7S ANNUAL REPOUT OF THE Off. Doe. 



the careful consideration of our legislators to determine whether or 

 not they should be legally classified, so as to disliuguish in name 

 and composition between the groups of products now sold under a 

 single name. The very fact that some consumers prefer one kind, 

 and some another, suggests the need for such classification in order 

 that the buyer, may get what he expects. 



CHEESE 



Eleven sami)les of cheese have been examined during the past year 

 without the discovery of any violation of the cheese law. This con- 

 dition of afl'airs, which has continued foi- a uunibei- of years, is highly 

 satisfactory. 



BUTTER 



During 1910, 938 samples of butter were analyzed, of which but 13 

 were condemned, the specific findings in four cases being the pres- 

 ence of a foreign fat and excessive amount of water, and, in three 

 cases, that of an excessive amount of water alone. 



RENOVATED BUTTER 



In recent years the volume of sales of renovated butter in Pennsyl- 

 vania has been very limited. Only one sample was analyzed, but five 

 cases were successfully terminated for the selling of renovated butter 

 without a license on samples purchased in 1909. 



OLEOMARGARINE 



Two hundred and eighty-three samples were purchased in 1910 j nd 

 analyzed by the Bureau chemists. Of these, but 30 were condemned 

 because sold as and for butter. This exhibits an increased compli- 

 ance with the State law that requires a proper branding of oleomar- 

 garine. In addition to these, there were 158 prosecutions for selling 

 colored oleomargarine. The difficulty has earlier been noted of ob- 

 taining convictions where the sole ground of indictment was the sale 

 of oleomargarine so made as to resemble yellow butter. The diffi- 

 culty has not decreased during the present year although the utmost 

 pains have been taken in the production of evidence by the most com- 

 petent witnesses and in the marshalling of evidence by the Bureau's 

 attorneys; a large fraction of the cases brought to a successful ter- 

 mination were those in which proof was produced that the color was 

 due to the introduction of artificial dye stuffs. The serious point of 

 difficulty in securing convictions has been in those cases where the 

 resemblance to j^ellow butter was, so far as the facts could be demon- 

 strated, due to the selection of high colored fats and to the more or 

 less abundant use of butter as an ingredient in the article. While the 

 volume of oleomargarine sales has, under the present condition of 



