The Bulletin. 25 



Total No. Per cent 



Name of Sample. Date. Sam.ple8. Adulteration. 



Tapioca 1903 3 



Tonics and Bitters 1!)00 1 100.00 



Tonics and Bitters 1902 3 33.33 



Tonics and Bitters 1903 1 33.33 



Tonics and Bitters 1902 3 33.33 



Tonics and 15itter.s 1903 3 33.33 



Tonics and Bitters 190.5 14 7.14 



Tonics and Bitters 1906 13 



Vinegar 1900 22 59.00 



Vinegar 1901 13 30.70 



Vinegar 1903 62 29.00 



Vinegar 190-i 52 34.61 



Vinegar 1906 21 47.62 



Whiskies 1903 3 



Whiskies 1904 14 



Distilled Liquors 1906 28 



Wines 1903 5 100.00 



Wines 1905 1 100.00 



Wines 1906 5 



WORK OF THE YEAR 1906. 



During the year 466 samples of foods and drinks, which were ob- 

 tained from various towns of the State, have been analyzed. One 

 hundred and fifteen, or 24.68 per cent, were found to be in some way 

 sophisticated. 



In the first report on food adulteration by the Department, which 

 was published in 1900, 56 per cent of the samples examined were 

 adulterated. The annual reports since that time show a gradual 

 reduction in the per cent of adulteration found. That fact is very 

 gratifying, for it shows that the exposure of adulteration tends to 

 reduce or prevent it. 



