HEARINGS BEFORE OOMMITTEE ON AGRICULTURE. 233 
laws in the countries from which they came. In some cases the country 
from which they came had no laws on the subject. 
That shows about the percentage of actual chemical adulteration 
which you can detect ina laboratory. We have not gone at all into 
that other question of false branding when not revealed by chemical 
examination, because that is so big a question we could not undertake 
it at present; we had all we could manage with the small force we had 
to inspect 6 per cent of the invoices acl came in a chemical way. 
Mr. Scorr. You inspected all of them, did you not? 
Mr. WitEy. No; we only inspected those that we had suspicion 
about or that might be subject to suspicion. 
Mr. Scorr. How were you guided in that? 
Mr. Witey. By previous experience. We know where to look; we 
may not always find cases of adulteration or violation of the law, but 
we have an idea where they are most likely to be found. 
Mr. Scorr. Then of these 114 daily shipments you inspected but 6 
per cent?. 
Mr. Winey. Six or 7 per cent. 
Mr. Scorr. Was it 10 per cent of the 6 per cent that you found to 
be adulterated ? 
Mr. Winry. Ten per cent of the 6 per cent we found to be adul- 
terated. 
The Cuarrman. That is a pretty small percentage, is it not? 
F ae Witey. It is a much larger percentage than we expected to 
nd. 
The CHatrman. It is? 
Mr. Winey. Yes, because you must remember that there is a certain 
percentage of articles that we never expect to find adulterated at all, 
such things as rice and nuts and unbroken foods of all kinds. , 
The Cuarrman. You can not adulterate a nut. 
Mr. Winey. No; and as I have said we do not expect to find adul- 
terations in such things, but they are counted in the invoices. Then, 
ee have not made any inspection of fish, either fresh fish or preserved 
fish. 
The Cuatrman. I do not think that 10 per cent of the 6 per cent 
is very high, considering what some people call adulteration—and 
some people do not. : 
Mr. Winey. It is a little higher than we anticipated from our 
previous work. We had inspected before under the old law. 
The Cuarrman. I believe there is a good deal of difference of opinion 
as to what constitutes an adulteration, even among the chemists. 
Mr. Witry. Yes; and among other people as well as chemists. 
I will tell you the lines we took up. We took up the easier things 
first in order to get our hand in, we might say. e did not want to 
attempt any very difficult problems until we learned something of the 
working of the law. One of the first things was olive oil, because we 
had been led to believe that there is a good deal of adulteration in 
olive oil coming into this country. That being so, we have held up, 
maybe, 25 per cent of all the shipments of olive oil that have been 
sent to us since the 1st of July. In olive oils we have found, proba- 
bly, more adulterations than in any other one thing. That adulteration 
consists chiefly in the admixture of other vegetable oils which, although 
we believe them wholesome, and we do not object to them on that 
