The Humbugs of the World, P. T. Barnum [suggested reading .txt] 📗

imagine ourselves, after drinking this kind of tea, with a beautiful black gloss on our insides. John moreover, manufactures vast quantities of what he plainly calls “Lie-tea.” This is dust and refuse of tea-leaves and other leaves, made up with dust and starch or gum into little lumps, and used to adulterate better tea. Seven hundred and fifty thousand pounds of this nice stuff were imported into England in one period of eighteen months. It seems to be used in New-York only for green tea.

Coffee is adulterated with chicory-root (which costs only about one-third as much)⁠—dandelion-root, peas, beans, mangold-wurzel, wheat, rye, acorns, carrots, parsnips, horse-chestnuts, and sometimes with livers of horses and cattle! All these things are roasted or baked to the proper color and consistency, and then mixed in. No great sympathy need be expended on those who suffer from this particular humbug, however; for when it is so easy to buy the real berry, and roast or at least grind it one’s self, it is our own fault if our laziness leaves us to eat all those sorts of stuff.

Cocoa is “extended” with sugar, starch, flour, iron-rust, Venetian-red, grease, and various earths. But it is believed by pretty good authority that the American-made preparations of cocoa are nearly or quite pure. Even if they are not the whole bean can be used instead.

Butter and lard have one tenth, and sometimes even one-quarter, of water mixed up in them. It is easy to find this out by melting a sample before the fire and putting it away to cool, when the humbug appears by the grease going up, and the water, perhaps turbid with whey, settling below.

Honey is humbugged with sugar or molasses. Sugar is not often sanded as the old stories have it. Fine white sugar is sometimes floured pretty well; and brown sugar is sometimes made of a portion of good sugar with a cheaper kind mixed in. Inferior brown sugars are often full of a certain crab-like animalcule or minute bug, often visible without a microscope, in water where the sugar is dissolved. It is believed that this pleasing insect sometimes gets into the skin, and produces a kind of itch. I do not believe there is much danger of adulteration in good loaf or crushed white sugar, or good granulated or brown sugar.

Pepper is mixed with fine dust, dirt, linseed-meal, ground rice, or mustard and wheat-flour; ginger, with wheat flour colored by turmeric and reinforced by cayenne. Cinnamon is sometimes not present at all in what is so called⁠—the stuff being the inferior and cheaper cassia bark; sometimes it is only part cassia; sometimes the humbug part of it is flour and ochre. Cayenne-pepper is mixed with cornmeal and salt, Venetian-red, mustard, brickdust, fine sawdust, and red-lead. Mustard with flour and turmeric. Confectionery is often poisoned with Prussian-blue, Antwerp-blue, gamboge, ultramarine, chrome yellow, red-lead, white-lead, vermilion, Brunswick-green, and Scheele’s green, or arsenite of copper! Never buy any confectionery that is colored or painted. Vinegar is made of whisky, or of oil of vitriol. Pickles have verdigris in them to make them a pretty green. “Pretty green” he must be who will eat bought pickles! Preserved fruits often have verdigris in them, too.

An awful list! Imagine a meal of such bewitched food, where the actual articles are named. “Take some of the alum bread.” “Have a cup of pea-soup and chicory-coffee?” “I’ll trouble you for the oil-of-vitriol, if you please.” “Have some sawdust on your meat, or do you prefer this flour and turmeric mustard?” “A piece of this verdigris-preserve gooseberry pie, Madam?” “Won’t you put a few more sugar-bugs in your ash-leaf tea?” “Do you prefer black tea, or Prussian-blue tea?” “Do you like your tea with swill-milk, or without?”

I have not left myself space to speak of the tricks played by the druggists and the liquor-dealers; but I propose to devote another chapter exclusively to the adulteration of liquors in this country. It is a subject so fearful and so important that nothing less than a chapter can do it justice. I must now end with a story or two and a suggestion or two.

Old Colonel P. sold much whisky; and his manner was to sell by sample out of a pure barrel overnight, at a marvelous cheap rate, and then to “rectify” before morning, under pretence of coopering and marking. Certain persons having a grudge against the Colonel, once made an arrangement with a carman, who executed their plan, thus:⁠—He went to the Colonel, and asked to see whisky. The jolly old fellow took him downstairs and showed him a great cellar full. Carman samples a barrel. “Fust rate, Colonel, how d’ye sell it?” Colonel names his price on the rectified basis. “Well, Colonel, how much yer got?” “So many barrels⁠—two or three hundred.” “Colonel, here’s your money. I’ll take the lot.” “All right,” says Colonel P.; “there’s some coopering to be done on it; some of the hoops and heads are a very little loose. You shall have it all in the morning.” “No, colonel, we’ll roll it right out this minnit! My trucks are up there, all ready.” And, sure enough, he had a string of a dozen or more brigaded in the street. The Colonel was sadly dumbfounded; he turned several colors⁠—red mostly⁠—stammered, made excuses. It was no go, the whisky was the customer’s, and the game was up. The humbugged old humbug finally “came down,” and bought his man off by paying him several hundred dollars.

There is a much older and better known story about a grocer who was a deacon, and who was heard to call downstairs before breakfast, to his clerk: “John, have you watered the rum?” “Yes, Sir.” “And sanded the sugar?” “Yes, Sir.” “And dusted the pepper?” “Yes, Sir.” “And chicoried the coffee?” “Yes, Sir.” “Then come up to prayers.” Let us hope that the grocers of the present day, while they adulterate less, do not pray less.

Between 1851 and 1854, Mr. Wakley of the