130 Kansas Academy of Science. 



storage are sold tor "strictly fresh country eggs." Again, 

 foods are often misbranded as to the place where grown or 

 produced. A cheese may be labeled as imported from France 

 or Switzerland, when in reality it was made in Wisconsin or 

 New York ; a sweet corn may be put on the market purporting 

 to be raised in Maine, when it is really the product of a Mis- 

 souri cannery. 



The net weight of all foods sold in packages must be stated 

 on the box or carton although manufacturers and dealers are 

 allowed until next summer to dispose of the unmarked goods 

 which they may have on hand. Most food manufacturers have 

 already complied with this federal law, and very few packages 

 not bearing the net-weight label are found on the market. 



With all these chances applicable for adulteration, mis- 

 branding and causing a lowering of the grade of foods, it 

 might seem that it would be difficult to classify or catalogue 

 them ; but the fact is that the whole story can be told in about 

 100 ordinary library cards. The general classes of foods, such 

 as beverages, cereals, eggs, fruit, fish, meat, milk products, 

 nuts, oils, starches, spices, sugars and vegetable products, are 

 indicated on the guide cards, and under each head the indi- 

 vidual foods are noted, with the common adulterants or means 

 of falsification serially numbered. Thus under "Oysters" oc- 

 cur the following : 



1. Shipping- with ice in tubs (floating). 



2. Growing where there is danger of typhoid infection, etc. 



3. Selling under a wrong name as to locality wheie grown. 



4. Coloring green with salts of copper (English). 



5. Use of preservatives, such as formaldehyde, borax oi- boiic acid. 



This system has the advantage that it is very compact and 

 can be expanded by the addition of other numbers showing 

 adulterations or falsifications on each card, as they are from 

 time to time noticed ; also other foods can at any time be intro- 

 duced into the list. It is believed that this method of classi- 

 fication will prove useful to any teacher or in any laboratory 

 where the purity of foods is made an object of study. 



