CONFECTIONERY

may be wholesome if properly made. Pastry made with good butter often when if tho butter be replaced by fat or bad butter Mp tating Sweets should avis allowed at meals, and they should be coloured with harmle material. The danger from poisonous colouring matter is far le than formerly, owing to tho caarmanad uses of the aniline dyes; carmine, cochineal and the juice of various fruits, e.g., cherry, currant, etc., are harmle ; so also are indigo, saffron, spinach juice and Chinese ink. The dangerous colouring matters include lead chromate, Pru ian blue, Scheele’s green, vermilion made of oxide of mercury and white lead. The flavour of oil of bitter almonds used in almond paste, etc., is epaia and except in small quantities food favoured with it is not wholesome. [s. 345]