136 FOODS AND FOOD ADULTERANTS. 



tion of an absolutely pure mustard, which has received public acceptance and appre- 

 ciation, and two, at least, of our home manufacturers are happily following in their 

 steps. It is a question yet to be decided how far the use of mustard cake, deprived 

 of the natural fixed oil, is permissible in the manufacture of this condiment. Dr. 

 Ellis' observations on this matter are very much to the point, and have received con- 

 firmation by sinvlar experiments in my laboratory, and doubtless when next the 

 analysts meet in conference this question will be settled in a manner favorable to the 

 use of mustard cake. 



Twenty-four samples of cayenne pepper were examined, of which fourteen were 

 reported adulterated, but three cf these were appealed to the judgment of the chief 

 analyst, and the decision of the public analysts was not sustained, as will be seen on 

 reference to "appeal cases." The remaining ten were reported adulterated with 

 wheat flour and colored earth, in one case to the extent of 50 per cent. The other 

 ten samples were reported unadulterated, save one, which was doubtful, it apparently 

 having been artificially dressed with a fixed oil. 



Sixty samples of ground pepper, black and white, were examined, of which thirty- 

 one are reported as unadulterated, one doubtful, and twenty-eight all more or less 

 adulterated the generality of them to the extent of from 10 per cent, to 20 per cent., 

 but the more flagrant cases from 30 up to even 75 per cent, in one case. The adulter- 

 ant is chiefly farinaceous matter, also mustard husk, pepper hulls, clay, sand, and, 

 not the least conspicuous, ground cocoanut shells doubtless an innocent admixture, so 

 far as health is concerned, but decidedly not a material of a character to improve the 

 flavor or value of the pepper as a condiment. 



As stated, these samples of spices were all obtained from either the actual producer 

 or wholesale distributers ; and the results prove that whether or not the retail vender 

 still further " improves" his spices, &c., before retailing them, his demand fora 

 cheap, adulterated article is amply provided for by the manufacturing dealer. 



For the most part, the producers of these sophisticated goods expressed themselves 

 anxious for the enforcement of the law, that, if sold, they should be distinctly labeled 

 as impure. Some, on the other hand, contended that the public was benefited by a 

 slight admixture that a really better article could be supplied at a lower price ii 

 the finest and freshest spices were ground with an admixture of inert matter, than a 

 thoroughly pure article, but ground from old or perished spices a specious conten- 

 tion, utterly untenable in the true interests of the public. 



But have not the producers of these sophistications some justification ; is not the 

 supply of a demand which, undoubtedly, has existed, a justifiable enterprise, what- 

 ever that demand may be, so long as it is within the law ? Ignorance does, undoubt- 

 edly, demand cheapness, and a demand thus ignorantly made is only too surely sup- 

 plied, and hence the need for costly legislation to protect an ignorant and thoughtless 

 public against itself, for it does demand the very goods which the analyst must con. 

 demn and the vender be prosecuted and fined for selling, whereas the public's reck- 

 less ignorance is the chief cause, and should suffer some measure of the penalty. It 

 is time that through the operation of this act such ignorance should be cleared away, 

 and the public be enlightened and awakened to its own true interests. 



These remarks apply equally well to much of the spices sold in the 

 United States. Massachusetts, New York, New Jersey, and Michigan 

 alone have laws* of any value in regard to the adulteration of food, and 

 it is easy to see in what condition the spices and condiments sold in 

 other parts of the country must be. In Massachusetts, where investi- 

 gations under the law have been going on since 1882, it has been shown, 

 as in other localities, that the adulterants of spices are numerous but 

 harmless. Dr. Sharpless, in his report of 1882 upon the subject, remarks, 



* See Appendix. 



