290 ADULTERATIONS OP ALIMENTARY SUBSTANCES. 
A fact which proves the adulteration of chocolate is that 
this product is sold below the market price ; however, the 
manufacturer should have this profit on the sale.* 
10.— Of Honey. 
Honey is adulterated with fecula and syrup of fecula. 
We have seen honey prepared with syrup of fecula, which 
had become solid in the barrel, so that the grocer who had 
bought it did not know what to do with the product, which, 
owing to its solidity, could not be sold to the public. 
1 1 . — Of Colored Sweetmeats. 
Colored sweetmeats, bonbons, and lozenges have long 
been the subjects of serious apprehensions to the Govern- 
ment ; saccharine matters intended for children have been 
colored with arsenite of copper, with gamboge, with ver- 
milion, with blue ashes, with chromate of lead, and with 
red lead ; liquors owe their green color to a salt of copper. 
The limited number of manufacturers has enabled the Go- 
vernment to take measures which have been effectual. 
These measures consist in causing the shops and manufac- 
tories, where these sweatmeets are prepared, to be visited, 
and in causing the substances employed to be analysed by 
members of the Council of Health of the Department of the 
Seine. These members, besides these visits, give, through- 
out the year, gratuitous advice to the confectioners who 
wish to employ new coloring matters. It is in consequence 
* The following statement was made by a manufacturer who sold chocolate 
at 70 centimes the \ kilogramme, and from whom a sample of chocolate of 
inferior quality was taken : — « I do not think that a worse quality of choco- 
late could be manufactured. This manufacture is disgraceful to commerce, 
and I make it only in my own defence and to sustain competition. I have 
but one regret, which is, that the Government has not the power to oppose 
this pitiful manufacture, which consists, simply of making chocolate with the 
last residues of cocoa. (He might have added, with the addition of fecula.) 
As we descend in the quality of bread, to preparing it with bran for animals." 
