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SULPHURING FRUITS AND VEGETABLES.

JAMA. 1892;XVIII(19):594. doi:10.1001/jama.1892.02411230024010.
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ABSTRACT

Within the past few months, our attention has been directed to the process of sulphuring fruits and vegetables in order to beautify their appearance, by making them of a uniform light color, and removing indications of decay, all of which enabled the grower to place upon the market a commodity from which he could derive a much higher price.

From a commercial standpoint, the process transformed a nature's number two, three or four article into a more salable number one. The adulteration is comparable to the use of shoddy in the making of all wool and a yard wide cloth that won't shrink, and of cattle hair in the manufacture of warranted all long wool body brussels carpets.

There is, however, a very material difference. The deception in the sale of the shoddy all wool cloth that is a yard wide and won't shrink, only involves the purchaser in a

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