896 EXPERIMENT STATION RECORD. 



adulteration occurring in several of the samples. Nearly 10 per cent of the whole 

 number of samples examined, the authors state, were of inferior quality, which may 

 have been the result of moderate skimming or watering or may have been the fault 

 of the cows or their management. One hundred and one of the samples fell below 

 the United States Government standard in one or more particulars, in some cases 

 possibly owing to a faulty method of taking the sample. Four of the samples of 

 condensed milk examined were deficient in the proportion of milk fat present in the 

 milk solids. 



In the case of the baking powders the adulteration found consisted of excessive 

 amounts of calcium sulphate or gypsum. It is stated that during the year no adul- 

 terated whole coffee was found on sale, but that ground coffee sold in bulk and in 

 packages was still adulterated, adulteration being especially common with the 

 former. In the ease of catsup and chili sauce all the samples examined were found 

 to be adulterated or below the standard. Among the miscellaneous samples sub- 

 mitted to the station for analysis were 6 samples of diabetic flour or similar goods 

 recommended on account of their high gluten content. The amount of this con- 

 stituent present was found to vary from 9.37 to 54.3 per cent. Data regarding the 

 examination of noodles has been noted from another publication (see p. 895). 



The anatomy of the peanut with special reference to its microscopic identification in food 

 products, A. L. Winton (pp. 191-198). — The results of an histological stud}' of the 

 peanut are reported, undertaken especially to secure data for use in the microscopical 

 examination of peanut products. According to the author — 



"Peanut shells (pericarp) are a normal constituent of peanut cake made from 

 unhulled peanuts and of cattle food made from damaged or immature fruits. They are 

 identified by the pitted hypoderm cells (usually of quadrilateral form) and the vari- 

 ous elements of the fiber layer, particularly the T-shaped, the L-shaped, the toothed, 

 and the halberd-shaped forms. The root hairs of the epidermis are difficult to find 

 and the compressed parenchyma cells are not characteristic. 



"Products containing only the seed include peanut cake, peanut confectionery, 

 peanut butter (a paste prepared from the seed after removal of the pericarp and 

 testa) and the mixtures of chocolate and peanut cake prepared in Spain and possibly 

 in other countries. These products contain not only the starch, fat, and proteids of 

 the seed, but also, in greater or less amount, the tissues of the testa, of which the 

 porous, sharply polygonal cells of the outer epidermis, and the spongy parenchyma 

 cells, often with narrow arms, are most useful in diagnosis. Fragments of the 

 testa, brown or red on the outer, yellow on the inner, surface, can often be picked 

 out under the dissecting microscope." 



Adulterated food products and food studies, E. F. Ladd (North Dakota Sta. 

 Bui. OS, pp. 461-534)- 



Adulterated food products (pp. 401-525). — The scope of the station food inspection 

 work is discussed and data reported regarding the examination of a number of sam- 

 ples which were found to be adulterated or below the standard, including medicines, 

 especially those with a fairly high percentage of alcohol; preserves, jellies, and jams; 

 canned vegetables; maple sirups and sugars; meat and meat products; dried fruits, 

 cocoas, chocolates, beverages, catsups, flavoring extracts, and cream of tartar. 



In the case of preserves and similar goods, catsups, and canned goods a marked 

 improvement in quality is noted since the State pure-food law has been in effect. 

 However, the French peas examined were in general found to contain copper or 

 aluminum or both, while the mushrooms in nearly every case were found to be 

 badly bleached and to contain large amounts of sulphurous acid and sulphites. In 

 some instances the can contents consisted almost entirely of mushroom stems, which 

 are usually discarded, and in other cases the mushrooms used were of inferior quality. 



The use of preservatives for meat and meat products, especially sausages, Hamburg 

 steak, etc., was found to very widespread in the retail trade, 5 to 15 grains of boric 



