The morning times., 1896-10-14

to work them up with. Fine cream or
brick cheese is thus made.
In Like manner ls lie unsuspecting indi-
vidual made to relish Il splendid bit Of but
ter, which proves to be Lcef suet doctored
and colored to the proper hue; and even
buuermilk, fresh or ''leetle DID," may 10
made to order on the br .efest possible notice
without dasier or churn.
The worst feature OF the most common
form of adulteration, said the chemist, is
that the cheapest classes of food suffer
most, aud the people VINO can least afford
to be preyed upon are the very ones at
whom their acts are directed, and in many
instances dealers, even after imposing in
rerior goods upon their customers, will
recoup in the matter of losses by adul.
teration and substitution.
CUP THAT CHEERS.
Lovers OF tea may sit down to enjoy the
luxury OF fragrant cup, only to find
that it's little weak, despite tine use of
the usual quantity OF leaves in he"steep-
Ing" 1t may interest such TO know that
by a process known only to themselves
the "heathen Chinee' can restore spent
lGdNcS W etliDiduCt VI tEGIT
shape, aud that a due adniixture OF these
with the geauine makes the tea trade
profitable.
Green teas are often" faced or "pointcd''
with a mixture OF some clayey matter
Prussian blue and n yellow dye, probably
turnIeric. Prussian blue in tea has been
identiiied by the aid of the microscope,
but il is much less common now than
formerly. The ULited States tea aduiter-
alton act passed in 1888, and the Japan
ese law against adulteration LA vo lone IA
great deal TO improve the quality OF the
teas
Tnrmerlc is an important factor in adnl-
terations. 1t comes into use as n color
Ing agent in very many Instances, and
t will probably surprise many Washing
tonlans TO be told that even SO important
an irritant as mustard has its cookie and
tares. very good appearing article Of
ground mustard consists of a small proper
lion Of the real article mixed with wheat
flour or some other starcBy matter colored
yellow with turnieric.
Occasionally dangerous ingredients enter
into the mustard composition, as chrome
yellow but as a rule there Is nothing in
furious used IN its manufacture. Tho ar
ticle on sale is a cheap substitute foy;
the genuine. and the purchaser detects
the difference but rarely.
Coffee, so universally used, Is according
TO authorities quoted by Prof. Hird, re-
pea cdiy adulterated as means OF reducing
the price and attracting custom, The ar
tificial coffee beans are excellent imita-
iioDs OF tue originals, and in many instances
,-..,rl,l nfttl ..tac
Ciicory is the agent often employed, but
the pellets mentioned, so admirably imi-
tating the pure grain, are fast forcing
clicory out OF the trade. The ingenuity
OF the producers of coffee is past findirg
out, and yellow ochre. silesian blue. chrome
yellow burnt amber. Venetian amter and
various manufactures OF "blacks'' have
been used for coloriDg purposes, willie cof-
fee pellets have been constructed in mol6s
of rye or wheat flour, and mixed with the
pure article. They are held together In
form by the use of glucose. Scheelc's green,
a combination of copperas and arsenious
acids, both violent poisons, has been found
in coffee by analysis.
FLAVORING EXTRACTS. ALSO.
The greater part of the flavoring ex-
WuaJ purports to he a 1.lroaucuoD of the
quail lies of the tropical fruits, as bananas.
pineapple and the like, are prepared from
ethers and arti ficial flavoring agents
that are quite Injurious.
Another method of cheating the Yankees
not long ago discovered, is that known as
the sweating" process, whereby the cof-
fee and spices are put through method of
sweating Which extracts, which divests
them Of their natural oils and other prin-
ciples. Afterward, the coffee IS SUBJ
| jec ed to q "roastiDg'' which gives it the
proper color.
OI course one has but little trouble in Ne.
| calling the war of several years ago against
| spurious butter. and the enactment of the
| law by Congress requiring all forms Of
imitation butter to be labelled and exact
| ing "a dutyupon the industry and he produce.
| And yet instances Of violation Of this la
| are not rare
Oleo is not infrequently substituted for
| the regulation variety of butter, and the
| boarder is oblivious of everything. excepting
| the fact that the butter he ate Glove i'll a
| strange way to the roof Of his mouth.
Potatoes and barley. alum, spirits of
turpentine. sugar and water when tumbed
| together into the boiler. makes passably
good gin, while English ale, preferred by SO
many, and for which so large an aggregate
| sum is paid by Americans who affect to
know good English ale when they see it and
taste it. is made after thirty different
| formulas. but not many of the best brands,
| even by accident, stray beyond the Eng.
lsh shores. and the enthusiast who buys
the product with the English stamp upon it,
merely because of the exalted figures rep
resented in the price. should get their tast-
ing organs in order and compare the original
with tile sample of that sold by the dealers
| on this side of the water.
| Prof. Hird talked entertainingly of the
| work OF his laboratory, and what it is hoped
| to make OF it in the future. Much of his
| time is devoted to the examination of the
| dairy products. but the time is coming, he
| thuks. when the analysis of the food
products will be reduced to q perfect sys-
| tenn.
He spoke OF the great necessity for n
proper supervision OF the edibIes, in do
i ing which great care should be observed.
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