Of 420 samples examined, 6 proved to be oleomargarine. As in previous years, we have depended upon the refractometer to indicate suspicious samples, whose volatile acids are then determined.

CHEESE.

The 96 samples submitted proved to be all of good quality.

LARD.

Of 33 samples submitted, 3 proved to be adulterated with tallow.

OLIVE OIL.

Of 20 samples submitted, 6 proved to be adulterated with seed oil.

HONEY.

Of 88 samples examined, 28 were adulterated with glucose syrup. The extent of the adulteration in one case was 90 per cent.

MOLASSES.

Of 296 samples, 17 were adulterated with glucose syrup. One sample contained over 60 per cent. of the adulterant.

SYRUPS.

Of the 35 samples examined, 25 were adulterated with glucose syrup. The addition of this adulterant to refiners' syrups appears to be a favorite means of thickening their consistency and at the same time rendering milder their naturally strong taste. There can be no objection to such admixture provided the article is properly labelled as a compound.

MAPLE SUGAR.

Of 33 samples, 8 proved to be wholly or in part crude cane sugar.

MAPLE SYRUP.

Of 52 samples, 11 were adulterated with glucose syrup, or with sugar-house drips.

GROUND SPICES.

Allspice. Of 137 samples, 8 were adulterated. The usual adulterants were found: wheat, ginger, nut-shells, peas and ground fruit stones.

Cassia. Of 249 samples, 21 proved adulterated with the materials usually employed.

Cayenne. Of 68 samples, 16 were adulterated. The ratio of adulteration shows some improvement over last year.

Cloves. Of 320 samples, 39 were adulterated.

Ginger. Of 243 samples, 30 were adulterated.

Mace.Of 30 samples, 3 were adulterated.

Mustard. Of 273 samples, 85 were adulterated.
Nutmeg. Of 19 samples, 2 were adulterated.

Pepper. Of 360 samples, 30 were adulterated.

VINEGAR.

The percentage of adulteration of vinegar is about as large as usual. Outside the city of Boston little or no care appears to be

taken by the grocers to supply a standard article. The law demands that cider vinegar shall contain at least 4.5 per cent. of acetic acid, and at least 2 per cent. of vinegar solids on evaporation.

The following table shows what a large percentage of samples. failed to meet these requirements.

full-face type.

Those below the standard are in

TEA.

Of 103 samples, 3 proved of such poor quality as to justify the term adulterated.

COFFEE.

Nineteen of the 159 samples examined proved to be adulterated. Several coffee substitutes appear to have established a considerable demand for themselves in the market. A sample labelled "Entire Wheat Coffee" was found to contain a considerable proportion of peas. "Old Grist-Mill Entire Wheat Coffee" was found to contain, besides wheat, peas and genuine coffee. It is set forth on the label to be "a perfect hygienic product, containing the entire wheat kernel roasted and ground." Nothing is said of its other constituents, and this omission has led to misunderstanding.

COCOA (INCLUDING CHOCOLATE PREPARATIONS).

Of 38 samples, 13 were adulterated. These were samples of cocoa which are frequently found "prepared" by the addition of wheat, corn, rice or arrowroot starch, together with large amounts of sugar and occasionally a little flavoring, such as vanilla.

CONFECTIONERY.

Fifty-nine samples of candy were examined, and were found, without exception, to be composed of harmless ingredients.

CREAM OF TARTAR.

Of 407 samples, 10 proved to be cream of tartar substitutes wholly or in part. One was found whose acidity was one-sixth the standard strength, and which consisted of the phosphate and sulphate of lime with alum and corn-starch.

MISCELLANEOUS.

Of 198 samples classed under this head, 44 proved to be adulterated.

Under this head are included 9 samples of baking powders, 6 of which contained alum.

A sample of clam juice contained 0.25 grams of salicylic acid per 450 cubic centimeters.

Samples of pickles proved to be in no case artificially colored. "Vanilla crystals" proved to be composed of granulated sugar flavored with coumarin.

A vanilla extract consisted of an alcoholic solution of sugar colored with caramel and flavored with coumarin.

A sample of "Egg food" consisted chiefly of corn-starch.

The tin foils used as food wrappers, and other tin and lead alloys which are used as parts of vessels containing foods or drinks, have been investigated to determine their percentage of lead.

The following table shows the character of the sample and the percentage of lead found in the wrapping foil:

Per Cent.

89.00

85.50

45.90

2.80

2.10

0.87

0.80

0.80

0.70

0.20

Trace.

The brilliantly colored French "Haricots Verts" are usually sold in a wide-mouthed bottle which is closed by a disk of very soft metal. This metallic cap, which comes in direct contact with the liquid contents of the bottle, was found to contain 93 per cent. of lead. Of the various kinds of bottle in which are sold cheap carbonated drinks, known as "pop," one style was found having a stopper consisting of a metallic button surrounded by a rubber ring. The metallic button was found to consist of tin and lead in varying proportions. Inasmuch as the enclosed liquor usually was found to be quite acid in reaction, the danger of prolonged contact with the metallic stopper is evident.

The following table gives the percentage of lead found in the stoppers of this character, together with the amount of lead contained in the liquor: