Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-05-18
NATURAL COLORS ARE
OUTDONE BY DYES
Prof. Wiley, Chief of Bureau OF
Chemistry, Makes Some
Exposures.
FOODS ARE ADULTERATED
Coal Tar Mos. Generally Employed,
but Other Substances Delcterious
TO Health Are Also Used
Largely.

Largely.
Washington, p. Especial: PrufessU
II. w. Wiley. chief of the bureau Of
chemistry Of the agricultural depart
ment, has made public a remarkable
and sensational exposition on the ex-
tent OF food adulteration in this coun-
try and some methods for its detection.
IL is in pamphlet form and he tnves-
tigation has been very thorough. 1t is
the joint effort of DR.. w. Il. Bigeiow,
chief OF the division of foods, and Bur
ton j. Howard, chief of the micro
chemical laboratory. The report says:
Some differences of opinion have
arisen among h%ygienists regarding the
wholesomeness of the substances fire.
quently employed for coloring foods.
European countries have legally recog-
nized the wholesomeness of a consider
able number OF coal tar derivatives. In
this country a preference is frequently
given by the state laws TO vegetables
colors, although coal tar derivatives arc
commonly employed.
"As far as their application to the
preparation of foods Is concerned, coal
tar colors have been found to be much
more satisfactory from a technical
standpoint than the pure vegetable
colors. They are readily soluble. are
cheap in consideration OF the amount
employed and withstand the action or
light and time much better than the
ordinary vegetable colors available Tor
coioring food. ~
catsups Too Natural
In the preparation of tomato catsup
the natural coloring matter OF the to-
mato is largely destroyed. This destruc-
ton is not so complete IL the product
Is promptly made as when the pulp is
stored for a considerable time Before 1t
Is used, long storage OF the pulp bleach
ing II to some extent. The addition
of a little coloring matter, therefore,
has been resorted to for the purpose OF
initiating the color of the product
which is made promptly and by the
most careful methods. The addition OF
color, however, is likely to be abused,
and this tendency has resulted In piac-
ing upon our market tomato catsup OF
a deep red color, much more vivid than
could possibly be obtained without the
use of artificial colors.
I'm the preparation OF cucumber
pickles, the natural green OF the GU
cumbe is somewhat impaired. Some
manufacturers have employed copper
compounds for the purpose OF impart-
ing to the product a greenish tint. This
also has been carried to excess, and
we sometimes find upon our market
pickles of a bright green hue which Is
not suggestive OF any natural food.
I'm the manufacture of butter IT Is
found that the color varies with the
season of the year, the feed OF the cow
from which the milk Is obtained and
with certain limits with the breed or
the cow. This results in a variation IN
the color of butter which manufacture
ers have attempted to correct by adding
a sufficient amount of coloring matter
to make the color uniform. This prac-
tice has also been carried to excess,
and the butter now on our market is
colored more deeply than is natural.
Chopped Meats "Doped."
again. In the case OF meat the color
disappears after considerable time. the
meat losing it's bright, fresh color be-
fore the process OF decay is evident.
Therefore the coloring matter Is not
usually applied TO fresh meat held at
low temperature, but to chopped meat,
hamburg steak and sausage, the addi-
ton of coloring matter TO this product
thus giving 1t the fictitious appearance
of fresh meat"
Quotations are given Of investiga-
tons made in a number OF laboratories
i'm the United States. Preserves and
fruit juices are disclosed as having
been adulterated by glucose. preserva-
tives, artificial fiavors, artificial coiors-
grape Juice, lime and cider.
Cider was adulterated with salicyltc
acid. n the same ad~ulteratiois was
used in ginger ale.
Canned vegetables were found to be
adulterated with preseryatives, copper,
s~accharine and sulphites. In North
Carolina seven out of nine samples
amined had been so adulterated. The
bulletin of the chemical branch OF the
agricultural department disclosed elev-
en- cases of adulteration out of thirteen
samples. Mushrooms. peas n toma-
toes were all adulterated by the use
of ~sulphates. opp illuminate salts
and borax.
The opinion Is expressed that -four
is not adulterated with ground gypsum
or other mineral matter In this coun-
try, but that at one time during recent
years the use Of indian cornmeal for
the adulteration of wheat iour was
somewhat prevalent.
There is some adulteration OF cereal
products. Coal tar dyes and other COL
ors were found in three OF ten sam
pies of vermiceiii. Tumeric and foreign
colors were found in twenty-four out
of twenty-eight samples Of noodles.
Cocoa and chocolate were found very
generally adulterated. Coffee was also,
found adulterated by the use OF chic
DRY, brown peas, wheat -four, etc. For
eign substances, all of them deleterious
to health, such as coal tar dyes, were
I'm catsup, chilli sauce and pickles.