Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1906-02-03

Chemist IidfHtS, ana kdlicu iioui hih
such Information that her paper was
OF specially practical value and more
over she had long array of adulter-
ated food samples beautiful looking
specimens, but very poisonous; and the
way the fair lecturer showed them up
was highly entertaining to her large
audience.
BUTTER AND CHEESE.
She first quoted chief Chemist Wiley
of the department. OF agriculture as
saying that oleomargarire, when prop
erly aud hygienlcally prepared, Is
wholesome and superior to the ordin-
airy dairy butter; while. renovated but
ter. much OF which has found its way
to the Utah market. Is the unsold but
ter left on the markets, and usually
contains the dirt Of a whole seasons
infiltration. II is melted, strained
nodded, then carefully wrapped In wax
paper and labelled Pure Creamery
Butter" Authorizations OF dairy butter
are cottonseed and cocoanut oils; while
coal tar preparations are largely used
for coloring. These are so poisonous
that "a tablespoonful given 10 a full
grown cat caused its death WITHIN TWO
hours. Mrs. Brooks called attention
TO the aduteration of milk with water,
salt. saltpeter. saleratus caustic soda,
sugar, caramel. chalk, gum dextrine
ana other foreign material. Cheese Is
adulterated with bean meal or potatoes
and Venetian red which contains lead,
Yilphate of copper and arsenic.
American lards' because OF
their adulteration were shut out Of
foreign markets by a prohibltive tax,
and this secured n reformation.
WHAT DRINKS CONTAIN.
American beer contains salicylic acid,
sulphurolis acid, borax and bi-carbon-
ate of soda. Wine Is adulterated with
gypsum (sulphate Of lime), gum arabic,
fruit Juices, logwood, cochineal, elder
berry, red cabbage. beet root, lndoga,
aniline dyes and water. Mrs. Brooks
said that OF three samples Of elder pur-
chased In Salt Lake In 1904, one was
sweetened with saccharine and pre-
served sulphlte of calcium, another was
preserved with salicyiic acid The third
sample was straight. Yellow clarified
sugars are treated with chlotide of tin,
a corrosive poison. OF maple sugar,
but per cent II pure goods, and the
authorizations consist of cane and brown
sugar. glucose, dextrlne, hickory bark
extract and extract OF butternuts and
walnuts.
swEETENED WITH EXTRACTS,
Maple syrups contain glucose ex-
tract OF hickory bark. Molasses Is made
chiefly of glucose so Is much of the
strained honey, ectual comb being add
ed to aid In the deception. Cane sugar
Ia also frequently added. Terra alba
and kaolin are to be found In cam
dies, with coloring and havors from
coal tar preparations. Some candies
are found colored with metallic oxides
and chromate OF lead, cochineai and
ultra Marine blue. Flavoring extracts
are largely made Of aniline crystals
dissolved In alcohol spices are made
from cocoanut shells, Glove stems,
wheat. corn meal bark, sandal wood,
bread and cracker sweepings, rice -four,
turmeric, charcoal, sawdust, sand gyp-
sum, etc. Cereals are adulterated with
grain fiours, terra alba and chalk and
IN one sample chromate of lead was
found Flours are adulterated with
aniline, oxide OF zinc, alum, magnesia,
and soap-the latter generating Tactic
and acetic acids In baking. The adul-
teratl9n OF teas in facing" them with
Prussian blue. turmeric, indigo and
plumbago, was detailed, but with the
statement that American tea adultera-
tion laws have been so rigidly enforced
OF late that teas are arriving now al
most entirely free from "fscings."
Coffee Is adulterated with various
grains and cereals and treated with
syrup.
GOOD WORK IN UTAH.
In concluding her paper. Mrs. Brooks
said that THE interchangeable efforts
during the past three years of our state
chemist and pure food commissioners
have almost rid our own home market
| OF adulterated foods. She also exhibit.
| ed beautiful jar OF jelly made of glue
cose dyed with anilinf the dye being sc
| strong az to color cotton, and she