FOOD MANUFACTURE

Vol. XIX, No. 5 May 1, 1944

Contents From Butter to Cabbages P age NE of the Milk Marketing Board’s creameries Editorial - - - - - 153 Owhich is normally devoted mainly to the manu­ The Californian Olive Industry. facture of butter will very shortly change over to M. Schofield, M.A., B.Sc., A.I.C. - 157 the manufacture of dehydrated cabbage. The crops are being grown under contract, which means that Correspondence - - - - 162 the growers will have, an assured market; and the Dietary Surveys. Specially Contributed 163 dehydrated products are intended mainly for the Forces and for feeding liberated countries. Prac­ 166 Food and the Law - - - tically the whole of the seed has now been planted, Yeast Supplies - 166 and processing will extend from September next Mechanical Handling Equipment. Frank until April, 1945. The Board will provide the containers, thus solv­ H. Slade, A.M.I.Mech.E. 167 ing a difficulty that would otherwise confront many Chemical Cookery - - - 170 growers, and the price will be “ for produce loaded Milk Pasteurisation Methods 171 on lorries at the farm.” As vegetables for de­ hydration must be in very fresh condition, the area Milk Terms - 172 to which the scheme applies is limited. The factory Food Chemists as Industrial Food Officers 172 will probably handle about 75 tons of cabbage weekly, and growers are expected to receive a satis­ The Use o f Soya Flour in Macaroni *73 factory price for their crops. Grain Grading - - - - '74 Ministry of Food— Latest Statutory Rules Lean or Fat Bacon? and Orders - - 176 At a recent broadcast discussion on “ Pigs on the The Effect o f Handling Cans 77 Farm,” it was generally agreed that the future of Citrus Fruit Juices Control 180 the industry in this country lay, not with the specialist large-scale producer with his hundreds of News 181 pigs concentrated in a small area, but with the Information and Advice - 189 general mixed farmer—a few pigs on every farm. Recent Patents, Trade Marks and New The number kept would need to be related to the size of the farm so that the animals could be used Companies - - - - 190 for the purpose of consuming the surpluses and by­ products of a balanced farm economy. Another interesting discussion point was raised Published on the first day of the Month by the question, “ Would the British public demand b y the same young lean bacon after the war as they LEONARD HILL LIMITED had done before?” It was argued that in pre­ war years the public had developed “ artificial ” 17, Stratford Place, London, W.i tastes in most things. They wanted flavourless Telephone: Mayfair 7383 foods—immature bacon, tasteless butter and SUBSCRIPTION “ baby ” beef. If taste reverted to a liking for a Single Copies is. heavier and fatter type of bacon it would have a Annual Subscription 10s. marked effect upon the future of the pig industry. Abroad 12s. 6d. Many problems of feeding would be overcome, for The Editor will be glad to consider contributions from the pre-war pig was only just beginning to be a those engaged in the Food Industry. Articles intended for useful consumer of farm by-products when it had publication should be of a practical nature and accompanied by to be killed so that its carcass would give the type photographs or drawings when possible. of bacon then required. May, 1944 153 M New Ice Cream Organisation The experience of Spain and France, he says, should teach us to devote much of our marginal The new trade organisation for the ice cream land to non-profitable experiments in wild life, the industry was registered on March 14; under the replanting of which should not be to produce fine namjp Ice Cream Alliance, Ltd. The provisional timber, pulp wood, turpentine and the like, but Council_comprises not only the niad men who wild fruits, berries and nuts which would main­ signed the draft Memorandum and Articles of Asso­ tain a large population of wild game and fish and ciation that were submitted to the Board of Trade, a correspondingly large proportion of human beings. but also Messrs. S. J. Cousins (London), J. Green When the time comes to use these facilities on (Wigan) and F. W. Harkness (Scotland), three a national scale, Dr. Grebe hoped that “ the essen­ members of the Amalgamation Committee who tial tools, the salt, the seeds, the reference books, were unable to attend tha winding-up meetings of and the necessary medical supplies will be well the Ice Cream Association and the Associated Ice hidden but easily available throughout our exten­ Cream Manufacturers, Ltd., on January 12, when sive wild land. The indicated objective is, there­ those documents were signed. fore : Practice living close to Mother Earth, and The Provisional Council held its first meeting spending the increasing amount of leisure result­ towards the end of March, and decided to appoint ing from scientific developments in the open Mr. W. A. J. Osborne (Birmingham) its acting country, building up our resources for living by chairman. Mr. Osborne was the chairman of the hunting and fishing and using root cellars.” Ice Cream Association. Mr. P. J. Kirkman (Shef­ Dr. Grebe draws a detailed picture of the de­ field), the liquidator of the two parent organisa­ velopments which will run parallel to the wild tions, was appointed acting honorary secretary. A side of life. Complete home machinery units, de­ small committee consisting of Messrs. F. F. Farage livered in assembled form, will contain all the re­ (Manchester), A. Facchino (Birmingham) and frigerating, cooking, water-softening, washing, P. K. MacKenzie (London) was appointed to draft heating, lighting, ventilating and cooling systems. a scheme for dividing Great Britain into twelve The energy will come into this home machinery divisions for purposes of decentralisation. The Ice unit through concentric power distribution cables, Cream Association had five divisions situated in brought in at a high voltage. the main industrial areas, while the A.I.C.M. It is an attractive picture. When the hungry operated to a large extent in Scotland. The new hunter comes home with the captives of his bow Alliance will, for the first time, give a divisional and spear he will be able to bathe in a bathroom organisation to every part of great Britain. There “ which cleans itself ” and sit in a room which will probably be seven divisions for England, three sets going a unit which has a really practical fire­ for Scotland and two for Wales. place, radio, television and sound film projector. As soon as the divisions have been established elections will take place for the purpose of appoint­ ing two representatives from every division to serve on the Central Council. Three additional Irish Moss for Meat Jelly members of the Council will be elected at a general Under the title “ Investigations on the Use of meeting to be held in London. The Provisional Irish Moss in Canning of Meat,” E. J. Redman Council will then be disbanded. and L. Buckby-, of the National Research Labora­ tories, Ottawa, have described what is apparently a practical technique for extracting Irish moss on the large scale, and have given some interesting Bow and Arrow Economy details about the properties of the gelose obtained An original thesis was put forward by Dr. John (Canadian Journal of Research, Vol. 21D, 1943, J. Grebe, Director of the Physical Research Labora­ pp. 348-357). W hat is known as Irish moss is a tory of the Dow Chemical Company, Midland, seaweed, Chondrus crispus, which grows in large Mich., in an address accepting the Chemistry In­ quantities oS the eastern Canadian coast; samples dustry Medal of the Society of Chemical Industry. from Prince Edward Island were used in the in­ Discussing “ Tools and Aims of Research ” Dr. vestigation reported.' The attempt was made to Grebe recommended development by science of a develop a suitable substitute for the agar used in bow and arrow economy paralleling industrial ad­ the canning industry, since agar comes normally vances and cited Yugoslavia and China as examples from the Far East. It was found that about 30-60 of the protection accorded to peoples who in war per cent, of the total solids of the “ moss ” could fell back upon primitive tools and practices. be extracted in half an hour by stirring with hot The development of highly specialised and water. ' The extracts thus obtained contained mechanised farming, transportation and manufac­ about 0-4 per cent, of total solids. Suspended turing facilities should go pari passu with more solids were removed by filtration with diatoma- primitive life. Dr. Grebe is thinking of future wars ceous earth, and the extracts were purified by when he says that most sources of mechanical activated charcoal. Several methods of drying power can be stopped by the control of the air. were used; all yielded products capable of forming

154 Food Manufacture good jellies. The product obtained by this method instruments are far more sensitive than metallic was practically equal in quality to that obtained resistance thermometers. The electrical resistance by laboratory methods involving precipitation with of the uncovered thermometer very quickly corre­ alcohol or acetone. sponds to the temperature of the chamber, and The interesting observation was made that jellies fluctuates as that temperature varies. From the prepared from moss gelose and sea-water were chart of resistances recorded for the two thermo­ stronger than similar jellies prepared with distilled meters during the drying process the completeness water. It was found that potassium salts had the of drying at any stage can be determined. When property of conferring strength upon gelose jellies. the material is satisfactorily dry, the resistances of Although agar jellies were definitely stronger than the two thermometers are almost identical. The those from equivalent concentrations of plain Irish report states that the method has been tested on moss, the addition of 0-2 per cent, potassium almost all the different (vegetable) materials com­ chloride produced jellies from Irish mpss that were monly dehydrated, and in every case it has proved stronger than jellies made from equivalent con­ dependable and accurate. So far it has been used centrations of agar. A consumer-taste test made mainly in the non-moving type of dehydrator. A with canned chicken showed a slight preference fuller report is promised. for the chicken canned with agar as compared with moss gelose (apparently without the addition of a potassium salt), but the difference was below the Potato Growing—Leicester’s Destiny ? level of statistical significance. Gelose from Irish moss appeared to go into solu­ That potatoes are a crop of the highest national tion at a lower temperature than agar, but at a importance and an insurance against famine was higher temperature agar went into solution more stressed by Mr. John Harrison, chairman of the readily than gelose. After ten minutes’ retorting, Leicester Technical Development Committee, when agar had gone entirely into solution, but lumps of he opened an interesting and well-attended potato- undissolved Irish moss gelose persisted. Both growing demonstration at the City Farms, Beau­ agar and Irish moss were completely dissolved at mont Leys, Leicester, recently. An acre could pro­ the end of an hour’s retorting. Hydrogen-ion duce 3 cwt. of meat, or 1 ton of corn, but from the concentrations in jellies from Irish moss over the same piece of land came from 8 to 14 tons of pota­ range pH 6-8 had no apparent effect upon jelling toes. Potatoes, moreover, are a good cleaning crop, strength, but there appeared to be a gradual re­ and provided the opportunity of manuring the duction in strength below pH 6. land well. Not many Leicester farmers had yet attempted deep ploughing for potato cultivation, continued Mr. Harrison, but those who had done so were enthusiasts. Without any doubt Leicester Temperature Measurement in is destined to be a big potato-producing area. Dehydrators That well-known authority, Mr. J, C. Wallace, A method of measuring the moisture content of of the Agricultural Institute and Experimental Sta­ the material being dried and of indicating when tion, Kirton, Lincs., said potatoes must never be it has dried to the proper or preferred moisture regarded as a secondary crop. Potato acreage had content and is ready to be removed has been increased by leaps and bounds, but so had potato devised by G. Bouyoucos and H. A. Cardinell. consumption, and in 1945 the demand would be enormous. Grow as many potatoes as possible and The method is described in Science, Vol. 98, pages 435-436. It is ingenious and relatively simple. It as good as possible, was the advice of Mr. Wallace; depends upon the well-known phenomenon that whether the return is 6 tons or 16 tons to the acre, evaporation of water lowers the temperature. the cost of both labour and materials is just the While the fresh material is drying there are two same. Potatoes thrive on farmyard manure, and temperatures: that of the drying chamber as a it should be used whenever possible, but they re­ whole and that of the material itself. The new spond very well to artificials, and, “ despite what method consists of placing two thermometers in some experts may say, prepared compounds are the dehydrator. The bulb of one is bare, and quite satisfactory.” simply hangs in the chamber. The other bulb is covered with a known amount of the material to Carteret on Herrings be dehydrated—contained in a small bag of cheese­ cloth held in place by rubber bands under definite In these days of scarcity it is hardly necessary to conditions related to those of the bulk of the praise the herring, but it is strange that there material. The thermometers have been specially should have been so strong a prejudice against it ■designed. They are of the electrical resistance that before the war efforts were being made to type, but instead of having a wire resister a liquid induce people to eat more of it. An early example is used, having a range of from 2,500,000 ohms at of this propaganda is to be found in the middle of freezing point to 25,000 ohms at 185° F .; these the eighteenth century in a speech by Lord Gran­ M ay, 1944 155 ville (Carteret), which is quoted by Professor Basil loin, the middle of the loin, the shoulder and the Williams in his newly published Carteret and New­ liver. Increasing the thiamin content of the feed castle. from 1,515 to 3,447 micrograms per lb. resulted in Granville received a present of Scottish herring an increase of approximately 100 per cent, in the from Lord Eglinton. “ Upon trial,” he said, thiamin content of the resulting pork shoulder and “ every gentleman agreed that they were most loin. Increasing the thiamin content of the feed to exquisite both for taste and flavour, and far ex­ 5,671 micrograms per lb. resulted in a further in­ ceeding any Dutch herring they had ever tasted; crease of from 20 to 30 per cent, of vitamin Bi in yet they were despised by the country people; even the pork muscle. Pork shoulder was found to con­ my own servants could hardly be induced to taste tain about 20 or 30 per cent, less thiamin than them . s . but if herrings should once come to be pork loin. frequently served up at the tables of the great, they would soon come to be coveted by the poor, and would be as cheap and as wholesome a food as Calcium Sulphate in Canned Tomatoes any they now use.” As a result of a series of experiments with He concluded by expressing his hope that soon different calcium compounds in canned tomatoes, our fisheries would bring us more than the mines Maurice Siegel (writing in The Canner, 98, 2, 13) of Mexico and Peru ever did to Spain—“ hopes states that tomatoes canned, with calcium sulphate founded on the excellence of our home-cured her­ as an added ingredient will produce the “ calcium rings.” effect ” and thereby prevent a breakdown of the Apparently, however, the snob value of the canned tomatoes even when exposed to abnormal herring was not great enough. Perhaps the aris­ transportation conditions. The action of calcium tocracy failed to follow Carteret’s example. sulphate is the same as that of calcium chloride when this compound is used as an added ingredient, and a similar reaction has been found in the case Stabilising Quality in Shell Eggs of monocalcium phosphate. The data obtained dur­ According to E. M. Funk, in a communication ing the past two years have shown this conclu­ sively. At present, however, the U.S.A. Food and in the Missouri Agr. Expt. Sta. Research Bull. 362 (1943),' quality in shell eggs was stabilised by im­ Drug Administration does not allow anything but mersing them in liquids and by circulating air calcium chloride as a firming agent. around them at 140° F. in order that the heat could penetrate- the egg before any part of it was Fuel Economy in coagulated. The rate of liquefaction of the thick 1682 albumin showed that it was stabilised and thus I went this afternoone with severall of ye Royal was converted into thin albumin very slowly. The Society to a supper woh was all dress’d, both fish vitelline membrane surrounding the yolk was also and flesh, in Mor Papin’s Digestors, by which the stabilised by this process, and retained its strength hardest bones of beefe itselfe, and mutton, were for a much longer time. The treated eggs, on made as soft as cheese, without water or other cooking, were found to be superior to untreated liquor, and with lesse than 8 ounces of coales, pro­ ones. ducing an incredible quantity of gravy; and for close of all a jelly made of ye bones of beef, the best for clearness and good relish, and the most Re-enforcing Pork with Thiamin delicious that I had ever seene or tasted. We eat Pork is known to be one of the best sources of pike and other fish bones, and all without impedi­ thiamin. Its richness in this vitamin can be greatly ment; but nothing exceeded the pigeons, which improved by the simple means of feeding thiamin- tasted just as if bak’d in a pie, all these being rich feeds, such as peanut bran or brewers’ yeast, stew’d in their own juice, without any addition of to pigs—according to tests made by R. C. Miller water save what swam about the Digester, as in (Science for the Farmer, 56th Annual Report balneo; the natural juice of all these provisions of Pennsylvania State College, School of Agricul­ acting on the grosser substances, reduc’d the ture, 1943). Three groups of eight pigs each were hardest bones to tendernesse; but it is best fed rations containing 5,761, 3,447, 1,315 micro­ descanted with more particulars for extracting tinc­ grams of thiamin per lb. of feed in different lots. tures, preserving and stewing fruite, and saving The average length of the feeding period was 118 fuel, in Dr. Papin’s booke, publish’d and dedicated days, and the consumption of food by the three to our Society, of which he is a member. He is groups of pigs was approximately the same. The since gone to Venice. . . . This philosophical supper average initial weight of the pigs was 47 lb. and caus’d much mirth amongst us, and exceedingly the average final weight was 205 lb. The pork was pleas’d all ye company. I sent a glasse of ye jelley sampled for thiamin determination when the pigs to my wife, to the reproch of all that the ladies were slaughtered at the end of the feeding period. ever made of the best hartshorn.—Extract from The samples were taken from the ham end of the Evelyn’s Memoirs, March 12 , 1682. 156 Food Manufacture The Californian Olive Industry

M SCHOFIELD, M.A., B.Sc., A.I.C.

S IN her citric acid industry the United States France in cultivating a wild thorny bush to a hand­ A may yet become independent of the Mediterranean some tree from 20 to 30 feet in height. Two varieties countries for pickled olives and olive oil by turning to should be distinguished. The first has willow-like increased home production, this possibility being narrow leaves and is green above and silvery below; despite the large consumption of green olives in the the second is of a broader-leafed pattern. It is this States. Until California stepped in, the olive had latter type which became so intensely cultivated in been regarded chiefly as the tree of the Mediterranean Spain to yield the larger “ Spanish ” olives so appeal­ littoral and as a stranger elsewhere. It began its ing to the American palate, though the oil from it' is history in the Iliad ; Pliny told of Romans planting the coarser than the pleasant, bland oil from the narrow- olive in 600 B.C ., and Theophrastus spoke of its flour­ leafed type for which Leghorn assumed some fame in ishing in Greece and Asia Minor, while De Candolle the last. Similarly, the pickling of unripe olives at set its native habitat in Palestine. And when the Leghorn, Genoa, Naples, Marseilles and Languedoc Italians and the French cultivated it during the last became a flourishing trade, with Spain also contribut­ two or three decades in Cvrenaica and Tunisia, with ing to considerable exports. seven million trees at Sfax alone— “ le spectacle est grandiose mais un peu mćlancoliąue,” as was re­ Early Developments marked of line after line of regimented olives—both sides of the Mediterranean assumed dominance as In the seventeenth century Jesuit missionaries took centres of olive cultivation. the olive to Mexico, while 175 years ago in a mission garden at San Diego appeared the first CaKfornian American Research Work olive—hence the term “ Mission ” for a type which has made good in the West. Florida and other South­ The Californian olive industry has had to compete ern States also adopted olive cultivation, while Argen­ with well-established imports from Spain and Italy and tina followed suit in the provinces of Mendoza, La has succeeded because of painstaking research work Rioja and Entre Rios. Though California’s one and a carried out by the University of California Agriculture quarter million trees seem none too great compared Experimental Station—where W. V. Cruess became a with the vast Sfax olive forests, and though the olive leading authority—and because of that careful control flourished in the relatively poor soils of Italy and of all processing which is typical of the United States Tunisia, yet seemed to require in the West good food industries. drainage and as fertile a soil as for other fruit trees, Of the genus Olea so widely distributed in warmer the United States olive industry seems destined for temperate regions, the common olive yielding fruit and further expansion now that definite strains of olive •oil for food was termed Olea Europcea, thus empha­ have yielded such good results. sising the former dominance of Italy, Spain and It was as long ago as 1889 that Bioletti, of the

Until California stepped in, the olive had been regarded chiefly as a tree of the Mediterranean littoral. Olive Grove, Los An­ g e le s County, California.

M ay, 1944 157 ticular appealed to the American public, it was decided: to convert a large part of the Californian crop into* pickled green olives to compete with the imported pro­ duct, a tariff in force in 1930 helping in part to com­ pensate for the difference in cost of production (due presumably to cheap labour in Spain) between imported and home-grown olives. Some idea of the extent of the development leading to this decision may be gathered from details given by Cruess.1 In competition with the 4,594,072 gallons representing an average annual importation of green olives between 1920-29— these are statistics quoted from the U .S. Department of Commerce—the production of Californian canned' olives rose from the 150,000 cases (with 6 gallons per case) of 1920 through fluctuating years to 458,700 cases as average up to 1929, a maximum year in 1928 yield­ ing 865,000 cases. Since Cruess2 gives for 1940 recent yields of between 600,000 to 800,000 cases of canned olives and 300,000 to 500,000 gallons of olive oil, it will be seen that until w ar intervened to curtail imports the round figure of 800,000 cases represented a maximum annual production. Oil figures vary, since oil is pro­ duced in the United States from inferior qualities of olives and from surplus left after canning, and since the olive yields alternate years of heavy and light crops, so that the second year may mean little fruit available for olive oil.

Pioneering Work The high efficiency attained by the olive industry in the West may be traced from the pioneering work of Picking olives. Cruess and his co-workers from 1930 in particular,, when Bulletin 498 of the Experimental Station was published. According to that comprehensive survey, it California University, suggested the canning of ripe was shown that all commercial types of olives in Cali­ olives, a proposal which bore fruition after Mrs. Freda fornia would prove satisfactory for pickling, especially Ehmann perfected the technique of their canning. By when picked full size, yet still green to partial yellow 1930 in California the cultivation of ripe olives had rather than when grown to the full straw colour. reached such a pitch that new markets and new outlets Olives placed in brine for several weeks proved un­ were sought. Since the Spanish green olive in par­ suitable for green pickling because of the darkening in.

In a mission garden 175 years ago appeared the first Californian olive—hence the term “ Mission ” for a type which has made good in the West. Original Mission Olive Oil Mill, Exposition Park, Los Angeles, California.

158 Food Manufacture There is considerable production of oil of good quality in cases where pressing is applied to over­ ripe olives before any deterior­ ation sets in. Various methods are in use for extracting the oil. This picture shows a modern olive mill. colour. The more favourable lye concentration (that is, less proved more suitable for the Sevillano type. The dilute caustic soda for removing the bitterness of fresh depth of lye penetration found to be favourable was olives and assisting in development of colour) was from half to two-thirds to the olive pit, the time re­ found to be from 1-7 to 2 per cent, for olives like quired varying with fruit size, and being from 5 to 6 Manzanillo and Mission, while 1-6 per cent, or slightly hours for a 2 per cent. lye. A second point studied was the time required for washing lve from the olives, this varying from 20 to 48 hours, depending on lye concen­ tration used, on the size of fruit, and on the frequency of changing wash water. Olives stored in oak barrels proved superior to those in paraffin-lined spruce barrels, while the large-head bungs were condemned because of leakage, entailing subsequent mould growth on admittance of air. Shipping barrels also came under review, the tendency to effect economy by using second-hand barrels proving disadvantageous and lead­ ing to spoilage. Brine concentrations up to 44° salo- meter scale wTere tried out, it proving advantageous to work up to this figure from 28°. Since dextrose and other sugars may be added to ferment and increase the acidity in the pickling, and since lactic fermentation may refuse to start when the caustic treatment has destroyed most of the lactic acid bacteria and the well- water used is free from organisms, an active “ green olive brine starter ” including a little vinegar or lactic acid with the brine from a previous pickling was found to be beneficial. Several barrels of olives, for example, had proved on factory storage to have merely developed sfime and to have undergone little lactic fermentation because of lack of this “ starter ” . October and No­ vember are the olive-picking months for California, though fermentation in barrels stored in the sun has practically ceased by mid-November, acid formation ceasing, and beginning again in the spring. Storage in rooms at from 70° to 75° F. was found to cause rapid acid fermentation, but while quick curing for early marketing could be attained by use of tempera­ tures up to 8o° F., this is not economical for large-scale pickling. In all cases barrels have to be completely filled to exclude air and thus prevent yeast or mould attack which destroys acidity. Olives in curing bath. In studying the relative merits of different olive M ay, 1944 159 Green-ripe olives are pickled direct with one or two lye treatments and with no ex­ posure to air, thus yielding a popular green- yellow product. Here are some olive-curing vats with grove in background. strains like Sevillano, Barouni, Manzanillo, Ascolano green olives during lye treatment, washing and fermen­ and Mission, it was found that Manzanillo fermented tation afford interesting results, Cruess4 giving the more slowly and needed addition of sugar (dextrose) to following figures in the case of Sevillano olives : yield good results, while Mission, at first deemed un­ suitable, gave good results if pickled sufficiently Total Sugar Mannitol green. Some olives are tough, though of excellent (Per Cent.). (Per Cent.). flavour; others have to be fully treated for colour Fresh fruit ...... 1-84 1 -85 development (since colour is a marketable factor), the After washing to remove Ascolano type, for example, being nearly white after Ive ...... 0-37 ego pickling. After 3 months’ fermenta­ The various changes taking place during processing tion ...... o-oo 0 15 have been fully covered. Californian research has shown that ripe olives contain : The percentage lactic acid in the above three cases Per Cent. proved to be 0-83 per cent, in fresh fruit, 0-05 after washing, and 0-45 per cent, after fermentation. Water .. 70-0 Bitterness in fresh olives is due to the glucoside Protein 2-0 aleuropein which, as shown by Cruess and Alsberg,5 is O i l ...... 20-0 readily hydrolysed by emulsin, by an enzyme occurring Carbohydrate ..' 4-0 in olive leaves, and by the commercial enzyme prepara­ Ash 3-0 tion Pectinol. Pickling is therefore preceded bv hydro­ During ripe pickling, C'ruess, Elsaifi and Develter3 lysis with dilute alkali to remove this glucoside, caffeic found that soluble solids' were leached out, water acid being found in the products of hydrolysis; and taking their place, so that weight remains about the since this treatment blanches the olive, colour is re­ same. Insoluble solids' remain almost unaffected, as stored by natural oxidation during subsequent treat­ expected, so that the caustic soda hydrolysis is a mild ment. Since colour is such a marketable factor, Cruess reaction. Most of the mannitol, tannin and colour is and Develter6 studied the range for maximum lost during pickling, the analysis of canned olives colour formation during ripe pickling, and found />H being : 7 to 8 best. By buffering with salts of weak acids plus some free weak acid, an improvement in colour is Per Cent. effected, salts of magnesium and calcium aiding to fix Water 78-0 the black colour for some types. Protein >•3 Californian olives and products include canned green- O i l ...... i3'9 ripe fruit; salt-cured Greek-style olives; dried olives, Carbohydrate 2'5 pitted olives, chopped olives and olive mince. Cruess Crude fibre 2-2 has summarised the various processings now adopted Ash 2-2 as a result of years of study. Green-ripe olives are pickled direct with one or two lye treatments and with The changes in total sugar and mannitol content of no exposure to air, thus yielding a popular green- 160 Food Manufacture yellow product. Spanish-style olives are the common brine of 5 to 9 per cent, strength and are held there for full-size green olives of commerce, these being picked several months to complete the lactic fermentation, green, !ye treated until up to two-thirds penetration to dark brown to black olives of a nutty flavour resulting. the pit has' occurred, leached to remove caustic soda, Occasionally the common form of processing is modi­ and pickled in brine for six months. Up to 2 per cent, fied, the Lindsay Ripe Olive Company, for example, dextrose is added if the fermentation slows down, and, following the caustic soda treatment with a curing in since this is fermented to lactic acid, the pH of 4-2 or 25 per cent, brine for two days. lower thus attained ensures that this olive type is not Although olive oil in the Californian industry is liable to spoilage, which occurs when not kept well on rather in the nature of a by-product from surplus, over­ the acid side of neutrality. ripe, undersized and bruised fruit from the canning of Spanish-style olives are packed in glass containers, olives, there is a considerable production of Oil (total­ these proving satisfactory when filled completely, ling a million gallons in 1938) of good quality in cases sealed tightly or vacuum sealed. Greek-style olives where pressing is applied to over-ripe olives before any come from the very ripe jet-black Mission or Manza­ deterioration sets in. Oil content of American raw nillo fruit by stratifying in bins with rock salt and olives is much lower than in the case of the European shovelling over once every two or three days. After fruit, rarely reaching 30 per cent, compared with yields separating from the salt by screening, excessive bitter­ of 30 to 60 per cent, oil in the latter. Composition of ness is found to have disappeared and the fruit flesh to olive oil varies slightly until one comes to Tunisian oil, have desiccated. After coating with a layer of olive which shows a marked difference in fatty acid contents, oil and barrelling, the product comes on the market according to Jamieson7 : rather like a pretzel with its salty, shrivelled appear­ ance. Californian. Italian. Spanish. Tunisian There are also flavoured olives like the Sicilian type, Acid val. ... 1-5 i-8 1-8 i -9 these being pickled in brine to which fennel, garlic and Sat, acids ... 8-9 10-7 10-7 16-5 sweet peppers have been added for flavouring. Chopped Unsat. acids 85-2 83-3 83-6 77-6 olives for sandwich spread or mayonnaise are prepared Linoleic ... 4-6 3'9 6-9 12-0 by pitting, removing the olive flesh, grinding, flavour­ Oleic ... 844 83-1 80-5 69-1 ing, heating to the boil, and running hot into con­ Palmitic ... 6-9 9-2 9 4 I4'4 tainers before sealing and processing under pressure. Cruess distinguishes between two general processings Various methods are in use for extracting oil from for olives, the second being more common. In the first olives. One method is to crush both pits and olives the graded olives pass to pickling vats for five or six between corrugated iron rolls, the pomace being broken lye treatments, exposure to air for 24 to 48 hours up and pressed hydraulically at 200 lbs. sq. in. Heat­ between each treatment permitting the oxidation of the ing and further compression yield different grades of o-hydroxv compounds to yield a black colour, olives oils. The Leon process also crushes the whole fruit being then cured in dilute brine for two to five days with high-speed beaters, the pomace passing first before canning in brine and sterilising at 240° F. through a screen and then between ribbed rollers In the more common process olives go to storage in before second grades are expressed by heating and

An olive cannery. Los Angeles, California. May, 1944 161 pressing in hydraulic presses. The Californian Pack­ ing Company have introduced a process in which olives Correspondence are crushed without breaking the pits by use of an edge runner, the mass being continuously fed into Pork Products continuous-working screw presses designed for this TO THE EDITOR OF FOOD MANUFACTURE operation. In this case only one pressing is necessary to remove all oil apart from round about 4 per cent, S i r ,—Parodies are usually rather absurd, and the left in the cake. Oil can be separated from the juice letter from Mr. C. E. B. Brett which appears in your after addition of water by use of centrifugals which are April issue is no exception to the rule. installed in modern factories, the oil finally being Although the wartime baconer may be anything from filtered. It is necessary to separate the oil from juice 5 to 14 sc. lbs., does Mr. Brett really suggest" that immediately after expression to get the best results, a curers welcome such a range? The curer’s job is to number of Californian plants being examples in pro­ produce the type of bacon that the public want; hence viding continuous washers for this operation, in con­ the preference shown to the “ quality ” light-weight trast to other places where washing is carried out in baconer in the pre-war marketing contract. The curer tanks. Some producers do not wash the oil, as it is paid top price for a lean carcase that he knew would believed that washing inteoduces some deterioration in produce mild cured bacon that would satisfy the con­ flavour. For the storage of olive oil, glazed tile, tin- sumer. It is common knowledge that it is difficult to lined or glass-lined tanks are most suitable rather than obtain a heavy-weight carcase sufficiently lean to meet inferior underground tanks used at times for this the requirements of the modern peacetime trade. storage, which is out to improve flavour. Wartime feeding-stuffs make it impossible for Extraction of pomace residues in European olive farmers to pay attention to the production of “ quality ” centres using solvents like carbon disulphide (yielding carcases, and no attempt at grading is made under the “ sulphur olive oil ”), trichlorethylene or petrol has Ministry of Food’s marketing arrangements. One of reached such efficiency at Bari, for example, that the post-war concerns of the British bacon industry is Cruess has stressed the need for some reliable test for that a few years may elapse before the feeding-stuffs virgin unrefined oil, since by deodorisation, removal of position permits of the production of baconers of pre­ solvent with superheated steam and vacuum treatment, war standards, and that Canadian bacon (which even followed by blending with virgin oil, the food industries under war conditions has its grading system based on have received this grade of product at times. Cruess® fat measurement) may continue to surpass the home- himself hjas described a method of improving the produced article. flavour of some “ strong ” olive oils by heating with Pigs of 5 sc. lbs. which the Ministry now sends to bone black, sodium bicarbonate and water while agi­ the factories are really porkers ; at the other end of the tating at 180° to 190° F., then cooling and adding an scale are pigs of 14 sc. lbs., which for curing purposes earth and filtering through presses. He has also went out of fashion much about the time when studied* the possibility of utilising olive pomace after mechanical refrigeration came into use more than half artificial drying, since spreading in the sun brings a a century ago. liability to mould formation, to free acid formation and When Mr. Brett states that “ the present heavy­ deterioration of the oil by oxidation. The lowest pro­ weight pigs contain on average much the same propor­ portion of residual oil in pomace appears when the by­ tion of fat ” (i.e., as lighter pigs), he is talking non­ product comes from factories with modern grinding sense. Bacon made from these heavy-weights is often and pressing equipment, while the older factories with so fat that I have frequently seen householders forgo less efficient machinery produce a pomace with oil their w eek’s bacon ration rather than accept such content considerably in excess of the average of 10-22 abnormally fat bacon. per cent. As early as 1916 it was- estimated that Curers must have pigs in order to' keep their fac­ 100,000 gallons of oil were recoverable in the State of tories going. The fact that they accept, under war California. Petrol seems to have proved the cheapest conditions, animals of all shapes and sizes must not be solvent, yielding satisfactory results, Cruess using four misinterpreted as meaning that they welcome them. extractions to yield an oil of the type provided for soap- They know that it is useless to cry for the moon, making after direct distillation of the solvent from the especially while they have an assured market for every pomace. The pomace has not proved of value as fer­ pig that they cure. tiliser, as was at first expected. In regard to the national food position, this varies widely, of course, in respect of different commodities; but anyone who has attended a sequence of conferences REFERENCES at the Ministry of Food must have been impressed by 1 W. V. Cruess, Univ. of California Agr. Exp. Station the fact that, viewed as a whole, the national food Bull., No. 498 (1930). position is better to-day than it was a year ago. 2 W. V. Cruess, Ind. Eng. Chem., 1941, 33, 300. Yours faithfully, “ Cruess, Elsaifi and Develter, Ind. Eng. Chem., 1939, 31, London. CLIFFORD SKERTCHLY. 1012-14. 4 Loc. cit. * Cruess and Alsberg, /. Am. Chem. Soc., 1934, TO AUTHORS 2115-17. 6 Crueśs and Develter, Fruit Products /., 1935, 14, 346. F o o d M a n u f a c t u r e is prepared to consider the 7 Jamieson, Oil and Fat Ind., 1925, 2, 40 and 110; 1927, publication of any books on scientific and tech­ 4, 63 and 146. nical subjects which authors might care to 8 Cruess, Fruit Prod. J., 1931, 11, 74. subm it. 0 Cruess and Christie, Ind. Eng. Chem., 1917, 9, 45-7. 162 Food Manufacture Dietary Surveys SPECIALLY CONTRIBUTED

MPROVEMENT of nutrition throughout the world population which has to be studied. Thus a family will be an important aim of post-war reconstruction. may include a lodger who, although no relation, re­ TheI Government of this country, in common with ceives the same food as the family. For convenience he those of the many other nations who sent representa­ must cbunt as a member of the family. On the other tives to the recent Conference at Hot Springs, U.S.A., hand, certain members of the family may take regular has undertaken that no section of its population shall meals out, and must be counted only as fractions of a in future live in danger of malnutrition. Governmental “ man unit ” in the final division of the total amount goodwill, however, can only be made effective if it is of food eaten by the number of persons fed. Mr. A. G. backed by expert guidance as to what foodstuffs are Jones, of the Ministry of Food, suggests that 5 per necessary for perfect health, and in what amounts. cent, of one person’s total week should be deducted for The administrator responsible for putting the Hot a midday meal, and 2 per cent, for other meals. A Springs resolutions into practice must not only be man having six midday meals out, on this reckoning, familiar with the essentials of the ideal diet. He must would only count as 70 per cent, of a man in the final know where our present diet falls short of these division. Young children will be counted as fractions standards, and what improvements are necessary in of man units, according to age. Corrections must be different sections of the community. Will the public made in the opposite direction for food wasted or given be ready to buy additional supplies of the various food­ to-visitors or animals. Small items such as chipped stuffs when they become available? How must prices potatoes, snacks, sweets and drinks, according to Mr. be fixed so that the poorest classes shall not suffer from Jones, are officially, ignored, although this seems a inability to purchase? Satisfactory answers to such confession of technical difficulty rather than an indica­ questions cannot be reached by guesswork, but only by tion of negligible nutritional value. dietary surveys on large samples of the population. Choice o f Units Difficulties in arranging the choice of units so that Planning a Survey the whole group shall be typical of the large population The various ways of conducting surveys were dis­ which it is supposed to represent arise in several ways. cussed at a recent meeting of the Nutrition Society, It is easy to visualise fi plan of random sampling which was presided over by Sir John Orr, F.R.S., a which depends on pricking with a pin a list of national leading authority on economical and agricultural registration numbers or a list of addresses in a number aspects of nutrition. Careful planning is necessary if of towns already chosen in that way. In practice, the results of surveys are to give reliable information, however, the families to be studied must be accessible upon which the administrator may base action which to the investigator and his team of assistants, particu­ will influence the lives of millions of people. The first larly if the nature of the survey makes any demand on step is to decide the scope of the investigation. This laboratory facilities. It will be more convenient, there­ at one extreme may aim at a comprehensive study of fore, to examine a number of families within calling the food habits of the whole nation ; at the other end distance of each other rather than to travel laboriously of the scale information may only be required about' the to widely spaced localities determined by blind chance. consumption of one particular foodstuff by a certain Another complication is introduced by the inevitable section of the population. Secondly, the unit of in­ refusal of some of the selected families to participate in vestigation, whether the whole nation, an institution, the survey. This would not matter if refusal were family, or individual subject, must be carefully defined. entirely a matter of chance, but it seems possible that Obviously, if the nation is taken as a unit, the data those housewives who decline to co-operate may have collected will consist only of statistical figures as to the special reasons, such as large families, work outside production, import and export of foodstuffs. On such the home, etc., which make them representative of figures, combined with an estimate of the amounts of various subsections of the community. Their omission nutrients which are necessary for the*'health of the may therefore lead to the over-representation of other individual subject, Orr has based his conclusion that subsections who have more time to spare or who are for proper nourishment meat production must be in­ more interested in domestic management. creased in this country by 25 per cent, and milk produc­ tion by 65 per cent. More detailed studies may be made of the diets of institutions of families. By con­ Co-operation with the Housewife centrating on individuals the most accurate data may In any large survey much of the actual collection of be collected, but the amount of labour needed to survey data will be entrusted to a team of visitors, preferably a given number of subjects is relatively high. Prob­ with qualifications in sociology, who will make contact ably the family is the most convenient unit for most with the housewives of the families selected for exam­ purposes, with the housewife acting as a nucleus of ination. These visitors must have sufficient knowledge organisation and as a personal link with the investi­ of nutrition to know exactly what information is re­ gator’s representatives. quired from the survey, and must be supplied by the Having chosen a suitable unit, it is next necessary investigator with exact details of the methods to be to ensure both that the units are each correctly defined followed in collecting data. Above all, however, they and that the whole group of units is typical of the must have sufficient personality and tact to enable May, 1944 163 them to win the approval and confidence of the house­ Food Tables wife. Unfortunately, the very fact of being under observa­ When the investigator has received from his team of visitors the voluminous accumulation of data collected tion may induce the more intelligent housewife to from the housewives, he is faced with the heavy task deviate, perhaps unknowingly, from her usual routine. of tabulation and interpretation. He must convert With the mistaken idea of pleasing the visitor, extra items such as “ roast beef 3 ounces, boiled potatoes care may be taken in planning nutritious meals and in 6 ounces, cabbage 4 ounces ” into terms of protein, avoiding waste of food. A proper relation between the carbohydrate, fat, minerals and vitamins. To assist in visitor and housewife is therefore most important. The this pdrt of the work nutrition experts, working in visitor should give a plausible explanation of the pur­ some cases under the auspices of official bodies such as pose and importance of the survey, although excess of the Medical Research Council, have compiled tables scientific detail will be unnecessary. It should be giving the amounts of the more important nutrients in explained that while the greatest care should be taken all common foodstuffs. Progress in the extension and in following the instructions given by the visitor, the elaboration of these tables is rapid, but the complica­ housewife should try to avoid changing from her usual tions which have to be faced are considerable. habits, whether good or bad. It is no disadvantage that the housewife should be known personally to the visitor. Any relationship involving authority of the Effects o f Cooking visitor over the housewife, however, even if only the The effects of cooking probably present the most power to give or withhold extra food supplies or other serious difficulty, and one of special importance in privileges, should be avoided, in view of the temptation relation to the vitamin content of vegetables. Thus we to the housewife to modify her habits so as to avoid know that potatoes and cabbage are good sources of possible disapproval. vitamin C when raw. By careful cooking most of the vitamin may be preserved, but after excessive or care­ Methods of Survey less cooking little will remain. How can we arrive at According to Dr. E. R. Bransby, of the Ministry of a satisfactory estimate of the average amount of vita­ Food, three distinct methods of conducting surveys are min contained in vegetables as cooked by housewives in general use. The “ precise ” method, which was in the group on which our survey is based? Mr. evolved by Atwater in America many years ago, and Bransby has attacked this particular problem by means first used in this country by Noel Paton in 1900, in­ of an extensive survey of the methods commonly volves the careful weighing of all items of food before adopted in cooking vegetables, but there is still much they are eaten. The procedure is so slow as to be to learn. The effects of cooking on digestibility and the suitable only for use on individual subjects. It is absorption of nutrients also demand investigation. tedious even to the dietetic student weighing, his own Raw foods contain the maximum amount of nutrients, meals, and the effective collaboration of ordinary but are these nutrients as readily absorbed as from members of the population is difficult to obtain. The cooked foods? “ log-book ” or “ budgetary ” method is much less laborious, and is recommended after four years’ ex­ perience by the Wartime Food Survey section of the Nutrient Values for “ Made-up ” Dishes Ministry of Food. The housewife is asked to make a Another difficulty arises in giving nutrient values for careful balance-sheet of her purchases and consumption made-up dishes, particularly when the recipe may vary of food over a chosen period, usually one week. Allow­ over a wide range. This difficulty is most serious in ances are made for food taken out or put into stock and the “ precise ” method, when the actual meals are for all the complicating domestic factors which have weighed instead of merely listing the constituents. already been discussed. To avoid weighing,'estimates Thus “ bread pudding ” will contain bread, possibly of the food eaten may be made in homely measures, coated with butter or margarine, together with an un­ the housewives being provided with standard teaspoons certain proportion of fresh or dried milk and a few and tablespoons, together with diagrams or models of currants and raisins. The investigator in charge of portions of food of various sizes. In the “ question­ the survey will doubtless work out the nutrient value naire ” method the housewife is interviewed on a single of all the ingredients of stock recipes for common occasion by the visitor, and a statement is taken about dishes and trust that when the housewife is unable to her purchases of food over a period immediately pre­ state the exact composition his approximation will not ceding the interview. Household accounts and bills be too far from the mark. are inspected. Having marshalled, on the one hand, the mass of , While, therefore, the “ precise ” method provides the data on food intakes, and, on the otHer hand, the most accurate means of estimating dietary intakes, the approved tables of food values, the next step is to con­ “ questionnaire ” method provides the greatest .bulk of vert the foods into individual nutrients, by multiplying data in relation to the time and energy expended by the the amount eaten by its content of the particular team conducting the survey. The “ budgetary ” method nutrient. The calculations necessary at this stage are holds an intermediate position, combining a reasonable verv numerous, and unless calculating machines are degree of accuracy with comparativelv light expendi­ available the task may become overwhelming. The ture of effort. With this method, however, and even “ punched card ” system has been used successfully as more with the “ questionnaire ” method, the success of a labour-saving device. the survey will depend on the intelligence, training and mental discipline of the visitors responsible for the Interpretation of Results collection of the data. The “ precise ” method is much less open to “ subjective ” errors arising from personal As the main result of the survey we are left finally factors. with a short table which gives the dietary intake per 164 Food Manufacture “ man unit ” of all the individual nutrients. According tion. There is urgent need to link data on dietary in­ to the way the experiment has been planned, the takes with the health histories of the families con­ figures may refer to the population in general or to cerned over a long period. Although malnutrition and various sub-groups divided according to income, em­ disease may show little correlation in a week-to-week ployment, size of family or any other relevant factor. comparison, the same may not apply over a period of The next problem is to decide whether the figures ob­ years. There may indeed be little obvious relation be­ tained indicate adequate or faulty nutrition, and, if tween poor nutrition and incidence of common colds faulty, to find out what nutrients have been deficient. during the period of a dietary survey, but the possi­ In regard to adequacy in mere quantity of food, we bility of a close relation with the development of tuber­ know, from direct measurements of heat production culosis over a period of years is not excluded. An and energy output in man carried out many years ago, obvious practical step is to combine dietary surveys that the “ average ” man doing work of average with an enquiry into the health history of the family activity requires food equivalent to 3,200 Calories. As for a long period prior to the survey. Although the Professor Greenwood points Out, recent budgetary sur­ family may have varied its dietary habits in accordance veys have confirmed that this figure is in good agree­ with its economic state and with the supplies of food ment with the amount of food actually eaten by the available at different periods, it seems probable that the average man. An experiment carried out at Millbank food habits of many families are sufficiently stable to Penitentiary as long ago as 1822, together with the make the comparison worth while. experience of the Army at Kut el Amara in 1916, indi­ Another useful procedure, which is already often cates that the danger line for a population compelled to adopted, is to combine dietary surveys with simul­ do moderate manual work is about 2,600 Calories. taneous surveys of nutritional status in the individuals Budgetary surveys on miners’ families in times of who are subsisting on the diet. Thus adequacy of the economic distress have occasionally shown calorific in­ diet in iron may be suriiiised from the haemoglobin takes near this figure, and it was noticed that the content of the blood, vitamin C by the amounts of the children were subnormal in weight and physique. vitamin excreted in the urine, and vitamin A by its estimation in the blood serum or by examination of the speed of adaptation of the eye in darkness. Even in Food Requirements populations among which advanced deficiency diseases are uncommon these criteria give some clue as to While the effect of the quality of the diet on health whether nutrition is above or below average in regard cannot be denied, our evidence as to the exact amounts to the nutrients concerned. of individual nutrients which are necessary for main­ taining good health is generally less convincing. In 1937 a Technical Commission of the League of Nations estimated the daily fat requirement of the average adult Food and Income as 125 g., the calcium requirement as 0-75 g., vitamin One of the most important purposes of dietary sur­ A 2,000 to 4,000 I.U ., vitamin B i 250 to 350 I.U ., veys has been to investigate the influence of income on, ascorbic acid 30 mg., and protein 1 g. per kg. of body expenditure on food. It has been found that while the weight. Some of these values, however, were based amount spent on food increases with rising income, the more upon general opinion than upon experimental proportion of this amount to the total income shows a proof. Thus the vitamin A requirement was chosen as corresponding fall. Professor A. L. Bowley states that being equivalent to a diet containing liberal amounts of when the income per “ man ” is 209 to 239 pence per milk, butter, eggs and vegetables, without attempting week the expenditure on food represents 53 per cent, of to indicate how little of these foodstuffs can be taken the income, whereas when the income is 420 to 475 before real danger of vitamin A deficiency is incurred. pence the proportion is only 42 per cent. For “ middle- Various other authorities and official bodies, including class ” incomes Caradog Jones gives a proportion of the British Medical Association’s Committee and the 2o-i per cent. Considerable variation in expenditure National Research Council of the U.S.A., have subse­ on food, however, occurs in families having the same quently evolved more comprehensive tables, which have income. Mr. C. Madge has compared two sets of shown a general tendency to increase the estimates of similar families with the same incomes, in one of protective foodstuffs, particularly vitamins, which are which the mean savings were 4 per cent, of the income, necessary for perfect health. In a determination to and expenditure on food 45 per cent., as against 14 per “ err on the safe side ” , figures have in some cases been fixed at such high levels that they cannot be cent, and 41 per cent, respectively in the other group. attained by any ordinary diet, however liberal and well The families with lesser savings also spent more on planned, but only by dosing with vitamin concentrates. beer and tobacco. The rival claims of food, rent, fuel, This applies particularly in America. clothing, pleasure and other headings of expenditure must present a difficult problem to Sir William Beveridge and other reformers who desire to provide Diet and Disease for adequate nutrition in the poorest sections of the community. A budget which is planned to provide an How, therefore, can we decide whether a diet is ample allowance for food, combined with a more con­ adequate for health? As Dr. Caradog Jones points servative estimate for clothing or pleasure, will mean out, we are inclined to consider what is customary as nothing to the recipient of the wage or pension, who being necessary. A diet is held to be adequate if the will proceed to spend his money as suits him best. If population in question does not show more than the in the future adequate nutrition is to be assured before usual amount of casual sickness and absence from all other considerations, there would seem to be a good work. One feels, however, that more stringent tests case for the continuation and extension of the present might reveal much more serious effects of malnutri­ subsidies for foodstuffs. M ay, 1944 165 Probably the most useful section of the book at the Food and the Law present time is that dealing with emergency legisla­ S M A L L book appeared in 1886 on The Sale of tion, to which seventy-seven pages have been devoted. Most people find it difficult, if not impossible, to keep A Food and Drugs Act, 1875 I ^79» by William James Bell, of the Inner Temple, in which were in­ pace with the continual stream of Orders and to ex­ cluded some practical observations bearing upon tract the essential portions which are in force at any “ legal and chemical problems which have arisen in particular moment, and they will be grateful to the the working of the Acts This small volume fitted reviser for bringing them up to date to October 28, 1943. The difficulty of including all that should be in easily inside a pocket, but the development of food such a volume is well illustrated by the appearance on legislation since that time has been such that the eleventh edition,* revised by Mr. Robinson, is a tome this very date of the Defence (Sale of Food) Regula­ of 458 pages with a further 58 pages of index. This tions, which transfers section 6 of the Food and Drugs edition contains 100 pages of text and 10 pages of Act to the control of the Minister of Food as regards foods, but leaves drugs tcJ be dealt with under the main index more than the 1939 volume, which was issued very shortly before the present Food and Drugs Act Act. Due allowance must therefore be made for this came into force and before its full implications could be latest piece of legislation as regards labelling and foreseen. advertising, and the reviser has our sympathy at the omission. Unfortunately, the war and the consequent introduc­ tion of numerous Orders by the Minister of Food have The chemist and manufacturer will regret, however, interfered considerably with the natural development one detail in which present editions of this work have of the 1938 Food and Drugs Act, and the greater part differed from the ideal of the original Bell, who wrote of the fresh material now introduced is concerned with in his introduction, which is still carefully reproduced : the essential portions of Emergency Orders. Great care has been taken to include all cases bear­ ing upon the working of the Acts, and also those in Ignorance of the law is no excuse, though it may be pleaded in mitigation, and, although this book is which disputed questions of a chemical nature have written primarily for the lawyer by a lawyer, it is a arisen ” , since the present volume contains only thir­ teen pages of chemical notes. volume which no one engaged in the manufacture or sale of foods and drugs can afford to be without, T h o m a s M c L a c h l a N. because it supplies most of the latest information re­ garding important cases which have been decided up to the time of its issue. A manufacturer may rest assured that when there is any question of the correctness of any of his products, whether as regards composition or Yeast Supplies labelling, a local authority or a Ministry will have con­ sulted “ Bell ” before deciding on any course of action. R e c e n t bread surveys have revealed many instances of' It is therefore in his own interest for the manufacturer bakers using no-time doughs or a process of less than to see for himself what Bell has to say in the matter, if 2 hours’ bulk fermentation with an abnormal yeast he is in any doubt, before placing a line on the market. rate. These, besides using considerable quantities of At the same time it has to be remembered that the yeast, adversely affect the keeping quality of the bread. book is based primarily on the results of cases which It is appreciated that special circumstances such as have been reported in the English and Empire Digest, lack of space or shortage of troughs may necessitate a and which have therefore been of sufficient interest to short-time dough, but bakers are urged to be as warrant reporting by a recognised barrister. The economical in using yeast as is consistent with the result is that sundry references- of great interest to the maintenance of bread quality. wholesaler have been omitted, and one thinks instinc­ The production of yeast calls for grain, man-power tively of the decisions regarding the presence of fluo­ and fuel which are all required for war purposes. rides in baking powders and self-raising flours, of lead Further, the capacity of producing plants is limited. in spices, and of the test action, where an appeal was A certain variation in the strength of yeast is inevit­ beard at the London Sessions, when it was decided able, particularly as stocks have to be held for security that non-brewed vinegar must not be described as reasons. To secure regular fermentation, therefore, “ table ” vinegar. bakers should be careful to observe any variation and The layman may find it rather difficult sometimes to adjust the quantity accordingly. •decide from the mass of references given what is the Bakers are still expected to carry a stock of yeast, •exact legal position regarding matters such as war­ and in order to avoid deterioration the following points ranty, but it has to be realised that lawyers will look up should be noted : original references where necessary, and that these 1. Store in a cool place—temperature 35° to 450 F. abstracts are most useful to them as a guide. If, how­ 2. Be sure to use the yeast strictly in order of ever, one studies carefully the nine pages relating to a delivery. Number the bags in each delivery to make warranty or the fifteen pages concerning nature, sub­ sure of this. stance and quality of a food, one will have no difficulty 3. Only draw from your cool storage the quantity in keeping within the law, should one wish to do so. required for immediate needs. This will avoid ex­ A little further information regarding the numerous posing yeast to changes of temperature. Nothing cases which have been decided regarding misleading causes quicker deterioration than alternate warming labels would have been welcome. and cooling. * Bakers are advised to practise from time to time the * Bell's Sale of Food and Drugs. By Robinson and emergency Bread Fermentation Processes as set out in Ives. Eleventh edition. 1943. Pp. 510 + xxviii. 21s. the Ministry of Food booklet to keep themselves net. familiar with the technique. 166 Food Manufacture Mechanical Handling Equipment

PART III

FRANK H. SLADE, A.M .I.Mech.E.

HE TRANSPORTATION of raw. materials or ceiver, from which it can be discharged continuously or finished products in granular or crystalline form at intervals as required; this is illustrated in Fig. i. Tfrom one part of a plant to another is now an im­ The exhauster and driving motor, shown in Fig. 2, are portant matter, demanding close attention with a view at the extreme end of the system, usually preceded by to economy in cost and maintenance, saving of space, an air filter to prevent dust entering the exhauster and avoiding injury to the material handled, and the to ensure a clean discharge to atmosphere. The prin­ elimination of dust and loss of material. ciple of pneumatic conveying limits its application to Where any appreciable quantity of material is to be granular substances such as barley, oats, nuts and dealt with, manual handling has been largely super­ various powders, or crushed products having a maxi­ seded by mechanical handling, which delivers a uni­ mum dimension of about ij inches, provided that they form and continuous flow of material in pace with are of a dry, free-flowing nature. manufacturing requirements. A very suitable type of equipment for handling the aforementioned materials, and one which has gained Power Trucks favour in food plants, in view of its flexibility, the A very brief summary of the flexibility, efficiency and small space occupied and dustless operation is the pneu­ economy of operation of this type of portable mechanical matic conveying system. The conveyor element of material handling equipment was given in Part I of such a conveying system comprises a suitable sized this series of articles in the January issue of F o o d pipeline through which the material handled is trans­ Manufacture. The fundamental reason for the use of ported in suspension by a high-velocity air stream, mechanical devices to handle materials is to keep down while means are provided to load the material into the the cost of production, thereby doing that which was pipeline at the required points. The system is there­ formerly done by hand, and to do it more efficiently fore completely enclosed and dustproof, and it will be and rapidly. As a result, hand methods of material realised that very little space is required for its accom­ handling are rapidly disappearing from industry; of all modation, since a small diameter pipeline can be readily the appliances available, the power truck has probably arranged in a building without interfering with done more to ease the situation than any other innova­ machinery, etc., or it can be run across yards or offices tion. It can go practically anywhere at reasonable without interrupting the normal working of the plant. speed, can be used in crowded surroundings, and is Further, being totally enclosed, the material is not sufficiently powerful to do the work of several men in a affected bv adverse conditions of climate or conditions much shorter time. The characteristics, together with in any of the rooms through which the conveyance its general utility, make it one of the most useful and main may pass; in fact, many instances show that the economical factors of the material handling problem. aeration which takes place during conveyance has a It is of interest to enumerate a few of its main beneficial effect on the mąterial handled. characteristics, which are : To discharge the conveyed material from the pipeline 1. Materials are moved faster by virtue of higher it is necessary to impose in its path a cyclone or re- speeds and heavier unit loads.

Fig. 1.— . . . To discharge the conveyed material from the pipe­ line it is necessary to impose in its path a cyclone or receiver from which it can be discharged continuously or at intervals as required. Pneumatic Conveying System Installation. Courtesy: Messrs. Daridson and Co., Ltd.

M ay, 1944 167 Fig. 2 (Top).— . . . The ex­ hauster and driving motor, shown in this picture, are at the extreme end of the system, usually pre­ ceded by an air filter to prevent dust from entering the exhauster and to ensure a clean discharge to atmosphere. Courtesy: Messrs. Djridson and Co., Ltd.

Fig. 3 (Below). — Movement of packed goods is facilitated by power truck. The picture illus­ trates a power truck conveying a skid load of packed goods ready for shipment. Courtesy: Industrial Truck Manufacturers’ Association.

168 Food Manufacture Fig. 4—Large unit loads in specially designed skids are easily trans­ ported by power trucks with ele­ vating platform. C ourtesj; Industrial Truck Manufacturers’ Association.

2. Power trucks are flexible and easily manoeuvrable. their next step in their journey through the plant, 3. Needless rehandling in the movement of materials continuing their progress until the manufactured goods from department to department is avoided. are shipped out by common carrier. 4. The productivity of machinery and skilled labour The foregoing are examples of the low-lift platform is increased by the frequency with which the materials power truck and tractor; in addition to these is the are able to be fed directly into the manufacturing fixed platform truck, which is a carrier pure and process. simple. Needless to say, where circumstances permit, Fig. 3 illustrates a power truck conveying a skid both the low-lift elevating and the fixed platform truck load of packed goods ready for shipment. can be used as a tractor in conjunction with trailers for The estimated speed at which a labourer moves a conveying goods. load of approximately 2 hundredweight manually is A development of the low-lift elevating truck is the about i| miles per hour; as a comparison, power trucks high-lift or tiering truck; these are manufactured with are available with carrying capacities and speeds from either the conventional platform or equipped with forks. 10 hundredweight at anything up to 12 miles per hour The latter can be tilting or non-tilting. This type of to 4 tons at 4 miles per hour. This example more than power truck is invaluable in cases where goods have justifies the claim that large volumes of materials can to be loaded or unloaded at different levels, such as to be moved by one man at scarcely any greater cost than or from railway wagons or lorries, stacking in ware­ is possible for one man to move a few hundred pounds houses, where every advantage needs to be taken of on a hand truck, and requiring no more aisle space. floor area. They can also be successfully used with Fig. 3 illustrates the ease whereby large unit loads are skids. transported. The fork truck is used extensively in America, where It will be noted in Fig. 4 that a special type of skid every advantage is taken of its labour-saving qualities, or stillage is being used to transport the process for it is mechanically operated throughout, being material; the method of operation with this equipment operated by the driver from the driving seat. Loads to is that a truck with an elevating platform is driven be conveyed are lifted from the ground by the fork or under the skid or stillage, the platform is raised a few chisel attachment, are conveyed to where they are inches, so lifting the skid clear of the ground, and the required, and unloaded mechanically. When used for skid is then conveyed to its required delivery point. stacking, the goods are elevated and mechanically un­ Loaded or empty stillages are transported in this loaded within a few inches of any overhead obstruction. manner and deposited on the ground again by lowering The rapid adaptation of this class of mechanical the truck platform. handling equipment by American industry, wherein it By the use of elevating trucks with skids or tractors has considerably reduced the rehandling of materials in and trailers most progressive plants have long ago all phases of manufacture from goods “ in ” to goods eliminated unnecessary handling and rehandling of “ out ” , points the way for the food industry to realise materials all the way from incoming to outgoing cars. yet another means of reducing production costs. Usually they put the materials on skids or trailers, thus G-eneralising on the use of power trucks, it can be making up powerful handling units at the time the said that when they are used the delivery of materials incoming or outgoing common carriers are unloaded or is more closely in accordance with the needs of produc­ loaded respectively. From the incoming carrier the tion ; and if used either exclusively or in conjunction materials then move through the plant in unit loads. with other types of mechanical handling equipment, Following production, and in many cases following they comply with the principles underlying the efficient each individual manufacturing operation, they are im­ handling of materials in all stages of production—that mediately put back on skids or trailers so that a power is, to save time in production and distribution, thereby truck or tractor can pick them up without delay for saving money in the process of manufacture. May, 1944 169 M A cigarette lights the fuse. Five minutes later the hot soup can be served.

gross weight being 4 oz. and the decrease in content Chemical Cookery being 2 oz. in a 1 -lb. can. Early in 1941, I.C.I. began collaboration with H. J. The needs of the fighting forces for a means of pro­ Heinz Co. Ltd. in the development of this invention ducing a hot meal at short notice without a fire which and experiments were at once put in hand to give might reveal the position to enemy reconnaissance has practical application to it. For many months work was resulted in the production of a soup-can with a chemical continued and a container eventually evolved to hold heating element. I.C.I. and Heinz have collaborated in the heater element. This was a tube which had to be of the development of this self-heating can, a device which sufficient strength to control the heat generated by the m ay well have a peacetime use. heater element and as light as possible to minimise the Early in the war a chemist at the Ardeer works of additional weight of the can. Imperial Chemical Industries invented a device which By October, 1941, developments had progressed overcame all the difficulties. The principle is that of sufficiently far to bring the new can to the notice of a heating element contained in a small tube which is interested parties, including all branches of the fighting built into the centre of the can. This method does not forces. The can is now standard issue and has recently greatly increase the gross weight of the can and only been supplied in large quantities to the British and slightly reduces its food capacity, the actual increase in United States forces.

Soldering the heating elements on to the can lids. Packing cartridges into cans.

170 Food Manufacture Milk Pasteurisation Methods

U ITE recently a book has appeared which, although We read wTith surprise that 100 miles is the limit of Qgiven a general title,* is largely concerned with the distance for tanker milk (p. 37); milk is still regularly problems of pasteurisation. Mr. Enock is well travelling up to 300 miles or more. known in the dairy industry as one of its most distin­ There are some mis-statements in the description of guished engineers, and probably, no one has a wider the National Milk Testing and Advisory Scheme experience of dairy engineering problems. There is a (p. 54). Not all producers are tested, and no financial fine touch of confidence in the title and a magnificent penalties have yet been introduced; the scheme is an sweep in the book itself. The author deals in a advisory one and has no statutory authority. The single characteristic way with milk as a food, dairy farming, criticism of the resazurin test quoted (p. 55) is so crude milk production, the bacteriology of milk, the treat­ that it lowers the prestige of the book. It would have ment and handling of milk, various methods of pas­ been preferable to quote some experimental evidence teurisation, milk distribution and the future of the in support of the claims. There is further evidence of “ milk business ” . In fact, the reader is taken on a confusion between tests for bacterial quality and pilgrimage—the journey of the author through his life chemical abnormality (p. 56). in the dairy industry. It is largely due to the way in A consumption of 1 pint a day for 40,000,000 people which Mr. Enock handles his material that the book would require an, annual production of over has a freshness and individuality that are too often 1,800,000,000 (not 1,500,000,000) gallons. lacking in technical works. It is illustrated by excel­ While we agree that the washable strainer cloth lent and up-to-date photographs which considerably add should be replaced by a single service pad, we cannot to the attractiveness of the volume. approve the recommendation of a fine metal gauze Mr. Enock is, of course, well known foj- his mis­ sieve; these are notoriously difficult to clean and sionary work in the cause of “ in-bottle ” pasteurisa­ sterilise (p. 72). tion, and his book is frankly propaganda. Of this the The direct microscopic count as a method for testing author has no need to be ashamed. He knows, as all milk direct from the udder can hardly be taken well-informed people in the industry know, that “ in­ seriously. The factor for each field is about 600,000, bottle ” pasteurised, milk is the best product that the and freshly drawn milk usually has a count of a few trade can offer to the consumer, both from the point of hundred! view of safety (freedom from disease-producing organ­ The emphasis on the effect of heat on albumen seems isms) and of keeping quality. What Mr. Enock has to rather exaggerated (p. 100); casein (78 per cent, of the do,'however, is to convince the industry that the pro­ total nitrogen) is heat stable, and in any case the cess is a feasible one in practice, and he presents his general evidence is that boiled milk is more easily case with considerable skill. digested by children and invalids on account of the This curious but interesting book is intended for the softer curd formed in the stomach. Moreover, the fact generally well-informed person in the industry, but the that time as well as temperature is a factor is not student, who will not appreciate all that is behind the clearly recognised (p. 102). Statements that certain book, will find much useful information in the tables enzymes and bactericidal factors are destroyed at cer­ in chapters 2, 3 and 4. We know of no other book in tain temperatures are obviously unsound unless the which such a miscellany of general information is time is also stated. It is now generally recognised that given. the short-time treatments at about 710 are not more One of the most unsatisfactory features of the book damaging than the longer time low-temperature treat­ is the too frequent use of italics, which is an annoy­ ments. The reference to “ the need for preserving the ance to the reader. There is often no apparent reason activities of the bactericidal constituents (bacterio­ for the italics; thus, while we can appreciate that phages) ” (p. 103) implies that milk normally contains there is some subtle reason for “ Stenhouse Williams bacteriophages for undesirable bacteria. and Mattick ” , we are unable to think of any reason The discussion on cream line (p. 104) and “ the for “ veterinary practitioner ” . coating with denatured albumen ” as a cause of the fat Mr. Enock naturally does not claim to be a chemist globules' sinking is hardly in agreement with known and bacteriologist, but since he has dealt with some facts. Assuming densities of 0-9 and 1-5 for fat and scientific aspects it might be suggested that he could albumen respectively, it will be seen that a denatura- with advantage have taken advice from up-to-date and tion of 10 per cent, of the 0-4 per cent, albumen cannot well-informed sources. Thus the statement about milk have much effect on 3-7 per cent. fat. that “ it is not an emulsion ” (p. 1) rings rather The question of survival of T.B. in naturally infected curiously, and the ensuing description of what milk is milk when treated by the various pasteurisation could have taken the form of a simple, up-to-date and methods is fully discussed (p. 108), and further experi­ straightforward statement. The frequent allusions to ments with the HT-ST method will be awaited with the vital and biological properties of milk have no interest. The problems of the true holding time (p. 132) meaning for the scientist of 1944. Thp only living and temperatures are still a matter of controversy, and things in milk are the bacteria and cells, which are we must await agreement between the experts before usually considered undesirable, and we know of no attempting to summarise the position. satisfactory evidence that the enzymes of milk have Mr. Enock’s objections to the twice heating of milk any real significance in human nutrition. (p. 134) are, of course, quite valid, but it is doubtful if in practice the twice heating of a few gallons of milk * This Milk Business. By Arthur G. Enock. is a serious matter fundamentally. The references to Pp. 243+lii. 18s. net. enzymes, denaturatiom of albumen and-destruction of M ay, 1944 171 bactericidal substances (p. 134) can hardly be taken attain a certain standard of keeping quality and clean­ seriously to-day. liness. The author deals very competently with criticisms of The main difference between tuberculin tested and the “ in-bottle ” process, and it is generally recognised accredited milk is that for the latter there is no tuber­ that the only valid criticisms are on points of cost and culin testing of the herd. Regular veterinary inspec­ management. tions are, however, made free of charge, and the The final section of the book, dealing with milk dis­ farmer may be requested to segregate or dispose of tribution, is of great interest and value, although Mr. any animal found to be suffering from a disease likely Enock’s costings may not be accepted by all. to affect its milk. In conclusion we may ask : “ What would the un­ A dairy farmer with a T .T . licence is paid 4d. a biased reader conclude about the ideal method of pas­ gallon more for his milk, and the premium for teurising milk?” Mr. Enock has attempted to present accredited is i|d. a gallon. his views on this most important point. There are some who think that “ in-bottle ” is an impracticable ideal; there are others who think that “ in-bottle ” will one day be the generally accepted method when the practical difficulties have been solved. We can sum­ Food Chemists as Industrial marise the position in two statements : (1) “ In-bottle ” pasteurised milk is the only one for Gas Identification Officers which an absolute guarantee of Jreedom from patho­ gens can be given. In addition, it excels in keeping T h e Ministry of Food announce that arrangements quality. have been made in conjunction with the Ministry of (2) The dairy industry is not in general prepared to Home Security to hold a series of courses to train food pay the heavy capital cost, house the cumbersome plant factory chemists as industrial gas identification officers. and deal with the problems of maintenance which the The courąes will be open to public analysts or members process requires at present. of their staffs who may wish to attend. Much will therefore depend on technical advances A large number of industrial ,gas identification such as metal containers or “ bottles ” and improved officers in factories have already been trained, but so methods of cooling. For example, a specially treated far chemists of food factories have not been given a light alloy milk “ bottle ” might revolutionise the similar opportunity. A food chemist who has attended position. one of these courses would have the particular duty of As a general criticism it may be said that too many looking after his own factory and ensuring that work references are given to textbook statements rather than was resumed at the earliest possible moment after gas to recent scientific papers. Moreover, the intermixing had been used. He would thus have a responsible of first- and second-hand information in the references decision to make and, in addition, he would be reliev­ is apt to be confusing to the student. ing the official gas identification officer of the responsi­ Mr. Enock has made a unique contribution to dairy­ bility of looking after that particular factory. ing literature, and his energetic and original style will The course is open only to chemists possessing a doubtless entertain future students and stimulate dis­ recognised professional qualification, since experience cussion and further investigation of the problems upon has shown that unqualified persons are frequently un­ which he holds such emphatic views. At the present able to benefit from the technical information given. moment the scientific arguments about the true time of In addition it is desirable that the full anti-gas course holding in the HT-ST system have become temporarily should be taken before attending, in order that the full mixed up with Hindu philosophy (Dairy Industries, benefit of the course may not be lost through lack of March, 1944), and we await with interest some further knowledge of gas .warfare. Courses will be held as far experiments on this thorny problem. as possible at the centres most convenient for those J . G. D a v i s . who wish to attend, but in some cases this may be at some distance. The cost of the courses must not be borne by public funds, but it is expected that the firms concerned will be willing to bear the expenses involved by the attendance of their chemists, including a small Milk Terms charge for the cost of organising and conducting the courses. The course lasts three days and will probably T h e terms “ tuberculin tested ” and “ accredited milk ” be arranged over the week-end. are in common use, but their true meaning is not Chemists who attend the course will be required to always understood. sign an undertaking binding themselves not to publish A dairy farmer wishing to qualify for a T.T. licence or communicate to unauthorised persons any informa­ has to have his herd tested for tuberculosis, and he tion about war gases which they derive from official pays for these tests himself. Any reactor must be sources. removed from the herd. A T.T. herd must not make Applications to attend one of these courses should be contact with other cattle, and this usually involves a sent to the Gas Precautions Branch, Ministry of Food, certain amount of double fencing of boundaries. Norfolk House, Colwyn Bay. Those selected to attend , The existing conditions under which milk is produced will be required to bring with them a respirator and set are inspected and must reach a high standard. This of light anti-gas clothing and a gas identification applies to cowsheds, dairy, dairy equipment and water officer testing and sampling outfit. On receipt of an supply. Everything must show that the applicant can application to join the course the name and address of ensure the production of really clean milk. From time the supplier of testing outfits will be sent. It is under­ to time samples of milk are taken, and these have to stood that the price is in the neighbourhood of £ 5 . 172 Food Manufacture The Use of Soya Flour in Macaroni

NE of the principal problems facing those with the Additions to commercial products, therefore, should Oresponsibility for feeding the nation at present is be made only after careful tests have been conducted. to provide or maintain ą diet adequate in proteins.* Each manufacturer should carefully determine the In the normal or peacetime economy meat is the amount, type and quality of flour suitable for his own primary or basic source of protein in the diet. With needs. shortages in the civilian supply of meats, there is a pos­ Since we have some practical technological results sibility that sufficient proteins may not be obtained, from experiments using 15 per cent, soya flour, it either as to quantity or quality, for adequate nourish­ might be well to consider briefly just how the addition ment. of that amount affects the nutritional value of Although macaroni and other paste goods contain macaroni, and in this way determine theoretically the protein, their principal róle in the diet has been one of magnitude of the contribution the industry can make supplying energy. However, if the macaroni industry to the National Nutrition Programme. can manufacture and supply a product containing a In the table the approximate Caloric, protein, fat larger percentage of protein, without in any way de­ and carbohydrate values for ordinary macaroni are creasing its eating quality or sales value, a substantial given in comparison with similar calculated values 'for contribution to the national programme for adequate macaroni containing 15 per cent, of low-fat and full-fat nutrition will have been made. soya flours.

Supplies of Vegetable Protein A p p r o x im a t e C o m p o s it io n o f M a c a r o n i m a d e There is at present in the United States a large WITH AND WITHOUT SOYA FLOUR. volume of vegetable protein of known high nutritional Calories. Protein. Fat. Carbo­ value available for utilisation as human food. In the Per 100 g. hydrate. year 1944 it is estimated that 500 million lbs. will be Product. Dry. Wt. Per Cent. Per Cent. Per Cent. available for use domestically and about one billion Macaroni (Sher­ lbs. for Lend-Lease and the feeding of civilians in re­ man) 358 13-4 0-9 74-1 occupied territories. The primary problem, then, is how Macaroni+ 15 to make this high-quality vegetable protein available to per cent, full- the public without materially changing their food fat soya flour 365 17-41 2-78 66-7 habits. Macaroni+15 The Food Distribution Administration has formu­ per cent, low- fat soya flour 18-89 lated a programme for the accomplishment of this ob­ 358 1-52 67'5 jective. It proposes among other things to encourage From this table it will be seen that the addition of the addition, on a purely voluntary basis, of 5 to 15 per soya flour provides a gain of from 4-0 to 4-5 per cent, cent, of this soya flour to foods already eaten in large of protein in the finished product at the expense quantities, such as to bread, macaroni and similar primarily of carbohydrate.. The importance of this paste goods. To encourage manufacturers to do this, higher protein content is in increased nutritional value an extensive consumer-education campaign will be of the combination of wheat and soya proteins. conducted by the Government as soon as their pro­ Wheat flour contains many of the essential amino ducts are available to the consumer. acids, bht is known to be deficient in lysine, one of the Experiments have already been conducted which ten amino acids necessary for growth and maintenance indicate that high-quality “ low-fat ” soya flour can of body tissue. Lysine is present in abundance in be added successfully to macaroni in quantities of soya flour. Gluten, the predominating protein of 15 per cent, by weight without materially altering its wheat, contains only 2 per cent, of lysine, whereas appearance, edibility or shelf-life. glycinin, the predominating protein in soya flour, con­ Effect of Soya on Pastes tains 9 per cent. Thus, the inclusion of 15 per cent, of low-fat soya flour in macaroni would increase the The experience in using soya flour in paste goods amount of available lysine by 30 per cent. reported so far indicates that the workability of pastes in the shops is not materially affected. Some trouble Result of Feeding Experiments has been experienced due to breaking ‘of long-strand products during the drying period and short-piece In feeding experiments Jones and Divine of the goods, such as macaroni, have been generally more suc­ Agricultural Research Administration have recently cessful. Soya flour somewhat deepens the colour of shown that the average weight gain in 42 days of the paste goods, but to some observers it has a richer growing rats could be increased from 19 gms. with appearance. The consumer, however, will be the final patent wheat flour alone, to 93 gms. with 85 parts of judge as to acceptability. patent wheat flour plus 15 parts of soya flour. The average gain per gram of protein consumed was * An abstract from a talk by Donald S. Payne, Chief ° '7S gm- *n case of the former as compared with of the Soya Products Section, Grain Products Branch, 2-27 gms. in the case of the latter. The nutritional Food Distribution Administration, War Food Adminis­ efficiency for growth of the total protein present was tration, presented at the War Conference of the increased by more than 300 per cent, through the Macaroni, Spaghetti and Egg Noodle Industry, blend of soya and wheat flour. Chicago, Illinois, The annual production of macaroni and similar paste M ay, 1944 173 goods amounts to about 800,000,000 lbs. If 15 per cerit. Distribution Administration believes that this would be of soya flour could be incorporated in one-half of this a major contribution toward the goal of assuring for total production we could assure the consumer not only all an adequate diet during the wartime emergency. the 30,000,000 lbs. of additional protein, but in all As a vehicle for vegetable protein, macaroni has been probability the nutritional equivalent of 75,000,000 lbs. thought to be especially desirable, since it is believed of protein due to the increased nutritional efficiency that it will carry more of the necessary proteins into obtained from the wheat protein as supplemented by the homes of many families with low incomes. It is the proteins of the soya flour. This would then be these families that are affected to the greatest degree equivalent to about 350,000,000 lbs. of lean meat or by the shortages and the relatively high prices of the about 2-5 lbs. of meat per capita per year. The Food animal protein products.

Grain Grading

HE PRACTICE of grain grading is intended to Subclass (a) Dark Northern Spring.—This subclass place cereal grains into certain categories according shall include wheat of the class Hard Red Spring, Tto quality with a view to fixing a commercial value. consisting of 75 per cent, or more of dark, hard and For the purpose of the official grain standards of vitreous kernels. This subclass shall not include more the U.S.A. for wheat the definition is as follows : than 10 per cent, of wheat of the variety Hump­ “ Wheat shall be any grain which before the re­ back. moval of dockage consists of 50 per cent, or more of Subclass (b) Northern Spring.—This subclass shall wheat and when free from dockage, contains not more include wheat of the class Hard Red Spring consisting than 10 per cent, of cereal grain of a kind or kinds, of less than 75 per cent, and more than 25 per cent, of other than wheat. The term wheat in these standards dark, hard and vitreous kernels. This subclass shall shall not include emmet, spelt, einkorn^ Polish and not include more than 10 per cent, of the variety Hump­ poulard wheat.” back. Subclass (c) Red Spring.—This subclass shall in­ Hard Red Spring Wheat (Class 1) clude wheat of the class Hard Red Spring consisting of This class shall include all varieties of Hard Red not more than 25 per cent, of dark, hard, and vitreous Spring wheat, and may include not more than 10 per kernels. This subclass shall also include wheat of the cent, of other wheat or wheats. This class shall be class Hard Red Spring consisting of more than 10 per divided into three subclasses, as follows : cent, of the variety Humpback.

T A B L E 1.

(a) D a r k N o r t h e r n S p r i n g , (b) N o r t h e r n S p r i n g , (c) R e d S p r i n g .

Maximum Limits of:

Foreign Material other Damaged Kernels. Wheats of other Classes. Minimum than Dockage. Test Weight per Bushel. Moisture. Matter other than Total. Heat Total. Total. Durum. Damage. Cereal Grains.

Lbs. Per Cent. Per Cent. Per Cent. Per Cent. Per Cent. Per Cent. Per Cent. I 58 14-0 2 o-i 1 o-5 5 2 2 57 14-5 4 0-2 2 i-o 10 5 3 55 15-0 7 o-5 3 2-0 10 xo 4 53 i6-o 10 1 0 5 3-0 10 10 5 50 i6-o 15 3-o 7 5-o 10 10

Sample Sample grade shall be wheat of the subclass Dark Northern Spring, or Northern Spring, or Red Spring, grade respectively, which does not come within the requirements of any of the grades from No. 1 to No. 5 in­ clusive, or which has any commercially objectionable foreign odour except of smut, garlic, wild onions, or is very sour, or is heating, hot, or is otherwise of distinctly low quality, or contains small, inseparable stones or cinders.

174 Food Manufacture N o t e .— The subclass Dark Northern Spring is Similar standards are fixed for shelled corn, oats, feed divided into seven grades as follows : No. i, Hard oats, rye, barley, sorghums. Spring, and No. i, No. 2, No. 3, No. 4, No. 5, and In Canada grading has been in force since the Mani­ Sample Grade, Dark Northern Spring. toba Grading Act of 1900. This Act has been amended The subclasses Northern Spring and Red Spring are by the Grain Acts of 1911 and 1925. An Act in 1935 each divided into five numerical grades and Sample dealt with Garnet Wheat. grade. There are five statutory grades known as No. 1 Hard, Each type of wheat is classified, and tables of limits Nos. 1, 2, 3 and 4 Northern Manitoba. They are de­ are issued by the U.S. Department of Agriculture. termined as indicated in Table 2. Table 1 is a typical one. Further grades such as Nos. 5 and 6 ate defined for The wheats are classified : each crop year. These lower grades are thinner as the result of rust and frost. (1) Hard Red Spring Wheat (a) Dark Northern The grading is carried out scientifically, and the Spring. graded wheats are bulked together in terminal elevators (b) Northern Spring. from which they are distributed. (c) Red Spring. Grading has been introduced recently in the Argen­ (2) Durum ...... (a) Amber Durum. tine, and here considerations of moisture and protein (b) Red durum. content are taken into account. (3) Hard Red Winter Wheat. There is no official grading in England. Millers (4) Soft Red Winter Wheat. classify native wheats as red or white, mealy or (5) White Wheat. vitreous, but there is no attempt at scientific grading.

T A B L E 2.

O f f ic ia l D e s c r ip t io n o f S t a t u t o r y G r a d e s o f M a n it o b a W h e a t (f r o m C a n a d a G r a in A c t , 1930). (The Wheats of Commerce, 1933, Fisher and Jones.)

Foreign Wheat of Other Classes. Minimum By Weight Material Total Bushel other than Grade. Variety. of Hard Standard of incl. Weight Vitreous Quality. Dockage Cereal (lbs.). Material Total Kernels. other than Grain. Durum. incl. Cereal Grain. Durum.

No. 1. 62 Marquis or 80 Sound and well Free Free Manitoba e q u a l to matured Hard Marquis

No. 1. 60 Do. 65 Well matured, Do. P Tactic­ P ra c tic - Manitoba practically ally free ally free Hard free from damaged kernels No. 2. Do. 50 Reasonably Do. About 1 Manitoba well matured, per cent. Northeiji reasonably free from damaged kernels No. 3. 57 Red Spring 25 Reasonably Reasonably About 2 Manitoba wheat of well matured, free percent. Northern fair mill­ reasonably ing quality free from damaged kernels No. 4. 57 Red Spring Reasonably Do. About 2J Manitoba wheat well matured, percent. Northern but excluded from preced­ ing grades on account o f frosted or otherwise damaged kernels

M ay, 1944 175 Ministry of Food Latest Statutory Rules and Orders The list given below is the continuation of the list of Orders published in Food Manufacture, April 1, page 132.

No- PRICE FIXATION ORDERS No. Date' FEEDING STUFFS 1943- 1944. 1732 Dec. 17. Order, amending the Citrus Fruit 114 Feb. 1. Feeding Stuffs (Control) (Northern (Maximum Prices) Order, 1943. Ireland) Order. Revokes S.R. & O. 1752 ,, 22. Order, amending the Cereal Breakfast i94r> Nos. 31 and 1332. Foods (Control and Maximum Prices) Order, 1943. GENERAL PROVISIONS 1762 ,, 24. Order, amending the Leeks (Maximum 1944- Prices) Order, 1943. 42 Jan. 14. General Provisions Order. 1765 ,, 29. Butter (Control and Maximum Prices) Order. Revokes S.R. & O. 1939 MILK Nos. 1255 and 1482; 1940 Nos. 4, g- jan 2G Order in Council, adding Regulation 773 arK* I247 > 19Ą1 Nos. 666, 1307 55G to, and amending the Third and 1753; and 1942 Nos. 1963 and Schedule to, the Defence (General) 233° as from January 16, 1944. Regulations, 1939. (Restrictions on 1767 ,, 29. Lard (Control and Maximum Prices) sale of raw milk.) Order. Revokes S .R . & O. 1940 Nos. 704 and 1094; 1941 Nos. 1106, POINTS RATIONING 1343 and 1357; and 1942 No. 1307 „ , ~ * as from January 16 1944 8 Jan- 5- ° rder, amending the Food (Points 1768 „ 29. Animals Oils and Fats (Control and Rationing) (No. 3) Order, 1943. Maximum Prices) Order. Revokes S.R. & O. 1939 Nos. 1074, 1153, POTATOES 1280 and 1480; 1940 Nos. 7 and I943- 163 ; 1941 Nos. 195 and 1605 ; 1942 1763 Dec. 24. Order, amending the Potatoes (Restric- No. 1958; and 1943 Nos. 773 and tion on Sales) Order, 1943. 1244 as from January 16, 1944. 1764 ,, 24. Order, amending the Directions, April I77I u 31- Biscuits (Maximum Retail Prices) 4, 1942. Order. Revokes S .R . & O. 1942 1776 ,, 29. Order, amending the Potatoes (1943 Nos. 678, 1636 and 2341 ; and 1943 Crop) (Control and Prices) (No. 2) No. 534 as from January 16, 1944. Order, 1943. 1944- 1944- 3 Jan. 1. Order, prescribing an Appointed Day 28 Jan. 14. Order, amending the Potatoes (Re- for the purposes of the Soya Flour striction on Sales) Order, 1943. (Control and Maximum Prices) Revokes S.R. & O. 1943 Nos. 1463 Order, 1943. and 1763. 48 ,, 15. Salmon (Maximum Prices and Distri­ bution) Order. Revokes S.R. & O. RESTRICTION ON DEALINGS 1942 No. 2674; and 1943 Nos. n o , ^43. 172 and 263. 1769. Dec. 31. Order. Revokes S.R. & O. 1941 Nos. 69 ,, 20. Saccharin (Control and Maximum 1234* I4IS, 1580, 1697, 2022 and Prices) Order. Revokes S.R. & O. 2025; 1942 Nos. 12, 34, 937, 1194, 1942 Nos. 1773 and 2455; and 1943 2188, 2189 and 2613. From March No. 669. igĄĄ. The following Orders are 86 ,, 26. Order, amending the Potatoes (1943 spent : S.R. & O. 1941 Nos. 1790, Crop) (Control and Prices) (No. 2) 1871 and 1958; 1942 Nos. 360, 1095 Order, 1943. and 1432 ; and 1943 No. 985.

FEEDING STUFFS VARIOUS 1944. *944- 1 Jan. 1. The Flour Order. Revokes S.R. & O. 43* Jan. 14. (Mustard) Order. .943 No, ,,, 625, „d ,„5. . «; :: ;J: 47 J 5* Order, amending the Directions, Oc- .g* (Baking-Powder and Golden Raising tober 23, _ 1943, supplementary to Powder) Order, the Feeding Stuffs (Rationing) Order, 1943. * Printed together as one document. 176 Food Manufacture The Effect of Handling Cans

In FOOD MANUFACTURE, October, 1943, was published an article by George W. Blackwood, of the Dewey and Almy Chemical Company, U.S.A., on the effects of the abusive handling of cans. In December Dr. Hugh Nicol discussed some of the conclusions drawn in the article. From the U.S.A. come replies to Dr. Nicol’s letter by Mr. Blackwood and Mr. Maynard S. Renner, who has done the pioneering work in the statistical analysis of can testing data.

GEORGE W. BLACKWOOD REPLIES Dr. Nicol may very well grant the suitability of this methocl of presentation, but ask why the type of R HUGH NICOL’S discussion of the author’s measure of variability in which he is interested could Drecent article on Vacuums in Cans is exceedingly not still be computed. The answer is simply that data interesting. It is also most welcome because it presents of this sort is not suitable for use in the computation a phase of the discussion of this subject which we are of such measures of variability. But I wish to turn very glad—although somewhat surprised—to have over all discussions of the statistical questions to Mr. brought forward. I do not think Dr. Nicol wishes to Maynard S. Renner, of our research laboratory, who disagree with us regarding the validity of the conclu­ has done the pioneering in this work. sions drawn in this article. It may surprise Dr. Nicol First, however, I wish to express my appreciation to to learn that we wish to agree enthusiastically with Dr. Nicol for having brought this subject forward, and him regarding the desirability of using improved I hope the discussion which he has started will finally methods in obtaining and presenting data of this type result in the universal acceptance of more scientific and, in fact, that our research laboratory has been methods of gathering and handling can vacuum data. engaged, in such work for the past five years.

Disadvantages o f Methods for Presenting Data M. S. RENNER TAKES OVER THE However, we feel that there are to-day certain real DISCUSSION disadvantages to the use of such improved methods of presenting data in an article designed, as the one under . The type of question which Dr. Hugh Nicol dis­ discussion, to reach the widest possible audience, tech­ cusses in his recent letter has been giving us in this nical and non-technical. The nature of these disad­ laboratory much concern for several years past. About vantages Dr. Nicol himself hints at several' times, as, five years ago our concern reached the boiling point. for example, when he refers to the possible hilarious Since then, with the aid of Professor George P. Wads­ results and demoralisation which might follow upon worth, of the Massachusetts Institute of Technology, too earnest an effort to secure randomisation, or when we have been studying the application of statistical he suggests the possible need for educating non-tech­ methods to can sealing and testing problems; the first nical executives up to the idea of having a numerical three years intensively, the past two years, for obvious measure of variability. To be more specific, the data reasons, somewhat more desultorily. presented in this article were obtained and presented in As a result of this work we have built up a fair the form in which they were presented because in our background of knowledge regarding many character­ experience this is the only form which is to-day accept­ istics of puncture vacuum data. This background able, not only to non-technical executives, but also to should at least give us a start toward satisfactorily the commercial can laboratories of this country. answering Dr. Nicol’s queries, spoken and implied, as to the proper way of handling such data. Also, as a result of this work we have built up, as Mr. Black­ Design of Experiment wood’s letter and the following discussion will show, a This form or design of experiment is one that has rather marked schism between our conventional “ com­ developed over a good many years. It involves essen­ mercial ” can tests and our “ small sample ” or tially a duplication of a commercial cannery run on a “ statistical ” can tests. small scale with the abuse similar to, although a good Dr. Nicol is, of course, right in objecting to the sys­ deal more severe than, the ordinary commercial cannery tematic arrangement of alternate cans described by Mr. abuse, so that the same number of leaking cans might Blackwood. When we first began our work we also under commercial conditions be expected to result from quarrelled, and somewhat violently, with such arrange­ 10,000 or more cans rather than from 1,000, as in my ments. In most cases satisfactorily random arrange­ article. It has a great deal to recommend it, in that it ments can be achieved easily, unobtrusively, at no has a strong appeal to the common sense of the peril to the morjls of the testing staff, and with a good ordinary busy executive, who is normally accustomed deal less work than a systematic arrangement requires. to making many decisions on a rule-of-thumb basis. Nevertheless, we have so far found that systematic As such it really serves very well the purpose for arrangement does not of itself introduce any errors. which it was used : to point out to the members of the There is a certain homely satisfaction to the person canning industry the importance of abuse in causing unfamiliar with the dangers of lack of randomisation leaks and hence the importance of reducing abuse if in knowing that no pain has been spared to make a leaking is to be minimised. “ fair ” test. Consequently in all small-scale “ com- M ay, 1944 177 mercial ” tests such as described in Mr. Blackwood’s ingly narrow distributions (ranges of from 2 to 4 inches) article we have continued to use systematic arrange­ by making certain modifications in filling procedure to ment, knowing it to be theoretically wrong, but prac­ give closer control over headspace or amount of fill and tically innocuous, and aesthetically very satisfying to filling temperature. Representative distributions of those many breasts untutored in statistical concepts. this type are plotted in Fig. 2. (Incidentally, a punc­ ture vacuum gauge reading in quarter inches helps in narrowing this distribution.) Distribution of Puncture Vacua Although it may be slightly irrelevant, it may never­ theless be interesting to point out that the ability to The distribution of puncture vacua which Dr. Nicol obtain uniform and homogeneous distributions puts in notes in Mr. Blackwood’s article are characteristic for one’s hands a unique and valuable research tool. We this seaming machine (Canco oo) with overflowing fill have found that several hundred cans may be run of cans and with our laboratory set-up. One “ theo­ through the seamer at a time without—providing that rises ” , in the loose sense of the word, regarding the filling conditions are carefully controlled—there being reasons for this type of distribution, which probably any significant difference among groups of fifty broken include at various times any or all of those enumerated up either at random or in their order of progress by Mr. Blackwood. ' through the seaming operation. The skewness noted here is disturbing. One might There has thus become available as a result of any consider handling it by means of logarithmic plotting, given filling operation a relatively large number of cans but there are other considerations. Because of the whose puncture vacuum characteristics are well defined nature of the filling operation one would expect the (because of variation in temperature and barometric distribution of vacua to be of t,he type that would result pressure we have not found it possible to maintain from a constant system of chance causes; Chi square puncture vacuum characteristics from day to day), and tests, however, show this vacuum distribution to whose puncture vacuum characteristics may be deter­ deviate widely from a binomial distribution having the mined quite accurately by the examination of, and the same mean and standard deviation (as shown in Figs. calculations of statistics for, one or two small groups i a and i b ). Thus one is led to doubt very seriously the out of the lot. The remainder of the lot are available homogeneity of the population from which this sample for further treatment in various ways in order to study is drawn. This doubt becomes certainty upon the dis­ the influence of those treatments upon the puncture covery that successive groups of fifty cans through the vacuum characteristics of the cans. One might expect seamer may differ significantly from one another in data obtained in this wav to present a fine field for the mean and standard deviation. Now, if the population conventional variance analysis procedures. However, is not homogeneous it is statistically indefensible to because of the nature of the leaking effect, we have treat the sample as homogeneous by computing statis­ had to use another method of comparison to be dis­ tics. This point is one that is not always clearly cussed'more fully below. At any rate, we have been understood. Statistical methods are used for com­ able to go through a great deal of testing work rather puting estimates of characteristics of populations on easily and have been able to determine in definitive the basis of samples drawn from those populations. manner the influence of many canning variables upon The populations are assumed to be homogeneous, puncture vacuum. For example, we have not been otherwise the samples can have no meaning; if the able to find any significant difference in mean or populations under study are not homogeneous a large standard deviation between processed and unprocessed part of statistical theory becomes inapplicable. cans. The skewness, it becomes clear after a series of Dr. Nicol may quite reasonably ask why this type of experiments, is a concomitant of the lack of homo­ filling procedure was not used in preparing the data in geneity. It has been found possible to eliminate it Mr. Blackwood’s article. The modifications which and to obtain workable homogeneity as well as exceed­ seem to be required, although they do not appear to

A .—Actual Distribution (100 cans). B .—Theoretical Binomial Distribution. (B ased on same number Mean and Standard distribution.) Fig. 1.—Comparison of actual puncture vacuum distribution (Commercial filling procedure) with theoretical binomial distribution. 178 Food Manufacture affect the reliability of our testing results, do involve some deviation from the standard commercial practice. Hence they were considered undesirable in an experi­ ment designed to serve as a reasonably exact small- scale duplication of a commercial run. Thus we have one of the reasons for the schism between “ com­ mercial ” and “ small sample ” testing. Now to deal more specifically with Dr. Nicol’s ques­ tion regarding distributions of puncture vacua. If he had access to a large amount of puncture vacuum data he would find (for non-leaking cans) the character of the data varying with the quality of the filling and testing control : high variability and lack of homo­ geneity going with poor control ; low variability and Homogeneity going with good control. The type of seaming machine used influences the mean of the vacua obtained, as is well known. It may also in­ fluence the standard deviation—even with the best of control. Also certain seamers appear to be more sensi­ 42 cans. 49 cans. tive to lack of control than do others. Fig. 2.—Representative distributions of puncture Comparison of Abused and Unabused Cans vacuum values for two groups of unabused cans Mr. Blackwood’s article as well as a great deal of from the same run using controlled filling pro­ our work has dealt with comparisons ■of abused with cedure. unabused control cans. The result of abuse is to pro­ duce a certain proportion of leaking cans. The pro­ sample ” schism. In “ commercial ” abuse no attempt portion will depend upon the position and force of the is made to exercise any control over the force of abuse abuse blow, the quality of the can, the quality of the nor over the position on the can at which the abuse seam, and the quality of the sealing compound used. blow is delivered, in spite of the known fact that there In all comparisons of abused with unabused cans one is is a great variation in sensitivity to abuse at various again faced with the question of homogeneity or lack parts of the circumference of the can. of it, since those abused cans which have leaked belong In order to obtain homogeneous abuse one must use to a leaking population, entirely different in character­ entirely different and entirely non-commercial abuse istics either from unabused cans or from those abused machines designed to deliver a uniform force of abuse cans which have not leaked. (We have not yet found at a controlled spot on the can surface. Quite ob­ any significant difference in vacuum between abused viously any such abuse machines could not legitimately cans which did not leak and unabused cans.) As a nor satisfactorily be used in the preparation of data result it is once again statistically indefensible to designed to be commercial and intended to appeal to attempt to compute statistics in such a way that both the widest possible audience—at least until such time leaking and non-leaking cans are treated together as as the general canning technology public is educated samples from a homogeneous population, or to attempt to the feel of the statistical approach. to make any comparisons in which statistics so com­ I hope that I have discussed Dr. Nicol’s suggestions puted are used. This point is not an easy one to grasp, reasonably adequately. Now to answer his specific and, quite frankly, we did not understand it clearly at suggestions more directly : the beginning of our work. It was only after con­ siderable study that we arrived at the conclusion that 1. The commercial set-up, at least as in our labora­ the percentage defective is the only basis upon which tory with the seaming machine used for obtaining statistical comparisons can be made—if puncture vacua the data of Mr. Blackwood’s article, may fail to are to be used as a basis of comparison of abused give distributions of vacua which are from a versus unabused cans (percentage defective being, in homogeneous population. It did fail in the case this case, percentage leaking or low vacuum can's). of the data which Mr. Blackwood presents, hence This type of comparison is, of course, less sensitive calculation of statistics is not desirable. than any method of variance analysis based upon dis­ tributions of puncture vacua. Yet once it is decided 3. The skewness can be eliminated and homogeneity upon as a basis for comparison, it is apparent that the can be obtained by establishing close control over validity of statistical treatment becomes much clearer. filling conditions, particularly headspace and fill­ ing temperature. Then the need for logarithmic Uniformity of Abuse Treatment transformations is obviated. (Such close control gives much narrower distributions of puncture Of course, when this type of comparison is made, vacua.) one must take great pains to make sure that the abuse 3. Measuring vacua in quarter inches is of material treatment is homogeneously uniform throughout the assistance, for rather obvious reasons, in narrow­ group of abused cans. In this respect the data that ing the distribution of vacua. (Naturally, it also one obtains is again dissimilar to the data which Mr. helps in computing statistics for very narrow Blackwood presents. In the latter case the abuse used ranges.) was severe but nevertheless commercial, such as might be given in a commercial cannery. Here we find the With regard to the desirability of making quantita­ second reason for our “ commercial ” v. “ small. tive comparisons possible and of making some measure May, 1944 179 of variability available to the canning industry, I can­ orange, 35 per cent, grapefruit and 65 per cent, lemon not help but echo a hearty Amen. However—and it juice. may sound strange to hear such a sentiment coming For all practical purposes lime juice will not be from this supposedly less conservative side of the water available to the industry as arrangements cannot be -—progress must be made slowly. The canning industry made for its importation. The Advisory Committee, in general is not aware of the variabilities occurring in therefore, recommend manufacturers to base their pro­ many of its operations. There is a plenitude of punc­ duction programmes on the three varieties which’ are ture vacuum data in various laboratories, apparently referred to above, and it is hoped that the information awaiting variance analysis, but actually a trap for the given herein will enable users of fruit juices to arrange unwary enthusiast, because the experiments from their programmes with reasonable certainty for the .vhich the data were obtained were either so poorly forthcoming season. :ontrolled or so designed as to make the data worthless It is estimated that for the year 1944, as a whole, for statistical analysis. This warning comes from our distribution will result in allocations in the following own experience. We have learned, and at a consider­ proportions, and the table set out above will indicate able cost, that although statistical methods have been the periods during which the respective varieties will a powerful tool, not only in sealing compound research be available : but in discovering many of the finer and hidden points of canning technology, yet, powerful as this tool may Orange. Grapefruit. Lemon. have proven, it has never been satisfactory or profitable 223 per cent. 36 per cent. 4 1J per cent. in other than a negative sense when used on data to which it was inapplicable either because of unsuitable It is considered that the quantities of juice which planning or carrying out of experiments. As a fair may reasonably be anticipated to arrive in this country illustration, the major concern of this letter has been to during 1944 will be sufficient to meet the requirements point out that modern statistical methods cannot justi­ of the trade, but it must be appreciated, as is stated fiably be applied to the data presented in Mr. Black­ above, that all • the above figures are based upon wood’s article. anticipated arrivals. I wish to express my hearty appreciation to Dr. The percentages are calculated in terms of straight Nicol for bringing this subject forward and for indi­ juice. cating an interest in this type of approach to canning problems', an interest which we felt, until the appear­ ance of Dr. Nicol’s letter, was completely lacking in the canning industry.* I feel sure that the discussion will be profitable to the industry as a whole, but once again wish to emphasise the necessity for proceeding Correspondence cautiously and carefully if some considerable disap­ pointments are to be avoided. (Continued from page 162) * To avoid misunderstanding we should mention that Dr. Nicol is not connected with the canning industry.— Dried Egg in Cakes E d it o r . TO THE EDITOR OF FOOD MANUFACTURE

D e a r S i r ,— I have been reading the March issue of F o o d M a n u f a c t u r e , and under the section entitled “ Information and Advice, No. 9,056 ” , I note the ques­ tion regarding the use of dried egg in cakes without Citrus Fruit Juices Control prior reconstitution. I think the question intended was whether the egg O n January 20, 1944, Allocations Control addressed a required reconstitution before mixing with the flour letter to all users of fruit juices advising that orange and other ingredients of the cake, or whether satis­ juice, and, to a lesser extent, grapefruit juice, would be factory reconstitution occurs during the cake-mixing, in short supply for the next three/four months. when the egg is mixed in with the flour. There is no Allocations Control now report that the import pro­ doubt that many bakers do use the latter method and gramme for the year 1944 has been agreed, and that it obtain quite successful results. is anticipated allocation during this year will be made I do not think that anyone could at present give a to users of citrus fruit juices in original containers on categorical answer as to which method is better. the following basis : Yours sincerely, Orange. Grapefruit. Lemon. D . W. G r o v e r . {Per (Per (Per Cent.) Cent.) Cent.) British Material for Export January to .March, 1944 Nil. 35 6S April to June ...... 25 30 45 Overseas readers are advised that the fact Ju ly to September 30 4° . 3° that goods made of raw materials in short October to December ... 30 40 30 supply owing to war conditions are adver­ From the above it will be seen that for each quarter tised in F o o d M a n u f a c t u r e should not be the distributions of juice which will be made are taken taken as an indication that they are neces­ to be 100 per cent, and of the total quantity distribut­ sarily available for export. able in the January/March Quarter there will be no 180 Food Manufacture News from the Ministries

Mr. N. G. Loughnane Mr. Arthur E. Gough Mustard It is announced that Mr. N. G. The Minister of Food has ac­ The Minister of Food has issued Loughnane, C.B., is leaving cepted with regret the resignation the Food Standards (Mustard) Ottawa and returning to London of Mr. Arthur E. Gough, O.B.E., (No. 2) Order, 1944, replacing the to take up the post of Director of Director of the Dried Fruits and Food Standards (Mustard) Order, Milk in the Ministry of Food. He Edible Nuts Division, owing to his 1944. The new Order prescribes will be succeeded by Mr. J. L. severe and protracted illness. essentially the same requirements Croome who will take charge of Mr. J. J. S. Scouler has been for mustard in powder form as the British Food Mission in appointed to be Director of the were contained in the original Ottawa. Division from April 1, 1944. Order, but the standard does not ' Mr. Scouler, who before the apply to any article sold under * * » war was the Executive Member in the description “ pickling mus­ tard ” and consisting wholly or in Kippering Inspector London of the Australian Dried Fruits Board, has been Deputy part of white or brown mustard The Ministry of Food announces Director of the Dried Fruits Divi­ flours. that Mr. H. G. Cork has been ap­ sion since it was set up. * * * pointed Kippering Inspector and will take up his duties imme­ * * * Dehydrated Meat diately. Mr. Cork, whose head­ quarters will be in Edinburgh, Mr. Howard Hughes The Ministry of Food has will inspect kippering establish­ recently installed a pilot plant for ments throughout the country. The Minister of Food has ac­ drying meat near Belfast. Its cepted with great reluctance the main function will be research * * * resignation of Mr. Howard and experimental work likely to Hughes, Deputy Director of the be of value to the great meat-pro­ Mr. Owen Massey Bakery Division, on grounds of ducing countries, the southern Mr. Owen Massey has resigned ill-health. It took effect from Dominions and South America, his appointment as Deputy Direc­ March 31, 1944. The M inistry, where meat is now dried on a con­ tor for Flour Confectionery in the however, will not be deprived en­ siderable scale. The Northern Ire­ Ministry of Food. Mr. Massey has tirely of Mr. Hughes’ wide know­ land plant is in operation, and is rendered valuable service to the ledge and experience of,the indus­ producing dried meat of extremely Ministry. try, since he has accepted an invi­ good quality. tation to become a member of * * * the Bakery Advisory Panel. This * * * Panel consists of the three Bakery Mr., John A. Rowntree Advisers who . were appointed Unfermented Apple Juice Mr; John Alfred Rowntree has some years ago—viz., Mr. Stanley Colonel Llewellin, Minister of been appointed to the Colonial Brookes, Mr. Herbert Marriott Food, in a written reply to a Par­ Service as Executive Officer of and Mr. Maurice Salmon—and is liamentary question from Mr. the Dairy Produce Section of the responsible for advising the Direc­ Astor as to whether, as the regu­ Food Department in Palestine. tor of the Bakery Division of the lations imposed by his department Mr. Rowntree was managing Ministry on matters affecting the were preventing the conversion of director and secretary of the firm industry. waste apples into unfermented of Alfred Rowntree and Sons, * * * apple juice, he would consider re­ Ltd., in Leyburn, Yorkshire, and vising them, said that the regula­ has had a wide experience in milk Sausages and Sausage Meat tions of his department did not processing and cheese manufac­ prevent the conversion of waste ture and in the organisation of Under the Meat Products and apples into unfermented apple road transport. .Since the out­ Cooked Meat (Control and Maxi­ juice, and he saw no necessity for break of war his work has been mum Prices) Order, 1942, as revising them. connected with that of the Minis­ amended, every person. who by The sale of unfermented apple try of Food in the distribution of way of trade manufactures or pre­ juice was unrestricted provided it cheese and milk in Wensleydale pares beef and pork sausages and complied with the definition in district. sausage meat is required to keep the Soft Drinks Order. Produc­ He was vice-chairman of the an accurate record of all the tion was nominally limited, but Wensleydale Cheese Joint Confer­ sausages and sausage meat manu­ the quantity which might be ence and on the Central Milk Dis­ factured and also of the quantities made exceeded the former output tributive Committee and on the of low fat soya product use'd in of the established firms, and was Divisional Food Officer’s Milk their manufacture. The Ministry equal to the maximum capacity Committee. He was also chair­ of Food wishes to point out that of their plant. man of the National Dairymen’s butchers are liable to prosecution One firm which did not pre­ Association in the Manufacturers’ if they do not comply with the re­ viously make this product had Section. quirements of the Order. sought to prepare and sell an May, 1944 181 apple juice drink that did not be more than half of the total Grassland Ploughing Grant conform to the definition of un­ quantity. fermented apple juice in the Establishments may now pro­ The grant of £2 an acre, which Order. They would be enabled to duce in part or in whole their own expired on March 31, 1944, for dispose of their stock, but not to flour confectionery from priority the ploughing up of land that has undertake further production at ingredients if they wish. Alloca­ been under grass for at least the present time. The fruit they tions of jam, eggs and dried fruit seven years, is to be extended for proposed to obtain for the pur­ will be in proportion to the quan­ another year. The extension does pose from an apple packing sta­ tity of fat and sugar combined. not affect a farmer’s liability to tion would not be wasted. There Establishments obtaining the comply with directions issued by were alternative buyers available, flour confectionery from a baker a County War Agricultural including an existing producer of will insert his name and address Executive Committee to plough unfermented apple juice falling on form PSP. 2A. The baker will up within a certain time, and the within the above definition. then apportion the quantity of fat farmer will not be entitled to be and sugar and send the form to paid where he fails to comply with such a direction. * * * the Food Office, who will issue the permits. Members of the Cake and Bis­ * * * Purchases of 1944. Tea Crop cuit Manufacturers’ War Time The Combined Food Board has Alliance should continue to send Towels for certain Food Trades agreed that the Ministry of Food their forms to the Alliance. shall be the sole purchaser of the The Ministry of Food announces exportable surpluses of tea in, * * * that arrangements have now been 1944 from India, Ceylon and E ast made with the Board of Trade for Africa. Amendment to the Feeding the issue by Food Offices of The purchases will be made by Stuffs (Maximum Prices) Order coupons in respect of the period the Ministry on behalf of the The Minister of Food has made April 30, 1944, to April 28, 1945, Dominions, of our Allies and of an Order amending the Feeding to employers in the eligible food the neutral countries, and through Stuffs (Maximum- Prices) Order, trades for the purchase of hand the Combined Food Board alloca­ No. 1497, 1943. The amending towels for the use of paid em­ tions will be made to all the coun­ Order, which came into force on ployees and to catering establish­ tries concerned. April 3, prohibits any additional ments and institutions serving charge being made for kibbling meals to non-residents for the * * * expeller oilseed cake, and reduces purchase of towels, teacloths and the charge that may be made for kitchen rubbers. Flour Confectionery bagging this type of cake to 3s. 6d. Persons eligible for these There was a change of proce­ per ton. Further, the maximum coupons should call and collect dure, commencing April 30, in prices for wheat by-products pro­ them at their local Food Office. duced at a Belfast flour mill—i.e., Coupons will not be sent through the allocation of priority permits. the post. Priority establishments will get: not farther distant than ten miles (a) For each 1,000 subsidiary from the Belfast City Hall—are * * * meals a permit for 6 lb. of fat and increased by 2s. per ton. sugar combined, instead of 20 lb. * *• * of flour confectionery. The Starch Food Powders (b) For each 1,000 tea meals a permit for 12 lb. of fat and sugar Dr. R. E. Stradling (Control) Order combined, instead of 30 lb. of The Minister of Works with the The Minister of Food has made flour confectionery. concurrence of the Minister of the Starch Food Powders (Con­ If the establishment passes the Home Security has appointed Dr. trol) Order, 1944, which will re­ permit to a baker the weight of R. E. Stradling to the newly place the Starch Food Powders flour confectionery he supplies created position of Chief Scientific (Control) Order, 1941. The new against the permit will vary ac­ Adviser in the Ministry of Works. Order came into force on April 2, cording to the fat and sugar con­ Dr. Stradling will retain his post 1944. tent of the goods, but the fat and of Chief Adviser in Research and The only important change is sugar received through the estab­ Experiments in the Ministry of that in future it will be necessary lishment permit must be fully Home Security. for manufacturers and packers of used in the flour confectionery to This new appointment in the starch food powders to mark the be supplied to that establishment. Ministry of Works is designed to approved retail price of the con­ The kinds of flour confectionery secure the greatest possible tents on all bulk containers from to be supplied will thus have a measure of co-ordination between which the powders are sold loose. bearing on the quantity and must scientific knowledge and research Licences issued under1 the old be settled by arrangement be­ on the one hand, and the practi­ Order will continue to be effective tween the establishment and the cal development of building tech­ under the new Order. Cornflour, producer. nique on the other. Dr. Stradling which is defined as starch in pow­ Producers will have an option was before the war Director of der form suitable for use in the in the proportion of fat and sugar the Building Research Station of preparation of human food, is dis­ they take up against the com­ the Department of Scientific and tinguished from arrowroot in the bined permit, but the fat must not Industrial Research. new Order. 182 Food Manufacture Amendment to the Soft Drinks Order, 1943 Overseas Items The Minister of Food has made an Order, which came into effect on March 12, amending the Soft Italian Macaroni Again Brazilian Rice for Britain Drinks Order, 1943. The Italians are preparing to The Brazilian President, Dr. The Order reduces the pre­ resume the manufacture of maca­ Getulio Vargas, announced that scribed saccharin content of con­ roni. Several factories found to he had authorised the Bank of centrated soft drinks from 1 oz. be undamaged will soon be able Brazil to make a loan to the State per 10 gals, to § oz. per 10 gals., to start working.—Reuter. of Rio Grande do Sul equivalent but manufacturers are allowed to £900,000, the money to be used until April 9 and traders other * * * to facilitate the purchase by that than manufacturers until June 4 State of the nation’s rice surplus to dispose of stocks made in ac­ Canadian Agriculture for shipment to Britain. Part of cordance with the provisions of the loan is to be used to increase the principal Order. The future of Canadian agricul­ rice acreage and machinery; the The maximum prices for gallon ture depends on the United King­ rest for the purchase of the crop. jars of concentrated soft drinks dom market, Mr. J. G. Gardiner, are given in the Order. Minister of Agriculture, told a * * * convention of Canadian cattlemen. The Order prohibits the export He urged farmers to cultivate Imports of Fish from Eire of soft drinks to Northern Ireland the British market after the war. or the Isle of Man, which it has Canadian shipments of livestock The Ministry of Food, after con­ been agreed shall be self-support­ to the United Kingdom increased sultation with the Import Licens­ ing. by 107,000,000 dollars (about ing Department of the Board of The Order clarifies the defini­ £28,000,000) between 1939 and Trade, announced that from tions of concentrated and uncon­ 1943, he said. April 7, 1944, any fish except sal­ centrated soft drinks, of still spa Canada is now the chief supplier mon and trout may be imported waters and of unfermented apple of Britain’s wheat, flour, bacon from Eire without the importer juice. and ham, and shipments of cheese, needing to hold an import licence. The Order requires caterers to milk, eggs, frozen beef and lamb At the present time import be licensed if they manufacture ‘had made huge increase.—Reuter. licences are required for smoked, soft drinks, except where the cured, salted or pickled fish of all manufacture consists solely in the * * * varieties, certain types of shell addition of water, soda water or fish, as well as for salmon. carbon dioxide to standard con­ U.S. Could Feed a Sixth of The Ministry, in future, will not support any applications for centrated soft drinks or in the the World addition of water, soda water, import licences for salmon because carbon dioxide or sugar to soft U.S. food production could be it is itself bringing in the export­ drinks in solid, semi-solid or pow­ stepped up to provide food for able Eire surplus. For trout, it der form. The Ministry proposes 380.000.000 people, which is more will be prepared to consider ap­ to license only those caterers who than a sixth of the world’s esti­ plications from traders who have receive an allocation of sugar for mated population within ten in the past been engaged in im­ the manufacture of soft drinks. years, according to a report by porting this fish. A list of those caterers is already the Agriculture Department to in the hands of the Ministry, and the House of Representatives’ Ap­ * * * licences will shortly be issued to propriation Committee. them. It will, therefore, not be Production last year was ade­ Polar Potatoes , quate to feed 170,000,000 people, necessary for caterers to apply for A yield of 3j tons of potatoes licences. and within two years it could feed 220.000.000 yearly, the report per acre may not excite the added.— wonder and stimulate the imag­ Reuter. ination of any thoughtful potato * * * grower, but it is not a bad effort * * * for land within the Arctic Circle. Semolina Representatives of Far Northern Australia’s Wheat Surplus agricultural institutes and re­ The Ministry of Food desires to Mr. Scully, Minister of Com­ search stations have been attend­ draw bakers’ attention to Article merce and Agriculture, told the ing a conference called by the 20 (3) of the Flour Order, 1944, House of Representatives that Soviet Institute of Polar Agricul­ which prohibits the use of semo­ after allowing for local needs ture and Stockbreeding and the lina in the course of any trade or there were 190 to 200 million work that has been done during business, in the production of bushels of wheat for export and the war was reviawed. bread, biscuits and flour confec­ carry over to next season. Even Many new plants have been per­ tionery. Bakers should note that with reduced war-time produc­ suaded to grow in the far north: the use of semolina as a dusting tion Australia could continue to sugar beet, flax, tobacco and material is included in this pro­ produce a substantial surplus for grain plants have shown that they hibition. export, he added.—Reuter. can thrive in these regions. M ay, 1944 183 Trade News

Speed Change in Machinery Essences and Flavourings Cocoa Shortage In a wide range of machines The Edinburgh Essence Co., A world shortage of cocoa in the used in the food and other indus­ Ltd., under their trade mark post-war period was foreshadowed tries it is necessary to have some “ Vi-ro-ma ”, specialising in the by the chairman of Rowntree and arrangement to alter the speed manufacture of essences and other Co. (Mr. G. J . Harris) at the when the drive is from a uniform flavouring products for foodstuffs, meeting of the company recently. speed primary shaft. has taken its place among the This prospect arose from a short­ An important method, as repre­ light chemical industries with age in West Africa, which in sented by a new invention, is the which Edinburgh has long been peace-time supplied nearly 500,000 “.N and B ” Speed Change Power identified. tons of the world’s 700,000 tons Unit, a production of the Newey The firm’s specialities, which production of cocoa beans. There Engineering Co., Ltd. This repre­ are in great demand, include fruit were two causes. One was the sents the solution of an old and juice concentrates for the mineral prevalence of the cocoa tree hitherto insoluble problem, the water trade, colour and flavour diseases, swollen shoot and sahl- use of the short centre step pulley compounds for the baking and bergella, and the other the general belt drive under such conditions grocery trades, and essences in apathy of the African farmer that the belt can be moved, and the manufacture of blancmanges. brought about by the unremunera- therefore the speed altered, almost The raw materials and products tive prices for his crops in the instantaneously, up or down, by are subjected to strict supervision past and by the destruction of operating a simple handle while by their chairman and managing cocoa during the shipping short­ the machine is running. Essen­ director, Mr. D. D. Curr, B.Sc., age in the earlier war years. tially this arrangement consists of and plans are already in hand, in Vigorous measures to deal with two sets of step pulleys, arranged spite of present difficulties, to the situation, said Mr. Harris, are with grooves or steps, connected meet post-war demands for all being taken by the Colonial Office, by a short endless “ V ” belt. On products. the industry, and other interests the most ingenious lines both the affected; an increase in price to driving and the driven step the native has already been an­ pulleys are made with a series of * * * nounced. transverse grooves. Consequently Nor was Mr. Harris optimistic when the “ V ” belt is pushed about the further supply of milk sideways in either direction whilst Fish Merchants Form Limited for chocolate making; the present running it slides smoothly through Company shortage, he said, was likely to the lateral grooves from one set continue “ for a considerable of step pulley portions to another, Aberdeen wholesale fish mer­ period.” The re-expansion of thus changing the speed imme­ chants have formed themselves chocolate production after the diately without interrupting the into a limited company. war is therefor© likely to present running. The Aberdeen Fish Trade Asso­ great difficulties, and this is con­ ciation has ceased to exist. In its firmed by Mr. Harris’s statement place is the Aberdeen Fish Curers’ that as one of the largest makers and Merchants’ Association, Ltd. of assorted chocolates in the Ice Cream Alliance This change—an important one world “we shall be concerned as for the distributing side of the much with the form in which The ice cream trade has regis­ fishing industry—has been brought shortages are made good as with tered a company to be known as about by the need of new powers the absolute extent of the short­ the Ice Cream Alliance, to pro­ to deal with a situation resulting age itself.” mote the interests of thei ice from Ministry of Food require­ cream industry. There is no share ments. * * * capital. The first members of the These requirements impose re­ council come from Birmingham, sponsibilities on the Fish Trade ioo Years Old Wylde Green, Manchester, York, Association as a trade concern. London and Sheffield. Registered The formation of the limited Messrs. Mather and Son, Ltd., office is at 103-107, Queen Street, company was agreed to at a millwrights and milling machinery Sheffield. largely attended meeting of fish makers, of Edinburgh, have cele­ merchants in the Imperial Hotel. brated their centenary, having * * * The directors of the new com­ been founded by Mr. Alexander pany are Messrs. Fred Arklie Mather in 1844. His grandson is Change o f Address (chairman), Jam es C. A rthur, now managing director. David T. Bruce, John Bruce, Over that long period of years From March 27, 1944, the ad­ George C. Gove, John Hector, the firm has specialised in the in­ dress of Mono Pumps, Ltd., will Andrew Reid, Douglas Watt and stallation and maintenance of be Granite House, Cannon Street, John Wiseman. milling machinery and especially London, E.C. 4. Tel.: Mansion The Fish Trade Association was for the Oatmeal, flaked oats, bar­ House 6101. instituted in 1888. ley and grain trades with a fur­ 184 Food Manufacture ther development into the split- hitherto were destroyed. The pro­ factories. They have been in­ pea and lentil trades. Milling duct which this member is now stalled in four batteries of three machinery for all other food able to produce, after processing pumps—one battery at each of trades has also been handled the bladders, is practically a sub­ the four factories, working under through the 100 years, while ex­ stitute leather parchment, and he different heads—two of the three port work has been done for mills is able to supply in green, brown pumps in each battery for con­ in Australia, New Zealand, Nor­ and grey colours. The processed stant work. Of these one is as­ way, South Africa and Denmark. material is eminently suitable for signed for use in connection with Although now over seventy the manufacture of miners’ caps flumes (artificial channels convey­ years of age, Mr. Edward Mather and for patching leather gloves, ing water for industrial use) and continues to take an active coats, etc. the other for settling-tank duties. interest in the management of the Advice, information and sugges­ Each Fullway pump has a cen­ firm, while Mr. Thomas B. Mather, tions may be obtained from the tral suction branch and is capable a great-grandson of the founder Directorate of Salvage and Re­ of delivering 500 gallons per and son of the late Alex. Mather, covery (Industrial), Ministry of minute against a total head from serves as director and secretary. Supply. all causes of 60 feet when run­ Many congratulations have been ning at 950 r.p.m ., absorbing 16j received on this notable event, * « * b.h.p. and requiring a 20 b.h.p. which marks the continued ser­ motor. vice of the local engineering in­ dustries to the Edinburgh food Centrifugal Pumps on the Food * * * production trades. Front All centrifugal pumps work on Mr. R. L. Kenny * * * the same principle, yet the varia­ tion in design to meet special re­ Mr. R. L. Kenny has been quirements is almost endless. granted temporary leave of ab­ Leather from Abattoir Salvage The aim of the Pulsometer En­ sence by Messrs. Fullers, Ltd., ta gineering Company of Reading, volunteer for a wartime appoint­ Expansion of the Industrial who have specialised in the mak­ ment in the Services, The ap­ Salvage Groups Scheme is making ing of pumps for nearly three- pointment carries with it the war­ good progress, and there are now quarters of a century, has always time rank of Major in theR.A.S.C. more than 250 Groups, compris­ been to cater for special require­ Mr. Kenny has been for some time ing nearly 9,000 member-firms, ments. a contributor to F o o d M a n u f a c ­ throughout the country. In many of the new food pro­ t u r e On sugar confectioneiry and Examination of salvage prob­ cesses “ Pulsometer ” pumps play allied subjects. lems is not confined to ascer­ their part—often in ways not taining direct outlets for salvable visualised when they were first * * • materials, but also includes inves­ designed. “ Pulsometer ” vacuum tigation into ways and means of and stoneware and special metal converting certain waste products types are constantly used in food Industrial Co-Partnership by processing, in order to render manufacture and processes, but The word “ partnership ” is them suitable for return either to Fullway pumps have only recently being extensively used to describe the industries from which the par­ been pressed into service on the the co-operation which is the basis ticular products emanated or to food front. of the Allied war effort both in other industries. These Fullway pumps, designed the international field and in that Many examples of this impor­ for pumping liquids containing of industry. tant aspect of Industrial Salvage solids, have large passages In industry, states the Indus­ have occurred since the inception throughout that will pass spheres trial Co-Partnership Association, of the Industrial Groups Scheme. of any size up to the internal it is necessary to create an iden­ The Secretary of a Scottish diameter of the suction branch, and tity of interest between, all those Group reports that “ a large are made in sizes up to and includ­ engaged in a business: to ensure number of special iron wood boxes ing 10 inches. They can be made to that workers as well as share­ arising at a member-firm who im­ work in either a vertical or hori­ holders and management have a ported opium were disposed of to zontal position. The curved im­ sense of responsibility for the another member engaged in the peller entry permits solids to pass undertaking; that their abilities tomato - growing industry. All through with comparative ease; are properly utilised for. the future arisings of these boxes the impeller is made with two or common benefit; and thus to would be absorbed similarly.” three (according to the size of the evolve more harmonious relations The interchange of Industrial pump) passages to take the solid than are generally to be met with Salvage ideas is stimulating all matter and the ample dimensions under existing conditions. manner of private research in the of the casing allow for any sphere The Association has many utilisation of waste, and some of that will pass through the im­ records of the successful applica­ the work done is likely to be of peller. The pump may be motor- tion of co-partnership by a large permanent value. driven or belt-driven. number of companies in almost For instance, a member of one Recently twelve! “ Pulsometer ” every industry, and will gladly of the Manchester Industrial Sal­ Fullway pumps and four end-suc- assist individual firms or indus­ vage Groups has experimented in tion centrifugal pumps were de­ tries who may be interested in processing cows’ bladders, which livered to four Government potato this subject. M ay, 1944 185 [G] Measuring and Control to serve as officers and executive offices until in 1920 he received Apparatus committee for the current year : the office of Provincial Grand Chairman, V. G. Gibbs, of Wm. Assistant Director of Ceremonies. Arising out of the Meters and Pearson, Ltd.; vice-chairman, P. J. A keen athlete, he was well known Measuring Apparatus Export Bovill, of Newton Chambers Co., amongst the Finchley Harriers, Group formed in 1940, a new asso­ Ltd.; hon. treasurer, R . A. Blair, of taking part in the cross country ciation has been constituted Burt Boulton and Hayward, Ltd.; runs in the summer at the track known as the British Industrial hon. auditor, R . G. Berchem, of Jeyes events. In about seven years, Measuring and Control Apparatus Sanitary Compounds Co., Ltd. 1886-93, he was awarded between Manufacturers’ Association (the Executive Committee Elected: T. C. Betteridge, of Cooper McDougall and sixty and seventy cups, prizes B.I.M.C.A.M. Association), under Robertson, Ltd.; A. J. Black, of and medals. the chairmanship of Mr. W. G. Lysol, Ltd.; A. Dodd, of Mensanto Mr. Jackson only retired at the Ardley, of Messrs. George Kent, Chemical Co., Ltd.; H. W. Mackrill, end of January last year, so that Ltd. The secretary is Mr. E. A. of Hull Chemical Works, Ltd.; H. A. he was in harness almost up to Nash. Smith, of Lawes Chemical Co., Ltd.; the last. So long as the control of raw H. M. Spackman, of Jeyes Sanitary Compounds Co., Ltd. materials remains, the Export * * * Co-opted: E. A. Dussek, of Dussek Group will, of course, continue to Bros, and Co., Ltd.; R. F. A. Samp­ function. son, of Newton Chambers and Co., Death of Brewing Pioneer The membership of the Associa­ Ltd.; F . C. Seager, of Wm. Pearson, tion, which is confined to estab­ Ltd.; J. E. Wells, of Sanitas Co., Ltd. John Simpson Ford, F.R.S.E., lished British manufacturers, in­ F.R.I.C., scientific director of Wil­ cludes most of the well-known * * * liam Younger and Co., Ltd., Edin­ producers of fluid flow meters, in­ burgh, has died. Mr. Ford studied dustrial measuring instruments Salami and Cervelat at Edinburgh University as a medical student, but later aban­ and automatic power and process Salami and cervelat sausages control systems and equipment. doned medicine for chemistry, are to be on sale again—off working during a session in the Its objects are to promote the wel­ points. They have come Lease- fare of the industry by the asso­ laboratory of Professor Crum Lend from Chicago. Brown. He was awarded the ciation of its members, and their Salami is cooked sausage made agreement on matters of mutual Hope prize for the most distin­ of chopped pork and beef, salt, guished laboratory student of the concern in research, development sugar, spices and garlic; will cost and trading, while retaining all year. He was appointed in 1889 to 4s. a pound. Younger and Co. for the express the benefits which accrue from Cervelat is smoked sausage competition within the industry. purpose of creating and operating made mainly of beef, with pork, the laboratory of that firm. He * * * pork fat, salt, spices and sugar, established analytical and control but no garlic; will be 3s. 6d. a methods at a time when there was pound. “ Elastomeric Engineering ” little or no scientific guidance Supplies will not be plentiful. available in brewing in this coun­ We have received a copy of the try. He studied in Copenhagen booklet entitled Elastomeric En­ under Kjeldahl and Hanson and gineering, published by T. B. was able to bring back to the Andre Rubber Co., Ltd., which Abbey Brewery the methods in presents in convenient and read­ Obituary operation there. His work was able form information on the im­ recognised by the Royal Society of mense scope of rubber-bonded-to- Edinburgh, which elected him a metals in every branch of en­ Mr. Frank J. Jackson member for his chemical research gineering. work in the brewing field, and the Some of the technical data and We regret to record the death Institute of Brewing gave him the applications described are par­ at the age of seventy-six of Mr. Horace Brown Medal, the highest ticularly noteworthy, introducing Frank J. Jackson, for nearly sixty honour open to scientific and tech­ rubber - bonded - to - metal units. years a member of the firm of nical members. He was also ap­ Such great recourse is made to W. J. Bush and Co., Ltd. He was first engaged as a junior pointed scientific director by advanced scientific methods of Messrs. Younger and Co., and producing and testing that it was clerk by the late Mr. W. J. Bush, founder of the company. After tinued in that capacity for the felt that the concise description long working life he spent in the passing through various home de­ was needed. city. Copies of the publication are partments, he was in 1897 ap­ available to enquirers on request. pointed head of the home sales, which post he retained until 1900, » * * when he took over the very im­ Russian Science portant territory of Lancashire, British Disinfectant including the cities of Manchester Moscow University is to publish Manufacturers’ Association and Liverpool. fifteen volumes of scientific papers Mr. Jackson was an active dealing with the part played by At recent meetings of the British member of the Chorlton Masonic Russian scientists and artists in Disinfectant Manufacturers’ Asso­ Lodge, which he joined in 1901, the history of world science and ciation the following were elected and went through the various culture.—Soviet Monitor. 186 Food Manufacture Recent Speeches Canteens as Works’ Relations disfigured by soulless swathes of Centres eye-searing auto-bahnen. Lord Leverhulme on Export Unquestionably, an enlightened “ Politics and unnecessary sub­ road policy will be a vital factor “ I do not suggest that the sidies should be kept out of the in the rehabilitation period. It United Nations can proclaim an canteens,” Sir Francis Joseph, can form a big flexible buffer of Bart., declared at the annual era of universal free trade imme­ employment for men coming out diately after the war, but I be­ meeting of the National Society of of the Services; every penny lieve that an agreement by all Caterers to Industry. spent on good roads is profit-re­ nations to reduce their tariffs by Membership of the Society, of turning capital bringing better an agreed rate per cent, every which Sir Francis Joseph is presi­ delivery services to . the public; year, or say every five years, dent, is now open to employers greater employment in the auto­ would give time for internal ad­ who run their own canteens as mobile factories and the estab­ justments and furnish such evi­ well as to industrial caterers. lishment of the optimum economic dences of increasing world pros­ “ Experience has shown the plans each in its proper sphere perity as would prove the policy need for an employers’ associa­ hetween rail and road haulage. to be justified. One of the Free­ tion to establish sound practices doms in the Atlantic Charter is and promote improvements,” the ‘ Freedom from Fear ’. It will annual report of the Council of not drop from the skies; we can the Society states. Societies “The decision of the Minister of only obtain it by our own efforts. Food Education Society If we do not export enough goods Labour to set up a Wages Board and services to pay for our neces­ has not removed the need for con­ A lecture on “ The Contribution sary imports we shall starve. To sultation between employers abbut of Fruit and Vegetable Juices to the solution of this problem all wages and working conditions in Health—in War and Peace ”, by parties must direct their com­ the canteens. Vernon L. S. Charley, B.Sc., bined energies.” “There is increasing need for Ph.D., will be given at the Con­ technical training and ior estab­ ference Hall, School of Hygiene * * * lishing standards of competence and Tropical Medicine, Kepple for skilled workers, including man­ Street, Gower Street, W.C. 1, on State Control in Food Trades agers, which employers, whether May 22, 1944, at 3 p.m. industrialists or caterers, will ac­ Removal of State control over cept with confidence. * * * industry of any description and a “An employment register of reasonably free hand for private managers, supervisors and others The Nutrition Society enterprise were put forward as with special qualifications also is The Annual General Meeting of the principles governing the post­ required. the English Group of the Nutri­ war activities of the Scottish “ We believe it would be to the tion Society will be held at the Grocers’ Federation by the presi­ advantage of employers if they London School of Hygiene and dent, Mr. D. K. Wilson, Locker­ could consult one another about Tropical Medicine on May 20. bie, speaking at the opening meet­ canteen costs, legal, nutritional The Twentieth Scientific Meeting ing of the new session of the Glas­ and other technical matters, and of the Society (eleventh meeting gow Grocers’ and Provision Mer­ in promoting research. of the English Group), “ Budget­ chants’ Association. “ During the war canteens have ary and Dietary Surveys of Fami­ Mr. Wilson said that the execu­ become propaganda centres. We lies and Individuals, Part 2 ”, tive committee of the Federation believe this aspect of the matter will be held on, the same day be­ had agreed that, consistent with deserves the attention of directors ginning at 10.30 a.m. the national interests, control of industrial undertakings. should' be relaxed and greater “ The aim should be to ensure freedom given to private enter­ that the canteens are centres not prise as soon as possible after the of political agitation but of good Agriculture cessation of hostilities. works’ relations.” However, everything would de­ Shortage of Vegetables Ahead pend on the supply position. Un­ * * * til it bore some relation to de­ One of Scotland’s leading mand every thinking person, in Road Plans will Help Re- growers of vegetables informed his opinion, would agree that Employment the Farmers’ Union meeting in some form of rationing and con­ Glasgow yesterday that he fears trol should continue. Speaking in the Midlands re­ that a shortage of vegetables for The first and perhaps the most cently, Sir Miles Thomas, vice- the Glasgow market will exist urgent task which Great Britain chairman of the Nuffield Organ­ during the next two months. A and her Allies' had to face at the isation, said that post-war plans partial reason advanced is that end of the war would be in sup­ outlined by Mr. Noel Baker the Ministry of Food have not plying the devastated countries of formed a useful jumping-off point seen fit to encourage the growing Europe. This would create em­ for a long-term policy. of carrots in Scotland. ployment at home, and in con­ They are welcomed as a con­ The Ministry’s policy, say the nection with food supplies would tribution to more freely-flowing farmers, has been to grow carrots find its reflex directly upon the traffic; equally they avoid the in the best areas in England and grocery trade. horrors of a countryside wholly rail the needed supplies to Scot­ M ay, 1944 187 land rather than arrange a price Prof. James A. Scott Watson supplies of cans, and this not only at which Scotland can grow her interferes with the supply of own supplies. Professor James A. Scott Wat­ canned peas to the public but also son, M.A., who for the past two with the supply of canned soup. * * * years has been Agricultural At­ “ Perhaps I might also refer to tache on the staff of His Majesty’s Research on tlie Potato a statement of policy which has Ambassador to the United States recently been issued by the Efforts are being made to pro­ of America and Agricultural Ad­ Labour Party, in which it is pro­ duce varieties of potato resistant viser to the High Commissioner posed to take over and put under to disease and suited to conditions for the United Kingdom in State ownership all the food pro­ in various parts of the Empire. Canada, will shortly be returning duction factories in Great Britain, It has been shown that the diverse to this country, and he will be including your fruit and vegetable qualities desired must be sought succeeded by Professor Robert canneries. This proposal strikes among potatoes indigenous to Rae, B.Agric. at the foundation of British Central and South America, and Professor Rae is Professor of liberty, the Magna Charta, which a large collection of such types, Agriculture at the University of specifically provides that, except wild and cultivated, has been Reading. He is also a member of in time; of war, there shall be formed at the School of Agricul­ the Board of the National Insti­ freedom to trade. State owner­ ture, Cambridge. Lord Nuffield tute of Research in Dairying and ship, as exemplified in the Post and the trustees of the Nuffield is prominently associated with the Office, for instance, only succeeds Foundation have now authorised work of the Berkshire War Agri­ by prohibiting competition and grants of about £9,000 for capital cultural Executive Committee. imposing its own charges on the expenditure on this research. The Last year he visited the United public. If that is to be applied to money will be devoted to housing States at the invitation of the enterprises subject to world com­ of the collection and the work United States Department of petition, no one who knows any­ thereon. Agriculture. thing about the conduct of busi­ ness can have any doubt that it * * * * • * will result in simultaneously lowering the standard and raising the cost of living.” Company Meetings The report and accounts were unanimously adopted. Mr. Joseph B. Dring Criticises State Control # * * United Canners, Ltd. owing to the increased overhead Mr. Joseph B. Dring, chairman charges which result. Spratts (Patent), Ltd. and managing director of United “It has been stated that the Successful operation of the busi­ Canners, Ltd., who presided at meat ration, which is not large, ness carried on by Spratts the twelfth ordinary general may be smaller in the future, and (Patent) and its subsidiary and meeting of the company, said the cheese ration is already being associated companies was re­ that the profit for the year was reduced. In view of this it is sur­ ported by the chairman, Mr. £23,965, and, after making pro­ prising that no provision is being J. W. Openshaw, in his statement. vision for income-tax and excess made for an unlimited pack of The proprietary brands of the profits tax, the net profit was canned peas, which have a high company’s products have been £5,919, which, with the amount protein content and, being grown distributed as fairly as possible brought forward, gave a dispos­ in England, save shipping space. throughout the country, but able balance of £13,281. It is impossible to accept as satis­ quota regulations and other It was proposed to pay a divi­ factory an arrangement under Government requirements have dend of 7j per cent., less income- which a restaurant or canteen made it possible to supply the tax, carrying forward £8,031. can supply meat without the sur­ demands of the thousands of cus­ The chairman continued: render of coupons, whilst at the tomers only to a limited extent. “ The profit which we have same time the jsupply of canned All the factories have been fully made during the last financial peas, which effectively supple­ employed throughout the year. year is not so much to be a t­ ment the meat ration, is artifi­ Satisfactory financial results tributed to the canning of fruit cially restricted, and such small were shown for the period, and and vegetables as to other depart­ quantities as are obtainable are the position of the company has ments of your company’s busi­ subject to points. been strengthened. A feature of ness. The fact is that it is not “ We are at the present time, the appropriations was the trans­ possible for the canning industry also, suffering from one of the fer of a larger sum than usual to to function satisfactorily under muddles which seem to be inevit­ writing down machinery and the restrictions which are now im­ able under State control. There plant. This policy is dictated by posed. Our automatic lines which is no shortage of tinplate, but, the additional wear and tear aris­ employ very little labour and on owing to misdirection of labour, ing from heavy and continuous which we rely for 80 per cent, of which is the responsibility not of operation to meet war-time our production are little used, the Ministry of Food but of other demands. Similar allocations find and are sometimes lying idle. Departments of State, there is a place in the accounts of many This puts up the cost of other pro­ now a general hold-up in the can­ manufacturing concerns.—Finan­ ducts, packed by hand labour, ning industry due to insufficient cial Times. 188 Food Manufacture Information and Advice

Tomato Juice and 'Orange Squash phuric acid on oils containing oleic and other un­ saturated acids is one of direct addition of sulphuric 8,997. Required, recipe and method of preparation acid to the double bonds. In the latter case the com­ for tomato juice and orange squash. (Gibraltar.) bination of the sulphuric acid to the unsaturated acids Tomato Juice.—Standard procedures for this manu­ occurs more rapidly than in the former, and the action facture and preservation have not been agreed upon. is selective. Therefore smaller amounts of acid at One method is as follows : lower temperatures are necessary so as to bring about The tomatoes are washed in a spiral washer, in preferential attack of the more highly unsaturated which they are sprayed with water as they are rotated components. in the revolving cylinder. The washed tomatoes are You give no indication of the method adopted, and then trimmed and the cores removed. The fruit is cut there are a number of different processes available for into pieces and heated for about a minute, the tempera­ preparing both sulphated and sulphonated products. ture ranging from 120° to 190° F. The pi-e-heated In the absence of precise information, we assume tomatoes are discharged into an extractor of the that you use some type of acid-resisting vessel with or tapered screw type. The juice drops into a half barrel, without an agitator, but jacketed so that cold, or for from which it is pumped into another heater, in which preference ice, water can be continuously circulated it is brought up to the desired filling temperature. The through the jacket to keep the temperature of the juice then goes directly to the filler. Salt is added mixture down to 20° to 300 C. during the reaction. directly into the cans just before they are filled. The The following two examples are indicative of the cans are filled as full as possible. modifications necessary when treating (a) castor oil and Orange Squash.—The following is a tested recipe for (b) fish oils—e.g ., herring, cod, sardine : orange squash : (a) Over a period of 6 to 8 hours an amount of sul­ Orange juice (with cells) ... 20 gals. Sugar syrup, 31 B ś...... 20 gals. phuric acid (94 per cent.) up to approximately-25 per cent, is slowly added to the oil, maintaining Citric acid (powdered) ... 2 lbs. 40ZS. a temperature of 30° to 350 C. meanwhile. After 5 per cent, solution Aurantine colour ...... 2 fl. ozs. washing with warm water and dilute salt solu­ Orange essence ...... 4 fl. ozs. tion the product is neutralised with caustic soda 6 per cent, sulphurous acid... as required solution and/or ammonia. (b) Sulphuric acid (90 per cent.) up to 10 per cent, is The amount of 6 per cent, sulphur dioxide will added over a period of 12 hours, maintaining a depend on that already in the orange juice, but, assum­ temperature of 20° to 25° C. Excess acid is ing the amount is 300 parts per million, then that re­ removed after standing about 24 hours by the quired would be 21 fl. ozs. The legal limit of sulphur usual methods. dioxide in the finished squash is 350 parts per million, and this should always be checked by an analyst when using a new recipe. Information Supplied It is often customary to use a proportion of lemon juice for orange squash, not only to improve the flavour, 9 ,113. Manufacturers of fruit dicing machines. but also to get more fruit cells in the drink. In the (Australia.) above recipe, for example, 15 gals, of orange juice might be used and 5 gals, of lemon juice. 9 ,121. Suppliers of phoenix caps for glass jars. (Cumb.)

Sulphonation of Sardine Oil 9,125. Information referring to Patent No. 5 4 1,110 on “ Improving Meat Preservation ” . (London.) 9,036. Required, exact method of sulphonation of sardine oil. The method used for sulphonating castor 9,129. Name and address of manufacturers of a safety oil does not work successfully with sardine oil. The can opener in connection with the opening of tinned constants for sardine oil are: foods. (Birmingham.) 9 ,131. Information regarding potato plastics. (Man­ Density at 15° C...... 0-933 chester.) Index of refraction at 25° C. ... 1480 Iodine number ...... 180 9,137. Information concerning the manufacture of Saponification number ...... 190 soups in bulk, returnable containers. Also on the (Portugal.) manufacture of vegetable juices. (London.)

We presume that you are referring to the “ sulpha- tion ” of castor oil by the addition of sulphuric acid to Information Required the oil. The production of “ sulphonated ” castor oil—i.e., 9,228. Wanted, the names of makers of plant for the Turkey red oil—in this case is mainly one of esterifica- manufacture of marshmallow, the plant to include tion of the ricinoleic acid, whereas the action of sul­ starch printer, depositor, etc. (Birmingham.) M ay, 1944 18? consumption. Link Elm Products Recent Patents (Worcester), Ltd., 12, Silver Street, Worcester; Food Manufacturers and Distributors. These particulars of new patents of interest to readers have been selected EDESCO.—624 ,013. Cooking es­ from the " Official Journal of Patents and are published by permission of sences and flavourings (none being essential oils), powders for making ice the Patent Office, 25, Southampton Buildings, London, W.C. 2 , price is. cream, filling (artificial cream), for use the Controller of H.M. Stationery Office. The journal can be obtained from in the bakery trade, and marshmallow. weekly (annual subscription £ 2 10s.). The Edinburgh Essence Co., Ltd., Silvermills East Lane, Silvermills, Edinburgh 3; Manufacturers. Abstracts of Recent Publications 556,060. N a ism ith , A., and B r i t i s h BBIQ - 0 - LET. — B624 ,214* Fresh, Basket and Besto C o ., L t d . : C h ip sterilised, dried, powdered, preserved, Improvements in the Manufacture baskets. or condensed milk. NestW’s Milk Pro­ 556,106. V i a z e m s k y , S . V . C. P r i n c e : ducts, Ltd., 6 and 8, Eastcheap, of Cheese Fluid-stream-direction indicators and London, E.C. 3; Manufacturers. The invention consists of a method recorders. SWEECO.—624,243. Preparations of of making hard cheese—for example, 556,178. N o r m an , N . : Method and powdered milk and cocoa. J . Lyons Cheddar cheese—in which the milk is apparatus for preparing dried yeast. and Co., Ltd., Cadby Hall, Hammer­ pasteurised and substantially neutral­ 556,187. K e r n o t , J . C .; Production smith Road, Kensington, London, ised by the addition of a basic sub­ or extraction of gelatin from animal W. 14; Caterers and Purveyors. stance; a lactic acid producing starter skins. is thereafter added and the milk is 556,228. S t r a c h a n a n d H e n s h a w , then coagulated. L t d ., and D u e r d e n , S . : Paper bag The invention consists of a method making machines’. of making hard cheese which com­ 556,237. L a w t o n , G .: Cooling liquid New Companies masses, particularly chocolate masses. prises the steps of pasteurising the Almex Recovery and Refining Co., milk, neutralising the milk with cal­ 556,486. J e n n in g s , H. W. K. (Gra­ ham, Jun., W. R., and McCarty, C. Limited. (38060.) To carry on bus. cium oxide or magnesium oxide, add­ of metal merchants, dealers in scrap, ing a lactic acid producing starter to W .): Composition for producing a potable brew from leguminous plants. reconditioners of waste materials, etc. the milk after pasteurisation and Norn. cap .: £5,000 in 2,500 “ A ” and neutralisation, coagulating with a co­ 556,529. J e n n in g s , H. W. K. (Gra­ ham, Jun., W. R ., and McCarty, C. 2,500 " B " shares of £1 each. D irs.: agulating agent, cooking the curd, “ A ” and “ B ” groups may appoint cutting the curd, Cheddaring the W .): Composition for producing a potable brew from grasses. two each. Subs.: P. Fisher, 44, West curd, milling the curd, salting the Kensington Court, W. 14 (acct.); D. curd, pressing the - curd, and then 556,602. U n it e d G l a s s B o t t l e M a n u ­ f a c t u r e r s , L t d ., and S e d d o n , E . ; Sendak, 88, Ferndene Road, S.E. 24 dressing the cheese. (acct.). In accordance with the starter com­ Methods of improving the durability of glass containers. United Growers, Limited. (380649.) prises milk which has been neutralised Tremona Court, Tremona Road, Shir- by means of calcium oxide or mag­ lay Warren, Southampton. To carry nesium oxide, inoculated with a suit­ on bus. of wholesalers and producers’ able lactic acid producing organism agents for marketing tomatoes, vege­ and permitted to coagulate by the Trade Marks tables, fruit, etc. Nom. cap.: £2,000 lactic acid produced by said organism. in is. shares. D irs.: A. R. Wills, The coagulating agent may be ren­ The list of trade marks of interest to readers has been selected from the Tadburn Nursery, Romsey, Hants; net, added in amounts between 1 cc. " Official Trade Marks Journal ” and A. E. Brown, Merston Manor, New­ and 1-5 cc. per thousand pounds of is published by permission of the Con­ port, I. of W.; W. H, Yates, Botley; milk. troller of H.M. Stationery Office. The R. E. Edmunds, Curdridge; D. C. The acidity of the curd is reduced journal can be obtained from the Trehane, Wimborne; C. H. Jones, during the milling step by the addition Patent Office, 25, Southampton Build­ Borden; and A. B. Wills, Enfield. of calcium oxide or magnesium oxide. ings, London, W.C. 2, price is. weekly Valsana, Limited. (383703.) 130, 551,704. Cecil Edward Every for (annual subscription £2 10s.). Mount Street, London, N.W. 1. To De-Raef Corporation. carry on bus. of manufacturers and FLAVET.—623,185. Culinary es­ bottlers of aperitif and tonic wines, sences and culinary powders. W. J . Specifications Published spirits, mineral waters, cordials, etc. Bush and Co., Ltd., 28, Ash Grove, Nom. cap .: £1.00 in £1 shares. D irs.: Printed copies of the full Published Hackney, London, E. 8; Chemical R. Richard and Mrs. Irene Richard, Specifications may be obtained from Manufacturers. both of Connaught Hotel, Carlos the Patent Office, 25, Southampton SAUSAX.—623,429. Cereal prepara­ Place, W. 1. Buildings, London, W.C. 2, at the tions being fillers for use in the manu­ E. J . Small and Sons, Limited. Uniform price of 15. each. facture of sausages. Lloyd Rakusen (383797O 56-60, St. Mary Street, 555,796. N a t io n a l O i l P r o d u c t s and Sons, Ltd., 20, Meanwood Road, Bridgwater. To carry on the bus. of Co. : Treatment of vitamin-contain­ Leeds 7, Yorks; Manufacturers. potato and produce merchants, fruit ing oils. HOLOTD.—623,505. Edible oils, brokers, etc. Nom. cap.; £6,000 in 555.833. Gilby, J. A ., a n d M ilk - pickles, jellies (for food) and meat ex­ £1 shares. Perm. dirs.: Emma J. f i l l e r s , L t d . : Apparatus for filling tracts. Herbert Oliver Lloyd, 10/11, Small, 9, George Street, Bridgwater; bottles, jars, boxes or other containers Suffolk Parade, Cheltenham; Manufac­ F. J . Small, 9, George Street, Bridg­ with granular material. turing Chemist. water; W. C. Small, 38, Rhode Lane, 555,845. S m it h , M., and F r ie d r ic h , HOLOYD.—623,506. Baking powder, Bridgwater; W. C. V. Downes, 28, C. H.: Apparatus for removing salt, mustard, pepper, sauces and Mount Street, Bridgwater. black skin from inside fish. spices. Herbert Oliver Lloyd, 10/11, 5 5 5 ,8 9 7 . W i l t s U n it e d D a i r i e s , L t d ., Suffolk Parade, Cheltenham; Manufac­ Taken from the Daily Register, com­ A n d e r s o n , E. B., and W a l t e r s , W . turing Chemist. piled by Jordan and Sons, Limited, P. : Preparation of foodstuffs from FA 1TCRIC.—-623,615. Flour, bread, Company Registration Agents, 1x6, yeast. cereals prepared for food for human Chancery Lane, London, W.C. 2. 190 Food Manufacture