New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1909-08-20
THE HOME CHEMIST.
Hoo a Housezcife Nag Detect
Adulterants an Foods.

II every housekeeper knew how easily she could
De her own chemist. adulterated foods would soon
be abolished without any help from the law To
,ne average layman there is something formdabis
IN the thought OF testing the family butter and
our and canned vegetables for the presence poi
sonous preservatves. but a matter OF fact these
tests can be made in any Kitchen with an outfit
that costs almost nothing. and be kept in cor
ner or the cupboard And II. physicians declare.
the Increase of kidney diseases In late years is u.
largely TO the use of salicylc acid canned foods
ana II the population large is being fed starch
IN its coffee. copper with it's pickles and tornado
hyde IN its butter, II IL time for housekeepers 20
arm themselves against these insdious enemies OF
their families health
All that is needed TO test the purity OF most food.
that come into the household is an ordinary r,.df
cine droper. couple of wide mouthed bottles
cream bottles will do-a few strips of trnneric and
htrnus paper, two three Chemicals which can b.
purchased IN small quantities. and little patience
This quality. saws "Harpers Bazaar" for September
IN an article on Home Tests for Food AduItera-
ton is necessary, because while the tests are not
olIncult, they are sometimes trihe tedious
The busiest experiment that can be tried ia m.
one for detecting salcylic acid canned fruits or
vegetables. Mash TO a pulp two tablespoonfuls Of
the suspected goods. add the quantity OF
water. and squeeze through clean white cloth
Put a tablespoonful of the resulting liquid IN a
wide mouthed bottle. together with an eighth Of a
teaspoonful Of cream of tartar and teaspoonfui
and half OF chloroform. Mix with a splinter Of
WOOD. but don't shake the bottle. Pour the liquid
into tumbler. and In a few minutes the chlorcN
form mixture will sink to the bottom. Then with
a medicine dropper. take out "a much as possible
OF the clear chloroforn1. put into clean bottis
with two teaspoonfus Of water. add bit Of iron
alum as large the head OF PIN and shaks hard
When II has stood few minutes the chIoroforra
will settle again. and If there is tings of purple
in the upper LAYER OF the liquid in the line di-
viding the two layers. II spells salicylic acid.
Hydrochloric acid is the constabls that finds out
copper IN the bright green OF pickles. canned peas
etc Thirty drops OF the acid. mixed with three
in teacup. and the teacup set in pan Of boiling
the cup. and let II remain twenty minutes ths
water IN the outer pan boiling meanwhile II cop
per is there IL will turn the nail red
Starch in sugar candy or coffee IS detected BY
putting few drops OF iodine in a solution of tho
suspected food and IL is coffee little left
from breakfast will do only II must be diluted
that the blue color which is the danger flag IN this
case. can declare itself.
Few food products are so insulted bv base irnita-
tons butter. But there Is infalIfble
distinguishing real butter from oleonnar zarne
renovated" butter. Melt bit of il in iron
spoon a slow fire. II IL melts quietly without
any fuss. and has good deal Of foam. IL pure
butter. but il IL sputters and spatters and has
foam IL isn't.
Formaldehyde. which Is not good for human
stomachs. Is put in butter sometimes to keep ID.
To detect this poison. melt four tablespoonfuls OF
the butter In a teacup in boiling water add
much hydrochloric acid and BIT of iron alum. II
the mixture turns purple the end of I'VE minutes
throw that butter away 1t contains formaldehyde.