Foods And Their Adulteration - free ebook by Harvey Washington Wiley

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Foods And Their Adulteration

Harvey Washington Wiley

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FOODS AND THEIR ADULTERATION

FOODS AND THEIR ADULTERATION

WILEY BEVERAGES AND THEIR ADULTERATION. OUTLINE OF CONTENTS. Octavo. Illustrated. In Preparation. P. BLAKISTON’S SON &amp; CO., Publishers, Philadelphia. FOODS AND THEIR ADULTERATION ORIGIN, MANUFACTURE, AND COMPOSITION OF FOOD PRODUCTS; DESCRIPTION OF COMMON ADULTERATIONS, FOOD STANDARDS, AND NATIONAL FOOD LAWS AND REGULATIONS By HARVEY W. WILEY, M.D., Ph.D. WITH ELEVEN COLORED PLATES AND EIGHTY-SIX OTHER ILLUSTRATIONS PHILADELPHIA P. BLAKISTON’S SON &amp; CO. 1012 Walnut Street 1907 Co

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PREFACE.

PREFACE.

This manual is descriptive in character and aims to give, within its scope, as thoroughly and intelligibly as possible, an account of the various food-products in common use in their natural and manufactured conditions, with the usual adulterations which have been found therein. It includes information regarding Methods of Preparation and Manufacture, Food Values, Standards of Purity, Regulations for Inspection, Simple Tests for Adulterations, Effects of Storage, and similar matters pertaining t

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A PROPER RATION.

A PROPER RATION.

The study of the science of nutrition has revealed the character of nourishment necessary to build the tissues and restore their waste. The term “food” in its broadest signification includes all those substances which when taken into the body build tissues, restore waste, furnish heat and energy, and provide appropriate condiments. The building of tissues is especially an important function during the early life of animals as it is through this building of tissues that growth takes place. The re

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SOCIAL FUNCTIONS OF FOOD.

SOCIAL FUNCTIONS OF FOOD.

In the above paragraphs attention has been directed particularly to the nutritive and economic properties of food. It must not be considered that mere nutrition is the sole object of foods, especially for man. It is the first object to be conserved in the feeding of domesticated animals, but is only one of the objects to be kept in view in the feeding of man. Man is a social animal and, from the earliest period of his history, food has exercised a most important function in his social life. Henc

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DEFINITION AND COMPOSITION OF FOODS.

DEFINITION AND COMPOSITION OF FOODS.

Food , in its general sense, is that which nourishes the body without regard to its physical state, that is, it may be solid, liquid, or gaseous. More particularly defined, food is that material taken into the body in the ordinary process of eating which contains the elements necessary for the growth of tissues, for the repair of the destruction to which the tissues are subjected during the ordinary vital processes and for furnishing heat and energy necessary to life. Incident to the utilization

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CLASSIFICATION OF FOODS.

CLASSIFICATION OF FOODS.

Foods may be considered under different classifications. First, as to general appearance and use three classes may be made,—foods, beverages and condiments. As types of the first division of these foods may be mentioned cereals and their preparations, meat and its preparations (except meat extracts), fish, fowl, and game. Beverages are those liquid food products which are more valued for their taste and flavor than actual nutritive value. As types of beverages may be mentioned wines, beers, dist

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EXPLANATION OF CHEMICAL TERMS.

EXPLANATION OF CHEMICAL TERMS.

Inasmuch as this manual is not solely intended for expert chemists and physiologists but also for the general public, a simple explanation of the use of the terms used in analytical data and tables is advisable. Under the term moisture is included all the water which is present in a free state, that is, not combined in any way with the ingredients of the material, and other substances volatile at the temperature of drying. The water is determined by drying to a constant weight at the temperature

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Animals Whose Flesh is Edible.

Animals Whose Flesh is Edible.

—Probably the only complete classification of this kind would be to include every animal living on the face of the earth since, perhaps, the flesh of every animal living has been more or less eaten by man. In a civilized community, however, except in times of disaster and dire necessity, certain classes of animals only furnish the principal meat food. Nearly all the meat food consumed in the United States is derived from cattle, sheep, and swine. Goat flesh is eaten only to a limited extent and

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Classification of Meat Food as Respects Age.

Classification of Meat Food as Respects Age.

—The edible flesh of domesticated animals as well as of wild animals is eaten both in the young and full-grown state. Common names, however, designate these different classes. For instance, veal in the growing and beef for the full-grown animal, lamb for the young and mutton for the full-grown sheep, pig in the younger and pork in the full-grown swine, etc. There is no legal limit of age for such a distinction, but as long as the animal is not fully grown it may be classified under the name repr

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Preparation of Animals.

Preparation of Animals.

—The proper sanitary conditions attending the fattening of animals intended for slaughter are of great importance to the consumer. It is a common understanding that animals intended for slaughter should be plump and healthy. Poor animals, either those which are meager from lack of food or from disease, are to be rigidly excluded from the slaughter pen. Animals intended for slaughter should be fattened under sanitary conditions with plenty of fresh water and fresh air as well as good food. The st

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Inspection after Slaughter.

Inspection after Slaughter.

—The inspection after slaughter is of the utmost importance, not even second to that of the proper inspection during fattening and before slaughter. The veterinarian, skilled in his science, can tell by the inspection of the vital organs of the slaughtered animal whether it is affected with any organic disease. Among cattle the most frequent organic diseases are lumpy jaw and tuberculosis. In the case of swine one of the most common of diseases is trichinosis. In the latter case an inspection of

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Tuberculosis.

Tuberculosis.

—There is a difference of opinion among veterinary and hygienic experts respecting the disposition which is to be made of carcasses affected with tuberculosis. It is claimed by some that if the tuberculosis is local, that is, does not extend beyond the lungs, there is no reason why the flesh of the animal should be refused to the consumer. The basis of this contention is founded upon the opinion of some of the most eminent veterinarians that bovine tuberculosis and human tuberculosis are entirel

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The Right of the Consumer.

The Right of the Consumer.

—In all these cases of post mortem inspection it is the right of the consumer to be informed respecting the condition of the animal admitted to slaughter. Only the undoubtedly sound and healthy carcass should be given a free certificate. The badly diseased carcass should be condemned and refused admission to consumption. If the partially diseased carcass is to be consumed, it should be done under such a system of tagging as will absolutely protect any consumer against the use of the partially di

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Slaughter and Preparation of Carcasses.

Slaughter and Preparation of Carcasses.

—It is not the purpose of this manual to enter into any discussion of the technique of slaughter and preparation of animals whose meat is intended to be eaten. It is believed that in this country the mechanism of this process is very near perfection, and especially so in the larger establishments where the highest skill is employed. In small slaughtering establishments and in farm slaughter there are found many points of technique which should be greatly improved. The principal thing to be consi

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Names Applied to the Different Pieces of Edible Animals.

Names Applied to the Different Pieces of Edible Animals.

—In the preparation of animals for the market experience has shown that they are best cut in certain pieces of a shape determined by the race of the animal itself and to these pieces or cuts certain definite names have been applied. The method of making these cuts is not the same in all parts of this country and various parts of different countries. In the United States the most common cuts are illustrated in the accompanying figures, with the names which are attached thereto. The analyses here

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Delivery of Fresh Meat to Consumers.

Delivery of Fresh Meat to Consumers.

—Perhaps the most important aid to the manufacturer, as well as a protection to the consumer, which modern science has offered to the public is the possibility of delivering fresh meats to consumers at a low temperature. A well equipped abattoir is provided with apparatus by means of which a constantly low temperature may be maintained in the room where the fresh meat is kept after the preparation described above. When the meats are to be distributed over long distances refrigerator cars or boat

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Roast Beef.

Roast Beef.

—The parts of the beef which are used for roasting are shown in the diagram , comprising a considerable portion of the hind quarter of the beef and part of the ribs. The roast is perhaps the most important of the parts of the beef for edible purposes. The average composition of the edible part of roast beef (before cooking) is given below:...

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Beefsteak.

Beefsteak.

—The most important parts of the beef next to the roast are the parts used for steak. Beefsteaks have different names, such as tenderloin and sirloin, and when the latter two are joined together by the bone the whole is called porterhouse. There are also round steaks and rump steaks which are less highly prized portions of the meat, but in nutritive value are probably quite as valuable as the others mentioned. The average composition of the edible part of a large number of samples of beefsteak i

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Roast Lamb.

Roast Lamb.

—The parts of the lamb which are used for roasting are usually the hind quarters, although all of the parts are roasted at times. The average composition of a number of samples of lamb roast is given in the following table: [2] [2] From numerous analyses made in the Bureau of Chemistry....

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Lamb chops

Lamb chops

or mutton chops are the short ribs with attached flesh of lamb or young sheep. They are considered to be the most desirable part of the young sheep or lamb for edible purposes. The average composition of the edible portion of a number of samples of lamb chops is given in the following table: Roast lamb, as shown by the above data, has less water, more fat, and more protein than lamb chops....

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Preservation of Fresh Meats.

Preservation of Fresh Meats.

—After delivery the meats are at once consigned to refrigerator departments in the markets, where they are preserved until they pass into the consumer’s hands. Thus, a properly fattened, properly slaughtered, and properly dressed piece of fresh meat may be brought into the consumer’s hands in a manner at once unobjectionable and at the same time one which secures it admirably from contamination of any kind. So perfect are these means of transportation that fresh meat may be sent not only from ci

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Length of Storage.

Length of Storage.

—The question of how long meat can be safely kept in cold storage of this kind is one which has not been decided. It may be said, however, that the period should not be extended any longer than is necessary and that the consumers of meat should be provided in ordinary times, if transportation is undisturbed, with practically fresh meat. It is evident that if the principal meat-packing centers are Chicago, Omaha, and Kansas City the cities and parts of the country remote from these localities mus

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Effect of Low Temperature on Enzymic Action.

Effect of Low Temperature on Enzymic Action.

—Attention has been called to the fact that low temperature does not inhibit enzymic action, and, therefore, it must be admitted that this continued activity must gradually deteriorate the quality of the product. The question, therefore, which is the most important is not how long can meat be kept in a frozen condition but how short a time must it be kept. In all cases, therefore, of this kind the consumer is entitled to know the length of time during which his meat has been kept frozen, and thi

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Disposition of Fragments Arising From the Dressing of Beef.

Disposition of Fragments Arising From the Dressing of Beef.

—It is evident that the fragments of sound, wholesome meat which is dressed for delivery to commerce are themselves edible and hence there can be no hygienic or other objection to preparations made from these fragments, such as sausage and other minced and comminuted meats which appear upon the market. In other words, the consumer is entitled to know that because a piece of meat is comminuted is no reason for supposing that it is not edible. Sausage, mince meat, comminuted meat, potted, canned,

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DETECTION OF DIFFERENT KINDS OF MEAT.

DETECTION OF DIFFERENT KINDS OF MEAT.

When meats are in large pieces they may be recognized by their anatomical characteristics. In order that this may be done, however, the piece of meat must either be of a sufficient size to be recognized by its shape and general appearance or must have a bone of sufficient size to indicate its anatomical character. According to the German law pieces of meat of less than eight pounds in weight are not supposed to be large enough to be recognized anatomically or otherwise with certainty. This, howe

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COMPOSITION OF THE FLESH OF PIGS.

COMPOSITION OF THE FLESH OF PIGS.

Extensive investigation of the composition of the flesh of pigs has been made in the Bureau of Chemistry (Bulletin 53). The pigs upon which these examinations were made were specially bred and fattened at the Agricultural Experiment Station of Iowa, and were prepared for the market by the most approved modern style of feeding. They were slaughtered according to the approved method and immediately, after proper preparation, the carcasses were placed in cold storage, where they were kept until rem

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PRESERVED MEATS.

PRESERVED MEATS.

Meats which cannot be eaten at the time of or soon after slaughter are necessarily preserved until the time of consumption. It is difficult to draw a definite line between a preserved and a fresh meat. A general distinction is the following: Fresh meat is meat which is prepared for consumption without the use of any condiment or preservative, without sterilization, and with none of the artificial methods of keeping, except cleanliness and a low temperature. The above definition, as will be seen,

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SPECIAL STUDIES OF METHODS OF CANNING BEEF MADE IN BUREAU OF CHEMISTRY.

SPECIAL STUDIES OF METHODS OF CANNING BEEF MADE IN BUREAU OF CHEMISTRY.

—Samples of fresh beef intended for canning purposes, and examined in the Bureau of Chemistry, have the following composition: The sample, of which the above data are representative, was secured from a mass of meat weighing 356 pounds, after passing through a sausage grinder and being thoroughly mixed. The above data may therefore be regarded as the representative constituents of the usual grade, most carefully selected canning beef. —A similar lot of meat secured in the same way and from the sa

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Potted Meats.

Potted Meats.

—There is found on the market a large number of varieties of potted meat. It is difficult to describe in any scientific way these potted meats because the term “potted” is employed by all manufacturers to describe a mixture of a great many different articles, the exact composition of which is usually a trade secret. There is, apparently, an understanding among manufacturers that the labels of potted goods are not intended in any way to indicate the variety of meat or principal meats contained in

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GENERAL OBSERVATIONS.

GENERAL OBSERVATIONS.

It is evident, from the foregoing description of the methods of preparing and sterilizing meat, that it is a process which commends itself both on account of the economy in the use of meat which it secures and because of the nutritive value of the products obtained. The real value of the products must necessarily depend upon the selection of the raw materials and the sanitary conditions which attend their manipulation. Experience has shown that it is not safe to leave these matters to the packer

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LARD.

LARD.

The fat of swine, properly separated from the other tissues, is known as lard. The process of separation is termed “rendering.” Various methods of rendering are practiced, all depending, however, upon the use of heat, which liquefies the fat and gradually frees it from its connective tissues. —In the making of lard the highest grades are produced from the fat lining the back of the animal and that connected with the intestines. The sheets of fat which are found lining the back of the animal furn

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SOUPS.

SOUPS.

—The soups which are commonly consumed are divided into two great classes—those of animal and those of vegetable origin. Any liquid or semi-liquid preparation of a meat or vegetable or the two combined which may or may not carry particles of solid substances is classed with these preparations. Soups are generally used at the beginning of a meal, usually at dinner-time, and, as a rule, do not have any very high nutritive value. That they have a useful function cannot be denied, since the introduc

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Application of Name.

Application of Name.

—The term poultry for descriptive purposes may be applied to those classes of feathered domesticated birds used for human food. It, therefore, includes practically all of the domesticated fowls. The term game bird, for the purpose of this manual, is applied to feathered animals which are wild and which are used for human food. This also may apply to almost all wild birds, since at times they practically all have been used for food purposes. Here only those in common use, both domesticated and wi

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DOMESTICATED FOWLS.

DOMESTICATED FOWLS.

The principal domesticated fowls which are used for human food are chickens, turkeys, geese, ducks, and guinea hens. The most common of all is the chicken,—the next perhaps are turkeys in this country and the goose in Europe. The others are more infrequently used but are highly prized. —The chicken scientifically is known as Gallus domesticus . For food purposes the chicken is eaten at various ages. The very young chicken is commonly called a broiler and is prepared for the table at varying ages

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FISH.

FISH.

Fish furnish a very important and useful part of the animal food of man. Both the fish growing in fresh water and in salt water are generally edible. Usually the smaller-sized fish are considered more palatable, but this is not universally the case. The large-sized fish are apt to be coarse, and have a less desirable flavor than those of smaller size. The size of the fish usually depends upon the magnitude of the body of water in which the species grow, the largest being in the lakes and oceans,

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SHELLFISH.

SHELLFISH.

—Clams are shellfish which, though not so extensively used as the oyster, are valued food products. The clams of commerce are of two kinds. The species known as long or soft clam is abundant on the New England coast, and is of considerable commercial importance both fresh and as a canned product. This is the clam used at clam bakes, for which the New England coast is famous. Its technical name is Mya arenaria . The other species, the round or hard clam, northward known as quahog, is the most com

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ANIMAL OILS.

ANIMAL OILS.

The same distinction is made between oils and fats for animal products as has been made for the vegetable preparations further on. An animal fat remains solid or semisolid at the ordinary temperature of the living room. An animal oil, on the other hand, is one which at ordinary temperature is a liquid. Animal oils, as a rule, are not used for edible purposes directly, but are used to some extent in cooking, and to a large extent as medicinal food. Inasmuch as these oils are used for medicinal fo

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MILK.

MILK.

—By the term “milk,” unless qualified in some way, is meant a lacteal secretion of the healthy cow, free of colostrum and of standard quality. If the milk of other mammals is meant the name of the class of animal is used in connection with the term, such as ewe’s milk, goat’s milk, etc. Milk is one of the most important articles of commerce and, by reason of its composition, high nutritive character, and easy digestibility, it is not only the natural food of infants but a most important food for

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BUTTER.

BUTTER.

When cream, especially cream in which incipient lactic fermentation has been set up, is subjected to agitation in a churn under proper conditions of temperature the particles of butter therein contained are collected into masses so that the butter can be separated from the residual liquid. This process is technically called churning. The domestic churn in its simplest form is perhaps well known to almost everyone, especially those who have lived in the country. In the domestic manufacture of but

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OLEOMARGARINE.

OLEOMARGARINE.

Oleomargarine is the name applied to any fatty substance which is prepared to be used in the same manner as butter. Oleomargarine is defined by Act of Congress as follows: An Act defining butter, also imposing a tax upon and regulating the manufacture, sale, importation, and exportation of oleomargarine. (Approved August 2, 1886.) “That for the purposes of this act certain manufactured substances, certain extracts, and certain mixtures and compounds, including such mixtures and compounds with bu

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CHEESE.

CHEESE.

—The preparation of cheese is one of the oldest of the technical processes. It appears that it was known during the time of King David, at least a thousand years before Christ, and the Greeks were acquainted with it before the writings of Homer. Aristotoles and Hypocrates describe the curdling of milk which at that time appears to have been accomplished by the use of the juice of the fig. The use of cheese was very common in Rome in the earlier historical days but the most of it was imported fro

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BARLEY (Genus Hordeum).

BARLEY (Genus Hordeum).

In the United States barley is not used to any extent as human food. It has all the nutritive properties of the common cereals and may be considered as a food product, although its chief use is in the making of fermented beverages which will be described in full in the second volume. Barley is cultivated chiefly in the northern and western portions of the United States and is similar to the oat in this respect, that when the grain is threshed by the ordinary process the first layer of chaff is n

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BUCKWHEAT (Polygonum fagopyrum L.).

BUCKWHEAT (Polygonum fagopyrum L.).

is usually classed with the cereals, but botanically it does not belong to the order of true grasses to which the cereals belong. Buckwheat is commonly grown in many parts of the United States, and its seed is highly prized for bread and cake making purposes. The buckwheat is ground and the outer black tough hull separated, and the flour is used chiefly for making hot breakfast cakes which are much prized throughout the country. Properly ground buckwheat flour has a more or less dark tint, due

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INDIAN CORN (Zea mays).

INDIAN CORN (Zea mays).

Next to wheat the most important cereal used as a human food in the United States is Indian corn. According to the magnitude of the crop, Indian corn is the leading cereal of the country. Statistical data on the production of Indian corn in the United States during 1906 are given in the following table: is universally employed as food throughout all parts of the country, but more especially in the South, where the daily dietary is rarely complete without one or more meals in which Indian corn i

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POPCORN.

POPCORN.

This variety of maize is used very largely in the United States as a delicacy, and with sugar and cream as a dessert. It is a hard, small-grained variety which has the property, when heated, of exploding with a very great enlargement of the starch grain, producing a soft and very delicate edible material which is highly prized. Fig. 25.—Section of Popcorn in First Stage of Popping, Showing Partially Expanded Starch Grains and Ruptured Cell Walls. × 150.—( Courtesy of Bureau of Chemistry. ) In th

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SWEET CORN.

SWEET CORN.

This is a variety of maize which develops a high sugar content and is eaten while the starch is yet soft, in other words, in an unripe state. It is a food product of immense importance in the United States, although almost unknown in Europe. The content of sugar varies from 5 to 8 percent in the fresh, soft kernel. The sugar which is present in the kernel rapidly disappears after the husking or removal from the stalk. In order to secure the maximum sweetness the corn should be cooked and eaten a

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OATS (Genus Avena).

OATS (Genus Avena).

This cereal is an important food product, being used very largely in Europe, especially in Scotland, and also very extensively in this country as human food. The chief use of oats is for cattle food, especially for horses. It is extraordinarily rich in its nutritive constituents and, therefore, is prized highly as a food in the building and restoration of nitrogen tissues, such as the muscles. The variety in common cultivation is Avena sativa L. Oats are grown in almost every part of the United

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RICE (Oryza sativa).

RICE (Oryza sativa).

Rice is one of the most important food cereals. It furnishes a large part of the food of the inhabitants of China and Japan. It is a food rich in starch and poor in protein, and furnishes, therefore, heat and energy, and is well adapted for the nourishment of those engaged in hard labor or who undergo extreme physical exertion. The cultivation of rice is rapidly extending in the United States, especially in Louisiana and Texas. The statistical data relating to the rice crop for 1906 are as follo

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RYE.

RYE.

This is the source of the principal supply of bread in many European countries, but is not extensively used in the United States except among our citizens of foreign birth. It is also extensively used for making whisky. Rye belongs to the genus Secale . Only one species ( Secale cereale L.) is commonly cultivated, but this species has a great many different varieties or races. According to the time of sowing there are two great classes of rye, namely, that planted in the autumn or early winter a

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WHEAT (Genus Triticum).

WHEAT (Genus Triticum).

In respect of human nutrition wheat is the most important of the cereals. It is grown in the temperate regions of almost every country, but does not flourish in tropical or subtropical countries. In the United States the wheat is divided in respect of the period of its growth into two great classes, namely, winter or fall planted wheat and spring or spring planted wheat. Winter wheat is usually planted from September to November and spring wheat from the last of March to the last of April. In th

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BREAD.

BREAD.

The term “Bread” when used alone is understood in this country to apply to bread made from wheat flour or some form of wheat. If made from other cereals a prefix is used to distinguish this fact, as Indian corn bread, rye bread, etc. The term bread includes also the materials which are used necessarily therewith in the ordinary process of baking. Thus, the term bread would apply to a loaf which contains not only the wheat flour as the base and chief part of its mass but also the yeast or other l

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MACARONI.

MACARONI.

The preparation of wheat flour of a high glutenous character and molded into various forms, usually tubes, cylindroids, or fine shreds, is known in the trade under various names such as noodles, spaghetti, and macaroni. An examination of a number of these bodies shows them to have the following average composition: In the dry substance: These bodies, it is seen, do not have a composition very different from that of a first-class bread except in their content of moisture and protein. They are mad

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ROLLS.

ROLLS.

The term rolls is given to bread usually leavened with yeast or baking powder, and usually eaten warm, or hot. The term biscuit is generally but improperly used in this country for hot bread made with baking powder. The composition of rolls varies greatly with their method of preparation. Those made with yeast have practically the same composition as ordinary fermented bread, while those made with a baking powder or with exceptionally large additions of milk, butter, or lard vary in composition

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CAKES.

CAKES.

Wheat flour is one of the principal constituents of that class of sweetened bread known generally as cake. The kind and character of cake vary so greatly that no general statement of any very great value can be made respecting the average composition. In addition to the sugar and flour which are used in the manufacture of cake various flavoring ingredients or essences are employed, and usually excessive quantities of butter or lard for shortening purposes. In addition to this, other forms of cak

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SUCCULENT VEGETABLES.

SUCCULENT VEGETABLES.

The term vegetable as applied to food in the broadest sense of the word means that class which distinguishes it from animal food. In a narrower sense, however, the term vegetable is used to denote a certain class of food which is of a succulent or juicy nature. While cereals and fruits are vegetables in the broadest sense of the word they are not in the narrow and common meaning. The term “vegetable” in this section therefore refers to those substances commonly known as vegetables upon the marke

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Canned Vegetables.

Canned Vegetables.

It probably will excite no opposition to state that if fresh, succulent vegetables can be placed upon the table of the consumer they are to be preferred to the same kind of vegetables preserved in any manner. There are many circumstances, however, which render it difficult, if not impossible, to secure a regular supply of fresh, succulent vegetables upon the consumer’s table. Those who possess abundant wealth may have a proper supply of vegetables at all seasons of the year without resorting to

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STARCHES USED AS FOODS.

STARCHES USED AS FOODS.

—Attention has already been called to the fact that starch is the principal constituent of many of the common foods, such as cereals and the different varieties of the potato and other vegetables. Starch is often separated from the part of the plant producing it, and is then largely consumed as food in practically a pure state. Starches used in this way are presented in the form of pudding or desserts of some kind, and are often richly spiced, highly sweetened, and often eaten with cream. Starch

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CONDIMENTS.

CONDIMENTS.

—The principal condimental substances which are used for food are of vegetable origin and of a highly aromatic character. Condimental substances themselves may have food value, that is, contain digestible material which takes part in the metabolic processes. Their utility, however, and their value do not depend upon the amount of food which they contain, but upon their aromatic and condimental principles above mentioned. Condimental substances are used in a variety of ways, but in general it may

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FRUITS.

FRUITS.

—Under the term “fruit” is included the edible products of many trees and shrubs. The term “fruit” in its general sense can be applied to any kind of a food product, as for instance the fruit of the farm, the fields, and the forest, but in a restricted sense, as it will be used here, it is applied to the class of orchard products represented by apples, peaches, pears, etc. Fruits, in a general sense, include also that class of wild or cultivated edible bodies known as berries. The term “berry” i

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Small Fruits.

Small Fruits.

—Among the small fruits one of the most common and abundant is the blackberry. This fruit grows wild over large areas in the United States, mostly in the middle portion between the extreme north and south. The brier on which it grows is an annual plant, springing each year from the roots and dying after bearing fruit. The plant is very largely cultivated, bearing larger and more presentable berries, but gaining nothing in flavor and palatability. The berries are generally black when fully ripe,

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Tropical and Subtropical Fruits. (Bulletin 87, Bureau of Chemistry.)

Tropical and Subtropical Fruits. (Bulletin 87, Bureau of Chemistry.)

—This is a variety of edible fruit grown in the tropics, especially in Cuba, but on account of its restricted production is of little importance. There are three varieties, known as follows: Sweet-sop (anona) ( Anona squamosa L.), sour-sop (guanabana) ( Anona muricata L.), and custard apple (chirimoya) ( Anona reticulata L.). The sour-sop is a green, irregular-shaped, pod-like fruit, varying from 3 1 ⁄ 2 inches to 12 inches in length and about two-thirds as broad near the top, and curving to a b

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Sugar and Acid in Fruit.

Sugar and Acid in Fruit.

The palatable quality of fruit depends largely upon the aromatic substances which they contain in the form of essential oils, esters, and ethers, and especially upon their sugar and acid content. The sweet taste of sugar in fruits and also often in nuts is modified and relieved by the acid or astringent materials, chiefly tannin, with which it is associated. In the analyses indicating the composition of fruits and of nuts and also of vegetables the sugar has not always been given separately, but

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Canned Fruits.

Canned Fruits.

The industry devoted to canning fruits is of less importance in the United States than that identified with canned vegetables. Practically, nevertheless, every fruit which has been produced in this country has become a commercial article in the form of canned goods. With the exception of the method of preparation, the process of canning and other treatments are essentially the same as that of vegetables and therefore does not warrant any further description. In the following data are found a bri

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Fruit Sirups.

Fruit Sirups.

The expressed juice of fruits mixed with the proper proportion of sugar produces an important article of commerce known as fruit sirup. These fruit sirups are used principally in the preparation of cooling, non-alcoholic beverages such as are drunk at the “soda fountains” so-called in the United States. In the preparation of fruit sirups only the choicest and best fruits are to be used. The juice, after expression, is properly freed from suspended matter by filtration or sedimentation and is bro

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Jams, Jellies, and Preserves.

Jams, Jellies, and Preserves.

The preparation of various fruits or fruit juices with sugar is an important industry both for domestic purposes and for commerce in the United States. When the fleshy portion of the fruit is treated with sugar sirup and boiled, it produces the product known as preserves. When a fruit is reduced to a pulp and treated with sugar sirup and boiled, it makes a product known as jam. When the fruit juice itself is treated with sugar and boiled, it forms a product known as jelly. The above are general

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VEGETABLE OILS AND FATS.

VEGETABLE OILS AND FATS.

The production of a substance known as fat or oil, composed of oxygen, hydrogen, and carbon in the form of a fatty acid and combined with glycerine, is a function of almost every plant. The fat acids are usually in combination with glycerine, which plays the part of a base and in so far as its proportion by weight is concerned is much less important than the fatty acid itself. In round numbers it may be said that nine-tenths of all glycerids or fats are composed of a fatty acid and one-tenth of

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Edible Vegetable Oils.

Edible Vegetable Oils.

While there is very little chemical difference between the fats of animals and the oils of plants, the difference is sufficiently distinguished to secure a proper degree of identification and classification. Both classes of bodies are composed of the fatty acids combined with glycerine. The three fatty acids which are most important from the edible point of view and also from the chemical are oleic, stearic, and palmitic. When these acids are united with glycerine as the basic element, they form

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Vegetable Fats.

Vegetable Fats.

The fatty principles in vegetables which are solid at ordinary temperatures are commonly termed fats instead of oils. They present, as a rule, a soft mass, usually of an amber tint and somewhat of the consistence of butter. Only a few of these solid fats or semi-solid fats are used for food. Among them the most important are palm-nut oil or coconut oil or fat, though the fat of the cacao also may be regarded as belonging to this group. These solid or semi-solid fats are used to a considerable ex

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NUTS.

NUTS.

—Many varieties of acorns are used for human food. All of the nuts of the oak family are edible, but some of the larger and more common varieties contain such a quantity of tannin as to be rather bitter to the taste. The wild acorns were formerly utilized very extensively for the fattening of swine, producing an article of pork of high palatable value but with the production of a fat of a low melting point, unsuitable for the manufacture of lard for summer use. The term applied to the natural nu

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Mushrooms.

Mushrooms.

—Certain fungi growing wild or in cultivated soils and having an expanded top on a hooded stem are known as mushrooms. The common form of mushroom ( Agaricus campestris L.) grows wild over a large portion of the United States. It is especially abundant in the autumn, growing sometimes during the night after a warm rain, over large areas. When properly cooked it forms a delicious food and condimental substance, highly prized by connoisseurs and others. Belonging to the family of mushrooms, howeve

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Types of Edible Mushrooms.

Types of Edible Mushrooms.

—While it is quite impossible for a manual of this kind to give any directions by which a person, not an expert, may make certain distinctions between the edible and poisonous varieties of mushrooms, it is thought advisable to give a fair technical illustration of the two classes. The common mushroom, Agaricus campestris , is shown in the accompanying Fig. 61 ,—three-fourths its natural size. The second specimen from the left is young and is in a state of development known as a button. The figur

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Symptoms of Mushroom Poisoning.

Symptoms of Mushroom Poisoning.

—The symptoms of poisoning from the fly amanita , as deduced from a number of cases, are varied. In some instances they begin only after several hours, but usually in from one-half to one or two hours. Vomiting and diarrhea almost always occur, with a pronounced flow of saliva, suppression of the urine, and various cerebral phenomena, beginning with giddiness, loss of confidence in one’s ability to make ordinary movements, and derangement of vision. This is succeeded by stupor, cold sweats, and

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Treatment for Poisoning.

Treatment for Poisoning.

—The treatment for poisoning by Amanita muscaria consists primarily in removing the unabsorbed portion of the Amanita from the alimentary canal and in counteracting the effect of the muscarine on the heart. The action of this organ should be fortified at once by the subcutaneous injection, by a physician, of atropin, in doses of from one one-hundredth to one-fiftieth of a grain. The strongest emetics, such as tartarized antimony or apomorphin, should be used, though in case of profound stupor ev

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Removal of the Poisonous Principle.

Removal of the Poisonous Principle.

—In some parts of Europe the fly amanita is soaked in vinegar and then is eaten with impunity. Some of the colored people in Washington and vicinity are acquainted with this method of treatment, and the practice of soaking these fungi in vinegar and then eating them is not unknown, though the majority of colored women in the markets who deal in mushrooms look upon this species with unrestrained horror. The poisonous variety is denatured as follows: The stem is well scraped, and the gills are rem

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Canned Mushrooms.

Canned Mushrooms.

—The canning of mushrooms is an industry of large magnitude, especially in France. The young, unexpanded mushrooms in the form of buttons are those which are usually subjected to the canning process. Mushrooms are brought to the factory where they are cleaned and scraped, the stem cut to a proper length, thoroughly washed in several washings of clean water, and taken to a sulfuring furnace where they are exposed to the fumes of burning sulfur for some time. The purpose of this treatment is to bl

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Canned Pieces and Stems of Mushrooms.

Canned Pieces and Stems of Mushrooms.

—The imperfect portions, the pieces which are cut away, and other fragments of the mushroom, resulting from the preparation of the product described above, are treated practically in the same manner for sterilizing purposes and are sold to the trade under various names, the most common of which is Champignons d’Hotel. They also frequently appear under the name of Champignon Choix and other deceptive labels....

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Adulteration of Mushrooms.

Adulteration of Mushrooms.

—There is no adulteration practiced of fresh mushrooms unless the occasional occurrence of poisonous varieties may be so considered. It is evident, however, that the introduction of poisonous varieties is the result of carelessness or mistake and not for any purpose. Nevertheless a most exacting supervision over the preparation of fresh mushrooms for the market should be required, and any failure to exercise this care may be considered as resulting in adulteration or depreciation of the characte

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Truffles.

Truffles.

—The truffle has been known almost, if not quite as long as the mushroom as an edible delicacy. The use of truffles in France became very common during the 14th century, but on account of their high price they remained for a long time a luxury and not a general article of commerce. It is only within the 19th century, after 1840, that their consumption became general. The truffle belongs to the botanical family Tuberaceæ. The propagation of truffles is similar to that of mushrooms, by spores, whi

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Food Value of Fungi.

Food Value of Fungi.

—While the mushroom and the truffle are the principal fungi used as food they are by no means the only kinds. Their value, as has already been indicated, is rather condimental than nutritive. Those, however, who have eaten fresh or well preserved mushrooms or truffles, cooked in the best style of the culinary art, are fully acquainted with their value. The fear of poisoning does much to restrict the use of the wild mushrooms. The fields and forests are full of many varieties of these fungi, espe

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SUGAR.

SUGAR.

The term “sugar” is applied by common consent to the pure sugar commercially prepared from the sugar cane and the sugar beet. These two kinds of sugar are sometimes designated by their own name, as, for instance, the purchaser will ask for cane sugar or beet sugar. When no other name appears the term sugar is applied as above. In Europe the principal sugar used is that derived from the sugar beet. In the United States the principal sugar is that derived from the sugar cane. Notable quantities of

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SIRUP.

SIRUP.

A very common form in which sugar is used in this country is in the form of sirup. The United States more than any other nation consumes viscous liquid solutions of sugar as a condimental food product, especially at breakfast on hot cakes and other articles of diet. Table sirup is an almost uniform article of diet upon the American breakfast table whether in the household, the hotel, or restaurant. —Among the sirups, first of all must be mentioned the most valuable and highly appreciated, namely

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CONFECTIONERY.

CONFECTIONERY.

The term confectionery is applied to a wide range of products which may in general be described as preparations of saccharine substances with various colors and flavors. A common appellation used in connection with confectionery and one which describes perhaps the major part of the product is the term “candy.” —The saccharine materials which are employed in the preparation of confectionery are sugars of various kinds, namely, maple, cane, and beet sugar together with glucose, dextrose, and inver

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HONEY.

HONEY.

Honey is defined as the nectar of flowers, gathered and stored by the honey bee ( Apis melifica ). While the above is a good definition there is often found in honey saccharine exudations of the plant other than the nectar of flowers. Many plants contain sugar in their saps and when an exudation of sap takes place and the water in the sap is evaporated a saccharine residue remains which is also gathered by the bee. Many trees, especially of the pine family, exude a sweet sap when stung by a kind

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Mince Meat.

Mince Meat.

—Under the term “mince meat” is included a large variety of mixtures used chiefly for pie making and composed of meats, fruits, evaporated fruits, spices, and sometimes alcohol in some of its forms. It is not possible to describe any particular combination which would be entitled to bear the name alone, since each housewife and each manufacturer follows a method of her and his own. A general description, however, may be given of the manufactured article which, unfortunately, has largely displace

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Pie Fillers.

Pie Fillers.

—Nearly allied to mince meat in its character is a large class of substances known as pie fillers. Mince meat itself, as may be seen from the description which has been given of it, is nothing but a pie filler of a particular kind. Unfortunately the demand of the domestic cuisine is for substances prepared, or partially prepared, for immediate consumption. In this way the demand for predigested and precooked food has become a very general one and the pie filler is a legitimate effort on the part

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Composition of Modified Milk.

Composition of Modified Milk.

—Proteids and ash in cow’s milk are much higher than in human milk and are brought to the proper degree of reduction by blending with other milk and diluting the milk with water. The ingredients commonly employed for modified milk are (1) cream containing 16 percent of fat; (2) centrifugally skimmed milk by which the fat has been removed; (3) milk sugar or a standard solution of milk sugar of say 20 percent strength; and (4) lime water. —It is obviously impossible to establish formulæ universall

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Solid Infant’s Food.

Solid Infant’s Food.

—A large number of infant foods in the solid state are upon the market. These have been studied very carefully by many observers with a view not only of determining their chemical properties but also their relative digestibility. These prepared infant foods are not always made in harmony with the natural demands of young children. As has just been indicated, they are not, as a rule, suitable for infants before the time of weaning, being better adapted to the use of young children. In the followi

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Invalid Foods.

Invalid Foods.

—The term “invalid foods” is applied to almost every kind of a concoction containing a food substance which is administered to an invalid or convalescent, often for medical purposes rather than for real nutrition. Chief among these invalid foods may be mentioned the meat extracts containing that portion of the meat soluble in hot water. These bodies consist chiefly of meat bases together with certain soluble salts and it has long been recognized that they have very little nutritive value. They a

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STANDARDS OF PURITY FOR FOOD PRODUCTS. Superseding Circulars Nos. 13 and 17. Supplemental Proclamation.

STANDARDS OF PURITY FOR FOOD PRODUCTS. Superseding Circulars Nos. 13 and 17. Supplemental Proclamation.

Referring to Circular No. 13 of this Office, dated December 20, 1904, and to Circular No. 17 of this Office, dated March 8, 1906, the following food standards are hereby established as superseding and supplemental to those proclaimed on the dates above named. James Wilson , Secretary of Agriculture . Washington, D. C. , June 26, 1906 . The Honorable the Secretary of Agriculture : Sir : The undersigned, representing the Association of Official Agricultural Chemists of the United States and the In

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LETTER OF SUBMITTAL.

LETTER OF SUBMITTAL.

The principles that have guided us in the formulation of these standards are appended hereto. The several schedules of additional standards recommended have been submitted, in a tentative form, to the manufacturing firms and the trade immediately interested, and also to the State food-control officials for criticism. Respectfully, William Frear , Edward H. Jenkins , M. A. Scovell , H. A. Weber , H. W. Wiley , Committee on Food Standards, Association of Official Agricultural Chemists. Richard Fis

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PRINCIPLES ON WHICH THE STANDARDS ARE BASED.

PRINCIPLES ON WHICH THE STANDARDS ARE BASED.

The general considerations which have guided the committee in preparing the standards for food products are the following: 1. The standards are expressed in the form of definitions, with or without accompanying specifications of limit in composition. 2. The main classes of food articles are defined before the subordinate classes are considered. 3. The definitions are so framed as to exclude from the articles defined substances not included in the definitions. 4. The definitions include, where po

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FOOD STANDARDS.

FOOD STANDARDS.

1. Meat , flesh , is any clean, sound, dressed, and properly prepared edible part of animals in good health at the time of slaughter, and if it bears a name descriptive of its kind, composition, or origin, it corresponds thereto. The term “animals,” as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer. 3. Cold storage meat is

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LAW RELATING TO FILLED CHEESE.

LAW RELATING TO FILLED CHEESE.

Be it enacted by the Senate and House of Representatives of the United States of America in Congress assembled , That for the purposes of this Act, the word “cheese” shall be understood to mean the food product known as cheese, and which is made from milk or cream and without the addition of butter, or any animal, vegetable, or other oils or fats foreign to such milk or cream, with or without additional coloring matter. Sec. 2. That for the purpose of this Act certain substances and compounds sh

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LETTER OF TRANSMITTAL.

LETTER OF TRANSMITTAL.

Washington, D. C. , October 16, 1906 . The Secretaries of the Treasury, of Agriculture, and of Commerce and Labor. Sirs : The Commission appointed to represent your several Departments in the formulation of uniform rules and regulations for the enforcement of the food and drugs act, approved June 30, 1906, has reached a unanimous agreement and respectfully submits the results of its deliberations and recommends their adoption. Very respectfully, H. W. Wiley , James L. Gerry , S. N. D. North . Th

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RULES AND REGULATIONS FOR THE ENFORCEMENT OF THE FOOD AND DRUGS ACT.

RULES AND REGULATIONS FOR THE ENFORCEMENT OF THE FOOD AND DRUGS ACT.

The act, “For preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, and for regulating traffic therein, and for other purposes,” approved June 30, 1906, shall be known and referred to as “The Food and Drugs Act, June 30, 1906.” The term “original unbroken package” as used in this act is the original package, carton, case, can, box, barrel, bottle, phial, or other receptacle put up by the manufacturer, to

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THE FOOD AND DRUGS ACT, JUNE 30, 1906.

THE FOOD AND DRUGS ACT, JUNE 30, 1906.

AN ACT For preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, and for regulating traffic therein, and for other purposes. Be it enacted by the Senate and House of Representatives of the United States of America in Congress assembled , That it shall be unlawful for any person to manufacture within any Territory or the District of Columbia any article of food or drug which is adulterated or misbranded,

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SCOPE OF INSPECTION.

SCOPE OF INSPECTION.

All slaughtering, packing, meat-canning, salting, rendering, or similar establishments whose meats or meat food products, in whole or in part, enter into interstate or foreign commerce shall have inspection under these regulations unless exempted from inspection by the Secretary of Agriculture. Only farmers, and retail butchers or retail dealers supplying their customers, may be exempted under the law, but they are, nevertheless, subject to the provision of the law which places a penalty upon an

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EXEMPTION FROM INSPECTION.

EXEMPTION FROM INSPECTION.

( a ) If, in the judgment of the Secretary of Agriculture, the retail butcher or retail dealer who is engaged in supplying his customers through the medium of interstate or foreign commerce should be exempted from Federal inspection, a certificate of exemption will be furnished to the applicant for use with transportation companies and other companies and persons in securing the movement of his products....

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OFFICIAL NUMBER.

OFFICIAL NUMBER.

If inspection is established under said application the Secretary of Agriculture will give said establishment a number by which all its meats and meat food products shall thereafter be known, and this number shall be used by the inspectors of the Department of Agriculture, and also by the proprietors of said establishment, to mark the meats and meat food products of the establishment as hereinafter prescribed. Establishments having one or more branches may use the same number for all by affixing

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DESIGNATION OF INSPECTORS.

DESIGNATION OF INSPECTORS.

The Secretary of Agriculture will designate an inspector to take charge of the inspection at each establishment where inspection is maintained, and will detail to said inspector such assistants as may be necessary to carry on properly the work of inspection and supervision at said establishment. For the purpose of enforcing the law and regulations the inspector and all employees under his direction shall have access at all times, by day or night, whether the establishment be operated or not, to

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OFFICE ROOM.

OFFICE ROOM.

Office room, including light and heat, shall be provided by proprietors of establishments, rent free, for the exclusive use of the inspector and other employees of the Department on duty at each establishment. The room or rooms set apart for this purpose must be properly ventilated, conveniently located, and provided with lockers suitable for the protection and storage of such supplies as may be required; all to meet the approval of the inspector in charge....

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ALL CARCASSES AND PRODUCTS INSPECTED.

ALL CARCASSES AND PRODUCTS INSPECTED.

All cattle, sheep, swine, or goats slaughtered at an establishment at which inspection is maintained, and all meats and meat food products prepared therein shall be inspected, handled, and prepared as required by these regulations....

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NOTICE OF DAILY OPERATIONS.

NOTICE OF DAILY OPERATIONS.

The manager of each establishment at which inspection is maintained shall inform the inspector in charge, or his assistant, when work has been concluded for the day, and of the day and hour when work will be resumed. Under no circumstances shall an establishment be operated except under the supervision of an employee of the Department. All slaughtering must be done within reasonable hours and with reasonable speed, the character of the establishment being considered. Where one inspector is detai

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BADGES.

BADGES.

Each employee of the Department engaged in inspection under these regulations will be furnished with a numbered badge, which he shall wear over the left breast on the outer clothing while in the performance of his official duties, and which shall not be allowed to leave his possession....

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BRIBERY.

BRIBERY.

It is a felony, punishable by fine and imprisonment, for any person, firm, or corporation, or any agent or employee of any person, firm, or corporation, to give, pay, or offer, directly or indirectly, to any Department employee authorized to perform any duty under these regulations, any money or other thing of value with intent to influence said employee in the discharge of his duty under these regulations. It is also a felony, punishable by fine and imprisonment, for any Department employee eng

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SANITATION.

SANITATION.

Upon receipt of an application for inspection the Secretary of Agriculture will cause to be made an examination of the premises, and will indicate the requirements for sanitation and the necessary facilities for inspection. In order that the carcasses of cattle, sheep, swine, and goats, and the meats and meat food products thereof, may be admitted to interstate or foreign commerce, it is necessary under the law that the establishments in which the animals are slaughtered, or the meats and meat f

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INTERPRETATION AND DEFINITIONS OF WORDS AND TERMS.

INTERPRETATION AND DEFINITIONS OF WORDS AND TERMS.

Wherever in these regulations the following words, names, or terms are used they shall be construed as follows: Inspectors and Department Employees. —These terms shall mean, respectively, inspectors and employees of the Bureau of Animal Industry. “ U. S. Inspected and Passed. ”—This phrase shall mean that the carcasses, parts of carcasses, meats, and meat food products so marked are sound, healthful, wholesome, and contain no dyes, chemicals, preservatives, or ingredients which render meats or m

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LABELS, TAGS, AND BRANDS.

LABELS, TAGS, AND BRANDS.

To the ear or tail of each animal inspected under Regulation 13 which shows symptoms or is suspected of being affected with any disease or condition which, under these regulations, may cause its condemnation on post-mortem inspection, there shall be affixed by a Department employee at the time of inspection a numbered metal tag bearing the words “U. S. Suspect.” The employee who affixes the tag shall report the number to the inspector in charge. This “U. S. Suspect” tag shall remain upon the ani

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REINSPECTION.

REINSPECTION.

Before being admitted into any cooking, canning, sausage, or other department of an establishment, also before being packed for shipment, and at such other times as may be deemed necessary, all dressed carcasses or parts thereof that have been previously inspected and passed shall be reinspected by an inspector or his assistants, and if upon any such reinspection any carcass or part thereof is found to have become unsound, unhealthful, unwholesome, or in any way unfit for human food, the origina

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DYES, CHEMICALS, AND PRESERVATIVES.

DYES, CHEMICALS, AND PRESERVATIVES.

( a ) No meat or meat food product for interstate commerce, or for foreign commerce except as hereinafter provided, shall contain any substance which lessens its wholesomeness, nor any drug, chemical, or dye (unless specifically provided for by a Federal statute), or preservative, other than common salt, sugar, wood smoke, vinegar, pure spices, and, pending further inquiry, saltpeter. Inspection and sampling of prepared meats and meat food products by Department employees shall be conducted in s

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PREPARATION OF MEATS AND MEAT FOOD PRODUCTS.

PREPARATION OF MEATS AND MEAT FOOD PRODUCTS.

All processes used in curing, pickling, preparing, or canning meats and meat food products in establishments where inspection is maintained shall be supervised by Department employees, and no fixtures or appliances, such as tables, trucks, trays, vats, machines, implements, cans, or containers of any kind, shall be used unless they are clean and sanitary, and all steps in the process of manufacture shall be conducted carefully and with strict cleanliness. ( a ) Cured Meats. —Only meats which bea

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STAMPS, STAMPING, AND CERTIFICATES.

STAMPS, STAMPING, AND CERTIFICATES.

Numbered meat-inspection stamps shall be affixed to packages containing meats or meat food products to be shipped or otherwise transported in interstate or foreign trade. No reference to United States inspection other than that contained on the meat-inspection stamp shall appear on any such package. Protection for Stamps. —Stamps shall be affixed in the following manner, and when they have been affixed they shall be covered immediately with a coating of transparent varnish or other similar subst

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COUNTERFEITING, ETC.

COUNTERFEITING, ETC.

It is a misdemeanor, punishable by fine and imprisonment, for any person, firm, or corporation, or officer, agent, or employee thereof, to forge, counterfeit, simulate, or falsely represent, or without proper authority to use, fail to use, or detach, or knowingly or wrongfully to alter, deface, or destroy, or to fail to deface or destroy, any of the marks, stamps, tags, labels, or other identification devices provided for by law or by these regulations, on any carcasses, parts of carcasses, or t

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REPORTS.

REPORTS.

Reports of the work of inspection carried on in every establishment shall be daily forwarded to the Department by the inspector in charge, on such blank forms and in such manner as may be specified by the Chief of the Bureau of Animal Industry. The proprietors of establishments at which inspection is maintained shall furnish daily to the Department employees detailed to the various departments accurate information regarding receipts, shipments, and amounts of products on which to base their dail

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APPEALS.

APPEALS.

When the action of any inspector in condemning any carcass or part thereof, meat, or meat food product is questioned, appeal may be made to the inspector in charge, and from his decision appeal may be made to the Chief of the Bureau of Animal Industry or to the Secretary of Agriculture, whose decision shall be final....

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COÖPERATION WITH MUNICIPAL AUTHORITIES.

COÖPERATION WITH MUNICIPAL AUTHORITIES.

All inspectors in charge are directed to notify the municipal authorities of the character of inspection, and to coöperate with such authorities in preventing the entry of condemned animals, or their products, into the local markets. The details of any such proposed coöperative arrangement must be first submitted to and approved by the Chief of the Bureau of Animal Industry....

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LAW UNDER WHICH THE FOREGOING REGULATIONS ARE MADE.

LAW UNDER WHICH THE FOREGOING REGULATIONS ARE MADE.

Extract from an act of Congress entitled “An Act making appropriations for the Department of Agriculture for the fiscal year ending June thirtieth, nineteen hundred and seven,” Public, No. 382, approved June 30, 1906. That for the purpose of preventing the use in interstate or foreign commerce, as hereinafter provided, of meat and meat food products, which are unsound, unhealthful, unwholesome, or otherwise unfit for human food, the Secretary of Agriculture, at his discretion, may cause to be ma

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FOOD INSPECTION DECISIONS 1-25.

FOOD INSPECTION DECISIONS 1-25.

For the information of importers and exporters of food products and of the public it is advisable to publish more widely than would be possible by decisions given to individuals or firms the opinions of this Department rendered by the Secretary under the existing law relating to the examination of food products before shipment to foreign countries and to the examination of food products imported into this country. The following digest shows the principal decisions rendered to date covering these

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(F. I. D. 1.) LAWS UNDER WHICH THE FOOD INSPECTION IS CONDUCTED.

(F. I. D. 1.) LAWS UNDER WHICH THE FOOD INSPECTION IS CONDUCTED.

To investigate the adulteration of foods, condiments, beverages, and drugs, when deemed by the Secretary of Agriculture advisable, and to publish the results of such investigations when thought advisable, and also the effect of cold storage upon the healthfulness of foods; to enable the Secretary of Agriculture to investigate the character of food preservatives, coloring matters, and other substances added to foods, to determine their relation to digestion and to health, and to establish the pri

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(F. I. D. 2.) OPINIONS OF THE ATTORNEY-GENERAL RELATING TO THE SCOPE AND MEANING OF THE ACT OF JULY 1, 1902 (32 STAT., 632), REGULATING THE BRANDING OF DAIRY AND FOOD PRODUCTS FOR INTERSTATE COMMERCE.[46]

(F. I. D. 2.) OPINIONS OF THE ATTORNEY-GENERAL RELATING TO THE SCOPE AND MEANING OF THE ACT OF JULY 1, 1902 (32 STAT., 632), REGULATING THE BRANDING OF DAIRY AND FOOD PRODUCTS FOR INTERSTATE COMMERCE.[46]

[46] Published as an unnumbered circular, Office of the Secretary. August 1, 1903. In order that a correct understanding might be had as to the scope of the law relating to the branding of dairy and food products, the opinion of the Attorney-General was asked concerning certain features of that act. Samples of labels which were used in commercial operations were submitted, with the request that an opinion be given as to whether or not they conformed to the provisions of the law. Two separate opi

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(F. I. D. 3.) NOTICE TO EXPORTERS OF WINES. A RECENT LAW PASSED BY THE ARGENTINE REPUBLIC.

(F. I. D. 3.) NOTICE TO EXPORTERS OF WINES. A RECENT LAW PASSED BY THE ARGENTINE REPUBLIC.

November, 1904. The Argentine Republic has passed a new law relating to wines, and especially covering the conditions under which wines are to be imported into that country from foreign countries. There are many provisions of the law which should be known to the producers and exporters of wines from the United States. The full text of the new law of the Argentine Republic is given below: Article 1. Only those wines obtained by the fermentation of fresh grapes, or simply estacionado , will be con

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(F. I. D. 4.) SUGGESTIONS TO IMPORTERS OF FOOD PRODUCTS.[47]

(F. I. D. 4.) SUGGESTIONS TO IMPORTERS OF FOOD PRODUCTS.[47]

[47] Circular No. 18, Bureau of Chemistry, U. S. Dept. Agr. August 6, 1904. In order to facilitate the execution of this law [F. I. D. No. 1] and to avoid any unnecessary delay in the inspection of products on arrival, the attention of importers is called to the following suggestions: 1. The inspection of food products includes foods, beverages, and condiments, and ingredients of such articles. 2. The inspection, under the language of the law, relates to the following points: ( a ) To ascertain

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(F. I. D. 5.) PROPOSED REGULATIONS GOVERNING THE LABELING OF IMPORTED FOOD PRODUCTS.[48]

(F. I. D. 5.) PROPOSED REGULATIONS GOVERNING THE LABELING OF IMPORTED FOOD PRODUCTS.[48]

[48] Circular No. 21. Bureau of Chemistry, U. S. Dept. Agr. November 17, 1904. The use of sulfate of copper as a coloring matter in certain green vegetables has become quite prevalent. Sulfate of copper is a substance which in itself acts as a quick emetic and irritant, and therefore its presence in food products must be looked upon as undesirable. Copper sulfate is irritant or mildly escharotic, and, when in dilute solution, stimulant and astringent. At one time it was given in epilepsy and oth

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(F. I. D. 6.) STYLE OF LABEL REQUIRED FOR IMPORTED FOODS.

(F. I. D. 6.) STYLE OF LABEL REQUIRED FOR IMPORTED FOODS.

[Note size of type.] PREPARED WITH GLUCOSE. COLORED WITH SULFATE OF COPPER. ARTIFICIALLY COLORED....

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(F. I. D. 7.) NOTICE TO EXPORTERS OF DESICCATED FRUITS.

(F. I. D. 7.) NOTICE TO EXPORTERS OF DESICCATED FRUITS.

August 31, 1904. The Governments of Prussia and Saxony, in order to unify the practices of inspectors of desiccated fruits, have issued decrees fixing the limit of sulfurous acid in desiccated fruits at 0.125 percent. Exporters of such products from the United States are asked to take notice of this regulation and to refrain from sending to the countries named desiccated fruits containing an amount of sulfurous acid in excess of that mentioned above. By authority of Congress, the Department of A

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(F. I. D. 8.) NOTICE TO IMPORTERS OF LIQUID EGG PRODUCTS.

(F. I. D. 8.) NOTICE TO IMPORTERS OF LIQUID EGG PRODUCTS.

December 14, 1904. This Department has made examinations of invoices of liquid eggs—yolk of egg, or white of egg, or the two together—offered for import into the United States. These food products have been uniformly found preserved with boric acid or borax, a substance which the investigations in this Department have shown to be injurious to health. Notice is hereby given to importers that the Secretary of the Treasury will be requested to refuse admission of food products of this character con

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(F. I. D. 9.) NOTICE TO IMPORTERS OF DRIED EGG PRODUCTS.

(F. I. D. 9.) NOTICE TO IMPORTERS OF DRIED EGG PRODUCTS.

February 24, 1905. In regard to the importation of egg products in a dry state, preserved with boric acid or with other preservatives, with the exception of salt, sugar, vinegar, or wood smoke, further importation will be regarded as a violation of the provisions of the existing law. Refusal to admit such importations will not be requested of the Secretary of the Treasury on invoices consulated prior to January 21, 1905....

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(F. I. D. 10.) TREASURY DECISION ON REFUNDING DUTIES PAID ON CONDEMNED IMPORTATIONS OF FOOD PRODUCTS.

(F. I. D. 10.) TREASURY DECISION ON REFUNDING DUTIES PAID ON CONDEMNED IMPORTATIONS OF FOOD PRODUCTS.

February 20, 1905. The Secretary of the Treasury has informed the Secretary of Agriculture, under date of February 17, 1905, in regard to the duties paid upon imported food products before the inspection thereof has been completed by the Department of Agriculture, that in case the inspection is of such a character as to require the reshipment of the products in question beyond the jurisdiction of the United States, estimated duties paid under such circumstances will be refunded to the importer w

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(F. I. D. 11.) SUSPENDING REGULATIONS GOVERNING THE LABELING OF IMPORTED SARDINES AND OTHER FOOD SUBSTANCES PACKED IN OIL.

(F. I. D. 11.) SUSPENDING REGULATIONS GOVERNING THE LABELING OF IMPORTED SARDINES AND OTHER FOOD SUBSTANCES PACKED IN OIL.

March 1, 1905. Referring to Circular No. 21 [F. I. D. No. 5 c ], respecting the packing of sardines and other food substances in oil, representations have been made to this Department, officially and otherwise, that in some countries where fish—namely, sardines—are packed in this way olive oil is not the common edible oil of the country, and therefore the regulation would not apply. I have directed that investigations be made of the character of the oil found in imported packages of sardines and

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(F. I. D. 12.) ABOLISHING THE RULE TO ADMIT IMPORTATIONS OF FOOD PRODUCTS IN THE CASE OF FIRST NOTIFICATION.

(F. I. D. 12.) ABOLISHING THE RULE TO ADMIT IMPORTATIONS OF FOOD PRODUCTS IN THE CASE OF FIRST NOTIFICATION.

At the beginning of the enforcement of the legislation relating to the inspection of imported food products, in order to fully acquaint importers with the provisions of the law before any penalties were imposed, the inspecting officers were instructed in cases of first offense, where no purpose or intent to evade the law could be imputed to the importer, to pass the invoice under inspection, with notice that this was done without prejudice to future decisions. The food-inspection law has now bee

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(F. I. D. 13.) PROVISIONAL STANDARDS FOR THE LIMIT OF SULFUROUS ACID IN IMPORTED WINES.

(F. I. D. 13.) PROVISIONAL STANDARDS FOR THE LIMIT OF SULFUROUS ACID IN IMPORTED WINES.

The regulations in regard to the amount of sulfurous acid permissible in imported wines, as prescribed in Circular No. 18 [F. I. D. No. 4], were based upon the regulations adopted by the consulting committee of hygiene of the Seine. Since the publication of these regulations the quantity of sulfurous acid in wines has been the subject of another investigation by an official French committee, with the result that the maximum limit of sulfurous acid in wines in France has been increased to 400 mil

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(F. I. D. 14.) ANALYSES OF EXPORTS MUST BE MADE BEFORE SHIPMENT, ON SAMPLES TAKEN FROM ACTUAL CARGO.

(F. I. D. 14.) ANALYSES OF EXPORTS MUST BE MADE BEFORE SHIPMENT, ON SAMPLES TAKEN FROM ACTUAL CARGO.

March 10, 1905. In the case of an attempt to introduce a condensed beef juice into Turkey the Turkish Government refused to admit the product “until an analysis thereof and a report on such analysis, duly certified by the Government of the United States and by the Turkish consul at New York, is presented to the Turkish authorities.” Application being made to the Department of Agriculture, through the Department of State, for such certified analysis, the blank forms used for such certifications w

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(F. I. D. 15.) PLACING PRESERVATIVES IN VINEGAR.

(F. I. D. 15.) PLACING PRESERVATIVES IN VINEGAR.

April 10, 1905. Food products which are artificially colored will be admitted temporarily provided the color contained therein is not injurious to health. In regard to a preservative in vinegar, in the first place I can see no possible reason why a preservative should be put in vinegar, which is itself a preservative. In the second place, not knowing its character I could base no opinion on its admissibility. If flavoring matters are placed in vinegar—that is, aromatic substances—there is no obj

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(F. I. D. 16.) FALSE LABELING OF VINEGAR.

(F. I. D. 16.) FALSE LABELING OF VINEGAR.

April 21, 1905. It is held that the term “vinegar” applied to products made in France and other wine-producing countries where vinegar is made chiefly from wine should apply only to such goods or to vinegar made from cider. The analytical data in a given case show that the vinegar in question is not derived from either of these sources, but is evidently the product of oxidation of low wines or alcohol. It does not comply with the standard either for vinegar or wine vinegar on page 14 of Circular

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(F. I. D. 18.) STATEMENT OF QUANTITY OF ADDED SUBSTANCE IN FOOD PRODUCTS.

(F. I. D. 18.) STATEMENT OF QUANTITY OF ADDED SUBSTANCE IN FOOD PRODUCTS.

We note certain imported tins containing peas labeled “This tin contains 3 ⁄ 4 grain of copper as preservative.” Permit us to inquire if the Department accepts this as correct branding. In default, would your Department accept “Prepared with the addition of an infinitesimal amount of sulfate of copper not exceeding 3 ⁄ 4 grain per tin?” Pardon us for asking these questions, our reason being that in thirty-five years’ dealing in so-called greened peas by our senior, not a single case of injury ha

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(F. I. D. 19.) FALSE BRANDING OF MUSHROOMS.

(F. I. D. 19.) FALSE BRANDING OF MUSHROOMS.

April 25, 1905. We acknowledge receipt of your letter of the 18th advising that a certain shipment of mushrooms consigned to us ... are misbranded, for the reason that the tins contain nothing but stems and scraps from the cannery. In answer we beg to advise you that the goods in question are not sold by us as regular mushrooms to the trade. This particular packing is used by only the hotel and restaurant trade for the purpose of making a sauce, and on this account are branded “Hotels.” This is

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(F. I. D. 20.) STATEMENTS ON LABELS REGARDING HEALTH LAWS OF OTHER COUNTRIES.

(F. I. D. 20.) STATEMENTS ON LABELS REGARDING HEALTH LAWS OF OTHER COUNTRIES.

May 17, 1905. I beg to call your attention to a shipment of beans.... We note after the legend “COLORED WITH SULFATE OF COPPER” the additional legend “ACCORDING TO FRENCH HEALTH LAWS.” Inasmuch as the French laws do not apply to this country, the addition of this phrase is regarded as a complication of the labeling, having for its object to influence the consumer respecting the character of the added product. Inasmuch as the Congress of the United States has placed upon this Department the duty

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(F. I. D. 21.) RELABELING IMPORTED FOOD PRODUCTS AFTER ARRIVAL IN THIS COUNTRY.

(F. I. D. 21.) RELABELING IMPORTED FOOD PRODUCTS AFTER ARRIVAL IN THIS COUNTRY.

May 26, 1905. The purpose of the law in regard to labeling is clear, namely, that the labels should be properly attached at the time of packing the goods. Should exceptions be made to this principle and importers be allowed to relabel goods offered for import after inspection and refusal of entry, it would be impossible to secure a proper compliance with the terms of the law. Manufacturers and exporters in other countries and importers in this country would prefer in these cases to import the go

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(F. I. D. 22.) ILLEGIBLE OR CONCEALED LEGENDS ON LABELS.

(F. I. D. 22.) ILLEGIBLE OR CONCEALED LEGENDS ON LABELS.

May 29, 1905. There has been presented for the opinion of this Department a label in brass marked in large letters “CONSERVES ALIMENTAIRES” and which by ordinary inspection reveals no legend of any kind relating to any artificial color which has been used in its preparation. By very careful inspection an almost totally illegible label is found printed in extremely small letters in this way: The word “artificially” is in the upper left-hand corner surrounding a circular mark near the margin, and

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(F. I. D. 23.) LABELING OF PRESERVES SWEETENED WITH CANE OR BEET SUGAR AND GLUCOSE.

(F. I. D. 23.) LABELING OF PRESERVES SWEETENED WITH CANE OR BEET SUGAR AND GLUCOSE.

June 2, 1905. With reference to the label on preserved strawberries and other fruits imported from Germany, etc., we would thank you to advise us whether you would permit the legend descriptive of the added substance (part of the original label) to read, for instance: PRESERVED STRAWBERRIES ARTIFICIALLY COLORED PREPARED WITH PURE SUGAR AND GLUCOSE. The sirup is almost entirely pure sugar, and it would therefore be an injustice to be compelled to say that it was composed exclusively of glucose. J

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(F. I. D. 24.) ADULTERATION OF DOMESTIC FOOD PRODUCTS BY THE ADDITION OF PRESERVATIVES, COLORING MATTERS, AND OTHER INGREDIENTS NOT NATURAL TO FOODS, NOT REGULATED BY DEPARTMENT.

(F. I. D. 24.) ADULTERATION OF DOMESTIC FOOD PRODUCTS BY THE ADDITION OF PRESERVATIVES, COLORING MATTERS, AND OTHER INGREDIENTS NOT NATURAL TO FOODS, NOT REGULATED BY DEPARTMENT.

June 14, 1905. The Department of Agriculture is not authorized by law to make any regulations concerning the above-mentioned substances in food products of domestic manufacture and intended for domestic commerce either within the State where made or for interstate purposes. For foods intended for export to foreign countries the Department is authorized to make examinations and certify whether or not the foods so offered are in harmony with the laws regulating food products in countries to which

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(F. I. D. 25.) FOOD PRODUCTS OFFERED FOR ENTRY AND AFTERWARD DECLARED TO BE FOR TECHNICAL PURPOSES.

(F. I. D. 25.) FOOD PRODUCTS OFFERED FOR ENTRY AND AFTERWARD DECLARED TO BE FOR TECHNICAL PURPOSES.

June 21, 1905. On June 14 this Department was asked to release an invoice of egg albumen which had been found to be preserved with boric acid, thus containing a substance prejudicial to health and refused admission on that ground, on the statement of the importer that the product would be reserved solely for technical purposes. It is manifest that the action of this Department should not be based upon any statement of the importer made subsequent to the sampling of the invoice for examination. T

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FOOD INSPECTION DECISION 26. LABELING IMPORTED FOOD PRODUCTS.

FOOD INSPECTION DECISION 26. LABELING IMPORTED FOOD PRODUCTS.

By reason of representations which were made before this Department on June 14 by a committee representing the importers of New York, it is hereby ordered that all cases of inspection of imported food products to date, where exclusion thereof has been required by reason of misbranding or false labeling, may be reopened with permission to relabel, if granted by the Secretary of the Treasury, under supervision of an official detailed from the Treasury Department for that purpose. These labels shal

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FOOD INSPECTION DECISIONS 27-30.

FOOD INSPECTION DECISIONS 27-30.

As a result of the conference held between the Chief of the Bureau of Chemistry and the manufacturers and packers of sardines in Nantes, Bordeaux, and Paris, it appears that it is a practice somewhat common among the packers of sardines to boil the fish in peanut oil previous to packing. It is claimed by some manufacturers that this process improves the quality of the fish and also the color, and is a distinct advantage in the preparation of the fish in packing. Subsequent to the boiling in pean

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FOOD INSPECTION DECISION 31. LABELS ON DETACHABLE WRAPPERS.

FOOD INSPECTION DECISION 31. LABELS ON DETACHABLE WRAPPERS.

In the examination of certain imported goods to ascertain whether the requirements of F. I. D. 17 , of April 21, 1905, have been complied with, instances have been found where wrappers on which a part of the label only is printed are used with packages, and the declarations required in the principal label (in conformity with the decision referred to and other decisions) are omitted. Inspectors of imported food products will be instructed to regard a package as misbranded if a wrapper is placed o

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FOOD INSPECTION DECISION 32. FOODS ENTERED FOR THE PURPOSE OF SALE TO OUTGOING SHIPS.

FOOD INSPECTION DECISION 32. FOODS ENTERED FOR THE PURPOSE OF SALE TO OUTGOING SHIPS.

An importer has made the following statement relating to the labeling of certain products, namely: We should like, however, to point out to you that our trade is one by itself, and these goods, and mostly all the other goods that we import, are not for consumption in the United States, but are shipped by us on board foreign-going vessels. Our business is the ship-supply trade, and these importations are brought in to enable us to give the same supplies to the different vessels as we are in the h

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FOOD INSPECTION DECISIONS 33-36.

FOOD INSPECTION DECISIONS 33-36.

A shipment of food product has been offered for importation labeled Raspberry Vinegar . On notice that it was held for inspection, a representative of the importer appeared and stated that the substance was not a vinegar, but a drink, and intended to be used as a beverage. In this case the material is held to be misbranded, as a vinegar is never intended for a beverage, but only as a condiment. Notice is given that after May 1, 1906, importations of this description, or similar thereto, will not

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FOOD INSPECTION DECISIONS 37-38.

FOOD INSPECTION DECISIONS 37-38.

The question of the proper marking of plain or bitter chocolates and sweet chocolates has arisen on several occasions in the inspection of imported food products, and, after full investigation of all the facts of the case and the relations of previous decisions thereto, it appears that the following points are established: 1. Chocolate, plain or bitter, is imported for cooking and not for directly edible purposes. 2. Sweet chocolates are imported practically as a candy or confection. This questi

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(F. I. D. 39.) PRESERVATIVES AND ARTIFICIAL COLORS IN MACARONIS.

(F. I. D. 39.) PRESERVATIVES AND ARTIFICIAL COLORS IN MACARONIS.

Inspection of recent importations of macaroni, noodles, and similar products has shown that these goods sometimes contain chemical preservatives, such as fluorids, which are regarded as injurious to health. A small amount of coloring matter is also frequently added to macaroni. It appears that Martius yellow is often used for coloring these products. This substance is held to be injurious to health and is so classed by the laws of several European countries, especially Italy, which has decreed t

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FOOD INSPECTION DECISIONS 40-43.

FOOD INSPECTION DECISIONS 40-43.

In order that both the Department and the manufacturer may be protected against fraud it is requested that all guaranties of a general character filed with the Secretary of Agriculture in harmony with Regulation 9 , Rules and Regulations for the Enforcement of the Food and Drugs Act, June 30, 1906, be acknowledged before a notary or other official authorized to affix a seal. Attention is called to the fact that when a general guaranty has been thus filed every package of articles of food and dru

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FOOD INSPECTION DECISIONS 44 AND 45.

FOOD INSPECTION DECISIONS 44 AND 45.

From the tenor of many inquiries received in this Department it appears that many persons suppose that the answers to inquiries addressed to this Department, either in letters or in published decisions, have the force and effect of the rules and regulations for the enforcement of the food and drugs act of June 30, 1906. The following are illustrations of the inquiries received by this Department: Must we stamp all goods as conforming to the drug and food law, whether they have alcohol and narcot

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FOOD INSPECTION DECISION 46, AS AMENDED. Fictitious Firm Names.

FOOD INSPECTION DECISION 46, AS AMENDED. Fictitious Firm Names.

F. I. D. 46 , Issued on December 13, 1906, on the Subject of Fictitious Firm Names, is Hereby Amended to Read as Follows, for the Purpose of Obviating Any Ambiguity That May Have Existed in the Original Decision. The Amended Portion is Set in Italics. The following extract from a letter is typical of a question frequently asked: In connection with our manufacture of flavoring extracts, we produce an article containing a certain percentage of artificial coumarin and vanillin. This product has bee

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(F. I. D. 47.) FLAVORING EXTRACTS.

(F. I. D. 47.) FLAVORING EXTRACTS.

The percentage of alcohol is not required to be stated in the case of extracts sold for the preparation of foods only. It is held, however, that extracts which are sold or used for any medicinal purpose whatever should have the percentage of alcohol stated on the label. Numerous inquiries are received regarding the proper designation of products made in imitation of flavoring extracts or in imitation of flavors. Such products include “Imitation vanilla flavor,” which is made from such products a

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(F. I. D. 48.) SUBSTANCES USED IN THE PREPARATION OF FOODS.

(F. I. D. 48.) SUBSTANCES USED IN THE PREPARATION OF FOODS.

The following letter was recently received at the Department of Agriculture: We import a preparation of gelatin preserved with sulfurous acid for the purpose of fining wine. This gelatin is not used as a food and does not remain in the wine, although a small amount of the sulfurous acid may be left in the wine. Please inform us if the sale of this product is a violation of the food law. It is held that the products commonly added to foods in their preparation are properly classed as foods and co

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FOOD INSPECTION DECISIONS 49-53.

FOOD INSPECTION DECISIONS 49-53.

49 . Time Required to Reach Decisions on Different Problems Connected with the Food and Drugs Act, June 30, 1906. 50 . Imitation Coffee. 51 . Coloring of Butter and Cheese. 52 . Form of Label. 53 . Formula on the Label of Drugs. Many letters have reached the Department asking for action on very important questions connected with the food and drugs act which require much study and time to secure all the facts necessary to the rendering of a just decision. It is quite impossible to answer all such

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FOOD INSPECTION DECISIONS 54-59.

FOOD INSPECTION DECISIONS 54-59.

54 . Declaration of the quantity or proportion of alcohol present in drug products. 55 . Method of stating quantity or proportion of preparations (containing opium, morphin, etc.) used in manufacturing other preparations. 56 . Names to be employed in declaring the amount of the ingredients as required by the law. 57 . Physicians’ prescriptions: The status of packages compounded according to physicians’ prescriptions and entering into interstate commerce. 58 . The labeling of products used as foo

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(F. I. D. 60.) MINOR BORDER IMPORTATIONS.

(F. I. D. 60.) MINOR BORDER IMPORTATIONS.

Inquiry has frequently been made regarding the application of Regulation 33 (requiring a declaration to be attached to the invoice) to foods and drugs brought into the United States in small quantities by farmers living near the border. One correspondent says: Farmers along the border are in the habit of occasionally bringing in, in their own teams, maple sugar in small quantities, also butter and like articles of food products of their own raising, and offering the same for entry at the differe

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(F. I. D. 61.) COCOA BUTTER SUBSTITUTES.

(F. I. D. 61.) COCOA BUTTER SUBSTITUTES.

A manufacturer writes: We use in the preparation of chocolate sticks a guaranteed pure production of cocoanut oil. May this product be sold merely as confectionery, and not as chocolate sticks? If not, would it be satisfactory for us to mark the product as “Chocolate sticks prepared with substitute butter”? Regulation 22 prohibits the sale, or offer for sale, in interstate or foreign commerce or in the District of Columbia or in any Territory of the United States, of a food or drug product which

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(F. I. D. 62.) GUARANTY ON IMPORTED PRODUCTS.

(F. I. D. 62.) GUARANTY ON IMPORTED PRODUCTS.

Many inquiries of the following type have been received by the Department: We will take it as a favor if you will advise us if (since our goods are all imported and so must pass the custom-house before being sold) the fact of their having passed the customs authorities and the Department of Agriculture examination is not in itself a guaranty that they conform with the pure-food laws as defined by the act of Congress approved June 30, 1906, entitled “An act for preventing the manufacture, sale, o

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(F. I. D. 63.) USE OF THE WORD “COMPOUND” IN NAMES OF DRUG PRODUCTS.

(F. I. D. 63.) USE OF THE WORD “COMPOUND” IN NAMES OF DRUG PRODUCTS.

Many inquiries are received concerning the use of the word “compound” in names of drug products. There seems to be a general impression that this word can be applied as a corrective to many misbranded products. The following extracts serve as examples: You have on file our formula (active agents—croton oil and cascara), and we would ask if it is possible to call the same “castor pill compound” and comply with the regulations? This liniment has been in use for forty years. The ingredients, each s

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(F. I. D. 64.) LABELING OF SARDINES.

(F. I. D. 64.) LABELING OF SARDINES.

Many inquiries have been made of this Department respecting the extent to which the term “sardine” can be used in food products entering into foreign or interstate commerce. The question of the proper labeling of fish of this kind was submitted by the Department to the Department of Commerce and Labor, Bureau of Fisheries. After reviewing the nomenclature and trade practices the Department of Commerce and Labor reached the following conclusion: Commercially the name sardine has come to signify a

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LIST OF FOOD INSPECTION DECISIONS.

LIST OF FOOD INSPECTION DECISIONS.

LIST OF BOOKS ON ANALYSIS OF FOODS; CHEMICAL PRODUCTS; DETECTION OF POISONS AND BACTERIA; FOODS AND DIET; SANITARY SCIENCE PUBLISHED BY P. BLAKISTON’S SON &amp; CO. PHILADELPHIA Allen. Commercial Organic Analysis. New Revised Editions. A Treatise on the Properties, Proximate Analytical Examination and Modes of Assaying the Various Organic Chemicals and Products employed in the Arts, Manufactures, Medicine, etc., with Concise Methods for the Detection and Determination of Impurities, Adultera

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Foods and Diet.

Foods and Diet.

Burnet. Foods and Dietaries. A Manual of Clinical Dietetics. By R. W. Burnet, m.d., m.r.c.p. , Physician to the Great Northern Central Hospital. With Appendix on Predigested Foods and Invalid Cookery. Full Directions as to Hours of Taking Nourishment, Quantity, etc. Fourth Edition, Revised. Cloth, $1.50 Davis. Dietotherapy: Food in Health and Disease. By Nathan S. Davis, Jr., a.m., m.d. , Professor of Principles and Practice of Medicine in Northwestern University Medical School; Physician to Mer

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Sanitary Science.

Sanitary Science.

Newman. Bacteriology and the Public Health. By George Newman, m.d., f.r.s.e., d.p.h. , Formerly Demonstrator of Bacteriology in King’s College, London, etc., Medical Officer of Health of the Metropolitan Borough of Finsbury; Joint-Author of “Bacteriology of Milk.” Third Edition. 31 Full-page Plates and 48 other Illustrations in the Text. Octavo. Cloth, $5.00 Notter. The Theory and Practice of Hygiene. Second Edition. A Complete Treatise by J. Lane Notter, m.a., m.d., f.c.s. , Fellow and Member o

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