58 



truest friend and uoble helper" was never more applicable than now and 

 at home. 1 appeal to you as men of science to lend a helping hand and 

 bring forth the truth to a receptive humanity. 



Relation of Scientific Organizations to Manufacturers. 



R. B. Polk. 



In lookinu- over the constitution and by-laws of this organizalion. I 

 hnd stated among its objects the following: "To assist by invi'stigation 

 and discussion in developing and making known the material, educational 

 and othei- resources and riches of the State. To arrange and prepare for 

 pultlication siich reports of investigation and discussions as may further 

 the aims and objects of the Aca<lemy as set foi'tli in these artide^s." 



Being identified with the manufacture of cei'tain food products, and 

 Ix'ing a member of this organization, lias induced me to give some tliought 

 to the results which might be produced if there could be consummated a 

 <'loser relationship between this society and manufacturers. In suggest- 

 nig that a movement of this kind be inaugurated, I am taking it for 

 granted that the paramount motives of this organization are for tlie en- 

 lightenment of the public at large, and the advancement of science in 

 general. 



It is a fact that there is a certain amount of prejudice on the part 

 of manufacturers against scientists. Avhich 1 believe to be directly due to 

 a lack of understanding and co()peration. Thei-e is. in fact, too much an- 

 tagonism between manufacturers and our health officers. This is, per- 

 haps, due. to some extent, to impractical and incompetent men being 

 idaced in these positions. It may. indeed, he laid in some cases to the 

 fault of the laws they are ti-ying to enforce. And. though I whisper it, 

 it may be due to a desire on the p;irt of some manufacturers to use 

 fraudulent methods in the sale of their goods. 



It is a belief too primary to (piestion that science in the hands of 

 men of genius has been directly responsil)le for nearly all great improve- 

 ments in the production of pm-e foods. We have to but mention such 

 names as Appert. Pasteur. Iviebig, Hansen, Jorgensen and others and 

 investigate tlieir works to substantiate this assertion. 



