LXXX THE ROYAL SOCIETY OF CANADA 
that nothing could be more definite in meaning or more easily under- 
stood than such words as Flour, Bread, Salt, Vinegar, Lard, &c; but 
on careful examination it is found that this is far from being the case. 
Then there is the further difficulty of an imperfect knowledge of what 
constitutes the essential nature of the food species named. The advice 
“Eat what is set before you asking no questions,” may be very sound 
when we sit at a friend’s table; but when applied to dealings on the 
market, there is danger in being too ignorant or too uncritical. Another 
difficulty is met when we come to deal with natural products of greatly 
varying quality. Because cows may be found which produce a milk 
having less than two per cent. butter-fat, must we accept such a product 
as fulfilling the requirements of market milk? Again, shall we define 
an article by reference to the nutrient or condimental properties pos- 
sessed by it, or by its source or by both? Coffee is coffee, whether 
‘it come from Java or from Brazil; but it is only Java coffee in the 
former case. Nay, it is conceivable that Brazilian coffee might be 
imported via Java. Not all wine shipped at Oporto is port wine; 
and Cotton Seed Oil is known to have come back from Bordeaux to 
the United States, the place of its birth, having been rechristened as 
Olive Oil meantime. 
How has the purity of Foods and Drugs in Canada been affected 
by the operation of the Adulteration Act? This question is often 
asked; and an attempt at reply will be made. 
In the first place, some information of a useful kind may be got by 
examining the following table, which states the number of samples 
analyzed in each year, and the percentage of adulteration reported. 
Examination of this synopsis shows a general tendency in the 
direction of a lessened percentage of adulteration. There are, however, 
many apparent fluctuations in the progress of improvement. And 
even where improvement seems most marked, it is to be remembered 
that the percentage stated, is based upon a total inspection of so small 
a number of samples, as to leave room for much doubt regarding the 
representative character of the result. 
There is to be considered the further fact that adulteration is much 
more practised in the case of some foods than in the case of others. It 
may occur that in a certain year our inspection mainly concerns classes 
of food least subject to adulteration; and the record for such a year 
would naturally show a result that might be misleading if interpreted 
to apply to foods generally. 
Perhaps a more satisfactory reply to the question may be afforded 
by a study of single articles of food. 
