COCOA AS rO(iI>. ITS Ahri.TI I;.\TI< >\S. "Jl) 



1 he iinporl. uu (jucslioii ol ;n.lull<jr.uiun in.iy be divitled uiulcr 

 lw.» luMils — vi/., those addiiions that an; fraudulent hut not 

 injurious, and those additions that are hoth friudiil m and 

 injurious to health. 



Of this 1. liter class of adulteration. l)r. llassall's book on 

 • Food and its Adulterations," written many years ago, disposed, 

 as it resulteil in i)ublic o[jinion being awakened to such frauds, 

 and in a searching investigation on the part of the Government. 

 The Atlulteration Act of Parliament (1873) made it necessary 

 for the manufacturer to state on every packet that the article 

 is soltl as a mixture, and that all addiiions are in no way 

 injurious to health. 



We are glad to believe that \'enetian-red, umber, pero.xide 

 of iron, and even brick-dust, are adulterations of the past. 



We have, therefore, to deal with the more ditiicult defmitions 

 of adulterations that arc not necessarily injurious to health, but 

 that retluce the value of Cocoa as food. We have already shown 

 that Cocoa is rich in nitrogenous elements, and therefore of 

 such inestimable importance as a builder-up antl strengthener of 

 the human frame that we need be very jealous of all devices used 

 by manufacturers to reiluce its value. There are a certain class 

 of additions to Cocoa that can only come imder the head of 

 fraudulent adulterations when they are mixed in extravagant 

 fjuantities ; we allude more particularly to farinaceous subst.mces. 

 such as arrowroot, sago, potato-starch, 6v:c. 



I here can be no objection to such ailditions so long as they 

 are stated, and the mixture not soli! as Cocoa. It is h.irdlv fair. 



