinplate is now allowed for encouragement that I send you the manufacture of all permitted for 1946.” An Order has been made, effec­ containers. tive from December 9, 1945, (ib) Packaging continues to be amending the Cheese (Control and controlled if done in metal or A Farmer’s Guide to the Sale of Maximum Prices) Order, 1943, to glass containers or holders. Corn provide for the inclusion of cheese .(c) Marking. The restrictions imported from Denmark. The on marking . metal containers A second revised edition of this (other than collapsible tubes) and handbook has been prepared and maximum prices for this variety closures remain. is now ready. It sets out the are 266s. Od. per cwt. on a sale by arrangements made by the wholesale and 2s. lOd. per lb. on a sale by retail. Food Production in 1946 Government for the production, marketing, and use of home­ Small quantities of Danish In a message from the Minister grown corn crops (including cheese will be imported during the of Agriculture he states: “ We pulses) and the purpose of the next few months. This cheese will not be issued as part of the nor­ stand on the threshold of a new present Orders relating to such year and a new and better world. crops. mal ration, but will be brought Agriculture’s part in building a The new edition summarises the within the scope of the Food (Points Rationing) Order. better world will call for the provisions of the Orders in force united efforts of all food pro­ on October 1, 1945. The “ Guide” ducers—farmers and farm workers is designed for easy reference, so Changes of Address alike. Theirs will be a vital con­ that it is possible to see at a tribution. Tens of millions of glance the arrangements govern­ On and after January 25, 1946, people are without sufficient food. ing the use and disposal of any the address of the Ministry of We in this island have barely corn crop, and farmers will find it Food’s Bakery Division, which enough; and to see that defici­ a useful book to keep by them. deals with bread, biscuits, flour encies are made up is only a part Copies may be obtained, free of confectionery, bakers’ prepared of what we have to do, for we can­ charge, on application to the materials, and cereal fillers, will not be' content merely with re­ Ministry of Agriculture and Fish­ be : Bakery Division, Ministry of gaining pre-war levels of nutri­ eries, Africa House, Kingsway, Food, London Road, Stanmore, tion. All countries, including our London, W.C.2. Middlesex. Telephone No. Edg- ware 2345. Telegraphic Address : Breadkeepa Wire London. NEW MINISTRY OF FOOD KNIGHTS * The Bacon and Ham Division of the Ministry of Food has been removed from Colwyn Bay. The postal address of the Division, with the exception of the Distri­ bution Department, is now: Bacon and Ham Division, Minis­ try of Food, London Road, Stan­ more, Middlesex. Telephone No. Edgware 2345. Telegraphic Ad­ dress : Baconkeepa Wire London. The Distribution Department will be at Buckingham Gate, S.W.l. Telephone No. Victoria 6121. Telegraphic Address: H. S. E. Turner. John Mollet. G. R. P. Wall, M.C. Bacondist Sowest London. 88 Food Manufacture Information and Advice

Glazing for Meats Information Supplied B.508. Required information regarding the manufac­ B.488. Details of literature on the spray-drying of ture of glazing for cooked meats, etc. (Eire.) milk powders. (Herts.) A good glazing for tongues, hams, and cooked beef B.498. Literature giving details of the food sold at can be made by boiling knuckles of veal in water and American drug store. (Lancs.) concentrating the resulting liquor, which is seasoned B.499. Details as to the average composition of dried with pepper, salt, and other flavourings to taste. skimmed milk. (Surrey.) Colouring matter such as Bismarck brown can be B.500. Particulars of literature dealing with butter, added. When required for use, the glaze should be caramel, lemon, and chocolate spreads. (Lincs.) warmed and the meat painted over with a soft brush. A glaze made from gelatin consists of two parts of B.504. Names and addresses of manufacturers of gelatin dissolved in one part of water. This can be macaroni and spaghetti. (Lancs.) coloured with Bismarck brown or caramel for a B.505. Names and addresses of firms supplying caro­ brown shade, and cochineal for a pink one. tene for use in the manufacture of margarine. (New A white glaze can be prepared as follows : Zealand.) B. . Particulars of firms supplying machinery for lb. gelatin 506 22 filling, weighing, packing, and sealing (all one 5 ]b. cornflour machine) packets of flour up to and including 3 lb. 25 lb. salt (London.) 30 gal. water B.507. Information on the manufacture of blanc­ The gelatin is soaked in cold water for four hours, and mange powders and the flavourings used therein■- then drained on a sieve. The water is placed in a (London.) steam pan and the salt added. The cornflour is made B.509. Further details of the rancimeter, a short into a thin paste with some of the water and added to description of which was included in the October, 1945.. the water in the pan through a fine hair sieve. The issue of F o o d M a n u f a c t u r e . (Lancs.) gelatin is placed in another steam pan and the steam B. . Information relevant to the drying of herbs*. turned on to dissolve it. The steam is turned on in 510 the other pan, the contents stirred well, and brought (Surrey.) to the boil. The steam is then cut off and the gelatin B.5 17. Manufacturers of the plant used in “ A New- added through a fine hair sieve. The mixture is stirred Canning System ” described in F o o d M a n u f a c t u r e ,. well and just brought to the boil and then passed May, 1945. (Warwicks.) through a fine sieve.. The glaze can be flavoured with B.5 2 1. Recipe for the manufacture of household oil of mustard, etc. bleach. (Scotland.) For use, the meat is dipped into the glaze while hot; B.522. Address of the Food Machinery Corporation it is then allowed to become cooler and the meat in America and their London agents. (Eire.) dipped again. B.^24. Names and addresses of firms manufacturing', machinery for making macaroni. (Greece.) Ice Cream Powder B.525. Particulars of firms manufacturing plant for cleaning empty flour sacks. (Lancs.) B.539. Recipe required for an ice cream powder con­ taining sugar and cornflour. (Lancs.) B.527. Information as to the application of licences: for engaging in food processing and manufacture„ The following formula was supplied : (Lancs.) 20 oz. sugar. B.529. Names and addresses of firms manufacturing' 6 oz. cornflour equipment for extracting caffein. (London.) 3 oz. soya flour B.5 3 1. Further details of .the new breakfast cereal 6 oz. wheat flour based on apples. (Norfolk.) A trace of vanilla flavour B.537. Details of manufacturers of equipment for The quantities given are for use with 1 gallon of the following: (a) tomato juice and tomato sauce; (b)> water or milk. cider making; (c) juice and squash making; and (d)i The amount of sugar can, with advantage, be in­ canning. (India.) creased to 24 oz. if supplies permit, but should not be B.557. Formulae for the manufacture of butler■ reduced below 16 oz. The vanilla flavour should be essence. (U.S.A.) sprayed on to the dry ingredients. J oz. gum tragacainth can be added to this formula, B-575- Firms supplying equipment for the manufac­ but this is an optional ingredient and a test is desirable ture of macaroni. (Worcs.) before deciding to incorporate it. B.576. Information regarding (a) name and address The weakness of this powder is that it contains no of trade mark attorneys, (b) vinegar manufacture, and fat apart from that in the soya flour and no milk (c) manufacturers of tomato pulpers. (India.) solids whatever. If an allocation of fat is available, or B.577. Names and addresses of manufacturers of liquid milk (as in the case of a licensed caterer), this tinned twisted metal skewers, meat “ S ” hooks, and would greatly improve the finished product. ticket pins. (Glos.) February, 1946 89* Recent Patents New Companies Bibby, Warbuiton and Co., Limited. (398747.) 38, Lord Street, Kearsley, These particulars of new patents of interest to readers have been selected Farnworth, Lancs. To carry on the from the “ Official journal of Patents,” and are published by permission of bus. of manufacturing confectioners, the Controller of H.M. Stationery Office. The journal can be obtained from etc. Nom. cap.; £5,000 in £ 1 shares. the Patent Office, 25, Southampton Buildings, London, W.C. 2, price is. Dirs.; H. Bibby and L . B ibby, both of 38, Lord Street, Kearsley, Farn­ weekly (annual subscription £2 10s.). worth, Lancs. Soya Milk Products, Limited. (398944-) 122a, Parade, Sutton Cold­ Specifications Published The invention consists of mechan­ field. Nom. cap.: £2,000 in £ 1 shares. ism for packing biscuits and other Dirs. : To be appointed by subs. Printed copies of the full Published. articles comprising a trough element Subs. : S. W. H. Batty, Ash Vale, Specifications may be obtained from for containing the biscuits and a sheet East End Road, N.2 (Surveyor); the Patent Office, 25, Southampton of wrapping material so that the sheet Annette B. Dutton, 15, Strensham Buildings, London, W.C. 2, at the assumes a U-form with its ends ex­ Hill, Moseley. uniform price of is. each. tending beyond the sides of the trough, Nourishment (Worksop), Limited. wherein the upstanding portions of the (399005.) 6r, Ambrose Street, York. -573.7*9- Hoffmann-La Roche and wrapping sheet are folded down and To carry on bus. of manufacturers of Co. A k t .- G e s , F .: Process for the en­ sealed to one another by the co-opera­ macaroni, spaghetti, cereals, etc. richment of vitamin E active com­ tion of air blast means and a resiliently Nom. cap.: ^1,000 in £ 1 shares. pounds. mounted heated roller located at a Dirs.; F. Smith, 52, Drake Street, ,573,721. Branscombe, D. J., Slade, station through which the trough York; S. Butler, 35, Blyth Road, R. E., and Im perial Chemical Indus­ passes. Worksop. tries, Ltd. : Production of food. Birtles Pickles, Limited. (399190.) 570,643. John Currie Paterson and 5 7 3 .7 9 7 - Newball and Mason, Ltd., High Street, Earls Barton, Northants. Baker Perkins, Ltd. and D u r h a m , E . M . : Bottle-washing Nom. cap. : £5,000 in £ 1 shares. Dirs.: machine. 5. Birtles, “Grangefield,” Earls Bar­ .573.854. W o o d , G., and M ahon, J. : ton; Doris Birtles, of the same address; Means for drying grain. L. A. Beaty, 105, Northampton Road, .573,861. Paton, Calvert and Co., Trade Marks Wellingborough. L t d . , and P a t o n , W . : Closures for Hall Bros. (Wigan), Limited. cans and other containers. The list of trade marks of interest (3 9 9 3 6 1 .) Kenyon Road Bakery, Ken­ 573,090. W a r d , F . H. A l l m a n - : Stir­ to readers has been selected from the yon Road, Wigan. To take over bus. ring or agitating devices for hoppers, “ Official Trade Marks Journal " and of bakers, grocers, etc., carried on as bunkers, and the like. is published by permission of the Con­ " Hall Bros.” at 49-51, Wigan Lane, 573.093- Bertrams, Ltd., and troller of H.M. Stationery Office. The Wigan. Nom. cap. : ^15,000 in £ 1 S t e w a r t , A. G.: Method of and journal can be obtained from the shares. Dirs. : W. Hall and J. R. means for removing froth and floating Patent Office, 25, Southampton Build­ Hall, both of 12, Greenheys Avenue, dirt from' a flowing liquid. ings, London, W.C. 2, price is. weekly Wigan; L. Hall, 740, Devonshire Road, .573.137. Automotive Products Co., (1annual subscription £2 10 s.). Blackpool. L t d . , and S a i n t , I. H. G. : Valves for CRIMPIE. — 628,828. Oat cakes Kalah Food Products, Limited. controlling the flow of fluids. for sale in England and Scotland. (399840.) Woodhouse Street, Leeds. 5 7 3 .J 9 5 - Oatway, J. W. : Filter. Wyllie, Barr and Ross, Ltd., 356, 6. To take over the bus. of pickle and 5 7 3 .2 36- B ritish Cellophane, Ltd., Paisley Road, Glasgow, C.5; Manu- sauce manufacturers carried on at 21, B e r r y , W . , and Pritchard, F . W. : * T3 pfll ro rc Woodhouse Street, Leeds. Nom. Production of sheet wrapping materials. c a p .: £2,500 in £ 1 shares. Dirs. : THE BROWN KNIGHT.—635,421. J. W. Franks, 165, Town Street, Arm- 573,257. Simmonds Developm ent Cor­ Hams, bacon, canned meats, pre­ ley, Leeds, 12; H. Barker, 109, poration, Ltd. : Apparatus for indi­ served meats, meat extracts, dead Church Lane, Meanwood, Leeds, 6; cating the liquid contents of a tank. poultry, dead game, sausages, canned C. E. Bean, 29, Talbot Gardens, 573,260. Field Sons and Co., Ltd., fish, canned vegetables, canned fruits, Leeds, 8;. C. H. Higginson, 109, and Creasey, B. J.: Cardboard boxes. butter, cheese, eggs, lard, fruit and Church Lane, Meanwood, Leeds, 6; vegetable preserves, and pickles. H. C. Horner, 187, Otley Road, Head- Brown and Knight, Ltd., 9/10, Lower ingley, Leeds, 6. Abstracts of Recant Specifications Marsh, Lambeth, London, S.E.i; Manufacturers and Merchants. Devon and Cornish Creameries, C. KTTNZLE QUALITY. — 635,475. Limited. (399894.) Nom. cap.: Improvements in and Relating to £100 in £ 1 shares. Dirs.: To be ap­ Confectionery (not medicated). C. the Packing of Biscuits and other pointed by subs. Subs. : E. E. Tay­ Kunzle, Ltd., 156, Broad Street, Bir­ lor, Glena Mount, Benhill Wood Road, Articles mingham, 15; Manufacturers. Sutton, Surrey; B. Gates, Springhaven, The invention relates to the packing FEX.—635,789. Nuts and ground Cranley Road, Guildford, Surrey. of biscuits and other articles in which nuts, all for food. Rowntree and Co., Canterbury Frozen Meat Company Ltd., The Cocoa Works, Wigginton a plurality of biscuits or other articles (London), Limited. (399971.) River Road, York; Manufacturers and Mer­ in stacked relation are enclosed within Plate House, Finsbury Circus, E.C.2. chants. a wrapper, the ends of which are Nom. cap. : £1,000 in £ 1 shares. folded down on to the ends of the YASHMAK. — 635,812. Meat, fish Dirs. : S. R. Hogg, Matfield Grove, stack. (except live fish), dead poultry, dead Matfield, Kent; W. H. Durlac, 33, One object is to provide improved game, meat extracts; preserved, dried, Westleigh Avenue, S.W.15. means for folding wrappers around and cooked fruits and vegetables; stacked articles whereby certain diffi­ jellies (for food), jams, fruit, and Taken from the Daily Register, com­ culties will be avoided and breakage vegetable preserves. Morris Ascher, piled by Jordan and Sons, Limited, of the articles or damage to the mech­ trading as Hudson, White and Co., 6, Company Registration Agents, 116 , anism eliminated. Rood Lane, London, E.C.3; Importer. Chancery Lane, London, W.C. 2. 90 Food Manufacture