The Olneyville times. (Olneyville [Providence, R.I.]) 1887-1917, 1893-12-29
ADULTERATED FOOD.
oECEPTIONS REsCRTeo TO BY THE
GREEDY AND INSCRIPTIONS.

Information Which VIII Enable the House
wife to Tell the Genuine From the Doc
tored Article-A Little Joke at the
Butchers Expense-Bogus Spices.
The adulteration of articles of food
is by no means an invention of modern
times, but was practiced by our classic
al ancestors. During the middle ages
The cunning baker mixed his -four with
lime, sand and gypsum, and on discovery
Vas thrown into a prison cell and COM
PEELED to eat the product of his entire
bakery, which cured him of the fraudu-
lent habit.
TIE most important article of food in
every household is the meat. The meat
which comes from healthy animals is
distinguished by a pleasant odor and
fresh color, from delicate pink to a
deep carmine, according 10 the animal
from which it comes. 1t must be elias
tic to the touch. The dent which is
caused by pressing a finger on it must
disappear when the pressure is removed.
The fatty substance Of the meat Is a
good indicator Of its quality. In healthy
animals the fat Is yellow and elastic
and has Il pleasant olor. The fat in the
meat from sick animals j pale, gray
and smeary aHd has an unpleasant
Odor.
Sausage o=ers Il wide field for adul-
teration of the most dangerous kind,
and in the pamphlets which vegeta-
rians send broadcast over the land from
time to time thay Giye prominence to
an aneCdote which Is as terse as it is IL
Illustrative Of the esteem in which they
hold the sausage. a man saved the
life of a butcher by endangering his
own. The poor butcher overcome with
gratitude, cried ont in a moment of self
forgetfulness, Never IN your life again,
my friend, eat sausage. "
The authorizations IN this line are
manifold. To produce the fresh red
color, so alluring in sausage, fuchsine is
mixed with the ingredients instead of
blood. 1t is Il very common practice
TO put -four III sausage, and while lit
tie Of it is harmless, it nevertheless
leads to early fermentation of the ar
ticle in question. The buyer, however,
is very much imposed upon when -four
is added in large quantities, for it en-
ables the sausage makers to add from
60 TO 20 per cent Of water, which is
paid for at the rate of meat. France
has lately put Il stop to this fraud by
limiting the addition of -four to per
cent.
Fish are adulterated in the same way
by rubbing their gills with aniline,
which gives them the appearance of
freshness. The aniline is easily washed
off and the'fraud detected. In fresh
fish the eyes are full and protruding,
while in old fish they are Opaque, dull
and sunken. The best way to recog-
nize an old fish is to watch the gills,
which emit an odor of decay if the fish
is too old for use.
Crawiish or crabs should always be
bought alive. Crabs that are sold al
ready cooked have usually been boiled
after they were dead, and soon decay,
generating a very dangerous poison. A
crawfish that has been boiled alive will
show a curled and twisted tail, while,
on the other hand, one that was cooked
after death has the tail perfectly
straight.
The best way to tell butter from ole
OmaTgarlne Is to put a piece Of it on hot
potato which has been boiled in the
jacket and freshly peeled. The taste of
butter is more pronounced when eaten
in this way than any other, and the
fraud is detected. It is also the safest
way to discover the age of dairy or
creamery butter.
Lard is frequently adulterated with
water to increase its weight, and mixed
with COrnstarch, salt, chalk, etc, to
bind the water to the fat. This may
be discovered by carefully melting the
lard and setting it aside in a lukewarm
place. The fat not only separates from
the water. bat collects at the bottom
Of the dish with all the other foreign
ingredients.
To tell good eggs from bad ones it is
only necessary to put them IN dish
filled with water containing from 3 to
10 per cent Of salt. Fresh eggs drop to
the bottom, Old ones swim on the sur
face, and those of medium quality sink
half way down.
All spices suffer more or less adulter-
alton, but most Of all those which are
sold in a pulverized state. Ground pep
per is mixed with paprica, millet,
bread, powdered olives, almond meal,
dust, sand, gypsum, sawdust, spar, and
almost the same ingredients are used
for the adClteratiOn OF cinnamon. Pull
verized ginger fares no better and is
mixed with potato -four, wheat and
cayenne pepper. while the sweet scent
cd anise seed comes in for a share Of
,arth. sand and little brown and black
Eones. Housekeepers Will always be
more or less cheated in buying powder
ed spices. which should be bought in
their natural state and ground at home.
The vanilla bean before the invention
of the artificial vaniline was deprived
of its natural aroma and basted with
balm of Peru.
Coffee is ajulterated in all forms and
in every possible way. Machines have
been invented and large factories erect
ed, where artificial coffee beans are
made from acorn -four and gum arabic,
and these are mixed with the real
coffee, and even the real beans are COW
cred with poisonous chemicals if they
have been damaged by sea water in
-~oO-vcr-o u = m -. tho iTTT1aDpa Of the SIM