ADn. n.i; \ n>>\ OF BPK 



33 



TAMI.K XII. -.!/./// //ryi///-.///'i/. Continued. 

 POTTED Ml. ATS, PATHS. KTC. 



SAUSAGE. 



MISCELLANEOUS. 



Not specified (in ham) 



Not specified (in Hamburger steak) 

 Preservatives (in fresh meat) 



I'rr-ervatives (in soup) 



5 

 3 

 Rare. 



Frequent. 



Rept. Ohio Dairy and Food Coimn., 1902. 

 Do. 



Bull. 13, Pt. 10, Bureau Chem., U.H. Dept, 

 Agr.,1902. 



Unpublished results, Bureau of Chemis- 

 try. 



SPICES. 



Spices offer many opportunities for the food adulterator. They are 

 usually sold after being- ground, and for that reason are easily imi- 

 tated. Practically all varieties of ground spices are adulterated by 

 some grinders and in some markets. The products ordinarily used 

 for the purpose of adulterating spices are cereals and cereal products 

 (such as ground wheat and Indian corn), ground shells of cocoanuts. 

 almond shells (sometimes parched), olive pits, and sawdust. The 

 cheaper varieties of spices are sometimes substituted for the more val- 

 uable kinds, and stems, husks, etc., may be added. These adulterants 

 are mainly objectionable because of the fraud connected with their use. 

 Products are made in imitation of the various spices and sold for 

 or 5 cents a pound to mixers and others who use them in the prep- 

 tration of low-grade goods, while the products that they imitate 

 ire worth from 16 to 60 cents a pound. These articles (enumerated 

 ibove) have the physical appearance of the spices they are intended to 

 represent, but are entirely without any spice flavor. They are some- 

 times colored with coal-tar derivatives, or other coloring matter, for 

 the purpose of more nearly simulating the spices they are intended to 

 imitate. 



