No. 6. DEPARTMENT OF AGRICULTURE. 67 



part they appeared to be made of parched grains of barley, wheat, etc., or of 

 grain mixed wirh wheat middlings, etc. The claims of the manufacturers are 

 usually to the effect that they make an unstimulating substitute for coffee, 

 entirely harmless, and that it is difficult to distinguish it from the genuine 

 coffee, while it is further declared to supply far greater nourishment at a much 

 decreased cost. 



That cereal coffees do not resemble the true flavor of the genuine coffee-berry 

 is self-evident, and it is also true that no artificial coffee substitute has been 

 discovered that can successfully replace the aroma and quality of the true 

 coffee. Parched rye was used quite freely in country districts during the high 

 price period that prevailed during the war, for a coffee substitute, and even 

 through that period, the average fai'mer and consumer used it unwillingly, and 

 only because of enforced economy. To-day, the coffee lover will insist upon 

 having none but the best coffee, and will not tolerate the imposition of so- 

 called "coffee-compounds" at abnormally high prices, nor without acquainting 

 the consumer with the true nature and character of tlie goods offered for sale 

 under a high-sounding name. 



IMPOSITION PRACTICED IN SELLING TEA. 



One of the many complex questions that has been brought to the attention 

 of the Dairy and Food Bureau, is the alleged sale of adulterated tea. While it 

 is probable that the lover of tea is quite frequently imposed upon by unscru- 

 pulous dealers who sell tea of an inferior brand and quality at abnormally 

 high prices, the investigations made have not always proven any wrong-doing 

 that justified proceedings under the dairy and food laws. 



It has been suggested that the National authorities should take the initiative 

 to bring about certain much needed changes in the importation and sale of tea; 

 that a board of experts should be appointed by the Treasury Department, whose 

 duty it should be to supervise such importations and adopt regulations that 

 would more fully protect both the importer and retailer. 



With improved conditions surrounding the tea market, and with the various 

 classes and qualities more clearly defined and better known to the trade and 

 consumers, there would very naturally follow a readjustment of values and 

 selling prices and a consequent increased demand for the higher grades. 



It is a well-known fact that in the mining and manufacturing districts of 

 Pennsylvania where the bulk of the imported teas are sold by grocers, the 

 demand is rather for the higher grade tea than for the inferior or cheaper 

 grade; in other words, the miner and laborer wants a fair quality of tea and 

 does not object to paying an equivalent price. Poor tea is not desired even 

 at a low price. 



MISLEADING NAMES IN COMPOUND GOODS ILLEGAL. 



In a recent prosecution, a confectioner was charged with the sale of a so- 

 called "chocolate" which upon analysis was found to contain less than 25 per 

 cent, of chocolate and about 15 per cent, of starch or other matter foreign to 

 the cocoa bean. The fact that it was sold under the distinct name of chocolate 

 and branded as such formed a second violation of the new pure food act, but 

 the magistrate, after being made acquainted with the extent of the adultera- 

 tion, immediately imposed a fine of sixty dollars and costs, as provided by 

 law. 



In the consideration of this case, the decision of ex-Attorney General Elkin, 

 relative to the sale of a "compound coffee," prevailed so far as the misbranding 

 or misnaming was concerned. As the quantity of chocolate contained was so 

 comparatively small, it could not be sold under that distinctive name, although 

 marked as a "compound." The National food authorities have taken the same 

 view of such adulterations and promulgated rules and decisions governing the 

 subject. 



For the purpose of cheapening cocoa and chocolate, starches of various kinds 

 are ground in with the cocoa mass at the time of the introduction of the sugar, 

 or with the cocoa after the expression of the fat. Although the adulterants may 

 not be injurious to health, they not only reduce the nutritive value of the 

 product, but the buyer is defrauded because of the material difference in the 

 cost and value of cocoa and common starch. The manufacturers are recogniz- 

 ing the business and moral effect of pure food laws, and those who manufacture 

 only the highest and pure grade chocolates and cocoas enjoy a larger patron- 

 age than ever before. 



"BREAKFAST FOODS" UNDER INVESTIGATION. 



Cereal products, or what are commonly known as "breakfast foods," are now 

 receiving special attention at the hands of Dr. William Frear, an eminent 

 chemist and leading authority on food products, with headquarters at the 

 State College laboratory. 



