LEGALITY OF WHITE BERLINER BRAND KONSERVIRUNGS-SALZE.
Query.—O. B. writes: “We notice in the Scientific Meat Industry that you claim White Berliner Konservirungs-Salze can be used as a preservative for meats and keep within the requirements of the food laws of Pennsylvania. We wish to inquire whether one is perfectly safe in using this preparation as a preservative in Pennsylvania. Of course it is well understood that butchers must use a preservative of some kind, but they are interpreting the law in this state very strictly. Please let us hear from you fully in regard to this.”
Ans.—White Berliner Konservirungs-Salze, when used in the proportion of four to eight ounces to each 100 lbs. of meat, complies with the pure food laws of Pennsylvania. No one need hesitate to use it for all the purposes for which we have recommended it in these columns, as there would be no grounds for action against anyone for its use. It is perfectly harmless and is everywhere recognized as such. No objection has been made against its use. We advise all butchers in Pennsylvania to make use of this preparation, as it will fully meet their requirements and absolve them from prosecution for the use of a meat preservative.
COLD-STORINE IS NOW LEGAL.
Query.—L. B. S.: We notice that you have put Cold-Storine on the market again. Is this product now legal to use?
Ans.—In reply to your favor of the 10th inst. we are pleased to inform you that Cold-Storine is now made under a new improved formula and contains no ingredients that have been ruled out under the National Pure Food Law or the Federal Meat Inspection Law. It is therefore now legal to use everywhere.
As you undoubtedly know, Cold-Storine is used to keep sausage, tripe, tongue, poultry, etc., in a good condition, and it does this work most satisfactorily. Simply by storing the sausage, tripe and other meats in a solution of Cold-Storine, each night, they can be displayed on the counters during the entire day, and yet keep in a good condition for a week or longer. This preparation can save you considerable money by preventing losses from spoiled goods.
You undoubtedly have your greatest difficulty in keeping link pork sausage in a good salable condition after it has been exposed on the counter for several days. This difficulty is entirely overcome by storing them in a solution of Cold-Storine over night. It will prevent them from becoming slimy and enable them to retain their full weight and fresh appearance until sold.
You are of course anxious to cut down your percentage of losses from spoiled goods, as nothing else eats so large a hole into your profits as this. So we expect you will be glad to hear that you can again use Cold-Storine. Like all progressive meat dealers, you undoubtedly look upon the use of Cold-Storine, not as an item of expense, but as a big money-making proposition. We enclose herewith our folder entitled, “Put a Dollar Into Cold-Storine and Take Out Ten,” which will give you further information on this product.