278 



EXPERIMENT STATION RECORD. 



improved form (if food guaranty, and details are given of the sample.H analyzed 

 under the State pure-food law during the year. The following table, which sum- 

 marizes the work, shows that the percentage of adulteration was high: 



iSunnnary of a>ialyi<is under pim' -food lnw. 



Baking powder 



Canned goods 



Butter 



.Tellies, jireserves, etc 



Milks (sweet and butter). 



Minced meats 



Oleomargarine 



Olive oil and lard 



Tomato catsup, sauces . . . 



Sirups, sugar, tioney 



Soda-fotuitain drinks 



Feeding stuffs 



Total number found adtilterated 



Total number not found adulterated . 



Not found 

 adulter- 

 ated. 



Adulter- 

 ated. 



12 



116 



8 



300 



Total inimber of samples analyzed . 



Total. 



41 

 12 



121 

 15 



330 

 11 

 02 

 14 

 53 

 15 

 69 

 5 



227 

 521 



The use of the serum diagnosis in the examination of foods, (1. von Rigler 



{Oesterr. Clwm. Ztg., 5 {1902), No. 5, pp. 97-100).— Taking advantage of the fart that 

 after inoculation for a time with the blood of a given species of animal, the blood of 

 the inoculated animal gives a characteristic reaction with the blood used for inocula- 

 tion, the author studied the possibility of identifying by these means different sorts 

 of flesh foods and different kinds of sugar. The results obtained are not regarded as 

 definite. The author believes, however, that the method is worthy of the attention 

 of physiological chemists. 



Serum agglutination and its value for the examination of meat, Miessner 

 and IIekbst {Ardi. llV.s.s. a. I'rakt. TJiierh., 1902, No. S-4; 'dht. hi Zts^cltv. Flelsch u. 

 MllcJdiyg., 12 {1902), No. 8, pp. 241, 242). — The authors concluded from their investi- 

 gations that the serum agglutination method furnishes a simple and accurate means 

 of detecting mixtures of beef with luirse or dog flesh. 



A new method of preserving eggs (liiiL Soc VoiuL Ayr. ct Vit. [TAmsdnvr], 

 1902, No. 151, pp. 28, 29). — The method described consists in innnersing the eggs for 

 a quarter of an hour in water of 35° C, then immersing them in boiling water for 5 

 seconds, and storing in wood ashes, chaff, l)i-an, or sawdust. 



ANIMAL PRODUCTION. 



Preliminary report on steamed silage, .1. Withvcombe and A. L. Knisely 

 {Oregon St(L Bid. 72,2yp. 187-201, figsi. 2). — Silos were filled with corn fodder in the 

 usual way and immediately treated with steam for some time. The steamed silage 

 kept well. Its chemical composition was studied, as well as that of silage treated 

 with salt, with and without the addition of water, and silage which had received no 

 special treatment. Since the work is regarded as of a jireliniinary nature, no definite 

 conclusions are drawn, Vjut the authoi'S regard the practice of steaming silage as 

 promising. 



Concerning the keeping qualities and properties of peat-molasses feeds, 

 A. Herzfeli), O. Schrefeli>, and K. Stiepel {ZtscJir. Ver. Deaf. Zuckerind, 1902, No. 

 554, II, pp- 207-211). —From experiments which are reported in detail, the following 

 conclusions are drawn. A water content of over 2.5 per cent does not lower the 

 keeping qualities of i^eat-molasses mixtures. Lone-continued heating at a high tem- 



