Morning journal and courier., 1882-03-25
Sournal anO Courier.
EDITED AND PUBLISHED BY
 HARRINGTON & CO.,, No. 400 State Street. Courier Building
 JOHN B. CARRRGToE. HDwARD T. oARR1NeroN. JOHN B. cARRINGToE, JR.
Saturday Morning, March 9. 1882.

WHAT GERMANS EAT AND DRINK.
 Mir. Smith. United States Consul at Mann
 heim has been investigating the adulteration
 of food in Germany, and his discoveries are
 not very pleasing, though they may serve as
 cold comfort to some who have supposed
 that it was more dangerous to eat in the
 United States than in any other country.
 In Germany flour is adulterated with oxide of zinc, spar (baritza) plaster of Venice, chalk, pulverized stone, etc It was found in some cases that the mixture of plaster of Venice amounted to 30 per cent. Vegetable substances are also used in the adulteration of flour. Confectioneres, jellies, ice cream, syrups, artificial lemonade ginger and can- dies are often adulterated with poisonous mineral substances ornamental candies, es- pecially colored "produced' sugars. are often very poisonous. The adulteration of sugar is not carried on to great extent in Germany. Some of the smaller factories and retail dealers use marble dust, and plas- ter of Venice, chalk, flour, dextrine, etc. Copper and zinc can be used but no import ant discovery of these minerals in sugar has been made. To improve the color of sugar, ultramarine is often used in Germany. The small quantity used is not considered dan gerous to health. "Imitations'' of cane sugar syrup, socalled, are sold, which are not made from cane molasses or sugar they are made from potatoes. They are made so cheap that they are fast driving cane-sugar syrup from the market especially among the poorer classes. Potato sugar in a liquid state contains many substances dangerous to health. Milk is adulterated by adding sugar, starch, plaster of Venice, chalk, wheat four, dextrine, gum, boiled barley, rico and other grain. Investigations show that trade butter always contains from eight to eighteen per cent. of water. Sometimes water is forced into the butter by artificial means; and then again it takes large quantities of water while in the process of manufacture. Naturally these quantities of water diminish it's nutti- tive and preservative qualities. To preserve it large quantity of salt is added, which in- creases the weight. Sometimes white cheese, potato four, wheat flour, or mixture of tal- low and hog fat or tallow with oil, is added. Pure butter is often mixed with artificial OuGloH anO ooIu dS pure buCLer IS OIten col ored substance called ''Orleans' is fur nished by parties who manufacture this sub- stance and nothing else.
 It has been generally supposed that the in- habitants of Germany get good beer, but it seems that they are not at all sure of it. In the manufacture of beer grape sugar is some times substituted for malt. Grape sugar is made from potato flour, and is quite different from malt sugar, and it's use makes very different beverage from beer properly made. It is difficult to manufacture and expensive consequently brewers use instead starch su- gar, which contains g per cent of unclean substances, which mingle with the beer and deteriorate its quality When drank, this beer causes heavy. dull affection of the brain and makes the drinker very stupid and sleepy. Some brewers add at least 20 cent of potato sugar. In the city of Leipsic there existed or exists, bureau of instruction for the chemical manufacture of different pro- duets under the direction of a teacher, who for fee of 10 marks, teaches how to make beer without hops and malt, making profit of 300 per cent Factories for the nlanufac- ture of essential oils recommend similar methods. New methods of adulteration are every day invented and published.
 There are stringent laws in Germany against the adulteration of food, and they are evidently needed. Consul Smith says it is anticipated that even more stringent laws regarding adulteration will be passed at the next meeting of Parliament