CHARACTER OF FOOD ADULTERATIONS. 



Adulterations are of two kinds, injurious and non-injurious to health. 

 Adulterations non injurious to health may be subdivided again into 

 two classes, viz : Those that are simple debasements of well-known di- 

 etary articles of which a standard exists, by which to test them, such 

 as flour, grain, lard, wine, sugar, etc. The second subdivision includes 

 such articles as patent medicines, yeast-powders, beer, etc., and presents 

 special difficulties to the investigator from the lack of any such stand- 

 ard and of any fixed rules to govern the formulas. The investigations 

 of the writer show, as will, I think, be conclusively -proved by the evi- 

 dence adduced, that adulteration of our food products is generally and 

 steadily increasing. That most of these adulterations belong to the sec- 

 ond class, namely, the non-injurious to health, is a cause for congratu- 

 lation, and in many cases of adulteration prejudicial to health, the use 

 of such adulterants ought to be charged rather to ignorance than ta 

 malice. The result to the consumer, however, is just as grievous, and 

 calls as loudly for his protection from deleterious compounds fraudu- 

 lently introduced into food, drink, and drugs as though he were the 

 victim of malice. 



It may be noted here that among the most poisonous adulterants 

 in use are those used to color and cheapen confectionery and liquors. 

 Now, setting aside for a moment the consideration of this most grievous 

 sort of adulteration, by which the public health is injured, we find what 

 we have styled " non -injurious adulteration " so common that estimates 

 as to the amount of which the American people are annually defrauded 

 in this manner are simply appalling. Several features of this great 

 and growing evil demand special consideration.. First, this fraud bears 

 most heavily upon the uneducated and the poor. While the poor man 

 is compelled to patronize cheap stores, and in his struggle for existence 

 and his endeavor to provide the quantity necessary to supply the daily 

 wants of himself and family, is driven to purchase cheap goods, the 

 rich man can to a certain extent protect himself by confining his deal- 

 ings to the most reputable tradesman and paying the highest prices. 



Again, we find that adulteration of many of our food products re- 

 sults in cheapening the product of the farm, thus lessening the profits 

 of the husbandman, and robbing both consumer and producer. It 

 must not be forgotten, too, that even though, adulterated with mat- 



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