We have, therefore, to deal practically with but three varieties of compounds, those of direct vegetable origin, those derived from the coccus cacti, and the coal-tar colors. Inasmuch as it may be assumed that the vegetable pigments and those derived from the coccus cacti are harmless in their nature, we may, therefore, eliminate those two classes of compounds and turn our attention wholly to the coal-tar colors. For these colors it is claimed that many of them are harmless, and as they have been used extensively for several years without apparently producing any injurious effects the statement is probably correct, although unfortunately our present knowledge of these compounds is so limited that we are unable to aver that what is true of some is true of all, and, therefore, are unable to determine where the line shall be drawn. On account of their brilliancy but little of the compounds are required to produce the desired effect, which must be accepted as a factor in their favor, but until it can be shown conclusively that these coloring matters are harmless, their use should be restricted. For the purpose of classification the coal-tar colors are usually divided into a number of groups, each of which deals with those products obtained from the same constituent of tar. Thus we have (1) coloring matter from benzene and toluene, (2) phenol coloring matters, (3) naphthalene coloring matters, (4) anthracene coloring matters. These groups are still further divided into classes having some general characteristic; as, for instance, the analine dyes derived from the first group are those which contain nitrogenous bases or their compounds, while the phenol dyes are in general of an acid nature, due to the hydroxyl group or groups contained in them. Likewise, with the other groups we find certain well-defined characteristics. Yet, since many of the coloring matters are compounded from the different groups, a study of any one particular compound of a class is of little value in determining the nature of the other colors derived from the same group or groups. Owing, therefore, to the numerous compounds that may be formed from the different groups, some of which are basic while others are acid in their nature, the separation and classification of the compounds present a difficult task, and the work of classifying a coloring matter found in a sample of candy, in the light of our present knowledge, is oftentimes almost an impossibility. Among the coloring matters found by me in the samples examined were vegetable colors, cochineal, magenta, eosine, carmine, fluorescein, safranine, lampblack, and a few fluorescent colors that could not be identified. Of the above coal-tar colors safranine is the only one that has had injurious properties attributed to it, and these were probably due more to the arsenic used in its preparation, and which was probably not entirely removed, than to the compound itself. It is, therefore, probable that, so far as the coloring matter in candy is concerned, we have little to fear that any dangerous effects will follow its free consumption. In regard to the other constituents making up the body of the candy, I found, among other things, cocoanut, ceraline, glucose, maltose, dextrin, starch, gum, gelatin, paraffin, grease, flour, egg albumen, clay, and licorice. In one instance I purchased ten sticks of candy for a penny, which product, on examination, turned out to be made up entirely of flour and sugar of milk. On another occasion I purchased some alleged chocolate drops which consisted of balls of flour coated with brown clay to represent chocolate, and which contained just enough sugar to give them a sweetish taste. In two instances I found cocoanut adulterated with ceraline, while several of the sticks of candy were coated with paraffin to prevent their sticking. Gum drops for 5 cents per pound were found to contain lampblack, while several of the light forms were made up of albumen, milk, and sugar. In general, however, it might be stated that the materials employed in the manufacture of candy are not such as would be considered injurious to health, although it must be conceded that some of the substances used might well be dispensed with. To be sure, lampblack, ceraline, and clay are not very desirable articles of food, but their occurrence in candy is comparatively rare, being usually found only on such occasions as when certain firms make special reductions on the price of their commodities for a certain day and date. But what can one expect for 5 or 10 cents per pound? If, therefore, the public demand such cheap stuff, then they are in part responsible for the character of the goods furnished, and any effort to prevent their manufacture and sale is rendered ineffectual. Among the samples examined by me as showing the nature of the goods selected might be mentioned cheap gum drops, cocoanut balls, chocolate-covered figures; various penny forms, such as fish, ears of corn, shells, chocolate and cocoanut squares, various colored lozenges, various colored and assorted sticks of candy, licorice sticks, colored marbles, chocolate drops, peanut balls and taffy, colored popcorn, etc. As the result of this investigation, I am of the opinion that the candy found in this market is for the most part composed of material which would not be considered injurious to health, although I am also of the opinion that such substances as flour, starch, paraffin, grease, etc., are not desirable in confections. I might add that while engaged in this examination I visited the principal wholesale candy houses and manufacturing establishments; that I was impressed with the care and cleanliness exercised in the manufacture and handling of this commodity. Respectfully, WM. C. WOODWARD, M. D., J. D. HIRD, M. A., Chemist. Health Officer. APPENDIX C. REPORT OF THE DISTRICT VETERINARIAN. WASHINGTON, D. C., July 1, 1897. SIR: I have the honor to transmit the following report to your depart ment for the fiscal year ending June 30, 1897: For the Washington Asylum: Professional visits Horses condemned as of no value.. For the health department: Professional visits to pound.... Horses condemned as of no value.. Horses at hospital Days at hospital. Inspection of dairy farms Inspection of slaughterhouses. 445 31 Inspection of stock yards. Horses examined for contagious disease. Horses condemned as having glanders. Original inspection, cows condemned as unfit for dairy purpose.. Cows condemned at original inspection outside of District by this office.. 38 15 140 Since the passage of the law regulating the sale of milk in the District of Columbia, there has been a great change in the sanitary condition of the dairy farms of the District. The general condition of the cows has been improved, both as to flesh and cleanliness. Before the passage of the act hundreds of cows were to be seen with manure honeycombed to them; to-day a cow in this condition is hard to find. Consequently there is a change in the milk, the amount of sediment being reduced to a minimum. The change in air space has lessened the cause of many diseases. The separation from the herds of all cows with diseased udders, or other diseases which were liable to render the milk unwholesome, has placed on the market a milk which is of a better quality than was brought to this market previous to the enforcement of the dairy regulations. The milk supply of this city comes from Virginia, West Virginia, Maryland, Pennsylvania, and the District of Columbia. In four States sending milk to this market, 510 farmers with 9,317 cows find a market for their product; while in the District we have 194 dairy farms with 1,356 cows, making a total of 704 farmers engaged in the product of milk, using 10,673 cows. In granting permits to these people a system was adopted outside of the District of having the owner fill out a blank describing the premises, with a portion to be filled out by a veterinary surgeon, who should certify as to the health of the cow. We find that this system was a failure, as is shown by the fact that many thousands of cows were examined without finding a diseased one. For instance, there were only 52 cows found unfit for dairy purposes in the original inspection by veterinarians employed by the farmers, out of 9,317; while one veterinary alone, in the examination of a few hundred, found 45 out of the 52 in 28 different herds, showing that disease existed if it had been looked for. In 12 herds inspected by this office outside of the District, 23 were found unfit, and in reinspection outside of the District, of 4 herds, 15 were found unfit. In the District, out of 194 farms inspected with 1,356 cows, 52 were found unfit, and these were located on 37 different farms. As can be seen by this, if 1,356 cows show 52 unfit, 9,317 should show 365 as unfit, so it is fair to presume that if a careful inspection were made of all the dairy farms in and out of the District, that at least 400 cows would be found totally unfit for dairy purposes, and yet the milk from these cows is the food product upon which we all depend for The conditions which have been examined into in the inspection of dairy farms are numerous. We have, First. The physical examination of the cows. Second. The inspection of the stable from a sanitary point of view. In this the air space is taken into consideration, 600 cubic feet being required for each animal. The height, ventilation, condition of floor and drainage from it, the condition of feed trough and character of feed used. The location of manure pile, which is very important, to see that it does not contaminate the water supply, or the odor from it the milk. Third. The water supply is examined into to see that it is not polluted. Fourth. The milking utensils, the condition in which they are kept, the mode of cleaning, and the method of cooling and delivering. Two other considerations should be taken into consideration; one is the condition of the person handling the milk, the other is the condition of the wagon used for delivering. No person should be allowed to handle milk who is himself unclean, nor should a wagon be used which is used for various other purposes, such as hauling manure, garbage, and brewers' grains. Many of our farmers do not seem to realize the importance of sufficient air space, and it seems to me that this is due to the fact that they have no knowledge of the amount of air required. By referring to Smith's Manual of Veterinary Hygiene we find a table prepared, which shows the amount of CO2 contained per thousand, with 600 cubic feet of air space, to be 5.03 per cent after the first hour; amount of air necessary for first hour 14,400 cubic feet; amount necessary each hour after first hour 15,000 cubic feet. With 1,200 cubic feet of air space we find 2.50 per cent of CO, after the first hour; amount of air necessary during the first hour 13,800 cubic feet; amount after first hour 15,000 cubic feet. This shows plainly why it is necessary to have a large air space and plenty of ventilation. Too much stress can not be put on the necessity of having a pure and plentiful water supply, and to do this it is absolutely necessary to see that the wells or springs are not polluted with the drainage from privies or manure piles, so that the location of a well, from a geological point of view, is of paramount importance. It is a well-known fact that a well may be located close to privies or manure piles and not be polluted, but that is because the subsoil drainage is in an opposite direction. Often we have found that the well is located in the barnyard or at a point where the natural drainage from privy, barnyard, etc., is directly to the well. In these cases it is impossible to have pure water. Again, some of the dairy farms are located so that the water supply is too far from the dairy, and it is impossible to have a plentiful supply. Under these conditions it is very hard to keep a place clean and in a good sanitary condition, hence the place is unfit for dairy purposes. The necessity of the inspector examining and milking each cow can not be dwelt on too much, as we have found many cows being used for dairy purposes which were giving diseased milk, and the owners claimed no knowledge of the milk being bad until it was pointed out by your inspector. The character of the feed is also important. We have found that brewers' grains form a large share of the food supplied to milch cows for the purpose of flushing the supply. When these are fresh and sweet I do not think they do any harm, but when rancid should be condemned for feeding purposes, as they impart an unnatural flavor to pure milk. The nature of the pastures should also receive some attention, and |