(e) whether you have studied unorganic and organic chemistry; if so, at what institutions of learning, to what extent, and with what results.

2. Present any certificates or diplomas you may have obtained. 3. Give your views as to the influence chemistry has exerted on the daily life of modern civilized humanity.

4. Name the author and title of two (2) recent works on analytical chemistry.

5. Mention three or more persons who could give information as to your knowledge, work and character.

6. Multiply 2.347 by 4.05963. Give the work in full.

7. Divide .004567 by 2.378. Give the work in full.

What is the meaning of the following five magnitudes: 256,097, .384, 65,848, 49, 7,321.

DIVISION II.

1. What is the composition of water?

2. Where is it found pure in nature?

3. What are the usual sources of pollution, especially in cities?

4. What quantity of water is required to make a thorough analysis?

5. If a sample of water is brought to you for analysis, what course would you pursue to determine whether it was suitable for drinking? Give the several steps in detail, and prepare a form or report containing the minimum quantity of the ordinary matters usually found in polluted water which renders it injurious to health.

6. Give a quick method for determining whether the organic pollution is sufficient to render water unfit for use.

7. From what are the nitrates and nitrites found in water usually derived?

8. What do they indicate?

9. What is the minimum quantity of nitrates or of nitrites in 100,

000 parts which render water unfit for use?

10. What poisonous metals are sometimes found in water?

11. What quantity of each metal in 100,000 parts of water would render it unfit for use?

12. What is meant by "Hardness" of water?

13. What substances cause "Hardness" of water?

14. What are the minimum number of parts of "Hardness" in 100,000 parts of water which render it unfit for use?

use.

15. Give the minimum "total solids" which render water unfit for

16. What is a fungus?

17. What forms of fungi are likely to be found in drinking water?

18. Give a practical method of obtaining them.

19. What is the Bacterium "Beggiatoa Alba?"

20. What does its presence in drinking water indicate?

21. Name three dangerous diseases found in this latitude the germs of which may be carried in drinking water.

22. State whether there is a bacillus common to each disease, and if so name them.

ice?

23. What bacillus may be conveyed to drinking water by means of

24. Give the composition of cow's milk?

25. Give the minimum and maximum limit of fat.

26. Give the composition of cream.

27. Give the composition of skim milk.

28. Give the composition of good average butter.

29. What is the sp. gr. of cow's milk? Give minimum and maximum limits.

30. Is the sp. gr. increased or diminished by removing cream? Why? 31. What per cent. by volume, does the cream constitute?

32. What gives to milk its normal color?

33. What is the reaction of fresh milk?

34. What causes milk to become “sour?”

35. What ingredient is commonly used to prevent milk from becoming "sour?"

36. Give briefly, but in some detail, a practical method for determining the quantity of fat in a sample of milk.

37. For obtaining the solids, in milk.

38. How would you determine that water had been added to cow's milk from which the cream had not been removed?

39. How would you determine that water had been added to cow's milk after the cream had been removed?

40. What is condensed milk? What is its composition as compared

with fresh milk?

41. Name one form of disease common to man and to milch cows. 42. Is the disease transmissible from the cow to man?

43. How may the existence of the disease in the cow be determined by examining the milk?

44. What is meant by the term "Pasteurized Milk?

45. What benefit follows "Pasteurized Milk?"

46. Does Pasteurization change the composition of milk?

47. Give briefly the process of Pasteurizing milk.

48. Give a brief practical test for determining that butter is pure. 49. What is the sp. gr. of butter fat? Name minimum sp. gr. 50. What is the sp. gr. of beef fat? Give maximum sp. gr. 51. What are the fats generally used in the adulteration of butter? 52. Give the composition of the average "whole milk" cheese. 53. What is the proportion of fat in "skim milk" cheese?

54. With what is cheese adulterated?

55. What is "Filled Cheese?"

56. What is Tyrotoxicon?

57. What is the composition of good bread?

58. What is "mildew," so called?

59. Is mildewed bread harmful to health?

60. With what ingredient is bread most frequently adulterated?

61. Is the ingredient harmful to health?

62. Name the parasites most commonly found in the flesh of animals used for food, and give a brief description of each.

63. What parasite is found in cases of so-called "Lumpy Jaw?" 64. Give a brief description of a quick practical method to determine the bacillus of Diphtheria.

65. Of Typhoid fever.

66. Of Tuberculosis.

67. Of Cholera.

68. What general method is used to find Bacteria in milk?

69. In the following form, fill out the blank spaces with such terms as would render drinking water "Suspicious" in composition:

Physical character......

Reaction..

Ammonias........

Solid matters.....

Total hardness

Nitrates.......

Nitrites

Poisonous metals.....

Microscopic examination of sediment..

70. In the following form fill out appropriately the blanks so that

when completed it shall indicate a fair average drinking water which may be used without incurring danger to health:

Physical characteristics.

Reaction.........

Ammonias.

Total Solids....

Total Hardness.

Chlorine

Nitrates..

Nitrites.

Metals.

Microscopical examination of sediment..........

71. Fill out the following blank so that it will show when completed, a fair average sample of good cow's milk, naming each point necessary to establish a perfect result:

QUESTIONS FOR THE EXAMINATION FOR ASSISTANT ENGINEER, AUGUST 14, 1896.

DIVISION I.

1. When and where were you born?

2. What schools did you attend, and when?

3. What occupation did you follow immediately after you left

school?

4. Are you a machinist?

5. When, where and with whom did you learn your trade as a machinist?

6. How many years did you work at the machinists' trade?

7. Have you operated steam engines?

8. What class of engines did you operate? When and where?

9. For whom, and how long?

10. Where did you work last as an engineer of a stationary engine? 11. Why did you leave there?

12. What references can you give at Milwaukee in regard to your efficiency and character?

DIVISION II

Embraced 20 technical questions.

Calculations to be worked out in

full.

QUESTIONS FOR THE EXAMINATION FOR INSPECTORS OF STREET WORK, AUGUST 14, 1896.

DIVISION I.

1. When and where were you born?

2. What was your trade or profession?

3. Have you ever personally worked at grading streets, putting in stone curbing, laying wood or stone pavement and other street work? 4. If so, when, where, and for whom?

5. Have you ever undertaken such street work in contract on your own account? When and where?

6. Have you ever supervised such street work? When and for whom? 7. What quantity of lumber, cedar blocks and other material is required to pave a street, 36 feet from curb to curb, for a distance of 100 lineal feet?

DIVISION II

Embraced 10 technical questions.

QUESTIONS FOR THE EXAMINATION FOR INSPECTOR OF MASON WORK, AUGUST 14, 1896.

DIVISION I.

1. When and where were you born?

2. Has masonry always been your trade? How long?

3. With what master-mason did you learn your

trade?

4. Have you undertaken mason work on your own account?