Show 1 LOOK AT YOUR LARD I 1 1 adulteration of articles of food has of late years been brought to a perfection of science which might almost win for it admiration were not tile disgust at the audacity of the fraud too overwhelming the wooden nutmegs nut mega megs and birch hams liams of new nev E england arc are clumsy infantile attempts eliciting rather I 1 ridicule than the distrust and even fear with which one is inspired at contemplating the enormity of the corruption of supplies of nutrition prevailing at the present age when the usefulness of science is almost canceled by t the lc dangerous deceptions it makes p possible 8 the latest discovery in this traffic of adulterated alilen alimentary tary article has been made by a reporter odthe of the chicago who was led to make mak e serious studies studie over th estrange fact that lard was selling at 11 and hi cents per pound while it ought to sell at 13 with pork selling at 21 per barrel suspecting that some crookedness was the c cause cuse use of this bearish condition of the lard market the newspaper paper man instituted diligent inquiries among par ties in a condition to know the in inside workings of the business after much persistent effort lie elicited a few facts which mav may be oe of interest to our rea readers deros as unfortunately the people of utah notwithstanding their facilities to raise their own pork arc are still under tho the necessity of importing the greater part of their lard supply A provision broker when interrogated on the lubricated subject replied sententiously dead hog grease and further querying resulted in the following explanation the largest share of all tho the grease now made in chicago is rendered from dead hogs bogs by the union rendering company they render all the animals that dio die at the stock yards or that are brought there dead deceased hogs and cattle are also shipped to them from the country there is about from twenty to forty million pounds of grease put on the market annually it is of three grades known respectively as 1 white yellow and brown the two lower grades at 61 to 7 cents a pound being used by the makers of soaps and lubricators lubrica tors while the white grade at 9 cents per pound is sold to the manufacturers of lard of the 1000 t to 0 tons of dead hog grease about three fifths is turned int into lard olard every year there is even a lurking suspicion that some of this stuff finds its way into dairy butter again wo we have the cottonseed cotton seed oil of which about barrels are made annually in the south of which a goodly share goes towards making the prime steamed lard of the chicago manufacturers its cost to that of genuine lard is at the ratio of GO 60 to 90 hence the irresistible temptation to use uge it still better and more appetizing appe some years ago the chicago packers made and sold grease gut lard and head lard all low grade products and considered unfit for human food there is no longer any of these low grades offered ared at the stockyards stock yards the packer offers liis his customers hams liams stripping DW short ribs bacon pork or prime lard he offers nothing not liing under these lie ile declares he lie has nothing not liing under them but what has become af the gut lard of yore in these more progressive days of analytical disi dissolving and compounding chemistry the hog is tumbled into the vats tats head licad guts and feet everything save the meat that has been cut off of him allis all is steamed together and as from the cauldron cauldren caul dron of the greek witch medea ledea old ugly people emerged young and beautiful thus thu s out of the vat comes forth prime steamed lard from tho the strong cometh forth sweetness 11 but after the packer cornea comes the refiner and what the former h haa as sinned in the admission of animal dirt in his compound the latter transgresses in the admixture of mineral impurities in order to ire refine the stuff thus there arrived a short time ago a cargo of 25 tons of a very fine white clay imported from denmark at 2 acts a pound round and at last it wag was traced to stif the locis doors of ti a lard refiner to bo used in giving grease the whit whiteness encis and consistency of lard these aro are only a few of the tricks practised practiced in one special trade the list might bo be indefinitely extended through the whole realm of dry goods groceries liquids and anything of domestic use to man mail indeed if such is to bo one of f the fruits of modern civilization w ith the abetting aid of misused science it would almost seem preferable to return to a state of primitive crudeness where the com comforts forts of life were verc few and coarse but the necessaries necessaries pure and genuine where lard was not taken from cla y beds nor sugar from sandbanks sand banks nor flour fr from in chalk cliffis cli lT nor wool from the c cotton at plant |