80 ANNUAL REPORT OF THE Off. Doc. 



bui'^ steak, all but one wei'c pure. Of 40 samples of canned oysters 

 and 22 of hesh, every specimen was free from foreign substances, 

 a very gratifying circumstance. With the exception of five samples 

 of fresh pork sausage, all the samples of sausage were pure. In this 

 connection it is not out of place to say that the Commonwealth owes 

 a debt of gratitude to the men whose persistent agitation on behalf 

 of pure meats and fish and their products has finally resulted in the 

 practical elimination of adulterated and preserved products from 

 the markets. The canned and potted meats and fish have a large 

 sale and are an important part of the regular diet of thousands of 

 families; hence it is of the utmost importance that those products 

 should be pure and healthy. The existing situation is a very great 

 improvement over the not distant past, and the result has unques- 

 tionably been an important factor in lengthening the lives and pro- 

 tecting the health of a great many citizens of this State. It is to be 

 hoped that an even better record will be made during the coming 

 'year. The prospects are of the most encouraging nature. 



MEAT EXTRACTS AND SOUPS. 



Of meat extracts and soups, ten samples were lifted during the 

 year. The result is summarized in the table at the end of this re- 

 port. The samples of extract of beef, clam chowder and clam 

 bouillon were all found toi be adulterated. On the contrary, the 

 samples of rexoma bouillon, tomato bouillon, chicken soup, tomato 

 soup and vegetable soup analyzed by our chemists were shown to be 

 pure. If we were to draw an inference from the result of these 

 examinations, it would be that the consuming public runs no risks 

 in the purchase of the soups just mentioned, while great risk is 

 run in the use of the others. Thus it will be observed that a few 

 manufacturers who persist in cheapening their products by the use 

 of foreign substances of more or less doubtful utility, bring -sus- 

 picion upon their brethren who do not follow their methods. Aside 

 from the question of insuring the protection of the consumer's 

 health, manufacturers might well ask themselves whether the 

 widest success in their business would not be won by scrupulous 

 adherence to upright methods. It is true we are told by some 

 manufacturers that they do not in anywise jeopardize the health 

 of their patrons, since the adulterants they use are perfectly harm- 

 less. Yet it will hardly be denied that these foreign substances 

 are employed for the purpose of reducing the cost of manufacture, 

 and thus it is evident that the value of the product as a food is 

 correspondingly decreased. So that even if it is proved that the 

 foreign ingredients in bouillons and soups and meat extracts do 

 really contain nothing harmful, the fact remains that the customer 

 does not get the worth of the money he invests. Or he is deceived 

 into believing he is getting a cheap article when in reality he pays 

 more in the end than a first class article, free from adulterants, 

 would cost him. 



THE ADULTERATION OF VINEGAR. 



There is absolutely no excuse for the sale of adulterated vinegar 

 in the State of Pennsyh^ania. The legislature some years ago 

 enacted a simple law concerning the manufacture and sale of cider 

 vinegar, whicli is intended to protect the farmers of the State and 

 encourage them in the manufacture and sale of vinegar. Under thfe 



