22 



The Bulletin 

 RESULTS OF THE EXAMINATION OF CHEMI 



■si 



Material and Brand 

 from Label 



Manufacturer or Wholesaler 



Retail Dealer or Party Who 

 Sent Sample for Analysis 



9660 Fruit powders, Scott's Scott, Jno. M., & Co., Charlotte, 



; N. c. 



..do do 



J. C. Germayel, Newton. 



.do. 

 .do. 



9626 

 9664 

 9663 



10881 .-..do- 



9662. ...do - 



9640 Frxiit powder, Smith's. 

 10891 Fruit powder, Aleen's.. 



.do. 

 .do. 



.do- 

 .do. 



10887 



10877 

 10883 



10882 



10880 



Fruit powders, Sure Keep. 



....do. 

 ....do. 



....do. 



Smith, Dr. T. C, Asheville, N. C... 



Thompson, Dr. V. O., Winston- 

 Salem. N. C. 



Vaughn-Crutchfield Co., Winston- 

 Salem, X. C. 

 ...do — 



.. -do 



-do. 



..do .i do 



10879. ...do -. L..-do 



10884 Fruit powders. Farrow's.. Winston Drug Co., Winston-Salem, 



I N. C. 

 9652 Salicylic acid jVon Bremen Aache Co., New York, 



I I N. Y. 



ID. J. Kimball, Statesville.. 



,M. C. Walter, Concord 



Barrier-Widenhouse Co., Con- 

 cord. 

 Bodenhamer Bros., Waughtown. 

 Hahn-Honpycutt Co., Concord.. 



D. K. Collins, Bryson 



W. W. Thomas, Mt. Airy.. 



Smithey's Cheap Store, North 

 Wilkesboro. 



A. L. Payne, Rural Hall 



Bennett & Tesh Co., Winston- 

 Salem. 



Salem Supply Co., Winston- 

 Salem. 



jBodenhamer Bros., Waughtown. 



Vogler & Hege, Waughtown « 



Angelo Bros., Winston-Salem 



\\. L. Barnett, Asheville. 



CHEESES. 



Cheese is the sound, solid, and ripened product made from milk and 

 cream by coagulating the casein thereof with rennet or lactic acid, 

 with or without the addition of ripening ferments and seasoning, and 

 contains, in the water-free substance, not less than 50 per cent of milk 



fat. 



A product of this kind containing less than 50 per cent of milk fat 

 in the water-free substance, must be sold as a substitute for cheese, or 

 as a milk cheese, or under some name that will indicate to the pur- 

 chaser that it is not a standard cheese. 



Eleven samples of cheeses were examined, all of which were sold for 

 cheese, and only five of which were standard products. They all appear 



RESULTS OF THE EXAMINATION OF 



