44 ILLINOIS STATE DAIRYMENS ASSOCIATION. 
pickles ; and food and drink in this country which are even 
dangerous to life. Their use should be prohibited under 
severe penalties. 
Deleterious Adulterations :—All of the adulterations 
mentioned above, even when in too small quantities to be 
dangerous, are also deleterious or injurious to health. Alum 
in bread and in baking powder ; copper in butter; artificial 
essences in candy and confectionery; oxide of iron in cocoa 
and chocolate ; alum in flour: red lead in cayenne pepper; 
spirits of turpentine in gin ; chromate of lead in mustard; 
water in milk (depriving infants of nutrition); crude 
brandy and “platridge” in wine ; red ferruginous earths in 
annatto; red lead in currie powder; sulphuric acid in glu¬ 
cose sirups ; lead in cider; Prussian blue, black lead, and 
salts of copper in tea; sulphuric acid alum, alfoes, and pic¬ 
ric acid in beer; and some other deleterious adulterations 
of the food and drink of man, are met with in this country 
more or less frequently. It is an impossibility to measure 
the amount of injury thereby caused to the public health. 
Doubtless some "of them turn the scales of life and death 
against delicate infants and invalids, which fact might be 
a sufficient reason for transferring them to the list of 
dangerous. 
Fraudulent Adulterations: —The object of dangerous 
and deleterious adulterations is gain, and they may there¬ 
fore be reckoned among the fraudulent. Sago, tapioca, 
. potato, and other feculia in arrowroot; soap, sulphate of 
lime, and all sorts of starch in annatto; mustard husks 
in allspice; 'syater, burnt sugar, etc., in brandy; potatoes, 
inferior flour, etc., in bread ; lard, tallow, water, starch, and 
oleomargarine in butter; vermillion, Venetian red, ground 
rice, and tumeric in cayenne; excess of water in canned 
vegetables and meats; annatto, other coloring matters, 
oleomargarine, and “vacuity of cream,” in cheese ; glucose 
in candy and confectionery; corn, starch, sago, tapioca, 
animal matter, and cheaper kinds of arrowroot in cocoa and 
chocolate; chicory, burnt sugar, and roasted peas in coffee, 
ground rice in currie powder; salt and sugar in gelatine; 
tumeric, cayenne, and mustard in ground ginger ; flour; 
glucose, and cane sugar in honey ; gelatine in isinglass ; 
starch, stearine, salt, and potato in lard; flout, turmeric, 
cayenne, and yellow lakes in mustard; turnip in horse- 
