violation of section 2 of the aforesaid act in shipping and delivering for shipment from Ohio to Indiana of an adulterated and misbranded vanilla extract, the said Edwin A. Steinbock and Proctor D. Patrick entered pleas of guilty, whereupon the court imposed upon each of them a fine of $5. The following is a statement of facts upon which the case was based: On Agust 22, 1907, an inspector of the Department of Agriculture purchased from A. R. Norris, Terre Haute, Ind., a sample of food product labeled "Steinbock & Patrick's Marvel Extract of Vanilla, 2 oz." The sample was subjected to analysis in the Bureau of Chemistry and the following result obtained and stated: 10 Cases "Honey" Coumarin (per cent). Vanallin (per cent). Resins Coal-tar-dye Caramel Weight found (grams). Weight should be (grams) .0.032 .0.07 Very slight None Present 53.5 .56.5 In "Standards of Purity for Food Products," established under the authority of the act of March 3, 1903, and published as Circular 19, Office of the Secretary, U. S. Department of Agriculture, vanilla extract is defined as follows: Vanilla extract is the flavoring extract prepared from vanilla bean, with or without sugar or glycerin, and contains in one hundred (100) cubic centimeters the soluble matters from not less than ten (10) grams of vanilla bean. It was evident that the product was both adulterated and misbranded; adulterated because it purported to be an extract of vanilla, when, in fact, some other substances, coumarin and vanillin, had been substituted for vanilla extract. The article was, therefore, a mere imitation colored with caramel to resemble real vanilla extract, thereby concealing the inferiority. and deceiving the public. It was mnsbranded for the reason that it was labeled "Extract of Vanilla," when in fact it was an imitation of that article, having in it no extract of vanilla bean, and was colored with caramel to impart the color of the pure extract. It was further misbranded because of the label on the carton, which declared the quantity to be 2 ounces, whereas the bottle contained 3.1 grams below the quantity required to make a full 2 ounces. The Secretary of Agriculture having, on June 25, 1908, afforded the manufacturers an opportunity to show any fault or error in the aforesaid analysis, and they having failed to do so, the facts were duly reported to the Attorney-General and the case referred to the United States attorney for the southern district of Ohio, who filed an information against the said Steinbock and Patrick, with the result hereinbefore stated. Approved: H. W. WILEY, W. M. HAYS, COOKING CEREAL FOODS.* Cereal breakfast foods may be roughly divided into three groups: (1) Those like old-fashioned oatmeal which are not cooked at all in the process of manufacture, (2) those like flaked or rolled grains which are partially cooked at the factory, and (3) those which have been submitted to some special cooking processes, like browning or baking, and may be eaten without additional cooking. Sometimes the cooked or partially cooked foods are treated with malt, which, it is claimed, converts some of the carbohydrates into soluble forms. Compiled from Connecticut Storrs Sta. Rpt. 1904, p. 180; Maine Sta. Bul. 118; Ann. Rpt. Ontario Agr. Col, and Expt. Farm, 32 (1906), p. 63; Jour. Soc. Chem. Indus., 26 (1907), P. 240. Extended series of digestion experiments with cereal breakfast foods have been reported from the Connecticut, Maine, and Minnesota experiment stations and the Ontario Agricultural College, which warrant the general conclusion that these foods closely resemble different types of bread in digestibility as they do in composition, the breakfast foods from which the coarser part of the grain has been removed approximating white bread in thoroughness of digestion, while those sorts which retain the branny portions more closely resemble graham bread and wholewheat bread. The subject of composition and digestibility of these foods and related questions has been discussed in earlier Farmers' Bulletins. It is generally believed that long-continued cooking renders cereal breakfast foods more easily and thoroughly digested. In experiments carried on by R. Harcourt at the Ontario. Agricultural College it was found that the farinas were broken down and rendered soluble to a greater extent by cooking than the oatmeals. Young men in good health served as subjects of digestion experiments in which cereal foods cooked for a short period, twenty minutes, were compared with those cooked for a long period, eight hours. "In order that the results might be strictly comparable, the same subjects were used in determining the digestibility of the meal cooked for the short and long periods. Different subjects, however, were used with each sample of meal. This was done to bring in as many conditions as possible." The average results of the experiments follow: Average digestibility of rolled oats and wheat farina cooked for long and short periods. Organic Kind of Food. Rolled oats (cooked 20 m.). Rolled oats (cooked 8 hr.). Wheat farina (cooked 20 m.) Wheat farina (cooked 8 hr.) Protein. CarboFat. hydrates. Per cent Per cent Per cent Per cent matter. From the above results, it is evident that the length time, but no figures could be procured on this point. It is, however, important that starchy foods be cooked sufficiently long to cause the rupture of the starch cells. Judging by results, this apparently was accomplished, at least, nearly as well in one case as in the other. From all the data which are reported regarding composition, digestibility, and comparative cost of a number of kinds of cereal breakfast foods, Professor Harcourt concludes that "It is evident that corn meal, rolled oats, and the farinas, especially if bought in bulk, are the most economical breakfast foods. It is, however, true that these foods do not agree with everyone and that the so-called predigested foods may be useful for those people who have difficulty in digesting starch. They may also have a place in a hurry-up breakfast, but it. is evident that a curious name given to a muchadvertised food does not indicate a high nutritive value, and the intelligent buyer who has to consider economy will hardly pass by the old forms of breakfast foods unless his own experience has actually demonstrated that these newer foods have a superior value." The Idaho state pure food board appointed Claud Mason, an Idaho boy, who for a number of years was an employe of McCrum & Deary, as state chemist. The legislature appropriated $15,000 for the commission and with this amount will inaugurate a campaign which will bring recognition by the next legislature of the important nature of the services that are rendered by the board. Dr. Price's Wheat Flake Celery Food Deserves to be appreciated, as it is the only breakfast food made from the whole grain of the wheat with celery, nothing left out but the outer husk. So prepared that it contains the proteids, phosphates and nitrogenous elements of the wheat. Young, growing people need plenty of growing material-from Dr. Price's Wheat Flake Celery Food they will obtain it. It is cleanly, pure, pleasing to the taste and economical. 414 J. K. Haywood, Chief of Miscellaneous Division. L. M. Tolman, Chief of Washington Food Inspection Laboratory. B. H. Smith, Chief of Boston Laboratory. C. F. Brinton, Chief of Philadelphia Laboratory. R. A. Gould, Chief of San Francisco Laboratory. BUREAU OF ANIMAL INDUSTRY. A. D. Melvin, Chief of Bureau. R. P. Steddom, Chief of Inspection Division. Lucius P. Brown, Pure Food and Drug Inspector and Director of Laboratory. J. A. Albright, Secretary. TEXAS. DENTON. DAIRY AND FOOD COMMISSION. J. S. Abbott, Denton, Tex., Commissioner. P. S. Tilson, Assistant Chemist. UNITED STATES. WASHINGTON, D. C. DEPARTMENT OF AGRICULTURE. James Wilson, Secretary. W. M. Havs, Assistant Secretary. H. W. Wiley, Chief, Bureau of Chemistry. W. D. Bigelow, Chief, Division of Foods. G. E. Patrick, Chief of Dairy Laboratory. Certified Color Orders Will Be Shipped June Ist. Some time ago we promised, in our circular announcing the fact that we had gotten all the certifications, that on March 15th we would state when we would begin making the shipments of orders for certified colors on hand at that time. We must plead guilty to having delayed longer than we had originally intended. After issuing the circular in question, we decided to double the quantity of stock which we originally calculated to have on hand before making any shipments, in order that we should not run short, thereby causing many annoyances and embarrassments to those manufacturers who had begun using them. and who naturally, therefore, would not care to revert to the uncertified colors. Although this change in our plans meant a considerable loss of business to us, we felt ourselves in duty bound to protect our friends by delaying the marketing of the Certified Colors. We are now in a position to state that on June 1st we shall ship all orders of certified colors on hand, unless the U. S. Laboratory fails to check up our certifications (required for each batch) promptly, which has been the case up to now, but we have every reason to expect that they will do more expeditious work on them in future. The colors will be the same in shade and strength and sold under same names as the uncertified. lavatory for this purpose exclusively; and more that the water, instead of chilling sensitive teeth, has the chill removed. A rinsing apparatus for automatically cleansing the bowl is also a feature, and separate water glasses are provided. A traveler recently said: "If for no other reason, I'd travel over the Alton just for this new idea." It's a big advance, but not the first made by the popular C. & A., which is the pioneer Pullman sleeping car line, the pioneer dining car line and the pioneer reclining chair car line. News Item, not an Advertisement-For the information of the editor. If cut to illustrate is desired, please address GEO. J. CHARLTON, General Passenger Agent, C. & A. R. R., Chicago, Ill. |