ADULTERATION OF FOOD.

Evening Star, Issue 3582, 15 August 1874, Page 3

ADULTERATION OF FOOD.

In a report by Dr Hector respecting adulteration of food, he enumerates tea, coffee, cocoa, breadstuffs, oatmeal, arrowroot, sago, anchovies, mustard, peppers, curry powder, spices generally, vinegar, sauces, pickles, ‘isinglass, confectionery (sugar), wine, beer, porter, brandy, white lead, letharge, linseed meal, sperm oil, olive oil, woollen goods, and candles as being frequently adulterated before shipment. Possibly many may demur to having the list from white lead to candles classed as articles of food. We have heard of a cow eating a flannel shirt, but it did not agree with her. Esquimaux and Russians are said to luxuriate on whale oil and candles. never but once saw a Briton indulge in such delicacies, and he drank half-a-pint of whale oil for a wager, but could not be induced to repeat the dose, although probably it may be , quite as palatable as cod liver oil. Afrany rate it is plain that a very considerable number of articles of food are adulterated, and most of them before their arrival in the Colony. The doctor says :— u The adulterations effected by retailers in the Colony are chiefly those of wines and spirits—especially brandy —and also beers in some districts, especially on the diggings. The Colonial beer is constantly examined in the Laboratory for the Customs Department, and in no instance has adulteration yet been found.” In another paper he gives particulars of a chemical examination of 129 articles, of were found to be unadulterated, or to ppntain harmless ingredients, and thirty-two adulterated. Eifteen samples of black and green teas were all found to be adulterated, as were three samples of coffee, in addition to two of them being short of weight. Van Hon ten’s and Epp’s cocoa were without dangerous adulteration, and full weight. The jams and bottled traits were pure, but of twelve samples of the former four, of them English and eight Colonial, all were found to be short weight. The English were 6drs light in the pound tin, the Colonial loz. The textile fabrics were all considered unadulterated, although of mixed material. The wines and spirits varied. Hennessy’s, l|larfall’s, and Bisquit’s brandies stood high, the two former being of some what higher commercial value. The genevas examined, as well as one sample of old tom, were unexceptionable. The same remark applies to the only two samples of whisky tested. Of five samples of rum, one contained sulphuric acid, one tobacco and treacle, and two others treacle. Of wines, eight samples of port and sherry were tested without detecting anything noxious, although the report says three of the ports the reaction of elderberry wine, wliile the other did not give tjie reaction of grape wine.”. 4-S for the sherries, they were clearly made up of “ brandy and caramel, with flavoring matters.!’ All the samples were taken from public-houses. The most dangerous adulteration was that of green tea, every one of the seven samples tested having been faced with colored matter. The dull, green appearance is to be preferred to the bright, bluish green, the later being frequently faced that is, colored with a compound pf lead, which, taken habitually, is hkely dangerously to affect health. The black teas were harmless, although a little improved in appearance by outward applications, '