in your direct examination as sustaining the lactometer, you stated you were familiar with the standard European and American authorities on the subject; I want you to give the names, as far as you can, of those you referred to? A. May I consult this book?

Q. Yes, sir? A. I have read the Milk Journal for a number of years; a year or two, at least; I have examined Wanklyn, Hassall. Q. What is the full title of those books? A. The first is the Milk Journal, an English journal.

Q. What year? A. Somewhere in the year 1870; I have forgotten the exact date; Du Lait et de l' Allaitement, by C. Marchand, Milk Analysis, by J. A. Wanklyn.

Q. What is that edition of Wanklyn? A. The last edition, I presume; I am not quite sure about that; I will qualify my answer when I have given the titles of these books; Food, and its Adulterations, the last edition, by Hassall; Gmelin's Chemie.

Q. What edition is that? A. The last German edition.

Q. Do you recollect the year? A. No; because it is in successive numbers, and it has been ten years in publication; Watts' Dictionary and supplements.

Q. Which supplements, Doctor? A. Both; C. Mueller's Anleiting zur Pruefung der Kuhmilch.

Q. When was that published, and what is the edition? A. It was the first and the last edition; I have examined them both.

Q. Is that a New York publication? A. Published in Germany; in Switzerland, rather; I have further read all the papers that have appeared in the Jahresbericht der Agrikultur Chemie ever since it was published, I think, about ten years; I have also read everything on the subject of milk that has been published in Wagner's Jahresbericht der Chemischen Technologie, and in the Jahresbericht der Thier Chemie; these journals contain abstracts of all papers published in Germany on these subjects; I have forgotten whether your question involved my discriminating with regard to the exact opinion which these authors on the lactometer hold.

Q. Any other authorities? A. These are the chief names; I could give them all, if desired to look through my notes carefully.

Q. If you could name any others, I would like them? A. I have read Von Baumhauer; I would state that many of these books that I have alluded to contain resumés of all the authors on the subject;

most of them are compilations; that is the case with Watts' Dictionary.

Q. How about Quevenne? A. I think that is one of the books in my library that I have looked through.

or less

Q. Is that a standard work; is that authority upon the subject upon which it treats? A. Each of these books is more authority.

Q. Do you include Quevenne and Von Baumheaur? A Yes, sir; they are and fifty more if I would recall the names; I have Trommer's works on the examination of milk.

The Court adjourned.

[Chandler's testimony continued on page 60.]

WEDNESDAY, DECEMBER 20, 1876.

CHARLES A. GOESSMANN sworn and examined by Mr. PRENTICE.

sir.

Q. Dr. Goessmann, you are a chemist by profession? A. Yes,

Q. How long have you been so? A. About twenty-five years, probably more.

Q. You are a Doctor of Philosophy? A. Yes, sir.

Q. Of what university? A. The University of Goettingen.

Q. And are at present professor of what? A. Professor of Agricultural Chemistry and Chemistry at the Massachusetts Agricultural College.

Q. At Amherst? A. At Amherst.

Q. Will you please state briefly the course of your study and the class of subjects to which you have specially given attention in your profession? A. I have studied for seven years at the University of Goettingen; I was promoted after four years as a doctor of philosophy; was public lecturer for two years afterwards in the university, and assistant in the government laboratory at the University of Goettingen.

Q. Of Hanover? A. Yes, sir; Hanover. I subsequently moved to this country and engaged in technical enterprises. In 1857 I came to this country; I managed for three years and a half a large sugar house; subsequently took charge of the salt works at Syracuse for eight years, and was chemist to the salt company of Onon

daga for the manufactory of dairy salt, for eight or nine years; in 1868 or 1869, I moved to Amherst, the winter of 1868, and have since been teaching agricultural and general chemistry at the state college of the State of Massachusetts, where I am engaged at present; I have been teaching agricultural chemistry in relation to the dairy to the students for the last six or eight years; private investigation I must say I began two years ago; previous to that my teachings have been taken from the books to a large extent and general collections from experience, but for the last two years I have made a specialty now and then to illustrate to the students practically the analysis of milk and the application of various instruments for the testing of milk.

Q. Now, sir, tell me what is this lactometer? A. The lactometer is a hydrometer for a specific purpose constructed in the same manner as we apply the hydrometer for different other branches of industry, constructed with only arbitrary scales to suit purposes for different branches of industry; for salt works we have the salinometer, for acids, the acidometer, and for alcohols, the alcoholometer. Q. The lactometer is for milk? A. Is for milk, to test the specific gravity of milk.

Q. Now, sir, is there any more accurate method for determining the specific gravity of liquids than by the use of such an instrument? A. There are different ways by which it may be tested, but I cannot give

Q. This is as accurate as any other? A. As accurate as any other and in my opinion easier carried out than any

other.

Q. Well, sir, there are lactometers graduated at different rates are there, the scales? A. Yes, sir, there are a number which have been introduced in the course of time. We have one somewhat obsolete, Druffle's milk balance, having only 20 degrees.

Q. You have stated that there are others and some that are obsolete? A. Yes, sir.

Q. I will ask you of a lactometer at a standard of 1.029 your opinion of that as a safe test for milk? A. That is Dinocourt's.

Q. Well, sir, what do you think of that standard for milk? A. That is recognized best on the lowest standard of a commercial article of milk.

Q. This instrument is used in connection with the thermometer? A. With the thermometer always. Comparative weights are tested by comparative temperature.

Q. A moment ago you spoke of this instrument, if I understand you rightly, as a balance; it is so in effect, is it? A. Yes, sir.

Q. And sometimes spoken of as such? A. Yes, sir.

Q. Now, sir, at what rate of warmth should the test be made by the thermometer; at what rate of heat or cold? A. 60 Fahr. is the temperature agreed upon.

Q. Professor, is the analysis any more accurate method of determining the specific gravity than the lactometer properly used? A. As long as we cannot distinguish between the water which milk contains by nature and the water which is added the analysis cannot form a better proof than the comparative test. As long as the minimum of solids is not fixed and recognized among scientific men I cannot see that analysis can give any more definite result at the present time.

Q. Well now, sir, in investigations of milk has there been arrived at among scientific men any fixed standard of specific gravity of milk in a normal condition? A. The current of opinion among scientific men is that the average of milk marked varies from 1.029 to 1.033, 1.029 being the hundred scale of the lactometer of the Board of Health as far as I understand.

Q. Well, sir, if milk on the lactometer adjusted at the scale of 1.029, at a temperature of 60 Fahr., should mark 90, what would you say? A. I would assume that something lighter than milk had been added.

Q. If it were commercial milk? A. The most reasonable conclusion would be water.

Q. At what rate? A. About 10 per cent.

Q. Do you know commercial milk, at what rate it should stand? A. From 1.029 to 1.033.

Q. Your reading and preparation for your profession and for these special investigations that you have made, have they embraced the experiments and observations made in France, Switzerland and other countries? A. I am familiar with the literature.

Q. And will you now state what the data, the facts and opinions

to be derived from the French authorities and from what range of observation?

(Objected to as calling upon the witness to state the contents of those authorities.)

Q. From what range of observations reported in the best standard French writers upon the subject of milk and its tests has the best opinion been derived about a fixed standard of milk and the use of the lactometer?

(Objected to as calling on the witness to state opinions of others and to discriminate between them; objection overruled; exception.)

A. The tests reported are stated to be 6,000 by Quevenne and the statement is made by Dr. Christian Mueller, the director of the milk station in Thun, in Switzerland, who is considered an expert in that business.

Q. At what range of observations there? A. In Switzerland there are a number of observations ranging from twenty to forty at a time, but I do not remember exactly in what proportion, yet I remember that it is about such a proportion as ten.

Q. Is the opinion that you have expressed according to the best authorities in regard to the use of the lactometer for detecting the watering of milk? A. The lactometer is not an instrument to detect small quantities of water in the milk within that scale.

Q. I ask, is the opinion which you have already expressed as to the use of the lactometer for detecting the watering of milk consistent with the best authorities on this subject? A. Yes, sir, the lactometer is recommended by Mueller himself in consequence of experiments by himself throughout Germany and other countries.

Q. Is your opinion that you have expressed at variance with or in accordance with the best opinion of the best authorities? (Objected to; objection overruled; exception).

A. I think it is.

Cross-examined :

Q. Now, Professor, won't you give us the names of the standard authorities to which you refer? A. Of standard authorities I might name Fleischmann, Vogel, Mueller; these are principally some of the original investigators; those who have compiled I have not taken care of.