Smyrna times., 1888-06-13
Dangerous Food AdulteratiOn.
THE FRAUDULENT USE OF ALUM AND
LINE IN CHEAP BAKING POWDERS.

If consumers prefer to buy an adul-
terated article of food because it can be
had at lower price, they undoubtedly
have the right to do so, provided the
adulterants are not of character in.
furious to health. If such articles are
not falsely sold as pure, and the Gus
toner is not deceived as to their real
character, the transaction is not illeg-
itimate.
But the great danger in the traffic in
adulterated food arises from the decep-
ton that is practised by manufactures
usually CHASING such goods as pure.
This is almost invariably done when
the adulerant is one that is injurious
to health. For instance, manufactures of
alum and lime baking powders not
only fail to inform the public of the
real character of their goods, but care
fully conceal the fact that they are
made from these poisonous articles.
Most of these manufactures also claim
that their article is pure and wholesome,
while some go still further and pro-
claim boldly that they are cream of
tartar goods, even the genuine Royal
Powder itself. No consumer will buy
alum baking powders knowingly, for
it is well understood that they are de-
trimental to health. The sale of lime
and alum baking powders as pure and
wholesome articles is, therefore, Grim
inal, and it is satisfactory to notice that
several persons engaged in such sale
have already been brought to justice
in the courts.
The official analysis have been active
in the pursuit of these dishonest arti-
cles. The baking powders of several
States have been carefully and critically
examined. The officials are surprised
at the large amount of lime and alum
goods found. 1t is a suggestive fact
that no baking powder except the
Royal has been found without either
lime or alum, and many contain both.
DIR. Prices baking powder has been
found to certain nearly II per cent. of
lime; Cleveland's IL per cent. of fimpur-
tiles; the phosphate powders over u
per cent of lime.
The chief service of lime is to add
weight. 1t is true that lime, when
subject to heat, gives off a certain
amount of carbOnic acid .gas, but a
qu:cklime is left-a caustic of most
powerful nature. A small quantity of
dry lime on the tongue, or in the eyes,
produces painful effects; how much
more serious must these effects be on
the delicate membranes Ofthe stomach,
intestines and kidneys, more particu-
larly of infants and children, and
especially when lime is taken into the
system day after day, and with almost
every meal. This is said by physicians
to be one of the causes of Indigestion,
dyspepsia, and those painful diseases
Ofthe kidneys now so prevalent.
AduleratiOn with lime is quiet as
much to be dreaded as with alum,
which has heretofore received the most
emphatic condemnation from food
analysis, physicians and chemist for,
the reason that while alum may be
partially dissolved by the heat of bak-
ink it is simpossible to destroy or change
the nature of che lime so that the en-
tire amount in the baking powder
passes, with all its injurious properties
into the stomach.
The large profits from the manufac-
ure of lime and alum baking powders
has placed many of them in the mar
ket. They are to be found in the
stock of almost every retail dealer, and
are urged upon customers calling for
baking powders upon all occasions.
Because of their well-known detrimen-
tai character it is desirable that prompt
means be taken to suppress their
manufacture.
Pure baking powders are one of the
chief aids to the cook in preparing per-
feet and wholesome food. While those
are to be obtained of well-established
reputation, like the Royal, of whose
purity there has never been a question,
it is proper to avoid all others.