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this act, or to whom any health or food or drug officer or agent of 

 any State, Territory or District of Columbia shall present satisfac- 

 tory evidence of such violation, to cause appropriate proceedings 

 to be commenced and prosecuted in the proper courts of the United 

 States, without delay. No dealer can be convicted when he is able 

 to prove a guaranty of conformity with the provisions of this act, 

 signed by the manufacturer or party from whom the goods are pur- 

 chased, provided they live in the United States. (Tex. Exp. St. 

 Chem. Bui. 91.) 



A food is considered adulterated: First. If any substance has 

 been mixed and packed with it so as to reduce or lower or injuri- 

 ously affect its quality or strength. Example. Cocoa mixed with 

 starch. Second. If any substance has been substituted wholly or in 

 part for the article. Example. Glucose used in place of sugar in 

 jellies, jams. Third. If any valuable constituent of the article 

 has been wholly or in part abstracted. Example. When milk is 

 skimmed and cream removed. Fourth. If it be mixed, colored, 

 powdered^ coated, or stained in a manner whereby damage or in- 

 feriority is concealed. Example. Many brands of catsup. Fifth. 

 If it contains any added poisonous or other added deleterious in- 

 gredient which may render such article injurious to health. Ex- 

 ample. Foods containing preservatives, as meats containing borax; 

 milk containing formaldehyde. Sixth. If it consists in whole or in 

 part of a filthy, decomposed, or putrid animal or vegetable sub- 

 stance, or any portion of an animal unfit for food. Another section 

 deals with imitations, false labels, short weight packages, etc. 



The State Pure Food Laws are similar to the Federal Law, but 

 their provisions apply only to the control of material imported into, 

 manufactured in and sold in the State. (Bu. of Chem. Bui. 104; 

 Wyoming Exp. St. Bui. 56 ; Kentucky E. S. B. 119 ; Texas E. S. B. 

 91; N. Dak. E. S. B. 57, 53; Conn. E. S. Kept. 1902, Part III.) 



PRESERVATIVES. 



Probably no phase of the Pure Food Laws is of greater im- 

 portance to both consumer and manufacturer or dealer than that 

 relating to the use of preservatives. The manufacturer finds that 

 by employing them he can use inferior and cheaper produce or 

 even refuse, can make up larger quantities at a time, and can as 

 sure the consumer of the keeping qualities of his products even 

 after the package has been opened. He claims that, used in the 

 small quantities necessary for the preservation of the food, they 

 are no more harmful than the salt, vinegar, 'and wood smoke, 

 which have been in use for so many years. But this has not been 

 proven to be the case. Many of the preservatives used are com- 

 paratively new in foods and their effects on the human system 

 when used for a long time even in minute quantities have not been 

 observed and studied. Most of them are poisons if taken in larger 

 quantities. 



But some of them have been studied and used in feeding ex- 

 periments both with animals, and what is of more importance with 

 men. Results in many cases, which will be discussed later, have 



