102 FOOD SUBSTITUTES AND ADULTERANTS 



water and thickened with starch or glucose. Artificial flavor 

 and color are added to such jellies, and the imitation of the 

 real jelly is often so good that many people do not detect the 

 fraud, and think they are eating the preserved fruits indicated 

 on the labels. 



Pure fruit juices when boiled down with sufficient sugar read- 

 ily jelly or stiffen on cooling, but in cheap jellies a great deal of 

 water is used to a small amount of fruit sirup, and jellying will 

 not take place. A little phosphoric acid added to the liquid 

 mass causes jellying, but it gives to the jelly a sharp almost 

 puckery taste and is very injurious to the health. One should 

 beware of jellies which have a sharp acid taste. 



The most popular flavorings used in confections are vanilla, 

 almond, and lemon extracts. Real vanilla extract is obtained 

 by soaking chopped vanilla beans in alcohol, and lemon and 

 orange extracts are obtained by treating orange and lemon 

 peel with strong alcohol. Practically all these extracts can be 

 artificially prepared from chemicals, and many of the so-called 

 pure fruit juices of soda water fountains are chemical com- 

 pounds which resemble in flavor and fragrance the pure fruit 

 juices. Amyl acetate, for example, smells and tastes like 

 bananas; ethyl butyrate, like pineapple; and amyl valerate, 

 like apple, and these chemical compounds are stealthily used 

 in many places for pure fruit flavors. 



Many food adulterants and substitutes are harmful to the 

 body, others are objectionable merely because they appear under 

 a false name and are frauds. Pure Food Laws, if diligently 

 enforced, will do much to protect the public against bodily 

 injury and financial fraud. 



There are many kinds of frauds. Cloves, mustard, and cay- 

 enne pepper often have starch added to them to increase their 

 weight. Ice cream made from poor cream or from milk is 

 thickened with starch, gelatin, lard, or glucose. 



