Consuming Interest

Two Newcomers

By LESLIE ADRIAN Compri 1.1 iotst is the consumer's best friend; and this week I must welcome two newcomers to industries which, up to now, have been almost completely dominated by monopolies, or quasi-mono- polies. Even more heartening is that the two new firms are British; and both are tackling two/US-controlled business giants in this country.

The first firm, Domestos Ltd., of Newcastle- on-Tyne; are—ironically—successfully competing with another Newcastle firm, Thomas Hedley, the British offshoot of the American soap manufac- turers Proctor and Gamble.

Every commercial TV viewer and shopper who reads the newspaper advertisements already knows the `Squezy, it's Easy' slogan for the new Domestos liquid detergent in the squeezable plastic container. I have tried it and, at 2s., found it lasted me. longer than any of the soapless powder detergents. I also found it more economi- cal than the new Lux liquid detergent in a metal container at 2s. 6d., though this too lasts longer than the powder variety. I cannot say whether or not the liquids are actually a more efficient dish- washing agent than the powders, but the makers do state clearly on the pack how much you should use. One of my quarrels with the detergent powder people has been that they will never state quanti- ties and once you have made the large hole in the packet, usually cleverly indicated with a per- forated line, you cannot help pouring in too much.

Domestos, having established themselves as a national competitor to the big boys, come in with a further development : the plastic-packed deter- gent. This is Softly, designed to wash delicate fabrics and be 'kind to the hands.' It costs 2s. 6d. and I cannot honestly say I found it any better than existing products as a washing agent; but on its hand-saving merits it is certainly the best thing I have used and so—in my case—justifies the extra sixpence.

I asked an official of the company how they had so successfully tackled the big monopolies. He claimed that the solution was the old-fashioned one of giving the customer a better and different product. 'In an age when promotion and packag- ing are often of primary importance we really believe we do make better detergents than our rivals,' he said.

The second new company is Glenville's Ltd., manufacturers of custard powders. They are just launching a new range of custard, blancmanges and cornflower powders which contain glucose as the sweetening agent.

This firm is largely staffed by members of the old Monk and Glass organisation which early this year was bought by Bird's, a subsidiary of the American General Foods concern. The staff were told the factory was being closed and most of them, including an experienced team of produc- tion men, received dismissal notices. They decided to form a new company and to continue working together. Backed by a British glucose firm, they were able to buy most of the Monk and Glass plant.

I have tasted the Glenville pudding powders and find they are good. They also have one distinct advantage : somehow the glucose prevents the custards from going lumpy during cooking.

I am glad to hear that the new products of both firms are having an enthusiastic send-off from grocers here. They are delighted that, at last, there is someone new and British in the field and they are doing their best to promote their lines.

It is now three weeks since the long-keeping test I have organised with the Domestic Refriger- ation Development Committee began. After this time, many of the foods we packed in an ordinary domestic refrigerator are still in good condition. First to go were the salads. The lettuce and cress survived nearly a fortnight, the organisers tell me, . before it showed any sign of withering. The mush- . rooms were thrown away about the same time.. . Tomatoes, citrus fruit, even soft black grapes were still quite firm. The parsley, although shrivelled, would be perfectly useable for sauce. These items were all kept in' the humid temperature drawer at the bottom of the cabinet.

In the cold storage drawer, steaks, kidneys and a smoked haddock appeared exactly as they were at the ten-day stage. The round of beef (on one of the top shelves) was, however, just on the point of 'going off.' Butter, Dutch cheese, cooking fat and sausages were fresh-smelling and showed no change in colour. The top of the milk was slightly soured after three weeks and so was the cream. Shredded things like suet, pastry, mix, horse- radish and peeled walnuts were perfectly sound.

We. could have gone on with this experiment, but I do not think it would serve any useful pur- pose. What we have proved is that, not only bread, but a reasonable selection of basic foods can be safely kept in a normal domestic refrigerator, providing it is in sound working condition and door insulation shows no sign of wear. You can, for instance, go away for a fortnight's holiday and have supplies for your return home ready in the refrigerator.

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Friends who have tried them are full of praise for the latest Ronson lighter, the Varafiame. It has not yet been on the market long enough to confirm the maker's claim that it will last a year without refill, but has already proved to be a highly efficient job.

The cheapest version, in satin-finish chromium, costs £3 12s. 6d., and it would be a reasonable piece of streamlined design except for one of those strange and meaningless V-signs, which you find so often today on the more ostentatious motor- cars and TV sets.

To fill the lighter there is a self-sealing Butron gas filler and the operation can be performed in five seconds. The refill cylinder costs 3s. 6d.

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A correspondent who is an organic chemist tells me, apropos my recent references to coffee, that he has experimented in making the stuff which, apparently, gives coffee its flavour—a chemical called furfuryl tnercaptan. He has found that it is very volatile, especially in steam, and that it soon oxidises in air. This suggests that 'the art in making coffee is the balance between extracting most of this flavouring out of the ground beans without boiling it all off, and without extracting too much other bitter tasting muck'; and it casts doubts, he thinks, on my expert who said that `boiling coffee doesn't do much harm.' - I cannot imagine why, considering the amount of coffee which is drunk in this country, there has not been more scientific investigation of this kind, to save us from the horrible stuff which is still commonly served even in good hotels and restaurants. My correspondent concludes that the golden rule is 'plenty of fresh-ground, good coffee,' and I agree: with that, it is hard to So wrong; without it, impossible to go right.