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Show LECTURED BEFORE CLUB .. x . - W. O. STANLEY TALKS TO WO MAN'S LITERARY CLUB. Cheyenne Audience Appreclutes Discourse Dis-course on Pure Food Law, Its Advantages and Defects. While in Cheyonno last week W. O. Stanley delivered before the Woman's Wo-man's Literary Club, of that city, an address, both entertaining and Instructive Instruc-tive and which was much appreciated by the ladles attending, the subject discussed being the Pure Food law, its advantages fnd defects as applied to teas, coffee, baking powder, spices and flavoring extracts. Mr Stanley said: What has tne National Pure Foo'l Law done for tea, coffee, baking powder, pow-der, spices and llavorlng extracts? The government for many years has been trying to raise the standard of the teas Imported Into the United States, and has passed laws prohibiting prohibit-ing the importation below certain will do one-fourth more work than those made with a corn starch filler, and co9t no more. Ground Spice9. Since pure and poor are often found in company with each other, there la a great chance for abuse, even If the pure food law does compel com-pel the manufacturer to state, that this Is pepper, cinnamon, cloves, allspice, all-spice, etc., owing to the pure food commissioners not being able to arrange ar-range a standard of purity, and it Is also difficult for tho consumer to determine de-termine which Is right. A perrect oily berry, nut bnd or bark, will granulate, while an insipid light one will powder. No truly up-to-date spice house will pack under their name, rank or insipid spices, for they know that the virtue Is in the flavor. Tho way to determine the proper quality is by their aromatic properties and aroma. Look for granulated splcos It you want the best, keeping In mind the aromatic properties. Good spices are seldom ever found in bulk, especially es-pecially since the enactment of the pure food law. They have no identity, are Ilk? orphans, no one to stand good for them. Flavoring Extracts. The six most commonly used which are true, are: lemon, vanlla, rose, ginger, peppermint and almond, and aside from these, and those, that are manufactured from true spices, they are artificially colored. The pure food law compels you to state that they are colored, but unfortunately extracts are another commodlty.where-by commodlty.where-by wo are imposed upon, due to the fact that the standard of purity is only 5 per cent of oil. which is nol high enough. The best lemon contains con-tains 15 pounds of oil to 85 pound of cologne spirits, which represents about 18 per cent in flavoring. The best vanlla Is that which contains the largest quantity of Mexican vanila beans In masseratlon before peculation. pecula-tion. Vanlla Is a perfume and really is not intended for taste. Just lor flavor. Some manufacturers knowing that these conditions exist ancU perhaps per-haps always will, go so far as to en dorse their product by stating that it the consumer does not consider them better than any that they have heretofore here-tofore used, that they may keep them, give them away or do whatever they like with them, and the grocer win pay them back their money, and no questions asked. grades, but they have not placed the standard high enough. Neither have they enforced the law pertaining to the National Food Bill passed by congress, nor had it been done up to the 27th of September, 1908, consequently conse-quently thousands of tons are still allowed al-lowed to pass through tho United States custom house, which Is in strict violation of that law, and should not be permitted to land. . Most teas are adulterated by a painting process, which is done to Improve Im-prove appearance. Such teas are often of-ten found in bulk; they are harmless but filthy. The purchasing of teas in packages, packed by reputable hou6CB, would be preferable, and at tho same time be a guarantee of purity pur-ity and cleanliness. There are only four natural tea tastes: they are known as Japan, Oolong, Ceylon and English Breakfast. Tea lear grows green. Japan is green, because not oxidized; the change here referred re-ferred to is commonly called fermon-tatlon; fermon-tatlon; It is oxidation.- Ceylon and EngllBh Breakfast are black, because oxidized. Oolong is brown-green, because be-cause oxidized a little . These different dif-ferent colors have different tastes; three types of taste. The two black teas are alike, except that one is grown and made in Ceylon, and the other In China. The four are enough. The so-called uricolored Japan teas, such as baBketflred,-splderleg and sundrled. are almost aJwaytt faced and painted with either plumbago. Indigo In-digo or prusslan blue. Panflred, gun-powdered. gun-powdered. Imperial, Hyson and Young Hyson, are also doctered teas, and are always filthy. Tho importation of these teas should be prohibited unless un-less manufacturers discontinue ' this practice. Beware of bulk teas. Natural Na-tural teas will taste different than some of these fake teas, but oh, so much purer and ' cleaner, that when one has acquired a taste for them they will have learned more about the fun there Is in drinking tea. You can get natural and absolutely clean and pure teas If' you insist upon machine ma-chine toasted, and take . no other. Nwertheless there is a good deal or fine tea in the country, and there are importers who know how to get It, and do get it. What we want to know is: who are they? Tea quality In cup is all the tea is for, and not for beauty or to be looked at. There are "good" and "fair style" and "no style at all," for "style" is put on to divert the attention from what tea is for. After teas are toasted, Japan should be olive green; English Break fast and Oolong are not changed In color; gunpowder, Imperial, Hyson and Young Hyson are pea-greeu, due to coloring matter that 16 put In during dur-ing the toasting. A nice looking color, col-or, whatever color, is "style;" a dirty color, Is no color at all, but a dirty color is a6 clean as any, and in tea a. dirty color is generally the safest color to drink. Coffee is a matter of taste, and about one-third of each year's crop is sold cheap, for one of these reasons: rea-sons: 1 It is coarse, strong, rank, though healthy. 2 The tree was sick or the fruit was sick. 3 It was picked unripe. 4 Damaged in curing. 5 Damaged in transit. 6 Damaged in storage. So you can easily understand what a difficult problem it is for any pure food commissioner to pass upon. It should also be purchased in cartons or tin cans packed by a coffee roaster intelligent onough not to give it his name, unless it is right, which must be free from five of the defects referred re-ferred to above. The name Java and Mocha does not Btand for much any more. It makes no difference where it is grown, just so it is good. Best never to purchase bulk coffee, because be-cause coffee and tea both are sensitive sensi-tive and become contaminated with tho foreign odors. Besides it is a difficult matter to keep tea and cot-fee cot-fee clean when handled In bulk. Baking powders are one of the greatest great-est Impositions in most cases, ever imposed on an intelligent public, notwithstanding not-withstanding the fact we have a pure food law. There are three classes: Vegetable, mineral and animal; many kinds of mineral and animal, but only two kinds of vegetable; namely, one is composed ' of cream tartar, tartaric tar-taric acid, bicarbonate soda and com starch, and the other la just cream tartar and bicarbonate soda; that is enough. Corn Btarch is but In to cheapen cheap-en and is sold at fifty cents (50c.) per pound when it only costs about four cents (4c.), and it does not make bubbles and cannot raise dough. Animal Ani-mal baking powder is bone dust carrion, car-rion, (called acid phosphate), soda and corn starch. Mineral baking powder pow-der is made of alum, lime (called calcium in the formula), blcaroonato soda, flour or corn starch, and are always al-ways sold for half "price. No truly Intelligent person will buy them after knowing these facts.' The pure food law should inslbf upon the formulas being printed in English when applied ap-plied to foods. Many of them now are part Latin because they would be ashamed of their English . names, Baking powders made or nothing but cream tartar and blcarbonato soda, i? |