PROCEEDINGS OF TWENTY-SIXTH FRUIT-GROWERS' CONVENTION. 177 



Upon examination at the Cornell station this material proved to be a 

 seven per cent solution of formalin. 



1 gal. Formalin, weight 9 lbs., at 60 cents $5 40 



6f gals. Callerine (equal to 1 gal. Formalin) -. 34 28 



$28 88 



lib. Formalin - $0 60 



5f lbs. Callerine (equal to 1 lb. Formalin) 7 14 



$6 54 



The above figures show the profit made by vendors of this preparation. 



One of the most salient objections to the use of nearly all of these 

 antiseptics can be formulated on the ground that their presence in any 

 food or food products can not be directly detected by the consumer, but 

 only by means of expert chemical analysis. A constant use, however, 

 would undoubtedly manifest itself by derangement of some part of the 

 digestive system. 



The Second Class op Adulterants, or Deceptives, comprises between 

 eighty and ninety per cent of the total food adulterations. On the 

 border line between the two kinds are perhaps the Baking Powders. 

 Three different kinds are recognized: 



1. Tartrate powders, in which the acid constituent is tartaric acid in 

 some form. 



2. Phosphate powders, in which the acid is phosphoric acid. 



3. Alum powders, in which the acid is sulphuric acid contained in 

 some form of alum salt. 



The alum powders would seem, according to the latest data, to belong 

 in our first class of adulterants, as will be seen by the words of 

 Professor Prescott: *'Alum acts on the mucous membrane as an irritative 

 astringent. It lessens the digestibility of albuminous foods. In 

 medicine it is used with caution, locally and not continuously. In 

 food it should never be used. Mixed with carbonated alkalies in baking 

 powders, the resulting hydrate of aluminium is in part soluble in the 

 acidulous liquid needful to digestion when the effects of alum are 

 obtained. Besides, it is unsafe to depend upon the completed action of 

 the soda and its exact chemical proportions in the baking powder. 

 There should be just sufficient so that the whole of the aluminium be 

 converted to a hydrate, and any excess of the soda is detrimental. The 

 use of alum has always been forbidden. It would be proper that its use 

 in baking powder should be prohibited by law, as is the case in 

 England and France." 



The continued consumption, however, of any of the baking powders 

 would overload the system with mineral matter. 



If the tartrate powders are mixed with flour or starch as fillers they 



12 — F-GC 



