53 



erated, and tested for the salts of tin, which are quite often used as bleaching agents, 

 with the following results: 



No. 2, 2&i 8 H,o grams contained 231 milligrams of ash and a free precipitate of iron 

 sulphide, which was not woighrd. 



No. (5, IS^i&j grams contained 184 grams ash and 113 milligrams of tin sulphide. 

 The tin was precipitated from the chlorhydric solution by hydric sulphide. (The pres- 

 ence of iron in No. 2 is not accounted for.) The chlorides of tin are poisons, bring 

 classed as such by Taylor and others. 



There are many well-authenticated cases of poisoning of people through the 

 medium of the milk of cows which have eaten hyssop, spruce, buckeye (^Esculusgla- 

 bra), and other poisonous substances, and it is universally known that milk instantly 

 reveals any change of feed having a peculiar or easily-recognizable taste or s:nell, 

 like turnips or wild parsnips. In the light of these facts, what may bo said of the 

 intentional impoverishment and contamination ot milk by the feeding of distillery 

 waste, brewers' grains, glucose, and garbage, which is openly practiced in the city of 

 Cleveland by unscrupulous venders ? 



An examination of the reports of analysts employed by the Boards in different 

 States will reveal the fact that about all of our food supply is largely adulterated. 

 Household articles, according to the following table, compiled by Dr. Newton, of 

 New Jersey, suffer to an alarming extent. The table is appended : 



Ter cent. 



Spices and condiments 66 



Ground coffee 45 



Tea 48 



Lower grade sugar 20 



Sirups 50 



Milk, when not inspected. 50 



Flour none 



Bread 2 



Cream tartar and baking-powder 44 



Butter (substitution of other fats) 40 



Vinegar rarely cider 



Olive-oil 60 



If figures do not lie and scientific research deceive, we surely have in this table a 

 finger-board to the path of professional duty for this and other health boards through- 

 out the United States. (Dr. Beckwith, in The Sanitarian for July, 1887.) 



The following is a list of articles especially liable to adulteration, and 

 adulterants used, according to the report of the chemists of the Mas- 

 sachusetts State Board (see page 24,. Massachusetts Report, 1886) : 



Milk. Addition of water and coloring matter and abstraction of cream. 



Butter. Substitution of foreign fats and addition of coloring matter. 



Spices. Addition of starch and other foreign powders. Especially true of mustard 

 and pepper. 



Cream of tartar. Substitution of starch, gypsum, and other cheap substances. 



Baking-2)owders. Alum and other injurious ingredients. Baking-powders have no 

 legal standard, other than freedom from harmful ingredients. 



Lard. Presence of cheaper fats and oils. 



Olive-oil. Substitution of cheaper oils. 



Jellies and preserved fruits. Substitution of cheaper fruits and addition of coloring 

 matter. 



I'inegar. Absence of the required amount of acetic acid and addition of coloring 

 matter. 



Honey. Substitution of cane-sugar, glucose, and other substances. 



Molasses. Addition of glucose, presence of tin or other foreign substances. 



Sugar. Glucose, poisonous coloring matter. 



