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Show 1 -, ! CHEMICAL BEEF NOW. If all this talk we have been hearing about "cowless milk" were not absurd, folks with little sense of humor would be apt to roar about fakers and become angry over the projected pro-jected poisoning of human bo-iugs bo-iugs by imitation food products. pro-ducts. Hut it is to laugh. Wo now hear that certain scientists claim that it is not beyond their ingenuity to in. vent a beef "that would be as good as cow beef." Indeed, they say that thoy have accomplished ac-complished it to a certain degree. de-gree. Bead the formula as printed by one of them: "A pine water-soluble protein pro-tein has been extracted from soy bean meal and grains of high protein content this tastes and resembles the real extract of beef and can bo produced pro-duced at about a tenth of the cost. "Heretofore it has boon taken tak-en for granted that extract of beef was the essence of nourishment, nour-ishment, but now we loam that in the process of making, the newly much talked of "vit-aminos" "vit-aminos" nre destroyed. Whereas the protein product h; worthy of a great deal of consideration oven in these days of the declining high cost of living. "Delicious and nourishing boullion can be instantly made by dissolving the desired amount of hot water, wat-er, or add tho product to a pot of boiling vegetables and eliminate elim-inate the old fashioned soup bone that used to go free with tho butcher's smile, but which now has become a bone of contention." con-tention." And thus you have chemical beef. Hurrah! But the instinct in-stinct of tho human palate is overlooked. That palate has been tickled with good solid beef for untold milleniums, und it will take untold centur- ies to satisfy that palate with f chemical soup in place of the ' real article. t |