Am.  Jour.  Pharm. 
April,  1902. 
Drugs  and  Food  Products. 
179 
aluminium  hydrate,  and  .  .  .  the  ammonia  is  driven  off  by  the 
process  of  baking." 
Time  will  not  permit  me  to  enter  into  details  about  the  various 
sophistications  of  foods  and  food  products.  The  following  list  from 
Battershall  will  give  you  an  adequate  idea  of  the  common  adultera- 
tions. As  to  the  uncommon  adulterants,  they  include  such  palatable 
substances  as  sawdust,  horseliver,  oak  bark,  colored  earths,  factory 
sweepings,  brick-dust,  and  numerous  others  which  the  ingenuity  ot 
the  manufacturer  suggests,  and  which  baffle  all  efforts  at  detection, 
owing  to  their  uncommonness. 
The  regular  list,  then,  includes : 
Bakers'  chemicals 
Bread  and  flour 
Butter 
Canned  foods 
Cheese 
Starch, 
Alum, 
r  Other  meals, 
\  Alum. 
r  Water, 
I  Coloring  matter, 
'  Oleomargarine  and  other  fats. 
Metallic  poisons, 
f  Lard, 
I  Oleomargarine, 
i  Cottonseed  oil, 
[  Metallic  salts, 
f  Sugar, 
Cocoa  and  chocolate  J  starch, 
I  Flour, 
f  Chickory, 
I  Peas, 
Coffee  <j  Rye, 
Corn, 
Coloring  matter, 
j-  Starch-sugar, 
Starch, 
Artificial  essences, 
}  Poisonous  pigments, 
Terra  alba, 
I  Plaster-of-Paris. 
Honey  J  Glucose  syrup, 
Cane-sugar. 
Confectionery 
Malt  liquors 
p  Artificial  glucose, 
j  Bitters, 
1  Sodium  bicarbonate, 
I  Salt. 
Milk  J  Water> 
\  Removal  of  fat. 
