RKFKKKNCES. 185 



mixing samples. He would thus be enabled to thoroughly 

 mix the contents of a sample of bottled milk in the presence 

 of the vender and to give half to the vender as a duplicate. 

 If this method is followed there can be no dispute as to the 

 authenticity of the samples collected. 



It is highly essential that the inspector be provided with a 

 book- of numbered blank forms containing also small slips bear- 

 ing duplicate numbers. One of these slips should go on each 

 sample for purposes of identification. The blanks should call 

 for information covering the essential facts regarding the source 

 of the sample and should be in duplicate. The inspector 

 retains the original in his book and the duplicate goes with 

 the sample to the chemist. 



All samples must be duly sealed in the presence of the vender. 

 This may be done by the use of gummed paper strips printed 

 with an appropriate legend and pasted over the cork. The 

 seal bears a printed number corresponding to that of the blank 

 form. Sealing wax impressed with a distinctive device may 

 also be used for the purpose of sealing the sample. In this 

 case the cork must be flush with the top of the neck of the 

 bottle, for the wax is smeared over both. 



REFERENCES. 



1. AIKMAN. Milk, its nature and composition. London: Adam and 

 Charles Black, 1899. 



2. ALLEN. Commercial organic analysis. Vol. IV. Philadelphia : 

 P. Blakiston's Son & Co., 1898. 



3. ATWATRR and BRYANT. Chemical composition of American food 

 materials. Bui. No. 28 (revised}, Office of E.rp. Sta., L\ S. Dept. 

 Agr., Washington, D. C., 1906. 



4. BL.YTH. Foods, their composition and analysis. London: Ch. 

 Griffin & Co., Ltd., 1903. 



'5. FARRINGTON and Wot,!,. Testing milk and its products. Madi- 

 son, Wis.: Mendota Book Co., 1908. 



6. FARRINGTON. Variations in milk. /////. No. 24, I'uiv.of III. 

 Agr. Exp. Sta., Urbana, 111., 1893. 



