52 



Mace. Venetian red mixed with baked cracker or bread dust. 

 Spices. The London Confectioner says : 



In some cases the essential oils are even extracted from pure spices prior to 

 grinding. 



It is generally believed that the same practice is carried on to a 

 large extent in this country not only with spices but with coffee. 



Shrimps. Colored with Venetian red. 



Seidlitz powder. Short weight, Epsom salts, and Glauber salts. 



Soaps. According to the Pharmaceutical Examiner, the German 

 soap-makers have directed attention to the frequent adulteration in 

 soap. The most common adulterants used are said to be starch, flour, 

 tallow, spar, salt, mineral lubricating oil, and excess of water. 



Water. Lead from lead pipes is a fruitful source of bad health and 

 should be carefully guarded against. 



A rough but reliable method to detect lead in water is to add a few drops of acetic 

 acid to 10 ounces of the water contained in a pint stoppered bottle, and a grain or 

 two of bichromate of potash, and shake well. If the water contains lead it becomes 

 opaque, through the formation of bichromate of lead. 



Wine. The following is of interest in connection with the subject of 

 wine adulteration : 



The British consul at Cadiz states that he and a friend, visiting one of the native 

 sherry cellars there, were given two samples of wine to drink, which seemed to be 

 almost identical, and were told that one was a natural product, and very costly 

 ($250, equal to 50, a bottle), while the other was a manufactured product, the 

 market price of which was only a few cents a bottle. In making the imitation the 

 natural product is first analyzed, and the chemist, ascertaining the exact nature of 

 Its constituent parts, is able to combine them, and thus nearly reproduce the origi- 

 nal compound. 



