The Montgomery advertiser., 1905-07-09

enforcement of the law, my Judgment is that the results should be doubled rather than dimiAished.'
 How to Detect Adulterations.
 Professor W. D. Bigelow. of the Bureau of Chemistry at Washington. in series of articles recently published describes various tests by which any one may determine how and what ex- tent preserved articles of diet have been adulterated.
 With respect to coffee he says:
 "Unground coffee may be ground in the home and mixed with various kinds of adulterants which can also be secur- ed separately. Thus the articles them selves in known mixtures may be studied. and when the same results are obtained with unknown samples, they can be correctly interpreted. These tests are well-known in the labora- tory an dmay be used in the home of the careful housewife who has the time and perseverance to master them.
 After a careful inspection of the sample with the naked eye. or, better, with a magnifying glass; a portion of 1t may be placed in a small bottle half full of water. and shaken. The bottle is then placed on the table for a moment Pure coffee contains a large amount of oil by reason of which the greater portion of the sample will float All coffee substitutes and some particles of coffee sink to the bottom of the liquid. A fair idea of the purity of the sample can often be determined by the proportion of the sample which floats or sinks. Chicory contains a sub stance which dissolves in water. i'm parting & brownish red color. When the suspected sample, therefore, is drop ped into a glass of water. the grains of chicory which 1t contains may be sen slowly sinking to the bottom, leav- ing a train of dark brown colOred liquid behind them.
 Finding FOrmaldehyde in Milk.
 Of milk, Professor Bigelow says: When strong hydrocholoric acid Is added to the milk in approximately equal proportions before the mixture Is heated, an evident pink tinge some times rcurs as a result of the coal tar color which is added for the purpose mentioned above.
 Formadehyde Is the substance com monly used for preserving milk. Its use is inexcusable. and is especially obJectional in milk served to infants and invalids.
 ITO detect formaldyhide in milk three or four teaspoonfuls of the sample are placed in teacup with at least an equal amount of strong hydrochloric acid and a piece of ferric alum, about as large as a pinhead. and the liquid mixed by a gentle rotary motion. The cup is then placed in a vessel of boil ing water, no further heat being ap- piled. and left for five minutes. At the end of this time. If formaldehyde be present, the mixture will be distinct ly purple. ::..
 Great care must be exercised in working with hydrochloric acid, as 1t Is strongly corrosive. It must not come in contact with the flesh or clothes of the operator, or with any metallic ves- sells. and must be greatly diluted with water before 1t Is poured into the sink.
 AS has been stated above, the worst form of adulteration Is practiced in the case of canned goods-vegetab1e and fruits. because of the rise of so- caled Chemical preservatiYes"-s as salicylic acid, benzoic acid, borax, formaldehyde. sulphates and tiouorids. Foods preserved with these substances have every appearance of being fresh and untreated. The detection of chem ical preservatives, therefore, becomes
 
 Professor Bigelow says:
 The determination can be made best with liquids. Solid and semi foods. such as jelly. should be dissolved, when soluble. in sufficient water to make them thinly liquid. Foods con- taining insoluble matter, such as tam marmalade and sausage, may be macer- ated with water and strained through piece of white cotton cloth. The raceration may be performed by rub ping in teacup or other convenient vessel with a heavy spoon.
 The Test for Fruits.
 "Salicylic acid Is used for preserving fruit products of all kinds. including beverages. It is frequently sold by powders. consisting entirely of sali- cylic acid, are often carried from house to house by agents. It may bo detected as follows: Between two and' three ounces of the liquid described above are placed in narrow bottle holding about five ounces. about a quarter of teaspoonful of cream of tartar or bet ter, a few drops of sulphuric acid add ed, the mixture shaken for two or three minutes and filtered into a small bot tie. Three or four tablespoonfuls Of chloroform are added to the clear liquid in the second bottle, and the liquids mixed by a somewhat vigorous Eohday uotIuIl, poured Into an OrQlnary glass tumbler, and allowed to stand till the chloroform settles out in the bottom. Shaking is avoided, as it causes an emulsion which Is difficult to break up. As much As possible of the chloroform layer which now contains the salicylic acid. Is removed, but with out any admixture of the aqueous liquid. by means of medicine dropper, and placed in test tube or small bot tie with an equal amount of water and small fragment-ltttle larger than a pinhead-of iron alum. The mixture Is thoroughly shaken and allowed to stand till the chloroform again settles to the bottom The presence of sali- cylic acid Is then indicated by the pur- pie color of the upper layer of liquid.
 "Boric acid. also called boracio acid, and It's compound with sodium (borax) are often used to preserve animal pro- ducts. such as sausage, butter and sometimes milk. For the detection of borlc acid and borax solids may be macerated with a small amount of wa ter and strained through a white cot ton cloth. The liquid obtained by treating sausage in this manner may be clarified somewhat by thoroughly chilling and Altering through filter pa per.
 Tn testing butter, a heaping tea spoonful of sample may be placed in teeacup, a couple of teaspoonfuls of hot water added and the cup placed in vessel containing a little hot water until the butter is thoroughly melted. The contents of the cup are well mixed by stirring with a teaspoon and the cup with the spoon in 1t Is set in a cold place till the butter is solid The spoon