The Anaconda standard., 1898-02-02


place where it is sold The health otil-
Ger or a Western city reported some
wears ago that a well-known bottled c1-
der was made from nasty, rotten
worm eaten apples" But the cider
makers go further than using poor
fruit. They make purely artiiiclai cl-
der by mixing tartaric acid, OIL OF ap-
ple and eranulated Sugar in water ana
coioring the decoction with caramei. -
this mixture sometimes genuine cider is
added in the proportion of To ~
There is no limit TO the fraud in wines
and other alcoholic drinks. Imported
wines are diluted very often with su-
gar and water Marble dust, gypsum
or lime is freely introduced. once lead
oxide was used to preserve wine. ~ ~
a rank poison. cider is introduced IN
wine very often. and logwood cochi-
neal elderberries, whortleherrles' reu
cabbage. beet root mallow ana lhulso
are used 10 color IL, In gin the auul-
terator puts potatoes. barley, alum,
spirits of turpentine, sugar ana water.
Whiskey is adulterated with fuset OIL,
tannin logwood. water, rulofing matter
and burnt sugar.
Beer is not always made Of malt and
hops now. In certain import peer CEN
ter. the railroad companies report that
the tonnage of malt and hops mas
dwindled almost to nothing, Whlie the
receipts of rice have grown To enormous
proportions. This has become known
so generally that some brewers ad-
yertise "old- fashioned" beer, ana beer
made of malt and hops only. Brewers
nut great many authorizations IN peer
to make it lively and to change It's ma
vor. In an important Western brewery
recently a visitor was treated 70 a slass
OF beer which looked flat, but tasted de-
licious I'VE make that for our own
use" said the brewer We could not
sell it, because the saloonkeeper wants
a beer that will foam and fill the glass
quickly"
Salicylie acid is used in beer to pre-
serve IL. The foreign makers OF peer
are forbidden To use salicyllc acld III
beer made for local consumption, but
they can put what they like IN peer
for the foreign trade, and most of the
imported beer we drink has been treat
! ed with saicylic acid. Some OF the
things which analysis has shown 10 en-
/ ist in American beers are; Cafbonlc
/ acid (artiiicially injected). glucose gly-
| cerine. water, tobacco cayenne pepper,
1 ouassia caraWay and coriander seeds.
i soda burnt sugar. treacle ana licorlce.
/ 1t is not to he understood that all peer
! is treated in this way, but there Is
/ nothing TO prevent IL. Nor Is there
ANYTHING to prevent the foreign brewer
/ mixing up a mess which he would not
he permitted to sell in Germany and
paIming IL off on the gullible American
/ public.
Spices are more easily adulterated
! than any other food product and more
| generally. The usual adulterants are
! ground nutshells, which are mixed with
| the genuine spices in large quantities
| But black pepper is made of any ole
thing black walnut sawdust being
| faVorite substitute.
Chocolate and cocoa are seldom fret
from adulteration. The fat or cocos
| butter Is removed from them ana re
| placed by other fats and there rs
liberal admXture of ferric oxide, claS
| potassium chromate, copper sulphate
nickel sulphate and powdered tin.
The cheap candies which children arr
| most likely to buy are adulterated no
only with terra alba, but with baryta
starch, tartaric acid, glucose, chrome
yellow, soapstone, grease. copper, ger
atine and lampblack. Honey is adul
terated with glucose, and dealers sa,
that the discriminating public. judging
by flavor, usually prefers the glucos
honey.
Jellies are almost all made of apples
To which tartaric acid. sugar and glu
cose are added With a little fiaVorln
extract TO make them raspberry c
"currant" jellies or what not. Appl
parings are used to make cheaper Je1
lies.
Bread. drugs. sugar, canned food'
baking powders-in fact, almost every
thing we eat is adulterated. We al
filling our stomachs every day with a
, sorts of unhealthful. poisonous trash.