ANNUAL, MEETING. ' 109 



in it to make it appear nice and red. The colorinj? matter came out into 

 the gravy and colored it, and a sample of the meat talien to the laboratory 

 was treated, and we found the coloring in it was aniline matter. Then 

 there was some apple butter upon the table that came from a large estab- 

 lishment in Pittsburgh. That apple butter had aniline coloring in it; that 

 was also proven in the laboratory. Then there was butter which, as you 

 know, is colored. I have no ol>jection to that, however. Then the cream 

 was colored. The catsup was preserved with salicylic acid and colored 

 with aniline matter. There were five articles of food on the table at the 

 same time that contained coloring matter. 



Now the question arises whether we want to eat this coloring matter. 

 I am inclined to a return to the good old-fashioned days when we ate 

 pure, wholesome foods that did not have anything of that character in 

 them. 



I have a letter dated December 30, 1901. which comes from a Columbia 

 cheese factory, Cambridge City, Indiana. I quote the following from it: 



"We received sample of "Kremo' from Chicago, an adulterant for 

 cream. We mail you the original sample under separate cover. You 

 can advise us as to the nature of the same." 



The sample came, and upon examination I found it to be nothing but 

 powdered gelatine. That, you know, is refined glue. This the firm offers 

 to sell at $1.2.5 a pound. It can be purchased anywhere for 40 cents a 

 pound. That is the adulterant for cream. Here are some of the things 

 the circular says about "Kremo:" 



"Pure Food Brand dried cream. Gives a body to thin cream or milk. 

 Will permit of the reduction of cream with milk in such a way that it 

 can not be detected by chemists. 



"Kremo is the result of years of experimenting. It is now used 

 throughout Eiirope, and is rapidly being adopted in America." 



Remember, gentlemen, that this is nothing but powdered gelatine— re- 

 fined glue! 



Further on the circular says: 



"Place one ounce of Kremo in a clean, dry pint measure, add gradu- 

 ally two ounces of cold water and stir into a thick, smooth paste that is 

 uniform and free from dry lumps; then add enough hot water to fill the 

 pint measure. Add to one and one-half gallons of cream one-half gallon 

 of milk and the dissolved Kremo, and you have two gallons of cream." 



In the same way water and the Kremo was to be added to milk. 



That is enough to show you the intent of these people to swindle and 

 defraud. You know if you dissolve gelatine in water it will form just 

 like jelly, and so we make this jelly for our tables, and it is a wholesome 

 food. These people say to dissolve an ounce of the stuff and add it to 

 one and one-half gallons of cream, and then add one-half gallon of milk, 

 and it will have the appearance of rich cream. The purpose of this, they 

 say, is to "stretch cream." And they also tell how to stretch milk with it. 



