WITHD^

LIE NSTITUTE3 OF HlfferH

THIRD ANNUAL REPORT

OF THE

OKLAHOMA DEPARTMENT OF PUBLIC HEALTH

DIVISION OF FOOD AND DRUGS

For the Year Ending October 31, 1911,

Warden Co., r™*#^f^g> Oklahoma City. OFFICERS OF ADMINISTRATION

J. C. Mahr, M. D State Commissioner of Health, Food & Drugs

U. S. Russell Asst. Food & Drug Commissioner

Edwin DeBarr, Ph. D. Director of Laboratories

IT. O. Tener Food Inspector

Caswell Bennett Food Inspector

W. G. Short Drug Inspector

L. D. Allen Sanitary Inspector

Mayme Martin : Stenographer

\ 042707

DR. J. C. MAHR, State Commissioner of Health, Food and Drug's.

TETTER OF TRANSMITTAL

Oklahoma City, Okla... Oct. 31, 1911. To His Excellency, Hon. Lee Cruce, Governor of Oklahoma. Sir: I have the honor to herewith submit a preliminary report covering the Division of Food and Drugs of the Oklahoma Public Health De­ partment, for the year ending October 31st, 1911. Very respectfully, J. C. MAHR. State Commissioner of Health, Food and Drugs.

PRELIMINARY REMARKS

The fiscal year 1910-1911, covered by this report, has been one of the notable attainments of the Public Health Department of Okla­ homa. Considering the limited appropriation at hand the amount of work accomplished has been most thorough and satisfactory. Inspec­ tions have been made in seventy-two of the seventy-five counties in the State, these inspections covering both character of food and drugs, and sanitary conditions existing about these places where such stocks are handled.

GROWTH OF PUBLIC INTEREST At no time since the enactment of the Oklahoma food and drug law has the public manifested such deep interest in this subject. This is largely the result of the campaign of publicity conducted by the Department and the efforts of inspectors and other officers of the Division, as well as the recent agitations in national administrative circles, which has caused the press of the nation and state to become greatly concerned in this important reform work. This interest is not confined to any particular section of the state. The methods adopted by the Department are calculated to foster public appreciation of its labors and to value the individual benefits that may be secured through co-operation, line time has passed when food and drug regulations are to be considered in the light of unreason­ able and unnecessary reform. This was especially made apparent during the month of September and October of this year, when the Department presented an exhibit at five state, county and district fairs in Oklahoma, at which were shown many of the most common adul­ terations and substitutions found in food, as well as exposures of the methods by which adulterations and substitutions are detected. Thou­ sands of visitors were interested in this exhibit at its every appearance. No one who witnessed the reception given this exhibit at various parts of the State will doubt the earnestness of the new concern aroused by this effort. Third Annual Report UNIFORMITY OF THE STATE AND FEDERAL LAWS As the crusade for pure food and drugs progresses throughout the nation, it has begun to appear to those in charge of the enforcement features of this work that uniformity of the laws is the solution that' must be presented at no far distant date. Few of the states in the Union are proceeding under food and drug laws that are similar in all features. Many of them are at variance with the national food and drug act. These differences apply in several ways. For instance, one state may prohibit the use of certain preservatives in the manu­ facture or preparation of food products for the markets, while the United States regulations would recognize some of these preservatives as being permissible. Some states have stringent regulations gov­ erning staple products that are not recognized by a border state; then again, the regulations of the United States Department of Agriculture, which only apply to interstate shipments, often varies greatly with those of sister states covering the proper labels of food products. This confusion of regulations and standards has worked a hardship on the manufacturers, and as a result there is confusion among both jobber and retailers as to what can be legally sold in the several states. Unfortunately the marked difference existing in the .national de­ partment have spread to the various states in the Union, and has re­ sulted in the creation of factions among the food officials of tne United States who should be recognized as the elements through which uni­ formity of the legislation can be secured. The Association of State and National Food and Dairy Depart­ ments of the United States has been for several years engaged in factional warfare. This condition is no doubt responsible for the con­ tinuation of the lack of uniformity now existing. The Oklahoma Food and Drug Act of March 20th, 1909, under which the Department is now proceeding, is, with a few exceptions, a re-adoption of the national food and drug law, and the rules and reg­ ulations adopted by the federal department. Now that it is an open secret that the National Department has been engaged in a serious internal strife, and that many of the regulations adopted have been the result of compromises, or have been based upon questionable foundations, it is apparent, that Oklahoma, having tied itself to the recognition of the Federal regulations, is likewise, being crippled by the lack of harmony so manifest at Washington. . It is the belief of your Commissioner that uniformity of food and drug legislation can only be secured when the United States Depart­ ment of Agriculture, through its head officials, manifests a desire to compromise their own differences and correct the effect their past actions have created in the several states by making the first overture towards unification of the several state laws. KJ KlUIHflllll "'" J~" "V *-* >*?<•" '"IVUl.

U. S. RUSSELL, Assistant in Charge of Food and Drugs. 10 Third Annual Report

HISTORY OF THE OKLAHOMA FOOD AND DRUG LAW Prior to statehood there was no restriction whatsoever placed about the sale of food and drugs in Oklahoma Territory or Indian Territory. As a result this great field of opportunity was a tempting morsel to the manufacturers of food products who cared little for the character of goods marketed. The two territories were, therefore, figuratively speaking, a dumping ground for adulterated and mis- branded foodstuffs. This condition continued to prevail until several months after the first state legislature convened. In 1908 the initial food and drug regulation was adopted. This bill placed food, dairy and drug inspection under the control of a Commission of which the President of the State Board of Agricul­ ture was chairman, and the secretary of the State Board of Health was ex-officio secretary. It was soon found that this arrangement was not satisfactory, so the following year the present food and drug stat­ ute was adopted by the second legislature, and the inspection of claries was transferred to the Dairy Department of the State Board of Agriculture. This act placed the State Commissioner of Health in charge of food and drug regulations. In many respects the present food and drug act of Oklahoma is an admirable statute, yet its deficiencies have, by a thorough test, been made so manifest as to warrant the application of remedies that are now necessary for a successful administration of the law. In brief, I respectfully refer to the peculiar verbage of the pres­ ent food and drug act of this state, covering the procedure in the en­ forcement of the law against parties charged with violations of any of its various provisions. For some reason, which seems at this time unexplainable, the method of procedure was copied verbatum from the national food and drug law, rules and regulations. As a result a peculiar situation pre­ sents itself. For instance: Even though an inspector detects a party willfully selling decomposed meat, he has, under the present law, no authority to arrest the party, and is required to serve on the offender a summons requesting his appearance before the State Commissioner of Health to show cause, if any he has, why he should not be prose­ cuted. Should the offender deny the charge, he is, under the Con­ stitution of Oklahoma, protected from giving testimony that might incriminate himself. After the Commissioner is convinced that the offender should be prosecuted, he must, under the present law, cer­ tify the case to the county attorney in the county in which the offense was supposed to have been committed, and recommend prosecution. It is here that a serious obstacle presents itself. From experience al­ ready had your Commissioner is convinced that it is indeed difficult to secure the aggressive co-operation of a county attorney wherein a citizen of his county is charged by the state officer with a crime that is declared by the statute to be but a misdemeanor. Another feature of the Oklahoma Food and Drug Law which is inconsistent with that of the food departments of the National Gov­ ernment and sister states, is that section of the statute applying to H. 0. Tener, Food Inspector Caswell Bennett, Food Inspector Edwin DeBarr, Ph. D., State Chemist W. C. Short, Drug Inspector L. D. Allen, Sanitary Inspector 12 Third Annual Report a "compound lard." Oklahoma has prescribed a most stringent regu­ lation covering the labeling of so-called compound lard. In terms not to be misunderstood the statute declares that this product must be plainly labeled "compound lard," while the regulation of the na­ tional government and sister states recognize this product merely by the term of ''compound." As a result the packing industry of Oklahoma is at this time following the requirements placed upon them by the national government, and which governs in interstate ship­ ments. Therefore, if the product of Oklahoma packers is to be passed by the federal government and sister states, it must be labeled to con­ form with their regulations. To do so would at this time be a viola­ tion of the stringent statute now in effect in this state. Recognizing the unreasonableness of this statute this Depart­ ment has not sought to secure any convictions for the violation of this section. Many minor instances of unreasonable exactments, both as to definition of foods and as to the proper method of labeling same, are to be found in our present statute which are in conflict with the laws of other states. I shall refer again to the inefficiency of our present statute in making recommendations for the Department.

POLICY CONCERNING PROSECUTIONS The policy of this Department in the matter of prosecutions for violations of the food and drug act has been marked with the spirit of leniency, especially towards first offenders. Your Commissioner has taken the position that health work is largely educational, and that an enlightened citizenship will, when fully acquainted with the rea­ sons presented, yield to persuasion almost as quickly as it would to a stern application of the law through wholesale prosecutions. The enforcement of the food and drug law lias been characterized by firm­ ness as well as by liberality. This has resulted in a most satisfactory co-operation from wholesalers, manufacturers, and retailers. Of course there are exceptions to this where there is manifest a willful desire to evade or disregard the regulations demanded. In such cases remedies have been applied as warranted. While the Department seldom resorts to prosecutions the reasons therefor are to the credit of those over whom it has supervision.

GENERAL STOCK CONDITIONS Inspections made by this Department during the past year reveal a steady and satisfactory betterment in the various lines of food and drugs sold in Oklahoma. It is evident that the enforcement of the rigid food and drug inspection laws in the various states has greatly Fair Exhibit of State Health Department, seen at six District and County fairs in Oklahoma September-October, 14 Third Annual Report improved the quality of the products to be found on the open market, and as a result manufacturers and jobbers are more cautious in their offerings. Again, since the retail trade has become thoroughly ac­ quainted with the demands of the Oklahoma Food and Drug Law, and finds that these exactments are being given liberal support by the consumers, greater caution is observed by them in their buying. Investigations during the past year reveal a large amount of un­ wholesome canned goods still in stock. This class of products, known to the trade as "swell heads," has given the Department more trouble than all other articles to be found on the food market. "Swell heads" are. defined as cans containing vegetables, fruits, meats, etc., whose top and bottom are bulged outward. This is ac­ cepted as an indication that gas has formed in the container. This is largely attributed to either imperfect canning or to the action the natural acid in the product works on the tin. Recent investigation by the Federal Government shows a surprising amount of acidious matter in some of the most common of. our canned food products. The climate also has its effect upon canned goods, as does age. In this climate canners usually guarantee their product to hold up six months. Jobbers in turn offer a similar guarantee, thus the retailer who is un­ able to turn his goods within that time often finds himself overstocked with a class of products which is, in a sense, perishable, For this reason the Department has strongly advised the turning of the stock at frequent intervals during the year, and has recommended to re­ tailers that they buy in smaller quantities in order to thus protect themselves and their customers from this source of loss. The danger accompanying the sale of canned food that bears evidence of gaseous formation in the containers is now becoming so well known that intelligent consumers are seldom victimized into ac­ cepting this class of product. However, it is the unscrupulous food dealer who has no regard for the health of his patrons, that has caused the Department much anxiety. Instances have been found within the past year where wholesalers have maliciously sold to bakers, hotels and cheap restaurants large quantities of "swelled" fruits and vegetables. Bakers, especially, are tempted to purchase canned fruits of this character and convert them quickly into pies. Notice has been given to the trade that the sale of "swelled goods" will not be tolerated, and that every sale will be contested by this Department. Considering the increased cost of living and the attendant increase in the price of staple groceries, the condition of the market as to adulterated food is especially gratifying to this Division. Oklahoma Food and Drug Department • 15

SANITARY CONDITIONS One of the most important essentials in maintaining a high stan­ dard of food and drugs is the proper regard for sanitary conditions. In fact, experience has caused us to believe that sanitary regulation of food and drug depots is now the most important work of the De­ partment. Enforcement of the national and state laws is to be readily seen in the character of the products to be found on the general mar­ ket, yet the quality of this product when exposed to unsanitary con­ ditions is subject to dangers even greater than some of the forms of substitution and adulteration that have been corrected. In other words, sanitation about places where food and drugs are packed, prepared, or sold, has a far-reaching effect on the eventual consumer. This feature has been so greatly ignored in the past that it has become in­ deed difficult to convince he trade in general of the importance that should be attached thereto. Food and Drug Inspectors and Sanitary Inspectors of this De­ partment have issued thousands of writen sanitary orders during the past year. It is a conservative estimate to say that at least 85 per cent, of these orders have been complied with. The difficulty en­ countered, however, is that this compliance is not continued per­ manently, and as soon as the presence of the officer is no longer felt many who have thus been warned go back to their old policies. This is true especially with butchers and bakers. It is a further fact, borne out by Inspectors' reports, that conditions in food factories and meat markets located in our larger cities and towns are lacking in the sani­ tary safeguards that are to be found in smaller places. Difficulty has been experienced - in- securing co-operation of municipal officers in bringing about sanitary reform. Few cities or towns in the state have adequate ordinances covering this subject. In the absence of a statute covering sanitation, the State Com­ missioner of Health has exercised authority conveyed to him under the provisions of the Board of Health Act of 1907-8, and has pro­ mulgated and adopted sanitary rules and regulations governing the manufacture and sale of food and drug products. It is evident that these rules and regulations should be adopted as a statute in order to make them more binding. Within the past two years a majority of the states of the Union who have engaged in aggressive public health work have enacted rigid statutes covering this important feature.

NEW STANDARDS ADOPTED Effective July 1, 1911,, the State Commissioner of Health, Food and Drugs, re-adopted a number of the old rules and regulations here­ tofore in effect, and added thereto a number of new rules necessary to meet existing conditions. At this time such rules and regulations as had been promulgated by the United States Department of Agri- 16 Third Annual Report culture and which were not in conflict with the Oklahoma Food and Drug Law, were re-adopted as required by the Food and Drug Law of March 20, 1909. In order to bring this information in concise form to the atten­ tion of all interested, a booklet of ninety pages was issued and dis­ tributed to the trade through the State. This edition contained in­ formation explanatory of the food and drug act of Oklahoma as well as the act itself, and rules and regulations adopted in enforcing same. It also embraced the various standards of food and drugs as proclaimed by the United States Department of Agriculture, which, under the Oklahoma statute, are accepted as the standard in Oklahoma.

RECOMMENDATIONS In order to improve the efficiency of this Department I respect­ fully offer the following recommendations: Owing to the inaccuracies and deficiencies of the present food and drug act I deem it highly important that the statute be amended in order to secure: First, a standard for food and drug products that will be uniform with that of many of the sister states, and with that of the United States Department of Agriculture, thus assuring Oklahoma manu- facuring interests protection on the common markets, as well as when their product passes into interstate shipment. Second: An amendment that will expedite prosecutions. Third: Adoption of a sanitary code. As it is apparent that the growth of the Department necessitates an increased working force, I recommend that the appropriation of $10,000.00- annually which has been made for the past three years, be increased to $18,000.00 annually. Such an increase will enable the Department to maintain a larger field force, and thus afford the public greater protection through more frequent inspection of places where food and drug products are handled. With the present limited num­ ber of field Inspectors it is impossible to visit all sections of the state as frequently as conditions demand. I further recommend that some provision be made whereby this Department may secure the services of an enforcement officer to aid in the enforcement of food and drug laws, rules and regulations in effect. The importance of this will be recognized when it is recalled that the present law provides that one-half of all fines collected for violations of the food and drug laws, rules and regulations, be turned into the State Treasury. Despite the repeated efforts of this Depart­ ment to secure convictions in a number of cases fully warranting ac­ tion, county attorneys in the various counties of the state have mani­ fested a very law interest in the enforcement of this law. Had this Department the benefit of an aggressive enforcement official it is not doubted the Division of Food and Drugs would, within a year, be- Oklahoma Food and Drug Department 17

"THE PURE FOOD BABY" Dolled dressed in garments that had Neck Band—Purple, taken from high been dyed with colors extracted from grade candy. common food products found on sale Shirt—Colored pink with color taken in Oklahoma. An interesting feature from one pond of ordinary "barber of food division 'exhibit at various fairs pole;' stick candy. of the state. Sash—Lavender, used in manufacture Garments colored as follows: of high grade candy. Cap—Bed, used in manufacture of Skirt—Yellow, used in manufacture pink ice cream cones. of lemon sour soda pop. Cap Border—Green, found in green Stockings—Bright green, used in cherries at soda fountains. manufacture of brick ice cream. 18 Third Annual Report come an important revenue producing department, and the effect of these prosecutions and collections of fines upon the trade in general would be a material aid in the advancement of public health work.

NET WEIGHT LAW Considerable complaint has been made to the Department during the past year by dealers and consumers of food, who object to the lack of standards in weight, especially in package products. Several retailers and retail dealers' associations have gone on rec­ ord as favoring some legislation that will prevent them from being compelled to pay for boxes, crateage, and packing at the same rate as charged for the product contained therein. It is claimed by them that in buying various kinds of food products, notably vegetables, they are required to pay for the crates at their actual weight, and at the same price quoted for the product shipped therein. This, how­ ever, is a matter which could probably be adjusted without assistance from the Department. The question of net weights on all packages of food is one of serious moment. During the legislature of 1911 a bill was introduced in the Senate seeking to regulate net weights, but it was so lacking in essential features that the Department recommended to the Com­ mittee on Food and Drugs that the measure be not approved. An effort was made to secure permission from the author to substitute therefor the principal features of the Mann-Stephens Bill, which was pending in the National Congress. No action, however, was taken on this subject. The Mann-Stephens Bill, which was endorsed at the last meeting of the Association of State and National Food and Dairy Depart­ ments, is believed to meet all the requirements necessary. It provides for the labeling of all food packages with a true statement of the net weight or measure. Many of the states of the Union have already enacted net weight statutes. The intention of the state and national food officials is to secure a federal statute that will be uniform prac­ tically with the ideas represented in the several state statutes, thus the labeling uniformily will not prove confusing to manufacturers and jobbers. This Department recommends to the legislature the enactment of a measure calculated to produce uniform net weight labeling of pack­ age food products. In the absence of such a restriction there are many present day evidence of gross shortage in weights and measures, a practice which is indeed costly to the consumer and should be regu­ lated at the earliest possible moment. Oklahoma Foodand Drug Department 19

COLD STORAGE The question of cold storage of food products is indeed a serious one. In this climate, especially, has the practice of retaining food products in cold storage grown to an alarming extent. This is a ques­ tion that is of paramount interest to all food officials and others who have given it any consideration. It is no longer denied that cold stor­ age has a notable effect upon food products, and that it has become necessary to regulate the length of time a product may remain in cold storage in order to retain the much desired quality. The cost of living is greatly affected by the growing practice of holding perishable goods until the visible supply has become so short as to send prices sky­ ward. On this subject the last State and National Association of Food Officials took a positive stand in favor of reform by adopting the fol­ lowing resolution: "Besolved that a committee of five be appointed by the President of this association, with instructions to study the subject of cold storage and to draft a measure to be presented at our next annual conference, which will incorporate in its provisions just and reasoable regulations for the operation of cold storage warehouses and storage of food stuffs therein.'' This Department is now engaged in a study of the cold storage question, and hopes with the assistance of others interested in this work, to soon offer a recommendation thereon.

ICE CREAM A notable reform in the manufacture of ice cream has been af­ fected during the past year. The Department has made a persistent effort to eliminate the common practice of adulterating this product. Many manufacturers have become wedded to the idea that ice cream could legally be manufactured with various adulterations used for the purpose of extending the life of the .product, as well as to insure a greater profit in its production. It seems as though little regard was paid to the amount of butter fat required in the standard. Few samples were found that showed the presence of the required fourteen per cent, of butter fat. Various grades of gelatin, ice cream powders, gum tragacanth and starch were among the so-called "fillers" used to make the cream "stand up." During the summer months a public meeting of ice cream manu­ facturers located in western Oklahoma was held in Oklahoma City, and a few days later a similar meeting for manufacturers located in eastern Oklahoma was held at Muskogee. At these meetings the opin­ ions of manufacturers present was received on the question of what constituted ice cream, and an interpretation of the law was made to each one present. At that time the manufacturers, or a majority of them, voted to place the standard of the required butter fat in ice Third Annual Report

cream at ten per cent. After some consideration it was believed that this standard would be best for all concerned, and accordingly a stand­ ard was adopted fixing the amount of butter fat at ten per cent. Later it was determined that the Department was without author­ ity to fix this standard, owing to the fact that this Division is proceeding under standards adopted by the United States Department of Agricul­ ture, and since the Federal Government had placed the standard of butter fat at fourteen per cent., it was deemed necessary to amend the order so as to comply with the federal requirements. Accordingly the following circular was issued, due notice of which was given to each ice cream manufacturer in the state: Oklahoma City, Okla., June 15, 1911. TO ICE CBEAM MANUFACTUBEBS: On and after July 1, 1911, the standard of ice cream heretofore promul­ gated by the State Commissioner of Health, Pood and Drugs, is amended to read as follows: ICE CBEAM (A) is the frozen product made from cream and sugar, with or without a natural flavoring, and contains not less than fourteen per cent (14%) milk fat. FBUIT ICE CBEAM (B) is the frozen product made from cream, sugar, sound, clean, matured fruits and contains not less than twelve per cent (12%) milk fat. ' NUT ICE CBEAM (C) is the frozen product made from cream, sugar, and sound, non-rancid nuts, and contains not less than twelve per cent (12%) milk fat. ADDED SUBSTANCES wherein the manufacture of ice cream other sub­ stances are added to the ingredients enumerated in paragraphs A, B, C, of this rule, such as gelatin, powders, or fillers, such added substances, before the sale and use therof, must be submitted to the State Food and Drug Commissioner for examination and analysis, for the purpose of ascertaining whether or not the same are injurious and deleterious to health, a certificate setting forth that fact will be issued, same to state the proportions of said substances that may be used in the manufacture of ice cream. PBOVIDED, when pure gelatin is used, same shall not exceed three ounces (3 oz.) to ten gallons (10 gal.) of the finished product, and PBOVIDED, further, that when such added substances are used in the manufacture of ice cream, same must be admitted upon a label which must be placed on each and every packer, bucket, package, or other container of whatsoever character, said labels to indicate in legible type, printed in English language, the character of the added substances used therein. The use of condensed or evaporated milk, or cream, in the manufacture of ice cream, is prohibited. The use of artificial colors will be permitted only when such colors are known as certified colors, or their blends, but the presence of artificial colors of whatsoever character, must be stated upon a label placed upon all food products marketed or sold. The use of artificial flavors will not be contested, provided, the presence of said artificial flavors are stated upon the label, provided, however, that none but the true extract of the vanilla bean will be used as vanilla flavoring. (Signed) DB. J. C. MAHB. (Seal) State Commissioner of Health, Food and Drugs.

INFORMATION TO ICE CREAM MANUFACTURERS. The foregoing rule covering the manufacture of ice cream is a modifica­ tion of the standard adopted by the State Commissioner of Health, Food and Drugs, May 1, 1911, which standard is hereby repealed. The attention of ice cream manufacturers is called to the percent of Oklahoma Food and Drug Department 21

milk fat required in the various grades of ice cream. This standard will be enforced to the letter. Manufacturers are urged to ecptip themselves with apparatus necessary to make frequent and thorough tests of their products in order to comply with this requirement. No powders or fillers will be recognized as legal in this state until same have been analyzed and official^ reported b}r the State Chemist. When such powders and fillers meet the requirements of the State Commissioner of Health, Food and Drugs, as stated above a certificate will be issued which will be recognized as a permit for the use of that product specified in the permit. It is therefore important that all ice cream manufacturers purchasing powd­ ers and fillers, of whatsoever character, secure from the manufacture thereof,, a guarantee in writing, to the effect that they hold a certificate issued by the; State Commissioner of Health, Food and Drugs in Oklahoma. Attention is further directed to that section of the above ruling per­ taining to "Added Substances", wherein the admission of the use of same must be made upon a printed label to be placed upon each package in which said substances have entered. In the event that pure gelatin is used as a filler, such labels should be as follows: "lee cream, Gelatin Filler, Name of Manufacturer. Address.'' When acceptable vegetable powders are used, labels must be prepared as follows: "Ice Cream, Vegetable Fowder Filler, Name of Manufacturer. Address.'' In no event will manufacturers be permitted to use powders in excess of the amount permitted by the State Commissioner of Health, Foods and Drugs. The sale of ice cream in any quantity, not in conformity with the above standards and rules governing labeling, is prohibited, and prosecutions will be instituted." Since the adoption of these new regulations the quality of ice cream manufactured in Oklahoma has been greatly improved. In conformity with the circular quoted above, manufacturers of gelatin, and ice cream powders, submitted their samples for analysis. Upon the acceptance of these products a certificate was issued to the .manufacturers notifying him that his product could be legally used in the manufacture of ice cream in Oklahoma. The question of utilizing these so-called "fillers" is indeed a com­ plex one. Manufacturers assert that the aid of these substances is necessary in order to enable them to market a product that will stand long shipments. As the wholesale manufacture of ice cream is con­ fined to the larger cities and towns, it is often necessary to ship great distances in order to reach the consuming public. The trade has evi­ dently been educated to accept a product that stands up firmly even •days after its manufacture. While the Department is convinced that the use of gelatin, pow­ ders, gums, etc., in the manufacture of ice cream is an unnecessary procedure under ordinary circumstances, it has felt that conditions warrant a gradual reform in order to properly educate the public, and has therefore undertaken to regulate the amount of these added sub­ stances to such an extent as to greatly reduce their injurious effect. Gelatin and ice cream powders are now permitted to the extent of 22 Third Annual Report

three ounces to ten gallons of the finished product. Already there is evidence that the public is appreciating this reform, • although it has not proven popular with manufacturers. • Ice cream being one of the most common foodstuffs during at least eight months of the year, considerable attention has been devoted to this subject and the Department proposes continuing its policy until a more complete reformation is obtained.

USE OF CONDENSED AND EVAPORATED MILK IN ICE CREAM One of the most common practices of ice cream manufacturers has been to utilize a considerable amount of condensed and evaporated milk in the manufacture of ice cream. It is asserted by manufacturers that such a product gives to the finished ice cream certain char­ acteristics not to be secured from whole milk and cream. The use of evaporated milk and cream has been viewed with disfavor by the De­ partment. On July 1st, a rule was adopted prohibiting the use'of this product in the manufacture of ice cream. When the trade was notified of this restriction the Department was beseiged by ice cream manu­ facturers who insisted that the ruling should be withdrawn because of the fact that the prevailing drought had seriously curtailed the sup­ ply of milk and cream obtainable in this States, and that it was neces­ sary to use the canned product in order to meet the demands of the trade. The Department investigated this complaint thoroughly and was convinced that there was merit to the objection. However, it was believed that the shortage of milk and cream at that time was only temporary, and, therefore, a repeal of the rule would not be justified. It was decided to temporarily admit of the use of evaporated cream and milk in the manufacture of ice cream under certain restrictions. These restrictions, as outlined in the circular which was issued to the trade, and which follow, are calculated to keep the matter in the hands of the Department in such a shape as to enable it at some future time to withdraw the temporary permit, and to meanwhile observe the prac­ tices of those who have been using the canned product in the manu­ facture of ice cream. Accordingly on August 10th the following circular was issued to the trade: "STATE DEPARTMENT OF PUBLIC HEALTH.

Division of Food and Drugs (Circular No. 2.) Use of Evaporated and Condensed Milk and Cream in the Manufacture of Ice Cream.

Oklahoma City, Okla., August 10, '11. To Ice Cream Manufacturers: Owing to the continued drought that has existed in Oklahoma for several months past; thereby reducing the stock food supply and causing a marked Oklahoma Food and Drug Department 23

shortage of milk and cream, it has become apparent to this Department that a reasonable amount of condensed or evaporated milk and cream used in the manufacture of ice cream, would materially assist the manufacturers in meeting emergencies caused by the shortage of milk and cream supply. Therefore, notice is hereby given that the use of standard evaporated or condensed milk and cream in the manufacture of ice cream will not be contested, provided the manufacturers desiring to use same shall first file with this Department an application governing such use, aud shall receive a written permit covering same. The suspension of the rule prohibiting the use of evaporated or con­ densed milk and cream in the manufacture of ice cream is temporarily made in the interest of all concerned, but it must not be accepted as a final amendment of said rule. Notice of withdrawal of permits will be given the trade at such time conditions warrant. Manufacturers of ice cream desiring to use anj^ of the above stated pro­ ducts will file with this Department and upon receipt of written permit may legalty proceed until such time as the above order is revoked and notice duly given to same. Only such manufacturers as hold written permit wnj l3e recognized as • having a right to come within this order. J. C. MAHB. State Commissioner of Health, Food and Drugs."

HOMOGENIZED PRODUCTS BARRED Under date of March 28th, 1911, the United States Department of Agriculture issued Food Inspection Decision No. 132, entitled "The Use of the Homogenized Butter and Skimmed Milk in the Manufac­ ture of Ice Cream." This decision, in brief, declared that the govern­ ment had thoroughly investigated an apparatus which had recently come into use, known as the "Homogenizer", which had the faculty of so disrupting the globules of fat that a whole milk homogenized does not permit the separation of the cream through the ordinary gravity methods. In a like manner butter, or other fat, and •skimmed milk, passed through the homogenizer form a product from which the butter does not separate on standing and which resembles in its other physical characteristics whole milk. "Investigations," said the circular, "have further shown that but­ ter and skimmed milk are passed through the homogenizer to form a so-called 'cream,' which is used in place of real cream in the manu­ facture of ice cream. "The Board is of the opinion that skimmed milk and butter fat in appropriate proportions passed through the homogenizer are not entitled to the name of 'milk' or 'cream,' as the case may be, accord­ ing to the quantity of fat which is present. The Board is further of the opinion that the product made from a homogenized butter or skimmed milk cannot be properly called ice cream." Under date of April 17th, 1911, the Commissioner of Health, Food and Drugs of Oklahoma, adopted this ruling. At a meeting of the ice cream manufacturers for western Oklahoma, held at Oklahoma City, and for eastern Oklahoma, held at Muskogee, during the month of May, 1911, due notice of the adoption of this rule was given to 21 Third Annual Report those present. A few clays previous to this meeting the attention of this Department was directed to two ice cream factories located at Oklahoma City, who had just installed homogenizers. These manu­ facturers were advised particularly of the ruling which had been adopt­ ed governing the use of this machine. On June 22, 1911, Inspectors of the Department visited these two ice cream factories in question and found that they were violating the rule relative to the use of the homogenizer. At one of the factories butter and powdered skimmed milk were being utilized in the manu­ facture of a so-called cream, which later was converted into ice cream. At the other factory renovated butter, labeled as such and bearing the internal revenue stamp, as well as the stamp of the State Food De­ partment of Kansas, was found, and it was admitted that the same was being used through the homogenizer in the manufacture of a so- called cream. , Citations were immediately issued and the manufacturers were given a hearing by the Assistant Food and Drug Commissioner. Be­ ing convinced from the evidence of the Inspectors and from the oral and written statements of the accused, that these cases should be prosecuted, the matter was referred on August 7th, to the County Attorney of Oklahoma Couny, with a request that prosecution be in­ stituted. At the close of the fiscal year, October 31, 1911, no action was taken by the County Attorney. The effect of homogenization process, if permitted to go unre­ stricted, will clearly demoralize the manufacture of ice cream in Okla­ homa, and probably lead to a dangerous monoply being established. By this machine it is possible to produce a so-called cream at a price far below that paid for pure cream and whole milk. The finished product made by this method is very deceptive both to the eye and to the taste. It is claimed by the manufacturers that ice cream made from homogenized products will "stand up" in this climate without the use of "fillers" and remain wholesome for a greater length of time than ice cream made by the old time custom. The danger of such a process becoming general will be seen at a glance. Not only will it effect the manufacturer of ice cream throughout the state and reduce the output of brands not using the homogenizer, but it will greatly reduce-the value and amount of milk and cream produced in Oklahoma. Were this process to be legalized it would be possible to store great quantities of unsalted butter during seasons of the year when butter is to be had cheaply, bringing the same from storage during the summer months and converting it into a* substitute cream at a cost far below the market value of wholesome cream. The use of powdered skimmed milk is a practice that deserves the bitterest denunciation. This product is without food value and often its com­ position is questionable. Eight barrels of this product found in an Oklahoma City ice cream factory, originated in the extreme north and northeast sections of the United States. It was packed in bar­ rels and closely resembled powdered chalk or whiteing. It is evident form a careful investigation of the methods employed Oklahoma Food and Drug Department

by manufacturers of ice cream that competition in this line of business has become so keen as to tempt producers to adopt questionable meth­ ods in order to gain advantage.

TEMPERANCE BEVERAGES As a result of state-wide prohibition repeated efforts have been made to establish a market in Oklahoma for various brands of so- called "near beer" and "non-intoxicating drinks" made in the semblance of beer. Numerous requests have been made of this Department to assist in the prosecution of cases based upon the sale of such products. Before lending its aid an opinion from the Attorney General was sought, and in substance he held that these so-called temperance bev­ erages, made in the semblance of beer, were in strict violation of the prohibition laws of the state. It being so held the Department im­ mediately recognized that it had no jurisdiction and that it was a proper subject to be handled by the State Enforcement Division. How­ ever, a number of analyses have been made at the request of officials and individuals. The enforcement of the prohibition act in Oklahoma has lead to the offering of numerous preparations calculated to evade the prohibi­ tory law, yet which prove attractive to those who demand a product made in the semblance of beer. One manufacturer has repeatedly sought to introduce a so-called "beer extract," from which beer may be prepared in the home. This extract is a thick dark substance re­ sembling tar, which, with the addition of a liberal quantity of yeast and water, in time will ferment and produce a beverage that has many characteristics of the original brew. This article, not being a beverage when sold to the consumer, has caused many inquiries to be made as to whether it could be classed as an imitation of, or substitute for, an intoxicating liquor. As yet no test of this particular article has been made by the Enforcement Division to the knowledge of this Department.

VINEGAR STANDARDS NEEDED The demand for a uniform vinegar standard has long been felt in Oklahoma. This Department is proceeding under the standards promulgated by the United States Department of Agriculture, which defines cider vinegar, wine or grape vinegar, malt vinegar, sugar vine­ gar, glucose vinegar and spirit vinegar. The Oklahoma statute itself prohibits the manufacture or sale of colored distilled vinegar. Since the adoption of the federal stand­ ards many gross substitutions for vinegar have appeared upon the market. This is one of the products that can be manufactured from numerous substances and by various methods, many of which are not 26 Third Annual Report

covered by existing standards. In Oklahoma the practice of making vinegar from water and acids, with or without coloring matter, has grown to the extent that it should be given immediate consideration. The Department being without a standard covering the manufacture of imitation vinegar has insisted that such a product be plainly labeled with the word "imitation" thereon so as not to deceive the purchaser. Even with this precaution the demand for the imitation has exceeded the expectations of this Department. Under such labels manufacturers are producing so-called vinegars of various strength and of doubtful ingredients. Inasmuch as this article is sold as an imitation product there seems to be at this time no further exactions that can be imposed. There is no question but what the present day custom of vinegar manu­ facturers is gradually eliminating the apple as the basis for the pro­ duct. As a mater of protection to those who are growing fruits cap­ able of being utilized in the manufacture of vinegar, it is apparent that legislation is needed without further delay.

RANCID BUTTER BARRED On July 1, 1911, the State Commissioner of Health, Food and Drugs, adopted Rule No. 55, which was intended to regulate the sale of tainted butter. The rule was as follows: "Bule No. 55: IMPUBE BUTTEB—The sale or offering for sale of tainted, putrid, or rancid butter as food, is prohibited; provided that when such purchase or sale is made for the express purpose of shipping said product out of this state, said act will not be considered a violation of the law." This rule was deemed necessary in order to. prevent traffic in tainted, or putrid butter, both at retail, wholesale and in creameries. At a meeting of the Oklahoma Retail Merchants' Association dur­ ing the month of June, 1911, a request was made that the Department take aggressive steps to eliminate tainted butter .from the channels of trade. It was asserted that many producers, especially farmers, were of the habit of keeping butter until they had accumulated a large stock before bringing it to market. The merchants insist that they, could not convince the farmers but what such a product was saleable and that it was therefore embarrassing to them to be be required to handle butter in such condition. Investigation further proved that certain creameries in the state were utilizing rancid butter which, after being renovated and colored, was being marked as a creamery product. It was also found that there was a growing practice among certain out of the state manufacturers to purchase old tainted butter in large quantities and remove it from the State for the purpose of renovation, after which it was returned to Oklahoma and sold under various labels. Believing that the removal of tainted butter from the State should be encouraged, the rule quoted above rather encourages such a disposi­ tion. Such a policy opens a foreign market for rancid butter and en­ ables this Department to prohibit its return to the State as a "process butter" under the provisions of another rule. Oklahoma Food and Drug Department 27

PAINT LAW NEEDED From an examination of the report from other states who have laws on the subject, it is evident that the adulteration of paints and oils being practiced deserves attention in Oklahoma. Practically all of the states who have enactments covering this subject place the en­ forcement of these acts in the food and drug division. It is, therefore, recommended that a statute defining a standard for the various paints, as well as one covering linseed oil and turpentine, should be given to the people for their protection.

PUBLICATIONS During the past year the Food and Drug Division has been brought to the attention of the public through the medium of the monthly Bul­ letin of the State Health Department. Each month a section of this publication is devoted to the work of food and drug regulation. From time to time the result of analyses made by the State Chemist have been published. Aside from this, the. Department has issued 15,000 copies of the "Oklahoma Food and Drug Act, Rules and Regulations," including the rules and regulations promulgated to govern the sanitary condition of places where food and drugs are handled. This pamphlet has been liberally distributed personally by Inspectors as well as through the mails. Practically every establishment inspected or of which a record is held, has received this information. Embraced in this volume was an introduction covering in de­ tail the purposes of the food and drug law, as well as general in­ formation calculated to inform manufacturers, wholesalers, retailers and consumers of Oklahoma of the requirements of this Division. It has been found that this publication has been productive of great good. Its wide distribution has overcome many of the pleas of ignorance that have heretofore been given when violations were charged. The policy of extending to the daily and weekly press such information as is of general interest to the reading public, has been maintained throughout the year. In this connection we desire to give great credit to the daily and weekly press of Oklahoma for their loyalty, which has been so mani­ fest since the establishment of this Division. The question of food supply is one that appeals'to the people and has been so recognized by the editorial profession without exception.

EGG STANDARD RAISED During the past year the Department has experienced some trou­ ble in enforcing the rule prohibiting the sale of bad eggs. Many re­ tail dealers have openly sought to evade this law, and when called 28 Third Annual Report upon for an explanation have given various reasons, a majority of which were based upon ignorance that they were violating the statute of their state. A general complaint received from retail channels is to the effect that many producers of eggs have failed to appreciate their obligar tion to the public and have insisted that retailers accept all eggs re­ gardless of their condition. A number of prosecutions have been threatened and in each and every such instance compliance has been made without resort to law. Unfortunately in some of the larger cities and towns commission merchants and wholesalers handling a large amount of eggs have been tempted to dispose of cullings to persons engaged in the manufacture or bakery supplies. It appears as though the temptation to some of the bakers to use decomposed eggs in the manufacture of cake and pies is so strong that only wholesale prosecutions will cause them to prop­ erly realize the offense. During the past year the price of eggs has been such as to cause some bakers to feel justified in securing an inferior article at the cheapest price possible.

MUNICIPAL AID IS NECESSARY It is to be regretted that our cities and towns as yet fail to ap­ preciate the importance of regulating their own food markets by the enactment an denforcement of ordinances that will curtail many of the abuses being practiced. It is wholly impossible for the State Food Department, with its inadequate force, to secure absolute compliance throughout its jurisdiction. It is to be hoped that municipalities will recognize the importance of this public health work and exert their full power towards regulation of the abuses that are so common. Owing to the fact that this Department has but a limited number of inspectors, many grievances are not properly investigated, nor can time be taken to institute some prosecutions that seemed to be justly warranted. In such cases the Department has sought to relieve con­ ditions by full explanation of the law and by pointing out that vio­ lations cannot be countenanced and the penalty attached thereto. While such a course has somewhat relieved the situation, it is apparent that in the larger cities of Oklahoma strict regulations of the food mar­ kets can only be secured by constant and courageous application of the law.

BLEACHED FLOUR Effective September 1, 1911, an order was issued by the Depart­ ment requiring the branding of all bleached flour manufactured or sold in Oklahoma. This regulation was issued after ah investigation by an Inspector Oklahoma Food and Drug Department 29

of this Department, which revealed the fact that more than thirty flouring mills in the state had installed processes for the artificial bleaching of flour. It was further discovered that a large majority of foreign brands of flour sold in Oklahoma had been treated by this same process. The bleaching of flour is a question about which much dispute has been created. The United States Government, after a careful in­ vestigation of the effect of the bleaching of flour, came to the conclu­ sion that such process was not in accordance with the intent of the Na­ tional Food Act wherein it provides that articles of food shall be deemed adulterated when it is mixed, colored, powdered, or coated in any manner whereby damaged or inferiority of the. product is con­ cealed. It is possible by means of this artificial treatment to convert a yellow flour into a lily-white product. The erroneous idea prevails among consumers that the white flour is preferable to the more yel­ low brands. In order to meet this misconstrued idea of wholesome- ness. millers have eagerly adopted a system whereby flour could be treated during its manufacture to a nitrogen peroxide gas, which re­ sults in the whitening or "ageing" of the finished product. The contention of the United States Government that such a process was illegal has been strenuously resisted by the organized millers of the United States. A test case was had during the past year when the Government prosecuted milling interests of the middle west on the charge of adulteration by bleaching. The trial resulting therefrom lasted some five weeks, at which some of the greatest scientific au­ thorities of the continent were introduced by both sides, insisting and denying that bleaching of flour was harmful to the product and likewise injurious upon human consumption as well as intending to conceal true quality. Although the United States Government won its contention in this prosecution, an appeal was immediately made to the United States Circuit Court of Appeals where the question temporarily rests. Several states of the Union have independently proceeded to out­ law the practice of bleaching of flour by legislative enactments. Other states, who desire to wait for the final adjudication of the federal suit, have seen fit to recognize bleached flour only when that product was branded so as to admit of its artificial treatment. The Oklahoma Food and Drug Department has taken the latter view of the situation, and effective September 1, 1911, the order was issued requiring the branding of all bleached products. The issuance of this rule was immediately resisted by several millers of Oklahoma. The Oklahoma Millers' Association, an organization composed of a majority of the leading millers of this State, through their President and Secretary, vigorously opposed the ruling, and numerous protests from millers themselves were filed with the Department in the belief that the rule woud not prevent the marketing in Oklahoma of bleached flour manufactured in Kansas and Missouri. A meeting of the Okla­ homa Millers' Association was called at Oklahoma City, August 10. 1911, when the attitude of the State Food and Drug Department was 30 Third Annual Report explained in detail. It was shown that both Kansas and Missouri are now requiring this admission of the. artificial bleaching of flour, sold in those respective states, and that this admission of the artificial bleach­ ing is not proving detrimental to milling interests. Upon the assurance that Oklahoma would rigidly enforce the order against foreign mills, the Association unanimously voted to comply with the request of the Department. The Association instructed its Secretary to give the widest publicity of the action taken and a circular letter was issued to the trade as follows: BLEACHED FLOUR.

Gentlemen: After considering the order issued by the State Board of Health re­ garding the branding of Bleached Flour, and the legality of the same, it was decided by those present at the meeting to accept the order without making any further appeal. Investigation shows that all bleached flour sold in Kansas and Missouri is marked "bleached" with one inch letters, and that mills actually find it an advantage rather than a detriment. In Texas the mills advertise the fact that they bleach flour and the trade prefers it; the millers think the fact that Oklahoma trade is principally a biscuit trade re­ quiring white flour, the evidence will show that the trade does not object to bleached flour. So that after September 1st, 1911, all Bleached flour sold within the State of Oklahoma must be stamped with one-half inch letters "Bleached" and must be on the front of the sack immediately above or below the name of the flour. All flour in warehouses owned by-mills must be branded after September 1, 1911. A reasonable time will be allowed merchants to dispose of stocks of flour on hand September 1st. In order to make this effective and to protect the mills please advise me of any flour shipped after September 1st, that is not stamped with the words "Bleached," in the meantime I should like to know just who are using bleachers and who are not, will you please advise me and oblige, Yours very truly, C. V. TOPPING. Secretary." Since that time a few complaints have been received of the vio­ lating of this rule but prosecution was not deemed necessary to adjust the differences. It soon became evident, however, that millers in complying with the order to properly brand all sacks of flour that had been artificially bleached, with the word "Bleached" in plain letters thereon, were seek­ ing to cover up their admission by adopting rubber stamps that pro­ duced illegible marks. This careless idea of compliance has been called to the attention of the milling interests and notice has been given them that such conduct would be construed as misbranding, or mislabeling. In taking this action the Department believed that the consumers should be acquainted with the artificial treatment of their flour, just as they are made acquainted with the artificial coloring of other food products. It is to be hoped that the enforcement of the proper labeling of all foods will eventually result in the proper conception of duty the manufacturer owes to the consumer. Substitution and adulteration of whatsoever character should be dealt with in a like manner. Since it has been proven to the satisfaction of this Department Oklahoma Food and Drug Department 31

that bleaching of flour is not a necessity in order to meet competition, or to consume native wheat, it is not believed that the objection of the milling interests to this rule is based upon merit, since the order ap­ plies to flour made inside or outside of Oklahoma, and sold upon the

IMITATION VANILLA BARRED Proceeding under a ruling given this Department by the Attorney General of Oklahoma on September 15, 1910, covering the sale of vanilla extracts and imitation vanilla flavoring, the Department has enforced the rather drastic section of the Oklahoma statute pertain­ ing to vanilla extract, and thereby has removed from the State several thousand dollars' worth of imitation vanilla extracts and flavors that were then being distributed throughout the state. Owing to the fact that true extract of vanilla is quite costly, there was a nunclisputed de­ mand for the cheaper imitation. Few states in the Union have this drastic regulation of vanilla extract, and since the Oklahoma law pro­ vides that imitations of other extracts may be legally sold when labeled "imitation," many wholesalers and retailers have protested that this is unjust discremination. However, none have seen fit to make a test case at law and the Department has therefore rigidly enforced the stat­ ute as interpreted. From laboratory reports on this product it is evident that substitu­ tion and adulteration is being largely practiced. In fact, the regulation of the vanilla extract market has been one of the most vexatious ques­ tions of the past year.

CAFFEINE IN SOFT DRINKS The presence of caffeine, a habit-forming drug, in many of the so-called soft drinks to be found upon the market, is at present one of the most perplexing problems confronting public health officers of the nation. During the past year the United States Government made a determined fight upon the well known drink, Coco-Cola, charg­ ing that the product was injurious by reason of the presence of caf­ feine. After extended litigation a jury verdict was found in favor of the defendant. Many of the states of the Union awaited this result with expectancy, hopeful that the Federal Government would establish a precedent whereby they too could regulate the sale of beverages con­ taining this narcotic. In Oklahoma considerable attention has been given during the past year to carbonated drinks sold at aocla fountains which contain harmful ingredients. At this time the market is practically free from drinks containing cocaine, although their presence in Oklahoma two years ago was not to be disputed. Third Annual Report

It is to be hoped that the time is not far off when uniform legisla­ tion extending throughout the United States will prevent the introduc­ tion of narcotics into soft drinks so temptingly placed before the public. No one who has given the matter any consideration will dispute the baneful results of such traffic.

ADULTERATION OF CATSUPS Considerable improvement is to be noted in the quality of tomato catsup now found upon the markets in Oklahoma. Several brands have been confiscated and the distributors and manufacturers given to un­ derstand that Oklahoma offered no market place for such inferior pro­ ducts. Even now, however, tomato catsups, taken as a whole, are among the most highly adulterated of our common food products. Bacteriological examination has recently been instituted by the United States Department of Agriculture and by several states and the revela­ tions of such investigations show an alarming amount of refuse ma­ terial entering into the manufacture of tomato catsup. Over-ripe to­ matoes, cores, skin, and pulp, highly contaminated with bacteria, seem to have been the chief material utilized in the manufacture of this ar­ ticle. The introduction of starch, coloring matter and preservatives in the cheaper brands is to be taken as an admission of the inferiority that requires adulteration to conceal its true quality. The practice of shipping tomato catsup in barrels, casks, and jugs to the hotel and restaurant trade has grown to a great extent. Such products are usually sold at most liberal prices. An examination of the quality justifies the value placed upon the article by producers. One of the most unjust practices and one which has been ag­ gressively opposed by the Department, is that being employed by hotel and restaurants who purchase catsup in bulk and present the same to their customers in bottles bearing the labels of some well known, high grade catsup. Very few catsups found in Oklahoma are free of preservatives. Benzoate of soda, usually to the amount of one-tenth of one per cent., is largefy employed for the purpose of preserving the product. Ex­ amination proves that it is the catsup made from decomposed and con­ taminated fruit that requires the most preservative. Close observance of the labels will acquaint the consumer with the presence of added color or starch. It is then a matter of personal choice if they desire to continue the consumption of this quality of food.

SACCHARINE The Oklahoma Food and Drug Act specifically prohibits the use of saccharin in the manufacture of food products. In this respect Ok­ lahoma is ahead of many of the states of the Union. Even the Fed- Oklahoma Food and Drug Department eral Department was long engaged in a controversy relative to the wholesomeness of saccharine, and the most recent order issued abol­ ishes saccharine as an ingredient after January 1, 1912. Saccharine is an acid five hundred and fifty times sweeter than sugar. It has been proven' detrimental to health. By reason of its intense sweetening power it has been used as a substitute for sugar, especially by bakers, confectioners and manufacturers of soda water. In Oklahoma saccharine has been largely used by bottlers. During the past year a number of confiscations have been made and two citations issued against bottlers charged with violations of this statute. The market is practically free of saccharine at this time.

DRUG INSPECTION The regulation of drugs has been restricted in the past on account of the very limited assistance made possible by the small appropriation for this Department. Only one drug Inspector is maintained. Owing to the large amount of territory to be covered this feature of inspection has not been as satisfactory as desired. During the latter part of the year, however, after a change of Inspectors was made, much progress resulted. On April 1, 1911, W. G. Short, of Durant, Oklahoma, was appointed drug Inspector to fill a vacancy. During the eight months following drug inspections were made in forty-eight counties, extending from the extreme North­ west to the extreme Southwest, and from the extreme Northeast to the extreme Southeast, thus covering a large majority of the state's area and personally inspecting more than eighty-five per cent, of the wholesale and retail drug establishments in Oklahoma.

STATE DRUG INSPECTOR'S REPORT

Durant, Okla., October 31, '11. Dr. J. C. Mahr, State Commissioner of Health, Pood and Drugs. Dear Doctor: During the period beginning April 1st, 1911, and ending this date, I have, as State Drug Inspector, inspected more than eighty-five percent of the wholesale and retail drug establishments in Oklahoma. I desire to render a brief general report on conditions found. As a whole, the drug trade in Oklahoma shows marked improvement during the past few years, and especially since the enforcement of the Okla­ homa Pood and Drug Act. In my capacity as Inspector I have made whole­ sale confiscations and condemnations, especially of fluid extracts which were old, and had precipitated, and of patent and proprietory medicines which were old and out of date. I find that too little attention is paid to the preparation of tinctures and fluid extracts. Precipitation is too evident, and druggists are slow to appreciate the necessity of maintaining high standards in these lines. I have also found a general abuse of the law requiring the keeping of records of all narcotic poisons sold. Frequently druggists have 31 Third Annual Report more than one record for such sales, and various excuses are extended for the lack of any record whatsoever. I have found on numerous occasions that such records were kept in pocket note books. This was clearly an evasion of the law and not even good business form. I also have to complain of the large number of drug stores in the State that are without regular pharmacists as required by law. It is hardly necessary for me to dwell upon the dangers of such conditions. I find quite a number of stores carrying entirely too large a supply of narcotics. Most of these stores are located in the larger towns on railways, and from observation I would judge that many illegal sales have been made, but no records to justify the keeping of such large stocks are kept. It is evident to my mind that the sale of narcotics by druggists, especially in the larger towns and cities, is a questici of law violation that should be in­ vestigated by enforcement officers. Oklahoma has a good narcotic law and if properly enforced the conditions I refer to could be speedily terminated. Sanitary conditions found in retail drug establishments have caused some annoyance and several hundred sanitary orders have been issued. The chief objection found lies in the disregard of the druggists to properly care for the conditions wherein the most important of their work is executed— the prescription department. Too often have I found filthy apapratus, which at a glance betrayed the carelessness of the prescriptionist. At every place where a sanitary order was issued I have instructed the proprietors to notify the State Food and Drug Commission when compliance of the order had been made. Taken as a whole drug conditions in Oklahoma will compare favorably with those of adjoining states, yet I have found that very little regard is had for the restrictions of the State Pood and Drug Department. I attribute this to the very limited number of inspections that have been made. The work of this Division could be greatly improved by the addition of at least one more competent drug inspector. I am thoroughly convinced that a number of prosecutions will be neces­ sary to impress upon the trade, as a whole that the standards adopted by the Department must be maintained. I respectfully recommend legislation that will prohibit the sale or offer­ ing for sale, of patent and proprietory preparations that are erroneously labeled. The many so-called "cures" to be found upon the market are de­ ceiving the people to such au extent that protection by law should be afford­ ed them. The recent decision of the Supreme Court of the United States, to the effect that the National Pood and Drug Law could not be applied to to restriction of extravagant and erroneous claims upon the label of a product, has caused me to change my policy towards such preparations. Prior to this decision, acting upon orders from the Oklahoma Food and Drug Department, I have set out and condemned many unreliable products which were clearly mislabeled under the interpretation of the Department. However, the ad­ verse ruling from the higher court makes it necessary for legislation govern­ ing this subject. I believe that the statute should plainly prohibit the sale of any remedy that bears a label, statement or device, that is extravagant or erroneous, such being shown after careful analysis by the State Chemist. With the aid of such a statute we would be able to eliminate the many so- called "cures" from the market and thus save hundreds of thousands of dollars that is annually expended by Oklahomans in the purchase of remedies widely advertised as positive cures for numerous ailments. Eespectfullv submitted, W. CT. SHORT, State Drug Inspector. Oklahoma Food and Drug Department 35

SLAUGHTER HOUSE INSPECTION A NECESSITY The time has come when the public must appreciate the necessity of cleanliness in the preparation of food supplies. Standing alone as the greatest source of contamination and clanger to the food of Okla­ homa are the slaughter houses used by the butchers of our cities and towns in the preparation of meats for their markets. Sanitary Inspectors of the Department have been engaged during the summer months in an active warfare on unsanitary slaughter houses. As a result, an average of from four to six slaughter houses are condemned weekly. Effective July 1, 1911, a new regulation gov­ erning the sanitary conditions of slaughter houses became effective. While this rule is considered drastic by some who have been engaged in the butchering of meats, there has not, as yet, been a single instance where the butcher has sought to contest the right of this Department to regulate this source of food supply. If the general public could but understand that the clean sanitary meat market operated by the butcher adorned with a snow-white apron, .« is often but an accessory to a cesspool of filth, reeking with germs, lo­ cated at the outskirts of the village or town where the meat is pre­ pared for retail sale, there would be a general uprising against this outrage, and municipalities would join hands with the State in a quick extermination of this condition. The Department insists that the day must come when counties, cities, and towns will require a strict, uniform supervision over the places where their meats are prepared for consumption. This is not an unreasonable demand when it is appreciated that the United States Government has, after an exhaustive study of the question, provided for inspection of meats at all large packing houses in the United States. As a result of this nation-wide effort to purify the meat supply, the United States Government furnished thousands of competent in­ spectors, who are schooled in the science of judging live stock and passing upon meat after slaughter. The advantage of this system has been brought home to the people of Oklahoma by the disclosures made by the State Health Department during the past summer. Several instances of live stock being turned back from the large packing houses in Oklahoma City because of diseased condition, and later finding their wa)' into the hands of local butchers, and through them to the con­ sumers, has caused a feeling of alarm among those who see that the protection of the meat supply of the large packing plants will event­ ually drive out the small butcher because of his lack of facilities to furnish a guaranteed product. Since the One has arrived when the government meat inspector's tag is accepted as a guarantee of the purity of the meat, the critical consumer cannot be blamed when he refuses to accept the supply from a local slaughter house which has no inspection. The detection of animals suffering from tuberculosis, or consumption, and of cholera, is not infrequent. After these diseased animals are turned back from the large packing houses by order of Uncle Sam's representatives, what Top illustration shows average slaughter house in Oklahoma. An average of one per day has been condemned by the Department during the past six months. Lower illustration shows lot view adjoining slaughter house. Dead animals and offal are fed to hogs which, after being thus fattened, are, slaughtered for the trade. Oklahoma Food and Drug Department

assurance has the public, under the present system, that these same animals are not taken to the small private slaughter houses and pre­ pared for the meat counter? The Department strongly advocates county and municipal control of this important branch of food preparation. One good central slaughter house, maintained along perfect sanitary lines, under the supervision of a competent veterinarian who is able to discern dis­ ease in the live animals as well as to detect evidence of contamination in the fresh meat, could easily be maintained by a system of fees with­ out increasing the cost of meat to the consumer. As a result of a recent State inspection tour at McAlester, where three slaughter houses were condemned, a movement has been started which will probably result in the erection of a large and modern slaughter house to be conducted by a party who is competent to kill and prepare products for all local butchers. This policy can well be adopted throughout the state. As a rule, the slaughter house is generally considered as a menace to the public, and is frequently, by law, required to be isolated from all habitation. Even then the traveler in its locality secures some idea of the sanitary conditions by inhaling the odor which is to be detected for miles. If such a condition is betrayed by those outward evidences, then the actual sanitary abuses permitted can best be imagined. The time has come when Oklahoma must wake up to the fact that the large and prosperous packing houses are fast driving out the retail butchers who kill and prepare their own products for sale, and this condition will grow as the people become educated unless a reform is brought about without delay.

OLEOMARGARINE INTERESTS ACTIVE. Throughout the State of Oklahoma recently an agitation has been started looking towards placing the various commercial organizations, retail merchants' associations, and other bodies on record in favor of a repeal of the Federal law restricting the sale of oleomargarine, or imitation butter. This movement can easily be traced direct to the meat packers who are engaged in the manufacture of oleomargarine. It is difficult to understand why the retail merchant and other commercial organizations of this State are so easily caught up in a scheme, which if successful, means a serious blow to the dairy indus­ tries of Oklahoma, and likewise a general curtailment of the products of Oklahoma farms. It is a well known fact that Oklahoma today is far behind in their dairy industry, and likewise that a large amount of butter consumed in this State comes from adjoining states where dairying is recognized and cultivated. Surely the retail merchant, who signs up in favor of a restricted dairy industries in this state, looks only to the handling of his own butter trade. Some merchants openly 38 Third Annual Report admit that they prefer to handle oleomargarine that is shipped to them in clean packages than to be required to cultivate the pure country and creamer)^ butter trade. Such a policy is sure to undermine the food dealers of a community. Oleomargarine is simply a substitution for butter. In order to restrict this substitution as much as possible to prevent it from be­ coming a dangerous rival to pure butter, the United States Govern­ ment, and practically all the states of the union, have adopted laws plac­ ing restrictions about the sale of this imitation. The packers are now objecting to the restrictions and hold out the tempting assurance to the retail trade and public that the elimination of this tax will permit them to reduce the price of oleomargarine. Very shrewdly, however, they fail to admit that the removal of these restrictions will permit them to cover up gross substitutions and adulterations by the addition of color that will enable them to imitate creamery butter so as to al­ most defy the average eye. The generosity of the meat packers in the past has been such as not to admit for a moment the impression that they have reformed and are now seeking to reduce the cost of living to the clear public. It is indeed unfortunate that organizations and retailers, whose personal interests as well as the interests of their communities would be greatly enhanced by the advancement of the dairy industry, should align themselves with the packers after hearing only the plea that is based on a promise of reduction in the cost of living. There can be no doubt but what the present sale of oleomargarine is Oklahoma is largely responsible for the undeveloped industry in this state. There are at present 416 retailers in Oklahoma who hold Fed­ eral license entitling them to sell oleomargarine. Looking to the business end of this proposition it should be appar­ ent to all that the taxable worth of a community can best be increased by encouraging home dairy industry rather than patronizing a few meat packers located in distant states. The positions of the food departments of the several states of the union was strongly set forth at the last meeting of the Association of the State and National Food Officials. The following resolution was there adopted: "Whereas, The small group of manufacturers producing oleo­ margarine still continues its efforts to induce Congress and several state legislatures, to remove altogether the legal obstacles to the unrestricted imitation of butter, and "Whereas, Such a backward step in legislation would remove the obvious natural mark by which the buyer can readily distin­ guish the dairy product from that of the oleo factory, and thus make easier the deception of the buyer, and deprive hundreds of thousands of dairymen of what may be called their trade-mark. "Resolved, That this association reaffirm its recognition of the importance and maintenance of the body of law regulating the oleomargarine industry and of preserving, for the welfare of both consumer and dairyman, the requirements that oleomargarine shall be so made as not to resemble in its tint that of yellow butter." Oklahoma Food and Drug Department 39

It appears as though Oklahomans are too anxious to sign petitions and adopt resolutions covering subjects which they are not familiar with. There are two sides to every question, and in this case it is the packers on one side seeking to advance their own interests, while on the other is arrayed every man in the State who is in a position to mar­ ket or consume pure butter.

COLOR TAN ON OLEO Those who are advocating a repeal of the color tax on oleo­ margarine in the hopes that the benevolent manufacturers, largely consisting of the so-called meat packers' trust, will reduce the cost of the product to the consumer, do not look at the question from the standpoint of probable deception by reason of permitting the use of added colors. On this score Food Commissioner W. P. Cutler, of Missouri, in an address before the Association of State and National Food and Drug Departments, New Orleans, December, 1910, said : "If it were simply a matter of coloring oleomargarine yellow and the man who buys the product were able to get this product nicely col­ ored, to suit, as some will argue, 'the esthetic taste,' there would not be so much of an argument against it, but we find that every time a little oleomargarine, which is composed of tallow and lard principally, which sells ordinarily on the market for 12 and 13 cents a pound—the mo­ ment that a drop of artificial coloring matter is put into a pound, it sells for 25 cents a pound. That is the objection to the use of coloring matter in oleomargarine. Not even though it is stamped and printed "Oleomargarine," even though every individual package is labeled "Oleomargarine," that product which without coloring matter sells for 12 and 13 and 11 cents a pound, with a drop of coloring matter sells for 23, 25 and 27 cents a pound. There is no one here that will contend that it has been raised in its food value, because of that single drop of coloring matter. "What is the other'assumption that is made? It is that the pro­ duct has been put into competition with another product which it is trying to imitate, namely, butter. The great argument that is used for coloring oleomargarine is that the very act of coloring does away with their argument that it is a poor man's butter, because it imme­ diately raises the price for which the product can be sold. "These matters are more or less familiar to every one here, and I am not going into that at any length, but the question of coloring matter is one of great importance and I am firmly convinced that a law which prohibits absolutely the use of artificial coloring—that is artificial yellow coloring—is a just and wise law."

CHEMIST'S REPORT 42 Third Annual Report

LABORATORY WORK

The laboratory work for this Division is conducted under the di­ rection of Dr. Edwin DeEarr, Professor of Chemistry at the State University, who, by reason of that position, is dedicated as State Chem­ ist by the Oklahoma Food and Drug Law. During the past year the laboratory has considerably increased its equipment and thereby has been able to increase its efficiency. The officers working in this Department are Dr. Edwin DeBarr, Director; Howard S. Brown, B. S. Assistant; Morris T. Meyers, B. A., Assistant. A summary of the work done by this Division during the past year is as follows: Oklahoma Food and Drug Department 43

ANNUAL REPORT OF THE CHEMIST

EDWIN DEBARR, Ph. D. Chemist.

There has been an increased amount of work done in this labora­ tory during the year past. Its facilities have been correspondingly in­ creased. There has been added to the force of analysts an additional chemist. At present the workers in this department are: Edwin De­ Barr, Director; Howard S. Browne, B. A., Assistant; and Morris T. Myers, B. A., Assistant. The equipment has been increased in amount of apparatus and chemicals to the value of about $900. With this increase in efficiency the laboratory has been able to expeditiously take care of all work that has come to it. In the examination of the food and drugs that have come to the laboratory, we find that but few of these products are still as greatly adulterated as in the previous year. During the past summer the Chemist met in called conventions of the ice cream manufacturers at Oklahoma City and Muskogee. As a result of these conventions the laboratory has been concerned in the many ice cream powders used as thickeners in the process of the manu­ facture of ice cream. Many of these powders are, to my mind, not of the best for this purpose. They consist of starch, gelatine, sugar, glucose, tragacanth, etc., mainly. While the United States Pure Food and Drugs act permits all of these, I am of the opinion that the use of gelatine of poor grade, and tragacanth are responsible for many of the evil results attending the consumption of ice cream by children especially. I wish that our statutes permitted other standards for ice cream than the Federal law designates. Among the products that have caused considerable annoyance are: Ice cream, ice cream powders, headache powders, cider, vinegar, butter, milk and cream. 44 Third Annual Report

BUTTER Butter is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened cream or milk, into a. mass, which also contains a small portion of the other milk constituents, with or without salt, and contain* not less than eighty-two and five-tenths (82.5) per cent of milk fat. By an act of Congress approved August 2, 1886, and May 9, 1902, butter may also contain coloring matter. "Benovated butter, process butter, is the product made by melting butter and reworking, without the addition of chemicals or any other sub­ stance except milk, cream, or salt, and contains not less than eighty-two and five-tenths (82.5) per cent of milk fat and not more than sixteen (16) per cent of water.'' Renovated butter is made from country butter collected usually by the grocers during the summer time and held in stock for some weeks and even months at times and then shipped to the creameries to be worked over, after which it is sold as fancy, or creamery butter. A good test for this butter is known as the "foam test." It is applied as follows: Blace a piece of the butter, about the size of a small marble, in an iron spoon. Heat the butter in the spoon over a small flame. Pure butter boils with considerable foam and does not spurt nor crackle. Reno­ vated butter will make considerable noise and spurt and crackle. Ten of the butters examined were found to be adulterated or were imita­ tion butters. BUTTER

Lab. | Mois­ No. J Inspector Brand Retailer Manufacturer ture Casein Ash i Salt Fat

584 Tener Sweet Clover Veach & Co., Muskogee 6 I S2.3 586 Jiimery 'Meadow Gold [People's Gro. Co., Okla. City. Continental Cr. Co.. Okla. Citv. 4 79.8 630 Russell Meadow Gold Continental Cr. Co., Okla. City. fi 90.6 633 Tener (Okla Pride . . Pioneer Com. Co.. Muskogee. . . . Cushing Cr. Co., Cushing • • 90.1 6 634 Tener IBeechwood . . Veach & Co.. Muskogee Continental Cr. Co., Enid , 78.8 63 5 Tener Country F. P. Furlong, McAlester Geo. Vann, Barnett 0 1 82.3 IT. V. Morrison Prod. Co., Okla­ 652 Emery Purity homa City <> . I M-4 Dr. Mahr. Fresh Butter Herfurth Quality Co.. Muskogee J. F. Womack. Stafford.. Mo.. . , 3 9 1.28 .15 1.7 | 86.5 M- Bennett. Meadow Gold . Third Street Grocery, Muskogee Continental Cr. Co.. Okla. City. 80 1.32 .15 1.9 | 81.85 M-6 Bennett Morning Glory Third Street Grocery, Muskogee Vinita Cr. Co., Vinita 75 1.2 .9 .851 M-l Bennett. Blue Valley . . [Third Street Grocery, Muskogee Muskogee Dairy Co.. Muskogee. 9 2.5 .19 1.431 85.91 M-2 Bennett. Bernice i.Johnson Gro. Co.. Muskogee... Bernice Cr. Co., Winfleld, Ks... 4 1.18 . 3 1.15 B-4 Bennett. Red Cross .... jThird Street Grocery, Muskogee Muskogee Cr. Co., Muskogee... 86 1.25 .05 3.09 Ref. Sp.Gr. 1 Responds Lab. Index 40°c Form Remarks Action No. at 25°c 40°c ) Test

584 1.4595 .9044 No.. Process butter. Not Passed 586 1.4597 .9011 No. Indicates renovation. Not Passed 630 1.4592 .9069 Yes. Passed 6?3 1.4580 .9076 Yes. Passed 634 1.4587 .9081 A little low in fat. Not Passed 635 1.4608 .9041 No Richert-Meissl No. 15.7; contains some oleo. Not Passed 652 1.4578 .9066 Yes Passed M-4 1.4598 Partial Passed M-3 1.4593 Yes Below standard. Not Passed M-6 1.4596 Yes Contains foreign oil. Not Passed M-l 1.4594 Yes Contains foreign oil. Not Passed M-2 1.4596 Yes. .. Passed B-4 1.4596 No... . Not Passed 46 Third Annual Report

EVAPORATED; CONDENSED MILK; MILK POWDERS

Lab. Brand Wholesaler Manufacturer No. Williamson, Halsell, F. Co. 777 Beauty (Bvap) Oklahoma City Delavan Cond. Milk Co. Chicago Williamson, Halsell, F. Co. 778 Louis (Bvap) Oklahoma City Delavan Cond. Milk Co. Chicago 824 Cornell (Bvap) Cornell Bros., Elgin, 111 825 St. Charles (Bvap) St. Charles Cond. Co., Elgin, 111. 826 Borden's Columbia (Evap) Borden's Cond. Milk Co., N. Y. 827 Silver Cow (Bvap) St. Charles Cond. Co., Elgin, Hi. Helvetia Milk Cond. Co., High­ Pet (Bvap) land, 111 831 Borden's Columbia (Evap) Collins-D.-Morris, Okla. City Borden's Cond. Milk Co., N. Y. 832 Silver Cow (Evap) Collins-D.-Morris, Okla. City St. Charles Cond. Co., Elgin, Til. 833 Borden's Eagle (Cond) . . Borden's Cond. Milk Co., N. Y. Van Camp Pack. Co., Indianap­ 834 Van Camp's (Evap) .... Carroll, Brough, R. & Co., olis 835 Beauty (Evap) Ridenour-B. Gro. Co., Okla, C Delavan Cond. Milk Co. Chicago 892 Beauty (Evap) Delavan Cond. Milk Co. Chicago 893 Beauty (Evap) Delavan Cond. Milk Co. Chicago Oatman Cond. Milk Co., Dun­ 1269 Oatman's Dundee (Evap) dee, 111 Oatman Cond. Milk Co., Dun­ 1270 Oatman's Dundee (Evap) dee, 111 International Milk Prod. Co., 1153 Powdered Milk Skimmed Plymouth. Wis ; . Merrell-Soule Co., Syracuse. 1154 Skimmed Milk Powder N. Y

DYES AND COLORS There is nothing more troublesome to the pure food chemist than the examination of the various dyes and colors employed by the food manufac­ turers and the makers of soda fountain drinks. The U. S. government allows the use of seven analine dyes or colors in our interstate food products. These colors are used to imitate certain fruit colors. They are employed in soft drinks and in candies more than in other food products.

POOD DYES AND COLORS

No. | Inspector Lab. I Product Brand Retailer 599 Tener Yellow Pop Color . . . Lemon Shawnee Both Wks., Shawnee . 1137 Tener Yellow Cake Color .. Golden J. S. Messenger, Lawton 1138 Tener Lemon Exquinta J. S. Messenger, Lawton 1322 Russell Ice Cream Color Strawberry . . Purity Ice Cream Co., Okla. Cit; 1507 Russell Food Color Liquid Yellow Peter Drug Co., Pawnee ' 1506 Russell Food Color Liquid Red . . Peter Drug Co., Pawnee 1323 Russell Ice Cream Color .... Green Purity Ice Cream Co., Okla. Cit, 1325 Russell..... Caromel Color Caromel J. L. Noel, Oklahoma City ' 1326 Russell Strawberry Flavor . . "Power" J. L. Noel, Oklahoma City 1346 Tener Green Color Gold Medal L. L. Rehman, Okemah 1345 Tener jvan»'e Color Eddy's iL. L. Rebman, Okemah. . . 1348 Tener Blue Color . . . • Gold Medal jL. L. Rebman, Okemah. . . 1350 Tener' . ... I Yellow Color Gold Medal L. L. Rebman, Okemah . . . 1122 Russell.'. .'. .jRose Color Special Bright . . . Star Wafer Co.. Okla. City Oklahoma Food and Drug Department 47

Fat in I Milk Fat Solids Solids Ash Sugar Remarks Action perct.l per ct. per ct. | per ct. per ct.

7.2 | 23.9 | 30.0 | 1.13| 7.4 Low in solids and fat. Not Passed 7.1 26.7 26.5 1.22 Low in solids. Not Passed 7.7 28.13 27.4 1.29 Passed 7.5 27.82 26.95 1.27 Passed 7.86 27.50 28.56 1.21 Passed 7.99 27.74 28.8 1.29 Passed 7.90 27.71 28.51 1.23 Passed 7.3 26.81 27.22 1.32 Low in solids. Not Passed 8.1 28.02 28.9 1.39 Passed 79.21 27.5 1.62 Passed 7.4 28.9 25.6 1 38| Low in fat in solids. Not Passed 23.13 31. 1 14 Low in solids. Not Passed 8.0 26.04 30.7 1 2 9 Passed 8.0 26.10 30.6 1 23 Passed 6.6 | 24.30| 27.16| 1.1 | 8 Labeled "Partially;" Formaldehyde present; Not Passed 6.4 | 24.43| 26.2 j 1.08| 8. Formaldehyde present; below standard. Not Passed | 95.65| | 4.0 [. . . Proteins 17.24%; no added starch. Not Passed Trace| 91.4 |. , I 3.2 |. Proteins 11.39%; no added starch. Not Passed

During the summer of 1911 the laboratory force was employed about a month in coloring and dyeing various goods for exhibition, at our various state and county fairs during the autumn of 1911. We believe that we edu­ cated the people to the fact that these colors are detrimental to the health of the children of our state. These dyes so attract the eye of the purchaser, when he sees a food product colored with the dye that he is reminded of the natural color of the fruit or fruit juice which it is intended to imitate. The same color is used to imitate cherry, strawberry, and wintergreen.

Manufacturer Remarks Action Stranger & Co., Chicago Illegal Coal-tar Dye j Not Passed Illegal Coal-tar Dye j Not Passed Jos. Burnett Co., Boston Examined for color (vegetable) | Passed Crown Cordial Co., New York. . Fast Red "D" I Passed I Passed I Passed Crown'Cordial & Ext.' Co..' N.' Y. Illegal Coal-tar Dye j Not Passed Crawford Mfg. Co., St. Louis.. Passed Examined for Color \ Passed Eddy & Eddy.' St Louis'.'.'.'.'.'.'. Acid Green O.O • Eddy & Eddy, St. Louis Orange I ! Passed Eddy & Eddy, St. Louis Indigo-disulfor Acid ! Passed Eddy & Eddy, St. Louis Nephthol Yellow | Passed Hy. Ottens Co., Philadelphia. . . An Illegal Coal-tar Product ... Not Passed 48 Third Annual Report

TINCTURES AND SPIRITS But few of these have been examined this year as at the close of last year we examined this class of goods extensively. We find some adulteration in the tincture of iodine. Only unscrupulous persons would adulterate this preparation and they would do it for but one purpose and that is for personal gain. Such persons should be punished to the fullest extent of the law. SPIRITS AND TINCTURES

Lab. No. Inspector Product Retailer 603 | Tener ' Tr. Iodine F. M. Weaver, Oklahoma Citv. . 606 1 Tener Spr. Camphor F. M. Weaver, Oklahoma City.. 609 | Bellamy I Spr. Camphor W. G. Anderson, Blackwell. . . . 610 Bellamy ' Spr. Camphor Panton's Pharmacv, Ponca City 612 Bellamy ' Bay Rum Owl Drug Store, Enid 613 Bellamy Tr. Arnica Blackwell Drug Co.. Blackwell. 614 Tener i Dist. Ext. Witch Hazel. . F. M. Weaver, Oklahoma City. . 619 Bellamy Laudanum Watrous Drug Co., Enid 626 Bellamy : Fid'. Ext. Opium McDowell & Costaton, Ponca Cy 737 Bellamy Spts. Camphor Palace Pharmacy, Oklahoma Cy 736 Bellamy Tr. Iodine I Palace Pharmacy, Oklahoma Cy 1590 Short Tr. Iodine : Fred Beers, Perry 1589 Short ' Tr. Iodine ; Houck & Zimmer, Stillwater. . . 1588 Short Tr. Iodine J. F. Pate, Ravia 1409 Short Spr. Camphor I Palace Drug Co., Pryor

CIDER

Lab. Brand Retailer Manufacturer No. 620 Compound Apple . . .' C. E. Brewer, Jefferson .... Frisco Cider Co., St. Louis Apple W. H. Mann, Oklahoma City Lincoln Hazeltine, Spr'gf'lcl, Mo 925 Johnston Mfg. Co., Stillman 926 Apple i W. H. Mann, Oklahoma City Valley, 111 927 Apple W. H. Mann, Oklahoma City EL Hund Wine Co., Leavenworth 928 Apple W. H. Mann, Oklahoma City H. Hund Wine Co., Leavenworth 929 Apple W. H. Mann, Oklahoma City Lincoln Hazeltine, Spr'gf'ld, Mo 1040 Apple Cider Syrup .|Jno. Peters, Wanette Natl. Fruits Prod. Co., Memphis 1041 Blacby Cider Syrup j.Ino. Peters, Wanette Natl. Fruits Prod. Co., Memphis 1042 Apricot Cider Syrup ! Jno. Peters, Wanette Natl. Fruits Prod. Co., Memphis 1099 Blackby Flavor Natl. Fruits Prod. Co., Memphis 1100 Apple j Natl. Fruits Prod. Co., Memphis 1101 Grape Flavor Natl. Fruits Prod. Co., Memphis 1102 Apricot Flavor • Natl. Fruits Prod. Co., Memphis

GELATINE

Lab. | Brand Manufacturers Address No. | Inspector 1190 Russell Shred No. 222 .... S. W. Nogle Mfgr. Co 1191 Crystl Flake 1192 Ground No. 601 S. W. Nogle Mfgr. Co 1236 W. K Jahn Co 1301 Bennett. XXN XXX W. K. Jahn Co Chicago, 111 1302 Bennett. Powdered Western Candy & B. Sup. Co. . St. Louis, Mo 1303 Behnett. . . . XXX XXX W. K. Jahn Co 1362 Milligan & Higgins Glue Co.. 1363 1414 Bennett. . . . Special Oklahoma Liquid Carbonic Co Dallas, Tex 1537 1565 Russell Eddy & Eddy St. Louis, Mo Oklahoma Food and Drug Department 49

Per cent Methol Alcoh.l Alcokol Remarks Action Iodine 79.2 gms per liter; potassium iodide 51.1 gms per liter. Camphor 11.8%. Camphor 11.8%. Camphor 16.2%. 46.6 48.4 S.5 1.25 gms. crystallized Morphine per 100 C.C. S. Passed 1.25 gms. crystallized Morphine per 100 C.C. S. Passed Camphor 10.5%. Passed Iodine 81.5 gms. per liter; Pot. Iodide 53.6 gms. per liter. Passed Iodine 14.07 gms. per liter; Pot. Iodide 26.8 gms. per liter. Not Passed Iodine 71.92 gms. per liter; Pot. Iodide 41. gms. per liter. Not Passed Iodine 80.47 gms. per liter; Pot. Iodide 54.55 gms. per liter. . Passed Camphor by salting out 28%. Passed

o i.j 1 »i Alcohol . .j.. Alk. of Solids | Ash Byvo, Acidity Ash Remarks Action 14.73 .227 7.3 3.0 Preserved with Benzoic Acid. Not Passed 10.813 .301 .50 3.8 Passed 10.943 .313 .70 3.8 Passed 10.325 .295 .25 3.7 Passed 12.119 .300 Trace 3.8 Passed 12.389 .294 .70 3.7 Passed 11.495 .285 7.5 96.5 6.5 Not Passed 17.774 .218 9.5 102. 6.0 Not Passed 16.295 .239 10.48 96. 4.0 Not Passed 8.84 Caromel color—Misbranded. Not Passed 8.13 Excess alcohol. Not Passed 9.14 Colored with caromel—misbranded. Not Passed 9.66 Colored with caromel—misbranded. Not Passed

Remarks Action Ash 1.45% meets pharmacopoae requirements, Passed Ash 1.50% meets pharmacopoae requirements, Passed Ash 1.30% meets pharmacopoae requirements, Passed Ash 2.04%: not a pure gelatine. Not Passed Ash 1.6%. Passed Ash, 1.4%. Passed Ash 2.08%: contains some dirt. Not Passed Ash 1.94%. Passed Ash 1.31%. Passed Ash 1.08%. Passed Conforms to standard. Passed Conforms to standard. Passed 50 Third Annual Report

CREAM AND ICE CREAM , Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent, of milk fat. Ice cream is a frozen product made from cream and sugar, with or with­ out natural flavoring, and contains not less than fourteen (14) per cent, of milk fat. Fruit ice cream is a frozen product made from cream, sugar, and sound, clean, mature fruits, and contains not less than twelve (12) per cent, of milk fat. Nut ice cream is a frozen product made from cream, sugar, and sound nonrancid nuts, and contains not less than twelve (12) per cent, of milk fat. Iec cream is a very much misunderstood product. The consuming public knows but llittle what it is purchasing when it buys the average ice cream. Beople think that they are getting frozen cream, milk and flavoring material when they buy ice cream. The usual ice cream consists of skimmed milk

ICE CREAM

Fats Solids Inspector Product Manufacturer Per ct. j Per ct. Tener.... Ice Cream Steffens-Bretch Co., Okla. City. 13.0 | 32.30 Tener.... Ice Cream Steffens-Bretch Co., Okla. City. 12.4 30.90 Tener. . . . Ice Cream Vanilla Crystal Ice Cr. Co., Okla. City. 13.0 40.80 Tener.... Ice Cream Brick . Crystal Ice Cr. Co., Okla. City. 12.4 33.9 Dr. Toan Ice Cream Steffens-Bretch Co., Okla. City. 15. Dr. Toan Ice Cream Union Dairy Co., Okla. City. . . 14. Dr. Toan Ice Cream Crystal Ice Cr. Co., Okla. City. 13.5 Dr. Toan Ice Cream Gardner Ice Cr. Co.. Okla. City. 8. Dr. Toan Ice Cream Purity Ice Cr. Co., Okla. City.. Oklahoma Food and Drug Department 51

thickened with gum tragacanth and starch or gelatine. Even the manufac­ turer pays fancy prices for high grade ice cream powders made from nothing but gelatine and gum tragacanth. The fancy ice cream powder is often sold for the large sum of fifty cents to one dollar per pound when the materials of which the powder consists costs but about thiily cents per pound at most and often from ten to fifteen cents per pound. The best filler for the ice cream is a good quality of gelatine. In my judgment gum tragacanth is not fit to put into ice cream, especially for children to eat. More than one- half of the ice cream consumed by the public is consumed by the children and a cream of fourteen per cent, milk fat is too rich for them to digest. In­ valids require a cream of less richness than fourteen per cent, butter fat, but as our law is that of the National Food and Drugs Law we can not allow other creams to be sold except those complying with the standards set forth as above which are the U. S. Standards. We need a new law allowing the Bublic Health and Fure Food Commis­ sioner to make standards for ice cream.

Fillers and Preservatives Remarks Action Gelatine; Lime Sucrate Ash .45%. Not Passed Gelatine; Lime Sucrate Ash .58%. Not Passed Gelatine; Lime Sucrate Ash .09%. Not Passed Gelatine; Lime Sucrate Ash .39%. Not Passed Gelatine; Linre Sucrate Not Passed Gelatine; Lime Sucrate Not Passed Tragacanth present .. . Not Passed Gelatine Not Passed Gelatine Sample broken. FLAVORING EXTRACTS A flavoring extract is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, with or without coloring matter, and conforms in name to the plant used in its preparation. Almond Extract is the flavoring extract prepared from oil of bitter almonds, free from hydrocanic acid, and contains not less than one (1) per cent, of volume of oil of bitter almonds. Lemon Extract is the flavoring extract prepared from oil of lemon peel or oil of lemon, or both, and contains not less than five (5) per cent of the oil of lemon. Vanilla Extract is the flavoring extract prepared from vanilla bean, with or without sugar or glycerine, and contains in one hundred (100) cubic centimeters the soluble matters from not less than ten (10) grams of the vanilla bean. Oklahoma bars imitation Vanilla Extracts. EXTRACT OF VANILLA.

Lab. ! Brand Wholesaler Manufacturer No. |Inspector ^ 616 Tener. . . Clover Leaf Howell & Looney, Konawa Bell-Wayland Co., Shawnee . . . &, 810 Tener. . . Rose Bud . . J. D. Offord. Miami Henderson Gro. Co., Joplin, Mo 811 Tener. . . Osage J. D. Offord. Miami Interstate Gro. Co., Joplin, Mo. k Submitted by Vinita Ice Cream 83 0 Russell. Co.. Vinita Vinita Ice Cream Co., Vinita. 1377 Tener. . . Sterling S. Obert, Alderson Cochran Gro. Co., McAle?ter. 1378 Bennett. Dr. Baer's Pure Food Grocery, Coalgate. . Blanke-Baer Chm. Co.. St. Louis 1453 Short. . . Pure Cardinal Drug Co.. Muskogee. . Self 1454 Tener. . . Rose Bud Gates & Robe. Ralston Koenert Bros., Arkansas City *J 1464 Tener.. . Pure C. O. Wisler, Weatherford Loose-Wiles Co.. Kansas City. . Watkins Medical Co., Winona, 1465 Short. Watkins Comp. Ex. C. E. Cantrell, Durant. Minn 1466 Tener. Cave & Wall. Kendrick S. F. Baker, Keokuk, Iowa 1463 Tener. Nabob Carnegie Trad. Co.. Carnegie.. Jretch Bros.. Hobart Added Lab. Vanillin Coumarin Resins Color Remarks No. Caromel 616 .14 Absent Present |. Passed 810 Absent Present | None Passed 811 .14 Absent Present | None Passed 830 6.55 1 .41 Absent | Yes An artificial product. Not Passed 1377 .06 .073 Absent ! Yes Below standard. Not Passed 1378 .195 .05 Below standard. Not Passed 1453 .124 | Absent Absent I None Below standard. Not Passed 1454 .129 | Absent Present | None Passed 1464 .11251 Absent Present | None Passed 1465 .18751 .066 Absent None Not a true extract. Not Passed 1466 .11251 Absent Present None Passed 1463 .10 | Absent Present None Passed HONEY AND MOLASSES, ETC.

We have found no trouble with the molasses that have come to us for examination. But little has been done in this line.

HONEY, SYRUPS, MOLASSES

Lab. Brand Retailer Wholesaler No. | Inspector 631 Guaranteed California Honey . . Mootheart & Son. Medford Wichita Produce Co. Wich ta. 1376 Tener "Richelieu"—Maple Sugar .... Arnold & Poundstone, Newkirk. 1508 Tener "High Grade"—Cane Syrup . . . B. L. Reed. Newkirk 1509 Tener "Silver Seal"—Cane Svrup Lab. 100 M. M. Polarization No. Manufacturer Solids Ash Sucrose Glucose Remarks Action Direct Invert. 631 85.4 I .081 L.4.5° L. 7.5C 4.44 Passed 1376 Sprague. Warner & Co.. Chicago 575 R.57.75° L.12v4c 66. Too low in ash Not Passed 1508 Eddy & Eddy Mfg Co., St. Louis 6 9 .' 6 21. . . Dex'rotary S03 .0055% .. Passed 1509 Boyle & Williams, Bradford. Pa 69.75|. . . . I Dex'rotary S03 .0039% .. Passed 51 Third Annual Report

JAMS AND JELLIES These products have invariably shown adulteration. They are a very much over-estimated fruit product. They have very little food value and the public should be careful in their purchase and use.

JAMS, JELLIES, ETC.

Lab. Brand Retailer No. Inspector G39 Tpnpi- T. J. Hamblen, Pond Creek .... 1456 Nelson & Nelson, Carnegie .... 643 R. M F. Baker, Hazel 1383 Russell'. "Rex"—Imitation Fruit Jelly . . Zahn Gro. Co., Oklahoma City. 1384 1455 Rasp. Preserves—"L. P. 0."...

TOMATO CATSUPS About forty per cent, of the samples of this product were found to be adulterated. This adulteration consists of using an inferior grade of fruit and an excess of starch. An excess of benzoats of soda also discloses the fact of inferior material. CATSUP

Lab. 1 Retailer Wholesaler No. 1 Brand 615 629 Peerless Princess E. A. Mootheart & Son, Medford 645 Green Hill 659 Hale's Leader .... Hale-Halsell Co., McAlester . . . 672 Cooley & Hubble, Eufaula .... 673 674 Cafe 675 Royal Norwood Hotel, Shawnee 676 Reub's Cafe, Oklahoma City . . . 795 Hale's Leader .... Hale-Halsell Co., McAlester . . . 844 B. H. Matthews, Stigler 894 Hale's Leader .... Hale-Halsell Co., McAlester . . . 895 Hale's Leader .... Hale-Halsell Co., McAlester . . 899 Sellers & Co., Oklahoma City.. i asn OvstPi- TTnt . Oklahoma Food and Drug Department

Manufacturer Remarks Action

Big Horn Pres. Co., Kansas Cy. Contains bezoic acid Not Passed Vegetable color Passed Contains red coal-tar & alcohol Not Passed Corn Products Co.. New York. . Misbranded as to weight Not Passed Bliss Syrup & Ref. Co., Kansas City Vegetable color Passed Carroll-B.-Rbnsn. Co., Okla. Cy. Added starch; vegetable color. . Not Passed

Benzoric Acid Added Added per cent Color Starch .12 None None Passed .08 None None Passed .25 None Present Labeled 1-10 of 1% benzoate Not Passed .09 None Present Not Passed .28 None Trace Not Passed .15 None Trace Not Passed .10 None Present Not Passed .14 None None Passed .10 None None Passed .08 None Trace Passed .26 None None Amount of benzoate not stated Not Passed Present None Small amt Passed Present None Small amt Passed .30 None Small amt Passed .07 None None Passed OLIVE OIL, SWEET OIL, ETC. Olive oil is the oil obtained from the sound, mature fruit of the cultivated olive tree (Olea europoea L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25°C.) not less than one and forty-six hundred and eighty ten-thousands (1.4660) and not exceeding one and forty-six hundred and eighty ten-thous­ andths (1.4680); and an iodin number not less than seveuty-nine (79) and not exceeding ninety (90). This product is rarely found adulterated with any other oil. The difficulty we find with the greater number of samples of this oil is that it is a stale rancid oil that is being sold on the market instead of a fresh oil. Many of our salad oils consist almost wholly of cotton seed oil and but few companies adulterate ©live oil in these days. S FIXED OILS a

Lab. Product Brand Retailer Wholesaler k No. Inspector 597 Bellamy. . Sweet Oil T. N. Coleman, Ardmore .... Alexander Drug Co., Okla. City 621 [ Bellamy. . . Yellow Malaga Oil Comp R. H. Beattie. Woodward . . . 642 Bellamy. . Sweet Oil Owl Drug Store, Lawton .... Faxon, G. D. Co., Kansas City. . 765 Russell. . . Olive Oil Request Senator Memminger 890 Russell. . . Olive Oil 'Superfine'^ Request Senator Memminger 1399 Short. Olive Oil J. W. Carter, Calvin C5 1591 Short Olive Oil 'Nice" . . . Mrs. N. Adams. Tishomingo. Griener-Kelley Dr. Co., Dallas Refr. I Iodine Manufacturer Specific Acidity Action Gravity Index | Number 1.4655 7.2 Below standard Not Passed .9165 .4685 Contains cotton seed oil Not Passed .9087 .4660 Passed .9139 .4675 81.3 4.6 Rancid Not Passed F. Bertolli, Italy .9110 .4661 1 .4 Passed Aug. Schrader . . , .9115 .4663 83! 9 Examined for adulterants Passed .4658 ,| 3.4 Rancid Not Passed Oklahoma Food and Drug Department 57

SODA FOUNTAIN DRINKS This class of goods needs more attention than is being given them. The people in general should study this class of foods more than they have been studied. I suppose that it is safe to say that the children drink seventy-five per cent of all the soda fountain drinks that are sold. We have mentioned the work done under "dyes aud colors" under their respective headings. This work was continued under these products. When we realize that we can take enough color out of a bottle of lemon sour pop to color a yard of white woolen goods a very deep yellow and enugh red coloring out of a bottle of imitation strawberry or cherry pop to color the same amount of cloth a deep red, we must see what results must be obtained from the drinking of several bottles of these various kinds of pop. All of these colors are aniline dyes and the French government will not even permit the use of these colors to color carpets with, we must admit that these colors are not so wholesome as must fruit colors. I wish to raise my voice against the use of these colors iir our candies and beverages which the little ones of our commonwealth are using so extensively. I would hedge their use about with restraining laws to protect an inno­ cent public against their enormous use. SODA FOUNTAIN DRINKS Lab. No. Inspector Brand Retailer Wholesaler 5 92 Tener... Okla-Cola Okla-Cola Muskogee Whole. Gro. Co. 593 Tener. . . Cocoa-Cola Coca-Cola People's Drug Store, Muskogee Muskogee 665 Tener... Cocoa-Cola Coca-Cola Cardinal Drus Store, Muskogee 601 Tener. . . Peach Flavor Osco 600 Tener... Cherry Flavor Osco 625 Tener... Afri-Cola Afri-Cola Eft". Bottling Wks., Muskogee. 632 Tener... "Mexican-Hot" "Mexican-Hot" . B. C. Boswell, Pond Creek .... 641 Bellamy. Wild Cherry Concentrated .. W. G. Anderson, Blackwell.... 667 Tener;.. Grape Cider Base . Imitation Grape Shawnee Catering Co., Shawnee 661 Tener . . "Fan-Taz" "Fan-Taz" Rosendorf & Co., Muskogee. . . . 891 Russell. "Cherry-Vim" .... "Cherry-Vim" . . Request of Manufacturer 931 Tener... "Cherry-Vim" "Cherry-Vim" . . Request of Manufacturer 1468 Russell. "Cherry-Vim" "Cherry-Vim" . . Request of Manufacturer 1219 Tener... Blackberry Cordial Fred Metzer, O'Keene 1220 Tener... Cola-Queen Fred Metzer, O'Keene Kingfisher Bot Wks., Kingfisher 1217 Tener... Soda Pop .... Fellow Lemon Geo. Dushbabek, O'Keene 1218 Tener... Soda Pop Red Geo. Dushbabek, O'Keene 1374 Russell. .linger Julep . .linger Julep . . Leopold Eli, Lexington . . Hartshorne Bot'l. Wks., Harts­ 1405 Tener... Cherry Cheer Cherry Cheer . horne 1442 Tener. . . Red Pop None A J. Browne, Carnegie . . . 1443 Tener... Red Pop None W. H. Mead, Chickasha . . . 1480 Tener... Wild Cherry . Wild Cherry . Fairfax Drug Co., Fairfax T "si- 1475 Tener... Grape Extract Grape Extract Paige Bot'l. W ks., Nowata Hartshorne Bot'l. Wks., Harts- o 1481 Tener. . . Sparkling Foam Sethness home 1327 Russell. Lemon Sour Pop Lemon Sour Pop 1328 Russell. Strawberry Pop Strawberry Pop 1329 Russell. Lemon Pop Lemon 1330 Russell. Fruit Blackberry Imit Blackberry Comp. Coca-Cola Bot'l. Wks., Okla. Cy 1331 Russell. Imit. Blackberry Pop. Imit. Blackberry Punch. Coca-Cola Bot'l. Wks., Okla. Cy Pawnee Ice & Bot'l. Wk3., 133 2 Russell. Cherry Cheer Cherry Cheer Pawnee 1333 Russell. Imit. Cherry Imit. Cherry Flavor (Cone.) Okla-Vita Co., Oklahoma City., Haileyville Bot'l. Wks., Hailey- 1334 Tener... Peach Soda Pop Peach Soda Pop . . ville 13 47 Tener... Cherry Flavor . Cherry Flavor ... McAlester Candv Co., McAlester 1351 Tener... Imit. Cherry . . . Imit. Cherry Prague Bot'l. Wks., Prague . . . 1352 Tener... Cherry Pop Cherry Phosphate J. L. Noel, Oklahoma City. 671 Tener... Orange Flavor .. Orange F. M. Weaver, Oklahoma City. 718 Bellamy. Res-Ola Res-Ola McDowell & Castator, Ponca. 1469 Tener... Imit. Strawberry Tm SODA FOUNTAIN DRINKS—Continued) Lab. No. Manufacturer Alkaloid Coloring 592 Metropolitan Bot'l. Wks., Okla. .03% Caffeine Passed City, Okla. 593 Coca-Cola Co., Atlanta, Ga. . . . 02% Caffeine Passed 665 Coca-Cola Co., Atlanta. Ga. . . . 2% Caffeine . Passed 601 Okla. Supply Co., Okla. City. . Y/ellow Illegal yellow dye. Not Passed 610 Okla. Supply Co., Okla. City.. Orange and red Passed 625 .7% Caffeine Caromel Alcohol 7.3% not stated. Passed 632 Frisco Cider Co., St. Louis. Caromel & Amaranth 107 Passed 641 Vegetable Contains phosphoric acid. Passed 667 Los Angeles Phos. Co., St. Louis Caromel and Amaranth Contains phos. acid: alcohol, 16.5% Passed 661 Hessig-Ellis Drug Co., Memphis Ponecau 6R Illegal coal-tar color. Not Passed 891 Cherry-Vim Co., Oklahoma City 48 gr. Caffeine per fl. oz Fast Feed (?) Contains H3 P04; illegal color. Not Passed 931 Cherry-Vim Co., Oklahoma City 2 gr. Caffeine per fl. oz Fast Red (?) Contains H3 P04; illegal color., Not Passed 1468 Cherry-Vim Co., Oklahoma City Amaranth Examined for color. Passed 1219 Illegal red Examined for color; alcohol, 2.10'; Not Passed 1220 0132 gm. per 100 C.C. Caromel Alcohol 2.20% not stated. Not Passed Illegal color from Parker- 1217 Watonga Bot'l. Wks., Watonj; Illegal yellow- Browne Co.,Ft. Worth, Tex. . .. Not Passed 1218 Watonga Bot'l. Wks., Watont Illegal yellow Illegal color. Not Passed 1374 Caromel No narcotics. Passed 1405 Cherry Cheer Co., Sydney. O. . . Amaranth Examined for color. Passed 1442 Anadarko Botl. Wks., Anadarko Amaranth Examined for color. Passed 1443 Chickasha Bot. Wks., Chickasha Cudbear . Examined for color. Passed 1480 Vegetable An imitation flavor—misbranded. Not Passed Lehman-Rosenfeld Co. Cincin- 1475 nati Passed 1481 Sethness Co., Chicago Passed 1327 J. L. Noel, Oklahoma City. . Illegal Illegal coal-tar yellow. Not Passed 1328 J. L. Noel, Oklahoma City. . Passed 1329 J. L. Noel, Oklahoma City.. Ponceau 3R Passed 1330 Hutchinson & Son, Chicago Ponceau 3R Passed 1331 Passed Ponceau 3R Passed 1332 Cherry Cheer Co., Sydney, Ohi< 1333 Warmer-Jenkinson, St. Louis . Ponceau 3R . Passed Ponceau 3R , Contains Saccaharine. Not Passed 1334 1347 Ponceau red Passed 1351 Liquid Carbonic Co., Dallas. Illegal red . . Illegal coal-tar color. Not Passed 1.-52 Ponceau red Passed Pan-American Mfgr. Co., New 671 Orleans Passed 718 Passed 1469 DRUGS, MEDICINES, ETC.

Product No. |Inspector Brand Retailer Wholesaler- 708 Bellamy. Cough Cure Dr. Leninger's Formaldehyde. Allen's Phar., Enid 706 Bellamy Cough Cure Dr. Thatcher's 686 Russell. Cough Syrup Pen. Co.'s Children's Baker Drug Co., Tulsa . 700 Bellamy. Croup Cure Dr. Drake's Miller Drug Co., Poteau 761 Tener... Cough Syrup White Pine With Codeine 685 Bellamy. Cough Syrup Kidd Bros., Poteau 699 Bellamy. Cough Syrup Nyal's Baby Syrup Owl Drug Co., Muskogee 1323 Mahr. . . Tonic B's Laxative Tonic R. R. Bethune, Wanette 1124 Mahr. . . Remedy B's Old Indian R. R. Bethune, Wanette 602 Tener. . . Head-ache Powders . A. B. C People's Drug Co.. Muskogee. S 644 Bellamy. Head-ache Powders . Hoover's , Bryan Drug Co., Tulsa 740 Tener... Head-ache Tablets . . Rexall's 715 Bellamy. Head-ache Remedy . Harper's Gillispie Drug Co., Enid 662 Tener... Head-ache Powder . . Stark's People's Drug Co., Muskogee.. 637 Bellamy. Calomel Durant Drug Co., Durant 640 Tener... Glycerin F. M. Weaver, Oklahoma City Alexander Drug Co., Okla. 646 Bellamy. Phenacetin Tulsa Drug Co., Tulsa 720 Bellamy. Herpicide Tonic Newbro's . . B. C. Shanklin, Oklahoma City C5 723 Bellamy. Hair Restorer Scotch Tone Westfall's, Oklahoma City . . . 679 Bellamy. Hair Tonic Fitch's "Watson & Coker, Poteau 722 Bellamy. Hair Tonic Danderine Westfall's, Oklahoma City .... 683 Bellamy. Capudine Hicks Crystal Drug Co., Muskogee.. 669 Tener... Toniques Toniques F. M. Weaver, Oklahoma City. 704 Bellamy. Tar & Wild Honey . . Eilert-'sf Rexall Store, Alva 702 Bellamy, Blackberry Cordial . A. D. S. ... Ringer Drug Co., Ardmore . . . 710 Bellamy. Lung Balm Ideal Pharmacy, Enid 697 I Bellamy. Tonsiline Baker Drug Co., Tulsa 738 I Bellamy. Walnut Oil Majors . Palace Phar., Oklahoma City. . 670 I Tener... Eczema Cure Mankin's F. M. Weaver. Oklahoma City. 701 I Bellamy, Baby Elixir McGee's Lucas Pharmacy, Hugo 691 I Bellamy. Baby Bowel Soother' J. R. Cole, Stigler 664 I Tener.'. . Orderlies Rexall , Central Drug Store. Muskogee. 681 I Bellamy Baby Bowel Remedy Graves Kenedy Drug Co., Durant 690 I Bellamy Blackberry Balsam . Morley's Kidd Bros., Poteau 703 I Bellamy Blackberry Cordial . Brooks Corner Drug Store. Durant . . . 713 I Bellamy Blackberry Balsam . Wakefield's . . M. & B. Drug Co., Enid 717 j Bellamy Teething Syrup Dr. Winehell's Evans Drug Co., Enid 918 | Tener... Face Cream Santol DRUGS, MEDICINES, ETC.—(Continued)

Lab. Manufacturer Results Action No. 708 Dr. Leninger Med Co., Chicago Contains formaldehyde; no opiates; mislabeled. Not passed 706 Thatcher Med. Co Alcohol by vol. 14.76%; wt. 11.76%. No morphine or cocaine. Passed 686 Peninsular Med Co., Detroit . . Alcohol by vol. 5.04%; labeled alcohol 2.90% Not passed •700 Glessner Med. Co., Findley, O. Contains morphine; so labeled. Passed 761 Contains alcohol by vol. 5.90; contains codeine. Passed 685 Contains alcohol small per cent; cochineal; traces, of menthol. Passed 699 N. Y. Laudumn Co., New York No opiates. Passed 1323 Alcohol by vol. 12.6%. Passed 1124 Alcohol by vol. 12.48%. Passed 602 Caffeine .62 gr; acetanilid 5.2 grs. Passed 644 Hoover Co., San Francisco .... Caffeine 9.5%; acetanilid 5.68% not stated on label. Not passed 740 United Drug Co., Boston Caffeine 7.2%; acetpheretidin 56.4 6% Passed 715 R. T. Harper Co., Washington Alcohol 28%; acetanilid 13.2 gr. per ounce; caffeine 7.9 gr. per oz. Passed 662 Stark & Co., Midway, Ky Caffeine 8.49%; acetphenetidin 65.55% Passed 637 Meets requirements. Passed 640 646 Passed 720 Nebro Mfgr. Co., Detroit Not passed as to label representations. Not passed 723 Scotch Tone Rem. Co., Okl. Cy Not passed as to label representations. Not passed 679 W. H. Fitch, Boone, Iowa .... Passed 722 Knowlton Dander. Co., Chicago Passed 683 Capudine Chem. Co., Ealeigh, N. C. 669 Tonique Co., Oklahoma City. . Caffeine 6.52%; acetanilid 52.8%—not stated on label. Not passed 704 Emmert Proprty. Co., Chicago No alkaloids. Passed 702 Am. Drug. Syndicate, New York Alcohol by vol. 15.5%; no color; no alkaloids. Passed 710 Alcohol by vol. 12.5%; no alkaloids. Passed 697 Passed 738 Major Walnut Oil Co, Kansas C Not passed 670 Eureka Remedy Co., Okla. City Colored with coal-tar dye Not passed 701 Mayfield Med. Co., St. Louis.. Salicylic acid; no opiates. Not passed 691 No opiates; alcohol 10.9% by vol. Passed 664 United Drug Co., Boston Passed 681 Paris Med. Co., St. Louis Passed 690 Moreley Bros., St. Louis Passed 703 Brooks Med. Co., Russellville. Alcohol 51.2% by vol. —camphorated; alcohol not stated on label Not passed 713 C. Wakefield & Co., Bloomingtn Alcohol 11.6% by vol.- -camphorated. Passed 717 Emmert Prop Co., Chicago.... No opiates. Passed 918 Passed

Oklahoma Food and Drug Department 63

VINEGAES Vinegars are the most troublesome of all food products to keep under control. Vinegar, cider vinegar, apple vinegar, is the product made by the alco­ holic and subsecment acetous fermentation of the juice of apples is laevo- rotaiy, and contains not less than four (4) grams of acetic acid, uot less than one and six-tenths (1.6) grams of apple solids, of which not more than fifty (50) per cent are reducing sugars, and not less than twenty-five hun­ dredths (0.25) gram of apple ash in one hundred (100) cubic centimeters (20°); and the mater soluble ash from one hundred (100) cubic centimeters (20°) of the vinegar contains not less than ten (10) milligrams of phosphoric acid (P205), and requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize its alkalinity. Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains one in hun­ dred (100) cubic centimeters (20°C), not less than four (4) grams of acetic acid, nor less than one (1.0) gram of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextro-rotary, and contains in one hundred (100) cubic centimeters (20°C.) not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two- tenths (0.2) gram of ash; and the water-soluble ash from one hundred (100) cubic centimeters (20°C.) of the vinegar contains not less than nine (9) milligrams of phosphoric acid (P205), and requires not less than four (4) cubic centimeters of decinormal acid to neutralize its alkalinity. Sugar vinegar is the product made by the alcoholic and subseuent ace­ tous fermentations of solutions of sugar, sirup, molasses, or refiner's sirup, and contains, in one hundred (100) cubic centimeters (20°O.), not less than four (4) grams of acetic acid. Glucose vinegar, is the product made by alcoholic and subsequent acetous fermentations of solutions of starch, sugar or glucose, is dextro-rotary, and contains, in one hundred (100) cubic centimeters (20°C), not less than four (4) grams of acetic acid. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the acetous fermentation of dilute distilled alcohol, and contains, in one hundred (100) cubic centimeters (20°C), not les sthan four (4) grams of acetic acid. It would be desirous if we had a standard or a means by which we could have certain imitation Adnegars under a more rigid control. Acetic acid vine­ gars are on the market and the common user of vinegar does not distinguish between this class and a true vinegar. VINEGAR

Lab. Brand Retailer Wholesaler Manufacturer No. Insp'ct'r 594 | Tener. . Cider A. M. Householder, Okla. Cy Williamson-H-F. Co., Okla. City 595 Tener. . Imitation Apple A. M. Householder, Okla. Cy Big Value Mfg. Co., Okla. City. 604 Tener. . Pioneer W. H. Rice, El Reno El Reno Vinegar Wks, El Reno 608 Tener. . Elko Puckett & Bratlon, Wewok; Williamson-H-F. Co., Okla. City 617 Tener.. Colored H. E. Courtney, Jefferson . Wellington Wh. Gr., Wellington 618 Tener.. Pony Express E. E. Strothmeir, Medford Nave-McCord Gr Co., St. Joseph 636 Tener.. "Choctaw"—Corn Sugar K. C. Grocery, McAlester . Hale-Halsell Gro Co., McAlester 648 Tener.. First Pick—Cider Carroll-B.-R. & H, Clinton . . . Southern Fr Pr Co., Rogers, Ark Carroll-B-R. & Humphrey, Clin­ 6 49 I Tenei . . White Pony—Cider ton Western Fr Pr Co., Flora, 111. 746 Riley. . Sugar—"Economy" Third Street Gro., Muskoge Emerich Vin & P Co, Kansas Cy Chestnut-Gibbons Whol Gr., 747 Riley.. Apple Juice Muskogee Dodson-Braun Mf Co, St. Louis 748 Riley. . Hale's Pride—Apple Hale-Halsell Gr. Co., Muskogee Emerick V & P Co., Kansas City 749 Riley. . "Honest"—Apple Patterson Mer. Co., M'sk'ge Muskogee Wh Gr Co., Muskogee 750 Riley. . Cider Patterson Mer. Co., M'sk'ge Muskogee Wh Gr Co., Muskogee 751 Riley. . "Honest"—Apple Muskogee Wh Gr Co., Muskogee Southern Fr Pr Co. Rogers, Ark 752 Riley. . "Bokay"—Sugar Muskogee Wh Gr Co., Muskogee Jones Bros. C & B. Louisville 753 Riley. . "Ky. Belle"—Apple Ev'ybodys Gr. Co..M'sk'ge Price-Lucas C & V Co, Louisvill 808 Tener.. Henderson's Colored Dist. . Morgan Bros., North Miam Henderson Gro. Co.. Joplin, Mo. 809 Tener.. Cider & Sugar—"Standard' Morgan Bros., North Miam Joplin Gro. Co., Joplin, Mo. . . . 812 Tener. . Henderson's Guar. Apple. J. D. Offord. Miami Henderson Gro. Co., Joplin, Mo. F. M. Culbertson, Oklah'ma City 836- Emery. Blended F. M. Culbertson, Oklah'ma City 837 Emery. "High Grade"—Cider 842 Tener.. "Choctaw"—Corn Sugar . . J. E. Dickey. Tahlequah Hale-Halsell Gr. Co., Muskogee Fears-Simmons & Hender­ 546 Tener.. "Lion" son, Stigler Foster-Caldarera & Co, Ft Smith 847 Tener. . "Gilt Edge"—Sugar Sigmon Bros., Stigler . . . J. Foster & Co.. Ft. Smith, Ark. 896 Russell Hale's Leader Hale-Halsell Gr. Co., McAlester 924 Tener.. "Circle"—Cane Sugar Oklahoma Supply Co., Okla. Cy. 1028 Tener.. J. W. Lackey, Wanette By request A Farmer 1026 Tener.. Crown Bottling Wks., Coalgate Cleveland Cid Co., Uniondale, O 1027 Tener.. "Pure" Cider Sullivan-Long W. G., Pauls Val. 1204 Tener.. "White Pony"—Cider Request of Wholesalers Carroll-B.-R. & H, Clinton .... Western Fr Pr Co., Flora, 111. 1205 Tener. "White Ponv"—Cider Request of Wholesalers Carroll-B.-R. & H, Clinton Western Fr Pr Co., Flora, 111. 1206 Tener. "White Pony"—Cider Request of Wholesalers Carroll-B.-R. & H.. Clinton Western Fr Pr Co., Flora, 111. 1207 Tener. "White Pony"—Cider Request of Wholesalers Carroll-B.-R. & H., Clinton Western Fr Pr Co., Flora, 111. 1208 Tener. "White Pony"—Cider Request of Wholesalers Carroll-B.-R. & H.. Clinton Western Fr Pr Co., Flora, 111. Co.mp. Apple Cider—"Grim 12 47 Tener. . Golden" B. & M Bottling Wks., Tulsa.. 1248 Tener. . Apple—"Wine Sap" Tulsa Chem. Bot. Wks.. Tulsa 1249 Tener.. Sugar & Dis.—Silver Sh eaf. Tulsa Chem. Bot. Wks., Tulsa 1250 Tener.. Pure Apple—"Blue Ribbon" Ratcliff-Sanders Gro. Co.. Tulsa Tulsa Chem. Bot. Wks.. Tulsa 1251 Tener.. Apple Cider Compound . . . B. & M. Bottling Wks., Tulsa. . 130 4 Russell Apple Cider—"White Hou j.' L." NoelY, 'Okiah'oma' City'. . '. '. Board. Armg. & Co., Alexandria 1305 Russell Imitation—"Crown" J. L. Noell. Oklahoma City.... 1306 Russell Comp. Malt—"Crown" . . . J. L. Noell, Oklahoma City.... 1307 Bennett Pure Cider—"Pioneer" . . . El Reno Wh. Gro. Co., El Reno El Reno Vin. & Pr. Co.. El Reno 1308 Bennett Corn Sugar El Reno Wh. Gro. Co., El Reno El Reno Vin. & Pr. Co., El Reno 1361 Russell Pure Cider Acme Mfgr. Co., Oklahoma City Otto Kuehne Pres. Co.. Topeka 1375 Tener.. Cider—"Prairie King" . . . T. J. Mosier, Ralston . Wichita Vin. Wks., Wichita. Ks 14 57 Tener.. Cider—"Prairie King" . ._. G E. Sands, Carnegie Wichita Vin. Wks., Wichita. Ks 1601 Emery. "Circle D"—Cane Sugar . J. W. Sheltori, Idabel . Dawson Bros Mfg Co., Memphis 1602 Emery. Apple Cider W. E. Leslie. Antlers . Hale-Halsell Gro. Co.. Durant. Lab. Addi* Skids' Ash Alkalinity of Ash Remarks Action No. 594 4.26 |2 .10 .31 |35. CC-N- 10-Hc Left .66° S & H (200 MM).. Passed 595 .4-9 I .682 .08 CC-N- 10-Hc Right .22° S & H (200 M M) . Colored with caromel Not Passed 004 .24 II .13 S .21 16.i CC-N- 10-Hc Left .4° S & H (200 M M) . . . Lead acetate Ppt., not right.. Not Passed 608 .62 |3.12 ,38 44.! CC-N- 10-Hc Left .7° S & H (200 M M) . . . Passed 617 .19 | .353 .07 4. CC-N- 10-Hc Colored with caromel Not Passed 618 .40 1.575 .295 36. CC-N- 10-Hc Passed 636 .68 3.541 .351 CC-N- 10-Hc Right 2.4° S & H (200 M M) Passed 648 .65 2.75 ,320 3 4'. CC-N- 10-Hc Left .6° S & H (200 M M) . Passed 649 .42 1.45 .280130 . CC-N- 10-Hc Right .8° S & H (200 M M) . Positive afferinversion Not Passed 746 .54 2.837 .119 CC-N- 10-Hc Left 6.2° S & H (200 M Ml. Passed 747 .51 3.172 ,3 44 CC-N- 10-Hc Left .45° S & H (200 M M) . Passed .74 2.068 .310 CC-N- 10-Hc 748 10-Hc Left .3° S & H (200 M M) . . Passed 749 .97 2.975 .357 CC-N- Left .9° S & H (200 MM).. Passed 750 . 22 .260| .021 Right .6° S & H (200 M M) . Colored with caromel Not Passed 751 .17 2.0551 .314 CC-N-10-Hc Left .6° S & H (200 MM). . Passed 752 .86 1.793 .370 CC-N-10-Hc Left .2° S & H (200 M M); . Passed 753 .39 1.247 .147 CC-N-10-Hc Right .25° S & H (200 M M) Not Passed 8 8 .04 .3 43 . 020|. . . Prohibited by law Not Passed 809 .16 1.810 .288|32. ' CC-N-10-Hc Left .8° S & H (200 M M) .... Passed 812 .34 11.967 .267[30. CC-N-10-Hc Left .6° S & H (200 MM).... Passed 836 .40 | .909 .183114. CC-N-10-FIc Left .4° S & H (200 M M) . . . . Passed .837 .24 11.717 .28 |27. CC-N-10-Hc Negative ' Passed 842 .63 12.947 .103 . . . Right 8.0° S & H (200 M M) . . Passed 846 .04 12.286 .255127 CC-N-10-Hc Left 9.5° S & H (200 M M) . . . Trace cf Ppt Not Passed 847 .15 I .730 .1101. . . Right .95° S & H (20 0M M) . . Passed 896 .04 ]l.5S0 : 7 313 0 . CC-N •10-Hc Colored with caromel Not Passed 924 .77 | .95 .150 10. CC-N •10-Hc Passed 1028 .02 12.647 29 32. CC-N. •10-Hc Right 5.4° S & H (200 M M) . L.A.Ppt. slight . Passed 1026 . 2 12.3381 .103 13! CC-N. •10-Hc Left .44° S & H (200 M M) . . . Caromel present Not Passed 1027 '.8 11.094 15 11 . CC-N- 10-Hc Right 5.2° S & H (200 MM).. Caromel present Not Passed 1204 1.64 36 32. CC-N- 10-Hc Right 7.4° S & H (200 M M) Passed 1205 .0 1.71 .305134. CC-N. 10-Hc Right 7.0 4 S & H (200 M M) . Passed 1206 1.50. .385 37. CC-N 10-Hc Right 6.6° S & H (200 M M) . Passed 1207 .37 1.50 .39 |35. CC-N 10-Hc Right 6.6° S & H (200 MM). Passed 12J8 .02 1.67 | ,364|30. CC-N 10-Hc Right 5.7° S & H (200 M M) . Passed 1247 . 77 1 .58 | ,048|11. CC-N. 10-Hc Right 4.8° S & H (200 M M) . L.A.Ppt. Slight Not Passed 1248 .98 1.0 4 | .198127. CC-N. 10-Hc Right 5.4° S & H (200 M M) . Not an apple cider Not Passed .42 .2591 .055111. CC-N' 10-Hc Right 5.9° S & H (200 M M). Caromel present Not Passed 1249 .36 |48. CC-N •10-Hc 1250 .07 3.3S | Right 4.8° S & H (200 M M). Misbrandei Not Passed I L.A.Ppt. copious; colored alco- 1251 Not Passed 1304 1.78 118.65 .367 147. CC-N-10-Hc Left 2.4° S & H (200 M M) . . . hoi, 3.5% 1305 3.85 |2.16 .800 CC-N-10-Hc Right 6.8° S & H (200 MM).. L.A.Ppt. conious Not Passed 1306 3.52 | .20 .06 I Right 6.4° S & H (200 M M) Caromel color Not Passed 1307 3.87 | .17 .05 I Color stated on label Not Passed 4.37 |1.46 .19 [16. CC-N-10-Hc Right .36° S & H (200 M M). Not Passed 1308 Pa.ssed 1361 1.40 | .29 .05 I Right .50° S & H (200 M M) . 3.68 |2.04 .325137. CC-N-10-Hc Right 4.84° S & H (200 M M) . . I Not Passed 1375 Passed 1457 4.28 2.05 I .385145. CC-N-10-Hc Right 6.6° S & H (200 M M) . . . | 2.03 I .425 59. CC-N-10-Hc Right 5.2° S & H (200 M M) . . . I Not Passed 1601 3.97 Not Passed 1602 4.32 |1 .11 10. CC-N-10-Hc Right 4.0° S & H (200 M M) . . . L.A.Ppt. trace 4.04 [1 .305136. CC-N-10-Hc Right I L.A.Ppt. —fair- colored . Not. Passed GO Third Annual Report

ICE CREAM POWDERS Lab. No. Inspector Manufacturer Address 1240 Russell. Kymo Kymo Mfgr. Co Ft. Hunter, New Yorl< 1241 Russell. Puff-Lac Parker-Browne Mfgr. Co. Ft. Worth, Texas . . . 1242 Russell. Presto Kvmo Mfgr. Co Ft. Hunter, New York 1255 Russell. Velv-o'lene .... Beller Mills Pleasant Hill, Mo. . . 1256 Russell. Ice-o'lene Beller Mills Pleasant Hill. Mo. . . 1257 Russell. Ice Cream Fluff Chapman-Smith Co Chicago, 111 1258 Russell. S. W. Noggle Mfgr. Co. . Kansas City, Mo. . . . 1259 Russell. Crystal Chapman-smith Co Chica-n Hi 1260 Russell. Cream-o'lend Beeler Mills Pleasant Hill. Mo. . . 1270 Russell. Velvet Special Blanke Mfg. & Supply Co St. Louis, Mo 1271 Russell. Purity Warner, Jenkinson & Co. St. Louis, Mo 1272 Russell. Excelsior Magnus & Lauer San Francisco, Calif. 1392 Russell. Velvet Special Blanke & Houck St. Louis, Mo 1445 Tener... Jell'o Genessee Pure Food Co. . LeRov, N. Y 1446 Tener... Jell'o Vanilla Flavor Genessee Pure Food Co. . LeRoy, N. Y 1565 Russell. Double Strength . . . Ecldv & Eddy St. Louis, Mo 1566 Russell. High Grade Eddy & Eddy St. Louis, Mo 5067 Emery. . Purity Warner-Jenkinson & Co. . St. Louis. Mo Oklahoma Food and Drug Department 67

Remarks Action Ash 2 . % ; gelatine and tragacanth present. Not passed Ash 1.4% gelatine and tragacanth and starch present. Passed Ash 1.2% gelatine present. Passed Ash 3.4%; gelatine present; sugar 4.8% CaO. 2 %. Not passed Ash 3.8%, gelatine and tragacanth present; sugar 4.8%; CaO 2%. Not passed Ash 1.6% gelatine and tragacanth present; sugar and starch present. Passed Ash 2.2%, gelatine and tragacanth present; starch present; CaO. .8% Not passed Ash 1.8% gelatine and tragacanth present; starch and sugar present. Passed Ash 3.6%, gelatine and tragacanth present; sugar present; CaO. 1.6%. Not passed Ash 1.2% gelatine and tragacanth present; sugar present. Passed Ash 1.2% gelatine, sugar and starch present. Passed Ash 1.3% gelatine, sugar and starch present. Passed Ash 1.2% tragacanth, dextrose and gelatine present. Passed Ash 1.2% sugar and small amount of starch. Passed Ash .146% ; sugar and small amount of starch; CaO. 120. Passed Conforms :o standard. Passed Conforms to standard. Passed Conforms to standard. Passed MISCELLANEOUS FOOD PRODUCTS There is a large list of unclassified food products in this list that in the next year we shall more closely classify. Some of these, like the disinfectants, belong with the public health wTork and do not really belong to this list. We wish to call attention to the many ice cream powders to which we have called attention under ice cream. Many of the gelatines under this list are used for ice cream powders and some of them show too close a relation to glue by being so impure. A cheap gelatine or rather one of low grade is wholly unfit for use in ice cream. MISCELLANEOUS

Lab. j No. | Inspector Product Procured from Wholesaler 884 Russell Canned Tomatoes A. Threldkeld, Wynnewood S 885 Russell Canned Tomatoes A. Threldkeld, Wynnewood 886 Russell Canned Tomatoes A. Threldkeld, Wynnewood, 887 Russell Canned Tomatoes A. Threldkeld, Wynnewood, 888 Russell Canned Tomatoes A. Threldkeld, Wynnewood, 889 Russell Canned Tomatoes A. Threldkeld, Wynnewood. 93 0 Tener Gasoline .. . . . , Long. Oklahoma City . . . . 990 Russell Ice Cream Cones Star ompson Ice Cr. Co., Tulsa., 1280 Russell Ice Cream Cones Globe ompson Ice Cr. Co., Tulsa., 1284 Russell Ice Cream Cones Marathon ompson Ice Cr. Co., Tulsa.. 1000 Tener Coffee and Chickory .. Jlimet H. Pennington, Lawton . . . Penington Gr. Co., Lawton *j 625 Russell Baking Powder 600 Tener Strawberry Fudge A. M. Householder, Okla. City 627 Tener Mince Meat , Pioneer El Reno Vin. Wks., El Reno. 807 Tener Soda Eagle Thistle F. M. Reed, Afton 806 Tener Potted Meat—Ham Imperial . . . . Olson & Co., Afton 874 Emery Egg Albumen Peter Paul, Ardmore 815 Tener Sweet Pickles Our Pride B H. Matthews. Stigler 813 Tener Chipped Beef C. A. Wells, Sallisaw 829 Russell Liquid Smoke Figaro Street Gro. Co., Atoka 1402 Tener Sweet Pickles Eureka Dobbins & Dobbins, Dow 1104 Tener Pickles Fox River C. S. Hartzell, Dustin McAlester Gr. Co., McAlester. 1438 Tener Prepared Mustard .... Blue Grass Belle . H. S. McGee, Watonga 1439 Tener Prepared Mustard Dusseldorfer Style W A. Talkington, Alva 1440 Tener Spiced Mustard Dressing Derby J. A. Hood, Alex 1441 Tener Lime Juice Pure Lewis Bros., Watonga Alton Merc. Co., Enid 1444 Tener Mustard Sweet Clover J. C. Durgan, Ames Rainey-D. M. Co., Arkansas Cy 1568 Tener, Hominy Did Dutch Mr. Gordon , 1520 Dr. Roberts Meat Store at Frederick 666 Tener Canned Tomatoes Pride of Oklahoma T. A. Threlkeld, Wynnewood 1136 Short Extract Lemon , Watkins C. E. Cantrell. Durant 1467 Short Extract of Almond . . . Watkins C. E. Cantrell, Durant MISCELLANEOUS—(Continued) Lab. Manufacturer No. Results Action 884 Okla. Cannini Co., Wynnewood Contents of can 875 gms; tin per kilo .0937; tin per can .0S19 gms; condition good Passed 885 Okla. Cannim Co., Wynnewood Contents of can 920 gms: tin per kilo 1276; tin per can .1174 gms; condition good Passed 886 Okla. Canning Co., Wynnewood Contents of can 905 gms; tin per kilo .3081; tin per can .2788 gms; condition good Passed 887 Okla. Canning Co., Wynnewood Contents of can 530 gms; tin per kilo .3491; tin per can .1848 gms; condition good Passed 888 Okla. Canning Co., Wynnewood Contents of can 555 gms; tin per kilo .5791; tin per can .3214 gms; condition good Passed 889 Okla. Cannins Co., Wynnewood Contents of can 540 gms; tin per kilo .2750; tin per can .1485 gms; condition good Passed 930 Spec, gravity .7283. Passed 990 Star Wafer Co., Okla. City... Ash 62%; no saccharine, no borates, carbonates or deteleterious sub. Passed 1280 Globe Biscuit Wks., Baltimore No preservatives or saccharine found. Passed 1284 Valoona Machy Co., Brooklyn. No preservatives or saccharine found. Passed 1000 Ash 4.6; moisture 7.2 sp. gr. 10% Ext. 1.0185; ins. ash 1.8% Chickory 47.2%. Passed 625 Southern Mfgr. Co., Richmond Passed 600 Contains illegal coal tar dye. Not passed 627 Wichita Vin. Wks.. Wichita Benzoic acid .12%. Passed 807 Matieson Alkali Wks.. Saltville Soda 99.95% pure. Passed 806 Ed Haas, Neosho, Mo No preservatives. Passed 874 Chas. Dennery, New Orleans Ash 3.06%; nitrogen 12.94%. Passed 845 Gast-Croft & Co.. Louisville Sodium benzoate .1%; saccharin and copper. Not passed 843 No preservatives or coloring. Passed 829 Figaro Preserve Co., Dallas . Wood tar creosote. Passed 1402 Hyman Pickle Co., Louisville Misbranded as to benzoate, amount not stated. Not passed 1404 Passed 1438 Jones Bros., C. & B., Louisville Colored witli tumeric; not stated on label. Not passed 1439 Otto Kuehne Pr. Co.. Topeka Colored with tumeric; not stated on label. Not passed 1440 Glaser, Kohn Co., Chicago . . . Colored with tumeric; not stated on label. Not passed 1441 Passed 1444 Bottle broken in shipping. No report 1568 Greenwood Pk. Co., Greenwood Below standard; 9.5% black grains. Not passed 1520 B Putrid and rotten; no arsenic found. Not passed 666 Okla. Canning Co., Wvnnewood 1136 Dr. Watkins Co., Winona. Min. Oil of lemon 4.8%: colored with tumeric; a synthetic preparation. Passed 1467 Dr. Watkins Co., Winona, Min.'An artificial preparation. Not passed 70 Third Annual Report

FINANCIAL STATEMENT. Showing amount paid for salaries and expenses of State Food and Drug Division, Department of Health, from November 1, 1910 to November 1, 1911.

November 1910. Name. Salary Trv. Ex. Office Eent Total U. S. Eussell, Asst. Food & Drug Cmr. $150.00 $ 79.92 H. O. Tener, Food Inspector 100.00 82.12 A. J. Emery, Sanitary Inspector 100.00 54.02 C. B. Bellamy, Drug Inspector 100.00 106.89 E. II. Eiley, Clerk 100.00 50.75 Dr. J. C. Mahr, State Cmr. 16.45 Office Expense $ 31.11 Eent $27.50

998.65 December 1910. Name. Salary Trv. Ex. Office Bent Total U. S. Eussell, Asst. Food & Drug Cmr. . 150.00 31.15 H. O. Tener, Food Inspector 100.00 67.90 A. J. Emery, Sanitary Inspector.- 100.00 24.95 C. B. Bellamy . 100.00 E. H. Eiley, Clerk 100.00 59.72 Edwin DeBarr, Director of Lab­ oratories 61.10 Dr. J. C. Mahr, State Cmr 29.05 Office Expense 113.75 Eent 27.50

965.12 January 1911. Name. Salary Trv. Ex. Office Eent Total U. S. Eussell, Asst. Food & Drug Cmr. 150.00 H. O. Tener, Food Inspector 100.00 61.98 A. J. Emery, Sanitary Inspector-- 100.00 2.05 C. B. Bellamy 100.00 E. H. Eiley, Clerk 100.00 59.85 Dr. J. C. Mahr, State Cmr. 14.45 Office Expense 98.63 Eent -

816.21 February 1911. Name. Salary Trv. Ex. Office Eent Total U. S. Eussell, Asst. Food & Drug Cmr. 150.00 H. O. Tener, Food Inspector 100.00 71.91 A. J. Emeiy, Sanitary Inspector. _. 100.00 1.40 C. B. Bellamy, Drug inspector 20.00 E. H. Eiley, Clerk 100.00 13.80 Mamye Martin, Stenographer 75.00 Office Expense 53.15 Eent 27.25 712.51 Oklahoma Food and Drug Department

March 1911. Name. Salary Trv. Ex. Office Eent Total U. S. Eussell, Asst. Food & Drug Cmr. 150.00 XL O. Tener, Food Inspector 100.00 41.43 A. J. Emery, Sanitary Inspector. _ 100.00 3.95 E. II. Eiley, Clerk 100.00

495.38 April 1911. U. S. Eussell, Asst. Food & Drug Cmr. 150.00 H. O. Tener, Food Inspector 100.00 54.88 Caswell Bennett, Food Inspector _. 100.00 81.24 Dr. J. C. Mahr, State Cmr 15.45 Edwin DeBarr, Director of Lab­ oratories 20.05 •Office Expense 4.00

552.64 May 1911. U. S. Eussell, Asst, Food & Drug Cmr. 150.00 20.70 H. O. Tener, Food Inspector 100.00 72.84 Caswell Bennett, Food Inspector.. 100.00 111.14 W. G. Short, Drug Inspector 100.00 57.91 Office Expense 81.00

."93.39 June 1911. XT. S. Eussell, Asst. Food & Drug Cmr. 150.00 18.88 H. O. Tener, Food Inspector 100.00 Caswell Bennett, Food Inspector.. 100.00 S. E. Ledbetter, Clerk 25.00

393.88 July 1911. U. S. Eussell, Asst, Food & Drug Cmr. 150.00 30.23 H. O. Tener, Food Inspector 100.00 102.80 A. J. Emery, Sanitary Inspector.- 100.00 73.16 W. G. Short, Drug Inspector 100.00 69.72 L. D. Allen, Sanitary Inspector... 100.00 87.92 Caswell Bennett, Food Inspector.. 100.00 103.04 E. O. Cassidv, Legal Clerk 145.00 Office Expense 49.60

1,311.47 August 1911. U. S. Eussell, Asst, Food & Drug Cmr. 150.00 3.60 H. O. Tener, Food Inspector 100.00 102.25 A. J. Emery, Sanitary Inspector, 100.00 81.50 W. G. Short, Drug Inspector 100.00 51.42 L. D. Allen, Sanitary Inspector.-. 100.00 112.43 Caswell Bennett, Food Inspector. 100.00 64.00 H. M. Black, Extra, Clerk 70.00 Office Expense 27.80

1,163.00 Third Annual Report

September 1911. IT. S. Eussell, Asst. Food & Drug Cmr. 150.00 69.99 H. 0. Tener, Food Inspector 100.00 103.71 A. J. Emery, Sanitary Inspector 72.14 W. G. Short, Drug Inspector 100.00 48.75 L. D. Allen, Sanitary Inspector 100.00 112,76 Caswell Bennett, Food Inspector 100.00 104.01 Fair Exhibit 131.85 Office Expense 30.33

1,223.41 October 1911. U. S. Eussell, Asst. Food & Drug Cmr. 150.00 90.68 H. O. Tener, Food Inspector 100.00 117.23 W. G. Short, Drug Inspector 100.00 57.05 L. D. Allen, Sanitary Inspector 100.00 82.1.6 Caswell Bennett, Food Inspector... 100.00 99.13 Office Expense 31.46

1,027.73 Total appropriation for Division of Foods and Drugs. Total Expenditures for year begin­ ning November 1, 1910, and end­ ing November 1, 1911. NOTE.—As the appropriation became available July 1st. 1911, above statement of expenditures covers portions of two appropriation periods, the fiscal year for the Division differing from the period covered by the appropria­ tion. PART TWO

Oklahoma Food and Drug Law, Standards, Rules and Regulations.

SANITARY RULES AND REGULATIONS

Oklahoma Narcotic Act

Sanitary Building Act Special Cider Act

OKLAHOMA FOOD AND DRUG LAW

Article 1, Chapter 18, Session Laws 1909, known as the Oklahoma food and drug law, is as follows: Section 1. The manufacture, production, preparation, compounding, packing, selling, offering or keeping for sale within the State of Oklahoma, or the introduction into the state from any other state or territory, or the Dis­ trict of Columbia, or from any foreign country, of any article of food, drug or medicine, which is adulterated, mislabeled or misbranded within the mean­ ing of this act, is hereby prohibited. Any person who shall import or receive from anjr other state or territory or the District of Columbia, or from any foreign country, or who, having so received, shall deliver, for pay or other­ wise, or offer to deliver to any other person, any article of food, drug or medicine mislabeled or misbranded within the meanings of this act, or any person who shall manufacture or produce, prepare, compound, pack or sell, or offer to keep for sale in the State of Oklahoma, any such adulterated, mislabeled or misbranded food, drug or medicine, shall be guilty of a misde­ meanor; provided that no article of food, drug or medicine shall be deemed adulterated, mislabeled or misbranded within the provisions of this act where prepared for export beyond the jurisdiction of the United States and prepared or packed according to specifications or direction of the foreign purchaser when no substance is used in the preparation or packing thereof in conflict with the laws of the foreign country to which said article is intended to be shipped. See. 2. The word "person" as used in this act shall be construed to im- -port the singular or the plural, as the case may demand, and shall include firms, corporations, societies and associations. AVhen construing and enforcing the provision of this act, the act, the ommission or failure of any officer, agent or other person acting for or empowered by any firm, corporation, society or association within the scope of employment of his office, shall in either case be also deemed to be the act, ommission or failure of such firm, corporation, society or association as well as that of the person. Sec. 3. The term "food" as used in this act shall include all articles of food, drink, liquor, beverage, confectionery or condiment and substance used in the preparation of any such article of food, drink, liquor, beverage, con­ fectionery or condiment, whether simple, mixed or compound, used by man or other animal. The term "drug" as used in this act shall include all drug and medicine preparations recognized in the United States Pharmacopoeia or National Formulary for internal and external use, and any substance or mixture of substance to be used for the care, protection or prevention of disease of either man or other animal. Sec. 4. The standard of purity of foods shall be that proclaimed by the Secretary of the Department of Agriculture of the United States. The standard of purity of drugs and medicines shall be the United States Pharma­ copoeia and National Formulary, aud the regulations and definitions adopted for enforcement of the food and drugs act of June 30, 1906, shall be adopted for the enforcement of this act, together with such other rules and regula­ tions as the State Commissioner of Health shall make from time to time, not in conflict herewith. Sec. 5. Food shall be deemed adulterated within the meaning of this act in any of the following cases: First.—If any subsance has been mixed or packed with the food so as to reduce or lower or injuriously affect its quality, purity, strength or food value. (i Third Annual Report

Second.—If any substance has been substituted wholly or in part for the article of food. Third.—If any essential or valuable constituent or ingredient of the article of food has been wholly or partly abstracted. Fourth.—If it be mixed, colored, powdered, coated or stained in any manner whereby damage or inferiority is concealed. Fifth.—If it contain any added poisonous or other added deleterious in­ gredients in the food. Sixth.—If it consists in whole or in part of a, filth}', decomposed or putrid animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or if it is the product of a diseased animal, or one that has died otherwise than by slaughter. Sec. 6. Food shall be deemed mislabeled within the meaning of this act iu any of the following cases: First.—If it be in imitation or offered for sale under the distinctive name of another article of food. Second.—If it be labeled or branded or colored so as to mislead, deceive the purchaser, or if it be falsely labeled in any respect, or if it purport to be a foreign product when not so, or if the contents of the package as originally put up shall have been removed iu whole or in part and other contents shall have been placed in such package. Third.—If in package form and the contents stated in terms of weight or measure, they are not plainly and correctly stated on the outside of the package. Fourth.—If the package containing it or its label shall bear any statement, design or device regarding the ingredients of the substance contained therein, which statement, design or device shall be false or misleading in any par­ ticular. Fifth.—When the package bears the name of the manufacturer, jobber or seller, or the grade of the product, it must bear the name of the real manu­ facturer, jobber or seller, and the true grade or class of the product, the same to be expressed iu clear, distinct English words, in legible type; provided, that an article of food shall not be deemed misbranded if it be a well-known food product of a, nature, quality and appearance, and so exposed to public inspection as not to mislead or deceive, or tend to mislead or deceive a purchaser, and not misbranded and not of the character included within definitions 1 to 4 of this section. Provided, that all packages of imitation butter and cheese shall be so labeled. Sec 7. Drugs shall be deemed adulterated within the meaning of this act in any of the following cases: First.—If when a drug is sold under or b}r a name recognized in the United States Pharmacopoeia or National Formulary, it differs from the standard of strength, quality or purity as determined by the tests laid down in the United States Pharmacopoeia or National Formulary official at the time of the in­ vestigation; provided, that no drug defined in the United States Pharmacopoeia or National Formulary shall be deemed adulterated under the provisions of this act, if the standard of strength, quality or purity is plainly stated upon the package thereof, although the standard may differ from that determined by the test laid down in the United States Pharmacopoeia or National Formu­ lary. Second.—If the strength or purity fall below the professed standard of quality under which it is sold. Sec 8. Drugs shall be deemed mislabeled or misbranded within the meaning of this act in any of the following cases: First.—If it be an imitation of or offered for sale under the name of an­ other article. Second.—If the contents of the package as originally put up shall have been removed in whole or in part and other contents shall have been placed in such packages; or if the package offered for sale at wholesale or retail, fails to bear the statement on the balel of the quantity of any morphine, opium, cocaine herein, alpha or beta, eucaine, chloroform, cannibi, indica, chloral, hydrate, acetanilid or other derivation or preparation of an}' such substances Oklahoma Food and Drug Department 77 combined therein, except when prescribed by a licensed physician, licensed dentist or licensed veterinary surgeon. Sec. 9. That the term "misbranded," as used herein, shall apply to all articles of food and drugs, or articles which enter into the composition of foods and drugs, the package or label of which shall bear any statement, de­ sign or device, regarding such article, or the ingredients or substance con­ tained therein, which shall be false or misleading in any particular. Sec. 10. The term "package," as used in this act, shall be construed to include the original unbroken package, phial, bottle, jar, demijohn, carton, bag, case, can, box, barrel or any receptacle, vessel or container of whatso­ ever material or nature, which may be used by a manufacturer, producer, jobber, packer, or dealer for inclosing any article of food or any drug or medicine when exposed or offered for sale. Sec. 11.:—The possession of any adulterated mislabeled or misbranded ar­ ticle of food, drug or medicine, or the offering for sale or the sale of any adulterated, mislabeled or misbranded food, drug or medicine by any manu­ facturer, producer, jobber, packer, or dealer in foods, drugs or medicine, or broker or commission merchant, agent, employe or servant of any such manu­ facturer, producer, jobber, packer or dealers shall be prima facie evidence of the violation of this act. Provided, that whenever it shall appear to the State Commissioner of Health that any person has violated, or is violating, any of the provisions of this act, said Commissioner shall notify such person or persons, and shall give him or them an opportunity to be. heard, under such rules and regulations as may be prescribed therefor. Sec. 12. Whenever any hotel, tavern, restuarant, or boarding house shal1 knowingly serve, for the use of its patrons, such food as is defined in this act as compounds, imitations, blends (except coffee), renovated butter, imitation cheese, adulterated milk or adulterated lard, shall keep conspicuously posted, or printed in a bill form in plain view and legible words, a list of the articles of food so served, and shall give the brands or labels upon the original pack­ age, or show the constituent parts of such food articles. Sec 13. The provisions of this act shall not apply to substances for sale in this state, made in the semblance of lard, if the ingredients or component parts shall consist of pure lard, leaf or pure stearine, and cotton-seed oil, that 1 per cent, of legitimate and exclusive fat of the hog, or pure lard, pure stearine or beef fat, and 99 per cent of cotton-seed oil, and the tierce, tub, pail or pack­ age containing the same is distinctly and legibly branded, marked or labeled "lard compound" or "compound lard" or "lard substitute" in letters pro­ portioned to the size of the package, and if such mixtures contain any other substance than pure lard, pure stearine, or beef fat, or pure cotton-seed oil, then the person or corporation so manufacturing shall cause the tierce, barrel, tub, pail or package containing the same to be distinctly and legibly branded, marked or labeled "adulterated lard." The term "lard compound or "compound lard" as used herein shall include all articles of food used as lard or made in the semblance of lard which shall be composed of two or more ingredients or component parts con­ sisting of either cotton-seed oil, pure lard or hog lard, beef fat or pure stearine, the percentage of either of the two or more ingredients used to be in the discretion of the manufacturer. The term "lard substance" as used herein shall apply to any compound which may consist of two or more of the aforesaid ingredients, or of cotton-seed oil alone. Neither shall the provisions of this act apply to mixtures or compounds consisting of mixtures of beef suet, beef fat, or pure stearine, and cotton-seed oil, or of cotton seed oil alone, when said mixtures or compounds used as ordinary articles of food or cooRing "compounds" are manufactured and sold under their proper trademark, and when the tierce, barrel, tub, pail or package containing the same shall be dis­ tinctly and legibly branded or labeled in letters proportioned to the size of the package, with the name of the mixture or compound and the name and location of persons, firms or corporations manufacturing the same. Sec 14. Every manufacturer, trader or dealer, who, by himself or agent, or as the servant or agent of another person, offers or exposes for sale, or sells, or exchanges any form of lard substitutes or adulterated lard, as here- '8 Third Annual Report

inbefore defined, shall securely fix or caused to be affixed to the package wherein the same is contained, offered for sale or sold, a label, upon the out­ side and face of which is distinctly and legibly printed in letters not less than one-half inch in length, the words, "lard substitute "or '"adulterated lard" or "lard compound," or other appropriate words which shall correctly express its nature and use. Sec. 15.—The having in possession of any lard, substitute or adulterated lard compound, as hereinbefore defined, which is not branded or labeled as hereinbefore required or directed upon the part of any manufacturer, trader or dealer, or any person engaged in the sale of such, articles, shall, for the purpose of this act, be deemed prima facie evidence of intent to sell or ex­ change the same. , • Sec. 16.—It shall be unlawful for any person to manufacture, sell or expose for sale, or exchange any article of food to which has been added formalde­ hyde, borax,, boracic acid, benzoic acid, sulphurous acid, salcilic acid, adrastal, beta-nopthol, flourine compounds, saccharine; provided, that in the case of molasses and syrups and bleached dried fruits, that in the finished products, sulphurous acid, flourine compound and chlorine are entirely removed sub­ ject to the rules of the National Pure Food Commission; provided, that the spreading of dry borax over the surface of meat cannot be construed to be a violation of this act, Sec. 17. It shall be unlawful for any person to manufacture, sell or offer to expose for sale or exchange, as extracts, flavorings, which were not made from the natural fruit, unless the same are labeled "imitation," provided the word "imitation" must immediately precede the name of the flavoring, in the same type and style; such flavoring shall be free from coloring matter deleterious to health. Sec. 18.—It shall be unlawful for any person to sell, offer or expose for sale or exchange, any honey which has not been home-made by bees, unless the same is labeled "imitation" and contains nothing that is injurious to health. Sec. 19. It shall be unlawful for any person to manufacture, sell, offer or expose for sale or exchange, extract of vanilla, essence of vanilla, not wholly made from the extracted matter of the vanilla bean. Sec. 20. It shall be unlawful for any person to manufacture, sell, offer or expose for sale or exchange to the residents of this state, any spices and condiments, either ground or unground, which are adulterated with any foreign substance or substances within the meaning of this article, which are injurious to health, and provided, that where foreign substances are used, the package containing said article offered for sale shall contain the word "com­ pound." The term "spices" and "condiments," as used herein, shall em­ brace all substances known and recognized in commerce as spices and used as condiment?, whether the same be in natural state or in the form which would result from grinding, milling or mixing or the compounding of the natural product. See. 21. Every dealer or peddler in slaughtered fresh meats, fish, fowl or game for human food, at wholesale or retail, in the transportation of such food from place to place to customers, shall protect the same from dust, flies and other vermin or substance which may injuriously affect it by securely covering it while being so transported. Sec. 22. The taking of orders or the making of agreements or contracts by any person, firm or corporation, or by an agent or representative thereof, for the future delivery of any of the articles, products, goods, wares, mer­ chandise, embraced within the provisions of this act, shall be deemed a sale within the meaning of this act. Sec 23. Whoever shall falsely brand, mark, stencil or label an}' article or product required by this act to be branded, marked, stenciled, or labeled, or shall remove, alter, deface, mutilate, obliterate, imitate or counterfeit any brand, mark, stencil or label so required shall be deemed guilty of a misde­ meanor, and, upon conviction thereof, shall be punished by a fine of not less than fifty dollars nor more than five hundred dollars, or by imprisonment in the county jail for not less than six months nor more than one year, or by both such fine and imprisonment for each and every offense. Oklahoma Food and Drug Department

Sec 24. Any corporation, firm or person, either in person or by an agent, who shall sell, or expose for sale, within the State of Oklahoma, any. oysters, clams or other sea-food products to which salicilic acid, formaldehyde or any drug or other preservative has been added, or in preserving which any poison­ ous or deleterious substance has been used, shall be deemed guilty of a mis­ demeanor. Sec. 25. Whoever shall do any of the acts or things prohibited, or wil­ fully neglect o'" refuse to do any of the acts or things enjoined by this act, or in any way violate any of its provisions shall be deemed guilty of a mis­ demeanor, and, when no specific penalty is prescribed by this act, shall be punished by a fine of not less than twenty-five dollars nor more than five hundred dollars, or by imprisonment in the county jail for a period of not less than ninety days, or by both such fine and imprisonment. Sec. 26. Within this state no person shall manufacture, or offer or ex­ pose for sale, keep in his possession with intent to sell, or exchange any flour made from wheat containing any products of corn, rice or other foreign sub­ stance, unless each and every package thereof be distinctly and legibly branded or labeled "flour compound" in letters not less than one-half inch in length, and be followed with the name of the maker and mill, and the lo­ cation of such flouring mill. Sec. 27. The having possession of any "flour compound" or "meal com­ pound" which is not branded as hereinbefore required, and directed upon the part of any person engaged in the public or private sale of such article, shall for the purpose of this act, be deemed prima facie evidence of intent to sell the same. Sec. 28. The taking of orders or the making of agreements or contracts by any person, firm or corporation, or by an agent or representative thereof, for the future delivery of any "flour compound" or "meal compound" shall be deemed a sale within the meaning of this act. Sec. 29. It shall be unlawful for any person, firm or corporation to sell, or offer for sale, in this state, any colored distilled vinegar. Sec. 30. It shall be unlawful for any person in this state to sell, or offer to sell, any loaf of bread manufactured outside of the State of Okla­ homa, without having pasted on each loaf of such bread a label having writ­ ten or printed thereon the date and hour of the day same was baked, and it shall be unlawful to sell any bread over seventy-two hours after the same Avas baked without informing each person purchasing or offering to pur­ chase the same, that it is "stale bread." Sec. 31. Any person manufacturing for sale, or selling, or offering to sell or exchange, any candies or confectioneries adulterated by mixture of terra alba, borytes, talc or other earthly mineral substances, or any piosonous colors, flavors or extracts, or other deleterious ingredients detrimental to health, shall, upon conviction thereof, before a court of competent jurisdiction, be punished by a fine of not less than ten or more than one hundred dollars, or by imprisonment in the county jail not less than ten days nor more than thirty days, or by both such fine and imprisonment. Sec 32. If any person shall have in his possession or control any article or articles of adulterated or misbranded or mislabeled food, drugs or medicine, contrary to the provisions of this act, he shall be held to have possession of property with intent to use it as a means of committing a public offense, and all the provisions of the chapter in the Statutes of the State of Oklahoma relating to search warrants and proceedings thereon shall apply. Sec. 34. It shall be the duty of the State Commissioner of Health to carry into effect the provisions of this act and all other acts in force or which may hereafter be enacted relating to foods, drugs and medicines, and said Commissioner is hereby authorized and empowered to promulgate and enforce such rules and regulations, not incousistent with the provisions of this act, as he may deem proper and necessary,, and to amend, alter and abolish the same from time to time. He shall have the power to appoint the food and drug inspectors; to prescribe their duties and powers and to fix their compensation as hereinbefore provided. He shall also be authorized and 80 Third Annual Report empowered to employ and fix compensation of other and additional clerical and professional assistants. The said Commissioner shall make an annual report to the Governor on or before the first day of November of each year, giving in a concise manner in said report a full statement of his work relative to the enforcement of this act, and accounting for all receipts and disburs- ments therein. Said Commissioner shall be authorized and empowered to print his rules, regulations and announcements from time to time as he may deem necessary. The annual report of said Commissioner, relative to food, drugs and medicines, shall be printed, published and distributed in the same manner as reports of the State Commissioner of Health and other state com­ missions. Said Commissioner shall have authority to lease, rent and con­ tract for such office or offices as he may deem necessary for the convenient transaction of the business of his office pertaining to the enforcement of this act. Sec. 35. For the purpose of this act there is hereby established a state laboratory for the analysis of food, drugs and medicine, which shall be under the supervision of the State Commissioner of Health. Said laboratory shall be established and located at the State University, and the director of said laboratory shall be the professor of the department of chemistry in said University. The said University shall employ such additional chemists and assistants as are necessary properly and expeditiously to examine and analyze such articles of food, drugs and medicine as are sent to such laboratory by said Commissioner for the purpose of determining whether such articles are adulterated, mislabeled or misbranded, within the meaning of this act; and if it shall appear that any such specimens are adulterated, mislabeled or mis­ branded, within the meaning of this act, the State Commissioner of Health shall certify the facts to the county attorney in the county in which such sample was taken, with a copy of the results of the analysis, duly authenti­ cated by the analyst. Sec. 36. The State Commissioner of Health shall be allowed and shall be paid his traveling and other expenses necessarily incurred in the performance of his duties under the provisions of this act, to be paid monthly upon voucher to be approved by the Governor. The food and drug inspectors shall be paid a salary not to exceed twelve hundred dollars per annum, together with their traveling expenses necessarily incurred in the performance of their duties, to be paid monthly upon voucher approved by the State Commissioner of Health. Other clerical and professional assistants employed from time to time under the provisions of this act, shall receive such compensation as shall be fixed by the State Commissioner of Health, and shall be paid month­ ly or otherwise upon voucher approved by said Commissioner. Sec. 37. For his services hereunder, the sheriff shall be allowed the same fee for travel allowed by law to sheriffs on service of criminal process, together with such compensation as the Board of County Commissioners _ of the county may deem reasonable, and amounts expended by him in procuring and transmitting the said samples, which fees and amounts expended shall be admitted and allowed by said board of county commissioners and paid by said county as other bills of said sheriff. Sec 38. It shall be the duty of all prosecuting officers of the state to prosecute to completion all suits brought under the provisions of this act upon complaint of the State Commissioner of Health, or any food or drug inspector, or any other citizen of the State of Oklahoma. It shall be the duty of all city and county health officers to take cognizance of and respect all prosecutions'or violations of this act which may be brought to their notice, or they have cognizance of, within their jurisdiction. Sec 39. One-half of all fines collected by any court or judge for the violation of the provisions of this act shall be paid to the State Treasurer; one-half shall be paid into the treasury of the county where such cases are prosecuted auJ covered into the fine and forfeiture fund of such county. Set 40. It shall be a misdemeanor for any person, firm or corporation to refuse to sell to the food or drug inspector, or sheriff, or any health officer, any sample of food or drug suspected of being adulterated, misbranded, mis­ labeled, impure or unwholesome, upon the tender of the market price thereof, Oklahoma Food and Drug Department 81

or to conceal sr'.h lood, liquor, drug or medicine from such officer, or to withhold from him information where such food or drug is kept or stored. Any such person so refusing to sell, or concealing such food, medicine or drug, or withholding such information from said officer, upon conviction, shall be punished by a fine of not less than twenty-five dollars nor more than one hundred dollars, or by imprisonment in the county jail for not less than thirty days nor more than ninety days. Sec 41. No dealer shall be prosecuted under the provisions of this act, when he can establish a guarantee signed by the wholesale jobber, manu­ facturer or other party residing in the United States, from whom he pur­ chased such articles, to the effect that the same is not adulterated, mis­ labeled or misbranded within the meaning of this act, Said guaranty to af­ ford protection, must contain the name and address of the party or parties making the sale of such articles to said dealer, and an itemized statement showing the article purchased, or a general guarantee may be filed with the Secretary of the United States Department of Agriculture by the manu­ facturer, wholesale jobber or other party in the United States, and be given a serial number, which number shall appear on each and every package or goods sold under such guarantee, with the words, "guarantee under the food and drug act, June thirtieth, ninteen-six." In case the wholesaler, jobber, manufacturer or other party making such guarantee to such dealer resides without this state, aud it appears from the certificate of the director of the state laboratory that such article or articles were adulterated, mislabeled or mis branded within the meaning of this act or the '' national pure food act,'' approved June thritieth, nineteen hundred six, the Attorney-General of this state must forthwith notify the Attorney-General of the United States of such violation. Sec. 42. That in any prosecution for any violation of any provision of this act, relative to the manufacture, possession or sale of any alleged food product or drug, it shall be a valid defense for the defendant to prove that the articles described in the complaint were in his possession as a part of his stock in trade in this state prior to the time of the passage and approval of the act creating a Food, Drug and Dairy Commission for the State of Oklahoma, approved May 21, 1908. Sec 43. There is hereby appropriated out of any funds in the State treasury, not otherwise appropriated, for the purpose of paying the salaries and expenses of the officers, employes and assistants created under this act, and for the maintenance of the state laboratory hereby established, and the necessary contingent expenses incurred in the enforcement of this act, for the period beginning Feb. 1, 1909, and ending June 30, 1911, the following sums, to wit: for the remainder of the fiscal year beginning February first and ending June thirtieth, 1909, the sum of five thousand dollars, or so much thereof as may be necessary; for the fiscal year beginning July 1, nineteen hundred nine and ending June 30, nineteen hundred ten, the sum of ten thousand dollars, or so much thereof as may be necessary, and for the fiscal year beginning July 1, nineteen hundred ten, and ending June 30, nineteen hundred eleven, the sum of ten thousand dollars, or so much thereof as may be necessary. Sec 44. All acts and parts of acts in conflict herewith are hereby re­ pealed. Sec. 45. An emergency is hereby declared, by reason whereof it is necessary, for the immediate preservation of the public health, peace and safety, that this act take effect from and after its passage and approval. Approved March 20, 1909.

STANDARDS OF PURITY FOR FOOD PRODUCTS

As Proclaimed by the Secretary of the Department of Agriculture of the United States, and Adopted as the Standard of Purity of Foods By the Oklahoma Food and Drug Law of March 20, 1909.

PRINCIPLES ON WHICH THE STANDARDS ARE BASED. The general considerations which have guided the committee in pre­ paring the standards for food products are the following: 1. The standards are expressed in the form of definitions, with or without accompanying specifications of limit in composition. 2. The main classes of food articles are defined before the subordinate classes are considered. 3. The definitions are so framed as to exclude from the articles defined substances not included in the definitions. 4. The definitions include, where possible those qualities which make the articles described wholesome for human food. 5. A term defined in any of the several schedules has the same meaning wherever else it is used iu this report. 6. The names of food products herein defined usually agree with existing American trade or manufacturing usage; but where such usuage is not clearly established or where trade names confuse two or more articles for which specific designations are desirable, preference is given to one of the several trade names applied. 7. Standards are based upon data representing materials produced under American conditions and manufactured by American processes or representing such varities of foreign articles as are chiefly imported for American use. 8. The standards fixed are such that a departure of the articles to which they apply, above the maximum or below the minimum limit prescribed, is evidence that such articles are of inferior or abnormal quality. 9. The limits fixed as standard are not necessarily the extremes authen­ tically recorded for the article in question, because such extremes are com­ monly due to abnormal conditions of production and are usually accompanied by marks of inferiority or abnormality readily preceived by the producer or manufacturer.

1. ANIMAL PRODUCTS A. MEATS AND THE PRINCIPAL MEAT PRODUCTS. a. Meats. 1. Meat, flesh, is any clean, sound, dressed and properly prepared edible part of animals in good health at the time of slaughter, and if it bears a name descriptive of its kind, composition or origin, it corresponds thereto. The term '' animals,'; as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer. 84 Third Annual Report

3. Cold-storage meat is meat from animals recently slaughtered and pre­ served by refrigeration until delivered to the consumer. 4. Salted, pickled and smoked meats are unmixed meats preserved by salt, sugar, vinegar, spices or smoke, singly or in combination, whether in bulk or in suitable containers. b. Manufactured Meats. 1. Manufactured meats are meats not included in paragraphs 2, 3, and 4, whether simple or mixed, whole or comminuted, in bulk or suitable containers, with or without the addition of salt, sugar, vinegar, spices, smoke, oils or rendered fat. If they bear names descriptive of kind, composition or origin, they correspond thereto, and when bearing such descriptive names, if force or flavoring 'meats are used, the kind and quantity thereof are made known. c. Meat Extracts, Meat Peptones, Etc. (Schedule in preparation.) d. Lard. 1. Lard is the rendered fresh fat from hogs in good health at the time of slaughter, is clean, free from rancidity and contains necessarily incorporat­ ed in the process of rendering, not more than one (1) per cent of substance, other than fatty acids, and fat. 2. Leaf lard is lard rendered at moderately high temperature from the internal fat of the abdomen of the hog, excluding that adherent to the in­ testines, and has an iodin number not greater than sixty (60). 3. Netural lard is lard rendered at low temperature. B. MILK AND ITS PRODUCTS. a. Milk. 1. Milk is the fresh, clean, lacteal sercetion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before aud ten days after calving, and contains not less than eight and one-half (8.5) per eent of solids not fat, and not less than three and one-quarter (3.25) per cent of milk fat, 2. Blended milk is milk modified in its composition, so as to have a definite and stated percentage of one or more of its constituents. 3. Skim milk is milk from which a, part or all of the cream has been removed, and contains not less than nine and one-quarter (9.25) per cent of milk solids. 4. Pasteurized milk is milk that has been heated below boiling, but sufficiently to kill most of the active organisms present, and immediately cooled to 50 degrees Fahrenheit, or lower. 5. Sterilized milk is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all organisms present. 6. Condensed milk, evaporated milk, is milk from which a, considerable portion of water has been evaporated. It should be prepared by evaporating the fresh, pure, whole milk of healthy cows, obtained by complete milking and excluding all milkings within fifteen days before calving and seven days after calving, provided, at the end of this seven-day period, the animals are in a, perfectly normal condition. It should contain no added butter or butter oil incorporated either with sum of the two shall not be less than 34.3 and the percentage of fat shall be not less than 7.8 per cent. This allows a small reduction in total solids with increasing richness of the milk in fat. It should contain no added butter or butter oil incorporatel either with whole milk or skimmed milk or with the evaporated milk at any stage of manufacture. (F. I. D. 131.) 7. Sweetened condensed milk is milk from which a considerable portion of water has been evaporated and to which sugar (sucrose) has been added, and contains not less than twenty-eight (28) per cent of milk solids, of which not less than twenty-seven and five-tenths 27.5) per cent is milk fat. Oklahoma Food and Drug Department 85

8. Condensed skim milk is skim milk from which a considerable portion of water has been evaporated. Buttermilk is the product that remains when butter is removed from milk or cream in the process of churning. 10. Goat's milk, ewe's milk et cetera, are the fresh, clean, lacteal se­ cretions, free from colostrum, obtained by the complete milking of healthy animals other than cows, properly fed and kept, and conform in name to the species of animal from which they are obtained. b. Cream. 1. Cream is that portion of milk, rich in milk fat, which arises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean, and contains not less than eighteen (IS) per cent of milk fat. 2. Evaporated cream, clotted cream, is cream from which a considerable portion of water, has been evaporated. c. Milk Fat or Butter Fat. 1. Milk fat, butter fat, is the fat of milk, and has a, Eeichert-meissl num­ ber not less than twenty-four (24) and a specific gravity not less than 40oC. 0.905 ( ) 40oC. d. Butter. 1. Butter is the clean, non-rancid product made by gathering in any man­ ner the fat of fresh or ripened milk or cream into a mass which also con­ tains a, small portion of the other milk constituents, with or without salt, aud contains not less than eighty-two and five-tenths (82.5) per cent of milk fat. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain added coloring matter. 2. Eenovated butter, process butter, is the product made by melting- butter and reworking, without the addition or use of chemicals or any sub­ stances except milk, cream or salt, and contains not more than sixteen (16) per cent of water and at least eighty-two and five-tenths (82.5) per cent of milk fat. e. Cheese. 1. Cheese is the sound, solid and ripened product made from milk or cream by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning, and contains, in the water-fee substance, not less than fifty (50) per cent of milk fat. By act of Congress approved June 6, 1896, cheese may also contain added coloring matter. 2. Skim-milk cheese is the sound, solid and ripened product, made from skim milk by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning. ' 3. Goat's milk cheese, ewe's milk cheese, et cetera, are the solid, ripened products .made from the milks of the animals specified, by coagulating the casein thereof, with rennet or lactic acid, with or without the addition of ripening ferments and seasoning. f. Ice Cream. 1. Ice cream is a, frozen product made from cream and sugar, with or •without a natural flavoring, and contains not less than fourteen (14) per cent of milk fat, 2. Fruit ice cream is a frozen product made from cream, sugar and sound, clean, mature fruits, and contains not less than twelve (12) per cent milk fat. 3. Nut ice cream is a frozen product made from cream, sugar and sound, non-rancid nuts, and contains not less than twelve (12) per cent of milk fat. (See Eule No. 3, under "Miscellaneous.") g. Miscellaneous Milk Products. 1. AAHiey is the product remaining after the removal of fat and casein from milk in the process of cheese-making. 2. Kumiss is the product made by the alcoholic fermentation of mare's or cow's milk'. 86 Third-Annual Report

VEGETABLE PRODUCTS

A. GRAIN PRODUCTS. a. Grains and Meals. 1. Grain is the fully matured, clean, sound, air-dry seed of wheat, maize, rice, oats, rye, buckwheat, barley, sorghum, millet or spelt. 2. Meal is the clean sound product made by grinding grain. 3. Flour is the fine, clean, sound product made by bolting wheat meal, and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and twenty-five hundredths (1.25) per cent of nitrogen, not more than one (1) per cent of ash, and not more than fifty hundredths (0.50) per cent of fiber. 4. Graham flour is unbolted wheat meal. 5. Gluten flour is the clean, sound product made from flour by the re­ moval of starch, and contains not less than five and six-tenths (5.6) per cent of nitrogen, and not more than ten (10) per cent of moisture. 6. Maize meal, corn meal, Indian corn meal, is meal made from sound maize grain, and contains not more than fourteen (14) per cent of moisture, not less than one and twelve hundredths (1.12) per cent of nitrogen, and not more than one and six-tenths (1.6) per cent of ash. 7. Bice is the hulled, or hulled and polished grain of Oryza sativa, 8. Oatmeal is meal made from hulled oats, and contains not more than twelve (12) per cent of moisture, not more than one and five-tenths (1.5) per cent of crude fiber, not less than two and twenty-four hundredths (2.24) per cent of nitrogen, and not more than two and two-tenths (2.2) per cent of ash. 9. Eye flour is the fine, clean, sound product made by bolting rye meal, and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and thirty-six hundredths (1.36) per cent of nitrogen, and not more than one and twenty-five hundredths (1.25) per cent of ash. 10. Buckwheat flour is bolted buckwheat meal, and contains not more than twelve (12) per cent of moisture, not less than one and twenty-eight hundredths (1.28) per cent of nitrogen, and not more than one and seventy- five hundredths (1.75) per cent of ash. B. FRUITS AND VEGETABLES. a. Fruit and Fruit Products. (Except fruit juices, fresh, sweet and fermented, and vinegars.) 1. Fruits are the clean, sound, edible, fleshy frucitifications of plants, distinguished by their sweet, acid and ethereal flavors. 2. Dried fruit is the clean, sound, product made by drying mature, properly prepared fresh fruit, in such a way as to take "up no harmful sub­ stance, and conforms in name to the fruit used in its preparation; sun- dried fruit is dried fruit made by drying without the use of artificial means; evaporated fruit is dried fruit made by drying with the use of artificial means. 3. Evaporated apples are evaporated fruit made from peeled and cored apples, and contain not more than twenty-seven (27) per cent of moisture, determined by the usual commercial method of drying for four (4) hours at the temperature of boiling water. (Standards for other dried fruits are in preparation.) 4. Canned fruit is the sound product made by stelilizing clean, sound, properly matured and prepared fresh fruit, by heating, with or without sugar (sucrose) and spices, and keeping in suitable, clean, hermetically sealed con­ tainers, and conforms in name to the fruit used in its preparation. 5. Preserve is the sound product made from clean, sound, properly ma­ tured aud prepared fresh fruit and sugar (sucrose) sirup, with or without Oklahoma Food and Drug Department 87 spices or vinegar, and conforms in name to that of the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. 6. Honey preserve is preserve iu which honey is used in place of sugar (sucrose) sirup. 7. Glucose preserve is preserve in which a glucose product is used iu place of sugar (sucrose) sirup. 8. Jam, marmalade, is the sound product made from clean, sound, prop­ erly matured and prepared fresh fruit aud sugar (sucrose), with or without spices or vinegar, by boiling to a pulpy or semi-solid consistence; and con­ forms in name to the fruit used, and in its preparation, not less than forty- five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. 9. Glucose jam, glucose marmalade, is jam in which a glucose product is used in place of sugar (sucrose). 10. Fruit butter is the sound product made from fruit juice and clean, sound, ijroperly matured and prepared fruit, evaporated to a semi-solid mass of homogeneous consistence, with or without the addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparation. 11. Glucose fruit butter is fruit butter in which a glucose product is used in place of sugar (sucrose). 12. Jelly is the sound, semi-solid, gelatinous product made by boiling properly matured and prepared fresh fruit with water, concentrating the ex­ pressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation. 13. Glucose jelly is jelly in which a glucose product is used in place of sugar (sucrose).

b. Vegetables and Vegetable Products. 1. Vegetables are the succulent, clean, sound, edible parts of herbaceous plants used for culinary purposes. 2. Dried vegetables are the clean, sound products made by drying prop>- erly matured and prepared vegetables in such a way as to take up no harm­ ful substance, and conform in name to the vegetables used in their prepara­ tion; sun-dried vegetables are dried vegetables made by drying without the use of artificial means; evaporated vegetables are dried vegetables made by drying with the use of artificial means. 3. Canned vegetables are sound, properly matured and prepared fresh vegetables, with or without salt, sterilized by heat, with or without previous cooking in vessels from wdiich they take up no metallic substance, kept in suitable, clean, hermetically sealed containers, are sound and conform in name to the vegetables used iu their preparation. 4. Pickles are clean, sound, immature cucumbers, properly prepared, without taking up any metallic compound other than salt, and jn'eserved in any kind of vinegar, with or without spices; pickled onions, pickled beets, pickled beans and other pickled vegetables are vegetables prepared as de­ scribed above, and conform in name to the vegetables used.- 5. Salt pickles are clean, sound, immature cucumbers, preserved in a solution of common salt, with or without spices. 6. Sweet pickles, are pickled cucumbers or other vegetables, in the prep­ aration of which sugar (sucrose) is used. 7. Sauerkraut is clean, sound, properly prepared cabbage, mixed with salt, and subjected to fermentation. 8. Catchup (ketchup, catsup) is the clean, sound product made from the ' properly prepared pulp of clean, sound, fresh, ripe tomatoes, with spices, and with or without sugar and vinegar; mushroom catchup, walnut catchup, et cetera, are catchups made as above described, and conform in name to the substances used in their preparation. Third Annual Report

C. SUGARS AND RELATED SUBSTANCES, a. Sugar and Sugar Products. Sugars. 1. Sugar is the product chemically known as sucrose (saccharose) chiefly obtained from sugar cane, sugar beets, sorghum, maple and palm. 2. Granulated loaf, cut, milled and powdered sugars are different forms of sugar, and contain at least ninety-nine and five-tenths (99.5) per cent of sucrose. 3. Maple sugar is the solid product resulting from the evaporation of maple sap, and contains, in the water-free substance, not less than sixty-five one-hundredths (0.65) per ceut of maple sugar ash. 4. Massecuite, melada, mush sugar and concrete are products made by evaporating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid or semi-solid consistence, and in which the sugar chiefly exists in a crystalline state. Molasses and Refiners' Sirup. 1. Molasses is the product left after separating the sugar from cassecuite, melada, mush sugar or concrete, and contains not more than twenty-five (25) per cent of water and not more, than five (5) per cent of ash. 2. Refiners' sirup, treacle, is the residual liquid product obtained iu the process of refining raw sugars and contains not more than twenty-five (25) per cent of water, and not more than eight (8) per eent of ash. Sirups. 1. Sirup is the sound product made by purifying and evaporating the juice of a sugar-producing plant without removing any of the sugar. 2. Sugar-cane sirup is sirup made by the evaporation of the juice of the sugar-cane or by the solution of sugar-cane concrete, and contains not more than thirty (30) pier cent of water, and not more than two and five-tenths (2.5) per cent of ash. 3. Sorghum sirup) is sirup made by the evaporation of sorghum juice or by the solution of sorghum concrete, and contains not more than thirty (30) per cent of water, and not more than two and five-tenths (2.5) per cent of ash. 4. Maple sirup is sirup made by the evaporation of maple sap or by the solution of maple concrete, and contains not more than thirty-two (32) per cent of water, and not less than forty-five hundredths (0.45) per cent of maple sirup ash. 5. Sugar sirup is the product made by dissolving sugar to the consistence of a sirup, and contains not more than thirty-five (35) pier cent of water. b. Glucose Products. 1. Starch sugar is the solid product made by hydrolyzing starch or a starch-containing substance, until the greater part of the starch is converted into dextrose. Starch sugar appears in commerce in two forms—anhydrous starch sugar and sugar and hydrous starch sugar.. The former, crystallized without water of crystallization, contains not less than ninety-five (95) per cent of dextrose, and not more than eight-tenths (0.8) per cent of ash. The latter, crystallized with water of crystallization, is of two varieties—70 sugar, also known as brewers' sugar, contains not less than seventy (70) per cent of dextrose and not more than eight-tenths (0.8) per cent of ash; 80 sugar, climax or acme sugar, contains not less than eighty (80) per ceut of dextrose and not more than one and one-half (1.5) per cent of ash. The ash of all these products consists almost entirely of chlorides and sul­ phates. 2. Glucose, mixing glucose, confectioner's glucose, is a thick, sirupy, colorless product, made by incompletely hydrolyzing starch, or a starch-con­ taining substance, and decolorizing and evaporating the product. It varies iu density from forty-one (41) to forty-five (45) degrees Baume, at a tempera­ ture of 100 degrees Fahr. (37.7 degrees C), and conforms in density, within Oklahoma Food and Drug Department S'9

these limits, to the degree Baume it is claimed to show; and for a density of forty-one (41) degrees Baume contains not more than twenty-one (21) per cent, and for a density of forty-five (45) degrees not more than fourteen (14) per-cent of water. It contains on a, basis of forty-one (41) degrees Baume not more than one (1) per cent of ash, consisting chiefly of chlorides and sul- pihates. c. Candy. 1. Candy is a product made from a saccharine substance or substances with or without the addition of harmless coloring, flavoring or filling materials, and contains no terra alba, barytes', talc, chrome yellow or other mineral sub­ stances, or poisonous colors or flavors, or other ingredients deleterious or derti- mental to health, or any vinous, malt or spiritous liquor or compound, or nar­ cotic drug. d. Honey. 1. Honey is the nectar and saccharine exudations of plants gathered, modified and stored in the comb by honey bees (Apis mellifiea and A. dorsata); is laevo-rotary, contains not more than twenty-five (25) per cent of water, not more than twenty-five hundredths (0.25) per cent of ash, and not more than eight (8) per cent of sucrose. 2. Comb honey is honey contained in the cells of comb. 3. Extracted honey is honey which has been separated from the un- crushed comb by centrifugal force or gravity. 4. Strained honey is honey removed from the crushed comb by straining or other means.

D. CONDIMENTS (Except Vinegar and Salt) a. Spices. 1. Spices are aromatic vegetable substances used for the seasoning of food, and from which no portion of any volatile oil or other flavoring principle has been removed, and are clean, sound and true to name. 2. Allspice, pimento, is the dried fruit of the Pimenta pimenta (L) Karst, and contains not less than eight (8) per cent of quercitannic acid, not more than six (6) per cent of total ash, not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than twenty-five (25) per cent of crude fiber. 3. Anise is the fruit of the Pimpinella anisum L. 4. Bay leaf is the dried leaf of Lauras nobilis L. 5. Capers are the flower buds of Capparis spinosa L. 6. Caraway is the fruit of Carum carvi L. Cayenne and Red Peppers. 7. Bed pepper is the red, dried, ripe fruit of any spr-des of Capsicum. 8. Cayenne pepper, cayenne, is the dried ripe fruit of Capsicum frutes- cens L., Capsicum baccatum L., or some other small-fruited species of Capsi­ cum, and contains not less than fifteen (15) pier cent of non-volatile ether ex­ tract; not more than six and five tenths (6.5) per cent of total ash; not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric acid; not more than one and five-tenths (1.5) per cent of starch, and not more than twenty-eight (28) per cent of crude fiber. 9."^ Paprika is the dried ripe fruit of Capsicum annuum L., or some other large-fruited species of* Capsicum, excluding seeds and stems. 10. Celery seed is the dried fruit of Apium graveolens L. 11. Cinnamon is the dried bark of any species of the genus Cinnamomum, from which the outer layers may or may not have been removed. 12. True cinnamon is the dried inner bark of Cinnamomum zeylanicum Breyne. 13. Cassia is the dried bark of various species of Cinnamomum, other than Cinnamomum zeylanicum, from which the outer layers may or may not have been removed. 90 Third Annual Report

14. Cassia buds are the dried unmatured fruit of species of Cina- momum. 15. Ground cinnamon, ground cassia, is a powder consisting of cinnamon, cassia, or cassia buds, or a mixture of these spices, and contains not more than six (6) per cent of total ash, and not more than two (2) per cent of sand. 16. Cloves are the dried flower, buds of Caryophyllus aromaticus L. which contain not more than five (5) per cent of clove stems; not less than ten (10) per cent volatile ether extract; not less than twelve (12) per cent of quercitannic acid; not more than eight (8) per cent of total ash; not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than ten (10) per cent of crude fiber. 17. Coriander is the dried fruit of CorianJrum sativum L. 18. Cumin seed is the fruit of Cuminum cyminum L. 19. Dill seed is the fruit of Anethum graveolens L. 20. Fennel is the fruit of Foeniculum foeniculum (L.) Karst. 21. Ginger is the washed and dried or decorticated and dried rhizome of Zinziber zinziber (L.) Karst, and contaius not less than forty-two (42) per cent of starch; not more than eight (8) per cent of crude fiber, not more than six (6) per cent of total ash, not more than one (1) per cent of lime, and not more than three (3) per cent of ash insoluble in hydrochloric acid. 22. Limed ginger, bleached ginger, is whole ginger coated with carbonate of lime, and contains not more than ten (10) per cent of ash, not more than four (4) per cent of carbonate of lime, and conforms in other respects to the standard for ginger. 23. Horse-radish is the root of Eoripa armoracia (L.) Hitchcock, either by itself or ground and mixed with vinegar. 24. Mace is the dried arillus of Myristica fragrans Houttuyn, and con­ tains not less thau twenty (20) nor more than thirty (30) per cen cent of non-volatile ether extract, not more than three (3) per cent of total ash, and not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than ten (10) per cent of crude fiber. 25. Macassar mace, Papua mace, is the dried arrillus of Myristica ar- gentea Warb. 26. Bombay mace is the dried arillus of Myristica malabarica Lamarack. 27. Marjoram is the leaf, flower aud branch of Majorana majorana (L.) Karst. 28. Mustard seed is the seed of Sinapis alba L. (white mustard), Brassica nigra (L.) Koch (black mustard), or Brassica juncea (L.) Cosson (black or brown mustard. 29. Ground mustard is a powder made from mustard seed, with or without the removal of the hulls and a portion of the fixed oil, and contains not more than two and five-tenths (2.5) per cent of starch, and not more than eight (8) per cent of total ash. 30. Prejiared mustard, German mustard, French mustard, mustard paste, is a paste composed of a mixture of ground mustard seed or mustard flour with salt, spices and vinegar, and calculated free from water, fat and salt, contains not more than twenty-four (24) per cent of carbohydrates, calcu­ lated as starch, determined according to the official methods, not more than twelve (12) per cent of crude fiber, nor less than thirty-five (35) per cent of protein, derived solely from the materials named. 31. Nutmeg is the dried seed of the Myristica fragrans Houttuyn, de­ prived of its testa, with or without a thin coating of lime, and contains not less than twenty-five (25) per cent of non-volatile ether extract, not more than five (5) per cent of total ash, not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric acid, aud not more than ten (10) per cent of crude fiber. 32. Macassar nutmeg, Papua nutmeg, male nutmeg, long nutmeg, is the dried seed of Myristica argentea Warb., deprived of its testa. Pepper. 33. Black pepper is the dried immature berries of Piper nigrum L., and contains not less than six (6) per ceut of non-volatile ether extract, not less Oklahoma Pood aud Drug Department 91 than twenty-five (25) per cent of starch, not more than seven (7) per cent of total ash, not more than two (2) per cent of ash insoluble in hydrochloric acid, and not more than fifteen (15) per cent of crude liber. One hundred parts of the non-volatile ether extract contain not less than three and one-quarter (3.25) parts of nitrogen. Ground bJack pepper is the product made by grind­ ing the entire berry, and contains tue several parts of the berry in their nor­ mal proportions. 34. Long pepper is the dried fruit of Piper longum L. 35. White pepper is the dried mature berry of Piper nigrum L., from which the outer coating or the outer and inner coatings have been removed, and contains not less than six (6) per cent of non-volatile ether extract, not less than fifty (50) per cent of starch, not more than four (4) per cent of total ash, not more than five-tenths (0.5) per cent of ash insoluble in hydro­ chloric acid, and not more than five (5) per cent of crude fiber. One hundred parts of the non-volatile ether extract contain not less than four (4) parts of nitrogen. 36. Saffron is the dried stigma of Crocus sativus L. 37. Sage is the leaf of Salvia officinalis L. 38. Savory, summer savory .is the leaf, blossom and branch of Satu- reja hortensis L. 39. Thyme is the leaf and tip of blooming branches of Thymus vulgaris L.

b. Flavoring Extracts. 1. A flavoring extract is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or part" of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation. 2. Almond extract is the flavoring extract prepared from oil of bitter almonds, free from hydrocyanic acid, and contains not less than one (1) per" ceut by volume of oil of bitter almonds. 2a, Oil of bitter almonds, commercial, is the volatile oil obtained from the seed of the bitter almond (Amygdalus communis L.), the apricot (Pru- nus armeniaca L.) or the peach (Amygdalus persica L.) 3. Anise extract is the flavoring extract prepared from oil of anise, and contains not less than three (3) per cent by volume of oil of anise. 3a, Oil of anise is the volatile oil obtained from the anise seed. 4. Celery seed extract is the flavoring extract prepared from celery seed, or the oil of celery seed, or both, and contains not less thau three-tenths (0.3) per cent by volume of oil of celery seed. 5. Cassia, extract is the flavoring extract prepared from oil of cassia and contains not less than two (2) per cent by volume of oil of cassia. 4a, Oil of celery seed is the volatile oil obtained from celery seed. 5a, Oil of cassia is the lead-free volatile oil obtained from the leaves or bark of Cinnamomum cassia Bl., and contains not less than seventy-five (75) per cent by weight of ciunamic aldehyde. 6. Cinnamon extract is the flavoring extract prepared from oil of cinna­ mon, and contains not less than twr (2) per cent by volume of oil of cinna­ mon. 6a. Oil of cinnamon is the lead-free volatile oil obtained from the bark of the Ceylon cinnamon (Cinnamomum zeylanicum Breyne), and contains not less than sixty-five (65) per cent by weight of cinnamic aldehyde, and not more than ten (10) per cent by weight of eugenol. 7. Clove extract is the flavoring extract prepared from oil of cloves, and contains not less than two (2) per cent by volume of oil of cloves. 7a. Oil of cloves is the lead-free volatile oil obtained from cloves. 8. Ginger extract is the flavoring extract prepared from ginger, and con­ tains in each one hundred (100) cubic centimeters, the alcohol-soluble matters from not less than twenty (20) grams of ginger. 9. Lemon extract is the flavoring extract prepared from oil of lemon or from lemon peel, or both, and contains not less than five (5) per cent by volume of oil of lemon. 92 Third Annual Report

9a, Oil of lemon is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the lemon (Citrus Limonum L.), has an optical rotation (25 degrees C.) of not less than plus 60 degrees in a 100-millimeter tube, and contains not less than four (4) per cent by weight of citral. 10. Terpeneless extract of lemon is the flavoring extract prepared by shaking oil of lemon with dilute alcohol, or by dissolving terpeneless oil of lemon in dilute alcohol, and contains not less than two-tenths (0.2) per cent by weight of citral derived from oil of lemon. 10a, Terpeneless oil of lemon is oil of lemon from which all, or nearly all, of the terpenes have been removed. 11. Nutmeg extract is the flavoring extract prepared from oil of nutmeg, and contains not less than two (2) per cent by volume of oil of nutmeg. 11a. Oil of nutmeg is the volatile oil obtained from nutmegs. 12. Orange extract is the flavoring extract prepared from oil of orange or firm orange peel, or both, and contains not less than five (5) per cent by volume of oil of orange. 12a, Oil of orange is the volatile oil obtained, by expression or alcoholic solution, from the fresh pieel of the orange (Citrus aurantium L.), and has an optical rotation (25 degrees C.) of not less than plus 95 degrees in a 100- millimeter tube. 13. Terpeneless extract of orange is the flavoring extract prepared by shaking oil of orange with dilute alcohol, or by dissolving terpeneless oil of orange in dilute alcohol, and corresponds in flavoring strength to orange ex­ tract. 13a, Terpeneless oil of orange is oil of orange from which all or nearly all of the terpenes have been removed. 14. Peppermint extract is the flavoring extract prepared from oil of peppermint, or from peppermint, or both, and contains not less than three (3) per cent by volume of oil of peppermint, 14a, Peppermint is the leaves and flowering tops of Mentha Piperita L. 14b. Oil of peppermint is the volatile oil obtained from peppermint, and contains not less than fifty (50) per cent by weight of menthol. 15. Eose extract is the flavoring extract prepared from otto of roses, with or without red rose petals, and contains not less than four-tenths (0.4) per cent by volume of otto of roses. 15a, Otto of roses is the volatile oil obtained from the petals of Eosa damascena Mill., E. centifolia L. or E. Moschata Herrm. 16. Savory extract is the flavoring extract prepared from oil of savory, or from savory, or both, and contains not less than thirty-five huudretdths (0.35) per cent by volume of oil of savory. 16a, Oil of savory is the volatile oil obtained from savory. 17. Spearmint extract is the flavoring extract prepared from oil of spearmint, or from spearmint, or both, and contains not less than three (3) per cent by volume of oil of spearmint. 17a. Spearmint is the leaves and flowering topts of Mentha spticata L. 17b. Oil of spearmint is the volatile oil obtained from spearmint. 18. Star anise extract is the flavoring extract prepared from oil of star anise, and contains not less than three (3) per cent by volume of oil of star anise. 18a. Oil of star anise is the volatile oil distilled from the fruit of the star anise (Illicium cerum Hook.) 19. Sweet basil extract is the flavoring extract from oil of sweet basil, or from sweet basil, or both, and contains not less than one-tenth (0.1) per cent by volume of oil of sweet basil. 19a, Sweet basil, basil, is the leaves and tops of Ocynum basilicum L. 19b. Oil of sweet basil is the volatile oil obtained from basil. 20. Sweet marjoram extract, marjoram extract, is the flavoring extract pirepared from the oil of marjoram, or from marjoram, or both, and contains not less than one (1) per cent by volume of oil of marjoram. 20a. Oil of marjoran is the volatile oik obtained from marjoram. Oklahoma Food and Drug Department , 93

21. Thyme extract is the flavoring extract prepared from oil of thyme, or from thyme, or both, and contains not less than two-tenths (0.2) per cent by volume of oil thyme. 21a, Oil of thyme is- the volatile obtained from thyme. 22. Tonka extract is the flavoring extract prepared from tonka bean, with or without sugar or glycerin, and contains not less than one-tenth (0.1) per cent by weight of coumarin extracted from the tonka bean, together with a corresponding proportion of the other soluble matters thereof. 22a. Tonka bean is the seed of Counarouna odorata Aublet (Dipterva odorata (Aubl.) Willd. ' • 23. 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 the vanilla, bean. 23a. Vanilla.bean is the dried, cured fruit of Vanilla planifolia Andrews. 24. Wintergreen extract is the flavoring extract prepared from oil of wintergreen, and contains not less than three (3) per cent by volume of oil of wintergreen. 24a. Oil of'wintergreen is the volatile oil distilled from the leaves of the Gaultheria procumbens L. c. Edible Vegetable Oils and Fats. 1. Olive oil is the oil obtained from the sound, mature fruit of the culti­ vated olive tree (Olea Europea L.), and subjected to the usual refining pro­ cesses; is free from rancidity; has a, refractive index (25 degrees C.) not less than one and forty-six hundred and sixty ten-thousandths (1.4660), and not exceeding one and forty-six hundred and eighty ten-thousandths (1.4680), and an iodin number not less than seventy-nine (79) and not exceeding ninety (90). 2. Virgin olive oil is olive oil obtained from the first pressing of carefully selected hand-picked olives. 3. Cotton-seed oil is the oil obtained from the seeds of cotton plants (Gossypium hirsutum L., G. barbadense L. or G. herbeceum L.), and subjected to the usual refining processes; is free from rancidity, has a refractive index (25 degrees C), not less than one and forty-seven hundred ten-thousandths (1.4700), and not exceeding one and forty-seven hundred and twenty-five ten- thousandths (1,4725); and an iodin number not less than one hundred and four (104) and not exceeding one hundred and ten (110.) 4. "Winteryellow" cotton-seed oil is expressed cotton-seed oil from wdiieh a portion of the stearin has been separated by chilling and pressure, and has an iodin number not less than one hundred and ten (110), and not exceeding one hundred and sixteen (116). 5. Peanut oil, arachis oil, earth-nut oil, is the oil obtained from the pea­ nut (Arachis bypogaea L.), and subjected to the usual refining processes; is free from rancidity; has a refractive index (25 degrees C), not less than one and forty-six hundred and ninety ten-thousandths (1.4690), and not exceed­ ing one and forty-seven hundred and seven ten-thousandths (1.4707); and an iodin number not less than eightv-seven (87), and not exceeding one hundred (100). 6. "Cold-drawn" peanut oil is peanut oil obtained by pressure without heating. 7. Sesame oil, gingili oil, teel oil, is the oil obtained from the seeds of the sesame plants (Sesamum orientale L. and S. radiatum Schum and Thonn.), and subjected to the usual refining processes; is free from rancidity; has a refractive index (25 degrees C), not less than one and forty-seven hundred and four ten-thousandths (1.4704), and not exceeding one and forty-seven hun­ dred and seventeen ten-thousandths (1.4717), and an iodin number not less than one hundred and three (103), and not exceeding one hundred and twelve (112). 8. "Cold-drawn" sesame oil is sesame oil obtained by pressure without heating, 94 . Third Annual Report

9. Poppy-seed oil is the oil obtained from the seed of the poppy (papa- ver somniferum L.) subjected to the usual refining processes and free from rancidity. 10. White poppy-seed oil, "cold-drawn" poppy-seed oil, is poppy-seed oil of the first pressing without heating. 1. Coconut oil is the oil obtained from the kernels of the coconut (Cocos nucifera L.), and subjected to the usual refining processes and free from rancidity. 12. Cochin oil is coconut oil prepared in Cochin (Malabar). 13. Ceylon oil is coconut oil prepared in Ceylon. 14. Copra oil is coconut oil prepared from copra, the dried kernels of the coconut. ' 15. Eape-seed oil, colza oil, is the oil obtained from the seeds of the rape plant (Brassica naput L.), and subjected to the usual refining processes and free from rancidity. 16. "Cold-drawn" rape-seed oil is rape-seed oil obtained by the first pressing without heating. 17. Sunflower oil is the oil obtained from the seeds of the sunflower (Helianthus annuus L.), and subjected to the usual refining processes and free from rancidity. 18. "Cold-drawn" sunflower oil is sunflower oil obtained by the first pressing wdthout heating. 19. Maize oil, corn oil, is the oil obtained from the germ of the maize (Zea mays L.), and subjected to the usual refining processes and free from rancidity. 20. Cocoa, butter, cocao butter, is the fat obtained from roasted, sound cocoa beans, and subjected to the usual refining processes; is free from ran­ cidity; has a refractive index (40 degrees C), not less than one and forty- five hundred and sixty-six ten-thousandths (1.4566), and not exceeding one and forty-five hundred and ninety-eight ten-thousandths (1.4598), an iodin number- not less than thirty-three (33), and not exceeding thirty-eight (38); and a melting point not lower than 30 degrees C. nor higher than 35 degrees C. 21. Cotton-seed oil stearin is the solid product made by chilling cotton­ seed oil and separating the solid portion by Alteration, with or without pres­ sure, and having an iodin number not less than eighty-five (85) and not more than one hundred (100). E. TEA, COFFEE AND COCOA PRODUCTS. a. Tea. 1. Tea, is the leaves and leaf buds of different species of Thea, prepared by the usual trade processes or fermenting, drying and firing; meets the pro­ visions of the act of Congress approved March 2, 1897, and the regulations made in conformity therewith (Treasury Department, Circular 16, Feb. 6, 1905); conforms in variety and place of production to the name it bears; and contains not less than four (4) nor more than seven (7) per cent of ash. b. Coffee. 1. Coffee is the seed of Coffea arabica, L., or Coffea, liberica Bulk, freed from all but a small portion of its spermoderm, and conforms in variety and place of production to the name it bears. 2. Roasted coffee is coffee which by the action of heat has become brown and developed its characteristic aroma, and contains not less than ten (10) per cent of fat and not less than three (3) per cent of ash. c. Cocoa and Cocoa Products. 1. Cocoa beans are the seeds of the cocao tree, Theobroma cacao L. 2. Cocoa nibs, cracked cocoa, is the roasted, broken cocoa bean freed from its shell or husk. 3. ' Chocolate, plain chocolate, bitter chocolate, chocolate liquor, bitter chocolate coatings, is the solid or plastic mass obtained by grinding cocoa nibs without the removal of fat or other constituents except the germ, and con- Oklahoma Food and Drug Department 95

tains not more than three (3) per cent of ash insoluble in w^ater, three and fifty hundredths (3.50) per cent of crude fiber, and nine (9) per cent of starch, and not less than forty-five (45) per cent of cocoa fat. 4. Sweet chocolate, sweet chocolate coatings, is chocolate mixed with sugar (sucrose) with or without the addition of cocoa butter, spices or other flavoring materials, and contains in the sugar-and-fat-free residue no higher percentage of either ash, fiber or starch, than is found in the sugar-and-fat- free residue or chocolate. 5. Cocoa, powdered cocoa, is cocoa nibs, with or without the germ, de­ prived of a portion of its fat and finely pulverized, and contains percentages of ash, crude fiber and starch corresponding to those in chocolate after cor­ rection for fat removed. 6. Sweet cocoa, sweetened cocoa, is cocoa mixed with sugar (sucrose), and contains not more than sixty (60) per cent of sugar (sucrose), and in the sugar-and-fat-free residue no higher percentage of either ash, crude fiber or starch than is found in the sugar-and-fat-free residue of chocolate. F. BEVERAGES. a. Fruit Juices—Fresh, Sweet and Fermented. (1) Fresh and (2) Sweet. (Schedules in preparation.) (3) Fermented Fruit Juices. 1. Wine is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes, and the usual cellar treatment, and contains not less than seven (7) nor more than sixteen (16) per cent of alcohol, by volume, and in one hundred (100) cubic centimeters (20 degrees C.) not more than one-tenth (0.1) gram of sodium chloric! nor more than two-tenths (0.2) gram of potassium sulphate; and for red wine not more than fourteen-hundredths (0.14) gram, and for white wine not more than twelve hundredths (0.12) gram of volatile acids produced by fermentation and calculated as acetic acid. Bed wine is wine containing the red coloring matter of the skins of grapes. White wine is wine made from white grapes, or the expressed fresh juice of other grapes. 2. Dry wine is wine in which the fermentation of the sugars is practic­ ally complete, and which contains, in one hundred (100) cubic centimeters (20 degrees C.) not less than one (1) gram of sugars, and for dry red wine not less than sixteen hundredths (0.16) gram of grape ash and not less than one and six-tenths (1.6) grains of sugar-free grape solids, and for dry white wine not less than thirteen hundredths (0.13) gram of grape ash and not less than one and four-tenths (1.4) grams of sugar-free grape solids. 3. Fortified dry wine is dry wine to which brandy has been added, but which conforms in all other particulars to the standards of dry wine. 4. Sweet wine is wine in which the alcoholic fermentation has been arrested, and which contains, in one hundred (100) cubic centimeters (20 degrees C), not less than one gram of sugars, and for sweet red wine not less than sixteen hundredths (0.16) gram of grape ash, and for sweet white wine not less than thirteen hundredths (0.13) gram of grape ash. 5. Fortified sweet wine is sweet wine to which wine spirits have been added. By act of Congress, "sweet wine" used for making fortified sweet wine and "wine spirits" used for such fortification are defined as follows (sec. 43, act of Oct. 1, 1890, 26 Stat. 567, as amended by sec. 68, act of August 27, 1894, 28 Stat. 509, and further amended by act of Congress ap­ proved June 7, 1906): "That the wine spirits mentioned in section 42 of this act is the product resulting from the distillation of fermented grape juice to which water may have been added prior to, during or after fermen­ tation, for the sole purpose of facilitating the fermentation and economical distillation thereof, and shall be held to include the products from grapes or their residues, commonly known as grape brandy; and the pure sweet wine which may be fortified free of tax, as provided in said section, is fermented grape juice only, and shall contain no other substance whatever introduced before, at the time of, or after fermentation, except as herein expressly pro­ vided; and such sweet wine shall contain not less than four per centum of 96 Third Annual Report saccharine matter, which saccharine strength may be determined by testing with Balling's saccharometer or must scale, such sweet wine, after the evapo­ ration of the spirits contained therein, and restoring the samples tested to original volume by addition of water. Provided, that the addition pure boiled or condensed grape must or pure crystallized cane or beet sugar or pure anhydrous sugar to the pure grape juice aforesaid, or the fermented product of such grape juice prior to the fortification provided by this act, for the sole purpose of perfecting sweet wine according to commercial standard, or the addition of water in such quantities only as may be neces­ sary in the mechanical operation of grape conveyers, crushers and pipes leading to fermenting tanks, shall not be excluded by the definition of pure sweet wine aforesaid. Provided, however, that the cane or beet sugar, or pure anhydrous sugar, or water, so used shall not in either case be in excess of ten (10) per centum of the weight of the wine to be fortified under this act. And provided further, that the addition of water herein authorized shall be under such regulations and limitations as the Commissioner of In­ ternal Revenue, with the approval of the Secretary of the Treasury, may from time to time prescribe; but in no case shall such wines to which water has been added be eligible for fortification under the provisions of this act where the same, after fermentation and before fortification, have an alco­ holic strength of less than five per centum of their volume. 6. Sparkling wine is wine in which the after part of the fermentation is completed in the bottle, the sediment being disgorged and its place sup­ plied by wiue, or sugar liquor, and which contains, in one hundred (100) cubic centimeters (20 degrees C.) not less than twelve hundredths (0.12) gram of grape ash. 7. Modified wine, ameliorated wine, corrected wine, is the product made by the alcoholic fermentation, with the usual cellar treatment, of a, mixture of the juice of sound, ripe grapes, with sugar (sucrose), or a sirup containing not less than sixty-f^e (65) per cent of sugar (sucrose) and in quantity not more than enough to raise the alcoholic strength after fermentation, to- eleven (11) per cent by volume. 8. Raisin wine is the product made by the alcoholic fermentation of an infusion of dried or evaporated grapes, or of a mixture of such infusion or of raisins with grape juice.

b. Mead, Root Beer, etc. (Schedule in preparation.) c. Malt Liquors. (Schedule in preparation.) , d. Spiritous Liquors. (Schedule in preparation.) e. Carbonated Waters, etc. (Schedule in preparation.) G. VINEGAR. 1. Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is laevo-rotatory and contains not less than four (4) grams of acetic acid, not less than one and six-tenths (1.6) grams of apple solids, of which not more than fifty (50) per cent are reducing sugars, and not less than twenty-five hundredths (0.25) gram of apple ash in one hundred (100) cubic centimeters (20 degrees O); and the water soluble ash from one hundred (100) cubic centimeters (20 degrees C.) of the vinegar contains not less than ten (10) milligrams of phosphoric acid (P.2 0.5), and requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize its alkalinity. 2. Wine, vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes, and contains, in Oklahoma Food and Drug Department 97 one hundred (100) cubic centimeters (20 degrees C), not less than four (4) grams of acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash. 3. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextro-rotatory, and con­ tains, in one hundred (100) cubic centimeters (20 degrees C), not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two-tenths (0.2) grams of ash; and the water-soluble ash from one hundred (100) cubic centimeters (20 degrees C.) of the vinegar contains not less than nine (9) milligrams of phosphoric acid (P205), and requires not less than four (4) cubic centimeters of decinormal acid to neutralize its alkalinity. 4. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, sirup, molasses or refiners' sirup, and contains, in one hundred (100) cubic centimeters (20 degree C), not less than four (4) grains of acetic acid. 5 Glucose vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch, sugar or glucose, is dextro­ rotatory, and contains in one hundred (100) cubic centimeters (20 degrees C), not less than four (4) grams of acetic acid. 6. Spirit vinegar, distilled vinegar, grain vinegar; is the product made by the acetous fermentation of dilute distilled alcohol, and contains in one hundred (100) cubic centimeters (20 degrees C.) not less than four (4) grams of acetic acid. III. SALT. 1 Table salt, dairy salt, is fine-grained crystalline salt containing, on a water-free basis, not more than one and four-tenths (1.4) per cent of cal­ cium sulphate (CaS04), nor more than five-tenths (0.5) per cent of calcium and magnesium chlorides CaC12 and MgC12), nor more than one-tenths (0.1) per cent of matters insoluble in water. IV. PRESERVING AND COLORING MATTER. (Schedule in preparation.) N. B.—Schedules in course of jireparation not enumerated above will be transmitted to the trade as they are officially promulgated by the federal department.

GENERAL RULES Rule 1. SHORT TITLE OF ACT.—"The act regulating the manufact­ ure and sale of foods, drugs and medicines; providing penalties for the violation thereof, and declaring an emergency," the same being Art. 1, Chapter 18, Session Laws of Oklahoma 1909; shall be known and referred, to as the "Oklahoma food and drug law of March 20, 1909." Eule 2. STANDARDS OF PURITY OF FOODS.—The standard of purity of foods in this state, shall be that which has been, or which shall be here­ after proclaimed by the Secretary of the Department of Agriculture of the United States, except where a different standard is provided by the Okla­ homa food and drug law of March 20, 1909. Eule 3. STANDARD OF PURITY OF DRUGS AND MEDICINES.— A drug bearing a name recognized in the United States Pharmacopoeia or National Formulary, without any further statement respecting its character, shall be required to conform in strength, quality and purity to the standards prescribed or indicated for drug of the same name recognized in the United States Pharmacopoeia or National Formulary, official at the time. A drug bearing a name recognized in the United States Pharmacopoeia or National Formulary, and branded to show a different standard of strength, quality and purity, shall not be regarded as adulterated if it conforms to its declared standard. (Nat. Reg. No. 7, U. S. Dept. Agri. Circ. 21.) Eule 4. COLLECTION OF SAMPLES.—(a) Samples of original pack­ ages or broken packages of food, drugs or medicines shall be collected only by authorized food and drug inspectors, the sheriffs of the several counties of the state, state or local health officers of the various counties and cities within the state, or by any persons specially authorized by the State Com­ missioner of Health. (b) The term "original package," as herein used, shall be construed as provided by section 10 of the Oklahoma food and drug law of March 20, 1909. The term "broken package," as herein used, shall be construed to mean the original package which has been opened for the purpose of ex­ tracting a portion of the contents. (c) Samples may be purchased in the open market, and if in bulk, the mark, brand or tags upon the package, carton, container, wrapper or ac­ companying printed or written matter shall be noted. The collector will also note the names of the vendor and agent through whom the sale was actually made, together with the date of invoice and the date of the purchase by the collector. The collector shall purchase representative samples. (d) All samples shall be sealed by the collector and labeled by the identifying mark. Eule 5. ANALYSIS.—Analysis for the State Commissioner of Health shall be made under the direction of the State Chemist, and duly certified by him to the State Commissioner of Health, upon such forms as may be prescribed. The State Chemist shall make immediate reports of analysis on all samples sent to him by the State Commissioner of Health, or any author­ ized representative of same, and shall keep a complete record o± Ins work, and make such reports from time to time as may be requested " tne btate Commissioner of Health. Eule 6. FORMULAS—PROPRIETARY FOODS.—(a) The factories in which proprietary foods are made shall be open at all reasonable times to the inspection provided for in Eule 13. (b) Manufacturers of proprietary foods are required to state upon the label the names and percentages of the materials used, so far as is necessary to secure freedom from adulteration and misbranding: (1) In the case of 109 Third Annual Report syrups, the principal label shall state definitely, in conspicuous letters, the percentage of each ingredient, as in the case of compounds, mixtures, imita­ tions or blends. When the name of the syrup includes the name of one or more of the ingredients, the preponderating ingredient shall be named first. (2) In the case of baking powder the ingredients, and amount must be stated on the principal label in conspicuous letters. (3) In the case of salad oils, the kind or kinds of oil or oils present must be stated upon the label; provided, that this shall not affect goods on hand July 1, 1911. Eule 7. GUARANTEE AND FORM OF.—Section 41 of the Oklahoma food and drug law of March 20, 1909, provides: (a) No dealer shall be prosecuted under the provisions of this act when he can establish: (1) A guarantee by the wholesale jobber, manufacturer or other party residing in the United States from whom he purchased such article, to the effect that the same is not adulterated, mislabeled or misbrand­ ed within the meaning of this act. (2) Said guarantee, to afford protection, must contain the name and address of the party or parties making the sale of such articles to said dealer, and an itemized statement showing the article pur­ chased; or (b) A general guarantee may be filed with the Secretary of the United States Department of Agriculture by the manufacturer, wholesale jobber or other party in the United States and be given a serial number, which num­ ber shall appear on each and every package of goods sold under such guar­ antee, with the words, "Guaranteed under the food and drug act, June 30, 1906." (c) In case the wholesaler, jobber or manufacturer or other party making such guarantee to such dealer, resides without this state, and it appears from the certificate of the director of the state laboratory that such article or articles were adulterated, mislabeled or misbranded, within the meaning of this act, or the national pure food act approved June 30, 1906, the At­ torney-General of this state must forthwith notify the Attorney-General of, the United States of such violation. (d) The following form of guarantee as provided in subdivisions one and two of paragraph A of this rule, is recommended: "I (we), the undersigned State whether wholesale jobber, manufacturer or other party.) and residing in :.__, in the State of , in the United States, do hereby guarantee that the article or articles described in the below itemized statement sold by me (us) to of , State of Oklahoma, is (are) not adulterated, mislabeled or misbranded, within the meaning of the Oklahoma food and drug law of March 20, 1909. (Signed in ink) " Rule 8. NON-RESIDENT VENDERS.—Wherever it may be found that any provisions of the food and drug act, or rules carrying same into effect, are being violated by transient venders, or others who are non-residents of this state, and liable to leave the county wherein the violations are commit­ ted, the State Commissioner of Health may forthwith institute prosecution proceedings as provided by law. Provided, however, that verbal or written notice of such violations have first been made by a duly accredited representative of the department, and if said violations are not immediately ceased after such notice is given, such products as are in violation of the Oklahoma food and drug law of March 20, 1909, may be confiscated or destroyed by said duly accredited representative of the department. Rule 9. ACID DRINKS IN METAL CONTAINERS.—The preparation or serving of lemonade, limeade, orangeade or any other acid beverage in a tin, galvanized or other metal container not enameled, is prohibited. Oklahoma Food and Drug Department 101

Eule 10. NOTICE OF ANALYSIS.—If it appears, from examination or analysis of food and drug products, that the provisions of the Oklahoma food and drug law, or rules governing same, have been violated, the State Com­ missioner of Health shall give notice to the county attorney of the county wherein the sample was taken as prescribed. The results of such examina­ tions or analysis may be published in the Bulletin of the Oklahoma State Health Department at such times as the State Commissioner of Health may direct, Eule 11. ANTHORITY OF INSPECTORS.—All inspectors or other rep­ resentatives of the State Commissioner of Health, shall have, and are hereby given, full authority to enter any place of business where food or drugs are prepared, stored, sold or displayed for sale, during reasonable hours, and to make such investigations as they may deem proper. They shall have full authority to demand all information necessary from any person or persons in authority, and to condemn and cause to be destroyed all products in viola­ tion of the Oklahoma, food and drug law of March 20. 1909. They shall have, and are hereby given authority to give oral or written notices concerning stock and sanitary conditions as may be justified, and not in conflict with the laws, rules and regulations. Eule 12. AUTHORITY OF ASSISTANT FOOD AND DRUG COMMIS­ SIONER AND FOOD, DRUG AND SANITARY INSPECTORS.—The assist- and Food and Drug Commissioner and all food, drug and sanitary inspectors appointed under the authority of the Oklahoma food and drug law of March 20, 1909, shall be, and are hereby authorized and empowered to en­ force said law and the rules and regulations adopted for the enforcement of the same, to collect samples of food, drugs and medicines, to make inspections and examinations of foods, drugs and medicines, to report violations of said law or the national food and drug act of June 30, 1906, and to enforce all sanitary rules applicable to the preservation of health, promulgated and adopted by the State Commissioner of Health, under the authority of Art. 2 of Chapter 79 of the Session Laws of Oklahoma 1907-8, and such further and other duties as may be prescribed from time to time. ADULTERATION. 13. CHARACTER OF RAW MATERIAL.—The raw material used in the manufacture of food and drug products shall be sound, wholesome and free from decomposition. The meat products shall be sound, wholesome and firm for human food, and shall be made from sound and healthy animals. Car­ casses of animals too immature to produce wholesome meat, or unborn and stillborn animals, carcasses of pigs, kids and lambs under three weeks of age, shall be condemned as unsuitable for food. Carcasses of animals in advanced stage of pregnancy, also carcases of animals which have within ten days given birth to young, and in which there is no evidence of septic poisioning, may be rendered into lard or tallow, if so desired, but they shall be condemn­ ed as unsuitable for food. All animals that die in abbattoir pens, and those in a dying- condition before slaughtering, shab not be used for food or manu­ factured into food products. In enforcing the provisions of the Oklahoma food and drug law in relation to meat and meat products, inspectors will follow the regulations laid down for the instruction of inspectors of the Bureau of Animal Industry of the United States Department of Agriculture. Eule 14. GUARANTEEING EGGS.—The sale, keeping for sale or offer­ ing for sale of tainted or rotten eggs is prohibited. Rule 15. CONFECTIONERY.—(a) The adulterating of candies or con- fectioneris by mixing of terra alba, barytes, talc or other earthly mineral substance, or any poisionous colors, flavors or extracts or other deleterious ingredients detrimental to health, or any vinous malt or spiritous liquor or compound, or narcotic drug, is hereby prohibited. (b) Only harmless colors or flavors shall be added to confectionery or candy. (c) The term "narcotic drugs" includes all the drugs mentioned in sec­ tion 8, national food and drug act, June 30, 1906, relating to foods, their deri­ vations and preparations, and all other drugs of a narcotic nature. 102 Third Annual Report

Rule 16. SUBSTANCES MIXED AND PACKED WITH FOODS.—No substance may be mixed or packed with a food product which will reduce or lower its quality or strength. Not excluded under this provision are sub­ stances properly used in the preparation of food products for clarification or refining, aud eliminated in the further process of manufacture. (Nat. Reg. No. 11, U. S. Dept. Agri. Cir. 21.) Eule 17. COLORING, POWDERING, COATING, STAINING.—(a) Only harmless colors may be used in food products; provided, that when used their presence shall be stated on the principal label. The use of artificial color in meat products, or animal casings for sausages or other meat products, is prohibited. (b) The reduction of a, substance to a powder to conceal inferiority in character is prohibited. (c) The term "powdered" means the application of any powdered sub­ stance to the exterior portion of articles of food, or the reduction of a sub­ stance to a powder. (d) The term "coated" means the application of any substances to the exterior portion of a food product, (e) The term "stained" includes any change produced by the addition of any substance to solid foods which in any way alters or adds to their natural tint. (f) Food products which have been colored, bleached or otherwise treated, and are by reason of such treatment liable to be regarded as superior in quality, or liable to deceive in respect to their nature or origin, shall bear a statement of such treatment on each wholesale package and on each retail package or container as delivered to the consumer. (Nat. Reg. No. 12, IT. S. Dept. Agri. Cir. 21, as amended.) Rule 18. NATURAL POISONOUS OR DELETERIOUS INGREDIENTS. —Any food product which contains naturally a poisonous or deleterious in­ gredient does not come within the provisions of the food and drug act, June 30, 1906, or the Oklahoma food and drug law of March 20, 1909, except when the presence of such ingredient is due to filth, putrescence or decomposition. (Nat. Reg. No. 13, U. S. Dept, Agri. Cir. 21, as amended.) Rule 19. EXTERNAL APPLICATION OF PRESERVATIVES.—(a) Poisonous or deleterious preservatives shall only be applied externally, and they and the food products shall be of a character which shall not permit the permeation of any of the preservatives to the interior, or any portion of the interior, of the product. (b) When these products are ready for consumption, if any portion of the added preservative shall have penetrated the food product such products shall then be subject to the regulations for food products in general. (c) The preservatives applied must be of such a character that, until re­ moved, the food products are inedible. (Not. Eeg. No. 14, U. S. Dept. Agri. Cir. 21, as aemnded.) Eule 20. WHOLESOMENESS OF COLORS.—The use in food products of the following certified colors and their blends, will be permitted: Red shades: 107 Aniranth 56 Ponceau 3 R 517 Erythrosin Orange shades: 85 Orange 1 Yellow shades: 4 Napthol Yellow S Green shades: 435 Light green S. F. yellowish Blue shades: 692 Indigo disulfo acid. Provided the use of such colors shall be indicated on the label. (Nat. Reg. No. 15, U. S. Dept Agri. Cir. 21 and F. I. D. 76.) Oklahoma Food aud Drug Department 103

Eule 21. SAUSAGE.—Sausage or sausage meat shall be held to be a comminuted meat from neat cattle or swine, or a mixture of such meats, either fresh, salted, pickled or smoked, with added salt and spices, and with or without the addition of edible animal fats, blood and sugar, or subsequent smoking. It shall contain no larger amount of water than the meats from which it is prepared contain when in their fresh condition; and if it bears a name descriptive of kind, composition or origin, it must correspond to such descriptive name. All animal tissues used as containers, such as casings, stomachs, etc., must be clean and sound and impart to the contents no other substance than salt. All sausage found to contain any cereal or added water or other substance, except as herein stated, shall be deemed to be adulterated. Eule 22. MARASCHINO CHERRIES.—Maraschino cherries must not contain sulphurous acid, sulphur dioxide, suphites, salcylic acid or other pre­ servatives prohibited by law, nor any other ingredient deleterious to health; and if artificially colored, such coloring must be effected solely by the use of harmless animal or vegetable colors, or of the coal, tar dyes authorized by law, and when so colored the fact shall be plainly declared on the label. Eule 23. FOUNTAIN FLAVORS—EXTRACTS—CRUSHED FRUITS.— All flavors, extracts and crushed fruits used at soda fountains, stands or other places where beverages are dispensed, shall be prepared from the natural fruits, free from deleterious preservatives. Provided, however, that all ex­ tracts, flavors or crushed fruits containing artificial colors or artificial flavors or both, shall bear a statement to that effect for the information of the public. In such cases, signs not less than four inches wide and eight inches long, containing the following, shall be displayed prominently over said fountain, counter or stand: "Artificial colors and artificial flavors used here"; or, in the event a menu card is used, said statement may be printed thereon, in lieu of the sign. MISLABELING OR MISBRANDING. Eule 24. LABEL.— (a) The term "label" applies to any printed, pic­ torial or other matter upon or attached to any package of a food or drug product, or any container thereof, subject to the provisions of this act. (b) The principal label shall consist, first, of all information which the food and drugs act, June 30, 1906, and the Oklahoma food and drug law of March 20, 1909, specifically requires; to wit, the name of the place of manu­ facture in the case of food compound or mixtures, sold under a distinctive name; statements which show that the articles are compounds, mixtures or blends; the words "compound," "mixture" or "blends," and words desig­ nating substances or their derivatives and proportions required to be named in the case of foods and drugs. All this information shall appear upon the principal label, and should have no intervening descriptive or explanatory reading matter. Second, if the name of the manufacturer and place of manufacture are given, they should also appear upon the principal label. Third, preferably upon the principal label, in conjunction with the name of the substance, such phrases as "artifically colored," "colored with sulphate of copper" or any other such descriptive phrases necessary to be announced, should be conspicuously displayed. Fourth, elsewhere upon the principal label other matters may appear, in the discretion of the manufacturers. If the contents are stated in terms of weight or measure, such statement should ap­ pear upon the principal label, and must be couched in plain terms, as re­ quired by Eule 35. (c) If the principal label is in foreign language, all in formation re­ quired by law and such other information as indicated above in (b) shall appear upon it in English. Besides the principal label in the language of the country of production, there may be also one or more other labels, if desired, in other languages, but none of them more prominent than the principal label, and these other labels must bear the information required by law, but not necessarily in English. The size of the type used to declare the information required by the act shall not be smaller than 8 point (briever) capitals. Provided, that in case the size of the package will not permit the use of 8- point type, the size of the type may be reduced proportionately. 104 Third Annual Report

(d) Descriptive matter upon the label shall be free from statement, de­ sign or device regarding the article or the ingredients or substances con­ tained therein, or quality thereof, or place of origin, which is false or mis­ leading in any particular. The term "design" or "device" applies to pic­ torial matter of every description, and to abbreviations, characters or signs for weights, measures or names of substances. (e) An article containing more than one food product or active medicinal agent, is misbranded if named after a single constituent. In the case of drugs, the nomenclature employed by the United States Pharmacopoeia and the National Formulary shall obtain. (f) The use of any false or misleading statement, design or device ap­ pearing on any part of the label shall not be justified by any statement given as the opinion of an expert or other person, nor by any descriptive matter explaining the use of the false or misleading statement given as the opinion of an expert or other person, nor by any descriptive matter explaining the use of the false or misleading statement, design or device. (Nat. Eeg. No. 17, U. S. Dept. Agri. Cir. 21.) Eule 25. CHARACTER OF NAME.—(a) A simple or unmixed food or drug product not bearing a distinctive name should be designated by its com­ mon name in the English language; or, if a drug, by any name recognized iu the United States Pharmacopoeia or National Formulary. No further de­ scription of the components or qualities is required, except as to content of alcohol, morphine, etc (b) The use of a geographical name shall not be permitted in connection with a food or drug product not manufactured or produced in that place, when such name indicates that the article was manufactured or produced in that place. (c) The use of a geographical name iii connection with a food or drug product will not be deemed a misbranding when, by reason of long usage, it has come to reprefnt a generic term, and is used to indicate a style, type or brand; but in all such cases the state or territory where any such article is manufactured or produced shall be stated upon the principal label. (d) A foreign name which is recognized as distinctive of a product of a foreign country shall not be used upon an article of domestic origin except as an indication of the type or style of quality or manufacture, and then only when so qualified that it cannot be offered for sale under the name of a foreign article. (Nat. Eeg. No. 19, U. S. Dept. Agri. Cir. 21.) Eule 26. DISTINCTIVE NAME.—A name, or a "distinctive name," is a trade, arbitrary or fancy name which clearly distinguishes a food or drug product, mixture or compound from any other food or drug products, mixture or compound. It may consist of a single word, or it may include words in­ dicating special characteristics, such as the name of the manufacturer or producer, the place of origin, the source, the age, the composition, the mode of manufacture or production, or the effects attending its use. A distinctive name shall not be one representing any single constituent of a, mixture or compound. A distinctive name shall not misrepresent any property or quality of a mixture of compound. A distinctive name shall give no false indication of origin, character or place of manufacture, nor lead the purchaser to suppose that it is any other food or drug product. (Nat. Eeg. No. 20, U. S. Dept. Agri. Cir. 21.) Eule 27. COMPOUNDS, IMITATIONS OR BLENDS WITHOUT DIS­ TINCTIVE NAME.—(a) The term "blend" applies to a mixture of like sub­ stances, not excluding harmless coloring or flavoring ingredients used for the purpose of coloring and flavoring only. (b) If any age is stated, it shall not be that of a single one of its con­ stituents, but shall be the average of all constituents in their respective pro­ portions. (c) Coloring and flavoring cannot be used for increasing the weight or bulk of a blend. Oklahoma Food and Drug Department 105

(d) In order that colors or flavors may not increase the volume or weight of a blend, they are not to be used in quantities exceeding 1 pound to 800 pounds- of the blend. (e) A color or flavor cannot be employed to imitate any natural product or any other product of recognized name and quality. (f) The term "imitation" applies to any mixture or compound which is a counterfeit or fraudulent simulation of any article of food or drug. (Nat. Eeg. No. 21, IT. S. Dept Agri. Cir. 21.) Eule 28. ARTICLES WITHOUT A LABEL.—It is prohibited to sell or offer for sale a food or drug product bearing uo label upon the package or no descriptive matter whatever connected with it, either by design, device or otherwise, if said product be an imitation of or offered for sale under the name of another article. (Nat. Eeg. No. 22, U. S. Dept Agri. Cir. 21.) Eule 29. PROPER BRANDING NOT A COMPLETE GUARANTY— Packages, although correctly branded as to character of contents, place of manufacture, name of manufacturer or otherwise, may be adulterated, and if so, are not entitled to be sold, offered or kept for sale. Rule 30. INCOMPLETENESS OF BRANDING.—A compound shall be deemed misbranded if the label be incomplete as to the names of the required ingredients. A simple product does not require any further statement than the name or distinctive name thereof, except as provided in Eules 25 and 33. iNat. Eeg. No. 24, IT. S. Dept Agri. Cir. 21.) Eule 31.—SUBSTITUTION.—(a) When a substance of a recognized quality commonly used in the preparation of a food or drug product is re­ placed by another substance not injurious or deleterious to health, the name of the substitute substance shall appear upon the label. (b) When any substance which does not reduce, lower or injuriously affect its quality or strength, is added to a food or drug product, other than that necessary to its manufacture or refining, the label shall bear a statement to that effect*. (Nat. Eeg. No. 25, U. S. Agri. Cir. 21.) Eule 32. WASTE MATERIAL.—When an article is made up of refuse materials, fragments or trimmings, the use of the name of the substance from which they are derived, unless accompanied by a statement to that effect, shall be deemed a misbranding Packages of such materials may be labeled "pieces," "stems," "trimmings" or with some similar appellation. (Nat. Eeg. No. 26, U. S. Dept. Agri. Cir. 21.) Eule 33. MIXTURES OR COMPOUNDS WITH DISTINCTIVE NAMES. —(a) The terms "mixtures" and "compounds" are interchangeable, and in­ dicate the results of putting together two or more food products. (b) These mixtures or compounds shall not be imitations of other articles, whether simple, mixed or compound, or offered for sale under the name of other articles. They shall bear a distinctive name and the name of the place where the mixture or compound has been manufactured or produced. (c) If the name of the place be one which is found in different states, territories or country, the name of the state, territory or country, as well as the name of the place, must be stated. (Nat. Reg. No. 27, U. S. Dept. Agri. Cir. 21.) Rule 34. SUBSTANCES NAMED IN DRUGS OR FOODS.—(a) The term "alcohol" is defined to mean common or ethyl alcohol. No other kind of al­ cohol is permissible in the manufacture of drugs, except as specified in the United States Pharmacopoeia, or National Formulary. (b) The words "alcohol," "morphine," "opium," etc., and the quanti­ ties and proportions thereof, • shall be printed in letters corresponding in size with those prescribed in Rule 24, paragraph C. (c) A drug or food product, except in respect of alcohol, is misbranded in case it fails to bear a statement on the label of the quantity or proportion of any alcohol, morphine, opium, heroin, cocaine, alpha or beta eucaine, chloroform, cannabis indica, chloral hydrate or acetanilide, or any derivative or preparation of any such substances contained therein. (d) A statement of the maximum quantity or proportion of any such sub­ stances present will meet the requirements; provided the maximum stated does not vary materially from the average quantity or proportion. 106 Third Annual Report

(e) In case the actual quantity or proportion is stated, it shall be the average quantity or proportion, with the variations noted in Eule 35. (f) The following are the principal derivatives and preparations made from the articles which are required to be named upon the label; Alcohol, Ethyl (Cologne spirits, grain alcohol, rectified spirits, spirits and spirits of wine).—Derivatives: Aldehyde, ether, ethyl, acetate, ethyl nitrate and paraldehyde. Preparations containing alcohol: Bitters, brandies, cordials, elixirs, essences, fluid extracts, spirits, sirups, tinctures, tonics, whiskies and wines. Morphine, Alkaloid.—Derivatives: Apomorphine, dionine, peronine, mor­ phine acetate, hydrochloride, sulphate and other salts of morphine. Preparations containing morphine or derivatives of morphine: Bougies, catarrh snuff, chlorodyne, compound powder of morphine, crayons, elixirs, granules, pills, solutions, sirups, suppositories, tablets triturates and troches. Opium, Gum.—Preparations of opium; Extracts, denarcotized opium, granulated opium and powdered opium, Bougies, brown mixture, carminative mixtures, crayons, Dover's powders, elixirs, liniments, ointments, paregoric, pills, plasters, sirups, suppositories, tablets, tinctures, troches, vinegars and wines.. Derivatives: Codeine, alkaloid, hydrochloride, phosphate and other salts of codeine. Preparations containing codeine or its salts: Elixirs, pills, sirups and tablets. Cocaine, Alkaloid.—Derivatives: Cocaine hydrochride, oleate and other salts. Preparations containing cocaine or salts of cocaine, coca leaves, catarrh powders, elixirs, extracts, infusion of cocoa, ointments, paste pencils, pills, so­ lutions, sirups, tablets, tinctures, troches and wines. Heroin.—Preparations containing heroin: Sirups, elixirs, pills and tablets. Alpha and Beta Eucaine.—Preparations: Mixtures, ointments, powders and solutions. Chloroform.—Preparations containing chloroform: Ohlora'nodyne, elixirs, emulsions, liniments, mixtures, spirits and sirups. Cannabis Indica.—Preparations of cannabis indica: Corn remedies, ex­ tracts, mixtures, pills, powders, tablets and tinctures. Chloral Hydrate (Chloral U. S. Pharmacopoeia, 1890.)—Derivatives: Chloral acetophenonoxim, chloral, alcholate, choralaminde, chloralimide, chloral orthoform, chloralose, foremiol, hypnal and uraline. Preparations containing chloral hydrate or its derivatives: Chloral com- phorate, elixirs, liniments, mixtures, ointments, suppositories, sirups and tablets. Acetanilide (antifebrine, phenyl acetamide).—Derivatives: Acetphene- tidine, citrophen, diacetanilide, lactophenin, methoxy-aceta, Hide, methylace- tanilide and para iodoacetanilide and phenacetine. Preparations containing acetanilide or derivatives: Analgesics, antineural- gies, antirheumatics, cachets, capsules, cold remedies, elixirs, granular effer­ vescing salts, headache powders, mixtures, pain remedies, pills and tablets. (Nat. Eeg. No. 28, U. S. Dept Agri. Cir. 21.) Eule 35. STATEMENT OF WEIGHT OR MEASURE.—(a) A statement of the weight or measure of the food contained in a package is not required. If any such statement is printed, it shall be a plain and correct statement of the average net weight or volume, either on or immediately above or below the principal label, and of the size of letters specified in Rule 24. (b) A reasonable variation from the stated weight for individual pack­ ages is permissible, provided this variation is as often above as below the weight or volume stated. This variation shall be determined by the in­ spector from the changes in the humidity of the atmosphere, from the ex­ posure of the package to evaporation or to absorption of water, and the reasonable variations which attend the filling and weighing or measuring of a package. (Nat. Reg. No. 29, U. S. Dept Agri. Cir 21.) Rule 36. FOOD IN BULK—WEIGHT AND MEASURES.—All articles of food products which are sold by weight or measure, not contained iu Oklahoma Food and Drug Department 107 packages, as defined by the Oklahoma food and drug law of March 20, 1909, and rules and regulations of the State Commissioner of Health, shall be sold aud delivered by the manufacturer, wholesaler, jobber, retailer or other party to the consumer at their true and actual weight and measure; provided, that a reasonable variation from the agreed weight or measure is permissible, if this variation is as often above as below the weight or measure agreed upon in the terms of the sale or purchase. Eule 37. METHODS OF STATING QUANTITY OR PROPORTION.—In the case of alcohol, the expression "quantity" or "proportion" shall mean the average percentage by volume in the finished product. In the case of the other ingredients required to be named upon the label, the expression "quantity" or "proportion" shall mean grains or miliums per ounce or fluid ounce, and also, if desired, the metric equivalents therefor, or milli­ grams per gram or per cubic centimeter, or grains or cubic centimeters per kilogram or per liter; provided, that these articles shall not be deemed mis­ branded if the maximum of quantity or proportion be stated, as required in Rule 34. (d). (Nat, Eeg. No. 30, U. S. Dept. Agri. Cir. 21.) Eule 38. EXPORTS AND IMPORTS OF FOODS AND DRUGS.—(a) Food products intended for export may contain added substances not per­ mitted in food intended for interstate commerce, when the addition of such substances does not conflict with the laws of the countries to which the food products are to be exported, and when such substances are added in accord­ ance with the directions of the foreign purchaser or his agent. (b) The exporter is not required to furnish evidence that goods have been prepared or packed in compliance with the laws of the foreign country to which said goods are intended to be shipped,, but such shipment is made at his own risk. (c) Food products for export, under this regulation, shall be kept sep­ arate and labeled to indicate that they are for export. (d) If the products are not exported they shall not be allowed to enter intrastate commerce (Nat Reg. No. 31, U. S. Dept. Agri. 21, as amended.) 39. LABELING BOTTLED BEVERAGES.—All beverages containing ar­ tificial colors or artificial flavors, sold in sealed bottles, shall bear a label in­ dicating the presence of artificial flavors, or artificial colors, or both, as the case may be. Eule 40. LABELING COLORED AND ARTIFICIALLY FLAVORED BEVERAGES.—All beverages sold in bulk, or from open receptacles, that contain artificial coloring, or artificial flavors, of any character, shall be so labeled, said labels to be prominently displayed on all stands, booths or other places where said beverages are sold or dispensed. Labels for this purpose shall be not less than four inches wide and ten inches long, and shall contain the following: "Artificially colored, artificially flavored," or "Artifiically colored, imitation flavor." When said beverages contain artificial color and natural fruit flavor, said labels shall indicate the presence of the artificial coloring as follows: "Artificially colored." When said beverages contain artificial flavors and no artificial coloring, they shall be labeled as follows: '' Artificial flavor,'' or "Imitation flavor." Eule 41, DESTRUCTION OF LABELS.—Labels on barrels, boxes, tubs, pails, casks or other packages used in the shipping of food products, must be so placed as not to subject them to mutilation or destruction in opening such packages. Eule 42. SERVING GOODS UNDER OTHER LABELS.—The serving by hotels and restaurants or other public eating houses of any food product in any container bearing the label of a different brand of a similar or like pro­ duct is prohibited. This rule shall also apply to the refilling of labeled bot­ tles in which was originally contained another brand of catsup, mustard, chili sauce, horse radish, salad dressing and other relishes and sauces of whatso­ ever character. 108 Third Annual Report

Rule 43. DECEITFUL METHODS.—Deceitful and suggestive names and designs shall not be used. No design representing a superior ingredient, its source or a process of its manufacture, shall appear on the label unless the inferior ingredients are likewise so represented in an equally prominent manner. Eule 44. SERVING OLEOMARGERINE, RENOVATED OR IMITATION BUTTER.—Proprietors, managers and others in charge of hotels, restaurants, lunch rooms, boarding houses, etc, desiring to furnish their patrons "reno­ vated butter," "oleomargerine" or any imitation instead of butter, shall notify their patrons that the same is "renovated butter," "oleomargerine," etc., as the case may be. This may be done by printing on the menu cards, or if menues are not regularly used, on placards so placed as to be easily seen and read from any portion of the room in which the substance is served, the legend: "Renovated butter served here," or "Oleomargerine (or butterine) served here," or "Imitation butter served here," as the case may be. Rule 45. RENOVATED BUTTER.—Renovated butter shall be plainly so branded, with gothie or bold-faced letters at least three-fourths of an inch in length on the top and sides of each tub or box or pail or other kind of case or piackage, or on the wrapper or prints or rolls or bulk packages in which it is put up. If such butter is exposed for sale uncovered, or not in a case or pack­ age, a placard containing the label so printed shall be attached to the mass of butter in such a manner as to be easily seen and read by the purchaser. Eule 46. BUTTER SUBSTITUTES.—Every substitute for butter must be marked by branding, stamping or stenciling upon the top or side of each box, tub or firkin or other p>aekage, in a clear and durable manner, "Oleomarger­ ine," "Butterine," "Substitute for butter," or "Imitation butter," in plain Roman type, each of which shall not be less than three-quarters of an inch in length. Rule 47. LARD SUBSTITUTES.—Lard substitutes must be labeled as pro­ vided for in sections 13 and 14, Oklahoma food and drug law of March 20, 1909, and shall bear the name of the manufacturer and the location of the manufactory. . Rule 48. COMPOUNDS.—Shall be labeled with the true name of the in­ gredients, as "Maple and cane syrup," etc., and the ingredient which predom­ inates shall be named first. Rule 49. ALL SOAKED OR BLEACHED GOODS, or goods put up from products dried before canning, shall be plainly marked, stamped or labeled as such with the words, "Soaked goods," or "Bleached goods." Eule 50. IMITATION EXTRACTS.—All extracts which are not made from the fruit, berry, bean or other part of the plant, shall be labeled "imita­ tion" in letters similar in size, and immediately preceding the name of the article. Extracts below standard shall be labeled "One-half standard strength," or "One-third standard strength," etc., as the case may be. Only common fractions shall be used, and the statement of strength shall immediately pre­ cede the name of the extract. Eule 51. EXTRACTS—MISLEADING TERMS.—The terms "double," "triple," etc., as applied to flavoring extracts, are held to mean, respectively, two or three times the minimum strength required by the standard. The term "concentrated," as applied to flavoring extracts, is false and misleading. Rule 52. EXTRACTS — SYNONYMOUS TERMS.—The term extract, flavor, flavoring, spirits, essence and tinctures, as applied to solutions used for flavoring food products are held to be synonymous, but the use of any term in lieu of the word "extract" is deprecated as applied to flavoring solutions made from an aromatic plant or part of the plant. Rule 53. REFILLING BOTTLES.—Where a food or drug product is packed in a bottle, the use and refilling of such bottle with a similar product, but prepared and manufactured by another manufacturer or person under whose label or mark same is sold, without destroying the label or other identification marks, is prohibited. Where bottles contain the name and Oklahoma Food aud Drug Department 109

address, or the- name, or any distinctive name, or identification mark, of the manufacturer or owner thereof, blown in the same, no other manufacturer or person shall be permitted to use such bottles for refilling. Eule 54a. IMPURE BUTTER.—The sale or offering for sale of tainted, putrid or rancid butter as food, is prohibited; provided, that when such purchase or sale is made for the express purpose of shipping said product out of this state, said act will not be considered a violation of the law. Rule 54b. HOMOGENIZED PRODUCTS.—Skimmed milk and butter fat passed through a machine known to the trade as the Homogenizer, are not entitled to the name of milk, or the name of cream, as the case may be, according to the quantity of fat which is present. The product made from a Homogenized butter, or skimmed milk, cannot be properly called ice cream. The use of such products as enumerated above in the manufacture of ice cream is prohibited. The sale of milk, or cream, produced by the Mobogen- ization process, when made from skimmed milk, condensed milk or butter fat, is prohibited.

SANITARY RULES AND REGULATIONS It is ordered that the following rules and regulations, numbered consecu­ tively from 1 to 21, be and the same are hereby adopted. All previous rules aud regulations in conflict with these rules and regulations are hereby re­ pealed. In witness whereof, I have hereunto affixed my official signature and attested the 'same by the seal of my office, on this 15th day of June, 1911, in the city of Oklahoma City, the capital of said state. (Seal) J. C. MAHE, State Commissioner of Health, Food and Drugs. Eule 1. AUTHORITY OF ASSISTANT FOOD AND DRUG COMMIS­ SIONER, AND ALL FOOD, DRUG AND SANITARY INSPECTORS.—(a) All inspectors or representatives of the State Commissioner of Health shall have and are hereby given full authority to enter any place of business where food or drugs are prepared, stored, sold or displayed for sale, during reasonable hours, and to make such investigations as may be deemed proper. They shall have authority to demand all information necessary from any person or persons in charge of such places, and to condemn and cause to be destroyed all food and drug products in violation of the Oklahoma food and drug law of March 20, 1909. They shall have, and are hereby given authority to give oral or written notices concerning stock or sanitary conditions, as may be justified and not in conflict with the laws, rules and regulations. In event written notices are given, same shall be upon forms prescribed by the State Commissioner of Health. (b) The Assistant Food and Drug Commissioner, and all food, drug and sanitary inspectors appointed under the authority of the Oklahoma food and drug law of March 20, 1909, shall be and are hereby authorized and em­ powered to enforce all sanitary rules and regulations adopted by the State Commissioner of Health, and applicable to the Oklahoma food and drug law of March 20, 1909. They shall have, as far as the same are applicable to the enforcement of the Oklahoma food and drug law of March 20, 1909, the same authority and power as given to inspectors and representatives of the State Commissioner of Health in paragraph (a) of this rule. Eule 2. GENERAL REQUIREMENTS.—The floors, side walls, ceilings, furniture, receptacles, implements and machinery of every establishment or place where foods or drugs are manufactured, stored, sold, offered for sale or distributed, and all cars, trucks and vehicles used in the transportation of food products, shall at no time be kept in an unclean, unhealthful and unsanitry condition; and for the purpose of this regulation, unclean, unhealth­ ful and unsanitary conditions shall be decreed to exist if foods or drugs in the process of manufacture, preparation, packing, storing, sale, distribu- 110 . 'Third Annual Report tion or transportation are not securely protected from flies, dust, dirt, and, as far as may be necessary, by all reasonable means from all other foreign or injurious contamination; and if the refuse dirt and the waste products subject to decomposition and fermentation incident to the manufacture, prepa­ ration, packing, storing, selling, distributing and transporting of food are not removed daily; and if all trucks, trays, boxes, baskets, buckets and all knives, saws, cleavers and other utensils and machinery used in moving, handling, cutting, chopping, mixing, canning and all other processes are not thoroughly cleaned daily; and if the clothing or hands of operatives, em­ ployes, clerks or other persons therein employed are unclean. Rule 3. FLOORS, WALLS, ETC.—The side walls and cealings of every bakery, confectionery, hotel and restaurant kitchen shall be well plastered, wainscoated or ceiled with metal or lumber, and shall be oil painted or kept well, lime-washed, and all interior wood work in every bakery, confectionery, hotel and restaurant kitchen shall be kept well oiled or painted with oil paints and be kept washed clean with soap and water; and every building, room, basement or cellar occupied or used for the preparation, manufacture, packing, storage, sale or distribution of food susceptible to contamination or damage, shall have an impermeable floor, made of cement or tile laid in cement, brick, oiled wood or other suitable non-absorbent material, which can be flushed and washed clean with water. Rule 4. SCREENS.—The doors, windows and other openings of every food or drug producing or distributing establishment during the fly season shall be fitted with self-closing Screen doors and wire window screens, of not coarser than 14-mesh wire gauze. Eule 5. TOILETS.—Every building, room, basement or cellar occupied or used for the preparation, manufacture, packing, canning, sale or distribu­ tion of food or drugs, shall have convenient toilet or toilet room or rooms, where the process of production, manufacture, packing, canning, selling or distribution is conducted. The floors of such toilet rooms shall be of cement, tile, oiled wood, brick or other non-absorbent material, and shall be washed and scoured daily. Such toilet or toilets shall be furnished with ventilating flue or pipe, discharging into soil-pipes, or one outside of the building in which they are situated, and toilet rooms shall be properly ventilated by windows or ventilating flues. Lavatories and wash rooms shall be adjacent to toilet rooms, and shall be suplpied with soap, running water and clean towels, and shall be maintained in a sanitary condition. Operatives, employes, clerks and all persons who handle the material from which foods or drugs are pre­ pared, or the finish product, before beginning work or after visiting toilet, shall wash their hands and arms thoroughly in clean water. Eule 6. CUSPIDORS.—Cuspidors for the use of operatives, employes, clerks or other persons shall be provided whenever necessary, and each cus­ pidor shall be thoroughly emptied and washed out daily with disinfectant solution, and about five ounces of such a, solution shall be left in each cuspi­ dor while it is in use. No operative, employe or other person, shall expector­ ate on the floor or side walls, of any building, room, basement or cellar where the production, manufacture, packing, storing, preparation or sale of any food or drug is conducted. Eule 7. LIVING IN ROOMS.—No person or persons shall be allowed to live or sleep in any room of a bake shop, kitchen, dining-room, confectionery, creamery, cheese factory or place where food is prepared, served or sold. Rule 8. DISEASED PERSONS EMPLOYED.—No employer shall require, permit or suffer any persons to work, nor shall any person work, in a, build­ ing, room, basement, cellar or vehicle, occupied or used for the production, preparation, manufacture, packing, storage, sale, distribution and transpor­ tation of foods or drugs who is affected with any venereal disease, smallpox, diphtheria, scarlet fever, tuberculosis or consumpaion trachoma, typhoid fever, epidemic dysentery, measles, mumps, German measles (Eothein), whooping- cough, chicken pox or other contagious disease. "Rule 9. RESPONSIBILITY FIXED.—Every person or corporation in charge of, or in control of, or in authority over any of the places mentioned by and described in these regulations, shall be responsible for the condition Oklahoma Food and Drug Department 111

thereof, and it shall be his or its duty to see that the provisions of these regu­ lations with reference to the condition, arrangement and conduct of such places are carried out. Rule 10. SIDEWALK DISPLAYS.—The sidewalk display of food pro­ ducts is prohibited unless such products are enclosed in a show case or similar device, which will protect the same from flies, dust- or other contamination; provided that food products that necessarily have to be pealed, pared or cooked before they are fit for consumption may be displayed on the sidewalk; provided, that in such display the bottom of the container be at least eighteen inches above the surface of the sidewalk; but the sidewalk display of meat or meat products is prohibited. Eule 11. COVERING CANDIES AND FRUITS.—Confectionery, dates, figs, dried fruits, berries, butter, cheese and bakery products while on sale or display are required to be properly screened or covered to effectively protect the same from contamination or damage by flies, dust, vermin or other means. Eule 12. BAKESHOPS.—Every room or building occupied as a bakery shall be maintained in a sanitary condition, and the food, drug and sanitary in­ spectors are authorized and directed to make proper inspection of every such room or building, and such inspection shall be for the purpose of ascertaining if .any of the provisions of Senate Bill No. 112, approved March 22, 1911, are being violated, and if so it shall be the duty of the inspector to report the facts concerning such violations to the chief factory inspector of the State of Oklahoma. Eule 13. SLAUHGTER-HOUSE RULES.—(a) Every person owning, leasing or occupying any place, room or building wherein cattle, sheep or swine are killed or dressed, or any market, public or private, shall cause such place, room, building or market to be kept at all times thoroughly cleansed aud purified, and all offal, blood, fat, garbage, manure or other un­ wholesome or offensive refuse shall be removed therefrom at least once every twenty-four hours, if used continuously; or, if used only occasionally, within twenty-four hours after using; and the floors of such building, place or prem­ ises shall be so constructed that they can be flushed and washed clean with water. No blood pit, dung piit, offal pit or privy well shall remain or be con­ structed within any such place, room or building; nor shall swine be fed or kept within 150 feet of the slaughter house. Doors and windows must be screened to exclude flies, and side walls painted or whitewashed. (b) Slaughter houses are required to be kept in a sanitary condition, and unsanitary conditions shall be deemed to exist wherever and whenever any one or more of the following conditions appear or are found, to-wit: if the slaughter house is dilapidated and in a, state of decay; if the floors or side walls are soaked with decaying blood or other animal matter; if cob­ webs or other evidence of filth or neglect are present; if the drainage of the slaughter house or slaughter-house yard is not sufficient; if maggots or filthy pools or hog wallows exist in the slaughter-house yard or under the slaughter­ house; if storage hides kept in slaughter-house are in pools of filth or infested with maggots, or giving out vile odors; if the water supply used in connection with the cleansing or preparing is not pure and unpolluted; or if the odors of putrefaction plainly exist therein; if bones or refuse are not burned or buried; if dead animals are being used for feed; if carcasses are transported from place to place when not covered with clean, white cloths, or if kept in unclean, bad-smelling ice boxes, refrigerators or storage rooms. (c) If the floors of such killing places are found to be in an unsanitary condition by the inspector or health officer, he may require such floors to be constructed of cement or tile laid in cement or brick, so as to prevent the blood, foul liquid or washings from being absorbed. All new slaughter houses erected after July 1, 1911, shall be constructed with cement floor and killing beds. Eule 14. CRACKED AND BROKEN RECEPTACLES.—The use of glass­ ware, earthenware, chinaAvare or any receptacles, trays or dishes used in the preparation or serving of food products, that may be cracked, broken or other­ wise unsound, or that may be so impaired as to prevent a thorough cleansing, is prohibited. 112 Third Annual Report

Rule 15. HOTELS, RESTAURANTS, ETC.—Sanitary conditions shall exist in hotel and restaurant kitchens and dining-rooms, ice cream parlors, lunch cars and other places where food is prepared and served, to wit: When the floors are clean and free from litter and accumulated dirt; when the side walls and ceilings are free from cobwebs and acculated dirt; when the coun­ ters, shelves, tables and sinks, drawers, bins and cabinets are clean; when refrigerators, ice boxes, and cold-storage rooms are free from foul and unpleas­ ant odors, mold and slimes; when the doors and windows are properly screened; "when dining-rooms and kitchens are well ventilated and lighted. Dishes, tableware and kitchen utensils must be washed and rinsed in clean water after using; food served to customers and then returned to the kitchen or serving room, must not again be served; all garbage must be removed daily. Back shops, back yards and cellars must be kept clean and free from rubbish. Cellars, unless properly arranged, well lighted and well ventilated, and free from moisture, must not be used for the storage of prepared foods, unless such food is in glass, tin or other air-tight container. Rule 16. DRUG STORES.—Inspectors of drug stores shall be guided by the following directions: Sanitary conditions shall exist in drug stores, to wit: When the floors are clean and free from litter and accumulated dirt; when the side walls and cealings are free from cob-webs, dust and accumulated dirt; when the coun­ ters, shelves, drawers and bins are free from dirt and clean. Graduates, mor­ tars and other apparatus and glassware used in preparing drugs, shall be kept clean. Prescription bottles must be washed and cleaned before filling. Pow­ der papers shall be made of clean paper. Back shops and basements must be kept clean, wrell ventilated and lighted; or, if used for storerooms only, must be dry, free from litter and suitable for the storage of medical preparations. Persons suffering from cancer, tuberculosis or any other contagious or infec­ tious disease, or who have been exposed to a quarantinable disease, shall not be employed in a drug store. Rule 17. ANIMALS BARRED.—Cats, dogs or other animals shall not be allowed on the shelves or counters or other places where food products are kept or stored. Rule 18. MEAT MARKETS.—All meat markets or other places where butchered meat is sold or distributed, must be kept clean. The floors must be scrubbed as often as necessary to keep them free from grease, blood and other dirt. The meat must not be exposed to flies and dust. The refrigerator and all meat hooks must be thoroughly scoured with hot water and lye not less than once a week and oftener, if necessary to keep the refrigerators free from odor. No tainted meat or cheese or vegetables shall be allowed to remain or be placed in such refrigerator. The refrigerator or metal box must be kept dry inside. The use of saw-dust, shavings, or other dust-creating refuse for floor covering is prohibited. Eule 19. SODA FOUNTAINS.—Glassware, spoons, etc., used at soda foun­ tains or refreshment stands shall be thoroughly washed and rinsed in clean water. Soda fountains, sirup cans and bottles shall be thoroughly washed before refilling. Draft tubes shall be kept clean. Drainage boards, sinks, shelves, etc., on which glasses are kept shall be kept clean. All jars, syrup cans, bowls, packers or other containers used in the dispensing of ice cream, ices, extracts, flavors, crushed fruits and nuts, at soda fountains or other places, shall be covered at all times in a manner to protect said articles •from flies and dust. Eule 20. FRUIT AND VEGETABLE VENDING.—No person or persons engaged in the peddling or vending of fruits, vegetables or other perishable food products, shall be permitted to openly display any of the aforesaid pro­ ducts on any wagon, hack, buggy or other vehicle used for the transportation of said product, unless said fruits, vegetables and other perisable products be encased in glass or properly screened with cloth so as to afford protection fi-om flies and dust. Provided, however, that such fruits and vegetables that necessarily have to be peeled, pared or cooked before they are fit for human consumption, shall not come under this provision. Oklahoma Food and Drug Department 113

Eule 21. BOTTLERS.—Bottlers of carbonated or other drinks, waters, etc., shall thoroughly wash and rinse, in clean water, all bottles before same are filled, and.shall thoroughly cleanse exterior and interior of all bottles, re­ moving therefrom all accumulation, sediment or stain, particularly on or around the neck of the bottle. Sanitary requirements governing bottling estab­ lishments shall be those provided for buildings and places wherein food is manufactured or sold.

RULES, REGULATIONS AND PROCEDURE

Governing the Hearing" of Reasons Advanced by Persons Charged With the Violation of the Oklahoma Food and Drug Law of March 20, 1909

It is ordered that the following rules and regulations and procedure gov­ erning the hearing of reasons advanced by persons charged with violations of the Oklahoma food aud drug law of March 20, 1909, and rules and regula­ tions adopted thereunder, be and the same are hereby adopted. All previous rules and regulations and procedure in conflict with these rules, regulations and procedure are hereby repealed. In witness whereof, I have herunto affixed my official signature and at­ tested the same with the seal of my office on this 15th day of Jun, 1911, in the city of Oklahoma, City, the capital of said state. (Seal) J. C. MAHR, State Comimsisoner of Health, Food and Drugs. Rule 1. The person, firm or corporation charged with the violation of any of the provisions of the Oklahoma food and drug law of March 20, 1909, or the rules and regulations adopted thereunder, shall be notified and summoned in writing to appear before the State Commissioner of Health, to show cause, if any, he has why he should not be prosecuted as by law provided. Such notification shall be issued by the State Commissioner of Health, and shall state the place, date and hour, the person, firm or corporation charged shall appear to show cause why he should not be prosecuted. Rule 2. When the party charged shall appear before the Commissioner he must file a, written statement, which must be verified by the oath of the accused, as follows: if a firm, by the managing members thereof; or if a cor- ' poration, by its president, secretary or general manager. Such statement must be sworn to before any officer authorized to administer oaths, and con­ tain in plain language any reasons the accused has why he should not be prosecuted. If the accused relies upon the guarantee provided for in section 41 of the Oklahoma food and drug law of March 20, 1909, and the rules and regulations for the enforcement thereof, to exempt him from prosecution, he shall present and file such guarantee with the State Commissioner of Health; or if such guarantee be a general guarantee filed with the Secretary of the U. S. Department of Agriculture, he shall establish the same in a satisfactory manner to the State Commissioner of Health. On examining the guarantee, if one be filed, or being satisfied of the establishment of the general guarantee, and such guarantee complies with said section 41 of said Oklahoma food and drug law of March 20, 1909, and said rules and regulations, said commissioner may dismiss the charge. Eule 3. If the party charged shall refuse to appear before the State Commissioner of Health, or to file such sworn statement, or file or establish such guarantee, the Commissioner will consider the refusal an admission of guilt, and shall proceed to prosecute the accused as by law provided. Eule 4. If the Commissioner is satisfied, on hearing such statement, that the accused party either has not been violating the law, or if he has, that he has ceased since the notice was served upon him, and that he will in the future obey the law, the Commissioner may dismiss the charge; but if not so satisfied, 114 Third Annual Report he may hear evidence, either oral or in the form of affidavits. If the accused desires to present oral evidence in his behalf he may do so and at his own costs; provided, if the State Commissioner of Health deems it necessary, he may order such oral evidence reduced to writing and subscribed and sworn to by the witness. Eule 5. When the Commissioner shall decide to have a hearing of the charge on evidence other than that contained in the statement of the accused, he may fix a time and place for such hearing, of which all parties shall have notice, and he may continue the hearing on motion of the accused for good cause, or on account of the absence of material witnesses; but if a continu­ ance is asked on the absence of witnesses, the accused may show by an affi­ davit all the facts necessary for a continuance for absent witnesses at the trial of a civil case in the district court of the State of Oklahoma. Eule 6. After hearing the testimony, if the Commissioner is satisfied that the accused has not violated the law, he shall dismiss the charge; but if he is satisfied that the accused has violated the law or rules and regula­ tions, he shall make an order to. that effect, and order the prosecution to be commenced; provided, however, he may dismiss the charge, upon the promise and assurance of the accused that he will desist from violating the law in the future. Eule 7. The notice and summons referred to in Eule No. 1 shall be served upon the accused by any food or drug or sanitary inspector, or any suitable person appointed by the Commissioner, or by registered letter. If served by au inspector or person appointed by the Commissioner, the service shall be .made by delivery to the person charged, or leaving at his place of business with the person in charge thereof, a copy of the notice and the return upon the original shall be made to the Commissioner within five days from date of service, and shall certify date of service and hour served. Eule 8. The duly appointed and qualified assistant food and drug com­ missioner of the State of Oklahoma is hereby authorized and empowered to perform all of the duties incumbent upon the State Commissioner of Health, by virtue of the above and foregoing rules, regulations and procedure, when, for any cause, said State Commissioner of Health is unable to perform the same; provided, no order made by said assistant food and drug commissioner shall be or become effective until ratified and confirmed by said State Com­ missioner of Health. MISCELLANEOUS

Eule 1. DUTY OF INSPECTORS.—It shall be the duty of the deputy state health officers and food, drug and sanitary inspectors: (1) To collect samples of foods and drugs, for examination and analysis. (2) To inspect stock yards, abattoirs and slaughter houses, where animals are kept for slaughter, slaughtered and prepared for market. (3) To inspect canning factories, confectioners' factories, pickling fac­ tories, bottling works, drug manufactories and other places where foods and drugs are made and prepared, stored or kept for sale. (4) To inspect grocery stores, meat markets, fish markets, drug stores and all other places dealing in or selling food and drugs, either wholesale or retail. (5) To inspect bakeries, bake shops and other places where bread, cake, pastries, confections and similar products are prepared for sale. (6) To inspect restaurants, hotels aud other public places where food is prepared and sold. (7) To confer with health and sanitary officers in regard to the proper enforcement of the Oklahoma food and drug law, rules and regulations. (8) To assist local officials in the prosecution of violations of the Okla­ homa food and drug law, rules and regulations. (9) To issue such sanitary orders as may be warranted; condemn such articles of food or drugs as may be illegal by reason of its constituency or condition; cause to be destroyed such articles thus condemned, and to give freely such advice and explanation of the Oklahoma food and drug law, rules and regulations, as is expedient. The state food, drug and sanitary inspectors shall make daily reports to the State Commissioner of Health or Assistant State Food and Drug Commis­ sioner, and shall receive orders from them pertaining to foods and drugs and inspections. Inspectors shall conduct their examinations quietly and in such a man­ ner that no unnecessary antagonism will be aroused against their work. They will remember always that it is the policy of the department to co-operate with manufacturers, wholesalers and retailers in securing pure'food and drugs. Rule 2. COLLECTION OF SAMPLES.—Inspectors shall make collections of food and drug samples in the following manner: Samples of food and drug's shall be purchased and paid for, and whenever possible, a receipt shall be obtained from the dealer, and numbered to corres pond with the number placed on the sample. When possible, all samples of food and drugs shall be original packages, and when impossible, as in the case of butter, bulk spices, vinegar, bulk chem­ icals, extracts, syrups, tinctures, etc'., samples shall be placed in suitable pack­ ages or containers and properly marked and labeled. To be able to make a complete analysis the following quantity of each article is necessary: Alcoholic beverages, not less than one pint. Baking powder, not less than one small can. Butter, not less than eight ounces. Candy, not less than eight ounces. Cheese, not less than six ounces. Cocoa and chocolate, one small original package. Cream, not less than four ounces. Cream of tartar, one ounce. Extracts, not less than two ounces; vanilla extract, not less than four ounces. Flour, not less than eight ounces. Honey, not less than eight ounces. 116 Third Annual Report

Jams, not less than one pound or small original package. Jellies, not less than one-half pound or small original package. Lard, not less than four ounces. ' Maple sugar, not less than one pound. Milk, not less than four ounces. Molasses, and sirups, not less than one pint. Oils, not less than four ounces. Preserves, not less than one-half pound. Spices, not less than two ounces. Sugars, not less than eight ounces. Vinegars, not less than one pint. Samples should be submitted in the original packages, when possible. In collecting samples of foods and drugs duplicate sealed samples will be left with the dealer. Samples of liquids, bulk goods; such as vinegars, molasses, flour, sugar, etc, shall be securely sealed before they leave the hands of the collector, and preferably in the presence of the dealer. At the time of the collection the sample shall be given a serial number, known as the "inspector's number." This serial number will be noted in the inspector's blanks, together with the name of the manufacturer, retailer, town, county, brand, date of collection, and such other information as may be necessary to identify the sample. This data shall be forwarded to the assistant food and drug commissioner. Eule 3. ADDED SUBSTANCES.—Where, in the manufacture of ice cream other substances are added to the ingredients enumerated in paragraph F of the federal standards defining ice cream, such as gelatine, powders or fillers, such added substances, before the sale and use thereof, must be submitted to the State Health Food and Drug Commissioner for examination and analy­ sis, for the purpose of obtaining whether or no the same are injurious and deleterious to health; and if, upon such examination, it is found that any such substances are not injurious or deleterious to health, a certificate setting forth that fact will be issued, same to state the proportions of said substances that may be used in the manufacture of ice cream. Provided, when pure gelatine is used, same shall not exceed three (3) ounces to ten (10) gallons of the finished product; and Provided, further, that when such added substances are used in the manufacture of ice cream, same must be admitted upon a label, which must be placed on each and every packer, bucket, package or other container of whatosever character, said labels to indicate in legible type, printed in the English language, the character of the added substances used therein. In the event that pure gelatine is used as a filler, such labels should be as follows: "Ice cream, gelatine filler, name of manufacturer, address." When acceptable vegetable powders are used labels must be prepared as follows: "Ice cream, vegetable powder filler, name of manufacturer, address." Iu no event will manufacturers be permitted to use powders in excess of the amount permitted by the State Commissioner of Health, Foods and Drugs. The use of condensed or evaporated milk or cream in the manufacture of ice cream is prohibited. MISCELLANEOUS STATE LAWS AFFECTING FOODS AND SANITATION, ETC.

APPLE CIDER—SALE PERMITTED House Bill No. 224 An act to permit the sale of apple cider in this state. Be it enacted by the people of the State of Oklahoma: Section 1. It shall be lawful to sell in this state apple cider manufactured either within or without the state, from the unadulterated juice of apples; Provided that the same is of such a character as not to be subject to a special tax under the internal revenue laws of the UnitC States, and shall comply with the requirements of the pure food laws of the United States and of this state. Sec. 2. That all acts or parts of acts in conflict with this act be and the same are hereby repealed. Approved Feb.' 9, 1909.

INSPECTION OF BUILDINGS Senate Bill No. 112 Entitled an act regulating sanitation in dormitories, store rooms, bakeries, laundries, mercantile establishments, renovating works, printing offices; granting police power to factory inspectors and power to condemn build­ ings in an unsafe or dilapidated condition iu certain industries; providing penalty and declaring an emergency. Be it enacted by the people of the state of Oklahoma: Section 1. Every room or building occupied as a bakery or confectionery, canning, packing, pickling or preserving establishment, or for the manufacture of any food product, shall be drained and plumbed in a, manner conducive to its healthful and sanitary condition, and constructed with air shafts and win­ dows or ventilating pipes sufficient to insure ventilation, as the. factory inspec­ tor shall direct. No cellar or basement shall hereafter be used as a bakery, and no cellar occupied by a bakery on or before the passage of this act, when once closed, shall be again opened for such use. Every bakery shall be pro­ vided with a, washroom and a water closet apart from the bake room and rooms where the manufacturing of such food products is conducted; no water closet, earth closet or privy shall be within, or communicate directly with a bake shop. Rooms used for the manufacture of flour or meal food shall be at least eight feet in height. The side walls of such rooms shall be plastered or wainscoted, the ceiling pdastered or ceiled with lumber or metal, and, if required by the factory inspector, shall be whitewashed at least once in three months; the furniture, utensils and floor of such room shall be kept in health­ ful, sanitary condition. The manufactured flour or meal products shall be kept in dry, clean and airy rooms. The sleeping places for persons employed in a, bakery shall be separate from the rooms where food products are manu­ factured or stored. Sec 2. No employer shall permit any person to work in his bake shop or other institution, in which foodstuffs are manufactured, -who is affected with pulmonary tuberculosis, scrofulous or venereal diseases, or with a communi­ cable skin affection; and every employer shall maintain himself and his employes in a clean and sanitary condition while engaged in the manufacture, handling or sale of such food products. Every owner, agent or lessee of any 118 Third Annual Report

establishment where food products are manufactured shall provide cuspidors or vessels to be used for expectoration purposes >y employes; chairs shall a ,o be furnished, and employes are hereby prohibited from sitting on any dou 1 boards or tables used for the purpose of manufacturing, in any way whateve.', any food products. Sec. 3. The owner, agent or lessee of any property used as a, bakery or in manufacturing foodstuffs, shall, within thirty days after the service of notice upon him of an order issued by the factory inspector, comply therewith, or cease to use or allow the use of such premises as a bake shop. Such not shall be in writing and may be served upon such owner, agent or less either personally or by mail, and a notice of registered letter, mailed to \ last known address of such owner, agent or lessee shall be sufficient servi A copy of the foregoing sections shall be conspicuously posted in each wc room of every establishment affected by the provision of this act. Sec. 4. There shall be sufficient means of ventilation provided in ea workroom of every manufacturing or mercantile establishment, laundry, rem. vating works, bakery or printing office within this state; and the factor} inspiector shall notify the owner, agent or lessee, in writing, to provide, o cause to be provided, ample and proper means of ventilation for such worl room, and shall prosecute such owner, agent or lessee, if such notification b not complied with within the time specified by the factory inspector, afti service of such notice. Sec. 5. The chief factory inspector and deputy factory inspector are hereby empowered to act as police officers, with full power to arrest and detain any person found violating any of the provisions of this act, or any laws pertaining to factory inspection or parts thereof, or against whom there is found any evidence of a previous violation of such laws, provided, however, that no such person shall be detained for any period of time longer than twenty-four hours without warrant or the filing of a charge against him in a court of competent jurisdiction. Sec. 6. If, in the opinion of the factory inspector or deputy factory inspector, any building being used as a manufacturing establishment or work shop is in an unsafe or dilapidated condition, thereby endangering human life or property, he shall immediately notify the owner, agent or lessee thereof, specifying the defect, and require such repairs and improvements to be made as he may deem necessary, and the owner of such premises shall immediately repair or correct such defects. Sec. 7. Every owner or person in charge of any manufacturing establish­ ment, factory or work shop, shall comply with any order issued by the factory inspector or deputy factory inspector, within the time specified by such inspec­ tor, and notify the department of labor upon affidavit when such order has been complied with. Sec. 8. Any person, firm or corporation who fails to comply with any provision of this act, except as otherwise provided, shall be deemed guilty oF a misdemeanor, and, on conviction thereof, shall be fined in a sum not le I than ten dollars ($10) nor' more than one hundred dollars ($100) for each offense. Sec. 9. An emergency is hereby declared to exist, by reason whereof it is necessary for the immediate preservation of the public peace, health and safety, that this act take effect from and after its passage and approval. Approved March 22, 1911. .

OKLAHOMA NARCOTIC ACT The attention of the retail drug trade in Oklahoma is called to the act of the Special Session of the Oklahoma Legislature, approved March 15, 1910, relating to the sale of narcotics in this state. This is one of the most important pieces of legislation yet enacted in Oklahoma, having a direct bearing upon the retail drug trade. In this connection the Bulletin desires to state that the hearty co-opera­ tion of the Food and Drug Commission will be rendered all county officials in the execution of this law. The unrestricted sale of narcotics in Oklahoma Oklahoma Food and Drug Department 119

must stop. The Bulletin recommends that every druggist in the state of Okla- hr ma file away a, copy of this law in order that he may not unknowingly vio- 1 ,e the statute. Act Regulating" Sale of Cocaine and Other Drugs. Section 1. It shall be unlawful for any person, firm, or corporation to sell, furnish or give away any cocaine, alpha or beta eucaine, opium, mor­ phine, codeine, heroin, or any salt or compound of any of the foregoing sub- ' nces, or their salts or compounds, except upon the original written order prescription of a lawfully authorized practitioner of medicine, dentistry or terinary medicine, which order or prescription shall be dated and shall itain the name of the person for whom prescribed, or if ordered by a ' titioner of veterinary medicine shall state the kind of animal for which tiered and shall be signed by the person giving the prescription, or order; uch written order or prescription shall be permanently retained on file by e person, firm or corporation, who shall compound or dispense the article irdered or prescribed, aud it shall not be again compounded or dispensed except upon the written order of the original prescriber for each and every ubsequent compounding or dispensing. No copy or duplicate of such order r prescription shall be made or delivered to any person, but the original shall t all times be open to inspection by the prescriber and properly authorized of freer of the law. Provided, however, that the above provision shall not apply to preparations containing opium, morphine, codeine, heroin, or any salt or compound of the foregoing substances, and recomemnded and sold in good faith; each bottle or package which is accompanied by specific directions for use, nor to powder of ipecac and opium, commonly known as Dover's powder, nor to liniments or ointment, when plainly labeled "for external use only.'' And provided, further, that the above provisions shall not apply to the sales at wholesale by jobbers, wholesalers and manufacturers to retail druggists or qualified physicians or to each other, nor to the sales at retail by retail druggists to regular practitioners of medicine or dentistry, nor the sales made to manufacturers for use in the manufacture of proprietary or pharmaceutical preparations for use in the manufacture of such preparations, nor to sales to hospitals, colleges, scientific or public institutions; provided further, that all prescriptions mentioned in this act must be filed by legally registered pharmacists of the state of Oklahoma.

Restrictions Upon Prescriptions Sec 2. It shall be unlawful for any practitioner of medicine, dentistry, or veterinary medicine to prescribe for the use of any habitual user of the same any cocaine, heroin, alpha, or beta, eucaine, opium, morphine, or any salt or compound of any of the foregoing substances, or any preparations con­ taining any of the foregoing substances, or their salts or compounds; and it shall be unlawful for any practitioner of dentistry to prescribe any of the fore- j'ring substances for any person not under his treatment in the regular prac- ce of his profession, or for any practitioner of veterinary medicine to pre­ scribe any of the foregoing substances for the use of any human being; pro­ vided, however, that the provisions of this section shall not be construed to prevent any lawful authorized practitioner of medicine from prescribing in good faith for the use of any .habitual user of narcotic drugs, who is under his professional care, such substances as he may deem necessary for their treatment, when such prescriptions are not given for the purpose of evading the provisions of this act,

PENALTY.—The act further fixes the penalty for violation as a misde­ meanor, and for first offense, fine not less than $100 or more than $300. For each subsequent conviction, fine of not less than $300 nor more than $500 and costs, or imprisonment in county jail for not less than three months, nor more than one year. This act passed with the emergency and became effective upon approval March 15, 1910.

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