No. 7. DEPARTMENT OF AGRICULTURE. 93 



similar article. Genuine butter boils quietly and produces an abun- 

 dance of foam; renovated butter sputters like grease and v/ater 

 when boiled, and produces but little foam; oleomargarine acts very 

 much like renovated butter, boiling with considerable noise and pro- 

 ducing practically no foam. The characteristic odor of tallow also 

 becomes evident v»hen the sample in question is oleomargarine. 

 Butter should not contain an excess of water, which is sometimes 

 purposely incorporated. This may be known by the water oozing 

 out abundantly upon the surface of the butter when cut." 



Another test that can be used in determining olemargarine is the 

 following: 



The "Scientific American'' recommends this simple test for oleo- 

 margarine: Stir a small quantity, half a teaspoonful or less, of the 

 suspected butter into enough sulphuric ether to dissolve it. By the 

 time the grease is dissolved the ether will have been evaporated, and 

 the residium will show to smell or taste whether it is butter, lard or 

 tallow. Five cents worth of ether will suffice for several tests. 



CANNING ESTABLISHMENTS IN PENNSYLVANIA, 



The Dairy and Food Division has been called, upon at various 

 times to offer advice and suggestions in connection with the organ- 

 ization and location of canning establishments. These jjlants in 

 many instances were erected by local capitalists mainly because of 

 the rosy promises and prospects which were presented by those di- 

 rectly interested in the sale of the necessary machinery and other 

 material requisite to furnishing such plant. They had compara- 

 tively small risks, since the joint responsibility of the farmers and 

 others constituting such canning companies was more than ample to 

 secure them against loss. The innovation was a comparatively new 

 one in Eastern Penn.sylvania, and it is feared that disappointment 

 and consequent financial loss will also follow some of these invest- 

 ments. It is already evident that the profit lies in canning immense 

 quantities of goods, and that the quality and reputation of the goods 

 placed upon the market by a canning company are a most potent 

 factor in the question of profit and loss. Competition between pro- 

 ducers in the sale of low-grade goods is not conducive to prosperity 

 and success, as some of these investors have already realized. 



RENEWED ACTIVITY IN SALE OF ADULTERATED LIQUOR. 



Although thousands of persons are being poisoned daily by chemi- 

 cal whiskey, wines and liquors served to them as the alleged product 

 of some famous distilleries, it is not within the pov>'er of the Dairy 

 and Food Commissioner to institute legal proceedings against such 

 offenders and evil doers. There is a startling increase in the number 

 of cases of alcoholic poisoning, and notwithstanding the complaints 

 received at this office, there is nothing that can be done at this writ- 

 ing that will alleviate the unfortunate situation. It is a matter of 

 further regret that the investigations made into the prevailing con- 

 ditions proved that not only the cheaper places sold poisonous and 

 chemically prepared or manufactured drinks, but that many of the 

 so-called "first" places were equally guilty. 



