6—Adding injurious substances for the purpose of preserving the food. The Pure Food Act of 1906 makes the following classification in a statement of the methods which are considered in the adulteration of foods: 1—“If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect its quality or strength. 2—“If any substance has been substituted, wholly or in part, for the article. 3—“If any valuable constituent or article has been, wholly or in part, abstracted. 4—“If it is mixed, colored, powdered, coated or stained in any manner whereby damage or inferiority is concealed. 5—“If it contains any poisons or other added deleterious ingredient, which may render such articles injurious to health. 6—“If it consists in whole or in part of a filthy, decomposed or putrid animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or if it is the product of a dis-eased animal or one that has died otherwise than by slaughter.” Rosenau gives the following as the most common adulterations: “Cottonseed oil is sold as olive oil; honey may contain glucose; cocoa and chocolate are frequently mixed with both starch and sugar; coffee is extensively adulterated with caramel, pea-meal, chickory and saccharose extracts; lard is mixed with cheaper fats or cotton seed oil; saccharin is substituted for cane sugar; cereals give bulk and weight to sausages; gypsum or bran is added to flour; barium sulphate to powdered sugar, flour to turmeric or corn-meal to mustard; oleomargarine is sold as butter; distilled and colored vinegar is sold as cider vinegar; ground spices are adulterated with cocoanut shells, rice, flour and ashes; water, sugar and tartaric sold as lemonade; wines and liquors are sometimes adulterated with alum; baryta, caustic lime, salicylic acid, wood alcohol and hematoxylin, terra alba, kaolin, and various pigments are sometimes added to candies; gum drops are largely made with petroleum paraffin products; much of the maple sugar formerly sold was made from glucose and coloring matter.” A good illustration of separating the nutritive substances is the extraction of cream from milk and certain elements from meat. There is really no objection to abstracting nutritive elements from food if afterward that food is properly labeled; there is no objection in taking cream out of milk and selling the skim milk, providing it is not sold for whole milk. An illustration of lowering the quality of the food is the addition of water to milk, of bran to flour, of bariumsulphate to powdered sugar. An illustration of substitution would be to substitute saccharine for sugar, oleomargarine for butter, cottonseed oil for olive oil. CHAPTER XVII MILK MILK COMPOSITION MILK AS A FOOD PROTEINS CASEIN LACTALBUMIN LACTOGLOBULIN FAT CREAM SKIM MILK BUTTER