51 



Horse-radish grated fraudulently consists largely of turnips. 



Fruit jellies are often, without respect to the name they bear, simply 

 apple jelly, colored and flavored to suit. The coloring matter is often 

 objectionable, and this is true of most of the flavorings. 



In ru-kletf, sulphuric acid and copper are the chief things objected to. 



Preset-red fruitx. Apple-sauce is often nothing more than pumpkin 

 boiled in cider. The raspberry jam is often sour, while strawberry jam 

 is frequently made from refuse berries. 



In Pepper we have roast ship-bread, mustard husks, and Indian-meal. 



In Sago, Potato-starch. 



Sugar, generally pure, though powdered sugar is sometimes adulter- 

 ated with flour and sirups; frequently with glucose. 



Of Spices, the professor holds that to obtain them pure "it is almost 

 necessary to buy them in the unground state." 



Tea is adulterated with other leaves ; exhausted tea leaves are said 

 to be shipped from China, while sand and dust are frequently found in 

 the low grades. Teas are weighted between 20 and 25 per cent., and 

 black lead, Prussian blue, and soap-stone are all iisosl. 



Good Vinegar should contain at least 4 per cen of acetic acid. By 

 the British law, sulphuric acid and sulphates in vinegar must not exceed 

 one-tenth of 1 per cent., and chlorides of more than one-tenth of 1 p< r 

 cent, should be absent. 



In regard to Wine, of which so much is the subject of importation 

 from foreign countries, we will quote what the professor has to say 

 more fully. After defining what wine is, and explaining the process 

 of u plastering," he adds : 



This plastering of the wine is excused on various grounds. That it is injurious 

 hardly admits of questions ; but at present it has to be submitted to, since it is im- 

 possible to obtain sherry or port that has not been so treated. 



The next sophistication to which wine is submitted during its manufacture is 

 sweetening with sugar. In bad years the grapes are poor, and yield a thin, acid 

 juice. In order that the fermentation may produce sufficient alcohol to keep the 

 wine, it is customary to add sugar to the must. 



Sometimes the flavor is deficient. In order to improve this, the wine merchant 

 keeps a supply of old, high-flavored wines, 'which he adds to the poor wine. 



If the color is deficient in the case of port and other red wines, elderberry-juice is 

 added to produce the desired shade. In the case of sherries, caramel is used. Cham- 

 pagne is a manufactured wine, having for its basis the juice of a black grape growing 

 in the champagne district in France. The bottlers of champagne flavor it, fortify it, 

 and sweeten it according to private formulas, so as to imitate as nearly as possible 

 their well-known brands ; the main difference between the vintages of various years 

 being in the good or poor quality of the wine they start upon. Only one thing can 

 be relied upon in regard to champagne, and that is the fact that it is not the^/r, 

 fermented j nice of the grape. It is just as much an artificial production as the various 

 cordials which are found in the market. 



So far only what may pass as reasonably pure wines have been spoken of; that is, 

 wines which come from the places where such wines originate, and which are free 

 from adulteration other than what custom and long usage have sanctioned. 



Fiet itious \vines, that have never been within the limits of the wine-growing dis- 

 tricts, are also to be found in the market. It is estimated that the champagne dia- 



