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



In cases of a delicate stomach the advantage, however, will be on the 

 side of butter. 



Butter-increasers are the names given to several compounds sold 

 throughout the East, but not to any extent in California. Chase's 

 Butter-Increaser is a solution which, according to the label, is capable 

 of doubling the yield of butter from cream, if added in small propor- 

 tions to the cream before churning. It is a twenty-five per cent 

 solution of acetic acid and small amount of salicylic acid. The acetic 

 acid curdled the casein and incorporated it in the fat, thus doubling the 

 weight of the product, which was not a good butter nor even a poor 

 cheese. 



Another nostrum is a powder called " Gilt Edge Butter Compound." 

 It guarantees to make two pounds of butter from one pound of butter 

 and a quart of sweet milk. Directions: Warm the butter until soft; 

 mix in the milk, and add as much of the compound as could be placed 

 on a one-cent piece. The resulting butter (?) will weigh two pounds. 

 The compound is alum and soda and a little pink coloring-matter. 

 Same action as that of Chase's Butter-Increaser. 



Cheese. Previous to the passage of the cheese law in 1897, the honest 

 cheese-manufacturer had no redress against the dishonest. Now it is 

 entirely different. Both the consumer and the seller are better pro- 

 tected. Each cheese must be branded as to its kind, whether full- 

 cream, half-skim, or skim-milk cheese. Very little filled cheese is to-day 

 to be found in the market, for reasons similar to those stated for butter. 



Filled cheese is cheese in which the fat is oleo or neutral oil, and not 

 butter fat. Skim milk and oleo are the materials from which is pro- 

 duced filled cheese. This product is put up in exceedingly neat 

 packages, presenting a very attractive appearance. It is more homo- 

 geneous as a rule than cream cheese, will keep for a longer period of 

 time in better condition, and little can be said against its nutritive 

 properties. At the same time it is a rank fraud, if sold under any other 

 label. 



An exemplification of a gross imposition is shown in the substitution, 

 by some candy-manufacturers, of apricot kernels for almonds. 



Many more examples of deceptives might be cited to show how much 

 such sophistication is in existence, but for such a discussion the fore- 

 going is amply sufficient. 



Another form of deception is noted with reference to some of the 

 proprietary foods — not in the foods themselves, but in the labels. These 

 convey to the mind of the laity, in many instances, decidedly wrong 

 impressions. .lust one illustration: Grape-Nuts." This food is made 

 by special treatment of entire wheat and barley, and has nearly the 

 same proximate composition as the wheat foods. Part of the starch has 

 been changed into dextrine and grape sugar. The claims of the makers 



