Canned Goods

ünder one heading we may consider several groups of food stuffs, which, while different in composition, are alike in the form of adulteration which is resorted to These groups include the varieties of canned vegetables, fruit butters, jellies, preserves and catchnps. The forras of adnlterations coinrnon to all of these consist in the use of coloring matter, of imperfect vegetables or fruits, of other fruits and vegetables than thosecalled fororof preservatives. In the case of canned vegetables there is an accidental adulteration from the ingredients of the can, such as lead and tin, and which may, as a rule, be attribnted to a lack of care in canning. In all of the groups mentioned the adulteration practiced is of the most flagrant and extensive kind. Catchups are made of skins and cores instead of the pure vegetables, theu colored with a coal tar product and loaded with salicylic acid to prevent fermeutation. Fruit butters are nothing but parings and scrapings of fruit to which glucose, starch and coloring have been added, with salicylic acid as a preservative. Jellies are made frora glucose flavored with essential oils and colored, to which salicylic acid is added. Sorae fruit jellies marked as pure have never seen a trace of fruit. What is true of jellies is true of preserves. Put together refuse material, the cheapest sort of glucose, some coloring and salicylic acid, and you have the composition of some of the cheaper forms of preserves that are to be found on the shelves of some of our grocery stores. Of these coarser forms of adulterations it will be unnecessary to say even a word. They are uuiversally recoguized as unfit to be nsed, and every honest dealer is of the opinión that the sooner they are driven out of the market the better it will ba foi