The Bridgeport evening farmer., 1915-06-29
SIMPLE FOODS OF
 STATE IMPROVED
 UNDER INSPECTION
Compounds, While Slightly Better, Fail to Keep Pace
 With Plain FoodstufRs.

The State of Connecticut, and par. tcularly the Agricultural Experiment. Station at New Haven, has for many years done useful work in the expos ure and repression of food aduItera+ lion. The nineteenth report of the chemical laboratory of the Station. Just issued, gives in detail the work of the past year.
 The chief food products examined. including 1641 samples. were biscuits. crackers, laxative foods, dia:betis foods, wheat bran, butter, storage eggs milk temperance drinks and vinegar. Seventyztwo new analyses of special diabetfc foods are reported thus bringing up to date the Stations work on this important and much abused class of foods. The present report coupled with that of 1913 gives analyses of practically all of the dia- betic foods sold in this country and is or great value to those physicianE who wish to provide accurate dietsrfs- for. their diaIbetic patients.
 Among the drug products examined. 577 in number, were bay rum, bella donna plasters, blackberry brandy. malt extract and 13O propriets.r5 medicines. s5 The examination of these proprietary medicines takes up over half of the report and should prove of great value to the citizens of this state. The list includes many of tha. preparations most widely sold and ad- vertised in Connecticut. The report states that possibly 20 of these rnsg be passed as possessing some merit the remaining no being imple drugs sold under a fancy proprietary name at an extravagant price, remedies ab- 'olutely worthless for the diseases specified, or remedies containing halo Informing or other dangerous drugs. NT..1 z1, startling contrast with tn eextrava- gant claims made for many of these products.
 A feature of the report of much interest is the summary given Of the nineteen annual inspections made by' the Station- These have included over 26.0o0 samples of food products as to show the relative purity of the different foodsswfen inspect ons were first begun in 1898 compared with that found in recent years. The sim pie foods show an average increase in purity from 59 to 90 per cent while the compound foods, such as hams, jellies, table sauces soda water syrups, soft drinks, havortng e1tracts etc, show only a very slight increase. from 27 to g. per cent. These lat ter products, however, while generally no more pure than they were nine teen years ago. are as rule honestly labeled at the present time, so that the consumer has full opportunity of knowing just what he is purchas- ing.
 The great change which has taken place in food conditions ln Connsc- ticut will be surprising to those who have not kept themselves familiar with the Stations work. To illus trate. ground cofEee has advanced fn purity from g to 100 per cent, cocoa from 5s to 9T, chocolate from ! 3 to ss. honey from 22 to 9e. noIasses from ss to 93. lard from 54 to 90. olive oil from 6s to 100 and spices from 65 to 90 per cent On the other hand carbonated beverages. fruit juices. soda water syHaps, jams, jellies, maple syrup. hayorfng extracts and vinegar show but little improvement in purity over early inspections.
 A very Instructive list is given of all the forms of food adulteration which have been detected In 'C,onnec- ticut, together with 6 list of those forms still prevalent
 The report is Tor free distrioution to citizens of the state. and will ba sent on request as long as the rathef limited edition permits. Those desif ing copy should address Agricultur- al Station, Drawer 1. New Haven.