The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1888-02-07

acid of the fruit, we find citric, tar
taric, lactic, acetic, phosphoric, dilutes
sulphuric and hydrochloric acids. The
natural coloring of the fruit is OBJ
tained by using some artificial color
ing substance. Instead of the natural
flavor of the fruit, is used list of sub
stances, which modern chemistry has
produced, some of which are very de-
leterious. Here is an analysis of a
sample of ounce jelly, of clear, bril-
liant, natural color, smell and taste,
purported to come from Marseilles,
France Sweetening, beet sugar and
glucose; body, algin and starch; flavor,
ethyl hutyrate acidity, sulphuric
acid; coloring, aniline. OF 81 samples
of iellies and jams recently examined
in Boston, % were adulterated. These
We're all of cheap grade and were made
of apple pulp, colored and favored to
represent ounce, crab-apple, peach,
pineapple, blackberry, strawberry,
raspberry, grape, orange, lemon and
currant; in no case did the flavor Sug-
gest the fruit.
CANNED FRUITS, VEGETABLES AND
MEATS. In the ease of canned fruits
and vegetables, there is comparatively
little opportunity for extensive adul-
teration. However, there is a source
of some public concern in regard To
timed goods, arising from improper
methods of canning used and resulting
in the contamination of the preserved
articles with metallic poisons. The
metals most often detected in canned
goods are tin, lead and copper. The
presence of lead is usually due to the
use of an impure grade of tin, in the
manufacture of the cans, or to care
leSSneSs in the soldering process. Cop
per gets into canned goods probably
from the heating of the goods in cop
per vessels previous TO canning them.
The presence of tin results from the
action of partially decomposed fruits
and vegetables upon the can. Pre-
served fruits and jellies are sometimes
put up in unsealed tin pals or cans,
when they are almost invariably
found to contain notable amounts of
tin. There need be no danger what
ever from canned fruits and vegetables
if they are put up with even ordinary
care.
In regard TO canned meats, several
cases of poisoning are on record as
coming from their use. The trouble
three things: either the meat was put
up in a diseased condition or the can
was imperfectly sealed, allowing the
contents TO spoil after canning, or else
the meat was not all used up as soon
as the can was opened, but was al
lowed To stand in the can some time
before being used. 1t is unquestion-
able that some very poor material,
which was formerly used for fertilizer,
is now worked up in canned form; but
the majority of instances of poisoning
probably come from the other causes.
Whenever tin can of fruit, vege-
tables or meat is opened, the contents
ought at once TO be emptied from the
can, and in no case TO be returned or
left standing in the can from day to
day. A firm in Baltimore, to avoid
any possible contamination with tin,
electroplate the inside of the tin cans
with silver.
Bearing ON the point of poor ma
terial being used for canned meats, it
may not be out Of place TO tell recent
experience of one of our prominent
citizens Taking lunch at one of the
city restaurants mot Chinese), he or
dered among other things corned beef
which was brought in the form of cold
pressed canned corned beef. Well, the
article served wasn't quite alive, but it
had a fine growth of hair, presumably
cows hair, mixed with a considerable
portion of it. 1t goes without saying
that the gentleman deposited then and
there forever his appetite for canned
corned beef He did not tell me
he was charged extra for the !
hair.
Commercial vinegar is a |
more or less impure acetic acid. Good |
vinegar should contain at least to 3 !
per cent. of acetic acid The adultera- |
JioDs are water, mineral acids, especi- /
ally sulphuric acid, metallic adultera- |
tionS or rather accidental impurities /
derived from contact with metallic |
surfaces, burnt sugar, common salt, /
etc. The addition of water /
Is the most common form of adultera- |
ton.
PICKLEs.-Pickles have been found |
to contain copper and alum, |
which are employed to impart a bright |
green color The vinegar in which |
they are put up is, of course, liable to
the same adulterations as any other /
vinegar.
CONDIMENTS AND SPIcEs.-At pre-
sent adulteration is practised in no line
more extensively than in condiments
and spices, which, when put up in
powdered form, especially invite adul-
.eration. Recent investigations in the
United States show that some sub
stances which are sold as pepper, ,cassia,
ETC., do not contain even a
trace of the article under whose name
hey go. The substances chosen for
purposes are such as are
;heap, capable of being easily powder
ed, and possessing little distinctive
-aste or odor: they are almost without
exception harmless in their nature.
They include cheap fours, stale bread,
rice, peas, beans, faxseed, rape seed,
Indian meal, pepper dust,
charcoal, sand, terra alba, saw dust,
ground cOeoanut shells, etc. The in
restigations referred to in the following
'esults were carried on mainly in
Boston.
BLACK PEPPERs.-In 215 samples,
=,