MH'LTKRATION OF SAIVKS. 



pure product is brought into the country, its adulteration at'tcr ivarh 

 ing our shores is not uncommon. The attempts that have been made 

 to imitate the coffee bean have not been commercially successful, but 

 the ground coffees sold in the market are frequently adulterated. For 

 this purpose chicory was usually employed, but has since been largely 

 replaced by art ides of lower value ground peas, wheat, beans, barley. 

 etc., now being commonly used. The principal offense in the <-o!lVe 

 trade is misbranding as to country of origin. The sale of Bra/Mian 

 cotl'ee, for example, as Java or Mocha is unfortunately very common. 

 The artificially molded coffee berries, referred to above, are not on 

 the market, as far as is known, but may be readily distinguished by 

 cutting a cross section of the bean and examining its structure. That 

 of the artificial bean is of a compact, solid, uniform nature, whereas 

 the true coffee has a characteristic structure that can not be imitated. 

 If pure coffee is desired, therefore, the most practical plan is to buv 

 it unground. 



TABLE \\.-Coffee. 



CONDIMENTAL SAUCES. 



The term " condimental sauces" as here used is intended to apply 

 to catsups, pickles, and miscellaneous sauces, it is not intended to 

 include vinegar or spices, which are considered under other captious 

 (see pp. 33 and 40). 



Catsups are very commonly colored and preserved. In the home a 

 single bottle of catsup may be kept open for a considerable time, and 

 a demand has been found for preserved goods in order that the bottle 

 may be kept without deterioration of the contents for some time after 

 it is opened. Again, some manufacturers buy the greater part of the 

 tomatoes used in making catsup within a very short period in the sum- 

 mer. They then prepare the pulp and store it in barrels, preserved 

 with benzoic or salicylic acid to prevent its spoiling. Owing to the 

 demand for catsups free from preservatives, however, some firms are 

 now preparing their goods in small bottles sterilized by heat. These 



