66 STATE BOARD OF AGRICULTURE. 



The materials used as adulterants are largely inert substances having 

 no food value, and are added simply to increase the weight or size of the 

 package. That substance is considered most suitable for use as an adul- 

 terant, which approaches the nearest in appearance to the genuine 

 article, and which is as heavy if it is to be sold by the pound, or which is 

 as light if it is to be sold by the package. 



Right here I wish to state that by means of the package trade during 

 the last few years, the manufacturer has been enabled to palm off more 

 adulterated goods than by any other means. It is very rare to find a 

 "Fancy package" containing exactly what the consumer bought it for. 

 When the consumer buys green coffee and roasts it himself, or his spices 

 whole and does his own grinding, there is little chance for fraud. The 

 simple fact that he buys the coffee, pepper, cloves, etc., for less in the 

 ground than in the unground condition, is sufficient evidence that it is 

 adulterated. 



The manufacturer gives no thought as to the effect of the substances 

 added upon the health of the consumer. The adulterants used in our 

 most common food products may be summarized as follows: 



In butter — Oleomargarine, cotton seed oil, beef and mutton suet, lard and water. 



In cream of tartar — Acid phosphate of lime (super phosphate), alum, gypsum and 

 starch. 



In black pepper — Buckwheat, corn, wheat, rice, mustard hulls, rice hulls, pepper 

 hulls, sago, Cayenne pepper, cocoanut shells, and olive stones. 



In cheese— Skim milk, lard, cotton seed oil, and oleomargarine. 



In ground coffee — Chicory, peas, beans, wheat, corn, rye, acorns, burnt sugar, and 

 peanut hulls. 



In coffee berries — Artificial berries. 



In canned goods — Sulphate of copper to give a green color. 



In cocoa and chocolate — Rice, wheat and corn starch, gluten, iron rust and various 

 other coloring materials. 



In ginger — Cayenne pepper, mustard hulls, wheat flour, gypsum and exhausted 

 ginger. 



In honey — Glucose and cane syrup. 



In jams and jelly — Glucose, dextrine, starch, coloring material and artificial 

 essences. 



In lard — Cotton seed oil, beef and mutton stearin. No article has been more 

 shamefully adulterated. 



In mustard — Wheat flour, rice flour, gypsum, Cayenne pepper and various color- 

 ing matter as chrome yellow, Martius yellow, and turmeric. 



In molasses — Glucose and tin salts. 



In milk — Skim milk, water and preservatives often injurious to health, especially 

 when taken daily by children and invalids. 



In olive oil. — Refuse seed, peanut, and other vegetable oils. 



In spices — Refuse material of every description. 



In general it may be stated that the food laws of the various states 

 where there is sufficient apjjropriation to enforce them are saving the 

 people many times the amount expended; while the states having no 

 law become the dumping ground for all sorts of cast off material. 



The great obstacle to pure food legislation in this country is the large 

 sums of money used by the unscrupulous manufacturers in lobbying 

 against bills of this kind. 



The next session of the Legislature in this State will not be materially 

 different from the last in this respect. Every effort will be made to 

 defeat any bill tending to restrict the manufacture and sale of adulter- 



