| Show EASY TO DETECT DETT I ADULTERATIONS I IDairy Da Dairy iI Y and Food Commissioner Tells Just How It ItIs ItIs ItIs Is Done HINTS FOR HOUSEWIVES Simple leak l ts II h by Which They ulna Maj Ii Know FoOl Food I Con Con- Impurities Commissioner s John Peterson of nf f lime tho Utah Dull Dairy ami anti Food ion hits has s Jn Just l Issued a useful little II mull pamphlet l- l let Jet on Simple lIou Household Tests Tests' for forthe this the detection of or adulterations in food The book bool is In line of oC the pure food foo 1 movement mo now no noo so o generally commanding com conn- manding attention throughout th th- country and antI I Is s not nol for salt sale Ic An citizen of or the thc stale Male mn may have ha one OIK- H Icv addressing the thu commissioner and amid Mating elating their wants in fir the matter It IL Is Just as ns easy for tor a It hous with the thc ordinary appliances at al lu-i lu command to detect adulterations as ast t t 3 would be for COI a a. chemist wild said Mr Peterson yesterday Jt lL Is meant to III assist In It determining whether r II the tho foods food sold told and used on on our tables n. n are ai- what the they are arc represented 1 and whether or not nol thc they arc ale adulteration adulteration- Thc They may be lw harmless but bogus bogui They rhe ma may be Injurious And Aut the people people people peo peo- want to have o at al hand the moans means of if finding out what whal they are arc eating l Ion Is b I v. Emy isy For Instance let lel me ale show how cas easy It Its It's Is to detect the presence of or f formaldehyde for for- i- i e or other othel JHc er In Here are arc the directions forthe for fw forthe the housekeeper Keep Iced the Ow milk mill 01 of cream In a warm place for fOIL pi forty fort right ht If the flip is still swept sweet n. n nr a the e expiration of oC this time a preservative preservative indicated 1 aLl l Is strongly With butt butter r. r it H is Just as aN easy Tu Tin Tin- e adulterations consist of oC the sub substitution tion of renovated butte bultei an and oleomargarine or foi tor Ol the he genuine article To distinguish tho the three the following fol fol- following lowing simple t t- tests are ml ren readily 1 curriel I out ont A small portion of oC the thc bult butter l size of a hazelnut Is laced in an ordinary table spoon and atHI heated over U Uin overa n a i low lots flame lame alcohol lamp Jamp etc to th the boiling point stirring constantly with a n toothpick or some seine similar article Genuine butler butter bolls quietly an and Plo produces uces an abundance of foam renovated butter sputters like grew grea In and water when boll boiled cd and produces but bUl little foam oleomargarine alino acts CI very much like renovated nu butter boiling bollIng boil boil- Ing Ing- ng with consi considerable crable noise and producing pro pro- practically no foam The chai- chai odor of tallow also becomes becomes be br comes evident c when the sample In tn question Is oleomargarine Butter should not contain an excess of oC water which is sometimes purposely This ma may be known b by the water Vatel oozing out abundantly upon th the surface of oC the butter butte when cut Adulteration In iii J tract There is an amazing adulteration In n the various Orious extracts People pa pay J their money monc for Cor bottled extracts and anel the they have ha a right to know renow I If they are getting the pure article Now Xo here is the process in regard to Lo lemon on extract To a wIno wine gla glassful of oC water add a of or the extract in I question and stir Immediately immediately Immedi immedi- atel results If JC the extract contains the proper ropel proportion of oC oil oU for oil om and water wah I will not mix if n a perfectly clear solution rc results no oil IJ or 01 on only traces are arc present l el thus readily Identifying an interior inferior and cheap extract As to vanilla this Is the tho process In a saucer place Illace about ogre or 01 two tablespoonfuls spoonfuls of the tho extract and antI set sel the dish over o boiling water in a tea lea kettle Allow the extract to evaporate evaporate ate one half then a add el cold water tomake to tomake make malc up to the original I a I 01 volume u 11 O. O B Ity By this his treatment the thc alcohol has haM driven n off and we have have- nothing but hut a t 1 watery solution In this watery water solution tion lion the sire principles of oC a n true an vanilla III l lale arc we insoluble rendering en tho residual residua liquid dense densely cloud cloudy and awl a n dirty brownish color The Tic artificial extract containing none nono of or the bean hcan constituents will rill be he peg perfectly bright nod and clear cleat mother Another simple distinction lu is ill the th addition o of a little sugar U aI u of l lead a 1 tolu- tolu lion note that this Is s poison parson to lu the thO extract In question question- The true vanilla extract Immediately gives Ives I an abundant lI ont ant yellowish brown precipitation anal an anla a pale yellowish straw Ish v colored liquid Upon an artificial extract the thc lead solution has Lillie or no effect Chick Chick- ory on cereals and other adulterants adulterant will sink and Celtics to the bottom leaving lea brown trails of color as the they r t t for m. m Vim Vinegar nl It Is derived dr trout from cl elder CI wine and malt mall arid and according to Its 1 source source COli contains ta I more moro or less Ices of the Lite substances substance present In the tho original material ma rua- to fal For elder cider example vinegar I contains certain apple constituents I the thc malt stall constituents of oC the Ow grain I ID Hy By D evaporating a vinegar over boiling boiling boil boll I ing water a rt residue reHi H is obtained which readily Imparts to tho senses ense of smell I Ian an and taste the Che characteristics cl of oC true elder cider or malt mall The rhe ordinary Y vinegar as ax found Cound oh our market commanding only quarter one or 01 sixth one the price of the former article Is n a- a distilled dis- dis lIs- lIs tilled product colored an and contains generally artificial flavoring na When h this kind of oC vinegar al' al Is li evaporated atod over boiling water the residue luc I IVery Is Iser Very er small snail hard and 1 bro 1 am and anel practically Inodorous ous The Ih C 1 residue u c from Crom the thc elder del or malt vinegar Ines usually usually usually ally contains numerous n air bubbles bubble and anel is f soft oct or s solid semi in consist consist- One oncy ency Aniline J dy dyes dys s are arc extensively I e ue user userin to tn impart part a n brilliant color U to tn various various' articles cIS of or food The detection I is comparatively sample and requires 1 n. little wool c vinegar at and il Mix a fL portion of tlC the sample to b hH be tested with enough water to make athin a athin thin Im paste lc in to an nn a agate atc pan flail und and j iut iutin Jt In a H piece of woolen cloth a f few w in inches indies in- in dies cheM square or a little nuns veiling IllIns or 01 some urno while witHe wool Whatever CI woo wool Is u used cel should have c been we wet wel thoroughly with boiling water nol IJo th the containing the wool areal fo for about ten minutes stirring the mix turn turf e frequently with a H tonsil small slick Remove the wool and wa wash h it with hot hut or OJ cold water trI Tin Tin- wool wi wibo bo be brightly colored If n rt dye dyo has bias beau beo m used d a dull brownish or 01 color is iN by the thc natural color colo of oC the hc fruit Colored Food Product Product- This ribs color nIO ma may ho ht further tf tC tented M hll by hy hotline tin thC u wool In scaler to which a o little household ammonia has hC iron bee n added After boiling 11 live five minutes o or more re remove c tse the tho wool and If Ir aniline dye was vas present Plesent It II IH Is now hel held In solution so so- so o- o lution In it thu tho water b by hr thu the ammonia n The rIll vegetable color I I Is practically To the thu ammonia lOW Holy add mId enough vinegar about a a. I cupful to give distinct vinegar otto odor I and ind now non add a to allow now portion rut f wool woul Moll again sail and the S second pl piece co of wool will w bo he dyed a tt brilliant lair t color If It in ill aniline dye dc was present ll The rho above C tell lct would apply t to tn all ull food products at artificially colored such as os ketchups IH jams janiN Jellies preserves es s soda solin syrups lemonade extracts extracts ex ex- tracts ute ulC There Thell I Is a n pretty severe e law on of tho- tho subject Here I is an nn extract Section 7 27 l 1 cr person parson who wire adulterates or lur dilutes any tiny article arti- arti cle clo of ot food or ur an any article used In compounding ln them theta with a fraudulent Intent to offer same ame or 01 cau cause e or permit It lL to tn bo be offered offered of or- for fOI sale ale a us as unadulterated of Ul un undiluted d. d and amI evel every person who sells or 01 keeps or OJ offers for fOl sale tho the same ame as una unadulterated or our undiluted is li guilty of ut a n. mis demeanor Any Airy It person v who ho ISh shall violate lc an any provision prO of oC this thin act or ur who vho shall an any 1 package e containing an any ally article of rut food shall be de deemed mcd sui guilty It of a n. misdemeanor mis- mis demeanor and upon conviction thereof haIr be bo punished h by a afine afine fine of or not Ic less than 10 1 10 0 WI per nor more than and anti any article o of food found in ha Ills his possession In violation on of oC an any provision of oC this act net shall bo be to confiscation con con- on and antI spoliation In view of oC time the general Interest In purer food this little work worl of the dairy and food commission will be he welcomed |
