Hydrate of a'umina, sodium sulphate, ammonium sulphate, moisture, etc..... 23.36 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 34.92 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 35.60 Hydrate of alumina, sodium sulphate, ammonium sulphate, mo'sture, etc...... 38.17 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 40.08 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 16.05 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 29.85 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 26.28 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 31.88 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 16.69 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 25.09 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 12.66 10.33 18.33 58 68 100.00 Hydrate of alumina, sɔdium sulphate, ammonium sulphate, moisture, etc...... 27.73 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 30.94 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 36.57 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 18.25 16.80 .............. 15.80 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 11.99 Hydrate of alumina, sodium sulphate, ammonium sulphate, moisture, etc...... 24.04 100.00 Since the issuance of the foregoing circular, the manufacturers of certain of these brands of baking powders have sought to pervert the facts brought out by these analyses, and by arguments and conclusions wholly unwarranted by the facts stated, or by the principles of chemical science, have, for their own benefit, held and assumed that the circular and analyses show a state of facts which they do not show, and lead to conclusions to which they do not lead. Nevertheless, the truth will assert itself, and this investigation and discussion, which is still going on, will throw a flood of light on this whole field of commercial food. products that will be of incalculable benefit to the people of the State. ORANGE CIDER. In the mid-summer I was advised of the manufacture and sale in Columbus of large quantities of a new and peculiar drink, called Orange Cider. I procured a sample and submitted it to the chemist for analysis. The manufacturers claimed that it was a genuine article-the pure, expressed juice of ripe oranges, shipped from California and Florida in barrels, and bottled here for the trade. It proved, upon analyses, to be simply sweetened water, sharpened up with citric and tartaric acids, and flavored with the oil or extract of orange. The cost of the compound was almost 16 cents per gallon. It was retailed at 50 cents per bottle, or almost $2.50 per gallon, making euch immense profits as to stimulate the business to its utmost possibilities. By the time the analysis was completed the business had grown to large proportions, and car loads were being shipped over the State, and into other States east and west. I immediately gave the result of the analysis to the public. The press carried it over the country in a week, and the "new industry" collapsed more rapidly than it had risen. Cases and car lots came back on the hands of the manufacturers, and in ten days from the publication the business was utterly dead. Its rise and fall was the most remarkable on record. The work of the Commission during the year has demonstrated more clearly than ever how vast is the work, and how wide the field before it, and that if, with the limited force and equipment, so much has been accomplished, still vastly greater results could be attained by an enlargement of the force and equipment of the Commission. In many lines of food and drink-products, however, the evils of adulteration can only be cured by national laws, and by the establishment of a National Commission, which can reach the great manufactories, refineries, rectifying establishments, spice mills, etc., and have supervision of all the channels of commerce and trade, without the obstructions and limitations of State lines. SALARIES AND EXPENSES. The following statement shows the entire cost of the Commission for the year ending November 15, 1887: Salary of Commissioner S. H. Hurst......... Expenses of 66 Salary of Assistant Commissioner J. J. Geghan. Expenses of Allowances for State Chemist, paid 66 Total......... unpaid.... $1,500 00 418 85 1 000 CO 571 46 1,000 00 528 89 595 00 150 00 $5,764 20 I have the honor to submit herewith the reports of Assistant Commissioners Henry Talcott and J. J. Geghan, whose services have been most intelligent and faithful. The report of S.ate Chemist H. A. Weber is also incorporated, and his work is commended as being of the very highest character. The cor rectness of his analyses and the intelligent mastery of his work places him in the front ranks, among the ablest chemists of the State or country. I have already indicated to your Excellency my wish to retire from the Commission to accept other responsible work, and in doing so I desire to express my high appreciation of official courtesy during my term of service and my hope that the work of the Commission may be carried steadily and successfully forward. Respectfully, S. H. HURST, Ohio Dairy and Food Commissioner. REPORT OF ASSISTANT COMMISSIONER, J. J. GEGHAN, SECOND DISTRICT. CINCINNATI, O., November 15, 1887. GEN. S. H. HURST, Dairy and Food Commissioner, Columbus, O. DEAR SIR: I respectfully submit the following report of the work performed by me in the Second District of Ohio, commencing November 1st, 1886, and ending November 15th, 1887: COWS. During the month of January, 1887, I inspected the dairies in and about the city of Cincinnati, particularly those dairies that are connected with distilleries, the cows of which are fed on what is termed "slop." This "slop," as it is termed, is the refuse of the distillery. In other words, it is what is left. after the mash or material used in making spirits or whisky is extracted out of it. The "slop" is supplied to the cows from the distillery by connecting troughs. The distillery and dairy are frequently under the same roof. The cows are fed with this "slop" three times a day, and are given as much as they will drink. In fact, they look as though they were always bloated. It is true they are fed with something the dairymen call hay. This hay consists of about five parts genuine hay and and ninety-five parts field weeds dried out. The hay gathered from the swampy bottoms near Chicago would be ambrosia compared with such stuff that is fed daily to those dairy The owners of these dairies claim to feed a little dry feed, which consists of bran, corn meal, and malt that has been used already by brewers. I saw but little dry feed, but I did see rivulets of slop running from the distil lery to the dairy. This slop, as I have described it, is fed to the dairy cows winter, spring, summer, and autumn. The poor animals never taste water, as this slop is to them both food and drink. Those dairy cows never breed. In fact, there is no such thing among them as fresh milch cows. When a cow enters this dairy, which is attached to the steaming distillery, she never leaves it until she quits giving milk; then she is taken to the slaughter house. We can better imagine than describe the kind of meat produced from such "slopfed" cattle. The method used by the dairymen to hold their cows in stalls is certainly cruel. In the first place, two cows are placed in each stall. These stalls are only five to six feet wide. Each cow is fastened with a chain about her neck, which chain is only thirty inches long, attached to a post. The chain is not long enough to permit the cow to raise her head on a horizontal line with her back. Those stalls are constructed in such a manner that it is almost impossible for both cows to lay down at the same time; and when they |