Arizona republican., 1899-05-10

so that it looks like the best, while i'll reality it is almost worthless. The quantity of wst9-r in good butter sod today is usually about 10 per cent, or even less. but some of the butter sold
 today contains as much as 90 and ever | 35 ger cent Of water Of course, if wa
 ter can be sold for the same price per pound as butter the vendcT is quite
 willing 10 sell it. Butter adulteratlon is now confined almost entirely to the
 admixture with margarine, a larger
 quantity of watlr than is necessary
 and the addition Of bcraX as presar-
 vative When borax is added to old
 butter it can be sold as fresh butter
 Borax, like alum, is injurious to health and should never be used in human
 food. Margarine is a mixture of anil
 nal fats which, when carefully pre-
 pared, bears a close resemblance to cows milk There is nothing harmful
 about good margarine. The on.y harm done in its use is the fraud per- peerated on the public by selling a cheap adulterant for butter.
 Strange to say, even the adulterants
 are adulterated nowadays. It is On 16CO-d lllcAI d CINSCf CS1l1C UC1Oic t GH1 t&u- thorities recently where a charge was made of adulterating margarine with paraffin wax.
 Lard is adulterated in a scientific manner with the harder parts cf cot ton sesd fat, known as stearine, ard beef fat. The analyst can readily de- tect these adulterations. If the lnrd is dissolved in ether and kept in cool place it falls to the bottom of the yes- sel in the form of crystals. Beef fat crystals are very different in appear anoe, and under the microscope can readily be distinguished from these of lard. Milk, which of all things used as human food should be pure, is the most frequently adu.taratea It is 1oo easy to add water to milk. Milk, un- der the microscope, consists of a liquid with a number of f1cating particles, which arg glo5ules of fat Milk from which the cream has been taken and water added is seen under the miscro- scope to contain very few of these globules of fat and very much liquid.
 Tea is rarely tempered with, for the al horities exercise a very close super vision, and adulterated cargces arg. re- fused admission into the country. These adulterated teas contain leaves that are not genuine, but whose pies- ence is not easily detected, except by. an expert. To detect thsm it is nee essary to soak the leaves in water, open them on 8 plate, and compare them with specimens Of the genuine leaves
 Ccffee is largely adultarated With chicory. To feel assured that their coffee is not adult5rated,. many pecp.e buy the beans whole and do lheir own grinding. It is not a sure safeguard, for the willy adulterato-- makes icti- tious coffee beans so like the ,5al- thing that it is almost impossible to tell them apart.
 Geruine honey is cften difficult 10 obtain. It is largely adulterated nj the present time with sugar syrup made frCm st2lcn, and with cane-or beet sugar syrup. Jams, jellies and mar malades used tc be mysterious mix tures Of turniD pulp, unsound frrits, ge,atine, dyes and presecvatives. Tha adulteration of these luXuries is now very little in evidence, although veg etable additions are not altogether un- known.
 Tke condiments we use are also  sometimes adulterated Mustard is perhaps more adulterated than ei.her ginger e. pepper. The chief adul5er- ants of mustard now consist of wheat flour and turmeric ccIcring It has been said that mustard contains such an amount of oil that if four were Tot adde1 to soak it up it would soon be- -rEo rancid. Such a ccnl.ention is probably nothing more than a manu- facturer's excuse for adulterating his mustard. After four has been added to mustard in large quantities, tur- merle colOring is mixed in to restore the product to it's natural yellow color.
 Ginger, beth in the root and when ground, is still largely adulteratet. Sand and dirt from the sweepings of the warehouse constitute one form Of aGulteration, while plaster of paris and gypsum are occasional adulterants The moral of all this is: Don't biiy cheap foods, and buy only of reputable mcGcb Washington Post.