BREAD Campaigns for promoting the more extensive consumption of bread have stressed the food value of this fund amental article of diet and have particularly emphasized the desirability of selecting the form made with milk. This has served to stimulate the adoption by bakers of labeling embodying various more or less exaggerated claims of quality, particularly the use of language setting forth that the product is a "milk bread", or is "made with milk." In the olden days, when it was the universal practice for the housewife to bake her own bread, she very commonly employed whole fluid milk as the sole liquid ingredient, this making a true “milk bread." Sometime ago the government, because of abuses by bakers, fixed a standard for this product, this declaring that in the manufacture of milk bread not less than one-third of the water ingredient shall be replaced by fluid whole milk or by its equivalent in concentrated products, i. e if skimmed milk or a skimmed milk product is employed such shall be accompanied by the proper equivalent of butter. Investigations made during the period indicated that while most of the local bakers were putting out a loaf which was designated as "milk bread," in practically every instance the use of skimmed milk, or of a skimmed milk product, formed the only basis of this. These bakers were accordingly notified that for such a product they must use either fluid whole milk, or combine the skimmed milk with the necessary equivalent of butter fat, it being emphasized that under the law, skimmed milk is not "milk." It has also been found that some little practice has sprung up of designating bread as "home-baked," although actually baked in a commercial bakery. While today the average commercial baked loaf is far superior in general quality to anything the average housewife can turn out, yet such is still the popular misconception that bakers are able to capitalize the "home-baked" appeal to the extent of thereby exacting from the public a premium for bread so labeled. The following breads were found to be misbranded in this connection. NAME BAKED BY REMARKS Golden Sheaf Milk Bread Nu-Fashion, Home Bak- Skimmed milk ery, Manchester Kream Krust Bread, made with pure milk. powder Manchester Baking Co., Small amount Home-made Milk Bread. E. D. Moore Company, of whole milk; mainly skimmed. Not a milk bread. George E. Palmer, Man- Skimmed milk chester used Westover's Pastry Shop, No butter used. Golden-Loaf Milk Bread Granite State Baking Co. Condensed Manchester E. M. Goss' Milk Bread E. M. Goss, Manchester (Picture of cow's head) Milk Bread (Picture of George F. Georgi, Suncow's head) Bro-Be-Co Milk Bread cook Brown-Beckwith Co., Dover skimmed milk. Condensed skimmed milk used. Skimmed milk used. Dried skimmed milk used. M. & M. Bread. Made M. & M. Bakeries, Inc., Dried skimmed NAME BAKED BY REMARKS American Beauty Bread Pure Food Bakery, La- Dried skimmed Made with milk. conia Hatch's Milk Bread (Pic- Hatch's Bakery, Derry ture of cows) milk used. Dried skimmed Town Talk Cream Loaf New Hampshire Baking Condensed Co., Nashua Premium Bread. Made City Bakery, Nashua with milk. Country Club Milk Bread Nashua Baking Co., Nashua Francoeur's Cream Bread Francoeur's Bakery, Nashua milk used. skimmed milk used. Condensed skimmed milk used. Condensed skimmed milk used. Condensed skimmed milk used. Sunshine Bread. Made Lavoie's Bakery, Nashua Condensed with milk. skimmed milk used. Gentes' Milk Bread. It's Modern Home Bakery, Very small Big Butter-Krust Bread. Cote Bros., Manchester (Picture of milk can) amount only of milk used. Dried skimmed milk used. Milk Bread. It's made Union Bakery, Manches- Dried skimmed with milk (Picture of ter cows) De Luxe Bread. (Picture McQuesten & Lewis, milk used. Cinderella Home-made Cinderella Food Shoppe, Not home-made Bread Concord bread. NAME BAKED BY REMARKS Condensed skimmed milk used. Peter Pan Bread. Made Andrew Wehr, Laconia with milk. Mother's Milk Bread Shabot Bros., Somers- Condensed worth skimmed milk used. Hersey's Big Butter-F. W. Hersey, Ports- Condensed skimmed milk used. A substitute for butter variously designated as "Higgins Nut Product," "Danish Nut Product" and "Nutzall," manufactured by Higgins Manufacturing Company, Providence, R. I. (Danish Packing Co., Providence, R. I.) was deemed to be misbranded and also in violation of the oleomargarine law. This product, sold both in triangular and rectangular packages, is parchment-wrapped and is colored in imitation of butter. While the manufacturer insistently claimed that it is no wise a substitute for butter but is instead designed and sold as a shortening compound to be used in the manner of lard, citing in support of this contention a federal judicial decision that the product is not oleomargarine, also a favoring decision by the courts of Illinois, yet the fact that the product is not only colored, but is salted and is emulsified with water the same as butter, as well also as the issu ance of a recipe book in which its use is obviously indicated in numerous recipes as a substitute for butter, also its substantially greater price as compared to that of other shortening agents and the fact that it cannot be used for deep. frying, all serve to demonstrate that this claim is an untruthful one. Moreover, inspections showed that it was being sold as oleomargarine. Although the flavor is not that of genuine butter, yet it was demonstrated that it could be used acceptably as a spread for bread. Notwithstanding the company's threat that it would vigorously contest any interference with its sale in New Hampshire, local distributors were notified that this department would prosecute on evidence of any further sales of such, since which notifications no sales have been in evidence. CANNED VEGETABLES Destruction was ordered of thirty cases of canned succotash, found to be in process of decomposition and unfit for food. COFFEE A Groveton party was notified that a coffee compound which he was about to place upon the market was a misbranding and a misrepresentation. This was an "essence" of coffee and chicory so prepared as to contain but very little coffee and with false and misleading claims concerning the physiological effects of the chicory as a caffein neutralizer. EGGS A number of lots of eggs, sold as "eastern fresh,” were found not to represent fresh eggs. One sale of cold storage eggs was improperly marked. A brand of eggs distributed in cartoons under the labeling "pasteurized," with other |