G2 Third Annual Refort of the 



which contains inj?redients adjudged as hereinbefore provided 

 to be deletei-ious to the public health, shall be forfeited to the 

 United States. 



§ 17. That all fines, penalties, and forfeitures imposed by this 

 act may be recovered in any court of competent jurisdiction. 



§ 18. That the Commissioner of Internal Revenue, with the ap- 

 proval of the Secretary of the Treasury, shall make all needful 

 regulations for carrying into effect the provisions of this act. 



§ 19. That this act shall go into effect on the ninetieth day after 

 its passage, and all wooden packagescontainingtenormorepounds 

 of filled cheese found on the premises of any dealer on and after 

 the ninetieth day succeeding the date of tlie passage of this act, 

 shall be deemed to be taxable under section nine of this act, and 

 shall be taxed, and shall have affixed thereto the stamps, marks, 

 and brands required by this act o'r by regulations made pursuant 

 to this act; and for the purpose of securing the affixing of the 

 stamps, marks, and brands required by this act, tbe filled cheese 

 shall be regarded as having been manufactured and sold or re- 

 moved from the manufactory for consumption or use on or after 

 the day this act takes effect; and such stock on hand at the time 

 of the taking effect of this act may be stamped, marked, and 

 branded under special regulations of the Commissioner of Internal 

 Revenue, approved by the Secretary of the Treasury; and the Com- 

 missioner of Internal Revenue may authorize the holder of such 

 packages to mark and brand the same and affix thereto' the proper 

 tax-paid stamps. 



Passed tlie House of Representatives April 11, 1896. 



Attest: A. McDOWELL, 



While on this subject I desire once more to call the attention of 

 the Legislature to the inconsistency of section four of the Agricul- 

 tural Law, which is as follows: 



SKIM CHEESE. 



Another thing that has proved a serious competitor to honest 

 makers of full cream cheese is what is known as " part skimmed," 

 or " night skim," in which the cream that raises over night is re- 

 moved from the milk, and to this skim milk is added the morning 

 milk, and it is in this way robbed of a very large part of the fats; 

 it is undoubtedly legitimate to make skim cheese either skimmed 

 in whole or in part, but as I have said about filled cheese and 

 oleomargarine, the purchasers should be protected at all times 



