Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1855-08-09
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FOOD AND ITS ADULTERATIONs.

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10 such pitch of refinement has the ar. Of
Justification Of alimentary substances been car
ried that e very articles used to adulterate
are adulterated and while our tradesman is
picking the pockets of his customers, still
more cunning rogue is picking those Of the
pickpocket. The manner in which food is adul-
terated is not only in degree but in kind. Tho
most simple and harmless sophistication is the
mixture of inferior qualities of the same sub
stances Indeed if the price charged were ac-
cording to the quality, this would be no fraud
at all but this adjustment rarely takes place.
Secondly the mixture of u cheaper article Of an
ether kind. Thirdly the surrepttious intro
duction of materials which taken in large guam
titles, are prejudicial to health, and, Fourthly,
the admixturc of the most deadly poisons, in
order to improve the appearance of the article
doctored.
The usual tests employed for detecting those
adulterations are the microscope and chemical
agents. Chemistry is quite capable of telling
the constituent parts of any article, what are
the definite forms and natures of the ruinous ip-
gradients that enter into mixture, it cannot so
easily determine This the microscope can at
once effect. The precision with which DR.. Has
sail is enabled to state the result of his labors,
leaves no appeal. He shows his readers the in,
innate structure of a coffee grain and of oak or
mahogady saw-dust; and then specimen OF
the combined sold under the title of genuine
mocha. Many manufacturers and retailers who
have thus been detected falsifying the food Of
the public, have threatened lawsuits, but they
all Ainched from the test of this unerring in
strument.
For our first example of this species of swind-
ding, let us hold up the cruet frame. There is
mustard, pepper, vinegar, &c. Mustard is adul
terated with wheat flour for bulk and with tur.
meric for color. Vinegar suffers double adul
teration it is first watered, and then pungency
is given to it by the addition of sulphuric acid
Among the milder forms of sophiptication t,
which pepper is subjected are to be found sucl
ingredients rs -four, ground rice. ground mus
tard seeds and linseed meal. The grocer mai n
tains certain reserve as to the generality of ar
ticles he usess in vitiating his wares, but peppe
he seems to think is given up to him to cook ii
any manner he secs fit. This he almost invaria
bly, does by the addition of what is known il
the trade us P. D., or pepper dust, alias tn
sweepngs from the pepper warehouse. Blu
there is lower depth still P. D. is too genu
inc an article for some markets, i is according
ly mixed with D. P. D., or dirt of pepper dust
The adulterations we have mentioned
simply dirty and fraudulent but in the cayenn
cruet we find in addition deadly poison. Gu
J Of twenty y-eight different samples submitted t.
examination, no less than twenty-four wer
adulterated with white mustard seed, bricl
yard dust, ground rice, and dead saw-dust; bu
as these tend to tighten the color, 1t is necessar
1 to heighten it to the required pitch The sui
8 stance employed for this purpose is red lead! !!
a Think of that and tremble, ye lovers of hg
n seasoned food Out of twenty-eight sampl
= red lead was present in thirteen. The small
h ness Of the quantity does not prevent 1t fro
q doing mischief--for lead belongs to that class
Q poisons which are cumulative in their effect
Il The same remark applies to curry powders In
g agino man who is fond Of these articles, f
n years pertinaconsly painting his stomach wit
It red lead
With regard to the great staple articles
d food, we need scarsely say that meat is exem
d from falsifcation, 80 long as it is in the joint
but as soon as it is prepared in any shape
10 which its original form and figure can be hi
cen, the spirit of craft begins to work IT