566 EXPEEIMENT STATION EECOED. 



Tin was found in weigliable quantities, tlie amount ranging from 2 to 395 mg. 

 per kilogram of drained peas. Of these samples 13 also contained copper. In 

 the peas packed abroad the average tin content was 113 mg. and in those packed 

 in the United States 28 mg. per kilogram. 



In the case of the ice cream cones tests were made for benzoic, salicylic, and 

 boric acids, saccharin, and artificial color, in addition to the usual food analy- 

 sis. In 22 of the 27 samples examined no adulteration was noted, although in 

 2 there was some question as to the addition of coloring matter. " One of the 

 adulterated samples contained a coal-tar dye and 4 boric acid. There is no 

 necessity for using any chemical preservative in the manufacture of the cones, 

 and the presence of the boric acid is probably traceable to the eggs used in 

 making the cones. Whatever the source, its presence in the cones is highly 

 objectionable and is clearly contrary to the law. It is interesting to note that 

 a duplicate purchase of one brand of the cones, containing boric acid, from 

 the same dealer a month later, showed no boric acid." 



From the study of catsups, which included 74 samples, a tentative standard 

 is suggested, namely, " that pure tomato catsup should contain in the salt-free 

 dry substance not more than 15 per cent insoluble solids, not more than 7 per 

 cent ash, not more than 4 per cent fiber, and not more than 12 per cent pro- 

 tein ; the ratio of insoluble to total siilt-free solids should not be less than 1 : 7." 



As regards cost, " the contents of all the bottles were weighed, and fi'om 

 this data the cost per pound of catsup calculated, which ranged from 5.6 to 

 25.7 cts. When the content of total solids is considered, it is evident that the 

 cheapness of most of the low-priced catsups is more apparent than real." 



A number of gluten preparations were examined including gluten bread and 

 diabetic bread. The starch content ranged from 33.66 in the case of the dia- 

 betic bread to 69.21 per cent in a macaroni product. 



" None of these samples is pai'ticularly to be recommended to diabetics or to 

 those requiring a diet low in starch. The gluten bread and diabetic bread are 

 by far the most satisfactory preparations, but even in these the starch is much 

 too high." 



Fifth annual report of the food and drug laboratories of the laboratory 

 of hygiene, H. E. Barnabd {Mo. Bui. Ind. Bd. Health, 13 (1910), No. 10, pp. 

 n/f-12-'/). — During the year a total of 2,442 samples of food products were 

 examined, of which 754 were declared illegal. The report contains summaries 

 of the work with milk and other dairy products, flour, catsups, oysters, sausage, 

 vinegar, and other products. 



Eeport of food and drug inspection, C. D. Howaed {N. H. Sanit. Bui., 3 

 (1910), No. 9, pp. 150-161).— Out of a total of 206 samples of butter, flavoring 

 extracts, oysters, and other food products, and of drugs and pi-oprietary reme- 

 dies, 87 samples were found which did not conform to the requirements of the 

 state law. 



Report of food and drug inspection, C. D. Howard (N. H. Sanit. Bill., 3 

 (1910), No. 10, pp. 170-183). — Data are reported regarding the examination of 

 a number of samples of cocoa, dairy products, maple sirup, and other food 

 products, and also of drugs and proprietary articles. Out of a total of 131 

 samples 79 were found to be in nonconformity to the requirements of the 

 state law. 



Information is also given regarding the use of color and flour in Bologna 

 sausage by local sausage makers. 



Eeport of the division of food and drugs, R. B. Fitz-Randolph (Ami. Rpt. 

 Bd. Health N. J., 33 (1909), pp. 173-195) .—According to the summary pre- 

 sented, 752 samples out of a total of 7,568 samples of milk and cream, foods 

 other than milk, and drugs examined were found to be below standard. 



