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so damaged as to be unfit for use, yet by the addition of certain chemical 

 agents it is manufactured into very passible bread : that alumina was 

 present in all the samples, and from its quantity we conclude it was 

 derived from alum ; but with regard to this we feel sure (comparing the 

 results of our examination of flour with those of bread), that in many 

 cases the baker is innocent of its introduction, it being added to the 

 flom- while at the mill. 



Aerowhoot next claims our attention. Dr. Hassal states, with regard 

 to it, that out of 86 samples, he found 40 more or less adulterated with 

 a mixture of potato and sago flour, while ten consisted wholly of 

 these farinas. We are frequently in the habit of examining samples of 

 arrowroot as imported, but have usually found the difi"erent varieties 

 genuine, although an occasional instance of an admixture of potato 

 flour has occured. We regret, however, we cannot speak in so satis- 

 factory a manner of the article with which the public is supplied ; here 

 we have found numerous instances of admixture, and the substitution 

 of inferior kinds for the more costly — thus, of five samples purchased 

 at various times as the Jinest Bermuda arrowroot, and paid for accor- 

 dingly, we found one consisted wholly of Jamaica, another entirely of 

 St. Vincent ; the third, nearly all damafjed Jamaica ; the fourth, chiefly 

 St. Vincent, with a proportion of potato farina, and the fifth Bermuda, 

 mixed with potato and damaged grain. 



We can scarcely blame the retail dealer for this substitution, for 

 many are utterly unable to detect the diff'erence, and seU in ignorance 

 the one for the other. Only by the microscope can the difl'erences 

 between the various species of l\Iaranta arrowroot be detected, and ^vith 

 the aid of this instrument, great experience in the examination of such 

 substances is required ; for so minute are the characters by which Ber- 

 muda arrowroot is known from St. Vincent or Jamaica, that they 

 might te readily overlooked ; nevertheless, when known, they serve, in 

 the hand of an experienced microscopist, to point out the variety with 

 certainty. 



We have also found that many samples as served out to the public, 

 besides those already spoken of, were more or less mixed with potato 

 farina, in one instance to the amount of 20 per cent, at least, but, as 

 might be supposed, these mixtures were found most frequently amongst 

 the inferior shopkeepers, v:ho will not give, and cannot get from their 

 customers, a fair price for a genuine article. We do not wish it to be inferred 

 that genuine arrowroot is not to be procured; on the couti'ar}-, we have 

 found that from most respectable dealers a genuine Maranta arrowroot 

 may be obtained, though not uufrequently the Bermuda kind is replaced 

 in ignorance by the St. Vincents. 



