Food and flavor, a gastronomic guide to health and good living . redour shops for the last seven years. For all the HealthDepartment knows, we might have been selling spoiledmeat all that time. A Philadelphian investigator of adulterated food,H. Wharton Amberling, wrote: There has beenadulteration for ages. It is born of the same parentageas robbery, perjury, arson and murder. It has grownin enormity because the law has not dealt with it asit has with other crimes. The rapid progress of chem-istry has attained most grateful accomplishments, butthe leprous hand of adulteration is using it to fi
Food and flavor, a gastronomic guide to health and good living . redour shops for the last seven years. For all the HealthDepartment knows, we might have been selling spoiledmeat all that time. A Philadelphian investigator of adulterated food,H. Wharton Amberling, wrote: There has beenadulteration for ages. It is born of the same parentageas robbery, perjury, arson and murder. It has grownin enormity because the law has not dealt with it asit has with other crimes. The rapid progress of chem-istry has attained most grateful accomplishments, butthe leprous hand of adulteration is using it to fill ourblood with the poison of disease and death. It is estimated, said the New York EveningPost, that the people of the United States spend noless than five billion dollars a year for food and thatnine-tenths of this money is paid for articles of foodwhich are more or less adulterated. All food adultera-tions are not injurious, though a great majority of them,probably nine-tenths, are so, in greater or less de-gree. . , The art of adulterating food has been. CUr>r^*^
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
