Page:The American Cyclopædia (1879) Volume I.djvu/153

 ADULTERATION 133 ture of rice flour, and in the maranta arrow- root it exposes the peculiar structure of the cheap potato flour and sago. In mustard and coffee it brings out the peculiar forms of chic- cory root ; and in the former turmeric has been detected by it, when this was added only in the proportion of -5^-5- part. Poisonous ingre- dients, being mostly of a mineral nature, are subjects rather of chemical analysis than of microscopic examination. There is an instance, however, of cattle having been poisoned by eating rape or oil cake, in which were detected by Dr. Hassall the ground seeds of the mustard. Chemical analysis in such a case could discover nothing. It is to Dr. Hassall, the author of scientific papers in the London " Lancet," and of several works on food and its adulterations, that the credit is principally due for the prog- ress made in this department of science, at least in its applications to this subject. In some vegetable powders, Dr. Hassall has suc- ceeded in detecting nine different vegetable productions. The mineral poisons that are made use of to give light colors to confection- ery, and the fine green shades to pickles and to tea, are only brought to view by chemical analysis. By these, however, they are sepa- rated quantitatively, and in forms that are recognized by every one. The mistaken taste of the public for very white bread leads the baker to select the flour from which the more nutritious portion of the grain has been sepa- rated by the miller, and to make this flour still more white he adds to it a quantity of alum. Though the use of this substance in bread is forbidden by law in England, it was found in every one of 53 samples that were examined for it. Cheaper and less nutritious kinds of flour, as of rice, potatoes, corn, beans, rye, &c., are mixed with wheaten flour, some of which, besides their direct effect in lessening the value of the article, also cause the bread to absorb much more water, and thus add to its weight by substituting water for flour. Carbonate and sulphate of lime, silicate of magnesia in the form of soapstone, white clay, carbonate of magnesia, bone dust, and bone ashes, have all been detected in flour in England. In the adulterations of tea, especially green tea, the ingenuity of the Chinese is taxed before it leaves their country, and that of the English on receiving it in their own. The list of .other plants which furnish leaves for the tea chests, and which are recognized by the microscope, is too long for repetition here, and so of the poisonous mineral ingredients, including arsen- ite of copper, which are skilfully used to make good green teas of unsalable black teas. Cof- fee fares somewhat better, its adulterating mix- tures being of a more harmless nature, such as chiccory, acorns, mangel-wurtzel, peas, and beans, and for the use of the poor in London roasted horse liver. In an analysis made in 1 872, under the direction of the Massachusetts board of health, a pound package of a mixture sold as ground coffee was found to contain no coffee whatever ; but coffee sold in bulk was nearly always found pure. Sugars are more decidedly free from adulteration, but the brown sugars, as usually imported, are found from the acci- dental impurities present, and from the im- mense numbers of live animalcules, to be in a state unfit for human consumption. The white lump sugars are very pure, and any insol- uble substance like sand can be easily detected. No articles, however, have been the subjects of such a reckless system of adulterations as the colored sugar confectionery. Though ex- pected to be used principally by children, the colors painted upon the candies and sweet- meats are the product of virulent mineral poi- sons; and it is wonderful what a variety of these have been made applicable to this pur- pose. Their use, however, is not now nearly so great as it was in former times, and is dis- countenanced by reputable dealers in these articles. Wines and spirits, from their high value and general use, as also from the diffi- culty of detecting the cheap mixtures added to them, are almost universally adulterated to some extent; while many are made up en- tirely of ingredients wholly foreign to the country which produces the genuine wine. The substances added with a view of preserv- ing wines a*e sometimes poisons, lead and cop- per both being used, the former in the state of litharge. In England the favorite port wine is thus most shamefully treated, besides being manufactured on a very large scale, after a va- riety of curious recipes, from thousands of pipes of spoiled cider imported for the purpose, bad brandy, and infusions of logwood and other dyestuffs. The champagnes, which are more in demand in this country, find here as ingenious imitators ; and from our native ciders, with a due mixture of cheap French wine, sugar, brandy, and a little lemon or tartaric acid, more champagne is bottled than ever crosses the Atlantic. If gooseberry wine is easily ob- tained, it is used instead of cider for making good champagne. The impossibility of supply- ing the demand for French brandy, and the consequent high price of the article, have led to its extensive manufacture in France from very cheap materials. These materials are water and spirits obtained from molasses, beet root, and potatoes, and more particularly cheap whiskey, which is sent from this country in large quantities to come back brandy. Burnt sugar gives the desired color, and the fine fla- vor is made to suit the taste by skilful admix- tures of essential oils and distilled murk, which is the refuse skins and pips of the grape left after the wine Is expressed. This stuff is im- ported into England, to be distilled with mo- lasses for making brandy. Gin is largely adul- terated with water, and as the effect of this is to make the liquor whitish and turbid, other substances must be added to correct this and " fine " the gin. These are alum, carbonate of potash, nd the poisonous acetate of lead. To restore its strength and pungency, cayenne