ADULTERATION OF BEVERAGES, 



15 



Three substances are used as tin- acid ingredient of baking powder 

 cream of tartar, alum (basic aluminum sulphate), and acid phosphate. 

 In some powders a mixture of alum and acid phosphate is employed. 

 Sometimes the amount of tiller employed is excessive, and sometimes 

 foreign mineral matter is present. Perhaps the most objectionable 

 form of adulteration of baking powder that has occurred in recent 

 years was the use of a considerable percentage of ground soapstone. 

 The particles of stone were sharp-cornered and decidedly inappropriate 

 for use in the preparation of foods. 



The cream of tartar on the market is frequently adulterated with 

 other acid substances, such as alum and acid calcium phosphate. These 

 materials are of a more acid nature than cream of tartar, and permit 

 of the addition of a considerable percentage of inert material which is 



often employed. 



TABLE I. Cream of tartar. 



BEVERAGES. 

 ALCOHOLIC. 



Wine is sometimes prepared artificially by the fermentation of glu- 

 cose with the addition of resins, or some fruit juice, and artificially 

 colored. Such products, however, are probably not sold as a beverage 

 to any extent and do not form an important part of our commerce. 

 The cheaper grades of wine are sometimes colored artificially and chem- 

 ically preserved. 



Carbonated wines, prepared by means of dissolving in them carbon 

 dioxid gas under pressure, are sometimes sold as champagne. On the 

 whole, the fraudulent practice most frequently employed with wine 

 p misbranding with regard to its variety and place of manufacture. 



Beer is frequently preserved chemically. In the case of whisky and 

 [brandy artificial products are often sold under labels which represent 

 23468 No. 10006 3 



