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


ground shells ana crackers.
G1NGKR.-Of 100 samples, 80 were
adulterated with turmeric, Glove
stems, wheat flour, or corn meal. On
account Of its cheapness, ginger is not
extensively subject to adulteration.
A1LsPIcE.- Similarly allspice is too
cheap to offer much temptation for
adulteration. OF IS samples, 80 were
pure. The adulterants found in S
samples were mustard hulls, ground
shells. Glove stems, and ground
crackers.
MACE.-Of IS samples, SO contained
-four. corn meal and buckwheat.
CnovEs.-In ISe samples, IS Were
adulrerated. Most of the adulterated
samples Were deprived OF the oil which
They naturally contain, and mixed
with ground Glove stems, allspice,
burnt shells, etc.
OLIVE OLA great proportion of
what Is sold as olive oil appears on ex-
animation TO consist wholly or in part
81 the cheaper oils, notably cotton
seed oil. OF 2I6 samples examined in
Boston. I55 We're found to be spurious.
Ii is well known that great deal of
cottonseed oil goes from the United
States TO France and Italy TO be used
- adnlrerating olive oil. Formerly
much of this came back to the United
States; but the United States dealers
saw their opportunity, and put their
c0ttonseed oil on the American mar
ket BIZ a more direct route, putting it
up in bottles furnished with French
and Italian labels, representing it TO
be Huile dOlive Verge, surfine clar-
lice. etc, etc, and sending il out
with all the appearance of the imported
article.
The substitution of cottonseed for
olive oil is Objectionable only on moral
grounds. So far as is known, care
fully refined eOUtonseed oil Is Just as
nutritious and Just rs satisfactory
Tor food purposes as olive oil, but
The former is much cheaper, and
people prefer TO get just what they pay
for.
LARD.-This is subject to adul-
terariOn with tallow, eottonseed oil,
water. starches, lime, salt, alum,
and sodium carbonate. The three or
four latter substances are used TO alb
sorb water, as water cannot be made
10 mix directly with lard. A few
years ago / was visiting friend in
Syracuse, y. Y, who was connected
with q large pOrk-packing establish
ment in that city. He informed me
that the Chicago dealers We're adulter-
ating their lard so much that they
1.-THE Syracuse firm could not afford to
handle the pure lard altogether, and
they were adding about ten per cent.
Of powdered gypsum, selling the ar
Uicle al a lower price Is an inferior
grade. BE said the bakers in the city
used this cheaper article almost eX-
clusively.
lam i2ioume5 that much poor lard
l. r-cel eed here in Honolulu from the
Coast.
SAAARATUs OR BAKING SODA
Formerly this was potassium bicarbo-
nate but owing TO the greater cheap
ness of the sodium salt, the latter has
displaced the former, and the term now
applies To sodium bicarbonate, which
i also sold under the name of baking
soda. II Is not much subject TO adul-
teration; occasionally, terra alba,
ground gypsum, or carbonate of lime
Is added.
CREAM OF TARTAR.-This is the
acid or bitartrate of potassium; il is
used in medicine and in culinary
preparations, and Is, on account of its
high price, very much adulterated.
OF 80 samples recently examined in
the United States, 100 were adulter-
ated, and in some not a particle of
cream of tartar was found. The adul-
feTations are alum, starch, tartaric
acid, gypsum, chalk, and terra alba.
BAKING PowDER.-The compounds
known a. baking powders are artificial
preparations employed as substitutes
for Yeast in the raising of bread, bis
cults, etc. They consist o fsodium, BIZ
@carbonste, and some acid or acid salt,
which, upon the addition of water,
react on each other with the liberation
Of carbon diOXide. They all contain
sodium bicarboRate, but various acid
compounds have been employed to
iiberate the gas, chief among which
are Cartaric acid, cream of tartar, cal
eium diphosphate and alum. Baking
powders are apt TO deterIOrate slowly,
and To prevent this deterioration, it is
the practice To add a considerable
amount OF -filling,n as corn starch,
Hour. etc. The quantity of filling
used for this purpose varies from 20 TO
so per cent. and Is, a. a rule, greater
srhan Is really necessary, often consti-
fruting a practical adulteradon. Some
baking powders contain small proper
tions of ammonium carbonate. Alum
in baking powder Is generally con-
sidered Objectionable, and Is classed
as an sdulTeration. OF 81 baking pow
ders examined in New York, y con-
tanned alum; Of 81 specimens analysed
In Boston, 3 contained alum.
ALCOHOLIC BEVERAGES Without
going into details, ] viii merely men,
ton some of the most common adul-
teratiOnS. W'igic Is adulterated with
water. spirits, vegetable and coal tar
colOrs. and often the article is a purely
factitious imitation. Spirits, as brandy,
whisky, rum and gin, are adulterateG
with water, fusel oil, aromatic ethers,
and burnt sugar. Malt liquors contain