See also:

• ADULTERATION
• ADULTERATION (from Lat. adulterare, to defile or falsify)

III. Stat. 6) entitled " the See also:

• PILLORY (0. Fr. pilori, Prov. espitlori, from Lat. speculatorium, a place of observation or " peep-hole ")

The punishment was adjudged because they had roasted See also:

• PEARS

It was but natural that they should look primarily after the dutiable articles and not after those that brought no revenue to the See also:

• STATE
• STATE, GREAT OFFICERS OF

Eminent chemists had previously found great difficulty in establishing any satisfactory chemical distinction between coffee, See also:

• CHICORY

Nevertheless complaints soon arose that it inflicted considerable injury and imposed heavy and undeserved penalties upon some respectable tradesmen, mainly owing to the " want of a clear understanding of what does and does not constitute adulteration," and in some cases to conflicting decisions and the inexperience of analysts. Again a parliamentary committee was appointed which took a See also:

• MASS (O.E. maesse; Fr. messe; Ger. Messe; Ital. messa; from eccl. Lat. missa)
• MASS, IN

An enormous number of substances had to be analysed until sufficient evidence had been accumulated for the giving of correct opinions or certificates. Endless disputes unavoidably arose, See also:

• FRICTION (from Lat. fricare, to rub)

In the repealed Adulteration Act of 1872 the words " to the knowledge of " were inserted, and they were found fatal to obtaining convictions. The general See also:

• RULE

Similarly, in the case of butters that had been adulterated with milk, the vendors, by giving a general notice in the See also:

• SHOP

653). In this case the label notifying the admixture was hidden by a See also:

• SHEET

It was called the See also:

• MARGARINE

Thus, in 189o, in See also:

• SOMERSETSHIRE

The See also:

• ABSENCE (Lat. absentia)

The amount of butter-fat that might be present in margarine was limited to 10 %, while under the Margarine Act of 1887 an unlimited admixture might have been made, provided that the mixture, no matter how large the percentage of butter, was sold as margarine. As is further explained'below, the difficulty of distinguishing without chemical aid between pure butter and margarine containing a considerable percentage of butter is very great, and fraudulent sales continued to be common after the passing of the Margarine Act. The labelling section of the Food Act 1875 (§ 8), which had been systematic-ally circumvented, was modified, a label being no longer recognized as distinctly and legibly written or printed, unless it is so written or printed that the notice of mixture given by the label is not obscured by other matter on the label, though labels that had been continuously in use for at least seven years before the commencement of the act were not interfered with. In consequence of the admitted unfairness of.asking for a portion of the contents of a properly labelled See also:

• TIN (Lat.- stannum, whence the chemical symbol " Sn "; atomic weight =117.6, 0=16)

It was soon ascertained that the sufferers were all beer drinkers, and several of them were employees of a local brewery, the See also:

• MAJORITY (Fr. majorite; Med. Lat. majoritas; Lat. major, greater)

When the coal is burned the fumes are arsenical and part of the arsenic condenses and deposits. Malt dried in English malt kilns was found to be almost invariably arsenical, and there cannot be a doubt that English beers had for many years past been thus contaminated. At the present time coal virtually free from arsenic is selected for malting, or See also:

• NEWLANDS, JOHN ALEXANDER REINA (1838-1898)

This used to be made from See also:

• BRIMSTONE

Glucose is not only used in beer, in which by legal enactments it is permitted to be used, but is also substituted for sugar in a number of food products, and is liable to carry into them its contamination. Sugar confectionery, jams and See also:

• MARMALADE (adopted from Fr. marmelade, from marmelo, a quince, derived through the Lat. melimelum, from Gr. AiXt, honey, and ai Xov, an apple, an apple grafted on a quince)

Strictly speaking, arsenical poisoning does not belong to the subject of adulteration. It is not due to wilfulness but to stupidity, but it affords a See also:

• LESSON (through Fr. lecon from Lat. lectio, reading; legere, to read)

While refrigeration and See also:

• COLD (in O. Eng. cald and ceald, a word coming ultimately from a root cognate with the Lat. gelu, gelidus, and common in the Teutonic languages, which usually have two distinct forms for the substantive and the adjective, cf. Ger. Kolte, kalt, Dutch koude

During the period which has elapsed since chemically preserved food has been used, the mortality as a whole has declined, and while this naturally cannot be put to the See also:

• CREDIT (Lat. credere, to believe)

It has no See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

Wiley, chief chemist to the United States See also:

• DEPARTMENT (Fr. departement, from departir, to separate into parts)

This was found to be necessary from the fact that when the preservative was mixed with the food and concealed in it some of the members of the table evinced dislike of the food with which it was supposed to be incorporated; those who thought that the preservative was in the butter were disposed to find the butter unpalatable, and the same was true with those who thought it might be in the milk or coffee, while, when the preservative was given openly, much less disturbance was created. The preservative was given at first in small doses such as might be consumed in commercial food that had been preserved with borax; gradually the quantities were increased in order to reach the limit of See also:

• TOLERATION (from Lat. tolerare, to endure)

The continued administration of large doses, 6o to 75 grains per day, resulted in most cases in loss of appetite, inability to perform work of any kind and general unfitness. In most cases 45 grains per day could be taken for some time, but gradually injurious effects were observed. In some cases 30 and even 15 grains per day appeared to cause illness, but it is acknowledged that these persons may have been suffering from See also:

• INFLUENZA (syn. " grip," la grippe)

It injures salivary, peptic and pancreatic digestion. A set of five 'kittens fed with milk containing x part in 5o,000 of formaldehyde for seven See also:

• WEEKS, EDWIN LORD (1849-1903)

Its use in butter, potted meat, milk or cream, in which it was not in-frequently met with formerly, is now quite exceptional. It has already been stated that the preservative committee recommended its permissive use in small proportions. ' To some extent benzoic acid and benzoates have taken the place of salicylic acid and salicylates, partly because salicylic acid can readily be detected analytically, while benzoic acid is not quite easily discoverable. Its antiseptic potency is about equal to that of salicylic acid, and the arguments for or against its use are similar to those relating to the latter. For the preservation of meat and beer, lime juice and dried fruit, sulphur dioxide (sulphurous acid) and some of the sulphites have long been employed. Sulphuring of hops and disinfection of barrels by burning brimstone matches is an exceedingly old practice. Burning. sulphur is well known as a gaseous disinfectant of rooms, bacteria being killed in air containing r °Jo of the gas. As the taste and See also:

• SMELL (connected etymologically with " smoulder " and " smoke ")

Sodium fluoride, a salt possessing powerfully antiseptic properties, but also at the same time clearly injurious to health and interfering with salivary and peptic digestion, has been found in butter, imported mainly from See also:

• BRITTANY

Civilized man requires his food not only to be healthy and tasty, but also attractive in See also:

• APPEARANCE (from Lat. apparere, to appear)

Milk is naturally almost white with a tint of cream colour. When adulterated with water this tint changes to a bluish one. To hide this tell-See also:

• TALE (O.Eng. talu, number, account, story; the word is common to many Teutonic languages; cf. Ger. Zahl, number, Erzahlung, narrative, Du. taal, speech, language)

The brilliant colours of cheap sugar confectionery are almost invariably produced by artificial See also:

• TAR

All vinegar, most beers, all stout, are artificially coloured with burnt sugar or caramel. The See also:

• LINE

On the whole, tin-plate is a very unsuitable material for the storage and preservation of acid goods. Certain enamels, used for See also:

• GLAZING

Adulteration. 1877 14,706 2,826 19.2 1879 17,049 2,535 14.8 1884 22,951 3,311 14.4 X889 26,956 3,096 77.5 1894 39,516 4,060 10.3 1899 53,056 4,970 9.4 1904 84,678 7,173 8-5 The details of the working of the Food Acts in 1904 in England and Wales are set out in the table on the next See also:

• PAGE
• PAGE, THOMAS NELSON (1853- )
• PAGE, WILLIAM (1811-1885)

Adulterated. Milk . . 36,413 4,031 11.1 Butter 15,124 867 5'7 Cheese 2,176 20 0.9 Margarine 1,169 83 7'1 Lard . 2,489 4 0.2 Bread 473 1 0.2 Flour. 476 3 0.6 Tea 486 . Coffee 2,550 161 6.3 Cocoa 477 42 8.8 Sugar .' 901 49 5.4 See also:

• MUSTARD

8, 3 3.7 See also:

• LINSEED

While thus the National Food Law is mainly intended to regulate the food See also:

• TRAFFIC

3 and 4, which provide that the secretaries of the See also:

• TREASURY

Standard milk-fat or butter-fat has a Reichert-Meissl number not less than 24 and a specific gravity at 4o° C. not less than 0.905. Standard butter is butter containing not less than 82.5 % of butter-fat. Standard whole-milk cheese is cheese containing in the water-free substance not less than 5o % of butter-fat. Standard sugar contains at least 99.5 % of sucrose. Standard See also:

• CHOCOLATE