Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-10
I TOUSE==
FOLD
/ Hints

drugs medicines and liquors Is entitled 10
every consumers and every honest pro-
Cucers support, Il IS In a way going TO
Impose a greater responsibility upon the
conscientious housewife. IN the present
status OF affairs. when a number Of food
products in the same line look equally at
tractlve. taste about the same and are alt
marked "Dure,-' it's the cheapest that nat
urauy appeals 90 the buyer anxious 10
make her money go as far as possible. Now
II foods are honestly labeled according 10
the provisions OF the bill, the woman who
goes on buying sophisticated products. must
take the responsibility upon her own shout
ccrs.
Not all articles fraudulenty branded are
harmful. but the public has the right to de-
tcruino fer Itself whether it shall pay the
standard price for one thing. and get some
thing cutie different. In the matter OF oleo-
lndrgine. for Instance. Sold under its own
name aud UrQn lis own merits Il is not
only uDoAjectGnIhie when made under
Cieanly. sanitary conditions but beneficial
providing as II does for the poor man who
cannot ahord 10 buy good butter a whole
some substitute for half the cost; The
trouble comes when C3eoTnargine attempts
10 masquerade as fresh dairy butter thus
deilhudins the poor man of his hard-earned
money, ana TRUSTING upon the rich man
something he does not want We have all
right to know what we are buying.
1ae Nest naSTa nj cases of adulteratlOn
and use OF food Trcservaaives come from
the packing and preserving houses and
spice factories. Chemicals derived from
coal tar popularity known as aniline dyes
nave served 10 impart such coloring as
never yct were seen on sea or land in the
sc or genuine fruits and vegetables pre-
served honestly for market French peas
derive their hriliancy from copper sui
phate. catsups from red lead. cayenne ami
PaFrlka from brick dust and red lead. and
English mustard s lovely yellow is gained
by generous use of tumeric
Freservatives used are legion. some harm
iesS' AS IN the case of horax and boric acid
IN proper quantities. others like formalde-
hyde. salicylic acid and the like nositlveIv
detrimental to health. Now If ali these
articles are properly branded under federal
regulation for the sale of food products lit
VIII be up to the purchasers 70 see that
they are noC laying UP for themselves s'coD
per plated intestnes.' as DR. WILEY cbjef
chemist of the Agricultural Department
mas dp'Iy phrased the result of INDUCING in
! iehch peas and other artfcially colored
lou products. The women's clubs of the
country nave done much to rouse public
sentiment in favor of the passage of a ma
tlonal pure food law. Now il IS each wo
mans province to educate herself go &c IN
.sIi tie dlHerence Between pure and aduI-
ltI}'ed foods. and then to SEQ that her
fecturers "'iu ih'ilu-
How to Tell Good Mi1k.-The avAraga
9uahty Of the milk supply can he eas;1v
a III iiii me-, by simply dipping a cup into
=. 4eu UP can of milk. Real milk
o, anv degree of body will cling r. tba
ktass leaving its sides white and oilv hi
ioe,,as M" tl looks blue about the edge and
leaves the glass almost clean
HOW to Test Eggs -CandIinu- espys fs s4fu
me most common method among market
men Tor determining their freshness An
o'J picture In the Dresden gallery shows
~ ~ HeuSe"ite holding up her eggs to
40 tn JUS as my lady Of today may
90. me work IS best done In 4 darkaned
room each egg being held before a light
eu laIlp or candle If a perfect bali Of
., reg Is found floating in clear LIQUID
IN cIeFn smell. the egg is perfectly fresh
II there Is slight vacuum at one end. ii
lresh enough for cake making. scram-
pi+uS' etc' but when the yoik sticks to the
s 81 decomposition has set In and it is not
M Tor food. Still another test comes from
Germany by which the age of an egg can
be determined almost to a day This test
Is based upon the fact that the air cha rnher
In the fiat end OF the egg increases with
age. If the egg is placed in a solution of
strong salt a fresh one will lie In A hort
zontal position at the bottom of the yes
sell An egg from three 10 five DAYS old
shows an elevation Of the fat end so that
It's long axis makes an angle of % de-
Erees. At eight DAYS old the angle in
creases to 45 degrees, at fourteen davs ~
co degrees. while an egg a month old
huying n the market. select eggs whose
shells are rough. A smooth glossy ehell
is the sign manual Of too long residence
IN the nest
Simple Vinegar Test-Place \ saun1a
OF the vinegar in n shallow dteb on ~
stove and heat untU evaDoration tot,as
place. If the vinegar IS made fro,, 80.
IN odor Of apnIes car, be raa5i1,. distio-
Ruished II froy, yyIre tha o,.ar,ora.t,
vinegar viii give ou+ the oSo- 30 -, Us us
II from, er,rar Lo,,sa 49,. - va VIZ, pl.t
,rcts co,orcd 7.ftL ,o.,, a, "Oou ~ "u
b,,rr. e,,,,sr ,,,ttt -. -, '..e SIiieIl OF
s,.i5e,t va ii''N' i'Seii uhP4easaHliy
Sir,rIe 7es+e TO- r,or -
sqn,nia Of ,,ro,,r5 90 ~ on suspected
g. ltttoe : 80 E'sNS noLaTe may De detected
a. sasF. Va - I''i'" wing ways; FIRST II
' S.t ou.ieS ha, ueIs or cakes Wher placed
~ e-H me Hnsets' II IS aou4terated, prob
HuIy %l'n cIlcoIy second, place a tea
SPooIlIuL Oh ,ne coIse on top OF the water
~ q VINE sLass- II part hoats and part
.thkS II sdle 20 say u is adulterated.
= uNt, pi9Ce spoonful OF the ground cof-
zee IN ciear eI3SS bottle or cold water.
aHu sHdke thoroughly lot rev moments.
II tHe contf Is pure II VIII rise to the sur
Idc.. 80! ttIS S9i3'llg the water. II adui-
terated It VIII sink and discolor tie water.
Tie reason is mat pure conee is enyeiOped
IN an Oily substance. which prevents the
GROUNDS from absorbing the water, while
me auulierant iree from Oil. soon becomes
saturated
To Tell Pure Olive Oil.-1u buying olive
oil. American or imported, q must he re-