, 1877-08-02
ADULTERATION OF FOOD.
What We Eat and Drink II Wa Arc Net
ENrrful.

which are Introduced cltIer Tor tht purpose Nt
tcssening their cost or improving their taste and
appearance. Tho former species Of aduttera-
tlor,, however frau.utent It may be, Is the less
reprchenslblc from sanitary point Of view, as
thu admlxturcs employed to pro.1ure an Increase
of weigh. mud bulk frequently act as simple
di1l,ente, and, although In these circumstances
the nutritious properties Of thu food arc often
diminished, the substances useI arc generally
inert and harmless.
Tho artificial production Of desirable favor
and color. however, commonly involves tho use
Of more harmful substances Ia the one casa
the consumer pays for whot he does not really
receive; in the other his stomach Is exposed to
the evil effects of lelctcrious chemicals, the
profits Of the manufacturer, 1t need scarcely bo
atllctf, being In both instances largely in-
creased.
FLOUR ApuLTKnATIoN.
Flour Is subjected to adulteration with other
antl inferior meals, such a. rice. beans, rye,
potatoes, ai,d indian corn, tho addition Of which
ehensns @ the price ana IN s9s sass; sestows
quantity of water. The addition ii
foreign meals to flour is practIccd, how
amoss exclusively in th Earops - m0sf sf
have in this country greater value thaT pure
wheaton Hour. 4 more probable adulicratton
With US is tic usc OF alum md mineral sub
stances; tl,s former ts occasionally etnployed 70
Which include sulpl,ate OF lime, kao'in, chalk
nhd bone dust, being usrd to produce incrcaacd
weight. 1t has quite recently come to light that
il1,r y; containing 10 per eent of MIXTURE M OF
tt,ic formed stca.ir article Of export from
Holland into other Europcan countries. Tho
presence Of such Substances ~ these can be
teteetc! " pasing ths flour H. lonE tube
turc, aud allowing It to staudt when the pure
-four Will rise 10 the top u tho liquid, tho
heavier mineral nduiterants sinking To the
bottom.
uAKERs' aCBrnRFuoRs.
1secad naturally cantatns the foreign tngte-
.licuts a1Acd ~ the -FOUR from which II IL uaIc;
hut in addition to these other fub-
stances nrc sometimes used In It's prcpara-
Ut tllo tliastase upon tho starch, and to keep
the bread frusn becoming sutr and nloIuy; and
although this salt undoubtedly tends to accom-
plish these results and imparts n fine white ap.'
pearanec to tho bread, It's use Is not justfdaGle
When taken into the stomach It - liable to oc-
caston AGILITY and Dyspepsia; Furthermore, II
prevents tue solution Of 1argc proportion of
tho gluten of tho bread, thereby causing do.
rupruhcnsib!e adultcratfon conslsts In the addt-
tlon Of sulphatr OF copper, which has tho same
effect On tho color of tho bread ami
on the ,.an Sassaie Although t, salt tds l.
T.. nas NV. .n,.iI = sr II, u, 1'"rr,emn"
a., IN ~" .tron@.*t fr,ne na II arts NJ Viii,
lent tsoisul, and Its effects arc cumulative. 4
simple and delicate test for detecting the pres
luz" 1sa,, xith f,v 9rnns nf sns,on of fcr7o.cra.
utdn of "nta.sum. Which viii rat,so nfnEish
ralor to become apparent II tho metal be prcs-
eht' p,cx,ra
ptrt,e. md ,rcscryes nro oftcn art,dc;al1r co,-
ord. The deep green voler lregueDtly nottcca-
ou ~ s..o ~ surt ~ rnner a,n sniotc NJ
.et,, x..,..l I. ctthsr !,"a,fx "dt"I t th,
az IL hv ,tsn "nnt,rr vcssria II, tirir
urct,aration. noth 1ucti,otls bcing Recommended
sSsgna, ~ v s1owinr nIrc. ni cl,. au
polished i. iron nns.ssa r. r. tho Pskag
% thin coutinr of thIs ,',etal viii be- denosIteti
upo'' I'll" "v wn.rtx,s rua rA.r.us.
1,. .o,,T,,naats ".rI IT, ~ ~ 10 tnh,o ,-o .,.o
frencntI1 far from n,rc. ~ AIditionoi oc.Itv In
IL Allan i9,partcd tn vnrgar by Tia ndttinn n
sosle1cl wy In o ordcT to va" nrysnt n
S',..,..s.i,,t,. ,n ~, ~ nisnwsJ ~ ;s,x T.,
Hr.ot III sairs hnt a,thnnph the fa,l,cv ~ ria
hrttsf h.s hern .ls,nnnstratcI' thn nrnsiira IL
ill., o ~ xt,,ec.r recc,yr IN Wss,,Soton nT' frnr
fsnts ~ ..ors fn,,r,i ~ ,nnta,n nvcr tfty 'fomr
cr"ns of .ulnhmric arti ncr cajion IN ttc farm
- ss,ni,sto ~ linn In ppdl,;jon 10 hvn t,ro,n.
| ,ar rTet.,. u trrr In a ffln
pe. sh"h M VI se ~ LET rincga aa n ax
ntl".' III royy h. wss nrc2inItst" |ii1 r. ininedss
nt a,aiv tor,ns1 "S' p''e'p''a$' wa ~ 1n'Ae"''
a'e's 'o'"'o' rs..
rbc .oon,.i,ca,lon, nr,rttccd uc,n -. ,,.
lug aop..sSaass.Ins .'I rtaitsSat 1on tsa ase
1aIe" y. , ~ ~ IL ,.sm. =" y,
1nG steaast r,i ~ IL. suHlSta.'1n M Nca.rs "
Ch!", w a.a Egs a1ii't', na taesas appeas
aase cuue sa,,s ~ II. osns EoGse T.,
- u. .sa4s n.s wv, .''s heuus ~
uAei'5. usat ~ s. ,1s, eu1stanIss ~ ~, s!e
netI'luas ...1ns.a - .s " ~ " tnS aan!
.nn o. eet.n vnpac T., nsan ~ aau nE
at 1,r S "r9oorsttnn ~ rctn,1nr n ,i,e vcr,
ao!e eo.ns: np.cpaffssspH ts!o11a. ~ tNe vt
apnFnp,a.ts nan'c ~, ~ ~
an1 ~ aouot.esS s..at nsea ~ VII .t w'.n
act' 'e & toa as.a eo,s's" ,s',,o, ~ tnS oust o.
r. ana u.ue' a,s.a;, .saGs;, ,ssss. "nMn 'nnes ,
mIH various "ls'ttM n1at9. snustamcc. ~ anu
asE!utlnalSst ."Lo Httsc naeesa " S,.t nieaha !.
siassn nt eun; ~, % ans st .teateu % w" anss Is
pgne,iis' b9t tue otffation *nsn 10 mos
acntIa'iy SafIlS1 an, ~ scast , y! snls country
u INC aFtaMela "tNslnk OF Gotnr'nE 81 Scas
lhss rrac1!es = anlpht ehu'ety GonHneu :.
green teast VI WHICH, u Aalu ohh'Nn aut!of!sy