338 ANNUAL. REPORT OF THE Off. Doc. 



show very well by artificial light. This is a yellow, and this is a 

 red orange, and the two mixed will produce a bright yellow color, 

 show very well by artificial light. The same thing that is true of 

 eggs, holds true of cheese. Many of the cheeses on the market are 

 made up with coal tar color. 



Here is a piece of wool that was dyed with the color derived 

 from a blood orange that had none of the red blood in it. It was 

 put there by coal tar color. The same thing is true of the pretty 

 orange color of the soda water you buy; here is a piece of wool 

 dyed with the coal tar color taken from blood orange soda water. 

 This is another dyed from a sample of the orange juice taken from 

 the boardwalk at Atlantic City. The same thing holds true regard- 

 ing butter. Where the butter is lacking in the desired color, you 

 can use the coal tar colors, and make it have the appearance of a 

 good, rich butter, supplying the natural color that is lacking. 



Now, I have been looking at these things from the standpoint 

 of the food chemist. You may perhaps say, why, if the use of coal 

 tar colors improves the color of the butter, or the color of our food 

 articles, why may we not use it, if the article contains just as much 

 pure foo3? If the food is good, but lacking in color, why not 

 introduce the coloring matter that will give it a better and more 

 natural appearance? It can be used all along the line as an im- 

 proving agency, but while it is used in that way, in nearly every 

 one of the samples which I have shown you thus far, the coal tar 

 color was not used to improve the article, but to color it. Why 

 was the coal tar color used in cranberry sauce? Not, as I said a 

 moment ago, because the cranberries were lacking in color, but 

 because the cranberries were not there. And here in this huckle- 

 berry pie filler the same thing holds true. The huckleberries were 

 not there, possibly one or two dried berries slipped in to give it the 

 flavor. You would imagine that huckleberries were cheap enough 

 to be used in this filler, but their color was ch^^aper, so they made 

 up a filler, and colored it with coal tar color. So in regard to the 

 Port wine products, and the blackberry brandies. They are original 

 products in every sense of the word. Coal tar products are used 

 to give them the appearance of the natural article, which is not 

 there at all. I recollect one sample of Eed Raspberry Jam, put 

 up by a firm in Baltimore, the name of the firm given on the label, 

 and sold under the title of ''Highland Brand Raspberry Jam," highly 

 recommended as absolutely pure, and entirely wholesome. Now, 

 what did I find there? It was chiefly glucose, filled in with a little 

 apple juice colored with the coal tar color. It was not quite sweet 

 enough, so a little saccharine was used — by the way, another coal 

 tar product, used sometimes as a stomachic in Diabetes. Salycilie 

 acid was used as a preservative, and to give the appearance of 

 raspberries, alfalfa seeds were used, 



Now\ in regard to the wholesomeness of these coal tar products. — 

 perhaps I had better say just how they are used. Here is a sample 

 of Strawberry Cream Candy; I took a small sample of that candy, 

 weighed it, extracted the color from it, and dyed it into this piece 

 of wool. I then figured from this bnsis how much of this Nun's 

 Veiling the coloring matter of one pound of this candy would 

 color, and it is a matter of memory with me now, but I think I can 

 trust my memory in this — I think it is eight square yards of Nun's 



