238 



derived largely from the work of the various State sanitary bodies, 

 official reports, documents, and discussions upon which the laws of the 

 different States were based, the laAvs of the various States themselves, 

 njid the expressions of numerous scientific men on this subject." The 

 bulletin is divided into the following sections: (1) Introduction, on 

 tlic character and extent of adulteration and the need for national 

 legislation on the subject. ('■J.) A brief notice of the work done by the 

 Department of Agricultiu'e. (3) Extracts from reports of various 

 State authorities and sanitary bodies. (4) Evidence showing the 

 necessity for inspection botli before and after slaughter of animals 

 intend(!d for food. (5) Extracts from letters and reports indicating 

 public opinion on this subject, etc. (6) Food products adulterated 

 and adultei-auts commonly used. (7) A list of States and countries 

 having anti-adulteration laws. 



The author believes that the percentage of adulteration, sophistica- 

 tion, and misbranding of food products is not far from la per cent, 

 which would imply a loss to the people of this country alone of 

 $075,000,000 a year. This estimate, however, is much larger than 

 that given by other authorities on this subject. 



The general conclusions reached are: ''(1) That adulterations exist 

 to an extent that threatens every species of food supply. (2) That 

 Avhile these adulterations are mainly commercial frauds, practiced by 

 unscrupulous manufacturers, manipulators, and dealers for the pur- 

 jiose of deceiving their customers and adding to their gains, yet there 

 are also, to an alarming extent, poisonous adulterations that have, in 

 many cases, not only impaired the health of the consumer but fre- 

 quently caused death." 



The nrgmnent for nationr.l legislation to prevent adulteration is 

 thus summarized: '' In view of the extensive and increasing adultera- 

 tion, misbranding, and debasing of food, liquors, and drugs, and in 

 view of the fact that such practices can not be entirely and effectually 

 regulated by State laws, owing to the numerous complications arising 

 from interstate commerce, it becomes necessary that State laws should 

 l)e supplemented by national law on this subject. Such national leg- 

 islation is demanded not only hy the State authorities but by public 

 opinion." 



BULLETIN No. 13, PART V. 



Bakixg powders, C. a. Cramptox (pp. 5G1-627). — This is a con- 

 tinuation of the report on the investigation of foods and food adulter- 

 ation by this Department, of which four parts have previously been 

 issued. 



The subject treated is baking powders, their character, composi- 

 tion, and analysis. The ordinary methods of aerating bread are first 

 considered, including the use of yeast and the incorporation of car- 

 b(niic-acid gas with the dough, and then the chemicals which may be 

 used for the same purpose are mentioned. 



