20 



FOOD ADULTERATION AND METHODS FOR DETECTION. 



melted into cakes and sold as cocoa butter, while the pressed cake> of 

 cocoa from which a portion of the fat has been extracted are ground 

 up in the preparation of breakfast cocoa. 



For the purpose of cheapening cocoa and chocolate, starches of vari- 

 ous kinds are ground in with the cocoa mass at the time of the intro- 

 duction of the sugar or with the cocoa after the expression of the fat. 

 The list of the various starches that have been reported from different 

 sources is given in Table V. It will be noted that with a few excep- 

 tions the adulterants reported in this class of products are not injurious 

 to health except in so far as they reduce the nutritive value of the 

 product. At the same time such products as iron oxid, sawdust, sand, 

 and wood>' shells can not be regarded as wholesome and should not 

 be added to foods. 



TABLE V. Cocoa and chocolate. 



ln tweet chocolate. 



' In chocolate. 



< In cocoa. 



COFFEE AND TEA. 



Owing to the enforcement of the Federal tea law, by inspectors sta- 

 tioned at all ports of entry, it is believed that no adulterated tea 

 comes into this country, and it is probably true that the adulteration 

 of this product is not practiced after entry. Formerly it was believed 

 that many other leave-* were used as substitutes or adulterants for tea, 

 and a sample may be readily examined for such adulterants by thor- 

 oughly wetting and unrolling the leaves and noting their shape. 



With regard to coffee, however, while it is believed that only the 



