xt718911ps88 https://exploreuk.uky.edu/dips/xt718911ps88/data/mets.xml   Kentucky Agricultural Experiment Station. 1902 journals kaes_bulletins_100 English Lexington, Ky. : The Station, 1885- Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Bulletin n.100. text Bulletin n.100. 1902 2014 true xt718911ps88 section xt718911ps88 A   KENTUCKY L  
  AURIUULTURAL LXPLRIAALNT STATIUN  
STATE UULLLRL UT KENTUUKY.  
L BULLETIN No. wa. Q
mspzcrncm AND ANALYSES OF FOODS.    
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i Kentucky Agricultural
Experiment Station. J
I Board of Control. i' .}#_.
_ THOS. TODD, Shelbyville, Ky.  
( J. B. KENNEDY, Paris, Ky. JC {
D. F. FRAZEE, Lexington, Ky.  
J. B. MARCUM, Jackson, Ky. ·‘:
_ J. K. PATTERSON, President of College.
¤ M. A. SCOVELL, Director, Secretary.
  J` tation Officers.  
M. A. SCOVELL, Director and Chemist.
A. M. PETER, Chemist. H. E. CURTIS, Chemist.
H. GARMAN,Entomologist, Botunist. C. W. MATHEWS, Horticulturist.   ly
J. N. HARPER, Agriculturist. W. H. SCHERFFIUS, Ass’t Chemist. I
L.O. BEATTY,Ass’t Chemist. R. M. ALLEN, Sec’y Food Division. 4 _
J . D. TURNER, Sec’y to the Director. J. O. LABACH. Chemist, Food Division.  
- GEO. ROBERTS, Ass’t Chemist. S. D. AVERITT, Ass’t Chemist.  
`  T. L. RICHMOND, Ass’t to Entomologist and Botenist.   ‘
A MISS M. L. DIDLAKE, Ass’t to Entomologist and Botunist. ~   ’
, D. W. MAY, Animal Husbandry. _ {GA
_ Address of Jtation,
Lexington, Kentucky. l
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BULLETIN NO. 100.
E
Inspection and Analyses of Foods.
M.
» Jummary by _
M. A. JCO VELL, Director.  
Under an act of the Legislature of 1900 regulating the manufacture I fin
and sale of food. this Station is empowered with the enforcement of its  
provisions. This bulletin gives the results of the work to Jan. 1, 1902.  
’ The present law went into effect June 15, 1900, but owing to the if
diiliculty in getting funds from the State at that time, little work ri et‘  
_ was done until the beginning of last year. In the meantime, how-
F ever, preparations were made for thoroughly organizing the work
under a division in this Station. A circular of information em-
bodied in this report was prepared and sent, together with a print- `
ed copy of the law, to the grocers of the State and the manufac- _
turers of food products and other parties, whom it was thought l
A would be directly interested in the law and its enforcement. A i
thorough inspection in the large towns of the State was begun in
January, 1901, as soon as we received check from the Auditor for
the work previously done.   ,
During the year 748 samples were taken by inspectors and test- wl
ed for adulterations. Of these samples 227 were found to be adul- .
terated or mis-branded under the law. In every case where a  
sample was found adulterated, the prosecuting attorney in the dis-  I
trict where found was notified. Indictments have been made in    
Louisville, Lexington, Owensboro, Frankfort, and other places. In I   {
_ Owensboro and Frankfort, parties indicted pleaded guilty. I am . Lgt
informed by Mr. Kohn, my attorney in Louisville, that the pure al
’ food cases will come up in February.
Kentucky, situated as it is on the border of States which have
rigidly enforced food laws, was made a dumping ground for adul-
. terated foods which could not be sold in those States. Oleomar-
garine was advertised and sold as butter. Distilled vinegars, cost- I
ing only a few cents to manufacture, were labeled apple or cider
vinegars, and retailed in some cases as high as 40 cents per gallon.
Peppers and other spices, containing in some cases as high as 50  
* ‘ . M, . _ V ».

 T  y 84 Kmzcrucxr Aonrcunrunsn nxrmmuzur srkmoiv.
<~  per cent. of adulterants, were sold as genuine. Jellies made from (
 ‘ l the peelings and cores of apples and containing acid, sometimes 1
  " sulphuric, in order to cause jellying quickly, and colored usually 1 2
jj  1 with some coal tar dye to imitate the color of jelly desired, plum, ‘ l
i currant, raspberry, etc., were labeled and offered for sale as pure 1
 . i_ . plum, currant, etc., jellies. So strong was the sulphuric acid in a l 1
f  sample inspected that it acted on the mucous membrane of the r 2
 y  mouth, even while testing it. It certainly would have been very , 1
  injurious to have eaten a very small quantity of this jelly. We
  found all tomato catsups containing some antiseptic and usually  _` l
i salicylic acid. This antiseptic was sometimes in unduly large 1
quantities. By the use of such preservatives, the manufacturers V 1
. T can, during the busy season, work the tomatoes up into "stock," 1
g that is, to pa.rtially boil the tomatoes, add the antiseptic and then   1
i' store them away in vats until the busy season is over. Often the 1
{ "stock" is shipped to jobbers without being bottled, and if showing 1
- g any fermentation, it is again "doped" with antiseptic, and finally J
  when bottled, antiseptic is added again as it is heated up. If no 1
  antiseptic is used, the tomato catsup would have to be bottled at ·
  _ the time it was made, insuring thereby cleanliness and healthful- I
1 .   ness. 4
’ i   The good resulting from the enforcement of the law can be seen ‘ ‘
,   in the sale of almost every food product in the markets. The manu- I
  facturers and dealers are taking an interest, as shown by the 1
Z many inquiries concerning the food standards, and this means that 1
Q  . l the goods will come into the markets properly labeled. The pro- 1
gi hibiting of the sale of all injurious articles, and compelling all imi-
'   ;‘ tative, artificially preserved and adulterated articles to be so ‘
. 1 labeled, and to be sold on their own merits, is bringing a noticeably . ‘
1 better class of foods to the Kentucky public. People will not buy 1
_ adulterated goods if they know it. The consequence is, those l
goods which have to be labeled adulterated are not being brought
· into the State. The manufacturers of the various brands of bak- Y
’ ing powder are putting some kind of label on their packages to i
designate whether they are alum, or cream of tartar, or phos-
phate baking powders. The manufacturers of tomato catsup are _
either putting on the Kentucky market catsups containing no anti- _
septic or using a milder antiseptic benzoate of soda in small quan- ’
tity, in which case they are labeling according to the law. In our
first inspection we found formaldehyde, boracic acid, freezine, and

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Anunrmnnwmn mon rxonucrs. ‘ 85 l '  
1 other preservatives used in milk. In our last inspection, no milks ·l
g were found adulterated in this manner. The imitation fruit jellies T
y and preserves are either being driven from the market or being
., labeled as such. There is more care among the confeotioners as
e to the flavors served in  oda fountain drinks than formerly. Dis- ‘
a tilled vinegars are being labeled, and sold as such, and I believe
g as soon as the cases can be tried in Louisville that oleomargarine "
y A will not be sold in the State, or sold in accordance with the law.  
e _ The manufacturers in some cases are evading the intent of the  
y ‘ law by putting on adulterated foods labels of small type, placed in »·_ l
e obscure places on the bottles, cans or Packages. This question of '  
s labeling will receive special notice during the coming year. Sani-  
" tation and clean surroundings in handling food products will also li;.
n . receive attention. There are many instances where dairies, meat ”  
.e ~ markets, and grocery stores present a very unhygienic depot for  
g distributing foods. A
y The report which follows includes the work done under the old
lo law from January 1 to June 15, 1900. The `analyses up to this time
it were made by Dr. A. M. Peter, chemist of the station, assisted by _
.1- Dr. Chase Palmer, Louisville, Ky., and Prof. J. H. Kastle of the
college. When the new law went into effect, the Food Division J
an was organized, and Mr. J. O. LaBach was elected chemist, and Mr. ·
u- R. M. Allen, secretary. Mr. T. S..Byars, of Simpsonville, Ky., was
1e also employed for a time as inspector in Louisville, and collected
at most of the samples of dairy products and oleomargarine analyzed ~ __
0- from there.  
ii- The analyses in the body of this report have been compiled and
so the report written by Mr. R. M. Allen, whose untiring efforts- in  
ly the enforcement of the law, deserves special mention, and receives  
1y my highest commendation. {  
se . · Very respectfully submitted, A  
if M. A. SCOVELL, Director. . RQ
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  V   86 mmrucxr Aomcuxxmmu. nxrrznimnm STATION.
g ADULTERA TED FOOD PRODUCTJ`. ez
  _ E . A
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l norrr. Men. ALLEN. d_
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gt A PURPOJE AND EXTENT OF THE WORK. A  
* . A
E I Chapter 13 of the Acts of 1900, approved March 17, 1900, went {ju
` _ into effect on June 13, following. Since this law became effective, . ti
_ charging the Director with its execution, efforts have been di- H
§ rected to organize the food work into a separate division of the I
;_ Station. This has been nearly accomplished and the work is now I
} being conducted by those who give their entire attention and time
· ; to the many and varied phases of the food work; inspecting, analyz-
    ing, reporting violations to the courts, and attending as witnesses B
  for the Commonwealth the indictment and prosecution of viola- 2
i g tions. J»
`   An effort has been made to put the Division in immediate touch  
Y i ( with the Food Department of other States; with their experiences, 0
5 methods and results in the enforcement of their respective State g
  laws. Many inquiries are had from food manufacturers and deal-  
i ers in regard to the law and its rulings, and the answering of these F
  has in many instances been an eiective means for enforcing the
  ` law’s provisions.
f i Many manufacturers of many articles of food ship their goods
’   into the State. Many grocers are engaged in distributing the
` many food products of varied quality and innumerable brands and
‘ labels. Almost every day some honest interest, prejudice, trick, A
or deception arising out of or affecting this vast business is pre-
` sented for thoughtful consideration. The work of the Division is II;
I branching in every direction. This work for purer foods, cleanli- §
ness in handling them and honesty in the food business is an im- I
portant one, and if prosecuted with diligence it will result in an §
immeasurable good to the consumer, the honest, intelligent food
dealers and the producers of foods on the farms. D
As yet the principal feature of the work has been an educational (
one. A copy of the law and the standards it authorizes have been 1
mailed to most of the grocers and manufacturers throughout the ;

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Anunrmsamn roon mzonucrs. 87 1  
State. Farmers’ institutes and grocers’ conventions have adorded  
excellent opportunities for presenting the provisions of the law.
. A representative from the Station attended the National Associa-
tion of State Food and Dairy Departments held in Buffalo, N. Y., _
October 15, 16, and 17, 1901, and listened to and took part in the
discussion of the important subjects that were brought before the
convention. The publication of the results of the analyses, to-  
gether with the names of the dealer from whom each sample was i
p collected, and also the brand, manufacturer or producer of the  
t article is a wise provision of the law. The publicity attending this .  
is one of the most effective means for the enforcement of the law’s T,  
’ intent.  
’ ”' i  
r Kind and Number of Jamples Analyzed. Q?
1 VCV
J Not Found
` Article Sampled. Adulterated. Adulterated. Total.
S Baking powder .................. 5 36 41
Canned goods .......... . .......... 12 .. 12 _
·' Butter .......................... 116 5 121 —.
Jellies, preserves, etc. ............ 8 7 15
Milks (sweet and butter) ........ 300 30 330 _
1 Minced meats ................... 2 9 11 i
L, Oleomargarine ................... . . 62 62 .
Olive oil and lard ............... 13 1 14
B Tomato catsup, sauces .......... 3 ` 50 53
l, _Syrups, sugar, honey ............ 15 .. 15
Soda fountain drinks ............ 43 26 69
9 Feeding stuffs ................... 4 1 5 .,_ »
8 Total number found adulterated ................................ 227 K
Total number not found adulterated ............................ 521 _
S Total number of samples analyzed .......................... 748  
S i  
.   Rl
Q Baking Powder.  
z- i 7 K
Number of samples analyzed ............................   .............. 41 · ieé
S Number of samples found adulterated .................................. 36  
j. Number of samples not found adulterated .............................. 5
Number of samples found to be alum powders .......................... 13
l` Number of samples found to be phosphate powders .................... 3
H Number of samples found to be alum—phosphate powders ................ 19
d Number of samples found to be cream tartar powders ................. 6
A The baking powders analyzed were mostly samples found with- -
ll out labels, showing the kind of acid salt from which they were
H made. Thirty-three of the forty—one samples proved to be alum
le and alum-phosphate powders, showing a disposition on the part of !
4 . _ -A-,,5 ` '*’~ ` _,,·u;-»».....¤·;..·r - ·. ·. -» V - - .7 -— .‘,, {I,

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i manufacturers of this class of powders to avoid labeling them. i1
a A However, while these samples were being collected, hundreds of s
    cans were noted with some kind of a label as to the acid salt used; S
  but in many instances the labels were obscurely placed on the cans j
 i in small print or worded so as to be misleading. Several sam-
 _ ples labeled "cream of tartar" were found by analysis to be alum t
or alum-phosphate powders, but in no instance was a cream of tar- f
i    tar powder labeled "alum" or "alum phosphate." I
Q V The relative merits of baking powders still gives rise to unset- 3
i' tled questions. The position of the Station toward this subject re- `
mains as stated by the Director in the first report on food adul-
teration:
  "Baking powders are a mixture of sodium bicarbonate and some
{ form of acid salt, together with from one—iifth to one-half of their   I
{ weight of starch or flour.   {
_ _ “Baking powders may be classed under four kinds, depending T
,   upon the acid salt used, viz: First, cream of tartar baking powders; E
  second, alum baking powders; third, alum—phosphate baking pow- 4
  ders; and fourth, phosphate baking powders. -
*   “So far as their eiiiciency in bread-making is concerned, they are 1
{ y   about of equal value; that is to say they all liberate about the j
  same amount of carbonic acid gas when fresh. It is the liberation I
  of this carbonic acid gas in the dough in the process of baking that
f causes the bread to rise and to be porous. ' i
    "When baking powders are used in bread-making, a chemical {
gt} ~ change takes place, caused by the water used in mixing the dough 1
l   and the heat in baking the bread resulting in the evolution of car- I
. K i ' bonic acid gas, and a fixed residue remains in the bread. This fixed I
· i _ residue in the case of cream of tartar baking powder is potassium _
sodium tartrate, usually called "Rochelle Salts." In the case of i
alum baking powders or alum-phosphate baking powders, this resi- i
due, if the reaction is complete, is sodium sulphate and alumina
I hydrate or phosphate. In the case of phosphate baking powders,
the residue is calcium and sodium phosphates.
i "In the case of alum baking powders, or alum-phosphate baking »
powders, there seems to be a difference of opinion as to whether _
they are injurious to health or not. It often happens that the re- _
action is not complete in the process of bread-making. In all such .
cases, alum is left in the bread. This is known to be an astringent I
r and irritant to the mucous membranes. Even when the reaction  

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Annmrmnnn noon rnonucms. - gg ' li
n. in bread-making is complete, the alumina hydrate is undoubtedly i
if soluble to some extent in the juices of the stomach and albuminous
i; substances, thus irritating weak stomachs, and is undoubtedly in- A l
is jurious in such cases. -
u- “I do not believe that by the use of alum baking powders injury `
m to health has been sutliciently proven to prohibit the sale or manu-
,r- facture of such baking powders. I am strongly of the opinion, \
however, that baking powders should be named and plainly labeled  
et- according to the acid salt which they contain."  
e- .  
ll. A ifi?}
Butter.  
ie  
lil- . Number of samples analyzed ......................... . ................. 121 V _
Number of samples not found adulterated .............................. 116  
Number of samples found adulterated ............................... .. . 5   .»lr~ ’
lg Number of samples found adulterated with water ...................... 2  
Number of samples found adulterated with foreign fats ................ 3
SS Average price paid per pound when not adulterated ................... $0 21
W. Average price paid per pound when adulterated . ....................... 25
The adulteration of butter with oleo fats seems not to be prac- `
Fe ticed now as much as formerly. A fraud in the butter business g
R is the production and sale of process butter. Process or renovated i
m butter is made from the inferior grades of butter collected by the Q
at peddler in sections where there is little knowledge, skill or care of
butter production. These scraps when collected are melted, churn-
al ed and colored, and put upon the market as best dairy butter.   ,
gh Sometimes black pepsin or sulphate of soda are added to the mass — we
Lp during the process of, churning, which serves to form an emulsion .
gd of the fat and water and causes the finished product to contain  
m from forty-five to fifty per cent. of water. Close inspection is made  I
O? for butter of this character. "    
Bb During October of 1901 a process butter plant was started in 1   A
na Lexington, and the butter from the plant was put upon the market . Lg
?S’ under the name and at the price of the best dairy butter. Sam-  
ples were obtained very soon after the plant commenced operation, _
lg and the analyses of these samples shows that the butter contained
fir an average of forty-five per cent. of water. As soon as discovered
ie. . s and the violation reported to the county attorney the managers of
ch the plant acknowledged the fraud and ceased operation. °
nt Much country butter of an inferior quality has been noted on the
On market; but this, like decayed fruit or wilted vegetables, condemns '
(

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e  t gg Kmzrncxr AGRICULTURAL nxrnmmmzw STATION.
 2 _ itself, even when placed by the steward or boarding-house keeper
   A upon the table, its odor betrays it, and there is no deception as to   _
  its quality, as might be in the case of the fruit or vegetable. This is ` Ig,
  a striking example of a great problem affecting the food industry; y gi
` y the problem of work and willingness wasted, because means and Nl
  methods are wanting to produce a wholesome grade of the article  
 r  ` over which much honest but misdirected labor is spent to produce. — N
i  · .
{  r 
    u:
t Canned Goods. — 
  Twelve samples of canned goods were analyzed for antiseptics  li I;
  and copper. This is a beginning of a study of this class of goods, 4 M
  and no inference can be drawn from this as to the purity of this   0]
, class of foods generally. With canned goods the method of ster- ; S
  ilization is used to preserve, but much testimony shows that anti- , V,
g_ { septics are often used to assist this method. Other results also _ m
  show that copper, lead, zinc and other minerals are used to set or °
i preserve the green color in canned foods of the character which _ a,
` ? depend upon their color or freshness for a popular sale. El.
{    l si
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» Jellies, Preserves, Etc.   Pi
f Number of samples analyzed ........................................... 15 l
g ' . Number of samples not found adulterated .............................. 8
  Number of samples found adulterated .................................. 7 _
. , T Most of the eight samples not found adulterated were samples » N
· [ of home-made goods analyzed for comparison. The larger quantity N
of these goods bought in the open market were adulterated. . .  
Very little of the commercial jelly is made from pure fruit juices ~  Ii
and natural iiavors. It is made largely from the by-products of the  i_  
I fruit canneries, such as apple peels and cores, and similar rem- i  N
nants of other fruits; and from glucose as a base which is jellied l 
T with commercial gelatine, iiavored with an artificial acid and {ia- ‘
vor, and colored with an aniline dye to the respective shade of the  { D
fruit it is labeled to have been made from. In a sample sulphuric   S
acid was present in a notable quantity; in another pumpkin pulp ‘ S`
served for filler, and this sample had the color, flavor, and label of i
r apple butter.
K

 I l
Annrrnnarnn soon raonncrs. 91 T  
‘ p M ilks.  
_ Number of samples analyzed ......... . .................................. 230 ‘
Number of samples not found adulterated .............................. 200
Number of samples found adulterated .................................. 30
. Number of samples adulterated with antiseptics ........................ 15 —
. Number of samples adulterated with water or skimmed .................. 16
, Number of samples containing formaldehyde . ........................... 10 »
' » Number of samples containing boric acid .............................. 5
» Number of samples containing artiicial color .......................... 5  
The methods of adulteration were watering, skimming, and the Q
F use of antiseptics. g X `
- Much of the milk sampled generally in Louisville was below the ‘  
purity and quality of good milk. Samples taken in Newport and  
* Lexington show very much less adulteration. Five samples of de- YQ
¤ ce tive adulteration in Louisville are those that had been skimmed
P  
* or watered, and then colored and thickened to represent rich milk.  
' Similar adulterations are found in other foods, but in milk the uni- ·“
’ versal food for infants, and often for invalids, this practice seems
’ most criminal.
’ Milk is very easily disorganized, and readily affected by taint -
‘ and impurities. Clean air, clean care, sterilization of all vessels,
and ice, are the proper methods for keeping it sweet and, and in- ;
_ suring the wholesomeness of this delicate and important food. .
i Antiseptics supplant this care, and their presence indicates infe-
rior milk in addition to their harmful effect.
5 `   ;
E ·\..(§.
7 . . M ince Meats. p
3 z Number of samples analyzed . ........................................... 11  
7 Number of samples found adulterated .................................. 9  
Number of samples not found adulterated .............................. 2  
, Number of samples containing antiseptics .............................. 9 q
S * Number of samples containing borates . ................................. 2 . 3 ·
_ ’  Number of samples containing benzoic acid ............................ 1 gl ll
‘ V  Number of samples containing boric acid ............................... 1 ·  
.- V Number of samples containing salicylic acid ...... . ..................... 6 "
i
_ From the analyses of the samples collected it is evident that
B mince meats are as a rule preserved with antiseptics, especially
C p since all these brands were bought in the open market. The anti-
p septic used in the majority of cases was salicylic acid.
f
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. · gg xmrmcxr Aomcmannnr. sxrmunnm surxoiw.
  V Pepper. . a ;
    All of the specimens of ground black pepper examined under the dei
  microscope by Prof. Garman were reported to contain some for- wi1
 ' eign material. ap]
 ky Ground spices and pepper are nearly always adulterated with "ci
"  some inert substance, which is used to increase the bulk of the wh
 is ·_ article. Peanut shells, cocoanut hulls, brick dust, ilour, ground tio
  corn, cracker meal,‘and other similar substances, are authorita- ;_ ]
§‘ tively mentioned among the list of refuse from which these fillers Q we
k nre made. There are factories which do nothing else but grind wa
and color these fillers for the trade, and most of the pepper and cil:
  spice houses have a regular system and plan for such adulterations. vii:
§ A leading example of the system was noted during an inspection is Sat
{ tour. The proprietor of a spice and pepper grinding establishment be
‘ pointed out on the third floor of his factory two long rows of bar- wi
{   rels. One row had in each barrel a variety of pepper or spice, i
  ground; the other had its barrels filled with a tasteless material,
Z f the color and nneness of the barrel opposite. From this iioor the
L   boxes were packed for consignment, and the proprietor stated that Nu
7 y ; when a cheap pepper or spice was ordered, the order was mixed Nu
” i with its respective filler to suit the price. The retailer generally *  
. knows of this adulteration, but no instance has been noted where Nu
{ the consumer is made aware of it.  
Q Such adulterations weaken the condiment, and instead of causing Nu
X   . a quicker flow of the digestive juices, an extra burden of trash is NU
if put into the stomach.
_   ` Pure pepper is always cheaper than the adulterated article would Sat
~ ‘ be if the trash was separated from it. Sa
`  Hc
th
Vinegar. du
: Number of samples analyzed ......................... . ................. 57 _ pr
Number of samples found as represented ............................... 30
Number of samples not found as represented ........................... 27 ta
Vinegar is a dilute form of acetic acid. Acetic acid is a product U6
of alcohol, hence vinegar can be produced from all alcoholic _ T is
sources. The common sources from which vinegar is produced are lei
the apple, malt, the refuse wine in the grape countries, and the b0
low wine from distille1·ies. fu
K

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Anumrmnnrnn roon rnonucrs. 93 h  
e
Apple vinegar has the superior flavor and the highest value as E
‘ a condiment, and is the standard vinegar in the market. The high ‘
demand for apple vinegar causes the manufacturers of the low
. wine vinegars to advertise their product upon the reputation of
apple vinegar, and also to label it under the name of "apple," A
, "cider" and "fruit" vinegar, or "family" and "pickling" vinegar,
i which is clearly a fraud to the consumer, and an unjust competi- xr
1 tion to the fruit industries.  
. In August of 1901 the various vinegar factories in Louisville  
; A were inspected, and in no instance did it appear that the vinegar , xg
[ was being made from apples; but in most of the factories the sten- I 5  
[ cils in use made it evident that the brands, "apple vinegar," "fruit  
_ vinegar," “Old Homestead apple vinegar," were in constant use. ji
1 Samples taken from barrels bearing these brands were found to ` f_,,
{ be spirit vinegar. The spirit vinegars were found to be colored   ~·’’
- with caramel and to contain artincial solids.  
7 I I
Q Tomato Catsup. ‘ ,
t Number of samples analyzed ........................................... 53 _
1 Number of samples found adulterated ........... . ....................... 50 r
Number of samples not found adulterated .............................. 3 .
Y Number of samples artificially colored .................................. 43 .
g Number of samples containing antiseptics .............................. 47
Nuinber of samples containing benzoic acid ........ . ................... 42
Number of samples containing benzoic and boric acid .................. 1
g Number of samples containing salicylic acid ............................ 4   I
S Number of samples containing saccharin ............................... 2  
Color found in each instance, aniline dye.
3 All except three of the nfty-three samples of tomato catsup and  
sauces examined were found to contain antiseptics, and forty-three  
samples were artificially colored with the aniline dyes. The arti-  
iicial coloring suggests the inferiority of the products from which .   `
the samples were possibly made. A large amount of these pro—` l i g
ducts are probably made from tomato cores and skins, the by- ~  
$7 products of the various tomato canning factories. x
:0 The lower grades of catsup are generally put up in barrels or
:7 tanks and shipped to the wholesaler, who puts the article into bot-
;1; tles bearing his own label. A large quantity of some antiseptic
_c ’ is necessarily needed to preserve the goods through the first care-
»€ less exposure in barrels, and to keep it until the dealer puts it into
pg bottles. The dealer sometimes adds more antiseptic in order to
further stop fermentation during the long time, sometimes several I

 , .  
gl .
 5 Q 94, immucxr Aemcumrmar. nxrmmmivr summon.
  years, that his goods may await a sale on the grocer’s shelf. A
  Louisville grocer stated that a quantity of catsup, from which a
 , " T sample was purchased, had been on his shelf for eight years. N
 f it
 Q Olive Oils and Lards. N
_  Number of samples analyzed ........................................... 14 ‘
{   Number of samples found adulterated or not labeled to show the exact _ ti
. p character ............................... . ........................... 1 _> I.,
  Number of samples found as represented ............................... 13 v· C4
i One sample of lard analyzed contained cottonseed oil. This sam- O tj
ple was sold as compound lard to the one who purchased it. The .
g word compound in this case did not show the exact character of the ,' W
  article, and the purchaser should have been made aware of the fact fl
Q that he was obtaining a lard mixed with cottonseed oil. The only ic
g obvious advantage to be gained by such a mixture is that of selling d.
;_ ‘ the cottonseed oil at the price of hog fat. The consumer is in no V.
  way benefited by this; but instead, fraudulently imposed upon. m
{ —V Cottonseed oil is a food, but it is commercially cheaper than lard,
  and in justice to these products, as well as to the consumer, it m
Y   should be sold under its own name and upon its own merits. _ it
‘ ‘ cz
  Jyrups, Sugar and Honey. a
> e1
  ‘ Number of samples analyzed ........................................... 15 Si
,   Granulated sugar is one of the uniformly pure foods on the gl
— ‘ market. Sl
No attempt has been made to pass upon the flavor of the sam- —
ples of maple syrups analyzed. It is evident and admitted that la
the larger quantity of maple syrup is not made from the sap of the Q]
{ tree, but from other sugars and the flavors of hickory or maple H
wood. Maple syrup, molasses and honey are largely adulterated
with glucose. Glucose is not considered deleterious, but it is r
cheaper and inferior to the syrups in which it is often used to in-
crease bulk; when used for this purpose the fact should be made N
known to the consumer. j = S
N
· N
.  N

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` l
1
ADULTERATED room Pnonncrs. 95 V  
f 1
a Joda Fountain Drinks and Grape Juice. l
Number of samples analyzed ........................................... 69 T
_ Number of samples not found adulterated .............................. 43
Number of samples found adulterated ...................... . ........... 26 _
Number of samples containing salicylic acid ........................... 18
Number of samples containing aniline dye ............................. 16 p
Number of samples containing cochineal .... . .......... . ............... 1
L4 The subject of adulteration with regard to the ma11y soda foun-  
tain drinks is of no small importance. The soda fountain is pat-  
L; — ronized by children and young people largely, and to those who A  
· consume the larger portion of these drinks the antiseptics, arti- ’  
1- ficial coloring matter, and artificial flavors used are most harmful.  
M3 The base of the drink served at the fountain is carbonated water, ‘f.
M8 which is considered benencial and is most refreshing. When a ’ 4_
if fresh fr