HORTICULTURAL SOCIETY. 149 



desire to avail myself of the information that I may obtain from 

 Mr, Hughes, or Prof. Cook. I understand it cost about $12,000 

 to put up the machinery necessary to work the diffusion process. 

 I would say the machinery for diffusion and evaporation were 

 improperly proportioned, and they were hindered in that respect 

 from making a very large amount of sugars. They had obtained 

 the information necessary to make this process a success, if they 

 can get four cents per pound for sugar, twenty cents for syrup, 

 and forty cents a bushel for cane seed. They depend largely 

 there on cane seed; they know what it is worth, and what it is 

 for. They have a market for all they can grow; they have sold 

 thousands of bushels. I hold in my hand a little illustration, if 

 any of the friends want to see what is the process adopted by 

 Mr. Hughes. 



ADULTERATION OF FOOD. 



I now desire to allude to what is becoming fashionable in these 

 days. I am gratified that I have lived long enough to see that 

 people are taking a little care of what they eat. It only re- 

 quired that the most stupendous frauds should be practiced up- 

 on us to bring us finally to fairly face this subject of the adulter- 

 ation of food. We are new in it but it is not a new thing. I 

 have at home a large French work, that is of the sixth edition, 

 in regard to the subject of the adulteration of food, drugs, drink 

 and meat. And it gives the component parts of almost every- 

 thing that is used. It is an authorative work on this subject 

 and is printed by authority of the French government. Every- 

 thing has its accurate description that iscondemed as forbidden. 



Thank the Lord we have got into the conviction in this state 

 that oleomargarine is not butter, and the legislature of our state 

 has appointed a commissioner, who has during the past year 

 done a very good work in trying to have good milk and good 

 butter sold in the state for the consumption of our people. 



I was at the meeting of the dairymen's association at Fari- 

 bault a few weeks ago, and also at the meeting of the state agri- 

 cultural society last week, and the statements there heard as to 

 the products of the dairy in this state were perfectly marvelous. 

 It is certainly an immense interest that is challenging this atten- 

 tion. 



The law provides that any oleomargarine sold in the state 

 shall be sold as such, and only on a license. To sell without 



