136 Journal of the Mitchell Society. [Dec 



a year. Fraud has been officially detected in more than three 

 thousand samples of food. From the cheapest and most ordin- 

 ary article of diet, such as French sardines ( caught off the 

 coast of Maine ) and canned salmon (with apologies to the 

 swordfish) to such costly delicacies as Russian caviare (collect- 

 ed in Delaware Bay ) and imported Lucca oil (from the cotton 

 fields of Georgia), there is imposition." But Americans do 

 not object to this very seriously, perhaps on account of a trait 

 of character portrayed by Dr. Wiley before the Franklin In- 

 stitute. He spoke as follows: "Barnum made a colossal for- 

 tune by acting on the principle that Americans liked to be 

 humbugged. There is something soothingly seductive in be- 

 ing led to the circus by lurid posters showing unattainable 

 attitudes of impossible monsters. This attractiveness is in- 

 creased by the knowledge that, like the limited express, it im- 

 plies an extra charge. Were the feats of legerdemain of the 

 mystic Herman actual performances of supernatural powers, 

 they would lose for us half of their charm. To be cheated, 

 fooled, bamboozled, cajoled, deceived, pettifogged, dema- 

 gogued, hypnotized, manicured and chiropodized are privileges 

 dear to us all. Woe be to that paternalism in government 

 which shall attempt to deprive us of these inalienable rights.'' 

 Notwithstanding that food adulteration has caused a good 

 deal of discussion and legislation throughout our land, there 

 is considerable suspicion that it is much ado about nothing. 

 Sooner or later the public will realize the tremendous extent 

 of the fraudulent practices which are in operation. Not only 

 is there danger to the life and health of the consumer, but 

 honest industry is seriously injured. For many years a Pure 

 Food Bill has been before Congress, but so far it has failed to 

 pass. Most of the states, however, have laws which are ap- 

 plicable within their borders. These laws are based upon the 

 English Food and Drug Act, which became a law in 1875. 

 Last November Secretary Wilson, of the Department of Agri- 

 culture, approved and proclaimed the Official Food Standards, 

 which had just been formulated by the United States Food 



