Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-07-12

- I' wv l y, IL iOIS Instance lTOIll
rome. suggesting TO hiinSel the pos
lpl!lty of creating from his chemicals
ana with teft tubes and crucibleS Il full
meal for HIMSELF
He has acids and others. out he has
no bread, no eggs, no fruits, no milk.
40 meat.
He looks 1T his Jars and bottles of
crystalline and liquid chemicals and
asks, why not?''
From these. which contain the ele-
mems of all things material he will
produce his luncheon.
That such an achievement is not an
alchemist's dream but u fact in mod
ern chemistry. was proved recently
N this city when Professor Thomas h.
A chemical dinner" the laboratory
saking the place of the garden. the
orchard. Ne vineyard and the farm.
The material from which nature
works her wonders in the growing
of foods is the chemical elements.
There is the mystery of creation in
the way she converts these elements
ny varied combinations into the many
forms of foods. of grains, vegetables
and fruits.
Metals and Non-MetaIs.
The chemist works also with these
elements-there are seventy of them
all metals. except the important sew
snteen hydrogen. oxygen. carbon, etc.
He juggles these into shapes in imi-
cation of foods that nature creates.
He does the work so cleverly as to
deceive the very elect.
The mi are today working
many wonderful feats in this line.
The bad chemist palms his imitation
food off as natures product. The good
chemist deyotes his skill to the detec-
ton of the fraud.
l,.,, 20 --t 1aha~n
tories are today experimenting in the
artificial creation OF natures food
products.
Chemistry cannot produce from her
caldrons a soft boiled hens egg but
1t car deceive a trained cook on an imi-
tation omelet.
Close your eyes and 1t can feed you
with a banana made from her jars or
chemicals.
1t car make bread without -four. and
fake sweetened and frosted without
sugar.
1t can fool a blind vegetarian on al
most amy dish he a name within the
limit of his dietary.
A meat eater can suggest problems
too big for the chemist. A beeesteak
IS beyond his power to create from
any combination OF chemicals yet
known to him, or within his ability to
use.
Chemistry has not found a means to
reproduce the fibres in meat. The pro-
teids. its chief nutritivc element. also
challenge the skill of the chemist to
reproduce.
Yet from Germany ONE word that
chemists hav succeeded in transforms
Ing mineral oils into animal oils-a step
the direction of creating a~rtiically
the food elements in animal substance
without their having undergone the
processes of life.
Since chemistry can produce "mashed
potato from its crystals and fluids it
can at least make an apparent corned
beef hash.
When DIR. Stillman who is the direc-
tor of chemistry at Stevens institute.
gave his chemical dinner" it all
seemed very wonderful.
Here was an exhibition Of chemical
analysis n synthesis.
BY analyZing foods and drinks he
found what chemical elements nature
had used 10 make them.
Then reversing the process in his
laboratory. he created there some
foods and drinks artifcally from their
chemical constituents.
DR.. Stillman's object was not so
much to show the wonders of modern
chemistry as to open the eyes of his
friends to the extent and possibilities
of substitution of artificial. manufac-
uIt'i fOpl ~ lUe real aIIltIe.
Thus some of the foods he served
We're merely clever limitations made to
the eye and the palate. while
they failed to contain the same chem
teal properties of the food they imi-
tated.
First "chemicaI Dinner"
There was nothing new I'm what i
did" says DIR. stillman. but yet he
has the distinction OF giving the first
chemical dinner"-the first i'm which
the laboratory was the immediate an
mex of the kitchen and DOL the place
of the garden and h grocery store.
Among even this dinner ex-
cited interest. and from more than one
laboratory letters asking for his for
mula have ON to DIR. Stillman.
This has led him to disclose some of
the rocesses by which a hungry
chemist could. from the chemicals in
his laboratory, appease his hunger
accustomed to awe served him from
his W kitchen.
He could prccede his meal with n
Martini cocktail. for which his labora-
tory would provide all the ingredients
Inc genuine article at the restaurant
that knows not the chemical labora-
tory, this compound of old Tom Gin
and Vermouth. costs 10, IS or 20 cents
for n single glass.
by tins formula of DR.. Stillman. n
Martini cocktail could be sold TO vo,,
at a profit for one-eighth of a cent.
Ten Cocktails for a Cent.
The trick is in Il little bottle. with
a glass stopper. no larger tina a thim-
Die. marked "~Absynthin, made in Ger
many and used for various
IN chemical experimentation. In the
po'tie IS a llght brown powder, a small
t~caspoonful.
This powder was extracted from
twenty-five pounds of NORWOOD. IT
Is Il long laboratory process to make
IT, so the local chemist saves himself
the u and pays so cents for this
one gram of 1t. The light brown pow
DER IN this little bottle represents sew
enty gallons-more than two barrels
of Martini cocktails. Here is the fun
go
A~bsynthin, ! gram.
Alcohol. $50 gallons.
DISTILLED water. GAO gallons.
Yellow analine for coloring.
Several pounds of sugar would he
needed to swceten this c]ornpound h,t
inc chemist uses Il spoonful of a chem
crystalline substance which is go
times swceter than sugar.
On the shelf in the laboratory of the
drug store, in II glass jar labeled Ben
Zoll Sulphinide." you will find this
sweeter-than-suSar. and its retail! price
IS $3.50 . pound. So if the sugar rust
rs TOO gay, "sacharine." which is the
easy name for this CG III co. SOP Mi.
VIII become popular with the common
people. The same sweetness as in AN
scent pound of sugar is contained n,