130 FOODS AND FOOD ADULTERANTS. 



The amount of adulteration which has beeii detected is extremely 

 large and of a nature which apparently arouses but little prejudice on 

 the part of the consumer, being free from associations of uncleanliness. 

 Could only a portion of the unfortunate dislike for oleomargarine be 

 directed toward the spices, the result would be that much wasted energy 

 would be turned into a profitable channel. The necessity for some 

 means for the suppression of the present universal sophistication of 

 spices and condiments seems urgent. 

 Very respectfully, 



CLIFFORD RICHARDSON. 



Dr. H. W. WILEY. 



