The Federal Food and Drugs Act of June 30, 1906, commonly known as “The Pure Food Law,” and on which subsequent legislation by most of the states has been largely based, defines the main types of adulteration and misbranding, but, except in the case of confectionery and of habit-forming drugs, does not name the specific substances which are to be prohibited or restricted in use, nor does the law itself contain standards of composition for foods. According to this law _a food is deemed adulterated_: (1) If any substance has been mixed or packed with it so as to reduce or lower or injuriously affect its quality or strength. (2) If any substance has been substituted, wholly or in part. (3) If any valuable constituent has been wholly or in part abstracted. (4) If it be mixed, colored, coated, powdered, or stained in a manner whereby damage or inferiority is concealed. (5) If it contain any added poisonous or other added deleterious ingredient which may render such article injurious to health. (6) If it consists in whole or in part of a filthy, decomposed, or putrid animal or vegetable substance, or any portion of an animal unfit for food, or if it be the product of a diseased animal, or one that has died otherwise than by slaughter. _And a food is deemed to be misbranded:_ (1) If it be an imitation of or offered for sale under the distinctive name of another article. (2) If it be labeled or branded so as to deceive or mislead the purchaser, or purport to be a foreign product when not so, or if the contents shall have been substituted in whole or in part, or if it fail to bear a statement on the label of the quantity or proportion of any narcotic or habit-forming drug which it contains. (3) If it bear an incorrect statement of weight or measure. (4) If the package containing it or its label shall bear any statement, design, or device which is false or misleading in any particular. For a fuller discussion of the basis of pure food legislation and the essential features of the United States laws see Sherman’s “Food Products,” from which a part of the summary here given is drawn. The modern cold storage plant is of immense service in keeping food from the season of abundance to that of scarcity, but it may prove worse than useless if improperly managed. State and federal laws must control the management, and government inspection must be thorough. Cold storage would be a benefit to all under proper conditions of management, and the prices of many foods would be evenly adjusted by the maintenance of a steady supply. Many states now have laws regulating cold storage plants and there is every reason to hope that the abuses which have sometimes existed will be eliminated and the usefulness of cold storage extended.