The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1906-07-29

THE lar1ti. picture 8 owe the group 81
oIer;s Wl'o ,%sre rs ~
,orax and bora 6 acid on N eats ana fst'. Y
Below 3ls pr. Wioy wei ghlng the food I.
laws against It, and 50 hayc Some Of our
\ Stntes.5 II #. zs$s Ks s{t X. 5
X $HBut how about sulphurous ncld, Dr..
.Yiley?'' asked. Il e 4 5s8 y
f ""That lis used In cvaporatlng fruits and
MISC 4ln! wines. Supplies are sprlnlk'"l|ca5
oyor fresh meat to. giveHit n 9brlgll rec req
color. When so treated the files can dow
Goversit nll day and IT will look Just as
5sfresl, as when first cut. Indeed, 4 should
be careful in buying m especially req
piece of meat in the market { IT IS q
natural red 1t Is all right, but if5 It Is ,l
Esulphito redSl should be rejected
And then there Is benzolc acid, !" con- !.
tlnued DR. WI ley. Tina ts used In sweet
pickles and in other fruit IS where steriii2a-
8itlon is not required. It IS also employed
milk, and formaldehyde may
DO called the chief milknaid OF the lazy
$dalrymai'. ia tlormaldehyde lis highly In
furious to children and also to adults,
tnnd 1T seems dreadful to think that 1t
Is sometimes mtXed with milk supplied
TO babies One Of tho chief reasons tor
Its use Is to conceal dirt. 8 Tho man who
employ 1t may have q H dirty COW hnd
"a iilthy stable; there may even be manure e
In the bottom Of Ills milk bucket and this
would hide It. The best dalrymen coo,
their milk down to sixty degrees Ms soon
as 1t comes from the COW. They keep
everything about their establishments
scrupu louslyS clean, and sell z cir iHllk
pure" III ~ "a IF; {
4iilt55''Is there any way OF testing whether
milk has formaldetydc# in y '5l4 sl
Y es. n If you will take three or four
tablespo on fuls fas n sample and put them
In a teacup with IN equal amount OF
strong hydrochloric acid U and 3 a bit OF
3ferric alum about as big as q pm IN head.
you can learn whether formaldeltyt'e -
present or not Tho liquids must first be
mixed togeth by a gentle rotary rnotion
and the cup then placed in boiling water
for five minutes. At the end OF that time
If formaldehyde is present the mixture
will turn purple. II It does not turn#it
Is all right" 5s 4; s IN
& Dr.. Wiley on American Cooks.
here asked the chemist his opinion Of
our foods and food prepare ions. He re-,
piled: "a Ell Il rs 3l5A AT g FL
have tie most abundant ana best
foods OF the world. but We !. live more
poorly than any other. civilized natlo on. We
have the worst cooks and know loast
how to get the most out OF our FOO as.
Cooking Is looked down upon here, "
should be considered one OF the arts,
and a cook should command q high sal
5ary. I know. families In Washing ton who
live at tho rate OF five or ten thousand
dollars year. and who. new rtneless.4
will send down into Virginia and set
some ignorant coored woman to spoil
their yictuals. They will spend thousands
of dollars on their tables and waste II
all by sklmping on the cook. x
Chicken Salad Made Of Pork.
Is there much food adulterat1on prac-f
tlced In Washington :?
Eyes. The chicken salad served ct our
receptions here Is often half pork cut up
into cubes and so dressed with nayon-
naise that ono cannot tell the difference
we have all sorts OF receptions practced
upon us, and wo frequently kno " not
what we eat sS5 y
about our drinks !? n 3,siyS X 81
THEY arc nearly all moro or less I'D ul-3
Grated, and this is especially SO Of our
Yhskeys both domestic and imported
vhlskey not long ago and created quite
| sensation when I published the state
nent that there was not q bottle OF
scotch whiskey to be gotten in this coun-5
ny, excepting In clubs and private houses
Pure Scotch whiskey Is made OF barley
malt, cured over a peat fire. the peat
or tho purpose having been carefully
prepared I Investigated this llSE tier While
WAS In Great Britain, and found that
he Scotch whiskey the English were
Thinking was, in fact, made Of indian
,orn imported for the purpose, The corn
llcoho was mixed with little Scotch
whiskeyR to give 1t q flavor, ana the whole
vas sold as pure Scotch. The price OF
lle Scotch was moro or less according
@ the amount OF pure Scotch whiskey3 IN
t. and this fraud was perpetrated ny
makers whose whiskey Is famous through
,ut tho world" ss q.
..How about Irish whiskoy, doctor7'. A
"Thnt is also adulterated. and the same
$ true OF American wh!skcy. Indeed, It
4 almost impossible to buy pure whiskey
without 1t Is bottled In bond, Whiskey
a hardly ut to drink before It Is eight
ears old and ono cannot keep II more
han eight years III bond. Tho moment
t is taken out, It has to pay tho revenue
ak, and the result Is. there Is little sure,
y OF getting It pure,
5"Do we not eat too much?"
Eyes, most OF us do, although II IS n
curious thing that the natural man eats
ust about so much each day In proper
ion to his weight We found this the
,ase In our experiments as to, the con-
OF dry foods, Every ono OF our
ooarders ate one pers cent. OF his weight
,yery day OF that Kind of food The man
hat weighed 100 pounds. as q rule, nte
, pound and u half Of dry food, SO that
t took him Just one hundred days to cat
Ills own weight" 35.i Xxi tI
Tgl6 nv 1Nranlt q CarpenterD