El Paso herald. (El Paso, Tex.) 1901-1931, 1913-08-30

by state food laws. Three samples of
olive oil showed no adulteratiOn as did
also the continental sauces examined
Canned Meats and Meat Products.
Those canned meat products which
are chopped afford the greatest OppOr-
tunity for adulteration. A poor grade
of meat may be used, and at times even
that which Is starting to spoil by the
addition of a strong preSerVatiVe which
stops the decomposition and a coal tar
color which gives it fresh appearance;
this poor mixture might be further
adulterated by the addition of a filler
OF starch to increase the weight at
least One-third, and then we have an
article for which we sometimes pay a
fancy meat price. while we are getting
two-thirds meat and one-third starch.
A sample of canned hamburger
showed no starch, no added color. no
horse meat (Which has often been
used, but contained some benzoate Of
soda as preservative, hence was adul-
terated and misbranded according to
the United States pure food law
canned Vienna sausage showed bOraX
and sodium Sulphite as personalities
canned lobster and shrimp each con-
tanned boraX. and the lobster was col
ored with q coal tar color
Canned Vegetables.
Canned vegetables show the least
adulteration, and then mostly when
cheap grade is used to represent the
best Various methods of cooking or
soaking are used to change the appear
high class stuff. Very little coIorineg
IS done in canning. Borax and sodium
sulpnlte are used as personalities and
the latter also serves as a bIeacher.
copper salts and coal tar colors are
used. Saccharin is often substituted for
sugar, as it is several hundred times
sWeeter and hence much cheaper. Sam
pies OF sweet corn, peas and blackber-
RES contained bOraX while sample of
imported canned peas showed no adult
teratiOn.
Continental Sauces and FIavorine Fx-
tracts.
CatSupS were the ONLY renreseD+a
uVeS of the continental sauces evan
med, and these seemed to be quite free
from adulteraiOn; though they are
commonly manufactured contaiDing
coal tar cOlOrS. ~
FlavOring extracts are among tho
Looos which are mostly aduIterated
Cheap products are manufactured from
cheap artificial compounds, wood AL
cohol (poisOnOus) is substituted for
the ordinary grain alcohol caramel ana
coal tar coIors are added to give the
appearance of cOncentra tiOD VaDiI1o
extract is frequently made by dissoI1-
ing cOumarin and vanillin Cartificfa1
substituted in alcohol, and coIorine- IL
Lemon extract often contains no lemon
oil at all. The vanilla extract go,
ined was found to be aduItera+e-95' IN az,
mentioned above. Lemon extract vas
also found to be adulterated and mis-
branded II was labeled concentrated,
and contained little more than fba
standard of 3 percent of lemon oil
Olive OIL and Milk,
The common adulterants for olive oil
are the cheaper fats and oils sucb &C
cottonseed, sesame and peanut oils
Olive oil soon becomes rancid If not
properly bottled. nv
Cows milk is frequently and easily
adulterated. and should be carefTIi1y,
watched, as il is one of the princinai
foods for inTalids and infants Pr6b-
ably the greatest adulteration is rrsc-
ticed in the addition of water to in
crease the volume. The total solids il
the milk should be kept IN to tn
standard, hence when the miIkrnan ~
moves some Of the cream he often eI16-
stitutes gelatin. which has much H.,
food value and is much cheaper MIL
spoiIs quickly if kept warm sp5
especially if dirty; bOric. benzoic aud
salicylic acids, and fOrmalin are usaJ
as preservatives where there is no mr.
food law. Dirty milk CONTAINING dis-
ease germs, is the most dangerous l-i15
of adulteration, and would not be tol-
Grated under state pure food law
properly enforced.
miscellaneous Products
MaraschinO cherries are adulterated