Professor HALLBERG says there is no telling how many infants have been starved to death on milk made from skimmed condensed milk. What the infant needs the first and second years more than anything else is butter fat; the feeding of an infant on skimmed milk is a species of slow murder and should be prohibited. (82.)

3. Need of national legislation.—Mr. ROGERS says that adulterated condensed milk and condensed skimmed milk have been sold in New York to the extent of thousands of cases. Dealers have been tried and fined, and the sale of particular brands of adulterated milk by particular dealers has been stopped in New York; but the milk was shipped to New Jersey or to Pennsylvania or to Connecticut and sold there. The matter can not be effectively dealt with except by a national law. (443.)

Mr. MONRED does not think State laws would be sufficient in the case of condensed milk, because it is used largely on board ships and is shipped from one State to another. He favors a national pure-food law. If that is impracticable, he favors a national law allowing each State to have a trade mark and give the manufacturers a State brand, as suggested in the Sauerhering bill. (65.)

E. Filled Cheese.-Dr. WILEY says it is a common practice to adulterate cheese by abstracting the butter fat and substituting some other fat, making what is known as filled cheese. The added fats are usually pure and wholesome, but less valuable, less palatable, and otherwise less desirable than the natural food, though perhaps not less nutritious. Their substitution is therefore a fraud. (14.)

Professor MITCHELL says filled cheese is not necessarily deleterious to health, but is a much inferior product to oleomargarine from a food standpoint. It is not a permanent or desirable imitation of cheese; it does not ripen normally and it soon spoils. (110.)

F. Lard.-1. Adulteration.-Dr.WILEY testifies that the chief form of adulterating lard is the mixing of vegetable oils or fats and the use of other animal fats, as that of beef, in lieu of the fat of the hog. This mixed matter has been sold very extensively as " refined lard." It is shown by chemical and physiological investigation to be as wholesome as pure lard, but vegetable oils and other fats being less expensive than pork fat, the mixture is a fraud; and it can be sold at a larger profit than pure lard. The witness sees no objection to the sale of any wholesome inixture of fats under their own names. Cotton-seed stearin, for instance, makes an excellent cooking matter, and is preferred by many housekeepers on account of its vegetable origin. At the time he made his investigation the mixture of cotton-seed oil with lard was carried on to a very large extent. (15, 16.)

Professor MITCHELL says lard is adulterated with certain grades of cotton-seed oil, which softens it, and the consistency is brought back by the addition of beef stearin, or, in some cases, of paraffin wax, of which very much less is necessary. Paraffin wax is a petroleum product, perfectly indigestible, and not a food. Beef stearin and cotton-seed oil are not necessarily deleterious to health. (125.)

Professor Mitchell also says that cocoanut oil is used as a lard substitute. It is a clean vegetable oil when properly handled. (127.)

Professor EATON testifies that in 1897 lard was very much adulterated with beef fat and cotton-seed oil. The beef fat was stearin, probably a by-product of the production of oleomargarine. He did not regard this adulteration as injurious to health. (234,235.)

Professor JENKINS states that out of 162 samples of lard examined at the Connecticut agricultural station 36 were found to be adulterated with cotton-seed oil and beef stearin. (451.)

2. Proposed legislation.-Professor MITCHELL thinks that lard containing paraffin wax should be prohibited, but that beef stearin and cotton-seed oil might be permitted under proper labels. (125.)

G. Canned roast beef.-Professor HALLBERG says that according to the testimony of the men most vitally interested in the manufacture and preservation of canned goods canned roast beef is made by first boiling and extracting a large percentage of extract, the beef residue being then put into cans and subjected to a high heat in retorts, or roasted. This beef he pronounces unfit for food on the authority of Professor Liebig, who found that while the fibrin or fiber is chemically the same as egg white, its digestion and assimilation depend upon the presence of the principles represented in the extract, and that while, therefore, these substances represent the total nutritive quality of the beef, they should not be used singly. Even canned roast beef has a certain use; boiled beef is practically the same thing, but witness never takes boiled beef without horseradish or mustard, and says no boarding-house keeper who knows her business would give it more than once a week, because the substances necessary for complete digestion have been taken out. (81.)

H. Horseflesh.-Dr. WILEY says that the sale of horseflesh has become quite common in many parts of Europe, and it is not always sold as horseflesh. He presumes that horseflesh has been sold in this country for human food. Horses are slaughtered for human food in this country and their carcasses inspected by officials of the Bureau of Animal Industry, but he can not testify whether they were used in this country or not. It would be very easy to palm off horseflesh for beef, especially for the coarser grades. It would take a microscopic or chemical examination to determine the difference. (40.)

I. Fish and Game.-Dr. WILEY considers the sale of one kind of fish for another, as a cheaper fish for a dearer fish, especially when packed in oil, to be very objectionable. The sale of other fish for sardines and the stamping of boxes with foreign stamps are not uncommon practices. English sparrows are sold for reed birds, and other birds are sold for game birds of high value which they resemble. The sale of one kind of duck for another and of other turtles for terrapin is often practiced in restaurants and markets. He characterizes these practices as commercial frauds. (40.)

V. SUGAR AND SWEETS.

A. Sugar.-1. Process of refining.—Mr. SCHILLER, a chemist employed by Arbuckle Brothers, states that the raw sugar is dissolved in water and run over bags or through presses to remove the suspended impurities, and is then run over boneblack to remove the soluble impurities. Then it is crystallized in a vacuum pan. Lime is used after the sugar is dissolved to correct acidity, and some refiners use blood or albumen or other material in its place to clarify the solution by removing the suspended impurities. (430, 431.)

2. Production of certain refiners.-Mr. HAVEMEYER says that the American Sugar Refining Company refines about 70 per cent of the sugar used in the United States, the Arbuckles about 5 per cent, and the other companies about 25 per cent. (467.)

3. Adulteration.-Mr. SCHILLER states that since about 1882 he has never found any adulterant in sugar. He did at that time find a large proportion of granulated glucose in granulated sugar. Arbuckle Brothers' granulated sugar is 99.8 per cent pure; one-tenth per cent may be moisture and one-tenth per cent ash. A mixture of glucose with granulated sugar could be detected instantly.

Mr. Schiller has never seen powdered sugar adulterated with starch or corn flour. He declares that Arbuckle Brothers' powdered sugar is just as pure as their granulated sugar. (431.)

Mr. HAVEMEYER, president of the American Sugar Refining Company, testifies that no ingredients whatever enter into his sugar except raw sugar itself. He does not know of any adulteration of sugar by his competitors. He thinks their goods are absolutely pure. About 15 years ago, on account of the cheapness of glucose, it was used as an adulterant in coffee sugars; but Mr. Havemeyer thinks that this did not succeed and was entirely abandoned. (466.)

Mr. GEORGE W. SMITH has never found any powdered sugar that was pure. He says it is adulterated with corn starch. (134.)

Mr. GALLAGHER says he is told that several food products carry mineraline, and has found powdered sugar adulterated with an insoluble substance. At tables and bars where powdered sugar is used a residue is found in the bottom of the glass. (4.)

Professor TUCKER thinks that powdered sugar is much less commonly adulterated than is popularly supposed."Probably you could collect a thousand samples without finding other than pure samples." (436.)

B. Maple sugar and sirup.-Dr. WILEY says the high price of maple sirup leads to its artificial fabrication, the common method being to mix it with glucose or with melted brown sugar. The glucose is apt to make the sirup sticky, while the yellow sugar gives a degree of thinness like maple sirup. This product is flavored with an extract of hickory bark or some similar substance, which gives it a flavor similar to that of maple. Thousands of barrels of "pure Vermont maple sirup" have been made at Davenport, Iowa, and other localities where a maple tree never grew except when planted on the street, and these artificial sirups are sold extensively, becoming cheaper and more abundant the greater the distance from Vermont. Dr. Wiley does not think the extracts of hickory bark deleterious in small quantities. The value of maple sirup is not alone in the sugar it contains, but in the peculiar flavoring substance which exists in minute quantities. No one ever heard of refined maple sirup. Refining would take away the flavoring matter and diminish the price. (29.)

Dr. Wiley also says that solid cakes of maple sugar are adulterated very extensively by melting in the yellow sugar from the refineries. In Vermont the practice

of adulterating is not very extensive, the farmers there generally selling the genuine article, though there are mixers even in Vermont. Even the chemist is practically helpless in this case, the amount of flavoring matter being too small to be estimated by chemical means. The maple sugar is boiled until ready for crystallization and then poured into a mold. If this material were passed through boneblack the product would be ordinary sugar, worth about 4 cents a pound; in the raw state it is worth 8 or 10 cents a pound. (29,30.)

Mr. SCULLY says pure maple sugar comes principally from Vermont and Canada. In Vermont there is a very stringent law against turning out impure sugar as pure, so he has every reason to think that every package coming from there is perfectly pure. That from Canada he is quite sure is pure, because it is very strong maple. (95.)

According to Mr. Scully, even thick, heavy, natural maple sirup would not keep very well through the summer. It will keep if hermetically sealed, but in the sugar bush facilities for putting it up properly are lacking. Maple sirup is ordinarily made by melting maple sugar, but a great deal comes directly from the sugar bush. The principal object of putting it into sugar is to keep it through the summer. It will keep any length of time as sugar, but the sap would not keep through the summer, and the demand for maple sugar begins in the fall. The D. B. Scully Sirup Company handles three grades of maple sirup. One is guaranteed pure, the others are not; but when they go into a State which has a pure-food law the formula is printed on the outside, showing just what the ingredients are. There is no formula printed on the outside for Illinois, because it is not required. The company sells the goods as they are, not representing them as pure when they are not. The second grade of maple sugar is 60 per cent pure maple and 40 per cent glucose; the third grade has a larger percentage of glucose. Occasionally his company may use a little brown sugar, but not generally. Mr. Scully does not believe that his competitors use any adulterants other than glucose. A great many things have been put on the market as maple flavors, but none of them ever amounted to anything. He never heard of hickory bark being used successfully. Two grades of maple sirup may be brought nearly to the same color by using a darker maple for one than for the other. The second grade of maple sirup sells for about 20 per cent less than the first, and the third grade perhaps 25 per cent lower than the second. The delicate flavor of the maple is not affected by repeated boiling. Mr. Scully's company has melted maple sugar two or three times and found no change in it. In the first operation it loses some of the maple flavor, but not afterwards. Maple sirup which has fermented can not be used again. (90-93, 95.)

Mr. BERRY says that in his experience the greater proportion of maple sirup sold is pure, because as a rule people who eat it pretend to be judges of its quality. But there are probably a good many people who are not judges who never buy anything but adulterated goods. The Chicago Sirup Refining Company lists three grades of maple sirup-one pure, one 60 per cent maple, and one 40 per cent maple and 60 per cent glucose. Some people want 25 per cent maple, so that they can get it at a certain price, and it is made to order for them. The pure sirup is branded “pure,” and when sirups go into a pure-food State, such as Michigan, Wisconsin, and Ohio, the formula must be put on. The second and third grades going to a State where there is no pure-food law are simply sold as maple sirup, the merchant who buys them knowing what he is getting from the price. The consumer, Mr. Berry thinks, is misled. A good many people buy the second grade because they can hoodwink their customers and sell it for pure maple sirup. At the stipulated price it requires glucose to bring it down to the cost. (96, 97.) Mr. ORT COOKE testified that he was endeavoring to produce a substitute for maple-sugar sirup, and produced samples of the product. He said that it was a wholesome vegetable product, composed of two kinds of sugar and a flavor. (237.) C. Sirup and molasses.—1. Table sirup.-Dr. WILEY says that the manufacture of table sirup engages quite a large capital in this country. The old-fashioned table sirups were made directly from the maple tree, sugar cane, or sorghum, without admixture. Then gradually the custom arose of using the molasses resulting from the manufacture of sugar. The old-fashioned open-kettle method is still used for very fine table sirup, the sugar cane juice being boiled in an open kettle, and the sirup when crystallized being put into hogsheads with perforated bottoms through which the molasses runs out. Small farmers formerly made an immense quantity of sirup from sorghum by boiling down the juice. Other large quantities were made from the maple orchard. Artificial processes have now come into vogue. Many sirups are made from glucose, artificially colored with sugar-house molasses, 5 gallons of this refuse of sugar refineries and 45 gallons of glucose making a barrel of table sirup with a slight amber color and the flavor of sugar sirup. This very common article is still sold the country over, often under fancy names, as

"Golden Drip," "Honey Drip," "Honey Sirup," and others. The witness never heard of its being sold under the name of glucose or mixed glucose. People imagine that it is a high grade of sugar-cane sirup, when in fact it is a very low grade of molasses which could not be made into anything else. It is sold at fancy prices, clear sirup with a light amber tint always brings a higher price than others, whatever its composition. Dr. Wiley makes no criticism of fabricated table sirups in regard to their nutritive value and wholesomeness. (28-30.)

Mr. BERRY testifies that the Chicago Sirup Refining Company, with which he is connected, does business with the jobbing trades. The jobbers handle a number of varieties, some light and some dark, and have their own brands. In selling to a new customer his company would require a sample of the goods wanted and would brand them as desired. Every jobbing house has from 3 to 5 or more brands of sirups. The light, medium, and dark are branded differently, although their cost and ingredients are practically the same, the darker ones, however, having more cane sugar than the lighter ones. (96.)

Mr. MAURICE H. SCULLY, of the D. B. Scully Sirup Company, says that many sirups of the same quality and price, but perhaps different colors, go under different brands. There are 30 or 40 different grades, and a good many more than that number of brands. The D. B. Scully Sirup Company has certain grades which are sold for what they are worth, and does not make sirups to order. It does not use anything in manufacturing sirup besides cane sugar, corn sugar, and maple sugar, except that occasionally a very little flavoring, such as vanilla or something of that kind, is added to certain grades. This is not used to adulterate maple sugar, but is used in vanilla-flavored corn sirup. The vanilla flavor is obtained from the vanilla bean. Corn sirup is mixed by adding glucose to a percentage of cane sirup. His company does not manufacture either of these products, but simply mixes them. The only coloring used is the cane sirup itself, a larger percentage of cane sirup being added in a dark corn sirup than in a light one. (89-93.)

Mr. Scully, being shown a can of sirup manufactured in Iowa, and apparently made to comply with the law of Ohio, explains that the label 80 per cent corn sirup, 20 per cent sugar sirup" indicates 80 per cent glucose and 20 per cent cane sirup, which is manufactured in Eastern refineries. (93.)

2. Rock candy sirup.-Mr. SCULLY says that the D. B. Scully Sirup Company manufactures rock-candy sirup from the sugar. The sugar is boiled to a liquid and converted into candy, and the sirup comes from the candy. The candy crystallizes on strings, but a portion of it remains in solution and is not allowed to crystallize. This sirup is used principally in soda fountains, variously flavored and colored; also by rectifiers in blending liquors. (90, 95.)

3. Souring of sirup.-Mr. SCULLY says very little sirup sours; possibly not one package comes back in two months. In the early fall perhaps a little comes in from having stood over the summer, but is soon used up. His company uses no antiseptic to prevent fermentation, even in reboiling sirups; it formerly tried salicylic acid or something of that kind, but gave it up, not thinking it would do any good or be effective. (94.)

Mr. Scully says damaged or sour sirups, other than maple sirups, can be reboiled and brought back nearly to their original sweetness, and can be used again in a small way in other sirups without being detected. (91.)

4. Molasses.-Professor JENKINS states that during the last 4 or 5 years about 20 per cent of the New Orleans molasses examined at the Connecticut Agricultural Station, and some sold as Ponce molasses, has been found to contain considerable quantities of glucose sirup. Some samples have seemed to be made entirely of glucose. (451.)

D. Glucose.-1. Mode of manufacture.-Dr. WILEY says glucose consists of dextrin, a little maltose and dextrose, and a small percentage of other substances. In making table sirups and for mixing with honey it is boiled until it has a density of from 41° to 42 Beaumé. For confectionery it is boiled to a density of 45°. The by-products of glucose are very valuable, and are used mostly as cattle foods. The oil extracted from the germ of the grain by pressure is used for various purposes. It has been used to adulterate linseed oil, and when treated with sulphur it becomes a highly elastic mass which has been used as a substitute for india rubber. About the only products of the glucose factory which are not sold as substitutes for some human food are the by-products used for cattle feed. (21.)

Dr. Wiley says that in the manufacture of glucose or grape sugar in this country the starch is usually obtained from indian corn. In Europe it is obtained from the potato.__(20.)

2. Price.-Dr. WILEY states that within the 2 years preceding his testimony (January 17, 1900) glucose has been sold as low as nine-tenths of a cent a pound.

It was somewhat higher at the time of his testimony, but he estimated the cost of it at about one-fifth of the cost of pure cane sirup. (585.)

3. Distinguished from grape sugar.-Mr. BROWN says that grape sugar is a solid substance and glucose is a liquid. (386.)

4. Wholesomeness.-a. Affirmed.-Dr. WILEY has found that glucose and grape sugar, when properly made, are valuable food materials and not injurious, but they ought to be used in their proper places and quantities, as the consumption of too much of any one kind of food may be injurious. (21.)

Professor PRESCOTT'S opinion is that glucose is a food and deserving of recommendation and toleration as such. The public has had very little opportunity to judge how far it is a wholesome food, because the consumer does not know when he is getting glucose and when he is getting some other sugar. (197.)

Professor MALLET states that glucose is harmless in itself, and that, in fact, ordinary cane sugar, when taken into the stomach is converted by the digestive fluid into two kinds of glucose; but a man who sells glucose under the names of other substances commits a fraud. (556.)

Mr. SCULLY does not regard glucose as having any deleterious effect. It makes the flavor of maple sirup less strong. (94.)

b. Denied or questioned.—Dr. PIFFARD believes glucose to be harmful. (192.) Professor HALLBERG says that he would no more think of buying a sugar preparation made of glucose than of buying black jack for coffee. Some chemists say that glucose is healthy, others that it is not. (82.)

E. Legal regulation of sirup and glucose.-Mr. BERRY thinks that a national purefood law compelling manufacturers of sirups to state the composition on the package would be of benefit to both consumers and manufacturers. In Michigan, when the law first went into effect, the pure food commissioner ruled that corn sirup could be branded as before; but in a little while he ruled that it must be branded"No. 6" sirup, and later, that it must be branded "Glucose Mixture," with the manufacturer's name. It has been so in every State that has adopted a pure-food law; so that manufacturers are compelled to keep a variety of labels on hand and change them from time to time. If there were a national law they would simply put the formula on and the sirup could go to every State in the Union. This opinion applies also to jellies. (98, 101.)

Dr. WILEY suggests that only a law requiring publicity would prevent fraud in the sale of sirup, as in the case of mixed flour. (30.)

Professor MITCHELL would permit glucose to be mixed with cane sugar or cane sirup and sold with the formula. (119.)

Professor CHITTENDEN regards the glucose industry as entirely legitimate, but thinks that the law should compel the selling of glucose under its proper name. It should bear a label to show what it really is. (423.)

F. Confectionery.-1. Nutritive value.-Dr. WILEY says that there is a natural taste, especially in young children, for sweet materials, and that those of vegetable origin aid in the growth of the body, furnishing heat and adipose tissue. Sweets are nutritious, even in small quantities. Late experiments made in the German army show that sugar is useful as a ration; little pellets of sugar which can be carried in the pocket serve to keep up strength when soldiers are to live 2 or 3 days on small rations during a hard march. (31.)

2. Ingredients.-Dr. WILEY says the sugar used in confectionery is nearly always reasonably pure and wholesome, but that sugar alone would make only a brittle confectionery, and the manufacturers strive to meet the demand for soft and waxy products. Marshmallows, for example, contain glucose, gelatin, and often flour, to give them the consistency and color desired; also flavoring to give them the peculiar flavor and odor. Caramels require burnt sugar; some contain chocolate, and some also glucose, and sometimes flour or starch (starch being preferred to flour because free from protein); also flavoring matter. These flavoring materials are of vegetable and synthetic origin. Some of the etheral oils, as those of cinnamon and cloves, are used in small quantities, and in minute quantities are not injurious. The synthetic flavoring bodies made by the chemist resemble or are almost identical with those obtained from fruits and flowers, and in some cases can be made much more cheaply, so that they are supplanting the natural ones. It seems to the witness that where artificial flavorings are employed the consumer should know it, because very delicate stomachs are injured by the artificial product, although the chemicals seem to be identical with the natural ones. (30, 31.)

Mr. BERRY, a confectioner, states that the body of all candies is sugar, and the next most important ingredient is glucose. After sugar and glucose the chief constituent is molasses, and then probably peanuts. Mr. Berry uses tartaric acid and citric acid, and vegetable coloring matters, which are sold with written