198 ANNUAL, REPORT OF THE Off. Doc. 



is at all extensively subject to such adulteration. The occurrence of 

 watering is established either by the observed reduction of the solids 

 not fat or of the ash in the milk; sometimes if the sample is fairly 

 fresh, it can be established by the presence of nitrates which occur 

 almost universally in rain water and in flowing streams, but have 

 never been found in pure milk. The writer has had recently to con- 

 tend with the objection that the addition of water to milk is not an 

 offence under this clause of the Pure Food act, because water, being 

 itself a normal constituent of milk, can not be regarded as an im- 

 purity when added v/ithout the intervention of the cow. 



Next in importance, because of the volume of trade affected, is the 

 ,\atering of vinegar. This is detected either by a deficiency in valu- 

 able or indication constituents, such as acids, solids or ash, when 

 compared either with the legally established standard for distilled 

 vinegars, or with a fair, accepted minimum for fruit vinegars. In 

 case of fruit vinegars, waterlog is also detectible in some cases, -be- 

 cause of changes which the water produces in the qualities of vinegar 

 ash. 



The addition of worthless materials, such as ground cocoanut 

 shells, cracker crumbs, charcoal, etc., to spices is sometimes found, 

 but the enforcement of the Pure Food act appears to have greatly di- 

 minished this practice. 



Cream of tartar probably stands next to milk and vinegar in the 

 frequency with which it is subject to this type of adulteration, though 

 marked improvement is shown in this material also sioce the es- 

 tablishment of the food control; the most common, worthless sub- 

 stances added are gypsum and terra albo. Partial substitution, an 

 adulteration of the second type, is most common in the case of jellies, 

 preserves, etc., as well as of spices and vanilla extract. 



In the case of fruit preparations, starch ai)d gelatine afford the 

 gelatinous basis of the cheaper articles. Glucose; an entirely legi- 

 timate sweetening material which is quite well established as a harm- 

 less and, indeed, valuable food, is the common sweetening agent of 

 these preparations, though some cane sugar is usually present. The 

 objection to the substitution of glucose for cane sugar without notice 

 lies in its inferior sweetening and preservative power, as compared 

 with ca'ne sugar, and its much greater cheapness. The flavoring ma- 

 terials used in the cheapest goods are commonly tartaric or citric 

 acid, some artificial fruit ethers and artificial coloring matters. 

 Such use of coloring matters without notice is doubtless indictable 

 also as an offence of the sixth type, since they make the preparation 

 look better than its really is. 



A somewhat higher grade of jellies is made in which cheap apple 

 jelly is the basis of the preparation, to which other flavoring ma- 

 terials and artificial colors are added in order that the substance 



