Show CUBED FOODS less liability of germs than in mild treated articles medical authorities find tendency toward mild preservative treatment not without danger in ham bacon and butter new york for sume euma time past tho public taste has been gradually growing in favor of mild cured articles with the result that at tho the present moment strong salted baited or smoked f foods ads are not in evidence as they used to be and are rarely called tor for the ham and the bacon must be mild cured and even butter must be bresli and absolutely without a salt flavor this preference for the so called mild cured article has undoubtedly furnished an excuse on the part of tho the caterers cateress cater ers for the use of stronger an salt and smoke and antis optics which are comparatively speak ing tasteless or at any rate which add no special flavor to the tha food the old fashioned antiseptics salt and smoke are thus sharply distinguished from modern antiseptics inasmuch as tho the former not only preserved food but also served as aa condiments di ments in tho the case however ha waver of certain preserved foods although the salt may be left out tho the food loses its individuality the kipper for example Is inseparable from the smoky flavor as Is also dried haddock or dried salmon wo we have heard that a smoke essence Is employed to impart tho the kind of palatability associated with properly smoked food but such practice coupled with the use of antiseptics would really account tor for the regrettable fact that cured articles of diet are not now up to their former standard assuming that tho the mild cured article and as a particular example we may choose butter because it Is an indispensable article of the dietary Is free from objectionable antiseptics it Is still left more helpless against the attacks of microorganisms micro organisms than were the old fashioned cured foodstuffs experiments have in tact fact shown that the addition of salt to butter Is a factor of great importance from the point of view of germs in unsalted butter the growth of microorganisms micro organisms la Is more vigorous and continues for a longer time than Is the case with salted butter Myc ellal fungi it if present disappear entirely after a while in salted butter white while in fresh or unsalted butter they multiply rapidly the quality of butter appears to be improved by a small percentage tago ot at salt say 25 it encourages the development of flavor which makes butter an attractive article of food and it acts as a safeguard altogether there thera would appear to be certain valid reasons for thinking that the public preferences for the mild cured article may be an error of judgment and there certainly Is much to be said in favor of the old policy of pr preserving serving foods by salt and by smoke |