BUTTER.

Of the 118 samples of butter analyzed, 85 have been pure and 33 adulterated. This is equivalent to an adulteration of 27.9 per cent. These figures include the results of an examination of the character of butters served in restaurants in the city of Indianapolis, where of 71 samples collected, 31 were found to be not butter but oleomargarine. There is still a great deal of oleomargarine and renovated butter sold under the name of butter in spite of the rigid Federal laws. The price of butter has been uniformly high throughout the year, and the temptation of the unscrupulous dealer to substitute a product which he can buy cheaply and sell at a high price has been great. There is evidently some butter on the market to which oleomargarine has been added in small quantities, and it is apparent that if the present prices of butter continue, the incentive to fraud will be maintained.

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But five samples of oleomargarine have been analyzed, all of which have been pure. The use of oleomargarine as a butter substitute is on the increase, but manufacturers have at last begun to realize the great value of their product as a legitimate article of food. While it has been sold largely in years past, much of it has not been sold under its true name, but under the guise of butter. Now that its value as a wholesome and cheap substitute for butter is becoming well known, it is evident that it will find an ever increasing demand under its true name.

CONDENSED MILK.

All of the seven samples of condensed milk analyzed were pure. There is still some old stock on the market labeled "Evaporated Cream," but all new goods are properly branded. It is an interesting fact that condensories manufacturing condensed milk products. insist upon a far higher grade of milk than do the consumers, in spite of the fact that all condensed milk is thoroughly sterilized by heat, while the consumer generally uses his milk raw. The fact that the condensory can obtain from the dairyman a high grade milk free from odor and filth, and with a low bacterial count, simply by insisting that only such milk shall be delivered at the factory platform, is an indication of what may be obtained in the way of improvement from the producer of dairy milk.

"Ice

The standard of ice cream for this State reads as follows: cream is a frozen product containing not less than 8 per cent. of butter fat and 18 per cent of milk solids, with the addition of sugar (sucrose) and with or without natural flavoring and not to exceed seven-tenths of one per cent. of gelatine. This standard was adopted after consultation with manufacturers representing a large proportion of the trade in the State, and while the fat standard is much below that required by the Federal statute, yet it is suf ficiently high to insure a wholesome and palatable product. When it appears that the standard is one suggested by the manufacturers themselves as being entirely fair to the trade and to the consumer, it is surprising to find that of the 173 samples analyzed but 103 were up to standard, while 70, or 40.4 per cent., were below standard. These results evidently indicate an indisposition on the part of the manufacturer to abide by standards adopted at his own request.