192  American  Pharmaceutical  Association.  {^1™^™%™° 
cation  entitled,  "  The  U.S.P.  as  a  Standard  for  Flavoring  Extracts." 
As  an  introductory  to  his  remarks,  he  said  that  in  discussing  this 
subject  from  the  point  of  view  of  the  pharmacist,  much  of  what  he 
had  to  say  would,  of  necessity,  be  diametrically  opposed  to  what  the 
previous  speaker  had  said,  as  he  fully  believed  that  the  standards  of 
the  U.S.P.  were  not  impracticable  or  unattainable. 
Professor  Stanislaus  believes  that  the  retail  pharmacist  is  fully 
competent  to  supply  all  possible  demands  for  flavoring  extracts  and 
that  he  should  be  in  position  to  look  for  and  to  command  the  trade 
in  at  least  the  better  quality  of  flavoring  extracts. 
That  the  retail  druggist  is  even  now  supplying  the  superior 
article  was  evidenced  by  a  number  of  quotations  from  the  reports  of 
analysts  and  other  authorities  quoted  by  Professor  Stanislaus  in 
support  of  his  contention. 
Prof.  Charles  H.  La  Wall  presented  a  communication  on  "  Some 
Flavoring  Extracts  I  Have  Seen,"  and  exhibited  a  number  of  speci- 
mens that  had  come  under  his  observation. 
He  said  that  while  it  is  true  that  vanilla,  lemon  and  orange  do 
constitute  the  more  important  class  of  flavoring  extracts,  the  mix- 
tures of  fruit  ethers,  so  common  years  ago,  are  still  used  and  have 
quite  a  ready  sale  in  connection  with  the  cheaper  grades  of  soda 
syrups. 
He  also  called  attention  to  the  fact  that  the  proper  labeling  of 
a  substance  did  not  always  detract  from  its  ready  sale,  and  related 
how  at  least  one  curbstone  soda-water  vender  developed  a  thriving 
business  by  the  prominent  display  of  a  sign  asserting  that  "  Our 
syrups  are  guaranteed  to  be  artificial." 
Mr.  C.  S.  Brinton  called  attention  to  "  Food  Inspection  Decisions, 
No.  47,"  and  also  referred  at  some  length  to  a  number  of  points 
bearing  on  the  subject  of  flavoring  extracts,  particularly  the  defi- 
nitions for  vanilla  extract,  lemon  extract  and  orange  extract  con- 
tained in  Circular  No.  19. 
Dr.  T.  C.  Stearns,  in  opening  the  general  discussion,  expressed 
the  appreciation  of  the  members  of  the  American  Extract  Manu- 
facturers' Association  for  this  opportunity  to  discuss  what  is  to  them 
a  vitally  interesting  subject.  He  asserted  that  the  American  Extract 
Manufacturers'  Association  is  on  record  as  being  in  favor  of  stand- 
ards for  flavoring  extracts,  but  he  also  pointed  out  that  it  would  be 
difficult  indeed  to  establish  reliable  and  generally  equitable  standards 
for  such  products  as  vanilla,  for  instance. 
