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Show (BT ZULA KEVITT.) " V:? The crusade Just inaugurated against g-rocery stores and cold-storage hpneefe where decaying meats, putreacenXpou-try, putreacenXpou-try, cotton seed oil which masquerades aa olive oiL and a&aline-dyed catsup are sold to patrons, is an excellent thing. Let the good work go on, Mr. Health Inspector. Do not stop at the corner groceiy store, but look into the cold-fterage rooms of restaurants that patronise these groceries and storages-houses. The men and women wjw are compelled to eat In public restaurants ihould be -piro- tected. Yesterday State Commissioner Peterson Peter-son and Inspector Fratier invaded one of the upper Main street grocery stores and found barrels and boxes or decaying decay-ing dressed chickens and turkeys ex- Fosed for sale. These were confiscated, a the collection were 209 turkeys and 321 chickens, all in a state nt to cause the death or engender disease in any one eating them. The cold-storage room of a leading restaurant which was entered by a food inspector Monday was found to contain several loins of tainted beef which was being servel to patrons right along. The inspector was unable to make a further research into the cold-storage cold-storage room, as he was met with determined deter-mined opposition from the management. This Is an example of conditions that obtain in certain restaurants of" Salt Lake, and the crusade bo well begun should not stop until each restaurant Is thoroughly Investigated, and those that endanger the Uvea of their patrons by serving Impure or tainted foods should be exposed. The widespread-prevalence of disease this winter and many illnesses may be traced directly to unscrupulous restaurant restau-rant keepers who, instead of protecting their patrons, expose them to all manner of dangers from disease by serving tainted meats because they are cheap. A large portion of the public, particularly par-ticularly Jhe traveling public, is compelled com-pelled to eat at restaurants, and must rely upon the integrity of the restaurant restau-rant keeper to protect him from the dangers of diseased meats. It is absolutely abso-lutely necessary that the public health be safeguarded. Tatrons of certain restaurants have bad set before 'them of late dishes of me i which were so decayed as to be nauseating, though an attempt had been made to conceal the condition of the meat beneath highly flavored sauce. A serious menace is the selling of impure im-pure food and decaying, meata. A person per-son . fed upon coal tar W products in the form of 'tatsopa, sauces and fla' voring, n- meat that-swarms with- bacteria bac-teria and decayisg flesh, eaanot but suecumb to ill health in a short time. A stop should be put to the practice of permitting impure and decaying foods to be sold in" restaurants and grocery stores, and the offenders should be.pxosecated. . Week, insufficient laws make-punish me st'Xor this offense more or less of a joke -at present, but this may be remedied by act of the present Legis-' Legis-' lature,' and a stop put to this most dangerove custom of ceding to a public pub-lic unable to help itself impure foods under Abe guise of healthful sustenance. susten-ance. An1 effort ia being made by the State dairy and food commissioner to educate edu-cate to .public on the subject of foods, so that they may be able to detect impure im-pure and linhealthful food stuffs. To this end pamphlets are being distributed distrib-uted by that office, which give simple tests for adulterated foods. There is no way of detecting decaving meats, however, except through the sense of smell or taste, and when the meat it covered by a highly flavored sauce, detection de-tection is almost impossible, unless the meat is in an advanced state of decay. A great deal concerning the quality of food stuffs may be ascertained by the price, says this pamphlet. A pint of olive oil retailed at 25 cents cannot be genuine. Only inferior, in-ferior, adulterated or damaged goods are sold below the market price. This is an almost infallible rule. Much of the character of foods may be aver-tained aver-tained by the labels on the bottle or package. A pure food, worthy of the name, always al-ways bears the name of the manufacturer manufac-turer and his place of business. An adulterated article does not give the name of the manufacturer, or else gives a fictitious one. In this pamphlet are given many simple household tests for detecting adulterants in foods which are invaluable. invalu-able. Similar pamphlets - issued in Eastern States have received pronounced pro-nounced popular approval, and have I done much toward safeguarding health j in the borne. |