ADULTERATION.

Hawke's Bay Herald, Volume XXII, Issue 7632, 4 January 1887, Page 2

ADULTERATION.

/&m,— Some thiie^ago Jnvroteuigipg. the>>-'',;^ 'necessity of .a Government laipvatpry, Syit r; ;v: •:..,}.? analyst, competent to: report on-. suanectea-A.^;," 'mattevJ The:6,ther day::a;medrca>:man&*^i or4"ore<Ua friend Sonic ointment,, aud;isaid:?c '%'& ho would scnyjiimv'^o^glyceriaogaiitl^M;

i ; qjis? d .'^ v^anaw^rvh'e^-notv another box/vwhicXJ' fe to consist cluefly^of, ;'4fatty-matt^fandfide.of zinc. ..Evidently hanky-panky .here., A ;#S fi^in 9 lyst..;conld have; probably ; \''Sfii,tnnmed the mystery. ' > '. . i^^Sfe^ultr^ weather I' may as well ""■■"'tduclii'oii'apppulariShbject— syrups. In .-.V thg old'days syrups were made of twenty ■. : ,^ : ;buiicesr,of"lime ]vice and thirty-two of r.i'siigar.v-ivarmed to solution and, bottled.. J'v^You must not boil, .or the organic acid ■'■', 'changes ' the cane-sugar into, something '. else, ,01 course you need not use hme -„: . juico.-V'Ariy juice will do, if yon make it suraciehtlyacidby adding citric acid. Sucli. ' a syrup is very strong. A veiy little , .will make, with water, arefreshirig drink. )Tlie next, step, was to substitute tartanc • -I acid for "citric."-. The, next, to halve the ;. quantity, of sugar. '.This latter stop meant fermentation. '. This was prevented by ■ adding' oil of vitriol; '; The latter being, acid.-.tha.next step was to omit the tar- . taric acid. . Syrups as'now sold cousist of. . ' .the .very commonest, sugar, with at' least ■donblevni much water as is wanted, v ;. soured 'with vitriol, and flavored with "those lovely chemical 'essences got from cow-noiiae (trainings. If this is doubted, ' li would ask any chemist to ascertain how 'much, sugar should be contained in an ■ ordinary bottle of syrup, and then answer „ ,the following questions : — To a bottle of f l lenioii syrup^bearing. the brand of Messrs how-nuich sugar is present ? -How • much oil of vitriol? ' - , '• -•• I.pitss to jams. The way to make jam *• "is to boil the fruit down, add sugar, and, \ can. iTIiQ present' method is to have a large .vat of pulp, very liquid, add flavor- •', ing matter and sugar, and not boil down : ; ' to :.a':jelly point. Why not? Because ■ Typu would, lpse bulk. Instead, add vitriol drsalicylic "acid, and if your production .ii) to6:hquid you can .add jelly, # such as ■algre from' seaweed or crude gelatine, from, iliides, ■ bones, ;&c. A New Zealand firhr ■make .the 'worst 'jam I -know, but , L don't think ithey are, good enough .-chemists" to work the adulteration busi- .; . ness .any." further than the fruit pulp '" , stagey ■'•:•- ■„" ." ' '. . ■ , '"'.l'niayjadd that all the above is some- ■ ■(yhat recent; and if your Napier syrup-' ', , sellers plead innocencetjiey may be right. . ; They do'fi'tknow -what is done elsewhere. '.■'l ynh only. ask them/one question, which ;V'-I defy them to answer. , It is; bo\y do* you . 'dp .with so'vlittle sugar unless you use ' antiseptics,:- and if. you don't use vitriol '■' ■\Vhat'doypu r use?-^-lam, &c, ■.■/»■;:;..''.■ r.''/- ; ! - Chemicaster, ' ' ' ' ■*-''''!' f. '■ ' < ' ' J' • .'• ■« ' * i •