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SeeKing' Trichinae in PorR
By FranRlira Hortoini
springs of watches. The wages the government pays the young women vary according to their proficiency, some earning twenty dollars a week.
The new government regulations say the microscopic examination of pork shall be as follows: "The inspector in charge, or his assistant, shall take from each carcass a sample consisting of three specimens—one from the pillar of the diaphragm, one from the psoas muscle, and one from the inner aspect of the shoulder. These shall be placed in a small tin box and a numbered tag placed on the carcass from which they were taken, a duplicate of said tag being placed in the sample box. The boxes shall then be taken to the microscopist, who shall thereupon cause to be made a microscopic examination of each sample and shall furnish a written report, giving the numbers of all samples affected with trichinae."
Carcasses affected with trichinae are disposed of according to law. Those which have passed the test are kept in separate cellars "where no other meats shall be cured, stored, packed, or labeled." Keys to these cellars remain in the possession of the government inspectors, and are handed to employes when necessary.
"The greatest diligence." says the department of agriculture regulation,
"shall be exercised in the handling of sausage, brawn, and other products of a similar nature that are prepared from microscopically inspected meats. Such sausage shall be kept in separate locked compartments, prepared in separate rooms, and chopped in choppers used only for such sausage. Each ham and other cut shall be marked with a seal denoting microscopic inspection."
This microscopic examination is costly, the last government report showing 9,020.521 pounds were examined in the year, at an expense of $53.934—an average of 17 1-10 cents for each carcass examined, or three-fifths of a cent for each pound of pork exported, but in the interest of health is necessary.
I am home-sick for a hill,
Now I know the north winds come,
—Lucy Copinger, in LiHincott's.
Caittacomlbs F^arimislh Eatables
My William George
What for? Mushrooms. It is the way they are grown nowadays—these fungi which are considered a delicacy the w:orld over, and the work is so profitable that available space of the sort described is at a premium. Under the streets and buildings of Edinburgh a single tunnel 3,CC0 feet long shelters beds which produce 5,000 pounds of prime plants per month, worth eighteen cents a pound wholesale, at an average. In Paris some 1,600 men burrow in "the holes which abound under that city of secrets in pursuit of a like employment. In other cities of France and of Germany also the idea has been developed and the industry is growing. And, near
'ORKING like moles in the earth, deep down under the streets of some of the greatest European cities, there is a class of men engaged in a strange industry. To meet a demand from the tables of the rich they are delving among the rocks, hunting out old catacombs and forgotten tunnels and paying for the privilege of,! using them. They have utilized old cellars, too dark and damp and unhealthful for other purposes, and even, in some instances, are operating in galleries of subterranean quarries which have been lost to the remembrance of most men for hundreds of years.
London, England, is a manufactory which is devoted exclusively to production of the spawn from which the fungus is produced. This factory's output is 3,000 bushels per month and every bit of the spawn is sold and used. - The growers of the mushroom aim to make it one of the staple articles of diet, like the tomato or the banana, and to create a general demand for it. As a matter of fact the demand just now exceeds the supply, but it is expected that a steady increase in the amount of the product grown will call for an extension of the market at no distant date. American cities are taking up the culture and this means that wide advertising will follow.
The handling of the spawn, or "Mycelium," is an interesting process. This is the "seed" of the fungus. It appears as masses of white, cobweb-like filaments, running through a kind of mildew and, for convenience, it is made up with a fertilizer and common dust into bricks. In this brick form, the spawn, which is amazingly tenacious of life, has been known to retain its power of germinating during a period of twenty years.
The mushrooms are grown either on flat beds or on ridges constructed for the purpose, as illustrated in one of the photographs herewith. The beds are made up in these subterranean gardens by a combination of litter and fertilizer laid in depths varying from six to sixteen inches. The chambers in which the growing is to be done are heated to a temperature of 75 degrees and the spawn is planted by breaking off portions of the brick and dropping them into the beds at points separated by about a foot. If the spawn is in proper condition about a month is required for the mushrooms to grow. Proper temperature and air supply are very important and a constant fight must be carried on against insect pests peculiar to the mushroom. The "plants." when they are grown to proper size for market, are picked by men who understand this art and who use special instruments for their task. The product varies in selling value according to size, delicacy and color, and is priced accordingly.
In France alone, the product is said to mount up into the millions of dollars.