The Emporia weekly news. [volume] (Emporia, Kan.) 1881-1889, 1885-11-12

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The greater part oz the 6pieas sold
IN this City are adultersted. Adnltera-
don las become aa sss In which the
knowledge Of science and the ingenuity
AZ trade are 3reoly exercised. Pure
mica are dabaee1 for peeuniAry profit
iV adding to them inferior or spurious
ertieIes, or By taking FROM then one
az more Of thsie constituents. The
objects Of edultsrakion are to increase
ahe bulk or weight Of the article. to
improve its appeaTances TO give It ,
false strength, and TO rob . OF III most
valuahle Constituents The practice
has grown with the eompeatson @
trade. and In spite OF severe laws Pro
hibiting IL.
that Il can Be adulterated with very
| eli0ht chance Of discovery. An expert.
1 however, can tell It at once. The head
| Of the spice department OF . grocery
firm in this city. says the New York
San, said:
80 Be sure Of aiulteration. one
| needs only to look at khe price-lists
issued by firms which sell spices The
price Of > ground spice Is often less
than that Of the unground article.
which il absurd on its face. Unground
pepper can not Be sold for less than IL
canis . pound. and yet wo ind ground
pepper offered for 5 and 8 cents .
pound. Ground ginger IL offered ct 9
cents q pound, while the unground Is
Can't. This means that the ground
spice has been heavily adulterated with
| some cheap material Some firms 60
40 far ae TO advertise adulteEated
goods. and sTads the law by calling
them compounds.
'.Black pepper Is adulterated with {
, substance called pepper dust. made
from cocoanut shells. and also will
buckwheet hulls, charcoal. white meal.
| and mustard bran. Cocoanut shells,
when ground up very fine. are used veTy
generally az an adulterant OF spices. q
? there Ii no tasso to interfere with tbs
favor of the spice. BuckWheat hulls
. otherwise worthless, are source Q
, profit to millers. - they are worth 2!
cents . pound for adulterating pur
poses The charcoal gives black aP
pearance to the pepper"
: The informant put sample OF tn
! best Malaga pepper beside 2 POO
, quality of black pepper. The Mslag'
6epuef could readily be distinguishe,
because of its lighter color. Mr.. Nil
D Ter mixed some white meal with TIA
T common pepper and is became so lik
q the best pepper that 1t could hardly b
told apart.
, lyon see," he said. ''thst have ne
only adultered the pepper. but have
: to all appearances. improved ii
, quality"
. "White pepper is adulterated wit
r white meal, terra alba, and rice hou
= Terra alba Is fine marble dust. m
enormous quantities ars exported frol
Italy for purposes OF aduiteratiol
Gypsum, sand, starch, mustard. husk
10 and various kinds of meal are also use
Q for adulterating pepper. but not 70
/. I mentioned. Cayenne pepper is adj
= terated with white meal, Venetian re-
e and salt, the three being ground t
y Qether. The salt gives brighter col
. 10 the red, which e itself a poisono
article. This doctoring ispracticed
:. African pepper, . dull red peppe
= worth only cents q pound, in ord
9r to bring it up to the brilliant color
1t Natal pepper, worth so cents . poun
8. The fraudulent article can be detect
10 by placing q small quantity on she
"A Of white paper and rubbing it with t
y finger. The Venetian red will ma
red marks on the paper.
ot ''Ginger is adulterated with me-
B. rice flour, starch, cayenne pepper, q
If manila rope. Ginger root has We
~ fine, hair-like fiber running through
70 and this is found in the ground artic
:" Country people will not buy it unlC
ut thev see the fibers, and bits of man
at rope are used to take their place in
e. false article. The cayenne pepE
IA makes the taste sharper. A drop
=. ammonia will expose this compou
by turning it red. Chrome yellow,
~ poisonous substance. is sometim
~ used for coloring.
o. s'Cloves, worth 20 cents q pound, q
IN adultsrated with clove-stems worth
Mt cents q pound. These clove-stems o
l. the little green tWigs from which q
I'd cloves are plucked- Cloves are al
ar adultered with pepper-dust, and 9
spice is also treated in the same way.
Considerable ingenuity is shown
u adu1terating cinnamon and nutme
IT. Old crackers or -four are baked brow
m an oven and ground up fine. ar
a. this is mixed with the ground einn
mon and nutmeg. In adulteratiE
mace Venetian red is mixed with q
y cracker dust.
& Mustard Is adulterated with sal
" dour, starch, rice -four. and whe
Id -four, and colored with anilipe colo
ings. The fraud can readily be
:. tected, as the compound becomes BIZ
when treated with . solution Of iodin
10 The common German and French mu
I'D tard is made up of 4 compound
We mustard, cracker dust, and cayenl
Its pepper, and is favored with sugar, o
and vinegar TO suit the taste.
'sAnother method of abusing GLOW
Is by extracting their essential oil
n This is done in Europe by boiling theI
and In this country by pressing ont &
n oil"