TEXAS AGRICULTURAL EXPERIMENT STATIONS. BULLETIN NO. 91. Chemical Secti0n—— Qcmber 1906, FOOD ADULTERATION IN TEXAS. BY G. S. FRAPS, PH. 1)., Chemist. POSTOFFICE _ COLLEGE STATION, BRAZOS COUNTY, TEXAS. TEXAS AGRICULTURAL EXPERIMENT STATIONS OFFICERS. GOVERNING BOARD. (BOARD OF DIRECTORS A. AND M. COLLEGE.) M. SANSOM, President - - - Alvarado F. A. REICHARDT - - - - - Houston K. K. LEGGETT - - - _ - Abilene GEO. T. JESTER - — — — - Corsicana W. J. CLAY - - - - - Austin A. HAIDUSEK - - - - - LaGrange L. D. AMSLER - - - - - Hempstead A. j. BROWN - - - - - a - Dallas STATION OFFICERS. H. H. HARRINGTON, LL. D., President of the College. ]. W.CARSON - — - - - Vice-Director M. FRANCIS - - - - - Veterinarian E, KYLE - - - - - Horticulturist F. R. MARSHALL - - - - Animal Husbandry R. L. BENNETT - - - - Cotton Specialist O. M. BALL - - - - — - Botanist G. S. FRAPS - - - - - Chemist A. F. CONRADI - - - - Entomologist ' EDWARD C. GREEN - - - Assistant Horticulturist C. E. SANBORN - - - Co-OperativéEntomologist JOHN C. BURNS - - - Assistant Animal Husbandry C. Q. MOSER — - - - Deputy Feed Inspector M. S. CHURCH - - - Deputy Feed Inspector W. P. CONNELLY - - - Deputy Feed Inspector C. W. CRISLER - e - - - Clerk Feed Control C. A. POFFENBERGER - - - - Chief Clerk Miss M. H. WATKINS - - - Stenographer STATE SUB-STATIONS. S. A. WASCHKA, Superintendent - Beeville, Bee County W. S. HOTCHKISS, Superintendent - - Troupe, Smith County N0TE,—T he main station is looated 0n the grounds 0f the Agricul- tural and Mechanical College, in Brazos County. The Postofiioe address is College Station, Texas, Reports and bulletins are sent free upon ap- plication Z0 the Director. TABLE OF CONTENTS. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Adulteration and Misbranding Defined . . . . . . . . . . . . . . . . . . . . . . . . . The Texas Food LaW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The Federal Food Law . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Scope . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Co-operation with State Qflicials . . . . . . . . . . . . . . . . . . . . . . .. Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Adulteration Defined . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Misbranding Defined . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . How Dealers Can Protect Themselves . . . . . . . . . . . . . . . . . . Chemical Preservatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Coloring Matter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Saccharin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Examination of Samples Collected in Texas . . . . . . . . . . . . . . . . . . . . . Publication of Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Qlive Qil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jelly and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Catsup . . . . . . . . . . .7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grape Juice and Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Soda Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Molasses, Syrup and Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vinegar. . . .‘ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lemon Extract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baking Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chewing Gum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Salad Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Canned Goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PAGE 10 10 10 11 12 12 13 14 15 15 16 17 18 18 19 20 20 21 FOOD ADULTERATION m TEXAS G. S. FRAPS, CHEMIST. Considerable interest in the subject of food adulteration has of late b ~ aroused in Texas, due, in part at least, ‘to th-e agitatio-n attending _ passage of the Federal F ood Law. The time seems propitious for , passage of a Texas law which carries proper provision for its enforce-m ' and which will, in co-operation with the Federal law, rid the State of adulterated or illegal foo-d. The present Texas law is a good one, but wi out money to eniforce its provisions, it is ineffective. _ H The Chemical Department of the Texas Experiment Station has s‘ some time had in mind a study of the foods upon the Texas market, b‘ a favorable opportunity has not presented itself until the past summe Samples were then collected in Houston, Bryan, Waco, Dallas, Ft. Wort and Clebiurne These sample-s were examined for adulteration or illegi additions, and the results are presented in the following tables. Table I shows the number of kinds of foods examined and the numb fo-und illegal or adulterated. It is seen that quite a number of adulterate foods are on the market. TABLE I.-SAMPLES EXAMINEI). Total Number A‘ Number. Illegal. Sausage . . . . . . . . . . . . . . . . .» . . . . . . . . . . . . . . 32 28 Dried Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 5 Olive Oil . . . . . . . . . . . . . . . . . , . . . . . . . . . . . . 8 jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I9 1 Catsup . . . . . . . . ., . . . . . . . . . . . . . . . . . . . . . . 1o ' Grape Juice and Cider . . . . . . . . . . . . . . . . . . . IO Soda Water . . . . . . . . . . . . . . . . . . . . . . . . . . . Salad Dressing . . . . . . . . .» . . . . . . . . . . . . . . . . Maple Syrup . . . . . . . . . . . . . . . . . . . . . . . . . . Honey . . . . . . . . . . . . . i . . . . . . . . . . . . . . . . . . lVIolasses and Syrup . . . . . . . . . . . . . . . . . . . .. Canned Goods . . . . . . . . . . . . . . . . . . . . . . . . . Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Extract of Lemon . . . . . . . . . . . . . . . - - . . . . . . Lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baking Powder . . . . . . . . . . . . . . . . . .- . . . . . . Olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Shredded Cocoanut . . . . . . . . . . . . . . . . . . . . . 0 The Federal law will doubtless tend to check adulteration ~of certain kinds, namely, on goods shipped into the State from other states, but it _; cannot prevent adulterations intended for ‘home consumption, A State T law, and State enforcement is therefore desirable. ADULTERATION AND MISBRANDING DEFINED. The term “adulterated” is applied properly when any foreign substance, ; not condimental in nature, or properly constituting a portion of the food, has been added. The added substance may be Wholesome or unwholesome, (4) b-G >-< luv-dbl HHN-PQ\O\-POOOONQ\QO QMN\OUJ-P\Ir-INN\'IH@N but this property is not indicated by the term adulterated. The term “adul- ~.~ n - - - . . terated - is associated with unwholesomeness in the minds of many people, ~ ' H’ ' v I nevertheless, and forthis reason the term illegal” is used in its place by some 5 foodchemists and will be so used in this Bulletin. The idea under the food The legal definition of adulteration under th “In case of food or drinks :/ \ I. “If any substance or substances has or have been mixed with it so as t0 reduce or lower 0r injuriously affect its quality or strength. ‘V 2. “If any inferior or cheaper substance or substances have been sub- stituted, Wholly or in part, for the article. 3 b 3. “If any valuable constituent of the article has been wholly or in part stracted. _ 4.. “If it be an imitation of, " 5. “If it consists, wholly utrid 0r rotten animal or ve 0t; or in the case of milk 6. “If it be colored or ge is concealed, or it is ma ,- ue. 7' or be sold under the name of another article. or in part, of a diseased or decomposed or getable substance, Whether manufactured or , if it is the produce of a diseased animal. coated or polished or powdered, whereby dam- dc to appear better than it really is, or of greater “If it contains any added poisonous ingredient, or any ingredient may render such article injurious t0 the health of a person consuming 4; provided, that thestate health officer may, with the approval of the vernor, from time to time, declare certain articles or preparations to be “e-empt from the provisions of the law; and provided, further, that the pro- sions of this act shall not apply to mixtures or compounds recognized as dinary articles of food; provided, that the same are not injurious to health U that the articles are distinctly labeled as a mixture, stating the compon- Ats of the mixture." TjThe definitions in the Federal law are fuller, and in many respects bet- . See page 7. ' In this bulletin, any food adulterated under the terms of the law just en is termed illegal. iThe term “misbranded” is applied to foods incorrectly described by the l. No definition of misbranding is made in the Texas law. The fol- ing is the definition of misbranding under the Federal Food Law: -‘In case of foo~d—- _ fFirst. If it be an imitation of or offered for sale under the distinctive ye of another article. fsecond. If it_be labeled or branded so as to deceive or mislead the ' haser, or purport to be a foreign product when not so, or if the con- } of the package as originally put up shall have been removed in whole in part and other contents shall have been placed in such package, or j fail to bear a statement on the label of the quantity or proportion of ,morphine, opium, cocaine, heroin, alpha or ‘beta eucaine, chloroform, abis indica, chloral hydrate, or aoetanilide, or any derivative or aration of any of such substances contained therein. ,j hird. If in package form, the quantity of the contents of the package 0t plainly or correctly stated in the terms of weight and measure, on utside of the ipackage. ourth. If the package containing it or its label shall bear any state- i; design, o-r device regarding the ingredients or the substances con- (5) e Texas law is as folloxvs: a tained therein, which statement, design, or device shall be false or m' ing in any particular: Provided, That an article of food which 0-. contain any added poisonous or deleterous ingredients shall not be d t0 be adulterated or misbranded in the follo-wing cases: i .; “First. In the case of mixtures 0r compounds which may be now or i time to time hereafter known as articles of food, under their own di_ tive names, and not an imitation,, or offered for sale under the distin“ name of another article, if the name be accompanied on the label or b with the statement of the place Where said article has been manufac i or produced. i “Second. plainly indicate that they are compounds, word “compound,” “imitation,” or “blend,” as the case may be is pl, stated on the package in which it is offered for sale: Provided. That term blend, as used herein, shall be construed to mean a mixture of like stances, not excluding harmless coloring or flavoring ingredients usedf the purpose of coloring and flavoring only: 14nd further provided, i. nothing in this act shall be construed as requiring or compelling propri or manufacturers of proprietary foods which contain no uniwhol ' added ingredient to disclose their formulas, far as except in so provisions of this act may require to secure freedom from adulteratio w misbranding.” ’ It would be advisable to incorporate a similar section in the Texas L’, In the case of articles labeled, branded, or tagged so imitations, or blends, and» THE TEXAS FOOD LAW. The following is quoted from Bulletin No. 69, Bureau of Chemis United States Department of Agriculture: ‘I “Texas authorizes the State health officer to- enforce the fo-od laws of i State and to expend for that purpose an amount not exceeding $2,000. This item, however, has not been included in the appropriation bills of legislature and n-o serious attempt has been made to enforce the laws t have been enacted regarding the manufacture and sale of food.” 7, The Texas laws provide that no person shall manufacture or sell article of food, wines, beers, fermented or distilled liquors, or drugs, kn’ -to be adulterated within the meaning of the lawfand provides a penalty a violation of this provision. a The definition of adulteration under the law has already been given i’ page 5. The full text of the law is printed at the end of this bulle page 22.) . _ * The Federal law differs from the Texas law in It fixes a penalty for t-he sale of adulterated goods, whether the offense p committed knowingly or unknowingly. The burden is not on the pr . i‘ tion to prove that the offender knew of the adulteraton. In case of ignor £ violation of the law, no imprisonment can be given, Ibut a fine may be posed. Other important differences are, fuller definitions of adulterati, and definition of misbranding. THE FEDERAL LAW. this important resp of interest at present. The Federal law is naturally an object this State are briefly as f imp-ortant provisions of the law as concern lows. - S caper-The law forbids the introduction into a State or Territory of a article of food or drugs, adulterated in the meaning of the act, from a. (6) \ \ foreign country, State or Territory, 0r the District of Columbia, or its ship- ment t0 a foreign country. Any shipper, and any one that receives or de- livers or offers to deliver in original unbroken packages, such adulterated food or drug, is guilty of a misdemeanor, and may be fined not more than two hundred dollars for the first offense and three hundred dollars for each subsequent offense, or be imprisoned one year, or both. No one can be im- pri-soned, however, unless he commits the offense knowingly. Regulations.-—The regulations for carrying out the provisions of the act are to be made by the Secretary of the Treasury, the Secretary of Ag- riculture, and the Secretary of Commerce and Labor. Pr0cedure.—The examinations of specimens of food and drugs are to be made by the Bureau of Chemistry or under its direction. If the sam- pile is adulterated or misbranded the party from whom the sample is se- cured is to be notified and heard. If it then appears that the act has been violated, the Secretary of Agriculture shall certify the fact to the proper United States District Attorney. , Clo-Operation With State OfficiaZs.-—It is made the duty of each district attorney to whom the Secretary of Agriculture shall report any violation of this act, or to whom any health or food or drug officer or agent of any State, Territory or District of Columbia shall present satisfactory evi- dence of such violation, t0 cause appropriate proceedings t_o be commenced and prosecuted in the proper courts of the United States, Without delay. Definitions.—“The term ‘drug’ i-s defined to include all medicines or preparations recognized in the U. S. Pharmacopoeia or National Formul- ary for external or internal use, and any substance or mixture of sub- stances intended to be used for the cure, mitigation, or prevention of dis- ease of either man or other animals.” “The term ‘food’ is defined to include ‘all articles used for food, drink, confectionery or condiment by man or other animals, whether simple, mixed or compound.” i4dultermtion Defined.—“That for the purpose of this act an article shall be deemed to be adulterated- “In case of drugs: “First. If, ‘when a drug is sold under the standard recognized in the United States Pharmacopoeia or National Formulary, it differs from the standard of strength, quality, or purity, as determined by the test laid down in the United States Pharmacopoeia or iNational Formulary official at the time of investigation: Provided, That no drug defined in the United States Pharmacopoeia or National Formulary shall be deemed to be adulterated under this provision if the standard of strength, quality, or purity be plainly stated upon the bottle, box or other container there- orf, although the standard ‘may differ from that determined by the test laid down in the United States Pharmacopoeia or National Formulary. “Second. If its strength or purity fall below the professed standard or quality under which it is sold. “In case of confectonery: “If it contain terra alba, barytes, talc, chrome yellow, or other mineral substances or other poisonous color or flavor, o-r other ingredient deleteri- ous or detrimental to health, or any vinous, malt or spiritous liquor or com- pound or narcotic drug. “In case of food: “First: If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect .its quality o-r strength. - (7) “Second. If any substance has been substituted wholly 0r in part for the article. “Third. If any valuable constituent of the article has been wholly or in part abstracted. “Fourth. If it be mixed, colored, powdered, coated, or stained in a manner whereby damage 0r inferiority is concealed. “Fifth. If it contain any added poisonous or other added deleterious ingredient which may render such article injurious to health. Provided, that when in the preparation of food pro-ducts for shipment they are pre- served by an external application applied in such a manner that the pre- servative is necessarilv removed mechanically, or by maceration in water, or otherwise, and directions for removing said preservative shall be print- ed on the covering or the package, the provisions of t-his act shall be con- strued as applying only when said products are ready for consumption. “Sixth. If it consists in whole or in part of a filthy, decomposed, or putrid animal or vegetable substance, or any portion of animal unfit for food, whether manufactured or not, or if it is the ‘product of a diseased animal. or one that has died otherwise than by slaughter.” “Misbranding Defined.-—‘Tl1a»t the term “misbranded,” as used herein, shall apply to all drugs, or articles of food, or articles ‘which enter into the composition of food, the package or label of Which shall bear any statement, design, or device regarding sucih article, or the ingredients or substances cont-ained in such article, which statment shall be false 0-r mislead- ing in any particular, and to any food or drug product which is falsely branded as to the State, Territory, or country in which it is manufactured or produced. “That for the purposes of this act an article shall also be deemed to be misbranded: “In case of drugs: “First. If it be an imitation of, or offered for sale under, the name of another article. “Second. If the contents of the original package shall have been re- moved, in whole or in part, and other contents shall have been placed in such package, or if it fail to bear a statement on the label of the quantity or the proportior; of any alcohol, morphine, opiuim, cocaine, heroin, alpha or beta eucaine, chloroform, cannabis indica, chloral hydrate, or acetani- lide, or any derivative or preparation of any such substances contained therein. I In case of food: These definitions have already been given (page 5). How Dealers Can Protect Themselves.-—No dealer can be convicted wrhen he is able to ‘prove a guaranty of conformity with the provisions of this act, signed by the manufacturer or party from whom the goods are purchased, provided they live in the United States. The guarantor be- comes thereby amenable to the penalty otherwise attached to the dealer. .T he law also provides for goods imported into the country. CHEMICAL PRESERVATIVES. The object of chemical preservatives is to delay or prevent fermenta- tion or decay. The chief chemical preservatives are salicylic, benzoic, and boric acids, or their salts, formaldehyde, ammonium fluoride, sulphurous acid, and sulphites. . Preservatives are used to a large extent in certain classes of food prod- ucts, and there is a difference of opinion as to their effects. Some contend (‘b3 that all preservatives are uniwholesome; others, that in small quantity they are harmless and necessarv for the proper preservation of food articles. There is no doubt that preservatives in large quantity, such as may result in food products through carelessness 0r ignorance, are injurious. It re- mains to be demonstrated whether there are not some food prdoucts which can only be preserved with chemical preservatives, or in which the danger of decomposition products from decay is greater than the possible injury due to minimum quantities of preservatives. The question of preserva- tives is one of tremendous importance. On the one hand it may affect the health of the community; on the other, the existence of great enter- prises. The matter will doubtless be considered most carefully by those in charge of the Federal law, and by the courts. The decisions thus made will probably be adopted by most of the States. It is possible that the use of preservatives may be allowed in certain foods, not to exceed certain quantities, provided proper declaration is made as t0 their presence. It is also possible that the use of some preservatives may be entirely debarred. In considering the use of preservatives, their effects must be considered not only with the strong and healthy, but with the sick and weak. In any event, the purchaser should be able to choose whether or not he Wishes to consume the preservative in question. A very careful and extended study of the effect of boric acid upon the health was made by Dr. H. W. Wiley, of the Bureau of Chemistry, U S. Department of Agriculture. The following is quoted: “When boric acid or its equivalent in borax is taken into the food in small quantities, not exceeding half a gram (7 1-2 grains) a day, notable effects are immediately produced. The medical symptoms of the case _in long continued exhibitions of small doses or in large doses, extending over a short period, show in many instances a manifest tendency to diminish the appetite and to produce a feeling of fullness and uneasiness in the stomach, which in some cases results in nausea, with a general tendency to produce a sense of fullness in the head, which is often manifested as a dull and persistent headache. In addition to the uneasiness produced in the region of the stomach, there appear in some instances sharp and well-located pains which, however, are not persistent. Although the depression in the weight of the body and some of the other symptoms produced persist in the after periods, there is a uniform tendency manifested, after the withdrawal of the preservative, toward the removal of the unpleasant sensations in the stomach and head above mentioned. are ei- ae are ere as are are s exe are “It appears, therefore. that boric acid and ‘borax, when continuously administered in small doses for a long period, or when given in large quan- tities for a short period, create disturbances of appetite, of digestion and of health.” The experiments of the German Imperial Board of Health also demon- strated that boric acid is injurious t0 health, and Germany has prohibited the use of this preservative. Preservatives are often sold under coin and brand names and used With- out knowledge of their properties, claiming to be entirely wholesome and to comply with the pure food laws. S-mall manufacturers are thereby sometimesled into violation of food laws, and household use 1s made of preservatives which would otherwise be carefully avoided. In our examination of Texas food products, preservatives have been considered as illegal, unless statement 1s made of their presence. There (9) 4 are now several brands of goods on the market (catsups) which carry. the statement that they contain preservatives. Until the use of these preservatives are forbidden, such statement is considered as allowing them to pass. It is then for the purchase to decide Whether or not he or she desires food containing a preservative. COLORING MATTER. There is a difference of opinion in regard to the wholesomeness or un- wholesomeness of coloring matter. Some colors are no doubt unwhole- some. Artificial colors are used for several purposes. They may be used to render the goods more attractive to the eye, or to- produce a color more permanent on the shelves of the grocer. They may be used to prepare imitation products, for example, cheap jellies colored and flavored to imi- tate the jelly o-f various fruits. They may be used to cover the use of inferior materials. Some tomato catsup is said to be prepared from the skins or refuse of tomato canning, and colored to make it appear palata- ble. In other cases its basis is said to be pumpkin. Dr. E. F. Ladd, of the South Dakota Experiment Station, says he has found tomatoes in cans with all the appearance of being ripe, but in reality the cans were filled mainly with green tomatoes, tomato pulp, and coal tar dye. Whatever the object of using coloring matter, any food is illegal in Texas “If it be colored, or coated, or polished, or powdered whereby damage is concealed, or it is -made to appear better than it really is, or of greater value.” SACCHlARlN. Saccharin is an artificial sweetener, which has about five hundred times the sweetening power of sugar. Saccharin has antiseptic properties. It has no food value, such as is usually asso-ciated with sweetness, and its elimination throiws work on the kidneys. So far as the writer can see, there is nothing to be said in the defense of its use in any food product. The use of saccharin, or any other artificial sweetener in any food prod- uct should be forbidden by law. _ EXAMINATION OF SAMPLES COLLECTED IN TEXAS. As already stated, during the summer of I906, sa-mples of foods of dif- ferent kinds were collected in Cleburne, Ft. Worth, Dallas, Waco, Hous- ton, and Bryan, and were examined for adulteration. The results of the ex- amination are given below. The standards referred to are those proclaimed by the Secretary of Agriculture, under authority of an act of Congress. The author desire-s to acknowledge some assistance from Mr. J. B. Rather in the analytical work. PUBLICATION OF RESULTS. The tables which follow the discussion in each case contain the results of the examination of the samples. We do not print the name of manu- facturers and brands of goods found to be adulterated for the reason that the Texas Food Laws do not provide fo-r the publication of results, and such publication would render one liable to damages under the State’s libel laws. This defect in the State law should ‘be remedied, and provis- ion made for full publication in all cases of adulteration. Publicity is an effective measure for prevention. In cases where the food is stated to be legal, the author does not de- I . sire it to be understood that these foods are free from all forms of adul- (10) . .._-t TlVQEBKTQTV I teration. The kinds and manner of adulteration are so many that every food sample is not examined for every possible form. SAUSAGE. Sausage is considered as adulterated 0r illegal if it contains any preserva- tive, artificial coloring, starch, 0r any other material than condiments and meat. ' The preservatives found in the samples of sausage co-llected in Texas are boric acid and sulphites. Sulphites are used to give the meat a better color, and also to prevent decomposition, although it is a poor preservative. Sulphites are consid- ered to have an injurious effect upon the human system, even in small quantities. » Boric acid is used as a preservative. Consumed occasionally by healthy persons, in small quantities, it may have no injurious effect. Consumed continually, it is liable to be injurious, and especially so to persons of Weak physical constitution or low vitality. Qut of thirty-two samples of sausage examined, nineteen contained boric acid, five contained sulphites, and two boric acid and sulphites. (Table II.) Eleven contained starch. Only four samples were found un- adulterated. As most of these samples were of domestic manufacture, the Federal law will not stop the adulteration of sausage. TABLE II—SAUSAGE, ILLEGAL. Laboratory Sample N0, from Adulterants. 354 Pork Sausage . . . . . . . .Cleburne . . . . . . .Sulphites, Boric Acid. 355 Bologna Sausage . . . . . . . . . . . . . . . . . . Colo-red, Boric Acid. 51 1 Bulk Sausage . . . . . . . .Houston . . . . . . . Sulphites. 512 Bulk Sausage . . . . . . . .Houston . . . . . . . Sulphites. 513 Bulk Sausage . . . . . . . .Houston . . . . . . . Borax and imuch sulphite. 514 Bulk Sausage . . . . . . . .Houston . . . . . . . Boric Acid. 515 Bologna Sausage . . . . . . Houston . . . . . . . Boric Acid, Starch. 516 Frankfurter Sausage ..H0usto-n . . . . . .. Boric Acid, Starch. 517 Bologna Sausage: . . . . . . Houston . . . . . . . Boric Acid. 518 Roll Sausage . . . . . . . . .Houston . . . . . . . Boric Acid, Starch. 519 Sausage in casing . . . . .Houston . . . . . . . Boric Acid, much Starch. 520 Sausage in casing . . . . .Houston. . . . . . . Boric Acid. 534 Roll Sausage . . . . . . . . .Dallas . . . . . . . . . Borax. 535 Sausage in casing . . . . .Dallas . . . . . . . . . Borax, Starch. 536 Sausage in casing . . . . .Dallas . . . . . . . . . Borax, Starch. 537 Bulk Sausage . . . . . . . .Dallas . . . . . . . . . Sulphites. a 638 Roll Sausage . . . . . . . .Dallas . . . . . . . . . Borax, Starch. 563 Bologna Sgugagg , , _ , _Ft. Worth. . . . . Artificial color. 564 Roll Sausage . . . . . . . .Ft. Worth. . . . . Borax. 566 Sausage in casing . . . . .Ft- Worth. - . . . BOTaX. 635 R011 Sausage (Beef) _ _Bryan . . . . . . . .. Boric Acid, large amount. 636 Sausage (Pork) _ ,Bryan . . . . . . . . . SlllphltCS. 637 Bologna Sausage _ , _ , _Bryan . . . . . . . . . Starch, Boric Acid. 638 Sausage in Casing . . , , _Bryan . . . . . . . . . Starch, Boric Acid. 658 Bologna Sausage . . . . .Waco . . . . . . . . . Starch, Boric Acid. 661 Bulk Sausage (Pork). ,Waco . . . . . . . .. Sulphites. 662 Sausage in casing . . . . .Waco . . . . . . . . . .Boric Acid. (11) TABLE II-SAUSAGE, NOT FOUND ADULTERATED. Laboratory N0. Purchased in 520 Sausage in casing . . . . .Chicago. 522 Sausage in casing . . . . Milwaukee. 565 Bulk Sausage . . . . . . . .Fort Worth. 660 Boneless Boiled Ham. .Waco. DRIED FRUIT. Standard-“Dried frui is the clean, sound product made by drying ma ture, properly prepared, fresh fruit in such a Way as to take up no harm- ful substance, and conforms in name to the fruit used in its preparation; sun-dried fruit is dried fruit made by drying without the use of artificial means. Evaporated fruit is dried fruit made by drying with the use of artificial means.” _ Of six samples of dried fruit examined, five contained boric acid, and are, therefore, illegal or adulterated. (Table III.) TABLE III—DRIED FRUIT. Laboratory No. Purchased in Adulterants. 567¥Prunes . . . . . . . . . . . . .Ft. Worth. . . . Boric Acid. 568 Prunes . . . . . . . . . . . . .Ft. WortlL. . . . Boric Acid. 634 Dried Apricots . . . . . . .Bryan . . . . . . . . . BoricAcid. 663 Dried Apricots . . . . . . .VVaco . . . . . . . . . .Boric Acid. 664 Dried Peaches . . . . . . . .Waco . . . . . . . . . Boric Acid. 665 Dried Prunes . . . . . . ..Waco . . . . . . . .. None. OLIVE OIL. One sample of olive oil, out of eight examined, was found to contain sesame oil. (Table IV.) TABLE IV—OLIVE OIL, NO-T FOUND ADULTERATED. Laboratory No. Purchased in 379 Pure Olive Oil . . . . ..Bryan. 380 Finest Sublime Olive Oil . . . . . . . . . . . . . . . .Bryan. 487 Huile D’Olive . . . . . . .Houston. 488 Huile D’Olive . . . . . . .Houston. 489 Huile D’Olive . . . . . “Houston. 490 Huile D’Olive . . . . . . .Houston. 547 Olive Oil . . . . . . . . . ..Ft. Worth. TABLE IV—OLIVE OIL, ILLEGAL. Laboratory No. 491 Olive Oil, adulterant, sesame oil. JELLIES AND PRESERVES. Standard-“Preserves is the sound product made from the cleanfsound, properly matured and prepared fresh fruit and sugar (sucrose) syrup, with or Without spices or vinegar, and conforms 1n name to that of the (12) fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used t0 each fifty-five (55) pounds of sugar. Glucose preserve is preserve in which a glucose pro-duct is used in place of sugar (sucrose) syrup.” “Jelly is the sound, semi-solid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation.” "Glucose jelly is jelly in which a glucose product is used in place of sugar (sucrose).” Of nineteen jellies and preserves examined (Table V), twelve were il- legal. Some of these jellies were artificial, being colored to represent the desired product. Some contained glucose. While glucose is wholesome, its use in a jelly without a declaration to that effect is illegal, since cane sugar is supposed to be used. A number of the jellies were preserved with ben- zoic acid. TABLE V—JELLY, ILLEGAL. Laboratory No. Purchased in Adulterants. 479 Raspberry Jelly . . . . . .H0ust0n . . . . . . . Boric Acid, slight. 481 Pure Home Made Red Starch Glucose, Benzoic Currant Jelly . . . . . . .Housto-n . . . . . . . Acid, artificial Color. 483 Plum Jelly . . . . . . . . . . Housto-n . . . . . . . Starch Benzoic Acid, colored, Glucose. 484 Peach Jelly . . . . . . . . . .H0ust0n . . . . . . . Benzoic Acid, colored. 529 Crab Apple Jelly . . . .Dallas . . . . . . . . . Benzoic Acid, Glucose. 542 Red Cherry Preserves.Ft. Worth. . . . . Benzoic Acid. 543 Apple Jelly . . . . . . . . . .Ft. Wo-rth . . . . ..Benzoic Acid Glucose. 629 Raspberry Fruit Jelly. .Bryan . . . . . . . . . Glucose. 630 Currant Jelly . . . . . . . .Brvan . . . . . . . .. Glucose, Starch, Benzoic Acid, artificial color. 632 Currant Jelly . . . . . . . . Bryan . . . . . . . . . Glucose, Benzoic Acid, Starch, colored 633 Blackberry Jelly . . . . ..Brvan . . . . . . . .. Starch, Benzoic Acid, artifi- cial color. 648 Raspberry Jelly . . . . ..Waco . . . . . . . .. Saccharin, Starch, Glucose. Laboratory No. 480 Game Jelly . , _ , . . . . . Chicago. 482 Grange lVIarmalade . . .NeW York. a 530 Blackberry Jelly . . . . . .Los Angeles, Cal. 631 Plum Jelly . . . . . . . . . .Chicago. 645 Grape Juice Jelly . . .. 646 Currant Jelly . . . . . .. 647 Pure Guava Jelly . . . . .Porto Rico. CATSUP. TABLE V——JELLY, NOT FOUND ADULTERATED. Standard——"C6lt8uP (ketchup, catsup) is the clean, sound product made from the properly prepared pulp of clean, sound. fresh. ripe tomatoes. With spices and with or without sugar and vinegar; mushroom catsup, zualnut catsup, etcetera, are catchups made as above described, and conform in name to- the substances used in their preparation.” (13) tomato canning. These products are put up with preservatives until they Catsup should be imade from ripe tomatoes with pure spices and vinegar. It is, however, often made from unripetomatoes, or skin and refuse from can be used, and as they are lacking in color, are usually colored with some artificial coloring matter. , I The use of coloring matter is objectionable, in as much as it can mask the use of inferior products, such as above mentioned. or also starch, pump- kin. or other adulterants. There are some catsups on the market which do not contain a preserva- tive. In considering the samples, we have not classed such catsups as il- legal, which contain coloring or preservatives, when the fact is stated on the label. There is one case, however, in which this statement was made in an inconspicuous place, and plainly with the object to.co~mply with the Pure Food Law without doing so.. Ten samples were examined; six were illegal, four were legal. (Table VI.) TABLE VI—CATSUP, ILLEGAL. Laboratory ~ No, Purchased in Adulterants. 358 Tomato Catsup . . . . . .Bryan. .; . . . . . . Benzoic Acid, Starch, artifi- - cial color. 359 Oyster Catsup . . . . . . .Bryan. . . . . . . . . Colored, Benzoic Acid, adul- - terated. 492 Tomato Catsup . . . . . .Houston. . . . . . . Colored, Benzoic Acid. - 493 Ketchup . . . . . . . . . . . . .Houston . . . . . . . Salicylic Acid, Starch, Ben- a “ zoic Acid, artificial color. 495 Fruit Catsup . . . . . . . . .Houston. .'.~ . . . . Colored. 569 Tomato Catsup . . . . . .Houston‘ . . . . . . . Starch. TABLE VL-CATSUP, NOT FOUND ADULTERATED. Laboratory ~ No. 357 Tomato Catsup . . . . .. 494 Tomato Catsup . . . . .. 528 Tomato Catsup . . . . .. 520 Tomato Chutney . . . . . GRAPE JUICE AND CIDER. Ten samples of grape juice and cider were examined. (Table VII.) One was found to be illegal. The statement was made on the label that it contained .0028 per cent of sulphur dioxide due to the usual custom of burning sulphur in the casks. On analysis it was found to contain .0048 per cent sulphur dioxide, and the fact that this quantity of sulphuric acid is not due to the burning of sulphur in the casks is shown by the other nine samples of gra/pe juice containing no sulphur dioxide. TABLE VIP-GRAPE JUICE AND CIDER, NOT FOUND ADULTERATEID. Laboratory No. Purchased in Solids Ash Sugar. 356 Grape Juice . . . . . . . . .Cleburne . . . . . . . 500 Grape Juice . . . . . . . ..Houston. . . .. 17.41 .32 12.74 501 Grape Juice . . . . . . . . .Houston . . . . . . . 21.47 .42 19.58 5oz Grape Juice . . . . . . . ..Houston . . . . . .. 16.39 .217 11.72 (14) 503 Sweet Apple Cider, . . . .Houston . . . . . . . 4.04 504 Apple Juice . . .4 . . . . . .Houston . . . . . . . 8.68 523 Grape Juice . . . . . . . ..Bryan . . . . . . . .. 15.95 12.17 548 Grape Juice . . . . . . . . .Ft. Worth. . . . . 20.05 .44 14.66 549 Grape Juice . . . . . . . ..Ft. Worth. . . . . 17.39 .40 12.14 TABLE VII—GRAPE JUICE, ADULTERATED. Laboratory No. Purchased in Solids i Ash Sugar. 499 Unfermented Grape Juice . . . . . . . . . . . . .Houston . . . . . . . 18.42 0.34 r 13.88 SODA WATER. Eight samples of soda Water were examined. (Table VIII.) Seven contained saccharin. The use of saccharin in any food product is» to be vigorously condemned. ‘TAB LE VIII—SODA WATER. Laboratory No. Purchased in Adulterants. 505 Soda Water . . . . . . . . .Houston . . . . . . . Saccharin. 616 Cream Soda Water . . .Bryan . . . . . . . . . Saccharin. 617 Soda Water . . . . . . . . .Bryan . . . . . . . . . Artificial color. 639 Soda Water . . . . . . . . .Dallas. . .' . . . . . . Saccharin, artificial color. 640 Soda Water . . . . . . . . .Waco . . . . . . . _. . .Saccharin. 641 Strawberry Soda Water.Waco . . . . . . . . . .Saccharin. 642 Soda Water . . . . . . . . .Waco . . . . . . . . . .Saccharin. MOLASSES, SYRUP AND HONEY. Standardy-“Molasses is the product left after separating the sugar from massecuite, -melada, mush sugar, or concrete, and contains not more than twenty-five (25) per cent of water and not more than five (5) per cent of ash. ' Syrup is the sound product made by purifying and evaporating the juice of a sugar-producing plant without removing any of the sugar . Maple syrup is the syrup made bythe evaporation of maple sap, or by the solution of maple concrete, and contains not more than thirty-two (32) per cent of water and not less than forty-five hundredths (0.45) per cent of maple ash.” - Zllaple syrup. Two samples were-examined, and both found to be imita- tion products. (Table XI.) Honey. Of seven honeys examined, one (from St. Louis) consisted of glucose. (Table IX.) -' Molasses and Syrup. Seven of eight sa-mples are illegal, as they contain an addition of glucose. The eighth also contains glucose, but it is sold under its true name. (Table IX.) "Glucose is a sugar, made fro-m starch, and is perfectly harmless and wholesome; nevertheless it is to be considered as an adultcrant when added to molasses. If such an addi- tion is made the fact should be stated plainly on‘ the label, and there would then be no objections to its use. Qhe object of the food laws is to prevent the sale of any article under misleading terms. (15) TABLE IX—-MOLASSES, SYRUP AND HONEY, ILLEGAL. Laboratory N0. Purchased in Adulterants. 486 Honey . . . . . . . . . . . . . Houston . . . . . . . Glucose. 526 Molasses. . . . . . . . . . . .D'allas . . . . . . . . . Glucose. 544 Table Syrup . . . . . . . .Ft. Worth. . . . . Glucose. 545 Sorghu-m . . . . . . . . . . . .Ft. Worth. . . . . Glucose. 546 Syrup . . . . . .. . . . . . . . .Ft. Worth. . . . . Glucose. 654 Molasses . . . . . . . . . . . .Waco . . . . . . . .. Glucose. ' 65 5 lVlolasses . . . . . . . . . . . .Waco . . . . . . . . . Glucose. ' 656 Sorghum . . . . . . . . . . ..Waco . . . . . . . . . .Glucose. TABLE X—HONEY AND SYRUP, i NOT FOUND ADUL- .TERATED. Laboratory No. 485 Pure Standard Ho-ney 532 California Honey 553 California Honey 554 Beeville Honey 657 Corn Syrup 666 Honey 667 Honey 668 Pure Honey TABLE XL-MAPLE SYRUPS, ADULTERATED. Laboratory Purchased in Ash. L681. No. No. 631 Maple Syrup . . . . . . . .Dallas . . . . . . . . . .147 .005 620 Maple Syrup . . . . . . . . Bryan . . . . . . . . . .107 .000 VIN EGAR. Standards—-I. "Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic and subsequent acetous fermentation of the juice of apples; it is laevo-rotary, and contains not less than four (4) grams of acetic acid, not less than one and six-tenths (1.6) grams of apple solids, of which not more than fifty (50) per cent are reducing sugars, and not less than twenty-five hundredths (0.25) gram of apple ash in one hundred (100) cubic centimeters (20°C) of the vinegar contains no-t less than ten (10) ‘milligrams of phosphoric acid (P205), and requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize its alkalinity. 2. "Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetious fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20°C), not less than four (4) gram-s 0f acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash. 3. "Malt vinegar is the product made by the alcoholic and subsequent acetous fermentation, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, dextro-rotatory, and con- tains, in one hundred (100) cubic centimeters (20°C), not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two-tenths (0.2) gram of ash; and the water soluble ash from one hundred (100) cubic centimeters (20°C) of the vinegar containes not less than nine (9) milligrams of phosphoric acid (P205), and requires (16) not less than four (4) cubic centimeters of decinormal acid to neutralize its alkalinity. 4. "Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, syrup, molasses, or refiner’s syrup, and contains, in one hundred (100) cubic centimeter (20°C), not less than four (4) grams of acetic acid.” 5. "Giucose vinegar is the product imade by the alcoholic and subsequent acetous fermentations of solutions of starch sugar, or glucose, is dextro- rotatory, and contains, in one hundred (I00) cubic centimeters (20°C), not less than four grains of acetic acid. 6. "Spirit vinegar, distilled vinegar, grain vinegar, is the product -made i by the acetous, fermentation of dilute distilled alcohol, and co-ntains, in one hundred (100) cubic centimeters (20°C), not less than four (4) grams of acetic acid.” Unless a statement is made to the contrary, vinegar is cider vinegar, ithat is, the term vinegar without modifications, implies cider vinegar. Any vinegar not true to name, or up to standard, is classed as illegal. Thir- teen of the sixteen samples collected are illegal (Table XII.) TABLE XII—VINEGAR, ILLEGAL. Laboratory Purchased in Total Ash. Solids. _No. acid. 376 Apple Vinegar . . . . . . .Br_van . . . . . . . . . 3-99 -07 ~23 377 Vinegar . . . . . . . . . . . .Bryan . . . . . . . .. 4.41 .006 .033 378 Vinegar . . . . . . . . . . . .Brvan . . . . . . . . 4.38 .087 0.44 525 Vinegar . . . . . . . . . . . .Dallasr . . . . . . . . . 3.87 .08 .54. 527 I\Ialt Vinegar . . . . . . .Dallas( . . . . . . . .. 3.11 .02 .23 571 Vinegar‘ . . . . . . . . . . . ..Ft. Worth. . . .. 3.87 .75 2.39 572 Vinegar . . . . . . . . . . . ..Ft. Worth..... 5.31 .12 1.33 573 Vinegar . . . . . . . . . . . . .Ft. Worth. . . . . 3.90 .08 .26 574 Vinegar . . . . . . . . . ..Ft. Worth. . . . . 4.02 .06 .24 575 Wine Vinegar, abso- . . . . . . . . . . . . . . lutely pure . . . . . . . .Ft. Worth. . . . . 2.29 .05 .29 576 Vinegar . . . . . . . . . . . . .Ft. Worth. . . . . 12.99 .04 .41 649 White Vinegar . . . . . . .Waco . . . . . . . . . . 2.88 ' .05 .16 650 Red Vinegar . . . . . . . . .Waco . . . . . . . . . . 4.02 .10 2.02 TABLE XIL-VINEGAR, NOT FOUND ADULTERATED. Laboratory No. 491 Apple Vinegar. 4.97 Vinegar _ 4.98 Pure Cider Vinegar. LEMOiN EXTRACT. Standard—-"Lem0n extract is the flavoring extract prepared from oil of lemon, or from lemon peel, or both, and contains not less than five (5) per cent by volume of oil of lemon. "Terpenless extract of lemon is the flavoring extract prepare-d by shak- ing oil of lemo-n with dilute alcohol, or by dissolving terpenless oil of lemon in dilute alcohol, and contains not less than two-tenths (0.2) per cent by weight of citral derived from oil of lemon.” Judged by the standard given, nine of the sixteen lemon extracts examined are illegal. (Table XIII.) A very expensive part of the lemon extract is (17) the alcohol used_ for dissolving the oil, and some manufacturers endeavor to economize by using a low grade of alcohol. But lemon oil is not very soluble 1n low grade alcohol, consequently the result of this economy is the pro— duction of an illegal lemon extract. TABLE XIII-EXTRACT OF LEIHON, ILLEGAL. Laboratory Purchased in Oil of NO- Lemon. 371 Extract of Lemon . . . .Cleburne . . . . . . . . . . . . . . . . . . . . . . . . . . None 372 Pure Lemon . . . . . . . . .Cleburne . . . . . . . . . . . . . . . . . . . . . . . . . . None 374 Extract of Lemon . . . .Bryan . . . . . . . . . . . . . . . . . . . . . . . . . . .. None 375 Highly Concentrated Lemon . . . . . . . . . . .Bryan . . . . . . . . . . . . . . . . . . . . . . . . . . . . None 467 Lemon . . . . . . . . . . . . .Houston . . . . . . . . . . . . . . . . . . . . . . . . . None 471 Regular Lemon . . . . ..Houston . . . . . . . . . . . . . . . . . . . . . . . . .. None 541 Extract of Lemon . . .Dallas . . . . . . . . . . . . . ..} . . . . . . . . . . . . .. 3.44. 618 Extract of Lemon . . . .Bryan\ . . . . . . . . . . . . . . . . . . . . . . . . . . .. None 619 Extract of Lemon . . . .Bryan . . . . . . . . . . . . . . . . . . . . . . . . . . .. None TABLE XIII—EXTRACT O-F LEhION, NOT FOUND ADUL- TERATED. LHbOYEItOYY Oil of Lemon, NO- per cent. 373 Extract of Pure Lemon . . . . . . . . . . . . . . . . . . . . . . .. 6.25 469 Concentrated Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.31 470 Extract Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.75 472 Extract of Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.34 539 Lemon Extract . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 7.34 540 Extract of Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.87 468 Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.00 LARD. Standard-Jlard is the rendered fresh fat from hogs in good health at the time of slaughter, is clean, free from rancidity, and contains, neces- sarily incorporated in the process of rendering, not more than one (I) per cent of substances, other than fatty acids and fat.” Four samples of lard were examined. (Table XIV.) Two were found to be adulterated with cottonseed oil. TABLE XIV—LARD, NOT FOUND ADULTERATED. Laboratory Purchased in No. 381 Pure Leaf Lard . . . . . .Bryan. 382 Leaf Lard . . . . . . . . . . .Bryan. TABLE XIV—LARD, ILLEGAL. Purchased in Adulterant. Lard . . . . . . . . . . . . . .College . . . . . . . {Cottonseed Oil. Lard . . . . . . . . . . . . . .Bryan . . . . . . . . . Cottonseed Oil. BAKING POWDER. Baking powder is a ‘mixture of sodium bicarbonate (or baking soda) and some acid salt, or acid, together with a filler of starch, or flour, the object of which is to prevent action in the can. Some baking powders have no filler. In the dough, the acid salt acts upon the sodium bicarbonate, setting free a gas (carbon dioxide), which leavens the bread. All baking (18) powders leave some residue. The same gas is produced when yeast is used, being formed at the-expense of the sugar in the flour, alcohol being pro- duced at the same time. This gas is also produced when sour milk and soda are used, the lactic acid in the milk liberating carbon dioxide from the soda. ghere are three classes of baking powders, according to the acid salt use . Cream of tartar pozuders are composed of cream of tartar, soda, and a filler. When action takes place in the bread, sodium potassium tartrate, or Rochelle salts, is formed, and is consumed when the bread is eaten. Rochelle salts is a well known purgative. Twelve biscuits would contain about one- quarter of an average dose. Phosphate powders. These are composed of soda and acid phosphate of lime; phosphate of soda, phosphate of lime and sulphate of lime remain in the bread. Phosphate of lime and sulphate of lime are not used medically. Phosphate of soda is a mild purgative. Twelve biscuits contain about one- sixth of a dose of phosphate of soda. The residues -left in the bread are probably as unobjectionable as those from cream of tartar powders. Alum powders. These are composed of alum and soda. The residue left in the bread is hydrate of alumina and sulphate of soda (Glaubefs salt), the alum being largely, if not entirely, decomposed. The hydrate of alum- ‘ina may be soluble in the gastric juice. Glaubefs salt also has medical use. Regarding the unwholesomeness or wholesomeness of alum baking powders there is a difference of opinion. VVhile the alum is decomposed, it may be soluble in the gastric juice and have an astringent action like alum. Alum powders are much cheaper than cream of tartar powders. AZum-plzosplzate powders. These contain alum, acid phosphate of lime, and so-da. The residue left depends upon the composition of the powder, being partly pho-sphate of alumina, and the residue found in phosphate and alum powders. A number of samples of baking powder (twelve) were examined as to their constituents, but the results will not be given for the reason that it is » useless to name the constiuents of the powder without naming the brand. (See page l0). _ _ _ Qne package carried contradictory statements, and 1s therefore t0 be considered as misbranded. CHEWING GUM. Twenty samples of chewing gum were examined for saccharin. No saccharin was found. Nine samples of pepsin chewing gum were examined for their digestive actio-n by the folio-wring method: Two sticks of chewing gum were placed in 25cc water with some chloroform. After a time the gum and chlorrofornm were found to have mixed, and were separated from the aqueous solution now about 55cc, re- ceived I2.5cc of fifth normal hydrochloric acid, and one gram fresh albumen from boiled eggs, and was kept at 40°C. for three hours. Twenty-five cc of tenth normal sodium carbonate were added, the solution heated to 90°C. and kept at this temperature ten minutes. The liquid was then filtered and nitrogen determined in the residue by the Kjeldahl method The results were as follows: Gum No. 669 dissolved 8.8 per cent of the albumen. Gum No. 671 dissolved 6.9 per cent of the albumen. _ Gum N0. 488 dissolved 1.6 per cent of the albumen. (19) Gum No. 681 dissolved 4.2 per cent of the albumen. Gum No. 672 dissolved 0.0 per cent of the albumen. Gum No. 679 dissolved 0.0 per cent of the albumen. Gum No. 673 dissolved 0.0 per cent of the albumen. Gum N0. 685 dissolved 3.0 per cent of the albumen. Gum No. 678 dissolved 4.4 per cent of the albumen. If a pepsin is of standard strength, .00335 grams should dissolve 10 grams recently iprepared egg albumen in six hours. The maximum amount of albumen dissolved by any of these gums is 0.09 grams for two sticks of gum, o-r 0.045 grams for one stick, which is equal to 1-63 of an ounce. Yet at least one of these gums is said to contain I grain pepsin in each stick, which should dissolve about 200 grams of egg albumen, if it is of standard quality. We must conclude that none of the gums examined contain pepsin in appreciable quantity. and they are therefore misbranded. SALAD DRESSING. We examined six samples of salad dressing (Table XV). Two samples contained saccharin or boric acid, respectively, and are therefore illegal. TABLE XV—SALAD DRESSING, ILLEGAL. Laboratory No. Purchased in Adulterants. 613 Salad Dressing . . . . . . .Bryan . . . . . . . .. Saccharin. 615 Salad Dressing . . . _. . . .Bryan . . . . . . . . . Boric Acid. TABLE XV—SALAD DRESSIJNG, _NOT FOUND ADUL- TERATED. Laboratory No. 612 Salad Dressing. 614 Salad Dressing. 643 Salad Dressing 644 Salad Dressing. CANNED GOODS. A number of samples of canned goods were examined (Table XVI). Four were found to be adulterated. Three of them contained saccharin, and one formaldehyde. Saccharin is the artificial sweetener already re- ferred to on page 10. Canned peas are sometimes colored green with salts of copper. Some samples of this kind were found on the market, but as they carried a state- ment to this effect on the label, they were not collected for examination. TABLE XVI—CANNED GOODS, NOT FOUND ADU.L- TERATED. Laboratory No. Purchased in 362 Sweet Corn . . . . . . . . .Bryan. 363 Extra French Sifted Bryan. Peas . . . . . . . . . . . . . 364 Cove Oysters . . . . . . . .Bryan. 365 River Oysters . . . . . . . .Bryan. 366 Tomatoes . . . . . . . . . . .Bryan. 367 Tomato-es . . . . . . . . . . .Bryan. 368 Potted Ham . . . . . . . ..Bryan. (20) 369 Red Hot Chicken Ta- males . . . . . . . . . . . . Bryan. 370 Deviled Ham . . . . . . . .Bryan. 383 Cream Corn . . . . . . . . .Cleburne. 384 Cream Corn . . . . . . . fjleburne. 385 Extra Tomatoes . . . . . . Cleburne. 386 Small May Peas . . . . . .Cleburne. 387 Sugar Corn . . . . . . . . .Cleburne. 388 Tomatoes . . . . . . . . . . .Cleburne. 473 Sugar Corn . . . . . . . . . .Houston. 474 Cling Peaches . . . . . . .Houston. 475 Early June Peas . . . . . .Houston. 476 Extra Fine Peas . . . . . .Houston. 550 Grated Pineapple . . . .Ft. Worth. 551 clwlce Asparagus . . . .Ft. Worth. 552 Corn . . . . . . . . . . . . . . .Ft. Worth. 555 Sugar Corn . . . . . . . . .Ft. Worth. 556 Sugar Corn . . . . . . . ..Ft. Worth. 557 Sugar Corn . . . . . . . ..Ft. Worth. 558_ String Beans . . . . . . . . .Ft. Worth. 559 Early June Peas . . . . . .Ft. Worth. 560 Early June Peas . . . . . .Ft. Worth. 561' Early June Peas . . . . . .Ft. Worth. 562 Early June Peas . . . . . .Ft. Worth. TABLE XVI——CANNErD GOQDS, ILLEGAL. Laboratory Adulterants. No. 360 Sweet Corn . . . . . . . . . . . . . . . . . . . . . . . Saccharin. 361 Sugar Corn . . . . . . . . . . . . . . . . . . . . . . . Formaldehyde. 533 Early June Peas . . . . . . . . . . . . . . . . . . . . Saccharin. orn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Saccharin. CQNCLUSIONS. Cur examination of samples of food collected on the markets of Texas leads to the conclusion that there is a considerable amount of adulteration 1n certain classes of foods. Many of these adulterations are harmless, but are to be condemned, as they deceive the purchaser, and provide him with an article other than what he supposes he is purchasing. The Federal law Will probably prevent adulteration of goods manufac- tured or prepared in other States, and shipped into Texas, to be sold in original packages. Adulteration of jelly and preserves, catsup, salad dress- ing, maple syrup, canned goods, baking powder, olives, and similar goods which are shipped into the State xivill thus be prevented by Federal author- ity. Co-operation of the State would no doubt ensure more effective pre- vention. even in this case. i The Federal law will not prevent adulteration Within the State. Adul- terated sausage, dried fruit, soda water, molasses, vinegar, lard, and other products manufactured in the State or sold in other than unbroken pack- ages, -may occur. A state law, ‘with an appropriation for its enforcement, would therefore be advisable. It would be advisable for such law to con- form to the Federal law in its definitions of adulteration and misbranding, and it also should carry a provision requiring the publication of all cases of adulteration. Examinations for adulteration should not be confined (21) to goods manufactured ‘in the State, and sold in bulk, but should include all classes of food products on the Texas market. Such a procedure is clearly within the province of the State, and by co-operation with the Fed- eral authorities, and vigorous enforcement of the State law, adulteration could be almost entirely prevented. APPENDDL GENERAL FOOD LAWS OF TEXAS. 426. Unwholesome foods. If any person shall knowingly sell the flesh of any animal dying otherwise than by slaughter, or slaughtered when diseased, or shall sell any kind of corrupted, diseased, or unwholesome sub- stance, whether food or drink, without making the same known to the buyer, he shall be punished by a fine of not less than $20 nor ‘more than $100. 427. Penalty for injurious adulteration. If any person shall fraudulently adulterate, for the purpose of sale, any substance intended for food, or any spiritous, vinous,or malt liquor, intended for drink, with any substance in- jurious to health, he shall be punished by a fine of not less than $50, nor more than $500. 428. Penalty for selling injurious adulterated liquors. If any person shall sell any spiritous, vinous, malt liquor intended for drink, knowing the saime to be adulterated with any substance or liquid injurious to health, he shall be punished by fine not less than $50 nor more than $500. 429. Drugs and medicines. If any person shall fraudulently adulterate, for the purpose of sale, any drug or medicine, in such manner as to change the operation of such drug or medicine, or render the same worthless, or injurious to health, he shall be punished by fine not less than $50 nor more than $500. 430. General penalty. That no person shall within this State manu- facture, offer for sale, or sell any article of food, wines, beers, fermented or distilled liquors or drugs, which is by him known to be adulterated, within the meaning of the law. Any person violating this provision, shall be deemed guilty of a misdemeanor, and, upon conviction thereof, shall be punished ‘by a fine not exceeding $500. 431. Terms "food” and "drug” defined. The term food, ‘as used in this law, shall include every article used for food or drink by man. The term drug, as used in this chapter, shall include all medicines for internal or external use. ‘ 432. Adulteration defined. An article shall be deemed adulterated within the meaning of this chapter: (a) In case o-f drugs: I. If, when sold under or by a name recognized in the United States Pharmacopoeia, it differs from the standard of strengt-h, quality, or purity laid down therein. 2. If, when sold under or by a name, not recognized by the United States Pharmacoptria, but which is found in some other Pharmacopteia or standard ‘work on materia medica, it differs materially from the standard of strength, quality, or purity laid down in such work. 3. If its strength 0r purity fall below the professed standard under which it is sold. (b) In the case of food or drinks: I. If any substance or substances has or have been mixed with it so as to reduce or lower or injuriously affect its quality or strength. (22) 2. If any inferior 0r cheaper substance 0r substances have been substi- tuted, wholly or in part, for the article. ' 3. If any valuable constituent of the article has been wholly or in part abstracted. 4. If it be an imitation of, or be sold under the name of another article. 5. If it consists, wholly or in part, of a diseased or decomposed or putrid or rotten animal or vegetable substance, whether manufactured or not; or, in case of milk, if it be the produce of a diseased animal. 6. If it be colored or coated or polished or powdered, “thereby damage is concealed, or it is made to appear better than it really is, or of greater value. 7. If it contains any added poisonous ingredient, or any ingredient which -may render such article injurious to the health of a person consum- ing it; provided, that the State health officer may, With the approval of the governor, fro-m ti-me to- time, declare certain articles or preparations to be exempt from the provisions of the law; and, provided further, that the provisions of this act shall not apply to mixtures or compounds recognized as ordinary articles of food; provided, that the same are not injurious to the health, and that the articles are distinctly labeled as a mixture,.stating the components of the mixture. 433. Exemptions; standards. It shall be the duty of the State health officer to prepare and publish, fro-m time to time, lists of the articles, mix- tures, or compounds declared to be exempt from the pro-visions of this law, in acordance with the preceding article. The State health officer shall also, from time to time, the limits of variability permissible in any article of food or drug or compound, the standard of which is not established by any Natio-nal Pharmacopoeia. 434. State health officer to enforce law; appropriations. The State health officer shall take cognizance of the interests of the public health, as it relates to the sale of food and drugs, and the adulterations of the same, and make all necessary investigations and inquiries relating thereto. He shall also have the supervision of the appointment of public analysts and chemists, and upon his recommendation, whenever he shall deem any such officers incompetent, the appointment of any and every such officer shall be revoked, and be held to ‘be void and of no effect. The State health officer shall adopt such measures as may seem necessary to facilitate the en- forcement of this law, and prepare rules and regulations with regard to the proper method of collecting and examining articles of food or drugs, and for the appointment of the necessary inspector and analysts, and the said health officer shall be authorized to expend an amount not exceeding $2,000, for the purpose of carrying out the provisions o-f this law; and the sum of $2,000 is hereby appropriated out of money in the treasury not otherwise appropriated, for the purpose of this article provided. 435. Sanzples for analysis; penalty for refusing to sell same. Every _ person selling or offering or exposing any article of food or drug for sale, or delivering any article to purchasers, shall be required to serve or supply any public analyst or other agent of the State, or local health officer ap- pointed under this law, who shall apply to him for that purpose, and on tendering the value of the same, with a sample sufficient for the purpose of analysis of any article which is included in this law’, and which is in the possession of the person selling, under a penalty not exceeding $50 for a first offense, and $100 for each subsequent offense. 436. Penalty for obstructing law. Any violations of the provisions (23) of this law shall be treated and punished as a misdemeanor; and whoever shall impede, obstruct, hinder, or otherwise prevent any analyst, inspector, or prosecuting officer in the performance of his duty, shall be guilty of a misdemeanor, and shall be fined in any sum not less than $50, nor more than $500. . 4.37. Printing of regulations. All the regulations and declarations of the State health officer, made under this law, from time to time, and pro- mulgated, shall be printed for general distribution. The city council shall have power: Art. 422. Inspection. To establish or erect, or cause to be established or erected, ‘markets and market houses, designate, control and regulate market places and privileges, inspect and determine the mode of inspecting meat, fish, vegetables and all produce and every article and thing therein bro-ught for sale. The city council shall have power: Art. 437. Butchers. To make such rules and regulations in relation to butchers as they may deem necessary and proper. Art. 4.38. Inspection. To regulate the inspection of beef, pork, flour, meal, salt and other provisions, whiskey and other liquors, to be sold in bar- rels, hogsheads, and other vessels and packages; to appoint weighers, gaugers and inspectors, and prescribe their duties and regulate their fees. Art. 439. Bread. To regulate the weight and quality of the bread to be sold or used within the city. (24)