538 



FOODS AND FOOD ADULTERANTS. 



"be completely separated ; therefore they must be estimated in combination ; there- 

 suits of this process were as follows, in percentages: 



The remainder of the substance was glycerine, which being soluble in water was 

 washed away. Lards are liable to variation in the proportion of these acids which 

 they contain, owing to various causes, such as differences in feed of the animals, dif- 

 ferent seasons of the year in which they are killed, and other causes, and there are 

 also differences in the lard taken from different parts of the same animal. From the 

 fact that the analyses of all these specimens so nearly agree in their proportions of tke 

 acids the variations being only such as are liable to be found in pure lard he feels 

 justified in stating that he believes the samples, Fowler Nos. 1,2, and 3, contain the 

 proper proportions of the ingredients of lard and are, therefore, pure. 



Analytical chemistry is not capable of determining whether a specimen of stearine 

 is from the fat of the hog or from the fat of the bullock, but these lards, being shown 

 to contain the proper proportions of the constituents of pure prime steam lard, he 

 claims are pure. Muter, as he now remembers it, reports lard as containing a little 

 over 47 per cent, of oleine and about the same percentage of palmitine and steariue, 

 but Muter doubtless referred to lard rendered from the leaf fat alone; in Europe they 

 would not, as we do in this country, designate as lard the fat from all parts of the 

 hog but only such as comes from the leaf. 



He has examined under the microscope the specimens of crystals obtained by Dr. 

 Belfield, Professor Hayes, and others, and he believes the microscope is capable of 

 determining the question as to whether the substance from which the crystals were 

 obtained was the stearine of beef or of the hog. He does not claim to be a profes- 

 sional microscopist, but be has used the microscope largely in chemical investigations 

 and in instruction to college students. In examining the crystals of Professor Hayes, 

 slide after slide was placed before him, under the microscope, and without any pre- 

 vious knowledge on his part as to what the specimen was, he was able to at once cor- 

 rectly decide which was from pure lard, which from tallow, and which from mixtures 

 of the two. The difference in the crystals is very marked, and is beautifully illus- 

 trated by the photographs exhibited by Dr. Belfield. 



In respect to adulteration of lard by cottonseed oil, he believes that gentlemen who 

 are skilled in handling these substances can by the ordinary senses of taste and smell, 

 and by its color, detect an adulteration by it when the adulteration amounts to 5 or 

 10 per cent., and if the adulteration has been with the common or unbleached oil, ho 

 may not, from the color, be able to say that it is certainly cottonseed oil that has been 

 mixed, but he will be able to detect the presence of some abnormal substance. He 

 believes that an expert can, by the sulphuric-acid test, decide whether lard is adul- 

 terated with cottonseed oil. There are two methods of doing this. First, dropping 

 the acid upon the lard and allowing it to remain, watching the changes of color. 

 Second, dropping the acid upon the lard and stirring ihem together, and then watch- 

 ing the development of colors. By this process an adulteration by a substance like 

 cottonseed oil can certainly be detected if it exist to the extent of 10 per cent. He 

 has read the testimony for the defense in this case on the subject of the sulphuric-acid 

 test, and fully agrees with them as to the value of this test, and he has joined in the 

 statement in that regard read by Professor Sharpless. 



By the aid of the spectroscope for the examination of lard, cottonseed oil, if pres- 

 ent, is at once and clearly indicated; not that it is certainly cottonseed oil, but that 



