EIGHTH ANNUAL YEAR BOOK— PART VIII. 365 



coal tar dyes hereinafter named, made specifically for use in foods, may be 

 used in foods." The colors named as permitted in food products are none 

 of them colors which have been used or probably would be used in a 

 butter color, so that the practical effect of this decision is to prohibit the 

 use of coal tar colors in butter. The national law is a law relating to 

 interstate commerce, and it applies to practically all the butter manu- 

 factured in creameries in this State for the reason that ninety per cent 

 of it is shipped to points outside the State of Iowa. It is therefore quite 

 apparent that coal tar colors in butter can no longer be used without fear 

 of prosecution by the Board of Food and Drug Inspection at Washington. 

 There is nothing in the State food or dairy law and nothing in the 

 national law to prevent the coloring of butter with harmless color, and 

 buttermakers and creamerymen should secure from manufacturers of 

 color offered to them a guaranty not only that the color itself is legally 

 sold under the food law, but that it is such a color as may be legally used 

 in the butter to be made. 



TUBERCULOSIS. 



Reference is again made to law requiring the pasteurization of skimmed 

 milk before the same is returned by the creamery to the patrons. 



The law reads as follows: 

 Be it enacted by the General Assembly of the State of Iowa: 



Section 1. That every owner, manager, or operator of a creamery 

 shall before delivering to any person any skimmed milk cause the same 

 to be pasteurized at a temperature of at least one hundred and eighty-five 

 (185) degrees Fahrenheit. 



Sec. 2. Whoever violates the provision of this act shall, upon con- 

 viction, be liable to a fine of not less than twenty-five dollars nor more 

 than one hundred dollars." 



The following is a quotation from Bulletin No. 92, Iowa Experiment 

 Station : 



"With the probable exception of hog cholera, there is no disease more 

 dreaded among swine growers than tuberculosis. The disease is of fre- 

 quent occurrence and according to statistics the numbers of animals so 

 affected is annually on the increase, particularly in dairy sections. Pack- 

 ers are most rigid in their inspections in an attempt to protect the pork 

 consuming public, even going so far as not to buy hogs from localities 

 known to have had a considerable number of swine affected with the 

 disease. The carcass of an infected animal is utterly unfit for human 

 food. Compared with this phase of the subject the thrift of the hogs is 

 unimportant to say the least, as this only reduces the feeders' profit. It 

 is the health of the public that must be guarded. A knowledge of the 

 source of infection and of the extent to which the disease is rapidly 

 spreading is, therefore, of primary importance to those engaged in checking 

 its advance. 



"It is known that the same bacilli which produces tuberculosis in 

 cattle also produces the disease in hogs. The exact extent to which cattle 

 are responsible for its presence among hogs is, however, not known. Di- 

 rect hereditary transmission among swine rarely ever occurs according 

 to European investigators, who are unanimous in the theory that the 



