The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1899-09-22
HEAPCREAMERYBUTTER
THE CITY WILL PLACE EVIDENCE
BEFORE FEDERAL OFFICIALS.
Great Quantities of the STUFF Sold In
This City Under a Popular
Trade Name.


tartan. has decided to turn over to the Fed
eral authorities all the evidence and sam
pies in a butter case he has been investi-
eating. One Of the stores that advertise
special bargains for certain days in the
week has listed a certain w~ell-known 'Fure
creamery butter" at a price far below the
market, and. according to report. has sold
a lot of it. The other day DR.. Clark bought
a sample of the butter alleged to be from
the creamery and had an analysis made of
1t. Not a trace Of butter was found. and.
as the State Board of Health is unable to
make it possible to prosecute such ~ofenses,
it Is proposed to turn the matter over to the
Federal authorities. who have a law gov
erning the sale of oleomargariae under the
name of butter.
Some time ago, when the creamery but
ter" was offered at a bargain. a city official
bought some. and, finding it unlike good
butter, took IT back. AS soon as The dealer
found who his customer was he changed he
compound for real butter. The next time
the city official came in to ouy butter he
called attention to his former experience,
and then tho proprietor, fores@eirs that he
would be compelled TO give real butter at
a loss, came out with the remark: We'll,
AC"s " NM" We a y y $500
hat price"
What do you advertise it as such for?"
the customer asked.
"Oh, well. we have to do something 10
stimulate trade"
Board, in anticipation of the PRONUNCIATION
of the new pure food law, has demonstrated
that it is not butter alone that is adulter-
,taH htt that oIponct avavythipn s1Sa iS
other than what it seems TO be. Recently
samples OF tea sold around the city were ex-
amined, and. to the surprise of the health
officials, were found to consist Of about cne-
half tea and the other half of young peach
and laurel leaves.
PRESERVING TAINTED MEAT.
BY keeping in touch with up-to-date
chemists the butcher of the present day has
learned to insure himself absolutely against
loss by decomposition. and in doing so he
has educated the people to the point where
they will insist on having the adulterated.
or treated meats without knowing, how
ever, the real reason for its appearance.
According to the health board one of the
principal reasons why butchers cut up their
meat into steaks. roasts, etc.. is that the
meat when in the whole quarter cannot be
treated so as to prevent tainting. while If
it is cut up 1t can be made to last until sold.
The board chemists are now examining a
bath" in which when a piece OF meat is
tainted and discolored the enterprising
butcher dips the piece and then sprinkles
on it a "deodorizer.' The result is a return
OF the red freshness OF beef and an absorb
ton of the odors of decomposition. The
principal ingredient of the freshening bath
is analine color coupled with acids. BY
these means sausages are made to do duty
for months. As soon as they show signs
of spelling they are worked over and put
through the BATH and they come out
looking red and fresh. In conversation with
different sausage makers the board has
learned that they are practically forced to
Iresnen up sausages with analine color.
in the sausages.a BY the natural process of
chopping and cooking all the blood and
otner matter tn@t makes meat look red is
taken out and the meat looks as IT should
Almost -unrecogntzable. Packers say that
they have prepared sausages without any
foreign matter, but that people will not buy
and this accounts for the red deposit found
inside the casing on bologna sausages. IL
dealers + tng of in the o. m Ine e3af house, uaat amaaannsy t meat
methods of keeping meat from one market
day TO another. always having ii appear
fresh: DR.. Gels in discussing the matter
said 1t was absolutely impossible TO detect
traces of the treatment except by an
analysis.
Catsup, even of the highest grades. has
also been found to be universally adulterat-
ed. The red color, which is ascribed to
fresh, ripe tomatoes" Is the result Of the
introduction of analine colors. while il has
been found necessary TO keep IL sweet for an
indefinite time by the use of chloride OF
ammonia, the health board claims.
In catsup, too, the people refuse to buy
the real article, believing that all catsup
should be a pretty bright red, whereas, un-
less adulterated, it takes on a dirty brown
color. Pepper, which in the ordinary trade
is sold ground at considerably less than II
costs to import the whole pepper, is also
commonly adulterated. A recent analysis
showed several samples taken from Indian.
and the rest ground cocoanut shells.
Mustard. unless bought at high prices, Ii
always adulterated, particularly that pu
up i'm packages. = is the opinion of the
boards chemist that none of the latter il
pure. Real mustard costs nearly 80 cents &
pound, but the adulterated article is sold FOL
as low as 3 cents a pound. The principa
adulterant in mustard is starch, which
forms the base for the burning mixture
plies the smart required. and variou:
things are used for coloring matter. Will,
coffee is largely aduiterated. most of the
cheap coffees are the real article. but o.
inferior grades. and entirely lacking in caf
feline the active principle of coffee, the cit,
chemist says.
AS soon as the State Board of Health
fixes the standards of purity Of food stuffs
innumera BILE warrants will be placed in tn
hands of the county prosecutor against gro
GERS all over the city.