INTRODUCTION. 



At the meeting of the association in 1900 it was decided, at the 

 suggestion of Mr. Kilgore, the retiring president, to divide the 

 subject of food adulteration into a number of general classes, and 

 make a systematic effort to outline methods for their examination. 

 With this in view, the referee in charge of this subject was instructed 

 to secure the cooperation of associate referees, each of whom should 

 prepare methods for the examination of one or more classes of foods. 

 It was recognized that these methods could not all be prepared at once, 

 but it was the desire of the association that a beginning be made, and 

 that the work be prosecuted with as much vigor as possible. The 

 work was immediately organized, and the cooperation of the following 

 associates was secured: W. M. Allen, W. H. Ellis, William Frear, 

 F. T. Harrison, A. E. Leach, J. A. Le Clerc, A. McGill, A. S. Mitchell, 

 L. S. Munson, L. M. Tolman, H. W. Wiley, and A. L. Winton. 



The reports, when completed, were forwarded to the referee, 

 printed, and distributed to a mailing list of about 250 chemists for sug- 

 gestions and criticisms, and a meeting of the entire committee was 

 convened just before the meeting of the association in November, 

 1901. The methods as amended at this meeting were reported to the 

 association and adopted provisionally. In several cases the reports 

 which follow are the result of extensive work which was performed 

 largely for the preparation of these methods. In other cases it has 

 only been possible to take up a portion of the subject; and in still 

 other instances it was found necessary to defer reports for another year. 



On the whole, it may be said that the methods which were presented 

 are more complete than was anticipated. Several who had not 

 expected to make any report until the following year have been able 

 to prepare a creditable outline of their subjects, and all the reports 

 promised for this year have been received. It is considered, however, 

 by those who have the matter in hand, that only a beginning has 

 been made and that experience will indicate numerous changes in the 

 methods which will be advantageous. At the same time the subject is 

 placed in such a position that it may be considered in detail at an 

 earlier date than was expected. 



The writer desires to express his obligation to all of his associates, 

 and especially to the local associates, Messrs. Munson and Tolman, for 

 their cordial, prompt, and efficient cooperation. 



W. D. BIGELOW, 

 Referee on Food Adulteration. 



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