Show F Food od Tests II By Andre Dupont There are three substances sometimes sometimes sometimes some some- times sold as butter good dairy butter renovated butter and oleomargarine Now each of these substances is if in good condition perfectly wholesome for human food but the prices should be different Dairy butter is carefully made from cream kept a certain number number number num num- ber of days until it acquires just the right degree of sourness and then salted and cooled and kept refrigerated until sold Renovated butter Is made I from a miscellaneous assortment of country butter some strong and some sweet sweet- This is all melted together and the curd and brine drawn off All froth and scum are removed and air blown violen violEntly through h u gh it to take away all rancid odor Mink Milk is then added and it is churned the same as fresh butter Oleomargarine is made from cottonseed oil beef fat or lard mixed with partly soured skim milk There are certain very simple tests by w which ich the housewife can distinguish distinguish distinguish distin distin- fresh butter from the renovated product and both from oleomargarine All that is needed for the experiment is a spoon a small stick or sprinter of ot otwood wood and either a gas flame or the flame of a lamp turned low with the burner taken off oft Place a tiny bit of the butter in the spoon and hold it over the flame stirring frequently with the bit of wood and continue until It 11 boils rapidly If it foams freely and boils very quietly ibis it is genuine butter Renovated butter will spatter considerably considerably considerably consid consid- and foam but little while oleomargarine oleomargarine oleomargarine oleo oleo- margarine spatters profusely but does not foam Cocoa is often adulterated with starch This can be detected by putting putting putting put put- ting a spoonful in a cup and adding adding- boiling water If any starch is there the liquid shows a marked thickening which will not be noticeable to any great extent if the cocoa is pure Very cheap brands of cocoa often contain contain contain con- con conI I tain ground cocoa shells This is easily i detected by its slight grittiness Coffee adulterants are not hard to detect Real coffee cottee grains are dull while some of the substances put into into in m to cheapen the article are as bright as though they had been polished Coffee grains also contain a good deal of ot oil and will float float Throw a spoonful spoonful spoonful spoon spoon- ful into a glass o of ot water If It after atter standing a little while the water is colored a a. deep brown It Is certain that I chicory Is present for coffee cottee grains unless crushed and boiled do not possess possess possess pos pos- sess this property If It you see the Water water water wa wa- ter turning brown and some of ot the grains at the bottom of ot the glass in instead in- in stead of floating on top you had better better better bet bet- ter buy another brand of coffee cottee Tea Is very rarely adulterated Occasionally pickles or canned vegetables vegetables vegetables vege vege- tables peas beans or spinach are a abright abright abright bright green color that makes them look fresh and attractive This is due to coloring with copper If you have reason to suspect any ny food of this kind mash a little of it and put it in ina ina ina a bottle with equal parts of water and household ammonia Copper always turns ammonia blue so if it on shaking thoroughly you find that the mixture is turning even exen en slightly blue you may know that copper is present and will willit I if it you are sensible beware of ot that tha brand In the future |