The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-01-12
THE MORNING NEWS: WEDNESDAY. JANUARY 10, $685.

and molasses, can not be separated from
the genuine by any but an expert. These
beans are nodded TO the exact shape OF
coffee bean, and they are roasted" or
green" according to the taste of the buy
er. Ground coffee is even more uncertain
than the coffee beans. Government investi-
gators who bought ground coffee in the
open market reported, after chemical an
alyses, that almost every sample obtained
contained some adulterant. Sometimes
there was no coffee present. Sometimes
lsthere was little coffee mixed with peas,
chicory, beans, barley, oats, buckwheat,
sawdust, wheat flour, bran, pea hulls, mo-
lasses, rye, flour or corn. Some of these
We're unobjectionable except as frauds, but
some were unhealthful. IL is said that
some OF the teas and coffee offered for sale
IN this country are positively poisonous.
Dealers in adulterants are constantly on
the track of Grocers, persuading them how
easy II is to make an extra dollar or two
by mixing fraudulent with genuine food.
Not many years ago concern dealing in
terra alba, or white earth, was exposed in
the act of Offering its product TO -four max
ers, candy makers and grooers, to be put
In flour and candy There is a large
amount of this white earth put into the
American stomach every year. We can
not afford to point the finger of scorn at
the clay-eater of Georgia.
The adulteration of milk has been recog-
large city has strict laws against it. Dis
| honest dealers in milk have slaughtered
! tens of thousands of babies. Water is the
most common aduterant of milk; but
analysis made by the chemists of the gov
eminent have shown salt, saltpeter sale
Tatus, caustic soda and sugar in milk. III
| tra-marine is a milk adulterant known to
| be in use in Germany, but moi here. But
| ter has been adulterated with water, oleo-
| margarine, lard, alkalies, rancid butter,
| cotton seed oil, beef suet and olive oil.
| When the oleOmargarine bill was debated
| in the United States Senate some years
| ago, Senator ingalls, created much merri-
| ment by exhibiting a bottle of coloring
| matter which was offered by the makers
| to farmers with view to giving butter
richer color, and decelving the purchaser
| as to its quality.
! The filled" cheese, which has given our
| dairy products so bad d name abroad, is
made by taking the cream out of the milk
| and introducing lard, cotton seed oil or
| some other fat.
Lard itself is adulterated with cotton
seed oil and stearine; while cotton seed oil
| figures brazenly as "olive oil' from
| France, under natty colored French la
| bel. Olive oil is worth 81 a gallon and
| cotton seed oil 40 cents.
| Cider adulteraton has grown so common
| that cider is guaranteed pure sometimes
| by being made openly in the place where
/ 1t is sold. The health officer of a Western
| city reported some years ago that well
| known bottled cider was made from
| nasty, rotten, worm-eaten apples" But
the cider-makers go further than using
| poor fruit. They make a purely artificial
cider by mixing tartaric acid, OIL of apple
| and granulated sugar in water and color
| ing the decoction with caramel. To this
| mixture sometimes genuine cider is added
| in the proportion of / to TO-
| There is limit to the fraud in wines
| and other alcoholic drinks. Imported
wines are diluted very often with sugar
and water. Marble dust gypsum, or lime
is freely introduced. Once lead oxide was
used to preserve wine. 1t is a rank poi
son. Cider is introduced in wine very Oft
| en-, and log-wood, cochineal, elderberries,
whortleberries red cabbage, beet root,
| mallow and indigo are used to color it. In
| gin the adulterator puts potatoes, barley,
| alum, spirits of turpentine, sugar and wa
ter. Whisky is adulterated with fusel oil,
| tannin, logwood, water, coloring matter
| and burnt sugar.
Beer is not always made of malt and
| hops now. In a certain import beer center
| the railroad companies report that the
| tonnage of malt and hops has dwindled
| almost to nothing, while the receipts or
| rice have grown to enormous proportions.
| This has become known so generally that
some brewers advertise ''old-fashioned"
| beer, and beer made of malt and hops
only" Brewers put a great many adal-
| terations in beer to make it lively ana to
| change it's flavor. In an important west
| ern brewery recently a visitor was treat
| ed to a glass of beer which looked fiat but
| tasted delicious 1--WE make that for our
| own USE" said the brewer. 1--WE could not
| sell it, because the saloon keeper wants
| a beer that will foam and fill the glass
| quickly"
! Salicylic acid is used in beer to preserve
| 1t. The foreign makers of beer are forbid
! den to use salcylic acid in beer made tor
| local consumption, but they can put what
they like in beer for the foreign trade,
| and most of the imported beer we drink
! has been treated with salicylic acid Some
| of the things which analysis has SHOWN
/ to exist in American beers are: Carbonic
acid (artificially injected, glucose glycer-
| inc water tobacco, cayenne pepper, quas-
| STA caraway and coriander seeds, SOFA,
! burnt sugar, treacle and hcor1ce. IL Is
! not to be understood that all beer Is treat
ed in this way, but there is nothing 10
| nrevent It, Nor is there anything to pre-
| vent the foreign brewer mixing up a
! mess which he would not be permitted to
! sell In Germany and palming it off on the
| gullible American pubic.
| Spices are more easily adulterated imam
any other food product, and more gener-
| a1I, The usual adulterants are ground
| DutsbelIs which are mixed with the genu-
| inc spices in large quantities.. But Dlack
| DenDer is made of any old thing, black
! walnut sawdust being a favorite subsC-
/ tute.
| chocolate and COCO are seldom free
| from adulteration. The fat or coco but
| fer is removed from them and replaced by
| other fats and there is liberal admiX-
| ture Of terric oxide, clay, potassium chro-
| mate. copper, sulphate, nickel sulphate
! and powdered tin.
The cheap candies which children are
| most likely to buy are adulterated not
| onlv with terra alba, but with baryta,
! starch. tartarc acid, glucose, chrome yell
low. soapstone, grease, copper, gelatine
| and hanback, Honey is adulterated with
| glucose, and dealers say that the discrim-
| mating public, judging by flavor, usually
prefer the glucose honey.
| Jellies are almost all made of apples, to
which tartaric acid, sugar and glucose
! are added, with a little flavoring extract
| TO make them raspberry or ''currant
| iellies. or what not. Apple parings are
| used to make cheaper tellies.
Bread drugs, sugar, canned foods, bak-
! ing powders-in fact, almost everything
we eat is adulterated We are filling our
stomachs every day with all sorts of I'M