District of Columbia.—The Federal law applies directly in the District and there are added specifications as to the amount of butter fat in milk ; the prohibition of salicylic acid in cider and of alum in bread; and the same ex emption from standards when so ordered as in the Delaware law. The prevention of the sale of unwholesome food and the distribution of medicinal andpoisonous substances is regu lated by the Health Department.
Florida.— The Florida Pure Food Law was approved 5 June 1911. It is administered by the commissioner of agriculture with the aid of the State chemist. An elaborate schedule of standards of purity for food products is in force. These standards are based upon data representing materials produced under Amer ican conditions and manufactured by American processes or representing such varieties of for eign articles as are chiefly imported for Amer ican use. A departure of the article above the maximum or below the minimum limit pre scribed is evidence that it is inferior or of ab normal quality. Bleached grain and flour and all chemical preservatives and antiferments are prohibited. Oysters may not be floated, nor green citrus fruits °colored" by artificial heat, nor may copper salts be used to green vege tables or pickles. The schedule of standards is published by the State Department of Agri culture at Tallahassee. The commercial fertil izer, feeding stuffs and cottonseed meal laws are specifically retained.
Georgia.— Bulletin No. 51, published by the commissioner of agriculture, in 1910, contains the Food and Drugs Law approved 21 Aug. 1906 and amended later, and also the rules and regulations. It contains also a report on all foods and drugs inspected and analyzed from 1 June 1908 to 1 June 1910, including the names of manufacturers and dealers. Georgia forbids in food saccharine °absolutely," also formal dehyde, boron compounds, sulphurous acid and sulphites, salicylic acid, fluorides, abrastol and beta-naphthol. Sulphur dioxide is permitted, but an °abnormal quantity" is forbidden. Flour bleached with nitrogen peroxide cannot be made or sold in the State. Saltpetre (for the present) and cereals are allowed in sausage, but the label must so state. Copper salts in vegetables and pickles are permitted when the label states such use. No compound can be named after one ingredient. Unfit food care lessly sold renders the seller liable for dam ages. Any person adding dirt or rubbish or any other material to cotton, wool, provisions or other article to add to its weight is to be ad judged a °common cheat" and punished by fine and imprisonment. The law is administered by the State Department of Architecture. Particu lar attention has been given to the sale of dam aged corn, which produces the disease pellagra. The standards of purity of foods and drugs of the United States Department of Agriculture are the official standards of Georgia. The
standards for lard, mixed edible fats and cot ton-seed oils, however, are defined by the Geor gia law.
Hawaii.— The Federal law applies directly. The sale of intoxicating liquors that are adul terated is prohibited.
follows generally the Federal law. It was ap proved in March 1911 and is administered by the State dairy food and sanitary inspector. Bulletin No. 5 of the Board of Health, published in October 1909, gives the food and drug standards of this State. All animal and vege table products and beverages are standardized. Chemical preservatives are forbidden, except ing only benzoate of soda in quantity not ex ceeding one-tenth of 1 per cent. Saccharine,and salts of copper, zinc and other metals may not be added to foods, and vegetable substances may not be added to sausage or other meats. Foods sold under coined names are not ex empted for that reason. Adulteration of wines, beer and spit'ituous liquors by any substance not a normal constituent is unlawful. Foods made with lard substitutes in bakeries, hotels and boarding-houses cannot be served except with a printed card stating the fact. Slaughter houses, creameries and dairies are subject to careful regulation ; and there are general regu lations in regard to labelling, branding, adul teration, cold storage, imitations, etc.
Illinois.— The Illinois Dairy and Food Law was approved 14 May 1907 and amended 14 June 1909 and 6 June 1911. A State food commissioner looks after the enforcement of the laws relating to adulterated and unbranded foods. Standards of purity and strength have been fixed for a few articles in the act itself. The making or selling of adulterated spirituous, malt or vinous liquors is prohibited; also the sale of unclean or unwholesome dairy products and meats. A board of live-stock commis sioners make, by the State veterinarian or a live-stock inspector, an examination of animals which they believe to be afflicted with any con tagious or infectious disease, which would render the carcasses unfit for human food, and have power to confiscate and kill such animals. Chemical preservatives, except benzoate of soda to the amount of one-tenth of 1 per cent, arc forbidden. Hamburger steak, however, may con tain sulphite to the amount of thirty-five one hundreths of 1 per cent, if so labelled. Bleach ing and subsequent coloring of food is permitted if the labels so state, but bleached flour it decep tive and so unlawful. No preservative may be added to milk and cream. Saccharine is per mitted if the label so states. Bulk foods corn pounded and wholesomely adulterated cannot be sold unless notice is given to each customer by placard. Any wording on the label which deceives in any way renders the article mis branded.