FORTY-FIRST ANNUAL CONVENTION 2J5 



whose salaries shall be as follows : For the first two years of 

 service, twelve hundred dollars each, annually; for the third year 

 of service, fourteen hundred dollars each annually; for the 

 fourth year of service, fifteen hundred dollars each, annually, 

 and for each succeeding year of serivce an additional increase 

 of one hundred dollars per year each, until the maximum of 

 eighteen hundred dollars per year is attained, and expenses in- 

 curred in the discharge of their official duties, and one labora- 

 tory janitor at seven hundred and twenty dollars ($720.00) per 

 annum. 



The said commissioner shall make annual reports to the 

 Governor not later than the 15th of January, of his work and 

 proceedings, and shall report in detail the number of inspectors 

 he has appointed and employed, with their expenses and dis- 

 bursements and the amount of salary paid the same, and he may, 

 from time to time, issue bulletins of information, when in his 

 judgment the interests of the State would be promoted thereby. 



The said commissioner shall maintain an oftice and labora- 

 tor}^ where the business of said department may be conducted. 

 This section shall not effect (affect) the term of office of the 

 present commissioner, and he shall be regarded as having been 

 appointed under the provisions of this Act. 



The Food Commissioner shall make analysis and examina- 

 tions for the state Charitable Institutions, of foods, drugs ,and 

 such other supplies as the laboratory of the State Food Commis- 

 sion is equipped and prepared to examine and analyze. 



Section 2 Power of Cominissioner and Inspectors Making 

 Inspection. — The State Food Commissioner, and such inspectors 

 and agents as shall be duly authorized for the purpose, when 

 and as often as they may deem it necessary for the purpose of 

 determining whether any manufactured food complies with the 

 law, shall examine the raw materials used in the manufacture 

 of food products and determine whether any filthy, decomposed 

 or putrid substance is used in their preparation. They may also 

 examine all premises, carriages or cars where food is manufac- 

 tured, transported, stored or served to patrons, for the purpo^^e 



