There has long been an uneasy feeling lest many articles of food and drink were not only mixed with substances which reduced their nutritive value, but were also often colored with cumulative poisons, and adulterated with substances injurious to health.
These fears have not been altogether groundless. There can be no doubt that this monstrous crime has been practiced to some extent in respect to certain articles. But, thanks to the diffusion of intelligence, the teachings of science, the operation of law, the fear of detection and punishment, and largely, also, by the refusal of conscientious grocers to sell such unwholesome products; greedy and unscrupulous manufacturers have been compelled to abandon their vicious practices, and noxious food adulteration is now comparatively a rare crime.
Those who desire pure articles can almost always obtain them of a reputable grocer by paying their value. But in order to supply the demand for cheaper goods and meet competition, such articles as powdered spices, etc., are extensively prepared, mixed with harmless substances, and containing the largest quantity of pure material which can be furnished at the price for which they are sold. Perhaps, also, such articles are more economical in the using, and admixtures are sometimes improvements.
Adulteration Laws.
Yet even this class of adulterated goods is objectionable, from the fact that there are always dealers who will be tempted to sell them as “Strictly pure,” thus defrauding the purchaser, out-reaching honest rivals and losing their own self-respect. Probably, therefore, most of the upright and leading grocers of the country would be glad to see wise and effective general laws passed against food adulterations, under which all could unite and be freed from unfair competition by the unscrupulous. But laws which will protect both the health and the pocket are difficult to frame and to execute without being sumptuary and oppressive. The most effectual and probably the best laws of the kind in this country at present are the enactments of Massachusetts, New York, Ohio, New Jersey, and Michigan.
Less Adulteration than Commonly Supposed.
The general Government is also moving in the matter. Last year (1887) three “Bulletins” were issued at Washington, which deal exhaustively with current adulterations of dairy products, spices, etc., and fermented beverages. These reports, made under direction of the Commissioner of Agriculture, were prepared respectively by Messrs. H. W. Wiley, C. Richardson, and C. A. Crampton, who state in substance that they found certain articles extensively adulterated, but generally with harmless materials.
The president of the N. Y. Microscopical Society states that many members of that scientific body have looked into the alleged adulterations of food products and find them not as general as many suppose, and the adulterants found were in most cases harmless.
At the recent “Health Exhibition,” in England, Dr. Jas. Bell declared to the Conference, that, “In most articles of food there has been a very great improvement in recent years as regards adulterations,” and that the “gross and deleterious adulterants formerly used have been practically abandoned.” This accords also with the recently expressed opinions of the eminent Dr. Hassall and of many scientific investigators in this country.