to the next grade. Still external to this is another region known as "Fine bois," which makes a brandy of slightly lower quality, and then outside of all this a region extending to the borders of the Charente in many places and producing a brandy known as "Bois commune."

A more detailed description of the distillation will be of interest: The stills are of copper, small, holding only from 15 to 25 hectoliters, usually heated directly by fire, tho a few heated by a steam jacket were seen. The neck goes either directly to the worm, or passes thru a wine heater (chaudvin), which contains the charge of wine next to be distilled. The wine thus acts as a partial condenser for the brandy, and by becoming very hot effects an economy of fuel. The distillate is divided much as in the case of whisky, especially in the second distillation. The first distillate is not of sufficient strength for storage and it is subjected to a second treatment, as in the case of whisky. The second distillate is sent over until the mixt product has from 64 to 68 per cent alcohol by volume. The remainder is distilled into the tank for the original first distillate and mixt therewith for further concentration. The lees are drawn off into a shallow, cement vat, usually outside of the distillery, where they are mixt with lime and treated for the production of tartaric acid. In some cases the lees are mixt with industrial alcohol (potato, beet root, beet-root molasses, etc.) and redistilled to give a flavor of brandy to the product. This practise is now forbidden by law.

The varieties of vines used chiefly for the production of the wine from which the brandy is made are Lafolle Blanche and St. Emilion. Nearly all the vines have been replaced by American roots since the destruction of the original vineyards by the phylloxera. The soil is chalky, full of pebbles, and not at all fertile thru the whole region. It is interesting to know that in the very low part of the country, subject to overflow, the vines escaped destruction from the phylloxera and are still on their original stalks. Some of these vines are said to be at least 100 years old. These old vineyards are planted somewhat irregularly in rows at least 2 meters apart and the vines have no support except their own sturdy and gnarled trunks, which are cut back to a height of from 18 to 20 inches. The new growth is allowed to extend along the surface of the soil. These old vineyards, therefore, have a very ragged appearance when compared with those of recent date. It is also stated that they yield a much smaller product, but it is supposed to be of a higher value.

Formerly a variety of still, as already mentioned, was used in the Cognac country, known as a peripatetic still, which was drawn around from vineyard to vineyard for the purpose of distilling the wines of

the proprietors, much as a thrashing machine is drawn in this country.

A great deal of wine is distilled in the south of France and some in the Charente, not for the purpose of making brandy, but for making a grape spirit, which is sent north for the purpose of fortifying champagne.

As ascertained from the inspection, it is possible at the present time for American merchants to get true brandy-that is, the whole distillate from the wine-if purchased directly from the warehouses under a Government certificate. When these brandies are sold and pass thru various hands there is no assurance that they are not mixt, stretched, and adulterated before reaching our markets.

EXECUTION OF THE IMPORTED FOOD LAW.

FRENCH CANNED VEGETABLES.

The methods of preparing canned vegetables for export to the United States were carefully studied, with special reference to the use of sulfate of copper for greening peas, beans, etc. Factories were inspected and methods of manipulation observed. Since the inauguration of the food inspection in the United States greater care has been exercised respecting the amount of copper sulfate used. The quantities employed are now carefully weighed, and the water in which it is dissolved is measured in order to avoid the excessive use of this objectionable material, which heretofore has been so commonly practised. A peculiar feature of the use of sulfate of copper is that it is not used to any extent in the food products in the countries where the greened vegetables are made. These greened products are reserved almost exclusively for export to England and the United States, where, it is claimed, the consumers prefer this artificial greening. If this be true, it is certainly desirable that the public should be educated to prefer, as they do in other countries, the natural colors of the food products.

At a conference held at the consulate in Bordeaux with some of the representative vegetable and sardine merchants the regulations of the Department of Agriculture in regard to the labeling of food products were fully discust. It was represented by the merchants present that in the case of tins already printed and made up, which owing to a short crop were still held in stock, some concessions should be made, and it was suggested that affidavit be made before the consul as to the number of such cans on hand and that a proper paster, guaranteed not to come off when subjected to the usual vicissitudes of

transit, be affixt. It was upon the basis of these representations that the following food-inspection decision was issued in the following

autumn:

(F. I. D. 30.)

THE USE OF PACKAGES MADE OF TIN PLATE, ON WHICH LABELS HAVE BEEN PRINTED FOR PRESERVED VEGETABLES, ETC., ORDERED AND DELIVERED TO MANUFACTURERS PRIOR TO SEPTEMBER 1, 1905.

From the investigations lately made by the Chief of the Bureau of Chemistry, it appears that in a few instances European manufacturers of preserved vegetables, intended for export to the United States, had provided a large number of packages made of tin, on which the labels had been printed previous to the manufacture of the tin cans. The printed matter can not be erased from the cans, nor can it be conveniently covered without destroying the artistic appearance of the packages. These tin cans had been ordered and delivered to the manufacturers before the publication of F. I. D. 26, requiring the presence of preservatives, coloring matters, etc., to be indicated upon the original label and not attached by means of pasters subsequent to September 1, 1905. In many cases considerable expense has been incurred by the manufacturers in the purchase of these tin cans with the labels printed thereon.

Inasmuch as these packages were purchased in good faith and were not intended to disregard the regulations of the law relating to imported food products, permission will be given to use them in packing preserved vegetables for the season of 1906 on the following conditions:

1. That the tin cans in the possession of manufacturers shall have been ordered and delivered previous to September 1, 1905.

2. That the manufacturer shall make a statement before the consul in each case of the number of such packages which he had on hand at the date mentioned.

3. That the manufacturer shall attach a special paster, in a conspicuous place on the label, in such a way as to make it practically irremovable, indicating the presence of the preservative, coloring matter, etc., which may have been used in the preparation of the contents of the package, by the use of type not smaller than long primer capitals, as shown in F. I. D. 6, and submit samples thereof to this Department prior to shipment.

4. That these packages already on hand may be used for the crop of 1906, but not for a longer period.

5. That the importation of these packages into the United States under the regulations above mentioned shall not continue longer than May 1, 1907. Approved.

JAMES WILSON,

Secretary of Agriculture.

WASHINGTON, D. C., September 29, 1905.

Factories preparing mushrooms for export to the United States were also inspected and the methods of manipulation, sorting, cleaning, bleaching, and preserving the mushrooms observed. The principal charge brought against the mushrooms imported has been that of misbranding in cases where pieces and stems not suitable for high grades were canned separately and sent to this country under the name of " Galipedes" or "Hotel mushrooms."