11 



was quite extensively advertised as a flour adulterant, but appears to 

 have found but little or no sale for that purpose. It is interesting to 

 note that the originator of this swindle is now serving a prison sen- 

 tence for fraudulent use of the United States mails. One form of 

 flour adulteration which is still extensively practised is the substitu- 

 tion of ordinary flour for gluten flour. It is unfortunate, but this 

 substitution is commonly practiced. If gluten flour is of value in the 

 diet of invalids, it is highly important that a patient should be able 

 to obtain the article prescribed by his physician. 



CASE 3. ! 



Spices. Spices probably afford a more fruitful field for adultera- 

 tion than any other class of foods or food adjuncts. Some of the 

 leading spice grinders make a practice of furnishing spices at almost 

 any price that is desired, and the amount of foreign matter, which 

 ordinarily consists of such materials as ground cereals, cocoanut 

 shells, olive stones, sandal wood, mustard hulls, clove stems, linseed 

 meal, and similar substances, is regulated according to the price of 

 the goods sold. At the same time there are many grinders who prac- 

 tice no form of adulteration, and who do not handle any substance 

 whatever, for the sophistication of their wares. It is unfortunately 

 true, however, that a large percentage of the ground spices on the 

 market is adulterated. Mixtures are even sold which are prepared 

 for the express purpose of adulterating spices. Their color and physi- 

 cal appearance are practically identical with the spices they are 

 intended to replace, but they contain no spicy flavor whatever. A 

 full set of these fillers (marked "P. I).") is exhibited on the first and 

 second shelves of this case. 



The adulteration of spices, however, is not confined to the ground 

 article. Unground pepper often receives an addition of stems, sticks, 

 and pepper shells, which are removed in a preparation of white pep- 

 per. Cloves are often mixed with broken clove stems and pimento. 

 Several varieties of spices are sometimes distilled w r ith steam for the 

 preparation of volatile oil, and the exhausted residue sold as pure 

 spices. Examples of these various forms of adulteration are shown 

 on the first three shelves of this case. 



Even in pure, unground spices there is a great difference in grade 

 and consequently in price. It is manifestly impossible to form a cor- 

 rect estimate of the wares of two grocers by comparing the prices for 

 which they sell. 



Food preservatives. Among the most objectionable forms of food 

 adulteration may be mentioned the use of chemical food preserva- 

 tives. The compounds usually used for this purpose are salicylic, 

 benzoic, and boric acids, and their sodium compounds, formaldehyde 



1 See PI. I, frontispiece. 



