X 353 G8 921 opy 1 The Grocer^s Answer Book REACHING THE FRONT RANK It is filling yourself brimful with knowledge about the things you are selling that will make you of service to your customers, that will help to give you the enthusiasm that must be an everlast- ing part of your make-up if you are to win out in the world of salesmanship. Without this enthusiasm you can never serve your customer as he should be served, and you will never get into the front selling rank, nor will you ever get the earning power which you hope to have and to hold. — J . P. Hart, in Judicious Advertising. The Grocer's Answer Book Prepared by A \tXBni.Qr To^Tfroff PAUL FARRXNGl on, fk^Siisd- Price, 50 cents Published by The Grocery Trade Publishing House 102 N. Franklin Street Chicago Cot^yri-Aht, 1921, by The Grocery Trade Publisliiiii^ House, CHICAGO All Rights Reserz'ed 0)C!.A630459 OCT 21 1921 M^ / C^ niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiijiiiiiiiiiiiiiiijiiiiiiii iijiiiiiiiitiiiiiiijiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiii r* INDEX 3 >— iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiijiiijiiiiiiiiiiiijiiiiiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiriiiriniriiiiiijiiijiiiiiiiiiiijjiiiiiiiiiiiijiiiii J Question No. Allspice 199 Almonds, Grades 138 Almonds, Sizes of Shelled 139 f^ Almond Meats, Jordan and Valencia 141 fi Almond Meats, Pounds to Case 142 ■y^ Almonds, Pounds to Bag 140 ;^ Ammonia 288 r5) Anchovies 172 Angelique 94 Apricots, Mohr Park and Blenheim 95 Arrow-root 296 Artichokes 269 Asparagus, Green and White 29 Asparagus, Peeled 30 Avoirdupois 272 Bar-le-Duc Jelly 171 Barley, Different Grades 58 Bay Leaves, Uses of 200 Beeswax 305 Black Pepper 204 Bloaters 181 Blue Rose Rice 50 Boiled Cider 280 Brazil Nuts, How Grown 132 Brazil Nuts, Pounds to Bag 134 Brazil Nuts, Washed 133 Brine for Dill Pickles 245 Brine for Green Olives 248 Brine for Kraut 242 Brine for Salt Fish 246 Brine for Sour Pickles 243 Brine for Spiced Fish 247 Brine for Sweet Pickles 244 Brooms, How Judged 249 Brooms, Meaning of "16-inch," etc 250 Brooms, Meaning of "26-lbs.," etc 251 Brown Rice 51 Brussels Sprouts 270 Buckwheat Flour, When to Expect New 318 Candles 309 Canned Fruits, When to Expect New Packs 312 Canned Goods, Deterioration 45 Canned Vegetables, Imported 310 Canned Vegetables, When to Expect New Packs 313 Cans, How to Open 48 Capers 271 Cassia 202 Catsup, Tomato — How Made 295 Caviar 16 Cepes 32 Cereals, Weevils in 60 Cheese, Brick, How Packed 74 Cheese, Camembert , 67 Cheese, Cheddur . ^ . . . , . 82 iiiiiiiiiiiiiiiiiitiiiiniiimiiiiniimniiiniiiiiiiiMiiiiiiiiiMiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiniiiiiniiiiiiiiiiiiininiiniimiii 4 INDEX— Cont'd iiiiiiiiiiiiiiiiJiiiiiiiiiiJiiiJiiiJurjiiiiiiiJiiiJiriiriiiiiJiiiiiiiJiiiiiiiiiJiiiiriiiiiJiiiiiiiiiiiiiiiiiiiiJiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiii Question No. Cheese, Edam 65 Cheese, "Full Cream" 63 Cheese, Limburger 64 Cheese, Parmesan 70 Cheese, Pimiento 66 Cheese, Primost 69 Cheese, Roquefort 71 Cheese, Block Swiss 72 Cheese, Sage 68 Cheese, Sap Sago 75 Cheese, Swiss, How Packed 73 Cheese, Swollen 76 Cheese, Types of American Cheese 61 Cherries, Royal Anne 17 Chicory 277 Chili Con Carne 281 Chocolate, How^ Obtained 77 Chocolate, Varieties 81 Cider, Bulk, How to Care for 297 Cider, When to Expect New 320 Cinnamon 201 Ciscoes 173 Citron Peel, Drained 105 Clam Juice 15 Clams, "Little Neck" 14 Cloves 207 Cocoa, Caracas 79 Cocoa, How^ Obtained 78 Cocoa, Net Weight of Barrel 80 Cocoanut, Different Forms 82 Codfish, "Boneless" and "Absolutely Boneless" 175 Codfish, George's 174 Codfish Middles 179 Codfish, Red Specks 178 Codfish Strips 177 Codfish Tablets 176 Coffee, Consumption Per Capita 89 Coffee, How Grown 83 Coffee, How to Prepare 90 Coffee, Principal Varieties 84 Coffee, "Quaker" Beans 88 Coffee, Reason for Mixtures 86 Coffees, Santos and Rios 85 Coffees, "Washed" and "Natural" 87 Contents of No. 10 Tins 41 Corn, "Maine Style" 38 Cornmeal, When to Expect New 318 Corn Oil, How Obtained 149 Crab Meat, Domestic and Japanese 12 Cranberries, How Grown 264 Cranberries, Quarts to Barrel 266 Cranberries, Varieties 265 Cranberries, When to Expect New Crop 320 Cream of Tartar 203 iniiiiiniiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiJiiiiMiiiiJiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiniiiiiiiiniitiiiiiiiiiiniiiiiiiiiiiiiiiiiLiiiniiiiiiiiiiiii INDEX— Cont'd 5 iiiiiiiiiiiiiiiniiiiiiiiiiiiiiririiiiiiiriiiiiiniiiiiiiJiiiiiiiiiiiiiiiiiiiiJiiiiiiiJiiiiiiiiiiiiJiiiiiiiiiiiiinjiiiiiiiiiiiiiniiriiiiiiiiiiiJiiJiiiiiiiiiiiJiiiiiiiiiiiiiii Question No. Currants, Dried — How Grown 96 Currants, Dried — Varieties 97 Curry Powder 206 Dates, Fard and Persian 101 Dates, Hallawi and Khadrawi 102 Dried Fruits, When to Expect New 316 Durum Wheat 55 Figs, Calimyrna 98 Figs, Meaning of "Crowns" 100 Figs, White and Black . 99 Filberts, Difference from Hazel Nuts 135 Filberts, Pounds to Bag 137 Filberts, Sicily and Naples 136 Finnan Haddies 182 Fish Balls 180 Flour, Meaning of "Strength" 122 Flour, "Patent" 54 Flour, When to Expect New 318 Frankfurters 306 Frozen Canned Goods 47 Ginger 208 Ginger, Crystallized 276 Gherkins 161 Glucose 218 Gluten Flour 120 Graham Flour 121 Grape Fruit, Sizes 261 Grape Juice, White 308 Herring, Boneless 190 Herring, Holland, How Packed 188 Herring, Kippered 197 Herring, Marinated 186 Herring, Meaning of "2K" 183 Herring, Meaning of "4K" 184 Herring, Milchers 189 Herring, Norway Melt and Roe 187 Herring, Scaled 191 Holiday Items 311 Hominy, When to Expect New 318 Honey, Candied 125 Honey, Containers for Bulk 127 Honey, Extracted and Strained 123 Honey, Light and Dark 124 Honey, Liquid and Comb Style 126 Jam, Proportion of Fruit and Sugar 167 Kintoki Beans 91 Kraut, Bulk, How Packed 164 Kraut, How to Care for Bulk 165 Kumquats 268 Lamp Chimneys 286 Lamp Wicks 287 Lemon Extract, How Obtained 119 Lemons, Number to Case 262 LentiU 69 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiniiiiiiiiininiiiitiniiiriniiiiiMiiiiiiiiiiiMiiiiiiiiMiiiiiKiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 6 INDEX— Cont'd jiiiiiiMiiiiiiiiiiiiiiMiiiiiriiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriitiiiiiiii iiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Question No. Lime Juice 282 Lingon Berries 267 Loganberries 20 Lutfisk 196 Macaroni, How Made 128 Macaroni Products, Artificially Colored 130 Mace 210 Mackerel, Highest Grade 192 Mackerel, the Three Packs 193 Mango Pickles 162 Maple Sugar 215 Maple Sugar, When to Expect New 320 Maple Syrup, When to Expect New 320 Maraschino Style Cherries 294 Marjoram 211 Marmalade, Derivation of Name 170 Marmalade, Difference from Preserves 169 Marmalade, Proportion of Fruit and Sugar 167 Marrons 273 Menominees 194 Milk, Condensed, Amount of Sugar 292 Milk, Evaporated — Butter Fat Required 291 Milk, Malted 303 Milk, Pasteurized and Sterilized 304 Molasses 222 Molasses, Gallons to Barrel 223 Mushrooms, Grades 31 Iato puree f A. Tomato puree is made from the pulp of toma- toes, from which all skins and seeds have been removed, and then cooked down to a hea\^ consistency — about that of canned tomato soup. 37. What is succotash ? A. Succotash is a North American Indian word, meaning a mixture of green corn and green lima beans. The usual proportion used by canners is 25 per cent of green lima beans and 75 per cent of corn. 38. Q. What is meant by "Mmne Style" canned corn? A. Corn that has been cut and mixed with the milky cob scrapings. 39. Q. What are pimientos, and how are they prepared? A. The pimientos are large, sweet, red peppers. iiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiriiiiiiiiiiriiiiiriiiriniiiiriiiiiiiiiiMiiiiiiiiiiriMiiiiiiiiiiiiiiriiiiniii i6 Canned Vegetables — Cont'd fiiiiiiiiiriiiiiiiJiiiiiiiiiiiiiiiiriiriiriiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiJiiiitiiiiiiiiiiiiiiiiiiiiiiiMiiiiiriiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiii They are first boiled in oil, to soften the skin chiefly, after wliich thev are cooked in steaming kettles of water. The pimientos are then peeled and put through another cooking process, in the course of which they give off the sweet, peculiarly flavored juice in which they are put up. They usually come put np in -i-kilo tins, 50 tins to a case, and in ^-kilo tins, 100 tins to a case. (See Question 154 for meaning of "kilo.") 40. Q. About how much spinach is there in a No. 3 can? A. Tlio equivalent of one full peck of fresh spinach . Canned Goods — General 41. Q. The contents of how many No. 2 tins would he equivaiefit to the contents of one No. 10 tin? How many No. 3 tins would equal a No. 10 tin? A. Five No. 2 tins, or three No. 3 tins. 42. Q. What causes canned goods sometimes to "swell"? A. There are two chief causes: (1) insufficient sterilization and (2) imperfect sealing. Sometimes the swelling of a can is due to overfilling, but this is very seldom. Unless the contents of the can is thoroughly sterilized and the can is perfectly sealed, bacteria are sure to form ; this .always results in the formation of gas, which causes the can to "swell." 43. Q. Are swelled canned goods ft for food purposes? A. That would depend on whether the swelling is due to decomposition or whether it is due to overfilling, as is sometimes the case. As the cause cannot be deter- mined without a chemical analysis, and as in nearly all instances the swelling is due to decomposition, the con- tents of bulged cans should not be used for food. No chances should be taken in a matter of this kind. 44. Q. What is the difference between a "swell" and a "springer"? A. When the bulging of the sides of the can is caused by decomposition produced by bacteria, the can is called a "swell"; when the bulging is due to the de- velopment of gas, resulting from the action of the acidity of the goods upon the tin or iron, the can is called a "springer." "Springers" usually develop with acid goods; fruits, especially. NiliiiiiiriiiiiiiiiiiiiitiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiirin Canned Goods — General, Cont'd 17 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiNiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiH 45. Q. Do canned goods deteriorate with age? A, No. Age does not change tlie condition of the contents, provided the contents has been tlioroughly sterilized and the can is in perfect condition. 46. Q. Are there any preservatives used in the pacl'ing of canned goods? A. None whatever. Preservation is accomplished solely by the application of steam heat. 47. Q. WJiat should he done ivith frozen canned goods? A. Do not store them in a warm place. The goods shonld be thawed out very gradually in a low, dry tem- perature of about 40 degrees Fahrenheit. After they are thoroughly thawed, the cases should be opened and the cans wiped dry. If these precautions are taken, the goods will not suffer any noticeable deterioration, but do not nllow them to freeze a second time. 48. Q. IIoiD should cans containing such articles as salmon, liominy, sweet potatoes, meats, sliced pineapple, etc., he o/iened, ivhen it is desired to get the entire con- lenls out without hreaking it up? A. Insert the can opener on the side of the can (Fig. 1), right next to the seam and close to the top, then work the oj^ener awa,y from the scam (Fig. 2) all the way around. The entire contents will then slide out, without the use of a fork or a spoon. Cereals 49 ■Q. How manij raricties of rice are there? A. Three varieties: Head, or Hondiiras Style, Blue Kose, and Japan Style. 50. Q. Why is the Blue Rose rice called so? A. It was so named by a Louisiana rice planter, mHHniHiiiiiimtnHiMHtinniiHiHrtmnitminiiiiHmitMitMiiiiiiiiniiiiiiiiiiiiniiiiiiiiiiinitHiiiitniiiiHiiiiiiiiiiiinininmtnniiiHriiHiiirttti r8 Cereals— Cont'd iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniitririiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiMiiiiiiiiiiiiiiiiiitiiiiriiriiiiiiiiiiiiiiiiiiriiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii who wanted to give this variety a distinctive and un- usual name. (There is no blue rose.) 51. Q. What l-ind of rice is brown rice? A. This is rice just as it is taken out of the hulls, before being polished. Has a brownish color and a somewhat nutty flavor. 52. Q. How is rice polished? A. The polishing of rice is effected by friction against the rice of pieces of moose hide or sheepskin, tanned and worked to a wonderful degree of softness, loosely tacked around a revolving double cylinder of wood and wire gauze. This gives the rice its pearly luster. 53. Q. What is the difference between rice flour and rice polish? A. Eice flour is produced by grinding the rice ; rice polish is the product of the soft brushes used in polishing rice, when tlie lirown coating is removed to produce ihe familiar white rice of commerce. Eice polish is a highly concentrated food, more nutritious than rice itself, be- cause it contains valuable chemical ingredients from the surface of the grain. 54. Q. What is meant by "patent" flour? A. Flour made from wheat, from which the germ oil has been removed. 55. Q. What l-ind of wheat is the durum wheat? A. A very hard wheat, much richer in gluten than the common known varieties of wheat, and particularly adapted for making macaroni products. It has a golden yellow color, and thrives only in semi-dry regions, such as parts of Nebraska and the Dakotas. .56. Q. What is meant by "steel-cut" oatmeal? A. Oat grains (not rolled oats) that have been cut into particles by special cutting machines. 57. Q. What is ground oatmeal? A. Steel-cut oatmeal (not rolled oats) that has been ground, 58. Q. What are the different grades of barley? A . Barley is graded in size from Fancy No. 0000, the finest, to Common No. 4, the coarsest. The grades are: Fancy 0000, Fancy 000, Fancy 00, Fancy 0, Com- mon ], CommoTi 2, Common 3, Common 4. P9, Q. What are lentils? .1. Small, flat, round, thin beans, about 1-5 inch in tlianift^f: V^.^^} l^r^'^b' ^y ^^^^ foreign-born population. iiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiiiiiiiiiiiiiiUiiiiiiiiiiiiiiiiiiirriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiKiiiiiiiniii Cereals — Cont'd 19 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiii especially by the Slavic people, in soups and stews. 60. Q. What should he done to prevent weevils and other insects front getting in flour and bulk, cereals, such as rolled oats, farina, and corn-meal'? A. To prevent flours and meals becoming infested with weevils and other insects, the oucsidesjof bags con- taining them should be kept clean and swept often. All sweepings should be collected and removed or burned, as these contain most of the eggs, larvae, and adult insects. The full sacks should be kept in good repair, as this will prevent the insects from entering. If it is found necessary to handle bulk cereals dur- ing the summer, great care should be taken to see that the chests or bins in which these cereals are kept are perfectly tight and that they are well covered at all times. All such chests and bins should be thoroughly cleaned at least once every two weeks, especially in warm weather. If quantities of old flour or meal are left in the corners or cracks, the fresh product emptied into the bins will be contaminated in a short time. Care should be taken in storing bags of flours and meals to have sufficient space between the tiers to allow abundant ventilation. Cheese 61. Q. ^Yhat are the most common types of American cheese f A. Cheddars, Daisies, Twins, Flats, Young Amer- icans, and Long Horns. There are two kinds of Cheddars : Large, which weigh about 60 pounds, and Small, which weigh about 45 pounds. Daisies weigh about 20 pounds each. Single daisies are packed one in a box, and double daisies are packed two in a box. Twins weigh about 30 pounds each, and are packed two in a box. Flats, or Singles, are the same as Twins, but are packed one in a box. Young Americans weigh about 10 pounds each, and are packed four in a box. Long Horns weigh about 12 pounds each, and are packed four in a box. They are similar in shape to th« iiiiiiiiiiiiiiiiiniiiiiiiiiiiiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniininiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiii 20 Cheese — Cont'd iiiiiiiiiiiiiiiiiiiiiiiijiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiirijiiijiiiiiiiiiiiiiiiiiiiiiiiijiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMii Young Americans, Init are about four inches higher and are not quite so wide in diameter. 62. Q. Why is the Cheddar cheese called so? Single Daisy 20 Lbs. 71 yp es' a Flat OR Single: American ^q-^^lbs Long Horns Four in Box 12. Lbs Each Cheddar 45 TO 60lb5. Cheese TVA'INS 30 Lbs. Each Twin LongHoRns 1 2. Lb5.Each Young Americans Four in Box 10 Lbs, Each xKiiiiiiii •"> iiiiiiiiiiiiijii iiiMiiiiiiiiiiiiiiiiiMniiiiiiiiiiiiiiiiii iniiiiiiiiiiiiiijiiiniiniiniiiiJiiiiiiiji iiiiiiiiiiiiiiiiiiii Cheese — Cont'd 21 iiiiiiiiiiiiiiiiiiiiiiiiniMiiiiiiiuiiiii iriiiiiiiiii nil iiiin iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii A. From the English village Cheddar, where it was originally made. 63. Q. What is meant hy "full cream" cheese? A. The term "full cream" is commonly applied to cheese made from unskimmed milk ; that is, milk retain- ing all of its cream, and does not imply that the cheese is made from cream. 64. Q. What kind of cheese is the Limburger cheese? A. Soft cheese, made by the Limburger process. It is ripened in damp atmosphere and has a strong odor. Comes put up in 1-lb. and 2-lb. bricks. A full case weighs about 125 pounds. It is also packed in half-cases and quarter-cases. 65. Q. What kind of clicese is the Edam cheese? A. Hard cheese, made in Holland. It is moulded in spherical forms, and is coated with harmless dark red color. Each cheese weighs from 3 to 4 pounds. Usually packed 12 pieces to the case. 66. Q. W^hat kind of cheese is the Pimiento cheese? A. Soft cheese, flavored with red pimiento peppers. 67. Q. What kind of cheese is the Camemhert cheese? A. Soft cheese, made in France. Has a strong flavor. Usually put up in small, round, wood boxes and in round tins. A similar cheese is now made in this country. 68. Q. What kind of cheese is the Sage cheese? A. It is a regular Cheddar type of cheese, difi^ering only in that sufficient sage extract and crushed sage leaves are added to the curd to give it the sage flavor. Most of the sage cheese used in this country comes from Vermont, where it was originally made. 69. Q. What kind of cheese is the Friniost cheese? A. This cheese is a by-product of American cheese, being made of whey and brown sugar. It has a dis- tinctive flavor, and is especially liked by the Scaaidinavian people. 70. Q. What kind of cheese is the Parmesan cheese? A. A very hard cheese, made in Italy. When broken, it has a granular appearance. In this country it is usually sold grated and put up in bottles. It is used for serving with soups, for seasoning macaroni, and for other similar purposes. Will keep for years. 71. Q. What kind of cheese is the Roquefort cheese? A. This cheese is made in France from either iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiirjiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiriiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 22 Cheese — Cont'd iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiMiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiniiiiiiiiiiiiiiiiiiiijiiiiiiiiiiiiiiiti sheep's or goat's milk. The green, mottled appearance of this cheese is due to the green molds which develop around the bread crumbs that are used in preparing it. It is this green mold which gives the Roquefort cheese its characteristic flavor. Comes packed 12 pieces in a box, each piece weighing from 4 to 5 pounds. 72. Q. What is Block iSiviss cheese? A. Domestic Swiss style cheese, put up in long, square moulds. Each block weighs about '60 pounds. There are six blocks to the case. 73. Q. How does the imported Swiss cheese come packed f A. Four large loaves to a tub. The weights of the loaves vary in different tubs; the loaves in one tub may weigh 150 pounds each, while in others they may weigh as high as 180 pounds, 74. (J. How many pounds of Brick cheese are there to an original case? A. About 120 pounds. 75. Q. What kind of cheese is the Sap Sago cheese? A. A hard cheese, produced in Switzerland from whey-curd into which has been mixed powdered aromatic clover, which gives to the Sap Sago cheese its character- istic flavor and green color. This cheese is made in conical moulds, each piece weighing about a third of a pound. It comes to this country in barrels weighing about 300 pounds each. The Sap Sago cheese is used largely for grating purposes, especially over bread and butter. 76. Q. What is to be done with cheese that is received in swollen condition? A. Cheese that has been in transit for some time in warm weather, frequently becomes puifed or swollen before it reaches its destination. Do not cut such a cheese, but take a fine wire and puncture the cheese in two or three places, then turn it upside down. In a short while the cheese will return to normal. If the cheese should be cut while in the swollen condition, it will collapse and become unfit for sale. Cocoa and Chocolate 77. Q. How is chocolate obtavnedf A. By grinding the roasted cocoa beans to a pasty mass and moulding this into tableta. The cocoa beane Cocoa Pods iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiniiiitiiiiiiniittiiiiinniiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiti iiiiiiiiiiiiiiiiimiiin Cocoa and Chocolate — Cont'd 22 niiiiiiiiiiiiiiiiiiiiiMiiriiiiMiiiiiiiiiiiiiriiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii i iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiniiiiiiiiii are the seeds of the pod-like fruit of the cocoa tree, which grows in the tropics. The pods have a hard, thick shell, and are from 7 to 10 inches long and from 4 to 4| inches in diameter. There are from 20 to 50 beans in each pod. After the hard shells of the pods have been broken, the seeds are cleaned, dried, cured, roasted, crushed, and ground. It is the roasting that develops the famil- iar chocolate flavor. (No choco- late may be so labeled unless it contains not less than 45% of cocoa fat, the fat the beans natur- ally contain.) 78. Q. How is cocoa obtained? A. Cocoa is made from chocolate after about one- half of its butter has been extracted; the residue is finely pulverized. Cocoa is thus considerably less rich in fat than chocolate. 79. Q. Wliat is meant Ijij Caracas cocoa? A. Cocoa imported from certain districts along the eastern coast of Venezuela, South America. 80. Q. What is the net weight of a barrel of bulk cocoa ? A. About 200 pounds. 81. Q. What is the difference between "Bitter" choco- late, "Sweef chocolate, "Milk" chocolate, and "Pre- mium" chocolate ? A. Bitter chocolate is produced by grinding the roasted cocoa beans, without the removal of any of the fat or anything else, except the germ. Wlien put up in 10-lb. cakes, it is commonly known as Liquor Chocolate, or Bitter Chocolate Coatings. Sweet chocolate is made from bitter chocolate to which sugar has been added. Sometimes spices and other flavoring materials are also added. When put up in 10-lb. cakes, it is known as Sweet Chocolate Coatings. Millc chocolate contains not less than 12 per cent of whole milk solids. It is usually made from sweet chocolate, although it need not neces- sarily contain sugar. Premium chocolate is the trade name for bitter chocolate put up in small cakes, the usual sizes being the 1/5-lb., \-Vo., and ^-Ib. cakes. iiiiiiiMiiiiiiiiiiiiiiiiiJiiiiiiirriiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiriiiiiiiiiiiniiiiMiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiitiiiriiiiiiiriiiiiiiiiiii 24 Cocoanut illlliriiiiiiiiiiiiiiitiiiriiiMJiiiiiiiiiiiiiiiiiiriiiiiiJiiiiiiiiiiriiriiiiiiiiiiiiiiiiiriiriiiiiiiiiiiiMiiiiiiiiiiiiiiiiriiMiiiiiiiiiriiiiiiiiiniiniiiiiiiiiiiiiiiiiiiiii Cocoanut 82. Q. What are the different forms in which shredded cocoanut is sold? A. Tliere are two kinds of cocoanut known to the trade : Domestic Prepared and Ceylon. Gen- erally speaking, the Domestic Prepared is treated with sngar. It comes in the following "cuts" : Long Thread, Shred, and Desiccated, of which the last consists of small, coarse particles. These three "cuts" are the ones usually found in the grocery stores, the Shred being the most common. The Ceylon cocoanut is unsweetened and comes to us, already prepared, from Ceylon, India, in the following "cuts": Sliced or Chipped, which is a thin, broad chip, about two inches long; Thread, similar in cut to the domestic prepared Thread; Shred, a uni- form, medium, short shred ; and Fine, or Macaroon — almost a powdered cocoanut. All of the four Ceylon cuts are used by the bakery and confectionery trades. Coffee 83. Q. How does coffee grow? A. The coffee ])laJit is an evergreen shrub, aver- aging from 10 to 14 feet in height. It bears fruit twice a year. The ripe fruit has a bright red color and re- sembles the common cherry. The outer covering is a tough hull ; under this is a pulpy material, within which are found the green coffee beans, each covered with a thin parchment. The flat berries grow two in a pod, and the peaberrics one in a pod. Every coffee bush produces peaberries as well as flat berries. The peaberrics are usually found at the top of the bush, and are separated from the flat l)erries after the hulling process. 84. Q. What are the principal varieties of coffees? A. There are two general classes: Brazil coffees and Mild coffees. Under the Brazils are included the Santos and Pio coffees, M'hile the Miild coffees include the A'arieties known to the trade as Java, ]\rocha, Maracaibo, Bogota, Guatemala, Porto Pican, IMexican, and a few others. The Brazil coffees constitute about two-thirds of the world's coffee crop. 85. Q. What is the difference between Santos and Rio coffees ? A. Santos coffees are shipped from the port of iliililiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiuriiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Coffee — Cont'd 25 that has candied can be melted by placing the container in a vessel holding water not hotter than the hand can be borne in. If the water is too hot, there is danger of spoiling the color and ruining the flavor of the honey. 126. Q. How much honey of the comb style is there in a \b-onnce jar? A . The equivalent of about two and one-half combs. 127. Q. In what l-ind of containers does the bulk honey come put up? A. Usually in cans, holding five gallons and weigh- ing about 62 pouiuls net. There are two cans to the case. Macaroni Products 128. Q. How vi macaroni made? A. High-grade macaroni is made from durum wheat semolina. (The semolina is produced from the choicest and most nutritious part of the wheat kernel.) After the semolina is sifted it is then mixed with water in a dough mixer. The well mixed dough is then trans- ferred to a circular kneading machine where it is kneaded until it is of smooth texture and possesses a certain resiliency. The dough is now ready to form into macaroni. This is done by forcing the dough under hydraulic pres- sure (something like 5,000 pounds to the square inch) through a cylinder with a bronze die at the bottom. iiiriifriiriiriiiiiiiiiiiiiiiiiiiiJiiiiiiiiriiiiiiiiiiiiriiiiiiiiiiiiiiiijiiiiiiMiiiiiiiiiMiiiiiiHiiiiiiitiiiiiiiiiliiiiiiiiiiiiiiiiiliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 32 Macaroni Products — Cont'd iiriiiiiiiniiiiiiiiiiiiiniiinrriiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiii The die is full of holes, about quarter of an inch in diameter, and each hole has a small pin in the center, which is attached to two sides of the hole. The pin forms the hole in the macaroni and divides the dough as it passes through, but before the dough reaches the end of the hole the divided parts come together and remain so, making a perfect tube. The macaroni is then cut into proper lengths and is taken to the curing rooms where it takes from two to five days to dry. After the curing process the goods are ready for packing. Spaghetti is made in the same way, except tliat the holes in the die used are smaller. 129. Q. Are Noodles supposed to always contain eggs? A. Noodles must contain not less than 5 per cent by weight of the solids of the whole, sound egg, exclu- sive of the shell, in order to be labeled "Noodles." If noodles do not contain eggs, or contain less than 5 per cent, they must be labeled "Plain Noodles," or "Water Noodles." 130. Q. Are there artificiaJly colored macaroni prod- ucts f A. The artificial coloring of macaroni products is prohibited by law. Nuts 131. Q. What are "ludded" walnuts? A. This variety of walnuts is produced in this way: the black walnut, which is native to California, is planted in a nursery; when the seedling is one year old, the bud from a selected English walnut tree is bedded under the bark and waxed over. The nuts pro- duced from this "budded" tree are the walnuts known as "budded." They are larger than the ordinary wal- nuts, and the meat is of a much better quality and supe- rior flavor. 132. Q. How do the Brazil nuts grow? A. This nut is the seed of a gigantic tree, growing in Brazil and in some of the other tropical countries of America, and attaining a height of about 120 feet. The tree branches at a height of about 100 feet. The nuts grow inside of a hard, round shell, which averages about 5 inches in diameter and contains from 15 to 25 com- """"iriiniiiiiiiim i iiiiiiiii jiiuiiiiiiii iiiiiiiiniii iimi miiiiiiiiiiiiiiiiimiiii iiiiiiniiiiiii Nuts — Cont'd ^^ '" "iiiNiiiiiiiiiiiim Mii.iiiMimiiiiimiJMimimfinmiiniiMiinimiiinmiiiiimiiiiiuiimim iini iiiiiiiiiiiiiin.iiiii pactly arran,s:ed nuts. The shells have a rough surface, and are so hard that a large hammer is required to Braziu Nut Pod The Nuts Inside hreak them. The nuts mature in October and tlie pods drop during November and December. Ilarvesting be- gins early in January. 133. Q. What is meant by "ivashed" Brazil nuts? A. Brazil nuts that have been emersed several times in a stream in order to wash off the dirt accumu- lated during the harvesting and to remove any empty nuts. During this process, the light empty nuts rise to the surface and float off in the stream. 134. Q. How much does an original hag of Brazil nuts weigh ? A. About 175 pounds. 135. Q. Aren't filberts and hazel nuts the same thing? A. Practically so. The husks of the filberts not only cover the entire nut, but extend beyond it, while the husks of the hazel nut are shorter than the nut itself. With the husks removed, it is practically im- possible to tell a filbert from a hazel nut. Both varieties are known to the trade as filberts. 136. Q. WJiat is the difference between the Sicily and Naples filberts? A. The Sicily filberts are round in shape, and the Naples are oblong. 137. Q. How much does an original bag of filberts weigh ? A. The Sicilv filberts usually come in 220-lb. bags, and the Naples in 110-lb. bags. ' 138. Q. What are the different grades of almonds? A. There are three grades: (1) Paper Shell, (2) Soft Shell, and (3) Hard Shell. Both the California and the imported almonds come in these three grades. nil iniiMiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiniiMiiiilliiiiiiiiiiiHlllilllMiiilliliiiliiMiiiililiiiiiiiiiiiiiiii iiiiiiMiiiiniiiMiiiiiiiiiiiiiiii 34 Nuts— Cont'd linillllinilMIIIIIIIIIIIIIIIHIIIIUIIIIIinilMIMIIIIIIMIMIIIIIIIIIIIIIIIIIMIIIIMIIHIIIIIIIIIIIIIIIIIIMIIHIMIIIIIIIIIIIIIIIIIIIIIHIIIIIIIIMIIIIIIMIIMin 139. Q. What is meant by "chicl-en" almonds, "lien" almonds, "coclc" almonds, "goose" almonds? A. These terms refer to the various sizes of shelled Jordan almonds. Almonds of the chicken size weiffh from 28 to 30 meats to the ounce; of the hen size, from 18 to 20 ; of the cock size, from 16 to 18 ; of the goose size, from 14 to 16 meats to the ounce. 140. Q. How much does an original hag of almonds in the shell weigJi f A. About 90 pounds. 141. Q. What is the difference hetrveen the Jordan and Valencia shelled almonds? A. The Jordan almond is oblong in shape, while the Valencia is pointed on one end and somewhat flat at the other. The Jordan is a better looking almond, but the Valencia has the better flavor. 142. Q. How much does an onginal case of shelled al- monds weigh? A. About 28 pounds. 143. Q. What are the different varieties of pecans? A. The Texas Laxge, Extra Large, and Jumbo, and the Georgia Cultivated pecans are the two varieties best known to the trade. 144. Q. How much does an original hag of pecans weigh ? A. About 100 pounds. 145. Q. Where is the pistachio nut grown? A. It was originally grown in Syria, but the pistachio nut tree is now cultivated in practically all of the countries along the Mediterranean. 146. Q. What is the difference between the Virginia and the Spanish varieties of peanuts? A. The kernel of the Virginia variety is large and oblong, while that of the Spanish variety is small and almost round. 147. Q. How much does an original bag of peanuts weigh ? A. Both the raw and roasted come in 100-lb. bags. 148. Q. How much does an original bag of walnuts weigh ? A. The California walnuts come in 100-lb. bags and the imported in 110-lb. bags. nininiiiiiiiiHiiiiiiiiiMiminiiiiiiiiiiiniiiMiiiiiiiiiiiiiiHiiiiiiiiiHiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiniiiiiiiiiiiiiiiMiiiMiiMiiiiiiiiii Oils -^5 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiHiiniiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Oils 149. Q. How is the corn oil obtained? A. The corn oil is obtained from the germ of the kernel of the Indian corn. The shelled corn is first dumped into tanks of warm water. This immersion softens the kernel, which is then partially crushed through stone crushers. The resulting mass is submitted to a special process whereby the germ is separated. The germ is then dried and the oil pressed out. 150. Q. How is olive oil produced? A. The olive oil is pressed from mature, ripe olives. The olives are first ground between stones, and the paste thus formed is put into closely woven baskets, which are piled one on top of the other and put into a hydraulic press. Many pounds of pressure are brought to bear upon this ground mass. The extract from this mass is the first oil, and is known as "Virgin," or "Extra Vir- gin," olive oil. After the oil has been allowed to run for some time, the baskets of cakes are removed, beaten up with a club, softened with hot water, put back into the hydraulic press and given another pressure of many pounds. This is second pressing oil, slightly inferior to the "Virgin" oil. There are several subsequent pressings, each pro- ducing a lower grade of oil than the one produced from the previous pressing. 151. Q. How many grades of olive oil are tkere? A. Broadly speaking, edible olive oil can be classi- fied into three distinct grades : first pressing oil, known as Virgin olive oil; second pressing oil; and a third grade, which is either a first or a second pressing of a somewhat inferior quality of olives. This third grade oil has a stronger flavor and a darker color than the first two grades. 152. Q. ^¥hat is peanut oil used for? A. The most important use of peanut oil is that as salad oil. It is also used for seasoning and shortening. The very best use, however, of refined peanut oil is in the manufacture of oleomargarine. Peanut oil is also used in the production of milk compounds. 153. Q. What is meant by "cold-drawn" peanut oil? A. Peanut oil obtained by pressure of the peanuts, and without heating. fiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiriiiiiiiiiiiiiiiiiiiiiijiiiriiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiJiiiiiiin 36 Olives iiiiiiiMiriiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Olives 154. Q. What w meant by "70-80s", ''80-90s", etc., when referring to green olives? A. To say that certain olives are "TO-SOs", for in- stance, indicates that they run from 70 to 80 olives to a kilo. ("Kilo" is an abbreviation for "Kilogram", which is equal to approximately two and one-fifth pounds.) 155. Q. What are the vanous sizes of green olives? A. There are twelve sizes. These are illustrated on the opposite page. 156. Q. What are the various packages in which hulk olives usually come put up? A. Casks 160 gallons Kits. . . .10 gallons Barrels 50 gallons Kits .... 5 gallons Half barrels.. 30 gallons Kits.... 3 gallons Kegs 15 gallons Kits.... 2 gallons 157. Q. How many olives are there to a quart of each of the various sizes? A. Of the 70- 80s there are from of the 80- 90s there are from Of the 90-lOOs there are from Of the 100-1 10s there are from Of the 110-120S there are from Of the 120-130S there are from Of the 130-140S tliere are from Of the 140-150s there are from Of the 150-]60s there are from 95 to 100 to a quart Of the 160-180s there are from 101 to 108 to a quart Of the 180-200S there are from 109 to 116 to a quart Of the 240-260S there are from 151 to 162 to a quart 158. Q. IIow should hulk olives he cared for in order to prevent spoilage? A. The brine should be watched, as mold develops which attacks the olives and softens them. Remove the mold as soon as it develops. The darkening of olives is another form of spoilage, which is caused bv keeping the olives in a musty place, or by contaminating them with foul odors. If olives have started to turn soft or dark, wash them thoroughlv, then put them in fresh brine, and expose them to the direct light of the sun. By replacing the brine each day for a few days, the olives will regain 44 to 50 to a quart 51 to 56 to a quart 57 to 62 to a quart 63 to 69 to a quart 70 to 75 to a quart 76 to 81 to a quart 82 to 87 to a quart 88 to 94 to a quart IIIIIIIIIIIIMIIIIIIMliritllllllllMIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIMIIMIIMIirilllllllllllllllllllMlltllllllllllllMIIIIIIIMIIIIIIIIIIIIMIIIIIIIIIIItlllllll Olives — Cont'd 37 iiiiiiiiiiiiiiiiiiiMiiitiiiiiiiiiiiniiiiiiiiiiii iiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii The Various Olive Sizes 70-80 Q.U£ENS 80-90 Queens 90-100 Queens 130-140 Queens 100-llOQuEENS 110-120 Queens 120-130 Queens 150-160 Queens 160-180 Queens 180-200 Queens Manzanillas 240-260 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiniitiiitiiiiriiriiitiiiiiiiiiiiiiiiiiiiiiiiii 38 Olives — Cont'd iiiiiiiiiiiriiiiiiiiiiiiiiriiiiiiiiiiiiiriiiiiiriiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiriiiiiiiiiiniiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiii their original quality. (See Question No. 248 regarding making of brine for olives.) 159. Q. What are "mission^ ripe olives? A. The very best variety of ripe olives grown in California, probably so named after the Mission Fathers who introduced the olive tree there in 1769. 160. Q. Why do we never see on the market California green olives and ripe Spanish olives? A. For the reason that the California green olives are inferior in flavor to the Spanish green olives, and the Spanish ripe olives are inferior in flavor to the California ripe olives. The difference in flavor is due to the dif- ference in soil and climatic conditions. Pickles and Kraut 161. Q. Whai are gherkins? A. A variety of cucumbers, used for pickling. They have prickly skins, and are gathered when small. 162. Q. What are mango picMes? A. Stuffed mango melons or mango peppers. 163. Q. How should hulk pickles he taken care of in order to avoid spoilage? A. Examine the barrels and kegs as soon as you receive them for leaks. A leak may be detected by shaking the smaller packages and by rolling the larger ones. j\Ibst leaks may be stopped by tightening the hoops. If a stave of a barrel is sprung, a strip of cloth or packing should be driven into the crack. Packages that are sliort of liquor should be filled at once. (See Questions 243, 244, and 245 for making brine for Sour, Sweet, and Dill Pickles.) It is abso- lutely necessary that pickles be kept at all times well under the liquor in which they are packed. Otherwise they will become soft and shriveled, and will spoil quickly, the trouble extending through the entire package. Wlien pickles stand for a time, the strength of the vinegar tends to settle to the bottom of the package. This leaves the weaker liquor on the top, causing the pickles to spoil easily. To avoid this, full packasres should be rolled frequently, and the pickles in open packages stirred. Pickles in open packages should be covered or tightly screened. There is a small vinegar fly, found in most grocery stores, which, if allowed access to the I1IIIIIIIIIIIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII1IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII Pickles and Kraut — Cont'd 39 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriniiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii contents of the package, will deposit its eggs, with the tesiilt tlhat the pickles will become wormy in a few days. Eelish, Chow Chow, and other pickles of this kind should be stirred frequently, in order to prevent the stock from becoming dry on top. Do not use metal measures, pans, or dippers in handling pickles. A wooden dipper is best, 164. Q. How does the hulk kraut come put up? A. Usually in 45-gallon casks, 30-gallon barrels, and 15-gallon half-barrels. 165. Q. What is the best iraij to take care of new hulk kraut f A. When the package is received, place it on end and withdraw the plug. If this is not done, the preSvSure of fermentation will push the staves and heads out of shape. Cover the kraut with fresh brine (five ounces of salt for each gallon of water). Do this at least three times every week. When the package is opened to be retailed, place a heavy weight upon the kraut, so that it will be kept constantly covered with brine. Do not use metal fork, measure, or weights. Preserves 166. Q. Hoiu much fruit mnist preserves contain in order to he legally labeled "preserves" ? A. All articles labeled "preserves" must contain at least 45 per cent of fruit; the remaining 55 per cent must be sugar. 167. Q. Wliat is the required proportion of fruit and sugar in jam and marmalade? A. The same as in preserves: 45 per cent of fruit and 55 per cent of sugar. 168. Q. What is the difference between preserve and jam? A. So far as the contents is concerned, there is no difference between the two. The word "jam", however, implies that the fruit has been cooked to a somewhat pulpy consistency, that no effort has been made to pre- serve the fruit whole. 169. Q. How does marmalade differ from preserves? A. Marmalade is preserve made from thinly sliced rind fruits, such as oranges, grape fruit, figs, etc., and including all or a part of the rind. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiciiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiijiiMiiiiiiiiiiiniiiiiiiiiiiiiiiiii 40 Preserves — Cont'd iiiiiMiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiniiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiniiniiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiii iiiniijiiiiiiiiiii 170. Q. Where does marmalade derive its name from? A. From "marmelo," which is the Portuguese word for quince. It was from the quince that marniahide was first made. 171. Q. What Mud of_ jeUj/ is the Bar-le-Duc jelh/? A. Jell_y made in the town Bar-le-Duc, France, from currants, the seeds of which have heen removed. The specialty of this jelly is that the berries remain whole. This is accomplished by using much more sugar than is used in making ordinary jelly, thus requiring ])oiling for only a short time. Similar jolly is not l)eing produced in this country, because the clioap female help required to remove the seeds is not available bore. The cost would be mucli greater if the jelly was nuide in this country. Salt Fish 172. Q. What are anchovies? A. The anchovy is a very small fish of the herring family, growing to about 6 inches in length. It is found in European waters, mainly in the Mediterranean around Italy, and is used chiefly as a relish. It is also potted and used in the form of paste and table sauces. 173. Q. What are ciscoes? A. "Cisco" is the name the Indians gave to several varieties of fish found in the Great Lakes, commonly known as lake herring, bloater, cisco, long-jaw. 174. Q. Why is George's codfish called so? A. Because it is caught in the vicinity of what are known as George's Banks, a fishing ground about 100 miles off the coast of Maine. 175. Q. What is meant hi/ "boneless" codfish and "ab- solutely boneless" codfish? A. "Boneless" signifies that only the big bones have been taken out, while "absolutely boneless" means that all of the bones, large and small, have been taken out. 176. Q. What are codfish "tablets"? A. Strips of boneless codfish, cut 6 inches long, 3 inches wide, and about 1:^ inches thick. Tlie tablets are usually made up of two or three pieces and come in 1-lb. boxes, packed 12 or 24 in a case. 177. Q. What are codfish "strips'? A. Skinned codfish, usually the whole fish, made ■iiiiiiiiiiiMi[iiiiiiiiiiiiiiiiiiiiMiiiiiiiiniiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii[iiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiriiiJtiiiiiiiiiii Salt Fish — Cont'd 41 iiiiiiiiiiiiiiirriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiirniiiirriiiiiiiiiiiiiiiiiiiiiNiiiiiiiiiiiiiiiiiiiiiii up in a roll, and varrying in weight from 2 to 4 pounds. 178. Q. What are those red specls that are sometimes found on salt codfish? A. Such red specks are signs of deterioration. They should be trimmed off to prevent their spreading. Unless such codfish can be sold in a short time, it may be placed in a heavy salt brine in a jar or keg. This will prevent furtlier discoloration. 179. Q. What are codfish "middles"? A. The center part of the fish — the thickest and choicest part. Come packed in 40-lb. boxes. 180. Q. What are ''fish halls'? A. These are made from fresh haddock, mixed with potato flour and other cereals. Come put up in tins with fish bouillon. Used largely by the Scandina- vian people. Usually eaten after being heated in the can. Can also be fried or baked. Each ball weighs about one ounce. There are 15 or 16 balls in a one- pound can. 181. Q. What is meant hij "bloater"? A. In the fish trade "bloater" has two meanings: it refers (1) to large, fat mackerel, and (2) to large, fat, smoked herring. 182. Q. What is Finnan Haddic? A. A lightly salted and smoked haddock, with the head off. It is split open the entire length, and part of the backbone removed. (The word "Finnan" is a cor- rupt spelling of Findon, a fishing village near Aberdeen, Scotland, and was originally applied to the haddock cured at that place.) 183. Q. What is meant by 2/v herring? A. Small Norwegian herring, running from 650 to 700 to a 220-lb. barrel (100 kilo). 184. Q. What is meant by 4A' herring? A. This is the trade term for Norwegian herring that run from 400 to 450 to a 220-lb. barrel (100 kilo). 185. Q. What is rolled mopse? A. This is the trade name for herring that has been split in halves, boned, spiced, rolled around a piece of pickle, and held' together with toothpicks. 186. Q. What is meant by "marinated" herring? A. Herring, pickled in white vinegar with slices of lemons and onions and spiced with bay leaves, whole allspice, whole black pepper, whole mustard seed, whole niinniniiiiiniiiniiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiMiiiiiiimniinniiitiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiini 42 Salt Fish — Cont'd iiiiiriiiiiiiiiiiMiHiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii cloves, and sometimes with small Japanese peppers. 187. Q. What is meant hij ISforway Melt and Roe? A. Norway herring, in such physical condition that it shows the sex of the fish. The melt is the male, and the roe is the female. 188. Q. How do the Holland herring come packed? A. In 90-kilo and 100-kilo barrels, in ^-barrels, ^-barrels, and in kegs. As a kilo is about 2 1/5 pounds, a 100-kilo barrel would weigh about 220 pounds, or nearly 20 pounds more than the 90-kilo barrel. The standard keg contains about 5 kilos, or 11 pounds. 189. Q. What is meant hi/ "milcher" when referring to h erring ? A. The male fish. 190. Q. What is meant hi/ "honeless" herring? A. A small sized lierring (the same kind of fish from which domestic sardines are prepared), salted and smoked, after which it is skinned and boned. 191. Q. What is meant by "scaled" herring? A. The same fish used in preparing the "boneless," except that it is scaled, and not skinned and boned. 192. Q. What is considered the best macl:erel? A. The fall-caught Norway mackerel. They are fat, white, and of excellent quality. The meat is white, because care is taken to soak out all of the blood before salting. The Gloucester Fat Shore mackerel, caught off the New England coast, are fat and of very fine quality, but they do not have the white color of the Norway fish, because the American fishermen catch them in large quantities, and cannot take the time to soak out all of the blood. 193. Q What is meant hy "fall-caught'' "summer- caught," and "s/yring-caught" maclcerel? A. The fall-caught mackerel are in the very best physical condition ; the summer-caught are fish that are beginning to mature ; the spring-caught are fish usually in poor physical condition. 194. Q. What are menominees? A. Fresh water fish, of the whitefish species. They weigh from 9 to 12 ounces. 195. Q. What is stockfish? A. Stockfish refers to any of several varieties of fi.sh, cured in Norway and in Alaska. The fish is dried and cured, without the aid of salt or other preservatives. iiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Salt Fish — Cont'd 43 iiiiiiiiiMiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Stockfish is used almost exclusively by the Scandinavian people, and is called by them "Swedish turkey". Makes a very delicious dish. 196. Q. What is M fish f A. This is stockfish that has been soaked and is ready for cooking. The hard, dried stockfish is soaked for three or four days in a preparation of lye water, after which it is placed in fresh water. For shipment it is taken out of the water and packed in wooden boxes. Upon receiving it, the grocer should again place it in fresh water. 197. Q. What is meant by "kippered" when used in connection with herring or other fishf A. The word "Kippered" is of Scotch origin and refers to fish that has been split, salted, and smoked. 198. Q. What causes "rusty" fishj and what can be done to prevent fish from becoming "rusty"? A. The rusty appearance of fish is caused by its having come in contact with the brownish scum that forms on the surface of the brine, and which is the fat from the fish. To prevent the fish from getting stained, it should be kept well beneath the brine at all times, and the scum should always be promptly removed. Spices 199. Q. What kind of spice is the allspice? A. Allspice is the dried fruit of a small tree, called the pimento, growing in the West Indies. It is of the size of a small pea, and is similar in appearance to whole black pepper. It is called allspice because it resembles in fl^avor somewhat a mixture of cloves, cinnamon, and nutmeg. 200. Q. What are the bay leaves used for? A. For flavoring of soups, stews, etc., and in spic- ing pickles and fi.sh. 201. Q. How does the cinnamon grow? A. Cinnamon is the inner bark of a small ever- green tree, growing in Ceylon, Java, the West Indies, Egypt, and Brazil. The bark is very thin and smooth, and has a light brown color. The taste is sweet and pleasing, and the flavor mild and very fragrant. The best cinnamon comes from Ceylon. 202. Q. What is casstaf A. Cassia is a spice so identical to cinnamon, that •nllllliilllllllllllillilllliiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiliiiiiiiililiiJiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiliiiiiiilllililillli 44 Spices — Cont'd .iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiijriiiiiiiiJiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiJiiiJiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiJiiiiiiiiii even experts cannot tell the (litrerenoe between the two "when in the ground form. The bark of the cassia is much thicker than that of the cinnamon. The cassia has a decidedly pungent taste and a much stronger flavor than the cinnamon. 203. Q. W'haf is cream of tartar made from? A. Cream of tartar is made from the pinkish sedi- ments (tartar) found at the bottom of casks containing wine. The tartar is gathered from the cask, boiled with water, refined, and ground, in which condition it is known as cream of tartar. It has an acid taste, and is used chiefly in the preparation of baking powder. 204. Q. Row is the hJarl- pepper obtained? A. Black pepper is the dried, immature berry of a climl)ing shrub growing in the tropics. The ground l)laek pepper is obtained by grinding the entire berry — black coating and all. 205. Q. How is the ivhite pepper obtained? A. White pepper is obtained by grinding the ma- ture black pepper berries, after the outer black coating of the berries has been removed. 206. Q. What is curry powder? A. A seasoning originally used in India. It con- sists of turmeric, black pepper, cayenne pep2>er, corian- der seed, ginger, and a number of other ingredients. Its composition varies with difl'erent manufacturers; spices are added or omitted, according to the locality. ("Curry" is the Hindu Avord for stew.) 207. Q. How do cloves grow? A. Cloves are the dried flower buds of the clove tree, Avhich grows on the islands of the tropics. It is a bushy tree with a cone-shaped appearance, and averages from twelve to twenty feet in height. The buds are picked by hand, then spread out on mats to dry, or else dried over a slow fire. The best cloves come from the Penang Island, in the Mialaysian Archipelago. ^8. Q. How does ginger grow? A. Ginger is the underground stem or rhisome of the ginger plant, which grows in China, Jamaica, the West Indies, Africa, Japan, and tropical America. It is the only spice obtained from the roots of a plant. 209. Q. How do the nutmegs grow? A. The nutmeg is the kernel of the seed of an evergreen tropical tree that looks like a pear tree, and iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiii> Spices — Cont'd 4^ iiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiuriiiiiiiiiijiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiijiiiiriiiiiiiiiiiij grows to a heiglit of about 50 feet. The fruit is of about the size of a hirge peach, wliich, Avhen ripe, splits Nutmeg AND Mace —The Way They Grow The Ripe Fruit SectionalView Mace Nutmeg open and exposes the red blood covering (the spice "mace") of the seed, within the shell of which seed is the nutmeg. 210. Q. How does mace grow ? A. As explained in the preceding answer, mace is the red blood covering of the seed, within which is found the nutmeg. When fresh, the mace is blood red and rather fleshy, but turns yellow when dried out. 211. Q. What is marjoram? A. A herb, the dried leaves of which are used for spicing soups, dressings, etc. 212. Q. What is paprika made from? A. From large red peppers, with a mildly pungent sweet flavor. The Spanish paprika is milder than the Hungarian. The Hungarian paprika has a characteristic pungency and flavor. 213. Q. What is the common red pepper made from? A. From Japanese or Bombassa chili peppers, which are small and very hot. 214. Q. How does sage grow? A. This is a shrub about two feet high, belonging to the mint family. It grows wild in many parts of southern Europe and in some parts of this country, but it is also cultivated as a garden plant. Sugar 215. Q. How is maple sugar produced? A. By evaporating the maple sap. 216. Q. Whij do some powdered sugars contain starch? A. Powdered sugars which contain starch (the ■usual amount is 3 per cent) are intended for use in making icings. Such sugar works up into a smoother IlllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllflllU 46 Sugar — Cont'd IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIUIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII icing than ordinary powdered sugar. The addition of the starch also keeps the sugar from getting hard and lumpy, 217. Q. What is the difference between the "Bar Pow- dered," "XXXX Powdered," "Icing Poivdered," and "Standard Powdered^' sugars? A. The "Bar Powdered," also known as "Dessert Powdered," sugar is a coarse powdered sugar, used chiefly in iced tea and lemonade, and on fresh fruits and berries. The "XXXiX Powdered" is a very finely pulverized sugar, and is used in baking, and in making icings and frostings. The "Icing Powdered" is the same as "XXXX Powdered," except that it contains about 3 per cent starch. The "Standard Powdered" is a mixture of fine and coarse powdered, and is used by bakers for sprinkling on bakery goods. Syrups and Molasses 218. Q. What is glucose? A. Syrup made from starch. 219. Q. }'V\}iat kind of syrup is the sorghum syrup? A. Sorghum syrup is produced by boiling the juice obtained by crushing the sorghum cane. 220. Q. What is the difference Jjetween sugar cane syrup and sugar syrup f A. Sugar cane syrup is made by the evaporation of the juice of the sugar cane, while sugar syrup is made by dissolving sugar in water, then boiling this down to the consistency of syrup. 221. Q. What is meant hy "Roch Candy" syrup? A. The rock candy syrup is a by-product in the manufacture of rock candy, which is made by melting granulated sugar then crystallizing the syrup produced. The sugar is placed in square cans, which have perfora- tions on the sides large enough for a thread to go through. A large number of threads cross the can from one side to the other. The cans with the sugar in them are placed in a hot room with a very high temperature, which melts the sugar and causes the syrup to crystallize. The crystallized syrup clings to the threads and to the sides of the can and forms what are termed as "string" rock candy and "lump" rock candy. When the product is finished, there is always some syrup remaining in the iMtimmninifiniin nniininiiiiiniiliiniiiininiMinilHniinililiiiiiiiimiiiiliiiiiiiiiiiiiiiiiiiiiiiiiiiiinniiiiimuM Syrups and Molasses — Cont'd 47 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiii can. It is this imcrystallized sj'rup that is known as Kock Candy syrup. 222. Q. How is molasses produced? A. Molasses is a by-product in the manufacture of sugar. The juice obtained by crushing the sugar cane is boiled until it sugars, but part of it will not. This semi-fluid mass is placed in double-jacketed centrifugal pans. The inner jacket is made of fine wire and re- volves rapidl}^ throwing the molasses out against the outer jacket, which is solid, and the molasses is carried through it to a tank. The sugar in this way is dried quickly and remains within the inner jacket. This is the process of separating the molasses from the sugar. Molasses from the first boiling is the highest grade in richness and in color. Sometimes it is reboiled and put through the same process the second time, and perhaps the third. Each boiling makes the molasses heavier in body, darker in color, and stronger in flavor, and, of course, inferior in grade. 223. Q. How many gallons of molasses are there to a 224. barrel ? A. Q. barrel ? A. Between 4.5 and 55 gallons; the number varies. How many gallons of syrup are there to a The number varies between 45 and 55 gallons, as in the case of molasses. Tea 225. Q. How does tea grow? A. The tea plant is an evergreen bush, growing about 4 feet high, its growth being limited bv frequent prunings. 226. Q. How many hinds of tea are there? A. Three kinds: (1) Green, or Unfermented; (2) Black, or Fer- mented; (3) Oolong, or Semi-Fer- mented. All of these teas can be produced from leaf picked from the same bush. 227. Q. How is the green tea pro- duced? A. Just as soon as the leaf is picked, it is steamed to make it soft Tea Branches iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii:iiiiiiiiiiiiiiiiiiiiiiiriiiiiiiii[iiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriii 48 Tea — Cont'd llllllllllllllllllllllllllinillllMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIMIIIIIIIIIIIIIII and plial)le, then it is rolled and fired in pans or baskets over a charcoal fire. The leaf retains its natural green color through the entire process. 228. Q. IIoiv are the hlacl; teas produced? A. Black teas are produced by a process of fer- mentation, which is brought about by spreading the green leaf on trays made of canvas saturated with water. These trays are piled in a hot room for three or four hours. The evaporation of the water causes the leaf to cliange from a natural green to a copper color. The leaf is then rolled and fired at a high temperature, wliich turns it black. 229. Q. How are the Oolong' teas produced? A. The Oolong teas are semi-fermented teas and are produced on the Island of Formosa, just off the coast of China. They are produced in the same way as the black tea, except that they are fired when the leaves are only about half fermented. 230. Q. Tloir many varlelies of f/reen teas are there? A. There are two main divisions: Japan Green teas and China Green teas. Japan produces Basket Fired Green teas and Pan Fired Green teas. The green teas produced in China are: Gun])owders, Imperials, ami Young Hysons. 231. ■(). What is the dijjerein-e helveen the Basl-el I'ired and 11} Pan Fired Japan teas? .1. Tlic Basket Fired tea is iikkU' I'l-oui h>i!g l(>avcs, fired in wicker baskets over charcoal fires. The leaves are placed in the baskets about 8 inches deep and are turned by hand in order to prevent as mucli as })ossiI)le tlie breaking up of the leaf. The Pan Fired teas are made fi-om suialler sized leaves, fired in pans, and turned over by machinery. 232. Q. How niawj/ crops of Japan teas are there? A. Three crops. The first crop is picked during tlic last week of April and the first ten days of May. The second crop is picked during the last two weeks of May. The third crop is picked during June and July. The first crop tea is of the highest grade. 233. Q. What is tlie difference between the Gunpowder, Iinperial, and Young Hyson teas? A. These three are practically the same tea, the difference being only in the shape of the leaf. After the iitiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiHiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiMiiuiiiiiiiiiiiiiMiiiiiiiiiiiiiii Tea — Cont'd 49 uiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiuiiiiiiiiiiiiiiiiiiiiiiiiiiriiijiiijjiiiiiiiiii leaves are rolled they are run through sieves of different sized meshes. The small round rolls are Gunpowder; the large round rolls are Imperial; the long rolls are Young Hyson. 234. Q. What is meant hy "Moyunes" and "Pingsueys" when referring to China green teas? A. Green teas produced in Forth China are called Moyunes; those produced in South China are known as Pingsueys. 235. Q. What is meant hy "Hoochows" when referring to China green teas? A. Hoochows are first crop green teas, produced in either North or South China. 236. Q. How many varieties of Blach teas are there? A . There are two main divisions : Black teas pro- duced in China and Black teas produced in India and Ceylon, and in Java. The Black teas produced in China are called Eng- lish Breakfast or Congou teas. Those produced in South China are superior in style but inferior in the cup to the teas produced in North China. The North China black teas are known as Keemungs and the South China black teas as Paklums. The Black teas produced in India and Ceylon and in Java come in three grades: (1) Orange Pekoe; (2) Pekoe; and (3) Pekoe Souschoung. The Orange Pekoe is the smallest leaf, picked at the tip of the branch. The Pekoe is the next in size, and the Pekoe Souschoung is the large, coarse leaf, known as Government Standard. The darker the leaf in the cup, the poorer the grade. 237. Q. What hind of teas are the Java teas? A. These teas are grown on the Island of Java and are very similar to the Ceylon and India teas. 238. Q. What are the usual sizes of original packages in which the several varieties of bulk teas come packed? A. Basket Fired Japan — 70-lb. | chests (85 lbs. gross). Pan Fired Japan — 80-lb. ^ chests (95 lbs. gross). Gunpowder (Pingsueys) — 50-lb. | chests (60 lbs. gross). Gunpowder (Hoochows) — 70-lb. | chests (90 lbs. gross.) Imperial ( Pingsueys )^^5-lb. -J chests (55 lbs. gross). Imperial (Hoochows)— 60 to 70-lb. i chests (90 to 100 lbs. gross). Young Hysons — lO-lb. i chests (50 lbs. gross). iliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiijiiiiiiiiiiiiiiiiiiiijiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiijiriiiiiiiiiiiiiiii 50 Tea— Cont'd iiiiiiiiinniriiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiMiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiini iiiiiiiiiiiiiiiiiiiiiii Young Hysons — 70-lb. ^ chests (90 lbs. gross). English Breakfast — 60-lb. -J chests (85 lbs. gross). Ceylons — Net weight varies from 50 lbs. to 100 lbs. Javas— 85 to 95-lb. 1 chests (100 to 110 lbs. gross). Oolong — 20-lb. ^ chests (30 lbs. gross). Oolong — 40-lb. I chests (55 lbs. gross). Dust and Nibs — 80-lb. ^ chests (55 lbs. gross). 239. Q. ^Y]lat variety or varieties of tea are best adapted for icing purposes? A. As a rule, the Ceylon and India teas are the best for making iced tea. Some houses have special iced tea blends. 240. Q. Are there anij artificially colored teas on the marl^et ? A. It can be positively stated that no artificially colored teas come into this country. Samples from all shipments arriving at the various ports are carefully examined by expert Government examiners, who see to it that no shipments of impure tea are admitted. 341. Q. What is the best way to mahe good tea? A. Scald out a crockery tea-pot, and while it is still warm put in the tea. Pour on freshly boiled water that has been brought to a quick boil. Allow the brew to stand from five to seven minutes — not longer. Then use. If iced tea is desired, the tea should be poured off to cool at the end of the five or seven minutes. Never allow the tea to cool with the leaves in. How to Make Brine 242. Q. How should brine for hraut be prepared? A. Use five ounces of salt for each gallon of water. 243. Q. How should brine for sour pickles be prepared? A. If there is a small shortage of liquor, replenish by using white distilled vinegar of ordinary table strength. When there is considerable shortage, use diluted distilled vinegar in the proportion of one gallon of water to each four gallons of vinegar. Mix thoroughly before pouring over pickles. 244. Q. How should brine for sweet piclcles be prepared? A. Draw off a part or all of the remaining liquor and mix it thoroughly with distilled vinegar. In case the shortage is considerable, dilute the vinegar with one- Ill iiiiiirrriiiiiiiiiiiiiiiMiMiiiniiiiiiMiiMiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiii MiiiiiiiiiiMiiiiiiiiiiiiimiiiiiiMiiiiiiiiiiiiiiiiiiiiii How to Make Brine — Cont'd (;i iiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiMriiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiitt iiiiiiiiiiiiiiiiiii i fourth part of water, using about three or four pounds of granulated sugar for each gallon of liquor to be added. 245. Q. How should brine for dill picTcles be prepared? A. Use eight ounces of salt to one gallon of water. 246. Q. How should brine for salt fish be prepared? A. Use two pounds of coarse salt, not rock salt, to every gallon of pure water. Dissolve thoroughly in a separate receptacle before pouring on the fish. 247. Q. Hoio should brine for spiced fish be prepared? A . Make a light vinegar brine by using one measure of white pickling vinegar to every four measures of water. 248. Q. How should brine for olives be prepared? A . Use 12 ounces of the best salt to each gallon of pure water — filtered, if possible. In warm weather, you may use 14 ounces of salt to each gallon of water. Allow the salt to dissolve thoroughly before placing on the olives. Do not, under any circumstances, use a metal utensil in the preparation of brine for olives. (It is better not to use metal utensils in the preparation of any kind of brine.) Brooms 249. Q. How are brooms judged? A. By the fineness of the texture, freedom from seeds and stalks, and by the flexibility of the broom. 250. Q. What is meant by 16-inch, 15-inch, 14:^-inch brooms? A. These refer to the length of the corn from the handle down. 251. Q. What is meant by 26-lb., 25-lb., etc., brooms? A. The total weight per dozen. Paper Bags and Wrapping Paper 252. Q. How many of the common paper bags are there in a bundle? A. Five hundred. 253. Q. HoiD many sizes of common paper bags are there? A. Seventeen sizes: No. ^, No. i, No. 1, No. 2, No. 3, No. 4, No. 5, No. 6, No. 8, No. lO", No. 12, No. 14, No. 16, No. 20, No. 25, No. 30, No. 35. 254. Q. HoiD many sizes of sugar paper bags are there ? A. Ten sizes': 2-lb., 4-lb., 5-lb., 6-lb., 8-lb., 10-lb., .iiiiiiiiriMtiiiriiiiiiiiiiiiiiiiiitiiiiriiniiiiiiiiiiiiiiiiiiiiiniiMiiniiiiiiiiMiiiiiMiMriiiiiiiiiiiiinniiiiiMiiMiiiiiiiiiiniiiiiiiiiniiiriiniiiiiiiiiiiiiiiiiiii 52 Paper Bags and Wrapping Paper — Cont'd iiiiiniiiiiiiiiiiiiiiiiiiiirtiiriniiniiiriiriiirirtiiiiijniiriiiiiiniriiitiiiiiiiiiiiiiiiitiiiiiiiiiiriiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiriiiiiirtiiiiiiiiiiiiirtiiiiiiil 14-lb., 16-lb., 20-lb., and 25-lb. The first five are packed 500 in a package, and the last five 250 in a package. 255. Q. What are the most common sizes of wrapping paper used in grocery stores? A. In roils: 12, 15, 18, 20, 24, 30, and 36 inches wide. In sheets: 12x18, 15x20, 18x24, 20x30, 24x36, 30x40. Vinegar 256. Q. What is malt vinegar made from, and what is it used for? A. Malt vinegar is usually made by fermenting barley malt, and sometimes by fermenting the malt of other cereals. It is considered the best vinegar to use for pickling purposes. 257. Q. What is the White Distilled vinegar made from? A. From diluted distilled alcohol. 258. Q. What is meant by "^0-grain", ''4:5- grain", etc., vinegar ? A. To say that a vinegar is "40-grain" is the same as saying that it is 4 per cent acetic acid strength. Similarly, '^45-grain" would mean 4^ per cent, and "50-grain" would mean 5 per cent. The use of the terms "40-grain", "45-grain", etc., comes about because these figures represent the amounts of alkali required to neu- tralize the acetic acid of the vinegar. A 40-grain vinegar requires just 40 grains of alkali to entirely neutralize the acid. 259. Q. How strong must a vinegar he that is to he used for picMing purposes? A. Vinegar for pickling purposes must be at least 45 grains strong. 260. Q. How many gallons of vinegar are there to a barrel? A. Usually about 45 gallons. Green Fruits 261. Q. What are the different grape fruit sizes? A. The common sizes are: 28s, 36s, 46s, 54s, 64s, 80s, 96s. 262. Q. What is the average number of lemons to a case? A. The common sizes average about 300 lemons to the case. (The gross weight of the case is around 85 pounds.) iiriiMiiiniiiiiiiiiiiiiMiiiniiiiiiiiiiiiiiiiiiiriii[iiiiiiriii[Miiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiimmiiiiiiiiiiimiiiiiiiimimiiiiiiiiin Green Fruits — Cont'd 53 iiiitiiiiiiiiiiriiriinriiiiiriiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiriiiiriiiiiiiiiiiiiiiniiiiriiiiiiiiiiiiiiiiiiiiriiiriiiriiiiiiiiiiiiiMiiriiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiii 263. Q. 'What are the different orange sizes f A. The common sizes are: 125s, 150s, 175s, 200s. (Oranges average about 75 pounds gross to the case.) 264. Q. How do the cranherries groiv? A. On a slender, creeping plant with short stems, four inches to one foot long. The cranberry plant grows in marshy ground and is native to a narrow belt of country along the Atlantic coast from Maine to New Jersey. It is also cultivated in Michigan, Wisconsin, Minnesota, and a few other parts of the country. The fruit of the cranberry is borne on short, up- right shoots of the previous season's growth, and is har- vested by means of a cranberry rake, which is operated by being forced through the branches, thus pulling off the fruit. 265. Q. What are the best Icnown varieties of cranber- ries ? A. The Early Black, with a bell-shaped form; the Early Eed, with spherical form; and the Howe, with an oblong form. 266. Q. How many quarts of cranherries are there to a harrel? A. About one hundred. 267. Q. What are lingon herries, and what are they used for? A. The lingon berries are somewhat similar to the cranberries, and are used for the same purposes as the cranberries. They are used almost entirely by the Scandinavian people during the holiday season. The lingon berries grow in Nova Scotia and Newfoundland, and come packed in barrels with water, as they spoil easily if not kept in water. 268. Q. What is Tcumquai? A. A small, thin-skinned, oblong-shaped orange, about the size of a jumbo pecan. Has no seeds. Used largely in making preserves. The kumquat tree is native to China and Japan, but is now cultivated in many places, especially in Florida, Southern Texas, and Louisiana. Miscellaneous 269. Q. What are artichoTces? A. These are the thick, fleshy parts ("bottoms") of the immature flower of the artichoke plant, which is a tnniiiiiiiiiinininiininiiiiininnniiiiniiniiiiiiiniiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiniiiiiiniiiiiiiiiiiitiiiiinnin 54 Miscellaneous — Cont'd iiiiiiiiimiiiiiiiniiiMiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiitiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiirtiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii thistle-like evergreen plant, about three or four feet high. The flowers are gathered before they expand, and the 'Hbottoms" are boiled in salted water and then canned. They are usually served with cream dressing or melted butter. In Europe they are often eaten raw as salad. 270. Q. What are Brussels Sprouts? A. The Brussels sprout is in reality a miniature cabbage, about an inch in diameter. The sprouts are attached to the long stalks of the plant. The uses of Brussels sprouts are similar to those of cabbage, but the sprouts are considered to be of superior flavor. They are called "Brussels" because they were originally cul- tivated in Belgium. 271. Q. What are capers, and what are they used for? A. Capers are the pickled flower buds of the caper shrub, which is cultivated as a garden plant in the coun- tries of Southern Europe. The buds, which are of the size of small peas, are first dried, then put up in strong vinegar. They are usually sold in green bottles, and are used in fine cooking for making sauce for meats. 272. Q. What is the meaning of "Avoirdupois", which word appears on some labels in connection with the iueight of the contents? A. "Avoirdupois" is the name of the ordinary system of weights of the United States and Great Britain. It is used for weighing all articles except drugs, gold, silver, and precious stones. To say that a jar of honey, for instance, weighs 12^ ounces avoirdupois means that the contents weighs 12| ounces, as distinguished from liquid ounces. "Avoirdupois" is a compound French word and means "goods of weight". 273. Q. What are marrons? A. Preserved or candied chestnut meats. Used in making fruit salads, and various fancy desserts. 274. Q. Does peanut butter that is put up in air-tight packages remain in good condition indefinitely? A. High quality peanut butter will retain its sweet flavor for many months when packed in air-tight receptacles. Of course, in time some of the oil will gather at the top, but it can be mixed together with the peanut butter upon opening of the package. 275. Q. What are truffles? A. The trufife is a species of fungi, growing under iiiiiniiiHiiiiiHHiinniinHiiniMUinniiiiiiniiniiiiiiiiiniininiiiniiiiiimiiiliiiiiiiiiMiimiimiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiimiimi Miscellaneous — Cont'd 55 liiuuiiiiiiiiiniiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiitiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiitiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiii the ground. It varies in size from that of a plum to that of a medium sized potato, and has no roots, nor stalk, nor any other parts. The outside is black and warty, while the inside is dark brown and is pervaded by a network of threads. The truffle is found almost entirely in France. As there is no growth above the ground, trained hogs and dogs are used in locating the truffle beds. The truffle has an aromatic flavor and a piquant taste, and is used for seasoning and garnishing. 276. Q. What is meant by "crystoillized" ginger, and what is this ginger used for? A. Crystallized, or candied, ginger is preserved ginger that has been dried. Like the preserved ginger, it is used for after-dinner desserts, as an aid to diges- tion. 277. Q. What is chicory made from? A. From the roots of a plant, similar to the beet plant. The roots are kiln-dried, cut into small pieces, roasted in a coffee roaster, and then ground. It resembles ground roasted coffee, and is used as an addition to coffee. 278. Q. What is yeast made from? A. The familiar cake of compressed yeast is com- posed of millions of round cells, so small that four thousand of them, placed side by side, measure only an inch. Each cell is a plant by itself, capable of inde- pendent existence and endowed with the power of repro- duction. The yeast is usually obtained by placing selected yeast cells in a mixture of corn, rye, barley malt, and water. The yeast cells reproduce themselves by budding, and multiply astonishingly fast in warm temperature. 279. Q. What is turmeric? A. Turmeric is the yellow root of a plant similar to the ginger plant. The yellow color extracted from the root is used in coloring some prepared mustards and other condiments, and is also used as dyestuff. 280. Q. What is boiled cider used for? A. Chiefly in making mince meat. It is also used in making plum pudding and some cakes. 281. Q. What does "chili con came" mean? A. This is the Mexican name of a Mtexican dish. Translated literally, it means "peppers with meat". iiiiiiiiriiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiii(iiiiiiiiiiiiiiirMitiiriitiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniinMiiiiiiiiiiiiiiiii 56 Miscellaneous — Cont'd iiiirriiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiriiiiiiiiiiiiiiiniiuiiitiiiriiiinrniiiiiiiiiiiiiiiiiiinriiiiiirnriiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiijjiiiiiiiiiiiiiiiiiii 282. Q. What is lime juice used for? A. For practically the same purposes as lemon juice. 283. Q. What is water glass ^ and what is it used for? A. This is the commercial name for a concentrated solution of sodium silicate. It is colorless and usually comes put up in quart tins. Wlater glass is used for preserving eggs. One quart of it mixed with 9 quarts of water that has been boiled and cooled, is sufficient to preserve 15 dozen eggs. At least two inches of the solu- tion should be allowed to cover the eggs at all times. 284. Q. What is soda, hi-carh, and what is it used for? A. This is the abbreviated name for Bicarbonate of Sodium, a baking soda. 285. Q. What is saleratus, and what is it used for? A. This is the trade name for potassium salt, a soda used in baking. 286. Q. How many sizes of common lamp chimneys are there? A. Two sizes: No. 1, which is 2| inches wide at the bottom, and No. 2 which is 2| inches wide at the bottom. 287. Q. How many sizes of common lamp wicks are there? A. Size No. — f inch wide; size No. 1 — f inch; size No. 2 — 1 inch; size No. 3 — 1^ inches wide. 288. Q. What is ammonia made from? A. The common liquid ammonia is water satur- ated with a gas, consisting of nitrogen and hydrogen, 289. Q. What is paraffine made from? A. Paraffine is a by-product in the refining of petroleum. 290. Q. How many feet are there in a pound of ordi- nary 4i-ply cotton twine? A. Approximately 5,280 feet. 291. Q. What is the minimum amount of butter fat required hy the Government in evaporated milk? A. Evaporated milk must contain not le«!s than 7.8 per cent of butter fat. 292. Q. How much sugar does the sweetened condensed milk contain? A. About 40 per cent. 293. Q. What are the different grades of sliced dried beef? niiiiiiiiii iiiiiiiiiiiriiiiiiiiiiriiitiiiriiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiniiiiiiininimmiiiiin Miscellaneous — Cont'd 57 niiittttiirrrtiiiiiiiit iriiiiriiiriiitiiir tintiiitiiinirniiiiit jrriiiiiiriiiiiiiriiriiirt riiriiiiniiriiriiiiiriiitiiiiiiiiiiiirii tiiiriiiiiiii A. There are two general grades, known as "out- sides" and "insides". The "outsides" are much inferior, being tough and stringy, and containing fat and gristle. The "insides" are tender and free from fat. 294. Q. Hoiv are the Maraschino style cherries pro- duced? A. They are prepared from Eoyal Anne cherries, picked before they are fully ripe. The cherries are pitted, then cooked in sugar syrup, after which they are colored and then flavored with imitation maraschino liqueur. (These cherries derive their name from the Marasca cherry, which grows in Dalmatia, from which the original Maraschino liqueur was distilled.) 295. Q. How is catsup made? A. 'After the tomatoes have been inspected for ripeness and soundness, they are dumped into the "scalder" where they are thoroughly washed by being run through a steady stream of hot water. They are then crushed, and the seeds and skins removed by forcing the pulp and juice through a fine sieve. Spices, sugar, and vinegar are added, and the pulp boiled down to the desired consistency. 296. Q. What is arrow-root made from and what is it used -for? A. Arrow-root is the starch obtained from the roots of a small tropical plant of that name. It is a verv finely powdered article, and is used chiefly in pre- parina: foods for children and invalids. 297. 0. What is the test way to take care of huTk sweet cider ? A. Just as soon as the kesr or cask is received, a small vent hole should be bored in the top in order to let out the erases. This hole should be stopped with a wooden plusr, which should be removed for a short while every day or two in order to nermit the ?ases that have accumulated to escape. If these precautions are not taken, the pressure of the o-asps is apt to push out the staves and cause a leak, or the flavor of the cider mav be materiallv impaired and fermentation take place. Cider must alwavs be stored in a cool place, fullv ■protected at all times from the direct ravs of the sun. 298. Q. TAhv is the canned plum pudding called so when if contains no plums? A. The real article, originally made in England, iinmiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniinni 58 Miscellaneous — Cont'd iiiimiiiiiiiiiiiiiMiiiitMi[iiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiniiiiiiriiiiiiiiiriiriii[|iiiiiiiiiiiiiii(iiiiiiiiiiiiiiiiiiiiiriiiriiiiiiiiiiiiiiiiii[ii!iiiiiiihiiiiiiiiiiiii was made with plums, and while in this country we have substituted raisins and citron for plums, this dessert is still known by the old name. 299. Q. Why are the Saratoga potato chips called so? A. Because they were first introduced by a chef at a hotel near Saratoga, N", Y. 300. Q. What are "Pates de Fois Oras" f A. Potted goose livers, prepared with truffles. They are usually put up in small, fancy earthenware pots, and are very much prized by epicures. Imported from France. 301. Q. How is the common table salt ohfained? A. The common table salt is obtained from de- posits of rock salt found beneath the surface of the earth. This salt is brought up to the surface either by mining or by forcing water through pipes down to where the deposits are, dissolving the salt, then pump- ing up and evaporating the brine. The water method is the one commonly used. A salt well is drilled like an oil well, and frequently reaches a depth of over 2,000 feet. Two pipes, one within the other, are lowered down to where the rock salt beds are; the outside pipe is about six inches wide and the inside pipe is about four inches wide. Pure water is forced down between the pipes and the brine is pumped up the inside pipe. The brine is heated to a high temperature, after which it is filtered and pumped into evapo- rators where the crystals arc formed. These crystals are then dried, sifted, and packed — ready for the market. 302. Q. What is tapioca made from, and what are the dif- ferent forms in which it is sold? A. Tapioca is made from the tuberous roots of the cas- sava plant, a large shrub grow- ing in the West Indies, South America, Java, the Malay Pe- ninsula, and Florida. The roots Cassava Plant grow in clusters and are from g^ Ill iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiui iiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiimimiiiiiniiiiiiiiimmiiiiiiiiiiiiiimin Miscellaneous — Cont'd 59 iiiiMiniiMiiiiiiiiniiiuiiiiiiii iiiiiiiiiiiiiiiiii I iiiiiiiiiii 1 null iiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiii one to three inches thick and from one to four feet long. After they have been washed and stripped of their rind, they are grated down to a pulp. The natural juices are then exuded under strong pressure, and the starch that remains is baked, forming what is known as "Flake" tapioca. "Pearl" tapioca is produced by forcing the starch, before it is baked, through a sieve. The little pellets thus formed are dropped on a piece of cloth that is kept con- stantly agitated. These pellets are then heated on an iron plate to a high temperature. "Medium" and "Fine" tapioca are determined by the size of the sieve. The "Granulated" tapioca is obtained by grinding the "Flake." 303. Q. How is malted milk mude? A. Mklted milk is made by combining whole milk with the liquid separated from a mash of ground barley malt and wheat flour. To this combination usually are added two or three chemicals to secure the full action of the malt extract upon the milk, after which the water is evaporated. 304. Q. What is the difference between pasteurized milTc and sterilized milk? A. Pasteurized milk is milk that has been heated below boiling point, but sufficiently to kill most of the active organisms present, and immediately cooled to .50 degrees Fahrenheit, or lower. 'Sterilized milk is milk that has been heated at the temperature of boiling water, or higher, for a length of time sufficient to kill all organisms present. 305. Q. Why some beeswax is light in color and some is quite dark? A. A wax may be light or dark, depending upon whether the comb came from light-colored "cappings" or from old or brood combs, which are darker. The color of the honey also affects the color of the wax. The terms "light" and "dark" are relative, the color ranging from lemon yellow from the best cappings to nearly black. 306. Q. Why are the sausages known as frankfurters called so? A. Because this style sausage was originally made at Frankfort, Germany. 307. Q. W%at is saltpetre^ and what is it used forf A, Saltpetre is the trade name for nitrate of pota»- iniiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinininiiniiiiiiiiniiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiin 60 Miscellaneous — Cont'd iiiiiiiiiiiiirii III! iiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiJiNiiiiiiiiiiiiiiiiiiiiiiNJiiiiiiiiiiiiiiiiiiiiiitii iiiiiiiiiiiiiiiiiiiiiiitiiiiiii mill siiim. Its chief use is in meat preserving; it helps to preserve the natural red color of meats. 308. Q. What hind of grapes is the white grape juice made from? A. From Catawba white grapes. 309. Q. What is meant hy the terms "6s," "8s'' etc., in referring to candles'? A. Formerly the terms 6s, 8s, 13s, etc., indicated the number of candles to a pound. While these terms are still being used, the weight of the candles is usually indicated immediately after ; as, for instance : "6s — 13- oz.," "8s— 14-oz.," etc. 310. Q. What is meant hy flagolets, hy haricot verts, hy macedoines ? A. All three represent fancy canned vegetables, imported from France or Belgium. The flagolets are extra small lima beans ; the haricot verts are fancy string beans; the macedoines are fancy mixed vegetables. Holiday Items 311. Q. What are the items that are in the greatest demand for Thanksgiving and the Christmas holidays? A. The following list includes most of the more important holiday items: Plum Pudding Preserved Figs Citron Peel Ginger, Crystallized Orange Peel Ginger, Preserved Lemon Peel Maraschino Cherries Cranberries, Evaporated Sage, Leaf Cranberries, Fresh Sage, Ground Pumpkins Olives, Green Pumpkin, Canned Olives, Pipe Mince Meat, Condensed Celery Mince Meat, Wet Poultry Seasoning Sweet Potatoes Chili Sauce Sweet Potatoes, Canned Pimientos Fruit Cake Salad Dressing Glace Cherries Sweet Pickles Glace Pineapple Sour Pickles Marrons Dill Pickles Currants, Bulk Spices Currants, in Pkgs. Extracts Dates, Bulk Baking Powder iiiiiiiJiuiifiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiuiiiiiiiiiiiiiiiiiiMiiiiiiMiiiiiiiiiiiiiiiiiiiiiuiiiMiiiiiiiiiiiiiiniMiiiiniiiniiiiiiiiiiiiiiiiiiiiiii Holiday Items — Cont'd 6i mimiiiriniiiiiiiH iiHiiiiiiiniJiiiiiiiiiiiiiiiiiiiiiiiiui iii iiiiiiiiiiiii iiiniriiii iiriiiiiiiiiiiiiiiiiiiiriii i iiiiiiiiiiii Dates, in Packages Pastry Flour Seeded Eaisins, Bulk Mixed JSTuts Seeded Eaisins, in Pkgs. Almonds Seedless Eaisins, Bulk Peanuts Seedless Eaisins, in Pkgs. Filberts Cluster Eaisins Brazil ISTuts Loose Muscatel Eaisins Pecans Angelique Walnuts Layer Figs Shelled Almonds Natural Pulled Figs Shelled Brazils Washed Figs Shelled Filberts Bulk Figs Shelled Pecans Brick Figs Shelled Wlalnuts Jellies Shelled Peanuts Preserves Silver Polish Bar-le-Duc Jelly Candies Fruit Salad Mints Boiled Cider High-Grade Coffee Sweet Cider, Bulk High-Grade Tea Sweet Cider, Canned Fancy Canned Fruits Fancy Biscuits Fancy Canned Vegetables When to Expect New Goods 312. Q. What are the different periods of the year when new goods of the various canned fruits may he expected? A. Apples November Apricots July Blackberries July Cherries July Gooseberries June Peaches September Pears, California August Pears, Eastern September Pineapple September Plums September Easpberries July Strawberries June 313. Q. What are the different periods of the year when new goods of the various canned vegetables may he expected f A. Asparagus June Beans, Lima September iiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiniMiiiiiiiiiiiiHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiii 62 When to Expect N ew Goods — Cont'd iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiii Beans, String September Corn October Peas June and July Pumpkin and Squash ]Si oven.bcr Sninacli March and September Tomatoes September 314. Q, When may new pad- of salmon he expected on the marhet? A. Chinook July Sockeye ( Puget Sound ) July Eed Alaska September Cohoe October Pink October Chum December 315. Q. When may ncir [utck of (una be expected on the marTcet? A. The latter part of July. 316. Q. At what periods of the year may nevj goods of the variouJi dried fruits he expected on the marlcet? A. Apples November Apricots August Citron Peel April Currants October Dates November Figs September Peaches September Prunes Sentember Raisins October 317. Q. At what periods of the year may new nuts of the several varieties he expected on the market f A. Almonds, California September Almonds, Imported October Brazil Nuts March Filberts November Peanuts November Pecans Novem.ber Walnuts November 318. Q, At what periods of the year may new flour and other farinaceotis goods be expected on the market? A. Barlev September iriiiiiiiiiiiimiiiiiriiiiiiiiiiiiiiiiiMiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiriiiriiiiiiiriiiriiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiin When to Expect New Goods — Cont'd 63 iiiiiiiiiiiiiiiiiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Beans, Dried October Buckwheat Flour October Cornraeal December Farina Ausfust Flour, Snring Wheat October and November Flour, Winter Wheat July Flour, Eye July Hominy August Oats August Peas, Dried October Rice September 319. Q. When iiiny new crop teas he expected on the marl-et ? A. Japan June Oolong July Gunpowder August Imperial August India and Ceylon July Young Hyson August 320. Q. When may new goods of Apple Cider, Catsup, Cranberries, Maple Suaar, Maple Syrup, and Olive Oil he expected on the marl-et f A. Apple Cider October Catsup October Cranberries, Early A^aricties September Cranberries, Late Varieties October and November M^ple Sugar April Maple Syrup April Olive Oil April How Much Does it Cost a Piece? This table gives the exact cost per item of goods costing from 35 cen to $36.00 a dozen. Doz. Piece Doz. Piece Doz. Piece Doz. Piece .35 .0211/12 3.20 .26 2/3 6.10 .505/6 16.75 1.39 7/12 .40 .03 1/3 3.25 .27 1/12 6.15 .51 1/4 17.00 1.41 2/3 .45 .03 3/4 3.30 .27 1/2 6.20 .512/3 17.25 1.43 3/4 .50 .041/6 3.35 .2711/12 6.25 .52 1/12 17.50 1.45 S/6 .55 .04 7/12 3.40 .28 1/3 6.30 .52 1/2 17.75 1.47 11/12 .60 .05 3.45 .28 3/4 6.35 .52 11/12 18.00 1.50 .65 .05 5/12 3.50 .29 1/6 6.40 .53 1/3 18.25 1.52 1/12 .70 .05 5/6 3.55 .29 7/12 6.45 .53 3/4 18.50 1.54 1/6 .75 .061/4 3.60 .30 6.50 .541/6 18.75 1.56 1/4 .80 .06 2/3 3.65 .30 5/12 6.55 .54 7/12 19.00 1.581/3 .85 .071/12 3.70 .30 5/6 6.60 .55 19.25 1.60 5/12 .90 .07 1/2 3.75 .31 1/4 6.65 .55 5/12 19.50 1.62 1/2 .95 .0711/12 3.80 .31 2/3 6.70 .55 5/6 19.75 1.64 7/12 1.00 .08 1/3 3.85 .32 1/12 6.75 .561/4 20.00 1.662/3 1.05 .08 3/4 3.90 .321/2 6.80 .56 2/3 20.25 1.68 3/4 1.10 .09 1/6 3.95 .32 11/12 6.85 .571/12 20.50 1.70 5/6 1.15 .09 7/12 4.00 .33 1/3 6.90 .571/2 20.75 1.72 11/12 1.20 .10 4.05 .33 3/4 6.95 .5711/12 21.00 1.75 1.25 .10 5/12 4.10 .34 1/6 7.00 .58 1/3 21.25 1.771/12 1.30 .10 5/6 4.15 .34 7/12 7.25 .60 5/12 21.50 ,1.79 1/6 1.35 .11 1/4 4.20 .35 7.50 .62 1/2 21.75 1.81 1/4 1.40 .112/3 4.25 .35 5/12 7.75 .64 7/12 22.00 1.83 1/3 1.45 .12 1/12 4.30 .35 5/6 8.00 .66 2/3 22.25 1.85 5/12 1.50 .121/2 4.35 .361/4 8.25 .68 3/4 22.50 1.871/2 1.55 .12 11/12 4.40 .36 2/3 8.50 .70 5/6 22.75 1.89 7/12 1.60 .13 1/3 4.45 .371/12 8.75 .72 11/12 23.00 1.91 2/3 1.65 .13 3/4 4.50 .371/2 9.00 .75 23.25 1.93 3/4 1.70 .141/6 4.55 .3711/12 9.25 .771/12 23.50 1.95 5/6 1.75 .14 7/12 4.60 .381/3 9.50 .79 1/6 24.00 2.00 1.80 .15 4.65 .38 3/4 9.75 .81 1/4 24.25 2.02 1/12 1.85 .15 5/12 4.70 .39 1/6 10.00 .83 1 /3 24.50 2.04 1/6 1.90 .15 5/6 4.75 .39 7/12 10.25 .85 5/12 24.75 2.061/4 1.95 .161/4 4.80 .40 10. .50 .871/2 25.00 2.081/3 2.00 .16 2/3 4.85 .40 5/12 10.75 .89 7/12 25.25 2.10 5/12 2.05 .171/12 4.90 .40 5/6 11.00 .91 2/3 25.50 2.12 1/2 2.10 .171/2 4.95 .41 1/4 11.25 .93 3/4 25.75 2.147/12 2.15 .1711/12 5.00 .41 2/3 11.50 .95 5/6 26.00 2.16 2/3 2.20 .181/3 5.05 .42 1/12 11.75 .9711/12 26.50 2.20 5/6 2.25 .18 3/4 5.10 .42 1/2 12.00 1.00 27.00 2.25 2.30 .191/6 5.15 .4211/12 12.25 1.02 1/12 27.50 2.29 1/6 2.35 .19 7/12 5.20 .431/3 12..50 1.041/6 28.00 2.33 1/3 2.40 .20 5.25 .43 3/4 n7=^ 1.06 1/4 28.50 2.371/2 2.45 .20 5/12 5.30 .441/6 13.00 1.081/3 29.00 2.41 2/3 2.50 .20 5/6 5.35 .44 7/12 13.25 1.105/12 29.50 2.45 5/6 2.55 .21 1/4 5.40 .45 13.50 1.12 1/2 30.00 2..50 2.60 .21 2/3 5.45 .45 5/12 13.75 1.147/12 30.50 2..541/6 2.65 .22 1/12 5.55 .461/4 1 4.0*1 1.16 2/3 31.00 2.. 58 1/3 2.70 .22 1/2 5.60 .46 2/3 14.25 1.18 3/4 31.50 2.62 1 /2 2.75 .22 11/12 5.65 .471/12 14.50 1.20 5/6 32.00 2 66 2/3 2.80 .23 1/3 5.70 .471/2 14.75 1.22 11/12 32.50 2.70 5/6 2.85 .23 3/4 5.75 .4711/12 15.00 1.25 33.00 2.75 2.90 .241/6 5.80 .481/3 15.25 1.271/12 33.50 2.771/2 2.95 .24 7/12 5.85 .48 3/4 15.. 50 1.291/6 34.00 2.83 1/2 3.00 .25 5.90 .491/6 15.75 1.31 1/4 34.50 2.871/2 3.05 .25 5/12 5.95 .49 7/12 16.00 1.33 1/3 35.00 2.91 2/3 3.10 .25 5/6 6.00 .50 16.25 1.35 5/12 35.50 2.95 5/6 3.15 .26 1/4 6.05 .50 5/12 16.50 1.37 1/2 36.00 3.00 LIBRARY OF CONGRESS 012 821 542 6