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The samples of drugs found to be adulterated were: aqua hamamelidis spirituosa, cera flava, spiritus camphoræ, tinctura iodi and several proprietary preparations.

The cities and towns in which samples were collected were: Boston, Brookline, Cambridge, Dedham, Fall River, Foxborough, Gloucester, Hyde Park, Lowell, Lynn, Malden, Marlborough, Medford, Melrose, New Bedford, Needham, Newburyport, South Framingham, Taunton, Waltham, Warren and Weymouth.

PROSECUTIONS FOR VIOLATIONS OF THE LAW RELATING TO FOOD AND DRUGS.

Seventeen convictions were secured during the month of February, 1907, for selling adulterated food and drugs, as follows:

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LIST OF ADULTERATED OR IMPROPERLY LABELLED FOODS, ETC., FOR FEBRUARY, 1907.

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"Hub" champagne ci-
der.
"Golden Russet" cham-

pagne cider.
"Golden Seal" cham-
pagne cider.
Wild raspberry preserves,
"Gilt Edge" Pure Ver-
mont Maple Syrup.
Deviled ham,
Veribest Vienna sausage,
Columbia salad dressing,
Alpha salad cream,
Libby's salad dressing,
Yacht club salad dress-
ing.

Strawberry syrup,

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Pa.,

P. J. Ritter Conserve Company, Philadelphia, Pa., "Fruce," The liquor of The Fruce Co., North Attleborough, .

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fruit.

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Cushing Medical Supply Company, Boston,
Palisade Manufacturing Company, Yonkers, N. Y.,
G. O. Blake whisky,

Results of Analyses.

Large admixture of sugar, malic acid and carbonated water.

Large admixture of sugar, malic acid and carbonated water.

Large admixture of sugar, malic acid and carbonated water.

Preserved with benzoic acid.

25 per cent. refined cane sugar syrup.

Contained a boron preservative.
Contained a boron preservative.
Contained a boron preservative.
Contained a boron preservative.
Contained a boron preservative.
Contained a boron preservative.

Preserved with benzoic acid.

33.97 per cent. alcohol; a highly fortified wine.
Contained cocaine.
Contained cocaine.

Contains artificial color and admixed rectified
spirits.

1 Samples from more recent lots contained no boron.

INSPECTION OF DAIRIES.

During the month of February, 1907, 273 dairies were examined in

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The names of the owners of the dairies found to be worthy of commendation follow:

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BY R. HARCOURT, B. S. A., Professor of Chemistry, Ontario Agricultural College, Guelph.

[Reprinted from "The British Medical Journal," Sept. 22, 1906.]

There are very few places in Canada where it is possible to procure a regular supply of milk that has been produced under really clean conditions, thoroughly cooled and bottled in a proper manner. The methods commonly employed are so faulty, and the evils resulting from the use of impure milk so numerous and of such a serious nature, that any one interested in the public welfare should be anxious to bring about an improvement in the condition of this valuable food.

If the true value of milk as a food were more fully appreciated, it would be used much more freely. Chemical analyses and experience prove that among all our food materials there is none more wholesome than good pure milk. It is cheap, palatable, easily digested and highly nutritious. Its value as an article of diet for children and invalids is fully recognized; but for adults in good health it is too frequently regarded as a luxury, to be used as a condiment with tea, coffee and fruit, as an adjunct in cooking. Milk is, however, not only a condiment and beverage, but a food, and a very valuable one.

For some reason milk is commonly considered too expensive to be used freely, while, as a matter of fact, it is one of the most inexpensive of foods. It contains all the constituents required for building up and repairing the tissues of the body, for maintenance of heat and the production of energy. Furthermore, it furnishes these materials in about the proper proportion to satisfy the various needs of the body, and at a lower cost than they can be procured from many of our common foods. If we take heat as the basis on which to value foods, it will be found that a greater number of calories of heat can be obtained from a given sum of money expended on milk than on any other food, excepting some of the cheaper forms of cereal products and potatoes. Few people realize that the materials needed to nourish the body can be obtained from milk more cheaply than from meat, and that it will take the place of other food.

On the other hand, the very qualities which make milk such a desirable food also render it undesirable from another standpoint. It is a particularly fine medium for the growth of bacteria; and, as a result of the manner of its production and the way it is commonly handled, it is subject to contamination with bad flavors, dirt and all the myriads of germs usually associated with the dust that accumulates in the stable.

The two main points to be considered in valuing market milk are quality and purity. The average percentage composition of milk is about as follows:

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Different cows yield milk varying widely in composition, but when the milk from a herd of cows is mixed it is fairly constant in composition from day to day. At the same time there are wide differences in the composition of the milk from different herds. The fat is the only constituent subject to wide variations; but investigations in our laboratory and elsewhere tend to prove that, while the percentage amount of solids. not fat is fairly constant, it does increase and decrease somewhat with the amount of fat; consequently, the percentage of fat may be taken as a fair basis for valuing the milk.

The taste and purity of milk are influenced in many ways. Bad flavors may be given to it from the food eaten by the cow, by the foul air the

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