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Before closing our remarks on the farinaceous foods, we might have 

 occupied some space with a notice of such articles as are put up in neat 

 packages, and accompanied with the "highest testimonials," but time 

 will not permit ; suffice it to say, that in the vast majority of cases, 

 they are the quintessence of quackery, and under the guise of medical 

 recommendations, the vilest trash imayinable is palmed off upon the 

 public, and at the most exhorbitant prices ; we cannot do better than 

 refer to Dr. Hassal's work, whose observations and reports on these 

 quackeries we most cordially endorse. 



We have on a former occasion* brought before this Society the subject 

 of tea and coffee ; we have little to add to what was then stated in regard 

 to their adulteration. Dr. Hassal tells us, that out of 58 samples, 16 

 were adulterated, these being scented Pekoe and caper, and a kind of 

 black gunpowder. The adulteration chiefly consisted of lie tea ; this 

 consists of sand and tea dust made into shot-like balls, with gum or rice 

 water, and painted green or black with Prussian blue and mineral yellow, 

 or with indigo and graphite ; we have met with very inferior black teas 

 painted up, and made to yield a strong infusion by a superficial coating 

 of catechu or kino. 



Of Green Teas, Dr. Hassal found 13 out of 20 adulterated with lie 

 teas, and all of them artificially coloured with Prussian blue, mineral 

 yellow, and gypsum, thus confirming the results we have already laid 

 before you. Formerly, green tea was never imported free from this 

 artificial colouring or blooming, but some dealers have introduced green 

 tea free from this bloom, and ere long we trust the public will be able to 

 luxuriate in natural and wholesome olive green teas, instead of the 

 spuriously blooming varieties hitherto so highly prized. It is gratifying 

 also to learn that the importation of "lie teas" has nearly ceased. 



Coffee we still find is "improved "by the addition, ad. libitum, of 

 chicory, and will no doubt continue to be so as long as the public 

 remain so callous about it. Dr. Hassal tells us that out of 125 samples 

 110 were more or less contaminated with chicory. We have found it 

 in nearly all the samples we have recently examined, and can fully 

 confirm the result formerly arrived at that the amount of adulteration 

 increases, and its quality decreases as the locality from which the coffee 

 is obtained decreases in the scale of respectability. There are, however, 

 respectable men who continue to supply a perfectly unsophisticated 

 article, notwithstanding the number who seek to please the public by 

 the addition of chicory. 



W« have not paid so much attention to the subject of Cocoa and 



• On the Teas of Commerce, &c., by H. S. Evans, ■' Piocepdings," vol. vii. p. 119; on 

 tlie Coffees of Commerce, &c,, by H. S. Evans, Ibid. vol. vii. \t. 140. 

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