206 ANNUAL EEPORTS OF DEPARTMENT OF AGRICULTURE. 



high standard necessary to fully meet the requirements of the law. 

 The pure-food board has undertaken, in a number of lines where the 

 difficuHies seemed greatest, to work out methods by which the prod- 

 uct could be properly controlled and to demonstrate to the manu- 

 facturers how they can put on the market goods that are of the 

 required standard. Trained experts have gone into the factories 

 and studied the problems involved in the manufacture, the pack- 

 ing, the shipping, and the marketing of the products. The indus- 

 tries in which this work has been done have cooperated to the fullest 

 extent with the bureau and have eagerly adopted improved methods 

 that have been pointed out to them. 



This constructive work naturally follows the police work under 

 the laAv. It has been possible only to make a good beginning Avith 

 oiir limited appropriation, but the results already attained indicate 

 that this work can be extended with advantage to manufacturers, 

 dealers, and consumers of food products. 



Along this line an investigation of methods for preparing and 

 shi])ping poultry and eggs in order to prevent deterioration is in 

 progress. The industries concerned are bringing their problems for 

 solution, and are offering the most hearty cooperation in furthering 

 the work. The improved methods evolved have not only prevented 

 losses, but have improved the quality of the product. The cooper- 

 ators include not only associations of poultry dressers and mer- 

 chants, but also railways, refrigerator transportation companies, and 

 cold-storage warehousemen. The results so far attained have been 

 most gratifying and still further improvements are expected. 



Another important work along this line is being conducted in co- 

 operation with the canning industry. A study has been made of the 

 material to use in the manufacture of the can, and the degree of tem- 

 perature and length of time that should be given in processing in 

 order to get the best result in the finished product. An experimental 

 factory has been erected and valuable data for improving the meth- 

 ods of canning have been secured. 



Experts have been sent t» factories to show how different food 

 products could be put up and kept indefinitely without the use of 

 any chemical preservatives. A study was made at Gloucester, Mass., 

 of the cause of reddening of dried cod and other salt fish. Methods 

 were worked out for improving the sanitary condition of the water 

 supply and of the fish factories, which resulted in less infection and 

 resultant spoilage. 



RESULTS OF THE FOOD AND DRUGS ACT. 



There has been a marked improvement in the food and drug sup- 

 ply of the Nation as a result of tlie enactment and enforcement of the 

 pure food and drugs law that has been of great benefit to the Indus- 



