8 



and would have discriminated against adulterated foods exhibited in 

 favor of those omitted. It seemed essential, therefore, to transfer all 

 samples to uniform glass bottles, and thus avoid discrimination with 

 its consequent injustice. On 'approaching the exhibit its most con- 

 spicuous feature is the series of silk fabrics, dyed with the aniline 

 coloring matter contained in a large assortment of foods and food 

 adjuncts. The method by which these fabrics were dyed precludes 

 the possibility of the presence of any vegetable coloring matter. The 

 color of the fabric is due in every case to aniline color added to the 

 food as an adulterant. 



CASE 2. 1 



The top shelf contains samples of substances which are used to 

 adulterate alcoholic liquors and vinegar. The three samples of vine- 

 gar flavor, though given different names, are identical in composi- 

 tion. It is intended that this article shall be added to dilute acetic 

 acid, which is then artificially colored and the product sold as cider 

 vinegar or wine vinegar. Although the mixture thus formed does 

 not closely resemble pure vinegar, it is sold in large quantities in 

 localities where food laws are not enforced. 



It is well known that alcoholic liquors soften with age, and various 

 devices are employed to give new liquors the flavor of old. Among 

 other methods may be mentioned the addition of various chemicals, 

 of which the aging oil on this shelf is an illustration. 



The alcoholic liquors on the market are sometimes artificially pre- 

 pared by flavoring and coloring diluted alcohol. The peach-brandy 

 essence shown on the same shelf is sold for the manufacture of peach 

 brandy. It is directed to mix together 40 gallons of proof spirit, one- 

 half pound of this essence, 1 quart of sugar sirup, and a sufficient 

 amount of coloring matter advertised by this same firm to give the 

 desired color. 



The bead oil which is exhibited on the same shelf is a solution of 

 soap which is sometimes added to distilled liquors to produce a 

 "bead," and thus give the article the appearance of age. 



Hop extract, a sample of which is shown, is often obtained by 

 extracting inferior hops, and the exhausted residue is then sometimes 

 placed on the market as untreated hops. 



Flavoring extracts and soda-water sirups. The second and third 

 shelves of this case are devoted to an exhibit of flavoring extracts, 

 soda-water sirups, etc. The labels are, for the most part, a sufficient 

 explanation of the samples on these shelves, but especial attention may 

 be called to the practice of substituting tonka beans for vanilla beans 

 in the preparation of this extract. The use of artificial flavoring 

 material or mixtures of cheaper substances in place of vanilla is also 

 commonly practiced. Certainly the most reprehensible practice in 



1 See PI. I, frontispiece. 



