Every home manager should have a thorough understanding of what U. S. Government Inspection of meat is—its significance and importance in her selection of meats. Practically everyone who has ever purchased meat has noticed a round purple stamp, the size of a half dollar, bearing the words “U. S. Inspected and Passed,” in the center of the commercial cuts displayed.

The government stamp on the meat you purchase is your absolute guarantee that the meat you are buying is wholesome. It signifies that the animal from which that piece of meat was cut had passed four separate inspections, and that the meat was found to be free from all disease and in perfect condition when it left the packing house.

Government meat inspection is one of the greatest protections to the American table. Only concerns doing interstate business offer this protection.

All meats have four inspections. The ante-mortem inspection is termed “on the hoof.” The three post-mortem inspections are made upon the glands of the neck, on the viscera and on the dressed carcass.

Only about 60 per cent of the meat consumed in the United States is United States Government inspected. When the public shall demand that all meats be inspected, we will have the much-needed nation-wide inspection, which will insure wholesome meats for all. Women’s organizations should make this movement a definite part of their regular programs and consider it a duty to buy only U. S. Government inspected meats.

The products of each packing house are identified by the letter and number and the U. S. Gov’t Inspection mark on each commercial cut.

COLD STORAGE HELPS SOLVE THE NATION’S FOOD PROBLEMS

Cold storage is a great factor in the present solution of the nation’s food problems. It is a means of holding certain foods over from the season of plenty to the season of scarcity. Since the first mechanical refrigeration was installed in the late eighties, Government investigators have been continually studying various methods of preserving food, without canning, and all insist that there is no modern method which equals cold storage. Understanding is fast eliminating the prejudice against use of supplies from cold storage plants of reputable houses.

The first cold-storage house was cooled by the use of a mixture of crushed ice and salt. The modern process is the ammonia brine method. As the liquid ammonia enters the pipes that carry the refrigeration through the cooler, it expands and is forced through the pipes as an ammonia gas. An absorption method is also frequently in use. Ammonia brine is by far the best method of cooling. It is cleanly, absolutely odorless and, through use, has proved its efficiency.

The establishment of scientific refrigeration plants has made possible a variety and abundance of food at any season on the American table.

Coolers are kept at an average temperature of 38° F. for foods kept a short time. The temperature of the freezer is normally ten above zero to ten below. Fresh meats are not allowed to stay in the coolers longer than one to two weeks. If they must be held longer, they are sent to the freezer. When meat is to be thawed, it is taken from the freezer and sent to the coolers. Once taken from the freezer and defrosted, neither meat nor any other food should ever go back. There are time limiting cold-storage laws in twenty states. Twelve months is the limit of time allowed in nineteen states.

Butter in cold storage is kept at a temperature of zero to five below. Its sweetness and delicate flavor is the same when taken from storage as when put in.

Eggs that are absolutely fresh and in perfect condition when placed in cold storage, will keep perfectly at a temperature between 29° F. and 31° F. for six to nine months. Eggs laid in April and May are kept for midwinter use, and the June pack is used in autumn and early winter when the supply is scarce and prices high.

The box of frozen poultry your dealer displays fresh from cold storage is most attractive and appetizing. A Nationally known name on the box guarantees the quality. Such poultry was especially selected and carefully fed some time before killing. It is fine-flavored and dainty. Always buy your frozen poultry in the frozen state and thaw it out at home. Directions for thawing are on page 13.