Third—Reliable Dealers.—Select your tradesmen with the same care you bestow in the choice of a physician. A grocer or butcher who has once sold stale, adulterated, or impure wares has forfeited his right to be trusted. A man who is honestly trying to build up a good trade must have the confidence of his customers and it is to his interest to sell only worthy goods; this confidence he can gain only by proving his trustworthiness. When you are convinced of your dealer's honesty give him your trade and do not be lured away by flashy advertisements and the promise of "something for nothing."
PREPARATION FOR CHEMICAL TESTS.—Although the housekeeper will rarely need the use of any chemical tests for the purpose of determining the purity of food, the following directions must be kept in mind if such an expedient is deemed necessary. It will be wise, however, in the majority of cases when the presence of chemical preservatives and adulterants is suspected, to send the article to a chemist for analysis.
1. All refuse matter, such as shells, bones, bran, and skin, must be removed from the edible portion of the food to be tested.
2. If the sample is solid or semi-solid, divide it as finely as possible. All vegetables and meats may be minced in the common household chopping machine. Tea, coffee, whole spices, and the like may be ground or crushed in a mortar or in a spice mill.
3. Milk must be thoroughly stirred or shaken so that the cream is well mixed with the body of the milk.
FLESH FOODS—Meat.—Fresh, wholesome meat is neither pink nor purple; these colors indicate either that the animal was not slaughtered or that it was diseased. Good meat is firm and elastic and when dented with the finger does not retain the impression; it has the same consistency and color throughout; the flesh is marbled, due to the presence of fat distributed among the muscular fibers; it will hardly moisten the finger when touched; it has no disagreeable odor and has a slightly acid reaction so that red litmus paper applied to it should not turn blue.
Wet, sodden, or flabby meat with jellylike fat, a strong putrid odor, and alkaline reaction should be avoided. These signs indicate advanced decomposition, and such meat is unfit for food.
Beef.—This meat should have a fine grain, be firm in texture, with rosy-red flesh and yellowish-white fat.
Lamb and Mutton should have a clear, hard, white fat with the lean part juicy, firm, and of rather light-red color. The flesh should be firm and close of grain.
Veal.—The meat should not be eaten unless the animal was at least six weeks old before slaughtering. The sale of this immature veal, or "bob veal" as it is sometimes called, is prohibited by law in many States. It is unwholesome and may be recognized by its soft, rather mushy consistency and bluish tinge. Good veal has a firm white fat with the lean of a pale-red color.