46 



parts indigo, 10 parts coal, 4.5 parts lead chromate, 65.5 parts clay, aiid 15 parts 

 ultramarine: third (approximately), 5 parts indigo with some yellow dye, 3 parts 

 coal, 8 parts lead chromate, 82 parts clay, 2 parts ultramarine; fourth (approxi- 

 mately), 12 parts indigo, and some yellow dye, 5.5 parts coal, 4.5 parts lead chromate, 

 6.6 parts clay, and 12 parts ultramarine. 



The most criminal part of adulteration of this sort is that the cheapest classes of 

 goods suffer the most and the very people who can least afford to be preyed upon are 

 the very ones at whom these acts are directed. The dealer Avho caters to those in 

 the humbler walks of life is nine times out of ten compelled to sell his wares at a 

 merely nominal profit, and unless he is shrewd enough and firm enough to refuse 

 to extend credit he suffers by the loss of accounts that he has allowed to run or been 

 unable to collect, and to compensate himself for this loss he often resorts to substitu- 

 tution and adulteration. Many articles that in themselves are not deleterious are 

 sold fraudulently and in these instances it is the aim of the laws of this State and 

 the endeavor of this commission to protect not only the health but also the pocket- 

 books of the people of Wisconsin. 



Another method that is used to defraud the innocent purchaser is the so-called 

 "sweating" of coffee and spices. The coffee or spice is subjected to a process of 

 extraction whereby the essential oils and other principles arc removed, and after 

 being reroasted and colored, and iu some instances chemically doctored to impart 

 something of its original flavor, it is put upon the market as being genuine and sold 

 as such. This process, of course, allows the dishonest dealer to reap two profits 

 upon each lot of goods. It is especially employed in the extraction of the vital prin- 

 ciple of coffee, of most of the spices that have an acrid oil. MS mustard, and also upon 

 the various sources of the flavoring extracts, especially upon the vanilla beau. 



The most of the flavoring extracts upon the market, and more especially those 

 exhibiting the qualities of the tropical fruits, the banana, pineapple, etc., are pre- 

 pared from ethers and artificial flavoring agents that are certainly most injurious. 

 The so-called "almond" flavoring extract is made, in many cases from the oil of'mir- 

 bane or from nitrobenzol, both of which are exceedingly poisonous. 



The writer has occupied his present position since; September 1, 1892, and in that 

 time the samples of milk that we have received, numbering about 1,500* have made an 

 excellent average. Recently we have been doing considerable work in the enforcement 

 of our vinegar laws, and in this field we find much need of attention, the principal 

 violations being the sale of brown goods for cider, and the sale of goods that run 

 below 4 per cent in acetic acid, there being but few cases where mineral acids have 

 been added. Other food products have exhibited the usual run of adulteration. 



The members of our commission are the only State officials charged with the duty 

 of enforcing the laws against the adulteration of foods and drugs, other than the State 

 board of health and the State board of pharmacy. 



Teas, coffees, spices, baking powders, and, in fact, almost all of Dlie culinary sup- 

 plies are adulterated- in many instances, and the average consumer is not in a position 

 to determine when he is defrauded, nor is he in a position to successfully resent the 

 deception were he able to detect it. 



From Andrew S. Mitchell, analytical chemist and a.ssayer, 436 Mil- 

 waukee street, Milwaukee, Wis. : 



We need national supervision of the sale of food and drugs ; and the supervision 

 must come from experts who are specialists, and they must be beyond the reach of 

 politics. 



Adulteration is common in almost all branches of trade. 



I have found boracic acid in milk and have had one skimmed sample that was col- 

 ored with aimotto. 



There is very little cider vinegar here that is not low wine vinegar colored with 

 caramel, I have at present samples of cheese made from skimmed milk to which 



