New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1857-06-02


mix to compare with this Of the London. We are
strongly Inclined to the opinion that Yankee ingenuity
woud be found far ahead Of the British in this re-
spect az the British ahead of the Chinese in adul
terstipg tea Certainly We need such an investigation
ard we hope il viii be had.
Flour is probably much more adulterated in England
than il is in this country In this article we are more
likely to suffer by short weight than by substitutes Of
inferior Ingredients. II is possible that damaged -four
nav. however, be mixed with good, or by adutera-
t,ors with various matters be made To ASSUME the ap-
pearance If good -four. The unwi-e preference, so
universal for -four extremely white, leads to the mir
ture Of alum for the purpose of improving the appear
ance and the baker frequently ignorant that the mil
Ter had anticipated his worthy object, adds second
dose Of alum TO improve the appearance Of the loaf.
The effect Of alum is TO make bread ndigestble caus-
ing acidity and dyspepsia-besides, it enables the
baker to add other articles, which are themselves
cheap substitute. for -four, and cause the bread TO
take up more water thus adding to its weight. Liebg
remarks upon the indiges;ible quality of London
bread: and he noticed, when in the alum works at
glasgow quantities Of Underground alum prepared for
the London bakers. Aware Of it, INJURIOUS effects, he
recon mended substitute of lime water which would
produce the useful without the injurious effects and
We know nothing of the practices of our bakers in
these matters but the thing might be easily nye.ti
gated. In the country particularly in New-England,
where the bread is almost universally bad, the great
Ell evil is probably in the free use of carbonate of pot
a,h OF saleratus F1y-tbree samples of London bread
were examined by DR.. Hassal all of which contained
alum. Fraud was detected almost as universally in
the weight of the oave.. In Edinburgh an excellent
IL. IL. ID sh~
weight upon all the oaves they sell The magnifed
representations in Dr. Hassals work of the different
feurs and their aduterated mixtures, they appear
under the microscope are highly interesting and 10
stTuc;ive.
Various preparations of farinaceous articles for the
food Of nvalds have been largely introduced into the
English market of late years, and many of them have
found their way this country with the high sound
ing names they were christened with there The most
famous and highly esteemed of these are Hhdrt0s'
Erralnta, and Du Bdrrys ReraIenta Ard6icd. They
sold in England at 2s Cd per pound, or about 6T cents
These examined under the microscope, prove-the
former to be mixture of the French or German ent
which is almost precisely the same thing as the COM
mon pea, and the remainder substance resembling
Indian-corn meal, but possibly the meal of the Sor
ghum. The latter was composed of the red, Arabian
some sugar, and third some salt and also appeared
to be favored with celery seed. Edwards Brothers
Arabon Rerolnto at Is. ga cents per pound was as
certained TO consist of entiI powderprobaby of the
yellow and red lentil mixed. Lentls it seems, being
somewhat cheaper than peas are supplied to the work.
house, for the preparation of soup for the paupers. 1t
i, certainly much more profitable operation TO con-
vert them into Reraleata and sell them at q cents per
"a i,s hia farm IN IL
where. We believe, by our own experience when act
ing zone time since, under medical advice they cost
half dollar for small paper, possibly weighing half
pound In London, where these valuable lentils can
be easily procured cents per quart the preparation
may be made by mixing to uniform powder req or
Arabian entil -four pounds; barley Hour Poundi
salt. ounces. This preparation will contain all the
valuable properties of the Rerdlentd, and cost jour
cents per pound Unfortunately, we have no ARABIAN
lents; but Dr. Hassahas given another recipe, equal
" good designed for such contingencies and oil whlch
we can easily avail ourselves viz: Pea Hour lbs.
Ildian-corn -four, b.. salt, or MIX as before we
do not know whether such choice preparations as
Prince brfhur's FGriHacooas Food and the Prince 81
Uoless Food. would ever be allowed to come to this
country to nourish republican babies; but, by great
coed luck we possess the materials of this royal Diet
II N.
posed entirely Of TAXED Leat our, and the other OF
n ate fspr. Miidlaans Nutritious Fariqa consists
entirely of potato -four, artifciay colored of rosy
tint.
Cayenne Pepper is very generally adnterated, and
frequently with red lead in considerable quantity
yermlion. or the sulphuret of mercury ia sometimes
used for the same purpose. As mineral polsohS are
ant TO accumulate in the system and finally produce
tak frpQuently.
small quantities. this adulteraton as the similar treat
uep Of colored confectionery of the most rep
rehen.ibe forms of this vile system. Instances Of
poj,oppg from these causes are known, and also from
cheese poisoned by red lead, which was introduced
into The annoto used to color the cheese. This color
nc ingredient in cheese and butter entirely useless
addition to these articles possessing no good properties
of its OWN but being frequently made the vehicle OF
iIodu,ne lis different aduteratng mixtures, ts use
| on, lit to he abandoned.
Spices are to q considerable extent adsterated, ana
| probably as much 50 in this country as IN England
Oftwerty-one SAMPLES of ginger fifteen were thus lul-
pure the mixtures consisting of the meal OF sago apI-
oca potatoes wheat rice also, Cayenne pepper mus
tsid hunks AID urmeric powder which, III the majority
Of the cases constituted the principal part OF the arl'
Gle. Ever one has noticed in cinnamon, the hard,
tasteess bark thicker Ian that when mas genuine
favor but otherwise much resembling 1t. This - the
bank Of the cassa, tree of the same genus as that
which produce the cinnamon bark, but OF very IN
ferior quality 1t i. largely mixed with cinnamon but
even In the Ground state is easily detected by ths
microscope. OF twelve samples OF whole cinnamon
examined, seven proved genuine and five were
nothing bat cassia; aud Of nineteen samples OF the
ground article only six were ,enuinethree consisted
entirely Of cas,ia three of cassia adulteraed, and
seven Of cinnamon adulterated Tie adulteraing mix