7 jet 
4 
20 THE Microscope. 
found that for their trade a yellow color in the vermicelli was 
sufficient to work upon the imaginations of - their customers, 
omitted the expensive egg, and added instead some yellow col- 
oring material. Turmeric. Martius’ yellow (a coal-tar dye), 
and chrome yellow (chromate of lead) are colors which have 
been used. The last is by far the most dangerous addition, and 
at least one case of lead-poisoning in this city has been traced 
directly to this source. In some families the custom of making 
the nudeln at home prevails, which is certainly asafe plan. In 
some cases the manufacturers were most probably ignorant of 
the properties of the yellow coloring matter (chrome yellow) 
which they used. They simply used the material because other 
manufacturers did, and they found a sale for goods so colored. 
It is to be hoped that, in consequence of the publicity which 
has been to this matter, this form of danger may soon become 
a matter of history only. 
Some persons imagine, when they buy mustard from a gro- 
cer of good standing, that they are receiving only the flour of 
mustard-seed, after grinding and bolting. They are almost in- 
variably mistaken. If they would give what they supposed, 
the article would most probably lack the bright color to which 
they are accustomed, since the flour of farina from the four or 
five different kinds of mustard seed. now in the market has in 
but one or possibly two cases that brilliant tint; as a condiment, 
the genuine mustard flour would be thought to be too sharp and 
bitter, and as an ingredient in mustard plasters, it would be un- 
endurable. It is also asserted that pure mustard farina does 
not keep well. What is ordinarily sold under the name of 
mustard is a mixture of mustard farina—after partial extraction 
of the oil—with flour or starch and tumeric; and this method 
of preparing the condiment has become so general, that it is 
not regarded as an adulteration by the manufacturers. By reg- 
ulation of the New York State Board of Health, of March, 1883, 
manufacturers of mustard are allowed. to add sixty per cent. of 
flour and tumeric to mustard farina, ‘provided that fact is dis- 
tinctly stated on the label of the package. These additions are 
not harmful. Tumeric is itself a condiment, being a constituent 
of the well-known curry-powder. Its physiological effects are 
described by the United States Dispensatory as similar to those 
of ginger. 
