26 



of tartar from a greengrocer for one-half what a reliable druggist of our city will 

 charge for the same article. I can say for the druggists of our city that you can 

 seldom find on their shelves what is termed commercial drugs (cheap drugs), although 

 they sell black pepsin, as they say their trade demands it. It is niy candid opinion 

 that the enactment and rigid enforcement of a national food and drug law, such as 

 you speak of, together with laws by the States governing their own trade, would be 

 productive of much good. 



KENTUCKY. 



From Dr. Wiley Rogers, PH. D., commissioner of public charities, 

 Louisville, Ky. : 



I have not made any special investigation relative to food and drug adulterations for 

 several years. I was then sanitary inspector for the city. I am now a commissioner 

 of public charities, and we have pure food and drugs for our city hospital, which I 

 visit once a w T eek, for there I examine the food that is given to the sick. I know 

 that food adulteration is largely on the increase, and all that is necessary to prove 

 it will be a thorough investigation. As to drugs, in which 1 am most interested, my 

 opinion is that you can get pure drugs if you pay for then). I have been in the drug 

 business since 1858. 



From E. Y. Johnson, pharmacist, Louisville, Ky. : 



The only experience I have had in food and drug adulterations was in making an 

 analysis of several samples of cream tartar, about 1 wo years ago. I tested samples 

 from four or five groceries, and found in one sample as much as 75 per cent sulph. 

 calcium. In the others I found calc. sulph. as well as tartrate calcium, instead of 

 the bi. tart. pot. My reason for conducting the tests was to ascertain why the gro- 

 ceries could retail cream tartar for about what I paid wholesale. 



LOUISIANA. 



From Erich Brand, 847 Magazine street, New Orleans, La.: 



The only adulterant I have ever seen used in milk was water, and lately I have 

 seen some specimens of cream cheese adulterated with some amylaceous substance, 

 most likely corn starch. 



From B. N. Girling, New Orleans, La.: 



The board of health of this city, of which Dr. L. F. Salomon is secretary and 

 Dr. A. L. Metz is chemist, has for several years been actively engaged in preventing 

 the adulteration of milk by vigorously prosecuting the dealers. The only form of 

 adulteration has, I believe, been the addition of water. A great improvement has 

 been effected in the sanitation of the cow stables and in the quality of the water 

 supplied to the animals. 



From Dr. E. J. Mainegra, 84 Washington avenue, New Orleans, La. : 



I am perfectly satisfied that a great deal of butter is consumed in this city which 



contains large proportions of beef tallow and cotton-seed oil, with coloring matter. 



MAINE. 



From W. II. Jordan, director agricultural experiment station, Maine 

 State College, Orono, Me. : 



The only adulterant I personally know to be used in this State in dairy products 

 is boric acid or the so-called prcservaline, which is used by those who are sending 

 cream out of the State, as a means of preventing fermentation. 



