40 ILLINOIS DAIRYMEN'S ASSOCIATION. 



fact that man not only adulterates strained honey with glucose, but actually 

 uncaps the cells of the honeycomb and by the aid of the centrifugal machine 

 empties the cells of their contents and then tills them with glucose syrup 

 containing a little honey, and then caps over with melted paraffine or beeswax. 

 Not long ago a friend of ours informed me that he purchased some of this 

 so-called honey in the city of Chicago. 



Prof. Pratt informs us that the composition and coloring matter of confec- 

 tionery articles render them wholly unfit to enter the stomachs of living beings. 

 Candy has been found on analysis to contain glucose sugar, a little cane 

 sugar, and from 25 to 42 per cent, of indigestible and deleterious substances, 

 terra alba being the larger one of these substances. 



The coloring matter, he says, frequently contains some of the following in- 

 gredients : gold, silver and copper bronze, containing alloys of copper and zinc, 

 carbonate of lead, bisulphuret of mercury, red oxide of lead, bisulphuret of 

 arsenic, iodide of mercury, yellow chromates of lead, protoxide of lead, sulphu- 

 ret arsenicum, sulphuret of antimony, gamboge, iodide of lead, Prussian blue, 

 indigo, cobalt, smalt or glass cobalt, sesquecarbonate of copper, ultramarine, 

 a double silicate- of alumina and soda, chromates of lead and indigo, subcarbon- 

 ate, diacetate, oxychloride, and arsenite of copper, etc. 



Of the jellies I will simply say they are compounds of gelatine or glue, 

 glucose, corn starch, soured with sulphuric acid and flavored with a mixture of 

 glycerine, the ethers, and alcohol, etc. Slight changes in the flavoring and 

 coloring matter will give any jelly required. 



In passing on you will please allow me to give you a few hints bearing 

 upon the adulteration of dairy products: 



It would seem that of all others this should be kept pure and unadulterated \ 

 as it enters so largely into the food of the human family, and especially so ! 

 when the food of the young or those of tender years. 



Milk is, or has been, quite frequently adulterated by the use of borax, < 

 soda, burnt sugar, calves' brains, chalk and water. Milk is heavier than water, ( 

 usually, in the proportion of about 103 to 100 of water. When newly taken 

 from the cow milk is almost always slightly alkaline, but when exposed to the ; 

 air it soon changes and becomes slightly acid. 



Cheese, the coagulated caseine of milk, when made of pure unskimmed ; 

 milk, holds more or less of the fat or butter of the milk, which undergoes a j 

 change by the action of the caseine, together with the sugar contained in the , 

 cheese upon it, thereby giving to this cheese when cured that richness which j 

 the skim cheese never acquires. Cheese is or has been adulterated by the addi- j 

 tion of coloring matter, poor butter, deodorized grease, hog's lard and anti-huff, < 

 the last of which is far more potent than either of the others, being composed < 

 of caustic soda and caustic potash. 



Pure butter, made from the milk of the cow, is composed of margarine or 

 solid fat, about 60 per cent.; butter oil, about 38 per cent., and butyric, caproic 

 and capric acids, about 2 per cent, in one hundred parts. 



This margarine, or solid fat, which so largely exists in pure butter, is also 

 the solid ingredient in olive oil, goose oil and human fat. Butter, therefore, 

 appears to be a most natural food for the human race, containing as it does so 

 large a proportion of one of those substances which enter directly into the con- 

 stitution of the human frame. 



