In recent testimony before Congress a case of this kind was brought out. A certain firm made jelly from the refuse of apples—that is, rotten and wilted apples, peelings and cores, stuff which when made cost the firm one and a half cents a pound—and this they sold as apple and currant jelly, selling hundreds of buckets. The government forced the firm to label the buckets correctly, and the sale became insignificant. Now, the poor need cheap foods, but it is not fair that they should have to pay more than a thing is worth; besides, such frauds interfere with the industry of the farmer's wife who sells pure jelly. The government now sends agents into every city, who buy from the shelves of grocers just what they offer for sale. The grocer, of course, does not recognize the government agent. The stuff is then sent to the laboratory, and the grocer and manufacturer notified as to results. The latter is told that his formula will be published, and before that is done he will be permitted to offer any statement that he may think advisable. We are apt to think the "embalmed" meat agitation during the Spanish war will injure the trade of the country more than the war itself, but that agitation was right if it saved the health of even one soldier, and, above all, if it secures society in the future against deleterious canned meats. It is well known, tho not approved by the government, that there are several canneries in the West where horse-flesh only is used. The government watches them closely and forces them to label the goods for just what they are. These goods are sent to such foreign countries as do not object to the use of horse-flesh. Most States have stringent food laws, but so much food is sent from the State in which it is produced to another that State laws become inoperative. The government finds glucose (not in itself harmful) to be the basis of many frauds. Colored and flavored it is sold as honey, and it is the foundation of very many jams. Cocoas and chocolates are made from wheat, corn, rice, potatoes; pepper, cinnamon, allspice, nutmegs, and mustards are made from almost every cereal. Pure vinegar is rare. Almost any kind of wine can be drawn from the same spigot, colored and flavored to suit the requirements of the wine desired. Sometimes in foreign lands I have thought that London particularly needs a commission on pure coffee. I think I shall know the taste of chicory as long as I live from experiences in that city. Most foreign countries make stringent food laws chiefly on liquors and butter. Germany draws close lines on meat, including all forms of sausage, with some restrictions on butter, wine, coloring on toys, and coloring matter generally.