Spirit of Jefferson. [volume] (Charles Town, Va. [W. Va.]) 1844-1948, 1883-03-27
Food Adnlterations.

1
commerce are known as black and
green, the latter being the favorite with
most housewives. In authorizing tea
foreign leaves such as ash, plum, birch,
1 willow, poplar and hawthorn are used
"A species of lie tea is also manufactured
sometimes from the dust of the leaves,
but oftener the mixture of certain metals
with other leaves and solution of
starch. Mineral substances are used for
artificial cOloration, and 10 increase the
stringeney- Sand, quartz, turmefic,
soap-stone, Prnssian blue, and the ike
4 are the principal substances. Chemical
analysis Is, of course, the only thorough
mc>hod OF discovering the adulterations :;
but a close examination of the tea 3eayes
af:er they have been boiled for some
time viii show that the foreign easily
separate from the genuine tea-lsaves.
and lye-tea reveals itself by not unfold
ing under boiling water. Quartz, sand,
or oxides of iron reveal themselves by
their gritty taste.
Co!oring substances are discovered
under the microscope. In roasted
coffees, the main authorizations are in
mixing Inferior grades of berries with
those of good quality. These can be
detected y iLhout trouble II the purchaser
will examine his purchase. In ground
| NSAAOS SuINOI1 u SUN -
alton with the dealers that Ibey put
chicory apartments in their coffee mills.
/ hye, roasted peas, wheat, corn, and
/ beans, and other vegetables ara also
| used Ii the roasted stuff cakes when
pressed between the fingers, 1t has been
aduiterated. a few pincEes put IN cold
water will also determine its purity.
The foreign substances sink to the b5t-
tom, while The coffee remains for n time
on the surface. IL the wafer becomes
/ deeply discolcred, it is another evidence.
! The sugar with which the coffee or tea
Is sweetened is an easy prey TO the greed
OF the <. GERS! Glucose Is used perhaps
most extensively, and Is manufactured
expressly for the purpose. Starch, sand,
chalk, gum, hone-dust, and common
salt, are also used. I.arge-grained
sugars are the pureSt, because they are
the hardest To aduiieratc. Cheap brown
sugars should be banished eEerywhore.
A test good enough for all practical pur-
| poses Is to put tho substance in clear
water, and, II there is no sediment, the
! sugar can be considered reasonably
pure. The t'town pulnp,n according 20
tradition, is the miikman's best friend.
1t causes trouble by neccsitating the
use of other adulterating agents, such as
chalk, to whitcn milk, sugar TO swee,en,
salt to bring our its GaFor, AMI annatto
TO give it the proper lint. Milk is heavier
than water, and a cork, 1oa,ed with n
thick wire or daTning- needle, will not
SINK a. deep IN pure rs in ihe adui:erat-
ed article.
The bsker is as untrastvo:thy as his
/ fellows, and he viii get rs much warer
baked in his bread rs possible, by mix
ing the dough over hot oven, after il
has been well soaked. Potatoes and
/ rice are also used for the same purpose,
and alum is worked in 10 neutralize
damaged flour and give the bread a
whl'cr appearance. The whittier the
bread the greater the adui:cratiua.
The methods OF aduitcrat;ng butter
are known to all, aud The less said about
SO greasy a subject the loss viii be the
loss of appetite. Lard is easily detected,
and tho artificial coloriDg matter can
also be told at sight. Lard ard other
animal fats arc the main Ingredients in
adulterated choose, and leaves of differ
ent herbs are used 10 give The much,
valued green color. Detection in manN
cases is difficult, but to always bear ini
mind the fact that pure cheese is never
cOlored will be the best guide for get
Ting good article. The whitest lard
may be a composition of diseased ami
nal fats of q wnxy nature, and it is a
good plan 30 have little nitrate of mer-
curry on hand to mix with it. IL the stuff
turns black the lard is impure.
In buying meat a practical familiarity
with the quality and appearance of beef
/ is the best safeguard. Immature veal is
SO profitable an article 10 the greedy
dealer that il is well to pass it by Alto
gether. A bright red, or flesh color, is
the surest sign of fresh, healthy beef.
| When tho flesh Is of deep purple tint
| 1t is an indication that the animal has
died without being bled. Diseased
meat betrays itself by n sickly, corpse
like smell.
Confectionery furnishes toothsome
subject, and in it the adulterer finds his
richest field. 4 hundred varieties of
cheap articles are used, glucose being
the main adulterant where sweetening
Is wanted. Mineral substances are
largely used and with n most pernicious
effect Color is an indication of adul-
teration. When the candy Is dissolved
in water, whatever Is precipitated 20 ths
bottom may be set down as either MN.
eral or insOlnble starch, or some insolu-
bic substance like chalk, or the different
varieties of clay lfplaster of Paris has
been used, II becomes solid when moist
N-SN EOt5SA%DAC VI
matter is not precipitated, and may bo
discovered IN the water
The failure of the bees to supply
honey enough to meet the demands Of
the public has attracted the attention OF
philauthropic dealers, and they have been
equal to the emergency. Delicate ma
chinery has been invented by which
even m artificial comb Is made and
filled with liquid sweetness IN the shape
Of glucose mixed with little of the
honey produced by the bees. Its test Is
one of difficulty, and the best way Is to
beware of the neat glass jar bearing the
trademark of New York or Chicago
dealer, and TO buy the tin pals OF com
mon fruit-cans with the name of the
producer on the vessel. Glucose itself
is the cheapest of al sweets and Is man
ufactured from corn at = profit which
has caused several large mAaufactorics
to spring mp.
The extensive use OF tobacco has
made its adulteration a profitable work
for the dealers. Cheap chewing-tobacco
is treated with molasses and some gritty
substance and mixed with the refuse Of
the shop Cheap cigars are made from
inferior leaves, highly favored, and
their narcotic properties heightened by
chemical r1rOcaslea The. ..v,.,,l-,,..- =.