New-York tribune., 1906-12-25
CITY BUYS BAD FOOD"
NEW YORK CHEATED.
Investigator Says SlII000,000 Is
Lost Yearly by AduIteration.

Lost Yearly By 4dulterdtiOn.
New Toykers are cheated out Of sl17ooOt} every
year in The purchase OF aduIterated foods. accord
ing 4 published statement Of Paul Pierce who
has recently made personal investigation into
conditions in this city. That IS New Workers. pay
slll,04ove every year for imitation foods that are
worse than foods at all, says Mr.. Pierce They
are limitations made TO represent real foods by
means OF chemical preservatives and coloring
They are 4 tax on the digestive organs. and afford
absolutely actual sustenanco. it IS maintained
sixry-six thousand people Gle n Hew York every
year. OF these twerty-six thousand infants
under five years Of age. IL his magazine, What
10 Eat" Nj. Pierce says:
What is the cause of this enormous infant nor
iaIfgz Is IL that chi-4reE are bern into the world
they can obtain an idea OF how 10 protect them
ste that tTamp!es down the baby with The mother
II the natural mind should not think it nice that
so many babies saould die in New York every
cause may be found in the condition Of New York's
milk supply. MIX sold IN New York IS often pre-
served with formadehyde. which Is used as a
substitute FOR cleanliness FormRldehyde is poison
gust Gus to BAH babies But stiil greater danger TO New
effort exercised TO protect it from contamination
learned that milk IS susceptible 10 poisonous
pollution than any other substance used for food
To be pure, the milk should remain air tight until
The deaths OF children under five years Of age
are nearly as numerous rs are the total deaths ~
al people. from all causes. Of al ages between Hve
the awful penalty It is paying FOR impure milk, but
II has not struck at the core OF the evil the dairy
II has not fully realized how sensitive milk Is to
animation The local Board OF Health has dis
men who preseT3ed Their 2k with formsldehyde
and salcylic acid 10 prevent Il from spelling after
II has been subjected 10 deconposiag Influences
but it has not looked with suffcient care TO the
methods Of producing, shipping and selling the
The gTestest danger les in the milk that IS dished
out by grocery stores. decatessens and other such
retail houses because gone through a greater
number Of exposures 70 communicating influences
Lhe more milk is handled and the longer the time
IL becomes unless il is kept absolutely alright.
tive. not Yet discovered by the city chemists Of
from spoii'ng II milk or cream be kept in warm
place in an open vessel for forty-eight hours and
stil retains It's sweetness there is strong 10
suspect that Il contains greservativs san1ples Of
fifty hours and had not soured TO any perceptib!e
extent It might 5e suggested that the New York
servatives very difficult detect. vet they
gaining in popularity among food producers since
ne elatlneht az 3L ne national 1000 IoL ii'e
VerE reason ot thAr oossurL'y to cHeIlst oE es
their appearance on tire market in the forms of
calcium peroxide naS1esIum peroHida and am
vertised and rs sale is on the quiet ..-.,
tiiorise is acfa3 lpo1 Nv the neutra ACIDS Of the
stomach and the aydrofIoric acid is liberated in =
the Wate? present in lie Cellular tissues also los
= r can thus be seq mat the digestive process
might be seriously injured in verv short time
In very limited quantities.
Next 70 milk, New Yorks greatest food impos-
TSTious KINDS made in New York state There is
large class or manufacturers in the state who
OF he penalties Of The national food law by not
these are the private brand frauds. Of which New
York Ias very n any NOR ths6 can oe found IN
tionai food law would nor permit any Of these
restrain the sale of them IN the state II they arc
manufactured IN that state. New YOrks very large
ne 70 the state and city trade alone and thus
the inhSbltSnts OF that state are not proiected by
roI1nd in New YORK through nnrcbsses made AZ
random. which discovered By per-
endeavoring 20 make a similar investIga ton !:
brands Of Brazilian sold pure Mocha and Java;
baked pork & and beans IFessgved with of f3rna
coal tar dye canned peas, preserved with sal-
samples below standard OF butter fat. others con-
tanning preservatives; CANDY containing glucose
eos coz. excessiIe in starch and containing ground
shells and suga-; catsuPs, eolored with coal tar
acid; vinegar 80 per cent OF il IN New York fs
er5I acid. and coiored with aniIine: pickles con
tanning coppe-as. sodium sulphite and salicylic
pure most II them mixed with cottonseed OIL,
s2s s ] sp65s 6t6 Ne@ YORK 9 9 as achhs IS S to
evade duty and then a little OF Il is mixed with a
aI. rse o 9on5 Nests eoord With anime d1e @ and
preserved with boreX FISH & preserTed err: VIII boraT
tracts. mixed with cOumaria, alcohol forming the
base. favored with tOnca beans. colored with ami
line; lime Juice. small amount or lime juice mixed
with 20 cent cf added water. preserved with
EulphuTOus. saliCylic and benZOic acid poultry,
nearly all of n served IN New York restaurants Is
cold storage fellies jams and preserves, contain
ing GLUCOSE. coal tar dye and salicyic acid; bread
and bakery products found in many outlying gro
cery stores and bakeries in New York abso-
luteiy unfit for consumption.
What : known 'IeDrocessnG OF foods has
grown 10 be q great business in New York. This
II a renOYatlnE process that IS supposed make
spoiled GOODS pure II IS sUspiCioued that some Of
these foods allowed Be reprocessed aftc-
having been condemned by the Health Department s..
tins which are made cir tight. The are then
subjected 70 heat sufficient Kill al the life germs
inside When the heat subsidies. the fruit vege-
tables In the can decrease IN volume and a vacuum
II. however, The heat should b. Insufficient for ITS
purpose, ~ II there - snail mole IN the can.
i after = tr-' Df a' the acids contained ~ 3h-
preserved matter strong "noleh 20 eat through
the .lu n some 7i-. t4HE the good spoil. The,
become ..op@es5ly infected and o6orous and III
less ucEtralztnG acids or chemicals introduced
IL 10 po=stt'y OF coisting the cans on thr public
TIE reuuE-tuF DOrrs tWo bCi-a in tie end of tUt.
can which g sWeleC aEd heats IT, forcing uut the
1lr aaI Iusts- Then the a. f.s-hl-d Reno
iry over the nO-s ~ the md ~ tlto -fu Tho
s.le Of sucA Ko1as b. principally bakeries aud
sucu p.nras- Tie tf--f- are "-,G tr bakers .u
making c-s
New York 8 probably .s Ui-v ,itv j! ta- world
,yrrr- rest.u-suls serve 3af,-"E"T foods 90 her
...-sts. and tnis practice - oo. confined to tro
7r---r rlsG- -esfsiLrttflf-.
-.. w YORK hsaItl aGtl,1ritiss iays l.,n ri s-
..'~.rc great activity of iats la efforts 20 la
.tr u fhs food Impurities utioaed i-fs z ..
.-' missioner % Fea!iE. TE0I-.s Darlington g. 2.
var aDe man .-u ttnHFi"ilfI'.S 90 S eHofts. h-t
fe bss "A hcrrt.,F0u tc7t before him. % nj De is
HrrH