The Portland daily press., 1880-11-04
Authorizations.
Mixed with Butter, Sugar Lard. etc. ans
Sold for the genuine Articles.
IN. Y. Commercial Bulletin

IN. Y. Commercial Bulletin.
Nearly every article Of food that is sold can
safely be said to be more or less adulterated.
Not that the pure article cannot be bought or
that all dealers are dishonest, but that tie
purchaser must know what he is about, or he
will in many instances bs given adaltera.ed
substances. Indeed, in some cases it may be
said that the consumer prefers the adulterated
to the pure article, so depraved has his tast,
become by long continued use Of the former
Instances are many where people have become
SO accustomed to drink coffee mixed with chic
ory, peas and the like, that they will send
back to the store as inferior in taste the vory
best Java. This, however, is no excuse for
deceit. Adulteration has now become fine
art, and in those articles on which
there is but a small margin of profit
when sold legitimately it is carried
on with skill worthy OF better cause. For
instance, firm, whose manufactory is in
South Brooklyn, is making and selling, as but
ter a substance which has not even the merits
OF oleomargarine to recommend it. Oleaine(the
oil OF fat), lard and good butter are melted in
tank and thoroughly mixed, when It is put
into new Welsh tubs, and sold to shippers as
butter. Such little butter as is used In this
process is really of fine grade, but it is only
used to give color and favor TO the substance.
OF course much money is made by this decep.
ton. Sugar, however, is more largely adul-
terated than any other article, as is well
known. Oftentimes the legitimate profit on
this article is very small, and then the disrepu-
table dealers resort to ways that are dayk''
to increase their returns. For instance
grape sugar, (made, together with glucose,
from corn) is used as an adulterator 1t is
ground very fine, and then mixed with re-
fined sugar The manufacturers of this.
substance do not refine their own sugar, but
purchase it from the larger refners. The lat
ter latterly refused to sell 1t to these dealers be-
caues the sale of the unadulterated article in
terfered with their own business The mix
ture costs about 81 cents pound, while the
cheapest sugar cannot be purchased for less
than cents, and there is consequently a large
profit. 1t is understood however that the
manufacturers of this mixture have now no
difficulty in purchasing refined sugar, and are
prosecuting their business with success. 1t
is difficult to detect the adulteration, but
grape sugar shas no grain, and will leave a
sediment in the cup. New Orleans
molosses IS also initiated by mixing glu-
cose, worth about Al ceuts gallon.
and "black strap" at 20 cents gallon and
| other substances, creating a syrup of rich
amber color, which is much sought after by
many buyers, who imagine they are purchas-
| ing the best. Those who wish the real genu-
inc syrup should buy that having very dark
color. The adulteration is put up in second
hand New Orleans molasses hogsheads, the
dealers paying 35 cents apiece more for these
than for new barrels of a different make.
Again, there is what is known as a Scotch
process OF adulterating sugar. Many persons
are complaining nowadays that they can no
| longer sweeten their coffee or tea. Where
they formerly put in only one teaspoonful
they are obliged now to increase the quantity
three-fold. The reason can soon be explained
The makers take good imported sugar BOIL and
re-boil it, The syrup thus made they mix
wilh yellow sugar, making that brown, damp
soggy sugar so largely sold at our corner gro
ceries The difference in price between it and
the best white sugar is only about cents
pound. but the latter contains 100 per cent
more sweetness so that the latter is really the
cheaper article. In making 1900 barrels of
this sugar about 80 barrels OF syrup are used
Lard is also adulterated, especially so, it Is
said, for the Cuban market. Tffe stuff sent
there is said to be made up OF lard, tallow and
what is known as "gut lard" besides other
things which need not be mentioned Why
this stuff should be so largely exported to Gu
ba, while only the very best refined lard is sent
Ia South America is a mystery, but so 1t is
The continent of Europe also imports fair
quality of lard. Our home consumption con-
sists mainly of the natural iard, unrefined.
Ane so through long list of articles do
adulterations extend. The Chinese color
not drink it themselves. The holds of coffee
vessels are swept and the leavings are pre-
served, cleaned slightly, and then sold as
sort of combination coffee; but any one know
ing OF what the combination sometimes any
slsts would be slow in purchasing more.