8 



The Bulletin. 



WORK OF THE YEAE 1907. 



During the year 560 samples of foods and beverages and products 

 used in the manufacture and adulteration of the same have been 

 analyzed. The samples were either sent to the Department by citi- 

 zens of the State for analysis or were obtained by officers of the 

 Department from various to%\Tis of the State. 



SUMMARY OF RESULTS OF THE EXAMINATION OF t^OOD PRODUCTS 



FOR 1007. 



Name of Sample. 



Meats 



Fish and oysters 



Mince meats 



Catsup and sauces 



Canned soups 



Condensed milk 



Baking powders 



Preserves and marmalades 



Jams 



Jellies 



Fruit butters 



Maraschino cherries 



Ciders and imitation ciders 



Fruit juices and imitation fruit juices 



Pickles 



Vinegar 



Coffee 



Phosphates -.- 



Soda waters 



Coloring matter for foods 



Malts and imitation malts 



Beers and imitation beers 



Wines 



Distilled liquors 



Tonics 



Preservatives, chemical 



Total 



a 



ECO 



H o 



134 

 6 

 9 



11 

 4 



16 

 7 



37 



14 



'60 



6 



8 



37 

 6 

 6 



39 

 6 

 7 



54 

 7 

 6 



60 

 2 

 6 

 4 



31 



660 





124 



3 



7 



8 



4 



16 



7 



23 



10 



26 



7 

 3 

 2 



29 

 4 

 2 



21 

 7 

 4 



47 

 2 

 4 

 4 



31 



393 



•a 



V 



"3 

 < 



10 

 2 

 2 

 3 



14 

 4 



24 

 6 

 8 



30 

 2 

 4 



12 

 2 

 6 



33 



B I 



.2 i 

 on 



Kind of Adulterant. 



7.46' Boric acid. 



40.00 Boric acid. 



22.22 Benzoic acid. 



Zl.ZI] Coal-tar dyes, salicylic acid and 

 sulphites. 



37.80 

 28.56 

 48.00 

 100.00 

 100.00 

 81.08 

 40. 0( 

 66.66 

 30.72 

 33.33 

 71.43 

 61.05 



1 20.00 

 3 6.00 



2 33.33 



167, 29.82 



Benzoic and salicylic acids, coal- 

 tar dyes and sulphites. 

 Benzoic acid. 



Benzoic acid, sulphites, coal-tar 



dyes. 

 Coat- tar dye and benzoic acid. 



Benzoic acid, coal-tar dyes and 



sulphites. 

 Benzoic acid, salicylic acid and 



coal-tar dyes. 

 Benzoic acid and coal-tar dyes. 



Benzoic acid and saccharine. 



Spirit vinegar and water. 



Chicory and roasted cereals. 



Benzoic acid and coal-tar dyes. 



Benzoic and salicylic acids, saccha- 

 rine and coal-tar dyes. 



Salicylic acid. 



Salicylic acid and coal-tar dyes. 



Neutral spirits and water. 



METHODS OF ANALYSIS. 



The methods of analysis of the Association of Official Agricultural 

 Chemists were followed in the examination of the products presented 

 in this report. 



