The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1900-03-28
PURITY OF FOOD PRODUCTS
EX4MINATION OF ARTICLES SOLD
IN THIS STATE.

| IA DcCEGubo Ah Oh
Coffee-Over Onc-Half of the Soda
Fountain Syrups Adulterated-Use OF
Dyes In Them.
The fourth report to the governor on
food products has just been issued by
the Connecticut agricultural station in
New Haven. Under the state law the
station is required to buy and examine
food products with reference to adul-
teratlon and make a report annually
on the subject. The following are some
Of the more important topics discussed.
During the last four years there has
been, in consequence of the work done
by the station, a marked decrease in
the number of adulterated ground cof-
fees sold in Connecticut.
The percentage of adulterated sam
pies of ground coffee in the whole num-
Der tested, for the last year, has been
as follows: Number examined, 149;
percentage of adulterated samples,
1873.
Considerable attention has been given
to soda water syrups, bottled syrups
and fruit juices and so-called temper
ance drinks: Soda water syrups con-
sist of sugar syrup az to Is pounds of
sranulated sugar to one gallon Of wa
teri mixed with fruit juices, or other
f1avoring materials, and frequently
with gum arabic, soap bark, senegal, or
some other substance, to produce foam.
There are more than 300 different syrups
to be made from materials sold for the
purpose The syrups dispensed at soda
fountains are made on the premises, or
bought ready for use. In either case,
they may be good or poor, pure or adul-
terated. Some retailers prepare their
syrups from genuine fruits or fruit
juices and other materials of the best
quality, while others are artificial
fruit extracts" coal tar dyes, chemical
preservatives and other Objectionable
materials, and the same may be said of
the manufacturers of syrups on large
scale.
OF the ninety-two samples of syrups
sold at soda fountains which We're ex-
amined, thirty-six were not found adul-
terated, while fifty-six contained gu-
cose, salicylic acid or coal tar dyes and
artificial flavors, made from chemicals
insted of from fruit The artificial ex-
tracts made to initiate strawberry,
raspberry and some other fruit Juices
or f1avors are, in man ycases, quite un-
like the flavoring matters of the true
fruits in chemical composition, as well
or f1avors are, in many cases, quite un-
cream or soda water are apt to pro-
duce unpleasant consequences; indiges-
ton and diarrhoea. Often within a half
hour of taking them, their artificial ma
ture becomes very evident to the senses
of taste and smell
Those dealers who have built up a
f1ourishing business use, as rule, good
materials and dispense beverages which
are both wholesome and delicious
Syrups containing artificial flavoring
and coloring matters are not acceptable
to the better class of trade and are dis |
pensed chiefly in the tenement districts,
at shore resorts, wheelmen's rests, etc. |
Of the twenty-three samples of bottled |
syrups, put up for use at soda foun- |
tains or for family use, eight were not |
found adulterated and fifteen contained |
either benzoic, boraric, or salicylic acid, |
used as preservative, or were colored |
with coal tar dyes and contained artifi-
,ial flayors The bottled carbonated |
drinks, whose name is legion, birch
peer. cream soda, ginger ale, lemon So
la, orange soda, root beer, sarsaparilla,
,tc, naturally contain the same kind Of
ldulterants as were found in the syrups.
Of 210 samples tested 101 were not
'ound adulterated and 109 contained the
adulterants named above.
Among the coal tar dyes identified
we're magenta, acid magenta, easine,
ponceau, Bordeaux red and
,nilin green The quantity In glass
# soda water or in the syrup for a
slass of soda water was, in many cases.
sufficient to dye a six-inch square
If white wooden cloth a most brilliant
,olor. scarlet, magenta, crimson, orange
n green, according to the dye.
Analyses of "peanolia'' and peanut
,utter' shows that the two are nearly
like in chemical composition and are
ich in fiesh-forming material and In
at. No evidence Of adulteration was
n them.
The use in food of preservatives which
re not evident to taste or smell, is con-
lemned. as follows: Antiseptics are,
or the most part, decided poisons. In
certain dilution, with water for ex-
mple. they may counteract or kill the
over weak organisms of fermentation
nd putrefaction without apparent in
ury to the higher and stronger plants
nd animals. Whether an antiseptic
hall operate as harmless preserVa-
i've. or as an unhealthful or even fat
| poison depends upon the quantity and ,
frequency of the dose.
The power of different, apparently :
yell persons to overcome the action OF .
he common antiseptics, salt, vinegar 6
,ood-smoke and alcohol, and to carry 7
n the digestive processes under their
lf1uence, is very various some suffer-
1g no Inconvenience from doses which
hinder digestion or disturb
uually true of the newer preserva :
ives that are now SO extensively and T..
used, viz, borax, formal :,
ehyde. boric, salcylic and benzoic acid. :
ut dangerous difference between the .
,ng-used and familiar antisepticS and ,,
le newer preservatiVes lies in the fact
lat while the former are at once recog-
lied by taste or smell, the latter are
sually undiscoverable by the senses
nd their presence in any article of food
an only be made known to the consum-
, bv the explicit statement of the pro-