DEFINITIONS OF ADULTERATION.=--(1) If any substance has been mixed or
packed with it so as to reduce or lower or injuriously affect its
quality or strength.

(2) If any inferior substance has been substituted for it, wholly or
in part.

(3) If any valuable constituent has been wholly or in part abstracted
from it.

(4) If it consists wholly or in part of diseased or decomposed or
putrid or rotten 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 diseased animal or one who has died otherwise than by
slaughter.

(5) If it be colored or coated or polished or powdered, whereby damage
is concealed or it is made to appear better than it really is.

(6) If it contains any added poisonous ingredient or any ingredient
which may render such article injurious to health; or if it contains
any antiseptic or preservative not evident or not known to the
purchaser or consumer.

=FOOD LAWS.=--There is now in effect in the United States a rigid law
against the offering for sale of any article intended for human
consumption which is adulterated in any way, without the fact and
nature of such adulteration being plainly stated on a label attached
to the package containing the article. This law, however, applies only
to articles of this nature which originate, or are produced, in one
State and offered for sale in another. The purchaser is, therefore, in
a great degree protected, but many foodstuffs or manufactured articles
may have their origin within the State wherein they are sold, and in
this case the only safeguards are those afforded by the laws of the
State, city, or town immediately concerned. If these restraining laws
do not exist or if they are not enforced the housekeeper must rely
upon her own efforts to protect her family from adulterated food.

=PERMISSIBLE ADULTERANTS.=--In this class are included articles having
a food value such as salt, sugar, vinegar, spices, or smoke used as
preservatives of meats; or starch when added to the salts composing
baking powder, where a certain amount is permissible for the purpose
of absorbing moisture.

=GENERAL DIRECTIONS.=--The ability to select fresh, wholesome meats,
poultry, fish, fruits, and vegetables, to determine readily the purity
of dairy products, and to detect adulteration or misrepresentation in
all classes of foodstuffs must, in most instances, be acquired. Common
sense and good r