The evening times., 1900-05-12

some beer contains chicOry, pine sprouts.
c2mOmile, henbane, Wild cherries. poppy
heads, guinea grains boNwCOd. potash. vi
triOl Of iron, alum, licOTice. solution OF
tartar. linseed. and similar ingredients.
These substances enable the manufactur-
ers TO produce beer cheaper. and some OF
them help TO make il heavier aEd more
stimulating. and. from the large quantity
consumed. IL would seem that this is what
some people demand; cOnsequt-tly the
supply.
In Switzerland. bread seems TO play
more prominent part as food than in any
other country, except France. Il furnishes
40 per cent of the nOurishment of the 3
0O0. 900 inhabitants in the Swiss Republic
and that the nOurishmsnt is wholesome ana
adequate is proven by the sturdy health
for which most of the Swiss are noted.
Owing to the careful enforcement OF the
NATURALIZATION lew of Switzerland and
tbs prompt and vigorous protest Of the peo
pie themselves when an infractiOn OF It
is discovered il is doubtful whether there
is any country in Europe that has as
rule. purer more wholesome bread than this
republic. But rigorous enforcement OF
laws and prompt resentment oil the bread
eaters have not thus far prevented adul-
teration taking place. Being the chief ar
tcle of food, il has the widest Market, and
consequently offers the bes- -aportunity for
debasement- To increase L. weight of
bread is becoming quite an art on the con-
tinent OF Europe. So..4e bakers soak the
dough heavily with water and by quickly
baking succeed in holding much of its
weight. Others mix potato meal with the
flour. This system does not necessarily
make unwholesome bread. although IL less
ems its ncurishing power The most un-
wholesome bread is made out of low-grade
flour. in which alum or blue yitriOl is used
to improve its appearance. Sometimes, the
admixture of these ingredients is too gen
erous, and these poisons become SO pro-
nounced as to severely affect ne health OF
the consumers.
Milk also has its troubles. The pump
is not its only source of increase II wa
ter is added to milk, the dilutiOn will al
ways be apparent unless some ingredient
is applied to cover the deception and re-
store the color, and sometimes certain
kinds Of soap are successfully used for
this purpose. Butter has not escaped the
wiles OF the adulterator, and the different
ways in which it Is debased are many.
and some are past finding out All kinds
Of cheap fatty substances are emHoyed
and good oleomargarine is the least OBJ
jectiOnahle of them all, according to eK-
perts- Most people like yellow butter and
demand 1t at the market place. 1t is not
difficult to understand. therefore. that
when the season and fodder are unfavor-
able to the making OF yellow butter. art
should step into satisfy the wishes of the
buyer; and the Juice of the carrot is used
to give butter golden hue But this can
hardly be called deletertous adulteration.
provided pure carrot juice is employed.
Water left in butter Increases the weight.
and some butter makers have not allowed
this fact to escape their no,ise The door
to adulteration is wide open in The cheese
industry. Natural and some chemical fats
find their way readily into cheese yats.
Milk Of all qualities and in all stages is
used, and potatoes that are worthless for
marketing purposes are ground exceeding
iy fine for cheese making; and it is said
that even the blood from The slaughter
house sometimes plays part in this man
ufacture
II all OF the substances that pass through
a continental conee-grinding machine dur
Ing the year should be written in alpha
betical order. A would begin the list with
acorns and w would end it with worm
wood. sprouts Of which are sometimes
used to give the debased coffee a slight, ar
ornatic bitter taste. AduIteration occurs
largely In the coffee that is sold In the
ground form. Several coffee-berry facto-
ries have been discovered In Europe which