Year: 1877

Nv Will OHtlll lBdJ uOlllC"ulduC IOOu Is
by far the most palatabe. Aside from
that, the infamous practice of adulterating
many articles of food is sufficient reason
why every good housekeeper should see
that not only solid food but fancy dishes.
as far as possible, are prepared under her
careful supervision or by her own hand
The increase of fraudulent practices fur
nlshes additional reasons, if any are needed,
| for urging mothers to give their daughters
a thoroughly practical home education,
and assist them to form correct judgments
IN their selecting Of materials, as well as
to give them sufficient chemical knowledge
to detect the frauds now so frequently
palmed off on ignorant and unsuspecting
customers. 1T Is in great degree the
ignorance OF large portion of houSekcep-
ers that tempts the dealers to such dis
honesty.


We alluded to this injustice last week,
hoping to arouse some mistresses of Etmi.
lies to proper realization of the danger
to health, as we'll as comfort, that must
spring from the use of these deletcrious
combinations. Some little idea of the i'm.
portance and necessity of these suggestions
can be gathered from some examples ::
there Is not space for many. But a few
hnts should suffice to make housekeeners
think earnestly about these things, and
that once done there is little fear but they
VIII follow it up by thorough investigation.


Flour L less frequently adulterated by
ioreIgn substances than many other arti-
cIcs OF food, not on account of the immacu.
late honesty OF those who sell it or prepare
1t, but because plaster Of Paris, sawdust
blcachcd and carefully ground, and some
other substances that can be successfully
IVnl with H,,,,
buy and properly prepare that the pure
unadulteratcd wheat would bring larrcr
profits in the end.


But the best grades of -four are often
mingled with a cheaper and far inferior
quality and sold for the best brands.


Good flour should be of a creamy white
never blush whte-and when pressed
in the hand will not only remain in n
lump, but retain the impress of the fingers.
and even the gralning of the skin The
presence OF any mineral adulteration in
meal or Hour may be easily detected bv
putting a small quantity of the flour in a
glass tube with chloroform. The mineral
adultcratIonS will collect and settle at the
bottom, and the flour float on the LIQUID.


Coilee can be tested easily by putting a
spoonful OF coffee gently on the top of
water IN glass. If pure the coffee will
not SINK Tor some minutes, and will scarcely
color the water, but if chicory is mixed
with il, it will sink to the bottom at once.
rapidly absorbing the water, and, as it
sinks, give a dark reddish tinge to the
water.


If burnt sugar, which is the basis of the
so called coffee essence or extract. is in the
coffee, it will slightly discolor the water in
minute or two.


10 test tea infuse little sulphureted
hydrogen gas into some water, then nut
tea INTO 1t. If the tea is impure, or mixed
with foreign substances, the water will be.
come black. If the tea has been dried in
copper an Infusion Of this tea dropped into
little spirits of ammonia or hartshorn will
turn blue.


10 test milk dilute the milk with clear
water, and if any chalk has been added it
VIII settle to the bottom in few hours.
prop any acid, vinegar, lemon, etc, on to
TINS sediment, and if it is chalk, it will
eHcrveScc. But the most frequent adul.
teratIon OF milk is by watering it. AS
water costs nothing those guilty of this
lraud consider all they add to the milk
clear gain. Buy glass tube marked with
scale Of one hundred parts. fiji il with
milk and lei 1t stand a day or two. If the
milk is pure or has not been watered tl,o
cream will ascend to the top of the tubc.
and occupy from eleven to fourteen Of
those divisions, according to the natural
richness Of the milk.


Cayenne pepper IS often mixed with
mustard seed or salt, as they are cheaper
than the pepper, and though not agreeable
they DO not inlure the health but brick
aust ana red lead are sometimes put with
the pepper and are very iniuriOus Vo
arc not able to tell how this can be tested
but any chemist or druggist will be able to
analyze it.


Sugar is more largely adulteratcd tbon
almost any article of food. Starch and
arrowroot, also, have much foreign matter
mingled with them, and almost all ground
spices. But these can be better and more
thoroughly tested by a chemist or apothe.
cary than in any other way.


We are anxious to see this svstop, of
aduIteration thoroughly examined and OK.
posed. 1t is a matter that concerns nvor,,
one, but what is everybody's business Is
usually neglected. 1t is an evil that should
be recognized by the law, and those con.
cerned in it severely punished but until
some strong steps are taken. having LEGAL
endorsements, our housekeepers should be
capable of protecting themselves. Let
them test such produce or articles as thev
must purchase, or, if not caDable of thai.
they should have them tested bv honest
competent chemists, and dunderstond whore,
IN they are adulterated. This demonstrat.
ed, they should refuse to deal with tLoso
who practice such injustice. 1t is an evil
that IS increasing rapidly and demands
prompt and energetic handling.