Arizona silver belt., 1894-04-07
ADULTERATED FOOD.
oEcePTloNs ASSORTED TO BY THE GREEDY AND uNscRUPULoUs.

Information Which wlli Enable the House wife to Tell the Genuine From tho Doc
 tored Artieie-A Little Joke at ths 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 he cunning baker mixed his flour with lime, sand and gypsum, and on discovery was thrown into prison cell and com. pelled to eat tho product of his entire bakery, which cured him of tho fraudu- lent habit.
 The 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 a delicate pink to a deep carmine, according to tho animal from which it comes. It must be elas. tic to tho touch. The dent which is caused by pressing finger on it must disappear when the pressure is removed. The fatty substance of tho meat is a good indicator of it's 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 odoT.
 Sausage offers a wide field for adul, teration of the most dangerous kind, and in the pamphlets which vegeta- rians send broadcast ovel the land from time to time they give prominence to au aneedote which is as terse as it is it. illustrative of the esteem in which they hold the sausage. A man saved the life of butcher by endangering his own. The roor butcher, overcome with gratitude, cried out in moment of self forgetfulness, Never in your lifo again, my friend, eat sausage.
 Tho adulterations in this line are manifold To produce tho fresh red color, 50 alluring in sausage, fuchsine is mixed with the ingredients instead of blood. It is very common practice to put flour m sausage, and whilo lit- tic of it is harmless, 1t nevertheless leads to carly fermentation of the ar ticle in question. The buyer. however, is very much imposed upon when flour is added h large quaniitie3. for it en- ables the sausage makers t) add from 60 10 70 per cent of water which is paid fer at the rato of meat Franco has lately pat stop tu this frard hy hunting the addition of four to per cent.
 Fish arc adulteratcd in the same way by rubbing their gills with aniline, which gives them the appearance of freshnesa. The aniliRe is easily washed of and the fraud detected. h fresh fish the eyes are full and protuding, while in old fish they gre opaque, dull and sunkcn The best way to recog- nizo m old fish is to watch the gills, which emit an odor of decay if the fish ia too old for use.
 Crawlsh or crabs should always te 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 crawiish that has been boiled alive will show a curled and twisted tail, while, on the other hand, one that was cooked after death has fine tail perfectly straight.
 The best way to tell butter from ole. omargarlne is 10 put piece If il 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, IL is also the safcSt way to discover the age of dairy or creamery butter.
 Lard is frequently adul;erated with water to increaseits 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 q lukewarm place. Tho fat not only separates from the water, but collects at the bottom of the dish with all the other foreign ingredients.
 To tel good eggs from bad ones 1t is only necessary to put them in q dish filled with water containing from to 10 per cent of salt. Fresh eggs drop 10 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- ation, 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 adultoration of cinnamon. Pull verized ginger fares no better and is mixed with potato flour, wheat and cayenne pepper. while the sweet scent ed anise seed comes in for share of earth, sand and little brown and black stones. Housokeepors 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 vanilline was deprived of it's natural aroma and pasted 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 beans are made from acorn -four and gum arabic, and these are mixed with the real coffee, and even the real beans are coy- cred with poisonous chemicals if they have been damaged by sea water in transportation or the influence of the sun or time. Ground or roasted coffee offers the best opportunities, however, for fraud.
 But all these perpetrators of fraud and deception cannot hold a candle 10 the Chinese, who are masters in the art