450 ANNUAL REPORTS OF DEPARTMENT OF AGRICULTURE. 



bread mndo from tliis flour, showing that the claim made for it was 

 entirely witlioiit foundation. 



Approximately .'iOO samples were analyzed in the prosecution of 

 these studies, from three to five determinations being made on each 

 one. This work is done under the direction of F. C. Weber. 



.MICROCIIEMICAL INVESTIGATIONS. 



Micro-analysis is of increasing importance both in the routine 

 examination of food and drug samples under the law and in making 

 researches for the solution of problems in connection therewith. 

 Much collaborative work with other laboratories of the Bureau and 

 Department, and some for other branches of the Government service, 

 is done to supplement other examinations. During the year the fol- 

 lowing investigations under the direction of B. J. Howard have been 

 carried on and are at present in varying stages of completion, the 

 fig and egg investigations being made in collaboration with the 

 Bacteriologist. 



Figs. — The condition of figs imported into this country has required 

 an extensive and thorough study to determine the actual condition of 

 the output as a whole, as well as to perform the routine work in the 

 examination of individual samples. An extended inspection was 

 made at the port of New York at the time of the fall importations 

 to ascertain the condition of the new crop as unloaded at the do(;ks 

 and to collect numerous representative samples of the different grades 

 for more careful laboratory inspection. This examinatnon consisted 

 in sorting each sample according to the percentage of figs containing 

 (1) live or dead worms, (2) worm excreta, (3) sugar mites, and (4) 

 molds. In order to identify these it was necessary to study the life 

 history of the so-called worms (larvae) which were allowed to develop 

 in sterile figs, the resulting moth laying her eggs, and the whole cycle 

 was thus followed. 



Desiccated eggs. — The egg investigations, begun three or four 

 years ago, have been continued, especially concerning frozen and 

 desiccated products, with a view to detecting inferior materials 

 when used in these goods. Experiments have been conducted on per- 

 fectly sound eggs, also on various grades of spoiled eggs, studying the 

 products under different conditions and thereby determining what 

 changes may legitimately be expected to take place in these products. 

 This Avork was supplemented by a thorough inspection of Eastern 

 factories during 1909, which inspection has been extended to about 

 25 factories of the Middle West during the present year. The kind 

 of material used and the conditions of sanitation under which they 

 were handled were the primary considerations, though every step 

 of the process from candling to the finishing of the product was fol- 

 lowed and samples taken for bacteriological and microscopical exam- 

 ination. As frozen and desiccated eggs are extensively used by the 

 bakers of this country and are said to be an important channel for 

 the utilization of the surplus material available in the spring and 

 summer, it is apparent that the product should be carefully prepared 

 from fresh material. 



Miscellaneous. — New studies have also been made concerning the 

 •conditions of manufacture of ketchup and the causes of certain 



