292 HAMILTON P. DUFFIELD 



diments which are used. He found adulterated milk the com- 

 monest fraud, and that boric acid and formaldehyde were 

 used in milk as preservatives. In butter mixtures, cotton 

 seed oil and beef fat, and sometimes pork fat, all sold for pure 

 butter; this before the oleomargarine act compelling proper 

 labeling of such packages. Said that more than half the 

 strained honey on the market was adulterated — jars of glucose, 

 on which floated pieces of honeycomb. 



This senate committee said that in their investigation, 

 they felt that many times they had not been able to get at the 

 exact truth ; said they owed much to the services of Dr. Wiley, 

 for his marked ability, and unselfish enthusiasm, and if people 

 could see the horrible stuff sold to the poor, who must buy in 

 the cheapest markets, the poisons that go into cheap soda 

 water, the cheap poisonous stuffs sold for fruit jams and 

 jellies, in poor quarters, the thousands of frauds practiced in 

 the sale of foods upon the ignorant, poor, and sick, and upon 

 the children of the country, the committee felt that all honest 

 people would share Dr. Wiley's enthusiasm. 



Notwithstanding the fact that most condensed milk from 

 the large factories of our country is pure and wholesome, 

 made under good sanitary conditions, these factories, to protect 

 themselves from dishonest competition, have to spend much 

 time and money fighting an unwholesome product. The sugar 

 of the country at present is generally pure, but it would be 

 safer to have a law holding the trust to the present standard. 

 In syrups the committee found four grades branded maple 

 syrup, containing from twenty to eighty per cent of glucose. 

 In extracts they found great frauds, and noted that only one 

 manufacturer (which the evidence shows was Dr. Price of 

 Chicago) invited them to go through his factory from top to 

 bottom — this visit and subsequent analysis, showed that he 

 had nothing to conceal. In examining baking powder, it was 

 the avowed purpose to determine whether the fruit acid from 

 the grape, cream of tartar, or the mineral acid from alum, 

 was least harmful. While not broadly stated as the result of 

 the report, the investigation and analysis showed the purity 

 of both the Royal and Price's baking powders, and that they 

 were made by the use of pure cream of tartar and soda; the 



