has the odor characteristic of wine, and cider vinegar has a peculiar fruity odor. A small amount of practice with this test enables one to distinguish with a high degree of accuracy between wine and cider vinegars and the ordinary substitutes.

If a sample of vinegar be placed in a shallow dish on a warm stove or boiling teakettle and heated to a temperature sufficient for evaporation and not sufficient to burn the residue, the odor of the warm residue is also characteristic of the different kinds of vinegar. Thus, the residue from cider vinegar has the odor of baked apples, and the flavor is acid and somewhat astringent in taste, and that from wine vinegar is equally characteristic. The residue obtained by evaporating vinegar made from sugarhouse products and from spirit and wood vinegar colored by means of caramel has the peculiar, bitter taste characteristic of caramel.

If the residue be heated until it begins to burn, the odor of the burning product also varies with different kinds of vinegar. Thus, the residue from cider vinegar has the odor of scorched apples, while that of vinegars from sugarhouse wastes and of distilled and wood vinegars colored with a large amount of caramel has the odor of burnt sugar. In noting these characteristics, however, it must be borne in mind that, in order to make them conform to these tests, distilled and wood vinegars often receive the addition of apple jelly.

As stated above, the cheaper forms of vinegar, especially.distilled and wood vinegar, are commonly colored with caramel, which can be detected by the method given on page 116.

REPORT OF LUCY F. DOGGETT, ASSISTANT STATE ANALYST.

CHICAGO, Dec. 31, 1906.

Hon. A. H. Jones, 1623 Manhattan Building, Chicago:

DEAR SIR-In compliance with your request I submit herewith my report for the year 1906.

During the past year I have analyzed 1,739 samples. Of this number about 450 were adulterated.

The table of illegal samples reads as follows:

As regards locality, there are more adulterated goods found in the country and suburban districts than in Chicago proper. Vanilla extracts are of much better quality than formerly; few are artificially colored. The greatest fraud in the vanilla extract and its substitutes is in the inconspicuous labeling of the containers. Many are labeled with two labels, the one with the pure or standard mark on the front of the package or bottle, and on the other side of the package or the bottle a little inconspicuous statement of the adulteration present or the enumeration of the ingredients in the extract. Samples are properly labeled ofttimes and sold for another article; for instance, a sample of tonka sold for vanilla and labeled "tonka."

Black peppers are adulterated with foreign fibers, such as an excess of pepper shell, unidentifiable woody tissue, olive stones, sand and starch. Some black peppers receive four doses of different adulterants; for instance, a black pepper adulterated with sand, unidentified foreign fiber, starch and olive stones. Many white distilled vinegars, called by housewives pickling vinegars, are appreciably below 40 grain or 4 per cent in acidity. All the wild cherry phosphates were either made up of water, sugar, artificial oil of bitter almond and aniline color, or of glucose with a little acid flavor and colored with aniline. The dye from two small bottles will color a little white blanket a permanent deep red.

Honeys are adulterated with as much as 43 per cent of sucrose or cane sugar. Those which are adulterated with glucose are labeled "Honey" in large type and have a very inconspicuous label mentioning glucose as an adulterant, and often on the opposite side of the bottle. About two-thirds of the samples sold for butters were found to be process butters and oleomargarine; this condition obtains especially in Chicago. Most of the oleos sold for butters have the mark in an inconspicuous place, or the lettering is blurred.

Cloves have been found adulterated with clove stems,. iron oxide silicates and starches. Mace is adulterated with wheat starch in nearly every instance. However, we have found pure samples in the market, notwithstanding the assertion by many manufacturers to the effect that it is impossible to procure pure ground mace commercially. With one or two exceptions all the maple sugars and syrups on the market are made up with brown sugar, flavored with a little maple or cane sugar solution, colored, and with some maple to suit the locality from which it is supposed to come.

The white peppers have for their adulterants starch and olive stones. Gingers are adulterated with olive stones. Strawberry and raspberry extracts are all artificial, flavored with an ethereal salt, colored and preserved. Allspices are adulterated with foreign starch. Many of the lemon extracts are water, aniline, color, citronella or lemon grass flavoring, containing no alcohol or oil of lemon. If the label states that the extract is a lemon extract, it must contain both 5% oil of lemon and alcohol.

Catsup contains foreign woody tissue and is preserved in nearly every instance, and in many cases colored with aniline. Jellies and jams are adulterated with glucose and with starch as a filler, benzoic and salicylic acids as preservative and with aniline color. Colored distilled vinegar, molasses vinegar and grain vinegar-either one or mixtures of these are being used as substitutes for pure cider vinegar.

The milks were skimmed, watered and preserved. The creams were low in fat; that is, below 15%, the standard set for coffee cream, or were preserved with formaldehyde.

We have met with an unusual number of samples of dirty or old putrefying edibles in the last year, which are classed as illegal because insanitary. Flavorings used for soups, as marjoram, have been found worthless, having been deprived of their flavoring essence for

perfumery and the remainder put on the market as the whole product. Gelatine has been used as a substitute for cane sugar in canned fruits, and sometimes added in excess, so that lumps may be found in the sample in question. Saccharin is being used in pickles as a sweetener and preservative. Beef stearin is being used in the making of chocolate cakes instead of chocolate, and often in the cheaper candies for chocolate coatings. No preservative was found in the dessicated egg tested, whereas the egg solution for pies has been found saturated with borax. The importation of preparations for pies from China, preserved with borax and colored, has been stopped by the United States Government; hence, we do not expect to run across many of these preparations later.

This

Coca cola contained a vegetable coloring and a small amount of caffeine, about the amount found in the average cup of coffee. beverage is carbonated. The water content of the different butters has been found to vary between 8% and 14.5%, showing quite a range. The cheap wines contain sulfite and aniline colors. Nearly all the milk preservatives on the market in liquid or solid form are formaldehyde or borax, such as "Iciline" and "Freezine."

Candies have an unusual amount of color in them, and in many instances sugars are also highly colored. Some chocolate patties contain no chocolate at all, simply an iron compound, sugar and peppermint. Most of the cheap chocolate candies contain a strong flavoring ingredient in the interior of the candy to kill the imitation chocolate flavor on the exterior.

Some ground coffee has been found to contain foreign woody tissue and a peppery substance to give flavor to the same.

There is little trouble about getting pure standard food, if one buys from a manufacturer who keeps standard goods. We are seeking to purify the market slowly but surely, and the analyses of the past year show that the market is in a better condition than it has ever been.

Respectfully submitted,

LUCY F. DOGGETT,
Assistant Chemist.

REPORT OF H. E. SCHUKNECHT, ASSISTANT FOOD COMMISSIONER.

CHICAGO, Dec. 31, 1906.

Hon. Alfred H. Jones, State Food Commissioner, Chicago, Illinois: DEAR SIR-I have the honor to submit a brief summary of the work which I have had in charge during the past nine months, or since my entering the department.

As I was appointed April 1, 1906, to meet the requirements of that section of the law which provides that one of the assistant commissioners shall be familiar with the dairy business, I have had charge of the work pertaining to the sale of dairy products, their substitutes, etc., and a number of years' experience in handling a wide range of food products as a practical grocer, has stood me in good stead in this office. For the interest manifested in all quarters in the subject of pure food and the enactments of the Federal Food and Drugs Act of June 30, 1906, has made it necessary to keep in close touch with the progress being made by the Federal authorities, and especially with the effect this progress was having on the manufacturers of our State, who, in a large measure, look to this department for information and guidance.

That I might be of as much service to the manufacturers and public of the State as possible, I have taken every means of informing myself that time and means would permit. To this end I attended two meetings of especial interest and value, viz.: In July I attended the annual meeting of the National Association of State Dairy and Food Departments, held at Hartford, Connecticut. This meeting was well attended and to me proved very interesting. Another meeting which I attended was a hearing given to the manufacturers of the country by the Federal authorities in charge of the enforcement of the National Pure Food Law. Being new in the work, this hearing proved especially instructive to me, for the manufacturers from Maine to Louisiana and from Florida to California had gathered there, seemingly to lay bare the secrets of their business, the methods and articles employed in manufacturing and preserving their products. There, for instance, we heard the man from Louisiana who was contending for the wholesomeness and necessity of using burnt sulphur fumes in bleaching cheap Louisiana molasses, say they would not use this molasses in his state, but palmed it off on us northern innocents. And in the case of the man from California who was sure that the use of