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ILLINOIS. 



From Dr. Samuel Kennedy, PH. a., secretary board of health, Shelby- 

 ville, 111. : 



As to your question regarding the adulteration of children's foods, dairy and 

 pharmaceutical products, I hardly know how to answer, as it seems to me impossi- 

 ble to draw the line distinguishing between what is and what is not an adulterant. 

 I know of a large number of pharmaceutical products which are made up by our 

 (so-called) pharmacists, but they are not properly prepared. It does not seem, 

 however, that I would be justified in saying they are adultered. 



From A. W. Hutchius, secretary board of trade, Elgin, 111.: 

 Lard is used to adulterate cheese. 



From L. R. Bryant, president Cider and Vinegar Association, Prince- 

 ton, 111.: 



I do not think spurious cider is manufactured to such a noticeable extent as vin- 

 egar is. There is no doubt, however, that in some seasons large quantities are sold 

 in bulk. The so-called champagne cider sold by soda-water vendors does not contain 

 any cider. 



The adulteration of vinegar is mainly in two ways: (1) By coloring spirit vinegar 

 to imitate cider A r inegar, and (2) by the use of injurious acids in weak vinegar to 

 give it the appearance of greater strength. 



The imitating of cider vinegar by coloring spirit vinegar is very largely done, and 

 it not only defrauds the consumer but works great injury to the genuine cider- 

 Ainegar maker. I have no doubt that more than four-fifths of the vinegar Hold in 

 Illinois as cider, apple, or fruit vinegar is nothing but colored spirit vinegar. As to 

 the extent of the use of injurious acids in vinegar, I am not prepared to say, but 

 think they are used more or less by makers of very cheap vinegar. 



State laws regulating the manufacture and sale of vinegar have been passed in a 

 number of States, and where properly framed and enforced have been effective, as 

 in New York and Minnesota. 



In this State there is no vinegar law that is of any value. In 1891 an effort was 

 made to pass a law, but it was not successful. 1 understood the same bill was intro- 

 duced this winter, but I do not know what prospect there is for its passage. 



The efforts to secure national legislation have taken two forms. First, the Pad- 

 dock pure-food bill was generally advocated by the cider-makers as being in the 

 line desired; second, the repeal or amendment of the vinegar law of 1879, which 

 permits the distilling of a low grade of alcohol for vinegar without payment of any 

 tax, and without Government supervision. 



What cider-vinegar makers specially complain of is that the spirit-vinegar men 

 are allowed the exclusive privilege of distilling free alcohol, and then take the lib- 

 erty of coloring and branding it and selling it on the superior reputation of cider 

 vinegar. 



INDIANA. 



From George W. Benton, chemist of the health department of 

 Indianapolis, Ind. : 



Our city has not as yet considered it important to carry on any systematic study 

 of adulterants. Our board of health, however, feels the importance of it, and we 

 hope in time to establish such investigations. 



As to laws relating to foods, etc., we are poor indeed. It is next to impossible to 

 make a case in even a plain matter of adulteration of milk, as the law requires that 

 we not only prove the fact of adulteration, but that the violator knew the article 



