The Washington times., 1901-12-09
DETECTING SALES
OF SPURIOUS CIDER.
ACTIVITY OF FOOD INSPECTORS.
Concoctions of MoIhsscs md Water
Treated with Brewers Yeast,
Discovcred-Ho~ Fcrncntp-
tion Is Held In Check.

The activities of the food inspectors OF
the Health Department are just now be-
ing exercised in detecting the sale OF
spurious cider Judging from the samples
brought TO Prof. ]. d. Hird. the chemist
OF the department, every day. the sale Of
cider must be quite extensive in Washing
ton. The results of analyses show that
only a small part OF the liquor sold under
the name is genuine cider.
Prof Hird was in ais laboratory on Sat
urday with a dozen six-ounce bottles OF
so-called cider before him which the in
spectors had recently brought in. OF
fourteen bottles which he was then test
ing. only one was apple cider. The rest
were decoctlons OF various sorts which
resemble cider in greater or less degree.
Noiusses and water.
Prof Hird explained that the majority
OF the bottles OF stuff before him con-
tained solution of molasses and water.
treated with brewers yeast to start the
fermentation. and then doctored with
some disinfectant 10 arrest the fermenta-
tion and to keep it from getting sour.
y Times reporter was allowed TO taste
and smell OF the contents OF several bot
ties and to compare them with the real
cider which one of them contained, The
difference was apparent, for the decoe-
tiOus had little resemblance to cider. One
or two OF them tasted quite like sweet
cider. but it was evident when compared
with true cider that there was something
lacking.
Prof. Hird explained that with the ex-
ception OF the drugs put into the stuff
to keep it from souring, the spurious
cider contained nothing that is positively
harmful to the human system. He said
that instead OF drinking a glasr Of cider
which he bought and paid for the man
would be drinking a few ounces OF cheap
mOlasses and water, with enough brewers
yeast to disarrange his digestion for
twenty-four hours Prof. : I'd said this
was the price which the IL iber OF soft
drinks paid when he took Glass Of cider
at the bar.
The ingredients Doubtful.
II one could always be certain that the
ingredients used were good. the spurious
cider would not be particularly harmful,
Prof. Hird thought. but he showed sam
pie in which apple pulp had been intro
duccd to help out the deception. This
formed a dirty sediment in the bottom OF
the glass. aud the impress left was that
it would not taste wen or ensure personal
comfort afterward.
Prof. Hird said that the real harm
came about in the use OF salicylic acid
and formaldehyde to arrest the fermenta-
tion. These he declared to be harmful
when taken In the quantities In which
they are Introduced into these drinks.
Vinegar Usually Good.
With regard to vinegar. Prof Hird
stated that there was little deception in
its sale. He said there was no cheap
imitation of vinegar which was not at the
same time so harmful that il was dan
gerous to use it. Prof. Hird said that the
best vinegar is now produced from malt
by a distilling process. and that the
product is far ahead of cider vinegar. 1t
should be nearly clear and should have
a sharp acid taste. he said. due to the
presence OF aretic acid. He said that it
was preferable in quality to cider :lne-
gar and free from the vinegar ellis which
almost invariably invade the vinegar bar
rel OF the old farmhouse.
Prof. Hird explained that the results OF
the testing we're to warn the persons sell
ing the decOction, and IL persisted in to
bring them into the Police Court and
subject them to u line under the food
law.