Omaha daily bee., 1906-09-23

Inodorous. The residue from the cider or
malt vinegar usually contains numerous
air bubbles and Is soft or semi-solid in
consistency.
Coffee was formerly adulterated extern
sively with chicorv. but is very much less
30 at present date. Take tumblerful OF
cold water and add the coffee grains or
the ground coffee. Genuine coffee will float
and not impart a distinct color to the
water for several minutes. Chicory, GER
calls and other adulterants will sink and
settle to the bottom. leaving brown trails
Of color as they sink.
Spices owe their value TO constituents
which. as a rule. are characteristcally
prominent 10 the odor and taste; hence
these two physical tests are valuable indl-
Gators Of the quality OF a particular spice.
For example: II your cloves do not pos
sess a strong Glove odor and taste the sam
pie has been exhausted and deprived of its
valuable constituent-the Glove oil II
your pepper does not possess the prominent
pepper odor and taste the sample is an
inferior article and probably mixed with
some worthless aduteration.
Borax. while not food. is used ex-
tensively as a household article and costs
about IS to % cents per pound. The cheap
sal soda and bicarbonate OF soda are some-
times mixed with the borax or entirely sub
stituted for Il. To detect adulteration add
to the suspected sample. in saucer, one or
two tablespoonfuls Of vinegar. Pure borax
gives no change; n sal or bicarbonste OF
soda is present abundant effervescence or
flzzing immediately takes place.
simple Test of Dyes.
The detection OF aniline dyes is simple.
It requires little wool, vinegar and am
DnOnia. MfN "a ~ he r,1y,ia To ho
tested with enough water to make a thin
paste in an agate pan and put in a piece
OF wooden cloth a few inches square. or a
little nuns yelling, or some white wool
Whatever wool is used, It should have been
wet thoroughly with boiling water.
Boil the paste containing the wool for
about ten minutes, stirring the mixture
frequently with a small wooden stick Re
move the wool and wash it with hot or
cold water. The wool will be brightly
colored, IL a dye has been used; a dull
brownish or pinlIish color is impaired by
the natural color OF the fruit
This color may be further tested by boil
ing the wool in water to which a little
household ammonia has been added. After
boiling five minutes or more remove the
wool and II anilino dye was present It is
now held in solution in the water by the
destroyed. To the ammonia solution now
add enough vinegar (about a cupfuD to
give distinct vinegar odor, and now add
a new portion of wool. Boil again and
the second piece OF wool will be dyed a
brilliant color, II an aniline dye is present.
The above test would apply to all food
products artifcially colored
Personalities are used in various articles
OF food. especially those which spoil or
ferment readily, such as milk. cream. cider,
grape Juice. ketchups Suspicion of a pre-
sentative may be inferred IL the article
of food is kept in a warm place for forty
eight to seventy-two hours without sour
ing. fermenting or spelling.
A bright green color in canned peas
beans etc, indicates the presence of cop
per or iron. brilliant red color in
ketchups, sauces. jams, jellies fruit, canned
tomatoes, usually indicates the presence
of anillne dye.
A bright yellow color in powdered or pre-
pared mustard, extract of lemon noodles.
etc. shows artificial coloring, generally ami
line dye. Abnormally white canned corn
and other foods indicates that bleaching
agents have been used
A peculiar sweetsh taste in canned corn.
peas, ketchups, grape juice cider, jams,
jeilies or fruits is an indication Of sac
charine or coal tar sugar! A very promi-
nent odor. readily dstinguishabe after a
little experience, enables one to detect an
artificial extract, especially strawberry,
raspberry and pineapple