Salt Lake Tribune | 1918-12-19 | Page 11 | Food Adulterations Now Less Frequent

FOOD ADULTERATIONS NOW LESS FREQUENT In his biennial report, submitted to the governor yesterday. State Chemist Herman Her-man Harms says that food adulterations in Utah are growing less frequent and that the quality of edibles is distinctly improving toward a higher standard. The state chemist gives credit to the merchants' mer-chants' of Utah, who have been working in harmony with the dairy and food department, de-partment, so that this state has ceased to be the dumping ground for low quality I foodstuffs. There have been 1800 samples of food products and drinks analyzed, as well as ; analyses made of water and ice samples, j Many analyses have been made for state departments and the mental hospital at Provo, while suspected intoxicating bev- j erages have occupied much attention. j