REPORT ON FOOD ADULTERATION FOR 1908. 



B. W. KILGORE, State Chemist. 



BY 



W. M. ALLEN Food Chemist, 



Assisted by HAMPDEN HILL. 



A general statement, an extract from the State" Food Law, the 

 rulings of the Board of Agriculture on labeling, and the results of 

 the examination of food products for the year 1908— constituting the 

 ninth annual report under the Food Law — are presented on the follow- 

 ing pages : 



GENERAL STATEMENT. 



When of general interest, analyses will be made for parties within 

 the State, if samples are taken in accordance with instructions fur- 

 nished by the Department and the required data concerning the sam- 

 ples are ^iven. 



Results of analyses are sent to parties sending samples and parties 

 from whom samples are obtained by the Department, as well as the 

 manufacturer of the products. 



It is the desire of the Department to put information into the 

 hands of manufacturers, dealers and consumers of food, and to assist 

 them in every way it can to know and manufacture, handle and use 

 the best, most desirable and most wholesome food products. The 

 Food Control is in the interest of the honest manufacturer, the honest 

 dealer, and for the protection of the consumer. 



EXTRACT FROM FOOD LAW. 



The following extract from the Pure Food Law is very important, 

 and the same is herewith printed in order that the grocerymen may 

 become more familiar with the requirements of the law. 



State Food Law, section 6, defines and describes what constitutes 

 food adulteration. Section 7 defines and describes what constitutes 

 the misbranding of food products. Section 9 provides for a guaranty 

 by which the retail dealer may be exempt from prosecution for viola- 

 tion of the law. 



EXTRACT FROM STATE FOOD LAW. 



Sec. 6. That for the purpose of this act an article shall be deemed to be adul- 

 terated, in the case of food — 



First. If any substance has been mixed or packed with it, so as to reduce or 

 lower or injuriously affect its quality or strength. 



Second. If any substance has been substituted wholly or in part for the 

 article. 



