Some unsympathetic reader will say that I am drawing a long bow; yet undoubtedly our cookery has prepared the public mind for the adulteration. Knowing the elaboration of many of the foods and fancy dishes, the use of flavoring and spice and other additions to disguise unwholesome materials, the addition of coloring matter to make things attractive, the mixtures, the elaborate designs and trimmings and concoctions, and various deceptions, one wonders how far is the step from some of the cookery to some of the adulteration and whether these processes are really all of one piece. I will leave with my reader a paragraph assembled from a statement made by a food chemist but a few years ago, to let him compare adulteration with what is regarded as legitimate food preparation and note the essential similarity of many of the processes. I do not mean to enter the discussion of food adulteration, and I do not know whether these sophistications are true at the present day; but the statement describes a situation in which we found ourselves and indicates what had become a staggering infidelity in the use of the good raw materials. Hamburg steak often contains sodium sulphite; bologna sausage and similar meats until recently usually contained a large percentage of added cereal. "Pancake flour" often contains little if any buckwheat; wheat flour is bleached with nitric oxide to improve its appearance. Fancy French peas are colored with sulphate of copper. Bottled ketchup usually contains benzoate of soda as a preservative. Japanese tea is colored with cyanide of potassium and iron. Prepared mustard usually contains a large quantity of added starch and is colored with tumeric. Ground coffee has recently been adulterated with roasted peas. So-called non-alcoholic bottled beverages often contain alcohol or a habit-forming drug and are usually colored with aniline. Candy is commonly colored with aniline dye and often coated with paraffine to prevent evaporation. Cheap candies contain such substances as glue and soapstone. The higher-priced kinds of molasses usually contain sulphites. Flavoring extracts seldom are made from pure products and usually are artificially colored. Jams are made of apple jelly with the addition of coloring matter and also of seeds to imitate berries from which they are supposed to be made; the cheap apple jelly is itself often imitated by a mixture of glucose, starch, aniline dye, and flavoring. Lard nearly always contains added tallow. Bakeries in large cities have used decomposed products, as decayed eggs. Cheap ice-cream is often made of gelatin, glue, and starch. Cottonseed-oil is sold for olive-oil. The poison saccharine is often used in place of sugar in prepared sweetened products.