No. 4.] FOOD ADULTERATION. 173 



should have the same punishinent given to hhii ; but the man 

 "who makes it and sells it as oleomargarine conmiits no crime 

 whatever, as he is giving you a good article at a less price, 

 and selling it under its own name. 



Glucose is another article concernins: which the farmers 

 are interested, for many of them keep bees and make hone3\ 

 Honey has a competitor, just as maple syrup has. The 

 aroma of the flower, or the animal excretion from the bee, 

 passes into the honey and gives it a flavor of high value, so 

 that the sugar from the honey is Avorth two or three times as 

 much as ordinary sugar, just as the maple sugar is worth 

 more than it would be simpl}^ as sugar. And here is a fraud 

 upon every man who makes pure honey, as well as a fraud 

 upon the man Avho consumes it, when glucose is sold as 

 honey. When sold as honey, glucose is an adulterated 

 article ; when sold as glucose, it is absolutely free of adul- 

 teration. The farmer who makes pure honey, in keeping 

 bees, should be protected in some way against having the 

 price of his article diminished by a competition which in 

 itself is fraudulent in its nature. 



Now, these are some of the points in a very few common 

 articles where the farmer is financially injured by a com- 

 petition with an adulterated article. But they do not stop 

 there, — the farmer's losses do not stop with the few things 

 I have mentioned ; they extend all along the line in almost 

 every form of adulterated food, because, whenever any 

 cheapened food is placed upon the market at a less price 

 than the genuine article, it is a blow to legitimate agricul- 

 ture, which either produces that food directly or the raAV 

 materials from which it is made. So the farmer, I believe, 

 is injured financially by every species of food adulteration 

 that is practised, — every single one. He is also injured as 

 a consumer, because the time has come now in this country 

 when the farmer has just as good things and as many things 

 on his table as anybody else. We are no longer compelled 

 to subsist upon the fruits of our farms alone. We are not 

 satisfied, when we sit down at our tables, if we do not have 

 contributions from every country and every clime upon the 

 table. We have coffee from Brazil and tea from Ceylon, we 



