ADULTERATION OF FOOD.-NO. 13- 
213 
40 feet by 80, four stories high, with a room in roof 
equal to three fourths of a story, and stairway in pro¬ 
jecting tower. The picking room separate, 20 feet by 
40. The machinery not of most modern kind, as some 
of it has been in use 17 years. In 1848, the wheel run 
283| days, and used 367,404 lbs. of cotton, excluding 
waste, costing 6 cents 7.388 mills per pound, making 
$24,758.81, and made 71,615 lbs. of yarn that netted 
14 cents per pound, and 295,789 lbs. of cloth, or 591- 
579| yards that netted 7 cents per yard. The details 
of cost of this was, for 6,8954 days’ picking, &c., 
$2,268.39, or 6.175 mills per pound. 
mills per lb. 
7,922 days’ spinning, 6.933 $2,547.37 
2,246 “ spooling & warping 1.406 415.98 
1,4504 “ dressing, 2.131 630.24 
569 “ drawing in, 0.633 187.30 
4,937| “ weaving, 9.360 2,768.64 
562 “ trimming & baling, 1.164 344.34 
1,114 “ hanking and bun¬ 
dling yarn, 4.953 354.75 
840| “ machinist, watch, roller coverer, 
and all extra work, 1.559 mills per lb., 572.90 
making the cost of labor put upon cloth, to 
2 cents 9.361 mills per lb.,or 1 cent4.681 
mills per yard, and the cost of labor on yarn 
1 cent 9.62 mills per lb., to which add as 
above, cost of cotton, and 743 gallons of oil 
equal to 2.471 mills per lb. of cotton, 908.03 
Contingencies, which include materials, 
commissions, insurance upon $20,000, &c., 
and is equal to 1 cent 1.305 mills per lb. of 
cotton, 4,153.39 
Transportation on cotton yarn and cloth 
3.856 mills per lb., 1,416.73 
73 barrels of flour for sizing, chargeable 
to cost of cloth 1.092 mills per lb., 323.20 
4S reams of paper, chargeable to cost of 
yarn, 1.156 mills per lb. 82.80 
Interest on $50,000 capital, 7 per cent, 
9.526 mills per lb. of cot., 3,500.00 
Net profits above all cost and interest as 
above, 7,826.81 
Total cost of cloth per lb , 12 cents 4.999 
mills, or 6 cents 2.499 mills per yard. 
Total cost of yarn, 11 cents 5 322 mills per lb. 
One fourth of the cotton used was short staple Nan¬ 
kin, and made into striped Osnaburgs. All cloth 31 
inches wide, 8 oz. to the yard. Average daily con¬ 
sumption of cotton, 1,29S lbs. 
All the hands, except a few men who are unmarried, 
and all that can, work by the piece. Families all live 
in factory houses, rent free, and cultivate all the land 
they choose to fence. General Jones has been here 
nine years, and no case of fever among hands. The 
mill stopt a few days last year on .account of pneumo¬ 
nia among the operatives. The General has tried both 
and gives preference to white labor. At Saluda 
Factory, near Columbia, all operatives are black. 
DeKalb Factory, at Camden, has 1,680 spindles and 
40 looms, 93 hands ; two thirds white and one third 
black. Average 1,200 lbs. of yarn and cloth a day, 
one third yarn and two thirds 8-ounce Osnaburgs. 
Used last year 353,6S1 lbs. cotton and made 90,145 
lbs of yarn and 234,055 lbs. of cloth—running mill 
28S£ days of II5 hours. Size of building 125 feet by 
29, four stories. Average wages of hired blacks, 184 
cents a day. They board themselves. Wages of whites, 
13 to 26 cents, and weavers by the piece—IS cents a 
cut of 33 yards, and average about 3 cuts a day. Weav¬ 
ers’ wages of the last month from $9.90 to $18“ per 
week. 
Marlborough Factory, near Bennetville, S. Clown¬ 
ed by Captain M. Townsend, runs 1,000 spindles on 
coarse yarns, Nos. 5 to 10, with 35 hands from 10 
years old up, averaging $1.90 a week, including 5 
slaves counted at $8 a month—consumes 500 bales a 
year, at 5 cents a pound, and made last year 162,500 
lbs. yarn. Average value at home, 12g cents per lb. 
Cost of production in labor 2j to 24 cents per lb. 
Capital $20,000 in mill and $5,000 floating. Sells 
about a third of yarn at home, and balance in New 
York. Hands all work by the day and week, and in¬ 
cluded in average cost is a machinist now repairing, 
whose wages are $9 a week. 
Solon - Robinson. 
Raleigh, N. C.,May 6th, 1849. 
ADULTERATION OF FOOD.—No. 13. 
Spirituous Liquors .—Under this head may be in¬ 
cluded all the inflammable and intoxicating liquids 
obtained by distillation, and employed as beverages; 
as brandy, gin, mm, whiskey, &c., being unfortu¬ 
nately in such common use, and bearing so high 
a price, that they are peculiarly adapted for the 
purposes of adulteration, which may be of various 
kinds; but the most general is that by the addition 
of water. Were this the only sophistication prac¬ 
tised, however, from obvious reasons, it would be 
productive of good rather than harm ; yet, in truth, 
it has the very opposite effect; for, in order to dis¬ 
guise the dilution, it is necessary to add some sub¬ 
stance, capable, by its pungency or other similar 
property, of completely counteracting the addition 
of water; such, for instance, as capsicums, Guinea 
pepper, oil of turpentine, ammonia, &c., all of which 
when taken in combination with the spirit, very 
injuriously effect the stomach. 
The common brandy of commerce, it is probably 
known to most of our readers, is obtained by the 
distillation of wine. The quality of the brandy 
varies with that of the wine from which it has 
been distilled. Every soil, every climate, every 
kind of grape affords a wine possessing some pecu¬ 
liarity confined to itself, and this wine, on distilla¬ 
tion produces an article possessing like distinctions. 
When first distilled, brandy is colorless, and ac¬ 
quires a yellowish tint from the wood of the casks 
in which state it is known and sold as “ pale” or 
“white” brandy. The deep color that it often pos¬ 
sesses, is imparted to it by adding a little spirit col¬ 
oring, (burnt sugar or caramel,) and occasionally 
a small quantity of red sanders wood, and is in¬ 
tended to imitate the appearance acquired by bran¬ 
dy from great age, when kept in wood. The nat¬ 
ural color, however, which this spirit receives from 
the cask, no matter how long it may have been in 
it, never exceeds an amber tint. The brandies 
most esteemed are imported from France, and are 
those of Cognac and Armagnac, the preference be¬ 
ing generally given to the former. Those of Ro¬ 
chelle and Bordeaux may be reckoned next in qual¬ 
ity, while those obtained from Portugal, Spain, and 
Italy are very inferior. The eau de vie superieure , 
or Cognac brandy, is generally obtained from pale 
white wines by careful distillation, and is remarka¬ 
ble for its superior flavor. When kept in glass or 
stone bottles, it is called “ white Cognac brandy.” 
New brandies, as well as rum, are flavored with 
oak sawdust and a tincture of raisin stones to im¬ 
part the “ ripe taste” which such spirits acquire by 
being long kept in an oaken cask. It is a common 
practice, also, to employ spirit distilled from raisin 
wine, which has become partially sour, for the 
