The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1880-02-12
Che Farm.
Adultorated Foods

any length of time Few men are wiling
to institute a suit against a dealer OF adni-
terate goods. Those, who do; get more
kicks than coppers." A complainant is an
ini"rmcl. an unpopular character IN any
community. Many difficulties occur IN Sc
cuIing convictions for making ana selling
adulteratcd goods. Every one should know
what the ordinary authorizations are, and
how they may he detected.
Authorizations may be considered under
three - namely deIeterious. frand
ulent AMI accidental. Dcieter!oas adul-
terra ions directly impair the health. as ar
senical preparati ms in candies, copper III
pickles. sulphuric acid In vinegar; fraudu-
lent authorizations are not harmful to health,
and may he beneficial. Packageroffee may
contain chicory, that is less harmful than
c,tfee. Poor -four or pour soda may he
mixed with good. and the whole mass of
eacn sold as good. Poor -four 5" called,
may lie more conductive to health and
strength than good. These cases are fraud
u,+nt authorizations and still health officers
are not very successful in obtaining cen
VIC ions in cur courts. because these courts
ruiz. thai when the cDmnosition of any.ar-
ticle is we'll known to seller and buyer, no
fraud exists
The third growth Of adulerants consists
Of such Substances as are accide ntally pres
ent, as gravel in raw sugar or IN rice, or III
raw coffee. Any one of these may have
m,nylcd with the pure articles and SO are
merely accidental.
Among the com non fraudulent goods are
-, Arrow root containing starch Of vari-
Gus cue p sorts. IS thatto wheat and pota-
toes. This fraud is easily detected by the
microscopic. Nearly all grains and vegeta-
bles containing starch but that of each Veg
t,l.l, -, l.nt, 80 nv, ~, In Az fbn nno,If, -
form OF it's grains, and so discoverable by
the MIC, nscope. =. Brandy IS nearly al
ways II fraudulent article. Pure brandy is
d.stllled from wine: The genuine article IS
rarely to be obtained. 1t is sometimes
m ide from fermented glape skins, left af
ter the juice has been pressed out. 1t is
more often made from neutral spirits, col
orrd with burnt sugar and favored, and
glucose added to remove it's roughness and
impart a smoothe taste. Foreign brandy
is often made from potato whiskey. Imi-
tatlOn brandies are often no more injurious
than the genuine. Few persons can distin-
RAish the difference in flavor. Rubbing a
little between the palms OF the hands may
detect an Exc, IS Of fusel oil in the adulter-
ated. Good brandy so treated leaves no
disagreable odor on the hands. but adulter-
ated brandy does.
Bakers bread usually contains alum.
When flower is high and potatoes. low, ba-
kefs nse q large amount of potato yeast.
THIS is not injurious. The baker gains, be-
cause such bread holds more water that the
customer buys. Fancy crackers and ginger
snaps contain a large per cent Of alum. The
poorest flour Is often used and so manipuia-
ted as to appear TO the best. Chocolate is
usually composed of starch, -four, glucose
or dirty sugar, animal fats and ether fraud
ntAnf mofnriola Or0;porv ohno,1,to
should be avoided, as dirty stuff"
Coffee is usually adulterated in some way.
1t IS sometimes roasted and steamed, and
thus the oil is driven out aud used for ex
tracts. Ground coffee is ordinarily COM
posed OF chlcory. rye. peas. beans, or acorns.
Steamed coftes are sometimes added in or
der to deceive the m'croscopist, who at
tempts to determine its composition 10y the
microscope. A large amount Of coffee is
sophisticated by roasting and subjecting it
to y current OF steam, while still warm.
This rocess drives off the oil to be useu in
making extracts of coffee, and the berry
to absorb water and increase its weight. A
microscope of a low power will detect these
common authorizations. Compare the gen
uine ground coffee with the fraudulent.
Throw the suspected coffee ON cold water.
Stir it SO as to we'll wet each particle. Pure
coffee will swim much longer than the adul-
terants, and color the water very SLOWLY.
Chick"ry SINKS and colors the water rapid
ly. Peas sink and color ii only slightly
rye colors the water more slightly than cot |
lee and sinks more quickly. Chickory is
used to color the fusion and give it the as
pect of strength. Grains of ground coffee !
are brittle, and rumbl be,ween the teeth.
Chickory is softer, and so does not crumble
Grouni roasted peas or rye show their pc
culiar shane to to the naked eva All cof
fees pass through many exposures to dirt,
dust, and effete fuids They pass through
many unwashd or filthy hands, and so are
coated with impuri les of various sorts.
Before coffee is roasted it should be well
washed. Housekeepers may be surprised
to observe how much dirt is washed awav
Candies and confectionery are more liza
BILE to be adulterated than any food. Even
the white candies are usually favored with
poisoas that may do no harm at once, and
emily one continuing to consume them for
several days still in Coma tL.u .-