142 TRANSACTIONS OF SCIENTIFIC SECTION. 
tems of sewage, and the prevention of the sale of adult- 
erated articles of food. 
The excuses for adulteration are competition in trade, 
and a demand for cheap goods, hence we find that the 
principal articles of food which are adulterated are those 
which enter most largely into domestic consumption, Viz : 
tea, coffee, milk, canned goods, sugar, wine, beer, flour, 
confectionery, butter, cheese, and spices. 
To illustrate the extent to which such adulteration is 
carried, the record of examinations made in the city of 
New York in the year 1882, 52¢ of the butter examined 
showed adulteration; 56% of olive oil, 62¢ of spices and 
90% of coffee; while of flour, only 6% exhibited any 
traces of adulteration. 
This somewhat alarming exhibit is modified by the fact 
that most of the adulterations are not positively injurious, 
but are produced by the admixture of some cheaper sub- 
stance, to increase weight or bulk. For instance, olive 
oil is adulterated by the addition of cotton seed oil— 
butter by oleomargarine—cheese by lard or cottonseed 
oil—coffee by chicory, peas, rye, corn and some coloring 
matter. 
The danger in using canned goods, lies in the possibility 
of metallic poisoning, resulting from careless and im- 
perfect methods of canning. 
A very considerable part of the time occupied by the 
chairman was devoted to a description of the growth and 
curing of tea, aided by illustrations upon the blackboard. 
The structure and shape of the genuine tea leaf were 
explained, and the various methods of adulteration and 
‘‘fixing’’ by the addition of dangerous substances to 
add strength and impart color and brilliancy were fully 
exposed. 
Dr. Warring nominated for membership in the Scientific 
Section, Mr. J. B. T. Tuthill. | 
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