49 



As the professor says, the above is certainly a formidable list. For- 

 tunately, however, the majority of articles are iiot adulterated injuri- 

 ously. Many adulterants have been only recently met with. Of brandy 

 the professor says : 



A large portion of that n the market is made from so-called neutral spirits, which 

 are merely alcohol which has been rectified by passing over wood charcoal. These 

 neutral spirits are colored with burnt sugar, or " French color," and flavored with oil 

 of coguac ; a little catechu is then added, so as to imitate the taste of the wood, and, 

 finally, a little simple sirup, so as to take off the rough edge and impart a smooth 

 taste. In this country the spirit used is generally free from any objectionable in- 

 gredients. The foreign article, made from potato-whisky, is more objectionable. 



CANNED VEGETABLES AND MEATS. 



Frequent cases have been reported of late years of sickness arising 

 from the use of canned meats. The cause seems mainly to have been 

 improper methods of canning, or the use of meat that was tainted be- 

 fore being canned. Unfortunately we can do nothing in such cases by 

 an inspection of the meat, for it generally appears to be all right. 



In buying meats and vegetables if care is taken in their selection, 

 all cans being avoided which are not concave in the heads but little 

 risk is run. 



An examination of the outside of the can is the only guide we can 

 have in this class of articles. The heads should be slightly concave. 

 This shows that they were hot when sealed. If the heads are convex, 

 it shows that decomposition has commenced in the can. 



Cheese. Occasionally cases of poisoning result from its use, but this 

 occurs rarely. The rind is frequently washed with arsenical and mer- 

 curial washes to protect it from flies and other insects. All cheese is 

 artificially colored ; generally with annatto. 



Candy and confectionery are the subject of such poisonous adultera- 

 tions and are so largely used by women and children, that we will quote 

 what the professor has to say in regard to them in full, adding that Pro- 

 fessor Tonry, in an article in the Baltimore 8un last year, made some 

 startling statements as to the extent of the adulterations and poisons 

 used in the manufacture of candy. 



Professor Sharpless says : 



No article of food is so liable to bo injuriously adulterated as candy and all kinds 

 of confectionery. Even the perfectly white candy, which is free from injurious 

 coloring matters, is frequently flavored with fusel-oil (essence of banana), oil of bit- 

 ter almonds, or essence de mirabaue (nitro-benzole), Prussic acid in various forms 

 known as almond flavor, and various other essences and extracts which are poisonous 

 in their nature, and which are used in large excess by the makers in order to give a 

 strong flavor to the article. Various coloring matters of a poisonous nature are used 

 jn the colored can dies frequently to be found in the shops. A long list of such articles 

 may be found in Hassall's Treatise on Foods, or in an article published in the proceed- 

 ings of the American Pharmaceutical Association for 1878. The vegetable colors can 

 frequently be identified by dyeing pieces of mordanted cloth with them in a bath 

 slightly acidulated with acetic acid. The aniline colors are easily identified by 



12503 Bull. 25 4 



