Elmore bulletin. [volume] (Rocky Bar, Idaho) 1889-1906, 1894-06-02

DEcEPTiohs REsoRTEp TO By THg
GREEDY AND uNscRupuLous.

IMPROVISATION Whtrn " 81 Enm@t~ xhe M0Hts&~
wifs 60 Tell the Genuine Fresn the Doe
tered Aftaele--A Little sshe st tho
Eat~hes's Expense Bogus spices.
The sdulteratIon Of articles Of food
Is by no means an invention OF modern
times. buf 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
was thrown into prison cell and COM
PEELED TO eat the product of his entire
bakery, which rured him Of tho fraudu-
lent habit.
The most important article of food in
every household il the meat The meat
which comes from healthy animals Ia
distinguished by a pleasant odor and
fresh color, from delicate pink 20 q
deep carmine. according 30 the animal
from which IL comes. Il must be elias
tic to the touch. The dent which "a
caused by pressing finger ON IL 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 pleasant odor. The fat in the
meat from sick animals is pale, gray
and smeary and has an unpleasant
odor.
Sausage offers wide field for adui-
teration Of the most dangerous kind,
and in the pamphlets which vegeta-
rians send broadcast over the land from
time to time they give prominence to
an anecdote which Is ms terse as IL Is IL
Illustrative of the esteem i'm which they
held the sausage. "A man saved the
life OF butcher by endangering his
own. The poor butcher. overcome with
gratitude. cried out in 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 very common practice
TO put -four IN sausage, and while a lit
tie Of IL is harmless. II nevertheless
leads to early fermentation of the ar
ticle in question. The buyer. however,
Is very much imposed upon when -four
ID added in large quantities, for II en-
ables the sausage makers TO add from
80 to 20 per cent of water, which Is
paid for at the rate Of meat. France
has lately put stop to this fraud by
limiting the addition of -four to 3 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 watch the gills,
which emit an odor Of decay IL the fish
is too old for use.
Crawfish or crabs should always be
bought alive. Grabs that are sold al
ready cooked have usually been boiled
after they were dead, and soon decay,
generating very dangerous poison. A
crawfish that has been boiled alive will
show curlel 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
omargarine is 10 put piece of II ON hot
potato which has been boiled in the
jacket and freshly peeled. The taste Of
butter Ii more pronounced when eaten
In this way than any other, and the
fraud is detected. Ii IL 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 1t aside in lukewarm
place. Ths fat not only separates from
the water. but collects at the bottom
OF the dish with all the other foreign
ingredients.
To tell good eggs from bad ones 1t Is
only necessary to put them IN a dish
filed with water containing from 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 Ia mixed with paprica, millet,
bread, powdered olives. almond meal,
dust, sand, gypsum, sawdust, spar, and
almost the same ingredients are used
for the adnlteration Of cinnamon. Pull
verified ginger fares no better and L.
MIXED with potato flour, wheat and
cayenne pepper, while the sweet SCENT
ed anise seed comes in for a share or
earth. sand and little brown and black
stones. Housskeepers 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 vaniliine was deprived
of Its natural aroma and basted with
balm Of Peru.
Coffee is adulterated In all forms and
In every possible way. Machines have
been invented and large factories erect
ed. where artificial coffee beana 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 IL they
have been damaged by sea water In
transportation or the influence OF the sun
OF time. Ground or roasted coffee offers
the best opportunities. however, for
fraud.
But all these perpetrators of fraud
nxA dacaxtss.p ssuun..f l.afA 4. aWw1fn a.