No. 6. DEPARTMENT OF AGRICULTURE. 17 



ago, and the preparation of the rulings was under talien about a year 

 later. A meeting of all of the chemists and attorneys was called 

 April lJ)th, 1901, to outline the work and prepare preliminary lists of 

 points for consideration. Several other meetings were called later 

 for the discussion of the items that had been prepared. Later still 

 complete schedules were mailed to each of the chemists and attorneys 

 for criticism, until at length in a general meeting the present rulings 

 were adopted and have been published for the guidance of the agents, 

 chemists and attorneys of the Department, as well as for the informa- 

 tion of manufacturers and dealers. 



The greatest care, therefore, was exercised in the preparation of 

 these rulings and they are the result of the combined wisdom and ex- 

 perience of all of the officers of the Department, who have had expe- 

 rience in the enforcement of this law. This work of the Department 

 has received the highest commendation from Dairy and Food Com- 

 missioners in other States and has had favorable criticism by dis- 

 tinguished health authorities in this State. There was some slight 

 adverse criticism at the time of its publication by some who after- 

 wards stated that they had not fully understood its scope. These 

 rulings greatly simplify the work of the Department and enable the 

 Dairy and Food Commissioner, his attorneys, chemists and agents 

 to act in harmony, with perfect understanding of the provisions of 

 the act which they are to enforce. 



FOOD DEFINITIONS AND STANDARDS. 



At the same time at which the subject of rulings under the food 

 law of 1895 was being considered, the question of definitioiis and 

 standards for the various foods was also taken up and a list proposed 

 which has likewise been published for the information of the public. 



These definitions and standards are classified under the several 

 heads of Meats; Milk and Butter; Fruit Preparations; Saccharine 

 Products; Spices and Condiments; Flavoring Extracts, and Table 

 Beverages. By means of these definitions, manufacturers can see 

 precisely what is regarded by the Department as constituting purity, 

 without having to write to the Dairy and Food Commissioner each 

 time that they may be in doubt. The publication of these standards 

 has greatly relieved the Commissioner in this respect, and has proved 



2—6—1901 



