Omaha daily bee., 1906-03-25
our stomachs Drug stores.


practically everything we eat can be
duplicated with a substitute Of some sort, !"
said the professor after he had convinced
his guests of the possibilities of chemistry
in this direction, land many of these sub
stitutes are for the most part not Injurious,
but that is not the point, The market Is
today flooded with these substitutes, and
even though they may be not injurious,
they should be properly marked as substi-
tutes so that people may know what they
are buying / cannot begin to name the
substitutes for original foods now on the
market why, they have even produced an
artificial egg True, it is not in the shell,
but Il nevertheless takes the place of the
egg. 1t comes in powder form and is COM
posed OF protein, startch, salt, some of the
fats and powdered milk. Then there is our
olive OIL 80 called. Why, every year we
ship tons and tons of cottonseed oil to
Italy, only TO have IT come back to us
later as olive OIL 1t does seem as If we
might at least save the cost of shipping.
Then there is oleomargarine, the substi-
tuto for butter, which is now fairly we'll
known 10 the public. 1t is, perhaps, Just
as good as butter itself yet 1t should never
be sold for the real article.
Take vinegar; the most Of it in common
use today is artificial, and yet people buy
ana use It for the real thing. and never
know the difference. This vinegar is made
of acctie acid mixed with water and a
little colorinR matter. 1t is never marked
as a substitute for vinegar, but is sold for
the real article. It is the same with the
Jams and jellies on the market / am not
exaEgeratinE when / say that fully 80 per
cent of the commercial brands are artihc-
ial The reason for 1t is this: There is a
constant demand for cheap sweets and
these jeilies and jams can be manufactured
and sold at 10 cents the half-pound jar.
The genuine, made with sugar, cost twice
that. These cheap jelly substitutes are
made Of apple juice, q little commercial
glucose and an antiseptic. One particular
stock OF this jelly can be made into either
damson, strawberry, raspberry, currant or
other favors at will.
"A low grade of jelly Is made from the
residue OF the apples after the Juice has
been pressed out OF them for cider. Start
Ing with this cheap jelly stock. any flavor
can be furnished by the use OF chemicals.
II the manufacturers wish TO still further
reduce the cost of manufacture, the apple
stock Is diluted with little starch paste.
The addition OF a trace OF citrio acid causes
the whole to hold together or Jelly. These
cheap Jellies are mostly harmless but they
should be sold for what they are. not
what they are not and the date OF manu-
faeture should be plainly marked on each
can or glass. OF course these Jellies and
Jams do not deteriorate as rapidly as do
the. canned goods. All canned goods de-
teriorate within year from the date OF
canning, and should not be used after that
length OF time. This is especially true of
tomatoes, the natural acid from which
acts upon the metal Of the tin in which
they are packed, producing a poison.
"a cheap grade Of eurrant jelly Is made
from apple body or crushed apple glucose.
saecharine, a little aniline color. and some
syntheticaliy made ether. 70 give It the