APPENDIX D LXXIX 
in view, among other considerations, the placing upon record of data 
which should ultimately be available as a guide in the establishment 
of Food and Drug Standards. 
It may be well here to note that the mode of Food inspection in 
Canada has, more or less, been modified in consequence of the constant 
endeavour to make our work subserve the object just stated. Instead 
of examining and reporting upon small numbers of samples of many 
different species, endeavour has been made, at each issue of orders to 
our inspectors, to procure sufficiently large numbers of samples to enable 
us to pronounce -with assurance upon the general character of the 
article examined, as such article is found, at the time, on the Canadian 
markets. A little consideration suffices to show that the absolute 
number of samples necessary to do this, will be very different with 
different classes of goods. Articles like Baking Powders, Breakfast 
Foods, Canned Meats and Fish, Sauces, Condensed Milk, Beef Extracts, 
and many others, are effectively represented by a comparatively small 
number of samples, since, although such articles are extensively sold, 
they are the produce of a certain limited number of manufacturers. 
It is true that the output of the same factory may vary considerably, 
from time to time; but, as a rule, the manufacturer who works on an 
extensive scale, endeavours to maintain a constant standard of value 
for his goods, and succeeds fairly well in doing so. The variations found 
in different samples of the same brand of product are usually such as 
are inherent in the nature of the article, or incidental to the mode of 
manufacture, and are rather of importance to the manufacturer himself 
than to the public. 
It is quite otherwise with articles like alcoholic liquors (sold by 
the glass), with many meat preparations (Sausages, &c.,), with Butter, 
Spices, Confectionery, Cream, Honey, Ice-Cream, Jams, and Jellies, 
Maple Products, Milk, and many other food stuffs, whose nature is 
such that great numbers of producers exist; while it is within the 
power of any retail vendor to adulterate the article he sells. In order 
that a trustworthy inspection of such an article as pepper may be made, 
it is apparent that a very large number of samples must be examined. 
When inspection is made only once a year, I think it not unreasonable 
to require that, one hundred samples, for each one million of population, 
should be collected. Our collections have never reached such pro- 
portions, since the available working staff has had to be taken into 
account. 
Without attempting to go into detail, it may be interesting to 
indicate some of the difficulties that are met in defining such standards 
of quality for foods, as are contemplated by the Adulteration Act. 
There is the difficulty of a vague terminology. One is inclined to think 
