294 HAMILTON P. DUFFIELD 



allspice, etc. ; these fillers were ground shells of nuts, or colored 

 flour, and a filler for cream of tartar consisted of infusorial 

 earth. 



In the making of beer, instead of malt, barley, glucose, 

 rice, and hominy grits were used, generally, because they were 

 cheaper. Some malt was used, but sometimes sixty or seventy 

 per cent of other things were substituted. At glucose fac- 

 tories there is an oil extracted from the germ of the grain, that 

 is cheaper than linseed oil, and is largely used as an adulterant 

 of that oil. Cider, alcohol, and malt vinegars all sold for pure 

 cider vinegar. In the investigation conducted by the afore- 

 said committee, adulterations were revealed that came under 

 two classes : those simply f radulent, and those fraudulent and 

 deleterious to health. Dr. Wiley, Professor Mitchell, of Wis- 

 consin, and others testified that butter was sold, from which 

 the milk fats had been substracted, and vegetable and animal 

 fats substituted. Some testimony was given as to milk and 

 butter being preserved by freezene (a solution of formaldehyde). 



Under the class rated as simply fraudulent, we find oleo- 

 margarine, sold as butter, honey, adulterated with glucose, 

 exhausted tea leaves, with willow leaf mixture, strawberry 

 jam, made of glucose and timothy seed, buckwheat flour, 

 made of rye and other cheap cereals, currant jelly, made of 

 apple cores and parings, mustard seventy per cent starch, 

 colored with turmeric. Pennsylvania statistics issued in May, 

 1900, showed that eighty seven million, eight hundred thou- 

 sand pounds of olemargarine was sold in a year, in the United 

 States. It costs seven cents per pound to make, and thirty 

 three states prohibited by law its sale as butter ; but it was sold 

 as butter, at butter prices, thus robbing the people of several 

 million dollars. The oleomargarine, not being deleterious, 

 should furnish the poor a good substitute for butter, at the 

 poor man's price. Victor Vaughan, of the University of Mich- 

 igan, in the Popular Science Monthly, says that the jelHes of 

 commerce are made of apples, boiled with a preparation of 

 tartarine, consisting of either dilute hydrochloric or sulphuric 

 acid, then flavored. 



John Bennett, dairy and food commissioner of Michigan, 

 calculated that food adulteration reached fifteen per cent of 



