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42
ten were adulterated, and eight were genuine. The
principal adulteration was starch. To several specimens
tumeric had been added to give a colour.
The tumeric is not added to increase the weight,
or to alter the dietetical quality of the mustard,
but because the public will have dark mustard. The
starch varied in quantity from one to ten per cent.
The starch is not so much added as an adulterant
as to give the mustard a finer appearance. There
is also a notion that the mustard alone will not
mix so well with water as when starch is added.
There is no doubt, however, that starch may be
added for the purpose of increasing the bulk, of the
mustard, and thus increase the vendor's profit.
It is most desirable that in all such cases as
this the manufacturer should be compelled to say
how much per cent. of the foreign article he has
used. Thus in the case of the mustard the
quantity of starch or wheat flour added to the
genuine mustard, should be prominently put upon
the paper; and if the analyst found the starch in
excess of the declared quantity, the Inspector should
be directed to proceed against the vendor In the
case of the specimens examined by me, containing
starch, it was stated on the papers that the mustard
was " a mixture." No action was therefore taken
or contemplated.
Coffee.
Six specimens of Coffee were purchased at the
suggestion of the Anti-Adulteration Society. In
each specimen chicory was found, and in each case