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³⁰ Agricultural Commission of Ohio, Annual Report (Columbus, Ohio, 1895), 179–92.

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³² In 1396 Paris, legislatures passed a law that banned the coloring of butter. Visser, Margaret, Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal (New York, 1987), 89Google Scholar.

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⁵⁹ Political scientist Nolan McCarty argues that as industry and scientific knowledge became complicated and professionalized, regulators came to rely on industry expertise in ways that tilt decision making toward industry interests. McCarty, Nolan, “Complexity, Capacity, and Capture,” in Preventing Regulatory Capture: Special Interest Influence and How to Limit It, ed. Carpenter, Daniel and Moss, David A. (New York, 2014), 99–123 Google Scholar. See also Balleisen, Edward J. and Moss, David A., ed., Government and Markets: Toward a New Theory of Regulation (New York, 2010)Google Scholar; and McCraw, Thomas K., “Regulation in America: A Review Article,” Business History Review 49, no. 2 (1975): 159–83CrossRefGoogle Scholar.

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⁶¹ Hochheiser, “Synthetic Food Colors.”

⁶² USDA, Office of the Secretary, Food Inspection Decision (hereafter FID) 76, “Dyes Chemicals and Preservatives in Foods,” 13 July 1907. The seven dyes were amaranth, Ponceau 3R, erythrosin, Orange I, Naphthol Yellow S, Light Green SF Yellowish, and indigo disulfoacid.

⁶³ Hesse, “Coal Tar Colors,” 28.

⁶⁴ Ibid., 13.

⁶⁵ Bernhard Hesse to Harvey Wiley, 21 Mar. 1908, box 160, entry 8, Records of the Bureau of Agricultural and Industrial Chemistry, RG 97, NACP.

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⁷³ Hesse to Wiley, 19 Oct. 1909, box 321, entry 8, RG 97, NACP. See also Hesse to Wiley, 2 Dec. 1909, and Hesse to Wiley, 16 Dec. 1909, both in box 321, entry 8, RG 97, NACP.

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