64 



atmospheric conditions at the time the cows were milked. Similarly, Dr. Bell has 

 recently stated that he did not see his Avay to regard hutter as adulterated if it did 

 not contain more water than had been known to be left in it when not manufac- 

 tured for sale. This seemed to him to be practically making an incompetent dairy 

 maid the referee under the food act. 



Mr. Helnier agreed that 15 per cent was a reasonable and liberal figure for water 

 allowance. Butter fresh from the dairy, however, contained more water than butter 

 which had been packed and transported to market. 



LABELING PRODUCTS TRUTHFULLY. 



Mr. F. N. Barrett, editor of the American Grocer, under date of 

 March 27, 1893, says: 



I more than ever cling to the principle enunciated to you some time ago, that food 

 laws should be simple and compel the sale of every thing for what it is, and then 

 leave the consumer perfectly free to buy anything he wishes. I think it should be 

 the province of the food commissioner to strengthen confidence in the integrity ol 

 the food supply rather than create distrust by reporting suspected articles. A great 

 hue and cry is made over adulterated spices, but when one considers the quantity oJ 

 spice used by any one individual as compared with the total amount of food con- 

 sumed it is a mere bagatelle. Another thing inspectors are apt to gather only 

 samples of suspected food, and when a large proportion of these are found to be 

 adulterated, it seems to appear a more glaring evil than it really is. For instance, 

 there is carried on in the city of Philadelphia the manufacture of imitation coffee 

 beans, molded to the shape of the roasted berry, but composed wholly of matter 

 foreign to coffee beans. The proportion of such stuff sold to the total amount oi 

 coffee consumed is scarcely worthy of notice, and yet such a hue and cry is raised 

 over the few bogus beans sold as to create the impression that the coffee supply is 

 terribly adulterated. 



With the Department of Agriculture on record as indorsing oleomargarin as 

 wholesome and valuable food product, it seems strange to find the food commis- 

 sioners of the various States carrying on a vigorous crusade against the article and 

 denouncing its venders in terms more fitting criminals than merchants in honorable 

 trade. We must bear in mind that there are a great many articles sold that are 

 classed as adulterations which are perfectly harmless and valuable as food prod- 

 ucts. For instance, the German prefers his coffee mixed with chicory or with the 

 addition of a slight proportion of caramel. There is nothing objectionable in this, 

 and yet this product is condemned. The only point is that the mixture should be 

 sold for what it is and then the responsibility rests with the consumer, who in case 

 of injury has a remedy at law. 



