254 FOODS AND DIETARIES 



3. Should there be a uniform pure food law for all states ? 

 Give your reasons. 



4. When are foods said to be adulterated ? 



5. How can you tell good butter from poor ? From oleo- 

 margarine ? 



6. How may foods be adulterated ? Name some adulterants. 



7. How can you detect the presence of formalin in milk ? 



8. How find out whether copper is used to give a green 

 to pickles, etc. ? 



9. How find out whether sausages are adulterated ? Coffee ? 

 Pepper? Tea? 



10. How distinguish olive oil from cottonseed oil ? 



...':< - . f^, 



Special Reports 



1. The pure food laws. 



2. Deleterious ingredients in foods. 



3. Pure milk and the public health. 



4. Try to justify the following statement: "Ten billions of dollars 

 are expended annually in the United States for food, clothing, and 

 shelter. With greater knowledge and efficiency, better satisfaction could 

 be obtained and one billion dollars be saved for higher things." 



References 



Hunter, Essentials of Biology. Chap. XXIV. 



Bigelow and Howard, " Some Forms of Food Adulteration and Simple 

 Means for Their Detection." Bulletin 100, U. S. Department of Agricul- 

 ture, 1906. 



Howard, "The Use of the Microscope in Food Adulteration." Sepa- 

 rate 455, Yearbook, U. S. Department of Agriculture, 1907. 



Melvin, "the Federal Meat Inspection Service." Circular 125, U. S. 

 Department of Agriculture, 1908. 



Weyl, W., " Pure Milk and Human Life." Success Magazine, March, 

 1909. 



Smith, " Deleterious Ingredients in Foods." Science, February, 1910. 



Macewen, Hugh, Food Inspection. 



Patrick, " Household Tests for the Detection of Oleomargarine and 

 Renovated Butter." Farmers' Bulletin No. 131, U. S. Department of 

 Agriculture, 1901. 



Wiley, Foods and their Adulteration. 



