Cornell University THE CALDWELL COLLECTION THE GIFT OF THE FAMILY OF — GEORGE CHAPMAN CALDWELL TO THE DEPARTMENT OF CHEMISTRY whose senior Professor he was from 1868 to 1903 msc ADVANCE SHEETS OF THE FIFTH BIENNIAL REPORT OF THE _ MINNESOTA STATE DAIRY AND Foon COMMISSIONER. | Ady | From August 1,1892 to November 30, 1893. aNe MINNEAPOLIS: Harrison & SMITH, STATE PRINTERS, 1894. 4 Minnesota State Dairy and Food Commission. BERNDT ANDERSON, HK. J. GRAHAM, A. H. BERTRAM, E. N. Harton. : H. A. HOKEMEIER, P. W. WILDT E. B. WILLIAMS, J. M. BoHRER, C. B. Davis, Commissioner, Assistant Commissioner. Assistant Commissioner, and Secretary. - Chemist. : Inspector. . Inspector. Inspector. Inspector. Inspector. - REPORT OF THE ‘DAIRY AND FOOD COMMISSION. OFFICE OF THE STaTE- Dairy AND FOOD COMMISSIONER, St. Paul, December 1, 1893. To the Honorable Knute Nelson, Governor of Minnesota: S1r:—In conformity with the custom of this department, estab- lished since its creation, of making periodical reports during the interval, between the issue of the biennial reports provided for by law, I now formally report to you the‘work performed by this department, in the form of ‘‘advance sheets” of the next biennial report, covering the period since the last report up to the present time, (Dec. 1, 1898). In so doing this report will include the work of my prede- cessor, Hon. A. K. Finseth, up to the time of the confirmation of my appointment by the Senate as State Dairy and Food Commissioner, which occurred on the 27th day of January, 1893, and from that time until the present, of the work per- formed under my direction. Before the passage of any food laws, this department was granted an appropriation of fifteen thousand dollars or so much thereof as was necessary for the enforcement of the dairy laws. This work consisted of inspecting all milk sold within the, state to creameries, cheese factories and private families, and to prevent the importation and sale of any dairy products not conforming to the provisions of existing laws. But the Legis- lature of 1890, extended the work of the department by adding to its duties the inspection of such food products as lard, baking powder, vinegars and spirituous and malt liquors, and for the prosecution of these additional articles, the sum of three thou- sand dollars was annually appropriated. This sum was inade- quate in the extreme as the whole state of Minnesota was to be covered in the prosecution of the work, and as there had never been any laws regulating the standard of excellence of these ‘products enacted in this state, it is worthy of presumption, that the spurious far exceeded the genuine on our markets; but with this sum at our disposal the work of renovation was com- STATE OF MINNESOTA, 4 FIFTH BIENNIAL REPORT menced, and a most vigorous warfare it was, and after two years of vigilance the markets of the state were puritied to’ the extent that consumers now need not be swindled i in purchasing any of the foods specified in our laws. Colored vinegars are banishéd from the state, and therefore do not come in competi- tion with cider vinegar it so much resembles. Baking powders containing alum are so branded and sold on’ their merits. We ‘have to watch the lard market very close as: there are yet some frauds practiced by adulterating it with tallow, but it is not practiced to the extent it was when the law took effect. The vigilance of the department will continue in all these lines until a desired result is brought about. When the food laws were enacted and placed in the hands.of this department for enforcement we found a worse condition in those lines than we had dared expect, and was compelled to enlist the entire force ‘of the department in this work of extermination, and to accom- plish the result, we could not give the dairy interests of the state the attention it was entitled to receive, but we viewed the matter philosophically and decided that after the food market had. once been renovated, both the dairy and food interests could be looked after; in justice to both, this view has been ‘verified. Since the issue of our last biennial report for the period ending July 31, 1892, we have made the dairy interests our special care. The creameries and cheese factories have never in the history of the department had such careful inspection as during the past year, the results of which have been very satisfactory. For two years previous to this we have at the solicitation of the managers of cheese factories and also of the State Dairymens Association, placed a cheese instructor,in the field in order to bring about more uniform re- sults; the wisdom of this course has been fully justified by the results that have accrued. But since the farm school ‘has been established, in order not to assume any of their duties, we have withdrawn our instructor and refer all parties to the farm school, of which we are justly proud, for instruction in all dairy matters. We were well aware, that when the depart- ment placed an instructor in the field, that we were exceeding our authority in the matter, as the dairy and food department was entirely a police and not an educational department. We are therefore ‘glad to relieve ourselves of this branch of work and place it in the hands of a purely educational institution, viz: ‘“The Minnesota Farm School,” thereby allowing the dairy and food department to confine itself entirely to duties for which.it was created. DAIRY AND FOOD COMMISSIONER. 5 I will now take up the various dairy and food products, the enforcement of which comes within our jurisdiction, and report on each article in their order and accompany the same with statements in tahulated form, with reference to the amount of work done in each particular line and their condi- tion as to purity. Ido not intend at this time to make an ex- tended report, but to place the work of the department‘ before the public in a clear and terse form that all interested may know of the scope and magnitude of the work required of this department, and how well the duty is performed and the inter- ests of .all concerned are cared for, all of which is most re- spectfully | submitted for your consideration and approval. Most respectfully, BERNDT ANDERSON, Commissioner. MILK. The dairy and food department comes more directly in con tact, in the prosecution of its work, with this one article of food and diet, than with any other with which it is called upon to deal. It is a commodity that enters into every household, the rich and the poor are alike consumers, and it therefore be- comes doubly important that it should receive our untiring watchfulness, to prevent adulteration in any particular. It is the food entirely depended upon by a large portion of the in- fants of the country and their health and growth largely de- pend upon a pure and healthful article free from all impurities. It is a luxury enjoyed by old and young alike and especially: sought after during the warm months. A cool glass of milk on a hot day in its natural freshness and purity is a nectar fit ‘for the gods. The laws of Minnesota regulating the sale of milk are very good as far as they go, but do not extend far enough. _ They were enacted more with a view of establishing a standard of richness, below which milk could not be sold, than for any other purpose, thereby preventing the placing upon the mar- ket, by unprincipled vendors, skimmed. or watered milk. ‘Now that this has been, successfully accomplished, I would recom- mend that the laws of the state be so amended, that all milk. sold upon our markets should be pasteurized in order to destroy any bacteria or disease germs that might be contained therein. Milk is probably more susceptible of contamination than any other article of food we use, and too much care cannot be taken with reference to its environments. Pasteurization (from Dr. 6 FIFTH BIENNIAL REPORT Pasteur, a French scientist, ) of milk is a process not so well known as sterilizing, and unfortunately (see N. J. Dairy Com’r Report 1891, pp. 183) one which is not so simple in its accom plishment. It consists ordinarily in heating milk toa tempera- ture of 70°c, to 80°c (158° to 176° F.), and then rapidly cooling. Various forms of apparatus have been devised for the purpose, though none of them are adapted for accomplishing the opera- tion easily on a small scale. In some of the forms of appara- tus the milk is brought in contact with thin metal sheets, which are warmed to the required temperature by steam. The best form of apparatus is one described by Bitter (Zeit fir Hyg., 1890.) It consists essentially of a large metal vessel con- taining a coil of pipes, which can be supplied with steam. In the vessel are also some paddles, which can be readily revolved by turning a crank, After the milk is placed in the vessel, the steam is turned on and paddles set in motion. The motion of the paddles keeps the milk circulating and insures a uniform heating... The temperature rises rapidly, and the steam is kept in the coil until the desired temperature is reached and then turned off again. If it is only desired to heat the milk fora moment, the milk is now taken out of the vessel and rapidly cooled with ice. If, however, it is desired to continue the heating for ashort time, the milk is allowed to remain in the vessel, and a small amount of steam allowed to pass through the coil as long as desired. By a little care the temperature can be kept constant for a long time, with almost no variation. In all cases the milk is taken from the apparatus after heating is finished, and cooled as rapidly as possible. Milk heated in this way will become completely sterilized, and all pernicious bacteria found in the milk be completely de- stroyed. It is claimed that typhoid germs are killed at 58° to ‘59°, pneumonia germs at 55° to 60°, vaccine at 60°, and tuber- culosis'germ at 69°. The heat ing must be kept up for a half hour to destroy the tuberculosis germ, but the others succumb in a much shorter period. Whether this process or the simp- ler process of sterilizing is employed is yet to be decided upon, but a process with a view of destroying disease germs must sooner or later be adopted. Cleanliness in the handling of milk is of sh utmost im- portance and has much to do with its keeping qualities. Before beginning to milk, the udder should be thoroughly brushed (washing is still better) so that all dirt and particles may be thoroughly removed, The hands should be kept dry during the DAIRY AND FOOD COMMISSIONER. 7 process, never dipping them in the milk and wetting the teats, as the drippings fall back into the milk, contaminating it. As soon as the pail is full it should be removed, strained and cooled as quickly as possible, never allowing it to set in the barn a moment longer than necessary, as it will absorb the odors surrounding it in an inconceivably short space of time, and that odor will follow it into the butter or whatever it may be converted into, and no known, process will exterminate it. Cleanliness in and about the barns and stables is of the utmost importance, as the health of the cows are dependent upon it, and good, wholesome, healthy milk can be obtained only from healthy cows. Feeding is another important essential in the production of good dairy products. Brewers malt, vinegar waste or any fermented food should under no conditions be given the cow, as it creates fever in the animal, and the milk is . readily affected thereby. . It is to be regretted that the nations of the world that make any pretence at dairying, do not pattern more closely after the thorough system employed in Denmark and Sweden. The cow is treated as a dear friend, her every want and whim supplied. The barns are models of cleanliness that present the attract- ions of a home. Danish and Swedish girls neatly and prettily | dressed do the milking, this fact alone assures kind treatment, rather than the use of a heavy boot or the vigorous application of a milking stool at the hands of a heartless wretch, demand- ing: obedience from a slow moving cow. The laws in those countries are rigidly enforced, and are very exacting. The milk is not only inspected with reference to its richness, but also its sanitary condition as well. The re- sult of this system, maintained through a long series of years, has placed the dairy products of our: Danish and Swedish friends far beyond the reach of competition of any other nation on earth. There is no valid reason why the United States, and more especially Minnesota with all her rich natural advan- tages, of pure air, water, grass, and indomitable pluck and courage of its farmers and dairymen, together with the im- proved appliances at hand, should not inaugurate a system of dairying, and strictly adhereing to it, compel the pretty dairy maids of Denmark and Sweden to at least divide the laurels during the years to come. Herewith I will call attention to the following table, which represents the number of samples of milk inspectéd at Minne- apolis, St. Paul, Duluth, Winona, Stillwater, St. Cloud and 8 FIFTH BIENNIAL REPORT ‘other towns, also including milk sent into the cities on the va- rious lines of railroad. This table does not however include milk inspected at cheese, factories and creameries which will follow later on. Numbers of sample of milk inspected from August Ist, 1892, to December Ist, 1893, by month: Month. _ _ Year. eames ' | Average Fat. AUgUSt sireceaes sax aeumceies ees 1892 69 3.72 September ............-.--20-- - 1892 68 3.86 Octobereicc cesses anes icces 1892 118 3.67 OVER DER 0c 5.ccsccvwecmacen bee vers * 1892 43 3.97 DeOCOMBED. .0.... ¢ saiveeewmerswv eres 1892 ~ 98 3.66 JADUATY «0... cece cece eee ee ee 1893 117: 3.75 MODTUBTY: sciences ay ss casera ys oe 1893 190 « 3.67 Maren wiwcndsncans ..coneee sete 1893 431 3.60 ADP] vcernuwesnens ca vanros woe ct 1893 132 3.61 LV se Gate oaactcen cn cmnsnice 1893 166 3.54, DAVIN G ia div cusacassnajebisenbo;dicarentratiovavadacarens 1893 297 : 3.51 DULY .% avaszyarslninibiauaiin cola soreie Mies 1893 172 3.67 * AU GSE cides eosin s ar 1893 ‘216 3.47 September......... sa 1893 186 3.69 October. .....csescceees a 1893 192 3.82 November ...... : 1893 129 3.80 Total for 16 months ..... ‘ 2,644 2.682 Following this table find report of inspection of cheese fac- _tories and creameries giving location, name of manager or pro- ,prietor, name of inspector and the average standard of the milk inspected, the conditions of which are very gratifying. 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TE os"s = a “TivqTeddeqo "T "mM “"TF@L 19310 “STT@q sns10q. | °° “STR SUNSET | T 8 12 98's 7 PT OTgng “GMO [ts ‘edog “* DARTITA |-° is “DIeTITA | GIT |g asnsny 912 ‘Eg 7 ike musugor ‘Oo « poayon “ £BOSI ee ee ey “OOS TA 16 8S were a 3 qoeud yet ‘poqoedsuy urogm Ag "rojoyadoig 10 1oseUe yy ‘squn09 ‘ ‘8000 480g *£10108,q Jo oureny jo "eyed estIIAY 7 ; ‘ON ‘panuyuog—'SaldOLOVA ASHAHD JO NOLLOWASNI 12 FIFTH BIENNIAL REPORT Referring to the reports of the Dairy commissioners of the states of Massachusetts, Michigan, New York, New Jersey, Vermont and Wisconsin, my attention is called to the milk standard adopted by those states and will give it for the infor- mation of those interested. MINNESOTA. WAGE vice sicaiesieciiee aie ee mene Meee eRe SRM M ROT OKO ERED eereN Ieee 87. SOMES cae isueviectecseereie® eietdacesidaancie share nic Tae BAN GIRO ERs SS aN eee i ae Bs Biber: a tices cvesiacsuenreeccisetexeaninsudche Seley asvdeaciee SACRE pemeetlaeTs 3.5 MASSACHUSETTS. WBC scsisns tse ia ieie acoueuszera tated cee senso igsa tenn ees Meena ok Walser aNg yale apne 87 POCA SOLLGS 55: oisserts0 ccacincso.a a co RRR RAO AE ae RRS EEe HOMES 13 SOLS; NOt Pa Ges .c-c ceucscaiso ance suantinsavurs sasha MCSeeRMan et esas y 9.3 MICHIGAN. . Wa teric: sesunews sis sauswaar ens se eenwoees AP einen eieeetan genre sale 87.50 Total solids Si 12.50 TAGS acaia cis pcustase Bccedharapesc@iorersowkenoanee ee re ceo 3. Water ees. ceee cece cee eee renee eee e tenn ene ete e ere t een enone 88. Total SOUS oes soe usemnamaees a eecirenaw ee moma nerntes a sa ay oanatsipatvat/saverailas 12 Obes sees eee ee eee ee eee ee eee ere 3 NEW JERSEY SW OLE as ccteichesendeoundetecve cecacas th acdiesteleore.ansvocn geen ahead. Soe Siecaeactiaee wodusiojesiisaters’ adit 88 S ONG Sec avererrace tata es av vk reriecrpeaecn Sra velg Nore Taycdeesidn anos aay lanetcavave encabdvendinare governs 12 VERMONT. Total solids...... MAS Eee Sawhe Sak sane wes Me eee es flaca ey 12.5 SOLAS, NOUPAL: seisisiicsaen scare sccrerearen deed ig iTva ind 6 ott Bate RUOPONOE Niel B a Bua cesece: a 9.25 WISCONSIN. ‘ Butter fate.... .ccceceeseceee eee A istessiaesavartosah ented sts pasatulaj ania istahyarsinae eye 3. _ The epee pial of normal milk at 60° F ranges from 1,029 to 1,033. Skimmed milk at the same temperature has a specific gravity of from 1,033 to 1,040. The specific gravity of watered milk is from 1,027 downwards in accordance with the amount of water the milkman’s conscience will allow him to use, and that amount varies with the milkman. You will perceive at a glance that the standards for butter fats is higher in Minnesota than in any of the others. I fail to see the reason that it should not be placed at 3.5 per cent. in all the states. It cannot be that the wild pasturage, of this state is more nutritious than the tame pastures of the older states. The milk gathered by our Inspectors show tests every day where it ranges from 4.00 to 5.50 per cent., and very sel- dom below 3.50, unless it has been tampered with. It was thought when the Minnesota standard was adopted, that 3.5 was excessive, butafter eight years experience, we are satisfied that it is none too high. This high standard has been the DAIRY AND FOOD COMMISSIONER. 13 * cause of bringing a better grade of cows into our state, and. purging it of the useless and expensive scrub. . The cheese factories and creameries of the state have adopted the best plan in buying their milk: a person now gets what his milk is ‘ worth in fats, and it is the only honest way of dealing in this commodity and insuring even handed justice to all the patrons. The following list of cases were tried before the municipal and district courts of Hennepin and Ramsey counties, for adulteration of milk, both by skimming and adding water, and also for failing to procure a license before engaging in the sale of milk, all of which is in violation of the laws of the state: P State of Minnesota vs. O. F. Chamberlain, in municipal court at Min- neapolis, Minn. Warrant issued March 27, 1893; case tried before Judge Mahoney; defendant plead guilty of selling milk adulterated with water, as charged; fined $25 and costs. Witnesses: H. A, Hokemeier, J. M. Bohrer and E. N. Eaton. . State of Minnesota vs. H. C. Johnson, in municipal court at Minneapo- lis, Minn. Warrant issued April 3, 1893; case tried before Judge Elliott; defendant plead guilty of having sold milk which had been skimmed. as charged in the complaint, and was fined $25 and costs. Witnesses: H. A. Hokemeier, E. N. Eaton and C. B. Davis. State of Minnesota vs. R. Hanson, in municipal court at Minneapolis, Minn. Warrant issued April 3, 1893; case tried before Judge Elliott; defendant plead guilty of having sold adulterated milk as charged and was fined $25 and costs. Witnesses: H. A. Hokemeier and C. B. Davis. State of Minnesota vs. D. D. Sullivan, in municipal court at Minneapo- lis, Minn. Warrant issued June 21, 1893; case tried before Judge Elliott; defendant charged with selling milk without a license, found guilty and fined $10-and costs. Witness: H. A. Hokemeiér. State of Minnesota vs. Chris. Nelson, in municipal court at Minneapo- lis,Minn. Warrant issued June 22, 1893; case tried before Judge Elliott; defendant charged with selling milk without a license, found guilty and fined $10 and costs, $5 remitted. Witness: H. A. Hokemeier. State of Minnesota vs. P. E. Neilson, in municipal court at Minneapo- lis, Minn. Warrant issued June 22, 1893; case tried before Judge Elliott; defendant charged with selling milk without a license, as charged; fined $25 and costs, $15 remitted. Witnesses: C. B. Davis and E. N. Eaton. State of Minnesota vs. John Miller. in municipal court at Minneapolis. Warrant issued June 22, 1893; case tried before Judge Elliott; defendant found guilty of selling illegal milk and was fined $25 and costs: $15 remitted. Witnesses: C. B. Davis and E. N. Eaton. State of Minnesota vs. Jens Hanson, in municipal court at Minneapo- lis. Warrant issued July 11, 1893; case tried before Judge Mahoney; defendant charged with having refused to procure license for the sale of milk; was found guilty as charged, and on his taking outa license the case was dismissed. Witness: H. A. Hokemeier. State of Minnesota vs. H. Simonson, in municipal court at Minneapolis, Warrant issued July 25, 1893; case set for July 28th; defendant charged 14 FIFTH BIENNIAL REPORT with having sold adulterated milk; defendant appeared and waived ex-: amination, was pound over to. the grand jury; case still pending. Wit- ness: H. A. Hokemeier and C. B. Davis. State of Minnesota vs. J. H. Kroohn, in niunicipal court, Minneapolis. Warrant issued July 25, 1893; case set for July 29th; defendant charged with having sold adulterated milk; appeared at the time set, waived ex- amination and was bound over to the grand jury; case still pending. Wit- nesses: H. A. Hokemeier and C. B. Davis. State of Minnesota vs. M. N. Graham, in mdnicipal court at Minnea- polis. Warrant issued August 30, 1893; case called August 31st; charged with refusing to procure a license for the sale of milk; defendant appear- ed and procured a license; fined $10.00 and costs, fine remitted. State of Minnesota vs. George Staples, in district court, Ramsey county, Minn. Warrant sworn out September 26, 1893; charged with selling wat- ered milk; indictment found by grand jury; case came before the October term of court; defendant appeared, plead guilty and was fined $20.00 and costs. Witnesses: BE. J. Graham, E. N. Eaton and J. M. Bohrer. State of Minnesota vs. James McGrath, in distgict court of Ramsey Co., Minn. Warrant sworn out by J. M. Bohrer, September 26, 1893; indict- ment fouud by grand jury; case came before the October term of the dis- ‘trict cburt; defendant appeared and plead guilty of having sold watered -milk; was-fined $20.00 and costs. Witnesses: E. J. Graham, E. N. Eaton and. J. M. Bohrer. : State of Minnesota vs. Herman Trentel, in district court of Ramsey Co., Minn. Warrant sworn out by J. M. Bohrer September 26, 1893; in- diectment found by grand jury; case came before the October term of the district court; defendant appeared and plead guilty of having sold wat- ered milk; fined $20.00 and costs. Witnesses: M. J. Graham, E. N. Eaton and J. M. Bohrer. OLEOMARGARINE. At no time in the history of this state have the manufacturers of oleo, made such determined efforts to establish a headquarters for their product in the large cities of the state as at the pres- ent time. Their determination in this direction is certainly worthy of a far better cause, and at no time have they met with such stubborn resistance, and with so many setbacks, at the hands of the dairy and food department. For some time past the manufacturers have been satisfied with having Duluth as their headquarters or distributing point, and as long as they confined their sales to the original packages in the hands of the import- er’s agents, the department under existing national laws, did not feel warranted in. interfering with their business. This course seemed to embolden them, possibly imbuing them with the idea that the laws were all favorable to them, and that we were afraid to act in the matter. But as time went on, they sought for other fields to conquer and had the audacity and — downright effrontery of their class, to seek to capture both DAIRY AND FOOD COMMISSIONER. 15 Minneapolis and St. Paul, directly under the nose of this de- partment, as a base of operations, these cities being central, offered inducements that Duluth did not possess. When the inter-state commerce law went into effect, oleo- margarine was packed in tubs of from forty to sixty pounds each, and according to the rulings of the inter-state com- merce commission, it could not be seized while in the hands of the agents of the manufacturers while the original package was unbroken, but. that as soon as it was broken or was sold or transferred to third party, it immediately entered into the commerce of the. state and became liable to seizure and to the laws of the state. It soon became apparent to the manufacturers that the large size of their packages seriously affected their sale, knowing full well that the stuff could not be retailed, and that dealers only, could handle such large packages. So, in order to evade the law, they have since shipped it in packages containing from ten to sixty pounds and delivering it directly to the consumers in such quantities. as is desired. It has heretofore been shipped: in packages that were sewed yp in burlaps, but this method has been aban- doned and the smaller packages adopted; the tubs used are as near in imitation of the ordinary butter tubs as they can be made and many of them are branded ‘‘Kansas Dairy” and “Kansas Creamery,” etc., and in every instance are placed upon the market in as close imitation of the ‘product of the creamery as it is possible to get it. Were it not for the ‘‘orig- inal package” clause of the inter-state commerce law, it would be much easier to get evidence that would materially assist in obtaining convictions in our courts. However, all the cases we have now on our hands, are those wherein the parties have violated the state or the inter-statelaws. They evidently felt that as their position as agents were impregnable, they would go a step farther, but in so doing they made their mistake and the courts will decide the matter. ' These methods of placing it on the market have souluaiaiy hampered the department in its work, and while our laws give us jurisdiction over stores, hotels, boarding houses, etc., we have no right to enter the sacred precincts of a private home and make seizures. When our inspectors commenced their raids the past fall, they found a very unsatisfactory state of affairs. It seemed as if many of the boarding houses, restaur- ants and some of the hotels had all at once decided to substi- tute ‘‘bull butter” for the genuine article. The work of seizure 16 ‘ $IFTH BIENNIAL REPORT commenced at once both in St. Paul and Minneapolis. The . result was that the department was the richer by several tous of ‘soap grease” than at the start. The raid was also taken up at Duluth and a rich haul was made there. Some of the parties plead guilty and paid their fines, others, to avoid notoriety, relinquished all claims to what was captured and about a dozen have concluded to let their cases go to the courts for settlement, which cases are now pending. In all cases, the attorneys for the packing houses appear in defence of the law breakers. . The parties whose cases are now pending are not all charged with the same offense. The charges are the violation of the pink law, requiring all oleo to be colored a bright pink, the selling it at retail, and the finding of broken packages in the hands of retailers and also selling it for pure butter. : The department has followed up these seizures with such persistency that the oleo business has greatly suffered by it, and the agents began to devise means to try and prevent us from performing our duty in the matter, and as a last resort, one W. M. Montgomery, an agent of .Armour Packing Co. at St. Paul, made the following affidavit in order to procure an injunction restraining us from seizing any more of their goods. This affidavit will give the people generally, an idea of the virtuous character of these oleo people, and how much they have suffered at the hands of the farmers; they actually pose as benefactors. Here is the affidavit: UNITED STATES CIRCUIT CouURT, EIGHTH: CIRCUIT. DisTRICT CouRT OF MINNESOTA, THIRD DIVISION. Armour Packing Co., Complainant, against Berndt Anderson, Defendant. STATE OF MINNESOTA, I ss: County of Ramsey. ‘i W..M. Montgomery, being first duly sworn, deposes and says, that he is the agent of the complainant, Armour Packing Co., and has been and is in charge of the agency and place of business of the complainant, at St. Paul, Minnesota, and of the sales of oleomargarine made by the com- plainant, at said agency, for four years last past. That for more than six years last past this affiant has been engaged in and acquainted with the manufacture and sale of the commercial article known as oleomar- garine. *, * * That the principal ingredients are neutral lard, oleo oil and butter. That coloring matter is also used in its manufacture, which coloring matter is a harmless substance manufactured from.a seed known as annatto, and is the same substance which is universally used by the manufacturers of butter in coloring the butter made by them, and is the same substance which produces the yellow color in yellow butter at most seasons of the year. That in order to make the compound merchantable, and to insure its remaining sweet and salable, it is absolutely necessary that the ingredients used in its manufacture should be the best of their different kinds, and pure. and sweet, and that the process of manufacture would be conducted in a cleanly manner. DAIRY AND FOOD COMMISSIONER. 17 That the ingredients used are pure, sweet, wholesome and nutritious, and that the process of its manufacture is conducted in a cleanly and wholesome manner, and that the product itself is wholesome, nutritious and in every respect fit for human food. For six years last past this affiant has been acquainted with the sub- ‘stance which has been manufactured and dealt in in the United States, and shipped to and sold in all the different parts of the country under the name of oleomargarine, and that the article known by that name, where- ever manufactured, shipped or dealt in, has been and is substantially the same thing; that it is of a yellow color, closely resembling yellow butter in its color, texture and taste, and he has never known of any article being manufactured or sold under the name of oleomargarine which did not closely resemble butter in all the respects above stated, and it is impossible to manufacture oleomargarine in such a way that it shall not look like butter to a greater. or less degree, depending upon the propor- tions of butter and -oleo-oil used in its composition, and that oleo oil closely resembles in color butter in which no coloring matter has been used, and varies in color with the different seasons of the year precisely as the color of butter varies, being a light yellow in winter and a dark yellow in summer, * * * and the same is the oleomargarine of commerce, and is of the color of the oleomargarine of commerce, and is pure, sweet, whole- some and nutritious, and in every*way fit for human food, and is in no way deleterious to the public health. That in the state of Minnesota the sales of oleomargarine have been ‘large for several years, but the demand for the same as an article of food has greatly increased during the past few months for the reason that a large portion of the population of the state has learned that it is superior . to most of the butter in the market, and that they can procure the same ata less price than is ordinarily, asked for butter, and they have gladly bought and used the same as asubstitute for butter. That oleomargarine is a patented article of commerce, and it has always commercially been made with an artificially yellow color as patented. That annato and cotton seed oil are, and have been used by the manu- facturers of oleomargarine to color the same, and it is this coloring pre-. paration that givesit its fine yellow color. The same substance is now used by the manufacturers of butter, to color their butter, but the manufacturers of oleomargarine used this color preparation for coloring their oleomargarine long before the manufactu- rers of butter used the same for coloring butter. : . That this affiant has been for several years last past acquainted with ~ the manufacture of butter, and the process of its manufacture, and the preparation used to color the same, and to-day nearly all the butter sold in the markets of the state of Minnesota, is artificially colored with an- natto and cotton seed oil, and for several years last past, the butter sold _ in the markets and stores of Minnesota has been colored in imitation of oleomargarine made by the complainant and by all the leading manufac- turers thereof. * * * The complainant has never sold, or offered for sale, and it does not propose hereafter to sell or offer for sale, oleomargar- ine for butter, or as butter, and that it has always sold and offered to sell, its said oleomargarine at its said agencies in Minnesota, as and for an article of commerce, and as and for an article of food, and the same has always been bought by the purchaser thereof as and for oleomargarine, and not as and for butter. *:* * 2 . And this affiant further says, that on the 20th day or November, A. D. 1893, he went to the officeof the defendant, to see him and ascertain what he proposed to do about the oleomargarine and business of the complain- ant at its agencies in the state of Minnesota, and he informed him that the complainant had on Hand at its agencies a large amount of oleomar- - garine in the original unbroken packages, in which it had been packed and shipped by itfrom Kansas City to St. Paul and Duluth for sale in such packages for human food, and this affiant desired to know whether the defendant proposed to seize and confiscate the same, and to break up and destroy the business of the complainant at its said agencies in Minnesota, and the defendant told this affiant that he did, and that he would seize 18 FIFTH BIENNIAL REPORT and take possession of said oleomargarine, and of all the oleomargarine he could find in the state of Minnesota, whether it wis in the original un- broken.packages or not, and whether it was in the possession of the com- plainant or its agents or not, and he would continue to seize and. take ee otany dleomargarine the complainant shipped into the state of innesota for sale, or offered for sale in the original packages, and would continue to do so until he had broken up and destroyed the sale of oleo- margarine in any form or packages, or under any circumstances whatever by the complainant or any other party or person, provided said oleomarga- rine was not colored a bright pink. . ; And this affant further says, that to color oleomargarine any other color than yellow would utterly destroy its commercial character and de- stroy its value and its sale. That the yellow color of the oleomargarine of commerce is as much a part of said commercial article known as oleomargarine, as is any other characteristic or ingredient thereof, and much more so. ‘The above are such portions of the affidavit of W. M. Mont- gomery (Armour’s agent) as is of interest to the department and dairy men throughout the state, and is a series of mis- statements throughout, made for the purpose of enjoining us from interfering with their sales. The application for an injunction was made to Judge Nelson, of the United States circuit court, entirely without our knowledge and a temporary injunction granted, to-wit: : , UNITED STATES CIRCUIT CoURT, EIGHTH CIRCUIT, DISTRICT OF MIN- NESOTA, THIRD DIVISION. Armour Packing Co., Complainant, against Berndt Anderson, Defendant. An application for a writ of preliminary injunction having been made by the complainant in the action above entitled, and the hearing of the motion therefore fixed for the 9th day of January, A. D., 1894, and it having been made to appear that theré is danger of irreparable injury being caused to the complainant before the hearing of said application for said writ of injunction, unless the defendant is, pending such hearing, restrained as herein after set forth, and the complainant having filed herein a bond in the penal sum of one thousand dollars for making good to the defendant the damages and costs that may be awarded it by reason of such injunction. ; Now, on motion of Edward P. Sanborn, Esq., the complainant’s counsel, : It is ordered, That the defendant, Berndt Anderson, his servants, agents, deputies and employes, be and he, and each of them, are hereby specially restrained from seizing or taking possession of any of the stock of oleomargarine in the bill of complaint referred to, belonging to the complainant in the state of Minnesota, and from seizing or taking posses- sion of any of the oleomargarine of the complainant, which it may here- after ship into the state of Minnesota, while in its possession, or in the possession of the agents of the complainant in the original unbroken ere in which it. is shipped by the complainant into the state of innesota, from the place of its manufacture by the complainant out- side of said state, and from in any way interfering with the business of the complainant, in the bill of complaint referred to, in the state of Minnesota, or with the sale or the delivery by the complainant of its oleomargarine to the purchasers thereof in said state in the original unbroken commercial packages, in which the same is shipped into the state of Minnesota by the complainant, until the hearing upon said application for a writ of injunction, and the further order of the court in the premises. (Signed): R. R. NELSON, Dated Nov. 22, A. D., 1893. Judge. DAIRY AND FOOD COMMISSIONER. 19 It is certainly news to the dairymen and others of this state, to learn from this affiant that butter is made in imitation of oleomargarine, as it has always been supposed that the oppo- site was the case, but when this statement comes from so high an authority as an agent of a packing house, we have no other resource than to accept it as a fact. < In his statement regarding the composition of oleo, he says it is composed of neutral lard (probably meant entrail lard) oleo oil and butter. He did not occupy any time telling the | court that a great portion of the oleo oil was obtained from city rendering establishments, where horses and other animals are reduced to oil. He would rather not have his patrons know anything about these things. Regarding the color which he states to be annatto, we have this to-say, that we have analyzed a great many samples of Ar- mours and other brands of oleomargarine, and we have yet to discover the first sample colored with annatto, the col- oring matter that they have used has been found to be me- thy] orange, which is made from aniline so commonly used as a dye. He also states that for the past few months, the sales of oleomargarine has greatly increased, owing to its superiority over butter. This must certainly be cheering news to the dai- rymen of the state, who pride themselves on the high standard of their product. If such is the case, I ask, why do the manu- facturers of oleo brand their stuff ‘‘Kansas Dairy,” ‘‘Kansas Creamery,” if such is the case; this action on their part gives the lie to the whole matter. They even procure the same tubs used by dairymen, in which to pack and ship their oleo. Their intention and aim is to make it appear as near like butter2as possible, and their whole business is one of fraud and deception. The law passed in this state in 1890, compelling oleo to be colored a bright pink, is seriously objected to by these people, This law is the same as the New Hampshire law, and has been held constitutional, and a case of the same kind has gone to our supreme court recently, which was also held: to be eons: tutional. In the matter of Fred Weideman vs. State of Minnesota, the State Supreme Court rendered the following decision: STATE OF MINNESOTA, SUPREME CouRT, Oct. TeRM, A. D. 1893, No. 166. In the matter of Fred Weideman on Habeas Corpus, Fred Weideman, ‘Respondent vs. State of Minnesota, Appellant. 1. The provisions of Gen. Laws, 1891, Ch. 11, ‘‘an Act relating to the sale of imitation butter” are valid as a ‘legitimate exercise of the police powers of the state. 20 FIFTH BIENNIAL REPORT 2. The offense prohibited in Sec. 1 of said Ch. 11, is a misdemeanor and the penalty therein specified is to be recovered in accordance with the provisions of G. 8. 1878, Ch. 78, Sec. 10, by a criminal prosecution in a court of competent jurisdiction. _The above Ch. 11, Gen. Laws of 1891, is the pink law referred to and its constitutionality being upheld by the supreme court of the state has placed a very effective weapon in the hands of the Dairy and Food Department, and has created consternation in the ranks of the manufacturers of slaughter house butter. This department denies emphatically that any of its members ever told Mr. Montgomery that it would seize all oleo that came into the state regardless as to whether it was in the original packages or whether in the hands of the agents or not. The department has had able counsel and is fully aware of its jurisdiction in the matter, and has studiously avoided interfer- ing with oleo in the hands of the agents, but as soon as‘it left the hands of the agents and entered into the commerce of the state, we hold that we have the power to seize and confiscate the same whether in the original package or not, which course we have pursued and will continue to pursue until compelled by law to desist. The oleo people claim that if compelled to color their product pink, that it will virtually kill their trade. They certainly could not expect us to aid in passing laws bene- ficial to them, and we sincerely trust that their views in the matter are the correct ones. But we have this to say, that if oleomargarine possesses all the virtues they claim for it and is so superior to butter, why cannot the public educate themselves ‘to like a pink color as well as yellow, as persons must educate themselves in order to relish oleo. ‘‘A rose by any other name would smell as sweet,” the same rule holds good with oleomargarine. I desire at this time to express my high appreciation of the untiring efforts of the inspectors of my department, every member of which is in hearty accord and sympathy of the laws of the state, and if the unholy traffic is not suppressed it will not be on account of their lack of vigilance. The state of Minnesota will ere long cease to be one of the wheat raising states of the union, owing to the unsatisfactory returns from the wheat fields. It will naturally gravitate to that of diversified farming, which is the true solution of our agricultural problem; in that case dairying and stock raising will be the leading features. No. state in the union is more blessed with all the natural advantages for this line of industry as to pure air, clear and sparkling water, and rich, nutritious DAIRY AND FOOD COMMISSIONER. 21 wild grasses, than is the North Star state. It therefore becomes incumbent on every citizen of the state, who has its welfare and material interests at heart, to unite and overthrow this giant octopus that is trying to fasten its deathly tentacles upon us and prevent us from becoming what God destined us to be ‘“‘the leading dairy state of the Union.” ‘ Youwill notice by perusing the large number of seizures made as hereinafter specified, that the same has been placed in cold storage. This is a course we have invariably pursued where the seizures have been made in hotels, restaurants and boarding houses, etc., and after waiting a sufficient time for the parties to replevin the same and they fail or refuse to avail themselves of the opportunity, we then apply to the court for an order to sell the same at public sale, for other purposes than for food, and the money so received is placed in the state treasury to the credit of the dairy and food commissioners’ fund. Usually the matter in such cases ends there, as the parties are visited by our inspectors at frequent intervals afterwards, but it is sel- dom that a second seizure is necessary. Some of the parties who were in possession of a large supply at the time the seiz- ures were made, caused the same to be replevined, and those cases are now pending. But in all cases where we find oleo has been placed on sale as butter or where it is sold at retail or the broken package,. we have commenced proceedings at once. A number of such cases are now pending, and we have reason to believe that when these cases have been fairly tried, our laws will be fully sustained, and oleo can only be sold under the provisions of the inter state commerce law, at least so far as this state is concerned. OLEOMARGARINE CASES. State of Minnesota vs. Frank Cox. In municipal court at Duluth, before Judge Powell. Warrant issued May 23, 1893; charged with the sale of oleomargarine for butter. Witnesses, E. J. Graham, E. N. Eaton, chemist, and J. M. Bohrer. Bound over to the grand jury and indict- ment found; case pending before the district court at Duluth. State of Minnesota vs.. Mosher & Knittle. In municipal court at Duluth, before Judge Powell. Warrant issued May 23, 1893; defendants charged with having sold oleomargarine not colored pink as required by law. Witnesses, E. J. Graham, E. N. Eaton, chemist, and J. M. Bohrer. Defendant appeared May 31, plead guilty and was fined $50 and costs. “State of Minnesota vs. P. M. Garigon. In municipal court at Duluth, before Judge Powell. Warrant issued May 23, 1898; defendant charged with having sold oleomargarine not colored pink as required by law; taken from municipal court under habeas corpus. proceedings to circuit court May 31, 1893, and there thrown out on grounds of not being a criminal case; appeal was taken to October term of supreme court and order reversed; case now pending before district court at Duluth. Wit- nesses, E. J. Graham, E. N. Eaton, chemist, and J. M. Bohrer. — 22 FIFTH BIENNIAL REPORT State of Minnesota vs. Fred Weideman. In municipal court, Duluth, before Judge Powell. Warrant issued May 23, 1893; same charge as above. Witnesses, E. J. Graham, E. N. Eaton, chemist, and J. M. Bohrer; same disposition as above case, still pending before circuit court at, Duluth. State of Minnesota vs. Emile Constant. Warrant issued June, 1893; case tried in municipal court, St. Paul, before Judge Twohy, July 3, 1893; defendant charged with using oleomargarine at his hotel, not colored pink as required by law; case dismissed on account of illegality of war- rant. Witnesses, E. J. Graham, E. N. Eaton, chemist, and J. M. Bohrer. State of Minnesota vs. N. Y Restaurant. In municipal court, St. Paul, before Judge Twohy; warrant issued July 3, 1893; defendant charged same as above case. Witnesses, E. J. Graham, E. N. Eaton, chemist, and J. M. Bobrer. Case dismissed on account of illegality of warrant. State of Minnesota vs. Walter J. Mears. Warrant issued July 7, 1893; in municipal court, Minneapolis; defendant charged with selling oleo- margarine as butter; defendant appeared and was bound over to the grand jury of Hennepin.county. Witnesses, H. A. Hokemeier, E. N. eto PaCEna and J. M. Bohrer. Defendant since deceased, case ropped. : State of Minnesota vs. Owen Epply. In municipal court, Minneapolis, before Judge Mahoney; warrant issued July 7, 1893; sold oleomargarine as butter. Witnesses, H. A. Hokemeier, E. N. Haton, chemist, and J. M. Bohrer. Bound over to the grand jury, case pending. _ State of Minnesota vs. W. W. Sewerly,in municipal court, Minneapolis. Warrant issued July 7, 1893; sold oleomargarine as butter; bound to the grand jury; case pending. State of Minnesota vs. C.C. Mullen. In municipal court, Minneapolis; sold oleo as butter; warrant issued Sept. 20, ’93. Witnesses, H. A. Hoke- meir, EH. N. Eaton, chemist, and J. M. Bohrer. Bound to grand jury; - indictment found; case pending. State of Minnesota vs. John Nélson, in municipal court, Minneapolis. Warrant issued September 20, 1893. Defendant sold oleomargarine as butter; bound to grand jury and indictment found; ea Wit- nesses: H. A. Hokemeier, BE. N. Eaton, chemist, and J. M. Bohrer. State of Minnesota vs. C. Connolly, in municipal court, Minneapolis. Warrant issued September 20, 1893. Sold oleomargarine as butter; bound over to grand jury and indictment found; case still pending. Witnesses: H. A. Hokemeier, E. N. Eaton, chemist, and J. M. Bobrer. State of Minnesota vs. J. N. Davis, in municipal court, Minneapolis, Warrant issued September 20, 1893. Sold oleomargarine as butter; bound to the grand jury and indictment found; case still pending. Witnesses: H. A. Hokemeier, E. N. Eaton, chemist, and J. M. Bohrer. State of Minnesota vs. Chas. Watson, in municipal court, Minneapolis. Warrant issued September 20, 1893. Sold oleomargarine as butter; bound to. the eae jury and indictment found; case still pending. Witnesses: H. A. Hokemeier, E. N. Eaton, chemist, and J. M. Bohrer. OLEO SEIZURES. From J. P. Mattson, Minnesota and 5th street, St. Paul; seized by J. M. Bohrer and E. B. Williams, 1 package of rolls, marked ‘‘Kansas Dairy,” in cold storage. From Champion restaurant, 347.Minnesota St., St. Paul, 1 broken package) seized by Bohrer and Williams, placed in cold storage; ‘‘Kansas airy. From A. Charboneau, corner Wabasha and 7th St., St. Paul; 1 broken package ‘‘Kansas Dairy,” seized by Bohrer and Williams, and piaced in cold storage. : ; From American House, corner Wabasha and 4th St., St. Paul; 1 broken yeekege “Kansas Dairy,” seized by Bohrer and Williams; placed in cold storage. From Dominick Spillman, 354 Minvesota St., St. Paul; 1 broken pack- ope “Kansas Dairy,” seized by Bohrer and Williams, and placed in cold storage. : From M. Y. Bridges, 414 Jackson St., St. Paul; 1 broken package “‘Kan- sas Dairy,” seized by Bohrer and Williams, and placed in cold storage. DAIRY AND FOOD COMMISSIONER. 23 From T. Asbjornson, 200 2d St. S., Minneapolis; 1 broken package, seized by Bohrer and Williams; placed in cold storage. _From Henry Schmidt, corner 6th St. and Washington Ave., Minneapo- mn three packages seized by Hokemeier and Wildt, and placed in cold storage. ; From Willard M. Severy, 28 Ist Ave. N., Minneapolis; two packages seized by Hokemeier and Wildt; placed iu cold storage. From John G. Swanson, 101 2d St. S., Minneapolis; seized two packages by Hokemeier and Wildt; placed in cold storage. — From P. G. Nelson, 129 2d St., N. Minneapolis; one package seized by Hokemeier and Wildt, and placed in cold storage. From Joseph Herrman, 415 Rosabel St., St. Patil; 1 package seized by Hokemeier and Bohrer; placed in cold storage. . From J. G. Brandtberg, 223 E. 6th St., St. Paul; 1 package seized by Bohrer and Hokemeier; placed in cold storage. From Emile Constant, 260 E. 6th St., St. Paul; 1 package seized by Boh-' rer and Hokemeier; placed in cold storage. From Mrs. Kraemer, No. 1600 2d St. S., Minneapolis; 1 package seized. - by Bohrer and Davis, and placed in cold storage. From Mrs. J. Fritz, ‘‘Union House,” Minneapolis; 1 package seized by Bohrer and Davis, and placed in cold storage. From Mrs. McNally, 1613 2d St. N., Minneapolis; 1 package seized by Bohrer and Davis; and placed in cold storage. — From Martin Matson, 1818 Washington Ave. N., Minneapolis; 1 pack— age seized by Bohrer and Davis, and placed in cold storage. a From ‘‘Washington House,” 214 Washington Ave., Minneapolis; 1 pack- age seized by Bohrer dnd Davis, and placed in cold storage. From James McMakin, 206 Washington Ave., Minneapolis; 1 package seized by Bohrer and Davis, and placed in cold storage. ; : From “Ames House,” Camden Place, Minneapolis; 1 package seized by Bohrer and Davis, and placed in cold storage. : ; ee From Eric Olson, 2329 2d St. N., Minneapolis; 1 package seized by Bohrer and Davis, and placed in cold storage. ; From A. Schrover, 317 Washington Ave. N., Minneapolis; 1 package seized by Davis and Bohrer and placed on cold storage. ele : From M. Weir, 1320 Washington-Ave. N., Minneapolis; 1 package seized by Bohrer and Davis and placed in cold storage. : ' From City Lunch Room, 108 Washington Ave.S., Minneapolis; 1 pack- age seized by Bohrer and Davis and placed in cold storage. : From John Clemon, 47 3d St. S., Minneapolis; 1 package seized by . Bohrer and Davis and placed in cold storage. — : : i From Richelieu House, 241 1st St. S., Minneapolis; 1 package seized by- Bohrer and Davis and placed in cold storage. 5 ’ From Mrs. Carlson, 815 3d St. S., Minneapolis; 1 package seized by Bohrer and Davis and placed in cold storage. ; a. From Mrs. Jersdt, 249 Cedar St., Minneapolis; 1 package seized by Bohrer and Williams and placed in cold storage. a : From W. Anderson, 259 Cedar St., Minneapolis; 1 package seized by Bohrer and Davis and placed in cold storage. ; ease From “Parker House,” 134 4th St. S., Minneapolis; 1 package, seized by Bohrer and Davis, and placed in cold storage. , . ; From Mrs. Peter Olson, 216 4th St. S., Minneapolis; 1 package seized by Bohrer and Davis, and placed in-cold storage. fa ba : ; From “Grand Central Hotel,” Ist St., Minneapolis; 2 jars seized by Bohrer and Davis, and same placed in cold storage. ; From “Scandia House,” 125 2d St. N., Minneapolis; 1 package seized by Rohrer and Davis, and same placed in cold storage. : From ‘Skandia House,” 200 2d St. S., Minneapolis; 2 packages seized by Bobrer and Davis, and same placed in cold storage. ; : From “Norman House,” 223 2d St. S., Minneapolis; 1 package seized by Bohrer and Davis, and same placed in cold storage. : From Matt Meyer, 30 Ist St. S., Minneapolis; 1 package seized by Bohrer and Davis, and same placed in cold storage. ; From H. Bussi, 16 ist St. §., Minneapolis; 1 package, seized by Bohrer Davis, and same placed in cold storage. , ® 24 FIFTH BIENNIAL REPORT From “Brigham House,” Minneapolis; 1 package, seized by Bohrer and Davis, and same placed in cold storage : : : From “6th Ave. Hotel,” 6th St. and Washington Ave., Minneapolis; 1 package, seized by Bohrer and Davis, and same placed in cold storage. From ‘Foster House,” 28 7th Ave. N., Minneapolis; 1 package seized by Bohrer and Davis and same placed in cold storage. __ : From “‘Brittania House,” 213 1st St. N., Minneapolis; 2 packages seized by Bohrer and Davis and placed in cold storage. . ag From Eliza Collins, 31 Central Ave., Minneapolis; 1 jar seized by Bohrer and Davis and placed in cold storage. ‘ . From “Clifton House,” 20 3d St. Minneapolis; 1 package seized by Bohrer and Davis and same placed in cold storage. From Mrs. Littlefield, 422 Central Ave., Minneapolis; 1 package seized by Bohrer and Davis and same placed in cold storage. From ‘1st Ave. Hotel,” Ist Ave. N. BE. and 5th St., Minneapolis; 1 package seized by Bohrer and Davis and same placed in cold storage. . From Mrs. J. A. Miles, 209 4th St. N., Minneapolis; 1 package seized by ’ Bohrer and Davis and same placed in cold storage. t . From “Progress” restaurant, 8 Washington Ave., Mioneapolis; 1 pack- age seized by Bohrer and Davis and placed in cold storage. From Mrs. C. F. Munger, 129 7th St. N., Minneapolis; 1 package seized by Bohrer and Davis, and same placed in cold storage. | From Gabriel Johnson, 1601 5th St. S., Minneapolis; 1 package seized by Bohrer and Dayis, and same placed in cold storage.. / From ‘‘New Court House Restaurant,” 310 4th St: S., Minneapolis; 1 jar seized by Bohrer and Davis, and same placed in cold storage. From Mrs. Elsie Castofan, 10034th St. S., Minneapolis; 1 package seized by Bohrer and Davis, and the same placed in cold storage. - From Andrew Heogh, 1325 4th St. S.. Minneapolis; 1 package seized by Bohrer and Davis, and same placed in cold storage. . From ‘Rising Sun Hotel,” 373°’Rosabel St., St. Paul; 1 package seized by ‘Bohrer and Hokemeier, and placed in cold storage. . From John P. Mattson, cor. 4th and Rosabel St., St. Paul; 1 package seized by Bohrer and Hokemeier, and placed in:cold storage, 2d seizure. From Kimhbal & Hughes, 3d and Nicollet, Minneapolis; 1 package seized by Bohrer & Hokemeier, and placed in cold storage. m From Mrs. Goudy, 700 Hennepin Ave., Minneapolis; 1 package seized by Bohrer and Hokemeier, and placed in cold storage. From “Metropolitan Hotel,” 628 Hennepin Ave, Minneapolis; 1 pack- age seized by Bohrer & Hokemeier, and same placed in cold storage.. From Matt. L. Chartier. delivery wagon, Minneapolis; 13 packages seized by P. W. Wildt, inspector, and same placed in cold storage. From ‘‘Railroad Eating ‘House,” Austin, Minnesota; 2 packages seized by E. J. Graham, assistant commissioner, and same placed in cold storage. From J. H. Cole, Carleton, Minnesota; 1 package seized by E. J. Graham and H. A. Hokemeier, and same placed in cold storage. From J. Wilky, Duluth, Minnesota; 36 packages seized by E. J. Graham ear A. Hokemeier. The same was replevined by Wilkey, case still un- settled. . : From Simon Clark, Grocery Co., Duluth, Minn.; 4 packages seized by EK. J. Graham and H. A. Hokemeier, and same placed in cold storage. From R. McCue, West Duluth, Minn.; 1 package seized by E. J. Gra- ham and H. A. Hokemeier, and same placed in cold storage. From St. Charles Hotel, West Duluth, Minn.; 1 package seized by Gra- ham and Hokemeier, and same placed in cold storage. From M. Brown, 2d St., West Duluth, Minn.; 1 package seized by Gra- ham and Hokemeier, and same placed in co'd storage. : From O. Olson, Skandinavian Hotel, West. Dulut;h 1 package seized by Graham and Hokemeier and same placed in cold storage. From Jos. Blake, West Duluth, Minn.; 1 package seized by Graham and Hokemeier, and same placed in cold storage. . . 5 From M. Mathieson, Ist St. and 9th. Ave., West Duluth; 1 package seized by Graham and Hokemeier, and placed in cold storage. From James Connors, West Duluth, Minn.; 1 packages seized by Gra- -ham and Hokemeier, and placed in cold storage. DAIRY AND FOOD COMMISSIONER. 25 From Gus Runquist, West Duluth; 1 package seized by Graham and Hokemeier, and same placed in cold storage. From Winona House, Winona, Minn.; bought 8 pounds as and for butter; case to be prosecuted; Graham and Hokemeier. From Merchants Hotel, Winona, Minn.; 1 package seized by Graham. and Hokemeier, and placed in cold storage. From Sherwood House, Winona, Minn.; 1 package seized by Graham and Hokemeier, and placed in cold storage. From J. W. Cumming, Duluth, Minn.;1 package seized by Graham - and Hokemeier and same placed in cold storage. From A. Lemay, Duluth, Minn.; 1 package seized by Graham and Hok- emeier and same placed in ‘cold storage. From John Holberg, Duluth, Minn.; 1 package seized by Graham and Hokemeier and placed in cold storage. From A. Meyer, Duluth, Minn.; 1 package seized by Graham and Hoke- meier and same placed in "cold storage. From 8. H. Reed, Duluth, Minn.;1 package seized by Graham and Hokemeier and placed i in cold’ storage. From Matt Meyer, 30 1st St.S., Minneapolis; 1 package seized by Hoke- meier and Davis and same placed i in cold storage. From Minneapvlis Provision Co., Minneapolis; seized 273 packages, by Hokemeier and Davis; this was replevined by the Minneapolis Provision Co. November 4, 1893, and delivered to them ‘by the sheriff; case to he tried January term of ‘Hennepin county district court. | LARD. The present condition of the lard market is not strictly in harmony with the wishes of this department. The law as it now stands, allows ‘‘Lard Compound or Lard Substitute” (a combination of stearine, cottonseed oil, etc.) to be sold on the markets of the state under certain conditions, viz: ‘That each package shall have firmly-affixed upon it, a label upon which is printed in letters of not less than one-half inch high, the words ‘Lard Compound” or ‘‘Adulterated Lard” and immediately fol- lowing the same, in letters. not smaller than long primer, the name and approximate proportions of the several constituents contained in the mixture or compound, and shall furnish the ‘purchaser at the time of sale, a card upon which is legibly printed, the name of the article as hereinbefore defined, and a list of the several component parts of the mixture, provided the conditions above stated are complied with, this article be- comes recognized upon our markets as a legitimate product and will contest the field for a portion of the traffic that has been in the control of pure lard, and there is no article placed upon the market, however unhealthy or impure, but what will find a sale however limited that sale might be, but it is a fact beyond de- nial, that every pound of this compound sold, displaces just so much of the pure article, and the producer ‘of pure foods has just one more enemy in the field with which to contend. The conditions governing the lard market have materially changed within the past few years, especially is this the case 26 FIFTH BIENNIAL REPORT regarding the source from which our merchants receive their supply. In former years the farmers of the state sold their pork dressed, and the farmers and local butchers rendered the lard and placed it upon the market strictly pure, but since the advent of the great slaughtering establishments of Chicago, Kansas City and other large cities, the bulk of the lard placed upon the market comes from these establishments. The farm- ers have now ceased slaughtering and have adopted the plan of shipping their hogs on foot, that source of supply has, there- fore, been cut off and the consumer must rely mainly on the product of these establishments to furnish this necessary article. 7 It is not to be wondered at that substitutes are fast displac- ing the lard of commerce on our markets; the blame can justly be laid at the doors of the packing houses. It is only neces- sary to pay a visit to these rendering establishments, and see the reeking mass of filth from which. ‘‘pure lard,” ‘kettle rendered lard,” ‘‘steam refined lard,” etc., and the many other high sounding brands, are extracted from, the sight would forever wean a person from a desire to use lard in the prepar- ation of food, even though it were ever so pure; these facts having been brought to the notice of the public, it is but natural that a substitute should be sought for. _At the last session of the Minnesota legislature, an amen:- ment to our present lard law was passed, whereby ‘‘cottolene” was excepted from the penalties provided for the sale of imita- tion lard. Cottolene is:a combination of refined cotton-seed oil (a purely vegetable product) and selected beef suet, and is claimed by chemists and others to be perfectly healthy; how- ever this may be, it is certainly preferable in view of its clean- liness, and it has become a recognized commodity on the mar- ‘kets of our state in the eyes of the law, and from our observa- tion seems to be growing in favor. While this department is not recommending this product to the public, yet we are not in a position to condemn it without a more thorough investiga- tion, and the production of more substantial proof than has yet been brought against it. It is an undeniable fact that many housewives of this country through prejudice, or a long con- tinued use of lard cannot see any virtues in a substitute. This is but natural, and even though the lard of the present day- contained no adulteration, the filthy manner in which it is pro- duced has conspired to bring about the present condition of affairs. It is certainly a deplorable condition of circumstances, = DAIRY AND FOOD COMMISSIONER. _ 24 when a state of the importance of Minnesota, that raises many hundreds of thousands of hogs annually, that are shipped to markets outside of our state, and substitutes for lard are sent back for our use, thereby displacing a large amount of the genuine article, depriving consumers of the privilege of the: use of an article of known purity and healthfulness, and one of the staples of our own production. It has been stated that the packing and slaughtering establishments utilize every portion of the hog with the bare exception of the squeal, and they are at present busy trying to find a use to which that may be put, that nothing may escape. : ; The time is certainly coming when it will -be necessary for the general government to enact laws governing the adultera- tion of foods, and until such time arrives, the ‘dairy and food departments of the various states will meet with more or less . opposition in the enforcement of their local laws. The inter- state commerce law has thus far proved a curse rather than a benefit to the farmer and dairyman, and will continue to be a: menace until certain amendments are made to it, which it is - sincerely to be hoped will occur soon. BAKING POWDERS. The baking powder market of this state was never in as good. , condition as at present. The law compelling all alum powders to be branded, ‘‘this baking powder contains alum,” is very generally complied with and, it is only in isolated cases that ‘the law is violated, and when such cases are detected and the attention of the’ merchant in whose possession it is found, is called to the fact, he either removes it from his shelves or ‘causes the necessary label to be affixed. The merchants of our. state are very desirous of placing none but pure goods on sale, and heartily co-operate with this department in their efforts, to that end. For years past and until the dairy and food laws were enacted, the baking powder business offered a very lucra- tive field for those desiring to embark in a business that offered great returns for a small outlay; during those times the very cheapest alum and ammonia powders came into competition with the highest grade of cream of tartar ‘powders. The cream of | tartar powders had to be sold at a very close margin and often at a loss, while the common powders brought four times their actual worth, regardless of their unhealthy character. Here. tofore, any article placed upon the market and labeled ‘‘baking powder” was bought by the consumer, without questioning the 28 FIFTH BIENNIAL REPORT healthfulness or genuineness of the article, nor can‘this be wondered at, owing to the fact that the consumer never gave a thought regarding its compotient ingredients, so long as it performed its functions, nor was the attention of the general public attracted in this direction until after the food laws were enacted, and the investigations of eminent chemists made pub- lic. Then and not until then, did the consumer awaken to the true condition of things. Honest powders do not now come in competition with these cheap frauds. The law does not seek to drive the cheap powders from the markets, but only to com- pel these goods to be’ sold on their merits and for what they actually are, thereby allowing people, if-they desire a cheap article, that privilege without being deceived. This department has been annoyed on various occasions by the means resorted to by a certain baking powder firm (The Royal), in which through the medium of glaring advertise- ments that have appeared in most of the papers throughout the land, sought to convey the idea by implication to the public, that the Minnesota State Dairy and Food Department, had en- dorsed said Royal baking powder as the best powder made. We have repeatedly written to that firm and its agents, and also’ to the several newspapers in St. Paul and Minneapolis, forbid- . ding each and all of them from using the name of the depart- ment in any of. theiz testimonials, but without replying to us ‘have persisted in so doing. Itis a part of the policy of this de- partment, to refuse the use of its name in the endorsement of any article of food within its jurisdiction. We will furnish par- ties a full analysis of any sample brought to us, and they may use such report as they see fit, but the consumer must draw his conclusions by comparison with that of other samples, and then we only vouch for the sample, and not for the commodity which that sample represents. We wish to say at this time that this department never said, or led the ‘‘Royal” people to believe ’ that their powder was.the best in the market. Our analysis of their goods would not bear out any such statement. It is not our desire to make war on said firm, or to try to injure their business in any way, but to warn the public that in all cases where the name of the Minnesota State Dairy and Food depart- ment is used as an endorser of the quality of said goods, or their superiority over others of the same class, that it is unau- thorized and fraudulent. We have this to say regarding pure ‘baking powders, that in our research among the baking powd- ers on sale, that the purest and best powders found upon our DAIRY AND FOOD COMMISSIONER, 29 - markets are made in the state of Minnesota, and it gives the de- partment great pleasure to be able to make this statement, and our loyalty to the state of Minnesota and her young and grow- ing industries should impel us to, encourage the same. Nor is this the only reason, but also that if the goods are not found to be as represented, the party placing the same on the market is" within reach of the strong arm of the law, andthe purchaser has means of redress, which would be denied him if purchased from parties outside of the state. . i ‘ VINEGAR. Regarding the condition of the vinegar market, I will merely refer the reader to the report of the department chemist, that will appear later on. While our inspectors find occasional samples that are illegal on the markets, yet the supply is very .good in quality. Some of the vinegars are slightly deficient in either acidity or solids, but their general character is what they purport to be, as designated by their brands. The “Alden” vinegar, celebrated for its spurious and illegal character, still’ leads the procession in that line as you will see by consulting. the chemist table, but we are happy to state that very little is sold in our markets at the present time as the merchants of the state are ‘‘on to them,” so to speak. There are other vinegars which we would,warn the merchants from buying until they have sent a sample of (4 ounces, ) the same to this department for analysis, which will be given free of cost to any one in the state, viz.: Red wine vinegar, Amber vinegar, Malt vinegar, etc The Red wine and Amber vinegars have been proven to be a low wine colored vinegar, and illegal on our markets. Some of the malt vinegars, placed up- on our markets are White wine vinegars colored and malt ex- tract added. This does not fulfill the requirements of the law, as a malt vinegar must be made direct from the malt, and the department will condemn any it may find that is not so made. The firm making the vinegar in which the extract has been used, has been notified that it is illegal, and must therefore find no fault when summary action is taken. A case of poisoning at Excelsior last summer, where a num- ber of persons were seriously poisoned, caused considerable ex- citement at that time, but fortunately no fatalities occured. The cause of the unfortunate affair was traced to some vinegar sold at a certain store, and all who used of this vinegar were seri- ously affected., The vinegar in question was from a barrel man- 30 FIFTH BIENNIAL REPORT ufactured by the Northwestern Vinegar Works of St. Paul, and: sold a merchant at Excelsior. After the news of the poisoning reached the ears of this department, inspectors were immedi- ately dispatched to Excelsior and samples taken from the vine- gar yet in the hands of the parties where the poisoning occur- ‘ed, and also from the barrel in possession of the merchant from whom it was obtained, and in every case large quantities of ar- senic were found. We also procured some of the heavy sedi- ment from the bottom of the barrel, and found it to be com- posed almost entirely of the arsenicof commerce. The depart- ment then made a thorough investigation of the vinegar on hand at the factory of the Northwestern Co., and also where ever the same was found on sale, and in every instance found it to be a legal vinegar, fully up to the requirements of the law, and free from any ingredients detrimental to the public health. How this particular barrel happened to contain such an amount of poison cannot be accounted for either by the manufacturer or the merchant who sold it, unless it was done by an enemy of either one or the other to accomplish revenge for some fan- cied wrong, but the department, after a thorough investigation, feels that no portion of the blame rests upon the manufacturer or seller, as they were as desirous of detecting the guilty party as were we. The amount of arsenic found in the bottom of the barrel and in solution, was estimated at about two pounds, enough to have depopulated the entire village, and it really seems an interposition of providence, that no fatalities occurred. Herewith I submit a report of the work done in the labora- tory of the dairy and food department in the charge of the ‘departmen't chemist, E. N. Eaton, M. Se. This report covers the work recorded by W. 8S. Eberman, chemist, in the St. Paul department, and Charles W. Drew, Ph. B., in the Minneapolis department, from Aug.:1, 1892, to Feb. 1, 1898, and my own work from March 1, 1893, to Nov. 1, 1893. In all work reported I have given the name of the analyst ‘responsible for the analysis. In case an analysis was found in the record book and. no. reference given, I have drawn such conclusion as the data would in my judgment warrant. In the main the analysis is recorded only of such samples of food as were found to be illegal or adulterated. An exception is made ‘in the report on cheese, the reason for which will be made ‘manifest when reading the report on that subject. DAIRY AND FOOD COMMISSIONER, 31 The means employed in the adulteration of the various articles or food change from year to year. Those used in our state since I have been connected with the commission, will be found, under the caption of the articles of food covered in this report, Below is shown the number of samples analyzed or otherwise satsifactorily examined. RESUME, Number neeaie or analyzed. adulterated. MET Reco in: Geasaveretirae eietehneeara wae ewan Gases etaane ereGuaaaiice a 2 Bee 109 71 Cres Mii ecaws cicarBing eee aes Geena wate ese bee acre 5 8 3 “Bulbtetscete.2s 543 geen 64 scene fia aheacoee stave sae aeons 120 49 ON COB Gs .nje nisi nbs Sdacesssdeg bose Satecede eset Sse ake Soca: datvese avert a) 444, 4 PAGATO s.c, cecushsheatceress camtetieataz meancw ieh ee aimewactne te iiss 156 15 WADE PAT c iesevs ps eine ve ws eens: imaeeeaeeuees ve ee 560) 85 Baking pow@e? sic sccveis cswenean shee nGkackw regs ss veo. 21 8 ONY vise ois ssn vos Rea eateae s Soes aus eens saat s bstacotseas 1 1 LIQuors.. 1... cece cece eee cece eee ee ae Saivteatetts i, 7 0 ! : 1,421 236 MILK. The average quality of milk sold in the state is encouraging. ' .Not only has there been a decrease in adulteration, but the milk has run unusually high in those constituents that make it of value as a food. This increase in fat and solids may be due in part to the dry season, yet a prime cause is found in the com- paratively high standard for milk enacted by the legislature of Minnesota and the rigid enforcement by the commission. Thus law acting through judicious breeding, feeding and keeping * ean, and does enhance the value of our food products. At this time little will be said regarding the formation, com- position and chemical analysis of milk. This has been well covered in the chemists’ report of previous years. A few re- marks may not be irrelevant upon some recent acquisition to our knowledge touching the dairy interest. Citric acid has been found to be a constant ingredient of cows’ milk. It is also found in considerable quantity in human milk, and the milk of mammalia in general. The acid of course, is not in the free state, but in the form of the calsium salt. It is estimated that in one gallon.of cows’ milk there is the equival- ent of two lemons. According to Herz there is found in milk, butter. and cheesé, bodies which in size, form and chemical properties closely resemble starch, and which he calls ‘‘amy-. loid” bodies. ‘‘Whether or not these amyloid bodies always occur in milk, and whether they have any importance in cor- — nection with the manufacture of milk products, are questions — for future study.” 32 FIFTH BIENNIAL REPORT The last year has been especially prolific in literature per- taining to the effect of feed upon the yield and composition of milk, , ’ From various authors and personal experience the following’: is summarized: The fat of milk of individual cows with the same conditions varies from day to day. Weather has but little effect upon the: quality and quantity of milk. A change from pasture to stable increases both quantity and quality, more noticeably the quan- tity. Breed and individual characteristics influence the com- position of millz more than other factors, the Jersey usually giving the highest percentage of fat, and the Holstein, the lowest. On the other hand the Holstein gives a much larger quantity of milk than the Jersey on the same feed. It is well known that as the period of lactation advances, the yield of milk is less in quantity. It is equally patent that the quality is improved. This is plainly shown in an analysis of Jersey milk sampled from the last milking before going dry. POCA SOLIS sxc a crease vretararsle aie cncepdusvnis’ ess deareeierwe aa areas 28.43 Path scxconesines asa aaaheoias shame eos caer s 14.67 . Solids not fats: snmsnee se os catueceeyeaes sera oes eh 13.76 The total amount of fat produced decreases as the period of lactation increases. There can be no definite rule as to the relative richness of night and morning milk. Sometimes the morning milk will be the richer, and ‘vice versa. It depends upon the time between milking, the season of the year, the exercise of the cow and the food. The last portion of the milking is much richer than the first. In fact, the “strip- pings” approach cream in composition, while the fore milk is nothing but skimmed milk, and is so regarded by the court. By milking often (three or four times a day) a larger, total of fat will be obtained, but it is doubtful if this gain would be a permanent one. 2 J. W. Robertson is authority for the following: ‘The teach- ing of experience points to the economy of providing for milch cows a ration of succulent quality. 2nd. Feeding as large a quantity of feed as the animal will eat up clean. 38rd. Making the ration of sucha gross and bulky composition that not more than from six to eight pounds of meal'—the concentrated and expensive part of feed—will be consumed by the ordinary cow per day. Corn silage is not in itself a complete or suitable food for milch cows.” Contrary to Robertson, the Vermont and Iowa experiment stations do not find that watery food makes watery milk. If DAIRY AND FOOD COMMISSIONER. + |i 33 the dishonest milkman relied on watering the cow and feeding succulent food to dilute the milk the public might rest secure in the enjoyment of wholesome milk without police supervision, Jt has until lately been a disputed question whether feed had any marked influence upon the quality of milk, although all have admitted its influence upon quantity. Nowitis generally conceded that food influences quality full as much as quantity , of milk produced. The healthfulness, nervousness and general physiological condition of the cow; the milkman and his habits —even the environments of a cow affect the yield and com- position of the milk. The Babcock test marks a great epoch in the dairy inacetey: After years of labor on both sides of the Atlantic, it remained for a western man to develop a quick, practical and accurate test of the fat in milk, and in the West we have received the greatest development therefrom. . Cooke suggested the plan of paying for milk according to the fat content; Patrick conceived the composite sample and discovered a perfect preservative; Farrington and others have found that a preservative is unnecessary. Prof. Patrick recom- mended simply powdered corrosive sublimate (mercuric chlor- ide) with enough ‘‘aniline rose pink” to color. The amount of powder that may be held on the point of the blade of a knife, .5 grams, is sufficientfor one-half pint of milk. (I have seen fully one half teaspoonfull used for less than four ounces of | ‘ milk.) As this preservative is a violent poison, numerous attempts have been made to find a substitute. Potassium bi- chromate (bichromate of potash) has perhaps proven most suc- cessful, but it is not yet fully recommended, and besides. is. patented. Sour and decomposed milk may be made in good mechanical condition by adding powdered dye. Prof. Patrick has invented a very successful acid measure for the Babcock test. See bulletin in No. 19 Iowa experiment sta- tion, Ames, Iowa. Most of the’ larger creameries in the West and in the East have adopted the system of paying by the ‘‘test,” and it would undoubtedly be more business-like if all should do so. The adulteration of milk was found to be as in the past largely the abstraction of fat and addition of water. When... ever. there is profit in being dishonest people will be found willing to take the chance of detection. Then there are a few “ = who believe in being lawfully honest, and if their milk runs much higher in fat content than is required by law, will add 3D 84 FIFTH BIENNIAL REPORT enough water to reduce it to the standard of 3.50 per cent. fat. Others would not skim their milk by the usual methods but prefer to save the strippings. Aside from the willful adultera- tion, perhaps the more ignorant milkman unknowingly sells off the richer milk, as the cream risés to the top and gives the last patron the skim milk. This liability to separation of cream during delivery has, however, been overestimated, as experiments by the N. Y. Experimental station and an excel- lent German authority show that this will not happen with occasional stirring of the milk in the can and the agitation incident to traveling. A total of 109 samples of milk have been analyzed, of which 71 were adulterated (skimmed or watered) or illegal. As only suspicious samples were delivered to the chemists these figures are no indication of the average quality of milk on the market. It may be stated that as the figures for fat were obtained by a modified Wanklin method (a few of my own by the Verner Smid t) they are probably a trifle low. In the table of analyses a skim- med milk means a milk deprived of a portion of its original fat. eth DAIRY AND FOOD COMMISSIONER. 385 MILK ANALYSIS. W. S. EBERMAN, Chemist. Name of Seller. Location, Solids.| Fat. songs Ash|How adulterated : Fairpoint........,......| Fairpoint..........] 9.24 2.60 7.60 |....| Skim, McOrary Bros..... ....| Oronoco. ..2....... 10.60 8.00 7.60 |.... nek ’ Kenyon Oreamery Srarvaie Kenyon... 3 9.80 0.10 9.20 |. Skim. Crescent eens aise! Berge Corner... 9,90 0.10 9.80 |. Skim, John McCullum........{ Farmington. «-| 12.50 2.98 9.52 |. Illegal. . Wise ‘| Brainerd . ... 7.04} 4.76] 3.20 Watered créam, F. R. Peck St. Paul 7.40 2.00 5.40 Watered. do. do. 14.20 2:00 9.20 do. do. do. 10.90 3.70 7.20 |.... do. J. Daily. e do. 7.96 4.76 3.20 |....| Watered’cream. | F. RB. Peck do. - 6.40 0.60 5.80 |....] do. ce G. Barrett see Brainerd « 10.54 2.66 7.88 |....| Illegal. 7.20 2.40 5.30 |....| Watered, " Mrs. i B Hari. 222222. St.Paul... sc 7.56 | 1.16 8.40 |. do. Re aiists ed. 60 Pree Neenee 52 Aipcred oO. F. ORT ER ERGs stasis Ski 61 Skim & watered oO wise Jo. Worsenburg........ H. ©. Johnson . ates do. R. Hanson.. 68 ao do. 61 | Watered. H. B. Blood. 61 | Illegal. P. peanees. 25 | do. do. 60 | Watered. 70 | Illegal, 80 | Skimmed. do. R. Brodc uist. OC. G. Anderson. A.L. PEP aree Ess COGOGOHMOGOOMOSSOOSOON WOO HDONOOO Sete ENO) SO Os RARKERSSSRESRSSLASSASLSSILELL TSR : @ BS B. A. sunth ata 72 do. J.E. Orcott.. Illegal. A. Vangilder. 61 | Skimmed. M. Crumps.. %3 do. H. Goodhue.. ‘2. do. Jobn Miller 80 | Ilegal. . do. 71 do, P. E. Neilson. 79 |. Skimmed, Migncavals M y Go . oie 0, City Milk Go... .| 11.50 .-..| Dlegal . Minneapolis ‘Miike Go. , GO. ss aeacee 11.87 aes do. do. GO. wceees 12.00 a do. O..E, Varnen..........5 GO. awunue 12.95 77 | Skim. Hirtisgon Bros.. ee do. 11.93 a TBeEAl, oO. aneareenese i oaataeard : 5 R. Hanson..... fe skimmed. do. J, Ni .Krohn. epee Sia & Skia'd® water’d Peterson Bros "7 oe H, Simonson. 68 | Skimmed. Herman Freut ...| 33. per ot. water. J. Kruenze. .. .--| legal. J. G. Christe ....| 43 per ct. water. FE. Sebultz..... .-| Illegal. Geo. Staples <2 seen 60 Watered. Jas. \ MeGrath... John Miller.......++-- + H.C. Larson.. E. Coaley.... ac 0. ase ¥ Berea ey Bra TOS ‘EL. rT Ochts.. EL Lomdt —- SURI OS OS 60 SO 08 tO LO 600 SEEN SS 8 00 GeO 6 NVPKV EN WNNWWNNWNNNWWNN NYE VNVNNYWONVNWNYNVNVNNNVNVYNNYWNEKTNNWWWNNNWAWWDM BSSRSVETSRSSRASSOSARSSVSISSASSSSSSRSVSwasorspogugresrssyey SSRSRSSSSSRTSSENESSARSSES 36 FIFTH BIENNIAL REPORT CREAM. It would seem that as low as is our state standard, 20 per cent. of fat, no illegal cream should be found. That our stand- ard is low may be seen from the recorded analyses of cream from other localities. H. D. Richmond, of London, Eng. has summarized 1,368 analyses made in his laboratory in 1892, for the Aylesburg Milk Co.* The cream was in all probability raised by gravity, deep setting. Per cent. fat. 46.3 JODMALY vs eas ox94 8a eerie yaeeemnT ee eee sa eRe “ POD PUATY ies: oisie eniansiaysticecnsecnre SOU NM SA sie, ose Roan ET syncs vayaseraus 47.1 March,.... .. 47.0 April.. . 48.3 ay. - 48.3 June 45.9 SUV cc geyonain xs Kae eee Re ERR S SHORT Rae SINS 48.5 AUTO GES i sere Saaeess = x ayaverinrs ayeh Niaiesdi5.a fei aionekensieisie nintadenedeiansig-e-iadene 46.0 DEMGO MI DSR aii is.a: sia dies osocsecaes avdvarbeateravavecord atoeuniclalerRadetereaely 46.6 MOCTODER: sakveresaicetrnne asa caeitcigiocrnemeateey darko es orien 47.1, NOVEM DCT icoce's 05 cisaeminniie Gare es eramanimeReey amare 44.3 DGC bel inise se snisoccacs cessaeneeens peewmeeiess sews 44.2 Clotted cream often runs as high as 56 per cent. fat. The average of American cream, as computed by Hills in 1893, is 18.80. Cream obtained from the DeLava ‘‘Alpha” separator gave 21.12 per cent. fat. But few analysis of cream have been made since the last report. ‘The percentage of fat in those analyzed was 8.30, 6.20 and 18.17 per cent.—all below the requirements. ; eee $ ‘ Per cent. of fat. Evaporated Cream Gave..cecesscecsscsccenccecencccue 2.40" — Condensed Milk QaVe@....... cc cece cece nce c ee censsacece 4.90 Hach were manufactured from skimmed milk. There was received in the laboratory this summer a sample labeled crcam. From appearances the water had evaporated or filtered out, leaving the residue a semi-solid. ‘The precentage proximate ingredients were: Wea es covers iy ceria a ansaatiaaie as Wie SI ve. cdeaseretcsavetdave aan 7.33 Patines Gara Ge@h Bt. hash Han suar esate sj-ousvonetcaensvon di 's\,svaveve wavinplaurelvereceles 1.66 Combustible fat............ wasnt oiato bayonet atu /aeaseunteenessons Wake 90.15 PASSING sid cotavcviieasced savsrisvacdvots auton. Slewtore eve telaarae wa RIES SS ORS .85 The combustible portion was found to consist largely of starch or flour, a’small amount of albuminoids and milk sugar was present as well as some fat. The cream was then a mixture of starch or flour to which somo milk was added. BUTTER. It is but the logical result of a cause that a better and more uniform grade of butter is placed upon the market. We have now more complete control of the milk, beginning with the feed and treatment of the cow to the finished product, butter. We have better knowledge of the composition of good butter and its relation to good milk. We are much better acquainted with the agencies causing the ripening of cream, the change it undergoes in ripening and the effect upon the quantity and quality of butter produced. Legislation, national and state, DAIRY AND FOOD COMMISSIONER. 87 has undoubtedly done much to better the butter product, by heavily taxing imitation .products, by enacting and enforcing laws regulating the sale of oleomargarine, by encouraging dairying in the establishment of dairy schools and dairy exhibits, by enforcing the selling of ‘‘patent. butter,” etc., by their proper names. Perhaps some further good might be accomplished in this line as has been strongly contemplated in England, by fixing limits for the ingredients of the article selling under the name of butter. Our state-and others have already done this for milk, cream and cheese. By no means an unimportant factor in the production of good butter is the increase of creameries, private and co-operative, admitting the employment of educated and experienced butter makers and the introduction of centrifugal separators. It is impossible now to estimate the value to the dairy industry of paying for milk according to its fat content. Unquestionably the most prominent scientific investigation of late years in the dairy industry is in the field of bacteri- ology. Milk being a perfect culture medium for bacteria, there is found in it almost innumerable colonies of micro-organ- isms. While it is now conceded that milk, when drawn from the cow, care being taken to sterilize everything likely to come in-contact with the milk and. to exclude air, will not contain germs; yet ordinarily they are found in fresh milk and increase every minute until the milk enters the churn. Indeed, if it were not for certain of these bacteria it would be impossible to produce the fine flavor and aroma of good butter. A great many species of these bacteria, it may be mentioned, are not needed and many which may enter through neglect are perhaps harmiul or unhealthful, and certainly injure the flavor and keeping qualities of the butter. Prof. Storch has discovered . the pure flavor producing bacteria. Cultures of such bac- teria are now on the market for sale, so that by sterilizing “tainted milk” and adding the pure germs for a ‘‘starter” the finest butter may be obtained. It is even claimed that they are beneficial to uncontaminated milk by insuring predomi- nance of flavoring bacteria. — The proximate composition of butter, as given by various authors, is as follows: Average of Waller. many analyses WACer eiekda ss weer eetguiowee sacs cdtey's cea 8 to 10 14 Fat ..... alee vavaadarive) acs s anna Aiea Se el wide wibbe aes 83 to 85 83 Gard saisiees seeds iss eee seeee sk eet 1 to 3 1.2 38 ; FIFTH BIENNIAL REPORT Vieth furnishes the following figures: Description. niga | Water. | Fat, | Curd. | Ash. English, fresh and salt .......... 72 18- a 83-90.5 02-1.5 00-2,99 English, fresh and salt, average "2 _ 86.8 59 1,02 * French, salt 108 il. 6-15. 3 82,6-86.6 1,3-1.8 2.5 Danish, salt 17 9.5- te, 78.-87.5 -9-2.4 i Danish, salt, Sy STaBe 17 3.4 |, 83.4 1.8 1:9 Swedish, average . 25 137 82.9 1.3 2.0 “Of the 267 samples analyzed 94.4 per cent. contained between 10 and 16 per cent. of water, none below 7.0 per cent. or above 18. s _ The latest figures showing average composition of butter are those of Richmond in ‘‘Analyst,” March, 1898. ENGLISH BUTTER GAVE— Limits. erage. Water views congress as saeaicnd ceed 16.49 to. 11. 58" 13-99 Wa ticesewese saws vanateaiiearew:jsnwecetrivs 86.19 to 80.14 82.98 eet sucldcuiny svi. (a erbusdolosedstianiyallvo: shea: renano 1.05 to .62 .89. ster asaioau covets ocranshcncen aaa tech Giarani 3.93 to 1.16 2.14 eee VOlDY INO: esieusase annexes 30. 8 to 24.9 28.10 The ‘‘water” as usually obtained by evaporation at the temperature of boiling water consists of water and probably some volatile compounds in the butter other than water; how- ever, this gain in weight of water is somewhat balanced by the ? gain in weight of solids due to oxidation of the fat. { The ‘‘fat” consists largely of the glycerides of the fatty acids, stearic, palmitic, myristic, oleic, butyric, capoic, capry- lic and capric. Probably the fat instead of being simply gly- cerides of the fatty acids as C, H, (C,, H,, O,),, tri stearin, is a complex glyceride of two or more of them. ee H: Q e.g. C, H, « C,, Hz, O, A combination of tri-butyrin, tri- 33 O, palmitin and tri-olein, The principal reason for believing that the glycerides are combined in this way is that when subjected to the action of solvents, as alcohol, they do not conduct themselves as nou ‘single glycerides. Probably the most complete and correct examination of but- ter fat is the following, by Koefoed. The butter examined gave a Reichert number of 15. 1—fatty acids 91.5. DAIRY AND FOOD COMMISSIONER. 39 Oleic acid Acid of formuloe C, Bia 8 t Bia Galedrstassouseesss 34.0 Acid of formuloe C,, H;,4 0; (?) ; Stearic acid. vss cccvasdewe.chs Seatwe destauaaeadves 2.0 PalMitiS saci Mess or cne2 v5.4 savsha s RO.4 wails gawe eae lowwawe 28.0 Myristic acid..............6..085 eh tdoalte Wace eancheneues aate's 22.0 Dauric acids: ssiues 24 acendavawemoudser-wnewen ere 3 &.0 Capric ‘achdvziacsssveweses daeeuns Wahi Gfeaee LES Geto 2.0 CAPPyMG AGI wis ieeia dieses Geek akg acess salon. oe da onnacs'a'e a ws 5 Caprole AG dhs o% citeicniae oad ssiesaniaee guieaeneg- cae 2.0 Butyrichaei dia wens scene ckcaeatie vis « sisiasieee ss cumaeearen ce 1.5 “The ‘‘curd” of butter consists of the solids, not fat of milk less the ash. Any organic antiseptic added to butter, also certain coloring agents would be represented in the ‘‘curd.” Other abnormal organic constituents as starch and glucose’ would be calculated as curd. Ordinarily casein is the chief and almost the only constituent of curd; it is in the insoluble con- dition; albumen, lactose, lactic acid and fibrin are present in traces only. A good creamery butter will contain between .80 and 1.20 per cent. of ‘‘curd.” Usually the less curd present the better the keeping qualities of the butter. Danish butter. contains more ‘‘curd” than Irish, English, French or American. The ‘‘ash” of butter consists of the inorganic portion of the milk incorporated in the butter with a variable proportion of common salt and other inorganic material added, as saltpeter, lead chromate, borax, etc., which may be used for purifying, coloring or preserving. The ‘‘ash” of fresh butter is usually — less than one per cent.. and in salt butter seldom over four per cent. The ash of normal butter consists of the phosphates, chlorides and carbonates of potash, soda, lime, magnesia and iron. It is my opinion that a butter containing over 18.0 per cent. of ‘‘water,” 3.00 per cent. of ‘“‘curd” and 6 per cent. of ‘‘ash,” or less than 80.00 of ‘‘fat’” should be considered adulterated. Butter made in different countries differs ‘somewhat in com- position. This is due in part to the method. of manipulation but somewhat to inherent differences in constitution. Thus Danish butter, on account of little washing and working, con- . tains an unusually large amount of water and curd, Antipodal butter has a higher percentage of volatile soluble acids. In this country there is a great difference even in creamery butter, although that made from the same factory is usually quite constant in composition. Mention has been made of the influence of feed and period of lactation upon the quan- tity and quality of milk produced. These factors also affect the composition of milk and hence the butter made from the 40 FIFTH BIENNIAL REPORT same. Thus cotton seed in its various forms noticeably de- creases the amount of volatile soluble acids and increase the melting point of butter. Probably other foods also influence the butter, but as yet little tentative work has been done in this line. As the period of lactation increases the volatile soluble acids decrease. Consumers have been so long accustomed to ripened cream butter that they will tolerate no other kind; yet, there are a few people who prefer the taste of sweet cream butter, and itis placed, to a limited extent, upon the market. Ladd finds that there is a great loss in churning sweet cream, at the usual temperature, but by lowering the temperature to 50° to 54° F, there was no greater loss than in the ripened cream. By lowering the temperature the quality was also improved. He finds less casein (curd) in sweet cream butter. Curtis, (Texas,) finds little difference in luss of fat or quality of butter when _ churned under the same conditions. Patrick finds the yield of butter from ripened cream usually larger than sweet; ripened cream churned quicker, contained less fat, more water and more casein. The loss of fat in churning, washing and work- ing was less with the ripened cream. Sweet cream suffered less deterioration by keeping than ripened cream. A second trial in 1893, confirmed the above result, except that there appeared to be no regular difference in the percentage of casein. Sometimes butter of all grades, but principally the poorer dairy, becomes rancid and unfit for sale as food. The com- mission houses buy such butter, wash and treat with chemicals. and purifying agents and. perhaps antiseptics and, thus patched up, place it upon the market. This summer a butter containing saltpetre and glucose was examined. The saltpetre was used in washing, aiding the washing out of butyric acid, — while the glucose was added to make the butter ‘‘draw” better. Neither were in sufficient quantity to be considered an adulter- ation or harmful. When butter cannot be made presentable in’ this way it is sometimes remelted, purified and churned again with milk. Borax and other antiseptics are often added to such butter. Such practices should be discontinued, not alone because the product is unpalatable, but it lends an edged argu- ment to oleomargarine’s advocates. DAIRY AND FOOD COMMISSIONER. At. ADULTERATED BUTTER. Adulterated butter may be divided into four classes: 1. Oleomargarine. a Oleomargarine. b Butterine. 2. Oleomargarine and paten 3. Butter and lard or other animal or vegetable fat. 4. Patent butter. OLEOMARGARINE: Although all products manufactured in part from animal or vegetable fat’ other than butter fat, sold for butter or as a substitute for butter, are by the United. States law classed as ‘‘oleomargarine,” yet to the manufactur. ers oleomargarine is known as a product made exclusively f from beef fat or beef fat, and ae while a product made from lard is called butterine. : ‘Oleo oil,” the principal inereiient of oleomargarine, is pre- pared from tallow rendered at a low temperature, the major part of the stearin of which is’ removed by cold and pressure. This product, either churned with milk or butter and colored, gives the various grades of oleomargarine on the market: Jer- sey, Kansas Dairy, Elgin No. 1, etc. Cotton seed oil is added in considerable quantity in winter. Butterine is made in the same manner from hog fat. It is claimed that oleomargarine is composed of the same: ingredients as butter and that there is no ingredient in oleo- margarine not found in butter and vice versa, - The supporters of oleo have gone farther and claim that gleomargarine is not a substitute for butter, but an artificial reproduction thereof. I am not referring now to the exaggerated claims of the, manu- facturers but much more trustworthy authority. (See Bab- cock, J. F., Scientific American, Vol. XXX, No. 757). There _is some foundation for the statement, enough to make it mis-_ , leading, but not enough to make.it right. Beef and hog fat consist almost entirely of stearin, palmitin and olein. Butter contains these ingredients, but also many others, as will be no- ticed from the composition of butter fat. Butter also contains 5 per cent. or more of soluble glycerides of the fatty acids, while oleomorgarine is almost wholly destitute thereof. ' These gly- cerides influence the flavor of good butter and probably aid in digestion. Nor are the ingredients of oleomargarine and but- ter present in the same proportion. Butter contains but a very small amount of stearin, while oleo oil, although a por- tion of the stearin is extracted from. the tallow. and is made 42 FIFTH BIENNIAL REPORT into candles, still contains a large percentage. Moreover, oleo | oil is a mechanical mixture of the glycerides; butter, as before mentioned, is probably a chemical combination of them. These may be as different as the mixture of the gases, hydrogen and oxygen, and the.chemical product of their union—water. HEALTHFULNESS-AND WHOLESOMENESS OF OLEOMARGAR- INE: Upon this subject may be found a variety of opinions. Persons wishing to prove the unwholesomeness of oleomargar- ine can find able authorities to support their position, while many of the eminent agricultural chemists are arrayed upon the opposite side. Undoubtedly some of the opponents of “‘bull butter’ have been more radical in their views than facts would warrant, aS witness one of the former reports of the commission in which a microscopical examination of butterine was made: ‘Bacteria, protozoo and doubtfu! portions of worms ‘were noticed;” some bacteria, doubtless identified by rings on their tails, were ‘“‘intimately connected with the micro coeci of ‘smallpox, erysipelas and diphtheria.” On the other hand it seems strange that such an eminent chemist as Dr. A. W. Atwater would allow himself to give an affidavit of purity to an article, the manufacture of which he had viewed but once, and then when everything was prepared for his reception. ‘Oleomargarine toiling for over-production may be much differ- ent from oleomargarine on dress parade. Pure oleomargarine, ‘i. e., oleomargarine made from pure oleo oil and cotton seed ‘oil, could not bé unwholesome, only in the possibility of con- tamination could it become so. From beef fat there is little to ‘fear from living organisms. Made from neutral oil there may ‘be a possibility of its containing trichina. By far the greatest opportunity for introduction of extraneous, unwholesome and unhealthful material is in the method of manufacture. : The following from a very conservative report, in fact the most favorable report I have noticed, shows that the popular impression of the unwholesomeness of oleomargarine is not entirely without foundation, and that the manufacturers must give better proof than they have yet been able or willing to give before the people will have entire confidence in their affin- ity to godliness. The report may be found in the third annual report of the Ohio Dairy and Food Commission. * * * After we had stopped a few minutes where the hogs are killed, - -and where the fat is stripped from the intestines, we went directly to the | building in which the oleomargarine and butterine are made. We passed - through several rooms, first through those in which the product is fin- — ished, and advancing through the large building so as to see the butter -Substitutes in every stage, from the finished product down to the raw fats, DAIRY AND FOOD COMMISSIONER. 43 ‘we finally reached the rooms in which the raw materials, the animal fats, undergo the first process, and are thrown into big hoppers to be chopped, or cut up, by machinery. The further we went along the higher we found the temperature, which, as was stated to me upon inquiry, was about 100° F. in the room in which the raw fats are first taken into manipula- tion. Although the heat was rather oppressive to my companion and myself—the employes stated that it was almost unbearable in the sum- mer—we stayed long enough to watch the proceedings, and to examine Several truck-loads of raw fats. A good many of them arrived during our presence. On one side we found the beef fat (tallow) from the kidneys and from the intestines, and were informed upon inquiry that it served for the manufacture of oleomargarine; on the other side we found leaf- lard (kidney fat) and the fat from the intestines (mesenterium and caul) of hogs. The leaf-lard of hogs and the kidney fat or tallow of cattle, arrived in separate cars or trucks, and looked clean enough, but the fats stripped from the intestines of cattle, as well as of hogs, but particularly of the latter, looked rather soiled as if they had been handled with very _ .. dirty hands, and in the cars or trucks, which contained the same, we saw “here and there small slices of meat and parts. of an intestine. One piece of intestine, apparently of the rectum, was at least two feet long. That the mesenterium contained the mesenteric glands, is self-evident. The fats of hogs, we were informed, are used for the manufacture of butter, ine; at any rate, we saw that they went into separate tanks, and were not mixed with the tallow of cattle. * * * . : DR. H. J. DETMERS Professor of Veterinary Surgery, 0.8. U. It is now universally admitted that oleomargarine is less easily digested than butter and its co-efficient of digestion (i. e., relation of digestable portion to the total) has been found to be less than butter. - The oleomargarine upon the Minnesota markets in 1893 I find to be.colored yellow by an aniline dye, methyl orange or helianthin. Many of the aniline dyes are poisonous in them- selves, but all are liable to contain poison, as arsenic is used in their manufacture. However, in the small quantity that would be taken in the butter color I think there would be no danger of receiving the toxic effects. Their poisonous prop- -erties may be endured for the sake of their antiseptic prop- erties. Oleomargarine, were it not unwholesome, is at least a fraud as itis usually consumed for butter, and is a menace to our _.:, farmers and factories. If the bogus product should be colored ‘pink as required by law, there could be less room for objec- | tion. Surely this is reasonable, possible and plausible. Among aniline dyes there is eocene pink, the beautiful fast new pink “rhodamine,” and probably many others. From the animal kingdom we get carmine which has been found applicable in coloring fats pink. Then there is a perfectly harmless dye _ from the vegetable kingdom which is a perfect coloring agent ‘for oils and may be applied in the same manner as annotto. 44 FIFTH BIENNIAL REPORT What has been said regarding the manufacture, wholesome- ness and coloring of oleo oil is true likewise of the better grade product containing usually about 124 per cent. of butter: fat. A few mixtures of butter and lard have been discovered by the inspectors. Some of these were mixed by commission: merchants and some by country makers. But very little of such product is on the market. , Patent butter is simply a butter containing an abnormal amount of water and perhaps somewhat’ larger proportion of curd than in normal butter. This ‘‘filling” with water is. accomplished by the use of some digestive ferment as pepsin or rennet, (black pepsin) which emulsifies the fat, enabling it to take up an equal bulk of milk. During the summer a. company was securing agencies in the twin cities for the “great California discovery” for increasing the yield of butter. None of such butter has been received in the laboratory. The following table records the analysis of adulterated or illegal butter. All figures given by the chemist are recorded. Often a single determination will determine the fact of adulter- ation and sometimes the approximate amount of adulteration to the satisfaction of the chemist. But when such analysis. must be presented to the court as evidence, as has been the case this summer, any one determination is unsatisfactory and the more complete the analysis the better your case. 45 eujzesrew0910 “VJ USTILIOTSY' ES ” loa, 994, -(908°T * W908°3 ] “‘qsTmeyO ‘MEN FIBMOIS "LL 19 wedaepy 109 AOS "0004%g ‘Cl ¥ UeUliloO “Vv ‘query *O "f ‘TonUe A A yore] “a ‘seqo Sisto DROS or ““sosplig ‘Wf ma a a ° po a nD i ol & : Me ee aeRO & i" pee aus “ooupe OMe, Qa ‘eu]IesIVATOaTO a Tryna 980M eae 16 uae : *4By USTOIOJ OF" 9 ‘eUTIVSLVUIOS SINGH LSSerC eye on rr ale eae renee cra cay. ppeecrmmeeey Uses | ye "***pIOssey Woqry S -aes'ustowoy ‘| 2 mite og gael abe B] USTOIOT 8)°E% ” maa Motus d001 ‘| o STUD neding [ga B PRE MAIS e stweyqO cuvWamte 4 ae Satara 5 - e wm > g © lsk| Se] 2B | es] |e |e | eB | og = me Se ° E § a. 7 «8 fe “‘peyereqjnpe AOR a s |33. Be ° e & 2 = © = . ‘Mop e00T ‘reTTeg JO OUBNY S ° 5 8 2. < i A oie zr o | PF & 7 ‘ ‘THLLAT TVOUTI] YO CULVYLLIAGY AO SISA'TVNV FIFTH BIENNIAL REPORT 46 ‘oulre sre am0910 10990Nq OI-9 SF 0810 “QUITeSIBVULOS[O TANG PAe] PEXTW ‘ouTIeSIVW09[O *1994Nq OT 078 *19}10Q OF 09 8 *1849Nq ZI 018 ” ‘gUITeBITIOg[O *OaN4XTAL ‘euyredzew0e}[O 08 09 Es HO HOS OS I OLED OR OS SASESSRIRSLISAL 0810 ~ -souang |° ” seeebig |e ‘soqqng | Soar oduexaty 7 waarad ” “ned'ag *poyRie}(npe AO *JOTOD ‘mu01yd108 qe ofupoy 19, Too ‘on JLOYOTOY | “UsV ‘sq1aea3 ‘dg ‘ow ‘aleseQ ‘ON AUTIOA | ‘OF PLoS ‘1ONB00T se aMomyug 09 “aoag stjodveutr yl “0g "ON oTdureg “GGT ‘ON edureg “UOszeW "SeqO a Ln ‘O, in Ay aA0g * reste ay a ee "sIvOH ‘£10978 A “TBUIAPIOM % ZUVI IT ‘solg wosy Taq vereeese eq 4SOg "a ses Gosugor "ss seqo | ‘qsImOYyO ‘NOLVAL ‘IOTI[9g JO oTUe NY WALLA TWOHTTI TO agLVYaLIOGV 40 SIS AT VNV DAIRY AND FOOD COMMISSIONER. 47 CHEESE. An examination of the table of analyses will show that the standard of Minnesota full cream cheesé has been-fully main- tained. Due largely to the efforts of Minnesota, Wisconsin and Iowa dairymen, there has been an increased demand for full cream cheese. Indeed, while but a few years ago it was thought that not only was the best made cheese from Holstein milk, but that it was impossible to manufacture cheese from rich milk without great loss of fat. Now it is possible to man- ufacture cheese from good and even ‘‘rich” milk with practi- _ cally no loss of fat in the pressing or in the whey. The most complete and: instructive work of late years in this line has been done by the Iowa experiment station;: fifteen cheese were made from milk, varying in fat content from partially skimmed milk to milk to which cream was added. The milk, the first and second whey, the press drip and the resulting cheese were analyzed, and the loss in fat and albuminoids in manufacture determined. The following is a condensed table of results: TABLE No. II. Showing the pounds of milk required to make one pound of cheese, the pounds of cheese made from one pound of fat. and the loss of fat, casein and albumen during the process of manufacture. IK 7 a|&s oes aoe a or ae SE4S 2 a3 Sos cs war oo esse a3 2h 448 SI on go - aos Ole = og a. ad og a] q ad a Che ws Oa > a7 a5. a S.c 6 Hes Ei 50 34 3 og zs ee Oo =F pte 22s BSS q 2/82| Bae | geks gP 8684 | BSe | 8888. 2 a s392 Beam 2 nos CE oS 2 oF pees a8 oa oss8 ose goea8 1} 1.% 12.62 4.39 15 7.7 3.72 19 2 | 2.49 11,16 3.59 7 6.3 3.88 24 3 | 3.07 10.85 3.00 alt: 4.9 3.05 23 4 | 3.58 10.06 277 13 3.4 ‘ 0. 22 5 | 4.05 10.11 2.44 84 7.6 3.00 25 6 | 4.07 9.80 2 50 28 6.2 03 22 7J 4.20 9.17 2.59 -.26 6.2 3.03 20, 8) 4.61 8.60 2.52 -38 14 2.94 24 9 | 4.98 55 2.34 63 11.6 2.75 24 10 | 5.10 7.86 2.49 54 11.6 2.89 25 11 | 5.45 8.34 2.20 45 7.2 2.74 26 12 | 6.18 7.43 2,17 43 8,1. 2.99 25 13 | 6.81 7.64 1.92 66 13.4 2.84 24 14 | 6.83 7.13 2.04 33 4.2 2.94 22 15 | 8.40 6.0% 1,97 65 4 3.00 23 Attention is particularly called to column No. 5. It appears then that there is no definite relation between the fat content of the milk and the loss of fat in manufacture. ’ This result has also been obtained in Minnesota and Vermont. Other things being equal, a cheese containing a large per- -48 FIFTH BIENNIAL REPORT centage of fat is better because, first, of finer flavor and taste; second, of its better consistency; third, of its improved -aroma; fourth, of its increased digestibility; fifth, of its more perfectly answering the requirements of a perfect single food (balanced ration). As improved cheese is placed upon the market the people are educated. into using cheese as a staple food to a much greater extent than formerly. The full cream cheese leads the van, while the skim is relegated to the rear. The table of analyses shows that Minnesota dairymen have kept much in advance of Minnesota law. Yet it is a matter of regret that cheese varying so greatly in composition and value should parade under the same label. Uniformity as well as quality must be considered in creating and maintaining the demand for a certain brand of cheese. While with no spur but their collective interest and individual reputation, the great majority of Minnesota dairymen have produced an excellent grade of cheese, yet, a few have not only made cheese from very poor milk but from partially skimmed milk. In so doing they tend to drag down the reputation of the standard state ‘brand. In fixing a standard for full cream cheese, it is neces- .sary to show the relation of the milk from which the cheese is made to such standard. Calculating from a milk containing 3.50 per cent. fat, allow- ing 3.00 per cent. for albuminoids (certainly low enough) cal- -culating the ash in cheese at 18 per cent. of the casein curi- ously a fairly constant factor as shown by analyses; making allowance for the loss of fat and albuminoids occurring in the manufacture of properly made cheese, we get 51.9 per cent. of FAT tO TOTAL SOLIDS. This figure may be a trifle high, due to the small and variable amount of lactic acid in cheese. As the abstraction of fat does not greatly change the composition of non fatty solids. this milk skimmed to 2.00 per cent. of fat, allow- ing for the losses already mentioned, could be manufactured into a cheese containing 40 per cent. of fat to solids—the pres- -ent state standard for Minnesota full cream cheese. How do these calculated figures compare with the direct analysis of cheese? I have calculated the ratio of fat to solids in the experiment referred to above, using, however, the figure for total solids derived from the subtraction of the percentage’ of moisture from 100 per cent. instead of that obtained by the addition of the various ingredients of the solids as found by -analysis. If it were not for unrecognized or unknown compo- DAIRY AND FOOD COMMISSIONER. 49 nents of the solids and errors of analysis these figures should be identical. The indirect figure for solids gives a percentage of fat to solids .2 to 2. per cent. less than that derived from the given figures for solids. Per cent. of Per cent. of . Fat in milk. Fat to solids in cheese. NEES RES 1.75 37.3 Grae a auserasstors 2.49 43.8 Sigecahaveltniereuseo 3.07 49.0 Se RS Awol Oe Damm 3.58 53.0 satis Pe ern 4.05 55.1 auignauisnex Sth rssanaxacauiersieSnenetsesniaausvenase 4.07 55.3 4.20 58.2 4.61 59.8 LARIAT AT SARE STETS 4.98 62.5 Tt will be noticed that milk reduced by skimming to 1.75 per cent. fat,or one-half of our legal standard for milk,can be manu- factured into a cheese almost complying with our state stand- ard for full cream cheese. No. 4, just within the standard for fat, makes a cheese containing 53.0 of fats to Solids. Both closely agree with the calculated figures. Referring to the work of the commission: ee ’l’s dep’ t. St. Paul dep’t. The BYSraEP of all ung et Hee ORES crates caren 48.33 42.36 1889-90 . , 50.14 50.13 do do do 1890-92 49.66 eee = do do do 1892-93 48,90 do do ‘do 1892-93 . 49.90 do of state fair cheese 1892-93... 47.42 51.10 It should be rémembered that these analyses include many’ cheese which were manufactured from partially skimmed milk but which the chemist must report as full cream. Cheese ana- lyzed in the Minneapolis department ran uniformly lower in fat in samples that should have analyzed about the same. This can only be accounted for by difference in method of analysis. Prof. Harry Snyder, of the Minnesota experiment station, found over 40 per cent. of the total solids to be fat in cheese made from milk containing 2.75 and 2.80 per cent. of. fat respectively. In normal milk containing 3.50 per cent. of fat he found over 50 per cent. of the total solids' to be fat. It seems to me that our legal standard for ‘‘Minnesota full cream cheese” should be at least sufficiently high to corres- pond with our minimum percentage of fat as established by law. preassmeraees LO ea ee 51.29 161 | P. H. Kelley Mer. Co.............. St. Paul 48.58 162° “ EO ee a aciacesageautan tet BI Se ad ciare ashy 49.20 163 as ES) ety scctvarcaiens thr. sfUqaleneaineiers 48,82 164 os aati re tserahs eS CAGreiignos ake 49.15 4165 4 es SE sesenit dentate ee Oe wanaesuemeneg ae 50.09 166 | Sumter Factory.............0..00 Sumpter............. 51.59 167 | Unknown........... CARESS AES Wc cel RANTS BERG ecco nesta 49.86 168° PE paren acs ose ae alsdeibensietae sah 49.43 169 D7. © sajuceiayiaisieds Manaus case averanNuorisets 47.00 170 BE ST ooh stile vaniv Aina aioticaiey etbteos 48.68 171 BEN Hides ata arcane taneteenn een ton es 49.21 172 NC yesivaharere fa wieeraiersines ee ea 48° 24 173 Sess asenvage te Sot ut taepsvatuimearsesed eet 48.67 174 ‘Cages neo es aeaada ness 48.23 175 Te sseussiiera nisendrepaceadciystaucnabernurniers 46.43 176 MR aghast asec nee: - 49.31 177 es spevevet udu Shce destin andectgitl ir 44.79 178 Reset Sucadane cero aeea uataey at eed 48.53 179 | ' WC. Aiea eas serene 48.53 180 eo ee 48.71 °181 | Smith & Peterson ................ 48.95 182 | P. H. Kelley Mer. Co.......... wae] Ste Paul. seisdalsrenae es 49.52 183 ts es schgsnaristavedene Gare enact ldo. deaymeioeinarnan se 50.66 184 | Anthony Kelley Mer. Co.......... Sinan auhanes <3 50.93 185 | Swan Lake,...... cee eee ee eee eee Swan Lake.......... 50.27 186 guunony 3 Haney Mer, Csscccses vs. Minneapolis......... 49.79 187 | Seabury & Co..........- eee ees St. Paul............. 48.71 188 Harrison, Farrington 8 COs cccse: Minneapolis euapeheaet a 51.01 io; eect ME pean wag 50.49 190 ue SS esac’ re 50.50 191 | Dunham & Johnson............... HS Broeetiass 52.73 192: (RG: O BrIGN aise scecs a secre iaiarsias 4 aust SCI ke BA She eearaver 2 54.36 193 | Geo. R. Newell & Co.............. “Minneapolis. ........ 51,29 194 | Crescent Creamery Oo............. Bt. Pals cicaeseniasess 51.10 DO i apenstnesucvaondiese ON ioeraaeaent neess 50.49 196 Johnson, Norman & oo ae taiad an hcanporsl [areata icant abort 51.22 F9T | JONDSOD 80 OO scecmsnasviacomsneaaesal Seas GARGS ASSET aiden 51.00 198 | Potts Bros........... et eeenes saves Ma gu savty asco Svea assdeacbsbeeeatcs 50.93 DAIRY AND FOOD COMMISSIONER. 57 CHEESE. Drew, Chemist. - * Per cent. , NAME OF FACTORY. _LooaTIon, of Fats to ; : | Solids. 199 |) Havandisivssseccveee satuaasavneee Havana......... Peers 50. 95 200 | Unknown. 2... .... cece eee eee eee ential 49.49 201 ts ; 49.67 202 ie 49.15 203 es 51.41 204 s 48.64 205 os 49.32 206: ‘ 47.58 207 oe 47.60 208 es 46.81 209 50.89 210 i 49.57 211 | Potts Bros - ‘49.26 212 er 48.62 213 he stared eneeeeaace eee a aevowns OR Sacigiecaaeetaustsbeas ~ 60.89. 214 Bb a seacowwnts Reine melee we Seas He aaeeas Fees RS : 52.11 215 fe tinny Vena eas Gay ada ess ales 51.10° 216 Bias a a le hgh eA OPANR A a ohcccuan ‘Co eae tas eines 50.34 217 |, Allen, Moon & Co Atte. Nenceecyaveiasalanacead ue asasanieuht Ga Gnevesere 51.00 218 | Menk BroS............... uleucreesenl eo Aaetyeeien Soveveiis 50.77 219 re waGeaa vanes ele a educrmael ee) ae af anekereshae era 48.24 220 . MELEE d WR TENEES SERRA GAG (C _ ;aeamaan ease 51.38 221 | Baldwin.............. Sueaenennee Baldwin, Wis........ 49.57, 222). % Resuarsien went Same SHUSY een “ ST ig oi hes 48.54 223 UG) a siuscavelibensevt ttehonsntiecedresavasuyatenans rae noe SEs lessiias 49.34 224 | Potter, Ulead & Ode ck St. Paul....... Sista 51.01 225 | Austin & Nicholas..........0.0c 50] ceseeeeee cece acon 50. 63 226 | MuScoda.........ccceececeeereces Muscoda aiaewauneivetaie 48 62 997 | Hoskimen & COséii sic isconnnveae sd |tasseeteeteanes s sane 52.12 228 | Reid, Murdock & Co.........005005 Chicago... spaitlese 49.77 Mean pepouteaueneays Reaganherci gusitienta Saeaaanae 48.90 SELLER. ‘i water. Fat. Curd. a Ash. eoiae Coloring. Hoe eal B. PB. Mann & Oo............ 22.11 | 42.47] BLeL] 4.21 | 54.50]... ‘Filled. — ~ Golden Rule, St. Paul...... 31.94 | 22.48 | 41.84] 3.74 | 33 03 .| Skimmed. * Cc. W. Clark, Owatonna..... 41.382 | 14.18 | 40.12 | 4.89 | 24.17 ‘Nunotio.. Skimmed. E. W. Piper, Owatonna..... ° 38.95 7.23! 48:89 | 4,93 11.84 |, Annotto.. Skimmed. LARD. In the latter part of 1892, while a number of samples ‘were analyzed, but two illegal samples were procured, In 1893, a ‘larger percentage of lard ‘examined was adulterated. In a few cases a mixture of cotton seed oil and beef stearin was sold as lard. Others contained lard as a base with cotton seed oil or stearin or both added. Water.was found an occasional adult- erant. Pure lard should contain but a trace of water only. Nos. 9 to 86 were lards procured at random in the Minneapo- lis market. Those rendered by the butcher were as a rule free ‘from sophistication, although a few contained tallow. FIFTH BIENNIAL REPORT 58 *piv] punoduaiop|**- **""* ujr¥e4s Joo "gg aod aveg £19 A |" UMOIG YIeC,**** 0 0 “WessnY Y YLespuoy, "0H pre A “4g “SICA Teq'e AN |" seenines tres ae teeecceeerccenee A. . te P Op “M94IByOS FW SiInqe1og|*"°OM 2 wosaygor *O ‘*¢ ° a i s19gB AA] "***"****UTTBeys Joog| “gc op seeitiols op 7 qn JIVOA Y SMOT[OT|"wog AIVET,C UGOL “uTTBe4s Jood J . : TTA peer guppy . Satan Aitelsinsessis [heey |intine.eitueititiaiea since op sreseeeeTaga “FY OG "MOB S4IO TIAL “prey” “UpTBOYS PLVT] o°g¢ OP. ea 4 op ‘uesq 2 UOsuUyOL sreesseeor Op -Op Sere eee sees “cD “<"U ped 4 sig op oO 2 JOsTNG veseeresTeny gTdmes Tp |". gUusiTs Ara A |" op "+ fa0y00 “HH oes yI09g ‘SICA oD i 29g | Lavey Untpayl|" op “Tog 2 T1BVIN|‘tog 2 ATveT.O UYOL UA pooper gMpy|* e'6¢ |" fOTOO 4q3ITS "ay = | RRR SNE UOSTIeL °L|"00 Surqoeg Inouny *4978M] — “pessBd]" 629 op op “'***310q00 3 Hooqaqoy] ***""" "0D ®W IFTAS “prerqy"*"** 2'T9 |4,90N por 4 qarTs)° op v9? -RTTTI gH ‘'O}""'00 ‘SDA AIS “SION “prery 19g [settee op yxoHussog pl" “e0E OD “paey . P'6S Sai er eee wane op * woe eC “AA . rar cu ~ “posse d|" "Tns4qQnod] 2°29 |Ppet £4.04 “UIpT]* op “09 9 SOTOM VMI fs Tee oir ae NOG | aha (Pee ENR ee een tv eee ‘H1IBO4S JO0q, ‘ , & WFIM poze1 IINpPV)Ul1V94s Jooq PUT -p1,'T| EGG op sfeseeeeeengrary spor] TZ0L° OD ' “posst TRgaqnoqd] 9°9c° op yt oyTeIS F Lepueg ‘00k =: OD "prey op F6S op s[oysueseM ‘OD 610. op ‘prey op g"8g op “‘syowrg ‘O"M|'''"7"'8E0E = OP “possed vote tee tee ease 168 op ++" -s0rgf RUE A|"" “9101. OD ~ “pessed . op 1% op as eee “qyery A109 awe e anes STO Tene yeoo'Ty Wa payer gnpy IBIS prey] yg | op sorts ***09 ap dosuYO|FIOL 00 41%9'T.0 “£ “TayeMm] = "possedj*"""” PapHe, ess op “IOTITAL F UJTOMsqyoH!***"""STOT. «= OD ‘qey Jooq.-| : = oy WIM peyer aro ‘soo TyTBeIs Jeo | op. | “TOqqe A Byor]""""*"" "str | OD N PV se lniensie Paste 1 op ~ --“SreUIMa NT *g|"* “THOT *7*7 T2007 ‘posse q|* * + eyragepury! 2°19 op es “Q1OT*- op “157500 FF AFTMS srreessset@ag kro prey] 6°59 stjodeouut | ** “600T ‘ON OTdureg| eth ye00T ‘Teassip **HTIVO4S: eI moun 2°98 op ae an eee ne ence cavews sn eeee £1,4V10QB] ur pi puey ‘poppe ulres4s : : yooq-poyerqinpy| "et op. "eg |U,ped [17 VU ON| AVIS YUSIT op op " ‘URUISIOA ‘OomT) uMOUya ap Gnoe, 7 on Ce nanpasaae “uUMOIg ISI]! op $j [neg 3s} "° “any Deploy] 00.27 SILO ‘MOST op : op 6°8S op op = op op . “yay Yaery) op. a op 7 op “96 op op siete op. op aye “gsnbujOH “fa op “pave, punoduiog|***-***: ‘*arreeys yoo] 9°0S op “‘amMolq Haeq]'*** op STL. deounrg| “nt IOSUlIIYS “W)"OD Suyyqoed £qepng.. ‘TlO peas 109900 ; i ‘qsTUIETO ‘NOLVE UAT pogerapapy| crises ee se eee [ewer es op op aisles op “sss gragopy|masme Ry 9 ‘sorg STW SyUBQITRT AN *Uy18948 p1,[ pues , 43 ss ore A giceoee tan 99q-po}e1,1 [Np Y|Up1e984s pa] pus Joo: *g), |U, pod ery AIO A | HORT UMOrg|**"*]""""* ‘“paery|stTodvouurpl|‘**'** "7" mAOTg “AA ‘'O|'0D Sunt 1 é J99q-P97l1,4 [NPV |Al1e94s p1,[ PUB ood) FL [U.P at Al HORTd a j prey sty W a OF" Atel a a BES) 4g = aq 04 punog ‘SUOTBOLPUL. “BS| ‘woRorer Laauics Tk @| sy arog | ‘norvoorT ‘agTVAC ‘WHAALOVAONY o1dooso101 A sic - THOeg -\’qs01 zojoo | = : ESE “ Bos ‘dav JO SASATVNV DAIRY AND FOOD COMMISSIONER... 59 VINEGAR. A large number of samples of vinegar have been analyzed in the last four years, The usefulness of this work cannot be over-estimated and is self-evident to the purchaser of pure vin- egar. Forms of adulteration, prevalent in the past, have been practically abandoned. Still.as one form of sophistication is eradicated the enterprising manufacturer finds other and more: ingenious ways of defrauding the public and evading of the law. Only a mention of some of these vinegars will be made in this report, but at some future time I hope to give more attention to this branch of our work. There is now made: and. placed upon the market: _.. Low wine vinegar, sometimes called white wine; low wine: vinegar, colored; glucose vinegar, colored, and usually flavored; malt vinegar, proper; malt extract vinegar; low wine vinegar, — to which malt extract has been added; cider vinegar, proper;. cider vinegar, made from cider extract; cider vinegar, made by ‘quick process; combination of cider with other vinegars. ‘As before stated some of these vinegars have but lately beew placed on the market and it may be a difficult. matter for the chemist, without taking time for an especial investigation, to. distinguish them; as for example, to recognize cider vinegar made by the quick process. Yet the formation of amides by the old and natural process and some sensitive tests I have dis- covered further lead me to believe that it is not impossible to- detect this method of deception. ! : In the St. Paul department of the 161 dunples analyzed, 63. were white wine, 80 cider, 4 glucose, 13 malt extract and white: wine and 1 combination; 24, or about 15 per cent., were ‘adul- terated; of the adulterated samples 15, or 62 per,cent., were: misbranded and 18, or 75 per cent., were illegal, i. e., deficient. in acidity or solids. ; In the Minneapolis department 363 samples of vinegar were analyzed, of which 61, or 17 per cent., were adulterated or illegal; of the adulterated samples 20, or 33 per cent., were colored, 19, or 31 per cent., were deficient in’acidity and 41, or ‘67 per cent., misbranded. 60 FIFTH BIENNIAL REPORT ¥ ‘+ pues] DITE ; SYLOAA LeSOUTA VOPTY Op 4frheres op osoonypy |'"°* weSoura henge e1yxg- * **mos10q "H 'O B ‘paadopog |"* op jeeresereeeessTeS0ra ICI -* ego1quINnz, uosiepuy uyor |"" “0p wy wag ‘3 GTYSNH “ser Bp ‘IVSOULA OUTA MOFT |* OUIA our per0jog **pusis] Ould © “Tomer M'M |"* ‘OO F uog ‘Burysng ‘str « enn oe “‘sBupssoudoy ees Pees ete se Gap ‘egg WOUND |---"** “* WesIO 'S "OD TBAOULA [ROS Poy = . op 1.3,014 pooyds ‘erpuy 489 . wowed “00 29 SHOOM "WE [1017 “09 SULTON Aoupay: ~ *perojog ‘TVZouLs @SOONTH aes “‘aeseuta peordg |*- * op - Op. “SsyIOM IBSAUTA WOpPlLY op * pesinan OUTM MOT pei op “OO sores SdTOUd ‘H ‘ SYIOM IVZOUTA USPLY "proe aL jeq |** * OUT OFT M “eur Ov M ‘ayey wore “"ueselId FP masaner ee asic T@soUlA TQ MON x re ‘sBulssordoy "+ JOpIo eang jo ODP... pers ee ee. eSsSuUa yO 'f'S [°° SHAOAA TESOULA WT MON "plow Ur ‘jeq |"° * **OUTAt OFTTM 7 OUTAL OFT TAA uvldpy ‘“UueHold ‘WV |" SYIOM TeZourA wWIQ Ae ues MERE REEL, op" Rqorquang *-spueg *O "fr ae eee wog » Hurdg ‘SPILOS UT “Jaq /SpITOs upeds pue op 19480 G00 4ATQIED “MM |" * mog 2 YUIdg op op op ‘sopaing ‘gq "W |** * uog 2 yurds *poer0jog, **QUTM MO'T op OD 2 ‘sOIg UOSTON “OM 3 yOoOpaNyL ‘prey “Spfoe Ur ‘Jaq *"OUTA OUT MA |* **" OUTA OJIT AL OD eg de eten 5 aetna op sma surma PAS .ULA 14, [eqsle Ww *ssulssoidey |: “"'* Jepro eng |** QuIoA NT “"" SSBLD “HM [SA Supid ¥ 4.5, 01A 0,4, [Vysre yy “porojog first rrr OUTM MOFT [ocrttetst crete puBiq OK [** UOySuTATOM, eouedIO, “t a SEL Rel Seto crea celbiaialscelerd vamoutael : _ op ods Vipul ysoM |*"*"' * euoysadTg fut ead ‘TV |"° op c op . *' OUTM OFM [ot uRlipy solg seuury | * ‘prov Ur "joq "IV@SZaUlA BSOONTH ‘aBZoulA po ong *WoysuTyz10 MA ‘qouediOL “A "A |"* fs “*** QUI O4TUM POLOTOD 7 Tegoura OUIM poy j°-"** OT[FAsureg |° “gyre aqor |" verses TAIOMMBY "A ‘Jopyo PUB sULA OFT AA |" “"T@SOULA JOpIO [** °° PVEMOOW Joo siesoy "A |** “*SyIOM IBZOULA X POW e REE | EE TE ie “resents oind * yItg one] |urajsuesue Ay poysoue mM ses dosipppeiia oe [eso ‘++ QUT @1TGM pazofo: IVZoula Apt, SEM ATOMOE [ee Neti sets “SIAR 'M “A |? 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DE “XI F[VUTOUTM OFITM [oote TT Tew oe uog F eultd “DW * tog HUTdS eee eee pepper. oul OTT * depp sang ‘Op * WOg 7 YUIdS “prov ur ‘joq see Fanos euya OTT | seer ‘streg StI cartoaeact asia T0908, eee wos? yurdg ¥ payereqynpe MOF —oq 04 punog —10J plog ‘mOT} BOOT ‘1eT19S ‘LOLNQOVINUB YL ‘UVDANIA FO SASATVNV 61 DAIRY AND FOOD COMMISSIONER. *ploe Ul ‘Jed “‘yeSe1ll Pd,[09 ‘aeplo JON 0 ‘pyoe UT “yod “plow UI “Jaq op *IOTOD *10[OD “pazopop op “ppt ul "jo -[08 UIJ,p ‘PAOD ‘spt ] ‘Sp}[os UI ‘yoq “per0jop ‘Spo Uy Jod: “77+ QUI OzTGA POIO[OD ““Joplo pUe OULM OTT M ouyas SIT porojog OUys OUTTA “WOM eurqui0p “ULM MOT POLO[OD ‘“"eZeuTA osoonTy waaittnes Btackaicti tle} ay op "i op ‘@UIM MOT PeLO[OD + -+r**-sSurssoidoyy op pee op} jou *pa1o[op OUT MOT pus PpoOINEXTE *sZuysserdey 4jeur =op op . eiiga Op. *'*SpT[OS Uyeas ‘OUI MOT 77 1:eUTA MOT ‘SpTIOS JOpID sGiuia) nataate ntarareie’e SUPA MOTT sp.108 See parotop aeistas otele anlelate.sisin OU A OSTT AA, “"TeBSaULA BSOIDLH ***Spytos — MOT Spl{os 4[eur ‘eam MOT op op op a sprfos saya outa Op i pene op AOT beeeeeeeeeeeeer QUEM ODTTAL * TeSouLa _peqojop * esoony o TepTO e889 OUTA OFIT AA ‘peords Bipuy 3s9M | "resoups pro ahd o[[FAsouIrg * peoyooyl tr seMIeg OYBT sree Momoqy i op _“ Toy saryy10 iM oe 7 eo * BOSHORL* i op ““awanqzeyg "> Dosyoey’ ‘dinqiegs i op i op OVVYAUV “* ove yng * £o1VA SUMOIG IL omega A a op “noylddy * oopfae}00 ** @1[TAde **10}00 *QIV MOIS watoee srtees OTTLAVOGIH “7 SITBdd exTueTH ** PIOBSATBIO 7)" SELIOAL seeeaee so yqae raAOW earls ang * VUSTIM 3 JETT ‘71 pUBllOY F uosiepuny uyor s10z0y ‘H ujoysuose MY pejsouue sneer “MH A TONIC M FY USVIOM UE AA guerq [oaBH ® aes[o ** SOTUSV “AL "09 HOOD + ** 807g 99°T1I0N ‘APM F ANOA0S TH Weg 2 Xo[BAUy ‘TOSIB’] “WV H *'Gosies}ed "H 00 F aTIng *f ¥ ‘09 9 of eae | ft “TOSI QOY 32 AoUne yy ‘ Uosurqoy » AoUUEy ‘ “ sqx0 ABSOUlLA USply i OD Sulsselg 49011eq : * Bosurqo”y ¥ Aouus yy : ea * WKA0UHT "* UMOuUxO() ** UMOF[TEUSIe “09 Suy[yold Aoupey ee Busser 7o1re gy u0g ® ZuTYSNYH ‘ser Sateen UMOUAU ‘09 F t9do00D ‘ss31IN - 09 ® 1ado00g ‘s33119 ** 10g 3 BuTysuy ‘ser "wos 2 Zuyysny ‘ser ** nog » SUIYSNH ‘ser “SHIOM TeZUTA Ao BYIOM TeZOUTA Wo SyIOM iesout ‘A ue y Vv * [89g POY “Hog FUG, **m0g ay. yards ‘ aMouyuy’ * uaouyoy’ 62 FIFTH BIENNIAL REPORT BAKING POWDER. Perhaps no article of food or substance entering into the pre- paration of food, has been forced so prominently before the peo- ple as the various brands of baking powder. At no time has the rivalry been so fierce as at present. Our state law only re- quires the manufacturers of alum, or alum phosphate baking powder to label their cans so that the public may not be de- ceived in the quality of goods they are purchasing. In many states the sale of such powders is prohibited by law. Notwith- standing our leniency in this matter, it is not unusual to find alum powders labeled in such a manner that it will not be no- ticed by the-purchaser. Almost all such powders are accomp- anied by a ‘‘bluff,” as ‘‘warranted absolutely pure,” $10, 000 re- ward to any person finding a trace of alum, etc. The first class, or cream of tartar powders, concerns us but little, unless in an advisory way. Their number is ‘legion, con- trary to the statement of each individual manufacturer, there is no great difference between them. The conditions determ- ining their value are: 1. Pure and dry material. , 2 Proper and thorough mixing. 8. Judicious ‘‘filling.” Practically the only difficulty in their manufacture is in mix- ing the ingredients in the correct proportion. If this is done, as it is perfectly feasible to do with cream of tartar and soda of uniform strength, the value of the powder depends upon the starch ‘‘filler.” The purpose of the filler is to separate the chemicals, so that they will not combine before wanted, and thus lose strength. Some manufacturers sacrifice a little strength to keeping qualities. 20 per cent. of starch is about the minimum amount that should be present in a powder ex- pected to keep. In July of the present year there appeared in the advertising supplement of the ‘“‘Cosmopolitan,” an article entitled, ‘Some Sanitary Aspects of Bread Making,” by Cyrus Edson, M. D., Commissioner of Health, New York City. Nominally.itis a cau- tion against using yeast raised bread; practically it isan adver- tisement of a certain baking powder. Indeed, the veil behind which he writes is much too thin to conceal the motive, even to the least observing. Therein he makes some statements which would be surprising from an unprofessional man, astounding from an M. D., and unheard of from a man occupying a posi- DAIRY AND FOOD COMMISSIONER. 63 tion of public trust. For example, he says: ‘‘Baking powders are composed of an acid and an alkali which, if properly com- bined should, when they unite at once destroy themselves and produce carbonic acid gas. A good baking powder does its work while the loaf is in the oven, ‘and having done it disap- pears. The best baking powder made is, as shown by analysis «The Royal. ” It contains absolutely nothing but cream of tar- tar and soda, refined to a chemical purity, which when com- bined under the influence of heat and moisture produce car- bonic acid gas, and having done this disappears.” The statements are too ridiculous to require comment. Only two years ago cream of tartar containing less than six per cent. foreign material was as good as could be obtained at a moderate price. Today it is possible to obtain it in any quan- tity 993 pure. This advance in chemical technology should show a corresponding increase in strength and purity of bak- ing powder. It also necessitates a change in the formula for a perfect powder, calculating from the standpoint ofa 100 per cent. | ' cream of tartar, and allowing 20 per cent. for starch filling we derive the formula. : SUALC Hig ci 23d crawtrotree Santeguewdwa are acre Os a oreraeneeths 20.000 per ct. Cream of Snare be cae eee aie Uitte ars ey Waleeen Cairetes 55.296 Sodium bi carbonate............cc eee eee econ 24.704‘ 100.000 This powder should yield 12.949 of available gas. This is dessipated upon heating. There remains in the bread as a further product of the combination. Starch filler........-...ccceeeseee ee 20. per dent. Potassium sodium tartrate......... 61.76 ss (Rochelle Salt.) “WatePescs sviseaasiv.a. semaeseees ess 5.30 Ota lini Sica tacos are eas 87.06 Carbonic acid gas escaped byasuaneie cia are 12.94 Totals <.sseensrearie lf eavacite 100.00 It will be noticed that some of the recorded analyses approach very close to the standard of excellence. One sample is even higher, but that powder does not contain sufficient flour ‘‘filler” to hold its strength long in contact with air. i FIFTH BIENNIAL REPORT 64 . rey weeds ain g|* pe teceanns peewee enas teeee eee MOM ug mee ee wee eee wee ‘ne a “124 TIvelo o1ng|" ee ae 2 "sovorseyd Ayo reqideo SRE *"18] Weed) OANg|* ‘uMOUyUy 5 sooeses*s* TOSTON 3 YLbq ‘ON je1eqdsoyd wuntTy eceesinares solg JIOM i ‘OD depMog Suryvg younyeg ‘ON |[e3eyudsoyqd wnl[y “09938 ues10g- ee "00 Topaod Sulyeg young ‘ON aqyeydsoqd wuly ‘aosesiog, “Woof permoduay [tne etre ‘OO F SUI[[OD WABIIeyW - “14184 UIROIO : wang Leg *09. on “09 B8ZoO UVIquINnj[oy *"1e41eR4y WRsIO £ . stjodvounn eee awe eens sorg e@x19o "eI4X BX10% - . Feiseeeee es GOL e@x19X veeecslssssouqieq uTeel~|* . *-stjodvouulA “09 3 UOSPOd ‘HM ‘Lf . "OATH 80g ee rene cee n ween eseee IOUYOOLY “WW 'sVup seseeeel oosQpaaeg urearglcctt | egop foe sjjodeouury |-----s7eogow y SMOTIOg | adv plo |" terre ecseeeesHOM BpOg WedMOUly ‘qSTULOYO ‘NOLV® 'N ‘H ‘ON ayeydsoyd wuly eee ee tewaleese ep enes serere ess Oe TTR TL seeeee “ 889" TOU9SOM " saeeee em eneeee uedg,, a oe ey ween ee wane ewes 09 'd “gq eds ae ; qsTmoug ‘Maud Ag ‘ON jayeqdsoyd wary) z@p'or 98°F poosiopuy | “"""q4980d "T'O srrersss gsdyyogy “1eyOpuMoyos F doz ‘ON |9zeqdsogd wunty| [LF 76°8 *““paourerg |-""Appey 3 AqIIVOOW ao ee TN ee eee ae. “SUTLA “9 “¢ ‘ON |ageydsoyd wnty| 9)°ST a6 plegsatads sree csss* TassuN "yY |"* OZB0IGO MON |** eee 2 TIONOW ‘ON ‘repmod wumpy| JF°ST apg [tcc aysny foc -aaspeq yo fot TOOTH Key [cc ssi catoenien's “OIg OIMNOA F - “qSTUIONO ‘NVNHESY “SM “pata ‘yue0 10d} = ‘"proe * = : 7 peTed | -aq 09 punog unre jormoqieo ‘wor BO0rTT ‘re] [98 JO sure NT ‘zapMod jo owen “WHADLOVEONVN ‘I 41q [40.1 2 = : nae ‘THAMOd ONIMVE JO SHSATVNV a DAIRY AND FOOD COMMISSIONER. 65 PRESERVATIVES. Almost every article of food, the manufacture or sale of which is regulated by our state law is liable to contain poison- ous preservatives. Milk, butter, eggs, liquors, fruits, canned ‘goods, meat all have been found to contain chemical antisept- ics of a poisonous nature. As sensitive as are the public in matters touching their pock- et book, they do. not so greatly object to being swindled, or to pay the price of a superior article for inferior goods; but every thinking man does object to those forms of deleterious adulter- ation, depending upon the use of added preservatives. Many will agree with Dr. Hehner, ex-president of the English society of public analysts, who in an address before the society said: “We should work for the entire prohibition of all kinds of preserva- tives, - It is time that we went back to natural food. I object to being physicked indiscriminately by persons not qualified to administer medi- cine whilst Iam in health. I object still more whenIam ill. I object Still more stongly to have my children physicked in their milk or their bread and butter. It is no consolation to me to know that the physic is ’ not immediately fatal, or not even violently injurious. The practice is. utterly unjustifiable, except from the point of view of a dealer who wants to make an extra profit, who wants to palm off a stale or ill- -prepared arti- cle upon the public.” pa It is the usual. order of organic material to decay. Whether it be a beautiful flower or noxious weed, necessary to comfort or injurious to health, valuable as a fuel or food, in time it must yield itselements to theair. In a former age when man’s needs were few, and the means of satiation abundant, the ne- cessity for preserving food for any length of time was not as great as at present, when the densely populated and pampered people demand the choicest of food, in season and out of sea- son, whether it grows in their own temperate zone, or in the torrid orient. a As one locality produces food in much larger quantities than is needed for home consumption, it is but natural that the en- terprising Nineteenth Century should find some means to re- tard decomposition until an exchange of commodities can be made. One of the first facts discovered was that it is not nat- ural for most food products in themselves to decompose, but that such decomposition is effected by living organisms, bacte- : ria. To bar their entrance, to retard their growth, or to en- tirely destroy these bacteria is the aim of the producer. This 5D 66 FIFTH BIENNIAL REPORT may be accomplished in a number of ways, many of which are harmless. The methods of food preservation may be classified under four heads. 1. Drying. 2. Exclusion of air. 3. Low temperature. 4. Chemical antiseptics. There can be no objection to drying or elimination of the major part of the water. This form of preservation is exten- sively used in fruits, raisins, beef extract, condensed milk, soup, etc. The new method of drying in vacuo has greatly enhansed the value of such articles. The exclusion of air is known to every house-wife as one of the best methods of preservation. The effectiveness of this method is perhaps more forcibly shown when the jar of pre- serves has not been sealed perfectly tight. The success of the process is always dependent upon the destruction of micro- organisms already in the article to be preserved. When applied to alcoholic beverages, this process is called ‘‘pasteurization.” For want of a better term, the same name has been applied to milk when decomposition is arrested by heat. Refrigeration is extensively used in keeping all articles of food for a short time. This is one of the most valuable meth- ods, as articles preserved in this way are wholesome and pre- serve their natural color, form and flayor. With these harmless methods of preservation, applicable to almost every article of food, it would seem that no other means would be employed. But there are some defects in the men- tioned methods; some are expensive, some will not preserve indefinitely, all are effective only as the conditions are rigidly observed. To overcome these difficulties and also to preserve ‘articles of food too far decomposed to allow of other treatment, chemical agents are added which destroy the micro-organisms and prevent the growth and development of the spores. Among the chemical agents so used may be mentioned, alcohol, acetic acid (vinegar), salt, sugar, sulphuric acid, sulphurous acid, salicylic acid, borax, boracic acid, benzoic acid, sodium benzoate, sulphite of potassium and sodium and lime, bisulphite of potassium and sodium and lime, naphthol, saccharin. Many other chemicals as arsenic, corrosive sublimate, etc., are excellent antiseptics but too violently poisonous to be thought of as preservatives for food. The first four named are certainly harmless, ‘but must be used in large quantities to DAIRY AND FOOD COMMISSIONER. 67 be effective. The consensus of opinion at present is that the remainder are one and all harmful. They are powerful as therapeutic agents and cannot be inactive in food. If the antiseptics are successful in preventing growth and activity of the micro-organisims in the food, they cannot be inactive towards the digestive fluids whose functions are dependent upon similar ferments. Let me suggest that this class of food preservatives receive a more general condemnation by those concerned in the public health. ‘ The powder ““preservaline” was found to consist largely of sodium benzoate. A package of the ‘‘Great French Preserving Process” was . purchased of Bannon & Co,, St. Paul, agents, Snodd, Savage & Co., St. Paul. Among the claims made by the manufacturers is that it preserves all kinds of fruit, vegetables and berries in their natural state; no cooking, no sugar, no air tight cans, no acid, no alcohol used. Certain so-called physicians and chem- ists go on record as claiming that it ‘‘contains absolutely noth- ing injurious to the health of persons eating fruits, etc. preserved by its use,” that ‘there is nothing harmful in its use, but on the contrary the process is conducive t the health where used.” These soft and soothing words undoubtedly mislead many people. The manager of Wildwood writes the agents that he wishes to be supplied with 100 cases of strawberries, etc., put up by the great French preserving process. The ‘‘process” depends for its effectiveness upon the power- ful agent sulphurous acid. The powder is simply a mixture of sulphur, charcoal and salt-petre, the ingredients of gunpowder. Instead of mixing the ingredients in the proportion to form an explosive mixture, they are mixed so that the sulphur may burn slowly forming sulphurous anhydride, which is absorbed by the water forming sulphurous acid. The preservative it may suffice to say will perform its work perfectly, except that itis a great bleaching agent, and destroys the color of the fruit. Its use is entirely prohibited in most of the countries of Europe. 68 FIFTH BIENNIAL REPORT APPENDA, The average water content of butter and the water content of butter considered the best by competent judges is always a matter of interest and value. The Danish and English have already taken steps to regulate the percentage of water and fat in butter. The Prussian minister of agriculture has lately requested the agricultural experiment stations to make exten- sive studies on the percentage of water in butter at different seasons of the year, with a view to fixing the maximum for the water content of butter. The percentage of salt and casein held in good butter, should be the ideal to which the ae maker should strive. Through the courtesy of Mr. J. L. McKinstry of Hilwneaota: and Mr. G. L. Gabrielson of Iowa, samples of premium colum- bian -fair butter made in Minnesota and Iowa were procured. It was thought that the: chemical composition of such butter might be of interest in the points already mentioned, and that possibly such analyses might throw more light upon the rela- tion of chemical constitution to commercial quality of butter. If of no value in themselves, it is hoped that in conjunction with -other and future analyses, there may be some way of judging : ‘the quality of butter by the chemical analysis. As an aid in studying the results the following analyses of ‘premium butter from other sources are recorded. At the Connecticut experiment station, 11 samples of private ‘dairy and 6 samples of creamery butter were analyzed. y CREAMERY.. _ PRIVATE DAIRY. Range of a ; r cammostunns eon Range of composit’n|Average composit’n "Water........... 6.5-11.4 9.1 8.6-12. 10.8 MAG oe casentecresrevcier ¢ 84.3-88.4 86.9 80.7-87.7 ° 83.9 SOUT i icssce veeass -9- 1.6 1.1 -9- 2.5 1.5 sh 2.1- 4.0 2.9 1.2- 7.8 3.8 The private dairy butter which received the lowest grading for flavor, grain and salt, were ones which had the very abnor- mal high per cents. of salt (6.78 and 7.83). The creamery butter, as a rule, carried three per cent. more of actual butter fat than the private oe DAIRY AND FOOD COMMISSIONER. 69 1 The premium butter at the American Dairy show, held in Chicago in 1889, was analyzed with the following result: | No. Description. * Rat’g't Water.| Fat. { Ourd.| #Ash. 1 Sweepstakes, creamery, gathered cream.| 96. 9.9 85.41 1.01 3.58 2 | Sweepstakes, creamery, whole milk...... O4, 12,19 82.66 1.21 3.93 3 | Sweepstakes, dairy ..............-0--02-005 93. 8.49 86.53 . 86 4,12 4 | Sweepstakes, butter from grade cow.. 95.5 9.71 5.96 1,08 3.29 5 | First prize, buttor from Jersey cow ...... 91. 8.99 88.08 9 3.13 6 | First prize, butter from Shorthorn cow..| 91. 12.07 84.79 1.34 1.79 % | First prize, butter from Ayrshire cow....| 3. 9.58 86.53 81 3.32 8 | First prize, butter from Devon cow...... 87. 10.78 86.20' "2 2.29 9 | First prize, butter from Holstein cow. 92.5 10.56 85.53 88 3.08 AVOTAZO... 2.0. creer cccecnsenerscenece| 929.5 10.28 85.74 96 3.05 *The standard of the scale of points in the total of 100 was: color, 15; salting, 10. The per cent. for water may be somewhat low, due to oss by evaporation while on exhibition. +Ohiefly salt, Flavor, 45; grain, 30; The. three butters showing the lowest rating in aatinie: were also lowest in the total rating and contained the smallest amount of salt. The following analysis represents the Saoaaee of a separator - factory, the butter sampled directly as made: fat, ysis. 80.63; curd, 1.20; ash, 4.05. ally high percentage of water. The samples of Columbian fair premium butter were received | in the laboratory in tight stopped glass bottles. Some of the water had separated out, otherwise the samples were in good condition, fresh and of good flavor. was prepared as recommended by the association of official ag- riculturist chemists (Bulletin 35,) and an homogeneous sample secured. The method of analysis was essentially that adopted by the A. of O. A.C. Hach determination was made in dupli- Water, 14.12; Buiter from this factory would, as a rule, not vary much from the representative anal- It is recorded more especially on account of the unusu- The sample for analysis — cate. - ANALYSIS. 4 ga5| 2 S 8 |Bee| 5P No DESCRIPTION. 8 : ; | : a |s43| 48 2 | Sa pe) Se 285 | 32 e |@ 15/48] a B | eos] ge 3138 | Separator, 96 points...) 8.50 | 87.35 |1.15| 10] 2.89] .9090]........ 26.20 aiid | Gayhored créam, 1a,64p| 9.05 | g7.77| 193] ‘10| 2:14| ‘9100 | “37:4 25-45 3809 | Gathered cream, Minn.| 11.¢8| 84.04 |-1.05 | [0g] 3.17| ‘9096 | 37.7 | 28:20 H | ist Dairy, Minn......... 41.37 | 84.30 | 181] ‘05 |° 3140 | ‘9097 ].....7.. 9775 3141 | Set Milk, 'Ta....1000000 a:s0 | 88:03 |1°07| [081° 2.26 | ‘9008 |°"'3727'| 27.75 eae Average...........--.| 9-88 | 86.111 1.00] .08| 2.77| .9008] 37.6| 26.87 70 FIFTH BIENNIAL REPORT The two samples of buiter from Minnesota, are lower in fat and higher in water and ash than the samples from lowa. There appears no consistent difference between the various kinds and grades of butter. -This conclusion is in line with Whitcher, who remarks that he finds that something more than a chemical analysis is re- quired to determine the marketable quality of butter. So it’ must be concluded that although unquestionably creamery but- ter is becoming more uniform in quality, the time has not yet arrived when we can distinguish by a chemical analysis the best grades of creamery and dairy butter. A chemical analysis of much of the butter on the market will give a fair index to the manner of manufacture. In comparing the analyses of the premium butter in 1889 and 1893, it will be noticed that the agreement in percentage of water, fat, curd and salt is remarkably close. The salt isa trifle less and this is singular, as even 3.00 per cent. is less than usually found in the butter on the market. Thesaltof butter is. as far as possible in solution in the water present, and in well- made butter should not exceed a saturated solution of salt in the water present. In old butter from which water has evaporated it may be noticed that salt crystalizes out, yet, in a different form or mode (needles) from that usually exhibited (cubes). As the amount of fat in butter is almost entirely dependent on the water content the determination of-water or total solids is the most valuable determination in the analysis of butter. Much, and it way almost be said most of the butter produced will be found to contain over 10 per cent. of water. 85 per cent. of Danish export butter is said to contain between 13 and 16 ‘per cent, of water. The analysis of the premium Columbian Fair butter confirms the results heretofore obtained, that the best butter is not ‘‘adulterated” with water, indeed nearly ex- ceeds 12 per cent. ; The Riechert Vollny figure for volatile soluble acids is singu- larly low. It would certainly be desirable that this determina- tion be made upon other high grade butter as it is nearest related to the chief characteristic upon which butter is graded —flavor. DAIRY AND FOOD COMMISSIONER, 71 CHEESE FACTORIES. Herewith is the report of work done in the cheese factories of the state by inspector E. B. Williams, which will give those interested an idea of the importance of this branch of dairying. During the year past, I have inspected milk and cheese in about 100 cheese factories and creameries. I have tested each sample of milk by the Babcock tust, having made in all ahout_ 1,500 tests. The result of my inspection in the various factories was carefully noted, and_a full report of each day’s work sent to the secretary of the department. When desired, instruction was given to cheese makers and also to patrons regarding the care of milk. In comparison with other years, a marked improvement was found in the quality of cheese. The largest percentage of cheese pro- duced in this state is made on the Cheddar plan, which 1 will consider further on in this report. It is a satisfaction to report that we do not as formerly come in contact with the soft, spongy, ill flavored and generally had appearing cheese. That is not the kind of cheese which our factories are engaged in making. My duties have also called me to the inspection of milk which is sold in towns throughout the state. The milk delivered at cheese factories I found generally to be above the standard. There were instances where suspicion rested pretty heavily, and in those cases, the samples were sent to the department for chemical analysis! In my special line of work as cheese inspector, I also visited grocery stores and examined cheese kept by grocerymen for sale. If I had reason to doubt the quality of cheese kept by them, I-at once secured samples and sent them in to the department for analysis. Another matter which ought not here to go unnoticed, was the fact that all milk delivered at stations to be shipped to the cities was also inspected. Many letters coming from factury men wishing to employ ‘butter or cheese makers, I have received and answered. Also letters com- ing from butter and cheese makers who were seeking employment. They each received the same considerate and courteous attention. As an index of the work which is being carried on, and to show the magnitude of the cheese industry which is, I am glad to say, constantly growing, I here append a list of the cheese factories of the state with such data as I consider of interest and importance to the readers of this report. Many of the. factories in the state have not yet closed up their season’s work. Therefore, from these factories reports could not at this time be obtained. ‘There were others just closing but owing to other matters pressing them, their reports could not be secured in time to be placed in the list: before this report went to press. From the following report and other reliable information, I calculate the total amount of cheese pro- duced this year in Minnesota to be approximately 2,500,000 lbs. The man who is to make a success of the production of cheese, need not content himself with the thought that he is traveling a royalroad. By no means can he sit down in sloth and idleness and court prosperity. She is one of those wily elfs that must be won over by toil, skill, patience and economy. It is largely experimental work in which the cheese maker is engaged. Each day he may find new conditions, and it is his business to meet these conditions, to study them and to overcome them. If he does not, he sooner or later finds that he has a “soft?’ cheese, a “‘spongy’” |. cheese, a ‘‘hard” cheese, or perhaps worst of all, an ill-flavored cheese which nobody wants at any price. ; At this point I wish to emphasize some facts regarding the making and curing of cheese; facts I have gained only by close observation and a prac- tical experience in field and factory covering a period of over twenty-five years. As milk is the foundation of all cheese, the quality of the cheese cannot be good unless the milk is good. It should be rich milk. Four per cent. of fat, five per cent. or even six per cent, is none too good for cheese. It is claimed by some who desire a half cream or a skim cheese, that all the butter fat above four per cent. is lost in the whey. Experi- ments and facts do not bear out these dssertions. Take New York foran 72 FIFTH BIENNIAL REPORT example. The experiments at the New York Experiment Station are in- teresting. These experiments showed that the actual amount as well as the proportion of milk fat lost in the whey.increased gradually, but not uniformly when the amount of the fat in the milk increased, but while it. was true that the loss of the fat increased both absolutely and relatively, when the amount of fat in the milk increased, it was not true that all the additional fat above four per cent., or even about five and one-half per cent. was lost in the whey. Results similar to those just stated have been obtained with cheese at our own experiment station. Now let us return to the milk. The receiving of the milk at the fac- tory is an item of prime importance. The utmost care should be exercised — in the receiving of milk. These are some of the essential points to be considered. ‘ In the first place if you have sour milk or over-ripe milk, it means fast heating. Second; this sudden heating requires quick handling of the curd to get an even distribution of heat throughout the entire mass while scalding to the right temperature. The factory man should insist on his patrons exercising the utmost care with their milk. It is always bet- ter for the maker to ripen his own milk to the proper degree of acidity. Another point to be considered: The maker should examine all cans, covers and seams in cans once or twice a week to thoroughly satisfy him- self that all patrons keep their cans properly cleansed. As a reminder to both the maker and patron I wish here torepeat what Prof. James Robert-- son of Canada, has already said. When a man ina cheese factory has a can .all greasy inside and all spattered outside, he is not ready to seek skill. He -is going to contaminate’the milk, and skill and contamination won’t go into partnership in the dairy business. So my advice to the patron is to- see that as soon as the cans are brought home, they are at once emptied and washed with warm water, then scalded with boling water and suffi- ciently aired during the day to keep sweet. Throughout the United States and Canada where the Cheddar or the “stirred curd” cheese is made, there is but little variation in the process of making. In the manufacture of the above varieties the milk is gener- ally heated to a temperature of about 85 degrees Fahr., a slightly higher or lower temperature used according to the judgment of the maker, as ' peculiar conditions may demand. The ripening is an essential feature, and for the purpose of obtaining the desired degree of acidity, various tests are brought into requisition. The principal ones being the Boyd test, the Monrad and the system quite generally used throughout Canada known as the cup test.' The latter is a good practical test for the degree of acidity or ripeness for cheese making. = 1 a The method is applied in the following manner: After the vat of milk has been heated to the desired temperature, take eight ounces of milk from the vat, a tea cup or some small dish to manipulate the test in and one drachm of rennet extract of known strength diluted with adrachm of water just before adding the rennet, take your watch in one hand and a tea spoon. containing the rennet in the other and when the second hand of your watch comes to some known numbor drop the rennet into the vessel, thoroughly stirring with a rotary motion for 10 or 12 seconds. To be able to tell for a certainty when the milk in the cup has begun to coagulate put a small piece of burnt match or scale board, or something that will float, in the cup or vessel just before the rennet extract. is added. By constant stirring, the black speck is put in motion with the milk; when it suddenly stops the milk, has begun to coagulate. If the milk coagulates in from 25 to 30 seconds it is ready to set. The exact degree of ripeness is something hard to determine but the intuition of the skilled cheese maker enables him to tell the proper point. It is generally under- stoud that the object in the ripening of the milk before adding the ren- net is to render the action of the rennet more rapid. There is little doubt but that the ripening has some other influence. The bacteria, for instance, thus added in the form of a ‘“‘starter,” tends to develop in the cheese a high flavor, similar to that of ripening cream for butter. There are many things regarding the influence the ripening of milk has upon the process of cheese making or upon the. finished product, which we do DAIRY AND FOOD COMMISSIONER. 73. not yet fully understand. This fact we are aware of: The rennet may cause the milk if properly ripened to coagulate in 10 or 20 minutes, whereas, if added to milk that has not been ripened, the rennet may not ,cause proper thickening of the milk short of two hours. Another impor- tant fact to be considered in the making of cheese. The judgment of the cheese maker must be called into action in order to determine when tbe curd is firm enough to cut and yet not too firm. Bs / The next step, as soon as the curd is sufficiently cut, is to stir very gently for 10 or 15 minutes until the outside of the pieces of curd show the appearance of a slight film and the whey commences to separate. freely from the curd. The curd is then heated gradually to a tempera- ture of about 98 degrees F. The rapidity of heating and the extent of heating are points which the judgment.of the maker can alone deter- mine. During the heating the curd is kept in constant but gentle agita-- tion. This heating causes each piece of curd to shrink and expel. mois- ture whereby it becomes more firm and dry. Relative to the details of this shrinking and drying action, much remains to be learned, but it is. probably due to the combined action of heat, of rennet and of lactic acid. After the temperature has reached about 97 degrees F. the heating is dis- continued and the curd is stirred only at intervals sufficient to prevent. its packing on the bottom of the vat. When the curd has become sufiici-- ently firm and dry, it is allowed to settle and the whey is drawn off. To. tell exactly when is the proper time to draw the whey from the curd requires the very best judgment of the maker, for this is one of the most. critical points in the manufacturing of cheese. Here must be brought. into requisition the cultivated sense of smell, touch, taste and sight. ; For the hot iron test take a piece of iron about two feet long, heat it hot, but not enough to scorch the curd. Take a handful of curd from’ the vat. squeeze out the whey, press it ayainst the iron,'and if it adheres to it and on removing strings out in fine threads like hairs, the acid is. developed and all whey should be removed. .The curd should be allowed to stay in the whey until it will string on the hot iron from one-eighth to one-fourth of an inch. The maker should be careful not to allow too- much acid to develop in the vat before the, whey is removed. Soe” While we have a variety of cheese made in this state, of which I may here mention Cheddar, Stilton, ‘‘stirred curd,” Neufchatel, Sage, Switzer,. Brick and Pineapple, I will notice in particular the Cheddar. It is a popular cheese and made on thisplan: After the whey has been drained from the curd, the curd is packed on opposite sides of the vat, leaving a space in the centre to enable the whey to drain off more readily. After a. time the curd becomes packed or matted and is cut in pieces to such size’ as may be convenient to handle. These pieces are turned over from time: to time to allow the whey to drain more rapidly. When the curd has. become pretty well freed from whey, the pieces are doubled, and the pro- cess of doubling is continued at’short intervals until the whole ‘forms a. compact pile.’ It is then held at a certain temperature until it assumes a certain condition which the eyes and also the touch of the-skilled maker can detect. The curd is then turned up, spread out and cooled at about 85 degrees F. It is now ready to run through the curd mill. After being cut completely, the curd is salted and put.to press. From time to time our attention is called to certain rules and regulations laid down by. those who are supposed to be authority on the making, curing and handling of cheese. A few of these rules are essential and no cheese maker can afford to ignore-that which brings success to his calling. It is with this object in view that I have reproduced some of the excellent suggestions offered by Prof. James W. Robertson, dairy commissioner of Canada: The notes which refer particularly to the opening of the. spring’s work, which usually begins in May, are to the point and as fol- lows: If there be.a leakage anywhere from the floors, spout or tanks, which is not immediately preventable, provision should be made for the drainage of the waste if only by shallow open trenches. A liberal supply of lime and gypsum should be spread around such piaces. Don’t fail to secure a barrel or two of each for use during hot weather. If the factory buildings are not painted and will not be painted get them whitewashed | 74 FIFTH BIENNIAL REPORT this month.’ Make the surroundings of the factory neat and tidy. Plant a few trees. While keeping the outside of the premises as creditable to your tastes and neat habits as possible, make the inside to reflect still more your aversion to everything untidy and dirty. Give every part of, the factory a thorough cleaning and keep it in a sweet state all summer. Before the curing room contains any cheese, fumigateit by burning some sulphur mixed in alcohol. That will help to prevent the growth of mould on the outside of the cheese. Be sure that the making room floor is so well.constructed and supported that it will not shake or vibrate dur- ing the coagulation of the milk. There are other points about a factory which no cheese maker can afford to overlook. For instance, the hoops should be evenly filled so as to have the cheese of uniform size. Light pressure should be applied at first, gradually increasing it every ten min- utes for from half to three-quarters of an hour, allowing the cheese to gradually knit together which will give acloser body than if hard pressure is applied at once. After proper pressing, the cheese should be taken out, the bandages should be pulled up carefully and neatly folded over the ends, allowing about one inch to lap over the ends, then put to press again and more pressure applied. The last thing. at night, apply all the pressure you can; then in the morning, the first thing apply still more. Do not think that when your cheese is taken out of the press that the work is all done. The ripening process must now begin, and one of the | principnl things is to keep an even temperature in the curing room. The peculiar mellow appearance and fine texture of guod cheese may be, and is due to a certain extent to the butter fat, nevertheless, these qualities largely depend in a much greater degree upon a gradual change to which - the caseine is subjected in ripening. : ~ . A cheese that is properly made with uniform ripening, will, other things being equal, have that rich oily body, also that peculiar flavor so much desired and appreciated by the masses who eat cheese. Everything in the curing room should be in perfect order. See to it that the cheese be carefully rubbed and turned on the shelves every day. If when put in the curing room the head cloths are not left on; they should be immedi- ately greased with hot grease to prevent them from cracking. In prepar- ing cheese for market they should be carefully weighed and boxed, using scale boards on each end, and the weights should be plainly marked on the box. Boxes should be shaved down to within a quarter of an inch of the cheese. . When we take into consideration the superior advantages which we as a cheese producing state possess, there is no reason for being in the least. discouraged. Our climate is excellent for stock; we have the best of grasses, and are able to produce any kind of forage necessary.. No state in the Union has a purer or better water supply, and the dairymen are fast improving their breeds and their herds of dairy cows. In the enact- ment of proper laws for the encouragement of the dairymen and the farmer, and for the protection of the consumer, no state has gone farther or been more jealous of the rights of hercitizens. The wisdom of having a standard fixed by our legislature for cheese none will attempt to dis- pute. Many states desire a law similar to ours, but their efforts thus far in that direction have not proved successful. In their report of 1892, the Massachusetts State Board of Health pointed out the advantage to be gained by having a state standard for cheese, but their state has not yet succeeded in enacting a law of that character. © | With all the advantages bequeathed us by nature; the enactment of good dairy laws; the streneous efforts made for the enforcement of those laws, and the fact that at the dairy exhibit at the Peter Cooper Institute in 1875, Minnesota carried away the prizes, still we have to deplore the fact that at our Columbian Exhibition in 1893, Minnesota had practically no aes nor lot in the way of exhibiting her great and growing cheese in- ustry. 2 : What where we doing, that we should have let slip this grand oppor- tunity of our lives hever to come again, perhaps, to show to the world our resources as a cheese producing state? 75 DAIRY AND FOOD COMMISSIONER. B19 Ta] ‘ova | 6° | t90m OFT op 09°6 LFF IT op 4 “uoqmeyg, OTT “weseH Te p77 op op se F5"1908°G0S op er *SBOSTE 116% “LaTIJso] “(* vy Tne "348 op 00°OT jOSe'FL “"reppeqo g ‘aojdure ry |¢6x “eye “gq "08H * Joe -strodvouuryy jaatgevazedo-09 |[09'0T 1000'S weaid [TN ¥ “"BUMOIBVMO [6% ‘oq UeH “A “HO sprsrossterssagear fo AmedaI0D 100 6 jo0o'sT = |" yong 8 ‘LepunyL pooy [etx “U1O14S “Hd "M i op GL°6 |000°F op ¥ “** 10200H [66x "91095 "W ‘d . op 00°0T 0009 op s uogotdd'y |** "HOH ‘9D eS op 00°OT |000°s op 9 _* -Aqgsy | 7** ‘TANQYsSt M “Cd “A aii tf BATZRIBAO-O ITL'OT |GFS‘ES op G “doneg aoeuDET "4S l09L ‘AoWING "V . op 00°0T j000'9 werd [TNA 9 jOOOT FE = jOOOT fr AoizA sutadg |Tcy “4PU0M “Ad “soveyueyy | Auedurog joo‘or joos'gt =f OM T : OYBY BOSOUULW GFL “TOMAOW “9D *O ‘sTjodveunln, sayy erodo- OD 100°OT |FOr‘6s op 8 Oe ale SIITA LBp90 TFT - Aaded “A "Ss "ope HOV Hy op SL'6 [0908'S wBvedo [TOT L “OyVY] o[seq jOPT = “4qenyog “A flodvauuryy _ Op i006 jose2e =|" og 4 “*"sUISUe'T [ger “SIAOU4IV A “OD ctr gmo0R |** Awedurog [egg |000°6 weedo TNT S “aUlOY MON |9ET ‘ZATUL Og “LA “stjodvouatyy op 09°6_ {0000% * SUIM TL, 9 “STITH Doran, ‘ *yOOsULOD “AV “""egBalid 1% 6° 1000'S jMReI [TINY G WH ‘a 'O op 00° OT |6F0'SF “oe SUPA g ; GAI¥VIOG0-00 |*'**""|FF6'S8 wRedd [NWT - a ‘TOqOsleLd “O |Kor' | OD (OPOATL (0¢'OL- oos‘or op 9 ‘aolqug “gf ‘O op OS°OT |S82°9 sere SUT, g ‘og S19UIVaIN 4WE0SeIO “*£uvdueg |c6°6 |00S'9L op ¢ J “HOUITO “DO "UM | op 0s°6 |FeL'2 op g ee "15" Q9ZBa “MOIQSICE "WT . “7 "950M op Se" OT |00F'98 op er \ "7 7*" “BUBAeA ITF “suygoer ‘A “i "Bery qreQry [eatveredo-00 |% "6 |eLb TF wavedo TIO ¢ “pUuelqoTy MON lee ‘yuRly uyor ““OSROTYD | *TENPIAIDUT 00°OL |000‘8T "SSTMG ee eo ee eae, ‘A0Y ar joe ‘op ArouveID JUsOSeID “"qs0mM pue qseq op 28°6 |O08‘OFT op 9 IOFPOW |98- ‘er AqUTOW ‘WA op op 0F'6 §|000‘TS op ¥ MISuB'T 11% ‘aplgoW ‘d“V op ; op 00°6 |008°% “"IBPpouy g Tysn Vv _“SUIA SNOLEWT [%G° |” emo op 00°OT |€8o°T9 wWBetd [TNA 2 A908 {eT - op op : op op 02°6 }00S*60T op ¢ : “eudeg |g op op OP ee ie AOD eae, op 84°6 jo00'sAT = |*""* "SULA, 9 . : mors g jee ‘op aor queasoIg | fr) eee ego. Auvdurop |og'6 j00s‘s, i op , Ase" peIsulo zg ‘jeddeyo “T-M |Kor’-/959M PU ION |aAMered0-00 |F6°6 [000°99 ‘reppeqo 3° (9 “STIR ee T yy oo se Iii Bg ie ae ole : Es Z 8a obs as Bo |'s" |o%o Spy = 5 be o(B26| 2. | -opem [FE] eo BEERS) * Z ‘IoSeUeM 10 1OJaTAdo1g ae “poqoyIetm o10q MA esa ne Oo; Be aseoqo Bole" see g Sl a ‘NOILVOO'T a : a | PAT} 0-09 «| oB 0 pu 5 au, po Bal © Wg wy SS] gt JO pury eo | PB eo! Bal os 4 : nO & a Sx 4 8 Bs ro § a es pu oO ~ ae + 0 ae ° « tas 8 | vo ot ° st ° jee | SSE fol &| #7l wBl &S 'SUTMOLOVA ASUTHO 76 FIFTH BIENNIAL REPORT The following is the honey law passed at the last session of the legislature, and is a law that was much needed in order to encourage the production of pure honey in this state. Un- principled dealers have heretofore taken advantage of the lack. of suitable laws of this character, and have imported or manu- factured the adulterated article, and, placed the same on sale on our markets, much to the detriment of, the honest product. If there is any comfort for the dealers of the spurious product in this law, they are entirely welcome to it. The dairy and food department in whose hands it is placed for enforcement will see that its provisions are fully carried out, and they are busily engaged at the present time analyzing numerous samples taken from our markets. CHAPTER 21, GEN. LAWS OF MINNESOTA FOR THE YEAR 1893. AN ACT IN RELATION TO THE SALE OF HonEeY CoMPOUNDED oR ADUL- TERATED, AND TO PREVENT FRAUD AND TO PRESERVE THE PUBLIC HEALTH. Be it Enacted by the Legislature of the State of Minnesota: SEcTION 1. It shall be unlawful for any person or persons within the state of Minnesota, to offer for sale or have in their possession with intent to sell, sell or cause to be sold, honey compounded, manufactured from, or mixed with glucose, sugar syrup of any kind, or any substance whatever, not the legitimate and exclusive product of the honey-bee, unless the package containing the same is so marked and represented as. such, and bearing the label upon the package, printed thereon in heavy gothic capitals eighteen point, the name of the person or persons having. compounded or mixed the same, and the name of the substance or ma- terial from which it is compounded, manufactured or mixed with. Sec. 2. It shall be unlawful for any person or persons within the state of Minnesota, to offer, or have in their possession for sale, sell or cause to be sold honey which has not been made by the bees from the natural secretion of flowers and’ plants, but which has been stored or made by the bees from glucose, sugar syrup or any other material or sub- stance fed to them; unless the same is marked, represented and desig- nated as such, and bearing a label upon each package printed in heavy gothic capitals eighteen point thereon, the nameof the person or persons who fed, or caused to be fed, the substance or material from which the same is stored or made, and the name of the substance or material from which the said honey is stored or made. ‘Sec. 3. Any person or persons violating sections one and two of this act shall be deemed guilty of a misdemeanor, and upon conviction thereof be punished for each offense by a fine of not less than fifteen dollars or more than one hundred dollars or by imprisonment in the county jail not. exceeding thirty days, or both such fine and imprisonment Src. 4. The having in possession by any person or persons or firm any honey compounded, manufactured or mixed as hereinbefore described, or .any honey stored or made by the bees as hereinbefore,described, and not, labeled as provided in this act, shall be considered prima facie evidence that the same is kept in violation of the provisions of this act. Src. 5. It shall be the duty of the state dairy and food commissioner and his assistants, experts, chemists and agents by him appointed, to en- force the provisions of this act. oa DAIRY AND FOOD COMMISSIONER. 77 Src. 6. The said commissioner, and his assistants, experts, chemists, and others by him appointed, shall have access, ingress and egress to all places of business and buildings where the same is kept for sale. They shall, also have power and authority to open any package, car or vessel containing such articles which may be manufactured, sold or exposed for sale in violation of the provisions of this act, and may inspect the con- tents therein, and take samples therefrom for analysis. All clerks, book- keepers,express agents, railroad agents or officials,employes or common Car- riers or other persons shall render them all the assistance in their power, when so requested, in tracing, finding or discovering the presence of any prohibited article named inthis act. Any refusal or neglect on the part of such clerk, bookkeeper, express agent, railroad agents,employes or common carriers to render such friendly aid, shall be deemed a misdemeanor and ' be punished bya fine of not less than twenty-five dollars for each and every offense. _ Src. 7. In all prosecutions under this act the costs thereof shall be paid in the manner now provided by law, and such fine shall be paid into the state treasury. Nee ee Sxo. 8. All acts and parts of acts inconsistent with this act are hereby . repealed. zc. 9. This act shall take effect and be in force from and after its passage. Approved April 17, 1893. REPORT OF FIRST ASSISTANT DIARY AND FOOD COMMISSIONER. - Hon. Berndt Anderson, Dairy and Food Commissioner: | Sim: My appointment as First Assistant Dairy and Food Commission- er, took effect January 27th, 1893; and being assigned the supervision of the creamery department of this commission, I beg leave to make the fol- lowing report: ’ The law under which we operate contemplates that this department shall superintend the production, transportation, manufacture, and sale of all products of the dairy, and that we may visit all places of produc- tion, transportation, manufacture or sale, and may make inspection of all such products for the purpose of ascertaining if they are clean, health- ful, unadulterated, and wholesome. To carry out such a2 provision to the letter, would require an army of inspectors and an enormous outlay of money. With these facts in view, 1 have endeavored to makeascomplete °° au inspection ag possible with limited time and expense, and have there- fore confined my work of inspection especially to the creameries where putter is manufactured. ; I have visited during the summer 152 creameries and 21 skim stations, with the following purposes in view. 1. To locate the factory, ascertain plan of conducting and process used, amount and quality of butter produced, the address of managers and makers, number of patrons, and conditions of the dairy interests of such’ laces. P 2. To ascertain the sanitary condition of the factory, and that the patrons delivered clean, wholesome milk in clean cans, and that the same was unadulterated. . 3. To givesuch advice and assistance as I found them in need of, rela- tive to the proportionate payment of the patrons and the manufacture of the best products, to the end tbat the factory produce the most whole- some product possible, and with profit to the producer, so that he can af- ford to, and will produce and deliver a clean, healthful, whelesome pro- duct for the factory. As to the first of these objects I submit the following table, showing ‘a list of creameries in Minnesota operated in 1893, their location, process used, organization, manager’s address, No. of months operated, amount of business done and present prospects. | FIFTH BIENNIAL REPORT 78 I /poos "xq +81 eat},dado-09 |**s1oyeaedas g | QOL trereres ss s* 9 TTOQDOR "poop Ser |” veqeaAlid |" q10q “dest | oss op qr" eay9,1ado-09 op. ose ‘MON | 77*aPRT +6. i "TO |Woresrod10p op Orr ** "poop tor |" ° op S86 ‘eye efue] £19A | poos *xy 7 a @AT4,19d0-09 op 009 ‘ AT: | ae "09 YOOIS |UBeID TONY | OFF 7 poo3 ‘xq al eae “' -@qBAlIg | 'sio1vredes Z | OFT : “++ pOOH Sr ft “M 0 wavera reqyen | OLe seeeeree seers QIOUNTETAT 7 are 4h 7 eaty,tedo-09 |"""q30q “dest | ogE |" exe'T BjoseuuT A : : “100d 4h j “ eqeatiqd |uRerd 1eyyBH ~ ; - "MON op 4h A op “+101 818d9S T i. ‘Sulprling op are eee]e Seer op op ‘Bulpting |-"poog [er ; Se op +++aoqeaedeg "100g cna : "GVVY 2 coUNVI7Z, o Wedd 19q4RH | OST "“TOYsSeay -Sulpimg op. fete} Wettet snes see eelgara aodo-og |‘ aojeredag [ott + -mogseq ***pooy +2 ‘ ‘sOlg YoousAeTT [*""*'oywATTg |*'"10yvIedes] | see “Waeg ong pert te me eraneqneYy “eT Yer | “Koumey “wg |--09 yo09g op OOF + + STHESQ) op +h : op op 08 “100g yo ‘ ‘+ --oqtartgq fureoso teen | 99 ste eeeees sees egersnog “‘pozjues10-oy sot. |" o “"Wyqoq “dese | ve - Sarpring y tothe vA “““qq9M "UA 'f |e4t4,1ed0-09 |"sdojeredes F | OgT 460 “Morqsig "VT | oyveatag |" "a90q “desT | oc SuIpit.q-ar‘pouing +r |" ‘UNIO GBA Mh 9° “"qyoq “dost | TFL ‘OYBUL OSIVT AIBA sar ° “""g0 "O'M [8aT},ced0-09 furesin 1eyyeN | OVP : i +81 . **"I09SQ9M °V op ““-qQ0q “des Z G2 HSIN Raise $8 GRO Ep 48 : ‘*puerpeH ‘S'O op weed aye | OS " oo peeyrooW ar O° ‘310g 2 uosugor op muvodd aeqyey | 90 s+ + £OTMB AL ; ie rare op weoIa IOWIVH [+08 ‘jepaoytA [ote eset é +r |” Sdosoy "yf vaqealdd |’ 'qyoq “dest | eg pu ADIQ Gsay po roses #81 : cl op “"qqoq “desT | gg} "voTreury sunox : 49 . wD a mol} e10d10;) “"T40q “dos T 08 oes eusolog te Sinead He ebioles Hk SA Aa ‘oyeul o31e, AOA | ATR boc 47 euomg’ A | Cveqeatlag [wvero teqyex) | gze |* "HOIQTY 3 UOSTON |*"" "poopy tel |” "WOSTON “WH 0 “"ygoq “desz | 2or |** agp eysuey |poos xq | gr f° 9A,dedo0-09 |-"s10qyearedes Zz | 16 Z seceeeverescvesees MOI 49 . 10110g 'N‘H [UoTyRIOdI0D |wReroTEqIeVD | OL |* vreesesseres s05s OUHOG 48 ‘i jayxUey » uyog “‘saoqeaedes g | OF |" 7 9 , ee urpineds ~» op oor |: : ; Sl |" -anoungsnop wy uNSTIH op POG pare “9g woes Orea Ong WL pce mospermeq “f op @LT op 4@I «|WeojsuoSue A WPRIsOUUeM op OL1 “HIV OMB [occ aioe WE foc qaeag acd oreero comye9 | OST es BHOUY 1p OuY ‘ *p.zedo ; “suo ‘syrvwMoy ‘sqoodso1g| ‘sour | ‘Areqo190g 10 sioyoTadorg |*uOTVezIUeZI19 *‘sso00lg -yed ‘20HO 3s0d “SHILNDOD “ON 7 ‘ON ‘681 ‘VLOSANNIJ NI SHIUMNVEUD JO LYOaAY—'] Wid Vib a 4 DAIRY AND FOOD COMMISSIONER, /4gqno aula “MON “IQ WosjeTuRg — ‘pemouey “19 ueploy “MON "MON “suoltye4g & "IQ TeyssIO “TOMeg T “SUOTIBIS T “SUOTPEIS G “‘@yeuUL VS1BT AIO A “SUOTFEIS 2 “HOTTEYS T “wotye4g T “mOMedg T *AOTIVA I9AOID ‘AOTIVA JeMUINgG “oury 07"48 “MON "WOyTPO "MON ‘QA0Iy Le{dog “1) PURTOOTY ‘My Jyoroueg ‘ueqBIsnig ‘O {dOTZ4NH “fd “sorg ‘oan vr -a8ne Opt 'f “771 0p 3p SOHC “AM eae dweoeetD “propéeyn ‘0D ““suommg “HD UMIOMSDE M 'M “"*, quaoselg . fi 29D fort SQRald, op - oqeaqag 7" puspraTg op op oO @AT},18d0-09 op oo -aqe@aldd "**"0O 4O09g - {9AT} ,dado-09 “9B ALg op. mol RIOdL0g "09 909g MOMe10d10g “7 pueplalqd {uo},e10d109 eat, .19d0-09 “To “9aBATId uorne10di09 ° 9al4,1ad0-09 <8 +348 Ald |9419,49d0-09, SeF es wIBeIO IaqyVH ep weed TaMIUH - op tf T op @ op. st MORE IRES i WAvIIO OGIO op of op ft “a0; eredag I “qyoq “des F op wmBoID LOYIVH op tt. op. @ “-qW40q “des J wmvedo 1ey3eH op OL op 8 op ot op “WOq “gs op - op op 3g 1 & g & T g t T é é . & op =F g g 6 g g & & 8 g g *-s10yearedes unyepTeg “UVeqoZ Ta oxery “£YUIO GAOL ‘aopuoyT MON + raq@ Ady * WOTSULOITE AA ~ 8a0ry suradg ““eg0rquInZ op - “OSULIUIBUT A er Suicseienee “300m ould, * euqpooy “SITW 486210, ‘SI[@q WouueD, UIA, see ee prem ker ae ‘yoorp 1990q, TeTAeO * MOOSORL “prsysue yl rejsoqoue “prem AVA “* [OTTIATOTO *pusyyiey “ULOq9e1 * 9A0TH AIVIO see teee “suo1suly op veteeeseporT VIOQLy teteeereees + TOAIPURS retro eee dOqSTOH ‘uldauueay titirtee song pooy oe ay ‘UIOqeart FIFTH BIENNIAL REPORT :80 BL foci assem gH yc eaealg jueeso semyey caisson “** BIOLA 48 os qusosalp op **s103Rv1Bdes ¢ Sestonleieesicicts welt *SUOT}R4S F S21 “"qua0saIp op **"yq0q ‘dos F op *SUOI}BISY SOL o nee m2) uoyeiodi0g §=|*s10ojvIedoas ZT * Leyseqooyy 420 9AT},1ad0-09 op aaory quesreld op MBaId IEYIeH sre" pITeryT “UOlseys [ op S10} RIvdOS Z **090UNIO anit ewmalig | 'qyoq “des zg 7 eiepieenen ‘OYVU OBiVT oO op PISgIeUO PAT} ted0-0), op “tepary " egRAlIg op a “nog suyyy10 iM. ealy edo-09 $=|urRe10 19N9eD ot @SIOABLT, “MON ‘OD yooIg |" ‘aoqvaredes T pueyanog ° ’puepTaAld op. oo Tdoet “"99RALId op * ef 4] ‘OVW OSIe'T ““puepLAIgd |Ulvedo 1aYyIRD pisiatess pelos £010} s : 8AT},dado-09 | **su0qeuedoes Z “"""9A0TH) YVO Poy Paes ayealdd op “rs HeaIQ ESOT - ‘oyeu oBrer] op op o Weedo 13T98D- ‘suoTye4s £ ‘MON 9AT},cod0-0;) rh 7 “MON “OO OOS "7109 BT des T ‘oye es1e'yT [-*-pooy | set ptt soag yowqsqery fs: ORAL "yy0q “das T earlier: IOMOW Be “MON eaty fad0-09 op. £ soererees: Keay “e “MON “09 HO01g_|-* -z0qearedes t ) OqUealg op : “TOS LLOW “OO HO0Ig [tmREID 18q7eH- * MOqeoulIg “saey OW “SUlpling 7 op op , “+ JwoTme0ry © ‘Sulpiing oO op a cpr oT eOmROR TL “SuIpiing “**"19a1q, 1odor0g [*"** oe nee! ce op aonmer0di09 F209 -[prete seme PIOPqOWT “"“eyalIg [orBarto ramen OR Wer ee TA sepa 9al},10d0-09 |*szoyeredes Zz | 0¢ VID 9A0rH oh TEMIOAL per S1wALIq jwmveto19yIeVy | 008 op - “MON “-~puapratq |--aoyeredes f -| og soquotmuyeg [eer mae FAS ~“"“eqealig |jureeid demeN | OST 9Aly,cedo-o9 |'*"'* HTTUIIEg | CE op wmeer0 NIH | 06 are op T° | ce “‘aoqeredesT | 0s ar * atnyog “HH JOATI. 19 0-09 op 08 Cale ee ac pesien ago eee -uosdwoug “YW |'e9 yo0Ig meer IepeD | 06 tt tee e eter eeee enero, ‘p,aedo oe a Re “suod "sy1vMey ‘syoodsoig| ‘sour | *f£1e490190s 10 s10qeTIdorg - |" uoTezIUeZI9 ‘sSo00Ig = |-94%d ‘800 180g “SHIENNOD ‘ON Eos “ON i “‘panuryjuog— ees ‘VLOSANNIW WO SHLMANVAYD 40 LUOdUY—] ATAVL 81 DAIRY AND FOOD COMMISSIONER. . ‘SarpTing : "MON “MONT "Ig Ieqg “qTOUMING 3p UTLIOg ‘IQ 10j10 TT e[ny "ploy ‘4.7248 T "ID UMOLG ‘MON “97H ‘m0lyt48 sev post -"HOT}RIS SB pasy 7 “IQ wormg ‘aye ogie'y "SUO}IeIS MOU Z - ‘Suolze4ys Z ‘ayet esaey] £10 A. ‘MON ‘eye [ews £19 A *SUOT} BIS ¢ "MON “MON “eyeU ose, £10 A op “100g ‘100d “aT ey op +**+100g pee Tey poos "xi op rare a +400 --poog “-poog testeeeeee sreqmenepreyog ‘°"°09 3 TOSURTISTIYO setreeeseereePeeeqag0g “Wd 09 33g 2 104.4 Tad S.PIOM HSst> gredunqosy, ” + eee TROTH * ‘oSplqed ‘O° “UMOUg ‘N WL “youueg “Wf uosisjeg “V “D ‘sory MOIQSICL -aygTay 9 "Prestopavyy “d “Og 3 o[e0NT, "801g 191TH qQjoo"d “D “V rel aqq09 DH "eAUBAUOW T[essny SOE soLg [82987 iTOSIO “WO *s10]9d “HC “1 tr quaoserQ, o £eqg “Wo """"qU@oSeI “ueUIeIOg “g “Cf “TONS “EM O Y UOspIBYyorY “f “) O9BATIG “OO 30078. 1 OAS AL 9414,10d0-09, uoHMerodi0g "09 FO03g uolzRio0di0g “709 OOS ““pueprald 98AT},10d0 09 ““puspratqd OATI, 0-09 "OURALIG UOTFeLOdIOH ~ "00 49098 “ “pueplard op oO aan, 1ed0-09 Rem a7yean a L 9@AT},1000-0(9 op op ; se moqgal uol7yva0di0g op Soqeatg ol 8AT},.1900-09 mMOTYVLOdIOg "*"* O00 HOOT moTZBIOd 109, “99 BATIG “0D 300498 + -O4@ald mwonei0di09 9AT},10d0-09 OQ yO0Tg oO e4T4,1ad0-09 “ gaBATg *7"*0Q Y009g 6AT},tado-0p op op Weed aye “roperedes T op op TMABIIO LEYIEH : op +f op & op @ op ¢@ op & op tT op 6§ op ¢@ op I “**107BI COS T WeIID LOYIeH op suf **-1ozeredas T ** S10J9VI4XO Z op ¢ op § op. ft “**'LOperedes g op op op op WeeIoO IOYIeH --W30q *das T op tT op § op Ff op. 9 “**zoqeredes T --W40q “dos F WHO 1oYIBH op sof “**109eredes T op meals 19q4 ey) “740g “das ¢ “07; 818des T meel0 1aYeH op op op WBIIO 19074) “**107B1I8d98 T emrerg Suory “= goqotddy ‘ouqueg HNneG “ puourgory, ++ puourey “purlyory AON ‘UC eplell **e@t[TA £9TO0Q o op |-olarerg Sutmoorg “sIT@q WOpATIO Baie ieuhettmcae “9900170 M “PICS UWION 7 anequre dg *TTOmMIe TT ***"snaéO “Tod Aooy = + OITRA 8 S uMorg: vere" "OSIOABLY, aietbig- pee Giese tate ppor teeeeereee te ee gti ag we ee eureagg tettetereeeneseeergrgagg ie yume arson rerseegg iy tose warTramey “+ poomperxy sees *£osurey | A ae tees owas B OU © FIFTH BIENNIAL REPORT 882 -‘ ATWO LAUT UT 10944Nq PUL TOUITANS UT eseoyo OpeUI S9JI0JOVJ UAATS ST YTV YoONs OM O17, ‘AA x d ; ‘zeqggng Jo spunod 000‘0¢ 4940 St UNL Jo YAUOTA AOS ORV 8 ‘1939nq Jo spunod 000‘0e LepuN pue spuNnod 09N'ZE TAO SUM OUNL JO FJUOW TOF OPV + ‘1oqynq JO spunod Q00‘ZI apUN puv spunod (NN'g JeAO seM oUNL JO YAUOUI OJ ORV + ‘19}4nq JO Spunod gpp‘¢ epuN SseM ouUL JO YOM JOY OVA «x "OH VUI [[TBUIS AOA op ““pusplaIq |ureero 18q9By -"OaT QUTIeS ‘MON [°°° "100d “09 HO0Ig |**‘doyeIEdeS T. “eHBT poom ['****aUlOIpeW AOTIOA ea TPR op . op °° MOTM HOTT op TOBA tld op “Born op 9AT} JodO0-09 op "@30VR18S “*pooy “oqValIg |WReID 8YIBH sojzeqg ‘499 ee “MON “ATC ““puaplsig |*saoqeredes Z sRuegqog frcresteesse see COUT, ‘100g op op “°° pLOPs[OOY pooxy moTyV10d.109 op “*- “OT[SOIQUO WL ‘pouring op “oI BALTG |URaId LeqIVH "UOABE aye y jens Oh eee RETA, a ‘MON op op op” sto Te9d0D ; “MON . 0 op tT seer cesses WUT ‘ID [WVpeoag ‘MON 9AT},10d0-09 op T op } op op 6 | Sik yn" CT SeTAB EP “Ig a ‘IQ USPIehT 46h “exeig “9 |" pueplalg op. - | 0 ; op 4 "SMOT}RYS & S61 “SqVOOW “Cf joatj,aedo-09 |*srogeaedesg | gp |" * TT VTTepeA jo ett WeMmOTe MAM 42 ““JewWog OY juoMeiodi0p op eg op as . Tar SuoysmIy “CW | "etal op for fcc cereoasem | 49 Sire 1014909 '9°Y |UoTyetodi0p |MBero 10TeH | OOT ‘o[[Tasourr |.” "MON 4 WOsUyor wz UeUYsTA _ op “oq dest | 09 reste **008H0 48 “" ssuluqeer "AL |" pueprl4aid op. =f =| og weTHORT MON ‘QAOID) SULULOOT: 481 ““TBVOD WV TL jaatjaedo-09 |*''zoyeredes | | 9¢ “"UMOISTIOW s 3 Yoorsm0p “HV op “--yqgoq “dest | o¢ “Sato empy [cy eoese A 4 : 46 ‘solg [TeVpsuey op wBeId TeUIwVH | OL “ emopeMm [ot euepeM "uOIye4S T |****pooy Ser “uoysad “AV | op “* goyeredes T | oe MOLAUIVIG 2 4 cree Tea $05 ‘AOMOIG “A'°M |**** ‘99BATIG op 08 “eddozeyt a : “100d 48 co Koay | pueplaIq |urver0 coqyey | OST ‘puowmeA |'* "eYSeQe AM ‘mon oocccaTed |. 4p stsesseees Tromoag qw [tog Ho0ag | aoyeredas 7 | gp |v SeTIeA aveg [°° “eyseqe Mm, *p,tedo iM . “suod “syemey ‘syoodsoig| ‘soul | "A1ejyer1o0g Iu si0jeladorg |‘ uoMez]ursi9 *sse001g -yed |* ‘e0WO 380d ‘SHLINDOD ‘ON ? —e x ‘ON é | . ‘ “paynyaUog—"k6Rl ‘V.LOSANNIN NI SHIUANVAND JO LUOATY—'T WIAVL DAIRY AND FOOD COMMISSIONER. 83 From the table submitted it will be seen that there were operated this year 201 creameries, 33 of which were built this season: there are also two new ones not yet worked, and seven in the process of construction; in ad- dition and in connection with these were operated 47 skimming stations; there are also 44 factories not operated this year (listed in a table else- where), making a total of 301 plants in the state. 230 separators are used in these factories and nearly 26,000 farmers furnish either milk or cream to them. These factories, this year, have turned out nearly 19,000,000 pounds of butter, netting about $4,000,000. 90 creameries and the 47 skimming stations are operated on the separator plan, 90 on the gathered cream plan, 29 use both the separator and the gathered cream plan, one only setting the milk at the factory. As to the plan of organization they are divided .as follows: 86 are co-op- erative, 62 are private companies, 24 are stock companies, 24 are corpora- tion companies, and 15 run on the dividend plan. Although there are no figures obtainable for comparison, it is safe to state that the amount of butter made in Minnesota creameries this year is greatly in excess of any previous year’s production, and that itis also far ahead of any previous year in quality, and while the latter will also apply to cheese, the former statement will not. Weare apparently developing into a butter producing state, cheese, for the time, being nearly lost sight of; I suppose for the reason that the by-; product is more valuable from butter making; that it is more of a winter. business and prompter returns are obtained for the goods. In this con- nection I would like to present my ideal factory. It would be a combina- tion separator creamery and cheese factory on the co-operative plan. I want fifty patrons and one thousand cows. I want those cows fresh in September and October. I would make butter from September Ist to May 1st, and cheese the other four months. I would make a cheese that would be at its best in four to eight months and market them during the ‘high wiuter prices. I would expect by such arrangements to net the patrons the very highest returns possible. I think the combination fact- ory the only satisfactory. kind for cheese in Minnesota, and it should be built in only such places as will support a creamery through the winter months, and not for a small bunch of one hundred cows to make a small amount of goods part of the year, and rot and rust out between seasons; neither should we continue to make soft quick curing cheese, to be con- sumed immediately at a low price, then import at high prices during six to eight months following. We ought to at least make sufficient cheese for our own consumption, and in order to do this a part, at least, must be made to keep. Weshould also increase the varieties to sharpen the appe- tites of consumers, and thereby increase the demand and consequently the price. The quality of the butter madein our factories, varies somewhat and could easily be divided into three general classes; Fancy, Fine, Choice. The large bulk of it coming within the intermediate class, while the pro- portion of the higher class is comparatively small, as is also the propor- tion of the lower class; and while our average quality is high, there are many factories where chances for improvement exist. I can only give an idea of quality, generally, from the fact that these visits were made - at different factories at different seasons of the year, and there might be an injustice done by publishing qualities found at each factory under such circumstances. / : Minnesota butter, at the World’s Fair, will verify my statements of quality as we scored the highest averages there in two different exhibi- tions over all other states; and I have no doubt that had the proper exer- tion been made, we could easily have continued that record throughout the entire exhibit, which would have been very desirable and valuable. » As to the second of these objects, I am- pleased to report that I found the creameries (with few exceptions) clean and neat; that a large ma- jority of them were well constructed and equipped for carrying on the business in a neat, orderly way. The patrons delivering clean wholesome milk, and that very few adulterations occurred at such places. As to the third object: | 84 FIFTH BIENNIAL REPORT 1. Explaining and advocating the Babcock test as the best method for adjusting dividends and preventing frauds. tee 2. In giving advice and instruction I had in view the contemplation of the law to produce a clean, wholesome product and acted in the fol- lowing manner. I examined the butter to ascertain if it had a good wholesome flavor; if it was free from milk and evenly salted (as these are the indications of cleanliness and wholesomeness), and detecting any defects in this respect, I set about to discover the cause and indicate the remedy, never furgetting to impress upon the maker the importance of seeking the best information possible from the proper instructive sources. In making this tour of inspection I have had an opportunity to note the results from all the different plans and processes used in connection with the manufacture of butter in this state, and, as a result of this opportunity I submit the followiny propositions: 1. The finest and cleanest butter made is produced by the separator plan. . 2. The quickest and best way to advance the dairy interests is through the creamery system, (provided they are rightly organized). 3. The co-operative separator creameries appear to be the most success- ful and most profitable to the producer. With these propositions in view, I would reccommend the organization of co-operative separator creameries in all localities where a sufficient number of cows now exist, or can be secured. : In localities where this is impossible, the producer should secure for himself a small separator whether he intends to furnish cream to the factory or manufacture his own product on the farm. It is only the expense and the ignorance of the real merit of these machines that retard their universal adoption. There are already quite a number of these hand separators in use in our state. Waseca county has 48 in operation, Goodhue county 46, several ‘counties 10 to 15 each, and in the state about 200; and excellent results are obtained from them. While the majority of the separators now on the market are really worth the prices asked for them (from results obtained), such prices are unreasonable, excessive and check their use, and, therefore, retards, the advancement of dairying to a great extent; but I hope the time is near at hand when natural competition between manufacturers and dealers will reduce these exorbitant prices to reasonable ones. There is no reason why the most ordinary dairy farmer in Minnesota may not become very efficient in butter making even at home on the farm. This state has now four organizations laboring in this direction, and they distribute systematically and continuously printed information which, if read by the masses as it should and is calculated to be, and heeded, would add millions of dollars annually to producers’ profits and supply our markets with a very different article from that now classed as farmers’ or store butter, which is now used almost exclusively for cook- ing purposes and sume even for soap making. THe Darry ScHooL.—The State Dairyman’s Association and the Farmer’s Institute are organizations of instruction, and are doing a large amount of good work in this direction; the State Dairy and Food ‘Commission, while not supposed to be an instructive organization, has the same object in view, namely, the advancement of the dairy industry and is willing and glad to give all the information it can, looking toward the upbuilding of this industry. THE VALUE OF MILK. The value of milk for butter making depends entirely upon the amount of fat it contaius, and on this basis only can its value be determined or dividend equalized... Nearly all creameries in Minnesota have now adopted the Babcock test which is correct and seemingly very simple though it requires some experience and considerable skill to operate it successfully. One of the greatest difficulties encountered is in obtaining a correct sample to operate on. DAIRY AND FOOD COMMISSIONER. 85 THE BUTTER MAKER. The success of all creameries depends, toa great extent and in many cases entirely, upon the butter maker. It therefore behooves the man- agement of creameries to be very careful in selecting a competent person for this position. A few dollarsa month extra salary amouts to nothing as compared with securing a first-classs maker. A butter maker should not only understand handling the tests, separa- tor, cream, butter and machinery, but should be able to give proper in- structions to patrons in regard to selection of cows, feeding, care of milk and cans, and should have ae idea of creamery book-keeping, be a good judge of butter and well acquainted with the principal markets. These qualifications can only be obtained by experience and study, and the maker who does not keep himself posted up to date should not be continued in service. : ORGANIZING CO-OPERATIVES CREAMERIES. I think it not out of place, to outline a plan for organizing co-operative. creameries: Call a preliminary meeting and obtain the presence of all the farmers possible within a radius of six to ten miles, and after having some capable person explain to them the advantages and disadvantages of such an enterprise, have each one sign an agreement pledging himself to join the organization and supply milk from a certain number of cows. ‘When 300 cows are thus pledged, organize these signers into a creamery association under the general laws of 1870, Chapter 9, Sections 1 to 13 (this law is very favorable for such organizations), after which address the several resident creamery supply dealers for plans, specifications and prices, and make contract for a subtantial well equipped plant with the best ap- aratus and with’ a capacity in accordance with the future prospects. When started get all the milk possible either from stockholders or non- stockholders and be sure and elect a good business man for secretary and manager, and delegate to him the whole control of the business with the assistance of a good butter maker. CREAMERIES IN FREEBORN COUNTY. According to the assessors, reports, Freeborn county contains 18,143 cows, and owing to the intelligent plan of co-operation there adopted, is the best organized dairy county in the state. It now has 22 co-operative separator creameries (and one skim station) operating 46 separators, All of which turn out a very fine quality, as well as a large quantity of but- ter. Seven of these factories have been built this season. They.are very evenly distributed throughout the county, fifteen towns boasting of one each, four having two each, and only one town having none though trib- utary to five plants, all of which are near its border lines on its several sides. This county, though no better adapted than half the state for this industry, has made a wonderful stride ahead and its example should be followed by other districts in the state, as herein lies untold wealth: . A very correct estimate frum this county indicates that during the past’ year they made two and a quarter million pounds of butter, worth at average prices received for same a half million dollars. Most of this but-— ter was sold in eastern markets, and the money was returned and distrib- uted among the producers. In addition to this they have large quanti- ties of milk with. which to successfully raise hogs, and are steadily in- creasing the fertility of their lands and thereby increasing its value. _In this connection I think it would be interesting to submit the fol- lowing table: ’ 86 + FIFTH BIENNIAL REPORT TABLE No. 2. No. of | number of | Butter Net value cream |oows in 1893,| made in | Of butter Counties. eries in made in j “| assessors | creamer- a ener report. tes: ereuner ce ws badastacrcncrses tepesistehc as Meeransniton saccminnssencsesiestin Nasided pate S702 | 4 az csamaised hose ees AMOI D acs snisiatnirevvain cer alermiessinisiceaanieieie sin 1 4 365 109,000 $21,800 Becker hg 5, 164° 224,000 44,800 Beltrami. «csissccaeawedeneswowse ws lies: werrsce "167 sll ve siereteyaushectar i'l secsreseie BOntONs. sscceoiees sowslexeeaare a 1 B51 \ 25,000 5,000 Big Stone... sset-s0ac.cs seeceuceaets ais) Se calepeianes "ORO Mourns, ataaenah a a wees Blue Earth as a ae ae 3 11,087 272,000 54,400 Brown...... Aisa Visors sa 3 9,095 436, al 91,560 CBT COM assiesarorsicictounsie avin siscsveseinisinizisince tal sie winrerneounners 544 CADVOR 5 wistsrersotesiertlee Hetieiede llcieitiotis 2 cone es ippewa Chisago CLAY ie. ceena Cottonwood. on oreo Crow nag 2 Bilnseeeeeaie DAOC iain cinssinsece edeeiniess aininar'eiaccace Dodge . ? i 5 9,467 951,000 170.200 : Douglas 3 6,818 122/000 24,400 Faribau 5 10.799 247,040 49,400 Fillmore. 8 16,608 | 1,517.000 303,400 Freebor 2 » 18,143 | 2,829,000 812.380 Goodhue 3 . 17,344 | 2,029,000 426,090 Grant. 2 4,148 3.300 660 - Hennepin i 13,247 65.000 13,000 Houston 4 = 10; ee - 667,000 B Hubbard einetats Grorwees Isanti. . ants < Ttasea... 51 dO KSO is. eeoscy evans EBRD. | hererehs, 36.04 1s | Kamabec.............665 5 G59 be seicisenieids ncoroie Kandiyohi.............. 9,535 201, ae FRB e. 6 ecaimcen seviovacnoun Cai Sibjeisune 8,473 |.. oe gut one efcsanerapevedetode a Le Susan Ais inortie SeerusopiNRG snare Woewalie 2 6,763 270, 60" 54,000 LINCOIM: seescsresrecianieisate ee eres Rosuurraioas veseas [RGeaveneie se Bi596). |isnewes conas ausliben ersten vaste Lyon. ... ee ene 5,016 “52,000” 10,400 McLeod... GE HE AES OS HS BES 5 * 10,127 175,000 35,000 Mareiae PimaNee/aatele Ot aaiete Minette BINGE Serres Nanautxesasees BBB oscsbasistt ataxssae| levers vase eas IMU ARUN e: ope ccc aase sacoisyaicjalihg a henelatstossibie- -Aleeow o ucbied 2 7,273 90.000 18,000 ICONGR gino: cross). nicbsiaad sisiencasinde ala\szqaisiovsas aiciodeleseiotesti 2 7,909 82,000 17,220 Mille Lacs.. dod 1 ; 102,000 20,400 Morrison 2 4,905 45,000 9,000 Mower . 0 12.104 | 1,525,000 320,250 Murray 1 4 1,000 Nicollet : 7,490 137,000 27,400 Nobles 1. 5,341 20,000 4, Norman 1 6,844 90,000 ‘18,000 Olmsted... 9 12,741 | 1,595,000 334,950 Otter Tail...... ...... Fes. disk ab, saad 1 15,343 0,000 a Pine......... niaiabe\Weleiieide, sevacnaolarelatsicceie. eaters Sioaiailie aah wtelsiote AD OSHOME wincieicaversiainuceasereceins ae vovennevctav os tovesprarshe Ais -aesrorsilletataeteree 3 578 Poik........ aeial gees Ye sia 568 . Pope.. cia “ae. a nrensyeraanen tyes tubttie Sheen Ramsey... ReteateeS RAVARRHRUS aeMiS bales vetiett Redwood.........sccscsscsee . 4,200 Renville.. af apotaias tara 11,128 63,000 "12,600 ° TUG sa sisinnepsinie sehcasnsueiastsodusevieinicreiers whe Sasloh tenorasaiasciereleistas 12,204 730,000 ROC aaiasa: sie gnserssaiane, yataiin sree.” afsbatareiad niet soneiviarctata| eletinieeenare’ a4 ; BABE | scscenrenapa Beh CITI essa csin cise Sivaidishit eleewainiaintniclats siersa. We mnoaicintaa ai $8 newer cay oo) i 30,000 Sherburne.. . re Hae ietaty wiih 4,885 79,000 SLUIOY o wean Geneseaeesa eve ae 10,494 490,000 - Stearns SiatGwide stelets Terealieies eeaeRese 14,202 188,000 BECE IG: ciey ti aticltokies Suns RPdnmw ned sapien cance 11,840 | 1,512,000 BLO VOI See suisse: ainsseraieds sintossinisisuesciaiens syelshnelstemisioa eieroral evaded ve Ge aR [iciaccisten ac seme Swift. 6,097 TOD cocscnsisns vacennweuiaiee: Rida son: nak cwacrdaninnin wa maconnpomamaiee vy DOO coe aye, cows Traver 2,013 50,000 Wabash: 7,121 416,000 Wadena 1,590 22,000 ‘Waseca, 8,207 242, PESTON arcs Uninws ectmnimicaradell whinn viscmsenintdoall eniaiwrein tay oe ‘ DOO | axceresien aap Watonwan.. 7,094 s rte, 000 TWD jovcsey seiuids “eilchcceiniai Sin cieinjorarateisiave inlexeitlsls sistanuvated ald sayele wyaie 2,484 |... se|aernes cease Winona. ..... ........ ad 9,201 494 600 98,800 Wright a cieccssces. sisraeersicairesancataverdeaidemie vanevsauees 10,833 | 110, 000 ~ 22,000 Yellow Medicine... ...........- cece cemece sence 2 6,660 8,000 1,600 MOEA sss spss cific canna cwmadiencommacanceleieres 201 527.424 |18,916.300 | 3.924.610 DAIRY AND FOOD COMMISSIONER. 87 The assessors’ reports for 1892 give the number of cows in Minnesota 411,349, and the amount of butter produced, 28,041,476 lbs. This is an average per cow of 68 lbs. On this basis the production from the cows reported in 1893, 527,424, would indicate an estimate yield of 35,864,832 Ibs. This might be divided into three grades or classes as foilows: 19,000,00:) lbs. made in creameries, at 21c per lb...... $3,990,000 7,000,000 lbs. made in dairies, good, at 15c per lb..... 1.050,000 10,000,000 Ibs. made in dairies, pood, at 10c per lb.... 1,000,000. : Estimate value of product, 1898............... $6,040,000 Now take Freeborn county; 18,143 cows produce 2,329,000 lbs., through the creameries alone; this is an average of 128 lbs. per cow; at this figure the 527,424 cows would produce 67,510,272 lbs., at 21c is $14,177,157. The difference in these summaries show a loss of $8,187,157 from a lack of creamery organization equal to that of Freeborn, and these figures are very low from the fact that to get the actual number of cows in the state quite a percentage would have to be added to the assessors’ reports, no doubt at least 15 per cent. In addition to this, considerable butter is now made in Freeborn county outside of the creameries not indicated in this summary. I wish here to submit another table, showing an estimate (from the a resources at hand) of the extent of our dairy interests at the present ime. TABLE No. 3. 210 creameries, valued........ @ $2,500.00 each............000 $525,000 47 skim stations..... ........ 1,000.00) €8 acc eccetaue secu 47,000 44 vacant creamery plants.... 1,000.00 “ ................ 44,000: 20 cheese factories............ SO0800) MSS x crateiene ss ene 16,000 6,000,000 milch cows.......... 20 200% SS caimealae cas eaters 12,000,000 19,000,000 lbs. butter.......... PON Ee we leat eae a ee 3,990,000. 7,000,000 Ibs. butter........... BIB. wine aden wena 1,050,000 10,000,000 lbs. butter.......... PO 8S aces weenie ote 1,000,000 2,000,000 lbs. cheese........ SO! EO ecsssacerdgalen 7s Sune e 180,000 Total investments and production in 1898..............., $18,852,000 Number farmers selling milk and cream to factories.... .... 26,000: Number separatros used in Minnesota factories............... 239° Number separators used on farms about................-..--- 200 There are also in the state quite a number of creameries that have not been operated for a year or more. Some of these are good plants, well equipped and have been unsuccessful from the lack of interest and thorough mismanagement, and such places offer good openings for exper- ienced men who can build up a good profitable business for themselves and benefit a community. I submit a list of such places for reference to those seeking an opening for a creamery venture. TABLE No. 4. County. Posr OFFICE. County. Post OFFICE. Beckers... 2... cece ceeceeceeeeees Audubon Martin...........-..66 se shite Welcome ROGGE os as :scoiauss cisroieisyayalage: suncesat sereteiziscate’e Detroit Martin... East Chain Big Stone... .--Ortonville Marshall . Warren Big Stone... ...Graceville Murray.. Fulda Blue Earth. Lake Crystal Nobles... ushmore Brown......:.. .- Springfield Nobles... -... Adrian Cotton W00d...........s cern seen ceee Windom Normans........sccecserenceeveees Hendrum Ootton Wood. .-Mountain Lake Norman, .......-csc0 ceeeeaeeeseees nnee Ada Dakota... ...Farmington Otter Tail s Prairie Dakota e..ccccc cece cece cee ceneenaees Auburn = POUR... 6. cece eee cece teen eens -St. Hilaire Douglas.. -Alexandria Polk. ..... --.Crookston Parl Dal tawiccccaccccwises ce teres: eed Elmore Pipe Stone.. .............005 ...Pipe Stone Fillmore.. ... Peterson Sherburne. ..- Elk River ouston. --..Hokah Stearns.. .. St. Cloud Tsanti.. Cambridge Stearns.. - Belgrade © JACKSON. ....2. cee cee seee ce neenneees Jackson Stearns . Brooten Jackson.......... see POUOU IIE “BW Gitincaas immanwienninn w eaducalenenirenpatedy Benson Lac qui Parle. -Lac qui Parle Swift..... Swift Falls Le Sueur, 00.06.2606 ceseee eee ee zeee Kasota Wabasha. -Lake City Le Sueur. . Waterville ‘Wright.......... .. Montrose Lincoln.. Lake Benton Yellow Medicin LAY Oasiccciscnnteatencea cae oid vee LOTR # 88 FIFTH BIENNIAL REPORT The advancement of dairying depends greatly upon the solution of two problems: Oleomargarine and poor, dirty butter, the former through legislative regulation, the latter through education and perhaps legisla- tive regulation also. Oleomargarine is any substance made to take the place of butter and not wholly made from pure milk or cream, and the article now found on the market is made principally from tallow with most of the hard fat (stearine) expelled, to which is added cotton seed oil,caniline coloring matter, and a small amount of milk; it rarely contains 1 per cent. of butter. This compound is made to resemble genuine butter, and is put up in regular butter packages made into prints, rolls, and in every possible way, made to conceal its real character. The cost of manufacturing it is about 7 cents per lb., after which the government gets about 3 cents and middlemen and manufacturers about 10 cents perlb. It is worthy of note that neither the producing nor consuming classes obtain any of the bene-. fits from this impostor. And if, as claimed, it is a clean, wholesome food, there is no reason why it should be allowed to be made and sold in semblance of butter,as the temptation to commit frand is evident, and experience has indicated that nine-tenths of it is sold to the consumer as butter. Our laws require that it be colored a bright pink and the late supreme court decision upholding this law is, in my opinion, the greatest legal victory the dairymen have ever obtained. 1 call especial attention to the work of this department in its successful fight against this im- postor. Our.laws provide against the manufacture or sale of any unclean or unwholesome milk or cream or products made therefrom, and evidently were intended to prohibit the manufacture or sale of unclean or unwhole- Some butter or cheese, whether it was made from unclean or unwhole- some milk or cream, or became so through the process of manufacture, or froma later misuse. It is to be regretted, however, that the present law is not broad enough to cover this. Butter has no greater enemy than very poor butter itself. One pound of such butter will prevent the sale of several pounds of the fine article, and not only this, but it brings but- ter into disrepute and creates a prejudice against it. The reasons invariably given for using the substitute, is not the high price of butter, but the difficulty of obtaining a good article. So to-day - one of the dairymen’s greatest enemies is among themselves. Our cream- eries have quickly and effectively raised the average quality and through them we have obtained our present high standing as producers of fine butter. Continuing in this direction, we may hope in the near future to. produce none but the finest quality which will stimulate the demand for the fine, pure article, to such an extent, that we shall find a remunera- tive market for all such goods we can possibly produce. . INDEX. Page. Armour Packing Co., affidavit and injunction................... 008 16-18 Baking powder ......,.cccceeseeceeeeeeueeeee ar calavacaiva la’ (ain: wipvataveverve - 27-29 _Creameries, inspection of.............. ..- ess asa avepaiarsinns 6 wasters Betas 9 Cheese factories, inspection Of..............cc ee cece cannes eaceuees 10-11 Cheese factories, report of E. B. Williams, inspector.............. 71-75 Cheese factories, inspection Of........ 0... ccc cece cece cece eenceues 75 Dairy and Food Commissioners, report Of ..........e.ceseceeneee 5 3-30 Maton, HN., TEPONG OL jog. cc sco encarhres aeaaesiad decease pew Ree - 30-70 Eaton, B. N., samples analyzed. .......... cc ceee iS ra dis ke S AEs sodtensnolais 31 Eaton, E. N., fat of individual cows............. dja sexe sesays Gea aparoiaun ati 32 Eaton, E. N., Babcock test ............. ccc eee eee eee weve Pecounurcue tess 33 Eaton, HE. N., preservatives, (Prof. Patrick). ...........c.cceceee es 33 ‘Waton, HE. N., milk analysis..............0... eT ere 35 Maton; He Ni CLOAM cise sycc.cumaceces ye suaevaag ween Wasa ark fe gina B.8 Nee tacacare ase 36 Eaton, HE. N., butter ........ ccc eee cece cnet eee ene iioeiateaaueetias , 36-40 Eaton, E. N., butter, composition of 37-39 Eaton, E. N., adulterated butter....... we 41 Eaton, BE. N., oleomargarine.............. ox Betas . 41-42 Haton; E: Ns; oleo: Olls nines «ccewens ex angucew mages ealwiedees Vad awoeiere 41 Eaton, BE. N., oleomargarine, hea]thfulness of 42 Eaton, B..N., oleomargarine, cleanliness Of.............sseeeeeeee 42-43 Haton, E. N., patent butter ............... jatiacaias srearteinie eb a e-SaReER 44 Eaton, BE. N., adulterated butter, analysis of.......0........0 0 eens 45-46 Eaton, E. N., cheese, report OM. .... 0... cece cee cence eee eeececeee 47-57 Eaton, E. N., cheese; table No. 2 ........cccee cece cece tenes eeenaee 47 Eaton, E. N., cheese, Minnesota dairymen.............. cece cena 48 Baton, E. N., cheese, fat to solids ....... Fea orarcoraiaransaie Desi noS atte 49 Eaton, H. N., cheese, work of the commission .... - D seaeommnae as eee 49 Eaton, B. N., cheese, Prof. Harry Snyder ............e.ee cues atest 49 Eaton, E. N., cheese, Minnesota state full cream................. 49 Eaton, H. N., cheese, tables of analysis. .........cccs scenes ee cece 50-57 Eaton, BH. N., lard, report on ....... cece ese eee recon eeee es spain . 57-58 Eaton, BH. N., lard, table of analyses............ cscs eeceee ee eeeece 58 ‘Eaton, Ey Bey Vine Sars cccecea a esakaiesesecanane ss ieenasled sowie 59 Eaton, E. N., vinegar, analyses of ........ rch epedeyabeesyen Ske jedarbusiaviisseiaeies 60-61 Eaton, E. N., baking powder, report on........ aicaen'e eusheslaniveratas'e eo Ste 62-63 Eaton, BE. N., baking powder, table of analyses......°..........0- 64 Eaton, E. N., preservatives, report OD ..........-.ccce eee cneenees 65-67 Eaton, HB. N., appenda........ cc ceee ee eee renee ee BovaeAbe senses 68-70 Graham, E. J., assistant commissioner, report Of............0+0005 71T-88 Graham, E. J., assistant commissioner, table of inspection....... 78-82 ‘Graham, E. J., assistant commissioner, the ideal factory......... 83 Graham, E. J., assistant commissioner, quality of butter. ........ 83 Graham, E. J., assistant commissioner, world’s fair butter....... 83 Graham, E. J., assistant commissioner, the separator ..........+. 84 Graham, E, J., assistant commissioner, the dairy school.......... 84 Grabam, E. J., assistant commissioner, value of milk ............ 84. 90 INDEX, ‘Page Graham, E. J., assistant commissioner, the butter maker ........ 85 Graham, E. de, assistant commissioner, organizing co-operative PUREE PIGE csiais wiccnlsceounsnse adbacheondaiesicininn ame mecca RARE 85 Graham, E. J., assistant commissioner, creameries in Freeborn county EE Oe One ee oe 85 Graham, EH. J., assistant commissioner, table No. 1. 82 Graham, E. Ts assistant commissioner, table No. 2. 86 Graham, E. J. assistant commissioner, table No. 3 87 Graham, E. z, assistant commissioner, table No. 4 87 Graham, HK. J., assistant commissioner, oleomargarine........... 88 Honey laws sivcwetesscsacsa cans rT re re eer 76-17 . Dar vissccosodines: elastin euewiesSeeGerenw cee cneayy. SRLRG TSAR SEAAS wee 25-27 GTI; serssossrovessvarsraresasavaveiciacare Pearce aga ac bce edscotanal niacauastss leva sSvoulonsia (oer PSSM 5 MAL, OPTS FO vesccipiavecc a eccsp caverns wiysete eratceseisierere gveusepeeses alee ayataee a 6° Milk, pasteurizing.......... se cece eee ee cet e eet er ee tenner eeeeee 6 Milk, cleanliness in handling..... ts cae deAlgnvets 4 Sapwlmaaian semaines 6-7 Milk, samples of, inspected by months......... ere canenees 8 Milk, average fat, by months............... sar bdaish a MEST AE SORE 8 Milk, standard adupted by See aos acetek sSialauw aud. dulomunaecata aie nape eee , 12 Oleomargarine, color, BUG: sesamiae. tisiasteves atest dateueiavelaals tics Meideoone 19 - OleOMargarine chs csaacewescasre cays comieeaede stealer e celereaereds 14-25 ~ Oleomargarine, seizures Of......-..0. ese eeeecere ones Oe done wee wae » 22-25 Oleomargarine, COUrt CASES 0... 4... e cece cee cee eee e ete eeeeeneee 21-22 Prosecution of milk Cases. .... 0... cece cece eee ene cece eeen nsec anes 13-14 Pink law, regarding . sax avaceev NESS Boris Seis ahaharcca baat Ge debtor det elem once rasa atin hetaane 20-21 WAN CG EB eevee ot ua aiatnan tied onlaganianas onemmeaaaad owen Nicierecdcats 29-31 Vinegar, poisoning cases at Excelsior......... cuvaiavatenr a's eaimeasesiOatars 29-30 Weideman, Hed vs. State of Minnesota. ........ 0b sees cesses e ees 19-20 1 ri ! ERROR. In table No. 3, on page 87, see 6,000;C00 cows; ebengs same to read 600,000 cows. FIFTH BIENNIAL REPORT OF THE MINNESOTA STATE DAIRY AND FOOD COMMISSIONER. FROM JULY 381, 1893, TO JULY 31, 1894. 8ST. PATIL, MINN:: PIONEER PRESS COMPANY., STATE PRINTERS. © MINNESOTA STATE DAIRY AND FOOD COMMISSION. BERNDT ANDERSON ............... rotate esses Shao atiscallapake seceusus anes Commissioner BH. J. GRAHAM........ eee First Assistant Commissioner A. B.. BERTRAM } 6:64:68 eee ee pecs Assistant Commissioner and Secretary Ws Ne WATON: (Me SC spiisiewren cnc ees aa agen aa lean nai neaie ated Chemist Hie Ay AIOKIM BLE: tecmcntuuia ice mie dk taagGsieaye ease wee eeeees Inspector P. W. WILDT ............ Sha SWE REA SHG RA ee aad ed. « ee NSPOCtOr E. B. WILLIAMS .......... 6. ec ee eee pete et eee cence eee eee ee oe Inspector ; J. M. BORER .......,.....-.+-. fe sailins ily dadi itech van gn teh erevadedehasaisee Inspector Gin Bs IAA soso se diss ceee bac id ith seven acl Sus caaaren dong ah isto db aips tag ao eae goat ei Inspector ' REPORT OF THE DAIRY AND FOOD COMMISSION. STATE OF MINNESOTA, Office of the State Dairy and Food Commissioner, St. Paul, December 1, 1893. To the Honorable Knute Nelson, Governor, and the Legislature of the State of Minnesota: Sir:—In conformity with the requirements of the law, I now for- mally report to you the work performed by this department since the last biennial report (July 31, 1892,) to the end of the present - biennial period (July 31, 1894.) In so doing this report will include the work of my predecessor, Hon. A. K. Finseth, up to the time of'the confirmation of my appoint- ment by the senate as state dairy and food commissioner, which oc- curred on the 27th day of January, 1893, and from that time until the present, of the work performed under my direction. Before the passage of any food laws, this department was granted an appropriation of fifteen thousand dollars or so much thereof as was necessary for the enforcement of the dairy laws. This work consisted of inspecting all milk sold within the state to creameries, cheese factories and private families, and to prevent the importa- tion and sale of any dairy products not conforming to the provisions of existing laws. But the legislature of 1890 extended the work of the department by adding to its duties the inspection of such food products as lard, baking powder, vinegars and spirituous and malt liquors, and for the prosecution of these additional articles, the sum of three thousand dollars was annually appropriated. This sum was inadequate in the extreme, as the whole state of Minnesota was to be covered in the prosecution of the work, and as there had never been any laws regulating the standard of excellence of these prod- ucts enacted in this state, it is worthy of presumption that the spuri- ous far exceeded the genuine on our markets; but with this sum at our disposal the work of renovation was commenced, and,a most vigorous warfare it was, and after two years of vigilance the mar- kets of the state were purified to the extent that consumers now need not be'swindled in purchasing any of the food specified in our laws. Colored vinegars are banished from the state, and therefore do not come in competition with cider vinegar it so much resembles. Baking powders containing alum are so branded and sold on their merits. We have to watch the lard market very close, as there are yet 4 FIFTH BIENNIAL REPORT some frauds practiced by adulterating it with tallow, but it is not practiced to the extent it was when the law took effect. The vigi- lance of the department will continue in all these lines until a de- sired result is brought about. When the food laws were enacted and placed in the hands of this department for enforcement we found a worse condition in those lines than we had dared expect, and was compelled to enlist the entire force of the department in this work of extermination, and to accomplish the result, we could not give the dairy interests of the state the attention it was entitled to re- ceive, but we viewed the matter philosophically and decided that after the food market had once been renovated, both the dairy, and food interests'could be looked after; in justice to both, this view has been verified. Since the issue of our last biennial report for the period ending July 31, 1892, we have made the dairy interests our. special care. The creameries and cheese factories have never in the history of the ‘department had such careful inspection as during the past year, the results of which have been very satisfactory. For two years previous to this we have at the solicitation of the man- agers of cheese factories and also of the state dairymen’s associa- tion placed a cheese instructor in the field in order to bring about . more uniform results; the wisdom of this course has been fully justi- fied by the results that have accrued. But since the farm school has been established, in order not to assume any of their duties, we have withdrawn our instructor and refer all parties to the farm school, of which we are justly proud, for instruction in all dairy mat- ters. We were well aware, that when the department placed ‘an instructor in the field, that we were exceeding our authority in the matter, as the dairy and food department was entirely a police and not an educational department. We are therefore glad to relieve. ourselves of this branch of work and place it in the hands of a purely educational institution, viz.: “The Minnesota Farm School,” thereby allowing the dairy and food department to confine itself entirely to duties for which it was created. Following the financial statements, I will take up the various dairy and food products, the enforcement of which comes within our jurisdiction, and report on each article in. their order and accom- pany the same with statements in tabulated form, with reference to the amount of work done in each particular line and their condition as to purity. I do not intend at this time to make a highly colored report, but to place the work of the department before the public in a clear and terse form that all interested may know of the scope and magnitude of the work required of this department, and how well the duty is performed and the interests of all concerned are cared for, all of which is most respectfully submitted for your con- sideration and approval. Most respectfully, BERNDT ANDERSON, Commissioner. DAIRY AND FOOD COMMISSIONER. 5 RECAPITULATION OF DISBURSEMENTS FOR THE YEAR ENDING JULY 31, 1893. SATAT IES: is.ccc iasiee bende ws Gle iad) cata a eck acd nsec RRA ac PED ORME ce $12,753.49 SUMAN OLE FOX DCTS OS 5 ccinsiag ss.teded oh otinncy ce sacenea io iiel SNe aichdtten Sodapan eh ile ailerooualgnrve alfa deateais 1,560.82 WUECHASES: socece hese GEN ACER Hope sal Dios AEE eS a oes 501.86 POStA@e: owas coc es gare se a GaLee DOME EEE ER ee Ree eRE GAS 265.80 Iixpress and livery..... ob checks GA pS 2 ct st Bly eR NES RE at ord ine tees 249.91 PROVO SPA MISS ccc cs xk Pace speaue sees dpc puaese ih dues sik crctcohsskscank qa auseunae Soaveeas siaactaneleanare eR Rk S 9.55 TADOLTAtOry SUDPUES: ss 's.6 een. svanin ooveces, | eke wiaereemeenain aeele le ichened verti otcicd SEAS 43.89 Rent, Minneapolis office: i cece via gi scwe sees seam d eae ewes ewnd eee 275.00 Gas for laboratory ............. 00. ee eee She GACaeuenn eae Seely ee 59.43 GOULE CXDETSCS) 6 gevcesiicsccceccusiausectoigannn\d- tees Sassi dieetssaneneabeatedead tM cad waarap eeu 108.18 PTO aed parca he Mat ative Seat nelat ceased oot ccean ia Ro reset ile tain gate ots Spee $15,827.43 DISBURSEMENTS FOR YEAR ENDING JULY 31, 1894. SS HIATT OS sic cis tidy Santana aoenanmaun Waeeck ave ehtere. avdaie ubere Soe xoonsimmawemens $11,541.65 FDPAW ENE: EXPENSES: acccsveccsdvesecesccicai bea livid ude peste wiley hoedebohiaueuslinvelanet a jeucinrealinane 1,405.47 UDC AS OS ise a scanssncs se vowionig te taveanets evans ei snawrte Sui es ae airamick es Abpesieergt sec inde «loves dois dessl anan dani Sites guubison Sed ialedvara Neabaice, armeaenian anes Av howe w Wsblecece Ade eats 22.1 He Js Meyer; Red Wit Siri: doin auectcs coda awe ane Pears Sema a nae ie 2.08 ig 94 FIFTH BIENNIAL REPORT FILLED CHEESE. Per Centof -Leffmann- Seller and Location. Fat to Solids. Beam. Lindal & Allen, Wisconsin ............. 0.000 e eee aee reese 53.60 19.5 Holt: Bros wren secs sors cee sane SoS Se ER eee BPE 34.85 3. TIGAS UBEGS),. Sits. TRAN gicia peace cecsccexs eased: ices ad send nadeale Reen av alteysecs 49.99 6.2 Morrison & Strobridge, Minneapolis..................000-- 83.8 2.8 Zinter & Co., Minneapolis. ............ 000. eee 45.2 17.7 Stewart & Biliott, Minneapolis ....-..--6-- 62 ee ee ee eee 49.6 3.7 olden: Rule;. St: Pal eco scree s wasn ese: oh Cece D esenactrnsavcner sce 30.9 3.2 A. Sehoch.:Gro:, CO., SE PAU. cece ecsecsecestts wie atone es acnnl a niolevin don sceactetvis 1.8 Morrison & Strobridge, Minneanolis ......... 0.00.20 eee pieces 2.1 Potter Produce Co., Minneapolis............... 00.00 e eee 41.9 3.6 Allen, Moon & Go, St Pauloscs:scerreacsaseieceesesesves 51.1 it Herman Schroeder, St. Paul....... 0.0... 00. cee eee eee 47. 1.9 Herman Schroeder, St. Paul.................. iisgtales Daedasy eee 1.3 3. S. Gordon, Owatonna............. CDs che han etoa uaa ate estan ie Oe 2. Walter & Harvey, Duluth... 105250 660s. cees exes eee cane ves 1.7 a: Hs Rever;. Duluth: «cass sees woes oe eeras ea oh cece ae be aes Walter & Harvey, Duluth ....... cece eens aioe Bi eats Sh Silty iad 1.3 W. H.:Carpenter & Co., Duluth : 2: Arundel, Warren & Co., Duluth L. Fitsimmons & Dearing, Duluth : 6. lx Ay Peirce, Rochester occ. cove wead cx ance gavek ‘Ge CE RHSS SZ mies 49 4, A. O. Warner & Co., Red Wing...............-. 00.0000) sageene 2.5 3. B. Fredrich & Co., Red Wing................- 2. eee eee 36.2 2.8 EE. i DMEGVOT) REG: WATE cece serine tines a Garret oan apoointaen aaron saben 3.6 J. O. Hollen & Co., Stillwater. .... 0.0.0. ee eens 41.7 3.2 J. M. Schaffer; Stil water as% ex.s senene cee erasice seen sees 40.5 3. S. Cy Alarich: ‘Sts Pails cc. sane gercaw ae pe eeer peas es wes 2 mar 3.5 Schiermann & Co., St. Paul............... eaciait dis egaghain iodscetor ee L3 Ransom Bros. & Co. (special), Albert Lea.................. 41.2 2.5 Pheod. Trevillion,. Duluth. 6.0.00. ees esti rene wre eceane core whale L.7 TECHNICAL DISCUSSION OF THE METHODS AND RESULTS. As the examination of cheese for foreign fat is comparatively recent and but very little tentative work has been done, I append a table of analyses of cheese which were classified as cheese made without the addition of foreign fat. To my knowledge no results have been recorded with the “glycerol” method combined with Short’s method of extraction of fat. The work heretofore recorded has been with the ,direct extraction of fat with ether or petroleum ether (which of necessity is incomplete) and the fat examined by the Reichert method. It may be well to state that even with the pre- zautions taken to use as large sample as the apparatus or the sam- ples secured would admit and to thoroughly extract the fat in the case of skimmed cheese it was necessary to operate on less than one- half charge, or 2.5 grams fat. In one case a cheese was found to contain as little as 2 per cent of fat in the water free substance, and in another, 1.8 percent. Both were probably from the same fac. tory and branded “Blue Grass Cream Cheese.” In such sample and others in which but a small amount of fat was obtainable, one-half of each reagent used in the determination was employed. No. Kind of Cheese. Glycero] No. Remarks. 1 Full Cream 19.5 2 Skim ~ 24.0 3 Skim 17.0 4 Skim 28.5 Very small sample. DAIRY AND FOOD COMMISSIONER. 95 No. Kind of Cheese. Glycerol No. Remarks. 5 Skim 25.0 6 Skim 33.3 Very small sample. 7 Skim 26.5 8 Full Creain PAG 9 Skim 25.4 10 Full Cream 26.3 11 Full Cream 26.3 12 Full Creain 22.6 13 Full Cream 25.5 14 Full Cream 26.2 15 Full Cream 25.4 16 Full Cream 23.4 17 Full Cream 20.0 18 Skim 29.3 One-half Charge. 19 Skim 22.3 20 Skim 23.5 21 Full Cream 22.71 22 Brick 23.9 23 Full Cream 26.5 Reichert Vollny. It will be noticed that the Vol. Sol. acids as expressed by the number of C. c. of Nw» N, OH required to neutralize the distillate on 5 grains of fat are lower than commonly met with in the analysis of butter. This is due, I believe, rather to the method of saponifica- tion than to the method of extraction, or any change in the fat after incorporation in the cheese. In my hands the Leffmann-Beam method has given: uniformly lower results than the Reichert-Vollny, even with butter which from its physical properties appeared fresh. The following comparison of the two methods on butter apparently fresh, —those marked with an asterisk premium butter at the World’s Fair,—show the tendency of the glycerol method to give low re- sults: Reichert ao Glycerol. Oleoiiarsarine 25.2). siete ahdediaceua eas Seals we eS 32 Oleomargarine ;....... ....... i doeiscet avaade UL cpstasgiecaates 2 -68 Oleomargarine: o.2% oscasony eae hse bikes eS Cee 5T OT Butter® Goce Vs sk eas saw Va dae d Haas se we 26.20 22.45 Butter oo: isi ce Saad Pee aes Severe epee oe seca ns 27.75 23.60 Butter*......... sho Gana iiste b's gr gta dhead wig ayer ne atin Seen 26.20 21.65 BUCO eceticccsestteergitelndihes haber ha tiatete, Rene avelbiaasieting, Avastin 25.45 23.30 Otte sy oye he oe ha bia SEEGER ERE KE Rh ere re 30.20 27.65 Buttetscs inca sateen tee Stile aeende deny gies 28.60 25.20 Butter ico siviex Soin eae ec I es 25.50 25.1 BRUEGMcidetic echt 63 Sees sis oases ed ah oe Tan nes Rete 26.9 24.8 I am aware that certain English analysts claim to get higher ‘results with the Glycerol than with the Reichert-Voliny method, but such is not the experience of analysts in this country. (See. Bulletin 22, U.S. Department of Agriculture.) Nevertheless I re- gard the method for the purpose of detecting adulteration superior to all other methods, as its results are strictly concordant among themselves and the method free from some of the faults of the | ' Reichert-Vollny. The lowest limit for butter, if it is wise to have limits, must. be lowered to 20 c. c. and adulteration certified to only . when backed by good confirmatory evidence. 96 ViIFTH BIENNIAL REPORT LARD. The trial of Fowler Bros. of Chicago for selling as prime steam lard an article which did not meet the requirements of prime steam lard as defined by the Chicago board of trade, and the subsequent extended investigation of lard by the U. S. Department of Agricul- ture, awakened interest in the subject of lard adulteration, and called attention to the fact that a gigantic fraud existed in the manu- facture and sale of pure refined lard; a fraud that whatever its re- lation to physiological economy was rapidly filling the coffers of manufacturing multi-millionaires and destructive to a large agricul- tural interest. Although the market at that time seemed laden with adulterated lard, sold unblushingly as purified leaf lard, the liberal expose through newspapers and other channels, state legislation prohibiting the sale of lard substitutes as lard, and perhaps to some extent the sale of lard substitutes and surrogates under their trade- ‘mark names as a superior article, have all lessened to some extent the wholesale adulteration of lard. Yet an examination of the table of analyses will show that the market is by no means in as good con- dition as might be desired. _ Correctly speaking lard is the fatty tissue of the hog separated ‘from the other tissue by the aid of heat. At one time only the leaf fat was utilized for lard, but now almost all portions are used, either mixed together or rendered separately to make different grades of lard. _ ‘The grades of lard as recognized by the Chicago board of trade are as follows: . 1. Neutral lard—Rendered in a kettle from leaf at 40 to 50 de- grees C., acidity less than .25 per cent. Used in the manufacture of oleomargarine and filled cheese. 2. Leaf lard—Rendered from whole leaf or the leaf fat left in the rendering of neutral lard, by subjecting to steam heat under pres- sure. 3. Choice kettle-rendered lard—Rendered from leaf and back fat by steam in open vessels. _ 4, Prime steam lard—Practically the whole of the fat of the hog, except in some cases the leaf which may be used to make the better grades, subjected to direct steam heat. Besides the brands of factory-made lard, there is the so-called home made lard, tried out from all edible fat over the kitchen fire; and butchers’ ard, prepared as above and often from scraps that have ‘been saved up for a considerable time before rendering. LARD SURROGATES AND SUBSTITUTES. The substances used to mix with lard or entirely take the place of lard are, beef fat or beef stearin, lard stearin, cottonseed stearin, cottonseed or other vegetable oil. Sometimes one of these products is alone mixed with lard. As but a small amount of adulterant can be used in this way the large manufacturers usually use cotton-. seed oil combined with. some kind of stearin in the proportion to form a material of the consistency of lard. In this way the substi- DAIRY AND FOOD COMMISSIONER. 97 tute or adulterant may be mixed with lard or sold as lard compound without admixture. Anything not made of hog fat and used in place of lard is a lard substitute. If such article is labeled in such a manner as to convey the idea that the article is pure lard it may be said to be adulterated. In the first class come Cottolene, Vegetole, Cotto Suet, Cookene, etc., made without the addition of lard, or very little, if any. Thev are invariably sold under their patented names, are dark in color and could not be mistaken for lard. In the other class we have the same kind of substances with usually the addition of more or less lard, sold under the delusive names of “pure refined lard,” “choice family lard,” ete. , Chemically speaking, the various adulterants of lard, as well as lard itself, are mixtures of three fatty ethers, stearin, palmatin and olein. Stearin is a solid at and below usual summer temperature. Palmatin is solid in winter, but fluid in summer. Olein is a liquid, i. e., an oil even at winter temperature. In beef fat the stearin largely predominates. In lard the three glycerides are more nearly equal. In cottonseed oil, olein is much in excess. It is possible to mix beef fat with cottonseed oil in such proportion that the physical and chemical properties will not be sensibly different from pure lard. Only when the fats have not been mixed scientifically is there oppor- tunity of detecting adulteration by purely chemical means. For- tunately there are certain uniform impurities of some of the oils. and characteristic forms of chrystalization of the fats that will usu- ally lead to their detection even when mixed in ideal proportion: It is not the intention to discuss these tests in detail, but simply to call attention to them that the chemical data of the tables may be better understood. . In cottonseed oil there exists a substance, probably an aldehyde, not removed by ordinary purification which has the property of re- ducing a solution of silver nitrate to metalic silver. This test will readily detect 10 per cent and in some cases as little as 5 per cent. of C: 8. O. in lard. While the evidence of this test, if a marked re- duction is shown, may be conclusive of adulteration the absence of such test is by no means decisive proof that the lard is above sus- picion. The chemists employed by manufacturers have of late dis- covered a new way of refining C. S. O. so that the lard even when. mixed with a notable proportion of C. S. O. will not respond to the silver nitrate test. Impurities in the C. S. O. also give color reactions with sulphuric and nitric acid. Beef stearin has some properties different from stearin derived from other sources. If pure lard is dissolved in ether and left to slowly crystalize in a cool-place the crystals formed will be in the shape of oblique prisms of little thickness and with so small dif- ference in refraction power from glass as to be with difficulty made out under the microscope. Under certain conditions the crystals are grouped in tufts radiating from a common centre. Beef fat in con- tradistinction crystalizes in straight or slightly curved filaform 13 98 FIFTH BIENNIAL REPORT spicules or needles with pointed ends, usually grouped in bundles resembling a sheaf of wheat. When observing a mixture of the two fats the distinction is not so obvious. In such cases the crystals are often obliquely termi- nated, yet grouped in beef bundles. Mutton fat under some condi- tions of crystalization resembles lard, only the crystals are much smaller and usually not arranged in tufts or bundles. Under dif- ferent conditions the crystals resemble beef bundles. Beef stearin erystalizes from solution at a lower temperature than lard stearin. In practice both come down together much as alcohol, although hav- ing a much lower boiling point than water, cannot be entirely sepa- rated from water even by fractional distillation. The amount of absorption capacity of the oil for iodine may be of value if the oils are imperfectly mixed. The absorption capa- city of pure lard for iodine should not vary much from 60 per cent. If desired the percentage of olein may be calculated from this figure. Ether Washed Deposit: This method, based upon ‘the crystallization of beef stearin in ether at low temperatures, was elaborated by W. F. Keating Stock, and read by him before the English Society of Public Analysts in January, 1894. The results, if all conditions are noted and the process carried out substantially as the author advises, are to a de- gree quantitative. In my experience it is the best method of quan- titatively estimating beef stearin in lard yet discovered, and the surest method of detecting adulteration when but a small per cent, as from 5 to 7 per cent, of beef fat is present. RBPORT OF INSPECTION ON ANALYSIS OF LARD. It would appear that up to the period covered by the present re- port very little adulterated lard was sold in Minnesota markets. During the latter part of ’92 and first few months of ’93 of a large number of samples analyzed but two were reported adulterated, as recorded in the table of results. Yet in March of the same year considerable of the adulterated goods were found parading under the name of lard. A systematic inspection of retail stores was made, resulting in disclosing the fact that much of the lard consumed in the state is of local manufacture and that much of the butchers’ lard is adulterated with beef stearin. Particular attention has been given to collection of samples for analysis, of such brands of lard as a previous analysis proved to be adulterated. Hence the large number of adulterated samples reported. The market is not in as poor condition as the number of adulterated samples indicate, still there is large room for improvement. The analysis of the adulter- ated brands give the department all the advantage of the legal acts in preventing adulteration, shows the dealer that he cannot safely run the risk of detection, and shows him what brands are liable to t DAIRY AND FOOD COMMISSIONER. 99 be adulterated from their past record, and what business firms, wholesale and retail, make it a point to deceive their customers in the quality of goods they are buying. Of the samples of lard examined by myself 37 were of local manu- facture and 61 of foreign manufacture. Of the local manufacture there were pure, 27; compound, none; beef fat added, 9; water, 1; total, 37. Of those of foreign manufacture there were pure, 32; compound, 20; beef fat added, 5; water added, 4; total, 61. Of the total samples analyzed and sold as lard there were pure, 59, or 59 per cent; compound, 20, or 20 per cent; beef fat added, 14, or 14 per cent; water added, 5, or 5 per cent; total, 98. Eleven samples of lard substitutes were examined, including all the trade-mark articles, I think, on the market. A comparative an- alysis of cottolene, vegetole and cotto suet is given at the bottom of the table of analyses. The analysis shows no great difference be- tween them. In the sample of vegetole analyzed, however, the crys- talization showed unmistakable evidence of lard. Lard stearin, either in the form of stearin, as is more probable, or combined as lard, was added to this particular sample. It is of course impossible, or at any rate unjust, to draw general conclusions from so few analyses. 100 FIFTH BIENNIAL REPORT MANUFACTURER. DEALER aND LOCATION. SOLD 48 Pioneer Packing Co....... Edw’d Nelson, Minneapolis......... Lard G. H. Hammond...... ....|G. G. Blethen, Minneapolis........ Lard Unknown ... .......000e John Brady, Moorhead............. Lard LOC siccvssew werasuaes A. Sturn, Crookston ............... Lard Griggs, Cooper & Co...... J. A. McConkey, Fergus Falls...... Lard Armour Packing Co.......|N. P. Ward, Alexandria............ Lard Geo. R. Newall........... Carlson & Dahl, Minneapolis....... Lard G. H. Hammond & Co..../P. O. Hammond, Minneapolis...... Lard G. H. Hammond & Co....|J. A. Johnson, Minneapolis......... Lard G. H. Hammond & Co..../J. A. Johnson, Minneapolis......... Cookine Pioneer Packing Co....... John Foos, Minneapolis............ Lard Pioneer Packing'Co....... R. C. Pitcher, Minneapolis.......... Lard G. H. Hammond & Co....|Lucks Mercantile Co., Minneapolis. .|Cookine Cudahy Packing Co....... K. Olson, Minneapolis.............. Rexaline Pioneer Packing Co...... ./O. C. Thorp, Minneapolis..........).eceececeece, Swift & Co.............-. O. C. Thorp, Minneapolis.......... Cotto suet. G. H. Hammond.......... J. C. Higgins, Minneapolis........./Lard G. H. Hammond.......... M. Pay, Minneapolis............... Lard Local ........ Be iar peace F, M. Benson, Minneapolis......... Lard Local: cacwsnowe acacnconrinn John Carter, Minneapolis........... Lard TOCA. soesssre esas: Geshe eS P. M. Anderson, Minneapolis.......|Lard Cudahy Packing Co........ Moss & Jackson, Minneapolis....... Lard G. H. Hammond.......... Lungrum & Bird, Minnapolis....... Lard TGOCAL: yecesaue sitions uenrercavestess Byers & Co., Minneapolis........ ..|Lard IOV i vstererdversins, qercusieed arsienecs Luten Bros., Dexter.............00- Lard Pioneer Packing Co....... W. Kuraszkiewicz & Co., Minneap’lis.|............ Cassiday Packing Co...... North-West Grocery Co., St. Paul...}............ Nelson Morris & Co....... Lund & Hardy, St. Paul..........-.[-00.. ee eee o Pioneer Packing Co....... B. Bronstein, St. Paul.............]-eeee ee wee Cudahy Packing Co.......;O. W. Brown, Minneapoli8.......... Lard N. F. Fairbanks .......... Mills Bros. & Hansen, Morris....... Lard Cudahy Packing Co....... A. Stringer, Minneapolis............ Lard Cudahy Packing Co......., F. J. Holmquen, Minneapolis....... Lard Cudahy Packing Co....... Frank Fink, Minneapolis........... Lard UDENOWE eiccnes seesaw es ae Theo. Vergman, St. Paul........... Lard Rendered in Laboratory... —, St. Paul...... ...... Mutton tal’w Lo¢alesssvsse sa06 saleceen Sample No. 1,000, Minneapolis. ..... Lard Local, sample 1,012....... John Webber, Minneapolis......... Lard J. O’Leary & Son......... POHTSON. Be OO 's ovaries sisncnecerevninnaoners coe ayers, [Veeeieiorasecinnensn. Armour Packing Co...... .|T. Tailson, Minneapolis............ Lara J. O'Leary & Son......... Grath & Son, Mirneapolis.......... Lard Minneapolis Stock Yd. Co..|H. H.. Ockney, Minneapolis......... Lard Sample No. 1,081......... Sulger & Farrer, Minneapolis....... Lard Twin City Packing Co.....|J. Ettel, Mioreapolis............-.. Lard J. O'Leary & Son......... Fellows & Metcalf, Minneapolis... ..| Lard J. C. Johnson & Co....... Foreburg & Schusten, Minneapolis. .|Lard Minneapolis Stock T. Co..|Londserh & Russeth, Minneapolis. .|Lard Swift & Co............... Unknown, St. Paul..... .......... Cottolene Armour Packing Co....... Unknown, St. Paul..............5. Vegetole. N. Fairbanks & Co........ Unknown ...... ‘i - ».| Cotto suet DAIRY AND FOOD COMMISSIONER. 101 a a < Ether washed 3g ‘ 53 Microscopic In- | %.3 8 deposit. 33 Bechi: Reaction -: 5S dications. Bs Pola tobe E é Ee te «eeee] 169.2 21. %|Med. heavy reduction|64.9|/Beef fat... .. 41. |Comp. laru..... wesee| 127.7 16. %4|Marked reduction. . : Pues Cal. Honey...|....s0sesssseseees +25.3 |-+21.6} 2.80]........00 YOS |evsczen Glucose. 16|Frank Moser...... Light Yellow|—+2.2 | .......c0[-ssccsse|cosscncesse| scenes] eceeense * 17/Frank Moser...... Light Yellow/+2.0 * 18} Wood & Harris...|...........sseeeee a Glucose. 19|Wood & Harris... ode Glucose. QO NOs: SBS ieseccastind | eestisecsssspevees aemasceaae|aeossaueal excess eweveevsic Yes) | sevecss Glucose. 21|Authony Kelly . ME Cio ccaiot ballincs cigedssieadoaced|dnisocctcseiabed aman lteeteased ls ecbsSteey Yes |........ Glucose. * Cane Sugar. “* Cane Sugar and Glucose. Samples of honey manufactured by F. H. Hunt, of Redlands, Cali- fornia, contained the smallest percentage of honey of the samples analyzed. Mr. Hunt, a beekeeper in his native state, brought a carload of honey with him, secured rooms and prestige of Smith & Austrian, commission merchants in St. Paul, and commenced to - flood the state with his product. Samples of his honey were taken by the inspectors and its true nature ascertained. The beekeepers’ union also took hold of the matter and exposed Mr. Hunt pretty thoroughly in bee journals. (See “Gleanings,” vol. xxii, page 62.) Without waiting for the sequel Mr. Hunt packed his grip and de- DAIRY AND FOOD COMMISSIONER. 127 parted, leaving some mixed honey in Smith & Austrian’s hands to be disposed of. While most of the California honey handled by Philipps & Co. of Minneapolis was found to be genuine, that handled by J. 8. Liv- ington, Minneapolis, was heavily adulterated with glucose. Three samples of honey handled by the above firm were brought to the laboratory by Coville Bros., Minneapolis. One sample, No. 7, was found to be adulterated. The amount and kind of adulteration indi- cated what subsequent developments proved, that the sample of honey was mixed by the seller to avoid a contract. Sample No. 8, manufactured by Towle Syrup Co. of St. Paul, shows how this enterprising firm disposes of a part of its glucose. The bees in the apiary of Mr. Moser departed from the usual custom of bees this spring and yielded a “honey” consisting in large part of sucrose. Nos. 10 and 18 were undoubtedly mixed, while, were it not for the previous record, Nos. 16 and 17 might be classed as abnormal honey, or as honey obtained from bees fed upon sugar and taken from the hive before “matured.” Messrs. Wood & Harris sell two brands of “pure extracted honey.” “The Horse Shoe” brand was found. to be a mixture of glucose and honey, while the other was unadulterated honey. They claim to have reformed, but a sample of honey put up by them, examined this fall,—No. 318,—does not go far to substantiate the claim. No. 3, although I have every reason for believing was sold for pure honey, contains more than usual but not abnormal proportion of sugar. No. 6, although classified as pure honey, has the optical and chemical properties of a mixture of honey and invert sugar. Yet it is not impossible that pure honey should have the same character- istics. The investigation indirectly throws some light on the parties responsible for adulteration. There is always a tendency to shift responsibility for unpleasant and unlawful acts. The dealer points to the producer, and the producer laments the loose principles of the dealer. As the dairyman claims the watered milk was given by the cow, so the apiarist affirms the bees yielded glucose honey. Some one else is to blame. On this subject Cook says “it is generally thought by beekeepers, and with good reason, that if honey was so extensively adulterated it was the work almost exclusively of the dealers.” The dealer certainly does his share in adulterating honey, but the frequency with which certain brands from beekeepers have been found on the market can only lead to the conclusion that the respon- sibility for adulteration rests in part, at least, on the producer, and he is the beneficiary of the unlawful profits accruing therefrom. Nevertheless, such work is the exception and not the rule, and is as strongly condemned by the beekeepers’ union as mixing by trades- men. The beekeepers’ union is to be congratulated in securing laws against fraud in the sale of honey, thereby making additional demand for the genuine article, and benefiting both the producer and con- sumer. 128 FIFTH BIENNIAL REPORT PRESERVATIVES. Almost every article of food, the manufacture or sale of which is regulated by our state law, is liable to contain poisonous preser- vatives. Milk, butter, eggs, liquors, fruits, canned goods, meat, all have been found to contain chemical antiseptics of a poisonous nature. As sensitive as are the public in matters touching their pocket- book, they do not so greatly object to being swindled, or to pay the price of a superior article for inferior goods; but every thinking man does object to those forms of deleterious adulteration, depend- ing upon the use of added preservatives. Many will agree with Dr. Hehner, ex-president of the English society of public analysts, who in an address before the society said: “We should work for the entire prohibition of all kinds of preservatives. It is time that we went back to natural food. I object to being physicked in- discriminately by persons not qualified to administer medicine whilst I am in health. I object still more when I am ill. I object still more strongly to have my children physicked in their milk or their bread and butter. It is no con- solation to me to know that the physic is not immediately fatal, or not even violently injurious. The practice is utterly unjustifiable, except from the point of view of a dealer who wants to make an extra profit, who wants to palm off a stale or ill-prepared article upon the public.” It is the usual order of organic material to decay. Whether it be a beautiful flower or noxious weed, necessary to comfort or inju- rious to health, valuable as a fuel or food, in time it must yield its elements to the air. In a former age when man’s needs were few, and the means of satiation abundant, the necessity for preserving food for any length of time was not as great as at present, when the densely populated and pampered people demand the choicest of food, in season and out of season, whether it grows in their own temperate zone, or in the torrid orient. As one locality produces food in much larger quantities than is needed for home consumption, it is but natural that the enterpris- ing nineteenth century should find some means to retard decomposi- tion until an exchange of commodities can be made. One of the first facts discovered was that it is not natural for most products in themselves to decompose, but that such decomposition is effected « by living organisms, bacteria. To bar their entrance, to retard their growth, or to entirely destroy these bacteria is the aim of the pro- ducer. This may be accomplished in a number of ways, many of which are harmless. The methods of food preservation may be classified under four heads: 1. Drying. 2. Exclusion of air. 3. Low temperature. ° 4, Chemical antiseptics. ‘There can be no objection to drying or elimination of the major part of the water. This form of preservation is extensively used in fruits, raisins, beef extract, condensed milk, soup, etc. The new method of drying in vacua has greatly enhanced the value of such articles. 1 DAIRY AND FOOD COMMISSIONER. 429 The exclusion of air is known to every house wife as one of the best methods of preservation. The effectiveness of this method is perhaps more forcibly shown when the jar of preserves has not been sealed perfectly tight. The success of the process is always depend- ent upon the destruction of micro-organisms already in the article to be preserved. When applied to alcoholic beverages, this process is called “pasteurization.” For want of a better term, the same name has been applied to milk when decomposition is arrested by heat. Refrigeration is extensively used in keeping all articles of food for a short time. This is one of the most valuable methods, as arti- cles preserved in this way are wholesome and preserve their natural color, form and flavor. With these harmless methods of preservation, applicable to al- most every artice of food, it would seem that no other means would be employed. But there are some defects in the mentioned methods; some are expensive, some will not preserve indefinitely, all are effective only as the conditions are rigidly observed. To overcome these difficulties and also to preserve articles of food too far decom- posed to allow of other treatment, chemical agents are added which destroy the micro-organisms and prevent the growth and develop- ment of the spores. Among the chemical agents so used may be mentioned alcohol, acetic acid (vinegar), salt, sugar, sulphuric acid, sulphurous acid, salicylic acid, borax, boracic acid, benzoic acid, so- dium benzoate, sulphite of potassium and sodium and lime, bisulphite of potassium and sodium and lime, naphthol, saccharin. Many other chemicals, as arsenic, corrosive sublimate, etc., are excellent antiseptics, but too violently poisonous to be thought of as preservatives for food. The first four named are certainly harmless, but must be used in large quantities to be effective. The consensus of opinion at present is that the remainder are one and all harmful. They are powerful as therapeutic agents, and cannot be inactive in food. If the antiseptics are successful in preventing growth and activity of the micro-organisms in the food, they cannot be inactive towards the digestive fluids whose functions are dependent upon similar ferments. Let me suggest that this class of food preserva- tives receive a more general condemnation by those concerned in the public health. ‘ The powder “Preservaline” was found to consist largely of sodium benzoate. 7 A package of the “Great French Preserving Process” was pur- chased of Bannon & Co., St. Paul, agents, Snodd, Savage. & Co., St. Paul. Among the claims made by the manufacturers is that it pre- serves all kinds of fruit, vegetables and berries in their natural state; no cooking, no sugar, no air tight cans, no acid, no alcohol used. Certain so-called physicians and chemists go on record as claiming that it “contains absolutely nothing injurious to the health of per- sons eating fruits, etc., preserved by its use,” that “there is nothing harmful in its use, but on the contrary the process is conducive to the health where used.” 16 130 FIFTH BIENNIAL REPORT These soft and soothing words undoubtedly mislead many people. The manager of Wildwood writes the agents that he wishes to be supplied with 100 cases of strawberries, etc., put up by the great French preserving process. The “process” depends for its effectiveness upon the powerful agent sulphurous acid. The power is simply a mixture of sulphur, charcoal and saltpetre, the ingredients of gunpowder. Instead of inixing the ingredients in the proportion to form an explosive mix- ture, they are mixed so that the sulphur may burn slowly, forming sulphurous anhydride, which is absorbed by the water forming sul- phurous acid. The preservative it may suffice to say will perform its work perfectly, except that it is a great bleaching agent, and destroys the color of the fruit. Its use is entirely prohibited in most of the countries of Europe. EXTENT OF FOOD ADULTERATION. It must not be supposed that the food products heretofore men- tioned are the only ones adulterated. Indeed, almost every article we eat or drink has been or is now subject to adulteration. ‘Tea and coffee, perhaps, head the list of adulterated beverages, yet liquors, cocoa and cider are by no means free from sophistica- tion. As the result of extensive analyses in this and other states it has been shown that canned goods, spices, preserves, jellies and jams are especially liable to contain adulteration—sometimes pre- meditated, sometimes accidental. It is true that many adulterated articles are as harmless as the article for which they are substi- tuted,—the adulterant being added either to improve the looks of an inferior article or to dilute the commodity, thereby deceiving the public. Yet some forms of intentional adulteration, as the facing of teas, the coloring of canned goods, candies and coffee, and the use of preservatives are actually injurious to health. This class of food adulteration has not received attention com- mensurate with its importance from the public, the legislators, or possibly the officials intrusted with the enforcement of the laws of the various states. _ Respectfully submitted, EN. EATON, Chemist State Dairy and Food Commission. CHEESE FACTORIES. Hon. Berndt Anderson, Dairy and Food Commissioner: I herewith report the work done in the cheese factories of the state by myself, which will give those interested an idea of the im- portance of this branch of dairying: During the past two years I have inspected milk and cheese in about 200 cheese factories and creameries. I have tested each sample of milk by the Babcock test, having made in all about 2,500 tests. The result of my inspection in the various factories was earefully noted, and a full report of each day’s work sent to the DAIRY AND FOOD COMMISSIONER. 131 secretary. of the department. When desired, instruction was given to cheese makers and also to patrons regarding the care of milk. In comparison with other years, a marked improvement was found in the quality of cheese. The largest percentage of cheese produced in this state is made on the Cheddar plan, which I will consider fur- ther on in this report. : It is a satisfaction to report that we do not, as formerly, come in contact with the soft, spongy, ill-flavored and generally bad ap- pearing cheese. That is not the kind of cheese which our factories are engaged in making. My duties have also called me to the in- spection of milk which is sold in towns throughout the state. The milk delivered at cheese factories I found generally to be above the standard. There were instances where suspicion rested pretty heavily, and in those cases the samples were sent to the department for chemical analysis. In my special line of work as cheese in- spector, I also visited grocery stores and examined cheese kept by grocerymen for sale. If I had reason to doubt the quality of cheese kept by them, I at once secured samples and sent them in to the department for analysis. Another matter which ought not here to go unnoticed was the fact that all milk delivered at stations to be shipped to the cities was also inspected. Many letters, coming from factory men wishing to employ butter or cheesemakers, I have received and answered. Also letters coming from butter and cheesemakers who were seeking employment. They each received the same considerate and courteous attention. As an index of the work which is being car- ried on, and to show the magnitude of the cheese industry which is, I am glad to say, constantly growing, I here append a list of the cheese factories of the state with such data as I consider of interest and importance to the readers of this report. Many of the factories in the state have not yet closed up their season’s work. Therefore, from these factories reports could not at this time be obtained. There were others just closing, but owing to other matters pressing them, their reports could not be secured in time to be placed in the list before this report went to press. From the following report and other reliable information, I calcu- late the total amount of cheese produced during the past two years - in Minnesota to be approximately 4,000,000 Ibs. The man who is to make a success of the production of cheese need not content himself with the thought that he is traveling a royal road. By no means can he sit down in sloth and idleness and court prosperity. She is one of those wily elfs that must be won over by toil, skill, patience and economy. It is largely experimental work in which the cheesemaker is engaged. Each day he may find new conditions, and it is his business to meet these conditions, to study them and to overcome them. If he does not, he sooner or later finds that he has a “soft” cheese, a “spongy” cheese, a “hard” cheese, or, perhaps worst of all, an ill-flavored cheese which nobody wants at any price. At this point I wish to emphasize some facts regarding the mak- 132 FIFTH BIENNIAL REPORT ing and curing of cheese; facts I have gained only by close observa- tion and a practical experience in field and factory covering a pe- riod of over twenty-five years. As milk is the foundation of all cheese, the quality of the cheese cannot be good unless the milk is good. It should be rich milk. Four per cent of fat, five per cent, or even six per cent, is none too good for cheese. It is claimed by some who desire a half cream or a skim cheese, that all the butter fat above four per cent is lost in the whey. Experiments and facts do not bear out these assertions. Take New York for an example. The experiments at the New York Experiment Station are interest- ing. These experiments showed that the actual amount as well as the proportion of milk fat lost in the whey increased gradually, but not uniformly when the amount of fat in the milk increased, but while it was true that the loss of the fat increased both absolutely and relatively, when the amount of fat in the milk increased, it was not true that all the additional fat above four per cent, or even about five and one-half per cent was lost in the whey. Results similar to those just stated have been obtained with cheese at our own experi- ment station. , : ; Now let us return to the milk. The receiving of the milk at the factory is an item of prime importance. The utmost care should be exercised in the receiving of milk. These are some of the essen- tial points to be considered: In the first place if you have sour milk or over-ripe milk, it means fast heating. Second, this sudden heating requires quick handling of the curd to get an even distribution of heat throughout the entire mass while scalding to the right temperature. The fac- tory man should insist on his patrons exercising the utmost care with their milk. It is always better for the maker to ripen his own milk to the proper degree of acidity. Another point: to be consid- ered: The maker should examine all cans, covers and skims in cans once or twice a week to thoroughly satisfy himself that all patrons keep their cans properly cleansed. As a reminder to both the maker and patron I wish here to repeat what Prof. James Robert- son of Canada has already said. When a man in a cheese factory has a can all greasy inside and all spattered outside, he is not ready to seek skill. He is going to contaminate the milk, and skill and contamination won’t go into partnership in the dairy business. So my advice to the patrons is to see that as soon as the cans are brought home, they are at once emptied and washed with warm water and sufficiently aired during the day to keep sweet. Throughout the United States and Canada where the Cheddar, or the “stirred curd” cheese, is made, there is but little variation in the process of making. In the manufacture of the above varieties the milk is generally heated to a temperature of about 85 degrees Fahr., a slightly higher or lower temperature used according to the judgment of the maker, as peculiar conditions may demand. The ripening is an essential feature, and for the purpose of obtaining the desired degree of acidity, various tests are brought into requisition. The principal ones being the Boyd test, the Monrad and the system . DAIRY AND FOOD COMMISSIONER. 138 quite generally used throughout Canada known as the cup test. The latter is a good practical test for the degree of acidity or ripeness for cheese making. The method is applied in the following manner: After the vat of milk has been heated to the desired temperature, take eight ounces of milk from the vat, a tea cup or some small dish to manipu- late the test in and one drachm of rennet extract of known strength diluted with a drachbm of water just before adding the rennet, take your watch in one hand and a tea spoon containing the rennet in the other and when the second hand of your watch comes to some known number drop the rennet into the vessel, thoroughly stirring with u rotary motion for 10 to 12 seconds. To be able to tell for a certainty when the milk in the cup has begun to coagulate put a small piece of burnt match or scale board, or something that will float, in the cup or vessel just before the rennet extract is added. By constant stirring, the black speck is put in motion with the milk; when it suddenly stops the milk has begun to coagulate. If the milk coagulates in from 25 to 30 seconds it is ready to set. The exact degree of ripeness is something hard to determine, but the intuition of the skilled cheese maker enables him to tell the proper point. It is generally understood that the object in the ripening of the milk before adding the rennet is to render the action of the rennet more rapid. There is little doubt but that the ripening has some other influence. The bacteria, for instance, thus added in the form of a “starter,” tends tc develop in the cheese a high flavor, similar to that of ripening cream for butter. There are many things regarding the influence the ripening of milk has upon the process of cheese making or upon the finished product, which we do not yet fully understand. This fact we are aware of: The rennet may cause the milk if properly ripened to coagulate in 10 or 20 minutes, whereas, if added t6 milk that.has not been ripened, the rennet may not cause proper thickening of the milk short of two hours. Another important fact to be considered in the making of cheese. The judg- ment of the cheese maker must be called into action in order to de- termine when the curd is firm enough to cut and yet not too firm. The next step, as soon as the curd is sufficiently cut, is to stir very gently for 10 or 15 minutes until the outside of the pieces of curd show the appearance of a slight film and the whey commences to separate freely from the curd. The curd is then heated gradu- ally to a temperature of about 98 degrees F. The rapidity of heat- ing and the extent of heating are points which the judgment of the maker can alone determine. During the heating the curd is kept in constant but gentle agitation. This heating causes each piece of curd to shrink and expel moisture whereby it becomes more firm and dry. Relative to the details of this shrinking and drying action, much remains to be learned. but it is probably due to the combined action of heat, of rennet and of lactic acid. After the temperature has reached about 97.degrees F. the heating is discontinued and the curd is stirred only at intervals sufficient to prevent its packing on the bottom of the vat. When the curd has become sufficiently 134 FIFTH BIENNIAL RHPORT firm and dry, it is allowed to settle and the whey is drawn off. To tell exactly when is the proper time to draw the whey from the curd requires the very best judgment of the maker, for this is one of the most critical points in the manufacturing of cheese. Here must be brought into requisition the cultivated sense of smell, touch, taste and sight. . For the hot iron test take a piece of iron about two feet long, heat it hot but not enough to scorch the curd. Take a handful of curd from the vat, squeeze out the whey, press it against the iron, and if it adheres to it and on removing strings out in fine threads like hairs, the acid is developed, and all whey should be removed, The curd should be allowed to stay in the whey until it will string on the hot iron from one-eighth to one-fourth of an inch. The maker should be careful not to allow too much acid to develop in the vat befure the whey is removed. | While we have a variety of cheese made in this state, of which I may here mention Cheddar, Stilton, “stirred curd,” Neufchatel, Sage, Switzer, Brick and Pineapple, I will notice in particular the Cheddar. It is a popular cheese and made on this plan: After- the whey has been drained from the curd, the curd is packed on op- posite sides of the vat, leaving a space in the centre to enable the whey to drain off more readily. After a time the curd becomes packed or matted and is cut in pieces to such size as may be convenient to.handle. These pieces are turned over from time to time to allow the whey to drain more rapidly. When the curd has become pretty well freed from whey, the pieces are dcubled, and the process of doubling is continued at short inier- vals until the whole forms a compact pile. It is then held at a cer- iain temperature until it assumes a certain condition which the eyes and also the touch of the skilled maker can detect. The curd is then turned up, spread out and cooled at about 85 degrees F. It is now ready to run through the curd mill. After being cut com- pletely, the curd is salted and put to press. From time to time our attention is called to certain rules and regulations laid down by those who are supposed to be authority on the making, curing and handling of cheese. A few of these rules are essential and no cheese maker can afford to ignore that which brings success to his calling. It is with this object in view that I have reproduced some of the excellent suggestions offered by Prof. James W. Robertson, dairy commissioner of Canada: The notes which refer particularly to the opening of the spring’s work, which usually begins in May, are to the point and as follows: If there be a leakage anywhere from the floors, spout or tanks, which is not immediately preventable, pro- vision should be made for the drainage of the waste if only by shal- low open trenches. A liberal supply of lime and gypsum should be spread around such places. Don’t fail to secure a barrel or two of each for use during hot weather. If the factory buildings are not painted and will not be painted get them whitewashed this month. Make the surroundings of the factory neat and tidy. Plant a few trees. While keeping the outside of the premises as creditable to DAIRY AND FOOD COMMISSIONER. 135 _ your tastes and neat habits as possible, make the inside to ‘reflect still more your aversion to everything untidy and dirty. Give every part of the factory a thorough cleaning and keep it in a sweet state all summer. Before the curing room contains any cheese, fumigate it by burn- ing some sulphur mixed in alcohol. That will help to prevent the growth of mould on the outside of the cheese. Be sure that the making room floor is so well constructed and supported that it wilk not shake or vibrate during the coagulation of the milk. There are other points about a factory which no cheese maker can afford to overlook. For instance, the hoops should be evenly filled so as to have the cheese of uniform size. Light pressure should be applied at first, gradually increasing it every ten minutes for from half to three-quarters of an hour, allowing the cheese to gradually knit to- gether, which will give a closer body than if hard pressure is applied at once. After proper pressing, the cheese should be taken out, the bandages should be pulled up carefully and neatly folded over the ends, allowing about one inch to lap over the ends, then put to press again and more pressure applied. ‘The last thing at night, apply all the pressure you can; then in the morning, the first thing apply still more. Do not think that when your cheese is taken out of the press that the work is all done. The ripening process must now begin, and one of the principal things is to keep an even temperature in the curing room. The peculiar mellow appearance and fine tex- .. ture of good cheese may be, and is due to a certain extent, to the but- ter fat, nevertheless, these qualities largely depend in a much greater degree upon a gradual change to which the casein is subjected in ripening. A. cheese that is properly made with uniform ripening will, other things being equal, have that rich oily body, also that peculiar flavor so much desired and appreciated by the masses who eat cheese. Everything in the curing room should be in perfect order. See to it that the cheese be carefully rubbed and turned on the shelves every day. If, when put in the curing room the head cloths are not left on, they should be immediately greased with hot grease to pre- vent them from cracking. In preparing cheese for market ther should be carefully weighed and boxed, using scale boards on each end, and the weights should be plainly marked on the box. Boxes should be shaved down within a quarter of an inch of the cheese. When we take into consideration the superior advantages whicl: we, as a cheese producing state possess, there is no reason for being’ in the least discouraged. Our climate is excellent for stock; we have the best of grasses, and are able to- produce any kind of forage necessary. No state in the Union has a purer or better water sup- ply, and the dairymen are fast improving their breeds and their herds of dairy cows. In the enactment of proper laws for the en- couragement of the dairymen and the farmer, and for the protection of the consumer, no state has gone farther or been more jealous of the rights of her citizens. The wisdom of having a standard fixed ~ by our legislature for cheese none will attempt to dispute. Many 136 FIFTH BIENNIAL REPORT states desire a law similar to ours, but their efforts thus far in that direction have not proved successful. In their report of 1892 the Massachusetts State Board of Health pointed out the advantage to be gained by having a state standard for cheese, but their state has not yet succeeded in enacting a law of that character. With all the advantages bequeathed us by nature; the enactment of good dairy laws; the strenuous efforts made for the enforcement of those laws, and the fact that at the dairy exhibit at the Peter Cooper institute in 1875 Minnesota carried away the prizes, still we have to deplore the fact that at our Columbian exhibition in 1893 Minnesota had practically no part nor lot in the way of ex- hibiting her great and growing cheese industry. What were we doing, that we should have let slip.this grand opportunity of our lives never to come again, perhaps, to show to the world our resources as a cheese producing state? By referring to the table the reader will notice the names of the various cheese factories in the state, the location, the capacity, the percentage of fat the milk contained when inspected, the name of the proprietor or manager. These data required time to collect, and many of the factories I have visited twice or three times during the course of the season. The season of 1893 was, generally speaking, much better than the season of 1894. This was largely due to the fact that the severe drouth of 1894 materially affected all branches of dairying: a1 2 |e NAME OF FACTORIES AND PROPRIETOR OR Man- | SS| & am POSTOFFICE. AGER, 2#/ 6. | &S S2| me | Ea so} Ba | 2d a a < “Berne Factory, Berne..........+-eeeeeeees Crescent Creamery Co...| 6 | 15,000 fi Pine Island, Pine Island................-+ Crescent Oreamere Co...| 6 | 15,000 333 County Line, Alma CY: vaceuecaxressaee B. A. Comstock.......... 5 5,000 |} 3.72 Wilder, Wilder. ........ esc cee reece cee eees W. S. Trowbridge....... cep arasl ete eraneerere 3.53 Bereen, Perea. cvscicen nike none santa n eee SNS Die SROVOi 1 avesecovaiarsroravseae 3 2,000 | 3.55 Sorden, Stordetincia piney sce eae vie veew a Frank Tripp............. 5 8,000 | 3.45 St. Michaels, St. Michaels...............5 Michaels & Holzman.... 5,000 | 3.73 cous gehts ue pee § Fae 2K AULA ES Pe: TEIN sion: sarlnieckadie uneaeutabeenea retina a ae 3.92 ergus Falls, Fergus Falls...........++..- W. L. Chappell.......... 9 | 10,000 | 3. Western, Wester. cic: ccvsai view snncsnne T. B. Roberts........... 6 5,000 a Havana, Havana...........see cence ee eee L. A. Disbrow.......... 4 | 10,000 | 3.55 Turtle Creek, Austin. ......-....-+eee eres A. P. McBride.......... 8 | 5,000 | 3.46 West Concord, West Concord............- Frank Bailey............ 6 5,000 3.44 Byron, Byron....csscs ces cccscecccusveves Crescent Creamery Co....| 6 | 15,000 | 3.64 Olmsted, Olmsted..... --| Crescent Creamery Co....| 6 | 15,000 | 3.47 Rock Dell, Rock Dell. Marcus Wing............ 8 | 12,000 | 3.58 Pine Island, Pine Islan : Crescent Creamery Co....| 6 | 15,000 | 3.59 Berne, Berne.......-- ‘ Crescent Creamery Co 6 | 15,000 { 3.40 Pleasant Valley, Rosco! K. Stuckey. . 5 2,000 | 4.26 Stanton, Stanton..... E. O. Imberg 8 | 15,000 | 3.44 Hampton, Hampton.. +. | Jno. Delfield. 6 5,000 | 3.55 St. Michaels, St. Michaels...............- Michaels & Holzman 3 3,000 | 3.65 Hureka, St. Michaels...........--.eeseeee BH. D. Washburn.... 6 5,000 | 3.66 Hanover, Hanover.......-.. cee rece eeeee es Michaels & Holzman.....| 4 | 4,000 | 3.68 Blm Grove, St. Michaels...............04: Michaels & Holzman..... 4 4,000 | 3.89 Lansing, Lansing...... yaaa ies eanaerie dein ~++) | WH. M. MeIntyre......... 6 | 5,000 | 3.61 New Richland, New Richland............. Henry Jackming......... 6 | 10,000 | 3.60 County Line, Alma City............62--05- ; HE. A. Comstock.......... 3 | 5,000 | 3.85 Lake Crystal, Lake Crystal..............+ Geo. V. Norman......... 4 | 2,000 | 3.94 Good Thunder, Good Thunder..... ere Sohre & Henkel......... 8 5,000 | 3.8L New Rome, Gaylord............ Gi MONE B Yass eciecs deine ore 4 5,000 | 3.56 N. Redwood, Redwood Falls Chas. Fleischer.......... 5 {| 6,000 | 3.73 \ DAIRY AND FOOD COMMISSIONER. 137 a.18 les 4 o NAME OF FACTORIES AND PROPRIETOR OR MAn- 83 a ae POSTOFFICE. AGER aa) &. |e SB} pe / 88 . sol GA | es a (=) To the Senate and General Assembly: In accordance with the requirements of Section 15 of “An act to prevent deception in the sale of oleomargarine, butterine or any imita- tion of dairy products, and to preserve the public health,” approved March 22d, 1886, I have the honor to present my third report. As was stated in a former report, in addition to the duties imposed by the above-mentioned act, I am required to enforce the provisions of “An act to prevent the adulteration and to regulate the sale of milk,” approved March 14th, 1882, and also to aid the State Board -of Health in the enforcement of “‘An act to prevent the adulteration of food or drugs,” approved March 25th, 1881. The intention of the Legislature, as evidenced by the consolidation of these laws, was undoubtedly to bring under the care of one official all acts of a sim- ilar nature. Adhering to the custom followed heretofore, and for purposes of completeness, I have separated the account of work done under the several laws, and have grouped together, under distinct heads, all details relating to special inspection and the results there- from obtained. OLEOMARGARINE. The law regulating the sale of this substance has been strictly enforced during the year, and, as will be seen by the detailed report given later on, the transactions in imitation butter are now usually carried on honestly and according to the legal provisions. The num- ber of licenses granted by the United States authorities would indi- cate that the demand for oleomargarine was very limited in this State. This condition would seem to indorse the statement made in a former report, to the effect that as soon as the law was rigidly enforced, and when dealers were compelled to sell the article for what it was, the amount sold in this State would be very small. In 1886 there were (3) © 4 REPORT OF THE DAIRY COMMISSIONER. 149 licenses granted ; during the past year only 28 were issued, and many persons holding these have abandoned the business. Several important cases, which have been pending for nearly two years, have been decided by the Supreme Court, and all essential par- ticulars of the law are now adjudicated upon. The recent decisions are printed at the close of the report. It is held that oleomargarine colored by its substantial ingredients does not come under the ban of the law, but it may be sold in this State if the other provisions of the law are observed. Penalties to the amount of $1,100 have been paid to the State Treasurer. MILK. As will be seen by the detailed report given elsewhere, nearly all - sections of the State have been visited by the Inspectors, and the milk-supply has been shown to be in excellent condition. The num- ber of cases of adulteration of this article of food noticed this year is less than ever before. The importance of the law to farmers is being appreciated by that class, and many samples have been sent by them -for analysis, in order to test the milk yielded by their herds. The table printed on another page will show the number and results of the analyses made during the year. Penalties to the amount of $550 have been imposed under this law and paid to the State Treasurer. FOOD. The examinations made of various foods prove conclusively the necessity of the present law and its rigid enforcement. Six hundred and twenty-three articles of food were analyzed during the year, and it was ascertained that over 48 per cent. were adulterated. All of these articles were purchased at retail, at the usual places of business in the State, hence the,results represent the average food as furnished to our people. While the adulterants used are rarely harmful to health, they are always fraudulent, and deprive the purchaser of an amount of money equal to the amount of adulteration ; hence, if the law can but restore to the people an amount equal to that of which they are defrauded by the adulterater, many times the sum appropriated for this work shall be returned to the pockets of our citizens. REPORT OF THE DAIRY COMMISSIONER. 5 Several suits were instituted under the provisions of the Food law, but no penalties were imposed. In some cases proceedings were dis- continued when the defendant promised to cease selling debased arti- cles, or to return them to the manufacturer. In many instances the responsible person resided out of the State, and could not be reached by our legal process, but the return of his goods had as salutary an effect as if a fine had been imposed. One violation, on account of which a case was instituted in Burlington county, consisted in the sale of cream of tartar that was adulterated with 80 per cent. of sul- phate of lime. The dealer had previously been warned concerning the character of the article, and had been notified to stop its sale; when this notice was not obeyed, the suit was begun. Cases were tried in Hudson county against persons manufacturing adulterated honey, and selling lard mixed with tallow. But I have thought it: best to acquaint the trade with the provisions of the law before taking more vigorous proceedings. To that end some 248 warning notices have been served; these inform the dealer what the article is and with what it is adulterated. At the same time he is notified that a continuance of its sale will be followed by prosecution. The trade has also been informed that I will examine any article of food sent to me, so that all shall know whether it is equal to the requirements of the law or not. DRUGS. Four hundred and fifteen articles, under this head, were analyzed ; of these, nearly 56 per cent. were adulterated. The tables printed on the following pages give in detail the names and composition of all drugs analyzed. : Several special investigations were made during the year, the results of which are reported in detail, and I would call your especial atten- tion to the remarks on canned goods, baking powders and carbonated beverages. ANALYSES. The analyses required by law have been made by the following chemists: Prof. Henry B. Cornwall, of Princeton College, Mr. Shippen Wallace, Mr. August Drescher and myself. Mr. Joseph F. Geisler, Chemist to the Mercantile Exchange, made the special analy- ses of spices. 6 REPORT OF THE DAIRY COMMISSIONER. RECOMMENDATIONS. In a previous report I called your attention to the fact that the appointment of a State Chemist, at a regular salary, would be a more economical arrangement than the one now required by the various laws. As now managed, the outlay for analyses is very large, and this must of necessity be the case, because each law has a different requirement for the appointment and compensation of chemists. This is also the case with Inspectors under the Milk law. By the terms of that act a special appropriation is made for the hire and expenses of Milk Inspectors. This could, without interfering with the quality or extent of the work, be abandoned, by providing for the payment of all expenses out of the general appropriation. An attempt was made by the Legislature to reduce the expenses of this kind of work, by the passage of an act providing for the con- . struction of a laboratory building at New Brunswick. “An act to provide for the construction of a State Laboratory for the State Agri- cultural Experiment Station,” approved April 23d, 1888, contains the following provision: “Section 2. The chemist or chemists of the State Agricultural Experiment Station shall analyze all samples of milk, butter or other farm products, or the imitations thereof, that may be sent to said Station by the State Dairy Commissioner and his assistants and agents, and shall report to said Commissioner the results of such analyses, and the costs thereof shall be paid out of the appropriation made to said Station.” Upon being informed of the passage of this act I communicated with the Director of the Station, Prof. Geo. H. Cook, asking him when the Station would begin the analytical work required by this law. In reply he stated ‘that he considered such work to be contingent on the completion of the new laboratory building, hence I have not been able to avail myself of this new and economical arrangement. Without burdening this report with further details, I would respect- fully refer to the annexed special articles, which contain items of considerable interest to the people of our Commonwealth. It has been my aim to publish a report that will serve to educate the people concerning the food-supply, and to point out the articles that should be avoided, by giving full particulars respecting adulterations. WILLIAM K. NEWTON, Dairy Commissioner. FOOD. 7 During the year 623 articles of food were analyzed; of these, 303 were found to be adulterated, or below the legal standards, and 320 This shows that 48.64 per cent. were adulterated and 51.36 per cent. pure. The following table exhibits in detail the names of the articles examined and the results obtained. Besides these articles, fifty-five analyses of baking powders were made, a separate report on which were pure, or equal to the requirements. will be given at the close of this statement : ARTICLES OF FOOD EXAMINED. Article. Total. Butter and Oleomargarine....cc.sseesesees 68 MUN. sev enstiveiesancacscesvausciesin sasciateacceecaies 121 Liar dicceactee tach desvncs dencusen seme eveseueiasceses 141 American Canned Goods..........csseseeeees 55 Imported Canned Goods......... scesessenee 16 Ground Coffee.......ccccccscssecesercrsesercsseee 24 Coffee ESS@nce.....cecccsesee secsserresceneeees 1 PRO Atc Cass stale veeusceacesuncade sesbesenaasvesscacded 19 Black Pepper.......sc.ssseeeee Gaetenweaearseses 28 White Pepper......... sessscerssseesccesssvenens 4 Cayenne Pepper... ..crccsereerccessssceverenene 8 MUSCAT: : oc sieiscé-cancessccceeepeatvansesdvtacess 41 Cin NAM OD ays5 i025 ceeds dedees Lewes aedesvesaeaes 20 CLOVES so. as) atic ccusnden. dunes daccdesscunenicbss 13 MUS PICO iiss siase svi escisasessessesssovcsiesiedsensesess 8 GING OL eve dineteteocsensisavena cettvewinewavoateees 11 NUD G esi is cece; weda vs weeawetas ceeeeeiainecsev ace 2 Extracted Honey.......:.ccccececcecssesceses 10 Maple Syrup. ......00 ssccccesececensecssnceseoe 9 Molasses........cecccccerssccevsusssccorsveeessonce 2 DIPS ite dinsdaaiescesssssaescacsaceisatevesiesseaes 1 WIN CR AT iis cpcesetesesss ceestvesue dies custeretee ts 12 PICK 68 css scssncixesdevesuuviaiseslecsaceetentensioass? 7 Carbonated Beverages......isssnsseseeseeoes 7 Total sis, aciveasranescinrwewariecadiss sane 623 POE Coli bagcsecitissssepgesssseccaddigcessesseotuet Pure, or Standard, 24 78 80 54 He COCHRFONATINANANHWNRDOAN oo to OQ 51.86 Adulterated, or not Standard, 44 48 61 1 11 16 1 0 22 9° “ 0 40 13 Oo _ NN RP RFORP DOW OD 62 | Q 0° 48.64 (7) 8 REPORT OF THE DAIRY COMMISSIONER. All of these articles, with a few exceptions, were bought at retail and at the usual places of business throughout the State, hence the results obtained represent faithfully the condition of the food supplied to the consumer in this State. As I shall comment, more or less ex- haustively, on each class of articles examined, it seems unnecessary to say anything further in the way of introduction. OLEOMARGARINE. + Frequent and systematic inspections have been made, as required by the provisions of the act to prevent deception in the sale of oleo- margarine. Licenses for the sale of oleomargarine have been granted under the United States statute by the Internal Revenue Collectors, for the year ending with November Ist, 1888, as follows: ING WAT Kc. cacdivcces-xaincuiid ta Giivas fegepecmariielensdectiulsnan sae veensadosane decgeneues 2 Jersey Cibysvweevevsussasessadiswen ns scores seed amacerteewtvees seein eeeeesieeee 5 HODGK CM s.o.vo5 ovescwaraeacaresoerveneyunvarineeiseevasee Secnivecweisiee saunas 2 Paterson. sescecwveveswwasecanweaceesiseniaceawdeans eaeareen ai vanes. Seba aseuvenneeees 5 TW ZAD OU Sescd cas teuedegatwoseacwiuieis Ueadeein Segeeawerene ergdoauasonpaserondees 1 Orange f 1 Bloomfield ........essscessscesseeeteessesessseeceneeessesensnneaeeaeeessesserenanes 1 Perth. AMbOY sacsssucassscccassientavaresensceen aeansrarearsedneedoncineavess 5° South: Amboy .53-ccscarsccavedenseceeca nian settee oases anata -keeceaenennndes 1 W O00 Dd 2 6 ievcsccosccnessexscencscaweceissecwtnesabensspsussveaeueacsrseeusxs tees 1 SAYVOVIU Siu. caceneisccennaeathge cate steaes: aneeesdiaWeansrseasccemnsnesUeeieratecss — 1 CAIN OT iivedanssecuuisnreciwauecueiie na siesteus varwseeee deeded eckwars renee. 2 Wiriel ai szcisdecenes seat acacaceawseeds Case eeedew ses ae sewessndeeeslees eae ). Sal SI yc caawcesaciives ceueceeae® 13:22) |oovecccsusss B 130 ° sensdvaadaangaaeesxs 12.98) +h cosioceviens B131 NG) gen taneusentceersss 10.84 1.05 | Suit instituted. B132 | Frenchtown ...............:006 13.53} svesenccees B 133 NS -" -bdinewonideuietiaemens 12.25 2.30 B 134 Me see Setaaipt dls onientsing TS.62 Mrcossaesssss B47 AM _seeaeueceasaygensesiess 10.97 1.10 | Warning notice. B180 | Swedesboro............. 13.06 3.48 B 265 | Reeves’... ccsccvsesscsveveovecsss 13.64 | cccasssssese B 266 | Pemberton ...............2.00005 k B 267 | Haddonfield ..................068 F 1459 | Burlington county............. 12 28 2.98 1460 | Camden ...............02. cee e eee 13.02 3.60 * 1462 St anteeveesscseecsceescseess| 23.00 | 14.13 | Cream, 1463 | Gloucester county............... 13.18 3.60 1464 “s Me Uesedgnuevecew 13.54 4.34 A REPORT OF THE DAIRY COMMISSIONER. MILK— Continued. 3 2 Where Obtained. = Remarks. 8 43 Zz a fs 1465 | Gloucester county.............. 13.56 3.51 1466 " e 13.90 4.00 1467 we « 15.40 5.45 x Burlington......... 13.04 3.70 X 109 | Sussex county ......... 11.30 1.24 | Suit authorized. 1620 | Jersey City........... 12.23 4.31 A Burlington........... 14.12 4.35 B Te aieemesias 13.84 442 3001 | Jobstown ........ 2. 12.95 3.39 3002 WS” Leia gasrauetobaubeeaee’ 13.66 3.84 3003 OS: Slain aie wining a etatspitoate 15.14 5.04 3004 A, Seibanbetemieneavns 13.79 3.89 3005 Oe pallets naiucruanecelaee 14.45 4.80 3006 | err ere 13.94 3.97 LARD. * In my last report I devoted considerable space to the subject of lard adulteration, pointing out the character of the adulterants used and the methods employed for their detection. This year a large portion of my time has been given to an investigation of lard now supplied by dealers in this State. As was before stated, “leaf lard” is now almost a myth, as that article is only to be found on farms, or when prepared in limited quantities by local butchers. The amount thus prepared in the whole State probably would not weigh 1,000 pounds. The article sold to the consumers represents the fat of all portions of the hog, and no attempt is made to select one portion for the prepara- tion of the product. Local packers in Trenton, Newark and other places in our State, prepare a very excellent article free from any adul- teration, and they are able to supply the trade in those sections. The larger quantity used in our State comes from the West, and is rarely pure. One may judge of the quality of this article by the testimony of Mr. Fairbanks, a large Western refiner, who stated as follows before the Committee on Agriculture of the House of Repre- sentatives. He said: “Now, the great packing-houses of the West do not stop to clean the guts or make sausage-casings of them; they just wash around, not thoroughly, and then throw all into the tank—guts, heads, feet and everything. The lard-tank to-day in a packing-house is a sewer for cleaning out everything in the shape of grease, but there is no such thing as white grease, from packers, on the market. All goes into the lard—all the product that we used to buy as white grease. There is no such thing as No. 1 lard any more. It all goes in, and is all prime steam lard. The quality of it had deteriorated to such an extent that we had to get something to mitigate it—to take away the taste and the smell. The lard we get from the packers we put into a large tank, and open steam is put in and it is all boiled up with steam and washed. It is boiled for an hour or two and then allowed to precipitate, then it is skimmed off. Precipitation takes place, and it is allowed to stand for ten hours. Al the ordure is taken out. Out of 100 tierces of lard we take out a tierce or two of mud. It was as (15) 16 REPORT OF THE DAIRY COMMISSIONER. black as your coat. All the packers’ Jard is made in that way. It contains all of this filth, necessarily, from throwing into the tank guts and everything, and steaming it all together.” This statement, couched in very plain English, defines that unsavory and mysterious compound— Western lard. A mixture now on the market known as “ refined lard” is a com- pound of beef fat, cotton-seed oil and hog fat, the latter in small quantities. The following table will give the results of analyses: LARD. mt 4 Where Purchased. : Manufacturer. pee = f=] ZA 1612 | Jersey City... ...| Armour -& Co ..| Adulterated, 1613 et Oe is ..| Bush Bros........ .| Genuine. 1614 us ae - Haletead & Co.....csceeceeeeesesceeees Adulterated. 1615 fe ae Geo. 8. Napheys, ‘‘ Gold Leaf”...| Genuine. 1455 | Burlington Armour & Co.sssccsses-cresesascesans Adulterated. 96 | Paterson .........csccceeree G. Cassard & Son seccsssaesecssacesees Doubtfal. 1469 | Camden ..........cs.cseceeee Not known.......... inca astoaateeeeites Adulterated. 1471 et as errr ..| Pare. 1475 ae “s " se 1477 97 Chas, Wolfeagle.iscicvissescceveseeeee a 1481 Not known... noah detente raves tetas a 1484 | Bordentown ............... utiles dloseduseiea’eeeeees i 1485 OO aeesiataaoare 5 " My elaaabaidsSuuchertiaacuaaaoed Adulterated. 1486 HD eet once et eS cheek ede aukategwetn deevedetived ts 1487 Me cabhauaiioesiecey i a sheguawbaatincsanined soeseaan a 1488 Ho Seats abiseany Armour & Co cclpsianieapeenons as 1489 | Sbavaeeeesusese Not: knOwtiscscsesexcessseveaxaswusanss Pure. 1490 HN apethareseneweanes i ST Gh gi Lh Ries BSc ys Gnas eae faa Adulterated. 1491 ne Setekeeicicdl ee th Gove pacaiiha dsuatecicomunveeienen Pure. 1494 | Camden...............ccceeee st HY eaiaarciaiuisilaty “ihe is m 1495 | Burlington................ “ % Adulterated. 1496 lie SA ail, nN as 1500 | Camden.... ail ee Pure. 1802 i eae oe OY na cca eames sos deacesaeouee “ 1810 | Clayton ..........0. me So hes dhid waiba(ct eee detesivcnietelany 1630 | New Brunswick........... Bartholomew & Co.........0600.c000 es 1633 ut Se" asasisstecte’ C. M. Bailey wbve eu sausanexennnareuwers ne 1802 | Camden............... ened Not known... “ 4102) “Patersottvccsieaceccewat “© gccensiccecccsevecadcwsuasate a 1447 , Barlington................. Armour & Co. .....ccececeeeeeeeeees| Adulterated. 1810 | Clayton sicciscciassvcecsece Not known dd seiicehidclegtrceaeabeesuensen Pure. ©1812 | Vineland...,..........00.. ss eu 2 1813 | Millville... eee. so ne Adulterated, 1814 Se | | Saveeeaeanoesonceenes 2 ee ss 1816 | Gloucester............c0000. ee a Pure 1817 aaa, eves a at Adulterated. 1818 | Millville... eee So. sseavepantexaaeshusuccnccunye os REPORT OF THE DAIRY COMMISSIONER, ig LARD—Continued. he 3 Where Purchased. : Mannfaeturer. aaa 2“ a a 1820 Pare, 1821 ag 1822 “ 1824 “ 1825 “s 1829 “ 1831 Doubtfal. 1833 Pure. 1642 oe “ TOSS ereceneuce) ceeageee | Dl MO unbceunneiiticoaa Wevbarulesteye Adulterated.. 1645 | Jersey City N. K. Fairbanks & Son............. “ 1646 “ “ G. C. Napheys & Son....... Pure. 1648 “s Not known savesaaeavaneteeees Adulterated_ 1834 | Cranmer’s Hill..........00] “9 't eeceeenecereoaseees Pure. ” 1836 | Bordentown .........-...4 Bunting & Sors.. asa sect? 1837 tS pesseaaasreeaeell OE. a P easeetaceanaki ones aol rise 1842 | Lumberton ...........0.00 N.K. Fairbanks & Son....... ...| Adulterated. 1642 Newark... dee socasscaies ts “ MS aeuiaren ita dtd W646. |) OY accodeatercussereeent G. C. Napheys & Son............ Pure. 1649 | J ersey City. «| GL. Lyons......... sdesewlaetacednnts Adulterated. 1650 Rohe Bros........00+ Questionable. 1847 | Crosswicks C. D. Lippincott. Pure. 1848 oe 3 a “ “ 1849 “ ity a“ “a 1850 a 4“ “ “a 1852 “ss at a at 1858 | Allentown... D. M. Bunting.......02......cceees aap 1860 | Hartford Not known - 1871 | Bridgeton... a 1672 “s ss Doubtful. B57 | Lambertville " “ Adulterated. B59 s ‘ ae Pure. B63 | Phillipsburg............./ " sf B 64 “ adedcesesweeceel fet a Adulterated. B66 " esesesseeeeeese| Hall & Cameron “ B68 | Beverly.....cssserecsenesees Not KnOWD.....cccccssesecssessseseees Pure. B72 Me eeaeeensdewaaa cients « Be ssecaee ut B75 Me) eaadeeseaecatoctedves a s B76 | Trenton.....ccsccssccrsceese a " " B 78 toes sm “s 8 B 81 HO og ness Wr tajee ean ds GenseXeusianasntces B 85 BD aidan “ B 100 ! Cranmer’s Hill............ Suspicious, B119 | Phillipsburg ............08 Doubtful. B 150 Vineland {vss eedlneRe mee Adulterated. Bitb4:|) 8 cesezeaacnageninnten B 157 cT9 ae B 174 4 “ B 166 “ Pure B 177 “ ry B 185 |* Swedesboro o B 190 HO ca el uf B 193 MM eet aicas a B197 MC esaeeeta us B202)) . aysexesae “s B 205 Phill, wie sieeve st A22 | New Branewick.. Adulterated. A 26 “ Suspicious. A27 fs MS” ageepencie Pure. A38 | Elizabeth ........... os A40 “ aveeNaRT ee .| Adulterated. A 41 “a “a A 249 | Jersey City.........eeere . A 250 ns Citenanaatineanssans Suspicious. c9 PAbeTeOD cveesweweveaneas Adulterated. X 103 MC wersevesudenaaeseee Genuine. X 104 {\ “ouseupaeasenaaeiae is X 105 ct “gevauacantebawrhess ae . C54 LF sasinsdineinlagenowaneie dep? Es, MEUDB i ivscstesdeweseeeedvesetbaensie Pure, B 207 | Salem........cccccceeeeeeeeee| NOt KMOWD....ceccccesssscseessserecees Adulterated. B 209 Se cidecisiveiigusisainiseeegenee|| oS au puiseigemelemasariedieaneaeiontion se B 210 . ..| Pure. B211 : ..| Doubtful. B 215 (0 sages ..| Pure. B 220 | Vineland......-....sc2s000 .| Adulterated. B 225 Me eemasinssiedeanoecoen|| OO ~ S! aavascuoeaabsedmcsaseccabenns Pure. B 226 WE scatanseeaimedeual Mo SE" a Ssunriecisaedease seceasvas> as B 230 We Gesectavans| SS SY cesucwwaveeaevszieneenseeaees Doubtful. B 238 iC anvansmaeesons| “" " easeuasscenesmenvcearwadeenae Adulterated. . B 240 | tapeiteseecteveeeueesl, "8" geauenssasounetaaeseneenees Pure. C18 | Paterson ...........ccceceeee Armour & Co.. liseadavedesiddiadcaesesauses Adulterated. 019 BS | Aadaeialvenis saaeacenas N. K. Fairbanks & Co...........0655 fs -A 252 | Jersey City... cseceeee Rohe Brosvissssesvassnsescavessonvevace ss A 253 t8 Se saataasauasaaeass Cobb Bros..... B 247 | Bridgeton ...........sccce0 Not known.... B 251 So = Vasasi doddneeeawase ss se B 255 “ cucabie a a B 256 MG -sexiaededseeseseuas ee os B 258 a “ a AMERICAN CANNED GOODS. —__¢__—_ Considerable attention was given to the examination of vegetables and meats packed in tin vessels: The frequent statements to the effect that articles thus preserved often contained dangerous quantities of the poisonous metals, and the importance of the canning industry in our State, have prompted me to investigate the subject closely. Previous examinations had been made by the chemists of the State Board of Health, but the records were not available or were imper- fect, hence I decided to re-open the question and initiate a new line of analyses. During the year just closed, 3,319,437 cans of tomatoes alone were packed in the United States, our State of New Jersey contributing its quota of 789,363 cans. When we know that the amount of corn, beans, asparagus, peas and fruits packed during the year is not included in the above figures, we cannot but be impressed with the importance of this industry to the farmers, the packers and the consumers. If there is any danger to health due to the use of these articles it should be disclosed and steps taken to prevent it. But if this class of food is healthful, we should strive to encourage its use and to stimulate this important industry. It has been my custom for the past few years, to investigate all reports of poisoning supposed to be due to the eating of canned articles. As soon as a newspaper report reached me an investigation was begun, and in no instance did I find a well-authenticated case of poisoning from the use of these articles. It is claimed that lead and tin have been found in large quantities in canned vegetables. My investigations have never revealed a single ease where lead was in quantities large enough to detect. If that metal is present in these preserved foods, immediate steps should be taken to prevent the sale of articles so contaminated, for it is well known that the constant ingestion of very minute quantities of lead, ' and some of its salts, is almost invariably followed by symptoms of (19) 20 REPORT OF THE DAIRY COMMISSIONER. poisoning. And these symptoms are well marked and known to every physician, hence, if there are cases of lead-poisoning due to this cause, a short time only would elapse before they would be placed on record. Lead is a cumulative poison and is very slowly cast out. by the system, but the ingestion of quantities as small as the ¥; or thy of a grain for a time, is almost certain to be followed by symp- toms of poisoning. I mention these well-known facts, for the fol- lowing reasons: First, if there have been cases of lead-poisoniag caused by the use of canned foods contaminated with this metal, the medical profession would have, ere this, published accounts of the cases ; second, the contrast between this metal and tin is so marked that the mere mention of the facts will be convincing. There is no doubt but that tin is frequently found in the articles preserved in vessels made of that metal. Especially so is this the case with acid vegetables like tomatoes, and in the following tables it will be noticed how often it has been revealed by the analyses just concluded. This being the case, the question is naturally asked, Is this metal poisonous, or are the quantities detected of any importance? Tin is commonly considered, next to iron, one of the most innocuous of the baser metals; nearly all of our culinary vessels are made of it, and their use is never followed by any ill results. All the evidence regarding the effects of tin on the system is negative; there are no- recorded cases of poisoning, and, in fact, no mention is made in the authoritative works on toxicology of tin as a dangerous metal. The only instances where poisonous properties have been claimed for tin are in the records of cases of adulteration of molasses by a certain salt of that metal. Such cases were tried in the Massachusetts courts, but the evidence was not conclusive. We may then accept the facts in this relation, and state that, so far as scientific records now go, and so far as evidence is recorded, the quantity and quality of tin as found in canned foods are not injurious. The following statement of Mr. Shippen Wallace, the Chemist of the State Board of Health, who made all of the analyses recorded below, will be of interest. He says: “The accompanying tables show the names of the various paekers whose canned goods were bought in the open market, and examined with especial reference to the detection of the presenee of lead or tin, the assertion having been made that the former was quite often present. “Tn all the goods examined no lead was found, while tin was detected REPORT OF THE DAIRY COMMISSIONER. 21 in traces merely, in all the tomatoes, unless the contents were in a bad condition, and then, of course, in larger quantity. There was but one can in all which was not in prime condition. This, however, may, and undoubtedly does, occur in the goods of all packers to a small extent; but because one can should be of poor quality,-is no reason why the remaining ninety-and-nine should be condemned. The fact cannot be too thoroughly impressed on the community, that the present system of canning vegetables is of inestimable value; but the same rules should be followed which are made use of with fresh vegetables in their use, that is to say: if on opening a can the con- tents are spoiled, act as one would with fresh vegetables under similar circumstances—throw them away. This done, there is no possible danger in their use; but if not, the same risk is run as would be in the use of spoiled fresh vegetables, only to a greater extent. {‘In the case of canned asparagus, a large amount of tin was found, and the interior of the can was invariably blackened. This comes from the acid of the asparagus, or what, in my opinion, is more likely, from the use of certain ingredients in the process, I am of the opinion that there may be a slight danger from this cause, and that it would be better, and should be so recommended, to use glass in the place of tin, as is done by afew. With the exception of asparagus, there cannot be the slightest danger in the use of any canned goods that I know of,.if they are in good condition, and are not allowed to remain in the can after being opened. This last rule should be strictly followed.” FF Of all cases of sickness caused by eating canned goods, the cause has always been found to have been that the contents were spoiled when opened, or the can had been allowed to remain open for a day or more before the contents were used. The following tables show the articles examined and the results of the analyses : 4 TOMATOES. Office No. Packer, Tin, A 266. J. H. Butterfoss.ccccsse sees caveee ibipreaieateervenweee Trace. A 26% Jas. C. Reed...rccccccccsscscsssccccssacccssescsrsscscsesscnee A468. B.D. Hughes.eesccccascccenscecseasccsarscoosscecccwevscaese s A291. W.H. Bickmore...:........ slecacaconeeos sus Sceswssucbous Be A 287, H. Stapler....... Rvaaceeeieee iavases sebasadaceesatess oveuveeees ee A 290. John F, Lowden.........ccccsccccccseccscscessccssessereeeee A 288. Farmers’ Preserving Co........ sevsidesasivarsebeve seers a A 276. Davis & Draper,......ss0e00 Succesecuacuuwuaeessccee’s dscauss ff A 280. Pogg & Hires...cccccccscccsccseccssecsersssetscecensccscees A 274. Zack JOnnson..esscccosscsesscevescasecsscccsccevsens neva | SE A 278, W. EB. Jewers..scccss-csvsccsverssecscetecnscsscccssecssvese 22 Office No. A 281, A 295. A 269. “A 289, A 279. A 285. A 284. A 288. A 282. * The contents in each case were in good condition. REPORT OF THE DAIRY COMMISSIONER. Packer. Tin, Kirby Bros......ccessceesesees diay ebounTumead teen eeeeent Trace. bb ard Bros jseiaceesdernwaspunddnwasacensenspnsmasawevesees aS C. Smith & Bro......... sadasnerentes Reavanereecvee: Sz Ti, WeDSbEr see esavsrvwsstisieevecpaeeteaiinesenacestesece oeess ner Jas.. Wallace: & Sn. sscvcsuseiemseweseccaomteeenes. Montecute Packing Co..........c0.006 Sesderees east inte aes Githens & Rexamet...cccrcecccsscseeee idsleaneneaneeesces a ne John F. Lowden........ iii esa ron Gessianvacwagaben, eieacweecss, Unknown essscerseceessesee eadecleausteeresseteu miaveeneeawn “Ce detected in any of the samples. No lead was CORN, Office No. Packer. Tin. A277. 8. E. Aldrich..........seee. TeapRinaa devaseinovaeanventeToeRs None. A 298. Chesneys’ Brand..........sccosesee suucveevencivedwenssa ses re A 276. Harrington Brand.......seseee scceeeee sweneeeseunes vawes A 270. Unknown ....seccccceesees idsadgesubeateascaasbanseds scwesen iM B 264. Erie Preserving Co.......sssesseeses aeiacea eevee winaewe * The contents in each case were in good condition. present in any of the samples. Office No. A 272, A 271, A 275. A 208. A 236. All in good condition. Office No A 292. A 294. A 60. A 210. A 77. A 82. A 201. A 227. No lead was PEASE Packer. Tin. Kensett & Co...... ataeeeta ange ietp aie siesiate aaS al eeReRSnNeN eRe: Trace. Boyers’ Brand.........seceee Sivsvoshineoncesss eesecmeanens a A. Brakeley........068 eisessunencasenieress savaseevessaseesswaN ONE. J. B. Drake.......ceseeces eovaecvian Beaodesnaas escuhsciescs ue A. Brakeley.....ccesssssseees ssaledaaitenn deutttvesoieseugeecs te No lead or copper found. BEANS Packer. Tin. Keensett:d COsscscicseosccvcvciesessescaecs a aieaisiveins igueadigiae None. Di Si Pruttts: sccisssseicnscsovessvivees save ieacaaavewwesees Trace. Wm. Humsen.......cccccccccsessscases acevsebarscccuaswans el oe Moore & Brad yicccisvevsesssiasevccwevenaiesssassensee None. “c “ “ J... -Mohl man: & CO scicsessccsvesdeesevesevtvvecseasszess fs H.S. Horne & Co....... aw see RTs SR Taek sdemsecsasnpcuiee of Thompson, Fry & Co....... seuneielensveisce siweaupiebecticn ss All in good condition. No lead present. REPORT OF THE DAIRY COMMISSIONER. 23 SQUASH. Office No, Packer. Tin, A 286. E. B. Jones & Cou..eccccccseveseneess seevaultios eivciewana «None, .ASPARAGUS. A 211. 8. Ey Aldrich.......sssceseee Mewes ivugeaavaacaveeTe ata ees 6 grains. CORNED BEEF, A 228. Fairbanks & Co.....c.ccssscccsseseenes giSeatibauabwarsanes None. B194, Armour & Co..sscscsecssccesece aaneiieteee Abceaeittan va ee SUNDRIES. Office No. = Article. Packer. Tin. B 140. Lobster........ ssocwanees Winslow Packing Co........4 None. B 145. Salmon........ ieogemaee Mount Hood Packing Co..... Trace. B159. Baked Beans......... Burnham & Morrill..........0 “ B175. Sardines............ .-» Blanchard & Sons.....cccseeees None. C 92. Potted Partridge.....Franco-American Food Co... “ A 288, Salmon....ccsesseee ..Oregon Packing Co ........06 “e A 234. Sardines.........c0000. «Hy A. Holinesizccesessersauvecse ms A 285. Mackerel...............MWagle Fish Co....cccceee coeees “ C 90. Mock Turtle Soup...Franco-American Food Co... C 91. Green TurtleSoup.. “ ss Se a SE C 93. Vegetable Soup...... a se Oe ede OE C 94. Consommé Soup.... “ u ev outer Pie All of the above were in good condition. No lead was detected. As satisfactory as these results are, we shall continue the investiga- tion during the present year, and shall pay especial attention to the sheet tin of which the cans are made, with a view of ascertaining its composition. IMPORTED CANNED GOODS! Sixteen cans of imported vegetables were examined, and copper was found in eleven. It is the custom of many foreign packers to add small quantities of sulphate of copper (blue vitriol) to pease and beans, the object being to give a green color to these articles. As the addition of any coloring material is prohibited by law, proceedings should be taken against dealers in these articles. The following table is published with the object of informing the public, so that they may select the brands not containing copper : IMPORTED CANNED VEGETABLES. B : uantity of 3 Article. Name of Packer. ee er P conan z 1945 F. Roudenet, Nantes..............ccssseeeeeee 0.970 gr. in th. 2002 G. Talbot, Bordeaux.............scssesssecees None. 1662 Alex. Bernard, Bordeaux.. ............206+- 0.55 gr. in tb. B 109 G. Talbot, Bordeanx...........sescesesseeees .| None. B191 F. Rondenet, Nantes........ccescscsnsseereees 1 oe B70 Duprat, Clement & Maurel, Bordeaux.. i A58 E. M. Dadelzen, Bordeaux.......0.sscecee ut -A66 L. A. Price, Bordeaux... ......cc.scesceseeee None. A 202 ...{ Eugene du ‘Raix, Bordeauk...........2.000- Copper. A 230 J. Fiton Aine, Bordeank.............cesce0e “ A207 .| D, M. Ausone, Bordeaux. ..| None. A251 G. Talbot, Bordeax...... .| Copper. A 247 J. Fiton Aine, Bordeaux... ..| None, B 232 Eugene du Raix, Bordeauk..........0-.00+- Copper. B 244 Me seve kuercceses Guillaumez, Nancy is cwceduleuhacdes seusp deeese a A69 i leceree| Gabriel Triat & Co., Bordeaux, cceembbaiaries sf GROUND COFFEE. Twenty-four samples of ground coffee were examined, eight of which were pure and sixteen were adulterated. The adulterants found were roasted and ground pease, beans, rye, wheat and chicory. The agent purchasing the samples asked for coffee and paid the usual retail price, hence expected to receive the genuine article. GROUND COFFEE. ue 2 Where Bought. Label on Package. of ae go a Pod 1881 | Beverly.............+. Soldsin. DOVE: écesidscveseaseseeeenesvese Adulterated. 1845 Hancoue's Bridge... BOA”. S48 - aencimlananaeales setue deg tstess sf 1826 | Woodstown.......... “ Blue Seal, ” Wm. Scull & Co........ a 1815 | Millville “Sunrise,” "Weikel Spice Co......... : ba 1832 | Beverly..... a Partola,” id — & ee codex Not adulterated. B 254 ie “None Such”.......ceeceee ....| Adulterated. 1823 | Brid eton . . te" Lauetodecapesentavedseeneeds ae B 158 | Vineland............. Brooks, Brower & War vivcscsevsveces “ A37 | Elizabeth ............ “National,” Davis, cals: & Oo... Hy A8 | Newark.......0..... Sold in bulk & iM Ail2 as as “ “. a 1702 | Jersey City. Ae Pure. 1700 ‘ “ ity “ 1742 | Somerville ees = 1763 | Plainfield ............ WP eT CO sccsccuses Adulterated. A3 | Newark.........scc08 G. A. & P. T. Co... . 1810 | Trenton............... Sold in bulk Pure, 1703 | Jersey City........... “8 o'clock Coffee ”’.,.....00. Adulterated. A 34 Elizabeth. naindele sevens Sold in bulk " A 28 | New Brunswick..... et Pure. Al4 | Nowark............... “ | Adulterated. A23 | New Brunswick..... . sf Pure, A42 | Elizabeth ............ ae sf re A48 | Trenton............ | Union Pacific Tea Co....... seaeeeeveee’ Pulverized. Besides the above, one sample of “George Hummel’s Premium Essence of Coffee” was analyzed. molasses, roasted ground corn and no coffee. It was composed of burnt (27) TEA. —_@——- Nineteen samples of tea were purchased in different places in the State; these were analyzed, and duplicate portions sent to Messrs. James and John R. Montgomery, of No. 127 Water street, New York, the oldest and most expert tea brokers in the trade, for their opinion as to quality and purity. The results obtained show that, while there is no adulteration, there is a large amount of inferior and debased tea sold in the State. The United States law prevents the importation of the adulterated article, but much that comes to this eountry is of very poor quality, having little of the flavor of the true leaf. The table given on the following page will be of interest, as it gives the names of the grades used by dealers: (29) REPORT OF THE DAIRY COMMISSIONER. 30 ad 69 ““SIpuy pus Ueerp Sao[oO pexlW 669T 61 OF Be ceeesecescces aneeseceeee tosh pue su0joQ pexiyt EOLT 6I Op [ustttess: ‘uosfy Bunox uvder pus Su0[og pexip, PV SL OF sees eeeees tessressereeeeres goat pues Suojog Lowy poxijl ILV ‘uoshy Sundx Apysoyy | OZ 2g “uoshyy Bunox is Buojog Aowy pexiyt TOLT ST OF sreeereessvonev@negss TouM0D ‘Zu0joQ Aouy GOAT “yng | FL OF Suojog Aoury pus weep UouIM0D pexI}{ LV #1 0F seacere see peI8 wouluI09 poo: ‘ueder ou v oz | -29 [uC “sepvis pood pur Irey ‘Buo0joG Bsow10,7 62 V ‘uosky Buhox Aysoyy | 02 OF “nos Sunoz pues Suojog wsowmso,7 ‘pexipy ” 98 V eZ OF “aoshky SunoZX pues Zuo0jog esows0,7 ‘pextjy “ qeqezyy | cpy GZ OF “uosh]y JanoZ pus Suojog vsows07 ‘poxtpl yormsunig MeN | $2 V ¥Z 29 . “epead qotzedns MOT ‘Zu0[09 BBOULIO | rrtttttetttectetees ‘ Gey IZ OF |" epeis OZ1vo Pood ‘SuoToy wsoulIOg fer BQeqezity | 6k V st BQ portitseneesssess sree sropmoduny AonsSurg wean [ec uoqueE | TIT LI Z9 ralbenesirineshseeeeereees eae Og ET pue Aowy ‘Zu0[0Q poxiWw weeeeesenieess * qyeqez1y ee Vv 0g Ze THMSTRAne tote csitere ree ent Og TE) pue ‘es0Ull0,T ‘Zu0joO pext tbe eer ences ” YIeMON el Vv = LI 08 see b ber aeeasoeene t eeereennerceetasses see++* BIOTO, Aowy eecccceneres eee pleyure,g POLL ‘uoskyy Sunox Ajpedtourg | ‘ogg | op fot ““gosdy Sunox pue Suojog pexi je ““ey]IAdeuIOg | TPT ty “Ss 9 a a z EB ge] § as | 2 B ‘BqIVUOY © he “Aypeny “poseyoing ley M 5 =| 8 & B| 2 a 3 | 2 & § “Va, GROUND SPICES. ———_¢—_—_. The adulteration of ground spices and condiments may now be regarded as one. of the fine arts, and much skill is shown in the methods of sophistication, and considerable time is given to the invention of new combinations. If a spice-grinder can take buck- wheat hulls, cocoanut shells, properly charred, and a little cayenne for flavoring, mix them thoroughly, affix a gaudy label “ pure pepper,” and then persuade the consumer that the article is pure and unadulterated pepper, he is certainly entitled to the name of artist, or, at least, necromancer. This is done constantly ; and he is also able to combine corn meal, turmeric and a modicum of cayenne, and by a kind of legerdemain transmute the mixture into “pure ginger.” These facts are by no means new, for there is no class of articles used for, or in the preparation of, food that is so commonly and systematic- ally debased ; and this has been the case for centuries. As early as 1816, an ordinance was passed for the government of dealers in pepper and spices in London. Since that time the adulteration of this class of food has very frequently called forth the edicts of law- givers. More work has been done by those studying the subject of food adulteration, and more has been written in this particular line of investigation, than in any other within the domain of chemical and microscopic analysis. Every book, pamphlet and treatise on the sub- ject of food sophistication contains extensive notes regarding spice adulteration and its detection. The last and most valuable contribu- tien, “ Bulletin 13, Part 2d, United States Department of Agricul- ture, Foods and Food Adulteration,” contains no less than 120 pages on this subject alone. New adulterants are being constantly discov- ered, and as soon as the analyst has become acquainted with them, he is called on to identify a recent invention and to investigate the ‘use of an entirely new article. And so the war between the spice- (31) 32. REPORT OF THE DAIRY COMMISSIONER. mixer and the analyst goes on, and they follow each other with alter- nate detection and mystery. In the next few weeks our microscopists will have to grapple with a new adulterant that they shall find in white pepper, and they will not identify it unless prepared to recognize “grains of Paradise.” Dr. E. H. Bartley, of the Brooklyn Board of Health, who has recently been the rounds of the spice-mills, and who has been‘jiniti- ated into the mysteries of spice-grinding, very kindly sent me a few notes on the subject, which I here transcribe. He says: “ Both of the mills I visited have sales-rooms in New York, while the grinding only is done here. According to their own statement, a very considerable proportion of the cheap mixtures made by them are sold to the trade, and are not sold under the firm name, that is, these mixtures are prepared in the mills and sold in bulk to other firms, who put them up in packages and sell to retailers, or ship in bulk to Western cities. It is, therefore, not easy to trace a large part of these adulterated goods after they leave the mills. That they reach the market is certain, because they would not be manufactured for any other purpose. The information here given is based upon what I saw in the mills, Mustard was in process of preparation at only one of the mills. So far as my observation, on two separate occasions, went, the oil was expressed from all the mustard used in the factory. The cake from the press, after removing the oil, is used for the manufacture of table mustard. The hull or chaff from the black seeds was removed and used as an adulterant of black pepper. Besides the pure mustard prepared from the expressed seeds, mixtures are made containing corn meal, ginger, turmeric and red pepper. In some cheap mustard compounds there is but little mustard, and, according to the statement of the workmen, a mixture is sometimes made that contains no mustard at all, the necessary pungency being . obtained by the addition of cayenne pepper. Ginger was being pre- pared of several grades, varying from the pure article to those con- taining none at all. The adulterants used were corn flour, corn meal, pilot biscuit and cayenne pepper. In one of the mills I was shown a very good imitation of ground ginger, but which contained no ginger whatever. I was unable to learn for whom this was made, but was informed that there was a demand for it, and that it was used by the compounders. Cloves were seen in the process of grinding; they were mixed with burnt or charred walnut shells, to the extent of 50 per cent. Cinnamon is cheapened by the addition of ground almond and cocoanut shells. In order to brighten the color of this mixture, a small amount of sienna is added. In some cases the cin- namon bark is ground alone, but in all the above mixtures which I. saw in process of preparation, the cinnamon buds were mixed with REPORT OF THE DAIRY COMMISSIONER. 33 the bark before grinding. There were very large quantities of ground cocoanut shells used at this factory. A very small amount of cayenne pepper is used to increase the pungency of these reduced cinnamon mixtures. I was shown several barrels of pepper compound, which was a very good imitation of ground pepper ; it, however, contained no trace of pepper. This article was for shipment to New York, to be used for the purpose of ‘reducing’ ground pepper. Following is a list of articles used at this mill for adulteration: Cocoanut shells, natural and charred ; walnut shells, corn meal, buckwheat hulls and middlings, mustard chaff, ground charcoal and cayenne pepper.” Besides the articles above mentioned, grains of Paradise, turmeric, charred bread and biscuit, and ground and charred grains are used. Knowing all these facts, I was prepared to find a large amount of adulterated spices in our market, and the results of the analyses war- ranted the investigation. I at first thought that the publication of all the names on packages, both of pure and impure spices, might be followed by good results, but after consideration of the probable results I have omitted names, for the present, and if inspection during the present year shows no improvement, all names on labels will be printed in the next report. The following facts are deduced from the results of the investiga- tions: 1. A few dealers put up nothing but absolutely pure spices, and every package examined bearing these dealers’ names proved to be of excellent quality. 2. Several spice-mills and wholesale dealers put two grades on the market—one pure, the other adulterated. 3. Many houses selling spices sell nothing but adulterated articles. 4. Spices sold in bulk are almost invariably adulterated. 5. The price paid the retailer is no guarantee of the quality. 6. The retail dealer and the consumer are jointly responsible for the adulteration—the former by encouraging the sale of cheap and impure articles, the latter in trying to get spices at a less price than will warrant the sale of pure articles. The following tables show the results obtained : 3 34 REPORT OF THE DAIRY COMMISSIONER. BLACK PEPPER. No. Where Bought. Results of Analysis, 95 | Newark..........06- Adulterated. 1878 | Beverly... = a 2014 | Cape May. a 2006 a“ Ty “ 2034 | Jobstown " 2042 - bs eas 2047 | Quinton Pure. A254 | Jersey City........... An excess of mineral impurities and starchy matter. A 259 oe ot eg a) a“ “ “a 4“ co uo “ A302 | Trenton..... ..| Pure. B96 | Cranmer’s H .| Highly adulterated. B 104 a ecaucaltl Adulterated. B 108 ff ares Highly adulterated. 1667 | Jersey City........... Adulterated. B114 | Phillipsburg.......... B118 aT ‘| Highly adulterated. B 127 SS egauenees Adulterated. B 259 | Bridgeton............. ss B 241 | Vineland........... i s B 125 | Phillipsburg.......... Highly adulterated with starch and nut-shells. C22 | Paterson.............. Not adulterated. A772 | Jersey City......... Adulterated. A 88 ie Me eaneeaerss Not adulterated. C43 | Paterson...........00 te #e C45 s sevccseeee| Adultorated with pepper hulls. te Adulterated with starchy matter, pepper hulls and GaF | sessseesseens earthy matter. C56 tO cevausueincanees Adulterated. C70 HEP we sieuuntaoees: Pure. GROUND GINGER. No. Where Bought. Results of Analysis. 2012 | Cape May........ .--.| Adulterated with starchy matters, A 268 | Jersey City........... Pure, African, unbleached. A 298 | Trenton............. geil) z i Vineland..............| Adulterated with starchy matters. 1 es cieetetee noua - es sq B 260 | Bridgeton............. Pure, African, unbleached. A89 | Jersey City.......... u se C41 | Paterson........ seeaeay. “s ee C66 ar rt ‘Jamaica, bleached. CG 59 “ “ ee oe Cc 69 sete aeeeecnees “ “a “ REPORT OF THE DAIRY COMMISSIONER. 35 CAYENNE PEPPER. No. Where Bought. Results of Analysis. C52 | Patergon............... Pure C61 = seenhabas ‘capsicum. C62 " as ss WHITE PEPPER, No. Where Bought. Results of Analysis. A300 | Trenton................ Pure. C23 | Paterson... Small amount of corn starch. C44 es ; Pure. C46 “s ..| Adulterated with starchy matters, GROUND CINNAMON. No. Where Bought. Results of Analysis. 1879 | Beverly...........000 Adulterated. 2011 | Cape May.. : i 2007 b . “ 2043 | Jobstown “ 20650 | Quinton..... Pure cassia. A 260 | Jersey City........... Cassia, inferior quality. A 8&9 a Ladner iio v7 “ i A 297 | Trenton ............... | Not adulterated. B165 | Vineland...........+6. Adulterated. B170 as iteebadbe coud s B 183 | Swedesboro........... s B 187 “ “ B 198 a or 3 B 201 1 ahesesveess Cassia of inferior quality. C38 | Paterson...... Pure cassia of good quality. 6 50 BO eS ease et “ e “ a 5 C63 MS Uietonsaesxeny “f “excellent quality. C 64 (” oeesseeaceeess True cinnamon, pure. C65 th Blsoaieenens Pure cassia of excellent quality. C57 OSS cs eaainnsieaniias Cassia of inferior quality. 36 REPORT OF THE DAIRY COMMISSIONER. GROUND NUTMEG. No. Where Bought. Results of Analysis. C40 | Patergon............+ Pure, of excellent quality. C51 We 1 Ses anise as ff af GROUND CLOVES. No. Where Bought. Results of Analysis. 1876 | Beverly......... sseeeee{ Adulterated. 2013 | Cape May............ a 2005 MMe etepeavwenss as 2037 | Jobstown..........00. - 2046 | Quinton........ ...... ts A256 | Jersey City........... Adulterated with clove stems, etc. A 299 | Trenton......... coesee| PUTO. B129 | Phillipsburg... .| Adulterated with nut-shells. B 217 | Salem........ .| Adulterated. A90 | Jersey City. Adulterated with clove stems, etc. C39 | Paterson. .| Pure. C 49 ace a a“ C58 Me cideub atnsanect Adulterated with starchy matter. GROUND ALLSPICE. No. Where Bought. Results of Analysis. 1877 | Beverly................ Adulterated. 2004 | Cape May.........0.. i A257 | Jersey City........... Adulterated with clove stems, etc. A261 us Wee ausivandane Not adulterated. C42 | Paterson...... cast im B 203 | Swedesboro...........| Adulterated. A87 | Jersey City........... Inferior quality. B 218 | Salem............ Adulterated. REPORT OF THE DAIRY COMMISSIONER. MUSTARD. 37 No. Where Bought. Results of Analysis. 1880 ) Beverly......... sasyee Adulterated with flour and turmeric. 2036 | Jobstown...........-. a eee a 2049 | Quinton............0. = “turmeric. A 206 | Trenton............... “flour. Baa ee cecocscesacaid = 8 A213 essai sees a “© and turmeric. BBB)! B - pescounencees, Z oh =e A242 misneeeet: “ it “ “ “ DOES) EE awiiengaac ie we 8 A244 ry ry A60 “ a “ “ A64 “ ee A 68 oo “a “ A 70 “ ue ify A 74 “ a “ “ e A “ “ “ A 78 oe “ « A8l “ ry rs B 113 et “ Oi B 120 “ “o 3 B 124 ity « “ B 128 c “cb “ C26 Pure. B136 Adulterated with flour and turmeric. B 141 “a ee “ “ B 143 “ “ ac « ity B 148 “ “ o “a “ B151 rr) “ a“ B156 « “ “ B 163 it) « s ac ty B 168 “ce ua “ B 172 «“ u “ B 178 ot ae i“ “ at B 181 a a af “ “ B 184 “ “ “ B 189 a it “ B 192 “ “ “ “ “ce B 196 Ts “ ts B 200 “ a iy B23 “ i 8 B 319 a be “ EXTRACTED HONEY. Ten samples of extracted honey were examined; five were adul- terated with glucose. The plea is made by the mixers that the addi- tion of glucose is necessary to prevent the “candying ” of the honey ; that this is only a subterfuge, and is no excuse for adulteration, is proved by the fact that the pure extracted honey examined had no deposit or “ candy ” in the vessels containing it. EXTRACTED HONEY. No. Name on Label. Results of Analysis. B 153: | NOnG wes scscscssnsescvessscsessaevecncvex Nieiicewees .| Pare. .. B179 | McCaul Bros. & Hildrith. ...| Adulterated. 59 A65 | Watson’s Clover’ Sas " A1 | Geo. D. Powell... A75 | Coudrey & Co........eccsoees A 231 | J. V. Hutchinson, Trento A 232 | W. GQ. Griffiths A 248 | Chas, Iarael....... A doltenstet. are. B23} GiGi Revccsebvasstasctiicsivearietivasssscsevenets Adulterated. “ Pure. “ (39) MAPLE SYRUP. This is commonly adulterated with water and molasses ; glucose is also added as an adulterant. MAPLE SYRUP. No. Name on Label. Results of Analysis. 1997 | None......... ea cbiciebedtavssse Rees sentehelnavadas Adulterated. A 92 te aauevdseasel senctesieens --...| Suspicious. A93 | Echo Farm, Vermont...... sae] Pare, A94 | BA. &P. Walker... ......ccccccscesesseneeees Adulterated. AQ95 | Chas. Israel, New York...... ans # A96 | Thurber, Whyland CO rei vevtiivsondess case Pure. A97 | BE. T. Coudrey & Co... ecccsscescsnreteeeee s B84 | Thurber, Whyland & Co..... sees te 1661 | None ........ccccceseceeweneeee ape Uasoes teairenas sien a Besides the samples of honey and maple syrup, there was examined an article marked “ White Clover Drips,” which the maker did not claim to be either of the above. syrup, flavored with some essence. Analysis showed it to be glucose (41) MOLASSES. a Two samples of molasses from Beverly and Camden were analyzed. No. 1946 was a pure cane syrup, containing 39 per cent. of sugar ; the other, No. 1478, was a pure syrup, containing 45 per cent. of sugar. It had been bleached with sulphurous acid. (48) VINEGAR. A special law regulating the sale of vinegar was adopted by the Legislature, but only Inspectors appointed by the Boards of Freeholders have authority to act under it. It requires at least 4.50 per cent. of acidity. The below-mentioned samples were examined with special reference as to whether they were cider vinegar or not. sonbe seen, oe 1084 ceccsswasvexerexepaeavenesets LOLs cideesvedasteveadeamnsonessneanh eas Cider VET 9 i scscccsscecacsawsiascseoss D1 Bicaisiteasvouonseaseres aiugebeudewadguwe es Not cider. VADs cecciscsvesioaseanceeeesos HOO ccstusaveaceweueemoieasivecwnedweasswase et es VEG csivervecsicwoasesereceues BBO; eccvsecwaveycuveewevedenaetervenieceees sy ae VA BO occavceccerareseseesevetin B00 erase odes cishideteew es iuaucsds soabie tories it a8 142) 5, csasiscaseascedeconceatear’ B00 ciacassnieinaliteadcnesvtavccesebonee ous (Be239 x seccessiessscveveieeerseres B82 cessevesansveveecsaxeseavesaeas Maver vate ate oe Ke Veevszesersasinceigaesrviees’ 4.00. esrenweeversseeasircesccatetaweneewesees Mag Ko eciaes Wacissasveninacesees BBB scans casisu caxecdecsaiNesteaaculecaneece a eh KBr ccsvacsvsasavecuncvoreesvess DilS cevssuisduectcdasveseusietnccucedswotnsiss se AS XK Mevvsvassicevessetvessseces see DS eevascvantiereacrasbacvarauamasceee eS De Deisenveasereasreurteaterwess SAO ccewe cou ssccawecsevesvimaastinsewcerexs me ae PICKLES. Seven samples of pickles were examined, to determine the presence of copper. Two samples contained that metal. PICKLES. Acidity of Metals Cider No. Nate on Tiabell Vinegar. Present. Vinegar. 1998 | ‘The Brownies”’........... 3.1 per cent... 1999 | Westchester Pickle Co......) 2.85 2009 | F. & J. Heinz.............000 2.65 1668 | None :icncicessccsesevoveceees 3.00 * : A205") He Ur wi tsncs casseecvscnsccel|' gases ansvecveus A209") NONE! ica2usvevestacecesesssiese || actress. divaeaaca A 245 ee re ee cnibeneulecetieviveveed THE FOOD AT THE STATE CAMP. —_—_4¢——__— During the encampment at the State camp at Sea Girt, the food supplied to the soldiers was frequently examined. The result of these investigations was as follows: Milk, pure and of good quality ; meat: of excellent quality; bread, sweet and well baked; butter, pure; ground coffee, adulterated ; lard, adulterated ; tea, Souchong, of good grade; sugar, pure. ‘ e LEAD IN CARBONATED BEVERAGES. ——_¢—__—_ My attention was called to a case of lead-poisoning in Paterson, with the request that I endeavor to ascertain the cause. The man thus affected was the keeper of a beer saloon, but was a total abstainer from beer. That enabled us to exclude a common cause of lead- poisoning ; that is, beer allowed to stand in lead pipe. It was ascer- tained that he drank a large quantity of lemon soda-water, as usually furnished in bottles with an adjustable stopper. I found that the contents of these bottles were acid, and that they were largely contam- inated with lead. This metal came from the stopper, which is made of an india rubber ring held in place by a metal button. Through the latter is inserted a piece of wire, coated with zinc. The metal button is made of an alloy of tin and Jead. As these bottles are kept in an inverted position, the metal is constantly bathed in the acid fluid, hence not only is solution of the metal rendered possible, but this is hastened by the galvanic action between the button and the wire. At the time the above investigation was being made, Mr. August Drescher, one of the chemists of this Commission, was conducting a separate and independent series of experiments for the bottling trade in New- ark. The results he obtained were identical with mine, and he kindly placed at my disposal the following notes. He states: ‘“ ‘Soft’ drinks, such as lemon and vanilla soda-water, sarsaparilla, ginger beer, etc., are usually put up in bottles with metal stopples. Lead has been found in these drinks as well as in the stopples, and a number of cases of lead-poisoning are said to be due to the use of these beverages. Since last spring I have examined, qualitatively, twenty-eight samples of soda-water put up in these bottles. All but four were found to con- tain lead. Recently quantitative determinations of the lead in five bottles of soda-water have been made at my laboratory, with the fol- lowing results : (51) 52 REPORT OF THE DAIRY COMMISSIONER. Lead found. No. Troy grains, a] iscsi arsivs Wislen us cuaie'e dnie-eeisaid eitulels oieelsie's ss siviagueuiois wane eaoii ghia wens siaisanles tr Dataset ie lw ih cc et GR 4 Bt Sis lass Clee cicada taedetneaacai anaes ielarceiaas J &. scsannlecacn, secnmmmionine apzeiuaoeosnen ae cuaacineiinie dumbass ds Isai occ actus elect eala cent el ceat ead cosucementanys Ay “Each bottle contained about half a pint. The stopples of all of these bottles consisted of a loop of coated brass wire, and a tin button containing lead, with a rubber belt. The analysis of some of them showed the presence of lead, copper, zinc and tin.” In view of these facts, some action should be taken to prevent the use of bottles provided with this style of stopper. NOTES ON THE BAKING POWDERS SOLD IN THIS STATE. + Samples of nearly all of the different brands of baking powders for sale in this State were purchased and sent to Henry B. Cornwall, Ph.D., Professor of Analytical Chemistry at the John C. Green School of Science, Princeton College. He was requested to make the necessary analyses to determine the ingredients of the powders, to ascertain the leavening power or strength of each, and to report on the character of the substances used in their composition, with especial reference to the healthfulness or otherwise of the residues left in the bread after baking. It was at first intended to make a special inquiry regarding these residues, and to make tests of the powders by preparing a portion of bread with each. But the expense and time necessary to carry on this elaborate and costly series of experiments have been spared us, as Professor Mallet, of the University of Vir- ginia, has recently completed an investigation in this very line of work, hence it is only necessary to refer to his report for information concerning this branch of the subject. His paper is quoted liberally in Professor Cornwall’s report; it may be read in full in the London Chemical News for December 7th and 14th, 1888. The opinions given in the report of Professor Cornwall are based on some 55 analyses of 39 brands of baking powders, as follows : Analyses, Brands. Cream of tartar and bi-carbonate of soda powders......... 13 8 Phosphate of lime and bi-carbonate of soda powders...... 7 4 Alum, phosphate of lime and bi-carb. of soda powders... 26 20 Alum and bi-carbonate of soda pOWdel5........s.seresseneenes 6 4 Unclassified ........0ccesecseeeee Jana eaenscnteboierteaseboeardadeteeareses 38 3 His report, and the analyses accompanying it, constitute an ex- tremely valuable and impartial contribution to the literature of the subject, besides being of great impdrtance to all who use baking pow- (53) fast 54 REPORT OF THE DAIRY COMMISSIONER. ders. A careful study of his paper is recommended, as one can thereby be the better qualified to form an opinion on the relative healthfulness of the different brands of powders, and be prepared to accept or disprove the biased statements put forth in circulars and advertisements issued by manufacturers. Comparing the deductions given in that report, which are founded on experiment and scientific investigation, with the mere bald statements of advertisers, will show the consumer which is correct. As was stated, each sample submitted to analysis was purchased at retail in this State, by myself or one of my agents; each package was in its original form, and the seals and wrappers were undisturbed when delivered to Professor Cornwall. The greater number of the inferior grades of baking powders were only to be had at stores patronized by poor people, or those of moderate means, hence we are forced to believe that any fraud in these articles is perpetrated at the expense of those least able to bear it. Many of the brands had no name of manufacturer or maker on the package; these were almost invariably of very poor quality, and containing ingredients of doubtful salubrity. Another point worthy of note is, that large quantities of inferior baking powder are sold in bulk by manufacturers. This is put up in boxes by the retailer and a fancy label affixed, he knowing nothing about the composition of the substance—its cheapness only concerning him. As will be seen later on, the formula of a reliable and efficient powder can only be elaborated after experiment, with the assistance of a competent chemist, and the ingredients themselves must be pure, healthful and frequently tested. Rather than trust to baking pow- ders made by unreliable persons, sold without the indorsement of responsible manufacturers or composed of unhealthful materials, our housewives are recommended to rely on that well-known and accepted leavening agent, yeast, which can never do harm. During the time the samples were being collected, it was ascertained that some of the makers of and dealers in the inferior grades of baking powders joined with their business another undertaking, that of a lottery or gift enterprise, and plates, cups, lamps, pewter casters and other household ‘goods were given away with a certain’ number of cans, or a can of baking powder was given with a certain quantity of tea or coffee. It was stated in one section of the State, that one REPORT OF THE DAIRY COMMISSIONER. 55 enterprising manufaeturer offered a wagon with each purchase of a certain number of cans. The above facts are given for the information of the people, for, as I stated before, the functions of this office are not only to arrest fraud, but to educate the people so that they shall be enabled to select their food, regarding both health and economy ; and if by this process of education our citizens are told where and how to avoid fraud in the food-supply, the work of the department shall not be for naught. Exhaustive and thorough as is the report of Professor Cornwall, there are one or two points of importance not touched on therein, hence I have thought it proper to discuss the subject of bread-making, stating a few facts relating to the chemistry of the subject, with espe- cial reference to the differences between bread raised by the use of yeast and that prepared with other leavening agents. From inquiries made in various parts of this State, and from knowledge gained in conversation with those conversant with the habits of-all classes of our people, I may say that the use of baking powders is confined to the preparation of biscuits, cake and articles other than bread. The biscuit thus prepared is usually eaten hot, and constitutes a very large portion of the dietary of our working people. In the homes of many of our wage-workers, this biscuit made with baking powder is the usual form of bread used for-at least two-thirds of the time, fresh, yeast-leavened bread being the excep- tion. This, of course, does not obtain in the large cities, where bread is easily bought. It may be said, without fear of contradiction, that bread made by means of yeast is by far the most satisfactory and the most healthful of all the preparations of flour. It contains no resi- due about which there can be any controversy, it contains no added chemical ; it retains, with but little change, the nutritive elements of the flour. Hence, while baking powders may answer for occasional use, they cannot be recommended as a complete substitute for yeast, as their action is different and the product dissimilar from that obtained from fermentation. | The chief agent that gives the loaf made with yeast its lightness or vesiculated structure, is the carbonic acid gas produced by the action of the ferment on certain elements of the flour. The gas in this case is generated very slowly, generally in seven to nine hours, and raises the loaf until all fermentation is checked by the heat of the oven. This peculiar action has never been imitated by any baking powder, 56 REPORT OF THE DAIRY COMMISSIONER. and the thorough vesiculation accomplished by the true leaven is not equaled by any rapidly-acting chemical agent. The nearest approach to bread made by fermentation is the so-called aérated bread so extensively used in England and Scotland. The aération or vesiculation in this case is accomplished by the introduc- tion of carbonic acid gas into the dough. It was made in New York a few years ago, but its insipid taste and dryness prevented its pop- ular use. The carbonic acid gas, as we have seen, is the agent that raises or vesiculates the bread; hence for years experiments were made with various articles, to ascertain if this gas could not be generated and introduced in the bread independent of fermentation, and for a long time this was done in our households by the use of saleratus (bi-car- bonate of potash) and cream of tartar mixed with the flour at the time of baking. At one time hydrochloric acid and bi-carbonate of soda were employed, in England, for that purpose. The difficulty of combining these agents in the proper proportion. interfered svith the success of the experiment, or an indigestible, bad-tasting product resulted. The use of saleratus has been abandoned, and now the common ‘source of the gas is the bi-carbonate of soda. Prior to the manufacture of baking powders the mixture was made at the time of use, and the kitchen rule-of-thumb was from two to three spoonfuls of cream of tartar to one or two of the soda. As these measures were often inaccurate, the biscuit thus made was far from palatable, and often contained small, unchanged lumps of the materials. This biscuit was also very provocative of indigestion. Soon manufacturers began to make powders containing the ingredients combined in proper proportions, and the new article met with ready sale. It is probable that the first baking powder was a preparation of acid phosphate of lime and bi-carbonate of soda, the two ingredients being sent out in separate packages, accompanied with two small measures of different sizes—one for the acid, the other for the alkali. Then these articles were put up in packages, to be mixed with a certain weight of flour. Soon the attempt was made of combining the acid and the alkali in one package, but it was soon ascertained that the elements acted on each other, and the powder, when used in flour, had no value. Now it was discovered that if starch or flour were mixed with the two ele- ments at the time of packing, the action between the two substances would be partially, and sometimes wholly, arrested. Hence to-day it REPORT OF THE DAIRY COMMISSIONER. 57 is the custom to add starch or flour at the time of manufacture. This is called the “filler,” and is necessary for the preservation of the .powder ; but it need not exceed 20 per cent.; more than that being fraudulent. : The manufacture of powders composed on the one hand of cream of tartar and bi-carbonate of soda, and on the other of acid phos- phate and bi-carbonate of soda, went on for years, and the product was considered healthful under certain circumstances and when used occasionally. The high price of the cream of tartar led some manu- facturers to try other’ articles that would act on the bi-carbonate of soda and liberate the carbonic acid. And soon powders containing alum, in one or another form, as the acid element, appeared on the market, the proper inquiry as to the healthfulness of the substance or its action on the digestion not being at that time instituted, or before the introduction of the new preparation, the sole ‘element of cheapness obscuring all other questions for the time. Of late years this question has been raised, and the discussion is quite amply noted in the report of Professor Cornwall. The success of many in this business of manufacturing baking powders has led others to try their skill in compounding all kinds of mixtures, and to-day the different brands of powders on sale in the ‘shops are so numerous as hardly to be counted. It is our purpose to inform the public what the ingredients of these powders are, and what the value of the preparation really is. This has been done by Professor Cornwall, and the reader can see at a glance which powder has a high leavening power and which contains hurtful ingredients. Let us now glance at the chief combinations, and investigate the true value of the powder. As was stated above, the object of the baking powder is to take the place of yeast ; this, we have seen, it cannot do in all particulars, but the main point it can accomplish, that is, generate carbonic acid gas. A baking powder should answer to all of the following requirements : 1. It should generate the maximum amount of gas. 2. It should contain no unhealthful ingredients. 3. It should leave in the loaf no unhealthful residue. 4, The elements should be combined in such proportions that the residue is neutral in reaction. 58 REPORT OF THE DAIRY COMMISSIONER. 1. What is the amount of carbonic acid gas necessary to give the loaf a maximum of lightness? Unfortunately, this question has not been definitely settled, for no experiments have been made in this direction. The nearest approach to a solution of the problem is. recorded by Jago, in his Treatise on the Chemistry of Wheat, Flour and Bread. He found that one-eighth of an ounce of compressed yeast, placed in a sugar mixture, and maintained at a uniform tem- perature of 80° F., for nine hours, evolved nearly 155 cubic inches of carbonic acid gas. From other experiments by the same chemist, in this line, I infer that the usual quantity of compressed yeast used in one quart of flour would give about 140 cubic inches of this gas; but this is conjecture. All baking powders are made to be used in quantities equal to two teaspoonfuls; this is an uncertain amount. I found in my own kitchen that two heaping teaspoonfuls, or three “scant” spoonfuls, equaled about 12.5 grammes, or about 196 grains. This quantity of one of the popular cream of tartar powders would give about forty- nine cubic inches of carbonic acid gas. As this point is not definitely settled, we are compelled to rely on the appearance of the biscuit made with the powder. If the product is light and flaky, and well made, it is probable that the gas has been evolved in sufficient quantities. We rarely, or never, obtain the vesi-’ culated appearance characteristic of yeast-raised bread. Another point to be considered is the rapidity with which the powder gives off its gas. It may give off all of the gas immediately on mixing, and before the bread is placed in the oven, or all may be generated in the oven; but it is probably best to have a portion gen- erated on mixing the dough and another portion in the oven. This is accomplished in nearly all well-made powders. It will be noticed in the table given in the report of Professor Cornwall, that a great many of the powders analyzed by him are very deficient in strength, that is, they are incapable of generating a sufficient quantity of gas. This is due to several causes; first, the ingredients may be combined in the wrong proportion, and as a result the bread contains a quantity of hurtful substances, heace the bread is heavy besides haying these foreign materials in it. Secondly, the powder may have been badly protected against changes, and the ingredients have acted on each other before the can was opened. Thirdly, the materials used could not, by their chemical composition, REPORT OF THE DAIRY COMMISSIONER. 59 generate the proper amount of gas. The result of these deficiencies is heavy and indigestible bread, and a person using these poor powders and not obtaining good results is tempted to add more of the powder at the next baking, thus loading the bread with the ingredients of the powder. In selecting a powder we should be guided by its power to produce a sufficient quantity of gas, and (other things being equal, and the ingredients being healthful,) the powder giving the greatest. amount of leavening gas is the most economical. It is quite certain that any powder generating a less amount of gas than 10 per cent. should be rejected. 2. The powder should contain no unhealthful ingredient. It may be stated once for all, that all powders contain bi-carbonate of soda as the source of the carbonic acid gas; it is only in the acid element that they differ. The following substances are used to liberate the gas from the bi-carbonate of soda: bi-tartrate of potassium or cream of tar- tar, acid phosphate of calcium, alum in various forms, tartaric acid, and a mixture of these articles. Rarely, citric acid is used. ‘Taking these in the order given, it may be stated that there is no question concerning the healthfulness, in the quantities ordinarily used, of cream of tartar and the pure acid phosphate. Concerning ‘alum there has been and still is doubt in the minds of many chemists and physicians, and the evidence seems to be conclusive that this article is not always healthful, hence the person who wishes to obtain a baking powder of undoubted character will not select one containing alum or any of its preparations. I state the point thus, thinking it best that all should base their opinions on the evidence that is given in Professer Cornwall’s paper. A word may be said about the impurities found in the ingredients themselves, for many of them are often imperfectly prepared. As to cream of tartar, there is now no difficulty in obtaining an article at. least 99 per cent. pure. The acid phosphate is often contaminated with sulphate of lime. Alum contains the ordinary impurities, and in the case of burnt alum, iron is found in quantities, at times. 3. The powder should leave no unhealthful residue in the loaf. The residue in the case of cream of tartar powders is tartrate of soda and potash, and the quantity in an ordinary loaf made with two tea~ spoonfuls of the powder amounts to about 100 grains, of which a per- son would take less than fifty grains in his portion of the bread. 60 REPORT OF THE DAIRY COMMISSIONER. This amount is not only harmless, but is positively innocent, and was always so considered until baking powder literature endeavored to create a doubt concerning this residue. The residue left from the acid phosphate is composed of the phos- phate of lime and phosphate of soda, two substances present in our food and in our tissues, hence these salts may be considered as per- fectly healthful. The residue from the alum powders depends on the form of alum used, and also on the solubility of this residue in the fluids of the body. It is now conceded that a portion of these alum residues is soluble in the gastric juice. Pitkin (Jour. Am. Chem. Society, Vol. IX., No. 2,) states that he thinks that at least one-sixth of the residue is soluble in the stomach and mouth. Mallet (Chemical News, Dec. 7th and 14th, 1888,) states that a part of the aluminium unites with the acid of the gastric juice and is taken up into solution, while at the same time the remainder of the aluminium hydroxide or phosphate throws down in insoluble form the organic substance constituting the peptic ferment. This evidence is conclusive and certainly points to these facts: that alum residue does affect digestion, and that these residues are more or less soluble and are carried into the system. Hence, it is suggested that if any person wishes to avoid a possible danger to health he should refuse to buy alum powders. It must be stated, however, that the evidence in the case is not as strong as with other chemical agents, and we cannot speak of the results following the constant ingestion of small quantities of the soluble alum compounds with the certainty that we do when considering lead and other toxic agents, which are poisonous when taken in very minute quantities and con- tinuously. All that I can do officially, while there is yet doubt on this ques- tion, is to give the public the benefit of that doubt, and advise the use of these preparations with great caution until the problem is posi- tively settled by experiments on the lower animals. As will be seen by reading Professor Cornwall’s paper, some alum combinations are known to be dangerous to health; these he has indicated. 4, The elements of a baking powder should be combined in such proportions that the residue is neutral in reaction. In other words, there should be neither an acid nor an alkaline residue. If more of REPORT OF THE DAIRY COMMISSIONER. 61 the bi-carbonate of soda is added to the powder than is necessary to saturate the acid element, the bread will contain an excess of that sub- stance. It is well known that an alkali taken into the stomach before eating will stimulate the secretion of the gastric juice, but if taken at meal-time or after eating, the reverse effect is noticed and the secre- tion is neutralized and also checked. Disordered digestion also results. The use of the mixtures formerly prepared in the home and made véry carelessly was no doubt the cause of much illness. In closing I shall only mention as a word of caution that baking powders sold by weight and without any name on the package are to . be avoided, as any manufacturer responsible for his preparations will not be ashamed to print his name on the label. COMPOSITION AND COMPARATIVE HEALTHFULNESS OF THE BAKING POWDERS SOLD IN THIS STATE. BY HENRY B. CORNWALL, PH.D., Professor of Analytical Chemistry, John C. Green School of Science, Princeton College. ; ———_¢—_—_. INTRODUCTION. Although nothing is so well adapted as yeast for making a palatable and digestible bread, yet their greater convenience or the necessities of the case may sometimes be a reason for using baking powders even for making bread, and they are very largely used in preparing various articles of food which largely take the place of bread. It becomes, therefore, a very important question to determine the probable effects of the many different kinds of baking powders on the health of the consumers. With this object in view, the investigations described in the follow- ing pages have been undertaken by the writer, at the request of the State Dairy Commissioner. All of the samples herein referred to have been bought in open market, and were sent to the analyst by the Commissioner or his assistants. It was expected that there would be, among the many different brands, great differences in quality and much variety in composition, but in this latter respect the variations have exceeded expectation. The indications are that nearly everything ever known or reported to have been used in baking powders has been employed in preparing one or another of our samples; and there is also plain evidence that, through ignorance of their chemical properties, some of these mixtures have been compounded in such a way as to greatly increase the extent of any bad effect of other ingredients of the powders, while at the (63) 64 REPORT OF THE DAIRY COMMISSIONER. same time the substances thus unfortunately used are, for the most part, in themselves evidence of the best intentions on the part of the makers. ACTION OF BAKING POWDERS. The baking powders render the bread* light, through the action of gas set free in the dough. This gas is almost exclusively “ carbonic acid gas,” the “carbon dioxide” of the chemist. The carbonic acid is set free from bi-carbonate of sdda by the action of some acid sub- stance, which yields a part or the whole of its acid to the soda, thereby expelling the carbonic acid. Carbonate of ammonia has been to some extent employed. This substance is solid at ordinary temperatures, and is converted into gas by the heat in baking, but is not alone suitable for a baking powder, because it may easily remain to some extent in the bread after baking, imparting to it not only an unpleasant taste ; but possibly, even prob- ably, unwholesome properties, which will be again referred to. Formerly, the cook made the baking powder, when needed, by mix- ing in due proportions the two salts commonly used—cream of tartar and bi-carbonate of soda. The cream of tartar (bi-tartrate of potash) contains more of the tartaric acid than is necessary to neutralize the potash in it, and this excess of acid liberates the carbonic acid from the bi-carbonate of soda. The reaction takes place only when the two salts become dissolved in the dough, and these salts were especially adapted to the purpose because they dissolve but slowly, so that there is a continual and gradual liberation of the gas, keeping the bread light until the baking is finished. Bi-carbonate of soda is better than simple carbonate, also, because it yields twice as much gas. There were serious objections to the old-fashioned process. Apart from impurities in the salts, which are quite as prevalent in some of the modern baking powders, the cook needed to exercise unusual care in measuring the two salts, so as to avoid getting too much of one or the other, and quite as great care was needed to thoroughly mix the two, so that they might exercise their full action on one another, without which the familiar yellowish or brownish “soda” spots would be produced. A really well-made baking powder obviates all the * For convenience, the term “bread” will be used to include any articles made * with baking powders. : REPORT OF THE DAIRY COMMISSIONER. 65 evils resulting from these causes, as well as from the use of impure or deteriorated materials. The requisites of a good baking powder are: 1. That the ingredients, in the quantities used, shall not injure the health of the consumer. 2. That the powder shall yield the largest amount of gas that can be obtained from wholesome ingredients, and in such a way as to pro- duce the best effects. Boiled with water, it should give a neutral, or very nearly neutral solution. 3. That the powder shall keep its strength, and also not cake or become lumpy under the ordinary conditions of storage and use. The caking of the powder is due to the fact that some of: the active ingredients are often of such a nature as readily to absorb moisture from the air, so that they partly dissolve, and not only cause caking but also loss of “strength” through the escape of carbonic acid gas. This evil is greatly reduced by the use of well dried materials and by the addition of dry starch powder, wheat flour or similar fari- naceous substance, so that a well made powder loses very little strength. In good cream of tartar baking powders, about 20 per cent. of such a “filling” body is often used. More than this is unnecessary and simply lowers the cost of the product. A little less is sometimes used. In the majority of alum powders the strength is only one-third or one-half what it might be, and in many cases this is, no doubt, due to excess of the starch or flour thus sold at the price of baking powder. It may be argued that the strength of the powders is purposely kept down to a standard that will permit the use of the customary “two teaspoonfuls.” NECESSARY QUANTITY OF BAKING POWDER. The calculations that follow réfer to powders made of pure ingre- dients, with nothing else but a starch or flour “filler.” It must be understood that there is no legal standard for baking powders. Any wholesome materials may be tased, and the only requirement with regard to strength would ‘be’ ‘that’ the! powder should give a light enough bread without needing’ ‘to Be’ used in‘ilijarious quantities. Moreover, the statements ‘oti ‘YabEls ‘that “w powder “is made from 5 66 REPORT OF THE DAIRY COMMISSIONER. pure ingredients” has little significance, unless the ingredients of the powders are also given. An alum powder may be made of pure alum; a mixed powder may contain pure bisulphate of soda and pure tartaric acid; even an acid phosphate of lime powder may be made of pure materials, so far as concerns the addition of any adul- terant by the compounder, and yet the acid phosphate may be full of sulphate of lime, originally present in it by the nature of the process of manufacture. Thus, a maker of baking powder might be sending out an article containing much terra alba (sulphate of lime), and yet, because he knew he had not put in any terra alba as such, he would claim that his powder was pure. Apparently, cream of tartar powders cannot be made to keep well if beyond a certain strength, ranging from 13 to 14 per cent. of car- bonic acid gas. Alum powders could be made twice as strong, but they are not ; the very object of using alum being to lessen the cost of manufacture. Very many alum powders in the market cannot be profitably used, on the score of cost, when their strength is compared with that of the better grades of cream of tartar and phosphate of lime powders. As will be seen from the results of our analyses, the higher grade cream of tartar powders average about 12 to 13 per cent. of carbonic acid gas, while the higher grades of alum powders give about 10 per cent. In almost every case the directions are to use two teaspoonfuls to the quart of flour. These directions are purposely left somewhat to the discretion of the cook, and it is difficult to determine the actual weight likely to be taken in any given case; more particularly because the density of the powders varies greatly. In the writer’s kitchen two teaspoonfuls was found to be from 235 to 275 grains of an alum powder. Others have found the equivalent of two teaspoonfuls to be from 200 to 250 grains; others again report 210 grains (these being ‘moderately heaped spoonfuls.”) The writer had a loaf of bread made with a quart of flour and 200 grains of a burnt ammonia alum baking powder (made by himself from some of the best material found:in the trade), whose strength was about 13 per cent. of carbonic acid. He also had another made with 230 grains of the baking powder No. 22 (see list of analyses). The bread in the second case was lighter than in the first, but was decidedly “heavy.” At least 250 grains of either of these powders would have been needed to make a passably light loaf. REPORT OF THE DAIRY COMMISSIONER. 67 We shall uniformly assume that we are dealing with a powder — yielding 10 per cent. of carbonic acid, and that 210 grains of the powder will be taken for a quart of flour. In fact, the cook would use whatever seemed to be a sufficient quantity, and with low grade » powders this will mean more than with high grade. The figures we shall arrive at as representing the residues in the bread will probably be 20 per cent. below the truth in four-fifths of the cases that would arise in actual practice, and often nearer 50 per cent. below. Tt will be well, also, to state once for all, to make the comparisons simpler, whatever the acid principle may be, that we shall take bi- carbonate of soda as the source of the carbonic acid gas, and that 210 grains of a baking powder yielding 10 per cent. of this gas will con- tain 40 grains of bi-carbonate of soda, chemically pure. We shall also assume that 210 grains of each powder will be used to make a loaf of bread from one quart of flour, the loaf weighing about one pound and three-quarters. CREAM OF TARTAR POWDERS. To decompose 40 grains of bi-carbonate of soda requires 89.5 grains of cream of tartar. After the carbonic acid gas has been expelled, there remains in the bread 100 grains of the double tartrate of potash and soda—the drug known as Rochelle salts. Most exag- gerated statements have appeared in the newspapers relating to the physiological action of this salt, but it is one of the mildest used in medicine, and its taste is comparatively feeble. Stillé and Maisch (National Dispensatory, 2d edition,) say: ‘In doses of one-half ounce to one ounce (240 to 480 grains) it acts as a gentle and cooling laxative, and seldom disagrees with the stomach.” As a purgative, the dose is one ounce. It is the active principle of the seidlitz pow- ders, so often taken as a mild form of medicine. The cream of tartar itself isa natural constituent of grape juice, and probably no material has ever been devised for making baking powders that is open to less objection than cream of tartar, unless possibly the acid’ phosphates. In consuming the equivalent of half a loaf of our bread, one would take fifty grains of Rochelle salt. 68 REPORT OF THE DAIRY COMMISSIONER. ACID PHOSPHATE OF LIME POWDERS. The acid phosphate of lime (also called superphosphate of lime) has of late been much used in baking powders, and there seems to be no physiological objection to its use. Indeed, it is claimed that its use restores to the finest wheat flour the phosphoric acid which is so necessary to our health, and which has been in great part removed with the bran. When the acid phosphate acts on the bi-carbonate of soda there is formed phosphate of soda, soluble in water, and insoluble phosphate of lime, the latter being, however, more or less soluble in the various fluids of the digestive organs. The acid phosphate is well adapted for baking powders, because it liberates a part of the carbonic acid quickly and the rest only on heating. There being no controversy as to its harmlessness, we will not discuss the subject. Being a very hygroscopic substance, the acid phosphate powders need to be very carefully prepared and secured from moist air, or they will rapidly deteriorate. Other acid phosphates have been to some extent employed, but the acid phosphate of lime far the most widely. ‘Unless properly prepared, the acid phosphate may not be so unob- jectionable a substance. It is made by acting upon ground bones. with sulphuric acid. The result is sulphate of lime and the acid phosphate of lime. If now the latter, which is freely soluble in water, is leached out, leaving the sulphate of lime behind, we have the acid phosphate in fit condition to be used. It is mixed with starch, dried and brought into the market as a cream of tartar substitute. Frequently, however, the sulphate of lime is left with the acid phosphate, and will then bring about any ill effects that may justly be attributable to the sulphate. Moreover, unless the sulphuric acid used has been carefully purified, it may bring no inconsiderable quantities of lead and even arsenic into the baking powder. No examinations of our baking powders for lead or arsenic were made, and the writer has no desire to arouse any unfounded fears, but simply to point out to the makers of baking powders the caution necessary in this respect. If time permits, such examinations will be made and the results given in an appendix to this report. REPORT OF THE DAIRY COMMISSIONER. 69 i BISULPHATES OF POTASH AND SODA. Bisulphate of potash has been, to some extent, used in baking powders. Its ready solubility would render it unsuitable for use alone, but when used, it has probably been for the purpose of securing amore rapid liberation of carbonic acid at first. Used with bi-car- bonate of soda, it leaves a residue of sulphate of potash and sulphate of soda, and the sulphate of potash is a very objectionable substance, if present in any considerable quantity. Stillé and Maisch‘say of it: “Formerly used as a purgative. It is so in smaller doses than other salines. Its action is apt to be harsh and burning in the abdomen.” The dose is one-fourth to one-half ounce. The sulphate of soda (Glauber’s salt) is also an active purgative, very little used in England or in this country for administration to human patients, but it is used in Germany very largely in place of our more commonly employed sulphate of magnesia (Epsom salts). The dose of sulphate of soda, as a purgative, is one-half ounce to one ounce, from which it appears that it is a much more active drug than Rochelle salt. Bisulphate of soda has been used in baking powders, in combina- tion with other acid principles. Its action on bi-carbonate of soda results in a residue of sulphate of soda. The effects of such a residue will be referred to under alum powders. SESQUI-CARBONATE OF AMMONIA. Carbonate of ammonia used in small quantities, is perhaps unobjec- tionable, but probably if any considerable quantity were employed, disagreeable physiological effects might be expected, irrespective of the unpleasant odor and taste that the ammonia compounds would impart to the bread, which always shows ammonia reaction, even when small quantities only were used in making it. The ammonia salts in general appear to be much more irritating and stimulating than the corresponding soda, or even potash salts. Stillé and Maisch say of carbonate of ammonia: “ Tt is irritant, and if long continued, even in doses which the stomach will tolerate, it impairs nutrition.” In doses of five to ten grains, it increases the fullness and force of the pulse, and causes a sense of tightness in the head. It is a very powerful agent. The ordinary dose is two to ten grains. Evidently, such a substance needs to be used with care in preparing foods. 70 REPORT OF THE DAIRY COMMISSIONER. ALUM BAKING POWDERS. Of late years the alum baking powders, being more cheaply made, have come into extensive use, and have met with considerable opposi- tion on the score of qualities alleged to be injurious to the health. The writer will endeavor to present the question in a fair way. The alum used in this part of our country is now almost. exclusively burnt ammonia alum; and since the potash alum is more expensive, the same is probably true of alum baking powders in general. The crystallized alums are less frequently employed, because they are too easily soluble; but they may be used in connection with the burnt alum, to secure at first a more rapid escape of carbonic acid gas. “Burnt alum” is alum deprived of its water of crystallization by gentle heating, and it dissolves, but very slowly, in cold water. To decompose 40 grains of bi-carbonate of soda requires 38.1 grains of burnt ammonia alum. The residue contains very nearly the equivalent of 8 grains of dry (“anhydrous”) alumina, nearly equal to 72 grains of crystallized ammonia alum, or 74 grains of crystallized potash alum (ordinary alum). The alumina is present in the bread, partly as hydrate and partly as phosphate of alumina, in case simple alum baking powders are used. Where acid phosphates are also used in sufficient quantity, the alumina remains in the bread as phosphate. A great deal of testimony for and against the use of alum in baking powders might be collected, but it seems better to confine our attention to the comparatively few published statements that rest on experi- mental evidence. ‘ Although now possessing mainly a historic interest (because more is now known about the action of alum baking powders, and because their composition is now generally different from the one in question), the celebrated English case, known as the Norfolk baking powder case, will here be reviewed. , The advocates of alum powders at the present day have made much use of some of the testimony given in this case; a very full report of which will be found in the London Analyst, December, 1879, and January, 1880. The real defendants in the case were the makers of the came and they were successful in their appeal. The medical and chemical evidence was conflicting. No statements REPORT OF THE DAIRY COMMISSIONER. 71 will be repeated in this itais which were not supported by actual experiments, made by the witnesses or other experts. One prominent question in the case was whether the phosphoric acid naturally present in the bread, and so useful to the human sys- tem, was rendered insoluble by combination as phosphate of alumina, and thus kept from assimilation. The prosecution contended that it was; the defense, that practically it was not. Facts now in our pos- session indicate that the prosecution was not wholly in the right, and the entire question is of less importance in considering alum powders combined with acid phosphate of lime, since these bring into the bread an additional quantity of phosphoric acid. For the prosecution, J. West Knights, Public Analyst, testified that a four pound loaf of bread, made according to the directions, would contain the equivalent of 118 grains of crystallized alum. From his experiments he concluded that the powder would render the gluten and the soluble phosphates of the flour insoluble. There would be less soluble phosphates by seven-tenths. He believed phosphate of alumina was not soluble in the gastric juice, but that was a question for a physiologist aud not a chemist. The effect of either hydrate or phos- phate of alumina would be to harden the gluten. M. M. Pattison Muir, Expert Chemist, for the prosecution, found four times as much soluble phosphoric acid in yeast-bread as in bread made with this powder. He also found that gluten acted upon by a mixture like this powder was 20 per cent. less soluble than gluten from flour not so treated. He tested the solubility by hydrochloric acid of two-tenths per cent. strength for fifty (?) hours, making his experiments on the assumption that the -gastric juices are Sere to a weak solution of hydrochloric acid. Dr. J. B. Bradbury, Lecturer in Physic at St. John’s College, tes- tified that if people were chiefly to live upon bread made with this powder it would have a deleterious effect. His opinion would be modified if satisfied that the phosphates were not indigestible in the stomach. . Dr. Paget, Professor of Physic in the University of Cambridge, would not venture to say that bread made with baking powder (this powder?) was an article of food injurious to health, except in the case of persons of weak digestion. For the defense, Francis Sutton, Public Analyst, testified that in a two pound loaf he found three grains of anhydrous alumina, due to 72 REPORT OF THE DAIRY COMMISSIONER. this baking powder. (The makers of the powder admitted that it contained about 33 per cent. of crystallized alum, not stating whether potash or ammonia alum. The directions required one teaspoonful to a pound of flour, and Mr. Knights gave the average teaspoonful of it as 150 grains.) Mr. Sutton’s practical experience with the powder for Norfolk dumplings, in his own family, for some years, showed no prejudicial effect. From personal experience, he did not agree that it hardens gluten and makes it indigestible. He did not believe the powder would form phosphate of alumina, and if formed it would be soluble in the gastric juice. He fed pigs with bread made with the baking powder. ‘They throve well, and when killed their ‘ internal appearances” were perfectly healthy. He analyzed the contents of their bowels, and his inference from the results was that, if phosphate of alumina was formed, the gastric juice took from it all the phos- phoric acid required, leaving the hydrate of alumina to be rejected with the feces. He objected to Mr. Muir’s experiments on the gluten and phosphates, because not made under the conditions existing in the stomach. Dr. OC. M. Tidy, Professor of Chemistry and Forensic Medicine at the London Hospital, testified for the defense. He knew, as a matter of fact, that the phosphate of alumina is soluble in the gastric juices, and that when in solution of that nature with the membrane between and the alkaline blood on the other side, the whole of the phosphoric acid filters through into the blood. He thought that the use of this powder was not injurious. Dr. F. W.Thudicum, having heard the evidence, thought there was nothing injurious in the use of this powder. After the above brief outline of the evidence one is not surprised to learn that the judge refused to convict the defendants of an offense rendering them liable to a fine of £50; but since this trial several important facts have been brought to light. J. W. Knights (London Analyst, 1880, p. 67,) made the following experiments: Two grammes (about 31, grains) of inten prepared. from wheat flour was boiled ten minutes with : 1. Pure water. 2. Weak solution of alum. 3. Weak alum and carbonate of soda solution, with the resulting precipitate of hydrate of alumina. REPORT OF THE DAIRY COMMISSIONER. 73 4, Weak alum and phosphate of soda solution, and the resulting precipitate of phosphate of alumina. After washing with water each sample was digested with “artificial gastric juice” (pepsin and 0.2 per cent. hydrochloric acid) at a tem- perature of 90° to 96° Fahr., for five hours. The experiments were repeated with lactic acid instead of hydrochloric, with similar results. No. 1 had entirely disappeared. No. 2 left 1.05 gramme of residue, tough and spongy. No. 3 left 0.9 gramme of similar residue. No. 4 left 0.8 gramme of similar residue. He thought’ it fair to infer that the solubility of gluten treated either with alum or with insoluble salts of alumina, is less soluble by one-half than ordinary gluten in gastric juice. He found yeast bread to be one-third more soluble in this artificial gastric juice than bread made with an alum baking powder. He also . tried the effect of alum upon diastase by digesting one sample of crushed malt, with no alum, and another with 10 per cent. of alum in water at a temperature of 160° F., for one-half hour. The pure sample gave nearly four times as much extract as the other. He adds: “This experiment shows that alum exerts a very marked influence on the conversion of starch by diastase. As diastase is similar in its action to, and supposed to be identical with ptyaline, the ferment of saliva, I think this has a direct bearing upon the indigestibility of alumed bread, for not only is the gluten of the bread, but also the starch, ren- dered much more indigestible by the presence of alum. This power- ful action of mere traces (?) of alum, or salts of alumina, upon soluble gluten and diastase is, I think, sufficient foundation upon which to assert that alum, either in a soluble form or mixed with carbonate of soda, is injurious to health when introduced into bread. The extent of the injury may or may not be small.” _ L. Pitkin (Journal American Chemical Society, IX., 27,) reports that he made a baking powder containing 14.9 per. cent. each of ammonia alum and acid phosphate of lime, with 21.6 per cent. of bi-carbonate of soda, and the rest corn starch. With two moderately heaped teaspoonfuls of this (13.615 grammes= 210 grains, nearly,) to'a quart of flour he made biscuit, weighing 818 grammes and con- taining 499.2 milligrammes of aahigayons alumina. He subjected 74 REPORT OF THE DAIRY COMMISSIONER. sixty grammes of this biscuit, containing 36.6 milligrammes of alu- mina, to the action of gastric juice after the biscuit had been chewed to mix it with saliva. The gastric juice was obtained from a healthy living dog. After being exposed to the action of 200 grammes of the gastric juice (the quantity probably present in such a case in natural digestion) for three and a half hours at a temperature of 99° Fahr., it was found that one-third of the alumina had been dissolved. So far the actual experiments. He gives reasons for thinking that possibly in human gastric juice only one-sixth to one-fifth might. have been dissolved. Mr. Pitkin’s baking powder contained nearly the same quantity of alum as would be necessary to yield, by its action on bi-carbonate of soda, the 10 per cent. of carbonic acid gas which we have been heretofore taking as the average strength. We may therefore make our calculations on the same basis as hitherto. To decompose forty grains of bi-carbonate of soda requires 38.3 grains of burnt ammonia alum. The residue will contain very nearly 34 grains of sulphate of soda, 10.5 grains of sulphate of ammonia, and 8 grains of alumina. If only one-sixth of the alumina is dissolved, a man copsuming one-half of one loaf of bread made from one quart * of flour, would have in his digestive organs in a soluble state, 1.36 grains of alumina, nearly equivalent to 12 grains of crystallized ammonia alum. Taking the higher figure of one-third actually found by the experiment, there would be dissolved the equivalent of about twenty-four grains of alum, or more than half of the maximum dose of this salt, unless an emetic effect is sought. It remains with the advocates of alum powders to reconcile this result with their assertion that the alumina is present as insoluble alumina, and “as harmless as a few grains of white clay or any other inert material.’’ Our quotation is from a little pamphlet containing what appears to be a reprint from an article by C. V. Petraeus, chemist, in the Pharmaceutical Record, June 1st, 1888. We quote further from Mr. Petraeus: “If alumina were soluble in the gastric juice the case would be different ; but the most careful experiments by men thor- oughly qualified for such work, prove that the alumina resulting from the use of alum -baking powders is absolutely without action upon the stomach and intestines, and is ejected from the system in the solid excrement.” . Probably this refers in part to Mr. Sutton’s experiments with pigs in connection with the Norfolk baking powder case, but no proof’ was REPORT OF THE DAIRY COMMISSIONER. 75 there offered that the alumina had not been in solution; simply that it was ejected with the contents of the bowels. In fact, the prosecu- tion contended (wrongly, so far as we now know) that the phosphate of alumina was insoluble, while the defendants (for the makers of the powder) contended that it dissolved in the gastric juice. It may be that the experiments of Prof. G. E. Patrick, Professor of Chemistry in the University of Kansas, are also referred to (Scien- tific American Supplement, No. 185). We give an abstract from the original article : “The practical question is, Will the hydrate of alumina, as it exists in bread after baking, be dissolved in the fluids of the alimen- tary canal? This question is important, for, if dissolved, it might produce in some slight degree (why slight ?—H. B. C.) the effects ascribed to alum; but if it is not dissolved such effects are impossi- ble, and alum, used properly as an ingredient of baking powder, may be considered as harmless. But with the diversity of opinion that is seen to exist regarding the acid of the gastric juice, a priori reason- ing is of little value; direct experiment can alone be trusted for a reliable answer. With the view of settling the question beyond dis- pute, I have, during the last two months, carried on a series of experiments upon living animals. The results obtained, so far as the kind of animal and the kind of powder employed are concerned, are, I think, conclusive: * * * The experiments were made with cats, and with a well known alum powder.” Biscuits were made by Prof. Patrick with three teaspoonfuls of powder to one-half a pint of flour—six times the quantity usually employed and twelve times that directed on the label. Half a dozen biscuits were baked in each batch, and one to one and a half fed to a cat that had fasted for one or two days; this gave at least half a teaspoonful of powder for the actual experiment. After allowing various times for digestion, the cats were killed and the entire contents of the stomach and small intestines were examined for dissolved alumina. The time allowed for digestion varied from twenty minutes to two and one-half hours, and in five experiments not a trace of dissolved alumina was found. Again, two teaspoonfuls of the powder were mixed with water, baked at the ordinary temperature of the oven and the whole fed to a cat (under compulsion), allowed to digest and the contents of the stomach and intestines examined for dissolved alumina. In two 76 REPORT OF THE DAIRY COMMISSIONER. experiments none was found, the time of digestion being from one and one-quarter to one and three-quarter hours. From this he con- cludes that hydrate of alumina, when baked, is not dissolved by the juices of the alimentary canal. Again, he simply boiled two teaspoonfuls of the powder with water and fed the mass to each of two cats. After digestion for one and two hours respectively, he found traces of dissolved alumina. He concludes, from these two experiments, that the gelatinous hydrate of alumina, moist and unbaked, is dissolved to a very slight extent in the digestive fluids. Hence, he adds, the public is advised not to eat bread in the dough ; it should be always baked. (Prof. Mallet’s ex- periments, given in a later part of this paper, prove that the alumina, in a loaf of bread at least, is in the condition of Prof. Patrick’s hydrate—H. B. C.) He further made experiments in which the baking powder was purposely so mixed with the flour that part of it should remain nearly or quite dry. In this case, as he expected, the alum was not all decomposed in baking, and he found a trace of dis- solved alumina in the cats’ stomachs. This he regards as indicating simply that to insure entire absence of alum in the bread the mixing should be thoroughly done. His conclusion, from all these experiments, is, “Assuming that’ the human digestive fluids act in about the same way as do those of the feline race—and I believe that assumption has always been made—it seems to me established, as well by experiment as by reason, that a properly made alum baking powder, as used in making” bread or bis- cuit, is perfectly harmless to the human system.” Professor Patrick, in closing, states that his investigation was under- taken for the sole purpose of finding out the facts in this matter, that no parties interested in the sale or manufacture of baking powder had any knowledge of the investigation, and that he has received no remuneration for it or for his article. With regard to Professor Patrick’s trials with the biscuits, the results are in conflict with the experiments of Mr. Pitkin, which were carried out in apparently a proper way, the biscuit having been in this latter case masticated and thus mixed with human saliva before being exposed to the action of genuine canine gastric juice. Mr. Pitkin found that the alumina was dissolved in a very considerable quantity and the negative results with Professor Patrick’s cats simply show that in their case there was no such solution. It may fairly be questioned REPORT OF THE DAIRY COMMISSIONER. 77 whether there was any true digestion of the biscuits in the stomachs of the cats, since the dough was prepared with such a large excess of baking powder (twelve times as much as the directions declared to be necessary) that very possibly the presence of so large a quantity of mineral salts may have suspended the operation of digestion. Pro- fessor Patrick gives no information as to the condition of the cats’ stomachs after death, nor as to the apparent extent of actual digestion of their contents. Again, his experiments were directed solely toward ascertaining whether any alumina was in solution, and throw no light on the very important question as to the effect of alum baking powders on the digestibility of the biscuits or bread. Mr. Knights’ experiments, already alluded to, and those of Professor Mallet, which will presently be given, indicate that the digestibility of the bread is itself lessened by the presence of the alumina compounds, whether soluble or insoluble. Finally, Professor Patrick found that at least a little alumina was dissolved, when present in the stomach as hydrate, and Professor Mallet proves that in baked bread it is present in that condition. It does not seem to us that these experiments of Professor Patrick justify his conclusions when compared with the experiments of Mr. Knights and Professor Mallet. The advocates of alum powders point to the fact that cream of tartar baking powders leave nearly twice as much residual matter as a pure alum baking powder of the same strength. But the properties of these residues are different. Sulphate of soda is a more active salt than Rochelle salt, being purgative in doses of one-half to one ounce. Probably there is little to choose between the two kinds of baking powder, so far as the residues of Rochelle salt and sulphate of soda are concerned. It is possible, however, that too little attention has been paid to the presence of ammonium salts in the residues from ammonia alum powders. Mr. Petraeus asserts (loc. cit.) that the action of sulphate of soda and sulphate of ammonia is rather milder than that of tartrate of soda and potash. As regards the sulphate of soda, the authorities. to which we have access do not confirm the statement; while as to sulphate of ammonia, we can find no special statement, because it is not used as a medicine. We do know, however, that ammonia salts, in general, are much 78 REPORT OF THE DAIRY COMMISSIONER. more irritating and stimulating in their action than the corresponding soda salts, or even than the potash salts. For instance, Stillé and Maisch, speaking of ammonium bromide, state that it has a more acrid taste and is more irritating than potassium bromide. Its unpleasant taste and irritating qualities render it less convenient for administra- tion than the bromide of potassium. We all know how mild a substance is chloride of sodium (common table salt); but of ammonium chloride, Stillé and Maisch write: “The direct effect of doses of 5 to 20 grains of this salt, repeated at intervals of several hours, are a sense of oppression, gvarmth and uneasiness in the stomach, some fullness in the head. If it is used for many days together in full doses, it disturbs the digestion, coats the tongue and impairs the appetite.” We have already seen how active a drug carbonate of ammonia is, and while, in the absence of proof, it would be rash to assert that sulphate of ammonia in five grain doses is certainly injurious, yet there is abundant ground for further investi- gating its effect before asserting that it is milder in its effects than Rochelle salt. It may be that this question of the presence of am- monium salts in any considerable quantities in the residues of baking powders, deserves more attention than it has hitherto received. PROF. MALLET ON ALUM IN BAKING POWDERS, A very important contribution to our knowledge of the alum bak- ing powders and the effects upon digestion of their residues in bread, has been very lately made by Prof. J. W. Mallet, of the University of Virginia. It is published in the Chemical News, December 7th and 14th, 1888, from which we abstract the following important points. In the solutions obtained by acting with water on the baking pow- ders, he in some cases found alumina in the solution, equivalent to 7.72 grains of crystallized ammonia alum per ounce of baking pow- der ; possibly due to the presence of a small amount of organic mat- ter. (As we shall see later, some alum powders may yield very much of their alumina to water solutions, owing to the presence of tartaric acid or tartrates.) In the mixed alum and acid phosphate of lime powders he found nearly the whole of the alumina as phosphate, after treatment with water. By experiments with a registering thermometer, he found the tem- perature in the center of loaves of bread to range from 197° to 212° REPORT OF THE DAIRY COMMISSIONER. 79 ¥. in various ovens whose atmosphere was heated from 472° to 496° F. during the baking, and he concludes that the hydrate and phosphate of alumina in the bread are never heated above 212° F. He prepared pure hydrate and phosphate of alumina by precipitation, and after drying them in air at the common temperature, heated them for an hour and a half to about 212° Fahr: in a slow current of air nearly saturated with moisture at the same temperature. He found that neither the “water of combination” of hydrate of alumina, nor the whole of the associated water of the hydrate or the phosphate was removed in this way. He experimented on himself with both hydrate and phosphate of alumina thus dried, swallowing weighed quantities of one or the other, either ten or fifteen minutes before a meal, with a little water, or with the ordinary food at a meal. The quantities of hydrate varied from 10 to 50 grains, averaging about 28 grains; of phosphate of alumina, from 10 to 100 grains, averaging 45 grains. The doses were intentionally made larger than would be taken in the amount of bread usually eaten at a time, if the alum baking powder had been employed in the ordinary proportions, because the object was to ascer- tain with what doses distinct effects were noticeable. The effect seemed to be generally noticed with any dose of not less than 20 grains of the hydrate, or 40 grains of the phosphate. While on one or two occasions, particularly with the smallest doses, there was no clearly observable effect, the general tenor of the experi- ments seemed to establish, beyond doubt on his part, the fact that the ingestion of the aliencue compounds produced an inhibitory effect on gastric digestion ; while in some cases, particularly with the larger doses, and on the whole, rather with the hydrate than the phosphate, in equal weights, the interference with the course of digestion was very notable. There was no gastric pain, nor symptoms of gastric or intestinal irritation, but simply the well known oppressive sensa- tions of indigestion, properly so called, lasting for a longer or shorter time, but generally for at least two or three hours after taking the food. It may of course (we quote) be reasonably supposed that a con- siderably less quantity than would be necessary to produce decided discomfort when once administered, might prove objectionable and injurious if habitually taken as a part of the bread of each daily meal. With the proportion of alum in most baking powders in use, with 80 REPORT OF THE DAIRY COMMISSIONER. the allowance of two teaspoonfuls (200 grains) of powder to a quart of flour, and assuming 35 to 40 per cent. of water in baked bread, a pound of bread would contain thirteen or fourteen grains of hydrate of alumina, if alum alone were used in making the powder, or twenty to twenty-one grains of phosphate of alumina, if alum and acid phos- phate of lime were used ‘together and all the alumina were left in the bread as phosphate—assuming the conditions of hydration shown by his experiments. Professor Mallet also experimented on digestion of these alumina compounds with an artificial gastric juice, made by dissolving 2.5 parts of real hydrochloric acid and three parts of a pretty easily soluble “pepsin” in water enough to produce 1,000 parts of the liquid. About fifty grains of the alumina compound was digested with somewhat more hydrochloric acid than would suffice for complete solution, at 98° to 99° F. for two to two and a half hours. He found that when hydrate of alumina was so treated, from 47.3 to 61.8 per cent. of it dissolved, while from 5.6 to 14.5 per cent. of the pepsin was precipitated from the solution. In the case of phosphate of alumina, from 38.2 to 49.1 per cent. of this was dissolved, while from 25.8 to 32.9 per cent. of the pepsin was rendered insoluble. Although the results are only approximate as regards the organic matter pre- cipitated, yet it was clearly shown that both of the principal constitu- ents of natural gastric juice were influenced; the hydrochloric acid being in part charged with dissolved aluminum, and some of the organic matter removed from the digestive ferment, pepsin. This double effect. may be fairly taken to indicate impairment of digestive efficacy of the natural gastric juice under similar treatment. Reasoning from the second of the above effects, although without direct experiments on the point, he judges it probable that precipita- tion of soluble albuminoid and other forms of organic matter of food would be brought about by the alumina compounds, which would enter into a more or less loosely united compound with the organic matter, somewhat as coloring organic substances are fixed by aluminum mordants in dyeing. He regards it as a fair conclusion that not only alum itself, but the residues which its use in baking powder leaves in -bread, cannot be viewed as harmless, but must be ranked as objectionable, and should be avoided when the object aimed at is the production of wholesome bread. — REPORT OF THE DAIRY COMMISSIONER. 82 These experiments of Professor Mallet are conducted in the right way, and his conclusions are entitled to great weight. We might quote the decided opinions of nrany scientific men against the use of alum baking powders, but with the preceding facts before us, this phase of the question may be left while another very important one is taken up. TARTARIC ACID AND TARTRATES IN ALUM POWDERS. The makers of alum baking powders sometimes add tartaric acid or bi-tartrates to their powders, either with or without the addition of acid phosphate of lime. This is doubtless done with the best inten- tions, either to secure a more rapid escape of carbonic acid gas at the outset, or otherwise improve the powder. We have found such addi- tions in the case of several of our samples, but the presence of tar- taric acid or tartrates in alum powders is very objectionable. If added in sufficient quantity to otherwise pure alum powders, they prevent: the precipitation of the insoluble hydrate of alumina entirely when the powder is boiled with water, and they may render much of the alumina soluble in water even after the bread is baked. Without doubt it would then be readily soluble in the digestive organs, pro- ducing there the effects due to alum or any other soluble aluminum compound, With one of our samples we found that the simple water solution seemed to contain as much alumina as a nitric acid solution. In neither of these solutions could any of the alumina be thrown down by a slight excess of ammonia water, although it was readily precipi- tated from the solution first rendered alkaline with caustic soda, then slightly acidified with acetic acid and boiled with excess of phosphate of soda. From bread. made with this powder a soluble alumina compound was readily extracted with luke-warm water alone, in quantity suffi- cient to cause an abundant precipitate of phosphate of alumina when treated as above indicated. (See Appendix, page 92.) The presence of acid phosphate of lime in the alum baking powder diminishes the evil-effect of the added tartaric acid or tartrates, but. the use of these or of any similarly acting organic compounds to decompose the bi-carbonate of soda, is always liable to render the alumina easily soluble in the bread. 6 82 REPORT OF THE DAIRY COMMISSIONER. Not even the boldest advocates of alum powders have denied the injurious tendencies of soluble aluminum compounds in the bread. Makers of alum powders who may learn these facts will, it is hoped, avoid adding such substances to their powders. The addition of acid phosphate of lime, or some crystallized alum, or even bi-sul- phate of soda, will equally secure the quicker evolution of the car- bonic acid gas, without, at all events, furnishing additional objections to the use of alum powders. ALUM AND ACID PHOSPHATE POWDERS. It is a well established fact that many of the alum powders are very deficient in strength, and among our samples this is especially the case with the mixed alum and acid phosphate powders. It is quite possible that some of these powders, when put up, were of a fair strength, but they have deteriorated on account of premature reactions between the acid phosphate and the bi-carbonate of soda. The best acid phosphate of lime powders are very carefully packed in glass bottles with tight stoppers, or else the acid phosphate and the bi-carbonate of soda are kept in separate packages. Only by such care can the acid phosphate powders be successfully kept, and the same care is necessary to insure the keeping qualities of any powder containing a notable proportion of acid phosphate. The addition of acid. phosphate to alum powders can only be regarded as an improvement, provided the acid phosphate is free from sulphate of lime, lead or other objectionable substances, and the powders are put up in truly air-tight packages. Otherwise the deterioration leads to the use of larger quantities of the powder, and often with the result of introducing larger quantities of the alumina compounds into the bread. METHODS OF ANALYSIS. The analysis was directed toward determining the “strength” of the powders, or their yield of carbonic acid gas, and their composi- tion, so far as to indicate the nature of the chief active constituents. No great importance was attached to the amount of starch or other legitimate “ filling,” which only has an effect on the strength of the powder, nor was it possible to examine so large a number of samples REPORT OF THE DAIRY COMMISSIONER. 83 minutely as to the residues left by them. Especial attention was therefore paid to the presence of possible objectionable constituents of the residues, and to ingredients that might render the use of the powders injurious. Carbonic Acid Gas.—This was determined with great care by boil- ing 1 gramme (15.43 grains) of the powder with 125 to 130 cubic centimeters (about 4} fluid ounces) of distilled water in a roomy flask, connected with a Classen’s condensing, drying and absorbing appa- ratus (Classen, Quantitative Chemische Analyse, 1885), the carbon dioxide being absorbed in soda-lime tubes, of which there were two, having their further ends charged with carefully dried chloride of calcium. The contents of the flask were boiled, with proper use of a slow current of air, for one and one-half to one and three-quarters hours, and the current of air was kept up for half an hour after removing the flame, so that the whole operation lasted from two to two and one-half hours. Only in this way was the carbonic acid gas with certainty to be expelled from the somewhat viscid, starchy water solution and completely carried over into the absorption tubes. Tested before the analyses were begun, with a sample of probably one of the best commercial bi-carbonates of soda in the market, the absorption apparatus yielded 51.38 per cent. of carbon dioxide; meas- urement of the gas (see below) indicating 51.44 per cent. Tested in the course of the series of analyses by decomposing Ice- land spar (crystallized carbonate of lime) with citric acid in the pres- ence of starch, in the proportion used in the average of good cream of tartar baking powders, the absorption apparatus showed 43.83 per cent., theory requiring, for absolutely pure carbonate of lime, 44 per cent. As a check analysis, when it could be properly done, the gas evolved from the powder by 10 cc. of a mixture of 1 vol. of hydrochloric acid, spec. grav. 1.2, with 2 vols. of water, in a Scheibler’s evolution bottle, was collected over mercury and measured, correction being made for atmospheric pressure, temperature and moisture, and also an allowance for the carbon dioxide retained by acid of the strength used, as determined by tests with Iceland spar. Enough baking powder was taken to give 90 to 110 cc. of gas. The results by measurement averaged 0.12 per cent. below those by absorption and weighing of the gas, probably on account of the difficulty of liberat- 84 REPORT OF THE DAIRY COMMISSIONER. ing the gas, even by violent shaking, from the somewhat viscid liquid produced by the action of the strongly acid solution on the starch or flour. The greatest difference by the two methods was 0.29 per cent. Whenever a sample showed a rather low percentage of carbonic acid gas, or left a decidedly alkaline solution, duplicate tests were made by the soda-lime absorption, and no dependence was placed on measurement, but in other cases it was a most convenient and reliable check on the other method. _ Sulphates.—These were detected in the cold-water solution of the baking powder, bearing in mind the possible solvent action of citric -- acid on the barium sulphate. No attention was paid to minute quantities of soluble sulphates. Ammonia Salts.—These were detected by rubbing the powders with water and slaked lime, after ascertaining that ordinary samples of flour gave no reaction for ammonia under the conditions of our tests. No notice was taken of ammonia unless the turmeric paper was rapidly and decidedly colored. , Phosphates.—It was found that even in the presence of tartaric acid these could generally be detected by means of ammonium molybdate in the solution of the powder in very dilute nitric acid. In cases of doubt, the powder was first fused with carbonate of soda and nitrate of potash. Alumina.—Although it could always be detected in the solution of the powder in very dilute nitric acid, at least, by the aid of acetic acid and phosphate of soda, yet all of the powders were also tested by fusion with carbonate of soda and nitrate of potash, extraction with boiling water, acidifying the filtered solution with hydrochloric acid and precipitating with ammonia-water. The alumina in the precipi- tate was identified as such, however obtained. During the fusion, abundant evidence of the presence of iron compounds as an impurity in the alum powders was frequently obtained, showing carelessness or ignorance on the part of the makers. Tartaric Acid and Tartrates.—Free tartaric acid was dissolved out by absolute alcohol and identified. Tartrates were systematically tested for in case of doubt, but, in general, it was deemed sufficient to confirm their presence by shaking the powder with ammonia-water, REPORT OF THE DAIRY COMMISSIONER. 85 filtering, adding a crystal of nitrate of silver and heating gently to form the characteristic silver mirror. It was found that phosphates and citrates did not interfere with this test when any considerable quantity of tartrates was also present in the solution, but it was depended on only as confirmation of the presence of tartrates in the cream of tartar powders. Potash.—This was detected by holding some of the powder on a platinum wire in the Bunsen burner flame and observing the flame coloration through a solution of permanganate of potash so strong as scarcely to transmit diffused daylight. Unless a decided red flame coloration was obtained, potash was certainly absent in any notable quantity. RESULTS OF ANALYSIS. The following tables give the results of analysis of our samples, so far as was necessary to classify them and determine their “strength,” that is, the percentage of carbonic acid gas. The cubic inches of gas are given from one ounce avoir. of powder, at a temperature of 60° F., and barometer at thirty inches. I. Cream of Tartar Powders.—In this class are placed all powders giving reactions for tartaric acid and potash, and free from phosphates, alumina, and any considerable quantity of soluble sulphates. Am- monia was sometimes present, whether as sesqui-carbonate or bi-tartrate was not determined. Free tartaric acid was found in one case. Its presence has no effect on the wholesomeness of the powder; nor has the small amount of ammonia in any case found. The writer’s experience is that the powders free from ammonia compounds yield just as light biscuits, etc., as the others. As regards purity of materials, there seems little choice between the higher grades of these powders. II. Acid Phosphate of Lime Powders.—The first two of these were packed in tightly corked glass bottles, and contained enough starchy material to keep them from deteriorating in these bottles. The bread preparation consisted of two separate powders, each in a paper package. One was bi-carbonate of soda, the other acid phos- phate of lime mixed with starch. The strength was determined on a mixture of the two in the proportions directed on the packages. 86 REPORT OF THE DAIRY COMMISSIONER. The wheat powder was put up in tin boxes, without starch or other filling. One sample was in excellent order, the other much caked. III. Alum and Phosphate Powders.—This class embraces powders showing ammonia, soluble sulphates, alumina and phosphates, when tested as already described. A few showed potash reactions, and in some there was evidence of tartaric acid or some other substance reducing silver abundantly from ammoniacal solutions. In such cases, of course, potash alum and bi-tartrate of ammonium may have been present, or the reactions may have been caused by cream of tartar, or by free tartaric acid. The possible combinations are very numerous, and the analysis, however complete, will not always indicate the exact combination. Inasmuch as some of these powders showed considerable alumina in the simple water solution, a more detailed examination of them is recommended, for the reasons already given. The actual presence of acid phosphate of lime, or of any other acid phosphate, was not proven, but all con- tained some phosphate, and have therefore been classed as indicated, although probably in every case they were made with acid phosphate of lime. As already mentioned, the low grade of several is, perhaps, from deterioration, due to the presence of the acid phosphate in packages not sufficiently air-tight. Acid phosphate will not keep well when mixed with bi-carbonate of soda, except in well corked bottles. Tin cases are not tight enough. Many of these powders contained sulphate of lime, chemically equivalent to terra alba. This was, perhaps, in no case added as an adulterant, but was a part of the acid phosphate of lime used; the latter not having been separated from the sulphate of lime formed in its manufacture. The presence of this sulphate of lime must be regarded as objectionable. None of these powders are as strong as. they might be made, and most of them are very deficient in strength. Apart from questions of healthfulness; there can be no economy in buying some of these powders. IV. Alum Powders.—Here are classed the powders showing the same reactions as the preceding class, but free from phosphates. All appeared to be ammonia alum powders, but reactions for potash and tartaric acid were not wanting among them. Only one of them begins REPORT OF THE DAIRY COMMISSIONER. 87 to come up to the strength which a “straight” burnt ammonia alum powder might have. V. Uncelassed Powders.—The composition of these will be indi- cated under the Special Remarks. I. OREAM OF TARTAR POWDERS. 3 r ig oO 3 he 3 S| 8 & 7s ee = Brand. ai a8 g Remarks. 2 ag 9S ‘s oe [eee 4 3 5 4 | The Best.......ccesccscsssee 11.60 | 107.3 ‘vent ; Yields a little ammonia an 5 | Sea Foam,.......c.ccccecceees 10.86 | 100.5 soluble sulphate. 23 | Sterling......ccsesessesseeees 11.70 | 108.2 Yields ammonia reactions. Final reaction of aqueous solu- 29 | Health ........sssssecceeesees 6.98 64.4 tion strongly alkaline. See special remarks. 50 | Health.............6 7.25 | 67.1 39 | None Such........... 12.64 | 116.9 13,27 | 122.7 Received in June. 40 | Cleveland's 13.82 | 127.8 Received in November. 43 | Cleveland’s an Yields ammonia reactions. Re- 41: | Baga vascmenvennaense 13.56 | 125.43 | { ote rae Yields ammonia reactions. Re- WS | Pisa acicssassapeiiateinw Wises | dene. | “ied in Novanber 45 | Price’s ‘Cream ” 11.95 | 110.5 eee Contains 53 | Price’s “ Cream ’’.........04+ * 12.20} 112.9 Received in December. is 12.46 per cent. of carbonic acid. Excluding 29 and 50, average Average, 8 brands.....| 11.60 }|........... | 88 REPORT OF THE DAIRY COMMISSIONER. II, ACID PHOSPHATE OF LIME POWDERS. 8 g ar a 2 | 6m 5 3, | E83 4a Brand. Se ag 3 Remarks. a ‘ao Ago b ou odn 2a ae 200 a Be | Bae 4 o o ’ : Received in August. In eight- 46 | Horsford’s Phosphatic......) 14.95 | 138.3 { ounce glass bottle. In retail dealer's stock one year. 54 | Horsford’s Phosphatic......; 14.01 | 129.6 { A little gas escaped on open- . ing Bis pur gance pobllgs ’ ecelved in May. In eight- .47 | Rumford’s Yeast Powder.) 13.51 | 125.0 { : aa ce eae bottle. : , eceived in August, In eight- 48 | Rumford’s Yeast Powder..| 13.89] 128.5 { Sats alate Geeele ( Received in August. Bi-car- Ble as henate soda and acid phos- ‘ orsford’s Bread Prep- 5 phate put up in separate pa- a ATALION .....sececeeereeee 15.89 | 1424 pers. The ated phosphate ns ; Dot quite free from soluble | _ sulphates. 21 | Wheat ............:sceccecceee| 15.62 | 144.5 In tin box; in good order. 62 | Wheat; eccccescssesecoroncvess 5.83 53.9 In tin box; much caked. Norz.—Since the rapidity with which a baking powder gives off carbonic acid gas in the cold varies with the ingredients used, it was deemed worth while to test some powders as follows: Forty-five grains (three grammes) of each was mixed, with as little shaking as possible, with one-sixth ounce (five cub. cent.) of water, and the volume of gas evolved in five minutes was measured, Cleveland’s yielded 49.6 per cent. of its carbonic acid. Royal “45.6 Horsford's “68.8 A “straight” burnt alum } ef 6.3 powder e a REPORT OF THE DAIRY COMMISSIONER. 89 III, ALUM AND PHOSPHATE POWDERS. um an 7 3 fo re q a o on 5 - 2a Remarks. a Ss am = Brand. S3 | aos . 2 28 | 8.08 | (All give ammonia reactions.) 4 Ss |283 4 He | 38 8, be ccaneacens was 1.17 1925 | Bordentown ...........:::::10seeeeeeere . 1.35 1951 | Bridgeton ............ccseseeeeee eee ene ladivateseeiees 1.16 1971 MoS a eaeshen canals cis uate Gatun coach veaweest 1.21 1976 CO ae uuelnion ite wees edane evened ay vEdeevemayn 1.20 1869" \ Wairton esis secorccacecuee: wdtateecisacievediemes cast 1.03 1887 | Boverly...... .c...c. cccceeceeeeeeenseeceeeeseessceeeees 0.93 1915. | Bordentown...cccccccicsesesncesayoosccrdeceideans carves 0.79 1920 tS aie dade duneasamerneca east iesty een baie 1.09 1931 | Mount Holly ............... sis sneiiga Seaeehenate aay 0.98 1958) || Bridgeton i. csevswsesoceveanesessewsasescessecwscsesenve! 1.07 DOST. |} POMbGrtODscciis ccs. sesnisecececdseosnesetasersnns waite 1.06 1988 tO) hacauesabtiees Uaaiiaksoucedae anaes ngeneaale a9 0.87 2038). | Tobstown.svessuseveesersneiuenrdesnetorsossete tee ae 0.50 2039 x dagdwed Sessa as Wikawad seed eae saan aeetewe ae 0.65 2051 QUIN GON sees cesses eeeeameewaapevaxevestesesteemsenvesses 0.29 2071 | Atlantic City. .......ccececeeeeseeeneeen ere ale 1.18 2079 e be owaeaaacceseced savead iedeuctnoaesan ee 0.91 2085 “s OO eo ce veabensaneabuassmunle aecuaee ae 1.00 2094 | Bridgeton ..........ccssessseseeseseeeesees sees 3 1.23 B18 Columbus. 0.90 A214 | Trenton... 1.22 A 219 ee te 1.14 A 222 MO WuatredisiuedinaueladGubocs Gaisteesiemselimeasseedes = 0.88 B25 | Lambert yillossicciccccwcisecesecescscadavceniecnedsaveenss 0.94 B36 Se" she vaiebiseaien sale va Seis Tiva ty cee desuntislectlowents 1.05 B41 sesaetaaintvass calee. eee weeba conve anon 1.02 PAREGORIC. Three samples of this article were examined, of which one was standard and two were not accurately made. REPORT OF THE DAIRY COMMISSIONER. 118 TINCTURE OF NUX VOMICA. Nineteen samples were examined, of which eight were standard and eleven did not contain the amount of extract required. The Pharma- copeeia requires that this tincture shall contain two per cent. of extract. The following table will show the strength of each sample examined: hm 2 Where Bought. Per Cent. of Extract, So a 1888 °| Beverly svctestssiseeitisccpsccsonieinscacevsentianvcasncs 1.495 1678 | New Brunswick ...............000008 2.33 L746. | Somerville. oc. cisssvescessscedsvaavesqencitecnveccuveses 2.38 ECT4: | Newton xcoswasarcxasaaaxeversverescs sien 3.27 1897 |. Salem. i.:./ccceusveinsevusensveseavsceowsagees 2.45 1906 tb Radeuapeva Soeatasdvacceaeduesccas 2.97 1916 | Bordentown ..........cccescecensceeees 1.66 1935 | Mount Holly........cescsesescceseoes 2.10 1954 | Bridgeton .........ccssecesessceeeeereres 2.39 1957 Wt. sau eita sie seRouseaeveeeteedben aausaeaneesey saeeee 2.12 1972 ME site Sutra Sussuianitseteuiih sgusnale se asledeudeeetevsen 1.68 1978 ERS 3. staealseiiunia dacaaententea nansdeenecedesmsaseresenes 2.65 1982 | Pemberton ..........cceccsecees eee bet 1.86 1989 el cceeae eh 2.35 2072 | Atlantic City as 1.45 B21 | Columbus.. sie 1.75 Ae QU: Trenton ci svcsascaccds siassssscceelsovisevessoteniensecdaass 2.62 A 223 se scesguciatenneclisiganes edaetents voice seiadinidewdaa veins 2.33 B40: | Lambertville ccciicccccsssesccussvecsvscssvecceersiexsses 1.82 POWDERED OPIUM. Four samples were assayed ; three were standard and one was defi- cient in morphia. Z Where Bought. Per Cent. of Morphia. z 1870 | Fairton : 12.54 A47 | Trenton 11.19 A 218 - 13.82 A 224 a 13.70 JALAP. One sample was examined, purchased in New Brunswick, and it contained 7.8 per cent. of resin, which was below the standard. 8 114. REPORT OF THE DAIRY COMMISSIONER, RHUBABB. Two samples were examined, both of which were standard. CAPSICUM. One sample was examined, and proved to be standard. OLIVE OIL. Forty samples were analyzed, of which twenty-two were pure and eighteen were adulterated with, or were wholly, cotton-seed oil. ye 2 Where Bought. Name on Label. Analysis. o a 93 Lazell, Dalley & Co...........004- Contains cotton seed oil, 1886 Beverly Pharmacy... ..| Pure, 1895 J. R. Lippincott & C 1904 .| Joseph Bassett..... Se ag 1663 Dacosine, Bordeaux............- Contains cotton-seed oil. 1666 Huile d’Olive, Nice............60 es is 1932 | Mount Holly.....! “Sweet Oil”....., agilegebesnesiss oes . “ we 2000 | Cape May.........} E. Loubon, Nicé.............00000 " f 1664 | Jersey City........ 8. Rae & Co., Leghorn........... Pare. 1939 | Mount Holly..... se 1922 | Bordentown ...... “ 1926 Ty “a 1969 | Bridgeton ......... “ 1956 tM inde caved Trace of cotton-seed oil. 1977 WEY , bisaesazens Pure. 1983 | Pemberton......... as 1990 UC os beses “ 2001 | Cape May......... “s 2020 SOND aceeetes Contains cotton-seed oil, 2056 | Atlantic City ..... “ e @ 2067 . ai Pure, 2076 a ii 9 at 2082 se we “ 291 ef Ae Sei « 2028 | Cape May......... Trace of cotton-seed oil. B5 | Bridgeton.. : Pare. B34 | Lambertvill te wan Contains cotton-seed oil. B80 | Trenton.. Enugene du Raix, Bordeaux..... Pure. B 86 ae Alexis Godillot, i ct B101 “ Rudolph Chevalier, “ Contains cotton-seed oil. B110 SO sstienbedse ss af a “ “ B91 MO govsdeeenty E. Loubon, Nice. “ " “« B9& | Oranmer’s Hill... i Hh, “ “ " B74 | Beverly............ et ae “ B121 | Phillipsburg ...... a “ “ B94 | Cranmer's Hill... as “ 1 B66 | Phillipsburg ...... Not olive oil. B152 | Vineland.......... pavers Pare. B 167 a sossreneee| Alexis Ulot, Tr.......sccccceee| B 214 | Salem............... J. Mottet & Cio... cceseeees i RULES OF THE STATE BOARD OF HEALTH OF NEW JERSEY CONCERNING INSPECTION AND ANALYSIS OF FOOD AND DRUGS. a DUTIES OF INSPECTORS. 1. The Inspector is to buy samples of food or drugs, and to seal each sample in the presence of a witness, if prosecution is intended. 2. The Inspector must affix to each sample a label bearing the number as authorized for that purpose. 3. Under no circumstance is the Inspector to inform the Analyst as to the source of the sample before the analysis shall have been completed. 4, Inspectors are to keep a record of each sample as follows: (1) Number of sample. (2) Date and time of purchase. (3) Name of witness to sealing. (4) Name and address of seller. (5) Name and address of producer, manufacturer or whole- saler, when known, with marks on original package. (6) Name of Analyst and date of sending. (7) How sent to Analyst. 5. If the seller desires a portion of the sample, the Inspector is to deliver it under sea]. The duplicate sample left with seller should have a label containing the same marks as are affixed to the portion taken by the Inspector. 6. The Inspector is to deliver the sample to the Analyst, taking his receipt for the same, or he may send it by registered mail, express or special messenger. P e (115) 116 REPORT OF THE DAIRY COMMISSIONER. DUTIES OF THE ANALYSTS. 1. The Chemist or Analyst is to analyze the samples immediately upon receipt thereof. 2. Samples, with the exception of milk and similar perishable articles, are to be divided by the Analyst and a portion sealed up, and a copy of the original label affixed, or the original package preserved, after removing sufficient for analysis, for three months. 3. Should the result of an analysis be disputed in any case in which analysis has been ordered by the State Board of Health, the defend- ant or person selling the sample in question, or his attorney, may appeal to said Board through its Secretary, and said Secretary shall then require another Chemist to repeat the analysis, using a duplicate: portion of the original sample. But when such an appeal shall be made, a sum of money sufficient to cover the expenses of the second analysis shall be deposited with the Secretary of the State Board of Health; which sum shall be paid to the Analyst designated, as. required above, to make said second analysis, in case the analysis shall be found to agree with the first in all essential particulars. But in case the sample has been precured by the Dairy Commissioner, or Inspectors appointed by him, any such appeal shall be to the Dairy Commissioner, and the money deposit for the second analysis be made: with him, subject to the conditions above stated. 4. In the case of all articles having a standard of purity fixed by any of the laws of the State, the certificate of the Analyst should show the relation of the article in question to that standard. 5. Each Analyst should keep a record-book, in which should be entered notes as follows : (1) From whom the sample is received. (2) Date, time and manner of receiving the sample. (8) Marks on package, sealed or not. (4) Results of analysis in detail. 6. At the completion of the analysis, a certificate in the form given below shall be forwarded to the Board of Health if the analysis had been ordered through it, or to the Dairy Commissioner if ordered through him.. REPORT OF THE DAIRY COMMISSIONER. 117. CERTIFICATE. To whom it may:concern : AD Wauneaacecitesuekocscevaenaslseeevecricaiiyessoees , a Chemist appointed by the State Board of Health of New Jersey, under the provisions of dn act entitled “‘An act to prevent the adulteration of food or drugs,” approved March 25th, 1881, do hereby certify that I received from ON ANE a: sadecdoveceevens AY OF vsc.cccseneetssveciseses , 188..., a sample of ...... wisi si ceiseedieed Subeeimecndetasetlewessseentied acdeanees , Sealed as required by the rules of said Board, and bearing the following marks, to Wit: .....ccucssecsecsesrseseseseceenen wee weeeeaes Oem O eee e eee e eee ete Rtas ewes eee tee REE EON REN SOOO TESA OE SOLE O EE DEE Ee OREO SHOE E OE Hies: BOSE EOe NEED I carefully mixed said sample and have analyzed the same, and hereby -certify and declare the results of my analysis to be as followS: .....sscacsooeee Oe ewanecn cee ee eceneeneneesweras eseretnaces Pree rrrrrecerl Pree trr ei rre erie rrr i irr) stidenecvocs aise debe vassssveansiendeddeauecesieievevasesuiipaeduasaveadsenntvesanmaanes’. [StONAlUre,] 7. Samples sent to Analysts are to be retained for the space of three months. EXCEPTIONS REGARDED BY THE BOARD OF HEALTH AS RECOGNIZED BY THE LAW. Mustard.—Compounds‘of mustard, with rice flour, starch or flour, may be sold if each package is marked “ Compounded Mustard,” and af not more than 25 per cent. of such substances are added to the ground mustard. The words “compounded mustard” shall be printed on each package in clear letters, not smaller than great primer. Coffee.—Mixtures of coffee, with chicory, rye, wheat, pease or other cereals, may be sold if each package is marked “Coffee Mixture,” pro- vided that said mixture shall contain at least 25 per cent. of true coffee. The words “coffee mixture” shall be printed on each pack- age in clear letters, not smaller than great primer. Syrups.—When mixed with glucose, syrups may be sold if the pur- chaser is informed at the time of the purchase that said syrup is mixed with glucose or grape-sugar. Condensed Milk.—Condensed milk shall contain at least 8.50 per cent, of fat. Vinegar.— Vinegar shall contain at least 4.50 per cent. of absolute acetic acid. Vinegar other than pure cider vinegar may he sold if 118 REPORT OF THE DAIRY COMMISSIONER. the purchaser is informed at the time of purchase that the article is not cider vinegar. Milk shall contain the amount of solids required by law. Canned Goods shall not contain any poisonous metal. Pickles shall not contain any metal. Baking Powders.—The market is flooded with large quantities of inferior baking powders, and as these are sold largely to working peo- ple, and are used by these people as substitutes for yeast, it is neces- sary, in order that light bread may be made, that these powders have proper leavening power. This power the cheaper powders do not. have, many of them giving off very little carbonic acid gas. These- cheap and imperfect baking powders contain alum or phosphate, and: are so crudely compounded that a residue is left in the bread or biscuit after baking. The public are warned against these, and in their suppression will be faithfully aided. The Analysts or Chemists who have been selected under the law as to adulterations of foods or drugs to make examinations when required, are Prof. A. R. Leeds, of Hoboken; Prof. H. B. Cornwall, of Prince- ton; Shippen Wallace, of Burlington, and Wm. K. Newton, M.D., of Paterson. Under the Milk law for analyses of milk, the same Chemists, to- gether with August Drescher and H. B. Baldwin, of Newark, were appointed. In addition, the act as to a State Laboratory, approved April, 1888, provides “that the Chemist or Chemists of the State Agricultural Experiment Station shall analyze all samples of milk, butter or other- farm products, or the imitations thereof, that may be sent to said Station by the State Dairy Commission.” EZRA M. HUNT, MD, Secretary. TRENTON, N. J., February, 1889. DECISIONS BY THE SUPREME COURT ON THE OLEOMARGARINE LAW. In 1887, Nathaniel Waterbury was charged with selling oleomar- garine which had been stained, colored and mixed with annotto, and with selling oleomargarine made in imitation of natural butter, which had been deceitfully stained, colored and mixed with annotto to give it the semblance and appearance of natural butter, and with selling a substance made in imitation of natural butter, which had been com- pounded out of animal and vegetable fats not contained in pure milk or cream from pure milk, which substance was deceitfully colored, stained and mixed with a yellow coloring matter in such a manner as: to change the normal color thereof and deceptively to give the appear- ance and semblance of natural butter. The same person was, at the same time, charged with selling oleomargarine which was colored, stained and mixed with annotto. At the same time, one Walter E. Ammon, an agent of Waterbury, was charged with selling oleomar- garine which was colored and stained yellow in imitation of natural butter by one of the ingredients thereof, to wit, cotton-seed oil, with which the same was compounded and mixed. These cases were all tried at the same term of the District Court of Jersey City, and were prepared to test certain important provisions of the law. ‘ The State was represented by Mr. William H. Corbin, and the defendants by Messrs. Bedle, Muirhead & McGee. Con- victions were had in all the cases, and the defendants immediately took the matter to the Supreme Court on certiorari. In reply to the points made by the attorney of the defendants, the State, through its attorney, Mr. Corbin, answered as follows : BRIEF OF WILLIAM H. CORBIN, FOR DEFENDANT. These writs bring up two convictions of Nathaniel Waterbury for selling oleomargarine which had been colored with annotto, and one (119) 120 REPORT OF THE DAIRY COMMISSIONER. conviction of Walter E. Ammon for having in possession for the pur- poses of sale oleomargarine which was colored by cotton-seed oil, in imitation of natural butter, in violation of Section 5 of the act of March 22d, 1886. (Pamph. Laws, 1886, p. 107.) For convenience, the Waterbury cases have been designated “ No, 961” and “No. 985,” respectively. These numbers correspond with the numbers placed by the Dairy Commissioner on the samples taken for analysis, and are referred to in the evidence. In Case No. 961 it was proved that Waterbury, on April 13th, 1887, at Jersey City, sold to George W. McGuire ten pounds of oleo- margarine which was stained yellow by annotto. This is not denied. It is expressly admitted. In Case No. 985 it was proved that Waterbury, on June Ist, 1887, at Jersey City, sold to George W. McGuire ten pounds of oleomar- garine which was stained yellow by annotto. This is admitted. But Waterbury proved, in defense, that the oleomargarine was composed partly of colored natural butter and partly of sesame oil, cotton-seed oil, leaf lard, &c., and that the annotto in the oleomargarine came from the natural butter, to which it had been added before the natural butter was used by the compounder of the oleomargarine. In both cases Waterbury demanded a trial by jury, which was denied, and in both cases offered to prove that oleomargarine “is a wholesome article of food,” and “that the two specimens of oleomar- garine, so called, involved in these two cases, are wholesome articles of food and well recognized as a food for man.” The court overruled the offer. In the Ammon case the defendant was convicted upon his own con- fession that “he had in his possession for the purpose of sale a sub- stance which was manufactured or compounded out of .beef fat, oil, &c., known and sold in the market as oleomargarine; * * * that said oleomargarine has a yellowish color and has the semblance of natural butter, but says that said color is derived chiefly from the said cotton-seed oil, and also partly from the beef fat, milk and cream, and he says that said cotton-seed oil was not added simply for the purpose of coloring or staining the same, but as one of the substantial ingredi- ents of the compound.” The testimony in the other cases, so far as pertinent, was, by agreement, made applicable to this case. In the first case, No. 961, the facts charged being admitted, the only questions raised are: (1) Are the proceedings regular on their REPORT OF THE DAIRY COMMISSIONER. 121 face? (2) Did the District Court err in denying trial by jury? (8) Is the conviction invalid because scienter was not alleged or proved? (4) Did the District Court err in rejecting the offer of testimony to . show the wholesomeness of oleomargarine? (5) Is the Oleomargarine act of 1886 in conflict with the Constitution of New Jersey? (6) Is the same void because in restraint of trade and commerce? (7) The oleomargarine having been made in Indiana and shipped to New Jer- sey for sale, is the New Jersey act an unlawful interference with com- merce between the States? (8) Is the New Jersey act repugnant to the act of Congress of August 2d, 1886, imposing a tax on oleomar- garine? In Case No. 985, the facts charged are likewise admitted, but this additional question is raised by the reasons set down by the prose- eutor: (9) Is it a defense to the complaint to show that the annotto found in the oleomargarine was first put into natural butter, and was introduced into the compound called oleomargarine through the me- dium of natural butter ? In the Ammon case the facts charged are confessed, but this further question is raised: (10) Is it a defense toa charge of coloring oleo- margarine yellow, in semblance of butter, by the use of cottorseed oil, to show that the cotton-seed oil was used not simply for coloring purposes, but also as a substantial ingredient of the compound ? These ten questions seem to cover all the points indicated by the reasons in the three cases, and will be discussed in their order. I. Regularity of the proceedings on their face. The case evidence. It is submitted that the complaints, summonses and convictions are in strict conformity with the statute. Pamph. Laws, 1886, p. 107; Pamph. Laws, 1887. II. There is no trial by jury, in cases of this sort. This question is res adjudicata in this court.‘ The proceeding is summary, and there is no warrant for trial in any other form. The right of trial by jury does net exist under the act. Carter v. Camden District Court, 20 Vr. 600; Hoeberg v. Newton, 20 Vr. 617; Shivers v. Newton, 16 ‘Vr. 476. III. Scienter Need Not be Hither Charged or Proved. Guilty knowledge of the character of the substance sold is not essential to a conviction under the act. It is competent for the Legis- 122 REPORT OF THE DAIRY COMMISSIONER. lature to declare an act a crime, whether the act is done knowingly or not. In Halsted v, State, 12 Vr. 589, the Court of Errors (Beasley, C. J.) says: “ Nothing in law is more incontestible than that with respect to- statutory offenses, the maxim that crime proceeds only from a crim- inal mind, does not universally apply ;” and on page 590: “In many cases an honest mistake in regard to a state of facts will not exculpate- when the prohibition of a statute has been violated.” The Chief Jus- tice reviews the cases and adds: “It is not necessary to multiply authorities ; a crowd of them are collected in the brief of the Attor-- ney-General.” (See page 576 for exhaustive discussion of this ques~ tion by the Attorney-General.) “As there is an undoubted competency in the law-maker to declare an act criminal, irrespective of the know- ledge or motive of the doer of such act, there can, of necessity, be no judicial authority having the power to require, in the enforcement of the law, such knowledge or motive to be shown.” Other authorities upon the same point are— Commonwealth v, Farrne, 9 Allen 469. Commonwealth v. Smith, 103 Mass. 445. Commonwealth », Wentworth, 118 Mass. 441. Baker v. Walling, 1 Cowan 77. Morris v. People, 3 Denio 403. Rogers v. Jones, 1 Wend. 236. Perry v. Edwards, 44 N. Y. 225. It being clear that the power exists, it only remains to inquire whether the Legislature has by this statute explicitly made the acts. complained of offenses, and if so, whether it has limited convictions. to such persons as offend with a guilty mind. It is submitted that the act of 1886 declares the acts complained of offenses in perfectly clear terms, and that without regard to the mo- tives of the offender. The language is explicit and peremptory. (See Section 5.) By the first section it is forbidden to have in possession these counterfeit articles, except in tubs and vessels plainly marked and branded, and, by the seventh section, it is declared that the pos- session of the same unbranded, by any tradesman, is evidence of intent to sell. The other provisions of the law show a stern pur- pose in the legislative mind to detect and punish all who offend in handling these substituted articles of food. There is no suggestion REPORT OF THE DAIRY COMMISSIONER. 123 of the idea that the defendant may plead ignorance of the nature of what he is selling. No phrase can be found equivalent to those apt words so often used in penal statutes, “any person who shall know- ingly commit.” On the contrary, the declaration is, “no person shall.” The terms are positive and unconditional. Language cannot- be plainer. The entire function of the court is to find out the inten- tion of the Legislature and to enforce the law in absolute conformity to such intention.” Halsted v. State, 12 Vr. 592. There can be no doubt that the Legislature intended to make the possession or selling of colored oleomargarine an offense. If they intended to require the Dairy Commissioner to prove in every instance guilty knowledge on defendant’s part they signally failed to- express their meaning. This view of the statute is in harmony with the constructions frequently given by the courts to similar enact ments. Held, no defense to a suit for selling adulterated milk, that the seller believed it to be pure. 9 Allen 489; 37 Hun 441. So, in prosecution for keeping or selling naphtha. 118 Mass. 441. So, in prosecution for selling adulterated or intoxicating liquors, which defendant thought were not intoxicating or adulterated. 15 M. &. W. 404; 10 Allen 199; 103 Mass. 444; 10 R. I. 258. So, in sell- ing liquors to minors, it is no defense that the seller honestly believed: that the purchaser was of full age. Vide many cases collected in 12: Vr. 581. The language of Judge Benedict in U.S. v. Bayaud, 16 Fed. Rep. 384, is peculiarly pertinent to this case: “ Looking at the words employed, as indicating the intent of the law, it is seen that the statute mentions certain ingredients as necessary’ to constitute the offense, and makes no allusion to knowledge that the: casks contained or had contained distilled spirits. It would have been so easy and so natural to have designated such knowledge among the other ingredients, if it had been intended to make such knowledge an ingredient of the offense, that the omission of any expression to that effect goes far of itself, considering the object of the- statute, to repel the presumption of such an intention.” There is no hardship in this construction. Oleomargarine made without added color is nearly white, or a pearl color. If a dealer finds it with a yellow, butter-like color, that very fact is evidence that: coloring matter has been added. The most casual glance at it wilb 124 REPORT OF THE DAIRY COMMISSIONER. show the presence of the added color. So that a dealer who sells oleomargarine colored yellow in imitation of butter, of necessity does so with a guilty mind. IV. The Wholesomeness or Unwholesomeness of Oleomargarine was Not at Issue, and Evidence Thereon was Properly Rejected. The court properly excluded the testimony offered to show that the colored oleomargarine mentioned in the complaint was a wholesome article of food. By the eighteenth section of the act it is declared that the objects of the act are “to prevent deception in the sale of oleomargarine, dutterine, or any imitation of any dairy product, and to preserve the public health.” It is a matter of common knowledge that oleomargarine is always and everywhere a counterfeit article. It isa cheap article made to -take the place of butter. \ During the siege of Paris, in 1871, one Meige, a Frenchman, who was living in the suffering city, discovered that by the use of beef ‘tallow he could produce an article that could be used as a substitute ‘for butter. This he called oleomargarine. It was white, but was not unpala- ‘table, and was very cheap. After the siege was raised it speedily occurred to thrifty persons on both sides of the Atlantic that if this new product could be made to look like butter and taste like butter it could be sold for butter, to the great profit of the compounders of it. Accordingly, a little cream or milk was added to the mixture to help the taste, and enough annotto to produce a rich yellow, butter-like color, and a dash of salt to give it flavor. These precautions properly observed, the product cannot be distinguished by the ordinary observer from actual butter. This is oleomargarine at its best estate. It is no longer made in this way. Not content with the profits to be made by substituting tallow for butter, the makers of this interesting “ food product” have improved upon M. Meige’s invention by introducing those cheapest of all fats, cotton-seed oil, sesame oil, and last and chiefly, hog lard. A new commercial area has thus been opened to the “ Great Ameri- «can Hog.” He now enters into competition in a business heretofore smonopolized by the gentle, cud-chewing cow, to wit, the making of REPORT OF THE DAIRY COMMISSIONER. 125 butter. It is interesting, as a matter of history, to note that the swine has been introduced to this new and lucrative field of industry not, as might be supposed, by the cunning thrift of a Connecticut Yankee, but by the pious hand of a Connecticut Jew, one of those chosen ones- to whom the Lord said by the mouth of Moses: “And the swine, though he divide the hoof and be cloven-footed, yet he cheweth not the cud ; he is unclean to you. Of their flesh shall ye not eat, and their carcass shall ye not touch ; they are unclean to you.” Leviticus XI. 5, 6. The fact is that oleomargarine, from being the makeshift of a starv- ing people shut up in a beleaguered city, has become a notorious article of spurious food, and it was as such that it first came under legislative notice. The motive for legislative action was the patent fact that a new, cheap counterfeit of a common article of food had been just put upon the market and was being habitually palmed off for a genuine article. There are unknown as well as known dangers to health in such a counterfeit. When it is understood that by these shrewd inventions any fat can be made to appear like butter and be made to pass for it, the dangers become apparent. Tirst, tallow was used, next hog lard, then cotton- seed oil and a variety of other fats. By proper manipulation any kind of animal, vegetable, or even mineral oil may be introduced into a substance that shall appear to be butter, and which shall deceive all except experts. It matters not whether the fat be taken from an animal crushed to death in transit, or starved to death, or killed of disease, so long as it has fat, it will make oleomargarine ; for it is to be remembered that the very theory of the oleomargarine-makers is that all fats are so nearly identical in their nature that they may be made to fulfill the uses of the fat of cream. It needs no argument to show that dangers to the health of the people lie in such frauds. It may be freely admitted, for the sake of argument, that oleomar- garine properly made from beef fat is harmless; it may be admitted that the oleomargarine involved in these cases was wholesome. That is of no importance. The fact being that a counterfeit article of food is in the market, the Legislature is the sole judge of the means necessary and expedient to protect the public health against it. 126 REPORT OF THE DAIRY COMMISSIONER. This is a part of the police power of the State. Its exercise ‘involves the exercise of legislative discretion as to what is expedient for “the protection of the lives, health and property of the citizens, -and to the preservation of good order and public morals. The Legis- lature cannot, by any contract, divest itself of the power to provide for these objects. They belong emphatically to that class of objects which demand the application of the maxim, salus populi suprema dex, and they are to be attained and provided for by such appropriate ‘means as the legislative discretion may advise.” Beer Company v. Mass., 97 U.S. 33. See, also, Slaughter-House Cases, 83 U.S. 62. Under it in England from the earliest times and in this country ‘from its earliest colonization it has been customary “to regulate ferries, common carriers, hackmen, bakers, millers, wharfingers, inn- keepers, &c. * * * And we think it has never yet been successfully contended that such legislation came within any of the constitutional prohibitions against interference with private property.” Munn », Illinois, 94 U. 8. 125. Under this police power the sale of intoxicating liquors and beer and cider, pure or impure, is restricted and prohibited. The killing or possession of game is regulated under it. Phelps v. Racy, 60 N. Y. 10. Slaughter-houses are regulated. Board of Health v. Heister, 37 N. Y. 663. Cronin v. People, 82 N. Y. 373. Slaughter-House Cases, 16 Wall. 36. Laundries have been regulated and controlled. Barbier v. Connally, 113 U. 8. 27. Soon Hing v. Crowley, 113 U. 8. 703. ‘So with warehouses. Munn ». Illinois, 4 Otto 113. The price of gas and water has been fixed. 115 U.S. 679. 110 U.8. 347, REPORT OF THE DAIRY COMMISSIONER. 127 The intermarriage of white and colored persons has been forbidden. State v. Jackson, 80 Miss. 177. Pace v, Alabama, 106 U. S. 585. The observance of the Sabbath has been compelled. Neuendorff v. Duryea, 69 N. Y. 563. The laws of New Jersey furnish copious illustrations of the exercise of this power. The act of 1685 regulated the branding of beef and pork barrels. Leam. & Spic. 508. Other illustrations are the act regulating the weight of bread (L. & 8. 545); the act against unreasonable tolls (L. & S. 547); the act regulating the raking of oysters (Nevill 88); the acts regulating weights and measures (Nevill 142); the act of 1774 regulating the packing of beef and pork (Allison 450). « All these were passed before the New Jersey Constitution of 1776, and multitudes of similar acts since. The offering for sale of adulterated food is a common-law offense, and a subject of legislative correction from time immemorial. Blackstone, in Book IV. of the Commentaries, has a chapter devoted to the title “Of offenses against the public health and the public peace or economy,” in which the exercise of the police power in the prohibition of adulteration in foods is amply illustrated. V. The Oleomargarine Act of 1886 is not in Conflict with the New Jersey Constitution. We have already seen that the act is within the well-recognized ‘scope of legislative action in the exercise of the police power in con- ‘serving the public health. There is another well-grounded basis for this act, not less in consonance with the history and tendency of legislation. It is valid and legitimate as a measure for the suppression of cheat- ing in trade, The very title of the act expresses this purpose as clearly as it expresses the other: “An act to prevent deception in the sale of oleomargarine, butterine, or any imitation of dairy products, and to preserve the public health.” So, in the eighteenth section, it is declared that the purpose of the act is “to prevent deception in the 128 REPORT OF THE DAIRY COMMISSIONER. sale of oleomargarine,” and, in the language of the late Mr. Justice Parker, “it was enacted to prevent cheating in trade in the sale of articles made to imitate butter and cheese.” Carter v. Camden District Court, 20 Vr. 601. The first offense aimed at by this act, viz., cheating in trade, is a common-law offense no less clearly than the other offense already considered, to wit, the offering for sale of adulterated food. See Black. Com., Book IV., Chapter 12, entitled “Of Offenses Against Public Trade.” And it was from the earliest times the sub- ject of repressive legislation. Blackstone calls the acts which were passed “that prodigious multitude of statutes which are made to re- strain and punish deceits in particular trades.” 4 Bl. Com., ch. 12, p. 157. Numerous examples of these statutes may be found in “ Burn’s Justice,” published in London in 1754, twenty-two years before the first Constitution of New Jersey. A peculiarly appropriate one is the act “concerning the packing, weight and goodness of butter and cheese,” which appears to be a revision and consolidation of the acts of 14 Chas. IJ. and 4 Wm.,-which were superseded by the acts of 36 and 38 Geo. IIT. By these acts, the kind of package, the size, weight and shape, are prescribed ; that it must be branded by the cooper, and by the dairy- man with his full name in at least three places, under penalty of £5. Sections 4 and 5 read as though they might have been directed to the suppression of the oleomargarine fraud : “A, No butter which is old and corrupt shall be mixed or packed up into any such vessel with that which is new and sound, nor shall any whey butter be packed or mixed with that which is made of cream; but every such vessel shall be of one sort and goodness throughout ; and no butter shall be salted with any great salt; but - with fine small salt, and not intermixed with more than is needful for its preservation, on pain of forfeiting five pounds for every offense. “5, If any change, alteration, fraud or deceit shall be used or prac- ticed, either in the vessel wherein butter is packed for sale, as aforesaid, or in the butter itself, whether in quantity, quality, weight or otherwise, or in such brands or marks, * * * every person concerned therein shall forfeit thirty pounds.” 1 Burn’s Justice 528-9, REPORT OF THE DAIRY COMMISSIONER. 129 These provisions are nearly identical with some of the provisions of our act of 1886. Section 2 of our act reads thus: “No person shall offer or expose forsale * * * * any mixture or compound of natural butter or cheese with * * * * any substance not the product of pure milk or cream from pure milk, except,” &e. Illustrations might be multiplied indefinitely of similar regulations long before our Constitution. A few will suffice. Adulteration of or false weights in bread, 1 Burn’s Jus. 384. False weights in coal, 1 Id. 631. Using logwood in dyeing woolen goods blue, 5 Id. 655. Undue stretching of cloth, 5 Id. 656. Fraud in packing or making candles, 2 Id. 214. Coloring and adulterating tea, coffee and chocolate, 2 Id. 140. Instances of this sort of legislation in New Jersey in colonial days have been given above, and instances in great numbers can be found under the Constitution of 1776, and under the present Constitution, all in the same line of policy, reaching down to the present day. Such are the Milk laws, the Oyster laws, the Cranberry laws, the Herring laws and the Beer laws. The act, therefore, is within the legitimate scope of legislative power, and presents nothing novel either in theory or procedure, or in the terms in which it is framed. No cruel or unusual pees are provided. Unless some express provision of the Constitution can be shown, inconsistent with the terms of this act, it is impossible to see’ wherein it is unconstitutional. VI. The Act is not Void as an Undue Restraint of Trade. Every police regulation for’the suppression of cheating in trade, and this act is such (20 Vr. 600), does undoubtedly restrain trade to a greater or less degree. The liquor traffic is hampered by the license system, but this court has said that the point that such regulation “yvestrains trade and creates a monopoly has been too frequently exploded to be seriously discussed.” Sparks v. Stokes, 11 Vr. 492. 9 130 REPORT OF THE DAIRY COMMISSIONER. Laws and ordinances relating to the “comfort, health, convenience, good order, and general welfare of the inhabitants are comprehen- sively styled police laws, and it is well ruled that laws and regula- tions of this character, though they may disturb the enjoyment of individual rights, are not unconstitutional, although no provision is made for compensation for such disturbance.” Hall v. Thompson, 48 Sup. Ct. N. Y. 481. “The Legislature may pass many laws the effect of which may be to impair or even destroy the right of property. Private interest must yield to public advantage. All legislative powers not restrained by express or implied provisions of the Constitution, may be exercised.” Phelps v. Lacy, 60 N. Y. 14. Reutholf v. Reilly, 74 N. Y. 521. It should be noted that the act in question does not forbid free, honest dealing in oleomargarine. It only forbids its fraudulent sale for butter, and to that end prescribes, first, that it shall be kept in branded packages; and second, that it shall not be colored. VII. The Oleomargarine Act is not an Unlawful Interference with Commerce Between the States. It is asserted that this act.is an attempted interference by the State of New Jersey with the power of Congress to regulate commerce between the States under Section 8 of Article I. of the Federal Con- stitution. The oleomargarine in question was made in Indiana and shipped thence to Jersey City, consigned to Waterbury, a citizen of New York, having a place of business in Jersey City. So far as the transmission of oleomargarine is concerned, it is clear that the New Jersey statute does not interfere with it. It is only when the article is brought here for sale that the regula- tions of our law are brought into use, and the question is, does New Jersey, by requiring tubs to be branded and in refusing to permit colored oleomargarine to be sold here, attempt to usurp the powers of Congress to regulate inter-state commerce? Certainly not. The State may pass laws which incidentally do regulate commerce. Property within a State, wheresoever made, must be subject to the State laws. REPORT OF THE DAIRY COMMISSIONER. 131 Phelps v. Lacy, 60 N. Y. 15. Munn ». Illinois, 4 Otto 135. State v. Addington, 77 Missouri 110. Under a tonnage tax laid on oyster fishing boats in Maurice river cove, a Philadelphia boat was condemned. Held, that the regulation enforcing the tax was not an interference with inter-state commerce, the tax being laid on all boats whether belonging in the State or out ‘of it. Johnson v. Loper, ‘17 Vr. 321. Prohibitions and regulations applicable to all classes of citizens are not violations of the Federal Constitution. Munn v. Illinois, 4 Otto 125. Slaughter-House Cases, 16 Wall. 37. Bartinger v. Iowa, 18 Wall. 133. So, it has been held that a federal license to sell liquor is of no force against the State law prohibiting the sale. McGuire v. Commonwealth, 3 Wall. 387. VIII. The New Jersey Act is not repugnant to, but in harmony with, the Act of Congress of August 2d, 1886, Imposing a Tax on Oleomargarine. By Section 3 of said act of Congress of August 2d, 1886, being “An act defining butter,” d&c., “special taxes” are imposed on dealers in oleomargarine, and Sections 3232, 3233, 3234, 3235, 3236, 3237, 3238, 3239, 3240, 3241 and 3243 of the Revised Statutes of the United States (title, Internal Revenue) are, “so far as applicable, made to extend to and include and apply to the special taxes imposed by this section, and to the persons upon whom they are imposed.” These sections relate tu the payment of special taxes, the procure- ment of stamps, &c. The last-mentioned section, 3243, is as follows: “3243. The payment of any tax imposed by the internal revenue laws for carrying on any trade or business, shall not be held to ‘exempt any person from any penalty or punishment provided by the laws of any State for carrying on the same within such State, or in any manner to authorize the commencement or continuance of such trade or business contrary to the laws of such State, or in places pro- 132 REPORT OF THE DAIRY COMMISSIONER. hibited by municipal law; nor shall the payment of any such tax be held to prohibit any State from placing a duty or tax on the same trade or business, for State or other purposes.” It will be observed that the act of Congress “defining butter,” &c., makes no provision for issuing licenses for the sale of oleomar-. garine. It merely lays a “special tax” on dealers and provides for its enforcement. It expressly recognizes the power of the States to. further regulate, tax or prohibit the traffic, and it does so in the same terms (R. S., Sec. 3243) in which the same power of the States is. recognized with respect to whisky, beer and tobacco. This provision of law recognizing the State authority has been con- strued by the Supreme Court and is too clear for argument. Even in face of a federal license it was held that the State might regulate. and prohibit. McGuire v. Commonwealth, 3 Wallace 387. The Court said: “In view of this provision (a provision in same terms as Sec. 3243), it is in vain to attempt to give force or effect to the license against the State law; and hence the authority derived from it, upon which the defendant relied for his defense in the court below, fails.” In the License Tax Cases, 5 Wallace 462, Chief Justice Chase. comments on Section 3243 (act of July 13th, 1886, 14 Stat. 98), and says that Congress, in framing that act, “has carefully guarded against. any misconstruction of the legislative intention by substituting throughout the term ‘special tax’ for the word ‘license.’ This judi- cious legislation has removed all future possibility of the error that there was obtained under the internal revenue laws, ‘authority for carrying on the licensed business independently of State regulation and control.’ ” IX. It is no Defense to a Charge of Deceitfully Coloring Oleomar- garine*with Annotto in Semblance of Butter to show that the Annotto was first put into Butter and the Butter then used as an Ingredient of the Oleomargarine. The prosecutor claims that the fact that the annotto came from the natural butter relieves him from the charge of having sold oleomar- garine colored with annotto. There is no pretense that the oleomar- garine was not as effectively and visibly colored as it would have © REPORT OF THE DAIRY COMMISSIONER. 1338 been by the direct application of the annotto, but it is argued that because the act defines oleomargarine to be certain fats compounded either with or without natural butter as an ingredient (Sec. 6) the prosecutor has a right to make up his oleomargarine with a mixture of natural butter. And inasmuch as the statute defines natural butter to be cream butter, either with or without coloring matter, he has a right to select such as is colored, and so get into his compound by indirection that which he could not introduce directly (Sec. 6). Such a construction of the act can only be made by reading the sixth section alone, while giving no force to the fifth section, which declares that no oleomargarine shall be sold “that is colored, stained or mixed with annotto or any other coloring matter or substance.” . These sections should be construed together. There is no incon- sistency in them. Both may stand; the language of Section 5 is noteworthy—“ colored, stained or mized with annotto.” These words thus disjoined have a meaning, they are not mere idle reitera- tion; colored means the direct adding of color; stained is a stronger -word—the substance shall not have even a stain or tinge of the color. Mixed has another meaning; the substance shall not be intermingled with the color. The same word is used m Section 6 in defining oleomargarine “any compound or: mixture of natural butter * * * * with any of these substances,” dc. Putting the two sections together we may fairly read them thus: “You may make oleomargarine by mixing in some butter, but you shall not mix any annotto into oleomargarine.” But if there were any doubt of the meaning of these sections it was cleared up by the declaratory amendment of April 21st, 1887: “Nothing in said act shall be so construed as to permit the sale or the offering or exposing for sale * * * * of any oleomargarine * * * * that is colored, stained’ or mixed with annotto or any other coloring matter or substance.” X. It is no Defense to a Charge of Coloring Oleomargarine Yellow in Semblance of Butter, by using Cotton-Seed Oil, to show that the Cotton-Seed Oil was Used not Alone for Coloring, but also as a Substantial Ingredient of the Compound. It appears by the evidence that the makers of oleomargarine are actively experimenting with various dark-colored vegetable oils for . e 134. REPORT OF THE DAIRY COMMISSIONER. the purpose of obtaining a yellow color without using annotto or sage or other ingredient which is solely a coloring matter—the theory of the prosecution being that if a coloring matter be added which is something more’ than a color, which not only gives color but adds weight to the product, that the law will be successfully evaded. It appears that cotton-seed oil of a very dark color can be had, and by its judicious use, or by the use of some other oil he knows of, Mr. Nathan I. Nathan says, ‘I can gain the result.” Gain what result? The staining yellow of his oleomargarine without annotto. By the plea of defendant Ammon, and by the reasons, it appears. that the prosecutor relies on this ingenious subterfuge to escape from the operation of the act. The prosecutor says the color was chiefly derived from the cotton- seed oil (which is true), but he says that he added the cotton-seed oil not simply for the purpose of coloring or staining the same, but as. one of the substantial ingredients of the compound. Here is the purpose to color the compound frankly avowed, and the coloring agent is named, but because it answered not only the fraudulent end of coloring the compound, but also another purpose, viz., of adding to the weight, he asks to be held guiltless. Nathan swears that with 300 pounds of cotton-seed oil, in a churning of 2,300 to 2,400 pounds, he “ gained the result.” Ammon says he put in “about twenty per cent.” It is submitted that this defense is unsound. The act forbids not only the adding of “annotto,” and of “other coloring matter,” strictly so called, but goes further and forbids the coloring by any “ substance.” Substance means something substantial and not a mere trace or tinge or cloud of a thing. The amendment of 1887 repeats the same words and declares that no oleomargarine shall be sold colored with any coloring matter or substance. It is to be remembered that at the time of the passage of the act in question, oleomargarine uncolored by coloring matter was a white, almost colorless thing, and is so now when made by any usual or ordinary methods, and that the color produced by Nathan is the result of prolonged experimenting with “substances” to thwart the very law now under consideration. Following are the decisions of the Supreme Court in these cases : REPORT OF THE DAIRY COMMISSIONER. 135 New JERSEY SUPREME Court. JunE TERM, 1888. State, Nathaniel Waterbury, Pros., v. Certiorari. William K. Newton, State Dairy Commissioner. 1. The form of conviction prescribed by the supplement of the Oleomargarine act, which went into effect May Ist, 1887 (P. L., 1887, p. 192), may be used in prosecutions instituted after that date for offenses previously committed. 2. Under Section 5 of the Oleomargarine act, approved March 22d, 1886 (P. L., 1886, p. 107), it is not essential to the guilt of a person selling oleomargarine colored with annotto that he should know that the oleomargarine was so colored. 3. The legislative design in enacting this section was to secure to dairymen and to the public generally a fuller and fairer enjoyment of their property, by excluding from the market a commodity prepared with the view of deceiving those purchasing it, and of obtaining thereby an improper advantage over rival commodities offered for sale; hence, it is immaterial that the prohibited commodity is a wholesome food, since it would be equally wholesome if prepared without the deceptive ingredient. 4. The Legislature may forbid the sale of counterfeits. 5. Laws passed by the individual States, under their general authority over internal concerns, may incidentally affect foreign and inter-state commerce without conflicting with the Constitution of the United States, provided they do not discriminate against such com- merce and are not inconsistent with the acts of Congress. 6. The act of March 22d, 1886 (P. L., 1886, p. 107), rendering penal the sale of oleomargarine colored with annotto, is valid as applied to a sale made in this State by the agent of the manufacturer in Indiana, although the package sold here was that which had been sent by the manufacturer from Indiana to this State for sale. Argued February Term, 1888, before Justices Van Syckel, Knapp and Dixon. Mr. J. D. Bedle, for plaintiff in certiorari. Mr. W. H. Corbin, for defendant. 136 REPORT. OF THE DAIRY COMMISSIONER. The opinion of the court was delivered by Dixon, J. The plaintiff in certiorari having, on April 13th, 1887, in Jersey City, sold to George W. McGuire a package of oleomargarine colored with annotto, was convicted, before the District Court of said city, of thereby violating Section 5 of the “Act to prevent deception in the sale of oleomargarine, butterine, or any imitation of dairy products, and to preserve the public health,” approved March 22d, 1886 (P. L., 1886, p. 107). This conviction is now before us for review. One objection made by the plaintiff is that the record of conviction is not in the form generally required for summary proceedings of this nature. The form adopted is that prescribed in the amendatory act, which went into effect May Ist, 1887 (P. L. 1887, p. 192). The sale was made before May Ist, but the prosecution was instituted after that date. The Legislature has the right to regulate the mode of pro- cedure in prosecutions for antecedent offenses, so long as the substan- tial protections with which the existing laws surround the accused are not impaired. Cooley’s Const. Lim. 272. The mere form in which the technical record should be made up is not one of these sub- stantial protections, and if the Legislature of 1887 has indicated a purpose to make their form applicable to previous sales, that purpese should be enforced. We think the language of the supplement expresses such a design. Another objection is that it was neither averred nor proved below that the plaintiff in certiorari knew that the oleomargarine was colored with annotto, and without such knowledge he could :not, it is urged, be guilty of a penal act. In Halstead v. State, 12 Vroom 552, the Court of Errors laid down the principle that, in regard to statutory offenses, the defend- ant’s knowledge of all the physical facts which go to constitute the offense is not essential to guilt, unless made so by a proper construc- tion of the statute itself. The briefs in that case refer to many deci- sions illustrating the principle. On recurring to the statute now under review it is plain that there are no words in the enactment showing a purpose to make knowledge a constituent of the penal act. The prohibition is in clear and simple terms against the sale of oleo- margarine colored with annotto. Unless, therefore, there be dis- coverable, in what may be deemed the general design of the Legislature, an intention to limit this language to cases where the seller is shown to be cognizant of the character of the article sold, the terms of the REPORT OF THE DAIRY COMMISSIONER. 137 statute should be effectuated. This general design, as declared both in the title and in the body of the act, is to prevent deception in the sale of oleomargarine, and, if we have regard to the public sentiment out of which the law sprung, it was, we think, not only to avoid, for the sake of purchasers, the danger of their buying oleomargarine under the belief that it was butter, but also thereby to secure to the manufacturers of butter those advantages which fair and open compe- tition would afford. The object was not to punish acts intrinsically wrong, but to prevent acts which in their results operated unjustly upon others. This object would be thwarted if sales could be made with impunity by those ignorant of the ingredients of the article sold. This interpretation of the law does not savor of undue severity. No doubt it may impose some hardship upon some innocent venders. But the means which dealers in these products generally have of informing themselves as to the substances of which they are com- pounded, are so ample that but few will suffer save through design or negligence, while no practicable degree of caution would protect purchasers; and it is manifest that the Legislature has thought proper to incur the slight risk of injustice to the few in order to escape the greater risk of injustice to the many. The plaintiff further objects that as oleomargarine, though colored with annotto, is a wholesome article of food, the Legislature has no power to prohibit its sale. If the sole basis for this statute were the protection of the public health, this objection would be pertinent and might require us to con- sider the delicate questions whether and how far the judiciary can pass upon the adaptability of the means which the Legislature has pro- posed for the accomplishment of its legitimate ends. But, as already intimated, this provision is not aimed at the protection of the public health. Its object is to secure to dairymen and to the public at large a fuller and fairer enjoyment of their property by excluding from -the market a commodity prepared with a view to deceive those pur- chasing it. It is not pretended that annotto has any other function in the manufacture of oleomargarine than to make it a counterfeit of butter, which is more generally esteemed and commands a higher ‘price. That the Legislature may repress such counterfeits does not admit, I think, of substantial question. Laws of like character have ‘of late years been frequently assailed before the courts, but always without success. A reference to many of them will be found in 188 REPORT OF THE DAIRY COMMISSIONER. Powell v. Commonwealth, 114 Pa. St. 265; 8. C., 8 Sup. Ct. Rep. 992, and State v. Arensberg, 105 N. Y. 123. The validity of the present act was recognized in this court in Carter v. Camden District Court, 20 Vroom 600. Another objection suggested by counsel is that the application of the statute to the present case is a violation of the provision of the Federal Constitution which empowers Congress to regulate commerce among the several States. The plaintiff in certiorari was an agent of the manufacturer in Indiana, and sold the oleomargarine in the package in which it had been sent to him by his principal for sale. The package contained ten pounds only, and there is nothing in the testimony to indicate that it was sold here for the purpose of being transported out of the State or otherwise than it would have been sold directly to a consumer, Whether the State can prevent such a sale seems not yet entirely set- tled under the decisions of the Supreme Court of the United States. As far back as Brown v. Maryland, 12 Wheat. 419, that court decided?that a State law requiring an importer to take a license before he should be permitted to sell imported goods in the original package, was in conflict with the constitutional clause prohibiting States from levying duties on imports, and also with that giving Congress the power of regulating commerce with foreign nations and among the several States. And as recently as last March, in Bowman v. Chic. & N. W. R’way Co., 8 Sup. Ct. Rep. 689, Mr. Justice Matthews, delivering the judgment of the court, that a statute of Iowa forbid- ding common carriers to bring intoxicating liquors into the State, except on consignment to persons licensed to sell the same, was con- trary to the commerce clause of the Constitution, expressed his pur- pose to refrain from rendering any opinion on that point, whether the right of transportation from one State to another includes, by neces- sary implication, the right of the importer to sell in unbroken pack- ages at the place where the transit terminates. Between these cases there are many decisions and still more numerous judicial discussions upon this large and complex theme of commercial regulation, and it is difficult to gather from them all what rules are to control the subject. But so far as I have been able to analyze them I think these principles are deducible : First. The power to pass laws which directly regulate foreign or inter-state commerce is vested in Congress exclusively, except that in REPORT OF THE DAIRY COMMISSIONER. 139 particular instances where it would be impracticable to enforce rules uniform throughout the country, the individual States may pass such laws, provided they be not inconsistent with the acts of Congress. Of this exceptional character have been considered laws relating to pilots, 12 How. 299; port regulations, 21 How. 184; ferries, 1 Black 603, 107 U.S. 365; bridges over navigable waters, 3 Wall. 713, 113 U.S. 205 ; liens upon vessels, 21 Wall. 558; the improvement of harbors, bays and rivers, 102 U. 8. 691; wharfage, 105 U.S. 559, 121 U.S. 444, and quarantine, 118 U. 8. 455. Second. Laws passed by the individual States in pursuance of their general authority over internal concerns may incidentally affect. for- eign and inter-state commerce, provided they do not discriminate against such commerce and are not inconsistent with the acts of Con- gress. On this principle State laws were maintained with respect to their incidental effect upon commerce, in The License Cases, 5 How. 504; Woodruff v. Parham, 8 Wall. 123; Hinson v. Lott, 8 Wall. 148; Reading R. R. Co. v. Pennsylvania (tax on gross receipts), 15. Wall. 284; Osborne v. Mobile, 16 Wall. 479; Railroad Co. v. Fuller, 17 Wall. 560; Sherlock v. Alling, 93 U.S. 99; Munn ». Illinois, 94 U.S. 113; Chicago R. R. Co. v. Iowa, 94 U.S. 155, et seq. ; Machine Co. v. Gage, 100 U.S. 676, and Smith v. Alabama, 124 U.S. 465. But in Welton v. Missouri, 91 U.S. 275; Railroad Co. v. Huson, 95. U.S. 465; Cook v. Pennsylvania, 97 U.S. 566; Guy v. Baltimore, 100 U.S. 484; Webber v. Virginia, 103 U.S. 344, and Walling v. Michigan, 116 U.S. 446, State regulations were adjudged inoperative against foreign or inter-state commerce, on account of their unfavor- able discrimination. The difficulty of determining whether a State Jaw amounts to an attempt to regulate foreign or inter-state commerce directly, and is therefore invalid, under the principle first stated, or only incidentally affects such commerce, and so may be sustained upon the second principle, will be readily surmised, and the fluctuations of the Supreme Court itself in endeavoring to observe the demarcation may, I think, be perceived on comparing Reading R. R. Co. v. Pennsyl- vania (tax on gross receipts), 15 Wall. 284, with Philadelphia 8. S. Co. v. Pennsylvania, 122 U. 8. 326; Munn ». Illinois, 94 U.S. 113; and the following cases, with Wabash R. R. Co. v. Illinois, 118 U. 8. 557, and Machine Co. v. Gage, 100 U. 8. 676, with Robbins 2, Shelby Taxing District, 120 U. 8. 489. Such a comparison will 140 REPORT OF THE DAIRY COMMISSIONER. justify the remark of Mr. Justice Miller, in Fargo v. Michigan, 121 U.S. 230, 240: “ With reference to the utterances of this court, until within a very short time past, as to what constitutes commerce among the several States, and also as to what enactments by the State Legis- latures are in violation of the constitutional provision on that subject, it may be admitted that the court has not always employed the same language, and that all the judges of the court who have written opinions for it may not have meant precisely the same thing.” Adopting these principles as criteria, the present statute seems valid with regard to the transaction now under consideration. Bear- ing in mind what has been said as to the purport of this law, and noting the declarations of the Supreme Court of the United States in reference to the scope of the police power of the States, the enactment appears to come within this department of legislative authority. “The police power,” says Mr. Justice Field, in The Slaughter-House Cases, 16 Wall. 87, “undoubtedly extends to all regulations affecting the health, good order, morals, peace and safety of society.” So, Mr. Justice Bradley, in Beer Co. v. Massachusetts, 97 U. 8. 33: “There seems to be no doubf that the police power extends to the protection of the lives, health and property of the citizens, and to the preservation of good order and the public morals ;” and Mr. Justice Harlan, in Guy v. Baltimore, 100 U. S. 443: “In the exercise of its police powers a State may exclude from its territory, or prohibit the sale therein of any articles which, in its judgment fairly exercised, are prejudicial to the health or which would endanger the lives or property of its people.” Pb CUMBERLAND COUNTY. 14 34 22 14 GLOUCESTER COUNTY. Io & NN Above standard, Below 10 o% 12 6 CAMDEN COUNTY. 84 PN CAPE MAY COUNTY. 14 aoe 6 4 2 8 5 ESSEX COUNTY. 14 cya 2 32 22 Io ee b&b ND standard, Total solids. Highest. 12.90 22.64 13.30 19.96 14.44 13.50 13.00 13.76 12.50 13-75 13-35 13.50 13.50 13.15 13.20 13.50 14.20 13.56 14.20 13.60 13.50 13.40 13.00 13.60 15 Total solids. Lowest. 12.45 12.04 12.65 12.50 13.10 12 40 12.95 13.15 13.30 12.85 12.95 13.15 13.50 13.30 12.75 13.25 13.10 16 REPORT OF THE DAIRY COMMISSIONER. No. of Towns. samples. Hoboken, .... 22 Ewing; .s. 8 % 6 Fernwood, .... 20 Hamilton Square,. 4 Princeton, .... 12 Trentony «2. « % 108 Metuchen, .... 8 Monmouth Junction, 2 New Brunswick, . 44 Asbury Park, ... 84 Atlantic Highlands, 6 Belmar; . 4 « « a. % 6 Farmingdale, ... 10 Freehold, .... 2 Long Branch,. .. 46 Manasquan,.... 2 Red Bank, .... 24 Sea Girt, .. .. 4 Spring Lake, 6 Morristown, . soe, 2g Bay Head,. ... 8 Lakewood, a8 2 Point Pleasant, .. 16 Paterson, ... i 4 Pilesgrove, .... 12 HUDSON COUNTY. Above Below standard. standard. 2 MERCER COUNTY. 6 20 4 12 le 58 10 MIDDLESEX COUNTY. 8 44 MONMOUTH COUNTY. 80 4 4 2 6 10 2 46 24 4 6 MORRIS COUNTY. OCEAN COUNTY 8 12 4 PASSAIC COUNTY. 2 2 SALEM COUNTY. Total solids. Highest. 14.10 15.16 17.00 13.60 15.82 13.60 13.60 13.90 13.76 13.30 13.40 16.3 13.90 13.85 13.05 13.50 13.88 13.80 13.10 Total solids. west, 10.40 12.00 13.76 14.10 12.75 6.80 13.00 12.05 9.51 8.69 12.90 12.75 13.10 II.24 12.85 12.00 12.95 13.32 10.83 9.80 REPORT OF THE DAIRY COMMISSIONER, Towns. Belle Mead, .... Bernardsville, . . . Bound Brook, ... Harlingen, North Plainfield, . . Branchville, . . Deckertown, Hamburg, Stillwater, . . Elizabeth,.. . Plainfield,. ... Roselle, . . . Rahway, Washington, 2D No. of samples. 22 An AD nb PO 60 28 to SOMERSET COUNTY. Above Below standard, standard. 22 woe 2: 6 SUSSEX COUNTY. 2 UNION COUNTY. 60 Io 2 WARREN COUNTY. 8 Total solids. Highest. 17.00 13.07 14.95 12.60 13.60 17 Total solids, Lowest, 13.04 11.40 13.01 11.98 9.12 8.52 10.42 12.36 12,00 11.90 13.30 BOVINE TUBERCULOSIS. In view of the action taken by other States and the widespread impression that tuberculosis in cattle prevailed in some sections of the State, thereby injuring the health and lives of the people, the Legislature enacted a law (see page —), which. was approved May 4th, 1894, providing for a commission of five members to investigate the extent of the disease and granting them certain powers to cope with the same. My official relation to this law will be seen in the first section of the act, which says that ‘‘at the request of two members of the State Board of Health, or the State Dairy Commis- sioner, or the owner of suspected animals, the commission on tuber- culosis shall investigate and enforce such measures as they deem proper.’’ President Edward Burrough, of the State Board of Agri- culture, appointed the following gentlemen to serve on the commis- sion: Charles Howell Cook, William H. Parry, M.D., Isaac W. Nicholson, Esq., Joseph B. Ward, M.D., and Franklin Dye, Esq. The commission organized July 24th, 1894, and have been diligently at work ever since performing the duties prescribed by the statute. President Burrough deserves credit for his wise selection of the men who are to deal with a subject that has provoked so much criticism for the past few years; and, judging from the character of the work already performed, should the enforcement of the law remain in their hands, farmers and cattle-breeders and the consumers of milk will alike be protected and the public will be impartially and truthfully informed. At the first meeting of the Board a resolution was passed inviting the State Dairy Commissioner to meet with the Board and co-operate with them in their labors. I was subsequently requested to furnish, from data already in my office, a list of dairies exhibiting the follow- ing conditions : (19) 20 REPORT OF THE DAIRY COMMISSIONER. 1st. Where sanitary and feeding conditions are positively bad. 2d. Where sanitary and feeding conditions are good, but where close inbreeding has been practiced on pure-bred animals 3d: Natives. Where natural conditions are observed both in relation to feed and shelter. The large number of sanitary inspections of dairies made during the last two years enabled me to comply with the request. I detailed an inspector, however, to visit a considerable number of dairies in addition, in order to give the Board the information relating to such typical herds as they had desired. Great care was exercised to select such herds as would supply the most reliable and complete data. I furnished the Board with the list referred to, selecting the herds as follows : List No. 1. No of cows Location. in herd. Salem County— Woodstown, : Se eee bos 28 Woodstown, fom Gye 30 Sussex Gott aeuees, i “es s 47 Monmouth County Freehold, 16 Total, 121 List No. 2. Hudson County -- Arlington; «2.6 a @ + : 12 Arlington, a ve by Tes ari 12 Jersey City, m4 rea ‘ ‘ 23 Jersey City, athe fe 8 Jersey City, ..... 8 Sussex County — Stillwater, . . ae ‘ ‘ 18 Verona, ‘ iy ar. Oo a Mel She aD e 15 Salem County Pilesgrove Township,... . ‘ oe 14 Salem County, ...... ; 8 14 Essex County — Newatky nee gion eo a Sly ity eet esas 10 Newark, ac os i) es od poe Se oe ss 10 Newark, be yea oe Baad eyeaainey Mes We 17 Newark, ONG aA GP ody ae Geet ate at 4 Caldwell,. else Ae we as 10 Monmouth County Atlantic fiieniands, ee 0% 18 Total, : ‘ , Get r 193 REPORT OF THE DAIRY COMMISSIONER. 21 List No. 3. No. cf Cows L cation. in herd. Essex County Caldwell, . We ee a SP gd Beas 180 Arlington, 2 Ms : oes De ono we 29 Livingston, | sii pee eee ee Ge Ave 50 Newark, . le tt dp ae gb ae de! 18 Burlington County—Moorestown,.. ... ... 50 Passaic County—Manchester,... 1. .... be 21 Hudson County — Secaucus,. ..... Set aA ea an Gareth oy AY IL CCAUCUS 6 ee So ee a 4S Sra eae eg 135 Secaucus,. ..... Ehime aeadin, ers tsgne he coe 150 Morris County — Morristown, «© «a6. 4 2% #4 a6 ne 40 Mofristowi, 2.0 6 6 fee eevee ad 74 Mortistowh, * 6 24.404 Sy @ bw soe So SS 84 Mercer County— Asylum, pole 3 eS OR ‘ 49 Lawrence Township, .... 2. ....... 14 Somerset County Bernardsville, Oe iee 4s wo ile devade te fy 30 Nofth Plaiffield; « #24 <6 & va eawa d 30 Sussex County— Branchvales ceo are Ke 9 Oe Beg da ae ee? 14 Middletown, . . 8 : a ee a ae 22 ANISTUSA,. eect eh en a Bee oe We 6 a alte 47 Salem County — Daretown, 2; SaeArcusaeres ‘ a sale 20 Salem, ‘ ws gas eS 18 Monmouth County—New Monmouth, . . soars 7 Total, 4 oo 8 ; 3 < . . 3,084 Since that time I have requested the examination of other herds, but, as the details of the work will appear in the report of the com- mission now being prepared, it is obviously unnecessary for me to go into details in this place. The Philadelphia Board of Health passed an ordinance during the past summer requiring all milch cows supplying milk in the city to undergo the tuberculin test, under penalty in case of non-compliance of declaring the milk unwholesome. This actfon by the above board was considered in many quarters unjust. The dairymen in their own 22 REPORT OF THE DAIRY COMMISSIONER. State, as well as those of New Jersey, protested against what they considered a very arbitrary proceeding. There are conflicting opinions among the scientists who have studied the subject of bovine tuberculosis as to whether the use of tuberculin should be made a legal diagnostic agent. In other words, should any veterinarian be legally empowered to enter upon the premises of our dairymen and condemn a part or the whole of his herd, having injected the lymph on the strength of the evidence sup- plied by the tuberculin test ? In other States where laws exist for eradicating the disease by slaughtering all more or less tubercular animals (notably in Massa- chusetts), the result has proven disastrous to the dairymen, and it promises to be until the States shall pay full indemnity to the owners and establish a system of quarantine against all cattle imported into that State. Do the facts warrant such extreme measures when most of the highest authorities agree that the tubercle bacillus is seldom present in the milk and only when the disease has invaded the udder ? Dr. Bridge, the veterinarian of the Pennsylvania State Board of Agriculture, says: ‘‘ While I advocate the use of tuberculin for the testing of herds for tuberculosis, I would not advise its indiscriminate use in every herd ; nor is it necessary. Without it the badly diseased could not be detected, yet there are herds where its use is not called for. Some herds may average as high as fifty or one hundred per cent. of diseased, while others will not average more than one or two per cent., and others are absolutely free. If after a careful and thor- ough examination by a competent veterinarian the disease is found or suspected, it would be wise to test with tuberculin, but where tuberculosis is not found or suspected I would not counsel its use. Our knowledge of tuberculin as yet is imperfect. In some cases it has been known to produce a rise of temperature where no tubercu- losis existed, and in others gave no reaction in advanced cases of the disease. Therefore, until we are sure of our deductions from reac- tions of temperatures, errors will occur and farmers suffer needless loss. The testing should be done with the greatest skill and caution. The dairymen have sights as well as the public. The milk from tuberculous animals is not so frequently infected as is supposed. REPORT OF THE DAIRY COMMISSIONER. 23 Milk from animals in the earlier stages of the disease and with perfect udders does not contaiti tubercle bacilli. Therefore, a careful physi- cal examination, with the use of tuberculin if it is thought necessary, will be sufficient, and will protect the public health.’’ The late Dr. Henry F. Formad, of the University of Pennsylvania, in commenting on the examinations of the specimens from three tuberculous cows and one calf sent him by myself in June and July, 1891, including the udders and various samples of the milk from the same cows, remarked: ‘The tubercle bacilli being the established poison of tuberculosis, the observations of the three cases recorded conclusively prove that.in spite of tuberculosis of internal organs the milk was not contaminated. The reason for this is, I think, that the udders were normal. J think that ‘it is only when the udder is highly tubercular (which fact could be easily established in the living animals by examining the udder and its surroundings for enlarged lymph glands) there would be risk from the milk.” It has been proposed that the present chemical examination of milk for adulteration should be supplemented by a bacteriological examination for the tubercle bacillus on the supposition that such an examination in every case would be conclusive and satisfactory. But. such is not the case, nor would the proposition have been made if the very different nature of the evidence obtainable by chemical and that obtainable by bacteriological examination had been more completely understood. In the ordinary inspection directed usually to determining whether or not the milk is adulterated by the addition of water, or by the removal of cream, or by the aid of any foreign substance, a trained inspector is able in the great majority of cases to determine the fact of adulteration by the physical characters of the milk. There then remained only a very limited number of cases in which it is necessary for him to take a proper sample and transmit it to a public analyst for chemical analysis. Now the processes of chemical analysis of milk are such as have been in use for many years; their accuracy has been verified by tens of thousands of analyses, and the testimony supplied by them is final and conclusive, and is accepted as such by dairymen, the public and by courts of law. 24 REPORT OF THE DAIRY COMMISSIONER. But the case is entirely different when the inspector is requested to examine milk for the existence of tuberculosis. He receives no help from the physical characters and appearance of the milk It may be rich and creamy-looking; it may have a sweet, pleasant taste ; it may be normal in all respects, and have a large percentage of fat and solid substance. In short, it may be excellent milk so far as a physi- cal and chemical examination can be made to extend, and yet contain the tubercle bacillus. Not being himself able to decide, the inspector would be compelled to submit a vast number of samples to the bacte- riologist. Here, however, a still greater difficulty is encountered. The processes of bacteriology as applied to the detection of bacillus of bovine tuberculosis in milk have been discovered only during the past few years. They have not been subject to the chemical proofs of accuracy necessary to establish their reliability in all cases. Only when the infection of the milk is well pronounced do they afford evidence which is reasonably conclusive and which can be obtained by the expenditure of a limited amount of time. In the vast ma- jority of cases the bacteriological examinations of the milk for the tubercle bacillus yields results which are either doubtful or negative. This is the case even after a great deal of time and infinite pains and precaution have been expended in conducting the examination. In fact, in these doubtful cases it is necessary to have recourse to the process of innoculation of a lower animal, like a guinea-pig, with a sample of the suspected milk, and then wait a number of weeks to see if the animal is attacked with the disease. For these reasons the inspection of milk must begin at the dairy, and must be entrusted to the veterinarian. If he find that the disease has advanced to a stage that the milk is liable to be affected, according to the best knowledge we have on the subject at the pres- ent time, then the animal should be slaughtered and the owner indemnified. If, on the contrary, he find animals in a condition of less advanced disease, he would have to decide in each particular instance what would be the wisest course to pursue. Practical action should certainly never be taken until the scientific information within our reach warrants it, and just at present we are waiting for the light which the investigation of the commission, and from other sources, will provide us. REPORT OF THE DAIRY COMMISSIONER. 25 The surest way to reach a perfect milk-supply, in my opinion, is by a canvass of every dairy farm in the State, and in case the results warrant it a proper certificate of dairy inspection should be made out for a definite time by the Dairy Commissioner—the same to embrace the physical condition of the cattle as determined by a competent veterinarian, the quality of the food and water-supply, and the hygienic condition of the general surroundings. Such certificates of dairy inspection would prove of great value to the dairymen on the one hand, and would guarantee to the public that the inspection had been begun where in all cases it properly should—with the animals in the dairy. CREAMERIES. I have endeavored to obtain statistics showing the consumption and production of milk annually delivered to the creameries and milk receiving stations in the State, and with that object in view I for- warded blanks to each creamery with a request that they be filled out and returned. I have only received, however, returns from thirty- three creameries. During the next year I will continue my efforts to secure reliable statistics of this industry. I have found that the price paid for milk varies considerably. The average appears to be two and one-half cents per quart, the farmer being allowed to take away the skim milk at a cost to him of ten cents per forty-quart can. At some cream- eries the rate paid for milk is based on the percentage of butter fats contained in the milk, and seems to be the most equitable to both producer and consumer and conduces to the production of a better quality of milk, and consequently an improvement in the grade of milch: cows. The price received for butter is reported as from twenty to thirty cents per pound, or an average of twenty-four cents. At many creameries no butter is made during the summer months, the cream being disposed of to ice cream manufacturers in large cities. Cheese in limited quantities is also produced. According to the reports received from thirty-three creameries it is found that the number of patrons supplying milk to them is 1,055. The annual milk receipts are 88,078,888 quarts; butter production annually, 292,688 pounds; cheese production annually, 133,680 pounds. The average price of milk per quart, 2.04 cents; average price received for butter, 24 cents. The production of condensed milk annually, 221,606 quarts. Valuation of plants, $153,000. Price received[for cheese per pound, 5 cents. The majority of these cream- (27) 28 REPORT OF THE DAIRY COMMISSIONER. eries have been visited by the inspectors during the past year for the purpose of testing the milk received, and in many instances samples have been taken for chemical analyses. It is gratifying to state—and it speaks highly for the patrons of these creameries—that in but very few instances has the milk fallen below the State standard. The establishment of these creameries in the State has proven of great value and convenience to the farming community, and they are steadily increasing in number. There are about seventy-five creameries scattered throughout the the State, representing an investment of over $300,000. Many of these are owned by private parties and some have been established and conducted by dairy associations representing the farmers of the neighborhood. Below will be found a table giving data as collected by circulars sent out by this department and referred to above: 29 8 sR a on es “g oot ¢Lb 000%o0zS oo0oz£ o00'ghE o00‘94g oooh hr 000%org e00'00£ o00'bS9 oo‘ robe o00000€ 9g9‘16g o000'00F 000‘00z‘T 009‘221r o00'gLS too'org o2zS*goz o00foor 00 sfoz o020'bgs coofobh'r oo0%orS oo0'11S 000t9g oSh PET giofzbe 000° gge. 000'08L o00f Sof ‘Ayunosd xassng ‘ome A ‘Ayunod uopsejany ‘sjepuraay + + + Kyanog seosay] “ueUTPAS + + (Kyunos raspy ‘peaodox * KyunoD uopisyuny ‘uoaege'T ‘Ayanod uopsayuny ‘Ainquioo[g ‘AyanoZ purpequing ‘uoysprig * ‘Ayuno> aoiuyping ‘proyjzey ‘Ayunod ynouuoyp ‘uMojzDsTTV + + *Kyanos wlayes ‘UMojspooM ‘Aqunod Wales ‘uojsuUUe Ay * + *Kyum0d ureyes ‘umojzspoo toss + Kyanos urayes ‘weypes + + + {Kyanod weayes ‘aMojaeq ‘Ayanod sos sos + (Kyunos wees ‘sinqseng uoprajanyy ‘ormeysan 3S9 AA *AqyunoD uoprazany “wo30T]7) **Aqunod uoprayuny ‘seupsesd uals ‘Ayunoy uopssuny ‘espug ys . + * Kyunoy xessng ‘or0qsyie sos ot ss + fKyanoz xassng ‘Tre, + ‘Ayunos xessng ‘ayrayouerg: * + ‘Kyunog xassng ‘raaopuy ‘kyanod xassng *uMo0319499q, ‘Ayunod xassng * ‘Ayunod xassng *wWloyyI03jS «yuno’) xassng ‘siaqueyy «Kyunod xassng ‘uMoj199x99q, + + + (Ayunog xassng ‘eyreds eisniny "09 9 “90,9 fe Aymg 29 £09 AIHA Parepiosuo) “02 AIA Paveptfosuo.) 2S Feary “085 - + + tgemqoy 'T +++ 2 *a9p89 “W'S * neyseld T°M ‘+ woreossy Arreq ee OR et ‘aa0a "N sof ‘+ fusurgory “@ “H _ fuetenpossy Aireg aaoigsalig * Cog ArsuearD veunig 5 a "Spe q- - +s) GomeA AS + +++ Snpag fg *0.)°D BW UU) “> fgqn0g DE of hres Sorog TL * + “aepiof 2g punog +++ + tua yaryy ‘099 * + fureoqing: MA “A 7 ot + sorg 34s ‘snuraiog 29 wopavay oo. ferpna Hf + + ‘fapreg 2 umoig “oD 3 sied0y “AM + ouker "9 °S * + fsuog quUs ‘O "L soos s anf 2 uayUT “W °D Aiunog xassnsg “WW °D Ayano xessng vt t+ {GaHOrAA 025) “ATA ‘rung 40j preg “1b sod song AO} Paalad9yYy VIG yonporg (‘sq]) esaeqZD penuuy REPORT OF THE DAIRY COMMISSIONER. *asa0qZ 10; *q| ted paataday s011g ‘que jo uonene, *(.s3b) uononpoig “aor ‘aononporg Usq{) aang Tenuay AIHA pesaspuoy tenuuy a *sidiaaa Csab) AT Tenduy “suoljyeg jo Jaquinhy “NOILVIOT “HOLHINdOUd FOOD AND DRUGS. My relation to the;jlaw regarding the adulteration and sale of food and drugs is co-operative with the State Board of Health. My corps of inspectors are instructed in making their investigations under the milk and oleomargarine acts to take notice of any viola- tion of this law and report the same to me. When I am informed of any such violation I immediately report the same to the State Board of Health, and make such investigation as they may direct and report to them the results. Under this,law one ‘hundred and forty-two samples have been col- lected and analyzed the past year. One conviction for the sale of imitation coffee’was had at Newark and the fine collected. (31) REPORT OF ANALYSES Made for the Year Ending December 31st, 1894---Food, Drug and Milk Acts. BY SHIPPEN WALLACE, CHEMIST. Mr. George W. McGuire, State Dairy Commissioner : DEAR SrrR—I have the honor to submit my report on the analyses made by me of milk, food and drugs for the year ending December 31st, 1894. I received 2,002 samples in all, they being as follows: MANE. ma Ace ah Ge RS Se eae A 1,034 Condensed Milk,...........00.0- 5 BUtter,. feca) Wed che ge ae tla SRA Se By 836 Watery: acc ae 3. a ie eS AL SoA ae eS 75 IPRESCT VES) 29 650 San cae G cRS Spo va Gen tae We fb ee 18 Catsups, sca. e ea ae Bo we Bw A 20 Chocolates; - 6. n-aos srcek ee eae et at Rees Rk 7 COCOa; Gr AS) ese Sas we A ee 7 MILE. During the past year there have been more milk analyses made than in any year previous. Of the 1,034 samples analyzed, 63 were found to be below the standard of 12 per cent milk solids. The average of all samples is 13 62 per cent. milk solids, showing that the standard is entirely too low. Since the law was passed, in 1882, there has been a decided increase in the sale of Jersey milk in the city of Philadelphia, and while at that time there was a very strong opposition by the producers in South Jersey as well as the dealers, at the present time it is difficult to find an opponent to the law. Why. 3D (33) 34 REPORT OF THE DAIRY COMMISSIONER. this increase in the sale of Jersey milk should be, is‘a question. It is probable that the dealers of Philadelphia found that owing to the law of our State they were assured of a better quality of milk than what they could obtain from Pennsylvania, where they had no such law. There has been a steady diminution in the milk receipts of the Penn- sylvania system in Philadelphia for several years past, while there has been a decided increase in the receipts at their Camden station. For the year ending December 31st, 1894, the milk receipts at Cam- den amounted to 20,585,680 quarts, while the receipts in Philadelphia for the same time were 18,852,590 quarts. The receipts in Camden show an increase of over 25 per cent. since the year 1890. There has also been a decrease in the amount of milk received by the other roads centering in Philadelphia, and while the amount consumed has increased, this increase has come from New Jersey. ‘The method of analysis pursued has been the same as has been mentioned in detail in previous reports. There has been no attempt made to follow so-termed quick methods, since, as a rule, they are ‘inaccurate, and the method followed is so simple that when one considers the slight increase of time, the knowledge that the results will be accurate is fully made up for. CONDENSED MII.KS. There were five samples of condensed milk analyzed. ‘There has as yet been no legal standard fixed as to the composition of this article) The claim made by the manufacturers of the extent to which the original milk has been condensed is, as a rule, high. There can be no doubt that condensed milk when properly made is a good article, since in the mode of manufacture the milk is cleansed of all impurities. One canvasser whom I met had in his possession as an argument for the purchase of his condensed milk in preference to uncondensed milk a piece of cloth taken from the centrifugal machine through which the milk passed. This cloth was thickly coated with a quantity of stuff which had been taken from the milk which his parties had bought, consisting of small particles of hair, pieces of skin which had come probably from the milker’s hands, and dirt. REPORT OF THE DAIRY COMMISSIONER. 35 The following table shows the result of the analyses and the name of the brand analyzed : CONDENSED MILK ANALYSES. Mik Cane Milk —_Timés Brand. Water, Fat, Casein, Sugar. Sugar Ash. Solids. Cond’s’d, Bell, . . . . 26.75 10.40 9-40 16.99 34.95 1.60 38.30 3.06 Pansy, . . . 26.48 10.30 9.10 13.50 38.67 1.95 34.85 2.74 Magnolia, .27.10 10.80 9-05 15.49 35.85 1.80 37.05 2.96 Lily, . . .28.75 11.12 8.05 15.50 34.28 2.30 36.97 2.95 Howell’s,. . 65.50 10.30 10.99 I1.40 ». 199° 34.50 2.76 ‘The column headed ‘‘Times Condensed”’ is obtained by dividing the milk solids by 12.5, which is assumed to be the minimum amount which pure herd milk will contain of milk solids. All the samples, with the exception of one, contained cane sugar. ‘This is, as a rule, made use of in all condensed milks, it being claimed to be necessary in order to keep them. Lately, however, they have been endeavoring, and they have on the market simply condensed milk containing no cane sugar, which it is claimed has many advantages and will keep as well if not better than those containing cane sugar. WATER There were seventy-five samples of water analyzed, the bulk of them coming from dairies the milk from which was supposed to produce typhoid fever. In a number of instances the samples were found to be badly contaminated. PRESERVES. There were eighteen samples of preserves, consisting of raspberry, blackberry, pineapple, strawberry, and quince. These samples were as a rule made with glucose, there being but a small amount of cane sugar used. They were also quite heavily charged with salicylic acid, this being used as a preservative. The use of salicylic acid is quite common, and whether it should be allowed or not is a debatable question. Salicylic acid is not a normal constituent of any com- mon food, and its addition to such food for any purpose and in any quantity without due notice to the consumer is plainly adulteration. If any man desires to have salicylic acid in his food there is no doubt 36 REPORT OF THE DAIRY COMMISSIONER. of his right to have it, but the manufacturer should have it marked on his label. Several European governments have forbidden its use. France prohibited it in 1881 and has since renewed the prohibition. There has been a great deal of discussion as to the propriety of its use, and a special committee of the Paris Academy of Medicine reported that while persons in good health might suffer no injury from the use of such small amounts as are liable to be contained in food, this did not necessarily hold good for the aged or for those of feeble health, and they recommended that the addition to food of sali- cylic acid or its salts, even in small amounts, be absolutely prohibited. The twenty samples of catsup examined contained salicylic acid. This I find to be the rule with all samples found in the market, at the same time considering how cheap the ingredients, which are as a rule obtained from canning houses, being, as one might say, the refuse from the tomatoes, it is surprising to find that the article is frequently adulterated by the use of apple pumace, starch and unknown sub- stances. CHOCOLATES AND COCOA. There were seven samples of chocolate, unsweetened, analyzed, and the same number of cocoas. Chocolate is frequently adulterated with foreign starches and cane sugar. Whether the addition of cane sugar can be termed an adul- terant is questionable. It probably cannot be when it is sold as sweetened chocolate, but the addition of foreign starches certainly is. The following table shqws the brands analyzed : Foreign Mois- Name. starches. ture. Fat. Ash. Baker’s Chocolate,. . . . Wheat. 3.09 49.81 3.08 Wilbur’s Chocolate, . Wheat. 3.82 49.40 3.18 Maillard’s Chocolote, . None. 3.18 50.84 3.44 Rockwood Chocolate, Wheat. 3-17 45.21 3.19 Huyler’s Chocalate, : None. 2.70 30.01 3.69 Miller & Son’s Chocolate, None. 3.01 50.50 3.30 Baker’s Cocoa, : None. 32.52 4.20 Baker’s Breakfast Cocoa, ... None. Gia 25.83 5.05 Wilbur’s Cocoa, . . None. 30.70 4.54 Miller & Son’s Cocoa, ... None.’ Le 24.45 5.27 Van Houten’s Cocoa, ... . . None. : 29.81 8.64 , Arrowroot, Epps’ Prepared Cocoa,....... | Can - 4 a ae 29.94 3.15 REPORT OF THE DAIRY COMMISSIONER. 37 With the exception of Epps’ Prepared Cocoa none of the above contained cane sugar. With the lower grades of chocolates it is frequently the case to find that the cocoa fat has been extracted and another fat made use of. The reason for this is that the cocoa fat, or butter, as it is called, is of more value than the substitutes. BUTTER. Eight hundred and thirty-six samples of suspected butter were analyzed, 120 of which were found to be oleomargarine, in some cases colored with annatto, but as a rule this was not the case. While to the eye there is no difference in the appearance of oleomargarine and butter, this appearance does not necessarily come from annatto. The manufacturers have a method which is more or less secret to make their product resemble butter, and they claim that the color so obtained comes -from ingredients necessary in its manufacture. Some years since it was decided by the Supreme Court of New Jersey that if the color was so obtained it did not violate thelaw. It certainly, however, seems to violate the intent of the law, which was that it should not have any resemblance to butter. Oleomargarine is now sold by a great number of dealers without the slightest attempt to deceive. ‘This has been brought about by the strict enforcement of the law and by the fact that a number prefer it to butter at the same price, but not as well tasting. Several local papers publish advertise- ments of grocers who sell the article. All of which is respectfully submitted, SHIPPEN WALLACE, Chemist. BURLINGTON, January 15th, 1895. AN EPIDEMIC OF TYPHOID FEVER At Bay Head, N. J., During July, 1894, and From Direct Infection of a Milk=-Supply. BY W. K. KATZENBACH, M.D. During July, 1894, an epidemic of typhoid fever, embracing fifteen casés, broke out in Bay Head. Of this number four were males and eleven females, and of the latter six were domestic servants. ‘The youngest was a boy four and one-half years of age, the oldest a female servant aged thirty-five years. There were no deaths. ‘The first case was Fred. J., aged twenty-one, who brought a herd of eight or ten cows from Whitesville about the middle of June. He stalled and pastured the cows on the farm of Mr. H., about a quarter of a mile west of the railroad station, and sold the milk to Mr. C., of Point Pleasant, who distributed it among the cottages in Bay Head, none of it being taken to Point Pleasant. The other cases, fourteen in number, drank milk supplied by Mr C., and no cases of the fever appeared in the cottages supplied by the other two dealers. Mr. C. bought milk from Fred. J. and from the Milk Dealers’ Association of Camden, N. J., which he sold in Bay Head only; and from Mr. C. and from Mr. R., which he supplied to families in Point Pleasant only. No cases of the fever appeared in the latter place. Fred. J. was taken ill about July 1st. He complained of headache, constipation (for which he was obliged to take cathartic), and abdom- inal pains. He had three attacks of nose-bleed. He was visited by the writer in the evening of July 13th, when he had a temperature of 102.50 and presented all of the signs of typhoid fever, including the (39) 40 REPORT OF THE DAIRY COMMISSIONER. eruption. He had milked his cows every day until July 11th, when he took to his bed. He was under the care of Dr. Tunis, of Manas- quan, and the writer saw him professionally July 13th, on account of Dr. Tunis’ inability to visit him on that day. July 14th he was removed to his home in Whitesville, where soon after his sister was attacked with the same disease. ‘They both recov- ered. Mr. C. continued the purchase and sale of Fred. J.’s milk until July 22d. Seven of the cows were taken back to Whitesville July 24th or 25th. The first case from this source was seen by the writer July 14th in the person of a waitress, aged twenty, who had been in Bay Head one month and who had been drinking milk supplied by Mr. C From this date until July 23d, when the State Board of Health was noti- fied, five other cases occurred, all the patients being consumers of Mr. C.’s milk. Mr. George W McGuire, State Dairy and Food Commissioner, visited Bay Head July 25th, and after a careful investigation took samples of the milk from Fred. J.’s remaining cows for bacterio- logical examination, and also samples of water from the wells on the farms from which Mr. C. received milk for analysis. July 27th, Dr. A. Clark Hunt, member of the State Board of Health, inspected the cottages in which the cases occurred and were occurring and exam- ined their plumbing, drains and cesspools, in the company of the writer and Dr. D. J. Milton Miller. Included in the fifteen cases was that of G. P., aged twenty-four, driver of Mr. C’s wagon ‘Thirteen cases appeared in ten summer cottages, three having two cases each Mr. C. supplied forty-eight cottages—about. half of the borough—with milk. His driver’s cus- tom was to start out with Fred J.’s and the Camden milk in separate cans, and beginning with one would ‘‘run it out’’ and then serve from the other. When the milk was exhausted the empty cans were taken to Point Pleasant, where they were cleaned with water from Mr. C.’s well. They were not washed again before receiving the next supply of milk. At any rate the can which was returned to Fred. J. did not receive such treatment. From these facts and that no cases appeared in Mr C.’s family, nor on the farms whence he REPORT OF THE DAIRY COMMISSIONER. 41 received milk for distribution in Point Pleasant, nor in the families in Point Pleasant receiving milk from Mr. C., the probability of the milk being infected from infected water cannot be excluded. Bay Head receives its water from two artesian wells, one over 700 the other over goo feet deep, supplying about seventy gallons a minute. This is carried through pipes to every cottage east of the railroad. An analysis showed it to be perfectly pure. The inevitable conclusion is that Fred. J. directly infected the milk with his hands in the process of milking. The first case appeared in Bay Head, July 14th, fourteen days after he began to complain and three days after he went to bed The last case on July 30th, nineteen days after he stopped milking the cows and only eight days after the sale of his milk was stopped. A servant (July 2d) who was slightly ill when she left for Philadelphia, July 2d, was attacked in that city, July 17th, with typhoid fever. None of the cases was fatal. Three had one relapse each ; one was complicated in the relapse with thrombosis of the leg, and one with abscesses on each buttock and under the chin. None, as far as I could learn, had intestrual heemorrhage. In every case the correctness of the diagnosis was verified. The patients were attended by Dr. B. F Hawley, Dr. D. J. Milton Miller and the writer, of Bay Head; Dr Tunis, of Mana- squan, and Dr. Whitaker, of Point Pleasant. DAIRYING In Its Relations to the Inspection of Milk. BY PROF. ALBERT R. LEEDS, PH.D. The importance of improving and increasing every instrumentality by which the quantity and quality of our dairy products may be still further augmented may be best realized by considering to what vast proportions this industry has already grown in the United States. It has been computed that three-quarters of a million of men are en- gaged in the various departments of milk production and handling ; that over fifteen million milch cattle are owned by our four million farmers, and that they produce annually nearly seven thousand million gallons of milk. The aggregate capital invested in dairying exceeds two thousand millions of dollars. What fraction of this enormous total is represented by the State of New Jersey will be known when the statistics which have been accu- mulating during the past two years are completed. But the fraction is a large one in proportion to the entire population of the State. The various reports of the State Geological Survey show that the southern limit of the drift formation extends well down into the State, giving a great area of pasture-lands especially fitted for grazing. This natural adaptation, together with the location of its pasture-lands between the two greatest cities on the seaboard, make its daily industry, especially its fresh market-milk, of the first importance. Similar considerations apply to the capital interested in its cream- eries, the number of which is large and constantly increasing ; also to the quantity of milk and dairy products transported by the rail- roads and to the number of men employed more or less directly in (43) 44 REPORT OF THE DAIRY COMMISSIONER. handling These statistics, as well as those relating to the production of milk sugar and of condensed milk of various.kinds, are in course of preparation It would be difficult to overestimate the benefits conferred upon the dairy interests of the State by the work of the milk inspectors under the supervision of the State Dairy Commissioners ‘since the passage of the first law relating to the adulteration of milk in the year 1880. That law had for its immediate object the prevention of the frauds practiced on the consumer, but it has also resulted indirectly in bring- ing a great benefit to the dairyman by enforcing improvements in the practical conduct of the dairy. The watering of milk to such an extent as to bring it below the State standard, which was a fraud mostly practiced by the dealers, was so common that, at the outset, the inspectors had their hands full conducting prosecutions. Now it is difficult for the inspectors to find a case. The artificial coloring of milk, which was quite a common practice before 1880, has practically been put an end to by the inspec- tions and subsequent chemical examinations. Much partially skim- med milk is still sold in this State as whole milk, and this will con- tinue to be the case until the percentage of fat is regulated by law and fixed at a minimum of 3.5 per cent. But the standard of 12 per cent. of solids is so low that most whole milk can be watered—and much is—with great precision, so as to _ just escape the penalties of the law. It is necessary to begin the work of inspection at the dairy. In Hudson and Essex counties nearly 2,500 stables were found by the inspectors, in most of which the cattle were kept in a crowded and unhealthy condition and in which the principal food was wet and partially soured brewers’ grains. Though the present law intended to prevent the keeping and feed- ing of cattle under disease-producing conditions is too general in its provisions to permit of successful prosecutions for its infringement, yet by the pressure brought to bear by the inspectors, by the wide publicity and popular indignation consequent upon their reports, and the stirring up of the local boards of health to exercise some super- vision and care in the issue of licenses, the worst of the evils com- plained of have been rectified. They will not entirely disappear until REPORT OF THE DAIRY COMMISSIONER. 45 more stringent laws and ordinances have been passed and the keeping of dairies in closely-inhabited districts is regulated by a proper system of licenses. But leaving these dairies, infamous alike in their cruelty to animals, in their brutalizing influences upon men, and in their disease-spreading effects upon infants and the general community, let us consider the great benefit of the inspectorial work upon dairying wherever carried on with honest effort. In hundreds of cases the location of the wells and the sources of water have been examined, and, wherever advis- able, the purity and suitableness of the water ascertained by analysis. The drainage, ventilation and sanitation of the yards, outhouses and buildings have been looked into. ‘The duties of the inspectors carry- ing them to all parts of the State, they have made known the results of successful feeding experiments at one dairy and reported and com- pared the results there obtained with those secured at a multitude of others. The influence of devoted care and watchful supervision of the individual animal in all points referring to its comfort, cleanliness, skillful feeding, proper breeding, etc., have been made manifest in numberless instances, and the rich rewards of this intelligent personal attention to each individual of the herd been constantly insisted upon. For reasons previously given, the fixing of the standard at 12 per cent. of solids has done much towards bettering the conditions of milk-production all over the State, but raising the standard to 12.5 per cent., with a minimum 3.5 per cent. of fat, would do a vast deal more. A general improvement in breeding, feeding, and in the appli- cation of knowledge and skill, now too frequently neglected, would speedily follow. Certainly, in view of the above considerations, we cannot well overestimate the importance of adding to our knowledge upon all subjects relating to dairying, and, what is scarcely less important, the bringing of this knowledge into familiar and daily use in the dairy. 46 REPORT OF THE DAIRY COMMISSIONER. II.—SOURCES OF INFORMATION. The sources of our knowledge relating to dairying are principally as follows : 1. Experience in dairying in Holland, Germany, France, and Eng- land, but more especially experience in the practical conduct of dairy farms as managed in our own country. Much of this knowledge thus acquirdd has been recorded in man- uals and encyclopedias of agriculture. A large portion, however, will always remain unwritten and will be known only to those who make dairying the daily business of their lives. The object of this article is not to refer to this already recorded or generally received knowledge, but rather to the additions which are being made to it by experiments and researches and to the publications in which these additions may be found. 2. The publications of the United States Government, of foreign governments and the various States. ‘The most important of the publications by our own government are those issued by the Department of Agriculture, and more especially those coming from the office of Experiment Stations. Of the latter there are two classes : First—Experiment Station Records, Experiment Station Bulletins and Miscellaneous Bulletins. The Records are principally devoted to summarizing the results obtained at the Agricultural Experiment Stations. According to the ‘Handbook of Experiment Station Work,’’ which is a popular digest of the publications of these stations, and which is itself:issued as ‘‘ Bulletin No. 15 of the U. S. Office of Experiment Stations,’’ there were in the year 1892 fifty-four stations in the various States and Ter- ritories. ‘They were organized in 1887 by act of Congress, according to which $15,000 is given annually to each State for their main- tenance. In 1892 their annual revenues amounted to $997,244, of which $389,542 was given by the general government, the remainder coming from the States, from fees, sales of farm products, etc. These funds supported about 500 officers and assistants, including 68 directors, 115 chemists, 54 agriculturists, 59 horticulturists, 36 botan- REPORT OF THE DAIRY COMMISSIONER. 47 ists, 36 entomologists, 23 veterinarians, 14 meteorologists, 9 phys- icists, 4 geologists, and 3 engineers. They published 55 annual reports and 250 bulletins, and distributed their publications to nearly 400,000 people. The most important matters contained in these reports and bulletins are brought together and preserved in the U. S. Experiment Station Records, of which the sixth volume is now being issued. The Experiment Station Bulletins are fifteen in number, of which the most important in relation to dairying are No. 9, ‘‘ The Fermen- tations of Milk ;’’ No. 11, “A Compilation of Analyses of American Feeding Stuffs,’’ and No. 15, the handbook alluded to above. The Miscellaneous Bulletins are more especially devoted to conven- tion proceedings, and contain only incidental references to dairying. All of these records and bulletins are more or less technical, and contain a great number of chemical analyses and details of scientific investigations, as well as statements of a more practical character. The latter are enlarged upon in a separate class of publications, known as— Second—Farmers’ Bulletins. Of these should be especially men- tioned in the present connection No g, ‘‘ Milk Fermentations and Their Relation to Dairying.”’ As to the publications of foreign governments, these also are so fully summarized in the Records that little of importance to the dairyman is omitted. Such being the case, the Records have formed the most convenient and valuable source of information accessible to the writer and have been freely consulted and drawn upon. In addition, a vast deal of information is to be found in the United States Census, in the elaborate reports upon the great international exhibitions at Vienna and Paris, and in its consular reports More especially in a volume of goo pages, consisting of reports by our consuls and by experts in all parts of the world upon ‘‘ Cattle and Dairy Farming,’’ Washington, 1887, and transmitted along with much valuable information by the Secretary of State to the House of Representatives, there is a vast accumulation of facts and suggestions which are worthy of most careful attention. The Secretary of State, for instance, calls particular attention to the recommendations of our consul at Liege, Belgium. This consul 48 REPORT OF THE DAIRY COMMISSIONER. devotes much space to showing that the ‘‘ blooded stock’’ which has been imported from England and other countries only became valuable by a persistent devotion to stock-breeding with relation to dairy requirements. He insists that the same minute attention and care expended upon American cattle would yield similar results, with the expenditure of a far smaller amount of money. The book is illus- trated by a great number of pictures of cattle, dairy implements and processes. It contains also many tables of statistics, largely commer- cial in character, which it would be difficult to find elsewhere. III.—THE INVESTIGATIONS AND INSTRUCTIONS CARRIED ON AT AGRICULTURAL COLLEGES AND SCHOOLS AND AT AGRICUL— TURAL AND EXPERIMENT STATIONS. In the United States practical investigations in dairying are carried on at thirty agricultural stations. They include the various processes of butter and cheese-making, the losses in these processes and means of eliminating them ; the effect of food and of the quality of milk on the composition and yield of dairy products; tests of dairy machinery and apparatus; the utilization of the waste products of the dairy ; management of creameries and the handling of milk In 1825 the Government of. France appropriated only 276,000 francs to instruction in agriculture, while at present the amount exceeds four millions. There are three great national schools of practical agriculture and one of the milk industry. The importance of the latter is increased by the very great annual production of milk in France, amounting, according to the most recent statistics, to 1,855,000,000 gallons per annum, and also by the great variety of its cheese and milk products. : The system of public instruction relating to milk is dominated by the national school, which aims to combine experimental and practi- cal work with the largest feasible measure of scientific investigation. This school manufactures on a small scale the different kinds of cheese, butter, sterilized milk and sugar of milk it has steam power, refrigerating apparatus, workshops, lecture and museum halls and an experimental dairy. In the latter about 800 quarts of milk are made each day into butter and cheese. REPORT OF THE DAIRY COMMISSIONER. 49 The course of instruction includes the study of milk, its products, its alterations, the utilization of milk residues, defects and maladies of milk and cheese and means of curing them; also the study of the conduct of dairies, the’care of dairy cattle, their feeding, ete The course lasts one year, the students paying no fees, but performing all the work of the establishment, including care and cleansing, the removal of the cream by various methods making of cheese of many kinds, butter, analyses, etc. The number of scholars is necessarily restricted, but in addition to those attending the full courses there are others who come to acquaint themselves with special branches of the milk industry. The great difficulty in France, however, as it is in this country and everywhere else, is to get the knowledge into the possession of the children of the farm laborers and the sons of the small farm pro- prietors ‘These children at the age of twelve or fourteen years leave the common schools, where they have been taught only such elements as all children should acquire, and without further aid would never acquire the special knowledge alluded to above. To overcome this difficulty the system of agricultural instruction in France has recently been widened by the institution of a new class of farm schools. These take lads at the age when they leave the primary schools and while they still have the habitude of study, but before they are sufh- ciently grown to be of great service as farm hands -that is, between the ages of thirteen and seventeen—their time is divided into two equal parts Half of the day is devoted to farm work, the care of the cattle, getting ready their rations; study and care of machines, gardening, tree culture, etc. The other half is devoted to lessons, lectures, laboratory studies and experiments. The pupils are divided into two sections, each of which takes alternately practical work from the noon of one day to the noon of the following day. Whilst one section is at work the other is engaged in study, and wice versa. This organization has for its object the avoidance of mental strain on the one hand and of physical fatigue on the other, since only one- half of the day is employed in outdoor work on the farm, whilst the other half is spent in school. The alternation of head and hand work develops in a remarkable manner both mental and physical 4D 50 REPORT OF THE DAIRY COMMISSIONER. energy, and the lads acquire the habitude of working both rapidly and well. During the course of the year and the change of seasons they pass successively through all the varieties of occupation con- nected with dairy and farm work. France has already forty schools of this kind scattered over the various provinces, and is rapidly increasing their number. .Italy has thirty-two similar schools. They are being imitated in other foreign countries and might be most advantageously introduced here. They bear, in fact, a similar relation to agriculture as the manual training schools in the cities do to manufactures and the mechanic arts. In the United States the number of schools and colleges in which courses of instruction relative to dairying and agriculture are given is not far from seventy. They have about 1,200 instructors, and a total of not far from 12,000 students, of which a little more than one- fourth devote themselves especially to agriculture. This is a very small number considering the fact that our farmers far outnumber those engaged in all branches of mechanic arts, and considering also the very liberal appropriations made by the various States and by Congress for the support of these schools By the act of Congress of July 2, 1862, they received an endowment from the sale of public lands granted to the several States for this purpose, and by a subse- quent act, August 30, 1890, grants of money from the United States ‘Treasury were made for the maintenance and endowment of the land- grant colleges. Fifteen thousand dollars was appropriated to each institution for the year ending June 30, 1890, and the act provides for an annual increase of $1,000 in succeeding appropriations for ten years, after which the annual amount to be paid to each State or Ter- ritory is to be $25,000. In New Jersey the Agricultural College, at New Brunswick, gives a four-year course which is mainly devoted, under the direction of Pro- fessor Vorhees, to the scientific side of the subject, and includes courses in botany, entomology, biology, etc. It also gives a short course of six weeks, which is sufficient for obtaining a practical knowledge of the methods used in creameries, and includes a few of the most important and simple chemical methods, such as determina- tions of specific gravity, fat, etc. These courses are similar to those REPORT OF THE DAIRY COMMISSIONER. 51 given under Professor Caldwell at the college at Ithaca, N. Y., and everyone proposing to carry on dairying as a business should avail himself of the shorter course, at least. The former college also sends out lecturers to address the boards of agriculture, and has also estab- lished extension courses of twelve lectures of one hour each, weekly. After the lecture an hour is devoted to questions and answers and to explanatory addresses. Even three weeks in a model creamery, arranged for teaching purposes, has proved invaluable to many young men now in charge of creameries in New York State and New Jersey. But as they are backward in leaving their homes, Dr. Collier, the director of the New York Station (report for 1889, p. 587), advocates the establishment of a dairy school, in which there should be given instruction only in those technical branches directly relating to the. science and practice of dairying, with at least ten branch sections in different parts of the state. IV.—-PROCEEDINGS OF STATE AND COUNTY BOARDS OF AGRICULTURE, ALSO OF AGRICULTURAL INSTITUTES, EXHIBITS AND FAIRS AND THE TESTS MADE IN CONNECTION THEREWITH. These proceedings are published by the State and afford a great. deal of information The exhibits and fairs, in connection with the examinations and awards of judges, if properly managed, and degrad- ing side-shows excluded, are most valuable in diffusing knowledge of the latest appliances and discoveries. They sometimes afford oppor tunities of bringing out facts which would not be obtained in any other way, as in the following statement, which strikingly exhibits the effect of worry and excitement on the amount and composition of milk. The results were obtained from six cows exhibited at a fair. The analyses were made by Hills (Vermont Station, 1890, E S R,, 1891, p. 515). The milk given by each cow during twenty-four hours previous to her exhibit, and for twenty-four hours afterward, was as follows: 52 REPORT OF THE DAIRY COMMISSIONER. TOTAL VIELDS OF MILK AND MILK CONSTITUENTS. Milk Total Milk sugar yield solids Fat Casein and ash (pounds). (ounces', (ounces). (ounces). (ounces). No. 1, Ayrshire — At home, September 2,. —. 26.50 61.70 19.18 18.40 24.12 At fair, September 4, . 31.00 78.21 33.10 17.23 27.88 More (--), less (—) than attain, a —4.50 —I6.51 —I3.92 4-I.17. —3.76 No. 2, Jersey— At home, September 2,. —. 23.06 52.60 18.41 13.14 21.05 At fair, September 4,. . . 24.44 58.34 21.99 14.17 22.19 —1.38 -5.74 —3.57. --1.03 —I.14 No 3, Jersey— At home, September 2,.. 28.75 60.94 19.63 14.81 26,50 At fair, September 4,. ——. 23.13 50.56 16.28 {1/97 2237 +5.62 +10.38 43,35 2.84 +4.19 No. 4, Jersey— At home, September 2,. «32.75 67.66 23.41 14.10 30.16 At fair, September 4, . 33.07 62.48 19.32 14.02 29.14 —0.32 +5.18 +4.09 +0.08 +1.02 No. 5, Ayrshire— At home, September 2,. —. 20.31 43.37 14.07 10.13 19.17 At fair, September 4, 17.07 37-54 13.75 8.23 15.55 +3.34 +5.83 +0.32 +1.90 +3.62 No. 6, Holstein — At home, September 2, . 18.94 38.01 11.95 9.03 17.03 At fair, September 4,. . . 18.63 ' 37.31 12.19 8.75 16.37 0.31 0.70 —O.24 0.28 “0.66 The sudden increase (in the case of No. 1) from 19 2 to 33.1 ounces butter fat in twenty-four hours on removal from home to strange and disquieting surroundings was most unexpected, but fully authenti- cated To summarize the results obtained, the effects of worry and’ con- fusion on the system of cows as shown in the milk-flow appear con- flicting, depending upon individuality. Some cows produced more at home amid their usual surroundings, while some seemed stimulated by excitement and nervousness and made a better showing at the fair REPORT OF THE DAIRY COMMISSIONER. 53 grounds than they did at home. The data at hand seemed to indicate that the tendency of nervous excitement is to lessen the quantity of milk ingredients and to variously affect quality according to the indi- viduality of the animal, the fat being the most variable ingredient. In the light of such results it may be well to consider whether the true ‘‘ butter test '’ of a cow should be made under the circumstances attending a great fair or at home among natural surroundings and away from unnatural excitements. V —TRAINED DAIRYMEN AND SMALL FARMS. The writer has personally visited a large number of dairy-farms in the northern and northwestern parts of the State, and above all things was impressed with the imperative necessity of the young men availing themselves of the instruction offered by the State, in order that the unremunerative condition of the dairy industry should be reme- died. Without scarcely an exception these young men complained that their wages left them at the end of the year no margin for accu- mulation, and professed their desire to escape to the cities and some otheremployment. Thealso stated that the farms themselves, usually of 100 acres and upward, often earned nothing or but a few hun- dred dollars for.their owners, and were lap-ing into debt. Certainly, instead of the listless and discouraged lives that these discontented men are leading, they should begin by getting a special training, just as a mechanic must fit himself for his work. Instead of farms of 120 to 150 acres, which represent too much dead capital, dairy-farms of far smaller size, with the capital turned into better breeds of cattle and a proper equipment and the labor and skill con- centrated within paying limits, would afford handsome returns. Such small farms would be purchasable with the savings of a young man who had begun by specially fitting himself for his business. They would not be too large to prevent him from taking the entire super- vision and attending with enthusiasm to all those thousand and one details which together make business success. He could devote him- self to each individual cow, and with tests determine whether its keep represented a loss or gain. He could thus.raise the profits on each 54 REPORT OF THE DAIRY COMMISSIONER. cow to a much higher figure than is possible in the indiscriminate handling usually practiced and could select and breed always to more and more profitable results. With his special training he could turn his dairy products into the best shape for profit, and not be compelled to sell his raw material at the prices which combinations will always force on unskilled labor. To place the difference between unskilled dairy labor and skilled labor in the most striking light, it is enough to note that milk pro- duced and handled by skilled labor is sold in this State at retail at ten cents a quart, while whole milk not thus handled is selling alongside of it at from four to six cents per quart. Popular opinion has beceme so educated by the results of milk inspection and control that it gladly upholds the payment of five cents per quart more, in order that the dairyman may apply the results of the latest scientific knowl- edge to the management of his dairy. It pays this five cents for the assurance that the dairyman has had his water-supply examined and that it has been pronounced pure ; that the veterinarian has examined the cattle and excluded those that are diseased and tuberculous from the herd; that the biologist has seen that the milk is not injured by bacteria, and that absolute cleanliness is striven for everywhere. Such being the case, it is profitable business to look after the bacteria, and to conduct a dairy in accordance with the highest sanitary, as well as the best breeding and feeding standards. ‘There is no practi- cal wisdom or business comimion sense in sneering at the bacteria and care and knowledge, when these cares and knowledge are so hand- somely paid for. There is a most pressing demand in this State for overseers and dairymen who are up to the requirements They will be well repaid and will do far better than if they abandon the dairy to swell the ranks of labor in the cities VI.—CONDITIONS AFFECTING THE QUANTITY, QUALITY AND COM- POSITION OF MILK. These conditions are: 1. Breed. 2. Individual characteristics. 3 Period of lactation, or time since calving. REPORT OF THE DAIRY COMMISSIONER. 55 4. Time of milking—night or morning. 5. Frequency of milking. 6. The portions of a milking, the first drawn or strippings. 7- Conditions and care as to comfort, cleanliness, housing, exer- cise and wamth of the cattle in the field and stable. 8. Water-supply. g. Disease. Disorders preceding or consequent upon calving. 10. Manner of milking and handling milk in the stable. 11. Cooling and handling of milk in the dairy and creamery. 12. Methods of bottling, transport and delivery. 13. Feed and fodder. Apart from sanitary conditions and the precautions which should surround the production and use of milk as the most important and the most easily affected of infant foods, the chief conditions to be studied are the Breed and Feed. The factors seven to twelve are those which hive received of late the greatest share of attention by the general public and by the medical profession, and have called for radical ' changes and improvements in the methods of conducting the business of dairying. I. Breed. According to the Maine S. R. 1889 (E. S. R, 1891, p. 648),* the Holstein cow consumes the largest amount of food in the year and produces the largest gross amount of milk, milk solids, skim-milk and buttermilk, and the second largest gross amount of butter, being exceeded in this last respect by the Jersey. The Michigan Station (E. S. R., 1891, p. 359) made the following test of the milk-producing qualities of different breeds : The plan required the use of two young cows from each of the four representative breeds, of the same age, and whose pedigree and method of feeding were well known; the cows during time of experi- ment to be fed according to a definite plan, and a record kept of the kind and the quantity of food consumed ; a daily record of the amount of milk given by each cow; a careful chemical analysis of the milk * The abbreviation E S. R. means Experiment Station Report, and many of the results stated in this article are from the summaries of large numbers of experiments as set forth in these reports. 56 REPORT OF THE DAIRY COMMISSIONER. from each cow two or three times a week; churning the milk from each cow two or three times a week to determine the churnability of the milk to estimate the amount and quality of the butter made; the analysis of this butter and of the buttermilk to determine the com- pleteness with which churning will separate the milk fats by compari- son with the fats found in the whole milk, thus affording the data for determining the relative value of representative breeds for the dairy and cheese factory. It seemed to these departments that such an investigation carried through an entire season, with two cows of each breed to “‘ eliminate the personal equation,’’ when the history of the cows was known and their food made a matter of record, would afford a basis for a safe estimate of the relative value of these breeds as milk producers. Only three pairs of cows furnished milk for this investigation, and these did not come to milk at the same time The plan proposed was only partially carried out, and the experi- ment was discontinued August 22. The method of gathering samples of milk for analysis and the method of analysis are described. The results of analyses of milk made at different dates, from April 16 to August 22, are stated in detail and summarized in tables. The aver- age composition of the milk of the two cows is given as follows : Jerseys. Aryshires. Holsteins. Per cent. Per cent. Per cent. Total solids, .. 13.85 12.04 11.22 Butter fat, oe BEST 3.68 3-33 Solids not fat, be 8.53 8.35 7.89 Water, , 86.15 87.96 88.78 A Michigan law declares that milk containing ‘‘less than 12% per cent. of solids, or less than 3 per cent. of fat, shall be deemed adul- terated.’’ Both the Aryshire and Holstein milk fell below the required standard as regards amount of total solids, though above the standard as far as fat is concerned. According to the New York State report for 1891, the Holstein breed of cattle gives the largest daily yield of milk, amounting in the comparisons quoted, and which extended over one period of lactation in each case, to 22.65 pounds. The Aryshire yielded the next largest, REPORT OF THE DAIRY COMMISSIONER, 57 18.4 pounds; then the Guernsey, 16 pounds; the Jersey, 14.07; the American Holderness, 13.4, and least, the Devon, with 12 65 pounds. While greatest in quantity of milk, the Holstein milk contains the least total solids, 12.39 per cent , and the least fat, 3.46 per cent. While smallest in quantity, the Devon milk does not contain the greatest total solids (in trial, 13.77 per cent.), nor the highest fat (in the trial, 4.15 per cent ). But the breed yielding an intermediate quantity of milk, which is the Jersey, at the same time exhibited the greatest solids (15.4 per cent.) and the highest fat (5.61 per cent ). It is evident, therefore, that in order to supply milk which shall maintain even so moderate an average of total solids as 13 per cent, the dairy could not be run with Holsteins alone. The breeds present striking differences as to the size and number of the fat globules. As these differences |have important practical bearings, they are presented here in the following table, likewise supplied to us in the above New York report : SIZE AND NUMBER OF FAT GLOBULES IN MILK OF CATTLE OF DIFFERENT BREEDS. GLOBULES OVER SMALL LARGE BREED. aso IN. Bs are ee GLOBULES. | GLOBULIZ«. 1.3 % of total oe Seat Holstein — and Be nae 11.3 % of total fat. number. numb: 24% of total Lar Ss i Ayrshire— and ee ae a1.1 % of total fat. number. number. 35 % of total Devon— and 34.4 % of total fat. 55 % of total Smaller Larger Guernsey — and g 55.4 % of total fat. number. number. i; ‘ 70 % aoe Small Large ersey — 62.5 % of total fat. number. number, 58 REPORT OF THE DAIRY COMMISSIONER. Inasmuch as the large globules are those which first rise to the sur- face, the above differences also explain the different behavior of these milks in butter and cheese making. As to butter making, a valuable comparison has been made by Van Slyke (N. Y. State Rep. 1891, and E. S. R IV., p. 268). The trial extended over one period of lactation (ten months). The fat was most perfectly recovered from the Guernsey milk, the Jersey closely following The Jerseys gave most butter per 100 pounds of milk. The Holsteins averaged the most milk a day, but the Guernseys, closely followed by the Jerseys, the most butter. The Guernsey cream churned quickest, the Holstein slowest. The cost of food was about twice as great during the tenth as during the first month of lactation; the average per pound of butter for the entire ten months being 1407 to 16.07 cents with the Guernseys and Jerseys, and from 22.04 to 22.03 with the other breeds. Allowing twenty-five cents per pound for butter, and making no allowance for the manurial value of the food or for the value of the skim-milk and buttermilk. the profits calculated to one cow of each breed for the ten months were: Guernseys, $27.60; Jerseys, $22.15; Holsteins, $5.75; Holder- nesses, $4.65 ; Devons, $4.30; Ayrshires, $3.70. The fat lost and recovered from one hundred pounds of milk in butter making was as follows: 1 | euga Aa FAT LOST IN— BREED. punse. |e ee | MILK. BUTTER. SKIM ~ BUTTER- MILK. MILK. cs | Pounds. Pounds Pounds. ' Pounds. MCTSEN).. 3d ea Se eee. 5.63 _ §.06 0.37 0.06 Guernsey, ... . 5.02 4.57 0.32 0.03 DevVONy 23 ax ek 4.46 3.67 0.57 0.03 Flolstéit, 2% «+ 3-74 2.79 0.68 0.12 Holderness,... . 3.60 3.01 O.44 0.05 Aryshire,...... 3-50 2.77 0.55 0.09 REPORT OF THE DAIRY COMMISSIONER. 59 It will be noted that the Jersey milk contained the most fat, and it also yielded most butter per hundred pounds of milk. From what has been stated in another place with regard to the relative number of the large and small fat globules and the percentage of the total fat contained in each, it might be expected that for equal weights of fat the relative butter-making efficiency would have been :. Jersey, first, then Guernsey, Devon, Aryshire and Holstein. But in the above trials the amount of butter made from one pound of fat in the milk was: Pounds. Guernseys, i ee ‘ 5 1.07 Jerseys, - 1.04 Devons, . + 0.97 Aryshires, ‘ . . 0.93 Holsteins, : . + 60,88 cy It required less milk to make one pound of butter with the Jerseys than with the other breeds. If 10. pounds of Jersey milk makes a certain amount of butter, the milk of each breed required to make the same amount is: ‘ Pounds. Jerseys, ie : : » . ». 100.0 Guernseys, a5 III.3 Devons,.. . 5 . . 140.0 Holdernesses, esses 170.8 AGTSHITESS Sigh g Ge aecatn PGI oer GES 183.3 Holsteins, 24 . . 183.9 Average daily yield of milk and butter during ten month: of lactation : Breed Milk. Butter. Jersey, wick ‘ i 14.9 0.89 Guernsey, ‘ 16.6 0.90 Devon, 120 0.01 Ayrshire, . ; a Bee eS 18.6 0.61 Holstein... ..... Ra ble 2a 0.79 “With regard to the influence of advancing lactation upon the pro- duction of butter, the results arrived at by Van Slyke pointed to the following conclusions : 60 REPORT OF THE DAIRY COMMISSIONER. 1. In most cases the per cent. of fat is greatest during the first month of lactation. 2. In the second month of lactation the per cent. of fat drops con- siderably in most cases, the diminution being greatest in the richest milks. 3. The general tendency is toward a greater loss of fat in the skim- ‘milk as lactation advances , 4. The largest milk-yield, with most breeds, is in the second or third month, after which there is a gradual but not uniform diminu- tion. 5. The general tendency is toward an increase in both the tempera- ture and the length of time required for churning as the period of lactation advances. In regard to cheese-making, as the result of trial extending over one period of lactation, Van S'yke arrived at these results: RELATIVE VALUE OF MILK IN CHEESE MAKING, AVERAGE COMPOSITION OF MILK. Milk re-'Average, quired | yield of! ot ar BREED. Ratio o1jto make cheese Ib ee Casein | fatto |11b of| per ae Fat. | and al-| casein | cheese. | month. | “7°°S* bumen. | and al- - bumen. |. Per cent. | Per cent. Pounds, | Pounds Cents. JOrs@yys eae. ee 5.68 3.76. |1:1.50] 8.00 56.14°| 7.95 Guernsey, ... «| 5.02 3.60 |1:1.40| 8.40 59.69 6.61 Devon,.... ..| 4.46 3.81 )1:1.17] 8.64 41.32 8.20 Holstein,...... 3-74 3.23 |1:1.16! 9.48 78 46 6.95 Holderness, ...|/ 360 3.19 |1:1.13] 9.72 | 46 28 7.48 Ayrshire, . «| 3.50 3.34 |1:1.05| 9 68 59-77 7.24 \ This table indicates (with one exception) that the yield of cheese corresponds more closely to the fat percentage than to the casein and REPORT OF THE DAIRY COMMISSIONER. be albumen, or that the fat exercises a greater influence on the yield of cheese than the other constituents do. In this State experiments were made with different breeds for the period extending from May 1, 1889, to October 31, 1890, and the following summary of the valuable results obtained from these exper- iments, which were carried on at the New Jersey Station, is given in the Station report for 1891. The amount and proportion of the food compounds furnished the herds in the daily rations since December, 1889, remained practically constant. The green food and pasture during the summer months were fed in such quantities as to substitute the coarse materials fed during the remainder of the year. The total solids in the milk of all the breeds was lowest during the summer months; a gradual decrease in quality was noticed from April to June, and an increase from September, though the actual food compounds eaten were as uniform as possible, and the period of greatest milk flow did not occur for all the animals during the months from June to September, inclusive. It would seem, therefore, that summer conditions of food and weather, which as a rule favorably influenced milk flow, did so at the expense of quality. The analyses show also that in the month of June there was a decided change in the relative amounts of the casein and sugar in the milk of all breeds, viz., a decrease in the per cent. of casein and an increase in the sugar. The cost of food consumed was secured from the prices actually paid for the concentrated feeding stuffs, and by fixing market values on produce raised on the farm, and is uniform throughout for all breeds The prices used were as follows: Hay, $10 per ton; wheat bran, $17.60; corn and oat meal, $20.40; cotton-seed meal, $25.40; linseed meal, $29.40; gluten meal, $22.50; oil meal, $25; dried brewers’ grains, $16.60 ; cornstalks, $6; green fodder, $2.50; silage corn, $3.50; roots, $8 per-ton; and pasture, 10 cents per day of 12 hours. The average yield of milk per day indicates that on the basis of milk production the five breeds represent three classes, the Guernseys and the Jerseys going together, with an average of 8.5 quarts; the 62 REPORT OF THE DAIRY COMMISSIONER. Ayrshires and Shorthorns, with an average of 9 quarts; and the Holsteins, a class by themselves, with an average daily yield of 11 quarts, 23 per cent. greater than the first, and 18 per cent. greater than the second. The average cost of the daily rations also varies considerably, and in such manner as to make the average cost of food per quart of milk very uniform, the lowest, 1.66 cents, being for the Ayrshires, and the difference between the highest and the lowest cost but one- quarter of a cent. It should be said, however, that in the case of the Holsteins, the cost of the ration was considerably increased by the fact that the amount of coarse fodder eaten by them was greater than in the other breeds and consisted largely of timothy hay, one of the most expensive foods eaten, which probably did not materially aid in milk production. The breed giving the lowest average per cent. of total solids in the the milk (Holstein-Friesians) produces the greatest amount of milk per day, and that in this breed it is produced in such quantity as to yield the greatest amount of total solids daily. According to the results obtained at the N. H. Station (see. Whit- cher, E. S. R., 1891, p. 65), the fat of the Jersey milk ranged from 3-34. to 606 per cent., average 5 12 per cent; of Ayrshire, from 3.81 to 4.55, average 4.28; Holstein, from 2.84 to 3.54, average 3.13; Shorthorn, from 3.50 to 4.15, average 386 [he cows had been fed practically alike. ‘Analyses are cited in support of the statement that “‘the average differences in the fat percentage of their milk are due to the breed, not to the feed’’ ‘That one of the Jerseys would make a pound of butter from fifteen pounds of milk, while another would yield only a pound of butter for twenty-one pounds of milk, and this on the same kind of food, is one of the numerous illustrations cited of what is urged as a general principle, that ‘‘ breed and individual characteristics are the two great factors that determine the richness of milk ”’ The milk of six breeds during one period of lactation was analyzed at the N. Y. Station during the year 1891, with the following average results : REPORT OF THE DAIRY COMMISSIONER. 63 AVERAGE COMPOSITION OF MILK OF SIX BREEDS Total Solids, Milk, Daily BREED. Solids. Non-fat. Fat. Casein. Sugar. Ash. Yield. Per Ct. Per Ct. Per Ct. Per Ct. Per Ct. Per Ct. Los. Holstein, . 12.39 9.07 3.46 3-39 4.84 0.735 22.65 ayrshire, 13.06 9.35 3-57 3-43 ° 5.33 0.698 18.40 Jersey, . 15.40 9.80 5.61 3.91 5.15 0.743 14.07 Holderness, 12.63 9.08 3.55 3.39 5.01 0.698 13.40 Guernsey, 14.60 9-47 5.12 3.61 5.1L 0.753 16.00 Devon, . 13:97 9.60 4.15 3.76 5.07 0.760 12.65 Average, . 13.64 9.40 4.24 3.58 5.09 0.731 16.20 The ash varies least, sugar next, then casein, and most of all, the fat. Hence the fat gives the best measure of the value of the milk, both for butter and for cheese making. The Holsteins give the lowest solids, then the Holderness, Ayrshire, Devon, Guernsey, and highest, the Jerseys. The order for fat is Holsteins, the lowest, then Holderness, Ayrshire, Devon, Guernsey and Jerseys. But in total ‘production of milk, the Holsteins lead, with a daily yield of 22.65 pounds, Ayrshire next, then Guernsey, Jersey, Holderness, and the Devons the lowest, with 12.65 pounds. In the course of inspection the question of breed frequently comes up and demands the most serious consideration. In the month of April of this year the milk of one of the largest and best-appointed dairies in this State was condemned by the inspectors in the city of New York, to which place it is exclusively shipped, and the dealers fined. The dairyman thought some serious blunder must have been committed, or that he had been grievously wronged. He had two samples, representing the whole milk of his dairy, analyzed by responsible chemists in New York. They reported that the milk was certainly much below standard, having the composition : Fat, ... Casein, | Albumen, } Milk-sugar, ) ASH oe aa 8 Total solids, - 11.03 per cent. Ts - 3.30 per cent. - 77 per cent. . . 0.66 per cent. - II. 3.60 per cent 7-30 per cent. 0.66 per cen‘ 11.56 per cent. 64 REPORT OF THE DAIRY COMMISSIONER. Still more astonished at these results, the proprietor of the dairy brought to me two more samples, representing as nearly as possible similar milk to that examined in New York, with the request that I should check the New York results by independent analyses. The samples yielded the following results : I. IL, Fats. « «+ 3.46 per cent 3.37 per cent. Albumenoids, - 301 per cent. 3.02 per cent. Milk-sugar, . 4.65 per cent 4.48 per cent. Ash, . . . 068 per cent. o 64 per cent. Total solids,. 11.80 percent. 11.51 per cent Specific Gravity at 15° C., . . . 1.0304 per cent. 1.0296 per cent In order to satisfy myself by personal inspection, I visited this dairy, where every detail of feeding, care and the history and condi- tion of the cattle was explained in full. I found the water excellent, and so also the arrangements for cooling and handling the milk. The cows were in admirable condition, and their stabling and keeping as they should be They were mainly thoroughbred registered Hol- steins. The analyses above reported are of milk which was stated to be the whole mixed milk of six of these thoroughbred Holsteins in an average condition as to freshness. Their feeding was as fol- lows, April, 1894: 5 A. M.—Hay. 6 A. M.—4 quarts mixed feed ; milking. 7:30 A. M.—Hay. 9 A. M.—Turned into field till— 4:30 P. M.—Cornstalks and hay. 5 P. M.—4 quarts feed ; milking. 6 P. M.— Hay. The feed was made up of four tons of ground yellow shelled corn, two tons of middlings and two tons of bran. I examined samples of these separate materials in the laboratory and found them to be of good quality. REPORT OF THE DAIRY COMMISSIONER. 65 In order to arrive at the nature and extent of the variations in the quantity and composition of these thoroughbred Holstein cattle under the same conditions of feed and keep, but under different conditions as to freshness, I had the total milk of a Holstein, due in the course of about nine weeks, drawn into one pail, and the total milk of another Holstein, which had calved a month previously, drawn into another. The first yielded only one and a half quarts. It was stated to be giving about two and a half quarts at the morning milk- ing, or a total of four quarts per diem, and at the time of my visit was the lightest milker in the herd. The composition of this one and a half quarts of night’s milk was: SMALLEST MILKER. Per Cent. ates se a0 see a dak et “Be Was ee Se ws 5.00 Alpunminoids, «6 22 e wow ea Hw aS 3.48 IMTS GATE a fay cay oe ca ae as oe a cee ae 4.23 ASH ee wi a we « Ae SP ROR ee a 0.71 13.42 The heaviest milker, the one which had recently calved, yielded nine quarts in the evening, of which a portion was taken and analyzed as below, and eleven quarts in the morning, or twenty quarts in all. LARGEST MILKER. Baty Go vere oe sept “wore ard oS Oe 2.80 per cent. Albuminoids, ........... 2.70 per cent. Milk-sugar, ..... ee ab a Bre 4.16 per cent. ABT can yes SAT ey es BS BOS SA 0.58 per cent. 10.24 per cent. Taking 12 per cent. as the standard for. total solids and 3% per cent. for fat, there were then in the same herd, fed on the same rations, at one extreme a cow whose milk exceeded the standards of solids and fat by 1.42 per cent. and 1.50 per cent. and at the other extreme, a cow whose milk fell below these standards by 1.76 per cent. and 0.70 per cent. 5D 66 REPORT OF THE DAIRY COMMISSIONER. On obtaining these results, the gentleman owning the dairy changed .the make-up of the herd, by the addition of a sufficient number of Jersey cattle to insure the percentage of total solids and fat always going above the State requirements. Striking confirmation of the above statements is found in the results of the examination of the milk of the registered cattle at the great thousand-acre Del Marvia Farms Dairy, at Belle Mead, N. J. Many of the celebrated cattle at this dairy were obtained originally by Senator McPherson in Holland, and imported by him in charge of the Frisian who had reared them. These cattle, and still finer strains, resulting from many years of selection and breeding with registered Jerseys, make up the present stock. On the 5th of May, one of these registered Holsteins, milking since March st, seven years old, weighing 1,550 pounds, and yielding eighty pounds of milk per diem, gave a sample of gravity 1.0298 with 11.62 per cent. of total solids and 3.6 per cent. of fat. On the same day, a registered Holstein heifer, three years old, weighing 1,150 pounds, and milking since December rst, 1893, with yield at date of sixty pounds per diem, gave milk of gravity 1.034 with 13.01 per cent. of solids and 3.6 per cent. of fat. The herd milk of all the registered Holsteins had a gravity of 1.0325 with 12.7 per cent. of total solids and 3.6 per cent. of fat. On the same day one of the registered Jerseys, four years old, weighing 975 pounds, and milking since March 1st, yielded a sample of 1.0324 gravity, with 15.5 per cent. solids and 6 per cent. fat. Another registered Jersey, four years old, milking since November 3d, 1893, and weighing 675 pounds, gave milk of gravity 1.0323 with 15.2 per cent. solids and 5.8 per cent. fat. The herd milk of all the registered Jerseys had a gravity of 1 0325 with 14.8 per cent. of total solids and 5.4 per cent. of fat. In order to verify these results by personal inspection, I visited the dairy October r9th.. The barns I found to be very large, well ventilated, recently whitewashed on the interior, with abundance of light, and the cattle supplied with pure water by automatic reservoirs, and kept clean with fresh bedding. -At the time of my visit, I took a sample from the mixed milk of twenty Holsteins, and also a sample REPORT OF THE DAIRY COMMISSIONER. 67 from the mixed milk of sixty-five Jerseys. I had intended to make a careful detailed analysis of each, but arriving home late at night I placed the samples in the refrigerator at my house, where the cook found them in the morning and drank the rich sample —the Jersey milk. The other, the Holstein, had a gravity of 1.031 with 12 01 per cent. of solids and 3 3 per cent. of fat. The ration at that time was ten pounds of one-third oats, one-third corn and the balance linseed meal and bran, fed twice a day with hay. The thirty-one Hol-teins which were milking gave seventy pounds per diem for the heaviest milker, and twenty-five pounds for the lightest. These large.figures are as reported to me by the overseer. The creamery attached to this dairy was in charge of a young man who had prepared himself for the work by a three weeks’ course in the model creamery of the agricultural school at Ithaca, N. Y. He had a system of accounts by which the quantity and values of the. milk coming in and the products going out were recorded. He determined the weights, gravities and costs of the milk; attended to the cooling and aeration; the sterilizing of the bottles and the bottling ; the determination of the percentages of the fat by means of a Babcock test, run by steam; the fat separator, churning machines; the butter machine, and ran the furnace, boiler and all the machinery. Another illustration may be taken from the herd of thirty registered cattle, twenty-six of which are Jerseys and four are Guernseys (July 23d), belonging to the dairy of Mr. Malcolm Thompson, of Bernards- ville, Somerset county. The inspector reported the condition of the cattle as excellent; the stables large, roomy, well ventilated, with ample windows and air-shafts, and with complete drainage. The stable floors are of plank, scrubbed weekly. Lime, as a deodorizer, is freely used. The manure is removed daily to some distance from the stable The milk-house is a stone building located 200 feet from the stables, with a cement floor, scrubbed daily. The water is sup- plied by mountain springs, and is pure, cold and abundant. Samples I and II, were taken from individual cows, and III, repre- sented the milk of the entire herd. 68 REPORT OF THE DAIRY COMMISSIONER. MILK OF JERSEY COWS. I. II. III, Total solids,. . 14.26 percent. 13.4 percent. 13.73 per cent. Fat,. 2 06 6 + © 5.23 per cent. Be Gaara’ 4.83 per cent. Ash, «2... 0.74 percent. 0.69 per cent. 0.73 per cent. A report of the inspection of Mr. William C. Hendrickson’s herd and stables at Belle Mead, made July 16th, is equally favorable. Especial emphasis is placed on the solid flooring of the stables and their cleanly condition ; on the removal of the manure to a distance, and on the good drainage; on the aeration and cooling of the milk, which is done in a brick building at a distance from the stables As a further precaution, at this season, ice is placed on the cans kept over night. There were sixty-three head of registered Jerseys, producing about 375 quarts of milk per diem. The analyses are of the samples as received. I and II, ascoming from individual cows, and III, as the herd milk. From the figures, I should suppose that sample I repre- sented only a part of the milking. MILK OF JERSEY COWS. I. II, III. Total solids, . . 17.05 percént. 13.50 percent. 13.40 percent. Pat. cw Sieg) ee 8.25 per cent. 4.60 per cent. 4.60 per cent. Specific gravity, 1.0261 per cent. 1.0317 per cent. 1.0312 per cent. I quote in extenso a short report of Charles Scudder’s Dairy, Ewing township, Mercer county, N. J.: ‘‘This dairy contains thirty head of ‘Jersey’ cattle, milking about 150 quarts per day. The stable is well ventilated and roomy, and the cattle are well cared for, and apparently perfectly healthy. They are fed ground corn mixed with glucose; each cow about twelve quarts per day, with a ration of good fresh hay. The milk is cooled by means of the Star Aerator immediately after milking. Milk-house REPORT OF THE DAIRY COMMISSIONER. 69 for bottling the milk is situated about 300 feet from the stable; it has cemented floor, and is kept scrupulously clean. The bottles are cleaned with a patent steam brush in scalding water, the utensils are also well scalded and kept clean and bright. All his arrangements for cleaning and caring for the milk vessels are admirable His barn is situated on a hill, and has excellent drainage; no waste or offal is allowed to remain in or about the stables, it being removed twice a day.’’ [February 20th, 1894. Inspector, R. S. Dowling. ] A sample of this “Jersey’’ milk, taken on the same day, had a yellowish color, a sweet, pleasant taste-and aroma, and a gravity of 1.034. It contained— BAG else Gel ae a ae ed ae ee eg 5.37 per cent. Albuminoids, ......... 3.41 per cent. Milk-sugar, .......... 4.63 per cent. AGH Go apa Ske er SPA eG ©.59 per cent. Total solids, ....... 14,00 per cent. Also a report upon the dairy of William B. Lippincott, H artford Burlington county, February 19th, 1894, by Inspector P. L. Vande- grift : There are twenty-nine head of registered Jersey.cows in this stable. The barn is situated on elevated ground, is well drained, lighted and ventilated, and no waste or manure is allowed to remain in the stable. ‘The water is furnished to the cattle in troughs in the stable from a well forty feet deep, which is situate'on a hill outside of the barn-yard. Each cow receives four quarts of ground corn and cob meal, one quart of cotton-seed meal, one-half bushel of brewers’ grains, plenty of clover hay and corn stalks. The animals are all in a very fine and healthy-looking condition. At present there are twenty-four cows giving milk. The product per day is about 160 quarts. The milk is removed from the stable as soon as it is drawn from the cow, and properly cooled and aerated. The milk utensils are kept clean and bright, and all the surroundings of this dairy have the air of a well-kept place. The stock have plenty of exercise on clear days, but when the weather is unfit they are kept in the stable. 70. REPORT OF THE DAIRY COMMISSIONER. The milk is sold at wholesale in Philadelphia at five cents per quart all the year. A sample taken from the entire milking contained—- ‘JERSEY’? HERD MILK. Mabe she “ie. oa” geen teyate “Veo ucak de ae ae Se 4.91 per cent. Albuminoids, ...... - .. 3.90 per cent. Milk-sugar, .......... 4.57 per cent. ASH gig gd are oa a ae ee 0.77 per cent. Total solids, . . 1. . 14.15 per cent. Specific gravity, ........ 1.0335 per cent. Without any intention of comparing the performance of graded with that of registered cattle, upon thé evidence of a limited number of analyses, it will be of interest to quote here the results of the inspection and analysis of the dairy milk of Edmund Cook, Bur- lington county, N. J., February 27th. The herd consisted of fifty head of graded cattle; the yield, about 200 quarts per diem. The cattle were all raised on the farm, which contains 212 acres. They were all in healthy condition, and were fed a ration of three pecks of ensilage, four quarts of corn meal and cotton-seed meal and bran mixed, with all the clover hay they required. The stabling, cooling, aerating and handling the milk, the water-supply, etc., were ex- cellent. HERD MILK OF FIFTY GRADED COWS. BAL i iecis oe Gee einen da Bye 5.10 per cent. Albuminoids, ......... 3.28 per cent. Mil SOS at antes se 68 cal Sw AL 4.73 per cent. PES is Ai den. fa ey ae ee ae wey 0.77 per cent. SOMGSs gee ee BP Soe ew 13.88 per cent, GTAVILY nis eee Sh we ee I 03 per cent. At about the same date, February 22d, I received a sample from the dairy of H. F. Hamilton, Hamilton Square, Mercer county, with REPORT OF THE DAIRY COMMISSIONER. 71 the following report of inspection. ‘The results are anomalous if the sample represents the whole milking of a herd, but I give the figures as obtained. This herd consists of nineteen head of registered Jersey cattle, eight of which are now milking. The product at present is eighty quarts of milk per day. The barn is well situated, with all the modern conveniences of a well-kept dairy, well lighted and ventilated. , The cattle are fed on ground corn meal, oats, cake meal and wheat bran, and a liberal quantity of roots, and are given all the hay they can eat. They are fed five quarts ata meal. This herd is in a per- fectly healthy physical condition. The milk is cooled in a cooling creamer. ‘The milk vessels are bright and clean. When the weather is favorable, the stock are allowed exercise ; in bad weather, they are kept in the stable. WHOLE (?) MILK OF REGISTERED JERSEY HERD. a teh i ear aula te ws ey © % 7.08 per cent. Albuminoids, .......0.6. 4.36 per cent. Milk-sugar, . 2... 2.2 ee 5.01 per cent. SSE ce ie sal ie ae Set as a ae a 0.69 per cent. SOlidsyiar i ww ce we ee 17.14 per cent. (GTAVIEY co os. sc eo See ee BE 1,032 per cent. The sample had a yellow color, and a rich, very sweet and creamy taste. The following is condensed from a report of the inspection of the Green Hill Stock Farm, near Burlington, February 28th. This dairy contains sixteen head of registered Jersey cattle, milk- ing about sixty quarts per day. The cattle have the appearance of being healthy and well kept. The barn is elevated and has good drainage, and is a most convenient building for dairy purposes. The cattle are groomed every day, and are also exercised every day when it is clear. The feed consists of bran and corn meal, clover hay, ensilage and corn stalks; each cow is allowed eight quarts of bran and meal, one bushel of ensilage, and all the hay and corn fodder they 72 REPORT OF THE DAIRY COMMISSIONER. caneat. The well from which they are watered is located 500 yards from the barn. ‘The water is pumped to a tank, and the cattle are watered in the stable by means of pipes running from the tank to a water-trough in front of the cows; also water supplied in the barn- yard from same source. The milk is cooled and aerated in a milk- house outside of the barn. HERD MILK OF REGISTERED JERSEYS. Fat, a) aS ae ae ee 5.69 per cent. Albuminoids, ......... 4.01 per cent. Milk-sugat, ces sag aoe ee 5.28 per cent. Ash, 23 4 &% Hse SS 0.79 per cent. 15.77 per cent. The following is a summary of inspection of the herd of Henry C. Borden, Englewood, Bergen county, March 8th: This herd is composed of thirty-two head of thoreughbred Jersey cows, not registered. At present they are producing about 200 quarts of milk per day, which is sold in Englewood at retail at ten cents per quart. The sanitary conditions of the place are excellent. The drainage is good, with water-supply obtained from a spring about 500 feet from the barn. The milk, after being drawn from the cows, is taken to the milk-house, some distance from the bain, and there cooled and prepared for market. This milk-house is built of hard wood, finished and decorated, with marble floor, hot and cold water, stationary tubs and coolers. The stable is a very expensive one, and has all modern improve- ments, with plenty of floor space for each cow, and excellent ventila- tion. ‘The cows are apparently healthy and in splendid condition. They are fed on corn meal and ground oats, about twelve quarts a day to each cow, with an abundance of clover hay. The manure is removed from the stable twice a day and spread upon the ground. REPORT OF THE DAIRY COMMISSIONER. 73 HERD MILK OF THOROUGHBRED JERSEYS. Fate 2 ee aa : 577 per cent. Albuminoids, . +) ew ae )=64,01 per cent. Milk-sugar, Sy Be ar ae a a 4.56 per cent. ASH Gi eo waa oe 4 Rw 0.74 per cent. Solidsy sche ve 44 15.cy per cent. Illustrations might be drawn from many similar reports, but for lack of space I am compelled to omit them, and shall introduce the results obtained at dairies where domestic or graded cattle, or those of differerent breeds were kept. The inspector, for example, reported that on March 21st, at the farm of C. F. Moore, Pilesgrove township, Salem county, there were twenty-four head of domestic cattle, of which fourteen were milking and producing 140 quarts per diem. They were fed six quarts twice a day of corn-cob meal, bran, glucose and cotton-seed meal, with stalks and hay. The milk was sold in Philadelphia at three and one- quarter cents per quart. It contained : Bate i a a ee Seal) BOS weg SS 4.70 per cent. Albuminoids, ......... 2.56 per cent. Milk-sugar 2 25 4-3) a we sa % 4.86 per cent. AST to 528 Gu. ep AP ce ay Goris er 0.56 per cent. ' 12.68 per cent. At the neighboring farm of E. L. Moore, at the same date, there were twenty-six head of cattle, including four registered Holsteins and a number of thoroughbreds not registered, with the remainder of domestic cattle. ‘They were producing 240 quarts per diem on feed similar to the foregoing, the product selling at same price. It con- tained : SHAG. sachs cana ees Re Bae PEs 4.34 per cent. Albuminoids, ......... 3.32 per cent. Milk-sugar, .. 1.55464. -. 4 64 per cent. AS Migs ce kd Gilets Gl here ee Ss 0.63 per cent. Solids, ..... . . . 12.93 per cent. 74 REPORT OF THE DAIRY COMMISSIONER. At the Cream Valley Farm, in the same township, March 2ist, there was a herd of thirty-four head, of which nineteen were milking, consisting of eleven Jerseys, ten Durhams, six common and seven graded cows. They were fed on ensilage, corn-cob meal, bran, cotton seed meal, dried brewers grains and glucose, stalks and hay. Of the ground feed six quarts twice a day were given. The milk was retailing at six cents per quart. It contained: Hate ccc Gy AP ao elk ee he eS - 3.70 per cent. Albuminoids, ... ..... 3.28 per cent. Milk-sugar, 2.4 #e& «see 4 4.66 per cent. BRUSH ie er vig sae wsay aba Tae Sa cieesas sen 0.62 per cent. OHS) ie cer see BP we eS 12.26 per cent. At the farm of W. M. Cole, in same township, at same date, there were eighteen head of domestic cattle, twelve of. which were milking and producing 13: quarts per diem. ‘hey were reported to be fine, large cattle in excellent condition. They were getting six to seven quarts, twice a day, of corn-cob meal, bran and cotton-seed meal, along with stalks and hay. The milk was being sold at wholesale in Philadelphia at three and one-quarter cents. It contained— | WHOLE MILK OF TWELVE DOMESTIC CATTLE. Paty 68 sl ge eo a A 4.69 per cent. Albuminoids, ......... 3.43 per cent. Milk-sugar, 2 2% se a ees 4.76 per cent, AS i co 2 Gra ee A war Sa 0.74 per cent. OlISy es ae es . +... 13.62 per cent. A similar report was made as to the neighboring dairy of M. Cooper Cole, where the herd consisted of forty head of mixed stock, Holsteins, Alderneys and common, and producing 240 quarts per diem. The milk contained— Hats. Sir avi ee Wel eo eh a eae 4.c8 per cent. Albuminoids, ......... 3.36 per cent. Milk-sugar, ......... , 4.54 per cent, Ash, Bo, shel ante Oh 0.87 per cent. Solids,. ... ae 12 85 per cent REPORT OF THE DAIRY COMMISSIONER. 75 From the same locality, at the same date, there was a sample sent along with the mere statement that it was obtained from a fine herd of forty registered Holsteins. Its analysis presents some striking differences as compared with the foregoing. HERD MILK OF FORTY REGISTERED HOLSTEINS. PAGS eve Gow em ke BA eA 3.70 per cent. Albuminoids, ......... 3.28 per cent. Milk-sugar, .......-4-. 4.66 per cent. IS Tico ciss, tafe Gan Ga Ger he ces Oh 0.62 per cerit. MOMS: <5 Sous eee ay al GB 12.26 per cent. This result may be compared with the quite different one obtained from the milk of prize cows competing at the Chicago Dairy Show in 1889. They gave [Ill. Sta. R., E. S. R. 1891, 202] for the average of three Holsteins, 3.17 per cent. of fat; of two Ayrshires, 4.04; and of three Jerseys, 5.26 percent. The first prize was awarded toa Hol- stein, giving in one day 65 lbs. 7 ozs. of milk, containing 3.45 per cent of fat. The author is earnestly desirous that nothing stated in this article should be construed as indicating a belief in the inferiority of Hol- steins as milch cattle. On the contrary, they are invaluable. The milk obtained by mixing the product from Holsteins with that of breeds giving richer milk, he believes to be better adapted:to keep and transport in good condition ; to obtain a fair compensation from, and better for the general uses of milk (including that of feeding children’, than the richer milk obtained from Jersey cattle alone. The drawback that its larger volume is accompanied by a low. per- centage of solids, is in practice readily overcome by mixing. This also is the right way of solving the commercial and legal aspects of the matter. 3. Period of Lactation. As illustrations of the influence of the period of lactation on the quality of milk, it is stated that the milk of one cow contained 3.5 per cent. of fat in November and December, 1888, and 3.9 per cent. 76 REPORT OF THE DAIRY COMMISSIONER. in May, 1889, on the same food; and on pasture feed 4.16 per cent. in August, and 4.23 per cent. in September; while the milk of another cow averaged 3.6 per cent. in November and December, 1888, 3.9 per cent. in April, 1889, and 4 4 per cent.in May. (See G. H. Whitcher, in N. H. Report, 1890. ) 4. Morning and Evening Milk. According to the same authority, in the case of three cows, whose milk was analyzed night and morning daily for a full year, ‘‘ the morning’s milk was richer than the night’s milk during the time that the cows were on pasture feed, but when the same cows were put in the barn the reverse was true, that is, the night’s milk was the richer.’’ Analyses of a large number of samples at the New York Station (R. 1890, p. 14), showed very little difference, although the night’s milk contained on an average slightly more water. The quantity of milk secreted per hour was practically the same during day and night, but the amount of fat secreted averaged 1134 per cent. more during the’day than during the night. (See U. S. Agr. Bull. No. 15.) The New Hampshire Station (B. 9.) found that while cows were at pasture the morning’s milk was richest in fat, but when they were kept in the barn the night’s milk was richest. Thus, the average percentage of fat in the milk of one Jersey cow during June, July and August was, morning’s milk 6.26, night’s milk 5.75; and during January, February and March, morning’s milk 5.81, night’s milk 6.30. ‘Other cows gave corresponding results.”’ The Main Station (R. 1887, p. 117,) found as the average of two years that in winter the morning’s and night’s milk of Jerseys differed but little, but that with Ayrshires the morning’s milk was better than the night’s by a small constant difference. ‘‘ The mixed milk of common cows during June and July contained 0.51 per cent. more solids and 0.60 per cent. more fat in the morning than at night.”’ At the Mississippi Station (B. 13) it was found that when cows were milked:at between 5.30 and 7 in the morning and between 3.30 and 5 in the afternoon, it required on an average 18.1 pounds of the REPORT OF THE DAIRY COMMISSIONER, 77 morning’s milk and only 13.5 pounds of the night’s milk to make a pound of butter. 5. Frequency of Milking. The effect during a very short time of very frequent milking was observed with two cows, which were milked every hour—one, a Shorthorn, for twenty-four hours; the other, a Jersey, for seventy- two hours. (N H. Report, 1890). ‘‘ At the time of the commencement of the experiment the Short- horn cow was giving 14.25 pounds of milk daily, in which there was 3.89 per cent. of fat, or 0.554 pounds of actual fat daily. In twenty- four hours of hourly milking she produced 16.25 pounds of milk, in which was 5.27 per cent. of fat, or of total fat 0.856 pounds; an in- crease of 54.5 per cent. in the total fat in twenty-four hours. ‘“The Jersey produced previous to the experiment, 10.07 pounds, in which was 6.02 per cent. of fat, or 0.606 pounds. The test. was for.seventy-two hours, and I will divide it into three daily periods : Amount Fat. Absolute Gain of of milk. fat per day. _ total fat. Pounds. Percent. Pounds. Per cent. First day,........- 10.5 7-05 0.743 22.75 Second day,........ 10.6 5.94 0.630 4.00 Third day, ......ee-. 10.9 5-74 0.626 3.33 "Botall> 35 ato vae ee 4% 32.0 18.73 1.999 Average, 2... 2 ee eee 10.6 6 24 0.666 10.00 It is noticeable that in the case in which the experiment was con- tinued three days the gain in the percentage of fat was confined to the first day, and that the gain in total fat was largest the first day, and,very little the second and third days. 6. Variation in Composition. The milk from the first portion of any single milking is relatively poor and increases in richness to the strippings, which are relatively very rich. Thus the New York State Station found that in the case 78 REPORT OF THE DAIRY COMMISSIONER. of five cows the first pint of milk contained only o 3 per cent of fat, while the last pint contained 6 85 per cent , and the mixed milk from the whole milking averaged 2.55 per cent In every instance the first half contained only from one-third to one-half as much fat as the last half. [See Handbook of Experiment Station Work. ] The milk of the same cow differs both in composition and in yield from day to day. Babcock states that the yield may vary by 15 per cent. and the amount of fat by as much as 50 per cent. Four cows tested at the Wisconsin Station (R. 1889, p. 42) showed an average daily variation of from 1.18 to 1.8 pounds of milk, and the yield of fat per day fluctuated about 8 per cent. The manner of milking also affects the composition of the milk. It was found that cows which ordinarily gave milk with 4 and 5 per cent of fat, respectively, gave milk with only 2.7 and 3.92 per cent. respectively, when milked one teat ata time. The milk was richer in fat when milked rapidly (three to four minutes) than when milked slowly-—-double that time—though the yield seemed not to be affected. (Wis R. 1889, p. 44.) The Wisconsin Station (R. 1889, p. 42) found that change of milker, manner of milking and change of environment all exert a more or less decided influence, temporarily at least, on the quantity _and quality of the milk produced, the fat being, as a general rule, more sensitive to such changes than the other ingredients or the total yield of milk. The excitement attendant upon dehorning also has different effects upon the milk of individual cows. Often cows in the same barn which were not dehorned showed the effects on yield and composition of milk quite as much as those dehorned. In all cases the effects were only temporary, lasting from one to five days. In general the fat was the ingredient most likely to be affected, and: this, together with the yield of milk, was slightly diminished. The yield of milk and butter by the individual cows in herds varies between wide limits Asa method of control, the determination of the fat in the milk of each cow is of great value For example, ac- cording to Hansen, the differences between the best and poorest cow in the herds supplying the Kildebrénde creamery in Denmark were as shown in the following table : REPORT OF THE DAIRY COMMISSIONER. 79 | Milk re-|Value of YIELD PER YEAR.| quired | butter Gustaf Cost of cow. to make] and a ofl tlb of tlb of | skim 00d. | butter, Milk | Butter | butter. | milk. Pounds. Pounds. Pounds. Dollars. Dollars. Cents. Best, ‘So... | 8623 387.4 | 222 118.76 | 53.27 15.1 Poorest. 3715 128.8 28.7 41.gt 51.26 43 8 From this it will be seen that while the cost of the food was almost the same, the best cow produced two and one-half times more milk and three times more butter than the poorest cow. The sanitary factors regulating the purity and composition of milk -and the health of the cattle, are also set down under six heads, which are enlarged upon not only below but under various heads in the present article. They have been made a special subject of investiga- tion by the inspectors. 7. General Sanitary Conditions and Care. It would be eminently desirable to have illustrations and plans showing the most improved forms of construction now adopted by architects for dairy buildings under the combined suggestions of dairymen, veterinarians and inspectors. Everything which tends to increase the physical comfort and well-being of the cattle, also tends to increase their value as beef and milk producers, and this idea has found expression in the admirable devices of the modern dairy. As to cleanliness, the particular in which improvement is desirable, even in the best stables, is with regard to the use of straw in bedding the animals and absorbing the spatter and manure. When straw becomes damp and filth-stained and then raised to the temperature of blood heat by the cattle lying upon it, such straw becomes a most prolific breeding ground for bacteria. With all the experiments which have been made to exclude the bacteria from the milk during the short interval in which it is squirted through the air from the teats 80 REPORT OF THE DAIRY COMMISSIONER. | to the milk-pail, but partial success has yet been obtained ‘The cattle have been groomed previous to milking; their udders have been washed; the milkman has been required to change his working clothes for a clean washed smock, and to wash his hands and remove the offensive dirt from his finger-nails (which is otherwise washed out by the warm milk and carried into the pail), but as yet the results, though showing a vast improvement, are not, by any means, what they ought to be. Every movement of the animal and the milkman raises up a cloud of bacterial dust from the bedding, and until some substitute can be provided this dust will continue. Sand and sawdust have been used, but they are both objectionable; they stick to the hair; and the latter especially gives the animal a dirty and woe-begone appearance, as well as being liable to get into the milk. Experiments are now in progress in which no bedding is used. The animal lies upon a clean inclined plank floor. This is made waterproof and its seams properly caulked. To get rid of the manure and spatter, these are removed immediately. Great fun, for the past century, has been made of the cleanly Hollanders, but the cleanliness of their dairies, which was scoffed at as excessive, has been justified by the last ten years’ discoveries in bacteriology. Their eminence as breeders and keepers of cattle has been found to be due to cares and precautions that their less successful competitors despised to ‘exercise. In a large and well-appointed stable, one lad should be constantly busy in grooming the cattle, scrubbing the floors and stalls, removing the manure and cleansing the drains, cleaning the walls and windows and wiping the wood-work with some cheap disinfecting solution. The open pail is also objectionable. Pails closed at the top, but with round openings closed by a filtering medium, are now being experimented upon and have given encouraging results. & Water-Supply. In one case the spread of typhoid fever was ascertained to be due to the contamination of a well located in the barn-yard of a dairy farm where one of the inmates had been ill with the disease. ‘The waters of many other dairies have been examined, where their sur- REPORT OF THE DAIRY COMMISSIONER. 81 roundings were questionable, and, when unsafe, their use has been prohibited by the State Dairy Commissioner. Ir. Cooling and Handking the Milk, FAs yet the necessity of immediate cooling of the milk to insure its wholesomeness and keeping qualities is generally, but not universally, appreciated. An inspector reported that one milkman, with a delivery of 700 quarts per day, obtained the milk from certain farms in an uncooled condition and claimed that his customers preferred it in that state The report goes on to state : “His milk-house is situated close to a filthy hog-pen which is banked up by piles of reeking manure, and the well from which he draws the water to wash the cans is directly alongside the hog-pen and the cans are placed on the roof of the pen to dry. In addition to the general dirty appearance of the place a loaded swill wagon is ‘kept standing near the milk-house from which contaminating odors are constantly emanating His cans are kept reasonably clean. “Mr * * * was notified that he must change his methods re- garding the keeping of milk and washing of cans, and to at once cease the sale of uncooled milk. ; ‘“The following diagram shows the situation of building, &c.” [Omitted. ] Unfortunately I could not make either a satisfactory chemical or bacteriological analysis of the sample of milk accompanying this re- port because it-had utterly spoiled, in its uncooled condition, during transmission. Buta more striking instance was afforded in the case of the milk obtained from thoroughbred Jersey cattle which a gentle- man maintained at his country seat in order that he might not run the risk involved in purchasing from unknown sources. This gentle- man wrote me that he had much sickness in his family, which was certainly due to the milk, but that he was utterly at a loss to account for it, the cows being in perfect condition, and their breed, keep, sur- roundings, &c., being, as far as he knew, of the best. The farmer in charge of the place brought me, at ten o’clock on the following morning, a sample of this milk drawn at daybreak, and still retaining 6D 82 REPORT OF THE DAIRY COMMISSIONER. part of the animal heat. He explained that. his instructions had been always to bottle it at once and carry it immediately to the city, in order that it might be used in an entirely fresh condition. The milk was of superior quality, containing 4.87 per cent. of fat, 3.75 per cent. of albumenoids, 4.96 per cent, of milk-sugar and o 78 per cent. of ash, or a total of 14 36 per cent. of solids. But during the short interval of transmission the bacteria had multiplied to 560,000 per cubic centimeter. The products of their action rendered the milk unwholesome and eventually poisonous. 13. Feed and Fodder. & ? By simple process of transformation or metabolism the vegetable casein, albumen, fat and amyloids of the feed and fodder are changed into the animal casein, albumen, fat and sugar of the milk. To get milk of the best quality and containing the most of those subtle principles upon which delicacy of taste and aroma depend, the raw materials transformed by the cow into finished product, in the form of milk, should be of corresponding excellence. The dairy should be located where the land is fertile and soil and climate and ample plant food, both natural and artificial, afford the best of hay and pasture. Advances in our knowledge of the difficult questions involved in feeding, are only to be derived from the comparison of the results of avast number of tests performed under rigid conditions, and con- trolled by chemical analyses with the results of wide practical experi- ence in the management of dairy farms. And while there are necessarily great diversities of opinion and practice, and the conditions which are essential to success are very different in the different sec- tions of our country, nevertheless there is a growing accumulation of generally accepted truths. Many of these are contained in the following summary which is taken from the Handbook of Experi- ment, Station Work, above referred to : The effect of food on the milk secretion may make itself apparent in many ways: (1) The quantity may increase or decrease, resulting REPORT OF THE DAIRY COMMISSIONER. 83 in a. more or. less watery milk ; (2) the quantity of milk yielded may increase or decrease without any change in the composition of the milk ; (3) the proportion of solids to water may change without any change in the quantity of milk yielded, also resulting in richer or poorer milk; (4) the milk may become richer in respect to a single milk ingredient without a change in the other solids; and finally (5) the taste of milk may be affected. The first case involves a change in the water content alone. ‘The second and third cases invalve an increased or diminished production of solid ingredients by the milk glands The fourth case involves increased production of a single milk ingredient without a corresponding increase in the others. The fifth case is generally supposed to result from the transmission of quantities from the food to the milk. It has recently been contended by a prominent authority abroad that the composition of milk is less subject to change as a result of feeding than is usually supposed to ‘be the case, and that grain or rich food added to a ration which already meets the food requirements of the animal does not influence the composition of the milk, although it may increase the yield of milk. ‘The change in the relation of the different ingredients of the milk solids to each other, that is, a one-sided increase in the per- centage of a single ingredient, has been noticed in only a few isolated cases, and the ability to induce such a change appears to be character- istic of only a very limlted number of foods. Numerous and varied feeding experiments with cows have been made at our stations, and the results of some of these have thrown light on the effect of food on milk secretion, although a large propor- tion have had other objects in view. Experiments extending over six years have been made at the Wisconsin Station to compare the effects of corn silage and field-cured corn fodder on milk and butter production. The results of these have not been altogether consistent. In the earlier experiments (R. 1888, p. 28) the indications were that the silage tended. to slightly increase the yield, giving a more watery milk. The later experiments (R. 1889, p. 130; R. 1890, p. 80), how- ever, which form the majority, indicate that slightly more milk, and of equally good quality, was produced on silage. 84 REPORT OF THE DAIRY COMMISSIONER. eo At the Massachusetts State Station, in a long series of comparisons of corn fodder, corn stover and corn silage, these materials were found to compare well, pound for pound, in their effect on yield and com- position of milk. At the Michigan Station the yield of milk was found to be slightly larger on silage than on corn fedder. | At the Maine Station, when corn silage and timothy hay (mostly timothy) were compared, the: yield of milk was of equal or better quality on silage than on hay. At the Vermont Station (R. 1890, p. 86) the milk yield was larger on hay than on silage or corn fodder ; the quality of the milk was maintained on silage, but fell off slightly on corn fodder. At the Massachusetts State Station (R. 1889, p. 82), in four years of comparison of corn stover, corn silage, sugar beets, carrots and hay, the effect of these different foods on the milk was not uniform with different cows, but seemed to be largely a matter of individuality. Both sugar beets and carrots when fed in place of part of the hay of a oe ration ‘‘almost without exception raised the temporary yield of mifk, as a rule, exceeding the corn silage in that direction.’’ The summary in Vermont (R. 1890, p. 73) of a large number of cases where cows were changed from succulent to dry food and vice versa, showed practically no change in the compositiou of the milk which could be attributed to the change of food. The same Station found (R. 1890, p. 107) that the change from barn feed to pasturage was almost universally accompanied by a greater or less increase in both the yield and richness of the milk. According to observations reported in 1891 (Vt. R. 1891, p. 69) the increase on pasturage aver- aged about one-fourth of a pound of butter per week per cow. These results, together with other observations at the Station in the same line, lead to the statement that ‘‘ pasture feeding and watery food do not make watery milk.’ At the Wisconsin Station (R. 1889, p. 164), on the contrary, ‘‘an increase in the amount of water drank was associated with an in- crease in the amount of milk produced,’ and ‘‘the water in the milk was greatest following the days when the most water was drank.’’ With reference to the effect of grain feed, a comparison at the Wis- consin Station (R. 1885, p. 97) of old process linseed-meal and corn- REPORT OF THE DAIRY COMMISSIONER. 85: meal gave indications that the linseed-meal slightly improved the quality of the milk but usually at the expense of the quantity. Pound for pound, linseed-meal gave slightly larger yield of milk than bran, with no apparent change of quality due to food. (Wis R. 1886, p. 130) inacomparison of equal weights of ground oats and bran the cows invariably increased in milk yield on oats, with practically no change in fat content of the milk. (Wis. R. 1836, p 65.) The Maine Station (R. 1885-86, p. 65; R 1886-87, p. 84) found from trials in two years that ‘‘the substitution of cotton-seed meal for an equal quantity of corn meal unmistakably increased the pro- duction of milk and butter to a profitable extent.’ At the Pennsylvania Station (B. 17) the substitution of cotton-seed meal for bran was accompanied by an increase of about one-fifth in the yield of milk, with practically no change in percentage of fat in the milk. The New York State Station (R. 1891, p. 112) substituted cotton- seed meal for corn meal and silage for part of the hay in the ration of seven cows well advanced in milk. The change in the ration was an increase in both albuminoids and fat in the food. Not only was the milk yield maintained for a month on this richer ration at a time when the cows might be expected to be drying up, but in the majority of cases the percentage of fat increased, so that in every case except two there was an absolute increase in the quantity of fat secreted on the richer ration. The Vermont Station (R.1Sgo, p 75,) studied the effect on milk of feeding a large rich grain ration as compared with feeding a normal amount. ‘The effect was not uniform with the different cows; one gave no return for the extra grain either in yield or in richness of milk, while two others responded to the extra grain by increased yield of milk, the quality of which was not diminished. The New Hampshire Station (R. 14,) noticed, in a comparison of gluten meal and corn meal, that, ‘‘in almost every case, with each of the eleven cows, a change from gluten meal to corn meal, 7. ¢., a change from narrow to wide nutritive ratio, resulted in a decided falling off in the product (milk), while the reverse change resulted in an equally decided increase.”’ -86 REPORT OF THE DAIRY COMMISSIONER. Probably the most interesting experiment of all, on this subject, was made at the Iowa Station (B. 14), in a comparison of gluten meal with corn-and-cob meal. When gluten meal, containing large amounts of protein and fat, was fed, there was an increase in both the percentage of total solids and fat, and in the total amount of fat produced, in the case of every cow. The proportion of fat to the other milk constituents was noticeably larger on gluten meal. This would seem to be a case of a one-sided increase of the fat, which, as mentioned above, has been noticed in only a few isolated cases. The effect of the gluten meal on the yield of milk was not uniform, but apparently there was little if any change in yield which could be attributed to the food. From the results cited above it seems safe to assume, for the pres- ent, that, in general, corn fodder, corn stover, corn silage, and prob- ably the root crops, do not unfavorably affect either the yield or com- position of milk; that succulent foods do not, necessarily, produce watery milk ; and that such rich nitrogenous foods as linseed meal, gluten meal, etc., are especially favorable to milk production. The extent to which these foods can be given will, naturally, depend upon circumstances, such as the character of the stock, and the market value of these feeding stuffs, and of dairy products A study of the influence of the food upon the quality of the milk, has also been made by Dr. Gates, of our own State Agricultural Sta- tion. (N. J. Sta. R. 1890; E S. R. 1891, 70-162). Five breeds were included in the best. The analyses of the foods showed that there was a wide variation from month to month in both the amount and proportion of the food compounds. For example, fifty pounds of corn fodder fed September 1st, contained about the same quantity of food compounds as 100 pounds fed August 1st. Analyses of commercial concentrated feeds were made and from them a ration prepared similar to the standard daily ration for milch cows of 1,000 pouiids weight, viz , 0.40 pounds of fat, 2.50 of protein and 12.50 of carbohydrates. The ration for cows of different weights varied in total amount and not in proportion of the food compounds to each other. It was fed from December 15th to January 1st. REPORT OF THE DAIRY COMMISSIONER. 87 MONTHLY AVERAGE OF MILK OF DIFFERENT BREEDS. HOLSTEIN- AYRSHIRE. GUERNSEY. FRIESIAN, JERSEY. SHORTHORN. (See ee Sy , 7 AN ‘otal Total Total Total Total Solids. Fat. Solids. Fat. Solids. Fat. Solids. Fat. Solids. Fat. August, . 11.76 12.99 12.18 ite 13.37 vs fe 12.10 September, . 12.19 13.56 oe 12.45 7 13.70 12.32 November, . 12.44 a 4 14.28 : 12.27 ae 14.58 a a 12.95 ys December, . 12.55 3.61 14 64 5.1L 12.26 3.54 14.72 5.02 12.85 3-81 January, . 12 88 3.81 15.29 5.49 12.26 3.68 15.19 5 23 13.44 4 26 These tables show that the large quantity of green fodder used under the conditions which existed (a season of extreme moisture) did not permit of a proper control of the actual food furnished. When conditions are favorable to proper control the quantity and quality of the milk are improved. When it is desired to improve the quality, green fodder should be used as a supplement to the ration rather than for the purpose of fur- nishing the bulk of the food. By proper selection of materials and balancing of food compounds the cost of rations may be reduced, while at the same time the yield and quality of milk are improved. During August the average of the milk solids fell below the State standard; in the case of the Ayrshires being only 11.76 per cent., and but little above with the Holsteins, being 12.18 per cent In quantity the highest average for the five months was attained by the Jerseys, 14.31; then the Guernseys, with 14.152; Shorthorns, 12,732; Ayrshires, 12.364, and Holsteins, the lowest, or 12.284 per cent. The average composition of dairy products, deduced from American -analyses, according to the Report of the Vermont Agricultural Sta- tion for 1891 (p. £18), is as follows: Total solids, Fat, Casein, Albumen, Milk sugar Ash, per cent. per cent. per cent. per cent. per cent. per cent, Whole Milk Average, ... 13.00 4.00 2.60 0.79 4.95 0.75 Maximum, . 17.00 8.00 3.60 0.90 5.50 0.99 Minimum, .. 10.00 2.00 1.60 0.40 400 0.60 Skim milk, 2... 9.75 0.30 2.75 075 5.15 0.80 Cream,. ...- . 25.95 18.80 2.00 0.50 4.15 » 0,50 Buttermilk,. ... 9.50 0.50 2.40 0.60 5.30 0.70 Whey; oho ke 7.03 0.50 0.15, 0.78 5.00 0 60 Buttery . % 2 4 «« 80.90 85.00 0.60 0.15 0.15 Cheese,. . .... . 66.75 35-50 24.65 sad 4.50 2.10 88 REPORT OF THE DAIRY COMMISSIONER. With regard to the influence of food, the N. Y. Station (R: 1889, p. 587; E. S. R. 1891, p 593) gives the following results of a two- year test upon three Jerseys and two native cows: When hay alone was fed, the yield of milk, and butter as well, was always the lowest. The addition of eight pounds of corn meal per day increased both the flow of milk and the yield of butter over that of hay alone, but the butter fat in the milk, as shown by analysis, did not increase in proportion to the yield of the milk. The substi- tution of five pounds per day of ‘linseed meal for six pounds of corn meal, making the grain ration two pounds of corn meal and five pounds of linseed meal, gave a smaller yield of milk than when corn meal alone was fed. The yield of butter fat, nevertheless, was in- creased in every trial with linseed meal, and in the case of two cows with the same relative increase would amount to more than seventy pounds of butter per year for each cow. Replacing the five pounds of linseed meal with eight pounds of wheat bran, the milk yield was rather less on the whole, but in one case more than when the linseed meal was fed ‘The yield of butter was considerably diminished. The substitution of oats for the linseed meal was followed by a smaller milk yield and less butter, but of superior quality to that from the linseed meal food. Of all grain foods tried, gluten meal gave the largest flow of milk, but the per cent. of fat was exceptionally low. Dry feed, a waste product from the manufacture of starch and glucose from corn, ranked next to gluten meal. Corn meal followed these for producing flow of milk. Linseed meal gave the largest amount of butter, but the quality was not of the best, being too soft. Oats gave the best- colored and hardest butter, but was somewhat crumbly. A combina- tion of foods was the most satisfactory butter ration. A trial was made on five cows by Hills (Vt Station, R; E.S. R. 1891, p. 666) of the relative feeding value of hay, corn fodder, corn silage (frosted and unfrosted), corn stover, the butts and the tops of corn stover, apple pomace silage, Hungarian grass silage, pea and oat hay, and pasture. The trial lasted from November 28th, 1888, to May 22d, 1889, and was divided into eight periods of three weeks each, the first week of each period being regarded as a transition REPORT OF THE DAIRY COMMISSIONER. 89 period. The same grain ration was fed to all the cows during the ~ entire experiment, viz., 2.5 pounds wheat bran, 1.5 pounds cotton- seed meal, one pound corn meal, and one pound gluten meal per day. * The hay was substituted in separate periods in part or wholly by the other coarse fodders mentioned above, of which the animals were given more than they would eat, and the residue weighed back but not analyzed. ‘‘ The financial aspect of the case is not considered in this article, but simply the relative amount of product obtained from the different fodders, without regard to their relative cost.’’ The tabulated data include the feeding record of each cow, analyses of the wheat bran, cotton-seed meal, gluten meal, corn meal, hay, fodder corn, corn stover (both upper and lower half .of stalks’, apple pomace silage, pea and oat hay and fodder, corn silage, and Hungar- ian grass silage fed; the yield and analyses of milk, and the amount of milk, solids and fat produced by each cow per pound of dry matter eaten for each of the several periods. The author discusses these at considerable ao and draws the following conclusions : 1.) Corn fodder and corn silage from the same source had almost equal feeding value in products per pound of dry matter eaten ; from different sources average silage proved better than average fodder ; both corn silage and corn fodder proved superior to whole stover. (2.) The lower half of stover (butts) proved to have equal feeding value with the upper half (tops’, pound for pound of dry matter in each. (3) Hay and corn stover had much the same effect on milk pro- duction. _ 4.) Corn silage from frost-bitten corn, poorly made, proved inferior to that well made from unfrosted corn. (5.) Apple pomace ensiled, and used supplementary to and in part as a substitute for corn silage, is relished by cows, and appeared by four tests to be about equivalent in feeding value to corn silage. (6.) Peaand oat hay was not relished, but such as was eaten proved decidedly better, pound for pound, than any other fodder used. (7) Good corn silage caused gain in all respects over good hay. go REPORT OF THE DAIRY COMMISSIONER. (8.) Hungarian grass silage was fed at great loss as compared with corn silage. It gave with one cow the same (one a little better), ‘ with two others, poorer results than did good hay, being, on the whole, of nearly equal value with it (9.) The error inherent in feeding trials such as here reported may be considered to be, on the whole, approximately four per cent. of the larger yield. . (10.) Water below 40° Fah. was drunk as freely as when warmer, and less was drunk when the barn temperature was about normal (50° Fah.) than when warmer or colder. (11.) No relation was traced between nutritive ratio of fodders and the products formed or between the albumenoids of the food and the casein of the milk. (12.) When changes in total solids take place the fat is most likely to vary, casein next, and sugar and ash least. (13) Generally speaking, as milk flow shrinks the percentage of solids increases, but the gross amount of solids decreases Cows in calf change quality and quantity of milk more rapidly than farrow cows, and cows in pasture less rapidly than when barn-fed. (14.) One season’s experience indicates the following as true for the station herd: In changing from barn to pasture feed of equal feeding value, the quality of milk changes differently in different animals, there being usually a gain in per cent. of solids, casein and sugar, and a loss in per cent. of fat; the gross amounts of the in- gredients almost invariably increase. Animal individuality plays so great a part in the marked change from barn to pasture feeding that the statement of the nature of the change in quality should not be understood to be of general application. A very valuable summary of the records of the rations fed to dairy cows by farmers has been made by F. W. Woll,* and presented in abstract by E W. Allen, in the Experiment Station Record, Vol. V, p 884. The 100 rations here published are those fed by farmers in twenty- three States and in Canada. The data given include the number of cows giving milk, breed, average weight of the cow, annual yield * Wisconsin Sta. Bul. No. 38, Jan., 1894, p. 47. REPORT OF THE DAIRY COMMISSIONER. gI per cow, the purpose for which the cows are kept (milk, butter or cheese), and the amounts of the various constituents of each ration fed per animal daily. From these data a summary is given showing ~ the amounts of digestible nutrients in each ration, and these are summarized by States The statistics were obtained by addressing a large number of representative farmers through the mails and select- ing from the replies received 100 which were fairly complete The full statistics for these were then supplied by additional correspond- ence. In summarizing the results the author says: Number of Cows.—The hundred herds, the feeding of which we are considering in this bulletin, contained in the aggregate 2,921 cows in milk during the winter of 1893; the herds contained from 5 to 150 animals, the average number being 29 animals Breeds Represented.—Nearly all the different breeds of milch cows found in this country are represented in the herds; the Jerseys lead, and next in number come the Holsteins, Shorthorns, Guernseys and Ayrshires, in the order given, with single representatives of the Brown Swiss, Red Polled, and Devon cattle Yield of Milk and Butter.—Referring to the comment on these figures, we note that the average annual yields of milk and butter reported were 6,314 pounds, and 303 pounds per head, respectively ; sixty-eight farmers reported their average yields of milk, and fifty- one those of butter. The yields range from 3,000 to 12,000 pounds of milk, and from 165 to 497 pounds of butter. A verage per cent of Fat in Herd Milk.—The average per cent. of fat in herd milk was reported by fifty-four farmers; the figures range between 3, 5 and 6 per cent , with a general average of 4.59 per cent. The farmers giving the average fat content of their herd milk were not always the same as those reporting the annual milk and butter product per cow, so that the average figures for these data-are not directly comparable. In going over all the figures carefully it seems very likely that the average yield of butter reported is very nearly correct. While it may have been overestimated in some cases, in others no allowance was made for the milk consumed as such, so that the average may be considered about right—that is, a little: more than 300 pounds of butter per year per cow. * * * 92 REPORT OF THE DAIRY COMMISSIONER. Time During which Cows Go Dry —As it will be learned by a glance at the tables, the practice followed by the majority of farmers in regard to the drying off of cows is to give them a rest of from one to two months previous to calving. Some farmers report that they cannot dry off their cows, or only with difficulty, but they are in the minority. The practice of milking up to the time of calving is strongly condemned by the best authorities It impairs the constitu- tional strength of both mother and calf, and reduces the production of milk or butter during the subsequent period of lactation. * * * Feeding Stuffs Used.—The list of rations given includes three suc- culeut feeds, eighteen coarse dry fodders, twenty-seven concentrated feed stuffs, six kinds of roots and tubers and one miscellaneous feed (skim milk), in all fifty-six different kinds of feeds. The following list shows the number of times which the more important feeds ap- pear in the rations : Corn: Silage), a. te a 64 times. Cornmeal, ....... 42 times. ROOUS; 40 we a Ges Bi chacg! atm ie Corn and cob meal,... 14 ‘ Corn fodder and stalks,. 35 “ Wheat, es at G3 Mixed hayse oa aa 2 Aa Oats, ae 5 35. Timothy hay, ..... 20 Barley, . ‘ iz. Oat Straws ai ar we as 16,71" Linseed meal,. .. . 37. ‘ CIOVEE HAY, 0. ae ee a 40 ‘“* Cottonseed meal,. ... 35 “ Wheat bran, ..... 7k ae Peameal,...... 6 ‘Wheat shorts, ..... Iz * Malt sprouts,...... BS. Wheat middlings, ... m1 ‘ Gluten meal,...... 8 “ Nutrients in the Various Rations. —As only a few rations were se- cured from some of the States, the average jfigures for each State do not offer reliable data for comparison. [Hence the average rations for different sections have been grouped. ] REPORT OF THE DAIRY COMMISSIONER. 93 NUTRIENTS IN RATIONS FOR DAIRY COWS. DIGESTIBLE MATTER, Number Nutritive of Dry G Gaixbo: ratio. rations. | matter. | Protein. hydrates. Fat. | Total, Pounds | Pounds, | Pounds. | Pounds. | Pounds. New England States, Ir 24.28 2.10 13.19 0.75 16.04 1:7. Middle States, 31 24.65 227 13 68 0.82 16.77 1:68 ® Central States, . . . 20 2297 197 12.78 072 15.47 1273 North Central States, . . 2 25.79 2.08 13.79 0.68 | 16.55 Bigg Southern States, . 2 23.48 200 12.14 1.05 1519 Dez Rocky Mountain States, . 5 30 81 3.12 15.39 ° 79 19 30 115.5 Pacific States, I 21.60 2.68 10.54 0.55 13.77 124.40 Canada, 9 21.57 1.76 11 69 0.63 14.08 eal a Including the twenty-eight rations previously published, and combining the New England and Middle States, the Central and North Central States, the Rocky Mountain States, and Washington, we have the following table of summary : SUMMARY OF RATIONS FOR DAIRY COWS. - DIGESTIBLE MATTER. Number of ry Nutritive rations. | matter. | Prote‘n. jae Fat Total. ratio, Pounds.| Pounds. | Pounds. | Pounds. | Pounds. Eastern States, 55 24 38 2.20 13 31 2.77 16,28 1:68 Middle States, ...... 56 24 64 2.08 13.37 0.72 16.17 17.2 Southern States, 2 23.48 200 12.14 1.05 15.19 1:72 Western States,. . . . 6 | 29.28 305 1468 0.75 18.38 TSB Canada, .. 9 21.57 1.76 11 69 0.63 14.08 1374, As will be seen, the average rations fed in the Eastern, Southern and Middle States are very nearly identical. The Canadian rations are all lighter rations than these (with but one exception), while the nutritive ratio is slightly wider. Eight out of nine Canadian farmers reporting, give their specialty of farming as breeding. The western rations are greatly heavier and of a narrower nutritive ratio, owing to the large extent to which alfalfa enters into the rations. The number of rations secured from these States is too small, how- 94. REPORT OF THE DAIRY COMMISSIONER. ever, to allow of generalizations as to the system of feeding practiced there. Combining all the above 128 rations which have been fed by suc- cessful farmers and breeders in the various parts of our continent, we have the following average American ration, as it may be called : AMERICAN STANDARD RATION FOR DAIRY COWS, DIGESTIBLE MATTER. Dry Nutritive matter. Garho: Hepes ratio. Protein h Fat. ydrates. Pounds. Pounds. Pounds. | Pounds | Pounds. Average for 128 herds,| 24.51 2.15 i 13.27 0.74 | 16.16 | 1:6.9 This ratio is practically the same as the [average] one published in Bulletin No. 33 and in our ninth report (E. S. R., Vol. V., p. 502); it is believed that it will be found correct for our American conditions, except, perhaps, for those of the Rocky mountains and Pacific States. While local conditions or the business methods of farming in some places may make a ration desirable which contains more protein than this, and has a narrower nutritive ration as a consequence, we feel confident that in the large majority of cases its adoption will give satisfactory results, and that it is preferable to the German standard ration, so long placed before our stock feeders as the ideal one, the nutritive ratio of which is 1:5 4. It is the result of American feeding experience. The majority of our most successful dairymen feed in the way indicated by the ration, and we shall not go far amiss if we follow their example. As the market prices of cattle foods and the local conditions vary to such a great extent with different regions, it is evident that no universal ‘‘best’’ ration for milch cows or for any other animals can be given. It is believed, however, that any dairy farmer can easily select from the abundant material in the preceding pages a ration suited to his condition. ‘REPORT OF THE DAIRY COMMISSIONER. 95 In this work he will find the data given in the N J. Agricultural Station reports for 1892 and 1893 of the greatest service. INSPECTORIAL WORK IN RELATION TO THE USE OF MILK FOR INFANT FEEDING. During the past ten years a vastly increased interest has been taken by the general public and by the medical profession in the rigorous inspection of cow’s milk, in consequence of a correspondingly higher estimate of the fundamental importance of pure and wholesome cow’s milk as the foundation of any system of the artificial nutrition of infants. It has been demonstrated, in the first place, that infant foods pre- pared from-cereals have been responsible for a great mortality among artificially fed infants. This mortality is due to the inability of infants to digest the starch of which they mainly-consist. In the next place, that even when the starch in these foods is changed by heating into the soluble form of dextrin, or when it is changed by the action of malt diastase into the soluble form of malt-sugar, it is even then unsuitable for infant feeding. The final conclusion has been that the best available substitute for mother’s milk, is cow’s milk, or rather, cow’s milk s®& altered by. dilution with water, and so modified by treatment of its albuminoids with proper reagents, that this modified cow’s milk is closely analogous to mother’s milk. It is converted into what may properly be termed humanized milk. At the present time the number of mothers unable to nourish their infants, either wholly or in part, is very great, and it is constantly increasing. Hence the paramount necessity that the cow’s milk, to begin with, should be the whole milk of a healthy, properly fed cow, and that it should reach the child with no alteration, contamination or infection. It is sometimes urged that inasmuch as cow’s milk should be diluted with water in order to render it easily digestible by infants, there is no propriety in insisting that its total solids should reach the standard of twelve per cent. But this argument is false, for the reason that cow’s milk when fed to infants should be a superior nutritious milk, which milk, falling below the standard, is 96 REPORT OF THE DAIRY COMMISSIONER. not Moreover, if the milk has been impoverished by a prior addi- tion of water beforehand, it is impossible to modify it, according to system and rule, so as to get a true equivalent of mother’s milk after- wards. The milk of a healthy, non-tuberculous cow contains no germs or bacteria so long as it isin the udder. These are added from the out- side, from air, dirt, water used in washing the cans, etc. Hence the absolute need of cleanliness. Moreover, as the bacteria grow with great rapidity in warm milk, the further need of cooling the milk to 50° or lower without delay. Three systems of dealing with milk, in order to get rid of the changes and dangers due to bacteria have been followed : i. Pasteurization—This consists in heating milk to 165° to 185° and then cooling. If the lower temperature is maintained for ten minutes it destroys the ordinary disease germs. The process is simple and is described in full by the author in the report of the State Dairy Commissioner for 1891. Confirmation will be found in the results obtained by Lunde (E S. R. IV., p. 381). Milk of a certain farm in Jutland, which had produced butter commanding the highest price, became infected in such a manner that the butter manufactured from it could not be marketed. It was found that the bacteria which eaused this abnormal condition of the milk could be killed by heating, and this fact was taken ad- vantage of in practice. Trials were first made in which the cream was Pasteurized by heat- ing at 65° to 70° C. and at 85° C., cooling rapidly and churning the cream sweet. For purposes of comparison butter was also made from sweet and sour cream not Pasteurized. The sweet cream butter was superior to that made from sour cream. but neither was equal in quality to that made from Pasteurized cream. The butter from cream Pasteurized at.85° C. had a ‘‘cooked”’ taste, which was not the case with that from cream Pasteurized at 6 5° to 70° C. Asa result of these trials it was demonstrated that first quality butter could be produced from milk which otherwise produced butter unfit for use by Pasteurizing the cream and then souring it with buttermilk from a good creamery. REPORT OF THE DAIRY COMMISSIONER. 97 The keeping quality of the butter was also improved. 2. Sterilization.—This is also described in full in the report for 1891. And, in the same place, the added expense and the disadvan- tages are pointed out. At present much milk is being sold as ““ sterilized ’’ which is not sterile. Of three samples submitted to me by the inspector one was sterile, one contained 100 bacteria per cubic centimeter, and a third 250 bacteria. They had the flavor of cooked milk, but there was no evidence that they had been handled and bottled in such a manner as to insure the delivery of a truly sterile milk. 3. Certified Milk.—The third plan is to prevent as far as possible the entrance of bacteria into the milk. This plan has been success- fully carried out under the supervision of a special committee of the Essex County Medical Society, and the milk thus produced, after a due system of examination by the officers and members of this com-' mittee, has been designated as ‘‘certified milk.’’ Inasmuch as the State Dairy Commissioner has gone into the subject at length in his report ‘or 1893, it is sufficient to say that the work has been prosecuted with growing success and favor. It has been found possible to pro- vide milk containing only a few hundred, instead of from 10,000 to 60,000, bacteria, per cubic centimeter, as most market milk does. Moreover, the precautions are such that no pathogenic bacteria can find their entrance into the milk. The analyses which are made twice a month give not only theper- centage of fat, but of the albuminoids and other constituents. Upon these analysis the physicians base their formule for the preparation of the modified or humanized milk for infant feeding. INSPECTION OF CONDENSED MILE. The number of brands of condensed milk is very large, but only those will be alluded to here which are sold in the State of New Jer- sey. The list given below may not be quite perfect but it is nearly so. In 1891 many of the brands, both of milk condensed with cane sugar and of those condensed without the aid of cane sugar, were examined by Prof. H. B. Cornwall, and his results are stated in the 7D 98 REPORT OF THE DAIRY COMMISSIONER. Report of the Dairy Commissioner for that year. During the present year a hue and cry was raised, by articles published in the newspapers, ‘that much of the can condensed milk is contaminated, impure and un- wholesome. I was requested, therefore, to examine those which were being retailed by the shops at the time at which this outcry was being made This was during the past summer. What the age of each sample was I had no means of ascertaining, but all the cans came to me in good condition. The contents in all cases but one had the ordinary smell of condensed milk, and many of them were neu- tral to litmus paper. Others were faintly acid. This is not surprising when we consider that ordinary market milk is also faintly acid, and that milk begins to acquire an acid reaction very shortly after being taken from the cow. In the exceptional case alluded to the con- densed milk was quite acid and had thickened down into a mass with the smell, taste and consistency of soft cheese. The most probable explanation is, that some of the milk from which this condensed milk was prepared had undergone changes, through the action of bacteria. These had developed the acidity and cheesy character before it had been condensed. The only method of determining whether any products of decomposition or ptomaines had been developed by bac- terial ferments, which might be either unwholesome or dangerous, would have been to have experimented with it upon animals. But, as a matter of fact, a person opening such a can of milk would at once notice its unusual and spoiled condition 99 REPORT OF THE DAIRY COMMISSIONER. ‘I HIav, “pre 2 3 5 e 8 pe o 2B 2 ‘ ie ex e eos = : o2 oe : v ig ao o aa} is 4 @a | & 4 & = aaj & a = | & o = < 9 = fo a Tip Top, . 3774 | 23-45 | 11.49 | 9.08 | x1.95 | 1.97] 42.06 | 34.49 | 416 | 2.76 Peninsular, . 3800 | 27.33 g.o2z2 | 8.85 | 12.07 | 1.83 | 40.90 31.77 | 355] 2.54 Bell, + «| 3803} 26.83 10.38 | 9.33 | 16.99 | 1.53] 3494 38.23 | 339 | 3.06 Peninsular, . - | 4530 | 24.67 9.28 | 8.77 | 12.10 | 189} 4329 32.04 | 3.62 | 2.56 Superior, . | 4529 | 25.76 11.37. | 872 | 11.38 | 1.92 | 40.85 33-39 | 4.25 | 2.67 Full Weight. | 4531 | 25.44 10.31 Q.10 | 11.45 1.97 | 41.73 32 83 3-93 | 2.62 Standard, - | 4532 | 24174 9-97 | 8.08 | 11.13 | 192] 44.76 31.10 | 4.00 | 2.49 Champion, . - | 4533 | 28.08 9-15 | 9.24] 32.37 | 1.8 | 40.35 31.57 | 3.63 | 2.52 Anglo-Swiss, . | 4534 | 22.74 1038 | 845 | 12.74 1.79 | 4390 33-36 | 3.89 | 2.67 Average, . elie mul) 2538 | 10.15 | 885 | 12.35 1.85 | 41.42 33-24 | 3.93 | 2.65 It is evident that in the process of condensation the natural color of milk is intensified. But some of the condensed milks have quite a decided brownish tinge. This is due to a change in the fat. After extraction with ether the fat obtained in the process of analysis from condensed milk frequently has a tint of brownish yellow, while the REPORT OF THE DAIRY COMMISSIONER. 103 fat similarly obtained from ordinary milk is nearly colorless or with a slight yellowish tint Some of the condensed milk is not uniform, the great bulk of the milk being comparatively thin, with floating lumps of a buttery con- sistency. Many of the labels state that the best of whole, fresh milk is employed together with the best refined cane sugar. It certainly would not be profitable to use any other. If the milk were watered this water would have to be evaporated off, and if the milk were skimmed the condensed milk. after dilution with water, would be manifestly poor and watery. If the cane sugar was not well refined, constituting as it does about qo per cent of the milk, it would give a dark-colored, unsalable product. Even when the process is begun upon the best materials, it is no small triumph of manufac- turing art to carry on 7z vacuo and with proper stirring and without overheating the condensation of a material so sensitive to change as milk is, and produce the nearly white, uniform and sweet product obtained in most instances. The manufacturer can, and usually does, protect himself against the use of skimmed and altered milk. But there are changes brought about by bacterial ferments, which in their incipient stages are difficult to detect, and which require a-bacteriological examination There may be a change in the albuminoids of the milk without souring and curdling Such milk may be condensed successfully and then go on altering in the cans until it becomes semi-solid ‘or even, as the phrase is, ‘‘goes hard’’ Finally the decomposition may proceed to the lib- eration of gases, swelling the can, and finally to a bad-smelling, putrefied and poisonous product. The use of a very small amount of such decomposing milk may spoil hundreds of cans. The manufacturer arranges with the dealer to return all such spoiled goods, and the individual consumer can also claim the same privilege at the hands of the dealer. These precau- tions, together with frequent inspections and analyses, will do much to protect the consumer But the manufacturer should avail himself of bacteriological examinations as a matter of self-interest. For the preparation of coffee, tea, chocolate, pastry and other pur- poses in cooking, milk condensed with sugar has been a most import- 104. REPORT OF THE DAIRY COMMISSIONER. aut addition to the list of valuable and wholesome feod substances. But this is not true of its use in infant feeding, for which it is utterly unsuitable. When so used, the directions are to dilute from seven to ten times This great dilution overcomes the difficulty often aris- ing in the use of fresh cows’ milk from the indigestibility of the large percentage of curd. But milk thus prepared contains cane-sugar, which is a fermentable substance not naturally present in milk, and which is a fat-producing, not a bone-and-tissue-forming substance. The consequence is that infants thus fed often rapidly increase in size and weight, while the general nutrition is inadequate and the system readily succumbs when attacked by disease. These objections do not apply to the milk condensed without the aid of milk-sugar, and I have added here the following table of analyses performed by Prof. Cornwall on samples submitted to him by our State Dairy Commission: TABLE IV. CONDENSED MILK WITHOUT CANE-SUGAR. (CORNWALL.) , PERCENTAGES. ‘ oo Dairy ComMMIssION che 2 4 y. : . |e S Numbers, Zé g ~ & = Fi o& 3 So °. 2 3 3B 5 3 2 let) 8 S as aa = 4 = 28 = 2 me oO = < = |e a 37725 ‘ 58.17 12.28 12.58 1433 | 2.44 41.83 | 3.67 | 334 3773, - 58.29 12.35 11.14 | 15.29 | 2.59 | 40.37 | 373} 3-32 3775, - : 57-54 | 12.72 11.37 15.44 | 253 | 42-46 | 3.75 | 3-39 B970 ve. oF Ha 255 ede 58 82 11.43 11.44 1540 | 249] 41.18 | 347 | 3-29 3777s - : : 55-60 | 12.68 | 14.20 | 15.05 | 2.47 | 44.40 | 357 | 3-55 3778, - - 56.36 12.65 13.38 14 61 | 2.45 | 43.64 | 3.62 | 3.49 * 3917, . «| 69.43 9-78 7-72 1r22 | 1.78 | 30.57 | 4.01 | 2.44 4917, - ee 57.28 12.71 13 62 13.96 | 243 | 42.72 | 3.7% | 3-42 Average, . 58 93 12 07 12.32 1441 | 2.40 | 4204 | 369 | 3.23 * This was in a sealed can, labeled ‘‘ Evaporated Cream.’’ All the others were sold in bulk. Although apparently made from good milk, the ‘‘ Evaporated Cream ’’ is much inferior to the other samples. REPORT OF THE DAIRY COMMISSIONER. 105 This kind of condensed milk is, in itself, a more valuable product. inasmuch as the cane-sugar, which is left out, is represented by about one-fifth more of the original milk. But, for this very reason, and also because the absence of the cane-sugar, which is an excellent preservative agent, renders it more difficult to keep, the milk con- densed without cane-sugar is less merchantable than that which is. Moreover, it is more liable to attack the tin, and should be preserved not in tin, but in glass jars. Laws of New Jersey Relating to Oleo- margarine. Aw Acr to prevent deception in the sale of oleomargarine, butterine or any imitation of dairy products, and to preserve the public health. t. BE IT ENACTED by the Senate and General Assembly of the State of New Jersey, That no person shall offer or expose for sale, or sell, or have in possession for the purposes of sale, any oleomargarine or butterine or suine, or any substance in imitation or semblance of natural butter or cheese, or any substance that is rendered, made, manufactured or com- pounded out of any animal or vegetable or mineral fat or oil, not pro- duced from pure milk er cream from pure milk, unless contained in -or sold out of or in tubs, pails, firkins, vessels or other packages marked and labeled as required by section three of this act. 2. And be it enacted, That no person shall offer or expose for sale or sell, or have in possession for the purpose of sale, any mixture or compound of natural butter or cheese with’ oleomargarine, butterine, suine, or any animal or vegetable or mineral fat or oil, or any substance not the product of pure milk or cream from pure milk, except such mixture or compound shall be sold out of or in or contained in tubs, firkins, pails, vessels or packages marked or labeled as required by section three of this act. 3. And be it enaeted, That no oleomargarine, butterine or suine, or any substance or compound or mixture in imitation or semblance of natural butter or cheese, or any substance that is rendered, made, manufactured or compounded out of animal or vegetable or mineral fat or oil, not the product of pure milk or cream from pure milk, shall be sold or exposed or offered for sale, or held in possession for the purposes of sale, except when contained in tubs, pails, boxes, firkins, vessels or other packages that are marked or labeled as follows, to wit: every such tub, pail, box, firkin or other vessel or package shall have painted on the outside thereof and midway between the top and bottom thereof, a stripe or band, at least three inches wide, and extending completely around said vessel or pack- age, and said stripe or band shall be painted with black paint ; every'such vessel or package shall have legibly branded and burnt in, by means of a branding or burning iron, on the outside of the cover and on the outside of said vessel or package, in two places, as nearly opposite each other as possible, the words, ‘ oleomargarine,”’ ‘butterine,”’ ‘“suine’’ or ‘ imita- tion butter,’’ or ‘‘imitation cheese,’ as the case may be, and said name or title shall be composed of Roman letters at least one-half an inch high and at least one-quarter of an inch broad, and said name or title shall be (107) 108 REPORT OF THE DAIRY COMMISSIONER. at least ten inches long; and every such tub, pail, box, firkin or other vessel or package shall bear a label or shall have branded on it a mark giving the name and address of the maker of the contents thereof, and the name and location of the manufactory. 4. And be it enacted, That no person shall sell any oleomargarine, but- terine, Suine or any substance in imitation or semblance of natural butter or cheese, or any substance that is rendered, made or manufactured or compounded out of any animal or vegetable or mineral fat or oil, not pro- duced from pure milk or the cream from pure milk, at retail or in quan- tities less than the original tub, firkin or other package, unless he shall first inform the purchaser that the substance is not natural butter or cheese, but is imitation butter or cheese, and at the time of sale, and with each sale, he shall give to the purchaser a card or notice, printed, on which shall be the name of the substance sold and the name and ad- dress of the seller or vendor, and said notice or card shall be at least six inches long, and at least four inches wide, and the printing thereon shall be in letters at least of the size known as two-line English, and said notice or card shall be printed in black and in the English language. 5 And be it enacted, That no person shall offer or expose for sale, or sell, or have in possession for the purposes of sale, any oleomargarine, butterine, suine or any substance in imitation of natural butter or cheese, or any substance that is rendered, made, manufactured or compounded out of any animal or vegetable or mineral fat or oil, not produced from pure milk or cream from pure milk, that is colored, stained or mixed with an- natto or any other coloring matter or substance. 6. Anu be it enacied, That for the purposes of this act the terms ‘‘ natu- ral butter,’ or ‘‘natural butter or cheese,” shall be taken to mean the product or products usually known by these names and which are made and manufactured exclusively from milk or cream or both, with salt or salt and rennet, and with or without coloring matter or sage ; and the terms ‘‘oleomargarine,”’ ‘‘butterine,’’ ‘‘suine’’ or ‘‘ substance in imita-. tion or semblance of natural butter or cheese,’’ shall be taken to mean any substance that is rendered, made, manufactured or compounded out of any animal, vegetable or mineral oil or fat, not the product of pure milk or the cream from pure milk ; also, any compound or mixture of natural butter or cheese, or milk or cream, with any of these substances not milk or cream. 7. And be it enacted, That the possession by any person who is either manufacturer, merchant, broker, wholesale or retail dealer, or a hotel, inn, restaurant or boarding-house keeper, of any oleaginous substance, mixture or compound whatever as defined by this act, not natural butter, that is not contained in a tub, box, pail or vessel, plainly marked and branded in accordance with the provisions of section three of this act, shall be prima facie evidence of intent to sell the same 8 And be it enacted, That no person shall in any way or manner erase, cancel or obliterate deface, or cover over or remove either the band or stripe of paint, or the brands required by section three of this act to be REPORT OF THE DAIRY COMMISSIONER. 109 placed on the tub, box, pail or vessel containing any oleaginous substance, mixture or compound as defined by this act. 9. And be tt enacted, That every person who shall violate any of the pro- visions of this act shall be liable to a penalty of one hundred dollars for the first offense, and two hundred dollars for each second or subsequent offense. 10. And be it enacted, That every district court in any city, and every justice of the peace in any county, and any recorder in any city, is hereby empowered on oath or affirmation made according to law that any person or persons has or have violated any provision of this act, to issue process at the suit of the commissioner herein named as plaintiff for the use of the state of New Jersey, either in the manner of a summons or warrant, against the person or persons so charged, which process shall, when in the nature of a warrant, be returnable forthwith, and when in the nature of asummons, shall be returnable in not less than one nor more than ten entire days ; such process shall state what provision of the law is alleged to have been violated by the defendant or defendants ; and on the return of such process, or at any time to which the trial shall have been ad- journed, the said court, justice of the peace or recorder shall proceed to hear testimony and to determine and give judgment in the matter, with- out the filing of any pleadings, for the plaintiff, for the recovery of such penalty, with costs, or for the defendant ; and the said court, justice of the peace, or recorder shall, if judgment be rendered for the plaintiff, forthwith issue execution against the goods and chattels and person of the defendant or defendants ; and the said court, justice of the peace, or recorder is further empowered to cause any such defendant who may refuse or neglect to pay the amount of the judgment rendered against him, and all the costs and charges incident thereto, unless an appeal is granted, to be committed to the county jail for any period not exceeding ninety days. 11. And be tt enacted, That the officers to serve and execute all process under this act shall be the officers authorized to serve and execute process in said courts, and before such magistrates and officers as aforesaid, includ- ing the constables of such counties and all police officers of such cities, 12. And be tt enacted, That said district court, justice of the peace, or recorder shall have power to adjourn the hearing or trial in any case, from time to time, not exceeding thirty days from the return of the summons or warrant, and to bail the person so charged in such sum as he may deem proper, for his appearance at such time and place as said trial or hearing shall be adjourned to, and in default of bail to commit the person so charged to the common jail of said county, to be there detained until the trial or hearing of the charge. 12. And he it enacted, That either the complainant or defendant, upon paying all costs incurred and by filing with said district court, justice or recorder, within ten days after trial before him, a written notice of his or her intention to appeal from the decision of said court, justice or recorder, may appeal to the next court of general quarter sessions of the peace of the county in which said complaint may have been determined, and said court of general quarter sessions shall proceed and try the same and make IIo REPORT OF THE DAIRY COMMISSIONER. such adjudications as are herein provided in case of such trial before said district court, justice or recorder. 14. And be it enacted, That all penalties imposed under this act shall be, immediately on receipt, paid into the treasury of this state by the com- missioner. 15. And be it enacted, That the state board of health shall appoint a commissioner, who shall be known as the state dairy commissioner, who shall be a citizen of this state and who shall hold his office for the term of three years, and until his successor shall be appointed, and said commis- sioner shall be paid a salary of two thousand dollars per annum and his traveling and other expenses, payable by the treasurer of this state, on warrant of the comptroller, in quarterly payments ; and said commissioner shall be appointed within fifteen days after the passage of this act, and shall be charged with the enforcement of the various provisions thereof ; and said commissioner may be removed for just cause by the appointing power conferred by the act ; provided, that charges shall be first made in writing and he be given time to reply thereto ; and the said commissioner shall make annual reports to the legislature not later. than the fifteenth day of January in each year, and also to the state board of health at its annual meeting; and said commissioner is hereby authorized and em- powered to appoint or employ such assistants, chemists, agents, clerks and counsel as may be deemed necessary for the proper enforcement of this act, their compensation to be fixed by the commissioner. 16. And be it enacted, That the said commissioner shall be authorized to expend for the purposes of this act an amount not exceeding ten thousand dollars in any one year, and all expenses shall be paid by the treasurer of this state on warrant of the comptroller, upon presentation of properly certified accounts made by said commissioner, but such expenses shall not exceed in any one year the amount stated in this section. 17. And be tt enacted, That the said commissioner, and assistants, and clerks and agents, as shall be duly commissioned so to do by the commis- sioner, shall have full and free access, ingress and egress to all places of business, factories, farms, buildings, hotels, restaurants, boarding-houses, carriages, cars, vessels and cans used in the manufacture and sale of any dairy products, or any imitation thereof ; they shall also have the power to open any package, can or vessel containing such articles which may be manufactured, sold or exposed for sale in violation of the provisions of this act, if they have reason to believe it is being violated, and may in- spect the contents therein, and may take therefrom samples for analysis 18. And be it enacted, That this act and each section thereof is declared to be enacted to prevent deception in the sale of oleomargarine, butterine or any imitation of any dairy product, and to preserve the public health. 19. And le it enacted, That an act entitled ‘‘An act for the protection of dairymen, and to prevent deception in sales of butter,’’ approved Febru- ary twenty-first, one thousand eight hundred and eighty-four, and an act entitled ‘‘An act to prohibit the manufacture and sale.of impure and imi- tation dairy products,” approved May fifth, one thousand eight hundred REPORT OF THE DAIRY COMMISSIONER. IIL and eighty-four, and all acts and parts of acts inconsistent or in conflict with this act be and the same are hereby repealed. 20. And be it enacted, That this act shall take effect immediately. Approved March 22d, 1886. CHAPTER CI, Laws or 1887. A SUPPLEMENT to an act entitled ‘An act to prevent deception in the sale of oleomargarine, butterine or any imitation of dairy products, and to preserve the public health ’’ approved March twenty-second, one thousand eight hundred and eighty-six 1. BE IT ENACTED by the Senate and General Assembly of the State of New Jersey, That nothing in said act shall be so construed as to permit the sale or the offering or exposing for sale, or the having in possession for the purposes of sale of any olemargarine or butterine, or any substance in imitation of natural butter, that is colored, stained or mixed with annatto or any other coloring matter or substance. 2. And it enacted, That section four of said act be and the same is hereby amended so as to read as follows : [4. That no person shall sell any oleomargarine, butterine, suine or any substance in imitation or semblance of natural butter or cheese, or any substance that is rendered, made, manufactured or compounded out of any animal or vegetable or mineral fat or oil, not produced from pure milk or the cream from pure milk, at retail or in quantities less than the original tub, firkin or other package, unless he shall first inform the pur- chaser that the substance is not natural butter or cheese, but is imitation butter or cheese, and at the time of sale and with each sale he shall give to the purchaser a card or notice, printed on which shall be the name of the substance sold and the name and address of the seller or vender, and nothing else shall be printed thereon unless it be the weight of the parcel; and said notice or card shall be at least six inches long and at least four inches wide, and the printing thereon shall be in letters at least of the size known as two-line English, and said notice or card shall be printed in black and in the English language, upon white paper, plainly and legibly, and shall be either upon the outside of the outer wrapper in which the substance is delivered to the purchaser or upon a separate card or paper attached thereto ; in either case the notice shall be so placed that no part thereof shall be concealed from view. ] 3. And be it enacted That the state dairy commissioner is hereby directed and empowered to aid in the enforcement of the provisions of an act entitled ‘‘An act to prevent the adulteration of food or drugs,’ ap- proved March twenty-fifth one thousand eight hundred and eighty-one, | and said commissioner and his assistants and agents are hereby clothed - with the same powers as are conferred on inspectors or officers by the pro- visions of said act, and the expenses of such enforcement shall be paid out 112 REPORT OF THE DAIRY COMMISSIONER. of the appropriation made for the purposes of the act to which this is a supplement. 4. And be it enacted, That the state dairy commission may appoint the chemist or chemists, analyst or analysts, required by the provisions of this act or the act to which this is a supplement, and shall fix the com- pensation to be paid such chemists or analysts. 5. And be it enacted, That the conviction in prosecutions under the act to which this is a supplement shall be in the following or similar form : STATE OF NEW JERSEY, County OF A, } a3: Be it vemembered, That on this ————- day of —— —, at —--—— in said county, C D., defendant, was, by the district court of the city of J. (or by the recorder, or as the case is) convicted of violating the section of ‘‘An act to prevent deception in the sale of oleomargarine, but- terine or any imitation of dairy products, and to preserve the public health,’’ approved March twenty-second, one thousand eight hundred and eighty-six, in a summary proceeding at the suit of A. B , state dairy com- missioner, who sues for the use and benefit of the State of New Jersey, plaintiff, upon a complaint made by E F.; and further, that the witnesses in said proceeding who testified for the plaintiff were (name them: ; and the witnesses who testified for the defendant name them); wherefore the said court (or recorder, or as the case is) doth hereby give judgment that the plaintiff recover of the defendant one hundred dollars penalty, and —— dollars costs of the proceeding. The said conviction shall be signed by the judge of the district court, recorder or other magistrate before whom the conviction is had ; in case of the infliction of a penalty of two hundred dollars, the conviction shall contain a statement that it appeared that the defendant had been pre- viously convicted of violating the said act; when an appeal is taken there shall be sent to the appellate court a copy of the complaint, sum- mons, conviction or judgment and notice of appeal ; the costs in prosecu- tions under the act to which this is a supplement shall be the same as costs in the district courts in actions on contract 6. And be it enacted, That this act shall take effect on May first, one thousand eight hundred and eighty-seven. Approved April 2tst, 1887. Laws Relating to the Adulteration of Milk. CHAPTER LXXXII. Laws or 1882. Aw Act to prevent the adulteration and to regulate the sale of inilk. 1. BE IT ENACTED by the Senate and General Assembly of the State of New Jersey, That,every person who shall sell, or who shall offer or expose for sale, or who shall transport or carry, or who shall have in possession with intent to sell or offer for sale, any milk from which the cream or any part thereof has been removed, shall distinctly, durably and permanently solder a label or tag of metal in a conspicuous place upon the outside ot every can, vessel or package containing such milk, and such metal label or tag shall have the words ‘‘skimmed milk’’ stamped, indented or engraved thereon in letters not less than two inches in height, and such milk shall only be sold or shipped in or retailed out of a can, vessel or package so marked. 2. And be it enacted, That every person who shall sell or who shall offer for sale, or who shall transport or carry for the purposes of sale, or who shall have in possession with intent to sell or offer for sale, any impure, adulterated or unwholesome milk, and every person who shall adulterate milk, or who shall keep cows for the production of milk in a crowded or unhealthy condition, or feed the same on food that produces impure, diseased or unwholesome milk, or shall feed cows on distillery waste, usually called swill, or upon any substance in a state of putrefaction or rottenness, or upon any substance of an unwholesome nature, shall be liable to the penalties hereinafter provided for in this act. 3. And he 7t enacted, That the addition of water or any other substance or thing is hereby declared an adulteration, and milk that is obtained from animals that are fed on distillery waste, usually called ‘‘swill,”’ or upon any substance in a state of putrefaction or rottenness, or upon any substance of an unhealthful nature, or milk that has been exposed to or contaminated by the emanations, discharges or exhalations from persons sick with any contagious disease, by which the health or life of any person may be endangered or compromised, is hereby declared to be impure and unwholesome. : 4. And be it enacted That in all prosecutions under this act, if the milk shall be shown upon analysis by a member of the council of public analysts of this state, or the chemist of the state experiment station, to contain more than eighty-eight per cent. of watery fluids, or to contain less than 8D (113) 1T4 REPORT OF THE DAIRY COMMISSIONER. twelve per cent. of milk solids, such milk shall be deemed for the purposes of this act to be adulterated. [NotTE —Supplement of February 24th, 1887, permits the analysis to be made by any chemist appointed by the State Board of Health.] 5. And be it enacted, That every person who shall violate any of the provisions of this act shall be liable to a penalty of fifty dollars for the first offense and one hundred dollars for a second or subsequent offense. 6. And be it enacted. That justices of the peace and recorders shall have jurisdiction to try and punish all persons for violating the provisions of this act, and the penalties prescribed in section five of this act, for the violations of any of the provisions of this act, may be enforced before any justice of the peace or recorder in any county where the offense is com- mitted or where the offender is first apprehended. 7. And be it enacted, That said justice of the peace,or recorder, upon receiving due proof, made before him by an affidavit of one or more per- sons of the violation of any of the provisions of said act by any person or persons, is hereby authorized and required by his warrant, under his hand and seal, directed to any constable or police officer of his county, to cause such person or persons to be arrested and brought before said justice or recorder, who shall. hear and determine the guilt or innocence of the per- son or persons so charged, and upon conviction of said person or persons, the said justice or recorder is hereby authorized and required to impose upon the offender so convicted before him the penalties prescribed for such offenses; and if any person so convicted shall fail to pay the penal- ties so imposed, together with the costs of the prosecution, the said justice or recorder is hereby authorized and required to commit such offender to the common jail of said county for a period of not less than ten or more than sixty days; provided, however, that an analysis of con- demned milk shall be made by a member of the council of public analysts of this state, or the chemist of the state experiment station. [NoTE.—Supplements provide for a jury trial when demanded and for an analysis by chemists appointed by the State Board of Health. Sec. 8 provides that a certificate of analysis shall be received as prima facie evidence, but as this is not legal no such course should be taken. ] g. And be it enacted, That the state board of health is hereby empowered and directed to appoint each year a competent person who shall act as a state inspector of milk, at a salary of eight hundred dollars per annum, payable by the treasurer of this state, by warrant of the comptroller, in quarterly payments, for the purposes of this act, and in addition thereto said inspector shall be paid his actual traveling expenses while in the per- formance of his duties, and actual expenses of suits and costs of analysis brought by him under this act, payable by the treasurer of this state by warrant of the comptroller; said inspector shall act until removed by said board, or until his successor is appointed, and shall make such reports to REPORT OF THE DAIRY COMMISSIONER, ITS said board at such time as it may direct ; said inspector, having reason to believe the provisions of this act are being violated, shall have power to open any can, vessel or package containing milk, whether sealed, locked or otherwise, or whether in transit or otherwise ; and if upon inspection he shall find such can, vessel or package to contain any milk which has been adulterated, or from which the cream, or any part thereof, has been removed, or which is sold, offered or exposed for sale, or held in posses- sion with intent to sell or offer for sale, in violation of any section of this act, said inspector is empowered and directed to take a sample of the same for analysis and put into a can, vessel or package, to be sealed in the presence of one or more witnesses, and sent to any member of the council of public analysts or the chemist of the state experiment station, and also to condemn the same and pour the contents of such can, vessel or package upon the ground or return the same to the consignor, and if upon analysis such milk shall prove to be adulterated, shall bring suit against the per- son or party so violating the law ; provided, however, that if upon analy- sis it is proved that the condemned milk is unadulterated, the state shall be liable for the value of the article destroyed, which shall be paid by the treasurer of this state by warrant of the comptroller ; and said inspector is empowered to employ one or more assistants, who shall have power to ‘inspect milk as provided by this act, said assistants to be paid not more than five dollars per day for each and every day of actual service in per- formance of their duties, as provided by this act, payable by the treasurer of this state, by warrant of the comptroller. [Note A supplement provides that the analysis may be made by any chemist appointed by the State Board of Health ] 10. And be it enacted, That all penalties imposed shall be paid into the treasury of this state, except in case the local board of health of any city, borough, town or township shall prosecute the offender, in which case the penalties shall be paid into the treasury of the city, borough, town or township so prosecuting ; provided, that in prosecutions by the execu- tive officer of any local board of health, no expense shall be incurred to the state (Nore - Sec. 11 repeals all former laws ] Approved March ryth, 1882. CHAPTER XC. Laws oF 1884. A SupPLEMENT to an act entitled ‘‘An act to prevent the adulteration and to regulate the sale of milk,’ approved March fourteenth, one thou- sand eight hundred and eighty-two 1. BE IT ENACTED by the Senate and General Assembly of the State of New Jersev, That at any time previous to the hearing of a complaint against any person under the provisions of the aforesaid act, either party may ap_ 116 REPORT OF THE DAIRY COMMISSIONER. pear before the justice or recorder and demand a trial by jury ; whereupon the said justice or recorder shall issue a venire facias to summon a jury of twelve men, qualified by law to act as jurors, to try said complaint. 2. And be it enacted, That in case the said jury find such person or per- sons guilty, then the said justice or recorder shall proceed as though he had determined such complaint without a jury; and in case such jury shall find such person or persons not guilty, the said justice or recorder shall enter judgment in his, her or their favor accordingly, with costs. 3. And he tt enacted, That either party, upon paying all costs incurred and by filing with said justice or recorder within ten days after trial be- fore him, a written notice of his or her intentions to appeal from the de- cision of said justice or recorder or jury, may appeal to the next court of general quarter sessions of the peace of the county in which such com- plaint was made and determined 4. And he it enacted That either party on appeal may demand a trial by jury, and said court of general quarter sessions shall proceed and try the same and make such adjudications as are herein provided in case of such trial before said justice or recorder. [NoTEe.—Sec. 5 repeals conflicting sections in previous laws. ] CHAPTER CLNNNVI. Laws oF 1886. A SUPPLEMEMY to an act entitled ‘‘An act to prevent the adulteration and to regulate the sale of milk,’’ approved March fourteenth, one thou- sand eight hundred and eighty-two [NotE.—By this act the State Dairy Commissioner is invested with the powers and duties of the Milk Inspector. ] CHAPTER IL. Laws or 1887. A SupPLEMENT to an act entitled ‘‘An act to prevent the adulteration and to regulate the sale of milk,’’ approved March fourteenth, one thou- sand eight hundred eighty-two. I BE If ENACTED bv the Senate and General Assembly of the State of New Jersey, That the analysis of milk required by the provisions of sec- tions four, seven, eight and nine of the act to which this is a supplement, may be made by any chemist or chemists appointed or cesignated by the state board of health, the provisions of said act to the contrary notwith- standing. Approved February 24th, 1887. REPORT OF THE DAIRY COMMISSIONER. 117 CHAPTER CLUNXXV. Laws or 1885. AN Acr to prohibit the sale of adulterated and skimmed milk in cities of this state. '. BE IT ENACTED by the Senate and General Assembly of the State of New Jersey, That no milk which has been watered, adulterated, or changed in any respect by the addition of water, or other substance, or by the removal of cream, or any part thereof, shall be kept or offered for sale in any city of the first class in this state [NorTE.—Sec. 2 provides that persons violating this law are liable to the same penalties as provided in the laws given above ] CHAPTER CCX. Laws oF 1891. A SUPPLEMENT to an act entitled ‘‘An act to prevent the adulteration and to regulate the sale of milk,’’ approved March fourteenth, one thousand eight hundred and eighty two 1. BE IT ENACTED dy the Senate and weneral Assembly of the State of New Jersev, That when any inspector or his deputy, acting under the act to which this is a supplement, shall take any sample of milk for analysis, he shall divide said sample into two parts, shall duly seal each part ina suitable can, vessel or package; shall tender and, if accepted, deliver, at the time of such taking, one part to the vender of said milk, or to the person having the custody of the same, with a statement in writing of the cause of the sample having been taken. 2. And be tt enacted, That in all prosecutions under the act to which this is a supplement, the defendant may at the trial produce competent evidence to show the percentage of milk solids contained in the sample delivered to him, or to his agent or servant, as provided in section one thereof. 2. And be it enacted, That in all prosecutions under the act to which this is a supplement, where the violation charged is the addition of water or any other substance or thing, the defendant may at the trial produce competent evidence to show that the same has not been altered or adulterated. 4. And be it enacted, That all acts or parts of acts inconsistent with the provisions of this act are hereby repealed. Laws Relating to the Adulteration of Food and Drugs. Aw Act to prevent the adulteration of food or drugs. [Nore.— Sec. 1 amended by supplement which is given below. ] 2. And be tt enacted, That the term “‘food,’’ as used in this act, shall include every article used for food or drink by man, and that the term ‘*drugs,’’ as used in this act, shall include all medicines for internal or external use. 3. And be tt enacted, That any articles shall be deemed to be adulterated, within the meaning of this act: (a) IN THE CASE OF DRUGS. First If when sold under or by a name recognized in the United States pharmacopeeia, it differs from the standard of strength, quality or purity laid down therein ; Second. If when sold under or by a name not recognized in the United States pharmacopceia, but which is found in some other pharmacopceia, or other standard work on materia medica, it differs materially from the standard of strength, quality, or purity laid down in such work ; Third. If its strength or purity fall below the professed standard under which it is sold. (6) IN THE CASE OF FOOD OR DRINK. First. If any substance or substances has or have been mixed with it, so as to reduce or lower, or injuriously affect its quality or strength ; Second. If any inferior or cheaper substance or substances have been substituted wholly or in part for the article ; Third, If any valuable constituent of the article has been wholly or in part abstracted ; a Fourth. If it be an imitation of or be sold under the name of another article ; Fifth. If it consist wholly or in part of a diseased or decomposed or putrid or rotten animal or vegetable substance, whether manufactured or not ; or in case of milk, if it is the product of a diseased animal ; Sixth If it be colored or coated, or polished, or powdered, whereby damage is concealed, or it is made to appear better than it really is, or of greater value ; (119) 120 REPORT OF THE DAIRY COMMISSIONER. Seventh. If it contain any added poisonous ingredient or any ingredient which may render such article injurious to the health of a person consum- ing it; provided, that the state board of health may, with the approval of the governor, from time to time declare certain articles or preparations to be exempt from the provisions of this act; axd provided further, that the provisions of this act shall not apply to mixtures or compounds recog- nized as ordinary articles of food, provided that the same are not injurious to health and that the articles are distinctly labeled as a mixture. 4. And be tt enacted, That the state board of health shall, from time to time, fix the limits of variability permissible in any article of food, or drug or conipound, the standard of which is not established by any national pharmacopceia. [Nore.—Sec. 5 amended by supplement. ] 6. And be it enacted, That every person selling, or offering or exposing any article of food or drugs for sale, or delivering any article to purchasers, shall be bound to serve or supply any inspector appointed under this act, who shall apply to him for that purpose, and on his tendering the value of the same for a sample sufficient for the purpose of analysis of any article which is included in this act, and which is in the possession of the person selling, under a penalty not exceeding fifty dollars for a first offense, and one hundred dollars for a second and subsequent offense. [Nore.—Sec. 7 amended by supplement ] 8. And bert enacted, That any acts or parts of acts inconsistent with the provisions of this act are hereby repealed. Approved March asth, 188r. A SUPPLEMENT to-an act entitled ‘‘An act to prevent the adulteration of food or drugs,’’ approved March twenty-fifth, one thousand eight hundred and eighty-one. 1. BE IT ENACTED by the Senate and General Assemoly of the State of New Jersey, That section one of the act to which this is a supplement be ameudcd so as to read as follows : [1. And be it enacted by the Senate and General Assembly of the State of New Jersey, That no person shall manufacture, have, offer for sale or sell any article of food or drugs which is adulterated within the meaning of this act, and any person violating any of the provisions of this act shall be liable to a penalty of fifty dollars for a first offense and one hun- dred dollars for a second or any subsequent offense. ] 2. And be it enacted, That section five of the act to which this is a sup- plement be amended so as to read as follows: REPORT OF THE DAIRY COMMISSIONER. 121 [5. And be tt enacted, That the state board shall take cognizance of the interest of the public health as it relates to the sale of foods and drugs, and the adulteration of the same and make all necessary inquiries and in- vestigations relating thereto; it shall also have the appointment and supervision of public analysts and chemists or inspectors to serve for gen- eral service, or for such special service or length of time as it may deem necessary; and the board of health shall, from time to time, meet and adopt such measures as it may deem necessary for the enforcement of this act, and of the act to which it is a supplement, and prepare rules and regulations with regard to the proper method of collecting and examining articles of food or drugs; and the analysts, chemists or inspectors ap- pointed may act singly or as associated in a council for such time as may be approved or authorized by said board.] 3. And be it enacted, That section seven of the act to which this is a supplement be amended so as to read as follows: [7. And be it enacted, That any person violating any of the provisons of this act, and any person who shall hinder, impede, obstruct or other- wise prevent any analyst, inspector or prosecuting officer, in the perform- ance of his duty, shall be liable to a penalty of fifty dollars for the first offense, and one hundred dollars for a second or subsequent offense. ] 4. And be zt enacted, That every district court in any city, and every justice of the peace in any county, and any police justice or recorder in any city, is hereby empowered, on oath or affirmation made according to law, that any person or persons has or have violated any provision of the act to which this is a supplement, to issue pr cess at the suit of any per- son, either in the manner of a summons or warrant, against the person or persons so charged, which process shall, when in the nature of a warrant, be returnable forthwith, and when in the nature of a summons, shall be returnable in not less than one nor more than ten entire days; such pro- cess shall state what provision of the law is alleged to have been violated by the defendant or defendants; and on the return of such process at any time to which the trial shall have been adjourned, the said court, justice of the peace, police justice or recorder, shall proceed to hear testimony and to determine and give judgment in the matter, without the filing of any pleadings; and the said court, justice of the peace, police justice or recorder shall, if judgment be rendered for the plaintiff, forthwith issue execution against the goods and chattels and person of the defendant or defendants; and the said court, justice of the peace, police justice or recorder is further empowered to cause any such defendant who may refuse or neglect to pay the amount of the judgment rendered against him and all the costs and charges incident thereto, unless an appeal is granted, to be cominitted to the county jail for any period not exceeding ninety days; but no district court of any city, justice of the peace, police justice or recorder shall have jurisdiction of any offense against the act to which this is a supplement which offense shall take place outside of the terri- torial jurisdiction of such district court, justice of the peace, police justice or recorder, as such territorial jurisdiction is now established by law. 122 REPORT OF THE DAIRY COMMISSIONER. 5. And be it enacted, That the officers to serve and execute all process under this act shall be the officers authorized to serve and execute process in said courts, and before such magistrates and officers as aforesaid, in- cluding the constables of such counties and all police officers of such cities. 6. And be it enacted, That all penalties imposed under the act to which this is a supplement shall be disposed of as follows: In case the suit is brought by any officer appointed by the state board of health, the penalty shall be paid into the treasury of this state; in case the suit is brought by an officer of any local board of health of any city, borough, town or’ township, the penalty shall be paid into the treasury of said local board of health, city, borough, town or township ; in case of any suit not other- wise provided for, the penalty shall be paid to the person bringing the suit. 7. And be it enacted, That the state board of health shall be authorized to expend annually, in addition to all sums already appropriated for such board, an amount not exceeding one thousand dollars for the purpose of including in its work the carrying out of the provisions of this act and for the protection of the public health. 8. And be tt enacted, That any analyst or inspector appointed by the state board of health, and any inspector or other officer of any local board of health, shall have power to inspect any article of food or drugs, wherever exposed for sale, or offered or held for sale, or whether in transit or other- wise ; and if, upon inspection of such food or drugs, the same shall be found adulterated within the meaning of this act, or the act to which this act is a supplement, the said inspector or other officers aforesaid shall have power and may prohibit the sale or disposal of said articles until decision shall be rendered by the court, justice of the peace, recorder, or police justice before whom the defendant may be brought. 9. And be tt enacted. That this act shall not be so construed as to inter- fere with the special provisions of an act approved March fourth, eighteen hundred and eighty-two, entitled ‘‘An act to prevent the adulteration and to regulate the sale of milk.”’ 10. And be 7t enacted, That this act shall take effect immediately. Approved March 23d, 1883. CHAPTER CXXVI. Laws oF 1887. A SUPPLEMENT to an act entitled ‘‘An act to prevent the adulteration of food or drugs,’’ approved March twenty fifth, one thousand eight hundred and eighty-one. I. BE If ENACTED by the Senate and General Assembly of the State of New Jersey, That the state dairy commissioner is hereby directed and em- powered to aid in the enforcement of the provisions of the act to which this is a supplement ; and said commissioner and his assistants duly REPORT OF THE DAIRY COMMISSIONER. 123 o commissioned shall be and are hereby made inspectors under the act to which this act is a supplement ; the expense of enforcing said act shall be paid out of the appropriation already made for the use of said dairy comunissioner for the enforcement of the act of March twenty-second, one thousand eight hundred and eighty six, entitled ‘‘An act to prevent deception in the sale of oleomargarine, butterine, or any imitation of dairy products, and to preserve the public health.” 2. And be it enacted, That this act shall take effect immediately. Approved April 1th, 1887. Law Relating to Contagious and Infectious Diseases of Animals. SUPPLEMENT to an act entitled ‘‘An act concerning contagious and infec- tious diseases among animals, and to repeal certain acts relating thereto,’ approved April fourth, one thousand eight hundred and eighty-six. 1. BE IT ENACTED by the Senate and General Assembly of the State of New Jersey, That the local board of health of any city of this state shall by ordinance require from time to time, a registry of all cattle kept within the limits of said city, which registry shall state the place of keeping, the number in each case kept, and the number of these intended, or used as milch cows ; and it shall be the duty of the owner of any such cattle to make registry thereof at the time, place and in the manner that the board of health of said city may direct, under a penalty not exceeding fifty dollars for any neglect of the same ; provided, that no such registry shall be made by any board of health until after the examination of the stables and place in which said cattle are kept, and until it is known to the satis- faction of said board that they are in good sanitary condition. 2. And be it enacted, That whenevcr any local board of health of any city shall have reason to suspect the existence of any contagious disease among cattle, or such as may be a risk or danger to the food or milk sup- ply, or whenever they may deem it necessary, in order to prevent the occurrence of such risk or danger, they shall order the inspection of all cattle that are kept or intended for meat or milk production, by a compe- tent veterinarian chosen by them, and may for such inspection require so much payment for such service as may be necessary for the expense at- tending such inspection ; 7f being. however. provided. that in no case shall the amount charged exceed fifty cents a head per year for dairies of ten cows or under, and for all dairies above ten cows, twenty-five cents per head per year ; provided further, that no charge shall be made against any one keeping a single cow for family use. 3. And be it enacted, That whenever any local board of health, or any veterinary inspector appointed by said board shall find or suspect any disease in any cow, or in any herd of milk-producing cattle, which may prove harmful to the meat or milk supply, the state board of health and the state dairy commissioner shall be notified, and it shall be the duty of the dairy commissioner to investigate the same, and he shall prohibit the sale or use of the milk from any milch cow, but he, or the owner of said (125) 126 REPORT OF THE DAIRY COMMISSIONER. milch cow, may ask, through the state board of health, a report from some veterinarian appointed by the state board of health as to whether or how long, it will be necessary to continue the prohibition of the use of said milk, and the dairy commissioner or the state board of health may prohibit the use of said milk or of meat of any animal declared by a vet- erinarian of the state board to be unfit for use. 4. And be tt enacted, That this act shall take effect immediately. Approved March 16th, 1893. CHAPTER CCCXVII. Laws oF 1894. A SUPPLEMENT to an act entitled ‘‘An act concerning contagious and in- fectious disease among animals and to repeal certain acts relating thereto,’’ approved May fourth, one thousand eight hundred and eighty-six. WHEREAS, it is said that tuberculosis in cattle prevails in some sections of this state, whereby the health of some of our citizens is im- periled ; therefore, 1, BE IT ENACTED by the Senate and \General Assembly of the State of New Jersey, That the president of the state board of agriculture shall ap- point five persons, citizens and taxpayers of this state, wh», together with himself and the secretary of the state board of agriculture, shall constitute a commission who shall, at the request of two members of the state board of health or the state dairy commissioner or any owner of suspected ani- mals, investigate the existence of tuberculosis, or cause the same to be investigated, and if any such disease is found to exist, to enforce such regulations in relation to the same as the said commission may adopt. 2. And be it enacted, That when any animal or animals shall be slaugh- tered by direction of said commission, the value of the same shall be ascertained and appraised by three disinterested freeholders, resident in this state, who shall make and sign certificates thereof in the presence of a witness who shall attest the same; such appraisement shall be made on the basis of the market value of the animal or animals slaughtered, just prior to the time when they became so diseased, and shall be limited to the sum of one hundred dollars for registered animals and to forty dollars to all others; one-half of the valuation so ascertained shall be paid by the state on the presentation of such certificate, with the approval of the said commission indorsed thereon, to the owner or owners. 3. Ana be it enacted, That it shall be the duty of said commission to keep a full and complete record of all their proceedings under this act, and report the same annually to the state board of agriculture, and such ateport shall be printed in and form a part of the annual report of the state board of agriculture. 4. And be tt enacted, That the sum of five thousand dollars is hereby annually appropriated to said commission to defray its expenses and the value of the cattle to be slaughtered by its direction ; provided, that no. REPORT OF THE DAIRY COMMISSIONER. 127 other compensation shall be allowed said comunission than the expenses actually incurred in the execution of the duties hereby imposed. 5. And be it enacted, That all bills for money expended under this act shall be audited by the comptroller of this state and then submitted to the governor for his approval, and after being thus audited and approved by the governor shall be paid by the state treasurer upon the warrant of the comptroller. 6. And be it enacted, That this act shall be deemed a public ee and shall take effect immediately. Approved May 22d, 1894. TABLE OF CONTENTS. (129) TABLE OF CONTENTS. PAGE. Report of the Commissioner, . . ee ee ee ee : 3 Milk, .. : ove Ae S ge Se ew ee aos 13 Table showing number of Milk Samples collected in each COTE tne ah wy Re eR Sa eH ee ee A 14 Bovine Tuberculosis, oe ee : Sk 19 Creameries, .. BAN sev es 4h, Seas pase 4 as GL ee 27 Oleomargariue, ike os ieee Ish! uy deste Aaece 3 5 Food, a ‘ oe ORS : mes 31 Report of Shippen Wallace, Chemist, . wae Gat + 33 Epidemic of Typhoid Fever at Bay Head. By Wm. Katzenbach, M.D., 39 Report of Prof. Albert R. Leeds, Ph.D., on Dairying in its Relation to the Inspection of Milk,. . ages aibsatviax tee is fi . 43 Laws Relating to the Adulteration of Food and Drugs,. .. . . . 119 Laws Relating to Contagious and Infectious Diseases of Animals, . 125 (131) REPORT ON THE QUALITY OF THE MILK SUPPLY OF THE METROPOLITAN DISTRICT. BY C. F. CHANDLER, PH. D., PROFESSOR OF ANALYTICAL AND APPLIED CHEMISTRY, SCHOOL OF MINES, COLUMBIA COLLEGE. LEXTRACT FROM THE FOURTH ANNUAL REPORT OF THE METROPOLITAN BOARD OF HEALTH.) NEW YORK: D. APPLETON & COMPANY, | 90, 92 & 94 GRAND STREET. , 1870. REPORT ON THE QUALITY OF THE MILK-SUPPLY DURING THE YEAR 1869. CotoneL Exons Ciark, Secretary of the Metropolitan Board of Health. Sir: The investigations with regard to the quality of the milk-supply in the Metropolitan: District, which were undertaken at the suggestion of Dr. Harris, the Sanitary Superintendent, have been continued during the past year, and I announce with great satisfaction that thus far no adulterant has been detected except water. I—PURE MILK, Milk consists of water holding in solution casein or cheese, lactine or sugar of milk, and various alkaline and earthy salts; and in suspension, fatty matter, butter, in the form of myriads of semi-opaque globules, to which the color and: opacity of milk are due. 1. The Average Composition of Pure Milk, according to Dr. Letheby, is : Water ce phcca tia aitrens arenes faislasbalseiadecedlsravartteseecees $8 86.00 BB UGHOT a Sid c5 ea ace S9e Seals Slece pid aye 'ade aie aieleses puss ous-etonneated one 3.90 Canelihwoasnceanomane dion cased een eemwnd 4.10 PUB ms ancanegrougs ahve aamewaiateemeueenen 5.20 Balisscijedab onus eee tees Gants dee eure 0.80 100.00 2. Complete Analysis of Milk by Haidlen. Woateh s2snid cium bis Wee ews So eee ee dele 87.30 Butter aickaksaniaccaomeneern ea ae ews 3.00 CASOlil. sicanseh oe alee Reads 4.82 UPAR si oa cath od eased WAG satu abigail ans 4.39 Phosphate of Lime 2... . 0... ese eect eect ence ee eens 0.230 Phosphate of Marnesia.s. agai iasn cae saws wane enw 0.042 Phosphate of Iron... 0... cece cece eee eee eens 0.007 Chloride of Potassium, . vs.) i0snenns aees aera ses 07144 Chloride of Sodium... . 0... cece cece eect eee eeee 0.024 Soda, combined with Casein............seceeeeeeee 0.042 100.00 The specific gravity varies from 1.023 to 1.032, pure water being 1.000 The reaction is generally faintly alkaline. The composition of milk is, however, affected by a variety of circumstances, ¢ 4 as the breed of the cow, her age, the age of her calf, nature of her food, time of milking, frequency of milking ; and it is even found that the last milk which comes down at a milking is richer in butter than that which is first drawn. This last-mentioned fact shows that the custom which prevails in some localities of driving the cow from house to house, and supplying the consumer with milk fresh from the udders is not quite equitable, as the last person supplied receives a richer milk than is given to the first customer. The following analyses illustrate these statements: 3. Milk from Different Breeds of Cows. Analyses by Vernois et Becquerel. Breed. Water. Butter. Casein. Sugar. Salts. ANGUS science tks vi. soachineeeeinuaases 80.32 9.88 5.28 3.73 0.72 Belgian—Durham..............6...00005 85.77 6.22 4.06 8.29 0.6% Bohemian....... ai 84.18 6.84 3.87 4,96 0.64 Bretonne........ 83.74 5.70 5.87 4.55 0.62 85.28 6.42 4,12 3.49 0.68 Durham, two analyses 84.56 6.41 4.3% 38.97 0.68 Flamande............... nok 88.30 3.72 3.37 4.03 0.54 Dutch, three analyses sia 83.97 6.84 4.21 4.35 0.61 Murzthal 85.31 6.28 3.14 4.62 0.64 Normandy 87.18 3.24 4.76 4.21 0.60 Paris, thirty analys 86.40 3.61 5.21. 4.10 0.66 SWABS i wlojaresniainiesare eta 85.19 7.08 2.55 4.59 0.56 ED YTON ciesee.elsinleieta cart cain eis xavereatursteats 81.74 1.96 4,95 4.82 0.50 OMAN or scnicicsarasnihnsiatgeraterdiowanraeters wae 84. 5.14 4.56 4,62 0.68 Average, 46 analyses.............. 85.76 4.51 4.86 4.15 * 0.65 4, Effect of Food on the Quality of Milk. Analyses by Chevalier. Carrots. Beets. WateD alive ses eta de craaentomr oni ee 86.67 86.87 IB UUGGE veins token pony ses aera Rea Bete 8.08 2.75 OASELBediva ces is widens eteveng esa eats 4.20 3.75 Sugars si oamuaseineneneuees Kaas B80 5.95 SES lane caves austere ure eats 0.75 0.68 100.00 100.00 5. Difference in Morning and Evening Milk. Averages of many Analyses by Alex. Miller. Morning. Evening. Water so cviwsu dace Peeters euaew 87.43 86.87 DMGTED Sagecd arte aerate weer 3.77. 4,32 CASClh te Me eaeeekicac ivy vin unseaes 3.40. 3.44 DUCAE i ee anauaeas arsenals desaie ete 4.67 4.66 Dalt§) wievueareaeanedcup die kagiealewae & 0.78. 0.71 100.00 100.00 Methods of Analysis, 1. The water is determined by evaporating a weighed quantity of milk, either alone or soaked up in a known weight of pure, fine quartz sand. The residue is carefully dried at 212° F., and weighed. The loss in weight repre- sents the water, while the residue includes all the solid constituents. 2. The salts are determined by carefully burning off the combustible portion 5 of the solid residue obtaincd by evaporation, and weighing the incombustible ash. 3. The butter and casein are determined by coagulating the milk with a few drops of acetic acid, boiling, washing the precipitate with water, and finally separating the butter with ether, leaving the casein pure. On evaporating the ether, the butter is left behind, or the butter may be extracted by ether from the residue obtained by the evaporation of a quantity of milk, soaked up in sand. 4, The sugar is generally determined by deducting the sum of ‘the other constituents from 100. It may be directly determined by the polariscope, after the removal of the casein and butter, or it may be determined by an alkaline solution of copper. I.—THE ADULTERATION OF MILK. Numerous substances are mentioned as having been used, or as supposed to be used, for adulterating milk. Prominent among these are: 1. Water.—Adulteration with this substance is generally detected by the specific gravity of the milk. Pure milk varies in specific gravity from 1.023 to 1.034, water being represented by 1.000. Milk is heavier than water, on ac- count of the casein, sugar, and salts, which it holds in solution. Butter, on the other hand, is lighter than water, therefore the specific gravity of milk. increases with the percentage of casein, sugar, and salts, while it diminishes with the per- centages of water or butter. It is found that good milk generally has a specific gravity of from 1.029 to 1.032. In testing milk the lower number is selected as a fair gravity for pure milk; and whenever the gravity falls below this num- ber the milk may be considered ‘as containing an excess of water, and conse- quently poor in quality or adulterated. An instrument, called a galactometer, has been devised by Dinocourt, for the purpose of testing the quality of milk. It is simply an areometer, so graduated that-100 on the scale represents pure milk, or the gravity 1.029, while 0 represents pure water or gravity 1.000, the space between being divided into 100 parts. The numbers on the scale repre- sent, therefore, the percentages of pure milk. Skimmed milk, having been deprived of most of its butter, is heavier than whole milk, By skimming the milk before testing it with the galactometer, the error caused by the butter is eliminated. In this case, however, the mark for 100, or "pure milk, must be placed lower down on the instrument, as pure milk, having a specific gravity of 1.029, would after being skimmed, have a gravity of about 1.033. The 100° mark for skimmed milk is, therefore, fixed at this point. The dactometer is a simple tube closed at the lower end, and. graduated in hundredths. It is designed to incasure the quantity of cream which rises on the milk. _ By using the two instruments together, the galactometer and the lactometer, very satisfactory conclusions with regard to the quality of milk can be formed. A perfectly reliable method, though more laborious, is to actually determine. the percentage of water in the milk, by evaporating a weighed quantity, and care- fully drying the residue at 212° F. Ifa milk loses more than 88 per cent. of 6 water, having less than 12 per.cent. of solids, it may be safely pronounced to be adulterated with water. 2. Chalk.—This substance is generally supposed to be extensively used to neutralize the acidity in soured milk, and to produce thickness and opacity, thus concealing dilution with water. It is easily detected, as it is deposited on standing, and can then be recognized by its effervescing with dilute acids. I have never detected it in any sample of milk examined. Its presence would also be shown in a milk analysis, by the unusual amount of ash. 3. Flour, starch, emulsions of almonds, or hemp-seed, etc., are said to be used to thicken milk, and neutralize the blue color caused by dilution. They were not found in any of ot samples. 4. Sugar, gum, dextrin and bora, to increase specific gravity. 5. Turmeric and annatto, to hide the blue color. 6. Cerebral matter, sheep's brains, to thicken watered milk, easily de- tected by the microscope, and by its depositing a peculiar white sediment on standing. 7. Carbonate or bicarbonate of soda, to neutralize acidity. Detected by the increase in the quantity of ash, or better by the effervescence of the ash with acids. Jl.—THE MILK SUPPLIED TO CONSUMERS IN THE METROPOLITAN DISTRICT Two hundred and ninety-seven specimens of the milk supplied to consumers in the Metropolitan District have been submitted to chemical examination. Of these forty-five were seized while undergoing the process of dilution with water, two hundred and forty-five were purchased from the retail dealers, and seven were procured at one of the crowded cow-stables in Brooklyn. First Series of Analyses.—In the latter part of February, some milkmen were detected in the act of pouring a suspicious fluid, contained in milk-cans, into their milk. They were at once arrested, and taken, with their cans, about fifty in number, to police headquarters. Samples from forty-five of the cans, which were placed in my hands for examination, gave the following results: Two cans contained water, not any too pure. ° Two cans contained water, clouded with a little milk, probably from having been pumped into cans which had contained milk. Four cans contained water to which considerable milk had been added, the specific gravity varying from 1.010 to 1.017, representing by the galactometer from 87 to 60 per cent. of milk. Nineteen cans contained milk, to which considerable water had been added, the specific gravity varying from 1.023 to 1.028, representing from 80 to 97 per cent. of milk. Eighteen cans contained pure milk, varying in specific gravity from 1.029 to 1.030. None of the samples contained any adulterant save water. The large pro- portion of pure milk is accounted for by the fact that the work of dilution was interrupted by the police. Second Series of Analyses.—During the months of June and July a system- atic examination of milk was organized, the samples being purchased from re- 7 tail dealers in various portions of the Metropolitan District. Two hundred and ten samples were analyzed, the following determinations being made in each case : 1. The specific gravity. 2. The percentage of pure milk as shown by the galactometer. . The percentage of water, 4. The percentage of solid matter, including butter, casein, sugar: of milk, saline constituents, ‘ete. 5. Examination for adulterations. The results are herewith presented in tabular form, and from them we learn the following facts : : 1. The specific gravity varies from 1.010 to 1.032, averaging 1.0208. 2. The percentage of pure milk, as shown by the galactometer, ranges from 37 to 110, averaging 724, 3. The percentage of water varies from 83.57 to 94.17, averaging 89.89. 4, The percentage of solid. constituents, the nutritive portion of the milk, varies from 5.83 to 16.43 per cent., averaging 10.11 5. No adulteration was found in a single instance, save water. oo Table I.—-Milk Examinations during June and July, 1869. be os = @ 43 oL ee} ee | 22. B | 2s | Be | ase e | 38) se | [as DEALER. ADDRESS. oS 8 m8 Bex ° Ba se Ses 4 go gs 2e2 oO oO ° San 2, ba | Be | 868 nm Py Py & —— McSwyny................ 49% Pearl Street...........csefeccsetrsece[eccncnes 87.79 12.21 ditiaie shal loi unas accuaieicie eteislcvurats aio {| 14 Franklin ..... .| 1.029 98 90.14 9.86 DM A. BOS ORC osc ssnerees xin 61 Baxter...... .-.| 1.029 ~ 98° 82.42 17.58 Chas. Doscher..............+5 13 Mott........ 1.032 106 88.80 11.10 niaidee arava fovasarevacecoww ‘sieiainvs WoeahaiCiate ete t “1 Park Place.. 1.029 98 » 8.12 - 11.88 Wm. Moller & Son.,......... 5 2, ee 1.020 ~ 0 91.18 8.82 C. A, Emmet................. 21 Mott........ 1.025 86 89.68 10.382 Daniel Sullivan. 67 Park Street... 1.025 86 88.33 11.67 De DISCO ioe ediciaie t ssereceroresa? % City Hall Place.. 1.020 "0 89.00 11.00 Wire, Horsey nc csncdwas aa-cawe 186 Leonard..... 1.020 0 88.11 11.89 Gallighan Bros............... 119 Mulberry 1.025 86 87.84 12.16 J.J. Geaby... .... ....{ 22 Mulberry 1.025 86 89.41 10.59 Schreider & Wilken. ..| 115 Baxter. 1.025 86 86.17 13.83 J. Dellart 40 Eldridge. 1.025 86 85.22 14.78 J. Seeld 36 Park. . 1.022 16 86.71 13.29 —— McSw.: 1.022 6 82. 17.03 A. Knauer 1.025 86 88.72 11,28 Cc. W. Daint; 1.025 86 88. 11.62 H. Pentz.. 1.025 86 89.41 10.59 A: Horr...... 1.020 0 90.09 9.91 J. F. McDowell 92 Henry 1.0: 90 87.72 12.28 F. McKenne...... .| 84 Pitt... 1.025 86 90.15 9.85 J. McKulloch.. . .| Laurel Hill. 1.018 638 90.81 9.19 G. Kasselmine. "2 Garrick. 1.020 0 11.74 J. McDonald... 103 Broome. 1.022 6 88.76 11.24 A. Schulingburg. vce) JOO ANCOR cis veweeess ae 1.025 86 89.01 10.99 de WHIMAN 5 cen cee vaweennis 131 E. Houston -..} 1.026 90 88.42 - 11.58 ° Da WAC, sc cactisetcdmneninnenante 34 2d A’ ae 1.620 0 89.11 10.89 Wie DOIG 2 dca sie iscicicitnsinraisrcreens 79 Ludlow 025 86 90.89 9.11 G. Bachmann................ 51 Ludlow 1.020 0 88.85 11.15 Oe ROO arcvvonr sevwsun ives 106 Alien,........... 1.023 80 89.51 10.49 J. M. Oest & Co...........4.- 16 2d Avenue 1.023 80 89.12 10.88 Peter WiC sci wu weveran corer 230 6th Avenue 1.025 86 85.55 14.45 D. BO ices Baye ha atin ees 113 W. 10th 1.025 86 80.29 12.21 F. H. Rohers...............4. 58 6th Avenue.. 1.025 86 87.81 12.29 Hy Piel RC ois cis eseiosiereiciotiors'e 18 6th Avenue. . 1.025 86 88.78 11.22 N. Bremer........0..eeeee eves 4 6th Avenue 1.027 93 36 11.64 D. Hopmann..............+.. 22 Minetta Lane 1.022 6 89.89 10.11 Milk Examinations—( Continued). 8 be es 7 £9) 35) 2 8 sa | #3. B | fe] BS | age e | cB | se | [BR DEALER. ADDRESS. 5 a} os ee 2 ° a 2 x S Eng q BS as 29 8 g | 6 | EF-| #88 n Ay my a 26th Street and "th Avenue..} 1.027 93 89.26 10,74 257 7th Avenue.............. 1.025 86 87.93 07 TSO EH: AVENUE. .265a.0:5/sse:cisjcie's s [rivicsnaee sist loos wevae| 87,48 12.57 1344 7th Avenue. . 1.025 86 87.46 12.54 21 ith Avenue........ 1.025 86 88.28 11.72 .| 87 Greenwich Avenue.. 1.025 86 88.43 11.57 P. Steinmann... ...| 105 11th Avenue......... 1.028 96 87.63 12.37 J. W. Steinbeck. ‘| 68d Street and 2a Avenue. 1,025 86 87.57 12.48 Blot © 66) cos nancieaiew ce ecm 337 54th Street, 1,024 83 88.42 11.58 Hermann & Son... ...| 1024 2d Avenue... 1.022 %6 89.18 10.82 — Cunningham. . .| 1008 2d Avenue. 1.020 0 89.27 10.78 C. M. Cornell...... storia......... 1,020 "0 90.14 9.86 —— Futhius...............08. 223 E, 53d Street.. 1.023 80 90.37 9.63 Pe Brad ysis aceis opyseienes ae se 45th Street and Madison Ave.| 1.027 93 86.27 13.73 —— McNeal. 46th Street and 4th Avenue..| 1.025 86 83.57 16.43 Ay Ballan, «0655 convene chos 338 E. 58th Street ' 1.020 %0 88.90 11.10 E. Thomas.. 207 E. 36th Street . 1.025 86 87.22 12.78 P. Mallach .| 589 2d Avenue......5........ 1,024 83 87.78 12.22 M. Snider... 61st Street near 2d Avenue..| 1.012 MAN isarseduatorete heels io aceearaleyg G. Hammer 57th Street near 5th Avenue.| 1.025 G6) leseiensccenlincesaeciee J. B. Murr: ...| 57th Street and 7th Avenue..| 1.020 0 88.27 11.93 B. Schwietering.. .| 818 %th Avenue............5 ‘ 1.023 80 88.90 11,10 — Mills ...| 790 7th Avenue.............. 1.025 86 88.27 11.73 = DURES: ...| 412 W..50th Street... eorll . AeOeT 93 88.64 11.36 J. Bohde,......... .| 824.2d Avenue........ 1.025 ~ 86 89.60 —,| © 10.40 Cc. H. Steinicatn. .| 863 2d Avenae........ «e.| 1.023 80 88.10 11.90 F, Buse..:........ 765 2d Avenue............... 1.020 70 90.25 9.75 Powell & Co..... ae /edesaticde .| 681 2d Avenue.......2....... 1.022 %6 89.62 10.38 H. Claussen...... d Cicamoanates 648 2d Avente....-.......... 1,027 93 88.74 11.26 FB. Kriete.............eccee eee 827th Avenue............... 1.019 66 91.25 8.75 nee 2 180 (tb AVONUCs iis cscseicace asa 1.022 6 88.98 11.02 ee eae eet DURE NOTIN cancers satis 1.020 70 90.85 9.15 i Beanbag Rete Be . | 683 9th Avenue.............. 1.023 80 89.36 10.64 — Bucklage. .| 628 9th Avenue.............. 1.018 63 90.02 9.98 —— Maxwell.. . | 558 9th Avente.............. 1.018 63 90.82 9.18 J. Bernhard... .| 469 9th Avenue.............. 1.025 86 88.47 11.58 R. Doty....-.... .| 815 9th Avenue.............. 1.018 63 92.04 7.96 Browning & Berry 183 9th Avente.............. 1.025 86 88.33 11.67 Wessel & Puckley. 2 9th Avenne..... 1.025 86 88.79 11.21 H. H. Krogan... 518 10th Avenue 1.020 70 89.73 10.27 — Fight.. 500 10th Avenue, 1.012 44 93.25 6.75 M. Schnied. . 368 10th Avenue. 1.017 60 90.31 9.69 D. Hunkey 827 10th Avenue. 1.018 63 90.70 9.30 E. Ryan. 263 10th Avenue, 1.018 63 91.00 9.00 — Hunker... 242 10th Avenue.. 1023 80 91.54 8.46 J. O. Sullivan 153 10th Avenue.. 1.013 4q 92.26 T4 uter..... 710 Greenwich.... 1.014 50 91.41 8.59 P. Hobre "44 11th Avenue 1,015 53 92.32 1.68 —— Mnrray.. 678 4th Avenne.............. 1.021 "3 91.07 8.93 P. Swick.. 609 10th Avenue............. 1.017 60 91.16 8.84 —— Plunket. ..| 51% 10th Avenue............. 1.031 103 85.47 14.53 A. Marquart. . .. | 422 10th Avenue... seeee| 1.024 83 90.22 9.78 P.O. Sullivan. . .| 153 10th Avenue.............. 1,015 53 92.39 7.61 Austin Yearks. ..| 118 9th Avenue. «se| 1.022 6 89.92 10.08 F. Panaxtre... .| 160 8th Avenu 1.016 56 91.61 8.39 Jobn Manrer. ..| 997 1st Avenue -.| 1.028 80 89.738 10.27, H. Berns... .| 839 Ist Avente............... 1.021 "3! 91.02 8.98 By Rick wwnetenweaes 26 815 Ist. Avenue...............] 1.017 60 91.47 8.58 WE, Ratetnncamssveiuasa xs 547 Ist Avenue...... eh 1.016 56 91.99 8.01 B.. Ds Bran sc:cc dei. avii teats 445 Ist Avenue.......... 1.020 70 91.36 8.64 Pi D. COPdGs,.. sc: cenaccnsnes nase 429 Ist Avente.......... 1.017 60 90.58 9.42 dobn M. Oest...........5..28 883 Ist Avenue.......... 1.020 0 90.60 9.40 WY RULM yies atsieiyediaistesstercvciaoione 319 Ist Avenue.......... 1.020 70 90.21 9.79 Jobr Spielmann.. wvewe| coe IBLE AVON. cccmnesa 1.015 53 91.64 8.36 —~ Oppenheimer. .| 201 Ist Avenue........ 1.020 "0 90.29 9.71 Henry Klean ke .isesc vad vse 146 ist Avenue..... 1.020 "0 90.43 9.57 D. Klenke..........-....0-005 115 1st Avenue...... 1.019 66 90.54 9.46 96 ist Avenue.... 1.023 80 90.70 9.30 60 ist Avenue....... 1.015 53 91.72 8.28 26 Ist Avenue.... 1.015 53 92.09 U91 11 ist Avenue... 1.018 68 90.80 9,20 207 Avenue A... 1.015 53 + 91.93 8.07 147 Avenue A. 1.017 60 91.20 8.80 149 Avenue A. 1.015 53 92.03 UOT 41 Avenue A......... ....0ee 1.018 63 +93.08 6.92 9 Milk Evaminations—( Continued). fot Ros 4 at se 23 . ao wt Bo. & Be | Bs Bae = mg ae | Se 5 38 oe os DEALER. ADDRESS. & Be 5 oe woe 2 ‘a 25 ‘SA g | 85 | Bs | 233 3 ze | gb | 28s a oF oe SYA n Ay Pa BH H. & P. Theil. 22 Avenue A.......... ec. cee 1.012 44 7.39 | Mrs, Surman 1% Suffolk. 1.018 63 8.86 Bey Barte. 16 Suffolk... 1.020 0 9.30 ehyl. . 166. Avenue B 1,014 50 144 Meyer & Co. 94 Avenue B. 1.018 63 8.52 —— Corkers| 64 Avenue B. 1.020 "0 10.30 Christ. Siles.... 32 Avenue B. 1.015 53 1.23 Peter Biker 11 Avenue B. 1,020 "0 24 leim. 208 Avenue C 1.014 50 1.40 1%4 Avenue C 1.014 50 %.08 107 Avenue C 1.015 53 8.54 € 69 Avenue C. 1.015 53 4.96 Will. Barkler.... 14 Avenue C. 1.015 53 V69 J. Cabbenge: 1.012 44 5.83 John Holste! 1,015 6.57 1,015 8.20 i 1.015 8.20 .| 22 Avenue D. 1,015 %.65 .| 16 Avenue D. 1.010 6.59 .| 101 Columbia 1,013 8.15 .| 74 Columbia. 1.020 11.02 865 3d Avenu 1.010 6.97 245 8d Avenue 1,012 6.92 .| 415 8d Avenue. 1,018 Bad .| 478 3d Avenue. 1.015 9.18 .| 557 3d Avenue. 1.013 8.05 D. H. Schulz. .| 605 3d Avenue 1.015 8.87 G, E. Wehma .| 40 Franklin 1,015 9.00 H. F. Cordes.. .| 89 Elm.,.... 1,019 9.65 .| 66 'W. Pee ay 1,015 | .| ‘% Harnson.. 1,025 : .| 93 Elm... 1,018 .| 165 Avenue 1,028 .| 353 Greenwic 1,022 .| 1 Lispenard.. 1,026 139 W. Broadwa: 1,022 97 W. Broadwa 1.026 16 York.... 1,022 1,025 1.022 1,024 1,025 1,024 1,025 1.020 1,022 1,025 1.020 ode 1.021 J. H. Gentzen 28 Greenwich. 1.024 M. Henken. 40 Greenwich 1.023 M. Kell: 4 Morris...... 1.016 Michael Landy... 29 Washington . 1,020 Michael O'Connor, v1 Washington . 1.015 Philip Shelan....... Bice ve 1.022 Mrs. Pritching. 401 E. 18th Strée 1,018 ——Jdagegart.. .-| 842 1st Avenue - 1.021 Fe M.. OOSticceieisia's evisieninreiee ee 803 Ist Avenue 1.020 A. Spielmann............0... 220 1st Avenue 1.020 C. Wolfart...........cccce rene 275 1st Avenue 1.022 D. Leopold .| 402 2d Avenue, 1.025 A. Kneble .. | 818 E. 22d Stre 1.020 ' J. C. Reisen. . ..{ 407 E. 19th Stree 1,018 L. Remshardt...... ..| 206 Avenue A. 1.024 Patrick O’Connor.. . | 224 Avenue A.. 1.021 J; Penta cas ox ..| 512 BE, toth'Stree ts 1.023 oJ. Haukamp...........200005- 227 HB. 2ist Street 1.024 ‘EB. Wehren erg bys aise ulate aiataiare 361 2d Avenue 1.020 Pp. W. Sanders & COscesc saan 258 Avenue A 1.024 C.F. Wilken..........-..20+- 273 Avenue 1.023 Je PRICK. cacncananvns eer 823 Avenue A. 1.015 Peter Peterson...........000+ 231 Avenue B.. 1.019 # toes atatafove esate deste: oiehavelece 546 B. 11th Street. 1.020 509 E. 11th Street 1.018 149 Avenue A.. 1.016 10 Milk Fxaminations—( Continued). “4 8. Hs BE sa Bo. BS as Be Bam x oa oO 2 e | 38) se | TSS DEALER. ADDRESS. é ee | es | 288 ere ey og g go £8 aey 3 =a 8 b Sh ga on 5.2 oA a fu i a H. ae eran SinieialinieidsareidiayhsS 286 E. 10th Street............ 1.020 "0 89.71 10.29 Bie TBR a sctsseccsteoon vain dossedsececasaes 841 E. 10th Street. | 1.028 80 38.45 11.55 H. A "Siegéia efole peeeaTgtalemelv goss 352 E. 10th Street. 1.017 60 90.41 59 vada alSvifasteei cians Greeti Sot i 191 KE, 7th Street... 1.020 70 88.47 11.53 Wilken Hele 410 E. 6th Street 1.021 "3 89.71 10.29 . Moser... 433 E. 6th Street 1.023 80 89.92 10.08 Cc. “Hartungs.. 437 E. 6th Street. 1.025 86 89.28 10.72 Cc. D. eee 502 E. 6th Street... 1.023 80 90.07 9.93 Geo. Siemon.. ...| 507 E. 6th Street... 1.021. "3 90.00 10.00 C. Hitzel eiscisncasaverermenients ...| 520 E, 5th Street... ic 1.024 83 89.07 10.93 F. Lautenschleuger.... ...| 203 E, 4th Street... Sis 1.021 "8 89.66 10.84 J BOMUNZ os cee vse ...| 154 E. 4th Street............. 1.024 83 89.48 10,52 J. Heubner............ een) SL Avenue Bees je cecticuneese ~ 1.021 "3 90.21 9.99 Geo, Finkles.......... ...| 102 E. 8d Street.............. 1.022 "6 90.41 9.59 J. Weber............4. ...| 193 E, 8d Street.............. 1,024 83 88.59 11.41 Chris. Silz.. aisha wit BR IV ORE Bie recesercainn wecearis 1.023 80 89.79 10.21 L. A. Betsch. 166 E. 8d Street.............. * 1.025 86 89.48 10.52 G. Deible. 212 E. 3d Street. a 1.024 8&3 89.49 10.51 A. Reiche: 152 E. 3d Stree’ ts 1.021 "3 90.78 9. DO LONE cresicnnceyvans ..| 5 Clinton Street.............. - 1,024 83 89.53 10.47 AVGIBES venechavmaas czchace dass suds Mactncnioads ores 1.0208 | 72.45 89.89 10.11 Third Series of Analyses——During the last four months of the year, a series of more elaborate analyses was undertaken, with a view to determine the per- centages of some of the individual constituents of the milk. Thirty-five samples were examined, and the results, which are herewith presented in tabular form, establish the fact that— 1. The cream averaged 7.89 per cent., ranging from 5.20 to 11.80 per cent. 2. The percentage of pure milk, as shown by the galactometer, averaged 82.44, varying from 50 to 112. 3. The butter averaged 3.03 per cent., varying from 1.81 to 3.76, 4, The casein and milk-sugar together averaged 6.46 per cent., ranging from 4.16 to 9.02. 5. The saline and earthy constituents averaged 0.59 per cent., varying from 0.39 to. 0.87 per cent. 6. The total solids averaged 10.08 per cent., ranging from 6.73 to 12,32 per cent. 7. The water averaged 89.92 per cent., ranging from 87.68 to 93.27 per cent. 8. No adulteration was found in any case save water. 11 26°68 69°0 9F°9 e0'e ree gan froccectetteeeeee Miche bees pen REde Racseners auroay ies ; ia 92°06 or 18°9 9e°2 28 — “pe ‘Ig Nammgaeee seeeesoeeaontan gIT [roe tcetee tee tapmsa my qooep | ‘ e8°988 19°0 Fuk - 98'S oor i) “PPV ‘IS JOLLM TOT |° “sBULONLL Aid |* ” 8°06 LP0 §3°g 18°@ 64 6 “*PPV-1S "TIPLE 96 “"Z}INy WeysnyH | * 2 69°68 29'°0 Lv2 29°G 68 0°38 “phy WOyUBIS LIS JPrvqULey [SsqorW | *" ” #968 8c°0 9u°9 80'S 88 66 “ploy WO}UVIS GET |" *” dejavyog UVIySIIYH |* ” 89°68 @a'0 99°9 BEE 3 8°6 *[81}09 NT *xossq O9T |" “1 sstep uyor ” 66°88 89°0 08°h 86'S 96 es) “pdV ‘IS “XOssa GLT |° ‘"s0gq wuvMieH |" 3 61°88 89°0 18°L Ie 26 6°38 “PPY ‘Is “*XOsSH SLT |* “"Yoequo7z[UX ULBIUIEM |" "** "TE Jaquiaooqg Tr'88 29°0 Ors LBS 06 3°6 "PLY ‘IS “WO}snoH “OH SBT |” “"""qplorgog “q ugor “LG ” 29°68 19°0 teh 09's : 06 19 “PPV ‘IS ***OuUaAY 48ST TL “aynyog Weqry “2B ” 88 £9°0 teh ers &6 08 “POV ‘IS mojo “a Tel ““weul}qr aM ayor “LG ” gt°s8 29°0 6r'L 69° - oor €°8 “*PLOV “IS “OSAITO 966 |” “soMoIG UAB “LB ” 9T 06 0 9L°S VE OL V3 “ploy IS “OUddLY LET “LE ” 9T'06 69°0 E'9 to's 8h rg ‘PPV IS “euaely L6T “UT ” 68°88 €9°0 9th e's 98 £8 PPY-'I1S “oTd91h) 606 “aT ” 98°68 0s"0 eP'9 Tes SL 9°8 PPV IS ausary) $F6T | “LE ” sien ov ee bee seantetese[eseteetens[ecenterers] yg S21 DD Is qoarg UIE “L988 | “+g TOqWOAOKT 26°88 69°0 teh 20's | 96 a9 ‘PHY IS “*""“oysnow “WT Sy | °°" dase sne[p Atuay js Oe » 2L°68 90 Soh - SE sg 8h “PV ‘IS Lett" OW 266 |” “""*""Teyuany "V "08 oy $68 29°0 6:9 9n'g 98 8°9 _Jremen |: “Butidg pus 33074 |° “TID}g qoour “08 55 28°06 99°0 - 9L 13°t 98 _ Brg We unas * "194999 03 | “weyang —— Roy 64°68 @9°0 39°9 16s 64 eg i +++ ATOMOT 88s |* “aLyqnuy — “Pon 8P°68 TL'0 9L°9 90'S 28 Bo |” “709145 TIO “A ETS | ~ “yosng —— “Poa, Sh" 06 w0 06°S IE's 69 eu “700118 U9 “H OTS |° - LoUO[BL — “7 TaqopO Gh" 06 65°0 B'S | Bs Sh 99 |" “JOOT1S DS 998 | * “2° wage — “8 i Se" T6 cL'8 20 26'S 96° Th 99 [T ‘ onUaAY FT |° “AO [LLB — “LB ” SS°I6 -Gh°8 Tg°0 ag'g- 19'S 89 go |" ‘0 enUOAyY 69 | ° “soig, ossoTyy. “18 ” 10°86 €u°9 6£°0 9h 81's og 8h "79 onMeAry, SOT |" “* S112 “VO “ ” 89°18 - 6'et 18'0 20°6 Sh CIT "8° “***sBMPBOIG Gag |* ooTeg 8.10] 481, ‘% ” 82°68 6 OT 99°0 @8"9 G6"S 08 38 Ayunop puspyoory |* Tete eeee “2% = $916 98°8 89°0 PUG 60°S 99 ; {777 *"WOISNOH, See | * Te WV “86 ” 06°16 ors 249°0 16°F @9°R $9 "700145 WIL “H Ver |" “qosioq —— “C6 ” ce 16 s9°8 €9°0 189 28'S &h crrrtrsstttsow anuaay. 18 | ® "Wo — "8B 42 29°06 ie'6 1s°0 29 99° 2h veesesoeeeey anuaay Og [Cpr — “8% aaquiaydeg - e w Q 2 wo - 2 3 eB | of | & | Be) g g = Es 8 ge s | BBs gs 8 & a # E a gre F S$ ‘ssauaaqy APIVAL “TLVa ° . £2 . E 5 sts n o..8 : 7 OF ‘GOST JO SUJMOW Mog Se] oy] SuLmMp suoyeurmexa ALW—II oaeL 12 Fourth Series of Analyses.—During the month of April, the attention of the Board haying been called to the crowded condition of some of the large cow- . «stables in the Metropolitan District, the Sanitary Superintendent, Dr. Harris, was directed to make an investigation. It was found on examination that, although the stables were over-crowded, dark, and damp, and deficient in ven- tilation, the animals generally presented a good appearance. Seven samples of milk were collected and submitted to analysis, with the following results : Water. | Buiter. | again and | Salts, No; DT” ass eew es 90.00 1.31 8.00 0.69 FS niekee esa Se ey 89.02 2.16 8.10 0.72 COD aroenutels ace ata 88.88 2.41 7.62 0.79 BOs Am ie ences terecee a eon: 88.18 2.54 8.50 0.78 MED Stade aac 88.09 2.32 8.75 0.84 SOB ahah sw tectianab%e 88.48 1.51 9.20 0.81 ONT, Pacaa bette assay 89.20 0.84 e190 0.77 Average... ... cee ee 88.85 1.87 8.48 0.77 Healthy Milk.. oe - 86.00 3.90 9.30 0.80 It appears that the milk of these cows is specially deficient in butter, though it is in every respect poorer than the milk of healthy cows. No other indica- tions of disease could be detected in the milk. i The blood of three of these cows was also analyzed, with the following re- sults—the 4th column is an analysis of healthy blood : 1. | 2. | 3. 4. Watery odiaecs a tcsut : 799.81 801.35 843.12 779.06 PDP oe secede ces 4,91 5.94 1.63 4.89 Albumen............ 104.90 69.87 85.22 60.02 Corpuscles........... 81.10 101.13 51.33 146.50 Extractive ........... 0.95 3.68 6.40 3.20 Soluble Salts......... 8.33 8.53 6.380 7.01 1,000.00 1,000.00 1,000.00 1,000.00 The blood of the confined cows is strikingly deficient in red corpuscles, and eontains from two to six per cent. more water than the healthy blood. It is thus seen that, while these cows present a fair appearance, they are not in a sound, healthy condition; and, though analysis may fail to detect any specific poison, such milk cannot be considered healthy food. CONCLUSION. This investigation establishes the fact that the citizens of the Metropolitan District are generally receiving milk which is free from injurious adulterations, and untainted with disease. Nevertheless, a fraud is perpetrated upon them in the systematic dilution of the milk with water. The average percentage of pure milk in the adulterated 18 article with which the city is supplied, is 73.28; or, in other words, for every three quarts of pure milk there is added one quart of water. It was stated at the Convention of Milk Producers and Dealers, held at Croton Falls, in March, . 1870, that the total amount of milk supplied to the cities of New York and Brooklyn from the surrounding country was about 120,000,000 quarts per annum. To reduce this to the quality of our city supply, requires an addition of 40,000,000 quarts of water, which, at ten cents per quart, costs us the snug sum of $4,000,000 annually, or about $12,000 per day. Ihave been aided in this investigation by W. H. Chandler, M. Alsberg, Ph. D., and H. Endemann, Ph. D. Very respectfully, yours, C. F. CHANDLER, Ph. D., Chemist to the Metropolitan Board of Health. FIFTEENTH ANNUAL REPORT OF THE + k Maine Agricultural Experiment Station ORONO, MAINE 1899. Part of the Annual Report of the University of Maine. FIFTEENTH ANNUAL REPORT maine Agricultural Eien Station ORONO MAINE PART 11 OF THE ANNUAL REPORT OF THE UNIVERSITY OF MAINE AUGUSTA KENNEBEC JOURNAL PRINT ‘ 1900 The Bulletins of this Station will be sent free to any address in Maine. All requests should be sent to Agricultural Experiment Station, Orono, Maine. STATE OF MAINE. A. W. Harris, Sc. D., President of the University of Maine: Sir:—I transmit herewith the Fifteenth Annual Report of the Maine Agricultural Experiment Station for the year ending December 31, 1899. CHARLES D. WOODS, Director. Orono, Maine, December 31, 1899. MAINE AGRICULTURAL EXPERIMENT STATION ORONO, MAINE. THE STATION COUNCIL. PRESIDENT ABRAM W. HARRIS.........cceeeeee cece eecceeee President DsRECTOR CHARLES D. WOODS........ ccc ee cece ener eee e en eneee Secretary ArtHuR L. Moore, Camden...............020000- Comuitieeaf Epwarp B. WINSLow, Portland..... Pilsen a eae eaehetes Beara of Cinsines Voranus C. CorFin, Harrington................. B. Waker McKeen, Fryeburg............ State Board of Agriculture Oris: MepaAper, Albion y.c) sensand saccasienne eas ete State Grange CuHarites S. Pope, Manchester.............. State Pomological Society JAMES, My “BARTUETT 3204 s,dce:csrevein ta reierg ape wiaiciensceces baa a auens WLU Gris: Els MERRIE seccios sian nae ee ees PRANCS. 6 HARVEY. cccoetins eice ran caes tamecaw ss Members of the FREMONT Ty, JRUSSELE. a. Neos geagree 5.92 Poultry Feed. 3 Lowest 17.81 16.80 5.43 7.00 Average| 18.04 |.... .... 5.70 The H-O Co.’s Highest QOAOE: Ie eialrsieesienss 5.42 Standard Dairy Feed. 3 Lowest 17.06 18.75 4.24 7.25 Average} 19.46 |......... ‘ 5.02 The H-O Co.’s Highest 11.94 fiseecaeane 4.75 Horse Feed. 3 Lowest 11.69 12.30 3.81 4.90 Average} 11-81 | . ..... . 4.36 E. W. Blatchbford’s Calf Meal. TD. theserdy’ ugiiey 5.23 |esaee Bowker Fertilizer Co.’s Highest 14.05 Bowker’s Animal Meal. 5 Lowest 12.05 5.00 ~ Average 12.95 Bradley Fertilizer Co.’s . Superior Meat Meal. 1 2 REE 43.56 40.60 15.95 | 15.00 Bradley Fertilizer Co.’s, Old Fashioned Beef Scraps. TP [oars sees sie davadeia 49.13 40.00 19.60 | 10.00 J. M. Baxter, Chemist. } _ Assistant O. W. Kyicut, A. J. Parren, Chemists. 18 MAINE AGRICULTURAL EXPERIMENT STATION. ‘ COTTON SEED MEAL, Pure cotton seed meal is made by grinding the seed after the white down, which remains upon the seed as it comes from the gotton gin, and the hard hulls have been removed. Decorticated cotton seed meal thus prepared carries from forty to fifty-three per cent of protein. From the ease with which hulls may be ground with the cotton seed, this class of goods offers peculiar opportunity to dishonest manufacturers and dealers. When the feeding stuff law went into effect in the fall of 1897 the State was filled with inferior goods carrying from twenty-two to thirty per cent of protein. In the spring of 1898 the inspectors reported a few lots of these goods. In November, 1898, only two lots of low grade cotton seed meal were found by the inspectors, and these samples were guaranteed in accordance with their low grade. Occasionally the Station has had sent to it by corres- pondents samples of suspected meal, but analyses have shown them to be up to guarantee.* Not all dark colored meal is adul- terated and not all bright yellow meal is free from adulteration. The following statement made in bulletin 44 apparently represents the status of low grade cotton seed meal at present: “Goods of this type were very abundant in this State in 1897 but there are almost none of them to be found at present. The inspection law has driven them to other states.” As will be seen from the analyses the cotton seed meals agree quite closely with the guaranteed analyses. . GLUTEN MEALS AND FEEDS. Gluten meals and gluten feeds are by-products left in the manufacture of starch and glucose from Indian corn. Corn consists largely of starch. The waste product from the manu- facture of starch or sugar is relatively much richer in oil and protein than corn. Many factories are removing part of the corn oil from the waste, so that some gluten meals carry but little oil. This reduction in fat is an advantage, as feeding corn oil to dairy animals seems to have a tendency to make the butter soft. No by-products used for feeding differ more from each other than do these starch and sugar wastes. All manufacturers * After this Bulletin was in press one low grade unguaranteed sample has been received. FEEDING STUFF INSPECTION. Ig apparently do not recognize that the composition of these offals change greatly, and some of them have based their guarantees upon old analyses. Cream gluten meal is not up to the guarantee in protein. It is guaranteed to carry thirty-seven per cent, but from the sam- ples drawn the purchaser can not expect more than thirty-three per cent of protein on the average, and one sample ran as low as thirty-one per cent of protein. The attention of the handlers of this feed has been called to these discrepancies between guar- antee and analysis and they will probably be corrected on future shipments. Fourteen samples of Chicago gluten meal were collected by the inspectors. These samples represent both old and new goods. The old goods were guaranteed too high in fat. The present guarantee, thirty-eight per cent protein and two per cent fat, fairly well represents the goods on the market. The pro- tein found in the samples examined, agrees as closely as can be expected with the guarantees. The State agents seem to be anxious that their guarantees shall represent the goods as sold. King gluten meal as sold in Maine comes from two mills, the output of which differs greatly in composition. The goods made at the Des Moines mill are very close with the guarantee, thirty- two per cent protein and sixteen per cent fat ; the goods from the Indianapolis mills are higher in protein than the guarantee and are correspondingly low in fat. The Indianapolis goods carry about thirty-four per cent protein and four per cent of fat. The attention of the dealers has been called to this and the goods will by correctly branded in the near future. GLUTEN FEEDS. But little gluten feed is offered in the State. That found agreed in composition with the guarantee. At Bath a small amount of gluten feed was found which did not carry any guarantee. . LINSEED MEAL. Only three samples of linseed meal were found by the inspec- tors. Its high cost, relative to cottonseed meal, has apparently crowded it out of the market. The guarantee of Douglass & Company’s oil meal was based upon an analysis of a sample sent 20 MAINE AGRICULTURAL EXPERIMENT STATION. to the Station months before by the wholesaler, who writes as follows: “When you analyzed our oil meal we had a large quantity on hand, and we tagged as you directed. It is so high now that very little is sold and we have had a few lots that we have sold and we supposed was of same quality. We have not at present a single sack in our store.” OAT FEEDS. A number of samples of different oat feeds have been exam- ined. For the most part guarantees are based upon single anal- yses of the feeds and the goods usually are not quite as good as the sample upon which the guarantee rests. With the exception of the American Cereal Company’s Quaker Oat Feed none of these materials are much below and some run above the guar- antee. BLATCHFORD'S CALF MEAL. This is a manufactured food only one lot of which was found by our inspectors. This was not guaranteed but carried 33.44% protein and 5.23% of fat. In some advertising matter connected with Blatchford’s calf meal it is claimed that 12.8 pounds of it has three and one-half pounds of protein, which is about twenty- seven and one-half per cent. A sample of these goods sent by a dealer to the Station in September analyzed as follows: Water, 7.70%; ash, 5.46%; protein, 25.63%; crude fiber, 5.28% ; starch, 18.24%; undetermined carbohydrates, 32.13%; fat, 5.56%. It will be observed that the goods as evidenced by the official sample and this lot sent to the Station are very uneven in composition ;—one sample carrying about 26% and the other about 33% of protein. A large part of the ash is common salt. These goods were sent to an expert on food mixtures and adulterations at the Connecticut Experiment Station who reports as follows: “I have examined Blatchford’s calf meal under the microscope and find it contains linseed meal, some product from the wheat kernel, some product from the bean kernel and a little fenugreek. The linseed meal appears to be the chief constituent. The wheat product is bran, middlings or some similar product consisting of starchy matter mixed with more or less of the seed coats. Bean bran was present in considerable amount and more or less of the starchy matter.” FEEDING STUFF INSPECTION. 21 In a letter just at hand from Mr. J. W. Barwell, the proprietor of these goods, he says: “Regarding the ingredients, I cannot give you the exact constituents of it, but I may say that it is composed mostly of locust bean meal with leguminous seeds such as lentils, etc., and oleaginous seeds such as flax-seed, fenu- greek and annis seed, all cleaned, hulled and ground together and thoroughly well cooked. There is no cheap mill food and no low grade feed enters into this composition. “I am prepared to go into any court in the United States and make an affidavit that there is no farmer in the United States that can compound Blatchford’s calf meal for less than $3.50 per hundred.” Locust bean meal which Mr. Barwell claims to be the chief constituent of Blatchford’s calf meal is practically not used in this country as a cattle feed. The average of ten English and German analyses show it to carry :—water, 14.96% ; ash, 2.53%; protein, 5.86%; crude fiber, 6.39%; nitrogen-free extract, 68.98% ; fat, 1.28%. it is evident from the chemical analysis that locust bean meal cannot be the chief constituent of Blatchford’s calf meal, but that the microscopist is correct that linseed meal is the chief constituent. Locust bean meal has only six per cent of protein and in-order to make a mixture carrying from twenty-six to thirty-three per cent of protein, it would be necessary to add large quantities of goods like linseed meal rich in protein. As seen from the analysis Blatchford’s calf meal has a feeding value somewhat inferior to old process linseed meal. Whatever it may cost to manufacture, no man who has sufficient intelli- gence to mix feeds can afford to buy it at anything like the price asked. CHIEF REQUIREMENTS OF THE LAW. The points of the law of most interest both to the dealer and consumer are concisely stated below. Kinds of Feed coming within the Law. The law applies to all feeding stuffs except hays and straws; whole seeds and meals of wheat, rye, barley, oats, Indian corn, buckwheat and broom corn; brans and middlings. The principal feeds coming under the provisions of the law are linseed meals, cottonseed meals, pea meals, cocoanut meals, gluten meals, gluten feeds, maize feeds, starch feeds, sugar feeds, dried brewer’s grains, malt sprouts, hominy feeds, cerealine feeds, rice meals, oat feeds, 22 MAINE AGRICULTURAL EXPERIMENT STATION. corn and oat chops, ground beef or fish scraps, mixed feeds, and all other materials of similar nature. Inspection Tax and Tag. To meet the expenses of inspection, a tax of ten cents per ton must be paid to the Director of the Maine Agricultural Experiment Station. On receipt of the inspection tax, the Director of the Station is required to furnish a tag stating that all charges have been paid. This tag must be affixed to the package before it is offered for sale. The Brand. Each package of feeding stuff included within the law shall have affixed the inspection tax tag and shall also bear, conspicuously printed, the following statements : The number of net pounds contained in the package. The name or trade mark under which it is sold. The name of the manufacturer or shipper. The place of manufacture. The place of business of manufacturer or shipper. The percentage of crude protein. The percentage of crude fat. These statements may be printed directly on the bag, on a tag attached to the package, or on the back of the inspection tax tag furnished by the Director of the Station. A copy of the statement of brand must be filed with the Director of the Station. The goods must carry the inspection tax tag and the brand before they can be legally offered for sale in the State. It will not answer to affix tags at the time the goods are sold. FREE ANALYSIS OF FEEDING STUFFS. The Station officers take pains to obtain for analysis samples of all feeding stuffs coming under the law, but the co-operation of consumers is essential for the full and timely protection of their interests. Whenever any one believes that the law is being evaded in any way, he is requested to notify the Direc- tor of the Station. The Station will promptly analyze, free of charge, samples of feeding stuffs taken in accordance with directions furnished by the Station, and ‘report the results to the interested parties. Blanks containing full directions for drawing and forwarding samples will be sent on application. CHAS. D. WOODS, Director. CARE OF ORCHARDS. W. M. Munson. The fact that the apple is spontaneous in many parts of the State, and that orchards will exist and bear a partial crop of fruit though utterly neglected, is responsible for much of the ill-treat- ment seen on every hand. There is little doubt, however, that a well managed orchard is a most valuable farm property, and one of the surest sources of income. In view of the large number of orchards needing care, throughout the State, attention will, at this time, be given to this point rather than to planting. RENOVATION. Repair is not necessarily associated with old age and decay. Apple trees ten or fifteen years old sometimes need repairing quite as much as do old and neglected ones. When the orchard to be treated has been neglected for many years, the first opera- tion, if the land does not need draining, is to prune thoroughly. In this operation, which may be performed at any time from late fall till the middle of May, care should be used that the trees are given an open head. This does not imply that all small side limbs should be removed, leaving a lot of whipstocks, but that such of the larger limbs as are parallel and close together, or those which cross, should be cut out. Half of the difficulty of pruning is done away with if one decides to allow the tree its natural form, rather than to attempt to shape it to some particu- lar model. Many growers suppose that pruning weakens the tree and shortens its life. There is, however, no reason for this belief, other than the general statement that “pruning is unnatural.” But pruning is not unnatural. Man seldom prunes so heavily as does nature in removing superfluous limbs in the growth of young saplings in the forest. Furthermore, nature prunes at 24 MAINE AGRICULTURAL EXPERIMENT STATION. all seasons and in the rudest ways. By this it should not be understood, however, that care is not necessary in the mechanical operation of pruning. On the other hand, tit is of the greatest importance that large limbs be removed with care and the wounds painted to prevent the entrance of fungi which will induce decay. Trees are sometimes broken by heavy loads of fruit or by ice. In such matters, prevention is better than cure, and in training young trees, all crotches should be avoided. If bad crotches should be found to exist in trees ten or more years old, they should be braced by means of an iron bolt. Much damage may be avoided if bolts are used in season. If the land on which the orchard is located has never been plowed, the surest way of stirring the soil and working in the necessary ‘fertilizer is to fence off a portion of the area to be renovated, and turn in several hogs. The hogs, in rooting for grubs, will stir the soil as completely as would be possible with plow and harrow. The value of this treatment has been fully demonstrated at the farm of Charles S. Pope, Manchester, where most of the orchard work of this Station has been conducted. An orchard some fifty years old, which had not been plowed for more than twenty years, was treated as above noted, ten hogs being placed in the-enclosure of about one and one-half acres in extent. The trees in this enclosure assumed a brighter, richer color which was noticeable from the street, half a mile distant. No accurate account of the yield of the trees in this plot as com- pared with others was kept, but Mr. Pope reports that there was a decided difference both in yield and in quality of the fruit. So satisfactory were the results that each year since the first trial a new area is set apart for similar treatment. Not infrequently, during winters when the snow remains long on the ground, apple trees will be girdled by mice and rabbits. In such a case, “bridge grafting” is often practiced with satis- factory results; 7. e. cions are set at frequent intervals about the trunk of the tree, one end being inserted underneath the bark above the wound, the other below. In this way the circulation of sap is maintained and the tree may be saved. The wound should be covered with grafting wax or with fresh cow dung, to exclude the air. CARE OF ORCHARDS. 25 GRAFTING, In starting a new orchard it is usually advisable to set trees which have been grafted in the nursery, rather than to set chance seedlings with the expectation of top-grafting them. Some varieties, as the Baldwin, do better when “top-worked,” but even for such, nursery grown stock of Ben Davis, Northern Spy, Pewaukee or some other hardy, vigorous sort will give more uniform and satisfactory results than will seedlings: While, in general, it is well to avoid top-grafting, there are few orchards in which some such work is not necessary, and many worthless seedlings, along the roadside and in the pastures, may be converted into valuable sources of income. The most successful grafting is that which disturbs the tree least. The first rule to observe, in grafting large trees is: “Graft many and small limbs.” Before commencing to graft, decide carefully at what distance from the body, or from the center of the top, the main limbs should be cut to insure a good top. If a spread of six feet or ten feet from the center is decided upon, graft all of the main branches at that distance. In other words, one must plan for the future top of the tree; simply making the cions grow, being but a part of the operation. If the tree has been properly pruned, most of the more conspicuous branches should be grafted, and to avoid long pole-like limbs some cions should be,set on the side branches of all the larger limbs. The practice of grafting a few large stubs low down, is not to be commended ; the shock of removing a large portion of the top _, at one time is a serious one, and there is often injury from sun- scald. A good grafter will leave enough small brush in the center of the tree to screen the trunk and larger branches. Old neglected trees which are to be worked over, may with profit be given a preparatory pruning a year or two before graft- ing. Unnecessary limbs can be cut out better before grafting than afterwards. The ungrafted limbs must be gradually removed; the removal being made annually to about the extent of the growth of the cions, or a little more. 2 hey. oa 26 MAINE AGRICULTURAL EXPERIMENT STATION. FERTILIZING. The profit in fruitegrowing lies in securing an extra large amount of fruit of superior quality. This end can only be attained by the addition of a supply of plant-food in excess of that demanded for the growth of the trees. How much plant- food should be added is simply a matter of business that must be settled by each individual for his own farm. The actual fertility of the soil depends upon the plant as well as upon the amount and kind of plant-food in the soil; for only when the plant is in a healthy, vigorous condition can the maximum amount of food be appropriated. In most cases, as much depends upon the physical condition of the soil, as upon its — chemical constitution. In general, a liberal application of ground bone or phosphatic rock and of hardwood ashes will be found the most satisfactory fertilizing material for orchards. Stable manure may also be used with good effect, on soils deficient in organic matter; though for most orchards potash and phosphoric acid are desired, rather than nitrogen. CULTURE. Many good orchards are so located that cultivation is out of the question. There is no doubt, however, that where possible, CARE OF ORCHARDS. 27 thorough culture, especially while the orchard is young, is much to be desired. By cultivation, the soil is rendered in better con- dition for the feeding roots, the plant food is thus rendered more available, and the moisture is better conserved than in any other way. During the first years after planting, hoed crops may be grown between the trees, provided sufficient fertilizers are used. In no case, however, should a grain crop be grown, except as a cover crop to be plowed under in the spring. The accompany- ing illustrations clearly represent the value of culture. The cut on the opposite page represents an orchard of Fameuse, Northern Spy and Milding planted, as two-year-old trees, im 1892. The above illustration shows an orchard of similar varie- ties ; lanted the next year. The first has been given thorough culture and was severely pruned in 1897; the other, separated’ from the first only by a fence, has been left without treatment, anda crop of hay has been taken off each year. Further remark is unnecessary. - SPRAYING. Spraying is an easy and practical way of applying insecticides and fungicides. Insecticides act in two ways: (1) By poison- ing the insects, when eaten; (2) by closing the breathing pores 28 MAINE AGRICULTURAL EXPERIMENT STATION. of the insects, or acting as an external irritant. Paris green is an example of the first class; kerosene emulsion or pyrethrum of the second. Hellebore, if applied in the dry form, acts in both ways. By spraying the trees with Paris green, some parti- cles of the poison will be lodged upon the young fruit or upon the leaves; then as the insects attempt to enter the fruit, or to eat the foliage, they are destroyed. Fungicides are of importance solely as preventives. The coating of Bordeaux mixture, or other material, upon the fruit and leaves, kills the germinating spores of the fungi before they penetrate the plant tissue. The time of spraying will naturally vary, depending on the purpose in view and the material used. The subject has been discussed in Bulletin 29. ORCHARD WORK NOW IN PROGRESS AT THE EXPERIMENT STATION. The principal orchard work now in progress at the Experi- ment Station is along the lines of tillage and fertilizers. At the farm of Charles S. Pope, Manchester, a young orchard, set on land which has never been plowed, has been laid off in plats, part of which are treated with concentrated fertilizers, and part with stable manure. Half of the orchard has been placed under cultivation, and the other half is heavily mulched. Another orchard, on the same farm, has been divided into plats for treatment with different salts of potash, with a view to studying the effect, if any, upon quality of fruit and suscepti- bility to attack of apple scab. In Aroostook County, as noted in previous reports, some of the more promising Russian varieties of apples, plums, and cherries are under trial; also some of the hardier American sorts. Such of these as have fruited were discussed in the Annual Report of this Station for 1896. At present there are growing in the Station nurseries several hundred of the hardier standard apples which will next year be sent to different parts of the State, where encouragement to the fruit growing industry seems necessary. These varieties include Arctic, Shiawassee Beauty, Sutton Beauty, Westfield, etc. INSPECTION OF FERTILIZERS, 1899. This bulletin contains the analyses of manufacturers’ samples of brands of fertilizers licensed before March 8, 1899. The analyses which appear here are those made from manu- facturer’s samples, which are deposited under affidavit that they are reasonably near in composition to the corresponding brands. found in the market. The figures which are given as the percentages of valuable ingredients guaranteed by the manufacturers are the minimum percentages of the guarantee. If, for instance, the guarantee is 2 to 3 per cent. of nitrogen, it is evident that the dealer can not be held to have agreed to furnish more than 2 per cent., and so this percentage is taken as the actual guarantee. The figures under the head of “found” are those showing the actual compo- sition of the samples deposited, 30 MAINE AGRICULTURAL EXPERIMENT STATION. Descriptive List of MANUFACTURERS’ SAMPLES, 1899. H vu z S Manufacturer, place of business and brand. s ° a 3S s n HIRAM BLANCHARD, EASTPORT, ME. 2114/Blanchard’s Fish, Bone and Potash ...-..eceee cece eee e eee ee cee cee ee eee ererenees 2115| Blanchard’s Ground Fish Scrap, NO. Q......06. oe wee ences cone ee cee eeneeeeenees BOWKER FERTILIZER CO., BOSTO 1252/ Bowker’s Ammoniated Dissolved Bone... 1868] Bowker’s Bone and Wood Agb Fertilizer . . 3 1852] Bowker’s Corn Phosphate . ..... ce ceeceesereee ainesien asteguaiateen ole pepeeaey saitoseueranal Seastseees 1251/Bowker’s Farm and Garden Phosphate .....--..----. «se 1257| Bowker’s Fresh Ground Bone.......--+-++-++ 1579] Bowker’s High Grade Fertilizer. ... .....- 1248] Bowker’s Hill and Drill Phosphate ......--...+.-+4 seeseee is iNARe eh BERT Seth Bee 1872} Bowker’s Market Garden Manure .. .....-- 1389} Bowker’s Potato and Vegetable Phosphate 1390| Bowker’s 6 % Potato Fertilizer..... .csceeceee cece es tees rete eneeneenes aletsidioree we 1249| Bowker’s Special Fertilizers, Potatoes and Vegetables 1250| Bowkevr’s Square Brana Bone and Potash ........ 1866] Bowker’s Staple Phosphate or 3 % Fertilizer 1867| BowKer’s Superphosphute with Potash ..... : 1247| Bowker’s Sure Crop Phosphate ..-..6 ceeceeeee cee cece tenet erent eteueteesecenaee ¥588] Bowker’s 10 % Manure ...-.seeeee ese cece eeeeee cnee ceeenees 1871|Gloucester Fish and Potash . 1580/Stockbridge Corn and Grain nure 1870|Stockbridge Pea and Bean Manure........ 1388|Stockbridge Potato and Vegetable Manure. 189]|Stockbridge Seeding Down Manure .....-+.s.seeee . 1869|/Stockbridge Strawberry Manure... ..ececseeeeceeee aie Salons Caria aca esas 1892|Stockbridge Top Dressing Manure BRADLEY, FERTILIZER CO., BOSTON, MASS. 2113| Bradley’s Alkaline Bone with Potash ....... ...-...058 seen sath sisitien wiser gia eaieeis te 2112| Bradleyv’s Complete Manure for Potatoes ae Vegetables .. ...- 1282| Bradley’s: Corn Phosphate sieecie sane -ecsisinsis snicisansise, ce baie. of ee sine osewiial acre werhegin’ $111) Bradley’s Eureka Fertilizer ....... aie Seat aru plore Siarelels Sota teresa eestor Siesdinete hile wae aaa, 1882| Bradley’s Niagara Phosphate....... ..eesceeeeeee o 1269] Bradley’s Potato Fertilizer. ..ccscceccccee coc eee eect neces weet pees tenn cy ener 1267; Bradley’ Potato Manure . ...-..-.-0-. eee eee ardisinigtin Gaia it ea ae Ste Wetec wad: arceesist 1265) Bradley’s X. I.. Phosphate CLARK’S COVE FERTILIZER co., BOSTON, MASS. 1600) Bay State Defiance PhOSPhAte 02... .ecee cece eens ceeee cee enee ee eeeeeeeenetee fotos 1217| Bay State Pertilizer i. os0c via ceewineatciaceiassisleisie we ited va eeeiee'e site 1219! Bay State Fertilizer for Seeding Down...... ..- 2 1218) Bay State Fertilizer G.G ..-. «2... ..eee 3 1215|King Philip Alkaline Guano for Potatoes......... oy bees . so taee THE CLEVELAND DRYERCO., BOSTON, Ss. 1607/Cleveland Fertilizer for All One: 1608|Cleveland Pioneer Fertilizer . 1264/Cleveland Potato Phosphate ... 2109|Cleveland Seeding Down Fertilizer Sie atid ese 1263)Cleveland Superphosphate ....0 1. ceccec ccc cc ence ee cence cece cece ee ens een ennseences EK. FRANK COK CO., NEW YORK, N. Y. 1901/E. Frank Coe’s Bay State Phosphate..........cccce cece en cece ee en eee eee sees nercee 2117| H. Frank Coe’s Columbian Special Corn Fertilizer. ‘ 2118|K. Frank Coe’s Columbian Special Potato Fertilizer INSPECTION OF FERTILIZERS, 1899. 31 ANALYSES OF MANUFACTURERS’ SAMPLES, 1899. NITROGEN. PHOSPHORIC ACID. POTASH. 3 Total. Available.| Total. sigalg) Te z |< < an ° 4 « 2 |¢3| 4% si .{/¢ 3 8 8 g qa | 2B] : & 6) 8] 2a : 8 : 5 ; a 3 gS bo 3 S 5 = S ss a 3 3 3 3 3 and S 5 a J o 3S s 5 s I e 5 elet)2 (2 /e ele /2)2)2)38/2) 8.) 3 m i{as| Gorm S65 S55 S55 Obes S55 5595 S'S S05 Sh Hun SS5505 S5555 55 32 MAINE AGRICULTURAL EXPERIMENT STATION. Descriptive List oF MANUFACTURERS’ SAMPLES, 1899. Station number. Manufacturer, place of business and brand. 232|Great Eustern Potato Manure......... RBRR BRE 3|Crocker’s Ammoniated Corn Phosphate..... ...- 3|Crocker’s New Rival Ainmoniated Superphosp. iiCrocker’s Potato, Hop and Tobacco Phosphate 3) Chittenden’s Complete Root Fertilizer... 7|Chittenden’s Market Garden Fertilizer ........ ..ees.eeee Frank Coe’s Excelsior Potato Fertilizer ... 2... ceeeeeceeeeeeee ceeeeet een eeee Frank Coe’s Grass and Grain Fertilizer Frank Coe’s High Grade Ammoniated Bone Phosphate Frank Coe’s High Grade Potato Fertilizer...... 26 .ceseceee eee seneneen eee Frank Coe’s Prize Brand Grain and Grass Fertilizer... ..... Frank Coe’s Special Potato Fertilizer..... widilecciSistoreiarn’ Fevldavavacniovns Frank Coe’s Standard Grade Ammoniated Bone Phosphate..... .. ..-.. é CROCKER FERTILIZER AND CHEMICAL: co., BUF eee N. Y. Crocker’s Superior Fertilizer ..........-..00e0e 3 Crocker’s Superior Rye and Oats Fertilizer ........66- ceeeeeceee reas cee eat aeee CUMBERLAND BONE PHUSPHATE CO., PORTLAND, ME. Cumberland Bone and Potash........cccccesceesceee seer tesseeencreseenetnes ne neers Cumberland Hawkeye Fertilizer . Cumberland Votato Fertilizer ...... Cumberland Seeding Down eenuee: 2 Cee ee phate..........- Mes tego Sadieincan tintin st clara oy . B. DARLING PRR ETLIZER CO., PAWTUCKET, R. f. Darling’s Animal Anchor Brand.....6. ceseesesccceeecenareeee sane Darling’s Animal Fertilizer “G”’ Brana... ‘ a sae Darling’s Blood, Bone and Potash........ cee eees eee r cee eeeeer eee eeeeees cone eens ANK 8. FARRAR & Co., BANGOR, ME. Parrat’s Potato Mannie: Ss 5 3 S 3 5 3 s Ds n 5 5 Oo @ a ° s ° 5 ° 5 n |} *The witness should be the dealer or his representative, a postmaster, or town or city officer. FREE ANALYSIS OF FEEDING STUFFS. The Station officers take pains to obtain for analysis samples of all feeding stuffs coming under the law, but the co-operation of consumers is essential for the full and timely protection of their interests. Whenever anyone believes that this law is being evaded in any way, he is requested to notify the Direc- tor of the Station. The Station will promptly analyze samples of feeding stuffs taken in accordance with the following directions and report the results to the interested parties. Dealers and consumers are urged to avail themselves of this offer. DIRECTIONS FOR SAMPLING. The sample should fairly represent the feeding stuff and is best obtained as follows: Open one or more full and unbroken packages, and mix well together the contents of each for a foot in depth, take out three cupfuls from different parts of the mixed portions of each pack- age, pour them one over another upon a paper, intermix thoroughly and fill a tin spice or baking powder box from the mixture. Detach this leaf, fill out the blank on the opposite side, securely wrap the box and blank in paper and send by mail to the Agricultural Experiment Station, Orono, Maine. THE SPRAYING OF PLANTS. W. M. Munson. LET US SPRAY. “It is conservatively estimated that the annual yield of all crops is lessened about 25 per cent. by the attacks of injurious insects and fungous diseases. Experiments have demonstrated that at least 75 per cent. of this loss can be prevented by the use of simple remedies applied by means of a spray pump. Ex- pressed in figures, the annual loss would represent about $500,000,000 in the United States alone. Of this amount, 75 per cent., or $375,000,000 can be saved by spraying.”* The above paragraph represents the facts concerning the im- portance of spraying, at the present time. Previous reports f have detailed the experiments made along this line at this Sta- tion, and equally striking results have been obtained at other stations. Spraying has ceased to be an experiment. The bene- ficial results obtained at the experiment stations have been fully corroborated in practical field work, and now it is important to know the how and the why of spraying. In. other words, in order that the best results may be obtained, spraying must be done intelligently. Success in spraying, as in most of the work in life, is largely a matter of detail. Little things, seemingly unimportant, all affect the results obtained. Failure may usually be attributed to lateness of application, carelessness in applying or in prepar- ing the material, or to defective apparatus. 4 WHY SPRAY? Spraying is plant insurance. It is, with few exceptions, a preventive measure for many of the ills that plants are heir to, and not a cure. There are several distinct classes of enemies * Weed, Spraying for Profit, p. 9. 5 j Rep. Maine Expt. Sta., 1891, p. 99; 1892, p. 92; 1893, p. 124. 52 MAINE AGRICULTURAL EXPERIMENT STATION. that must be met, each in a different way. These enemies may be grouped first under the two general heads,—insects and fungi. The insect enemies are naturally divided into distinct classes which must be met in very different ways, and the same is true of the fungi. The first class of insect enemies includes those that, either in the mature form or as larve, eat the plant tissue; e. g., the plum curculio, the codling moth, the currant worm, the tent-caterpillar, the potato beetle, etc. These are very readily destroyed by the application of some form of arsenic, as Paris green, to the parts which will be eaten. Another class of insects, e. g., the plant lice and some of the scale insects, obtain their food by sucking the juices of the plant and, therefore, are not affected by an application of poison. These must be overcome by an external irritant, such as kero- sene, or an alkali like caustic soda or strong soap suds, or by some material that will close the breathing pores and thus stop respiration, e. g., pyrethrum or hellebore (in the dry form helle- bore acts in both ways.) Fungi (singular, fungus) are simply low forms of plant life which feed upon organic matter, either living or dead. Those which grow on living tissues—parasitic fungi—are the ones with which we are specially concerned. It is these which cause many of the blights and rusts, and smuts and scabs and mildews of various plants. Fungi are propagated by means of minute, microscopic bodies, called spores, which are carried from place to place by the wind and by insects, birds and other animals. A spore, falling upon the surface of a leaf, or the growing tip of a branch, if in the presence of moisture and the usual summer temperature, germinates in a manner very similar to that of a seed. If the surface of the leaf or fruit is coated with some material which is destructive to the young fungus, as the spore germinates, all the damage from the parasite is warded off. It, on the other hand, there is even a small spot that is not coated, there is opportunity for the parasite to obtain a foothold. With few exceptions, after the parasite has once attacked the plant, spraying is of little if any avail. THE SPRAYING OF PLANTS. 53 WHEN TO SPRAY. The time of spraying will depend upon the purpose in view, but in no case should spraying be done when the plants are in full bloom. Spraying at this time will often interfere with the fertilization of the flowers, and consequently reduce the crop of fruit, while there is much needless destruction of bees and other insects which work upon the flowers. In general, spray early. “Delays are dangerous.” Fruit trees should be sprayed before the buds open, potatoes before disease or insects appear. Subsequent treatment will depend very largely upon the nature of the season; if very wet, it may be necessary to spray every two or three weeks; if relatively dry, three or four treatments may be sufficient.* HOW TO SPRAY. Insecticides and fungicides are more effective if applied in a liquid rather than in a dry form, since they adhere to the foliage better. Sprinkling is not spraying. The best results are obtained from the use of a fine spray or mist forcibly applied to the foliage; and so far as possible, it should reach the under sides of the leaves. A fine mist is preferable to a coarse spray, as there is much less waste of material and much less danger of injury to the foliage. A single dash of the mist is better than continued soaking, as in the latter case the material gathers in drops and runs off or injures the foliage. As already stated, spraying for fungi is a preventive measure rather than a cure. If the surface of the leaf is not completely covered on both sides, with the protective coating, there is still danger of attack. The spores of the fungus may fall upon the smallest unprotected spot. Again, while young insects may be killed by a very small dose of poison, a much larger amount will be required as they grow older. So spraying should be commenced early, that the first meal of a young insect may be his last, and in order to insure this end, the poison must be finely divided and evenly dis- tributed. * The Station has prepared specific directions for spraying; (1) Apples and other fruit trees; (2) potatoes. These will be sent free to any address upon appli- cation. 54 MAINE AGRICULTURAL EXPERIMENT STATION. THE MATERIALS FOR SPRAYING. The materials used in spraying are mainly of two general kinds, fungicides used in killing fungi, and insecticides, used in killing insects. The principal fungicides are Bordeaux mixture and sulphide of potassium. The more important insecticides are arsenic, in some form (usually Paris green), kerosene and tobacco. Bordeaux Mixture.* This is the fungicide par excellence for general use, and its preparation is a matter of considerable importance, The formula in general use at present is known as the “4, 4, 40” formula. In other words the mixture consists of 4 lbs. copper sulphate, 4 lbs. fresh lime and 4o gallons of water. The copper sulphate should be dissolved in three or four gallons of water in a wooden or earthen vessel and the lime (which must be absolutely fresh) should be slaked in a separate vessel, and diluted with water till it is of a milky nature. When ready for use, the two solutions may be mixed in a third vessel, care being taken to stir constantly during the process. In every case, the mixture should be passed through a sieve of number 50 brass wire cloth, or through cheese cloth backed by common window screen wire. This straining is necessary to prevent clogging of the nozzle. Potassium Sulphide. Potassium sulphide, or “liver of sul- phur” is specially valuable as a preventive of gooseberry mildew and for use in the greenhouse. In using this material four ounces of the sulphide are dissolved in ten gallons of water. Paris Green. This material is the one which is always relia- ble for the destruction of leaf-eating insects. Many other forms of arsenic have been recommended, but none have proved so generally satisfactory as Paris green.t It is practically insolu- *More specific directions forthe preparation of Bordeaux mixture will be found in the special directions for spraying, already referred to. While the use of freshly prepared Bordeaux is to be preferred, there are “prepared” Bordeaux mixtures that are used by some who doubt their ability to make the mixture. These prepared mixtures may be obtained from most dealers in spraying appara- tus. The two brands which have come to the notice of the writer are the'‘Lenox” made by the Lenox Sprayer Company, Pittsfield, Mass., and the “Lion,” made by James A. Blanchard, New York City. t Among the cheaper substitutes for Paris green are “Green Arsenite,” “Para- grene,” “Emerald Green,” “Arsenite of Soda,” “Arsenate of Lead,” ete. With the exception of the last named, which is largely used by the Gypsy Moth Commis- sion of Massachusetts, the substitutes are still to be considered as experimental. THE SPRAYING OF PLANTS. 55 ble in water, but as there is usually present a small amount of soluble arsenic, it is always well to add a little fresh lime to the mixture before applying, that injury to the foliage may be averted. Paris green is generally mixed with water in the pro- portion of 1 pound to 200 gallons. If lime is added, however, a pound to 100 gallons may be used. Kerosene. Kerosene is the specific for all sucking insects. It kills by contact and, owing to its cheapness and efficiency, will probably remain the most valuable insecticide for this class of insects. The form in which it is usually applied is the soap emulsion,* but there are now several forms of spray pumps which make a mechanical mixture of kerosene and Water, thus greatly reducing the labor. Tobacco. A strong decoction of tobacco (“tobacco tea”) is often used with success in destroying the lice upon rose bushes and tender, soft-wooded plants. WHAT APPARATUS IS NECESSARY? In order that the best results may be obtained, suitable appa- ratus is needed. Such apparatus consists of a good force- pump, with one or two lines of discharge hose, nozzles, a barrel or tank for holding the mixture and a wagon for carrying all. The Pump. The pump should be large enough to supply two lines of discharge pipe, so that one man may pump while two others distribute the spray. The small bucket and knapsack pumps do very well for a limited amount of spraying, but in field work, toys will not answer. All parts of the pump that are subject to wear should be of brass and should be carefully adjusted. The Hose. Two pieces of one-half -inch hose, of sufficient length to give freedom to the operator are needed. About fif- teen feet is the length usually preferred. The Nozzle. The nozzle is one of the most important parts of the spraying apparatus. It should throw a fine mist-like spray, and should be easily cleaned. The one in most common use is, perhaps, the Vermorel. The McGowen is one of the best for tall trees. * One-half pound hard soap, 1 gallon boiling water, 2 gallons kerosene. Dissolve the soap in the water, add the kerosene and churn through a force pump for ten minutes. For use, dilute ten to twenty times with water. 56 MAINE AGRICULTURAL EXPERIMENT STATION. The Barrel. A kerosene barrel holding about fifty gallons, or a hogshead holding 100 gallons is the best tank. It can be placed upon the side or stood on end, and a small opening made in which to place the pump and to stir the liquid. The Wagon. Any low wagon with wide tires is suitable. For convenience in turning, a two-wheeled cart is to be preferred. WHERE MAY APPARATUS BE OBTAINED? Pumps and nozzles are made by many reliable firms and may be obtained at comparatively low cost by ordering directly from the manufacturers. With so many good pumps on the market, it is not easy to state which is the best. Of the prominent manufacturers of spraying apparatus, the ‘following is a partial list: Morrill & Morley, Benton Harbor, Mich.; The Field Force Pump Company, Lockport, N. Y.; The Goulds Mfg. Co., Seneca Falls, N. Y.; The Deming Com- pany, Salem, O. (Chas. J. Jager & Co., No. 174 High St., Bos- ton, New England Agents); The Lenox Sprayer Co., Pitts- field, Mass.; F. E. Myers & Bro., Ashland, Ohio; W. & B. Douglass, Middletown, Conn.; The P. C. Lewis Company, Cat- skill, N. Y.; William Stahl, Quincy, Ill.; The Aspinwall Mfg. Co., Jackson, Mich. All these firms are reliable and will send catalogues on application. A The manufacturers of apparatus were requested to send to the Experiment Station a list of their agents in Maine. The following names were returned: Kendall & Whitney, Portland; C. M. Conant & Co., Bangor; R. B. Dunning & Co., Bangor; A. L. & E. F. Goss Co., Lewiston; George B. Haskell & Co., Lewiston; O. F. Frost, Monmouth; J. C. Crosby, Cranberry Isle; F. A. Hussey, Topsham; G. A. Perkins, Auburn; F. L. Howe, Fairfield; L. H. Strout, Kent’s Hill; G. J. Piney, Gardiner. FERTILIZER INSPECTION. Cuas. D. Woops, Director. J. M. Barrrert, Chemist in charge of Fertilizer Analysis. The law regulating the sale of commercial fertilizers in this State calls for two bulletins each year. The first of these contains the analyses of the samples received from the manu- facturer, guaranteed to represent, within reasonable limits, the goods.to be placed upon the market later. The second bulletin contains the analyses of the samples collected in the open market by a representative of the Station. The analyses of the manufacturer’s samples for this year were published early in March. The present bulletin contains the analyses of the Station samples and of such of the manufac- turer’s samples as were received after Bulletin 50 was issued. The figures which are given as the percentages of valuable ingredients guaranteed by the manufacturers are the minimum percentages of the guarantee. If, for instance, the guarantee is 2 to 3 per cent of nitrogen, it is evident that the dealer cannot be held to have agreed to furnish more than 2 per cent and so this percentage is taken as actual guarantee. The figures under the head of “found” are those showing the actual composition of the samples. A comparison of the results of the analyses of the samples col- lected by the Station with the percentages guaranteed by the manufacturers shows, that, while as a rule the fertilizers sold in the State are up to guarantee, in some instances the particular lots of fertilizers sampled are not as good as they should be. The comparisons indicate that many of the manufacturers do not intend to do much more than make good the minimum guarantee and it is not surprising that this results in some of the goods fall- ing belowthe guarantee inone or moreingredients. As this seems 4 58 MAINE AGRICULTURAL EXPERIMENT STATION. to be a growing tendency, it has been thought best to make a list of the brands which fall considerably below guarantee. The table which follows gives the names of the goods and the ingre- dients in which they are deficient. No brand is included in this list unless it falls short by at least one-tenth in one or more of its ingredients. While the number of brands which are consider- ably below their guarantee in one or more ingredients is quite large, there is little reason for thinking that there is any inten- tion to defraud. It frequently happens that a fertilizer which is below in one ingredient is considerably above in others. While this frees the manufacturer from the suspicion of attempting to defraud, it is nevertheless a serious defect ina fertilizer. It is not enough that a fertilizer contains an equivalent amount of some other kind of plant food. When the purchaser pays for fifty pounds of nitrogen he is not rightly treated if the manu- facturer gives him thirty pounds of nitrogen, even though he gives him enough more of potash or phosphoric acid to make a financial equivalent. One of the claims which fertilizer manufacturers are making for the superiority of their goods over “home mixed fertilizers” is that the former are ‘manufactured.’ This should mean, if it means anything, that the goods are more evenly mixed and therefore more uniform. In the tables it will be found that in some instances in which two samples of the same brand have been taken and analyzed, that they differ from each other quite materially. The samples were taken with a great deal of care by experienced men from a large number of packages. It would not seem difficult to make “home mixed fertilizers” which should run as uniform as some of the brands here reported upon. The goods made by the Provincial Chemical Fertilizer Com- pany differ so greatly in composition from the guarantee that the only conclusion seems to be that the company does not know what it is doing. This is illustrated by comparing the guarantee and the analysis of their Imperial Superphosphate as follows: Guaranteed, Found. % %o NitPOS Cie. i excel eieaeean abt Ptah : 2.51 .86 Available phosphoric acid........ jae’ 9.80 g.12 Total phosphoric acid..............0 005. 12.10 17.00 Potash: euciiwwreveeke ieee neesa ghee 1.50 5.01 FERTILIZER INSPECTION. 59 Notwithstanding the great discrepancies between guarantee and the actual composition of the goods offered, it has not been deemed best to report the case to the Secretary of Agriculture. Correspondence seems to indicate that while the Company has made great mistakes, that there was no intention to defraud. If they sell goods in Maine next year they will take pains to learn their composition before offering them. A LIST OF FERTILIZERS SOLD IN MAINE IN 1899, THE OFFICIALLY COLLECTED SAMPLES OF WHICH CONTAINED LESS THAN NINE- TENTHS OF THE GUARANTEED AMOUNTS OF ONE OR MORE OF THE FERTILIZING CONSTITUENTS. Kind of Fertilizer. Deficient in. Blanchard’s Fish, Bone and Potash ........csseeeees ..--/Total phosphoric acid. Stockbridge Seeding Down Manure Total phosphoric acid. Stockbridge Top Dressing Manure............eeeeeeeeas Nitrogen. Bradley’s Eureka Fertilizer ......... 2... cece eee cece eee Available phosphoric acid. Bradley’s X.L. Phosphate ... 3 .... |Nitrogen. Great Planet Manure wii. odds aisteiaisseinerseaideulesaiowirs calorie Nitrogen. . Cleveland Bone and Potash ....... cc cee cece eee eee n ones Potash. Darling’s Animal Fertilizer “G” Brand. Potash. *Darling’s Blood, Bone and Potash,............eeeeeeees Nitrogen and potash. Lister’s Seeding Down Fertilizer........ccceeeseeeee -.--|Potash. Swift’s Lowell Ground Bone............ praceaniare .|Nitrogen. Otis Seeding Down Fertilizer Nitrogen and total phos- phoric acid. PHWbrICK's Mertens ets cles stesecks sira as aieis'eales oeseaiee’ Available phosphoric acid. Provincial Chemical renee Co.’s Tmperial Super- DHOSP Abe ws. ccurewiee |. | Nea i Ga sleek Sena Nitrogen. Provincial Chemical Fertilizer Co’s Special Potato PROSPRALCE.. 0.05.0 oeicod aiencnceinns crate eens anise SiSincosaieistovemieo aie aleisishs Nitrogen. *Quinnipiac Phosphate. ..............65 ig praeieig ia eienw ia eiaiereiene Nitrogen. Maine State Grange Potato Manure... ae ..|Nitrogen. Dirigo Fertilizer. ......... SAE GE piarecaeins Siesnveiarereiete seceeee- (Nitrogen and total phos- phorie acid. * A second sample drawn at another place while not up to the guarantee was better than this one. LICENSED FERTILIZERS NOT FOUND IN THE STATE. The following brands were licensed and probably sold in the State, but were not found by the inspector. manufacturers’ samples of these goods is Bulletin 50 of this Station. The analysis of the here reprinted from 60 MAINE AGRICULTURAL EXPERIMENT STATION. Descriptive List oF MANUFACTURERS’ SAMPLES, 1899. n oO # 3 Manufacturer, place of business and brand. qd 3° a 3 s a L. LEWIS, cise MASS. 2132| Lewis Potato Fertilizer,......cccscee sccececscescecseceeecuseeens ais Aisne a wale na eeae RUSSIA CEMENT CO., “GLOUCESTER, “MASS! 1416|Essex Complete Manure for Corn, Gain and Grasse iwsecis oxen ee tsiceiese aeatacsisiava! 1411|Essex Complete Manure for Potatoes, Roots and Vegetables ....... aerate seeee DICE ESOS OORT COPIED os. a cenanisivnmendaimenaaresdaad ar qiews ubahewe da annedieees teeiee 2107| Maine State Grange Seeding Down Fertilizer. .--.sscsseererecreesecccucucccecasene STANDARD FERTILIZER Cco., BOSTON, “MASS. 1890/Standard Bone and Potash.........cee. ceeeee neers slavalste Giatejatavecsist eyntazersi dc ettaaye aly wee iateve . ANALYSES OF MANUFACTURERS’ SAMPLES, 1899. NITROGEN. PHOSPHORIC ACID. POTASH. 8 Total. Available. Total. a |e. : os zc so 3S 5 gn < od o : o o o a |ae) & Seis |e g g 2 gs |@s| ¢ : q @ | 2/2 : a : EI : ¢ 6 {eh | Pl Ee] sis |e }] 2) sss zig B/se)/ es) e]/ee/2)3)|/8)a!18)]4) 2] 2 nN: n ° 5 3 oO 7 o 5 ° 3 = 3 j}as/a¢)/e/al alesse |e lale)yc illalsa % | % | % | % /o 0 | % | % | % | %_| % /o /o 2132) 1.20) 2.36) 3.56) 3.28 a4 19 1.93] 6.14) 5.0} 8.07] 6.0 008 $0 4.00} 3.70} 3.02] 6.39) 2.51] 9.41 7.0] 11.92) 9.5/) 10.52) 9.5 3.96) 3.70|| 2.60) 5.54) 2.84] 8.14 7.0} 10.98) 9.0/| 9.18) 8.5 2.24) 2.00]) 5.31) 4.03) 4.14) 9.34] 9.0) 13.48} 11.0/] 3.33] 3.0 1.91] 1.50]} 3.19) 4.24) 6.36} 7.43) 7.0] 13.79) 18.0]| 5.69) 5.5 aioe intel win eratats 6.94) 3.03) 1.51] 9.97 8.0} 11.48] 10.0|| 4.10 2.5 TRADE VALUATIONS. In 1894 this Station stopped printing trade valuations. Although this was explained at the time, letters are occasionally received in which correspondents ask for trade valuations and cur reasons for not publishing them. The reasons briefly stated are as follows: The chief reason is that commercial values are not the same as agricultural values. Trade values are determined by market conditions, the agricultural value is measured by the increase of crop. Printing trade valuations increases the tendency, already far too strong, to purchase fertilizers on the ton basis without FERTILIZER INSPECTION. 61 regard to the content or form of plant food. The agricultural value of a fertilizer depends upon the amount and form of nitro- gen, phosphoric acid and potash it contains and the use to which itis to be put. The purchase of a fertilizer is really the pur- chase of one or more of these ingredients, and the thing of first imiportance is not the trade value of a ton, but the kinds and pounds of plant food contained in a ton. In the selection of a fertilizer, the first question to be decided is, what use is to be made of it. Is it nitrogen, phosphoric acid or potash that is needed, or is it any two or all three that must be had? Is the fertilizer to supplement farm manures, to act as a “starter” for the crop or must it furnish all the plant food for the crop? Having decided just what plant food is needed, it is now time to consult the fertilizer bulletin and see which of the brands there given has an analysis nearest to the required one. In this selection generally only high grade goods (those having high percentages of plant food) should be considered, as high grade goods cannot be made from inferior sources of plant food. Low grade can be made from high grade goods by the use of “fillers,” but high grade goods cannot be made from other than high class materials. Freight costs no more on a ton of goods having 500: pounds of plant food than on a ton having only 200 pounds of plant food, nor is the cost of mixing a ton of high grade goods greater than the cost of mixing low grade goods. The final step is to inquire prices and buy the kind which comes nearest to meeting the needs at the lowest price per ton. The cost, although of great importance, is to be considered after the kinds and amounts of plant food needed are decided upon. That which transcends everything else in the purchase of fertilizers is to know what you want and then get it—get it az cheap as you can and still get the kind of plant food needed. No one would think of buying salt for sugar because it can be obtained at a lower price, but the writer has knowledge of the purchase of nitrogen when potash was needed, simply because the trade value of a nitrogenous fertilizer as printed exceeded its selling price. The fertilizer bulletin thus became misleading to the unthinking man, and largely on this account the printing of trade values was discontinued. ay ~ MAINE AGRICULTURAL EXPERIMENT STATION. DescripTivE List oF STATION SAMPLES, 1899. K ® 3 5 Manufacturer, place of business, and brand. Sampled at. < g ~~ 3 2s nm HIRAM BLANCHARD, EASTPORT, ME. 2154 lanchens Fish, Bone and POtaSh cn cecanns sce seseene see «--+-|Houlton ........ WKER’S FERTILIZER CO., BOSTON, “MASS. 2165 Bowker! 3 Bone and Wood Ash Fertilizer ios Sire ensiaie ol eretetelate sesese |Belfast..cereecee 2156) Bowker’s Corn Phosphate. . sie ‘ 2167| Bowker’s Early Potato Manure .- 2158] Bowker’s Farm and Garden Phosphate 2159| Bowker’s Fresh Ground Bone... 2160|Bowker’s High Grade Fertilizer............05 seeee 2161; Bowkev’s Hill and Drill Phosphate ...........ceeeee eeeneee .....|Portland.... 2162| Bowker’s Lawn and Garden Dressing . Portland.. 2163| Bowker’s Market Garden Manure......... Bangor .. 2164| Bowker’s Potash—Bone..... stories tea ares. aa sia laWie ISSN Mitkenie ratte Bangor 2165) Bowker’s Potato and Vegetable Manure... Houlton.... 2166|Bowker’s Potato and Vegetable Phosphate...... -|Houlton .......5 2167|Bowker’s 6% Potato Fertilizer .......-...-.00 sees sence cere ere eee Presque Isle ... 2168) Bowkeyr’s Special Fertilizers—Potato and Vegetables.......... Bangor .......65 2169; Bowker’s Square Brand Bone and Potash. ..........02++ «...e-.(Presque [sle ..- 2170|Bowker’s Staple Phosphate or 38% Fertilizer .........-....eeee0- Belfast.........- 2171; Bowker’s Superphosphate with Botasn 2 Belfast. .. 2172|Bowker’s Sure Crop Phosphate. ......66..-se+006 .|Portland,......+ 2173| Bowker’s 10% Manure ......... ........ . -|Houlton ......+ 2174|Gloucester Fish and Potash............. . |Belfast ... 2175|/Stockbridge Corn and Grain Manure........cesceceeeceeneeceeee: Portland.. 2176\Stockbridge Pea and Bean Manure .......... Bangor... 2177|Stock bridge Potuto and Vegetable Manure .|Houlton 2178|Stockbridge Seeding Down Manutre...... arbi Bangor . 2179|Stockbridge Strawberry Manure . .........ce cece cece cerns eenes Bangor ......-- 21380 Stockbridge Top Dressing Manure...........2... cece eee euenees Bangor. ....csce BRADLEY FERTILIZER CO., BOSTON, MASS. 2181| Bradley’s Complete Manure for Potatoes and Vegetables. «+» {Houlton ......6- 2299| Bradley’s Complete Manure for Potatoes and Vegetables..... Portland. ae 2182) Bradley’s Corn Phosphate....... Bea Steere aan Keleieere’ asl seoceoeeeees(|POrtland «20... 2183) Bradley’s English Lawn Fertilizer........ sil joe: bly diablo ds bar¥: Veidlatatesertad Bangor . ....e008 2184| Bradley’s Eureka Fertilizer......... eddsarsre ei si 6 ..|Bangor ... 2185| Bradley’s Potato Fertilizer . .............5. beawidoulbeeeueies «eeeee-|Portland ......- 2186 Bradley’s Potato Manure .............. Portland ......- 2187|Bradley’s X. L. Phosphate .. . |Belfast ... 2300| Bradley’s X. L. Phosphate Portland........ CLARK’S COVE FERTILIZER co., BOSTON, MASS. 2188| Bay State Defiance Phosphate.......... i ekiereteiens: Stalonetaceiajeiovis: Portland ......- 2189} Bay State Fertilizer ........- 0 .........0... Bangor.. 2190} Bay State Fertilizer for Seeding Down ...... sidiareierstolelaley elwraraneieinste Bangor. . 2191| Bay State Fertilizer, G. G ........ cece cee eee Bangor . 2162/Great Planet Manure ... -|Houlton 2801|Great Planet Manure .. .|Bangor... 2193) King Philip Alkaline Guano for Potatoes. ...........eecseeee -../Belfast ........ . 2194/Triumpb Bone and Potash..,.......... iarcitateyararciare iainiaiaieis’e-ctnreieieiefaveres Bangor ......005 FERTILIZER INSPECTION. 63 ANALYSES OF STATION SAMPLES, 1899. NITROGEN. PHOSPHORIC ACID. POTASH. 5 3 a Total. Available.}| Total. p —. . oS an ° . lela cla lee lela lee : 8 |ss|&)/8 ei/e/s ie /8.139 1/8 3 | 3 _ aa 5 a He vo _ f=} dq ot S cal Brecla tS lesa ls i 2 | 2 tee) 2 lashes ie 2145/4 |e |/o8|i a | a] S| ae |of] ae 528i] a |] o %,| % | % /o % | % | % | % | % lo lo %. | % 4) Par] Pal} Pooll..”..| ee] 02! Fes} 3°00} Ses] 250] 2s8] 2s 1.62] 01! 1.63] 1.50]|......] 7.16] 3.83] 7.16] 6.00] 10.99} 8.00]| 2.45] 2.00 -84)_.73| 1.57| 1.60]} 2.87} 5.01] 2.63, 7.88) 7.00] 10-51] 9.00|| 2.59] 2.00 1.90} 1:26] 3:16] 3.00|| 4:67] 2-71] 1-86] 7-38} 7-00] 9.24| 9.00] 8.16] 7.00 .68} 98] 1.66] 1.50/| 7.07} 3.12] 1.56] 10.19] 8.00] 11.75] 10.00|| 2.29] 2.00 ‘12| 2:51} 2.63] 2.25]|...... Keane |pocad sl aaaeet sesses| 22:67] 18.00]]-.0---[eeeees 1.38} 1.11] 2.49! 2.95/| 5.69] 2-81] 2.58] 8.50| 8.00] 11.08] 10-00|| 4.65] 4.00 -86| 1.47} 2.33] 2.95/| 7.42] 2.64} 1.80] 10.06| 9.00] 11.38/-12.00|| 2.41] 2.00 3.83] ...0+6 3.83] 3.00|| ....-| 7-12] 1-90] 7.12] 6-00} 9.02| 8.00!| 6.14) 5.00 +88] 1.86} 2.74) 2.25/] 4.21! 2-04] 2-03} 6.25] 6.00| 8.28] 8.00|| 10.69) 10.00 .70} _.16| _.86/ _.75/| 2.76] 3.11] 2.58} 5.87] 6.00| 8.45| 8.00] 2.26) 2.00 1.36| 1.02} 2.38] 2.25|) 5.45] 2-96] 2-91] 8.41] 9.00] 11.32] 11.00]/ 4.12) 4.00 :38| -71| 1.59} 1.50|/ 5.74} 3.61] 3-86] 9.25] 8-00] 11.11] 10.00} 2.35] 2.0 .66| .33| .49| —.75|] 5.98] 3.08] 2.26] 8.36] 7.00] 10.62) 10.00|| 6.37| 6.0 1.30] 1.29] 2.59} 2.295/| 4-99] 3.25] 2-53] 8.24] 8.00] 10.77| 10.00]! 4.56! 4.0 08| 1.99) 2.07] 1.50] 1.53/ 4.45] 6.05] 5.98) 6.00] 12.03] 12.00/! 2.41] 2-0 80} .23| 1.03} .75}] 6.24] 3.38) 2.03] 9.62) 8.00] 11.65] 10.00|| 3.15] 3.0 as pelesfecesesfeeeee {| -75] 8.87] 3.46] 9 62] 10.00] 13.08] 11-00|] 2-16] 2-0 49| °”:53|° 1:02) -75|| 6.14} 3.61] 2.44] 9.75] 8.00] 12.19] 10-00)| 2-30] 1-0 .58} .39] .97].75|| 2.58] 4.18] 3.15] 6.76] 6-00] 9.91] 8.00]| 10.46] 10.00 ‘63|.25] igs] .75/! 5.50] 4.23] 3.57| 9.73| 6.00] 13.30| 9.00! 1.49] 1.00 1.24] 1.97] 3/21] 3.00|! 6.91] 2.28) —-85] 9-19] 8.v0| 10.04] 10-00|| 7.28] 6.00 .78| 2.07] 2.85] 2.00|] 3.96} 2.26] 2.03] 6.22| 6.00] 8.25| 8.00|| 9.96) 6.00 1:26| 2202] 3/28] 3.25]! 4.59! 2.93] 2.83] 6.82] 6.00] 9.65] 7 00|| 11-99) 10.00 166] 2.08] 2.74) 2.50|| 4.48] 2.27/ 1.79} 6-75] 6.00] 8.54| 12.00!| 10.60] 10.00 1.36| 1.30} 2.66} 2.25|| 5.61] 4.19] 3.33] 9.80, 6.00] 13.13] 7.00|| 4.94) 4.00 3.48] .75| 4.23| 5.00|} 4.99] 2.67| 1.42| 7.66| 4.00] 9.08] 6.00|| 7-101 6.00 1.09] 1.89] 2.98] 3.30|| 5.63) 2.72] 2.23) 8.35] 8.00] 10.58] 9.00|] 6.81| 7.00 1.38! 1.71} 3.09] 3.30|| 4:16] 4.32) 1.88] 8.48] 8.00] 10.36] 9-00|| 6.32/ 7.00 112] 2207} 2:19} 2-05|| 6.49] 2.99] 2-37] 9.48] 9-00] 11-85] 10.00|| 2.19} 1.50 4.92} .01| 4.93] 4.95/| 4.61] 4.45) 1.42) 6.06) 5.00] 7.48] 6-00|| 3.20] 2.50 710 1.83] 1.93} 1.03|| 3.33} 2.15] 5.05] 5.48/ 8.00| 10-53] 9.00]; 2.16, 2.00 194) 2:34] 2.58] 2.06|| 5.44) 3.58] 2.63] 9.02; 9.00! 11-65] 11-00]! 3.57) 3.2 .82} 1.70! 2.52] 2.50|| 6.59 .15| 2.92] 6.74] 6.00! 9.66) 8.00|| 5.871 5.0 1,04] 1.28} 9:32} 27501) 6.94) 2-91] 1.991 9.85] 9.00] 11-84) 11-00l] 2.35 2.0 ‘a4] 1:79] 2.93] 2.50|| 5.87| 3.76] 2.77] 9.63/ 9.00] 12-40! 11.00|] 2.40] 2.0 .1s} .94/ 1.12] .82|| 2.42) 5.93] 3.19] 8.35] 7.00] 11.541 9.00|| 1.20] 1.00 ‘90| 1.72! 2.62] 2.47|| 6.73| 2:87] 2.07] 9.62} 9-00] 11-69] 10-001] 1.90] 2.00 “06| 1.07; 1.23} 1.03|] 5.92) 2.46] 1-93] 8.38] 8.00] 10-31] 10-00|! 2.61] 2.00 .14| 2.13} 2.27] 1.85|| 5.81) 3.25] 2.28) 9.06] 8.50] 11-34] 10.00|) 2.24} 2.00 1:18] 1.78] 2:96] 3.30] 5.85) 1.54) 3.19) 7.39) 8.00] 10.58] 9.00)! 7.87| 7.00 174] 1193} 2.67} 3.30|| 2.22) 5.43] 3.09] 7.65] 8.00] 10.74] 9.00)| 6.39) 7.00 2 .10| 1.33} 1.43} 1.23/} 4.58) 3.51] 3-46) 8.09] 6.50] 11.55] 8.00|] 3.26] 3.00 194 koran sane ueees eae 8.96, 1.16} 2-28] 10.12] 10-00] 12.40] 11.00]| 2.05, 2.00 So ooo ooo & ooo 64 MAINE AGRICULTURAL EXPERIMENT STATION. Descriptive List oF STATION SAMPLES, 1899. n oO 2 3 Manufacturer, Piace of Business, and Brand. Sampled at S S$ 3S 3 8 n ey 1 CLEVELAND DRYER CO., BOSTON, 2298|Cleveland Bone and Potash. .... Bangor... 2195|Cleveland Fertilizer for All Crop -|Portland 2196|Cleveland Pioneer Fertilizer....... .|Bangot ... 2197|Clevelaud Potato Phosphate ..... 1 adeversiaie Site Vajaraaiutestoinislaisyeielesiareains Portland . 2198|Cleveland Seeding Down Fertilizer.... -.|Portland . 2199'Cleveland Superphospbate .......-....----cceeeeeeereceeeneeee - Portland. cisses £. FRANK COE CO., NEW YORK, N. Y. 2200|5. Frank Coe’s Bay state Phosphate ciate Sletaters ms Siahat die ible lot neaee sees (DElfast.. «2.5 ais 2201/E. Frank Coe’s Columbian Special Corn Fertilizer ...|Bangor... 2202/E. Frank Coe’s Columbian Special Potato Fertilizer........... Portland ....... 2203|E. Frank Coe’s Excelsior Potato Fertilizer............. sictetreratie. Belfast ....secee 2204'E. Frank Coe’s Grass and Grain Ferlilizer.......-.--.+.++ ++ .|Portland .. 2205)E. Frank Coe’s High Grade Ammoniated Bone ‘Phosphate:: -»./Belfast ..... 2206)E. Frank Coe’s High Grade Potato Fertilizer...... Savaseng sereees Belfast = abeemee. 2207\E. Frank Coe’s New Englander Potato Fertilizer. ......... Bangor .... 3208|K. Frank Coe’s Prize Brand Grain and Grass Fertilizer........ Portland s..s008 2209/E. Frank Coe’s Special Potato Fertilizer....-....---..-.--.-.ee Bangor. xvaivieee 2210/E. Frank Coe’s Standard Grade Ammoniated Bone Sees Portland ... CROCKER CHEM. & FERT. CO., sbeeatebey Nis 2211'Crocker’s Ammoniated Corn Phosphate. aie .|Bangor. 2313|Crocker’s Ammoniated Corn Phosphate. Bangor 2212iCrocker’s New Rival Superphosphate...... .-|Bangor.. 2314|Crocker’s New Rival Snperphosphate .............0-0020 arsisjereieis Bangor ....eceee 2213\UCrocker’s Potato, Hop and Tobacco Phospbate. «| BAN BOT eieccsvie 2315|Crocker’s Potato, Hop and Tobacco Phosphate Bangor \sessiesev's 2214|Crocker’s Superior Fertilizer. ....... eee RK we sets es HegaNaTsess | DANO « qAcssien 2316|Crocker’s Superior Fertilizer......-....- ees -..|Bangor.. 2215|Crocker’s Superior Rye and Oats Fertilizer................200- Bangor CUMBERLAND BONE PHOS. CO., PORTLAND, ME. 2216|Cumberland Hawkeye Fertilizer. ..........022 ceeeeeee seer eeees Bangor ........ 2217|Cumberland Potato Fertilizer -|Belfast . ei 2218iCumberland Seeding Down Manure..... eens Bangor .3ccissawe 2219 Cumberland Superphosphate. Bangor. sccccees ! L. B. DARLING FERT. CO., PAWTUCKET, R. I. 2220 Darling’s Animal Anchor Brand. ..........- wd Haaeas Seeeees foe reentae 1 Darling’s Animal Fertilizer ‘G” Brand . Augusta.. 2222 Darling’ s Blood, Bone and Potash........ Houlton .. 2302 Dare s Blood, Bone and Potash..........-+ ceeceeeeeeereeeecees AUGUSTA cecevece | §. FARRAR & CO., BANGOR, ME. 2223 Farrar’ z ‘Potato Manure - . |Bangor . 2224’ Farrar’s Superphosphate. -|Bangor.... | GREAT EASTERN FERTILIZER : 2225 (Great Eastern Dissolved Bone . -/Portland . 2224 Great Eastern Gen. Fertilizer .......... .|Portland . oe ee Eastern Grass and Oats Fertilizer . ........000 ceceeseeees Portland . 9225'Great Eastern Northern Corn Special ............. digisiovienieese'es|| DAN ZOU Avs sie 2229'Great Eastern Potato Manure . .......sesese.seesees BAD BOF isis ee0% LISTER’sS AGRICUL. CHEM. WORKS, NEWARK, WT: 2230|Lister’s Seeding Down Fertilizer ....... 2.0.0 ccc ecccecncuneecoeee Banger. ........ 2231: Lister’s Special Potato Fertilizer .... .|Bangor - 2232, Lister’s Success Fertilizer . ......... -|Bangor. 2233|Lister’s oS, SO" Superppospuate..acsinnsvenstacneanee Bangor ooneccves FERTILIZER INSPECTION. 65 ANALYSES OF STATION SAMPLES, 1899. NITROGEN. PHOSPHORIC ACID. POTASH. 3 a é Total. Available.| Total. . g Soe 5 oS 5 eg 2 ss o a jee] 8 f ee 8 i . & 8 |ss||3|8 s/zeleis{8.] 3 /8.l.¢] 8 SB ise/ eo] 8 /se ls] 2)3]8 | 85] € |ecl) § ] 2 te] ns, n 5 50 3 @ a 8 Bo ° so ° 3 a | = sa} 8] &| 3 as | . | Bae eg; 6] 2] B| 4| #8 | 2 | Bee g Ha fa z & & | as q | GAS Edible portion....... GIT L ~ | eke 3.7 15.4 67.4 11.4 2.1 3,195 As purchased ......... 6171 | 62.2 | 1.4 5.8 | 2.5 | 4.3 8 1,321 Pecan. (Hicoria pecan). The pecan is also a native of America, but is far less widely distributed than the species last described (Hicoria ovata), being found from Indiana to Iowa on the north to Tennessee and Texas on the south. It thrives best in the rich, moist soils along the river banks. Although some of the largest and best pecans are grown in Louisiana, a large proportion of those placed upon the market are from Texas, where its culture has attained consid- erable importance. The flavor of the pecan makes it a desirable nut, but it owes much of its popularity to the thinness of its shell and the conse- quent ease with which it may be removed. These qualities adapt it especially to dessert purposes. Large quantities of this nut are used by confectioners, the shelled meats in halves selling at 30 to 40 cents per pound. NUTS AS COMPOSITION OF FOOD. THE PECAN. 79 a 3 ; b ra 3 g 3 agi 3 5 . e os ea] S$] gi] 2 ae ; 1 eae ae, 2] @/ 21 2/83] 2 | 8 Ag a e a & | aS a | ase Pecans, polished: . Edible portion .....} 6174 | sescves 3.0 11.0 71.2 13.3 1.5 3,633 As:purchased...... | 6174 63.2 1.4 5.2 33.3 6.2 7 1,700 Pecans, unpolished: Edible portion}.....] 6178 |....eee. 2.7 9.6 70.5 15.3 1.9 3,566 Ascpurchased...... | 6173 46.3 1.5 5.1 37.9 8.2 1.0 1,915 English Walnut. COMPOSITION OF THE WALNUT. (Juglans regia). In the United States the walnut has been successfully culti- vated in the Central and Southern Atlantic States, in California, and Oregon. In California the culture is especially successful, the product for 1898 being estimated at eight million pounds. n 3 s c b ¢ ge 3 3 BE} | a aH sa| 2/8/38 goa | oe eele)/2/2|2|83| 42 | zs mefe | ela | & jes} «| wa California soft shel), J. regia, 4 analyses a. Edible portion......ccsecees csevefiecees| ceeee 2.5 | 16.6 | 63.4 | 16.1} 1.4 As purchased.........+. Seca woeee | A861 1.0} 7.0] 26.6 | 6.7 6 California bijou, J. regia a. Edible portion si@hoierniaigsoabeo lniniasaishen) weceueiats 2.5 | 18.4 | 64.4 | 13.0] 1.7 AS purchased. ........-eecceeeece| cones | T301 -T| 4.9] 17.38 | 3.5 5 Italian, J. regia. Edible portion ........eceeeeeene-| 6212 | ...... 4.0 | 16.9 | 68.0] 9.0] 2.1] 3,538 AS purchased...............00e «+. | 6212 | 57.8 | 1.7] 7.1] 28.7] 3.8 q 1,493 Jugilans regia, 4 analyses b. Edible pOrtion.......-cccccecceses[sevens few Sie 7.2 | 15.8 | 57.4 17.6] 2.0 California native black, J. Cali- fornia a. Edible portion..........-66- Slate ee if stweiaie if oevelciess 2.5 | 24.9 | 54.7 | 16.1 | 1.8 AS purchased. ......cseccaveeeee feos oe | 7461 -6 | 6.4] 14.2 | 4.2 5 California grown American black, J. nigra a. Edible portion........ iatarecwrataratatstore Maveeaeare. | ever 2.5 | 30.8 | 57.8 | 7.4] 2.0 @. Calif. Expt. Station, Bulletin 113, p. 12. %. Koenig. Nahr. u. Genusmittel, II, p. 500. 76 MAINE AGRICULTURAL EXPERIMENT STATION. Although Asiatic in its origin, this is commonly spoken of as the English walnut. Owing to its general excellence it early won its way to popular favor, having been distributed through nearly all Europe, reaching England as early as the middle of the sixteenth century. Chestnut. (Castanea dentata). The American chestnut has a wide geographical range, being found in nearly every state east of the Mississippi, from south- ern Maine to the Gulf. It seems to thrive best on high lands, with light and even sandy soils. Both the European and Japanese chestnuts are also cultivated here to some extent; neither of them yield nuts of as good quality as our native stock, though both excel our nut in size.* The price of the native nut varies from $1 to $10 per bushel, according to locality, abundance and excellence of the nut. In France, where the chestnut is widely grown, the nut has come to play an important part in the dietaries of the poor.: The common way of preparing the nuts is to remove the shells and steam them, when they may be eaten either with salt or milk, furnishing a cheap and nutritious food. Thus prepared, the hot nuts are sold in the streets, and form the chief morning dish for a large proportion of the working classes. Large quantities of the nuts are also dried and ground to a flour, which can be kept for some time without deteriorating. This flour, mixed with water and baked in thin sheets, forms a heavy, but sweet and nutritious cake. The use of the chestnut is not confined to the poor, since it is used in many forms by the well-to-do classes who prepare from them many palatable side dishes. In Italy the use of the chestnut is also very general. The nut is eaten fresh, boiled and roasted, or as a substitute for corn meal in the “polenta,” a form of porridge much used by the poorer classes. A common delicacy in the Apennines is “‘necci,” flat cakes of chestnut flour and water, baked between hot, flat stones, with chestnut leaves between the cakes.f In Korea the chestnut is said almost to take the place which the potato occupies with us, being used raw, boiled, roasted, cooked with meat, or dried whole. *Nut culture in the United States, U.S. Department of Agriculture, p. 82. ¢ Knight: Food and Its Functions, p. 199. NUTS AS FOOD. 77 The chestnut differs widely from the other common nuts, since it contains much less oil and protein and much more of the carbo- hydrates, especially starch, which is almost wholly wanting in many nuts. It is thus a far less concentrated and better bal- anced food than our other nuts. The high prices which prevail in our Maine markets will prevent its very general adoption. A large and steady demand would in time lead to an increased production and ultimately to lower prices. COMPOSITION OF THE CHESTNUT. a o 3 P g Variety and condition. | 8, . Ss So & i & A $2 2 3 2 se : eo, | wl el ae) | ee Ag fe E & Ba as < Edible portion: Numbo, fresh G.......ee00 [reeece| cece 42.2 6.1 6.6 43.3 1.8 Moon’s Seedling, fresh a|]...... slater 41.7 6.3 6.4 43.8 1.8 Solebury, fresh @......... |... ter 29.2 6.7 8.3 54.0 1.8 Native, fresh @. ........1 |seceoe]eee 34.4 8.0 10.8 45.1 1.7 Italian, fresh b.... yates |acorsyui eden esta 53.8 6.6 2.0 36.9 “7 Italian, fresh b... ....... wa 52.7 4.1 2.0 40.4 8 Variety unknown, freshc|.. 44.9 7.38 8.0 38.3 1.5 Average, fresh nuts ...... «6 42.7 6.5 6.3 43.1 1.4 Spanish, dry a 6.6 9.0 6.6 75.0 2.8 Payvagon, dry @ 6.5 11.4 9.1 70.1 2.9 Spanish, dry a 5.4 10.3 9.1 72.5 2.7 Native, dry a. 4.8 11.6 15.3 65.7 2.6 Average, dry nuts 5.8 10.6 10.0 70.8 2.8 As purchased: Numbo, fresh a........... is aeietais: 11.5 37.3 5.4 5.9 38.3 1.6 Moon’s Seedling, fresh @|..... 14.3 35.7: 5.4 5.5 37.5 1.6 Solebury, fresh @ ........ |.sseee 15.3 24.8 5.7 7.0 45.7 1.5 Native, fresh @..........- seeees 23.2 26.4 6.2 8.3 34.6 1.3 Italian, fresh b .........0+ Jiaeee- 15.4 45.5 5.6 1.7 31.2 6 Italian, fresh b .........0- | se. 15.5 44.5 3.5 1.7 34.1 7 Average, fresh nuts...... |...... 15.9 35.7 5.3 5.0 36.9 1.2 Spanish, dry a@........... 21.5 5.2 7.0 5.2 58.9 2.2 Paragon, dry @........... odvorens 23.9 5.0 8.7 6.9 |, 53.3 2.2 Spanish, dry @........+.. sinless 25.3 4.0 7.7 6.5 54.2 2.0 Native, dry @....--.seeee- femaretar 22.9 8.7 8.9 11.8 50.7 2.0 Average, dry nuts 23.4 4.5 8.1 7.7 54.2 2.1 a Penn. Expt. Station, Bulletin 16, p. 15. b Calif. Expt. Station, Report 1895-6; 1896-7, p. 153, Bulletin 113, p. 7. c Mass.tState Expt. Station, Report, 1893, p. 354. Peanut. (Arachis hypogea). The peaniit, although not a nut in the botanical sense, is for convenience here included. It is.extensively grown in at least four continents—Asia, Africa, North and South America—and 78 MAINE AGRICULTURAL EXPERIMENT STATION. has been so long and so widely cultivated that some doubt exists with regard to its origin. It is now generally regarded as a native of Brazil, although even in that country it is unknown in its wild form. Prior to 1865 the United States imported large quantities of peanuts from Western Africa. Since that date the home production has enormously increased until at the present time our crop is estimated at 4,000,000 bushels, about one-seventh of the crop of the world. Of this amount Virginia, North Carolina and Tennessee produce by far the larger part. The culture is not as profitable as formerly, since, through inju- dicious methods of cultivation, the previous yield of 50 or more bushels per acre has fallen to less than one-half that amount, while the cost of cultivation remains practically the same.* There is but little waste in peanut production. The dried vines are used as hay, while the pods and low grades of the nuts are also fed to stock. Probably three-fourths of the peanuts themselves are retailed in the roasted form. A part of the cheaper grades is used by confectioners. In Europe, and to a much more limited extent in this country, the oil is extracted. This oil, forming from one-third to one-half of the kernel, is clear, sweet and palatable, for many purposes fully equal to the more costly olive oil. Indeed, much that is sold as olive oil is either peanut oil, or contains a large admixture of the same. The high grades are used in Germany as a salad oil; while the lower grades find ready use as lubricants or are employed in soap making. Although the American peanut is larger and more palatable than the African, the latter furnishes a better oil. As a food for man, the peanut has a high claim upon the pop- ular favor. There seems to be no reason why it should not be considered as a regular article of diet and be placed in some form upon our tables. If the cake remaining after the extrac- tion of peanut oil be ground to a fine powder, it furnishes a flour from which a nutritious bread can be made. Attempts made in Germany to utilize this flour in the preparation of army bread have not been altogether successful, but the matter is worthy of farther trial. *Farmers Bulletin, No. 25. NUTS AS FOOD. 79 COMPOSITION OF THE PEANUT. a ' 2 i B s 303 se : 2 gaa So] o 3 § a Pe 52 62 3 Oo 2 a ° ‘5 a Qh ae/8ile}2) 4/33) 4 | ss a Ae) ea |e] a] & |e8] 4 |] aad Edible portion: Georgia peanut @....... cece eee el cece eel tenes 12.9 | 26.6 | 37-6 | 21.0] 1.9 Spanish peanut @..... cece ceee | cee ee [re cens 18.2 | 27.9 | 35.8 | 20.7 | 2.4 Variety unknown DU ........ 0.0.65 4.9 | 29.1 | 48.8 | 15.3 | 1.9 Variety unknown ....... ee eieseay 6.0 | 28.1 | 45.7] 17.8 | 2.4 3,008 Varieties unknown, 8 anal. ¢....| -....]..eee- 6.9 | 27.7 | 45.8 | 17.0} 2.6 Average, 12 analyses. ........00.] coe. | coeee 7.7 | 27.8 | 44.5 | 17.6 |] 2.4 Roasted peanut. .......... cece eens 6214 |..... 1.6 | 30.5 | 49.2 | 16.2 | 2.5 3,177 As purchased: Georgia peanut @.......50 eee ee esl eens 27.0 | 9.4 | 19.4 | 27.5 | 15.3 | 1.4 Spanish peanut.. ....... ........ wa 22.0 | 10.3 | 21.8 | 27.9 | 16.1 | 1.9 Variety unknown D..........4.. |...00- 28.8 | 3.5 | 20.7 | 34.7 | 10.9 | 1.4 Variety unknown........ ....... 6213 | 28.0 | 4.3 | 20.3 | 32.9 | 12.8 | 1.7 2,1€6 Average 4analySeS ....ccccceeee | eee eee 26.4 | 6.9 | 20.6 | 80.7] 18.8 | 1.6 Roasted peanuts . ..........-008. 6214 | 32.6 | 1.1 | 20.6 | 33.1] 10.9 | 1.7 2,141 Peanut butter d 2... ceeeececeen |e ceae [veeee 2.1 | 28.7 | 46.4 | 18.8 | 74.0 Peanut butter €.......eeeeeeseeeeeleeneee | eee 2.0 | 29.9 | 46.7 | 15.4 1g 6.0 a. Georgia Expt. Station, Bulletin 13, p. 64. bo. North Carolina Expt. Station, Bulletin 90 B, p. 10. ce. Koenig: Nahr. u. Genusmittel, II, p. 500. d. From the Atlantic Peanut Ketinery, Philadelphia. ¢e. From the Peanolina Company, New Haven. f. Including salt 3.2 per cent. g- Including salt 5.0 per cent. / Acorns. (Quercus). The only analysis here given is of the fruit of the common black oak of the desert regions of Arizona (Q. Emoryt). The acorns of this species are generally known as. “biotes.” With this analysis is given that of a sample of acorn meal and a bread prepared from the same. Acorns in the natural state are unfit for human food on account of the large amount of tannin which they contain. The meal and bread here reported were prepared by the Indians of California who by some means succeed in removing the tannin. While the meal was found to contain 6.63 per cent tannin, only a trace was discoverable in the bread. Both meal and bread were sour and sodden when received. 80 MAINE AGRICULTURAL EXPERIMENT STATION. The Indians of the Yosemite Valley make a porridge by stirring up acorn meal with water. This is cooked by dropping in heated stones. The cooked porridge thickens on cooling, when it is sliced and browned before the fire. COMPOSITION OF ACORNS (QUERCUS EMORY1), ACORN MEAL, AND ACURN BREAD. ' a s 5s p 5 ae 3 Ss aac SH . I > esa eB] 8] g |] 3 33 see ae) 1 2/ 2] 2/23) 42 | 2s2 We ~ E a & | aS «| eas Acorn, edible portion] 6193 j....... 4.1 8.1 37.4 48.0 2.4 2,718 Acorn as received ...| 6193 35.6 2.6 5.2 24.1 30.9 1.6 1,750 Acorn meal........... 6184 |........ 8.7 5.7 18.6 65.0 2.0 2,265 Acorn bread ......... 6185 |....... 60.3 2.2 9.9 27.0 6 2,347 Beechnut. (Fagus Americana). The beech is a common forest tree over the eastern half of the United States. The nuts are sweet and among the best of our wild nuts. They are widely gathered by children; but owing to the fact that the tree is an irregular bearer, the nuts small and prime favorites with the squirrels, only a very limited amount of this nut reaches the market. The prices are as variable as the supply, ranging from 10 to 60 cents per quart. COMPOSITION OF THE BEECHNOTS. a ao b 3 “3 8 2 BEE Sh z < ats zo | @| 8] 8 = ree ° 3 ©: 2 oe : = ag & = © 3 | £2 a 3H8 as oO a e og n Soo As a Ee a & | BS < | Bas Fagus Americana: Edible portion...... 6166 |....... 4.0 21.9 57.4 13.2 3.5 3,263 As purchased....... 6166 40.8 2.3 13.0 34.0 7.8 2.1 1,932 Fagus sylvestris a.... Edible portion......].ccccces|ecesecee| 9-1 21.7 42.4 22.9 3.9 As purchased ,..... sseceeee| 33.0 6.1 14.5 28.4 15.4 2.6 a. Koenig: Nahr. u. Genusmittel, IT, p. 500. NUTS AS FOOD. 81 Butternut, Oil-nut, White Walnut. (Juglans cinerea). The butternut is found over a large part of the eastern, middle and northern states, though it is most abundant and reaches its highest development in the Ohio River basin. Usually it is not a forest tree, but occurs most frequently in isolated positions and along fences. It is very prolific, single trees sometimes yielding 15 or 20 bushels. Although a common nut in this State, it is not often found in the Maine markets. In the West it is more frequently met, the price ranging from 20 cents to $2 per bushel. When green the nuts are sometimes used for pickling. The thick dense shell of the ripened nut, its extreme oiliness with a tendency to become rancid, make this one of the least desirable of our nuts. COMPOSITION OF THE BUTTERNUT. n 3 : E 8 iat a 2 Bes Se S < a5" 52 2 5 3 3 BOs a S Ber 3 3,5 : = as a5 3 S g a | $3 a | 383 4a e = a = | &§ 4] Bas Edible portion ...... 6168 |......- 4.5 27.9 61.2 3.4 3.0 8,371 As purchased......... 6168 86.4 -6 8.8 8.3 5 4 458 Cocoanut. (Cocos nucifera). _ Although large quantities of these nuts are annually imported into the United States, the home product is now considerable. During the past 20 years large numbers of trees have been planted in southern Florida, where it is estimated that there are at least 250,000 trees, over ten per cent of which are in bearing. The products of the cocoanut palm are so many and varied and fina such ready application, that it may be long before our home production will satisfy the growing demand. “The small, green and immature nuts are grated fine for medic- inal use, and when mixed with the oil of the ripe nut it becomes a healing ointment. The jelly which lines the shell of the more mature nut, furnishes a delicate and nutritious food. The milk in its center, when iced, is a most delicious luxury. Grated cocoanut forms a part of the world renowned East India condi- ment, curry. Dried, shredded (desiccated) cocoanut is an important article of commerce. 82 MAINE AGRICULTURAL EXPERIMENT STATION. “From the oil a butter is made, of a clear, whitish color, so rich in fat, that of water and foreign substances combined there are but .0068. It is better adapted for cooking than for table use. At present it is chiefly used in hospitals, but it is rapidly finding its way to the tables of the poor, particularly as a sub- stitute for oleomargarine.” * COMPOSITION OF THE COCOANUL. a A oO . = 3 oS ; a oes 8 : 2 Bae = 3 } 2 g = S58 2 2 3 2 a . (4am as] si2.j2|2)| 32] 2 Bs Ss ‘ - o 4a ea | es |e | 2 | 65 | < wae Edible portion ... 6169 |o...eee 14.1] 5.7 | 50.6] 27.9] 1.7 | 2,986 5 As purchased...........4. 2.55 6169 a48.8 | 7.2] 2.9 | 25.9 14.3 -9 | 1,529 9 Without milk, as purchased ..| 6169 637.3 | 8.9 | 3.6 | 31.7 17.5 | 1.0 | 1,872 4 Cocoanut milk, as purchased .|....... | ...... 92.7 1.5 4.6 8 7 Shredded cocoanut c......... | ee eee ef eee eee 4.3 | 6.5 | 63.7 24.1) 14 Shredded cocoanut d......... | cee eee | eee eee 2.8 | 6.0 | 51.0 39.0] 1.2 Beara yg ster I | Aovapene ert 5.8 | 8.9 | 67.0 16.5 | 1.8 oe| ceeeeee| coaneae 91.5 5 1 6.8 | 1.2 Edible portion e Cocoanut milk /.... a Milk and shell. OShell only. cStorrs Expt. Station. dNew Jersey Expt Station. e Koenig, Nabr. u. Genusmittel, II, 500. fIbid, I, 495. The meat of the cocoanut is poor in protein, as compared with most of the nuts here reported, and the milk contains about one- tenth the protein and less than one-half the fat found in the milk of the cow. The Litchi, Leechee, or Chinese Nut. (Nephelium litcht). This fruit is a native of China. It is not a true nut, although commercially classed as such. The imports to this country are quite small, and the consumption for the most part confined to the Chinese population. As the analysis indicates, it differs widely from true nuts, being very low in protein and fats and correspondingly high in carbohydrates. It finds its way to our markets only in the dried form. When fresh it is said to be one of the finest of Chinese fruits, having a white flesh with the taste of the best grapes.t *Nut Culture in the United States, p. 98-99. +Popular Science Monthly, XXVIII, p. 574. NUTS AS FOOD. 83 COMPOSITION OF THE LITUHI NUT. n ® b ; 3 “od a E 238 ah . < a) Gan £3 g a 3 Pr) pos on a o @ a5 & — es | 3 | 24 8) @) 88) 4 eee 4a fe = a & | aS < | Bao I Edible portion ...... GIGZ- leases | 17.9 2.9 2 77.5 1.5 1,453 As purchased......... 6172 41.6 10.5 1.7 1 45 9 849 Pine Nuts. (Pinus). The seeds of three species of pine have been analyzed, Pinus edulis Engel., P. monophylia Torr. and Frem., and P. Sabiniana Doug. COMPOSITION OF PINE NUTS. n 3s b 3s “3 i q Od 8 S Bes eS] o g e e535 aS - x aa 3 Be; 213/21] 4 [88] 2 les ag | 0 s a es | os] @ [555 Asal me} 2] a | & |es] < fea PISNOAS, CUIDIC POYIOW thas ccnnwccdfeasens |ewenes 6.4 | 33.9 | 49.4} 6.9] 3.4 Pinon, (P. monophy!la) : Edible portion ......... cccseeneneee 6211 |...... 3.8 | 6.5 | 60.7 | 26.2 | 2.8 | 3,397 AS purchased......cceseeecceceeeee 6211 | 41.7 | 2.2] 3.8] 35.4 | 15.3 | 1.6 { 1,940 Pinon, (Pinus edulis) : Edible portion ...........2. eeseeee 6177 |.....- 3.4 | 14.6 | 61.9] 17.3 | 2.8 | 3,364 AS PULCHASEA. ...ceee cee cern eenee 6177 | 40.6 | 2.0] 8.7 | 36.8] 10.2] 1.7] 1,988 Pinon, (P. sabiniana) : Edible portion .. -| 6192 }..... 5.1 | 28.1 | 53.7 | 8.4] 4.7 | 3,161 AS purchased. ........525 eoveceeee 6192 | 77.0 | 1.2] 6.5) 12.3} 1.9] 1.1 727 “The several species of pine yielding edible nuts are found on the Pacific Slope of the United States and in Colorado, New Mexico, Arizona and Mexico. The nuts are but little known to a majority of the people of the United States, though they are marketed in large quantities in some of the cities of California. a From Bulletin 26 of the office of Experiment Station. 84 MAINE AGRICULTURAL EXPERIMENT STATION. Some of them are of good size for dessert or confectionery pur- poses, and in quality and flavor are so superior that their general introduction will doubtless n.ake them very popular.—Along the borders of Mexico the nuts are called “pifions,’ and to an increasing extent this name is being accepted as applicable to all pine nuts. The pine nut has a rich, marrowy kernel in a shell that varies in thickness from that of a chestnut to that of a hard- shelled hazel nut.” * Pistachio. (Pistacia vera). This nut, although a native of Syria, has long been cultivated in Southern Europe, where it _-vduces a fruit somewhat larger than that of the parent stock, but of a less desirable flavor. Most of the nuts used in the United States are from European countries bordering upon the Mediterranean. The pistachio was introduced into the Southern States nearly half a century ago and has been somewhat widely though not extensively grown. Small quantities of this nut have been successfully grown in California. The kernel is greenish in color and has a somewhat mild but pleasing and characteristic flavor, suggestive of almonds. In this country it finds its largest use in the manufacture of con- fectionery, for which purpose it is valued both for its flavor and color. COMPOSITION OF THE PISTACHIO. a o b 3 3 5 s Baza as is FI = S85 52 2 a 8 “9 { Vis ah ao) s|/212/ 2/35 | 2 Est Aa e,}e | é€ | & | &8 | « lead First quality, edible portion..} 6175 | ....... 4.2 | 22.3 | 54.0 16.3 | 3.2 | 3,235 Second quality, edible portion] 6176 |........ 4.3 | 22.8 | 54.9 14.9 | 3.0 | 3,262 PMOL A EOI: 5 seicaecotsacs ecaid-erbsoveieisi| teceie.biniwicdd “asarsleeceie 4.2 | 22.6 | 54.5 15.6 | 3.1 | 3,249 * Nut Culture in the United States, p. 92. NUTS AS FOOD. 85. DISCUSSION OF RESULTS. It has been found that the nutritive value of all foods, irre- spective of their source or kind, depends upon the presence of one or more of four classes of nutrients. These are called pro- tein (nitrogenous matter), fats, carbohydrates and ash (mineral matter). The gluten of wheat, the lean of meat, the white of an egg and the curd of milk (casein), are all familiar illustrations of protein. These matters differ from other food constituents in that they contain nitrogen. Examples of fats are butter (fat of milk), the fat of meat, the oils of plants and seeds, as olive oil, oil of corn, etc. Carbohydrates consist of starch, sugar and allied substances. They make up the greater portion of such foods as potatoes and corn. Ash is the matter left after burning, and so far as nutrition is concerned, consists chiefly of phosphates and chlorides of lime, potash and soda. Food has in general two distinct uses in the body: one to build up and repair, the other to supply the energy needed to enable the body to do work, maintain its temperature, etc. The living tissues of the body, with the exception of fatty tissues, are built up entirely from protein and ash. Protein can be used by the body as a source of energy, but the fats and carbohydrates are the chief sources of energy under normal conditions. The body cannot create energy, but is dependent upon the potential energy of its food for the work it does. The food yields up its energy to the body by being burned, just as truly as if it were in a furnace under a boiler. As above stated, protein can be burned by the body as a source of energy. This, however, is wasteful of protein, as energy is much more economically furnished by fats and carbohydrates. Not only are the fats and carbohydrates burned as a source of energy, but being thus oxidized in the body they partially protect the protein of the food and of the body from being burned. Since the chief use of protein is to build up and repair the animal body, if it were protected so that none of it were oxidized only a small amount of protein would be needed per day for maintenance of the body. As it is, even with an abundance of fats and carbohydrates in the food, quite considerable amounts of protein are daily oxidized. The amount of protein that is 86 MAINE AGRICULTURAL EXPERIMENT STATION. consumed in the body increases to some extent with the amount ef external work done. From observation in the respiration calorimeter in feeding experiments and in dietary studies, Atwater estimates that a man at medium work uses daily about 4% ounces of protein (.28 pounds or 125 grams). The energy of the body is derived from the potential energy of its food, which can conveniently be measured by its fuel value. The calorie is the unit and is the amount of heat necessary to raise one kilogram of water 1° of the centigrade scale. This is very nearly the same as the amount of heat required to raise 4 pounds of water 1° Fahrenheit. The fuel value of foods can be very accurately determined by means of an apparatus termed the calorimeter. For example, the fuel value of a pound of shelled almonds,as given in the table on page 87,is 3,030 calories. This means that if a pound of this substance were burned, the heat given off would be capable of warming four times that number or 12,120 pounds of water 1° F. The protein, fats and carbohydrates of the food are burned in the body and their value for this purpose can be best expressed’ in calories. A person remaining quiet in a temperature near that of the body would theoretically only use sufficient energy to perform necessary vital processes, such as digestion and assimila- tion of food, circulation of the blood, etc. If the temperature of the air is much below that of the body, more nutrients would need to be burned in order to keep the body warm, and if at the same time, exercise were taken or work of any kind done, added potential energy of the food would be needed to perform this. Atwater estimates that a man at medium work uses daily about 3,500 calories of potential energy which must be supplied by the food. The .28 of a pound of protein in the daily ration would furnish about 500 calories of energy; the remaining 3,000 calories must be furnished in the food in the form of fats and carbohydrates. The food for a day’s ration for a man at medium work should, therefore, supply about .28 pounds of protein and 3,500 calories of energy, or at the rate of 125 calories for each .or pound of protein. The above facts and estimates make it easier to under- stand the nutritive value of different food materials and will help in discussing the place of nuts as food. NUTS AS FOOD, 87 In the following table there is given the condensed results of the analyses of nuts given on pages 72 to 84 of this bulletin: AVERAGE COMPOSITION OF NUTS. § EDIBLE PORTION, 2 %, 2 g a BE ase leals|§ 3 Fe Ea & S 3 3 4 fe a On asje|ale /i|é | éei<4)] a2 % % % % % % % |Calories. Almond: ssc secceceess exes 1 | 64.8 | 35.2 | 1.7 | 7.3 | 19.3 6.2 “7 1065 Almonds, kernels ........ Db [bsvoveroie 100.0 | 4.8 | 21.0 | 54.9 17.3 | 2.0 3030 Brazil nuts. ....c006. esas 1 | 49.6 | 50.4] 2.7] 8.6 | 33.6 3.5 | 2.0 1545 Filberts ............5. eoeee{ 1 | 52.1] 47.9 | 1.8] 7.5 | 81.3 6.2] 1.1 1575 Filberts, kernels........... Al ewisieia 100.0 | 3.7 15.6 | 65.3 13.0 | 2.4 3290 Hickory-nuts ........ ..... 1 | 62.2 | 87.8 | 1.4] 5.8 | 25.5 4.3 8 1265 Pecans.........2.45 seeeeeee 2 | 49.7 | 50.3 |] 1.5] 5.2 | 35.6 7.2 8 1735 Pecans, kernels............] 2] ....- 100.0 | 2.9 | 10.3 | 70.8 14.3] 1.7 3445 WAIWULS tii ctdccn en i oseiadbedeand 5 | 58.0 | 42.0) 1.2 | 7.0] 27.0 6.1 “7 1385 Walnuts, kernels.......... Des savdcoue 100.0 | 2.8 | 16.7 | 64.4 14.8} 1.3 3305 Chestnuts ........... aeeetee 4 | 16.1 | 83.9 | 31.0] 6.7] 6.7 39.0} 1.5 1115 AGCOTNS ..........6.. seeceeee| 1 | 35.6 | 64.4] 2.6) 5.2] 24.1) 380.9] 1.6 1690 Beechnuts............. aeoesf 1 | 40.8 | 59.2 | 2.3 | 18.0 | 34.0 7.3) 21 1820 Butternuts..... gir priests a 1 | 86.4 | 13.6 6 | 3.8] 8.3 5 4 430 Cocoanuts ............ eseee | 1 | 48.8 | 51.2 | 7.2] 2.9 | 25.9 14.3 9 1415 Cocoanuts, shredded...... Des serainieieal neice 3.5 | 6.3 | 57.3 31.6 | 1.3 3125 Litchi nuts ...............] 1 | 41-6 | 58.4 | 10.5 | 1.7 1 45.2 9 875 Pinon, P. edulis.......... ‘ 1 | 40.6 | 59.4] 2.0] 8.7] 36.8 10.2} 1.7 1905 Pinon, P. monophylla.....| 1 | 41.7 | 58.3 | 2.2 | 3.8 | 35.4 15.3 | 1.6 1850 Pinon, P. sabiniana.......| 1 | 77.0 | 28.0 | 1.2] 6.5 | 12.3 1.9] 1.2 715 Pistachio, kernels. ....... 2]....../100.0 | 4.2 | 22.6 | 54.5 15.6 | 3.1 3010 Peanuts, raw ........ 2.006: 4 | 26.4 | 73.6] 6.9] 20.6 | 30.7 13.8} 1.6 1935 Peanuts, kernels ..........] 4 ]..-.../100.0 | 9.3 | 27.9 | 42.0 18.7 | 2.1 2640 Roasted peanuts...........| J’ | 32.6 | 67.4 | 1.1 | 20.6 | 33.1 10.9 | 1.7 1985 Shelled peanuts............] 1 ]...... [100.0] 1.6 | 30.5 | 49.2 16.2 | 2.5 2955 Peanut butter.............. D | ccnaclaseee 2.0 | 29.3 | 46.6 17.1 | f5.0 2830 *¥ Calculated from analysis. t Including salt, 4.1%. 8&8 MAINE AGRICULTURAL EXPERIMENT STATION. In the following diagram the composition of the more import- ant of the nuts is shown, compared with the nutrients of a good quality bread flour. AVERAGE COMPOSITION OF Nuts AS PURCHASED, COMPARED WitH WHEAT FLouwr. = 272 SS C_) iin Protein Fat Carbohydrates Ash Water Refuse Hickory nuts. ....... PeCANS: 6. scceecevesces Walnuts..............- Chestnuts ........-.04- Peanuts. ............. ACOINS ....c 25 ceeeeeee Beechnuts ............ Butternuts...........6 Cocoanuts ........--65 Litchi nuts............ Pinon, P. edulis...... Pinon, P. monophylla Pinon, P. sabiniana.. Roasted peanuts ..... The first six nuts of the table and diagram are common dessert nuts and resemble each other-in many respects. As these are found in the market, from 50 to 65 per cent of the'unshelled nuts is refuse (shell). Only 35 per cent of the common almond, 40 per cent of the English walnut and about 50 per cent of the filbert, Brazil nut and pecan is edible. All of these six nuts as purchased contain but little water. The protein in the unshelled nuts runs from 5.2 per cent in the pecan, to 8.6 in the Brazil nut, and in the shelled nuts from 10.3 per cent of protein in the pecan, to 2I per cent in the almond. The fats (oils) form the largest part of the edible portion of these nuts varying from 19.3 per cent in unshelled almonds to 35.6 per cent in pecans. The fat a NUTS AS FOOD. 89 in shelled almonds is 55 per cent and in filbert and walnut meats about 65 per cent and in pecans it makes up 70 per cent of the whole. The carbohydrates, which usually predominate in vege- table foods, occur in only small amounts. A pound of mixed nuts would contain about the following amounts of nutrients and potential energy. APPROXIMATE COMPOSITION OF ONE POUND OF SIX COMMON NUTS. Fuel value. Refuse Protein. Fats. hydrates. Pounds. | Pounds. | Pounds.| Pounds. |Calories. ASG PUrchased .......ccscensecser. scene -56 -07 28 -06 1520 Edible portion.........cccsscccscccess [socscceee -16 64 -13 324 A pound of good wheat flour contains about .13 pounds pro- tein, .o13 pounds of fat, and .72 pounds of carbohydrates, and has a fuel value of 1,600 calories. The meat of the nuts con- tains nearly fifty times as much fat, less than one-fifth as much carbohydrates, and has double the fuel value. A pound of unshelled nuts would furnish about half as much protein and about the same amount of potential energy as ‘a pound of flour. The potential energy of the nuts is largely from the fats and that of the flour from carbohydrates. For each .o1 pound of protein, flour has 123 calories of potential energy or in nearly the same proportions as that demanded by Atwater’s standard for a man at medium work. The nuts have 202 calories for each .o1 pound of protein and would not make 2 well balanced food when eaten by themselves. This unsuitableness for a food by themselves is also increased by the potential energy being stored in the con- centrated form of fat. This is no reason, however, why nuts should not fill an increasingly large place in dietaries. Very few foods supply the needed nutrients in the proper proportion to form a well balanced ration. Foods rich in fuel con- stituents need to be combined with other foods of relatively high protein content. The low per cent of carbohydrates in nuts would seem to fit them as one of the sources of food for diebetic and other persons who find it needful to avoid foods containing much starch or sugar. go MAINE AGRICULTURAL EXPERIMENT STATION. The chestnut differs materially from the six nuts we have just considered. While the protein content of the unshelled nut is not very unlike the ordinary table nut, it contains only one-fourth as much fat and six or seven times as much carbohydrates. Indeed its high starch content explains why chestnuts are so little eaten raw. Boiling or roasting causes the starch granules to swell and burst, rendering the nut of easier mastication and giving the digestive juices better opportunity to act upon the ingested nuts. A pound of unshelled chestnuts contains .057 pounds of protein and has a fuel value of 1,115 calories or 195 calories for each .o1 pound of protein. This is a somewhat more nearly balanced food than the other nuts. As it yields itself readily to cookery, the chestnut should have a more prom- inent place in American dietaries. Although the peanut is not a nut strictly speaking, it deserves special attention because of its composition. A pound of roasted peanuts in the shell has .206 pounds of protein, and a fuel value of 1,985 calories, and a pound of roasted and shelled peanuts carries .305 pounds of protein with a fuel value of 2,955 calories. Peanut butter is apparently ground peanuts and has practically the same composition as roasted and shelled peanuts. Peanuts have a fuel value of only 96 calories for each .o1 pound of pro- tein and hence have a relative excess of protein. This is so unlike other vegetable foods, with the exception of the near rela- tives of the peanut, as peas and beans, that it is of great impor- tance. A bushel of raw peanuts weighs about 22 pounds and costs from 75 cents to $1.25. The roasted peanuts retail at from 5 to 10 cents a quart. A quart of peanuts contains as much protein as one pound of rump steak although, at usual prices, the later costs three times as much. In this country nuts will never to any great extent replace the cereal foods, as is the case in some sections of the Old World. Not only would the original cost prevent, but the labor involved in shelling and preparing nuts for the table would prove a serious obstacle to their extended use. It will, however, be interesting to compare the relative cost of the different nutrients as fur- nished by different nuts and by wheat flour at the prices which fairly represent the cost in Maine cities. NUTS AS FOOD. gi \ AMOUNTS OF NUTRIENTS FURNISHED FOR 10 CENTS IN NUTS AT ORDINARY PRICES. TEN CENTS WILL PAY FOR— s 5 NUTRIENTS. . Nuts as purchased. % j % a3 a 34 & A oe alee|s|/a2| &|seh] &3 Cents.; Lbs. | Lbs. | Lbs. | Lbs. | Lbs. | Calories. AIMONAS .. eee eee e erences 15 +23 21 05 12 +04 675 Brazil nuts ... 2.0... cece ee 12 42 38 -07 +28 03 1370 Filberts ....... ...00- as senes 15 +32 30 -05 -21 -04 1055 Hickory-nuts Bsewigisinieis aisretes 9 +42 -40 -07 +28 05 1405 PECANS ..... 2c cserseeenesees 15 +33 32 04 +23 05 1140 Walnuts. ...ccscereasseeeness 165 -28 27 05 «18 04 925 Chestnuts 0.........6) wena 8.4 1.00 -62 07 -08 47 1340 PCANUES 6 os ceseas ives ces 7.3 1.01 -89 +28 42 -19 2645 Peanuts d. ....cceecerseeeee 14.6 -50 44 14 21 -09 1320 Wheat flour....... .-.-.-06s B.0) | weaves 2.88 43 04 2.41 5450 a At 10 cents per quart, 48 grams. b At 5 cents per quart, 270 grams. ec At 5 cents per quart, 22 pounds per bushel. d At 10 cents per quart. DIGESTIBILITY. There are no reliable data regarding the digestibility of nuts. The belief in their indigestibility seems to be widespread and perhaps has some basis in fact. It is quite probable that if the nuts were properly prepared and eaten at proper times, much of this prejudice would disappear. Our present practice of munching them at odd hours, or as a dessert, when sufficient food has been taken to meet the requirements of the body, over- taxes the digestive organs and places the nut under a reproach that is at least in part undeserved. Preparation and Use of Nut Foods. This subject can be treated here in only a very general way. The first difficulty to be encountered is the removal of the shell. With the peanut this is easily accomplished. With many of our g2 MAINE AGRICULTURAL EXPERIMENT STATION. nuts, however, the shell is so hard and tough as to discourage the use of large quantities. Some varieties are shelled by machine and the kernels are placed upon the market. Chestnuts and peanuts when properly prepared furnish palat- able and nutritious soups. Peanuts and walnuts, if passed through a meat chopper, or otherwise reduced to a fine state of division, make a butter-like paste which may be used in the preparation of sandwiches. A German dish consists of chest- nuts baked with raisins. Salads, croquettes and stuffing for roast fowl may be agreeably diversified by the use of nuts. Commer- cial preparations of “peanut butter” are on the market and are well received. Desiccated cocoanut is an important article of food. With the exception of the peanut, chestnut and almond, most of the nuts are eaten raw. The nuts, particularly the pea- nut and chestnut afford interesting opportunities for the house- wife skilled in adding to the list of “good things.” Attention has been called to the fact that nuts form a very concentrated food. They should, therefore, be eaten with coarser foods and, except in the case of the peanut, with those richer in protein. CEREAL BREAKFAST FOODS. Cuas. D. Woops and L. H. Merritt. The general use, at the present time, of cereals on the break- fast table is largely due to the improved condition in which these goods are now offered. Twenty years ago uncooked decorti- cated oats, (sold under the name of oat meal), graham flour, corn meal, and hominy, all of which required long cooking, made up nearly the entire list of breakfast cereals available to the aver- age housekeeper. Today it is possible to purchase at a moderate price cereal foods which have been previously thoroughly cooked, and subsequently dried so that they will keep indefinitely. These are ready for the table without further cooking or, if wanted hot, can be prepared in a few minutes’ time. The process of manufacture is hygienic and cleanly and will bear the closest inspection. Starting from the elevator the goods are cleaned, milled, cooked, evaporated, and packed by machinery. It is very gratifying to find that this class of goods is free from adultera- tion and careless preparation. The processes differ in different factories and many of them are covered by patents. Some goods may be better prepared than others, just as one flour is better than another; but there is no preparation on the market so far as the writers know, but what is better prepared than any- thing known to the generation which preceded us. The tables on pages 94 and 95 contain the description of the samples, including name of goods, name of the maker, place of purchase, the price paid, the weight of the package contents, and the cost per pound. The goods were, with one exception, pur- chased in Bangor the same day. It was found that the prices at different stores were practically the same for the same goods. The table on page 96 gives the analyses of these foods cal- culated to dry matter. The determinations were made by the usual methods, and the heats of combustion were determined by means of the Atwater bomb calorimeter. The fuel value is here given per gram. The table on page 97 gives the results of the table on page 96 calculated to water content at time of the purchase of the mate- rials. Fuel values as here given are calculated per pound instead of per gram as in the preceding table. 94. MAINE AGRICULTURAL EXPERIMENT STATION. CEREAL FOODS. b OF as 35 N Manufacturer. Pe ame. ae az CORN PREPARATIONS. 6230|Crown Flakes.... .|Crown Cereal Company ......... 6231| Hecker’s Hominy Hecker, Jones—-Jewell Milling’ Co:: 6232] H-O Company’s New P The H-O Company ..........64- 6233|M AZAIMD. wereeeee ectevevccececceccsecees cesee-|Mazama Health Food Compan UNCOOKED OAT MEALS. 6234/A Oat Meal....... ceevees siaisiore: atesreters aitawereresis American Cereal Company.... 7 6235 .|American Cereal Company.. oe €245 6242 6244 6236 6237 6338 6239 6241 6243 6240) 6246 6247 6264 6263 6254 6256 6258 6249 6251 6252 6268 7{O1A Plymouth Breakfast oan 9|Pillsbury’s Vitos 2 Wheatlet McCann’s Finest Oat Meal......cccecee sees COOKED OAT PREPARATIONS. Hecker’s Out Meal . ..-..ccecee ce ceecence aes Hornby’s H-O Out Meal American Cereal Company’ 3 Rolled Oats.. American Cereal Company’s Rolled Oats.. Buckeye Rolled Oats Buckeye Rolled Oats. Echo White Rolled Oats ............- ‘ Hecker’s Rolled ee Oats. Peoria Rolled Oats. Quaker Rolled White Oats Tip Top Rolled Oats WHEAT PREPARATIONS. Fruen’s Best Wheat Wafers. .......00 Fruen’s Rolled Wheat .........- H-O Company’s Breakfast Food...... Old Grist Mill Rolled Wheat ..... Pettijohn’s breakfast Food.... ee Cream Of Wheat........cee cece eeeeeree eens oe PF BVAD OSES scgosses sus acorocaid auduass. ootagrsiacasveicisior Fould’s Wheat Germ Meal. Germea Hecker’s Farina-sss*+******...04. aaccveiste Ralston Health Club Breakfast pe Wheatena........... ei eiietciaiese GLUTEN PREEARATIONS: §|Cooked Gluten .... Dr. Johnson’s Glut: Whole Wheat Gluten.......cccceeceseeeeeeeee MISCELLANEOUS PREPARATIONS. Cook’s Flaked Rice 9/Glen Mills Standard Crushed Barley. a MS Grape Nuts ......... eiisis Malt Breakfast Food .|American Cereal Company . .|Fruen Cereal Company. .|Fruen Cereal Company. .-|Health Food Company ../The Franklin Mills s . |The Cereal Machine Company .|Health Food Compan -|Johnson’s Educator Food Sto John McCann. The H-O Compan American Cereal Company. American Cereal Company ....... American Cereal Company . Steward & Merriam .|Hecker, Jones-Jewell Milling Co.! Steward & Merriam American Cereal Company . Akron Cereal Company..... a Bafeceicies The H-O Company .......... Ligeti Potter & Wrightington ............. American Cereal Company.. < Cream of Wheat Company . .|American Cereal Company ........ . |The Fould’s Milling Company.... Sperry Flour Company . {Old Plymouth Cereal Company-- Pillsbury-Washburn Flour Mills.. Robinson-Danforth Company...... Health Food Company.. American Rice Food & Mf’g Co.... Johnson’s Educator Food Store...- Postum Cereal Company ..... Seaeee .|The Malted Cereal Company....... CEREAL BREAKFAST FOODS. 95 CEREAL FOODS, WHERE PURCHASED AND COST. ze $18) es FS; ng nog| ‘Qs 5 i 228 i288) 25 aS Where purchased. Price paid per BeW leah) Bo gs package. BSe [weSe) so cE See Pes] 25 ea BSaesa aa Cents. Grams.| Lbs.| Cts 6230) James H. Snow & CO.ccceseseses cneceee 5 400 | .88 5.7 6231) Fred T. Hall & Co..... 12 1329 | 2.93 4.1 6232).1. C. Norton & Co. .. : 13 (2 for 25) 1324 | 2.92 4.5 6233) Fred T. Hall & Co...... aiocciwraldiis, tote Staaten 7 15 1136 | 2.28 6. 6234/Staples & Griffin ........cec ee eee eee eee In DUIK «ccc ccc ene few e nee e nfo reeee 4. 6235|Staples & Griffin..... In bulk .......... a eee SESS 4. 6245) Fred T. Hall & Co ..........5..-. 55 2331 [y5.14 | 10.7 6242|/Staples & Griffin ..... asters arsine arctotsresronacals 13 (2 for 25c.) 828 | 1.83 Tl 6244/Fred T. Hali & Co .... 15 933 | 2.06 7.3 6236|Staples & Griffin ........... cece cece sees In DUIK eee e eens feee scene joie fousca 4. 6237| Fred T. Hall & Co ....... ys ietiste dicing -oe.{ In bulk.......... 6 MoE Sees. 4. 6238| James H. Snow & Co.... -|8 lbs. for 25¢c in bulk]...... ee Nhatararete : 3.1 6239|T. F. Cassidy & Son...... pisinieeisind'teinyeniniece 10 849 | 1.87 5.3 6241|J. C. Norton & Co. .. 10 895 | 1.97 6.1 6243/Staples & Griffin .. . 10 874 | 1.93 5.2 6240/J. C. Norton & Co.. . |4 ets. per lb., 7 lbs. for 25 cts., in bulk].... ...|....-- 4. 6246|.J. C. Norton & Co.... 13 (2 for 25c.) 851 | 1.88 6.9 6247|Staples & Griffin......... oF lev asini SiN . 5 554 | 1.22 4.1 6264|J. C. Norton & CO. .... cece eee wee e cen enes 18 (2 for 25c.) 857 | 1.89 6.9 6263/Staples & Griffin... ha |) ANE DUK scsaisnaesc: [esac [eacnre ss 4. 6254/3. C. Norton & CO... ... cece eee ae eieeesine 578 | 1.27 7.9 6256|Fred T. Hall & Co 15 952 | 2.10 71 6258|.J. C. Norton & Co. cis S 13 (2 for 25c.) S41 | 1.85 7.0 6249/.J. C. Norton & CO. ...ceceees eens eateunretete lj 853 | 1.88 9.0 6251|/Fred T. Hall & Co ..........ecceesee cain ayers 15 936 | 2.06 7.3 6252|J. C. Norton & Co.. 13 (2 for 26c.) 830 | 1.88 4.9 6268|J. C. Norton & Co.......... sAiaae tA 15 795 | 1.75 8.6 6250) J. C. Norton & CO. .... ccc e ee eee eee aiuieis 18 (2 for 25¢e.) 423 -93 | 14.0 6257| James H. Snow & Co. is 15 $43 | 1.88 80 6259]. C. Norton & CO. .....ceeeee ee 18 (2 for 25c.) 951 | 2.10 6.2 6260|J. C. Norton & Co 15 857 | 1.89 8.0 6261} J. C. Norton & Co 25 992} 2.19 | 11.4 6262|J.C. Norton & Co. 13 (2 for 25c.) 859 | 1.89 6.9 6265) J. C. Norton & CO... cc. cee ceeeee one 18 (2 for 25c.) 398 -88 | 14.8 6248/Staples & Griffin ...........--eeeeeeee 25 416 | .92 | 27.3 6253|Fred T. Hall & Co .... 25 410 +90 27.7 6269| James H. Snow & Co...... aves 55 (5 lbs. bag)| 2274 | 5.01) 11. 6266/3. C. Norton & CO......c cece ee eee eene esis 15 387 -85 | 17.6 6229| Fred T. Hall & Co 15 908 | 2.00 7.5 6267|J. C. Norton & Co.. 15 428 -94 | 15.9 6286} A. A. GIDETt 2... cc cece eee e reese ee een veces 15 675 | 1.49 | 10.1 96 PERCENTAGE COMPOSITION MAINE AGRICULTURAL EXPERIMENT STATION. WATER-FREE BASIS. OF CEREAL FOODS CALCULATED TO e 2. 2. g 2a fo Name of Cereal Food. A é3 BE oe 2 . | Se : | ge ee 2 | = | ee] | ss AE a & | 68/4] a2 CORN PREPARATIONS. ve % % %_ \Calo 6230/Crown FIAKeS.........0 0 cece cece en eeeereee sats 9.23 -98 | 89.32 | .47 | 4.359 6231/Hecker’s Hominy ........... ceceeeeeececneeee 9.70 -67 | 89.17 -46 | 4.287 6232|H-O Company’s New Process Hominy ...... 9.09 -59 | 39.99 | .33 | 4.321 6233]MAZAMA... 2. cece esse eee e nent eee eneenee oie scedeistevt 9.66 1.10 | 88.67 | .57 | 4.368 UNCOOKED OAT MEALS. G2Z4 (A Oat Meal. 5 cccceinsieiseins desenewensse evecceses| 18.76 8.27 | 70.18 | 2.79 | 4.789 6235/C Oat Meal. ................. -| 15.47 8.03 | 74.46 | 2.04 | 4.730 6245|McCann’s Finest Oat Meal.. 13.18 | 10.59 | 74-27 | 1.96 | 4.773 COOKED OAT PREPARATIONS. 6242|Hecker’s Oat Meal ......... asia iaiaace evel’ aisisiaisiniits 20.77 8.11 | 69-01 | 2.11 | 4.829 6244| Hornby’s H-O Oat Meal. cnscocuosseneuewsanas 14.75 &.86 | 74.30 | 2.09 | 4.733 6236) American Cereal Company’s Rolled Oats.. 15.04 8.28 | 74.44 | 2.24 | 4.72 6237| American Cereal Company’s Rolled Oats.. 16.39 8.11 | 73.38 | 2.12 | 4.661 6238| Buckeye Rolled Oats (in bulk)...... 16.08 8.07 73.64 | 2.21 | 4.659 6239] Buckeye Rolled Oats (in package) . 15.97 8-16 | 73.72 | 2.15 | 4.718 6241/Echo White Rolled Oats ....... 15.94 8.15 | 72.74 | 2.17 | 4.724 6243|Hecker’s Rolled White Oats . 15.80 8.91 | 73.24 | 2.05 | 4.783 6240| Peoria Rolled Oats ........cecsseeees 15.56 $.33 | 73.92 | 2.19 | 4.662 6246/Quaker Rolled White Oats............. aehiee es 16.11 9.31 | 72.44 | 2.14 | 4.685 6247/Tip Top Rolled Oats .........-. cece sens ies 17.75 8.7 71.29 | 2.23 | 4.927 WHEAT PREPARATIONS. 5 6264/Fruen’s Best Wheat Waters............ 22066. 10.48 2.34 85.08 | 2.15 | 4.354 6263|Fruen’s Rolled Wheat. 10.62 2.26 | 85.18 | 1.94 | 4.307 6254|H-O Company’s Breakfast Wheat 11.47 1.7 84.70 | 2.05 | 4.406 6256/Old Grist Mill Rolled Wheat.......... wisreiaresdtete 10.97 2.08 | 85.13 | 1.82 | 4.401 6258|Pettijohn’s Breakfast Food.. «e-| 13.31 2.05 |: 82.79 | 1.85 | 4.401 6249/Creain Of Wheat .......cceeececee sence eeeeees 13.14 1.13 | 85.31 -42 | 4.372 6251 |FarinOSe .0: 2sseecccees cox vernonia sevee sevcvee.| 15.59 3.82} 79.50 | 1.59 | 4.479 6252|Fould’s Wheat Germ Meal.. -| 12.24 2.61 | 83.61 | 1.54 | 4.325 6268|Germea..... Sidisisjeraisieiteadiesiniwa Bijaieieraisiorsie asia eeoe-| 14-61 2.70 | Sl.1s8 | 1.51 | 4.473 6250| Hecker’s Farina. .....ceeseeseeee secceccccccee| 11.86 1.06 | 86.58 -50 | 4.378 6257/01d Plymouth Breakfast Food «| 14.75 2.47 | 81.55 | 1.23 | 4.458 6259) Pillsbury’s Vitos ..........,.. 13.10 1.70 | 84.45 | .72 | 4.410 6260/Ralston Health Club Breakfast Food 12.16 1.56} 85.36 | .92 | 4.379 6261|Wheatena ... 16.42 3.79 77.89 | 1.90 | 4.541 6262|Wheatlet ...... ...... 15.33 2.17 | 81-23 | 1.27 | 4.436 6265|Shredded Whole Wh 11.92 1.64 | 84.78 | 1.66 | 4.396 GLUTEN PREPARATIONS. 6248/Cooked Gluten. ........cc0-seceeceeceercvecsace 16.88 3.86 | 76.80 | 2.46 | 4.555 6253] Dr. Johnson’s Glutine. eats; -| 15.31 -99 | 82.53 | 1.17 | 4.455 6269/Whole Wheat Gluten... ..........eee00 oe ‘ 17.89 5.20 | 73-85 | 3.06 | 4.628 MISCELLANEOUS PREPARATIONS. 6266|Cook’s Flaked Rice.. saatacsioeel 8.89 -16 | 90.52 | .43 | 4.295 6229|Glen Mills Standard Crushed ‘Barley . i «-]| 11.14 -96 | 86.76 | 1.14 | 4.326 6267|Grape Nuts. Liandig terstein/aabecrctra «| 12.84 1.14 | 84.11 | 2.41 | 4.357 6286|Malt Breakfast Food....... Srelelelaiaie secevececce.| 14.54 2.43 | 81.53 | 1.50 CEREAL BREAKFAST FOODS. 97 WEIGHTS OF NUTRIENTS, AND FUEL VALUE OF ONE POUND OF CEREAL FOODS AS FOUND IN THE MARKET. gE ; arg Os n Bs a5 é © as qe Name of Food. “ & io 6 oe be os 2 & an ‘ ae ae = 5 | 8 fies] 4 @ ao = a oe Sp} 2 50 He Sila |e jog] <4 |] aa CORN PREPARATIONS. Lb. | Lb. | Lb. | Lb. | Lb. |Calo. 62301Crown FIAKeS . .... cece eee eee e ees eeceeees| ©120 | .081 | .009 | .787 | .004 | 1740 6231|Hecker’s Hominy. +110 | .086 | .006 | .794 | .004 | 1730 6232/H-O Company’s New Process Hominy ..... -120 | .080 | .006 | .792 | .003 | 1725 6233) Muzaina . oo... eee ee eee atesexsieyeisiorctelareustuisrecsiatatots -107 | .U86 | .010 | .792 | -005 | 1770 UNCOOKED OAT MEALS. 6234/A Oat Meal...... siabesoinlataps steiatajotaecctores! akieiies Seer i7 | -175 | .077 | .655 | .026 | 2025 6235/C Oat Meal................ «.{ .079 | .143 | .074 | .686 | .019 1975 6245) YcCann’s Finest Oat Meal... .scseseee mwareie -Q51 | .125 | .1C1 | .705 | .019 | 2055 COOKED OAT PREPARATIONS. 6242|Hecker’sOat Meal oe eee eee eee eee «-- | -091 | .189 | .074 | .627] .019 | 1990 6244|Hornby’s H-O Oat Meal .......... seeseeeee -093 | .134 | .080 | .674 | .019 | 1945 6236] American Cereal Company’ 3 Rolled Uats..) .U77 | .159 O76 | .687 | .021 | 1975 6237) American Cereal Company’s Rolled Oats..| .069 | .153 | .076 | .683 | .020 1970 6238| Buckeye Rolled Oats (in bulk)...... O74 | .149 | .075 | .682 | .021 1955. 6239/ Buckeye Rolled Oats (in package)... -080 | .147 | .075 | .678 | .020 | 1970 ~ 6241/Echo White Rolled Oats . ........... cesses +082 | .146 | .075 577 | .020 | 1965 6243] Hecker’s Rolled White Oats . .. | .086 | .144 | .O8L | .669 |] .019 | 1980 6240| Peoria Rolled Oats ........cecrrenesecsseeeeeee| “O68 | -145 | .073 | -689 | .020 | 1970 6246|Quaker Rolled White Oats......... slater atures -081 | .148 | .086 | .666 | .020 | 1955 6247|Tip Top Rolled Oats .. .........0. ceeeeeeee «| -O91 | .161 | .079 | -648 | .020 | 1950 WHEAT PREPARATIONS. 6264|Fruen’s Best Wheat Wafers. ...... ..-.eeeee -113 | .093 | .021 | .754 | .019 | 1750 6263} Fruen’s Rolled Wheat...... ....... -106 | .095 | .020 | .761 | .017 | 1745 6254|H-O Company’s Brenkfast Wheat «117 | .101 | .016 | .748 | .018 | 1765 6256]Old Grist Mill Rolled Wheat......... ssidareiaiers -112 | .096 | .019 | .756 | .016 | 1775 6258! Pettijohn’s Breakfast Food .. .. | -107 | .119 | .018 | .739 | .017 1780 6249/Creain of Wheat..... crates tines ataleleraiahe coniee tiertielbre +306 | «118 | .010 | -763 | .004 } 1775 6251|Farinose. ........... eeececoee -094 | .141 | .030 | .720 | .014 1840 6252|Fould’s Wheat Germ Meal. -11) | .109 | .023 | -743 | .014 | 1745 6268|Germea .......6. cece were wees -115 | .129 | .024 | .719 | .013 1795 6250| Hecker Farina ...-......- cceeeeeee cee vee neee -114 | .105 |. .009 | .767 | .004 | 1760 6257|Old Plymouth Breakfast Food . «.-| «123 | .129 | .022 | .716 | .011 | 1775 259| Pillsbury’s Vitos............ eeceececcee sconce] 2093 | -119 | .015 | -766 | .007 | 1815 6260| Ralston Health Club Breakfast Food....... -121 | .107 | .014 | -751 | .008 | 1745 6261;Wheatena .......... iviah ahein’s sSalefares stein speceiers stawiaeets -O86 | .150 | .035 | .712 | .017 1885 6262|Wheatlet. _......... we.{ -L16 | .186 | .019 | -718 | .O11 1780 6265|Shredded Whole Wheat Biseuit 2.20000 700 lex | .106 | .015 | .756 | .015 | 1780 GLUTEN PREPARATIONS. 6218]Cooked Gluten ......... -089 | .154 | .035 | -699 | .022 | 1880 6253| Dr. Jobnson’s Glutine .. -102 | 138 | .009 | -741 ] .O11 | 1816 6269|Whole Wheat Gluten. ...... seieia -112 | .159 | .046 | -656 | .027 | 1865 MISCELLANEOUS PREPARATIONS. 6266|Cook’s Flaked Rice .........6.5 essere -114 | .079 | .001 | -802 | .004 | 1725 6229/Glen Mills Standard Crushed Barle -103 | .100 |} .009 | .779 | .010 | 1760 6267|Grape Nuts... -053 | .117 | .O11 | -797 | .023 | 1870 6286| Malt Brealenst Food. . -080 | .1384} .022 | .750 | .044 98 MAINE AGRICULTURAL EXPERIMENT STATION. DISCUSSION. Corn Preparations. The first four materials in the table are corn products. They differ comparatively little from corn meal in composition, con- taining, however, somewhat less fat. The average of 19 sam- ples of granular corn meal as compiled in Bulletin 28 of the Officeof Experiment Stations shows that one pound contains .125 pounds of water; .og2 pounds of protein; .o19 pounds of fat; -754 pounds of carbohydrates and .olo pounds of ash. The only claim that the manufacturers make concerning Crown Flakes, Hecker’s Hominy and H-O Company’s Hominy is that they are carefully prepared from the best quality of corn and are thoroughly kiln dried,so as to keep well. The low percentage of fat indicates that all of these goods were made from corn from which the germ was more or less removed. The Mazama people make an unwarranted claim on the package. They say, a pack- age “provides, when cooked and ready for the table, 23 pounds of unsurpassed food, sufficient to sustain in health and vigor a family of seven for twenty-four hours.” Assuming that the family of seven consists of a man, his wife and five children from two to ten years of age, they would require for their nourishment for one day 1%4 pounds »rotein and enough fats and carbohydrates to furnish altogether 17,000 calories. A package of Mazama carries a little more than .2 of a pound of protein and has a fuel value of little less than 4,500 calories. Uncooked Oat Meals. The “A” and “C” oatmeals were sold in bulk, being put up in barrels. They differ in composition no more than is to be expected. The “A” oatmeal contains three per cent more pro- tein than the “C.” The McCann’s oatmeal was put up in a five pound tin can and according to the .abel was made by John McCann, Drogheda, Ireland. The package carried an analysis by the city analyst of Dublin which differs only slightly from that of the sample here reported. The protein in this meal is considerably less than in American goods. Its high cost is accounted for by the tin package and its being imported goods CEREAL BREAKFAST FOODS, 99 It would be difficult to see why anyone should prefer it to Amer- ican goods. Cooked Oat Preparations. Hecker’s partly cooked oatmeal (No. 6242) and Hecker’s rolled white oats (No. 6243) differ in price and, so far as these two samples are concerned, in composition. The former carries a third more protein than the latter. Very few oatmeals contain so high a percentage of protein as sample No. 6242. Hornby’s H-O (No. 6244) carries about the average percentage of pro- tein, althougn on this package there is an analysis which claims 17.63 per cent instead of 13.40 per cent which the sample exam- ined has. The same analysis calls all of the ash phosphates, (“brain and nerves’’), which is of course not strictly in accord with fact. The American Cereal Company put their goods up under at least three names and in four forms. Quaker oats are sold only in package, Buckeye oats in nackage and barrel, and American Cereal Company’s oats in bulk. The only apparent difference in the four kinds is the price. The Buckeye oats in bulk retailed in Bangor at 3 1-8 cents per pound, the American Cereal Company’s rolled oats in bulk at 4 cents. The Buckeye oats in package cost in Bangor 5.3 cents, and the Quaker oats 6.9 cents a pound. They are all good quality rolled oats, and there seems to be no reason why one should pay 6.9 cents a pound when apparently just as good goods, made by the same company, sell for less than half that price. All of the rolled oats are good goods from the chemical standpoint, and there are no greater differences in composition than one would expect. The goods of different companies differ no more than different samples from the same companies probably would. Wheat Preparations. Judging from the protein content of the different wheat prep- arations is would appear that they are nearly all made from the soft starch wheats. This is an excellent way to utilize wheat relatively low in gluten, which will, in consequence, not make strong flour. For bread flours no wheats are so good as the hard wheats of high gluten content. For one restricted to a diet of wheat products, the hard wheats are more desirable, but 100 MAINE AGRICULTURAL EXPERIMENT STATION. in a mixed diet there are other sources of protein, and the use of the softer wheats in mushes and the like is to be encouraged. Fruen’s Wheat Wafers at 6.9 cents a pound and Fruen’s Rolled Wheat at 4 cents are apparently the same goods, one put up in paper, the other in barrels. The claims that these preparations are “the most natural food for mankind,” “the great nerve, brain and muscle food,” etc., are exaggerations, but we are so used to overstatement of facts in advertisements that probably no one is deceived by such claims. The H-O Company’s Breakfast Food claims to be made from California wheat, and the analysis, showing 10 per cent protein and 75 per cent of starch, indicates a soft wheat such as is grown in California. Old Grist Mill Rolled Wheat is also made “from the finest California white wheat.” Pettijohn’s Breakfast Food “is made from selected Pacific coast wheat.” The sample analyzed carries 2 per cent more protein than most of the above mentioned brands. : Cream of Wheat claims to be “composed almost entirely of pure gluten, is one of the healthiest and most nutritious foods known.” It claims also to be “made from the very choicest of selected hard spring wheatand being almost pure gluten, is highly recommended for the use of diabetic persons.” The claim that Cream of Wheat is “almost pure gluten” is false and should be criminal. As a food for people in health, Cream of Wheat is all right. Diabetic persons should avoid starch and sugar, and this preparation contains 75 per cent of these carbohydrates. Farinose, “a pure preparation from Ohio’s best amber wheat,” is the richest in protein of any of the samples examined and in this respect more nearly resembles the oatmeals. Fould’s Wheat Germ Meal “is made from the glutinous por- tion of choice wheat.’ If this statement means (and it is evi- dent that it was intended to convey this meaning) that in its manufacture the starchy part of the wheat is excluded, it is not true. Although made by a patented process, the resulting prep- aration chemically resembles ordinary white wheat preparations in starch and in protein content. Germea is “prepared from the choicest California white wheat” by the Sperry Flour Company of San Francisco. The CEREAL BREAKFAST FOODS. IOI sample examined differs from the average of California wheat products by containing a higher percentage of protein. Hecker’s Farina, judging from appearance and composition, is a finely ground white wheat flour. The only drawback to the goods for the purposes mentioned on the wrapper is the high cost, 14 cents a pound. The statement that “Old Plymouth Breakfast Food is made from carefully selected glutinous wheat” accords fairly well with its analysis which shows it to contain more protein than the most of the other wheat preparations examined. That it “is the most economical of all cereal foods” is not so evident. It costs at retail at the rate of 8 cents per pound, and equally good wheat preparations are sold in bulk at one-half the price. Pillsbury’s Vitos is the “choicest product of carefully selected Northwestern hard spring wheat.” The analysis on the package calls for 16.64 per cent of protein, and the sample examined carries only 11.9 per cent. The first analysis corresponds with a hard wheat, while the sample reported bears evidence of hav- ing been made from a soft winter wheat. The claimed analysis shows 6.68 per cent of water; the sample examined carried 9.30 per cent. Ralston Breakfast Food, “a perfect food made from selected wheat rich in gluten,” is also apparently made from a soft winter wheat. The sample examined carries 10.70 per cent of protein, and hence could not have been made from a “wheat rich in gluten.” It is a well made preparation, but its cost of 8 cents a pound is too high. The Health Food Company’s Wheatena contains the highest percentage of protein of any of the wheat preparations examined by the Station. While some of the claims made by the company for Wheatena are not fully borne out, they do call attention to the fact that it can be used, “in all cases and conditions and by all beings, except such as suffer from the disease known as diabetes.” Its high cost, 11.4 cents per pound, prevents its tise as an economical cereal food. “Wheatlet,”” made from choice selected wheat “especially rich in the nitrogenous elements,” is a well prepared food of good composition, carrying a higher per cent of protein (13.6%) than most of the wheat preparations. 102 MAINE AGRICULTURAL EXPERIMENT STATION. There is probably no other cereal food on the market so widely and extensively advertised as Shredded Wheat Biscuit. For the most part its advertising matter is free from exaggerated statements. Its chemical composition is that of good quality winter wheat. It is the highest in price of any of the wheat preparations, costing nearly 15 cents a pound. From this fact it should not have a place upon the table of those who are trying to live economically. The average composition of the different classes of corn, oat and wheat preparations is compared with milk and a good qual- ity of bread flour in the following table. WEIGHT OF NUTRIENTS AND FUEL VAFUE OF ONE POUND OF TIE MORE IMPORTANT CLASSES OF CEKEAx FOODS AS FOUND IN THE MARKET COMPARED WITH MILK AND FLOUR. oc nu se : & ae Classes of Foods. ee I aa oe wv 2 x Sie £ 3S re ee = cn a z 2 ae a 35 = oy x Od < as Pound. ; Pound. | Pound. | Pound. | Pound. |Calories. -865 ‘ «042 -051 7 337 Malle ase sie. .k aati ean 86 035 007 BlOUE ssessas 250 sence, +128 -131 -013 +723 -005 |, 1645 Corn £0008 ...--+- see ceeee “14 084 -007 -791 +004 1740 Oat meals .....- vee ree ress -060 «148 084 682 +021 2018 Rolled Oats... ..cse. eeeees 081 -150 -078 -671 -020 1965 Wheat meals.......... «6. -108 124 020 +137 -010 1780 Rolled wheats ......-+-..-- “ll -101 -019 752 -Ul7 1765! Miscellaneous Preparations. Cook’s Flaked Rice is “manufactured from the best Carolina head rice.” It has practically the same composition as raw rice, but is cooked ready for use. Rice is much lower in protein content than wheat or oats, and more nearly resembles Indian corn in composition. Best Carolina head rice retails for 10 cents a pound. The price asked for the cooked flaked rice in pack- ages makes its cost about 15 cents per pound. Glen Mills Crushed Barley has about the same composition as bolted barley meal. Its cost, 734 cents a pound, is about that of the wheat preparations in packages. CEREAL BIEAKFAST FOODS. 103 Malt Breakfast Food is prepared “from the best barley malt and the choicest wheat.” It contains as much protein as the best of the wheat foods. The analysis here reported agrees as closely as would be expected with that on the package. Grape Nuts, manufactured by the Postum Cereal Company, is “made by special treatment of entire wheat and barley.” These goods have nearly the same proximate composition as the. wheat foods. Part of the starch has been changed into dextrin and grape sugar. The claims of the makers are preposterous. Grape Nuts ‘“‘are a condensed food.” “Four heaping teaspoons of Grape Nuts are sufficient for the average meal.” ‘The sys- tem will absorb a greater amount of nourishment from 1 pound of Grape Nuts than from ten pounds of meat, wheat, oats, or bread.” A man at moderate work needs per day about .28 pounds of protein and sufficient fats and carbohydrates in addi- tion to make the potential energy of the day’s food 3,500 calories. Four heaping teaspoonfuls of Grape Nuts weigh about 1 ounce. The protein and energy needed for one meal (%4 of 1 day) and that furnished by 4 heaping teaspoonfuls of Grape Nuts are compared in the following table: Protein Fuel value —lbs. —calories. Needed for 144 day by man at moderate work.. .o9g0 1,175 Furnished by four heaping teaspoonfuls, (1 oz.) ot Grape Nuts: gi asequcenuateng ce sues .007 117 It would require .77 pounds of Grape Nuts (34 of a package) to furnish 14 of the protein needed for one day for a man at moderate work; the energy needed would be afforded by .63 pounds. The nutrients of beef are.more completely digested and absorbed than those of vegetable foods. There is no reason for thinking that Grape Nuts would be more completely digested than rolled oats, wheat flour or wheat bread. About 85 per cent of the protein and of fuel value of vegetable foods are digested and rendered available to the body. In the following table there are compared the pounds of protein and fuel values of one pound of Grape Nuts with “ten pounds of meat, wheat, oats or bread.” 104 MAINE AGRICULTURAL EXPERIMENT STATION. POUNDS OF PROTEIN AND FUEL VALUE OF ONE POUND OF GRAPE NUTS COMPARED WITH IO POUNDS OF BEEF, ROLLED WHEAT, WHEAT FLOUR, ROLLED OATS AND BREAD. Protein Fuel value —lIbs. —culories. 1 pound of Grape Natasceeai a lbeas .12 1,870 10 pounds round steak, including bone....... 1.90 8,950 10 pounds beef rump, including bone........ 1.29 14,050 10 pounds rolled wheat.................... 1.01 17,650 LO pouiids bread HOG: wncavewseaseercecees 1.31 16,450 10 pounds rolled oats............. 2 ee eee eee 1.50 19,650 10 pounds white bread................004- .80 12,200 While there is nc question that Grape Nuts is a good cereal food, it is difficult to understand why the manufacturers should make claims so absurd and contrary to fact. Gluten Preparations. It was the intention to confine this study to the breakfast cereals, but as local physicians were prescribing certain so-called gluten foods for diebetic patients, the three in most common use were analyzed. Gluten preparations, containing as high as 70 per cent of protein, were on the market five years ago, and there are now preparations carrying from 30 to 50 per cent of gluten which can be used with reasonable safety by persons suffering from diabetes. As is seen from the table, the Health Food Company’s Cooked Gluten, Dr. Johnson’s Glutine, and the Health Food Company’s Whole Wheat Gluten carry only a little more protein and a little less carbohydrates than ordinary flour. Samples of flour made from the hard spring wheat of the North- west not infrequently carry more protein that the sample of Dr. Johnson’s Glutine and nearly as much as the two other samples here reported upon. Too much can hardly be said in condemna- tion of the foisting, by false statements in advertising, such materials upon diabetic patients, imposing upon physicians as well as the public. As articles of food for healthy persons, or for the undernourished, those so-called glutens are excellent, and whole wheat gluten at 11 cents a pound is no more expensive than some breakfast cereals. The two others each cost at retail CEREAL BREAKFAST FOODS. 105 about 27 cents a pound. The analyses of these materials com- pared with ordinary bread flour bought by the Station in the open market are given, calculated on dry matter, in the table which follows: COMPOSITION OF WATER-FREE-MATERIAL OF ORDINARY BREAD FLOUR AND THREE GLUTEN MATERIALS. n ov 2 s 3 H o : S = a & g p 3 3 a Fe 3 oe 3 n 5 a ey 5 4 Fe % % Calories. Bread FOUL 2... cccesseeseesececeeeee 15.02 {50 eon Be, - Cooked Gluten*® ... wees cece eeeeeeee 16.88 3.86 76.80 2.46 4555 Whole Wheat Gluten*. ......-..0006+ 17.89 5.20 73.85 3.06 4628 Dr. Johnson’s Glutine ...-.-....ees 15.31 -99 82.53 1.17 4455 * Made by the Health Food Company. PECUNIARY ECONOMY. While the composition of foods would seem to be a matter of prime importance, to the average consumer the cost is a matter of equal importance. An intelligent selection can be made only by considering both factors. In the following table there is: shown the amount of the various constituents that can be pur- chased for 10 cents at the prices mentioned, milk at 5 cents per quart and flour at 3 cents per pound being added for comparison. A study of the table shows that protein is furnished more cheaply by oat preparations than by those of corn or wheat. The oats also supply fat 10 times as cheaply as the corn products, and 5 times as cheaply as the wheat foods. The carbohydrates are supplied most economically by the corn preparations, oats ranking second. In fuel value, oats again rank first. If wheat flour be included in the comparison, it will be found to be the cheapest source of protein and carbohydrates. With the exception of one sample of rolled oats, it also leads in fuel value. 7 106 MAINE AGRICULTURAL EXPERIMENT STATION. AMOUNTS OF NUTRIENTS FURNISHED FOR TEN CENTS IN CEREAL FOODS AT ORDINARY PRICES, COMPARED WITH MILK AND FLOUR. TEN CENTS WILL PAY FOR— é Nutrients. Name of Food. 3 Sa : a 3g S ioe 2|\ 2 n c 3 al Sz > 2 |}e2/e)2) 46/42) 5 = vs 2 Cc =e vo B oe So x os aa 5 4 ee & a & va & Cts. | Lbs.| Lbs. | Lbs. | Lbs. | Lbs. |/Calo. AMG sswssiecaieeansiaauecg Siac Oaerptasita rele: “eicteteisioferereiesiay savers 2.5 | 4.00 -51 «14 17 20 1350 BI OUY siteais ae ancs'y i o 3.0 | 3.33 | 2.88 43 -04 | 2.41 5471 CLOMD PIAKES aces on dstecs wp tusientes pietcosher aes 5.7 | 1.75 | 1.44 14 +02 | 1.38 3047 Hecker’s Hominy 4.1 | 2.44 | 2.16 -21 -O1 | 1.94 | 4221 H-Couipany’s New Process Hominy «| 4.5 | 2.22 | 1.95 18 -01 ] 1.76 | 3832 TMU PERT NN scotia cia ei dievdie ese aveitroiely wigras nda ceyctactyaseinie 6.0 | 1.67 | 1.48 14 -02 | 1.32 | 2956 A OATMEAL sy ecverey aeatiereonilee 4.0 | 2.50 | 2.97 44 -19 | 1.64 5065, CrOat Mela s noses seeeccagese 4.0 | 2.50 | 2.2 36 -19 | 1.71 4940 McCann’s Finest Oat Meal 10.7 | 693 | 286 ie -09 | .65 | 1910 Hecker’s Oat Meal.......... iieee Hace eres G.1 | 1.41 . 1.25 52h -10 «88 2807 Hornby’s H-O Oat Meal. 7-3 | 1.37 | 1.21 -18 -ll 92, 2667 Rolled Oats, American Cereal Company’s} 4.0 | 2.50 | 2.26 B35 «19 | 1.72! 4985 Rolled Oats, American Cereal Company’s) 4.0 | 2.50 | 2.28 33 AO: | 2.71 4920 Buckeye Rolled Vats (in bulk) ........... 8.1 | 3.23 | 2.92 48 -24 | 2.20 6318 Buckeye Rolled Oats (in package)....... 5.3 | 1.89 | 1.70 28 -14 | 1.28 | 3720 Echo White Rolled Oats ........02 cer eeeee Bel. | V96 La7 -29 -15 | 1.33 3855 Hecker’s Rolled White Oats od Be 2 VAG | V2) 28 -16 | 1.28 | 3805 Peoria Rolled Oats ..........000: cee eeeeee 4.0 | 2.50 | 2.27 36 +19 | 1.72 ; 4928 Quaker Rolled White Oats. ....... ----+.. 6.9 | 1.45 | 1.30 221 a2 ry 2832 Tip Top Rolled Outs Agnes -| 4.1 | 2.44 | 2-16 39 -19 | 1.58 | 4753 Fruen’s Best Wheat Wafers ...... 6.9 | 1.45 | 1.25 13 -03 | 1.09 | 2539 Fruen’s Rolled Wheat ..............2..055 40 | 2.50 | 2.19 24 -05 | 1.90 | 4365 H-O Company’s Breakfast Wheat.. - | 7-9] 1.27} 1.10} .13 | .02) 295 | 2248 Old Grist Mill Rolled Wheat....... ....... Ged. | Uc4d. 1 7.23 «14 -03 | 1.06 2501 Pettijohn’s Breakfast Food.. ............- 7-0 | 1.43 ] 1.26 “17 -03 | 1.06 | 2548 Cream of Wheat ee 9.0} 1.11 -99 -13 O01 285 1968 BV INOS Cary sci erivine 3 eee dismrseuoiesars oe Geese s 7-31 1.87 | 1.22 19 04 «99 2522 Fould’s Wheat Germ Meal.. 4.9 {2.04 | 1.79 22 -05 | 1.52 | 3558 Germea.. ....- > 8.6 | 1-16 | 1.0L 15 -03 283 2083 FROCKEL’S PALIN Ae ac. sisiewsnieisacee teatro mefredenree 14.0 “71 -62 07 -O1 -54 | 1249 Old Plymouth Breakfast Food ............ 8.0 | 1.25 | 1.68 -16 -03 89 2219 Pillsbury Ss Vitos, occas | taasen sige pb eiahate 6.2 | 1.61 | 1.44 +19 +02 | 1.23 2919 Ralston Health Club Breakfast Food 8.0 | 1.25] 1.09] .13 | .02) .94] 2183 Wiheatemai:2..ccnccudnieeis Say siage Snes isjatayeiesa aoe) eed: «88 19 +13 -03 +63 1656 6.9! 1.45 | 1.27 +20 -03 | 1.04 2580 14.8 -68 -59 -07 -OL -51 1210 Cooked Gluten ........ 97.3 37 33 06 -O1 -26 696 Dr. Johnson’s Glutine. 27.7 36 32 05 -00 ee 643 Whole Wheat Gluten ........... 11.0 91 -78 14 -04 -60 | 1696 Cook’s Flaked: Rie é.i.c0sc.0cces-saniececene 17.6 -57 -50 04 -Q0 -46 984 Glen Mills Standard Crushed Barley.. 7.5 | 1.33 | 1.18 13 -OL | 1.04 | 2342 Grape: NUtS oscs.g cess Si as or eeee Ss .| 15.9 -63 -58 07 0} -50 1179 Malt Breakfast Food.....-....0. cee-eeeeee 10-1 | .99 | .89] .13 | .02] .74 APPLE INSECTS OF MAINE. F. L. Harvey anp W. M. Munson. Specific directions for spraying the apple for insect and fungous pests have been prepared by one of the writers and will ‘be sent, free of cost, on application to the Agricultural Experi- ment Station, Orono, Maine. The indiscriminate killing of insects should, however, be guarded against, as all are not inju- rious. Many are parasites upon the injurious species, or at some period devour their eggs or young. These beneficial insects should be recognized when seen, and should be protected and encouraged. Attention is particularly called to the ichneumon, syrphus and tachina flies, and to the lady birds and ground beetles, illustrated in plate I. The ichneumon flies have four wings and are related to the wasps and bees. There are numerous minute forms which prey upon the eggs and larve of injurious insects,and larger forms that deposit their eggs upon the caterpillars. Syrphus and tachina flies are two-winged insects, the former of which, in the larval stage, devour plant lice, and the latter are parasitic upon the larve of other species. The lady birds and ground beetles are carnivo- rous, feeding upon both larve and perfect forms of other insects. In the following pages only the more important insects inju- rious tu the apple are discussed, and methods of treatment sug- gested. EXPLANATION OF TERMS. An insect with a complete life history passes through four stages; viz., egg, larva, chrysalis or pupa, and imago or mature insect. The egg hatches into the larva—i. e. caterpillar, worm, grub, or maggot, as the case may be; the larva, after a time, changes to the pupa or chrysalis, which is the inactive or resting state, and may be naked or enclosed in a cocoon; the pupa, after a longer or shorter period, develops into the imago or perfect insect. s 108 MAINE AGRICULTURAL EXPERIMENT STATION. A. Insects AFFECTING THE TRUNK AND BRANCHES, THE ROUND-HEADED APPLE TREE BORER. Saperda candida, Fabr. The round-headed borer was first recorded in 1824 by Thomas Say, but was doubtless a native of America, widely distributed at that time, though unnoticed. While it prefers the apple, it also affects the native crab apple, sugar pear, thorn bush, pear, quince, and roundwood. Description. Eggs.—Minute, yellowish white. Larva.—When full grown about one inch long; footless, yellowish white. Head small, chestnut brown, polished, hornlike; jaws two, black; the second joint large and broad, the next two narrow. Rings of the body (segments), from the fourth to the tenth inclusive, armed on the upper side with two fleshy warts. Pupa.—Lighter colored than the larva and with transverse rows of minute spines on the back. Perfect Insect.—A beetle, about three-fourths of an inch long, with two broad white stripes extending from the head to the ends of the wing cases; cinnamon brown above; hoary white below; legs, antenne and face whitish. Life History. The eggs, according to Mr. Chas. Pope, who has gathered hundreds of them, are laid in a short slit, made by the beetle with the ovipositor, in the smooth bark. Sometimes the eggs are laid in the bottom of the slit next to the wood, but generally in an opening made in one side of the slit, half way through the bark. Several eggs, sometimes ten or a dozen, are laid on the same tree, being distributed around the trunk usually within six inches of the ground, but occasionally higher and sometimes at the base of the limbs. They are deposited from June to September, in Maine. The egg soon hatches and the young larva gnaws its way into the inner bark and sap wood. When winter comes the young borer works its way, in the wood, below the surface of the soil. In the spring it ascends and passes the second summer in the sap wood. It spends the second winter below the surface of the soil,as it did the first. The third summer it ascends and bores deep channels in the wood in every direction and finally bores upward and outward, nearly to the bark, lines the cavity with borings and transforms to the pupa. The third APPLE INSECTS OF MAINE, 10g spring it emerges, deposits its eggs, and the cycle of life is com- plete. Vulnerable Points and Remedies. The eggs are laid in the bark, in plain view, and can be readily detected and taken out. The young larve are readily located by the flow of sap from the wound they make, and by the chip- pings they push out of the mouth of the borings. The perfect insect may be prevented from depositing eggs by the application of repellants to the trunk of the tree, e. g., tarred paper, or a mound of earth. Soft soap, or whitewash, applied to the trunk of thetree in June and July, is said to prevent the beetle from laying hereggs on the treesthus protected. Thetrees should be examined twice each year, in May and September, and the young larvee removed. Should any escape, and penetrate deeply into the wood, they may be destroyed by probing with a sharp wire. THE FLAT-HEADED APPLE TREE BORER. Chrysobothris femorata, Fabr. This insect, a native of America, is common in Maine. Besides the apple, it is known to attack the pear, plum and peach, also the oak, box-elder, hickories and maples. The injury attributed to the round-headed borer is often due to it. Description. Eggs.—Pale yellow, varied, with one end flattened, irregularly ribbed. Larva.—Soft, flesh-like, pale yellow; head small, deeply set; jaws black; third segment twice as broad as any of the posterior ones, and bearing on its upper surface a large, oval, callous-like projection, covered with numerous raised brown points. Pupa.—Lighter colored than the larva and with transverse rows of minute spines on the back and a few at the extremity of the body. Perfect Insect.—A beetle, variable in size but usually about one-half inch long, oblong-flattish in shape, of a dark, dull greenish color with a coppery reflection; under side and legs brilliant copper color; feet green. On each wing case are two irregularly oblong spots of deeper copper color than the remainder of the wing, dividing the wing cases into three nearly equal portions. The upper surface appears as though sprinkled with an ash-colored powder. , Life History. The beetle makes its appearance in June or July in our lati- tude. It loves the light and may frequently be seen about the IIo MAINE AGRICULTURAL EXPERIMENT STATION. orchard on the trees. It is very active and hard to catch, quickly taking wing. It lays, probably, about one hundred eggs. The female fastens her eggs, singly or in groups, to loose flakes of bark, or in the crevices, by means of a glutinous sub- stance. The eggs soon hatch and the young larve gnaw through the bark and live on the sap wood, making flat channels next to the bark, sometimes girdling the trees. As they get older they bore upward into the solid wood and, when ready to change to the chrysalis, gnaw to the bark and nearly through it. They then change to the chrysalis, and in about three weeks the beetles come forth. The larvee attack the trunk and larger branches and remain in the tree but one year. Vulnerable Points and Remedies. Same as for the round-headed borer. THE OYSTER-SHELL BARK LOUSE. Mytilaspis pomorum, Bouché. The oyster-shell bark louse is a native of Europe and was introduced into this country, on nursery stock, about a hundred years ago. it is widely distributed, and is exceedingly common in Maine. The twigs of apple trees are often literally covered with the scales, causing great injury. Besides doing great uamage to apple trees, this scale is found on the pear, plum, cul- tivated and wild currant, roundwood, dog wood, and several other shrubs and trees. Description. Eggs.—White, changing to yellowish or reddish with age, oblong, about .o1 inch long; from 20 to 100 under each scale. Young females.—Wingless, white and about .or inch in length, move about quickly, appearing on the branches as small white specks which finally attach themselves, by their beaks, to the new shoots, where the scale is perfected. Scale of female.—Wingless, about .o8 of an inch long, narrow, widened at the posterior end, curved and shaped somewhat like an oyster shell. Brown or grayish, closely resembling the bark in color. Most frequently placed with the small end toward the tip of the twig. Scale of male—Much smaller than the female, wedge shaped and straight; usually placed on the leaves and rarely seen. The male insect undergoes a complete metamorphosis, and in the perfect form is pro- vided with two wings. APPLE INSECTS OF MAINE, lit Life History. The eggs hatch late in May or early in June. If the weather is cold, the lice remain under the scale until warm weather, when they may be seen running about the twigs for a location to attach themselves. The most of these fix themselves around the bases of the side shoots of the twigs, by means of their tiny slender beaks, and live upon the sap of the tree. They gradually undergo changes. Before the close of the season the louse secretes the scale under which it lives and perfects itself. By the middle of August the female becomes a bag of eggs, which are deposited in a mass under the scale, the body of the louse shrivel- ing, as the eggs are laid, until it is a mere speck at the small end of the scale. These eggs remain under the scale, if not de- stroyed, until the following spring and then hatch, completing the life history. How this pest is spread from tree to tree is not well made out, but it is supposed that birds carry them on their feet and that large insects may transport them or that the wind may blow the young about. They are probably introduced into young orchards on the nursery stock and multiply. Remedies. During the winter examine the twigs and scrape off the scales, after which, wash with a strong solution of caustic soda or wash- ing powder, applied with a stiff brush. In June, while the lice are still active, spray with an alkaline solution, or better, with kerosene emulsion. There are several natural enemies which help to keep the insect in check. One of the most important of these is a species of mite, which preys upon the louse as well as upon its eggs. This mite is so small as to be seen only with a microscope. Another important aid in controlling this pest is the twice- stabbed lady-bird. Both larva and perfect beetle devour large numbers of the lice. The mature form of this insect is readily recognized by its polished black wing-cases with a blood-red spot on each. 112 MAINE AGRICULTURAL EXPERIMENT STATION. THE PEAR-BLIGHT BEETLE, OR SHOT-BORER. Xvyleborus pyri, Peck=X. dispar, Fabr. This is a native species that attacks hemlock, beech, oak, and cedar, and has transferred its depredations to apple trees in Maine. We have received from several localities specimens of apple limbs that were literally honeycombed with small channels that extended through the laburnum and heart wood to the center. The young larve bore into the wood, making deep channels which in small twigs interfere with the circulation of the sap, and the twigs wither, giving the appearance of blight, hence the name pear-blight beetle. The work of this beetle should not, however, be confounded with the pear-blight proper, which is caused by bacteria. The exit holes through the bark were .06 of an inch in diameter and nearly circular, looking like small shot holes. The wood was green, showing that the insect attacks the growing tree. Living wood does not appear to be essential to the life and comfort of this species, for after a period of several weeks we found in a limb that had been in a dry place in a box, young larve, full grown larve, pupz, and perfect beetles. Description. So far as we know, the eggs have not been described. They must be very small and are said to be laid at the bases of the buds. We have never seen them. When the larve are full grown they transform to pupe in the burrows, and finally emerge as small beetles about one-tenth of an inch long and of a dark brown or nearly black color, with the antenne and legs of a rusty red. The thorax is short, very convex, rounded and roughened. The wing covers are marked by longitudinal rows of punctures. The hind part of the body slopes abruptly. The beetles leave their burrows in July and deposit eggs before August. Remedies. As the beetles work wholly under the bark they cannot be reached by insecticides. The only way is to watch the trees dur- ing the latter part of June and July and, if blighted twigs or diseased limbs are noticed, examine the branches for small pin holes; if found, the presence of this or some related species may be suspected. The diseased limb should at once be cut far enough below the injury to include all the burrows, and burned, APPLE INSECTS OF MAINE, 113 to prevent the beetles emerging and attacking new trees. As these beetles live in forest trees, orchards near timber are more liable to become infested. THE WOOLLY LOUSE OF THE APPLE. Schizoneura lanigera, Hausm. Two forms of this insect are recognized by entomologists. One, known as the apple-root plant-louse, attacks the roots, pro- ducing wart-like excrescences or swellings. The other form, known as the woolly louse of the apple, is the one found in Maine. It feeds upon the sap of the trunk and branches. The two are regarded as the same species, living under different con- ditions. The above ground form occurs most abundantly, in this country, in New England. Entomologists differ in their opinions regarding its nativity; some accredit it to America; most are inclined to think it originated in Europe, where it is much more destructive than in this country. This insect, in the root form, was noticed in this country as early as 1848, when thousands of trees were found so badly infested that they had to be destroyed. Since then the insect has been reported as doing more or less damage in every section of the country. The pest is distributed upon nursery stock, and the importance of carefully examining nursery stock before set- ting is strongly urged. Description and Life History. The eggs, which are very minute, are laid in the crevices of the bark at or near the surface of the ground. The young when first hatched appear like specks of mold, being covered with fine white down. As they get older, the cottony covering becomes more distinct; apparently issuing from the pores of the skin df the abdo- ‘men and attaining considerable length. The young have beaks longer than the body and, when grown, this organ is fully two-thirds the length ‘of the body. By means of the beak, they attach themselves to the roots or branches, and when abundant, draw heavily upon the vitality of the tree, or may even kill it. When full grown the females are about one-tenth of an inch long, oval; head and feet black; legs and antenne dusky; abdomen yellowish; body covered with white mealy powder; a tuft of long, easily detached -down upon the hinder part. Under each patch of down is usually found a female and her young. During the summer the females are wingless II4 MAINE AGRICULTURAL EXPERIMENT STATION. and the young are produced alive. Toward the fall the broods contain both winged females and winged males, which have not much down on them and are plump and nearly black. The fore wings are about twice as long as the narrow hind ones. These winged females fly about to other trees and lay eggs, establishing new colonies. During the early part of the season this form of the insect is found in clusters about the base of the trunk, upon suckers or twigs springing from the trunk, but in autumn they commonly attack the axils of the leaves and sometimes cover the whole under surface of the limbs and trunk, making the tree look as though whitewashed. Remedies. In early spring wash the tree with a strong solution of soft- soap or washing powder. Later in the season spray with kero- sene emulsion. B. Insects AFFECTING THE FOLIAGE. THE BUD MOTH. Jmetocera ocellana, Schlieff. This is probably one of the worst pests to apple orchards in Maine. It works in the unfolding flower and leaf buds of orchard trees, often doing great damage to the crop, besides attacking nursery stock and young trees. It seems to be on the increase in Maine and did much damage in the season of 1899. It is an European insect but is now widely distributed in the northern U. S. and Canada. Besides the apple, it feeds upon the pear, plum, cherry, quince and peach trees, and in Maine has been bred from blackberry plants. Description. Eggs.—Disc-shaped, transparent, flattened, usually oval or sometimes circular in outline. The center of the disc elevated, the outer flat rim attached to the leaf. Larva.—When first hatched, greenish, with head and first thoracic seg- ment black. It molts four times before hibernating. The half-grown caterpillar, which appears on the buds in spring, is about one-sixth of an inch long, brown, with a black head, thorax, shield and legs. When full fed, about the last of June, it changes to the pupa stage within a tube of dead leaves. Pupa.—Light brown, about a quarter of an inch long. On the back of each abdominal segment are two transverse rows of teeth directed back- ward. Perfect Insect—A moth with three-fifths inch spread of wings. It may be known by the ash-gray color of the fore wings, which are banded across the middle with a cream white band. APPLE INSECTS OF MAINE, II5 Life History. The half-grown, brown, hibernating caterpillars usually emerge from winter quarters about the time the buds begin to expand, their first appearance depending on the advance of the season, and ranging over two or three weeks. When they are out early, they gnaw into the buds. If the buds are open they crawl inside. They attack both flower and leaf buds, fastening the parts together with silken threads, forming a nest, within which they feed upon the enclosed tender flower or leaf parts. They do not confine their depredations to a single leaf or flower in the bud, but increase the injury done by sampling nearly ail. They sometimes bore down the stems a few inches, killing the terminal shoots. The bud attacked turns brown, making the nest conspicuous. The caterpillars feed mostly at night for six or seven weeks and molt three times. When full grown the caterpillar forms a tube out of leaves, which it lines with thin, closely woven silk, and within it soon changes to the pupa. In about ten days the pupa works its way nearly out of the tube by the hooks on its back. The skin splits open and the moth appears. The moths are on the wing during the latter part of June and the first of July. They fly mostly at night, resting on the trees during the day time, when they are easily detected by the white bands on the wings. They live two or three weeks, during which time they mate and the eggs are laid. The eggs, which resemble small fish scales, are laid singly or in clusters, mostly at night, on the under side of the leaves. The eggs hatch in seven to ten days. The young larve feed upon the epidermis of the leaf, forming a silken tube for protection. After the fourth molt, which occurs the last of August or the first of September, or before the leaves fall, they leave the silken tubes and form a silken winter home (hibernaculum) on the smaller twigs near the buds, in which they spend the winter. The appearance of the hibernating larva in the spring completes the cycle of life. Remedies. Pull off and crush the withered clusters of leaves containing the caterpillars and chrysalids early in spring. Spray with Paris green or with Bordeaux mixture and Paris green, as soon as the buds begin to swell in the spring. 116 MAINE AGRICULTURAL EXPERIMENT STATION. THE OBLIQUE-BANDED LEAF ROLLER. Cacecia rosana, Harris. This is a native species, reported from several localities in the United States, and one of several species responsible for the destruction of the buds and foliage of apple trees. We have bred it from the leaves of the apple, currant and strawberry in Maine. It also feeds upon the plum, pear, peach, cherry, rose, and a great variety of other trees and shrubs. Description. Eggs.—So far as we know, the eggs have not been described. Larva.—Length .8 of an inch; livid green when young, becoming yel- lowish green, reddish or brownish with age. Head oval, top of first segment yellow or brown; usually a darker green stripe along the back. The posterior half of the segments wrinkled transversely, and bearing a few minute tubercles from which single hairs arise. When mature the larva spins a silk lining to the leaf in which it lives and changes to a chrysalis of a dark brown color from which emerges the moth. Perfect Insect.—A short, broad, flat, bell shaped moth, with about one inch spread of wing. The wings pale, reddish brown, crossed with wavy, pale brown lines and with three oblique darker brown bands, one of which covers the base of the wings, another the middle and the third a triangular spot on the front margin near tne tip. Life History. As soon as the leaves start, the caterpillars begin to coil up and fasten together the young leaves which they feed upon, and in which they find shelter. They attack the buds, leaves and also the young fruit, gnawing its surface or eating deep holes into it. They are full grown the last of June or early in July, when each lines its leaf house with silk, and changes to the chrysalis, from which‘the moth emerges the last of July. There is a second brood in August. We know nothing of its egg laying habits, or how or where it spends the winter. Remedies. The same remedies may be used for this insect as for the bud moth. APPLE INSECTS OF MAINE. Il7 THE LESSER APPLE LEAF FOLDER. Teras minuta, Robr. This is another of the small moths that do damage to the buds and leaves of the terminal shoots of the apple tree. It is par- ticularly bad in Maine. It is said to be specially bad in nursery stock, and young orchards, but large trees also suffer. This is a well known cranberry insect and may get into orchards from the bogs. Description. Eggs.—The eggs, so far as we know, have not been described. Larva.—A small, greenish yellow, active caterpillar, with a pale brown head. When disturbed it seeks the more secluded parts of its burrow, or if too much molested, wriggles out and drops to the ground. Chrysalis.—Within the folded leaf, the larva spins a silken web and changes to a brown chrysalis, three-tenths of an inch long. There is a characteristic knob-like projection from the head end of the chrysalis. Perfect Insect—A small moth, with one-half inch spread of wing. There are three broods and the insect is dimorphic, the moths of the third brood being very different in color. These dimorphic forms were thought to be different species until carefully bred and studied. The moths of the first two broods have the head, thorax and fore wings a bright orange color; the hind wings, body and legs are whitish with a silken lustre. The moths of the third brood have the fore wings of a uniform ash-gray, or slate color with reddish luster by oblique light; hind wings light colored and semi-transparent. Life History. The gray-colored moths of the third brood hibernate in some sheltered place during the winter. In the early spring they come forth and deposit their eggs on the buds or unfolding leaves. The eggs hatch in a few days and the larve crawl between the unfolding leaves and begin feeding upon them, often fastening one or more leaves together by a silken web and living within them. They live upon the epidermis and pulp, but sometimes gnaw holes in the leaves, and sometimes forsake the nest, to feed on adjacent exposed leaves. When mature they spin a silken lining to the leaf and change to the chrysalis, where they remain about a week, and early in May the orange-colored moths of the first brood come forth. The larve of the second brood appear the last of May or early in June, and the moths the last of June or in July. The moths of the third brood appear in August, and hibernate, completing the round of life. 118 MAINE AGRICULTURAL EXPERIMENT STATION. Vulnerable Points and Remedies. The young larvee of all the broods are exposed when they first hatch and before their leaf shelter is made. The same remedies apply to this insect as to the bud moth. THE FOREST TENT CATERPILLAR. Clisiocampa disstria, Hubner. There are two tent caterpillars in the eastern United States; the apple tree tent caterpillar, Clisiocampa Americana, and the forest tent caterpillar, which was called by Prof. Harris Clisio- campa sylvatica, but in recent literature is known as Clisiocampa disstria. Both species are common in Maine but are often con- founded. Though similar in their life history, they are readily separated by differences in the egg clusters, caterpillars and moths. Distinguishing Characteristics —Egg clusters of this species, the same diameter throughout, docked off squarely at the ends; caterpillars with a row of spots along the back; oblique lines on the wings dark colored; web inconspicuous, closely attached to the limbs or trunk and easily overlooked. Insect restless, wan- dering from tree to tree. Occurs in orchards but, being a gen- eral feeder, is more commonly found on forest or shade trees, from which habit it receives its common name. Description. Eggs.—The egg clusters, composed of about 300 to 400 eggs, are attached to the terminal twigs of the food plant. They are of the same diameter throughout and cut off squarely at the ends. The eggs are creamy white, rounded at the base, enlarging upwards, narrowing again at the top and terminated by a circular rim on the border and a sunken spot in the center. They are held to the twig and to each other by a brown varnish, which also covers the egg clusters, protecting them from the weather and probably from their enemies. Larva.—The eggs hatch in the early spring, usually about the time the buds are bursting. The time, however, varies with the exposure of the egg clusters to the sun, and also with the season. In Maine they are hatched the last of April or early in May. Sometimes, during continued warm weather, the eggs hatch before the leaves start, and cold weather comes on afterwards. The young larve are very hardy, however, and are not often killed. We have kept them alive in breeding cages for three weeks without food. They will eat the varnisn on egg clusters. As soon as hatched they spin a web wherever they go, possibly to enable APPLE INSECTS OF MAINE, 119g them to retrace their steps. Soon the branches are lined with these silken paths along which they travel in search of food. They shed their skin (molt) four times, changing color and markings in the first three. They are full fed in about six weeks, though the growth may be hastened or retarded by the weather or food supply. At this time they may be seen wandering about for a suitable place to spin their cocoons. Cocoon.—The larva spins a whitish-yellow cocoon, resembling that of the apple tree tent caterpillar, and by preference folds it in a leaf, but often attaches it to loose bark or about fences, houses or other places of concealment. Inside of the cocoon the caterpillar changes, in two or three days, to the chrysalis. In two or three weeks the moths emerge. Perfect Insect—A brownish yellow moth, expanding an inch and a half or more. The fore wings marked by two oblique brown lines, the space between them usually darker than the rest of the wing. The moths eat nothing. After they have mated and laid their eggs, they die, com- pleting the life history. Remedies. (a) Collect the egg clusters in winter when the trees are bare. (b) While young the caterpillars can be destroyed by spraying with Paris green, but when half grown the amount of poison they get in feeding will not kill them. (c) After the third molt, they collect in bunches, on the trunks and branches, and can be reached by hand or by spraying. A solution of one pound of washing powder in four or five gallons of water, applied to the bunches by means of a swab attached to a long pole, has proved effectual. (d) After the caterpillars begin to collect in bunches, or even before, spread a sheet of canvas under the tree. Climb the tree and with a padded mallet suddenly jar the branches on which they rest, and they will fall on the canvas and can be Swept up and destroyed. This method is applicable to both orchard and shade trees, and would recommend itself to town authorities, as by the employment of a few men for a few days in June, in Maine, the shade trees could be protected. (e) Put bands of cotton, or of tarred paper bearing a ring of a mixture of equal parts of sulphur and lard, around the trees, or use any other practical method to prevent them from ascending the trees. In our own expérience a band of paper covered with the lard and sulphur mixture has proved an absolutely effectual barrier. (£) The moths are night fliers and are attracted by electric lights and many are probably destroyed this way. The cater- {20 MAINE AGRICULTURAL EXPERIMENT STATION. pillars, cocoons and moths should be destroyed by hand whenever possible. (g) The city of Rochester, N. Y., has successfully enlisted the services of the school children in protecting the city shade trees. Pride in one’s city adornment could be thus stimulated in pupils, and by collecting the egg clusters, caterpillars, cocoons and moths, a valuable and practical lesson in nature study would be learned. It would pay town authorities to offer a small bounty, if need be, to stimulate the colJecting. All specimens collected should be burned. Remarks. For a fuller consideration of this insect and illustrations of all the stages in its life history, the reader is referred to Maine Experiment Station Report, 1888, p. 164; 1889, p. 188; 1890, p. 138, and 1897, p. 173; or to the Maine Agricultural Reports of the corresponding years. THE APPLE TREE TENT CATERPILLAR. Clisiocampa Americana, Harris. This insect is a native of North America and occurs wherever apples are grown. It has given more or less trouble to apple growers since the early settlement of the country. While it prefers wild cherry, and selects the apple as second choice, it feeds upon plum, peach, rose, and other members of the rose family; also upon the oak, poplar, willow, birch, witch hazel, beech, etc. Description and Life History. Eggs.—Dull gray; the upper end circular with a dark spot in the center. They are laid in clusters round the twigs and covered with varnish to protect them from the weather. There are from fifty to two hundred and fifty in a bunch. Larva.—When first hatched they are dull black and sparsely covered with gray hairs. They appear about the time the leaves start, but if ahead of them, may feed for a time upon the varnish covering the eggs. They molt about six times. The larve soon begin to spin a web which increases in size by additional layers of silk as the worms grow, until it is sometimes ten inches or more across. The worms remain in the tent at night, during stormy weather and when not feeding, unless the weather is warm, in which case they may often be seen upon the outside, literally covering the web. They march in military order twice a day from the nest to feed, once in the morning and once in the afternoon. APPLE INSECTS OF MAINE. I21 They pave their roads with silk and follow along them to the leaves. When mature, each worm will consume two leaves a day and an average of five hundred leaves would be required for a colony. There are often several webs in a tree. The effects are to rapidly defoliate the tree and draw heavily upon its vitality to produce new leaves. The caterpillars require about six weeks to mature and are then about an inch and three- fourths long. The worms have a “white line along the back, then a yellow line dotted with black, then a black stripe marked with blue and yellow dots, then a wavy yellow line dotted with black, then a blue stripe dotted with yellow, then a broken white line; head black, under side of body black, the body covered with yellowish or whitish hairs.” When mature the larvz leave the tree and wander about in search of a place to spin their cocoons. They prefer the loose bark of trees, or the under side of fence caps, and will enter sheds and porches and climb the sides of houses and transform under the edge of clapboards, window caps and eaves. When the orchard is near they become a nuisance by entering the house. Cocoon.—Oblong oval, light yellow, formed of a loosely woven, outer covering and a dense, tough, inner coat. The larva enclosed becomes a brown chrysalis and in about three weeks the moth appears. Perfect Insect-—A moth of a pale, dull, reddish or reddish-brown color. The fore wings crossed by two oblique, parallel, dirty-white lines. The female is larger than the male. The male has feathery antenne. The moth has no mouth and takes no food and lives only a few days. Its office is to lay the eggs. Remedies. Most of the remedies suggested for the forest.tent caterpillar are equally valuable in controlling this insect. As this species does not migrate, the jarring and the protective bands are useless. THE FALL WEB worM. Hyphantria cunea, Drury. The fall web worm is a native insect which has from time to time done great damage to forest and fruit trees. It is a gen- “eral feeder, having been observed to feed upon over one hundred different species of trees, shrubs and herbs. It makes a web which is sometimes very conspicuous, attaining dimensions of several feet. The web can readily be told from that of the apple tree tent caterpillar. We found this insect abundant in western Maine on July 5 when the webs were already quite conspicuous. In “Forest Insects,” issued from the U. S. Department of Agriculture, Dr. Packard, on page 244, says: “The name fall web worm is most 8 122 MAINE AGRICULTURAL EXPERIMENT STATION. expressive for New England and other northern states where the insect 1s single brooded, appearing there during August and September, while in more southern regions it is double brooded.” ‘Lhough we have not traced this insect through its life history in Maine, and cannot positively say that there are two broods, yet the fact that the webs were conspicuous and the larve fully three-fourths of an inch long early in July, would indicate two broods in western Maine. + Description. Egg.—About one-sixth inch long, bright golden yellow, globular, orna- mented with numerous regular pits, which, according to Packard, give it, under the magnifying lens, the appearance of a beautiful golden thimble. c Larva.—Pale yellow when young, with two rows of black marks along the body, a black head and sparse hairs. Full grown larva usually pale yellowish or greenish with a broad, dark stripe along the back and a yellowish stripe along the side, covered with whitish hairs that spring from black and orange yellow warts. The caterpillars are somewhat variable as to depth of color and marking, even on the same tree. The fall brood is generally darker colored than the spring brood. Cocoon.—Thin, almost transparent, composed of a slight web of silk intermixed with a few hairs from the caterpillar, or sometimes mixed with sand when the cocoon is spun in the soil. Pupa.—Length .6 inch, breadth in the middle, .23 inch; dark brown, smooth, polished, faintly punctuate, and bulged a little all around in the middle. Perfect Insect—A moth which varies greatly in size and color. These color varieties have received different names by entomologists, but are now reduced to H. cunea, Drury. The most common form is white or slightly fulvous with white wings, but the wings show variations from pure white to those profusely dotted with black and brown. Front thighs tawny yellow, sometimes marked with a large black spot; feet blackish; expanse of wings one and one-fourth to one and two-thirds inches. Male moth usually smaller with the antenne doubly feathered beneath. The_ antenne of the female possesses two rows of minute teeth. Life History. The female deposits her eggs in clusters, laid in regular rows or smaller irregular patches, on either side of the leaves, usually near the end of abranch. Each female lays on an average about five hundred eggs. Those for the first brood are deposited by the last of May or during June, and the time required for them to hatch depends upon the weather. Under favorable circum- stances they mature in about ten days, or those of the second APPLE INSECTS OF MAINE, 123 brood in eight days. As soon as the caterpillars hatch they spin a small silken web which soon becomes conspicuous. Under this they feed together, upon the upper surface of the leaves. As they grow, other leaves and branches are included until the web reaches considerable size and contains dead leaves and the molt skins of the larve. If their fcod supply gives out, they quit the web and drop to the ground and crawl directly toward other trees with almost unerring instinct, or, when disturbed, let themselves down by a thread and by this regain the tree when the danger is past. When full grown they are nearly two inches long and leave the web and wander about for suitable places to spin their cocoons. They select crevices in bark, the angles of tree boxes, rubbish about the base of trees, and other similar situations, while the fall brood prefer to bury themselves in the earth if possible, but adapt them elves to circumstances. They soon spin their cocoons. The pupz contained in these hatch into the second brood of moths about the frst of August, and the moths lay eggs which hatch into caterpillars that feed, mature, and spin their cocoons during August and September. The insects invariably spend the winter in the chrysalis state in the cocoon, and the following spring the moths emerge and lay their eggs, thus completing the life history. Remedies. Spray with Paris green before the insect makes much head- way. If there are but few webs on the tree, cut off the branches and burn. Another effective remedy is a strong alkali, whale oil soap, or washing powder solution applied with a swab. There are several predaceous insects which attack the larve, the most important being the spined soldier bug, Podisus spinosus (Dallas). THE LIME TREE WINTER MOTH. Hybernia tillaria, Harris. This is a native species often associated with the fall canker worm, which it resembles very much in its life history. It seems to remain and do damage when the fall canker worm has dis- appeared. I24 MAINE AGRICULTURAL EXPERIMENT STATION. Description. Eggs.—Pale yellow, oval and marked with a network of raised lines. They can be distinguished from the eggs of the canker-worm by their color and form. (See Report Maine Experiment Station, 1888, p. 167, Fig. 20). Larva.—When full grown, about an inch and a quarter long; head dull red with a V-shaped mark on the front; yellow above and marked with many longitudinal black lines; the under side paler. Like the larva of the canker worm, it is a span or inch-worm, but it is larger than the caterpillar of that species. Female Moth.—Wingless, spider-like, yellowish white; sides marked with black dots. Each ring of the body, excepting the last, which has only one, bears two black dots. Head black.in front; antenne thread- like. Ovipositor jointed and retractile; legs ringed with black. The larger size, the spotted back, and the black rings on the legs readily dis- tinguish this from the wingless females of the fall and spring canker worms, Male Moth.—Expanse of fore wings an inch and a half; color rusty buff, sprinkled with brownish dots and with two transverse, brown, wavy, lines, the inner most distinct. Between the bands and near the anterior edge is usually a brownish dot; hind wings paler; body color of fore wings; antenne feathered. Like most of the moths of the inch worms, the wings are very delicate. The moths of the canker worm are on the wing at the same time, but they are smaller and are thus readily dis- tinguished. Life History. The eggs, which are laid in situations similar to those of the canker worm, hatch early in the spring and the young larve feed upon the foliage of the apple tree, basswood, elm, hickory, etc., and when full grown, about the middle of June, they usually let themselves down by a silken thread, enter the ground about five or six inches and form a little oblong cell, within which they change to the chrysalis state. In October or November (some- times not until the following spring), the moths appear. The wingless females climb the trees or other objects where they meet the winged males, pair and soon deposit the eggs in clus- ters, usually upon the branches of the trees they have infested, completing the life history. Remedies. The life history of this species is so nearly like that of the canker-worm that the remedies suggested for that insect are applicable to this. It has never done as much damage as the canker worm, but it is capable of doing much injury to the foli- age of apple trees. APPLE INSECTS OF MAINE, 125 THE APPLE LEAF BUCCULATRIX. Bucculatrix Pomifoliella, Clemmens. This moth was described by Clemmens in 1860. It is known to be widely distributed, having been reported from Texas, Mis- souri, Massachusetts, New York, and now from several locali- ties in Maine. It has done considerable damage to the foliage of apple trees especially in New York. Description. Eggs.—So far as we know, the eggs of this species have never been described. They must be quite small as the cocoons of this diminutive moth have been mistaken for insect eggs. They are said to be laid upon the leaves. Larva.—About one-half inch long when mature, cylindrical, tapering at both ends. Joints of the body rounded and prominent, color dark yellowish, with a greenish tinge and reddish shades on the anterior seg- ments. Body armed with short black hairs which are more numerous on the back of the first segment. Head small, brown and ellipsoidal. The larve are active and when disturbed suspend themselves by a silken thread. , Cocoons.—Dirty white, slender, about one-fourth inch long, ribbed longitudinally by about six prominent ridges, oblong, tapering at both ends, flattened on the side to which it is attached. Usually fastened to the twigs and branches in groups. Chrysalis—Dark brown, rough, punctured on the back, about one- tenth of an inch long. When ready to transform, the chrysalis works itself partly out of the cocoon and the moth comes forth. Perfect Insect—A small moth that has only about one-fourth inch expanse of wings. Fore wings whitish, tinged with pale yellow and dusty brown. On the middle of the inner margin is a conspicuous oval brown spot; a wide streak of the same color on the opposite margin extending nearly to the end of the wing, where it tapers and points to a small circular brown spot near the tip. Life History. This insect spends the winter in the pupa state in the cocoon, usually attached to the twigs and branches of the host plant. There is reason to believe that the larve, when full grown, some- times desert the host plant and form their cocoons on other plants close by. We have seen cocoons on the side of a build- ing in Maine. About the time the leaves unfold, the moths come forth and lay their eggs upon the tender foliage. The larve are full grown in July. The specimens sent us in July were in the 126 MAINE AGRICULTURAL EXPERIMENT STATION. larval form and went into the chrysalis state in August and emerged the following spring, a fact which would indicate only one brood in Maine. Prof. Riley believed that there are two or three broods in the latitude of St. Louis, Mo. In the latitude of New York, Prof. Lintner states that there are two broods, one in July and one in September. In September or October the cocoons in which the pup spend the winter are formed. The larve feed externally upon the foliage, at least the leaves we have received had the upper epi- dermis and pulp eaten away in patches, the veins and lower epidermis intact. Remedies. (a) Jar the trees when the larve are full grown and they will suspend themselves by threads and can be swept down by a broom and killed by hot water or crushed. (b) Apply kerosene emulsion with a spraying pump in winter, to the branches that bear the cocoons. The same application might be made for the first brood when the foliage is on. (c) If in small numbers, the cocoons may be removed during the winter months by hand. (d) Spray with Paris green, as for other leaf eating insects. This small moth is preyed upon by several parasites that attack the larve and hold the pest in check, and some of the cocoons probably suffer somewhat from inclemency of the weather. Possibly birds may eat them, but we find no record of observa- tions. THE WHITE-MARKED TUSSOCK MOTH. Orgyia (Notolophus) leucostigma, Sm. & Abb. During the past ten years specimens of the above insect, in the egg, larval and wingless female stages of its life history, have been received at the Experiment Station from various parts of the State. It is a native species and is apparently widely dis- tributed, having attracted considerable attention as an apple insect. Description. Eggs.—Three or four hundred in a mass, attached to the empty grayish cocoon previously occupied by the female moth. Egg mass convex, smooth, grayish-white ; composed of several layers of eggs, with a frothy, gelatinous material between them. APPLE INSECTS OF MAINE, 127 Larva.—When mature, over one inch long; bright yellow; head, and two small protuberances on the back carrot-red; back ornamented with four cream-colored brush-like tufts; two long black plumes near the head and one near the posterior end of the body; sides clothed with yel- low hairs; brown or black stripe on the back, and a dusky stripe on each side. Cocoon.—Gray; spun on the inside of a leaf. Texture loose and the silk interwoven with numerous hairs from the caterpillar. Chrysalis, enclosed in the cocoon, oval, brown or sometimes whitish below, covered with whitish hairs or down. Perfect Insect (female).—Wingless or wings mere rudiments; light gray, oblong-oval; body distended with eggs; legs long. Perfect Insect (male).—Winged, expands an inch and a quarter; fore wings crossed by wavy bands of darker shade; a small black spot on the outer edge of the wing toward the tip; beyond it an oblique blackish stripe, near the outer hind angle a minute white crescent; body gray, with a small black tuft near the band of the abdomen; antennz feathered. Life History. During the winter months there will occasionally be found in the orchard, dead leaves attached to the branches of the trees. Upon examination these will usually be found to contain an empty, gray cocoon with a mass of eggs attached to it, as described above. These eggs hatch, in Maine, about the first of June, or earlier farther south. The young larve at once begin to devour the leaves of the tree. When disturbed they lower themselves by means of a silken thread which they climb when danger is past. The beautiful caterpillars described above feed about two months and then spin their cocoons. The moths soon emerge and the wingless females, being little more than ani- mated masses of eggs are sluggish. The males, having wings, are able to fly, and they meet the females while resting upon the empty cocoon to which the mass of eggs is finally attached. If there is only one brood, the eggs do not hatch until the following spring ; if two broods, the eggs soon hatch, producing the second brood of caterpillars which complete their growth late in the season and enter the chrysalis state. The moths soon emerge, mate, and the female lays the eggs on the cocoon, completing the life history. Remedies. : Collect and destroy the eggs and cocoons during the winter. Spray with Paris green, or with Paris green and Bordeaux 128 MAINE AGRICULTURAL EXPERIMENT STATION. mixture. Usually no special treatment is required for this insect if the trees are thoroughly protected from the tent caterpillar. THE FALL CANKER WORM. Anisopteryx pometaria, Harris. This insect has been very bad at times in Maine, doing much damage to fruit and shade trees. Parasites and other ‘enemies soon control it, however, so that it does not usually do damage ‘in the same locality more than two successive seasons. Description. Eggs.—Grayish, flattened above, with a central puncture and a brown - circle near the border. Each female lays 100 or 200 eggs in rows arranged in clusters on the twigs or branches, or on fences and buildings, usually in exposed situations. Larva.—Pale olive green when young, but varying in color, when grown, from greenish yellow to dark brown. Dorsal band broad, brown- ish; lateral lines three, white, the middle one paler; broad brown bands below the lateral lines, and below that a broad white band. Under side, flesh-colored ; head brown. These caterpillars belong to the group of inch or measuring worms, because they alternately loop and extend the body in moving. When at rest they sometimes assume an erect position, and can hardly be told from twigs. When full grown they are about one inch long. When mature they crawl down the trunk or let themselves to the ground by 4 silken thread, and burrow to a depth of from two to six inches. They make a tough cocoon of buff colored silk interwoven with earth, and in twenty-four hours turn into the chrysalis. Chrysalis.—Light greyish brown; about half an inch long. The male slender,-and provided with wing cases; the female larger, and without wing cases. Perfect Insect (male).—A moth provided with wings, the fore wings brownish gray, glossy, crossed by two whitish irregular bands, the outer one enlarging into a pale spot at the apex. Hind wings grayish brown with a white band crossing them, and in the center a faint blackish dot. Perfect Insect (female).—Wingless; uniform shining ash color above, gray beneath; length three to four-tenths of an inch. Sluggish of move- ment and spider-like in appearance. Life History. The eggs hatch about the time the buds on the apple trees expand. The young worms feed upon the tender leaves, seeking shelter within the expanding flowers or buds when the weather is wet and cold. They eat holes in the leaves while young, but APPLE INSECTS OF MAINE. I29 when older devour the whole pulp of the leaf, leaving only the veins and midrib. They feed for about four weeks, and when numerous so injure the foliage as to give the trees the appear- ance of having been scorched with fire. They have done great damage to the foliage of trees along highways. While letting themselves down to the ground they are often swept off by car- riages and carried long distances. : The larve enter the ground, spin cocoons and are changed immediately into the chrysalis state, from which, during the fall, winter and following spring, they emerge in the perfect form, completing the life history. Remedies. Since the females are wingless, they may be trapped and destroyed by placing bands of tarred paper about the trunks of the trees and smearing these with printer’s ink, tar mixed with oil, or refuse molasses. As these materials soon dry, however, they must be frequently renewed, or the insects will be able to cross. Tin or lead troughs, containing crude petroleum, are also used with some success. The most effective treatment, however, is to spray with Paris green, just as soon as the insects appear. Delay in applying the poison is often fatal to success. There are numerous natural enemies, including a small mite, which destroys the eggs; a species of Microgaster,—a small four-winged fly,—parasitic upon the larve; and a species of tachina fly, also parasitic upon the larve. THE APPLE TREE APHIS. Aphis mali, Fabr. This insect was originally from Europe, but is now a pest in apple orchards throughout the northern United States and Canada, often causing serious losses in young orchards and nurseries. Description. Eggs.—Minute, oval, light yellow or greenish when first laid, gradually changing to shining black. Young Insects (male).—Head, thorax and antenne black; neck usually green; abdomen short, thick, oval, bright green; sides with row of black spots; nectaries and tail-like appendages black; wings transparent with dark brown veins. 130 MAINE AGRICULTURAL EXPERIMENT STATION. Perfect Insect (female).—Length of wingless form less than one-tenth inch; body oval, pale yellowish green, often striped with deeper green; eyes and tail appendages black; honey tubes green. The winged female resembles the male in color. Life History. The eggs are deposited in the autumn in the cracks of the bark of twigs and at the bases of the buds. The eggs hatch when the buds begin to expand and the lice locate themselves on the young buds and leaves by means of their beaks and feed upon the juices. The spring brood is composed of females and is about ten days reaching maturity. Each louse gives birth to living young, producing about two a day for two or three weeks, and then dies. These young become mothers in about ten days. This process is continued through the season, there being many generations, mostly wingless females, without the appearance of males. Winged females are sometimes produced which, migrating to other trees, spread the pest. Late in the season males and females are produced in the same brood and, after mating, eggs are laid to perpetuate the species, thus completing the life history. Remedies. Wash the trees during winter or early spring with a strong solution of soft soap, or of washing powder, to destroy the eggs. Later in the season, if the aphids become numerous, spray with kerosene emulsion or with a strong decoction of tobacco, made by pouring 1 gallon of boiling water over a pound of tobacco stems or leaves. There are many natural enemies of the aphis which should be encouraged. Among these are seven or eight species of lady- birds, and the larve of syrphus flies and of chrysopa or lace winged flies. THE RED-HUMPED APPLE TREE CATERPILLAR. (CEdemasia concinna, S. & A. This species is native to the United States and has been reported from several localities in Maine as doing considerable damage to the foliage of apple trees. It is said to be widely distributed in this country, but is not an abundant species. It APPLE INSECTS OF MAINE. 131 prefers the apple, but is known to feed upon the plum, cherry, rose, thorn, and pear,—plants belonging to the rose family. Description. Eggs.—The eggs, so far as we know, have not been described. Larva.—When full grown, the larve are often an inch and a quarter long. They may be known by the coral-red head and a hump of the same color on the fourth ring or segment from the head. The body is striped lengthwise with narrow yellow, white and black lines. There are two rows of black spines along the back, and rows of shorter black spines on the sides. Each spine bears a fine hair. The spines on the coral red hump are more prominent than the others. The hinder end of the cater- pillar tapers and is usually elevated when the insect is at rest. When handled, a fluid with a strong acid smell is emitted. This is so offensive that the insects are never eaten by birds. Perfect Insect—A moth which measures from an inch to an inch and a quarter across the wings. The fore wings are dark brown on the inner, and grayish on the outer margin. There are several longitudinal streaks along the margin, also a dot near the middle and a spot near the angle, all dark brown. The body is light brown, and the thorax of a darker shade. Life History. The moths are on the wing late in June or in July. The female deposits her eggs on the under side of a leaf, in a cluster, usually during July. They soon hatch into small caterpillars. These caterpillars, while young, feed upon the tender tissues of the under side of the leaf, leaving the upper surface unbroken, but when large they devour greedily the whole leaf, excepting the midrib. They reach maturity during August and Septem- ber. There is but one brood in the northern states. In the broods further south, the caterpillars feed in bunches and when not feeding remain close together. When mature they descend to the ground and hide under leaves or rubbish, or sometimes burrow a little into the ground and slowly change to the chrysalis state, where they remain until the following spring, when the moths appear, completing the life history. t Remedies. As these caterpillars go in flocks, and when not feeding remain close together, they may easily be destroyed by cutting off the branch on which they appear and burning it. They may also be destroyed by jarring the limb, and, when they fall to the ground, £32 MAINE AGRICULTURAL EXPERIMENT STATION. trampling them under foot. Spraying with Paris green is also effective, but poison should be used with caution on bearing trees. It is said that ichmeumons are parasitic upon them and hold them in check. THE CECROPIA EMPEROR MOTH. Platysamia cecropia, Linn. This is a native species and the largest moth found in the United States. It is widely spread and a general feeder. It is a well known apple insect, and, though not abundant, attracts attention on account of its large size and voracious appetite. It has been reported in its various stages from every part of Maine. Description. Eggs.—Nearly one-tenth of an inch long, almost round, dull creamy white, with a reddish streak near the middle. Larva.—When first hatched, black with shining black knobs on the body from which arise black hairs. It molts several times in coming to maturity. When full grown it is from three to four inches long and pale green. There are coral red warts on the third and fourth segments, yellow warts on the back of the other segments, except those on the second and terminal, which are blue like the smaller tubercles on the side. Cocoons.—About three inches long, pod-shaped, rusty grey or brown and firmly attached to one side of a twig. Composed of two layers of silk, an outer loose, papery, fibrous one and a densely woven inner one which contains the brown chrysalis. Perfect Insect—A moth with from five to seven inches spread of wing. Both the front and hind legs are rich brown. About the middle of each wing is a kidney-shaped white spot shaded with red and margined with black. Near the tips of the fore wings is an eye-like spot containing a bluish white crescent. Life History. The moth lays from two to three hundred eggs, usually in pairs, firmly fastened to the under side of the leaves of the host plant. The eggs hatch in a week to ten days, the young larve first feeding on the empty egg-shells. They have a ravenous appetite, grow rapidly, and consume a large amount of food. When nearly mature, a few on a young apple tree may in short time strip it of leaves. The larve, when full grown in the fall, spin their cocoons, attaching them to the twigs of shrubs or trees on which they feed. Their great size makes them conspicuous objects after the leaves fall. The following spring, in May or APPLE INSECTS OF MAINE. 133 June, the moths appear and soon mate, completing the life history. Remedies. The larve and cocoons are not abundant, and are so conspic- uous that hand picking is the most satisfactory treatment. C. Insects Arrectinc THE Fruit. THE CODLING MOTH. Carpocapsa pomonella, Linn. The codling moth is probably native to southeastern Europe, the native home of the apple. It was introduced into the United States probably in apples or pears, early in the history of the country, but it was not noticed until 1849, its work previously having been referred to the plum curculio. It is found in most of the apple growing countries of the world and is widely distributed in Maine, being one of the worst apple insects. The larve, particularly of the second brood, are often in apples when marketed, and crawl out and go into the pupa stage when the apples are stored or exposed for sale. It is not uncommon to see the moths in the spring in apple out- house cellars, or on the windows of stores and houses. While the codling moth is more particularly an apple insect, it feeds also upon pears, wild haws, crab apples and quinces, of the pome fruits, and upon plums, apricots and cherries of the stone fruits. Specimens have been reared from the fruit of a species of screw bean and from the seed buds of roses. Description. Egg.—A thin scale, slightly smaller than the head of a pin; whitish, often with a yellowish tinge, semi-transparent, looking like a minute drop of milk on the skin of the fruit. Larva.—Whitish, flesh-colored or pink; one-sixteenth of an inch long when hatched; three-fourths of an inch long when full grown; three pairs of true legs and five pairs of false legs; head, first thoracic and anal segments brown; body armed with a few short hairs arising from more or less distinct black spots. Cocoon and pupa—When mature the larva spins, in a day, a thin tough silken cocoon, the inner layer thin and white, the outer layer mixed with pieces of the bark or substance on which the cocoon rests. Within the cocoon, or later, the larva changes to the brown pupa. 134 MAINE AGRICULTURAL EXPERIMENT STATION. Moth.—Spread of wing about three-fourths of an inch. Front wing crossed by numerous gray and brown lines, which are often wavy, the hind angle marked by a large, dark brown spot streaked with bronze or gold. The hind wing light greyish-brown with a darker margin. The males have a pencil of long black hairs in a furrow on the upper surface of the hind wing, and on the under side of the front wing an elongate, narrow, black spot. Life History. The eggs are laid on the surface of the fruit, on its stem, or on the adjacent leaves. Between the middle of May and the middle of June, a week or two after the blossoms have fallen and the fruit is from a half-inch to an inch in diameter, the young larve craw about on the surface of the fruit. The most of them find their way into the blossom end, where they remain feeding for several days, and finally bore to the core of the fruit. They are full grown in about three weeks, when they make their exit channel to the surface. After feeding a few days near the surface, they emerge and usually spin cocoons under the loose bark of the trunk of the tree. Those designed for the first brood change soon to the pupa and the moths emerge in about two weeks, to lay eggs for the second brood. Those that go into the cocoon in August, and later, remain in the larval state in the cocoon during the winter and emerge as moths the follow- ing spring. In Maine only part of the first brood transform to moths the same season. When the moths appear, whether the same season or the following spring, the life history is complete. Remedies. As soon as the blossoms fall, spray the trees with Paris green, or with Paris green and Bordeaux mixture. The fallen fruit should be gathered and destroyed. Hogs or sheep may be kept in the orchard for the purpose. Owing to the protection afforded by the apple, the larve are particularly free from natural enemies. There are, however, two species of ichneumon flies which are occasionally found as parasites. THE PLUM CURCULIO. Conotrachelus nenuphar, Herbst. The plum curculio is a native of this country and originally fed upon the wild plums, which it still infests. Both males and females puncture the fruit to feed on it, but only the latter make APPLE INSECTS OF MAINE. 135 the crescent-shaped cuts. This insect is known to infest the plum, peach, nectarine, apricot, cherry, apple and pear. From ten to twenty-five per cent of the early apples examined in July, showed the characteristic cut. After the first of August but few cuts, made by this insect, were found and we are led to believe that they prefer the earlier varieties, and that the apples punctured do not mature. A large per cent of the larva which hatched did not reach maturity. We, however, succeeded in transforming enough to identify the species. It would seem that the plum curculio does not flourish well in the apple and attacks it in the absence of its favorite fruit. The decline in the cultivation of plums, due to the ravages of this pest, and the black knot, “will account for its attacking apples. Description. Egg.—Oblong, oval, pearly white. Visible to the naked eye, and can be found readily by examining the crescent-shaped cut made by the female. . * Larva.—When young, tiny, soft, footless; head distinct, horny. When full grown it is usually of a glossy yellowish white, but varies in color with the food; head light brown or yellowish. Along each side is a light line, below which is a row of black bristles and above it a less distinct ‘one, and toward the hind extremity a few pale hairs; length about two- fifths of an inch. The larva is so transparent, the internal organs are plainly seen through the skin, imparting a reddish color to the central ‘parts of the body. Perfect Insect.—A beetle, belonging to the family of insects known as weevils or snout beetles. It is blackish or greyish, rough, with a black shining hump on each wing case near the middle, behind which is a dull ochre-yellow band marked with whitish about the middle; each thigh thas two small teeth on the under side; snout short. Length of insect about one-fifth of an inch. ; Life History. The beetles hibernate in secluded spots during the winter and appear on the wing about the time the plum trees blossom. As soon as the young fruit forms, the eggs are deposited. The female, when about to lay an egg, makes a minute incision with her jaws and then, inserting the snout, enlarges the hole suffi- ciently to hold the egg, turns around, deposits the egg, thrusts it to the bottom of the hole with the snout, then cuts a crescent- shaped incision around one side of the opening. 136 MAINE AGRICULTURAL EXPERIMENT STATION. Only one egg is laid in a place, though on the apple, several punctures may occur on the same fruit. Each beetle lays from fifty to one hundred eggs and deposits from five to ten a day. The time of depositing eggs by early and late beetles probably occupies about two months. The first apples examined, July first, were badly punctured and no new cuts were found after the twentieth of the month. The eggs hatch in a few days and the larva is full grown in from three to five weeks. The infested apples or plums usually drop to the ground before the larva is grown and when mature it leaves the fruit, enters the ground four to six inches, forms an oval cavity, changes to the chrysalis, and in from three to six weeks the perfect insect is formed and makes its way to the surface, completing the life history. There seems to be some reason for believing that a few remain in the ground all winter. The specimens we trans- formed appeared in September, about four weeks from the time the larva was mature. We are inclined to believe that those apples in which the egg hatches and the larva grows, drop early. Abortive cuts shrivel and deface the fruit and check its growth, but it may mature. . Remedies. Spraying with Paris green early in the season and after the blossoms fall is sometimes practiced. On a few trees in the gar- den, the jarring method employed for plum trees may sometimes be used to advantage. There are many insects which devour the curculio larva as it escapes from the fruit. Foremost among these are two or three species of common ground beetles. The larva of the soldier beetle is also a useful destroying agent, often entering the fruit while still on the tree, in search of its prey. THE APPLE MaAGGOT. Trypeta (Rhagoletis) pomonella, Walsh. This is a native species which originally fed upon thorn plums, and probably wild crab apples, and has transferred its depredations to cultivated apples. It first attracted attention nearly fifty years ago, and as early as 1867 was doing great damage in New York, Massachusetts, Connecticut and Vermont. Since that time it has spread and increased until it is now widely distributed and regarded as one of the worst pests of the apple. APPLE INSECTS OF MAINE. 137 It is particularly bad in Maine, attacking nearly all varieties of apples, both fall and winter, though most destructive to the early sweet varieties. It is known as the railroad worm in Maine. Description. Eggs.—Length .032 to .036 inch; breadth .008 to .oo9 inch; light yellow when taken from the fruit; fusiform and about four times as long as wide; pedicellate at the end. The larva is placed in the egg with the head away from the pedicel and the end containing the head is inserted into the apple. Larva.—Length .28 to .32 inch; breadth .o7 to .o8 inch. When full grown usually yellowish white. When younger, and sometimes when full grown, tinged with greenish; footless; the body composed of four- teen segments. Ninth, tenth and eleventh segments widest, narrowing rapidly toward the head, which is small, pointed and emarginate. From the broadest segment the body slopes slowly backward to the last seg- ment, which maintains its size one-third of its length and then abruptly slopes to one-half its thickness. The lower and posterior half is nearly vertical behind, giving the larva a docked appearance. Pupa.—Length .17 to .21 inch; breadth .o8 to .1 inch; pale yellowish brown. When the maggot assumes the pupa state it does not shed the larval skin, but contracts, assuming an oval form. The pupa is a little more than twice as long as wide, and barrel-shaped. The ends slope about equally, and the head end is very pointed. Otherwise the resem- blance between the pupa and larva is apparent. There is quite a varia- tion in the size of pupz. Some are much longer and thicker than others and may be of females, as the female flies are much larger than the males. Perfect Insect—A two-winged fly somewhat smaller than the house fly. Readily recognized by its general black color; yellowish head and legs; dark feet; greenish prominent eyes; white spot on the back and upper part of the thorax; three white bands across the abdomen of the male, four on the female, and four black bands across the wings, resemb- ling the outlines of a turkey. Life History. In early seasons, under favorable conditions, the flies in Maine begin to emerge about July first, and earlier in the states farther south. They continue to emerge all summer and are on the wing in abundance until the middle or last of September, and occasionally in October. Early frosts check them. The flies lived three weeks in confinement and will probably live longer in nature. They begin to deposit their eggs in the early fruit by July first, or earlier, and egg laying continues while the flies are on the wing. The earlier races of flies affect the earlier 9 138 MAINE AGRICULTURAL EXPERIMENT STATION. varieties, and the later races, the fall and winter fruit. Each female is capable of laying between three and four hundred eggs, and possibly more, which are inserted from time to time, one in a place, by means of a sharp ovipositor through the skin of the apple. The eggs being successively developed in the ovary of the female, after the manner of the eggs of the barn- yard fowl, the season of egg laying extends over considerable time. The eggs are vertically inserted into the pulp of the apple, with the end opposite the pedicel, which contains the head of the maggot, pointing toward the core. The eggs are deposited in all parts of the apple, usually upon the cheeks, sparingly near the calyx and stem ends, and more abundantly upon the pale or shaded side of the fruit. The time required to deposit the eggs is about one-half minute. By means of the sharp ovipositor a characteristic puncture is made through the skin of the apple. These punctures can be detected by careful observation with the naked eye, but a pocket lens is necessary to see them well. They appear as brownish specks, and have not been before distin- guished from the brownish, rusty spots common on apples. Under the glass they appear as circular or oblong openings, surrounded by a brownish border, somewhat shrunken by the shriveling of the tissue beneath. They may be numerous on the same apple. The eggs hatch in four or five days, under favorable condi- tions, and the minute larve begin at once to work in the pulp of the apple. They have no true opposable jaws, but the head is provided with two black curved hooks, situated above the mouth, with which they rasp the pulp of the fruit rapidly by means of a vertical movement of the head. They live upon the juice of the particles of apple thus detached, which is sucked into the mouth. The pulp is rejected and turns brown. They can bur- row their length in soft fruit in less than a minute. The chan- nels made by the young larve, while the fruit is still growing, are largely healed and neither they nor the minute white larve are likely to be detected by the naked eye, or by the casual observer. As the larve grow, and the fruit matures, the enlarged channels do not heal, but turn brown and the presence of the maggots is then readily detected. These channels meander through the whole fruit, even the core. They often cross each other, enlarge as the larve grow, and in the last APPLE INSECT OF MAINE. 139 stages of Trypeta work, run together, producing large cavities. Finally they involve the whole fruit, rendering it a worthless mass of disgusting corruption, held together by the skin. In the early stages of Trypeta work there is no external evi- dence that the fruit is infested, excepting the punctures made for the insertion of the eggs. In advanced Trypeta work, brownish trails, where the larve have come to the surface, can be seen through the skin. Apples marketed with no suspicion of their being infested are frequently found hopelessly involved, honeycombed and worthless. Apples apparently sound when gathered may, by the presence of eggs or young larve, after- wards become worthless. The newly hatched larve are a little shorter than the egg and can not readily be detected in the white pulp of the apple without a pocket lens. They attain their growth, under favorable circumstances, in four or five weeks, but their development may be arrested by cold, by insufficient food, hardness of the fruit, etc., for a great length of time. They ordinarily remain in the fruit but a short time after they mature, and often leave it and go into the pupa state while there is still an abundance of nourishment and the fruit is still occupied by younger larve of various ages. If the fruit is kept cold, the larve, though full grown, remain longer, or may even change’ to the pupa state, within it. We have never seen the exit holes in hanging fruit and believe the maggots do not drop, but go into the ground from the fallen fruit. Their presence causes the fruit to mature earlier. Fruit picked from the trees may contain larvee, and often stored or marketed fruit is alive with maggots. The exit openings are characteristic, irregular holes, about one-twelfth inch in diameter, surrounded by a brownish border. They look as though the maggots had gnawed a hole for the head, and then forced the body through, leaving a lacerated border. They may occur anywhere on the apple but.are more frequently found where the brown larval trails show through the skin. They begin to appear in the early apples about the first of August and may be found until frost, in windfalls, and in the stored fruit as long as the larve remain. It would seem that the development of the larve is so nicely timed that they are not mature until the fruit is ripe. Their I40 MAINE AGRICULTURAL EXPERIMENT STATION. development is slower in late and in hard fruits. A dozen mag- gots may infest the same apple, though a single one is enough to render it worthless. The maggots have been found in numerous varieties, early and late; sweet, acid, and sub-acid, extending from early in July through August, September, Octo- ber, November, December, January and February. The larve usually leave the apples and go into the ground an inch or less and soon change to the pupa state. The pupe are occasionally found within the fruit in windfalls and quite frequently in stored fruit. Sometimes the larve change on the surface of the ground, under decaying fruit. On grass ground they probably change in the debris about grass roots. Remedies. The Trypeta is an unusually hard insect to destroy, since the eggs are laid under the skin of apples; the larve spend their time within the fruit; the pupz are safely concealed in the ground, within the shrunken skins of the larve; thus in all forms it is immune from the attacksof parasites. The flies do not seem to be attracted by sweetened poisonous substances and cannot be trapped. The eggs are so safely lodged underneath the skin of the apple as to be beyond the reach of poison applied by spraying, hence there is no hope in that direction. The only chance left is to destroy the larvee and pupz. This can best be done by destroy- ing the fruit within which they are contained. The larve are found abundantly in windfalls and in decayed fruit from the cel- lars,and the pupz in bins and barrels where fruit has been stored. Destroying the windfalls, and all refuse fruit, and burning the rubbish from places where fruit is stored are, then, the only reasonable and practicable methods of treatment now recognized. DESCRIPTION OF PLATES. PLATE I. Beneficial Insects. See p. 107. Fig 1.—Pimpla inquisitor, an ichneumon parasite of the tussock moth caterpillar. a, parasitized caterpillar; b, egg of parasite; c, same in situ; d, parasite larve issuing; e, parasite cocoons—all slightly enlarged, except b and c, which are much enlarged. (After Howard. Farmer’s Bulletin 99, U. S. Dept. Agr.) Figs. 2 and 3.—Ichneumons, parasitic upon apple tree tent caterpillar. Fig. 4.—Ichneumon parasitic upon flat-headed apple tree borer. Fig. 5.—The 15-spotted lady bird, destructive to plant lice. a, larva; b, chrysalis; d, e, f, g, various forms of the perfect insect. Fig. 6.—The twice-stabbed lady bird, destructive to the oyster-shell bark louse. Fig. 7.—Tachina fly, parasitic on apple tree tent caterpillar. PLATE II. Fig. 1.—Round-headed borer (Saperda candida). See page 108. a, larva; b, pupa; c, beetle. Fig. 2—Flat-headed borer (Chrysobothris femorata). See page 109. a, larva; b, pupa; c, head of larva, under side; d, beetle. Fig. 3—Woolly louse. (Schizoneura lanigera). See page 113. 4a, excrescence upon the root; b, the lice at work; c, a louse much mag- nified. Fig. 4—Pear-blight beetle or shot-borer (Xyleborus pyri). See page 112. Fig. 5.—Work of the pear-blight beetle. (Figs 4 and 5 after Howard). PLATE III. Fig. 1.—Oyster-shell bark louse (Mytilaspis pomorum). See page 110. a, egg; b, female louse; c, d, e, f, stages in the life history; g, under side of female scale,—all much magnified. Fig. 2,—Oyster-shell bark louse. Scales in place upon the bark. Fig. 3.—Lesser apple leaf folder, (Teras minuta). See page 117. a, larva; b, pupa; c, moth; d, case made on apple leaf. (After Smith). Figs 4 and 5.—Oblique-banded leaf roller (Cacecia rosana). See page 116. Fig. 6.—Bud moth (Tmetocera ocellana). See page 114. (Cornell Expt. Sta., Bulletin 50). 142 MAINE AGRICULTURAL EXPERIMENT STATION. PLATE IV. Fig 1.—Forest tent caterpillar (Clisiocampa disstria). See page 118. a, egg clusters; b, moth; c and d, eggs; e, caterpillar. Fig. 2—Apple tree tent caterpillar (Clisiocampa Americana). See page 120. a and b, larve; c, egg cluster; d, pupa; e, male moth; f, female moth. PLATE V. Fig. 1.—Fall web worm (Hyphantria cunea). See page 121. Moths and cocoons—natural size. (After Howard. Farmer’s Bulletin 99, U. S. Dept. Agr.) , Fig. 2.—Fall web worm. a, light form of full-grown larva; b, dark form of same; c, pupa; d, spotted form of moth (compare fig. 1), all slightly enlarged. (After Howard. Farmer’s Bulletin 99, U. S. Dept. Agr.) PLATE VI. Fig. 1.—Lime tree winter moth (Hybernia tillaria). See page 123. a, larve at work; b, female moth; c, male moth. Fig. 2—Apple leaf bucculatrix (Bucculatrix Pomifoliella). See page 125. a, cocoons, natural size; b, same, enlarged; c, moth, enlarged. Fig. 3—Apple tree aphis (Aphis mali). See page 129. a, female; b, male; c, male, natural size. Fig. 4.—Fall canker worm (Anisopteryx pometaria). See page 128. a, male moth; b, female moth; d, egg cluster. Fig. 5.—Fall canker worm,—eggs and larva. a and b, egg, enlarged; c, segment of larva enlarged; e, egg cluster; f, full grown larva. PLATE VII. Fig. 1.—White-marked tussock moth (Orgyia leucostigma). See page 126. a, larva; b, female pupa; c, male pupa; d, e, male moth; f, female moth; g, same, ovipositing; h, egg mass; i, male cocoons; k, female cocoons, with moths carrying eggs—all slightly enlarged. (After Howard. Farmer’s Bulletin 99, U. S. Dept. Agr.) Fig. 2—Codling moth (Carpocapsa pomonella). See page 133. 4a, fruit showing work of larva; b, point of entrance; c, larva, full grown; d, pupa; f, g, moth; h, head of larva; i, cocoon. (After Riley). Fig. 3.—Plum curculio (Conotrachelus nenuphar). See page 134. a, larva; b, chrysalis; c, beetle; d, beetle and its work—all except d, enlarged. : PLATE VIII. Fig. 1.—Apple maggot (Trypeta pomonella). See page 136. Mature fly (female), much enlarged. : Fig. 2—Apple maggot. Larva much enlarged.—The short line above shows the natural size. Fig. 3—Apple maggot. An infested fruit. INDEX TO BULLETIN 56. PAGE Anisopteryx pometaria ...........0 cc cee ee eees iar aa aisha 128 Aphis Apple EEE: cssid sea. daccnsee otnaeels wae Saas ¥ocgueeenae ¢ 129 APS tial t. .i.24 aka taceewy Gees eerie bawnas sedan jaa xsl sareserie as 129 Apple: maegot-+ dscaes ots sites gdae@a es aes Rares us SEOeeS 136 Apple tree tent: catérpillaticn vou de sadness cats see cctedesces 120° Bark louse, oyster-shell. «oc codecs ccutongacs cos Seavee gaedewn nes IIo Beneficial tnsects: ace cs-ssioar 6 she anauaedes as hans bored s waiarseta ches 107 Borer,. flat-headéed! css weeny vcs ahekiehe t4 cease eeen ceases 109 Borer: Found - headed: cocci eee cased ald: c Selcksueudeane sede aa eal ia 108 Bucculatrix, apple leat. nits enon ves aeons es vee ower heey 125 Bucculatrix: Romifoliella scsca ox pecwneaed saeanauaye-acs ahieaes oes 125 Bu@inOthe eau ties ives tinan Seen oe eed Aad oy Prcbncene toe late II4 CaCOCia TOSAN A: beso stcs close onan els So ae Rae nS 116 ‘Canker worm; fall ..onivconswce Sennne see seteant Seana en 128 Carpocapsa. pomonella. xcssvasvsinniaers vee eeeeenes eveeeee eed 133 Cecropia emperor moth ...........e eee e cece eee teen ete n eens 132 ‘Chrysobothris Jemorata. cows avast aden dan daaaienes aaa 109 ‘Clisiocampa: Americana: sac se sceesn deen aaeean’s sax geugeirne' ese 120 GliSIOCAMPA CISSHLIS. wiadi seas tunics sae basei er Ue weeeRIeA Se 118 COG! FAG En cau na.o.ePonsesraiie Se aeons ate Stans teen la B0ra ponent eiora Aus openers 133 Conotrachelus nenuphar ....sc0de os cs actee ke erciw erences ciaes 134 Guarculio:. plimss2. 3 wei wxwnuee ein eens ses eae SEE Ie 134 FLMpPerOr MOE x... see visiaiw doe ee bea rocwsdse 8 asaya vetanesd a 8:4: piececegigs aie o2a nara 132 Fall canker worn sciiisis cea 6 ccaaies owiawree enw ened orscern vases Siscolet "128 Fall web: wot sic headeca ne need) Caneel oyacs Reece ien aaa 121 Piatsheadéd: DORER: 5c: iatsu is acavayaneiecdi vies a. tenn oo. SEA Rhee aa Bae 109 Forest tent caterpillar ....... ccc ccc cece ce ec ee eee ee een eeeees 118 Hy phantria cuned: acisa ses ceageeG cose lage ose theees. eiees aiaaie 121 Hybernia tiara. 4 iidsaieind ov sesccaes cbs sae essa 4 SUNS oa ewe 123 Tohnetimion; Mies cancaiace cwansnrs ade osioied sao nieentiaees bua 107 Insects affecting foliage ........ce ses e eee e ect te este eeeeeeacen 114 Insects affecting: frit 2 sc ccsaudee was obenes ess anees ose PeeT 133 Insects affecting trunk and branches...........-eeceeeeeeeeees 108 Lady birds sess ov auias.cs aga dane sine eS Namesel ooeltics 107 eat. foldét, lesser ssa vane eds devas ces aeacia Veen eens 117 Leaf roller, oblique-banded ......... cece cee ee crete eeeetneeenes 116 Lesser apple leaf folder ...........eceeeeeeeeeeeeeeenneeeenees 117 144 MAIN E AGRICULTURAL EXPERIMENT STATION. Lame: tree winter moth: ssa vamos wees wie s ven ities Sa ote Seas Mytilaspis pomonum sacessnakeae s Asasdek oes cenbeen eis-cacduane Oblique-banded leaf roller .............. sii ar eNenelar aaa iecaee deveeits CEdemasia concinna ............... dieitie SRG wie VEAL GE BRR Orgyia ‘Cucostigniavc0s cis chew ist ss xe ai eee a a’slas Saved ab tesacss Oyster=shell Park lOUse ec ecsiaieae sca: keacsacassce apevavectvereiacs ach ettlacecos Pear-blicht beetle ice avs sasnas peess edule yew ian see ce eme wee Platysamia, Cecropiacccessadnedes ies vemees Ce aweeS sss Goatees Plum curculio . Railroad worm Seem merece eens ee mee mee meee were n er en seen ce Red-humped apple tree caterpillar ......... cc eee e eee e eee eee Rieind- headed Oren nas iocs c-cd svasaiace eed medias eG buesiiers oe wiasacie Saperda candida Schizoneuta lanigera: aecswssisted evar daneeelaee sweets Sata eee « Shot-borer ..... Syrphus flies ... Tachina flies ... Tent caterpillar, Tent caterpillar, Teras minuta .. apple tree: cs:osne ec wswekat sec see ana ees FOREST ss easier ded adie’ Sec liGtassaiaqus vem aubenes ‘Lrypeta pomonella. ons oscsavientvlees Gained seed stan een ode baces Tussock moth, white-marked .......... ccc cece cece nee eee enees Web worm, fall White-marked tussock moth ............cccescuceccececues Sess Woolly louse ......... 0c cece cece ee eeee deihandayeeaaeevtnts 52 ekuee Xyleborus pyri PAGE 123 110 116 130 126 110 112 132 134 136 130 108 108 113 112 107 107 120 118 117 114 136 126 121 126 113 112 PLATE L. PLATE Ii. PLATE Ill. Ae ie way iN (" hy Fig. 5. P. LATE IV wth A at x any 45 gS _ & Fic. 2. PLATE VI. Fig. 1. PLATE VII O.HEIDEMAN S.C, PLATE VIII. , (\ WS Fie. 3. EXPERIMENTS WITH POTATOES. Cuas. D. Woops ann J. M. Bartterrt. An investigation was planned for the purpose of determining the effect of spraying potato vines with Bordeaux mixture on the starch content of the tubers. As starch accumulates most rapidly when the plant is maturing, it seemed reasonable to assume that if spraying prevented blight and prolonged the life of the plant to its natural period of growth, the tubers would be of better quality with a larger proportion of starch than those from immature plants. Aroostook county being the great potato county of the State, where large starch factories are located, arrangements were made in the fall of 1898, with growers in that section to supply us with potatoes from sprayed and un- sprayed fields. The samples were selected by the growers and only merchant- able potatoes were taken for analysis. About the time that we were preparing to begin the analyses, Dr. Wiley, Chief Chemist of the U. S. Department of Agriculture, visited the State to study the starch factories of Aroostook. He kindly offered to have the analyses of the potatoes made in his laboratory, and the samples were accordingly forwarded to Washington. The Department laboratory was being entirely rebuilt at that time and this occasioned so much delay in the analyses that the results were not received until the growing season was well begun and it was, therefore, deemed best to defer the publication until the present time. The description of the samples and the results of the analyses as found by the Chemical Division of the U. S. Department of Agriculture follow: DESCRIPTION OF POTATO SAMPLES. No. 3036, Beauty of Hebron. Grown by C. H. Richardson, Fort Fair- field; sample was taken from a field of eight acres which had been in-pasture since being cleared until 1896. In 1896 it bore a heavy ercp of potatoes without any rust; in 1897, it was again planted to pota- 146 MAINE AGRICULTURAL EXPERIMENT STATION. toes with a light yield and an early rust. The yield in 1896 was about oo barrels per acre and in 1897 about so barrels. The soil is light red loam and, like most land in that vicinity, is on a shell-like lime rock ledge. The field was plowed in the fall of 1897, and harrowed three times in the spring with a spring toothed harrow. It was planted with a planter and hoed with a horse hoe. The field had received no manure until in 1896 and that year, and in 1897 and in 1898 it received about 500 pounds of complete fertilizer per acre. In 1898, the crop was planted May 19 and harvested between September 1 and 20. The crop was sprayed twice with Bordeaux mixture, July 30 and August 9, but it was too late to save the plants from the blight. The yield was about fifty barrels of merchantable potatoes and fifteen bar- rels of small ones, per acre. No. 3037, Beauty of Hebron. These potatoes were taken from a field adjoining that from which No. 3036 were taken. The field was plowed for the first time in the fall of 1897 and the crop was grown on the sod without the addition of any fertilizing materials. Nos. 3038 and 3039, White Elephant and 3040 and 3041, Delaware. These samples were from T. B. Bradford, Golden Ridge, Sherman, Maine. The land had a slope to the north; had been in grass until October, 1897, when it was plowed. The soil was dark soil, inclined to be wet, and was not underdrained. The sub-soil was gravelly. It received about ten two-horse loads of barn manure, broadcast, over the field and about 500 pounds of fertilizer per acre; the fertilizer was applied in the drill. The field was planted June 1 and harvested September 28. The whole field was sprayed three times with Bor- deaux mixture by the use of an Aspinwall Sprayer; in addition to this, sample No. 3038 was sprayed more with a knapsack sprayer. At the time that had been sprayed five times, the others were killed by rust. There were forty-five barrels of merchantable potatoes and seventy-five bar- rels of small potatoes per acre. All of the potatoes rotted very badly, and the decay began before any of the leaves were killed. Nos. 3044 and 3045, White Elephant. These samples were received without the name of the sender. Three thousand forty-four was not sprayed and 3045 was sprayed with Bordeaux mixture. Nos. 3046 and 3047, White Elephant. These were grown by R. S. Hoyt of Fort Fairfield. The field has a slope to the northeast and was in pasture previous to 1896. In 1897, a crop of potatoes was grown with the addition of 300 pounds of fertilizer. The yield was about sixty barrels. The field was plowed again in October, 1897, harrowed May 20, 1808, planted May 24 and harvested September 21. Four hundred pounds of complete fertilizer were used, applied in the drill. The part from which No. 3046 was taken, was sprayed twice, and 3047 was not sprayed. The yield was sixty-five barrels of merchantable potatoes and twenty-five barrels of small potatoes per acre. Nos. 3050 and 3051, White Elephant. Grown by Powers Bros. of Caribou. The field bore potatoes in 1895; was seeded to oats in 1806 and grew a crop of red clover in 1897. The soil is a medium light clay loam with a gravelly sub-soil. The field was plowed in October, 1897, EXPERIMENTS WITH POTATOES, 147 and harrowed in the spring. Four hundred pounds commercial fertilizer was applied in the drill, and the piece was planted: May 15-19 and har- vested September 20-25. The field was sprayed three times but finally ‘succumbed to the blight. The yield was sixty barrels of merchantable Potatoes and thirteen barrels of small ones per acre. Number 3051 was from an unsprayed portion of the field. Nos. 3052 and 3053, Delawares. The name of the sender and the cul- ‘ture is not known, except that 3052 was sprayed with Bordeaux mixture -and 3053 was unsprayed. Nos. 3054 and 3055, Carmen. These were from the same person as 3052 and 3053. No. 3054 was sprayed with Bordeaux’ mixture and 3055 was unsprayed. ANALYSIS OF POTATOES GROWN IN 1898, THE RESULTS CALCULATED TO WATER CONTENT AT TIME OF SAMPLING.* b S a Variety § : bo : 8 . a £0 q 6 Q ° x ‘op a ne 2 )e |) 2) 24 se | 2 | 8 2 : a E b q aA < a eS % % % % % % Hebron ..........000e 3036 | 79.72] 16.94] 0.90 | 2-12 | 0-76 | 100.44] 1.0604 Hebron .... ......00ee 3037 | 78.13 | 18.59] 0.72 | 2.06 | 0.78 | 100.28] 1.0795 ‘White Elephant.. ...| 3038 | 76.81 | 19.96] 0.84 | 2.19 | 0.99 | 100.79 | 1.0867 White Elephant...... 3039 | 76.92} 20.38] 0.90 | 2.31 | 0.87 | 101-38] 1.0742 White Elephant...... 3044 | 78.74] 15.96] 0.64 | 2.95 | 0.92 | 98.51] 1.0803 White Elephant...... 3045 | 75-21] 19.81] 0.61 | 2.12 | 0.88 | 98.02] 1.1058 White Elephant...... 3046 | 75-88| 18.81] 0.56 | 2.25 | 0.96 | 98.46] 1.0921 White Elephant.. ... 3047 | 77.44] 18.12] 0.63 | 2.06 | 0.88 | 99.13] 1.0906 White Elephant...... 3050 | 75.56] 18.14] 0.56 | 1.81 | 1.04 | 97.11] 1.1129 White Elephant... ...| -3051 | 78.13] 18.62] 0.63 | 1.75 | 0.93 | 100.11] 1.0881 Delaware . ........+-. 3040 | 76.02] 19.20] 0.61 | 2.06 | 1.01 | 98.90] 1.0852 Delaware ..........06. 3041 | 76.93 | 18.63 | 0.61 | 2.19 | 0.94 | 99.30 | 1.0904 Delaware. ...... ..-.| 3052 | 75.72] 18.63] 0.55 | 2.31 | 0.95 | 98.16] 1.0745 Delaware ..... ...-...| 3053 | 77-64 | 16.26] 0.61 | 2.56 | 0.91 | 97.98] 1.1120 Carmen ......... weeee | 3054 | 76.87] 18.03] 0.66 | 2.06 | 0.90 | 98.52] 1.0967 Carmen ......2. 2. +. 3055 | 76.57] 17.07] 0.59 | 2.88 | 0.76 | 97.37] 1.0804 *The analyses were made by the Chemical Division of the U.S. Department of Agriculture. As these results are not given in the usual form of food analyses, they are presented in that form on both the fresh and water free basis in the tables which follow. As the fat was not determined, it is included with the carbohydrates. It will be 148 MAINE AGRICULTURAL EXPERIMENT STATION. seen that the starch as determined, as given in the table on page 147, exceeds in several instances, the combined carbohydrates and fat, as given on page 149. These discrepancies are due to the fact that the analytical methods have in several cases given too high results, carrying the total above 100 per cent, while in the second table, the carbohydrates and fat are calculated by difference. The average of 136 analyses, as compiled in Bulletin 28 of the Office of Experiment Stations of the United States Department of Agriculture, is added for comparison: ANALYSES OF POTATOES. RESULTS CALCULATED TO WATER-FREE BASIS. 8. . ae Variety. Eg a e (ee ws < ou = On Hebron ssiisccaseutenain ommolnnaedaees goss | 345 | 1615 | ame | 8i’36 FRG DEON: sein gieerew aw ennys Settee 5 pee eeeE oe 3037 | 3.57 9.42 3.29 83.72 ALVED AB Giese piste tinisiatirn aie ae Guise SiN aiid) wee 3.66 9.94 3.86 82.54 White HIE PHANG... accisciesdaresiwi sie nie masrsateuie « 3638 4.27 9.44 3.62 82.67 White Elephant....... 3039 3.77 10.01 3.90 82.32 White Elephant .. 3044 4.33 10.58 3.01 82.08 White Mlephan tis. sccsdcctne scapes sete 3045 3.35 8.55 2.46 85.64 White Elephant ........ccccesssccceecsesvoeee 3046 3.98 9.33 2.32 84.37 White Elephant .........- wia)nteial'gne betaine SrereigtaGs a 3047 3.90 9.13 2.79 84.18 Wirite Hlephant vcs issccs ec cele tenieecnt eas eens 3050 4.26 7-41 2.29 86.04 White: Blep pant wins. i socex: tees Se seein 3051 4.48 8.00 2.88 84.64 RY OT AEE Gaara ence seetejatiazaie acess oy8/o'brnrk 28a erorecocaias waa igi elt Mesaized 2850 4.04 | 9.06 2.91 83.99 DOL RW ALE: 5 icjore.sraceisiaierieitievaielarcnis'siihecrdiarjeriayalerter 3040 4.21 8.59 2.54 84.66 Dela Ware vs sccssre aasiiacalwaiseraauina sae nasi 3041 4.07 9.49 2.65 83.79 DEla WAVE sarseaesca cemenSea eels wisewk ete 3052 3.91 9.51 2.27 | 84.31 DDC V A Wehr ie in 2 wisi ose's sets Sts popayauaricssacs bass iaseysl Sieue ase 3053 4.07 11.45 2.73 81.75- BEV CLA EO ravsle:araiaiireioraiosavuiwisiersiere'eh leracSuisteislelare-|eieieietetws 4.06 9.76 2.55 83.63 Carmen .... 3054 | 3.89 | 8.91 | 2.55 | 84.35 Carmen.... 3055 3.24 10.16 2.52 84.08 AV CTA GS: 5/55 sch, sscseresescibiaeis sve ssavesaiorsavieginlaneiaiess ease" sles auaiese 3.57 9.53 2.69 84.21 Average of 136 Samples*...........csceveeens eneceves 4.61 10.14 1.84 83.41 * Bulletin 28 of the Office of Experiment Stations. EXPERIMENTS WITH POTATOES. 149 ANALYSES OF POTATOES. RESULTS CALCULATED TO WATER CONTENT AT TIME OF SAMPLING. g 3 Variety. 4 : é ' ze a|/2i)¢f])2i]2 | # 4 = < = & 58 Hebron. . as 3036 en % 6. $19 uy 7 a0 Hebron.... 3037 78.13 “78 2.06 72 18.31 AVETAZE. cc cece cen ceeccleneee averei 78.92 17 2.09 “81 17.41 White Elephant . 3033 76.81 -99 2.19 «84 19.17 White Elephant .. 3039 76.92 87 2.31 -90 19.60 White Elephant ........... 3044 78.74 -92 2.25 64 17.45 White Elephant ..... ...- 3045 75.21 33 2.12 -61 21.23 White Elephant ...... .... 3046 75.88 -96 2.25 -56 20.35 White Elephant ..........- 3047 77.44 «88 2.06 63 18.99 White Elephant ...... .... 3050 95.56 1.04 1.81 56 21.08 White Elephant ..... ..-. 3051 78.13 +98 1.75 -63 18.51 AVEYAZE ccc. ccesseeesleneasscees 76.84 93 2.09 -67 19.47 Delaware......cseeeereee oe 3040 76.02 1.01 2 06 -61 20.30 Delaware. -.-.eccseseeeeees 3041 76.93 +94 2.19 -61 19.33 Delaware. .... ...- Side eties 8052 75.72 +95 2.31 -55 20.47 Delaware.........- sdiagadeianevateks 3053 77.64 91 2.56 -61 18.28 AVECYAZC. 06. ce cee eter leneee cence 76.58 +95 2.28 -60 19.59 CAYMEN......- cece ceseeneee 3054 76.87 -90 2.06 -66 19.51 CALMEN.... cece eens cere eee 3055 76.57 16 2.38 & -59 19.70 AVEYAZE 6 6 eee eneeee fata: letters 76.72 -83 2.22 -63 19.60 Average of 136 analyses*..|.....-. 78.30 1.00 2.20 -40 18.10 * Bulletin 28 of the Office of Experiment Stations. ANALYSES OF THE ASH OF POTATOES. In four samples large quantities of the ash were obtained for analysis. These analyses were also made by the Chemical Division of the United States Department of Agriculture. results follow: The 150 -MAINE AGRICULTURAL EXPERIMENT STATION. PERCENTAGES OF IMPURITIES (CARBON, SAND AND SILICA) AND PURE ASH IN THE CRUDE ASH. j Sample number. is 2 z & 5 % 56 90.64 12.32 87.68 5.14 94.86 7.04 92.96 ANALYSIS OF PURE ASH OF POTATOES. e ee 4 a | ee a ae $ a oe 22 Sample number. $6. ES BS aS gg ae ae BZ n§ == ng Ra g % % % % % 51s 1-70 1.01 3.85 15.78 6.92 56.16 1.62 1.38 3.93 14.50 5.98 56.43 1.70 1.29 3.76 15.00 6.38 57.30 2.15 1.05 3.57 13.38 5.56 RELATION BETWEEN STARCH CONTENT AND SPECIFIC GRAVITY. The specific gravity of starch is 1.65, water being taken as one. From this it would seem to follow that the richer a potato is in starch, the higher will be its specific gravity. From this assumption, a German agricultural calendar* has for years pub- lished a table giving the starch content of potatoes correspond- ing to various specific gravities. Assuming this method to be reliable, one of the best experiment stations in the United States has made an otherwise valuable investigation of little account. In Wiley’s Principles and Practice of Agricultural Analysis, the unreliability of this method for scientific purposes is pointed out. The figures obtained in the analyses here reported, show in a striking manner the unreliability of the specific gravity method of determining starch in potatoes. In only one instance, (No. 3045) is there a practical agreement between the starch deter- *Mentzel und v. Lengerke’s Landw. Huelfs und Scbreib-Kalender. EXPERIMENTS WITH POTATOES. I5!I mined chemically and that found by the specific gravity method. Number 3036 has the lowest specific gravity of any of the sam- ples examined, and 3053 has the next to the highest. Number 3036 carries 16.94 per cent while 3053 has only 16.26 per cent. As found by specific gravity, 3036 would have only ten per cent of starch and 3053 would have over twenty per cent. In the table which follows the samples are arranged according to their specific gravities. TABLE SHOWING ABSENCE OF RELATION BETWEEN SPECIFIC GRAVITY AND STARCH CONTENT OF POTATOES. 3 Bad S Sample number. eP nee aes OF 255 oe oe aoa ane an ror prod wt naw | nos % 1.0604 10.1 16.94 1.0742 12.7 20.388 1.0745 12.9 18.63 ° 1.0795 13.8 18.59 1.0803 13.9 15.96 1.0804 13.9 17.07 1.0852 15.0 19.20 1.0867 15.3 19.96 1.0881 15.6 18.62 1.0904 16.1 18.63 1.0906 16.2 18.12 1.0921 16.4 18.81 1.0967 17.5 18.03 1.1058 19.4 19.31 1.1120 20.7 16.26 1.1129 2u0.9 18.14 EFFECT OF SPRAYING UPON THE STARCH CONTENT OF POTATOES, As before stated, this investigation was begun with the express purpose of studying the effect of spraying upon the starch con- tent of the potatoes. Owing to the fact that in most instances the spraying was begun so late that none of the potatoes here sampled completely escaped the attack of the blight, it was thought that very little, if any, difference would be found 152 MAINE AGRICULTURAL EXPERIMENT STATION. between the starch content of potatoes whose vines were sprayed with Bordeaux mixture and those unsprayed. Theoretically, anything which prolongs the growing season ought to increase ~ the amount of starch which will be stored up in the potato; hence, if vines sprayed with Bordeaux mixture live longer than those not treated, not only should the yield of potatoes be larger, but the percentage of starch should be higher. PERCENTAGES OF STARCH IN SPRAYED AND UNSPRAYED POTATOES. SPRAYED. UNSPRAYED. s & Variety of potatoes. fe . ° e 3 3 a 3 ile 2a Q a Q n % % (3038 1996 © |isusdee binganewss 3039 DOBBS |esiatsse sins vsiere ere clet White: Ele phantswasssresiensncinaes sudan eee wins aes 4 3045 19.31 3044 15.98 3046 18.81 3047 18.12 (3050 18.14 3051 18.62 AN OTRD ES: Srcisreinlataraturny oie taversteinieyalsaradian pra cebard nya rset TRAY 19682) [sess 17.52 3040 19.20 3041 18.63 Dela ware ssccsias ais. crcerneaaeteieintels aaah Saiciarnss wiascieiziera ax 3052 18.43 3053 16.26 SVC LARC Ser ciais, access cscisia: stale’ candedys-aiseosaveuiare Wisteserelseile anaya ise’ |b aigenmede 18-92: |: sisisterecers 17.45 CANMEN NOs Dias euiew scctiaacuianaeaw geeeeGines abn 3054 18.03 3055 17.07 AVCrage: Of Allvccspecassenes Teasers ores ike cession Geen ax 19.06 |,....... 17.43 In the case of the Hebron potatoes, the unsprayed had a larger starch content than the sprayed. From the description of the samples, it will be noted that the field from which the sprayed potatoes were taken had been planted to this crop for three years, while the unsprayed was on sod, and that the grow- ing time of the plants was not prolonged by the spraying. In the other instances, spraying seemed to increase the percentage of starch in the tubers. The four samples of White Elephant potatoes which had been sprayed, contained 19.3 per cent of starch, while the three samples of the same variety unsprayed had on the average only 17.5 per cent. The two samples of sprayed Delawares had 18.9 per cent and the unsprayed 17.4 per cent of starch, and the one sample of sprayed Carmen had 18.0 per cent against 17.1 per cent for the unsprayed. So far EXPERIMENTS WITH POTATOES. 153 as these cases go, they seem to indicate that spraying with Bor- deaux mixture not only prolonged the life of the vines, but that sprayed potatoes contained higher percentages of starch than unsprayed. The results of a single experiment at Kalmaes Agricultural College, Norway, gave results indicating a very beneficial influ- ence from Bordeaux mixture, both in yield and in starch con- tent of the potatoes grown. The condensed results were as follows :* @ re . 2 ms aS Lbs. % Potatoes not treated with Bordeaux mixture......-.c.seeee eee 1,426 13.9 Potatoes treated once with Bordeaux mixture ............ cee i 2,116 14.3 Potatoes treated twice with Bordeaux Mixture.......eeeeseeeees 2,858 16.3 THE STARCH CONTENT OF AROOSTOOK GROWN POTATOES COM- PARED WITH THAT OF POTATOES GROWN ELSEWHERE. The sixteen samples here reported upon were found to carry an average of 18.29 per cent of starch. The percentages ranged from 15.96 to 20.38 per cent. Two of the samples carried about 16 per cent, two about 17, two about 19 and two about 20 per cent. The other samples had about 18 per cent. The eight sprayed samples had an average of 19.06 per cent and the un- sprayed had an average of 17.43 per cent of starch. It is prob- able that the crop of 1898 did not average much above that of the unsprayed samples here reported upon. In 1890, the Utah Experiment Station} made sixteen analyses of potatoes in which the starch ran abnormally high. In 1894 and 1895, the same station made about seventy-five analyses in which the starch content varied from a minimum of 10.17 per cent to a maximum of 22.49, with an average of about 17 per cent. The analyses of something over 200 samples of potatoes by the West Virginia Experiment Station{ show a range in starch from 13.46 per cent to 21.43 per cent. Only four of the samples * Experiment Station Record, Vol. 8, p. 122. t Report of Utah Experiment Station for 1896, pp. 21 to 25. t Report of West Virginia Experiment Station, 1896, pp. 50-57. Io 154 MAINE AGRICULTURAL EXPERIMENT ‘STATION. contained twenty per cent or above of starch and fourteen had less than fifteen per cent. The greater number of the samples carried between 15.50 and 17.50 per cent. The average was 16.50 per cent. In fifteen samples of Norwegian grown potatoes,* the starch ranged from 12.3 to 20.3 per cent with an average of I4.91 per cent. In still another lot of Norwegian potatoes} consisting of 122 samples, 20 samples contained less than 13.19 per cent of starch, 22 samples contained less than 14.15 per cent, 38 samples contained less than 15.06 per cent of starch and 42 samples had over 17 per cent. The highest percentage found was 20.59 per cent. The average of 20 samples examined by the Halle (Germany) Experiment Station was 19.77 per cent of starch with a range from 17.72 to 22.78 per cent. From the above comparisons it is evident that the potatoes which were sprayed were full higher in starch than most others which have been examined. If the per cent and a half more of starch found in the sprayed than in the unsprayed potatoes was due to the treatment of the vines, and no other explanation sug- gests itself, this alone is a strong argument in favor of spraying. FERTILIZING MATERIALS REMOVED BY A CROP OF POTATOES. Ash analyses of four samples of the potatoes are given on page 150. These results, calculated to the fresh potato, are given in the table which follows: FERTILIZING CONSTITUENTS OF POTATOES CALCULATED TO WATER CONTENT OF FRESH POTATOES. P 2 Q. < = #3 | § | 2 2 of ¢2 RQ o Variety. 2 gE g ae 8 5 4 = =I ae z ag x a % % % % White Elephant......ccccecceecceesseceeneecees 3045 34 +12 41 OL White Elephant .....sceeeeeses can ereee aisieieeein 3047 +33 +11 43 01 White Elephant ........e cece ceeeceaceeeecenees 3050 29 +15 56 -01 White Bléphant ssnssenuexsenevesrossemenerneys 3051 +28 +12 «52 -01 AVETAZES ce csccceccenccneeeeseeneneenr sere or leenreeee +31 «13 «48 01 * Experiment Station Record, Vol. 6, p. 410. j Experiment Station Record, Vol. 5, p. 1017. EXPERIMENTS WITH POTATOES. 155 In the Year Book of the United States Department of Agri- culture for 1896, are given figures which agree very closely with the above. These are compiled results and from the close agreement it would seem to indicate that the composition of potatoes, so far as nitrogen, phosphoric acid and potash are con- cerned, is fairly uniform. Assuming these figures to fairly represent potatoes as grown in Maine, a crop of 200 bushels, weighing six tons, would remove thirty-seven pounds of nitrogen, sixteen pounds of phos- phoric acid and fifty-eight pounds of potash. If the amounts and proportions of fertilizing elements re- moved by a crop could be taken as a guide in preparing a field for that crop, the problem of supplying the proper amount and kind of plant food to the soil would be much simplified. To manure a field for a crop of potatoes, nitrogen, phosphoric acid and potash would have to be added in about the proportions given above and in sufficient quantity to supply the vines and tubers the land was expected to yield. A formula made up on this basis would be very materially different from any mixed fertilizer on the market and would contain the fertilizing ele- ments in about the following proportions: Nitrogen, 5 parts; phosphoric acid, 2 parts; and potash, 8 parts. Twenty-six dif- ferent brands of so-called potato fertilizers were sold in the State in 1899. The table which follows show how these goods , were made up: COMPOSITION OF SO-CALLED POTATO FERTILIZERS SOLD IN MAINE IN 1899. 3 5 7 a % % Bi UZF TINS 2 ss sibcmiaysidsa 9 ace ayey ero lagedaynsatat ers chareioreiied sieideavalvgia tees 1.52.5 8—9 2 3.25 GS DANA S esssiaisters aie, sje dave lsrale ie aralate: tists sere sietoees gieraisintarene da 2-2.5 6—9 4-6 S brands @ cesesecay Deteesinawocaseaneea Seas 2.5-3.5 5.5—8 7—10 The first twelve brands mentioned cannot properly. be called potato or special fertilizers as their composition is practically the same as all general purpose goods. The formulas of the last eight, approximate more nearly to the popular idea of what a 156 MAINE AGRICULTURAL EXPERIMENT STATION. potato manure should be, but even these carry much more phos- phoric acid in proportion to the nitrogen and potash they con- tain than is found in the plants or in farmyard manure. It is possible that in using commercial fertilizers, more phos- phoric acid is applied than is needed in many cases, yet there is not much evidence at hand in the form of accurate experimental data to prove this assertion. Many experiments have been made both in this country and Europe in growing potatoes with com- mercial fertilizers and chemicals, but very few experimenters have made a study of the relative proportions of the fertilizing elements that can be most profitably used. L. Hecke* in his quite extensive experiments with chemicals on the potato plant found that it needed, throughout its entire period of growth, liberal supplies of all fertilizing elements. The demand for nitrogen was especially strong in the first half, and for potash in the last half of the season. The application of potash had a marked influence on the production of tubers and starch. Phosphoric acid had less effect, probably because the soil was quite rich in phosphates. Experiments are reported by the New York Experiment Sta- tion,,f in which the primary object was to determine the profit- able amount of fertilizer to apply. Two formulas were used, one of which carried approximately nitrogen 4%, phosphoric acid 8.2%, potash 10%; the other, nitrogen 6.5%, phosphoric acid 4.8%, potash 10%. ‘The quantities applied were the same for each formula, being 500, 1,000, 1,500 and 2,000 pounds per acre. One thousand pounds per acre of either kind yielded the largest profit, but the one carrying the most phosphoric acid gave the largest yields in every case; the greatest difference occurring when but 500 pounds were used, and least when 2,000 pounds were applied per acre. As the mixture high in phos- phoric acid cost several dollars per ton less, on account of con- taining less nitrogen, it was more profitable than the other. Experiments were made at the Kentucky Experiment Stationt on a limestone soil quite rich in phosphoric acid, in growing potatoes with chemicals. The best yield was obtained when the three elements, nitrogen, phosphoric acid, and potash were used. *Jour. Landw. 43 (1895) p. 285. { Bulletin 137, 1897. t Bulletin 55. EXPERIMENTS WITH POTATOES, | 157 Much better crops were obtained when phosphoric acid and potash were used than when potash was used alone or with nitrogen only. The chemicals were added in the proportion of nitrogen 25.6 pounds, phosphoric acid 57 pounds and potash 80 pounds per acre, or if mixed, the composition would be nitro- . gen 5.5%, phosphoric acid 12.4%, potash 17%. The Connecticut Experiment Station* made experiments to compare the effect of muriate with that of sulphate of potash on the starch content and yield of tubers. The potatoes were grown on very poor soil which was dressed with 400 pounds nitrate soda, 615 pounds acid phosphate and 120 pounds of muriate or sulphate of potash. The yield was increased from 43 to 228 bushels of salable tubers per acre. Doubling the potash, applying 240 pounds per acre, increased the yield only twelve bushels per acre over what was produced when 120 pounds were applied. Muriate produced a somewhat greater yield than sulphate, but the tubers contained slightly more water and less starch than when sulphate was used. The evidence in regard to the relative effect of sulphate and muriate of potash on potatoes is somewhat conflicting. Most of the experiments made in this country and Europe show that sul- phate produces better tubers with less water and a slightly higher starch content, but the difference is slight. Some Ger- man experimenters, Pfeiffert and others, have recently pub- lished results of experiments showing that pure muriate has no injurious effect on the tubers, but impurities, noticeably chloride of magnesia, are influential in depressing the proportion of starch. An analysis of the ash of the potato shows it to be exceed- ingly rich in potash, and the fact has led many to believe that a potato manure should contain a large amount of this element, but when we consider the small amount of ash a potato contains, we find the amount removed by an ordinary crop (58 pounds) is not greater than is taken up by any other farm crops. Two tons of mixed hay would take away sixty-three pounds, while two tons of red clover would take eighty-eight pounds of potash. In preparing a field for any crop it is more essential to consider the special needs of the soil, to render it fertile, than the special * Report 1895,"p. 124. + Die Land. Vers. Stat. Bd. 49, p. 49. 158 MAINE AGRICULTURAL EXPERIMENT STATION. needs of the crop to be grown upon it. While it is true that some plants take up more of some one element than others, the difference is insignificant when compared with the difference in soils. The soils of Maine are extremely variable in character and composition and it is therefore impracticable to make a ° fertilizer formula for potatoes or any other crop that would be applicable in all cases. Each farmer who uses commercial fertilizers extensively should experiment with unmixed goods enough to determine to what elements his soil most readily and profitably responds. Some marl or limestone soils are quite rich in phosphoric acid and consequently a fertilizer containing a small amount of that element and relatively large amounts of nitrogen and potash would give bést results, while some of our granite soils and clay loams are quite rich in potash and respond best to a fertilizer containing relatively large amount of phos- phoric acid. A study of the experimental data indicates that the potato plant thrives best in a rich soil which is abundantly supplied with all fertilizing elements. In the early stages of its growth, when the vines are forming, the demand for nitrogen is particularly large, and for this reason a potato fertilizer should contain quite a part of its nitrogen in a soluble, immediately available form. Later in the season, when the tubers are forming, large amounts of phosphoric acid and potash are required, also a bountiful sup- ply of water to take up the plant food, etc., and transmit it through the vines. ACKNOWLEDGMENTS. Acknowledgment is hereby made for the following gifts to the Station during 1899: Set Economic Seeds, Seed Potatoes—United States Depart- ment of Agriculture. Apple Cions—Jules Lagace, Van Buren. Kerowater Spraying Apparatus—Gould’s Manufacturing Co., Seneca Falls, N. Y. Copper Electric Sprayer—A. L. & E. F. Goss, Lewiston. Spray Pump—Deming Co., Salem, Ohio. Spray Pump—Morrell & Morley, Benton Harbor, Mich. Paragrene—F. L. Lavenburg, New York City. Green Arsenite, Green Arsenoid, Pink Arsenoid—Adler Color -and Chemical Works, N. Y. Prepared Bordeaux Mixture and Bordeaux Paint—Lennox Spraying Co., Pittsfield, Mass. Special Laurel Green—Nichols Chemical Company, N. Y. Sulphate, Muriate and Carbonate of Potash, and Kainit— German Kali Works, New York City. Guano and Bone—Bowker Fertilizing Co., Boston, Mass. Low Farm Wagon—Electric Wheel Co., Quincy, IIL. Reliable Nest Box—M. L. Newell, Denver, Colo. Calf Dehorner—Bullock Manufacturing Co., Flint, Mich. Scythes—Nolin Manufacturing Co., Skowhegan. Ground Oyster Shells—Poultry and Farm Supply Co., Boston. The following newspapers and other publications are kindly donated to the Station by the publishers : Agricultural Epitomist, Indianapolis, Ind. Agricultural Gazette, Sidney, New South Wales. Atmerican Cultivator, Boston, Mass. American Fertilizer, Philadelphia, Pa. American Florist, Chicago, IIl. American Gardening, New York City. American Grange Bulletin, Cincinnati, O. 160 MAINE AGRICULTURAL EXPERIMENT STATION. -American Grocer, New York City. American Miller, Chicago, Ill. Baltimore Weekly Sun, Baltimore, Md. Bangor Weekly Commercial, Bangor, Me. Breeders’ Journal, Himrods, N. Y. Canadian Horticulturist, Grimsby, Ont. Chronique Agricole, Lausanne, Switzerland. Country Gentleman, Albany, N. Y. Dairy World, Chicago, Ii. Detroit Free Press, Detroit, Mich. Elgin Dairy Report, Elgin, III. Farm, Furnace and Factory, Roanoke, Va. Farmer’s Advocate, Burlington, Vt. Farmer’s Advocate, London, Ont. Farmer’s Guide, Huntington, Ind. Farmer’s Home, Dayton, O. Farm Home, Springfield, II. Farmers’ Tribune, Des Moines, Iowa. Farm and Home, Chicago, III. Farm Journal, Philadelphia, Pa. Farm-Poultry, Boston, Mass. Farmer’s Magazine, Springfield, Ill. Farmer’s Review, Chicago, III. Farmer’s Voice, Chicago, IIl. Farming, Dayton, O. Florists Exchange, New York City. Forester, Princeton, N. J. Fruit, Dunkirk, N. Y. Green’s Fruit Grower, Rochester, N. Y. Hoard’s Dairyman, Ft. Atkinson, Wis. Holstein Friesian Register, Brattleboro, Vt. Homestead, Des Moines, Iowa. Horticultural Visitor, Kinmundy, Ill. Jersey Bulletin, Indianapolis, Ind. Journal of the Royal Agricultural Society, London, England. Louisiana Planter, New Orleans, La. Lewiston Weekly Journal, Lewiston, Maine. Maine Farmer, Augusta, Me. Mark Lane’s Express, London, England. Market Basket, Philadelphia, Pa. ACKNOWLEDGMENTS. 161 Market Garden, Minneapolis, Minn. Massachusetts Ploughman, Boston, Mass. Michigan Fruit Grower, Grand Rapids, Mich. Mirror & Farmer, Manchester, N. H. Montana Fruit Grower, Missoula, Mont. National Farmer and Stock Grower, National Stock Yards, Ill. National Rural and Family Magazine, Chicago, III. New England Farmer, Boston, Mass. New England Florist, Boston, Mass. New England Homestead, Springfield, Mass. New York Farmer, Port Jervis, N. Y. New York Produce Review, New York City. North American Horticulturist, Monroe, Mich. - Northern Leader, Fort Fairfield, Me. Northwestern Miller, Minneapolis, Minn. ‘Ohio Farmer, Cleveland, Ohio. Oregon Agriculturist, Portland, Oregon. Pacific Bee, Sacramento, Cal. Pacific Coast Dairyman, Tacoma, Wash. Park and Cemetery, Chicago, Ill. ' Practical Farmer, Philadelphia, Pa. Public Ledger, Philadelphia, Pa. Ruralist, Gluckheim, Md. Rural Californian, Los Angeles, Cal. Rural New Yorker, New York City. Rural Topics, Morgan City, La. Southern Farm Magazine, Baltimore, Md. Southern Farmer, New Orleans, La. Southern Planter, Richmond, Va. Southwest, Springfield, Mo. Southwestern Farmer, Wichita, Kans. Strawberry Specialist, Kittrell, N. C. Sugar Beet, Philadelphia, Pa. Turf, Farm and Home, Waterville, Me. Vick’s Magazine, Rochester, N. Y. Weekly Union, Manchester, N. H. Western Agriculturist, Chicago, Ill. Western Creamery, San Francisco, Cal. Western Fruit Grower, St. Joseph, Mo. The World, Vancouver, B. C. METEOROLOGICAL OBSERVATIONS. The instruments used at this Station are the same as those used in preceding years, and include: Wet and dry bulb ther- mometers; maximum and minimum thermometers; thermo- graph ; rain-gauge; self-recording anemometer ; vane and barom- eter. The observations at Orono now form an almost unbroken record of thirty-one years. The noticeable features of the year at this point were the warm month of December, which was 7.33 degrees warmer than the average; and the small rainfall of April, August, and November. In August the only rain which fell was in the form of light showers, the precipitation in each case being less than one-hundredth of an inch. The total rainfall for the year was 10.66 inches below the average for thirty-one years. For the first nine months of the year, observations were made at7 A.M.,2P.M.,andg P.M. Since October 1 the morning and evening observations have been discontinued. Latitude 44°, 54’; 2” N. Longitude 68°, 40’, 11” W. Elevation above the sea, 150 feet. 163 MAINE AGRICULTURAL EXPERIMENT STATION. srececlessceres] apg | Lege | Tzog | ooss =| ecer | Tees | Legg =| zeso «| Tees =| «Tes =| PPLO | 8689) | **** "BOLT UT PULA Jo JUSMIAOW [BIOL OBE oft | LT 91 SL al 6 IL 9 6 I ST 6 9 seeeesecesescececes BABD APNOTO JO LOQUINN eg seeseeee] g 7 7 9 7 6 OL ¢ OL 8 L ai seETA eR ARN ATE EER ABT IO TOU UINN 9st fo | OL OL aL aL st It t1 rh 61 8 aL 81 tresses seeeecerers « S£BDP IBOTD JO LOQUINN Lee | ort 6°91 SL OL see e eee] wenvece leeeeons: lreseness lesauvens 0-9 UL 8'IZ Tee frost * s1B904 Tg 10} [[BJ MOUS OSBIBAY 0-99 freee’ | org gry [teeeere:freeeeees sesseees[eseeees Lesser] geg | ge e-er | or deity +eseeeeeeeoes gaqouT UT [Tey MOUg woe 6 9 L g sesteee) OF &I 6 & IL L g GLO 10 “UE TO ‘Jo "dpooid TITM SABP Jo ‘ON sere |} obs «| wR | OOF «| revs «=| o's «| oes =| Tee | OFS | Sas | ele | Gok | BR foc SrBod [gE OZ UONEsTdroOVId uve eave [| TOS | TOS. | BOB | OBS «=| “9OBIN | CHF | OTF «| BF | 99° OL | LBS’ | GZ [ote SeTOUT UL TOT BIIdroord [BIOL ses" | gz .th | TL'00% | TSE | 18'.SF | OLE | GO°.G9 | 16°99 | 86°19 | SELF | 9S'OF | G°oLB | FS'GT | BEML [*°******* *SIBOA TE 10j OANGEIOd M9} UBOW ser*+1 $8°.8P | FOR] | 66'S | 16°F | 62°99 | 8h°99 | OF'.89 | GO°B9 | L2°.sG | ZEEF | LF9S | SOL | GST | OANgeraduie3 UBERT * wrteseyeorscere! Bi | og ot 08% o0P ol? olf 09% 8T o— =| MI =| BO t vreesereres QINgBIOdULAy ISOMOT Spee a eerere | alg 289 oO 088 066 ol6 oL8 208 oF8 olG oe 6 severe seeseserrores © Qinges1ad01ey ISO STH st) 98°63 | ¥8°6S | 08°6G | FOTOS | 8B°6Z | HET | SLES | SL°GZ | F8°GS | EBS | LL°ES | CLES | GSES [TTT wth 19JATLOIV UBIPL sees"! 9g-ez | goes | OF'6Z | wG-6Z | GEEZ | 09°6% | FF'ES | Sh°GS | HP°GS | 8B°GS | 89'8V | GO'GS | GOES | CTT TTT TTT Ts TOQOMLOTSG YSOMO'T ses++ | ogeog | zeros | Tso | 9°08 | zeus | BI°og | IL-0g | gt°og | et-og | gT'Oe | O90 | Baus | Bo-Og |r TTT TTT TTT TeqaMOIEG IseTSTH n a a a ca eam ea ee = ee elope | ae. | sae Wie || es ie eee | es | ae ee g 5 ® © o ® q . © ° Bi e a 5 ; : B B ® B a f p 5 A a o 8 o * q bs) e | 8 g UOHPeYS pUsWIIIdXy ouIe_! YUL Je apep, SuoleaAsssqg 6683 AOA AAVIAIANS TVOIDOTOAOSLAIN REPORT OF THE TREASURER. Maine Agricultural Experiment Station in account with the United States appropriation, 1898-9. Dr. To receipts from the Treasurer of the United States as per appropria- tion for the fiscal year ending June 30, 1899, as per act of Congress approved March 2, 1887...-.+---++++- aiplanes seater cecard ee teae ea decdhnaniei@:-Uaasoess vagrants Gea Sere Sesion 3 Fertilizers ..-. 0 0. seceeeteeeeee Ua foretSlefapaivie Sieh « (asia ialed ieanleee piste yas niet bier eaters Feeding stuffs. .......... S daddiBisten os Ua ets ees Men SIEGE NEA eG oes ae eee TSUDTOARY cask cecnns: Secetaiieeiten Ge teen senacabenies etna een eee caeeas . Tools, implements, And MACNINELY ...--.eseee eee c cece ees e eee ceceeererene 3 Furniture and fixtures...... Hersioyerbenldvestings nee areasaaareisaAS we Gaiden distapahsiohesessiets Scientific apparatus........seeeeeee. Biviah $8. Steck: Sia store’ eae erate ae germ c $15,000 60 $7,954 83 1,769 66 229 93 357 61 154 62 829 67 398 24 4i1 10 $71 45 486 82 273 83 544 42 242 09 42 93 REPORT OF THE TREASURER. 165 Live stock: Sablabaien Siciesaleintagernacsreuthaquloitcansielaiwinietesalarseore Meseitavecene . $154 00 (B)- SUNArieSswcccisscsecsoasism eesiaes eave weeees weeds te Saherage 143 55 Total ....... eastern insis eis aepbie: dare ot0veiares sla scnlatetal! aos sharelerereyonaioreb/aisisietes votre $207 55 Traveling expenses: (a) In supervision of Station work............65 sie oes sear $118 77— (b) Tu attending various meeting s.a. ....0s1scnseeenes sap aeis 60 48 Total sorscrciarsias apecctswlatewn’ Ge aieiivers geese seaeleE Meee eB ealete Matlectes eee 179 25 Buildings and repairs: (a) New buildings . ... ....... eee af casas: fis siaiciass Teedesae bcisaie (eee aiejreacieiare beara. 750 00 Total ......-.. eaidieigivieley Saiideaaes as wales aR “eetarolele se we eeees ae eee $15,000 00 ISAIAH. K. STETSON, Treasurer. I, the undersigned, duly appointed Auditor of the Corporation, do hereby cer- tify that Ihave examined the books of the Maine Agricultural Experiment Sta- tion for the fiscal year ending June 30, 1899; that I have found the same well kept and classified as above, and that the receipts for the year from the Treasurer of the United States are shown to have been $15,000.00, and the corresponding dis- bursements, $15,000.00; for all of which proper vouchers are on file and have been examined by me and found correct. And I further certify that the expenditures have been solely for the purposes set forth in the act of Congress approved March 2, 1887. A. W. HARRIS, Auditor. Maine Agricultural Experiment Station in account with Fertilizer Inspection for the year ending December 31, 1899. DR. To receipts for LICENSES........ ce cece e ee wees cee teee een e eee ween bene enes $2,805 00 CR. By balance from account Of 1898... ws... ssecseeee serene seat ose) $20 04 - Collection and analyses of samples.............. wlayeiahee nolan 1,831 27 Executive and office expenseS......+-.-.ee0e- ah o aeoanetiseun wa 700 00 Balance to account Of 1900....... seecesca ceteeevecenerre aise 253 69 $2,805 00 Maine Agricultural Experiment Station in account with Feed Inspection for the year ending December 31, 1899. DR. To receipts for inspection tags, 1899........... idhan sazeiastibecroen seoeoe $2,112 19 Balance to account Of 1899.....0.. ccsccesecscencee see ereees 786 07 $2,898 26 OR. ; By balance carried from 1898 account.......6..05. sveee vee couse $1,014 O1 Collection and analyses of samples......... fel cave. ae ai era . 778 48 DES ors siniesshsrereictave-vh cars wisresee wietsverateiepavatoiny Wistbiorenieeietuersteiee w: leieeile Wieralate 410 77 Executive and Office CXPENSES...+.ccecsecvecee coseeceece oo 700 00 2,898 26 166 MAINE AGRICULTURAL EXPERIMENT STATION. Maine Agricultural Experiment Station in account with Creamery Inspection for the year ending December 83], 1899. DR. To fees for calibrating GlASSWATEC ......e es eee e cece ese n erie eeeneeteceeveetes $53 34 CR. By expense calibrating glassware ........ iL W BIDaletelaie'e Wiareie'sl sie aces 5 Gad baat $53 34 Maine Agricultural Experiment Station in account with “General Account” for the year ending June 30, 1899. $798 54 2,425 58 = $3,224 12 Cr. By labor ....-cccecsececeee ites + Yaltata seretaverdvaleie'stenaiesa., iertote aasioidietere wistatite $292 54 Freight and CXpress ... coceceee coset eececscensncesececeres 32 10 Seeds, plants, and sundry sivpuiles Rurare dohevais- ea devel See Getta’ 75 23 PO GQitg Stu ils sissies sisiee shai sees. ales: ea aa, Sarereals seieieinie mene 61 57 Library ......... bieualasehersiaisicaaysceieis Sian meee ea area toda od 10 90 Tools, implements and machinery...... ase 30 79 Furniture and fixtures............... qaeane a fasensisae ; 8 10 Scientific apparatus ..........0.065 iden