oFFiciAiv inspe;ctions 35. 133 



It is gratifying to see the improvement in respect to adultera- 

 tion and misbranding. A few years ago the cheapest possible 

 imitations masqueraded under the names of pure fruit jams, 

 jellies and preserves. Today one can purchase cheap substi- 

 tutes if they are wished and one can also purchase the pure 

 articles and from the labels it can be readily understood why 

 one is so much cheaper than the other. A few years ago it was 

 almost impossible to obtain real molasses, the unfair competi- 

 tion of the compounds offered in its place having driven it en- 

 tirely from some of the markets. Now either pure molasses or 

 a compound of glucose may be obtained to suit the individual 

 need. The improvement in the oyster situation is striking, as 

 is also the condition with regard to vinegar. When the rep- 

 resentative of the Station first attempted to collect samples of 

 cider vinegar, several years ago, the collection obtained was 

 astonishing and consisted of cider vinegar ranging in strength 

 from two to six per cent of total acid, sugar and syrup vine- 

 gars, malt vinegars, distilled colored vinegars, and even mix- 

 tures of two kinds of vinegar. At the present time but very 

 little of the colored distilled vinegar is in the Maine market, all 

 vinegars are, as a rule, sold for exactly what they are, and but 

 seldom is a vinegar found, which does not come up to the stand- 

 ard in acid strength. 



There is still chance for improvement in many respects. Ex- 

 tracts are not always as high grade as the labels would seem to 

 indicate; ketchups are not always made from first class stock; 

 clams at present often carry too much water; and other foods 

 not here mentioned could be made better than they are. Con- 

 tinued inspection and investigation will no doubt mean con- 

 tinued improvement. 



Oyste;rs and CivAms. 

 Several years ago it was realized by pure food officials that 

 the people were not getting full value for their money when 

 purchasing oysters and clams. Investigations were begun and 

 it was quickly learned that besides the very important ques- 

 tion of the pollution of the beds from which the shell fish came 

 and which, o'f course, was most important as it effected public 

 health, that the question of watered or iced oysters and clams 

 was also of great importance, although principally from the 

 standpoint of honest values. 



