22 ANNUAL REPORT OF THE Off. Doc. 



sale, or having in possession with intent to sell, sausage that is 

 adulterated according to the definition of the act. 



First. The addition of water in excessive amounts beyond the 

 limit specifically indicated by the law. 



Second. The presence of any cereal or vegetable flour. 



Third. The presence of coal tar dyes, containing chemical pre- 

 servatives and other substances injurious to health. 



Fourth. The presence of diseased, contaminated, filthy, or de- 

 composed substance, products from a diseased animal, or one dying 

 otherwise than by slaughter, or from substances so stored, trans- 

 ported, or handled as to render them unfit for use in foods. 



Prior to the enactment of this law, serious abuses existed in the 

 sausage trade in this State. But the enforcement of this law and 

 the act by which the slaughtering of animals for use as food is 

 placed under the supervision of the State Veterinarian have put the 

 local butchering establishments into a sanitary condition, and the 

 meats used for this important food, sausage, are now quite as free 

 from contamination as that made by the large establishments under 

 Federal supervision. The enforcement of the section prohibiting 

 artificial coloring to enhance the appearance of the sausage and 

 deceive the purchasers as to its quality has reduced this most per- 

 nicious practice very considerably. The same is true of the use of 

 Boric acid and other preservatives. The new feature in this act, 

 that prohibiting the addition of excessive water and cereal or vege- 

 table flour to sausage, makes specific what was implied in a general 

 way in the previous pure food laws, so that manufacturers know 

 definitely what is meant by the adulteration and the courts can 

 enforce strictly the intent of the act and the consumer knows that 

 he can be protected, all of which is fully explained in the appended 

 report of the Dairy and Food Commissioner. 



The milk act, approved June 8th, 1911, requires a standard com- 

 position of milk for the State which is similar to the composition 

 recommended by a board of experts who carefully studied the stan- 

 dards established by law in a number of states and municipalities 

 and recommended their adoption throughout the United States, which 

 the Secretary of Agriculture, by authority of Congress, later pro- 

 claimed as the standard for this country. The new law also raised 

 the standard for the minimum limit of milk fat in cream, offered 

 for sale in this State, from 15 per cent, of milk fat to 18 per cent., 

 which brings the State into harmony with the standard of the 

 National Department of Agriculture. 



The policy of the Bureau of Pure Foods has been, whenever there 

 was a change in the laws or a new law enacted, to inform the selling 

 and manufacturing public and the consumer of the provisions of this 

 legislation so that they might comply with the requirements of the 

 law without resort to prosecutions by this Department. During 

 the year 1911, 8,200 samples of the various kinds of food under legal 

 restriction offered or exposed for sale throughout the State were 

 analyzed by the chemists of the Pure Food Bureau, of which 1,029 

 were sold in violation of the law. This is a larger number of sam- 

 ples than were analyzed during any previous year in the existence of 

 the Bureau. 



