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PART IV. EIGHT PAGES. POISON IN YOUR FOOD. STRICT LAWS AGAIXST ADULTERANTS IGXORED AXD UXENFORCED. flowing Feeling on the Part of the Average Citizen That It Is About Time to Protect Himself. i flier* are few city people nowadays who do l^t at "faked" "doped" or "embalmed" fcod "$t every m<?3l. The tenement dweller, for example, In eating > breakfast of fish, coffee and bread Is most Hfcely to swallow various quantities of borax, in (pilch the fish has been preserved; ground husk« (^coeocnut and bits of hop liver that have been mjgtt with his coffee; and white earth, mouldy '&0X and alum in his bread. : On the dinner table of the wealthy citizen oßEterf0 BEterfT > :t food also appears la manifold forms. ££c BaJad, is likely as not. Is' saturated with cot jjcseel or peanut oil, which came from ■ bottle bearing a grandiose Italian name and ■steading to contain the highest grade of olive efl. Mixed In the spices of the cake* are pow dered leaves of the poplar, maple and elm trees tad ground nutshells. The turkey, if bought {a the open market, may have been killed four Hits or four years ago, having been kept in cold Btarap" and "embalmed" with acids. Accord ing to statements made by a United States Creator meat ha-«= been offered for sale that had been kept "embalmed" five years. At the ', resent time stores In almost all Ameri can cities are flooded with adulterated foods. •They are to be found In most expensive as well as the cheap establishments. Fortunes are be ing made overnight, as It wore, -by unscrupu lous manufacturers, who are able to cheat the public by labeling cheap trash "superfine." From European countries where pure food laws not only have been enacted, but are also en forced, hosts of "food fakirs" are emigatlng to this country to work here the swindles they ■were prohibited from perpetrating In their na %lve lands. So it happens that Germans make beer for Americans the making of which in their coun try wouM land them In prison. In America jVenchmen concoct wines, the making: of which in France would send them to a penal colony, and Italians doctor up olive oils which if made at home would convict them as criminals. It Is hot until recently that the people of this country awakened to their blindness, end have cone to reslize that their pocketbooks were being robbed and their health impaired by food. counterfeiters. The headache that the Ameri can business man experienced a few hours after reaching his office, he used to regard as the r* suh of a bad night's rest or a weak stomach or some other such disability of his constitution. JfOTT this citizen learns that his distress was eaured by the borax with which the pork chops fee ate for breakfast had been "embalmed." He tised to pay doctor bills for his children with sever a thought that the Jellies he bought them were the cause of their sick spells. Now, he dis covers that what he purchased at a fancy price iv only glucose boiled with the sweepings of fccWer mill and colored with coal tar dyes. TUBE FOOD LAWS A FARCE. As a consequence of this erence of the sVrer&fe American to the food he ate, the pare food laws of most States have become a dead letter. In this State end city the laws are S> farce end a mockery. They are rarely en forced. Although clear and concise In their ■wording they really mean nothing. For In stance the pure food section of the Sanitary Code of this city reads as follows: No person shall have, sell or offer for sale In the city of New-York any food which Is adul terated. The term feed, as herein used, shall Include every article cf food and every beverage tied by man, and all confectionery. Food as ■•rein defined shall be deemed adulterated: (a) If any substance or substances has or save been mixed with It so as to reduce or lower or injuriously affect its quality or strength. <b) If any inferior or cheaper substance or inherences have been substituted wholly or lv jut for the article. (c) If any valuable constituent of the article ku been wholly or in part abstracted. (d) If it be an imitation or be sold under the ■sine of another article. (•) If it consists wholly or in part of diseased or decomposed or rotten animal or vegetable eubstance, whether manufactured or not, or In Ike case of milk, if it is the product of a dls fctfied animal. CO If it be colored, or coated, or polished, or powdered, whereby damage Is concealed, or it is "■ade to appear better than It really Is, or of greater value. (?) If It contains any added poisonous ingredl •st, or any ingredient which may render such article injurious to the health of the person consuming it; or if it contains any antiseptic ct preservative not evident and not known to the purchaser or consumer. It is a matter of common report that every •tofie provision of this law is violated a thou s»nfl tL»r.es ever In this city every day of the fear. And this city Is no exception. The in kaMtacts of practically every town In the whole country are* also being defrauded In the same In consequence of the widespread and Increas *>» evils of food edulterat ->n the public Is at Isft becoming aroused. A movement for safe guarding the health of the people against the •war growing flood of "faked," "doped" and "em. tabned" foods has been begun, and it has shown Is) power in various ways. At Washington, In tie Senate, a pure food bill has been lntro d*oed to prevent Interstate commerce in mis •nsftfled foods. At Albany a resolution has been *£ered In the Assembly, calling upon the State CSBanUelor.er of Health to answer the charge •at the food laws are flagrantly violated. la this city Dr. Thomas Darlington, the Health '■■Sclssloner, is preparing to make special ef *ts to check the sale of adulterated foods that •» pratlcularly harmful to health. In a short £=* he will shift the department's food analysts *• i larger and better equipped laboratory, where F*7 will be able to conduct an investigation • hundreds of samples which have already "**- bought in groceries and markets in all j **""•* cf the city. Hitherto, the Commissioner I *%*, this branch of the department has been Js'*slcar,ped from lack of room and funds. In Ptstw addition to the East 16th-st. laboratory I : ™* food analysts will have the necessary room, isMlse expects that the Board of Estimate will I •*£' him the money. The results of this "work ■ 731 Host likely cause a panic among many ■ **t'.fe<:tur^rß and dealers, and may result In .^trous nrosecu^ons. V STATUTES INSUFFICIENT. •tor* argue, however, that whatever the health •^orities may do, they cannot check to any wdable degree the sale of adulterated foods •£* the present laws of this St*te. Even -JJ** »• dealer or manufacturer is caught and V*"*. he is made to suffer little inconven l£*- The fine he has to pay is no trivial, com §HP*lth hi* tremendous profits, that he hardly It. The reputation of the old brand •a* la<seed he injured, but the old goods may /* be decked out with new labels, at the email •7?! *! S&per, printing and stickier. For »x Headers .will nle O( . e note that Part Yin within Part l*— U.lc is to Insure delivery of complete copies. ample, n Supreme Court Judge, sitting In Johns town. X. V., rendered .1 decision the other day, in which he found Fred BerghofE guilty of vk>- I. tTir.gr the new honey and syrup law. BerghoS u as accused by the state of manufacturing and — tiling; as a syrup •'» concoction other than rep resented by the name of the article, it was proved by exports from the agricultural stations that the "syrup" w;is composed of 75 per cent glucose and a small amount of honey and other material?. It was also brought out that the stuff was sold largely throughout the northern part of the Plate. The fine, however, wan only .•<.".<». But while legislator* :>.re debating and chem ists are making analyses, the manufacturers of impure foods are even more actively at work. The most successful of them have in their em ploy Bkilled scientists who are constantly evolv ing new and stiU more cunning; methods to de ceive the consumer. Every discovery in chemis try or physics is studied lor the purpose of in corporating it In this modern "black art." No sooner were the aniline dyes discovered, for ex ample, than adulterators of food and beverages began to use them to doctor cheap products and ffive them the bright colors of high class articles. So successful have the "black artists" been that there is now. hardly a manufactured product to be eaten or drunk which cannot be doctored bo as to fool the public. USE OF TnTLLWFJTL INGEEDEENTS. It has already been stated that every provision of the Sanitary Code of this city 1b violated a THE ASSASSINATION OF ALEXANDER 11. CZAR OF RUSSIA, ON MARCH 13, 1881, BY A BOMB THROWER. HE WAS THE FATHER OF THE GRAND DUKE SERGIU3, WHO WAS ASSASSINATED LAST FRIDAY IN THE SAME WAY. thousand times over every day. In practically every store and market, for example, there are food articles for Bale which contain "substances .... to reduce or lower op injuriously af fect" their strength or quality. Much of the bread sold in East Side "bakephor.s" or to be found on the tables of restaurants, including not a few of fashionable reputation, possesses In gredients which are mixed in unlawfully. In stead of being the "staff of life," such bread may well be called the "crutch of disease." Chemists call it "alum bread." Made of un wholesome flour, often mouldy and as frequently adulterated with cheap corn Hour, this bread becomes white and of attractive texture be cause of the alum mixed in the dough. So powerful an agent is alum In masking delete rious qualities in bread that powdered talc, sometimes used as a lace powder, and terra alba, or white earth, may be mixed without de tection. Alum Is also used in many baking pow ders, and Its action upon the secretive organs of the body is especially harmful. Hasssll, in his book, "Food, Its Adulterations, and the Methods for Their Detection," says: "The effect of alum on the system Is that of an astringent, producing constipation and deranging the proc ess of absorption. The very purpose for which It Is ueed by the baker is the prevention of those early stages of solution which ■{.-oil the color and lightness of the bread while it Is being prepared, and which it does most effectually; but it does more than is needed, for It also con tinues its effects when taken Into the stomach, and the consequence is that a large portion of the gluten and other valuable constituents of the flour are never properly dissolved, but pass through the alimentary canal without affording any nourishment whatever." It was not until the Immigration to this coun try of many thousands of persona from Russia and Southeastern Europe that bread has been made in the country of flour adulterated with foreign substances. Wheat has been ho cheap In this country that there was no- Incentive to adulterating it. In their own countries, how ever, many Europeans. have learned in famine times to mix in their flour worthless materials, such as ground acorns, potatoes, straw, bark and white earth; and in certain districts of the East Bid© immigrants have revived the counter feit methods of the Old World. KT7CH BOGUS BUTTEB. Butter la adulterated far more than bread. De«plt» the oleomargarine laws, "scrap fat" constitutes an ever increasing portion of the so called butter ot the market, and among the sub atiucos-^rbiGb-nucb-butter lias been found to *F\ V T' a. v *"TW^ T "**^ #v-y .% f^**f * 'If NEW- YORK DAILY TRIBUNE. SUNDAY. FEBRUARY 19. 1905. UNEASY I/IE. THESE HEADS. Nicholas II ana Grand Duke Vladimir walking in the grounds of Tsarkoe Selo, guarded «uraln3t assassination at every turn by soldiers and police.— {Black and Whit*. contain are cheese, floizr, chalk, common salt, gypsum, alum, glucose, borax, cottonseed and peanut oil. boracic and salicylic acids, coloring matters like aniline yellow, butter yellow and annatto, saffron, marigold leaves, carrot Juice, chrome yellow and turmeric ilost of th© butter sold in this city Is oleomar garine, butterlne or "renovated" or "process" butter. Pure oleomargarine is made from the fat of cattle, and when good beef stock is used the product is regarded by authorities aa a '•eieanly, wholesome and nutritious artl.-lr> of food." There are various grades of oleomar garine, however, and the lowest of them consti tute the bulk of the "butter" used in this city. In making these grades all tho scraps and sweepings of the slaughter houses are used, and the fat of hogs, sheep and other animals is also thrown in. Glycerine, skimmed milk, cotton seed- oil and peanut oil are frequently added. Butterine originally signified a belter product than oleomargarine, having somo cream mixed in with the »leo oil of which it was chiefly com posed; but the term now means little more than oleomargarine. The amount of oleomargarine mado In this country, according to reports made to the Treasury Department, has grown to vast proportions. In 1800 it amounted to :v2,:','2\,o:yj. pounds, and iv 1002 to 126\316,436 pounds. A great proportion of tho oleomargarine is made by the 13eef Trust. Process butter Is old rancid butter worked over again. It Is first melted and the clear butter oil is separated from the curd and water. The oil is then mixed with some fresh milk or buttermilk and churned a little, when the "fresh" butter appears. It Is then placed on Ice and often sold at the same price as the best dairy butter. Powerful antiseptics are also put into butter to prevent it from becoming rancid, ar.d, according to Professor Mitchell, chairman of the Wisconsin Dairy and Food Commission, thuse often act disastrously on the stomach, causing indigestion and gastritis. Meats and other animal products are fre quently "embalmed" by the use of "preserva tives." which are hardly more or less than mild poisons. Boracic acid is the agent most used. In warm weather the Western refrigerated meat which constitutes one of the chief foods of New-Yorkers la treated with boraclo acid, bo that it will not spoil in the dealers' hands, and most of the canned meats contain a quantity of borax. Tripe, fish, sausage, i poultry, headcheese and other such foods are frequently "embalmed" in the same way. ' Such a great amount of borax is now used in tb» manufacture and handling o£.food»_tbAtJpr. W. A. Wiley, chief chemist in the Agricultural Department, at Washington, made some care ful teats of its effect upon the human body. He organized what was known as the "poison squad" and fed It "preserved foods. In reporting his conclusions, he said: The medical symptoms in long continued small doses of boric acid or In large doses extending over a shorter period show in many instances a mani fest tendency to diminish the appetite and to pro duce a feeling of fulness and uneasiness in tho stomach, which in some cases results in nausea, with a very general tendency to produce a sense of fulness in the head, which Is often manifested as a dull and persistent headache. In addition to the uneasiness produced in the region of the stom ach there appear in some instances sharp and well located pains, which, however, are not persistent. The administration of boric acid to the amount of four or five grams a day. or borax equivalent thereto, continued for some time, results in most cases 'in loss of appetite and inability to perform work of any kind. In many cases the person be comes ill and unfit for duty. The general results of th* investigation show in a convincing way that even In doses not exceed ing half a gram a day boric acid and borax equiva lent thereto are prejudicial when consumed for a long time. It Is undoubtedly true that no patent effects may be produced in persons in good health by the occasional use of preservatives of this kind in small quantities, but the young, the de bilitated and th«» sick must not be forgotten, and the safe rule to follow Is to exclude these preserva tives from foods of general consumption. LARGE SALE OF FOOD PRESERVATIVES. The manufacture of chemical mixtures to "embalm" foods has become a considerable busi ness m itself. Lev I Wells, the Food and Dairy Commissioner of Pennsylvania, reported recent ly that be had discovered numerous agents trav elling through the State and Bellini their "pre servatives" to butchers and grocers. On the .packages were printed directions for use. Some of these preparations are also delivered whole sale to grocers to sell to their customers for use In . homemade articles. One may see every where In this city, for example, on the shelves of grocery stores, mixtures which guarantee to "keep" cider or mincemeat or grapo juice fresh. Most of these "preservatives" contain boraclc or salicylic acid. . Saus.-ges, especially, in the summer time, are doctored with so mo sort of "embalming" agent. One that is sold largtly among butchers has the following directions: Fo- pork sausage, liver sausage, sausage meat, white pudding, head cheefio, brawn, etc.. sprinkle half a pound of our goods over every W pounds of meat, whila being chopped or mixed: then add salt and apices, as usual. This brand does not impart color to pork sausage, but keeps it white; if color is wanted v*« our brand. The color brand referred to haa tho following* directions: USO one ounce to fifty pounds of meat. It works like a charm; it glvas the sausage a delicate, lean meat tint- '.: - x Oyster* and other kinds of sea food art fro Rruilm wilt please note that Part V l< \vlt!:H Part IV — Is to Insure delivery of complete copies. quently kept for months in storage by the use of boracic acid. Hambuiger steak Is "kept" by the use of sulphide* of soda, which not only prevents the fermentation of the meat, but pre vents its digestion after being taken into the body, for digestion is only a form of fermenta tion. In this way all preservatives have a ten dency to resist the action el the gastric Juice and to cause food to puss through the body without being assimilated. As Dr. Wiley has said: "No food containing ■ preservative is fit to eat." Lard is easily adulterated so that the most critical housewife cannot tell that she has been cheated. Cottonseed oil and peanut oil are the favorite adulterants, and It is said that sometimes the fat of hogs which die on the way to the slaughter houses is used. In England dealers are prosecuted every now and then for selling adulterated lard. In the trial of one in a Liverpool •police court. Dr. Campbell Brown, a chemist of that city, testi fied that the lard which the accused man was charged with Felling contained "considerably more than 40 per cent of a mixture of cotton seed oil and either mutton or ">>• • f fat-** Preserved fruits, fruit Jellies, syrup:-; and canned vegetables offer a tremendous SeW for masters of the modern "black art." The adul teration of Jam is achieved chiefly by means of glucose and coal tar dyes. Most Jam on* the market is impure. The government recently analyzed ninety-six samples of Jams, of which eighty-six were bought in the market and ten prepared in the laboratory of the Agricultural Department. Of the commercial jams only eighteen, or less than 20 per cent, were found free from glucose. In fifty-three samples glu cose was found, although their labels gave no hint of such adulteration. The remaining fif teen had brand? showing that they were com pounds. Some of the adulterated Jams were found to contain hardly more than an essence of any fruit, but consisted almost entirely of glucose, tinted with coal tar dyes. Jollies, like Jams, are rarely pure. In a re cent report of the" Connecticut Experiment Station it was stated that of sixty-three sam ples of "fruit" Jellies, two-thirds were adulterat ed with starch, aniline dyes and poisonous sal icylic acid. Out of forty samples of marma lades and Jams, only three were found pure. The amount of coloring material in adulterated Jams anil Jellies is oftentimes enough to dye the whole intestinal lining of the body. Ir. one sample purchased in a store In this city. Dr. Ernest J. Lederle. ex-Commissioner of Health, found recently enough aniline dye to color 3Sn square inches of white cloth. The wine served with meals in certain table d'hote restaurants is also colored with considerable coal tar dye. Such wine, on analysis, has been found to con sist of a little cheap California wine, a great deal of water, some coloring matter, a little alcohol and a little sulphuric acid to give the drink a "claret" taste. SACCHARINE ADULTERANTS. Syrups and molasses are extensively adul terated. There is little pure honey and maple syrup. At an investigation made by the Senate Committee on Manufacturers in 1890 one man ufacturer testified under oath that much of hts "pure Vermont maple sugar" contained only one-fourth of what he bought for maple sugar. and ho was not certain that even this had not been adulterated. The bulk of his product was pure glucose. He also said that most maple sugar manufacturers mixed their goods accord ing to the prices the retailers wanted to pay. Of fifty samples of molasses examined by the government only nineteen were pure. All the rest contained glucose. In an investigation of liquid honey federal officers visited lli'2 stores, of which 10S sold an adulterated brand. The price charged for th,« counterfeit was 20 cents a pound, the price of pure honey, although the bulk of such samples was glucose, which costs three cents a pound. Honey is also adulterated in the comb, the comb being mad* in part 'of parafllne, and saturated with a mixture of glu cose and syrups. Glucose, which is made chiefly, from corn starch, and which is now manufactured to such a tremendous extent that last year the glucose industry In the United States consumed 35, 000,000 bushels of corn, is not as nourishing as cane sugars or the natural sweets for which it is used as a substitute. It is especially harmful for persons having a tendency for kidney troubles and diabetes. ; Canned fruits and vegetables are doctored to a large degree with salicylic acid t>« prevent them from spoiling. This powerful acid 13 espe cially Injurious to the system, as it hinders the fermentation of digestion. Of salicylic acid the International Encyclopaedia says: In many persons the acid Itself and its salts are liable to produce peculiar symptoms known as salicyUsm- there are ringing In the ears, headache irregular pulse, etc. .Continued administration of the .Inn? to such persons may cause violent de lirium and eventually death. Of eighty-one samples of canned pen* govern ment experts, in a report known as Bulletin No 13 of the Department of Agriculture. Division of Chemistry, stated that they found fifteen conr talnlng this acid. In most of the samples copper was also found, having been placed there to give the peas a fresh green color. The French peas contained much more copper than domestic brands. Of twenty samples of canned string beans fifteen contained salicylic acid, three con tained copper and two zinc. Of twelve samples of baked beans acid was found In ten. Three contained sulphuric acid. Of forty-one samples of canned corn xino was discovered in thirteen and salicylic acid in twenty-four. "DOCTORED OLIVE OIL." Table "relishes" and spices are nearly all manipulated by unscrupulous manufacturers. Catsup la mada from pumpkins, colored a to mato Out, «v..l pr«Borr«l wiUi aclda. Most of FINANCIAL AND MISCELLANEOUS. the olive oil on the market Is adulterated. As a rule oil labelled ea "imported" is adulterated far more than California oil. Of elghty-thred samples of "olive oils" bought in the open market by government chemists In the year* lIXKi, a greater percentage of "forflKn" oils had been doctored than Callfornlan. Not much adul terated olive oil cornea through the custom houses, for the "faking" la do::e m this country. Most of the Italian oil, for example. Is snippet! hf»re a bulk, where the adulterator aU»es in a quantity of "fake" oil. and then labels th» product with a high sounding foreign name. Lard oil. annJtoi cl!. poppy s^ed oil, mnize and pesrirne oil are also used in fixing "im ported olive oils." in flavoring extracts the adulterator Is able to deceive the most experienced housewife. For example. .he extract of vanilla is i.ounterf?iteil by a substitute known to the trade as vanillin, made chiefly from a decomposed product oC cone bearing trt-os. Another suO3titute is tha extract of the tonka Lean. The art of adulterating coffee has been per fected to such a degree that f vea the coffee beans are counterfeited, lie'.ns moulded out of paste and then colored. Inferior toffees aro "faced" or colored according to the brand. E. Waller, in "Th • Analyst." states that Soutn American coffees are often exposed to a big a, tnn'.si heat, which changes their color from green to brown, than forming imitation Java. Waller also tells of the use In certain Brooklyn, coffee mills of yellow ochre, sileslan blue, chrome yellow, burnt umber. Venetian red, drop black, charcoal and French black. C'nlcory la also used in ground coffee, but. according to Dr. Wiley, cereals, peas and beans are now more commonly used. Other adulterants are cassia needs, cocoa husks, acorns _anJ hog's liver. Imitation coffee beans are made out of wheat flour, moulded by machinery, and then roasted. This industry is :t business by itself. Here Is a typical circular letter sent out by on© concern to coftet> dealers all over the country and reproduced from a government report: Sir: T rcr.d you by this mail a »nnu>le of "imita tion coffee." This Is a manufactured bean and com posed of flour. You can easily v.ix 15 p*>r cent o» this substitute in with ifenuino coffee tnat ransea in price from _"> to —V- cents and It will improve the flavor of the nme. It granaiatm the same aa coffee. If you deal with us it will be in strict con- This Vs. S. coffee" (superior substitute) Is packed ' la barrels. By the use of our bean you can in crease your profit's to V? cents a pound. Try a i sample barrel Price. 11« 2 cent a pound, net; ten days. No attention to postal cards. L. H. 11.. sole agent. I would not show ramrlen io employes. Tea is colored an I "faked" in many ways. In "facing teas" Prussian b'.ue. indigo, turmeric, plumbago, gypsum an soapstone are used. For eign leaves are 01.-:o utilized such as grow in many streets on *ha«le trees, among which are the hawthorn, box elder, chestnut, sycamore, rose, plum, elm, willow, beech, oak. ash. birch, poplar and raspberry. Starch is mixed with cocoa, capsicum with ginger, flour with mus tard, ground olive seeds with white pepper, ground redwood with red pepper and powdered talc with powdered sugar. Feer is now made largely of glucose ami fixed with salicylic acil Most of the cheap i whiskey sold In this city contains no whiskey at all, but Is v. contoction of cologne spirits, prune juice an I other ingredients. THE COREUSS APPLE. Great Things Are Predicted for the yen- Discovery. "The coreless arpte has at list been produced." says Sampson Morgan, in "The Nineteenth Cen tury." "It is regaied as "the world's greatest dis covery in horticulture,' and in fruit growing cir cles is called "the wonder of the age.' If the fruit is of high quality, of good salable size and color an^a late keeper, then it will revolutionise thp commercial appl* growing Industries everywhere, rrlt Is not a full-slsed apple, then. deso:te the fact that It possesses one-fou-th more solid fiesh than the- mi . appte of equal proportions, it can cot be expected to supersede such mammoth though eeeiy varieties aa th* Bienieim Oranse. Golden Noble. Bl3marck at PMUCOOfI Nonsucj). The flavor oi the coreleas ar-ple is beyond ques tion. If it proves 33 large a its rivals, trees pro ducing the new wonder, which i* a. wintry variety, will be planted by the million in the commercial fruit fields at home and abroad. Ever, if the seed less apple justified all that has bees said by its best friends in Its praise, there is little likelihood of its Impeding the profitable sale of ordinary ap pies of high grade. Its introduction would, IMS* ever. ruin the tale of common out-of-date varieties cf fruit and in-sure the destruction of millions oS worn out. moss covered, and profitless trees, which for years have encumbered thousands of acres ot some of the richest and most productive land in the world. In that sense the coming o;T the core less apple would do untold good to many land owners, cultivators, and public consumers com bined. "Why should wo not possess a coreless and seed less apple, since the seedless orange 13 unquestion ably the largest, most expensive, and best fruit of its class obtainable? The new apple, which Is both. ccreless and seedless, was introduced by an old fruit raiser. Fcr twelve years he experimented to obtain the fruit. As the result of seeking to se cure tha seedless apple, a btOßSoatsaa tree fcaa been developed. It bears a stamen and a very small quantity of pollen. The importance or such devel opments is apparent, The cold speib] do not affect tne ait, and the apple grower naa In tie to fear from late spring frosts, which in ruodt years no much harm on me fruit farm. "The tree is described as blossoinless. tha only thin« resembling a blossoai beuig a small cluster of tiny green leaves which grow around the newly lormej apple, ar.d shelter it t>el:i»j • devoid of blossoms, it is claimed that the fmlt offers no effective hiding place In which the codlia moth may lay it.- e^'ss, which it usoaiiy does in the open eye cf the fruit. The devastations of th« codiin moth are so extensive that In the aggregai* they cause losses in Great Britain, on the Continent, and In the United States exceeding t5,0u0,001> a year. In some Knglish countries I hay» known the apple croj> to be aaced by over 50 per cant by the voracious grub of this p«st. I anj not in strict agreement with the producer of the i;tw apple when he claims absolute Immunity from the ravnge of the coJlin moth on account of the lack of blossoms makirs it almost Impossible for the p«st to deposit Its t'jrss In tna eye of the apple. In my tests l proved conclusively that the »KK3 are sometimes laid on the skin of the apple also. But with no petals and the use of insecti cides, by spraying the «rub could readily be de stroyed. In the plantations where the corelees ap ple trees have been grown no codiin moth has made its appearance. It is said that so lons a3 they are Isolated fiom, seedy apple trees there is no possibility of the moth at taching Itself to their., there b« in« nothing in tad way of perfume or Bower to attract it. "The color of the new apple is red. dotted with yellow on the .kin. As wna lv so with the seedless apple, a slightly hardened substance makes its appearance at the navel end. But this can be obliterated by culture. The origi nator of the coreless apple states that thH further •we K*t away front th« original five trees the larger and better the fruits become in every way.* Whether the Spencer seedless apple Is actually H«til proof time alone can Drove. As the result of tests. It has been found absolutely Impossible for the cor. : apple tre»-s to bear fruits that hava seeds in them— thai is. of their own accord. Still vhen grown In the vicinity of ordinary apple trees, with their branches interlocked with one another, a small percentage of the coreless trees have some times produced two or three seeds, though they ara Just as apt to be found near the sk'n of th» fruit as hi the centre of it. A seed has been found with m one-eighth of an inch of the rind, riant away Iron the core or the core lines. These fortuitous seeds owe their origin to the transferrenca of the pollen from the Ivossoms of the seedy apple trees to the stigma cf i!;o coreless apple tree. whether carried by wind or bees, when the pollen Is depos ited in this way there Is the possibility that a few seeds may here and there result, but it cannot t» said that necessarily the seed or seeds will bo about the tub«» or even near It. "The appearance of one single \%ri< tf of seed less apple cannot seriously affect the skilled com merclal apple growers of the world. If the intro ducer of the new fruit can develop seedless varie ties of the various leading' apples in commerce — and ho claims that ha can do then the eomla; of the cofotesi apple may In due course diaor- S&nlss the Industry. But we have not cot to that stage yet Apple culture Is more Important even than orange culture. In the United States there are 200.0i0.0C0 apple trees in bearing, from which 230.0C0.C0 bushels of fruit are annually harvested. In ten years these trees will stva a yield of •*,'>. 000.000 bushels. At the present time the apple con sumption of the United State* is SO pounds per head of th» population per year. By bushel measure the American apple crop la four times greater than the entire wheat yield of Great Britain and Ireland. Billions of apple trees are grown in the orchards of th- world, and millions of them are still betas? planted each year. The apple Imports of Or set Britain alone range* between 4.500.CCJ hundred weight and a.000.000 hundredweight. In addition. I estimate the census of our apple tress at <W.o|Mf*a "There are now 2.000 0f these coreless apple trees available for propagation, to supply the orchard* of the world. It is estimated that by INS UtftM of thvse trees will be put upon the market. For domestic use a coreless apple will commend Itself to every houaawifa In tha country. For ovajormt ing purposes is Woul<4 prove lQ*/«i'jabie>"