ADULTERATION 



63 



ADULTERATION 



Fruit Preserves. Jellies, jams and preserved 

 fruits have been subjected to a great deal of 

 adulteration. Glucose or com symp has been 

 u.-ed instead of sugar. This reduces the sweet- 

 of the food, but does not affect its nutri- 

 tive value or wholesomeness and prevents 

 utilization of the sugar. The fruit or fruit 

 juice being the most expensive ingredient, it 

 is replaced by artificial flavoring and coloring 

 matter. In some cases the fruit pulp from 

 which the juice has bo. - used for 



manufacture of jams, artificial flavoring 

 and coloring matter bring added. Preserva- 

 - are added t<> avoid the prolonged and 



rive heating necessary for sterilization. 



Flavorimj Extract* ami Spice*. Imitation 



flavoring extracts largely sold. This 



is especially true of vanilla, as the vanilla bean 



. ery expensive. Ground spices have been 



adulterated by the admixture of a great variety 



of ground material, such as nut shells, sawdust, 



The linen fibre is longer, has a somewhat more 

 silky appearance than the cotton fibre and is 

 therefore considered more valuable, although 

 in some European countries where linen is 

 the cheaper, the substitution of linen for cot- 

 ton is considered adulteration. See COTTON; 

 FLAX. 



Wool is produced from a great many 

 species of sheep and goats, and its fibre differs 

 very largely in length and texture, depending 

 upon the locality and the animal from which 

 it is produced. Cloth may be "all wool" and 

 yet be of very inferior grade as compared with 

 cloth made from a better quality of wool 

 one piece of cloth may be worth several times 

 as much as another, both of which are "all 

 wool." 



The amount of wool produced is sufficient 

 to supply only about one-tenth of the demand 

 for clothing. For this reason the wool in cast- 

 off garments is used over again. Processes hav 



Linen 



TYPICAL FIBRES, MUCH ENLAR'.KM 

 Silk Cotton 



Wool 



In some cases, such as cloves and ginger 

 the exhausted spice is sold from which 

 flavoring matter has been extracted. 

 Candies. A gr v of ingredients may 



be legitimately used in candies. Glucose is a 

 perfectly wholesome and nutritious substitute 

 for sugar. At times poisonous coloring matter 

 has been used, but in recent years only the 

 d dyes have been commonly em- 

 i The excessive consumption of 

 ably more injurious than any im;- 



nt in It. 



Clothing. Cotton awl The fibres 



used in the manufacture of dot lung are cotton, 



:lk and uo..|. The rhi-apr-t of these 18 



and for this reason cotton is used as 



nt of the other fibres. Cotton and 



bres, and are very similar 



h other. The cotton fibre is obtained 



cd pods of the cotton plant, while 



obtained from the stems of the 



flax plant. The latter is cultivated both for the 



fibre and the seed, which is known as linseed. 



been developed by which the wool in an old 

 garment is separated from the cotton or other 

 fibres present, cleaned, carded and again spun 

 into yam. This second-hand woolen fibre is 

 called shoddy. It is but little inferior to the 

 particular grade of wool which it originally 

 constituted. Shoddy produced from cloth made 

 of a high grade of wool of long fibre is far 

 superior to a low grade wool of short fibre. 

 The excellence of woolen cloth does not depend 

 SO much on whether shoddy or new wool has 

 been used in its manufacture a- upon the 



h and texture of the fibres of .the \\..i.| 



loyed. See WOOL. 



he fibre of which the nlkworm 



forms his cocoon. This worm spins a contm- 



IHMMI thread composed of two strands which 



is wound into a cocoon by the movements of 



the worm. The fibre is solid and therefore has 



a gloss which is far superior to that of the 



table fibres or wool, which are hollow and 

 flat. By a chemical process the cotton fibres 

 may be so changed as to give a gloss somewhat 



