LIBRARY OF THE UNIVERSITY OF CALIFORNIA OF Class U. S. DEPARTMENT OF AGRICULTURE. DIVLSrOX OK rilK.MISTKY. BULLETIN No. 13. FOODS AND FOOD ADULTEKANTS. INVESTIGATIONS MADE I'NDKU DIKKCTlOX OF w. WILEY, CIIIKK CHEMIST, ' WITH THE COLLABORATION OF II. A. HTSTON. H. H. NICHOLSON. W. 13. RISING, M. A. SCOVELL, S. 1'. SHAHPLKS. A V. C. .STfl'.I'.s SHIPPEN WALLACE, F. (;. WJKCHMANN. H. A. WEBER, AND K. I-. MCELROY. PART SIXTH. SUGAR, MOLASSES AND SIRUP, CONFECTIONS, HONEY AND BEESWAX. PUBLISHED BY AUTHORITY OF THE SECRETARY OF AGRICULTURE. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1892. U.S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTRY. BULLETIN No. 13. FOODS AND FOOD ADULTEKANTS INVESTIGATIONS MADE UNDER DIRECTION OF H. W. WILEY, CHIEF CHEMIST, WITH THE COLLABORATION OF H. A. HUSTON, H. H. NICHOLSON, W. B. RISING, M. A. SCOVELL, S. P. SHARPLES, W. C. STUBBS SHIPPEN WALLACE, F. G. WIECHMANN, H. A. WEBER, AND K. P. MCELROY. PART SIXTH. SUGAR, MOLASSES AND SIRUP, CONFECTIONS, HONEY AND BEESWAX. PUBLISHED BY AUTHORITY OF THE SECRETARY OF AGRICULTURE. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1892. LETTER OF TRANSMITTAL. U. S. DEPARTMENT OF AGRICULTURE, DIVISION OF CHEMISTRY, Washington, 7). C., February 23, 1892. SIR: I have the honor to submit, for your inspection and approval the manuscript of Part 6 of Bulletin No. 13, embracing the subjects of sugars, molasses and sirups, confections, and honeys and beeswax, and their adulterations. Respectfully, H. W. WILEY, Chemist. Hon. J. M. RUSK, /Secretary of Agriculture 631 FOODS AND FOOD ADULTERANTS, PART VI-SUGAR, MOLASSES, CONFECTIONS, AND HONEY, AND THEIR ADULTERATIONS, SCOPE AND CHARACTER OF THE WORK. In tbe study of the adulteration of these common articles of table use an attempt has been made to determine not only the character of the adulterant used, but to a certain extent the scope and extent of the adulteration. In this respect a slight departure has been made from the rule adopted at the beginning of this work, viz, to restrict the in- vestigations chiefly to the study of the character of the adulterants and the methods of detecting them. In the cases under consideration it has been thought wiser to devote less time to the methods of detect- ing adulteration, which for the most part are simple operations and well understood, and to give greater attention to the extent of the practice of the adulteration. This idea has been followed out except in the case of beeswax, with which a complete study has been given of the methods proposed for analysis and the detection of adulterations. To this end the cooperation of chemists in different parts of the coun- try was secured and a general scheme of investigation adopted, which it was proposed to carry into effect simultaneously in different parts of the country. As collaborators in the work there were secured the fol- lowing-named gentlemen: In Boston, Dr. Stephen P. Sharpies; in Now York, Dr. F. G. Wiechmann ; in Philadelphia, Dr. Shippen Wal- lace; in New Orleans, Dr. W. C. Stubbs; in San Francisco, Prof. W. B. Kising; in Lincoln, Nebr., Prof. H. H. Nicholson; in Lexington, Ky., Prof. M. A. Scovell ; in Columbus, Ohio. Prof. H. A. Weber; in La Fay- ette, Ind.. Prof. H. A. Huston. After securing the cooperation of these gentlemen the following instructions were sent them, under date of December 9, 1890: U. S. DEPARTMENT OF AGRICULTURE, DIVISION OF CHEMISTRY, Washington, D. C., December 9, 1890. DEAR SIR: In continuation of the work of tbe chemical division relating to the adulteration of foods, I atn authorized by the Secretary to secure the aid of analysts interested in such work in different parts of the country. 633 634 FOODS AND FOOD ADULTERANTS. I therefore ask your cooperation in this work in the examination of one hundred and seventy-five samples of saccharine products, as follows : Fifty samples of molasses: Polarization before and after inversion; sucrose; re- ducing sugar before inversion ; qualitative test for tin ; water; ash. Fifty samples of liquid honey: Polarization before and after inversion; sucrose; reducing sugar before inversion ; water; ash; fermentation; polarization of residue after fermentation. Fifty samples low-grade sugars: Polarization; water; ash. Twenty-five samples of cheap confections (candies, etc.) : Sucrose before and after inversion ; reducing sugars ; matters insoluble in water ; water, ash, and col- oring matters (mineral or non-mineral). Get a few highly colored samples. You will bo authorized to purchase the samples in open market and without indi- cating the purpose for which they are to be used. The molasses should be purchased in packages of about 1 quart, the honey and sugar in about 1 pound lots. The sugar when purchased is to be immediately put in air-tight packages, so as to avoid loss of moisture. In every case the name of the dealer from whom the purchase is made is to be entered, together with the name of the firm manufacturing the product, and labels or descriptions on the package, and such other descriptions as will give any information concerning the sample. The itemized bill for the samples is to be sent to the Department, and you will be compensated therefor. It is not required that the whole of the analytical work is to be performed by you personally, but it must be under your personal direction and responsibility. Full directions for conducting the analyses will be sent. The work is to be finished and reported to me by March 1, 1891. Respectfully, H. W. WILEY, Chemist. DIRECTIONS FOR ANALYSIS OF SUGARS, HONEYS, AND CONFECTIONS. It was thought proper to leave to each analysist as large a degree of independent action as possible in carrying on the work, and therefore only a general outline of the method of conducting the work was supplied. The reading of the polariscope employed is to be given for the 200 mm and 100 mm tubes, with the sample of sugar sent, weighing 26.048 g. in the air, and making up to 100 cc in a flask graduated at that mark to hold 100 g distilled water at 17.5 for instru- ments with a Ventzke scale, or 16.19 g sugar weighed in air in flask graduated at 100 cc, with 100 g water at 4 for Laurent scale. These readings of the instrument are to accompany the analytical data. The direct polarizations are to be made in the usual way, using lead subacetate for clarifying the solutions, neutralizing with acetic acid, and rejecting first part of the nitrate. Bone black is only to be used in extreme cases. If dried at 100 to 105 it can be added directly to the solution after the volume is completed. If moist, it must be placed on the filter paper and the first half of the filtrate rejected. For inversion 50 cc of the normal solution are to be heated for ten minutes to 6d with 5 cc strong hydrochloric acid, cooled quickly to constant temperature, and polar- ized. The percentage of sucrose is calculated from Clerget's formula. The polari/a- tion should be made at the same temperature as the direct polarization of the same sample. Reducing sugars. The alkaline copper solution should be set by the sample of (prac- tically) pure sugar sent. The operations should be conducted on solutions containing about 1 per cent of reducing sugar, and under precisely similar conditions as those used i 11 setting the copper solution. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 635 Water. The substance is to be dried in quantities of about 1 gram for each 5 square centimeters of bottom, in flat dishes, first at lower temperature, and, when nearly dry, for one hour at 102 to 103. Ash. By incineration of residue from above at low redness until all carbon is con- sumed. Tin. Incinerate 25 to 50 g of the molasses in a porcelain dish, and extract ash with hot HCl. Filter and test for tin in filtrate with H 2 S. Coloring matters. Incinerate and examine ash for Cu, Pb, etc. If arsenic is sus- pected, test with Marsh apparatus in original sample, after treatment with HCl and KC1O 3 . Coloring matters destroyed by incineration are of vegetable or animal origin or coal- tar colors. It will be sufficient to discriminate between the two great classes of colors as indicated above. Fermentation. Make a 10 per cent solution of the honey (25 to50g) and treat with yeast; keep at temperature of about 30 until evolution of CO 2 ceases. Treatment of fermentation residue." Filter the residue after fermentation, evapo- rate to a thin sirup, measure volume, filter through bone black if necessary, take half of the total volume, and, polarize. Give polarization in degrees, sugar scale, and calculate to a basis of 2(>.048 (16.19) g of the original honey to 100 cc. Matter insoluble in cold water. Dry at 100 to 103, weigh and examine for starch, terra alba, etc. At the same time a similar examination was undertaken in the chemi- cal laboratory of the Department of Agriculture and the work of car- rying; on these investigations was chietly done by Mr. K. P. McElroy and Mr. E. G. Kuiiyan. Thus in all, ten sets of samples were secured at practically the same time in ten localities representing pretty well the general distribution of these articles of diet over the United States. In regard to the examination of honey, in addition to the work of a routine character mentioned before, extensive researches were under- taken in the laboratory of the Department in regard to additional methods of detecting honey adulterants, and also of the methods of ex- amination of the wax, both natural and commercial. It was thought that it would be of great interest to consumers of honey in general to have a careful study made of the wax as well as of the honey contained therein. The detailed results of this examination will be found in the following pages. The chief points to be considered in respect of molasses were the use of glucose as an adulterant in so-called cane molasses and the occur- rence of tin. This latter substance is introduced into the molasses in brightening sugar crystals in the centrifugals and in making yellow (Demerara) crystals. Staimous chloride in some form is the salt of tin generally employed for this purpose, and this is sold in the trade under various misleading names. In confections the chief points to be considered were the presence of adulterating agents such as chalk, terra alba, glucose, etc., and espe- cially the character of the pigments used in coloring candies. Many confections are quite as highly regarded for their delicate and * The examination by the method of fermentation was subsequently omitted. 636 FOODS AND FOOD ADULTERANTS. pleasing tints as for the taste of the sweets which they contain, and therefore it becomes a matter of sanitary importance to determine the character of the coloring matters used. It is a matter of regret that other and more insistent duties have prevented an earlier arrangement and study of the results, but their value depends rather in the patient and painstaking labors of those en- gaged iu the investigations than on their chronological appearance. This part of Bulletin No. 13 is preeminently one of data rather than of deductions. LETTERS OF TBANSMITTAL FROM THE ANALYSTS ENGAGED IN THE WORK. A general idea of the character of the examinations made and the methods employed therein can be had from a perusal of the letters from the several analysts transmitting the results of the analyses. PURDUE UNIVERSITY, La Fayette, Ind., Marcli 19, 1891. DEAR SIR : I have to-day forwarded, to you report on honey, sirup, sugar, and can- dies. I have made out the report as I understood from directions furnished. Should any changes bo required of course I shall take pleasure iu making the same. The information regarding the origin of the samples was very difficult to obtain. This is particularly true of the sugars which are usually removed from the packages and sold from bins in the stores. In addition to the work reported 1 have tested fifteen samples of the honey, and find that nine out of fifteen contain tin or some metal precipitated by H 2 S and having the same general appearance as the tin precipitate found in the molasses. I have also examined the soda teat for molasses, but find that a mixture of molasses and glucose will also give tests. The best informed honey man that I met stated that every genuine strained honey would granulate if left open and exposed to the air for eight days. I have not yet had an opportunity to test this matter. In regard to candies I am informed by manufacturers that there are now very few boilers of candy who can make candy without the addition of a small amount of glu- cose; about 10 per cent is the amount mentioned. I understand this to mean a mini- mum amount. The itemized bill for samples will follow. Very truly yours. H. A. HUSTON. Dr. H. W. WILEY, Chief Chemist U. S. Department of Agriculture, Washington, I). C. UNIVERSITY OF NEBRASKA, DEPARTMENT OF CHEMISTRY, Lincoln, Nebr., March 7, 1891. MY DEAR DOCTOR : I inclose to you to-day reports of analyses of sugars, sirups, honeys, and candies, together with vouchers for purchase money. I inclose also bills for expenses incurred in making purchases outside of this city. If these last can not be allowed I will be out just that amount. I am very sorry for tho delay, but it lias been absolutely unavoidable. Since January 1 we have been in the midst of a legislative session, and the ontsiile drafts on uiy time have been considerable. This, with the hundred and one things SUGAR, MOLASSES, CONFECTIONS, AND HONEY, 637 that have the faculty of precipitating themselves on one when he is in a pinch, is the reason for not being more piompt. Mr. Horton, \vho has made all of the polarizations and the reducing sugar deter- minations, has had considerable difficulty in bringing some of these substances into a proper condition for examination. This, as you well know, brings vexatious delays. Should you wish any of these determinations repeated we will gladly do it for yon at any time. The methods of analyses employed follow. Hoping that onr delay has not seriously incommoded you, I am, yours, very truly, H. H. NICHOLSON. H. W. WILEY, Chief Chemist, Department of Agriculture, Washington, D. C. METHODS OF ANALYSIS EMPLOYED. Clarification. Very light products use Al-j (OH) 6 . Dark products tannic acid in excess and exact precipitation with a solution of normal lead acetate as in the method proposed by Scheibler. Readings. With one or two exceptions all readings made in 2 dcin tube. Inversion. 50 cc of solution used for direct polarization, 5 cc HC1 (sp. g. 1. 18). Heated slowly to 70, and kept at this point for ten to twelve minutes, when cooled in stream of water to 17i and filled to mark. Polarized in 2JJ dcm jacketed tube to control temperature. Reducing sugar. 5 g in 100 cc, thereby giving burette reading of over 13 cc. The inversion work was carefully conducted but the results are not satisfactory. Formerly I heated for fifteen minutes and allowed solution to cool slowly to near the proper temperature, but ten minutes or twelve have been recommended and so I adopted this time limit. You will notice that Dr. Spencer has given this time as ten minutes. I have made the following experiments to determine the effect of time : I. 50 cc of Sol. 5 cc HC1 (1. 18). 10min.at70. Reading g Series " 12.10 12.10 II. 50 cc of Sol. 5ccHCl(l. 18). 15 min. at 70. Reading j^rjes. j3 Series. 11.52 11.48 Difference 0.58 0.62 I am at present carrying through samples giving fifteen minutes as recommended and hope to find some interesting results. Sirups, molasses. Clarification, inversion, readings, reducing sugars as with sugars. I have been amazed at the high right-hand ] -izatio" of these sirups. The num- ber obtained are to a certain extent inaccurate, as we uad the Schmidt & Haeusch instrument to work with. In every case where the high polarization was found the two halves of field of vision in instrument were tinted and not light and shadow, pointing conclusively to presence of substances having different power of refrangibility from quartz or sugar. In inversion these solutions did not color as did solution having approximately + 50 polarization, but could be read without any preparation. The color and viscosity of these ultra right-hand sirups are characteristic. From a few observations I think that dextrin in the sirups is the cause of the high numbers. Honeys. In examining the honeys I have used 26,048 g to 100 cc, and have ob- tained perfect clarification with Al.. (OH) B . 638 FOODS AND FOOD ADULTERANTS. I was greatly surprised at the high right-hand polarization of the honeys. The percentage of reducing sugars from these samples looks interesting, there being a marked difference between (-f) honeys and ( ) honeys. I have become interested in the honey question and I have arranged for several "swarms" of Italians, and you may expect to hear of my discomfort before many weeks. I have collected a number of samples of" straight "honey, some from my own place in Massachusetts and some from this State, and when at leisure shall work out some- thing. Will you make some suggestions for me to look np in connection with honeys? Candies. I never saw more fluorescent solutions than some of the candies gave, one in particular I should think was colored with fluoresce'in. Several samples nothing could be done with they were gums coated with sugar. The names given to the molasses and sirups are misleading, e. g., a very dark "black strap "is labeled " N. O. molasses." The maple sirups are a surprise to me and will doubtless be to you. OFFICE OF STATE ANALYST, Berkeley, Cal., April 17, 1891. DKAU SIR : Accompanying this note please find report of examination of sugar, mo- lasses, sirup, honeys, and candies. A supplement containing the examination for tin, etc., will follow soon. Very truly yours. W. B. RISING. Prof. H. W. WILEY. KENTUCKY AGRICULTURAL EXPERIMENT STATION, Lexington, Ky., April W, 1891. MY DEAR SIR : I send you herewith my report containing the results of the analysis of 50 samples of sirups, 50 samples of sugars, 50 samples of honeys, and 25 samples of candies. The samples were collected from revail houses in Lexington and Louisville, Ky., and Cincinnati, Ohio. A few samples of honeys were obtained in Bowling Green, and one in Franklin, Ky. It was difficult to get low-grade sugars at the time I was collecting them, in the first part of March, as buyers were holding off until April on account of the tariff reduction. Strained honey seemed to be obtained as readily in March as it was in December^ when I made the first collection. In collecting the samples of sirups I endeavored to get a fair average of the different brands sold in the three markets named above. I append a statement on test of apparatus and chemicals. Yours very truly, M. A. SCOVELL, Director. Dr. H. W. WILEY, Department of Agriculture, Washington, D. C TEST OF APPARATUS AND CHEMICALS. First. 100 cc flask. The 100 cc flask was graduated in the usual manner with 100 grams distilled water at 17.5 C. Second. Polariscope tubes used were tested by a normal solution of the test sugar sent for the purpose. Temperature of the solution at the time of testing being 1M.- 1 - . The readings were as follows : First, 200 ram metal tube, 99.8. Second, 100 rum glass tube, 49.9. Third, 220 mm glass tube, 110. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 639 Tests in each case were made in triplicate. From the above results it will be seen that the 220 iniu tube is a trifle long. No correction was made for this, however, in the readings of the inverts. Most of invert readings were made in the 220 mm tube. Third. The Fehlitig Solution. Violette's formula was used. To test it, 0.95 grams of the test sugar was dissolved in 50 cc of water and inverted with 5 cc of hydrochloric acid at 68 C. This solution was diluted to 100 cc. After neutralizing, 10 cc of Fehliug's solution was put in a small Erlenmeyer flask, and to this 30 cc of water was added and the solution boiled. The dilutt d sugar solution was gradually added to the copper solution until the copper was entirely reduced as indicated by ferrocy- anide of potash in the acetic acid solution. The following are the results obtained: 4.9 cc sugar solution added to copper solution ; copper not all reduced. 5 cc sugar solution added; copper all reduced. 4.9 cc sugar solution added ; reaction for copper. 50 cc sugar solution added ; no copper in solution. METHODS. The instructions sent out by you were strictly followed. The detailed method for detection of tin was sent in a former letter. The sucrose was calculated by the following formula: ( Direct reading indirect leading ) inn Per cent sucrose = < - ^ - > 1UU. 2 The direct readings were all made approximately at 25 C. BOSTON, March 5, 1891 . DEAR SIR : I herewith transmit the report on the sugars, sirups, honeys, and candies examined at your request. I have endeavored, in making my selections, to get as fair a representation of the market as possible, except in the case of the candies. In these the articles most likely to be adulterated were examined. As a result of the investigation, with the exception of tin in some of the samples of molasses, I have failed to find any injurious adulteration. My thanks are due to my assistant, F. W. Rennet, for the able manner in which he has assisted me during this investigation. Respectfully, S. P. SHARPIES. Dr. H. W. WILEY, Washington, D. C. NEW ORLEANS, LA., March 22, 1891. DEAR SIR : I send you herewith analyses of 50 molasses, 50 low-grade and white pulverized sugars, 50 honeys, and 25 low-grade candies. These samples were pur- chased in this city according to your instructions. Great difficulty was encountered in the collection of these samples, and, in many instances, either from ignorance or from an indisposition to nccommodate, the wholesale or manufacturers' names could not be obtained. Seven days were spent in trying to obtain samples with a known history, but at last many had to be taken with only the name of the dealer. In the analyses performed your instructions have been followed, with two slight modifications: First, as to clarification for polariscopic readings; and second, in giving a greater superficial area to the amount required for determination of moisture in the dishes used. 640 FOODS AND FOOD ADULTERANTS. It was found difficult to prepare some samples of honeys, candies, etc., for the polariscopic readings by the method prescribed. Resort was had to a 10 per cent sodic sulphate solution and basic acetate lead and acetic acid. Sometimes a drop or *wo of aluminic hydrate cream was used. No bone black was used. Whenever pos- sible, basic acetate of lead, neutralized with acetic acid, was used. Great difficulty was experienced in properly determining the moisture, especially with molasses and honeys. This was enhanced by the weather, as it has rained here almost continuously since January 1, and the hygroscopic tendencies of onr samples have not been completely prevented even though every sample has been kept in stoppered bottles. In fact, the determination of moisture has required more time and labor than all of the other constituents. As many as five or six determinations in some instances had to be made before we could feel sure of their correctness. I now have every reason to believe that they are correct. The sugar sent us by you read in 200 mm tube exactly 100, and in 100 mm tube ex- actly 50. We have two excellent Schmidt & Haensch polariscopes, and upon these all the readings were made. The molasses analyzed represented every form sold in this city; syrop de batterie, open kettle molasses, centrifugal molasses from small three-roller mills, from large live roller mills, from diffusion houses ; mixed goods, i. e., when Louisiana molasses has been mixed with corn glucose sirup ; and doctored goods, i. e., when very dark centrifugal molasses have been brightened by artificial processes. I learn that there are many houses in this city where the mixing of Louisiana molasses and corn glu- cose sirup is made. I also learn that there are several houses where dark centrifu- gal molasses is brightened. Each house claims to have a special method (of course secret) by which this brightening is performed. In conversation with a gentleman engaged in this business, a few days since, he said that he was contracting to brighten 20,000 barrels of centrifugal molasses next year. These practices are gener- ally known and no attempt is made to cover them with secrecy, save the process peculiar to each house performing the bleaching. Tho sugars examined are all pure goods. Several samples of white pulverized sugar were examined to determine whether they contained any appreciable amount of starch sugar, but in every instance with negative results. Not so with the candies and honeys. The latter, as you will see, were, as a rule, very impure. The people of this city must eat very little honey, judging from the absence of this article from nearly every grocery. They had to be procured from the drug stores and, in some instances, were believed to have been compounded after be- ing called for. Some of these honeys are, however, pure goods. Only low-grade candies were purchased. Since nearly every manufacturer of can- dies in this city has a retail department attached to the works, it was deemed best to go there and buy largely of the samples used. It is found that starch sugar enters largely into the composition of low-grade candies, and 1 am told that by the use of a vacuum pan, as high as 60 per cent of dextrose or starch sugar may be advanta- geously mixed in the candies. Of coloring matter copper and ultramarine were found. Other coloring matter found was organic. Tins work has been performed with great care, assisted by two chemists, Mr. W. Wipprecht and Mr. T. P. Hutchinsou, both of whom have had considerable experi- ence in sugar work. I trust it may be acceptable to you. Yours truly, WM. C. STUHBS Dr. H. W. WILEY, Washington, D. C. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 641 PHILADELPHIA, PA., February 25, 1891. MY DEAR SIR : I hereby submit my report on the analyses of molasses, honey, low- grade sugars and cheap confections, agreeable to your request of December 9, 1890. Of the 50 samples of low-grade sugars which I have analyzed no adulteration was detected. By reference to the tables, it will be found that the polarization is quite uniform, varying not more than 4 per cent. The greatest difference is in the amount of ash. This is caused undoubtedly by the sugars being in a number of instances made from raw beet as it is well known that the ash of raw beet sugars is greater than that from raw sugars from cane. In some instances there can be but little doubt that the sugars are made from raw cane alone. There is one refinery in this city which claims not to use any raw beet in the making of its product, while other refineries use both raw beet and cane. The soft sugars are made from the sirup resulting from the making of the centrifugal or granulated sugars, as they are commercially known. Consequently, there is more or less invert sugar present, and for all practical purposes I think the amount can be asserted to be the difference be- tween the sum of cane sugar, water, and ash, and 100. A few years since an attempt was made to adulterate soft sugars with glucose sugar. This, however, did not prove to be a commercial success. When the glucose sugar was mixed with the soft, the product absorbed moisture and in only a short time after the barrel was opened it was more or less in a " mushy" condition and could not be sold. It was impossible, as a rule, to obtain the name of the makers of the sugars, since wholesale dealers when Ihey purchase from refineries, have their names stenciled on the head of the barrel as being sugar refiners, which they are not. I have consequently only noted the names of the persons from whom the sugar was purchased, together with, in some instances, the name of a sugar, such as "Keystone," "Continental," etc. These names, however, will indicate more or less the refinery, since the different refineries have their own names for the different grades of soft sugar. The table will also show the price per pound. MOLASSES. Of the 50 samples of molasses analyzed there were only 19 pure; all the others were Adulterated with more or less glucose sirup. There was no tin detected in any of the samples; the only adulteration besides glucose sirup being the fact that they had been bleached by means of sulphurous acid or a sulphite, some of the samples smelling very strongly of sulphurous acid, and a sediment in the bottle on examina- tion being shown to be a sulphite. At the same time the molasses had an acid reac- tion, indicating that in all probability this resulted from an acid being made use of to liberate the sulphurous acid from the sulphite, there being in the market a prepara- tion which is sold with directions how to use it, with the object of bleaching dark- colored sirups. All of these samples when bought were sold under the name of "New Orleans" or "sirup" or " mixed goods," but in only a few instances did the seller sell them for "mixed " goods. By reference, however, to the table it will be noticed that a large number of those which were sold for New Orleans molasses were really glucose sirup- One reason, I think, for the few samples of pure molasses which I obtained was owing to the fact that a firm in this city makes a business of manufacturing mixed goods, and they naturally sell the greatest bulk of their product in this city and vicinity. There is no trouble in detecting the addition of glucose sirup to molasses. The po- larization will indicate this, if it exceeds 56, without the necessity of inversion, and while I have met with molasses, polarizing about 50, which contained glucose sirup, it is a very rare ciise, the polarization being, when glucose sirup is added, from 75 up. In case of molasses it was not possible to obtain the name of the maker, and only the name of the seller is given. The table will show polarization before and after inversion, reducing sugar before inversion, sucrose calculated by means of Clerget's formulas and the amount of ash. 642 FOODS AND FOOD ADULTERANTS. As tht result of the investigation as well as the experience we have met with in New Jersey, I consider that it is difficult to find in the market a sample of pure mo- lagses such as could have been obtained some years since. If it is not adulterated with glucose sirup, it has beeu treated with chemicals in order to lighten its color. This latter method is quite as much an adulteration as the former, and is, in my opinion, to be protested against much more than the use of glucose sirup. There is nothing deleterious in glucose and its object is simply to make a sirup not only pleas- ing to the eye but more pleasant, in the opinion of many, to the taste. CHEAP CONFECTIONS. Of the 25 samples of candies bought they were all purchased from stands on the street or from small stores, the object being to obtain candies which would be more likely to be adulterated than if purchased from larger stores. All the samples were more or less colored, some very highly, but in no instance was any mineral coloring matter detected, the coloring agent in all cases being an aniline color. This was determined by dissolving some of the eandy in water and noting the absorption bands as shown by a small pocket spectroscope. There was no terra alba detected, the can- dies being composed of cane sugar, glucose, starch, or flour. The candies purchased consisted of sticks, broken candy, caramels, and such as are usually seen on stands or in small stores. It will be seen on reference to the table that there was a very small amount of " matters insoluble in water," this fact show- ing that they were much purer than one would anticipate from the various state- ments which have been published. Where the matters insoluble in water have been large, it has beeu in cases where the candies have been composed of an admixture of starch or flour or cocoanut, or some similar material, but not from the addition of any mineral substances, From the fact that the coloring agent used was aniline, I ex- amined very carefully for the presence of arsenic, but failed to obtain any reaction. While a few years since aniline colors contained arsenic, at the present time there is no difficulty in obtaining them perfectly free; in fact they are sold with the guaran- tee to this effect. It will be noticed from the price which was paid for these candies that they must have been, as they were, of a low grade. They were all more or less flavored, the flavoring agent being artificial and not natural and consisting of the higher ethers. LIQUID HONEY. This substance can be classed with molasses in the difficulty of obtaining the pure article. The effort was made to obtain as many different brands as possible, and I succeeded in obtaining 31 samples from as many different makers and 19 unknown makers. In doing this there were 132 stores visited, of which 108 sold a brand which was shown to be adulterated. The adulterant used is cane sugar or glucose, or both, while in some instances it appears as if a solution of invert sugar had been used. I have not been able to learn whether such an article is manufactured, although it would be a simple matter for a maker to produce it. Judging from the labels on the various bottles, one is struck with the fact that those samples which claim to be of the greatest purity are as a rule adulterated, and a sample which lays no claim to purity, but is simply marked "honey," is as often pure. All the samples obtained wore liquid honey, although there are to be found in the market jars containing portions of comb. These, however, as is well known, are adulterated, the only honey being the auiall piece of comb. The makers of the adulterated honey do not always use the samu formula. This fact is shown from the analysis of different samples bearing the same brand. Makers also have different brands for different grades of theirTiouey, all being adulterated, one manufacturer in this city producing four and perhaps more dif- ferent brands, they varying from pure glucose sirup, \vilh a flavor, to a mixture of glucose and cane sugar in varying proportions none of them containing a particle of honey. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 643 The result of this examination has been to show that there is quite as much adul- terated honey in the market as there was in 1886, when I made a very extensive in- vestigation for the New Jersey dairy commissioner, and that the adulteration ie now the same as it was then. The manufacturer in this city of mixed sirups also makes a honey. The flavor and taste are very similar to the pure article, and a number can not detect the difference. How he makes it, or how the flavoring is obtained, is of course known only to him. The substance consists of a mixture of cane sugar, sirup, and glucose sirup, and he has quite an extensive sale for it. The method of analyses for determining whether the sample is pure or not is the same as that for molasses. Pure honey will seldom on a direct polarization indicate more than -f- 3 in my experience, although it has been stated that there are honeys which have indicated as much as + 7. All the adulterated honeys on the direct polarization indicate from + 25 to over 100, according to the amount of cane sugar or glucose which has been used. On inversion if only cane sugar has been used the polarization will be to the left, whereas if glucose is used it will be to the right. The following are the names and the marks on the hottle : Pure California White Clover Honey, P. J. Ritter Company, Philadelphia. XX White Clover Honey, no maker. White Clover Honey, Sleeper, Wells & Aldrich. Honey, Arthur Todd, Philadelphia. Virgin Honey, Philadelphia Pickling Company. Pure Extracted Honey, T. S. Borden, Bur- lington. Honey, Phildelphia Pickling Company. Pure Honey, Philadelphia Pickling Com- pany. Pure Honey, W. G. Griffiths. Pure Honey, Anderson & Co. Pure Honey, Henry Bassett, Salem, N. J. California Honey, no maker. White Rose Honey, New Jersey Preserv- ing Company. Choice Extracted Northern Honey, Geo. D.Powell. Superior Extracted Honey, Walker, Mc- Cord & Co. XXX White CloverCalifornia, J. O'Schim- uiel Company. Pure Honey, Stevenson Bros. Strictly Pure Extracted, Austin Nichols California Honey, E. T. Coudouey Com- pany. Choice Honey, Wm. Collins, New York. Los Angeles California Honey, John Long, New York. Ritter's Pure California Honey, Ritter & Co., Philadelphia. Old Virginia Pure Honey, Geo. K. Mc- Mechen. Pure Clover Honey, no maker. XX White Clover Honey, G. & R. Honey, Chas. G. F. Denk. Golden Rod Honey, Wm. Thompson, New York. Superior Honey, Witimans Bros., Phila- delphia. Pure California Honey, Thos. Martindale & Co., Philadelphia. Extracted Honey, C. H. Luttgens, Ham- monton, N. J. Pure Honey, P. A. Garretson, Hillsboro, N.J. Old Virginia Honey, Geo. K. McMechen &Son. Strained Honey, Francis H. Leggett & Co. Pure Honey, Max Ains, New York. &Co. The method of analysis has been as directed in your letter of instructions. The polariscope made use of is a Soleil-Ventzke, made by Dr. C. Scheibler, of Berlin. The sample of sugar received from you polarized 99.8 in a 200inm tube. The half tube polarized 49.9. I have a quartz plate indicating 99 with which it is my cus- tom to test the instrument. All readings which I have given have been based on the basis of 100 and not 99.8. The determinations of the amount of reducing sugar were made with a Fehling's solution, 10 cc equaling 0.05 dextrose. The amount of sucrose was calculated hy Clerget's formula, the temperature being 20 C. By an examination of the amount of reducing sugar in the molasses, some curious results are showu, which can only be accounted for hy the fact that the glucose which has been made use of as an adulterant contained varying amount of dextrin. This 644 FOODS AND FOOD ADULTERANTS. fact is vrell known to me, as I have been called on to examine the commercial glucose and have found that frequently there is a quantity of dextrin present. The same specific gravity of two glucoses will frequently show as much as 40 points difference on the polariscope. The numbers given on the table of the various samples will show by reference to the numbers on the tables of soft sugars from whom they were obtained, since in the purchase of the samples the effort was made to obtain from the same person a sample of sugar, molasses, and honey. Consequently, I have not repeated the name of the seller on the tables giving the result of the molasses and honey analyses. The determination of the amount of ash was, as a rule, made by taking three grammes of substance in a platinum dish of about 2.5 inches in diameter. The reducing sugar has in all cases been calculated as dextrose. In giving the re- sults of the honey analyses I have given one table containing them all, and a subse- quent one where I have separated and classified the honeys as to their purity and the adulterant made use of. List of those from whom purchased: C. H. Rambo, Gloucester, N. J. L. Fowler, Gloucester, N. J. James McLaughlin, Gloucester, N. J. R. K. Jester, Burlington, N. J. Samuel Burr, Burlington, N. J. George F. Worth, Burlington, N. J. Sherman Pros., Burlington, N. J. G. F. Fort, Burlington, N. J. William Sherwood, Burlington, N. J. George W. Kimball, Burlington, N. J. Samuel Emmons, Burlington, N. J. Shinu & Sou, Burlington, N. J. Ivins, Pettit, Burlington, N. J. G. W. Swaney, Camden, N. J. Charles Warner, Catnden, N. J. Homer & Son, Camden, N. J. C. K. Morris, Camden, N. J. A. McAllister, Ninth and Dickinson, Phil- adelphia. J. Murriel, 1345 South Eighth street, Phil- adelphia. Samuel P. Hehner, 723 Dickinson street, Philadelphia. C. J. Rollins, 716 Tasker street, Philadel- phia. John McDonnell, Eighth and Wharton, Philadelphia. Purdy Bros., Fifth and Dickinson, Phila- delphia. C. H. Wescott, Philadelphia. John Wilson, Philadelphia. Cousty East End Grocery, Philadelphia. Deacon & Frey, Philadelphia. Callowhill Street Market. G. W. Jenkins. A. Houget. L. Blaess. Shengle & Smull. From some of the above there were two samples obtained, and samples of sirup ob- *ained from all. The accompanying tables give the result of the analyses, and in the case of honeys I have separated those which appear to be pure from those which are adulterated. The numbers of the different samples indicate by reference to the list of samples what the brand or mark was, as well as from whom purchased. All of which is respectfully submitted. SHIPPEN WALLACE, Chemist. Dr. H. W. WILKY, Chtmist, U. S. Department of Agriculture, Washington, D. C. COLUMBUS, OHIO, J/arcA 1, 1891. SIR : The undersigned has the honor to submit the following report of the investi- gation of saccharine products, made under your direction for the U. S. Department of Agriculture. Very respectfully, H. A. WKBER. Dr. H. W. WILEY, U. S. Department of Agriculture, Washington, D. C. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 645 POLARIZATION Ob' SAMl'LE OK SUGAR SENT BY DR. H. W. WILEY. 26.048 grains of the sugar were dissolved in a flask holding 100 grams of water at 17.5 C. when filled to the mark : Polarization of 200 rani tube . - 99. 4 Polarization of 100 mm tube 49. 7 TEST FOR COMMERCIAL GLUCOSE. It is convenient in the examination of sirups, honeys, etc., to have an easy prelimi- nary test for the presence of commercial glucose. As commercial glucose always con- tains about 5.0 per cent of dextrin, the writer has employed the dextrin reaction with iodine for this purpose. The test is applied in the following manner : A watch glass, placed upon white paper, is half filled with simp, etc., to be tested. Eight or ten drops of a saturated solution of iodine in 50 per cent alcohol are allowed to fall upon the surface. If no glucose is present the iodine will dissipate in a short time and the original color of the sirup will be restored. If glucose is present a permanent brown color or precipitate will remain. In the case of thick honeys it is best to add a few drops of water and mix before the tincture of iodine is applied. Candies and sugars may be tested in the same way after dissolving a portion to the consistency of sirup. SUGARS. The 50 samples of low-grade sugars were collected iu the city of Columbus, and fairly represent the quality of sugars as sold on this market. As the analyses show, none of these sugars was adulterated. The 50 samples of sirups collected in the city of Columbus, Ohio, embrace New Orleans molasses, maple molasses, and table sirups. Of the 17 samples of New Or- leans molasses examined, 3 were found to be adulterated with commercial glucose. Among the 17 samples of maple molasses 6 were found to be adulterated with com- mercial glucose. This fact was a surprise to the writer, since two years ago the dairy and food commission of Ohio had succeeded in driving all of these spurious brands of maple sirup from the State. By referring to the analyses of the remain- ing 11 samples of maple sirup it will be seen that some of the samples have a con- siderable proportion of reducing sugars, and at the same time a low content of ash. In the manufacture of maple sirup and sugar, the salts contained in the sap are not separated from the finished product. The writer has never found the ash of genuine maple sirups to fall below 0.5 per cent. It would seem, therefore, that some of the samples not adulterated with glucose were contaminated with cane sugar or sirup having a low content of ash. IIONETS. As the itemizeu bill sent with this report will show, the price paid for the 50 sam- ples of honey purchased in various parts of the State was uniformly that of pure honey, or 20 cents per pound. The immense fraud perpetrated upon the consumer in the sale of this one article is evident from the fact, as shown by the analyses, that of the 50 samples examined 20 were found to be adulterated with commercial glucose costing about 3 cents per pound. Only two of the samples, Nos. 14 and 48, contained an exceptional amount of cane sugar. This, would suggest a contamination with cane sugar or sirup, CANDIES. Not a single sample of the 25 candies examined consisted of pure cane sugar. They were all mixtures of cane sugar with commercial glucose or starch, or both. No mineral contamination, either for bulk or color, was present. All of the colors, with the exception of cochineal, turmeric, and lampblack, were aniline dyes. 18808 JS 0.13 2 646 FOODS AND FOOD ADULTERANTS. METHOD FOR DETERMINATION OF SUCROSE IX PRESENCE OF GRAPE SUGAR, AND DEXTRIN OR SOLUBLE STARCH. (1) For sirups and honeys. Five grains are weighed and diluted to 500 cc, grape or reducing sugar, determined by Fehliug's solution; 250 cc of the solution are boiled in sand bath for one hour with 5 cc commercial acetic acid, allowed to cool neutral- ized with sodium carbonate, and again diluted to 250 cc. The total reducing sugar is now determiued and the sucrose calculated in the usual manner. (2) For candies. Five grains are weighed, dissolved in water and diluted to 200 cc ; 100 cc of this solution are diluted to 250 cc and boiled on sand bath for one hour with 5 cc commercial acetic acid. Total reducing sugar determined by Fehling's method. In the other portion the reducing sugar is determined if the solution is of the proper strength ; if not, 5 to 20 grams, as may be necessary, are' weighed and diluted to 100 cc for this purpose. From the data obtained the percentage of sucrose is calculated. That the dextrin is not converted into reducing sugar by this process may bo seen from the analyses of honey, No. 17, 19, etc. That the cane sugar is inverted will be seen by the examination of the analyses of candy, all of which were made by this method. NEW YORK, March 1, 1891. SIR : Herewith please find my report on 175 samples of sugars, confections, honeys, sirups, and molasses, purchased in New York City and its immediate vicinity, and examined at your request and by authority of the Secretary of Agriculture. Allow me to take this opportunity of acknowledging my obligations to Mr. Theo- dore A. Havemeyer, New York, for his kindness and courtesy in granting the facili- ties of one of the laboratories of the American Sugar Refining Company for the pros- ecution of this work. I append a statement on collection of samples, etc. Respectfully, FERDINAND G. WIECHMANN. Prof. H. W. WILEY, Washington, D. C. COLLECTION OF SAMPLES. All samples were purchased by myself. My efforts were directed to procuring them from the different districts of New York City in order to make the collection a fairly representative one. Some samples were obtained in Brooklyn, eastern divi- sion. Sugars. In buying these I generally asked for " brown" sugar in order to secure the lowest grade in the market. In only one or two instances, however, was I suc- cessful in obtaining the article desired, as there is apparently no longer a demand for this quality. A few samples of powdered sugar were selected, in some of the poorer quarters of New York, as popular belief holds this grade especially liable to adulteration. Confections. With few exceptions these were bought directly from the manufac- turers. Brightly colored samples were preferred ; specimens, red, blue, green, and yellow in color, are represented in the series analyzed. Honeys, In selecting these I aimed to secure as many different brands as possible. The 50 samples secured represent 17 different manufacturers. Molasses and sirups. New Orleans and Porto Rico molasses, and sirups, varying from a dark brown to a bright yellow, constitute the series. METHODS OF ANALYSIS. Treatment of samples. The sugars and confections were thoroughly crushed and mixed and preserved in air-tight jars; the honeys, molasses, and nil-lips worn kept in the bottles in which they were purchased, ami thoroughly mixed before analysis. KniminatiHti of )><>lari*<'<>i>c. - -Tlie polariseope used, a half-shade Instrument made. by Schmidt & Haensch, was examined with the test sugar furnished by the Depart-, SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 647 ment. The weighing of the sugar, 26.048 grams, was made on a balance indicating tenths of a milligram. The sample was dissolved in distilled water at 17.5 C. and made up to 100 cc in a flask graduated to contain 100 05 grams of pure water at 17.5 C. The polariscope having been correctly set at zero, the above sugar solution polar- ized in The 100 mm tube 49.9 The 200 mm tube 99.9 Composition and standardizing of Fehling's solution. The Fehling's solution used was prepared according to the following formula : Sulphate of copper, cryst 34.639 g in 500 cc of water. Rochelle salts 173.000 g in 400 cc of water. . Sodium hydrate 50.000 g in 100 cc of water. To standardize this solution the test sugar sent by the Department was used. Of this there was weighed out 0.9500 gram. This was dissolved in about 75 cc of distilled water, 2.5 cc. concentrated C. P. hydrochloric acid were added, the mixture warmed up to 68 C. and kept for five minutes at between 68 and 70 C. The flask with its contents was then quickly cooled, the solution was neutralized with sodium carbonate, and then made up to 100 cc. Of this solution exactly 5.0 cc were required to precipitate all of the copper in 10 cc of the above Fehling solution. 10 cc Fehliug solution contain 0.0877 copper. 5 cc of the above invert sugar solution contain 0.050 grams invert sugar.* As 0.0877 copper were precipitated by 0.050 invert sugar, 0.0877 - 0.05 = 1.754 that is, the ratio of invert sugar to copper is as 1 : 1.754 with a 1 per cent solution of invert sugar. PREPARATION OF SOLUTIONS FOR POLARIZATION. Polarizations. Whenever possible the solutions were prepared for polarization solely by addition of basic acetate of lead, together with a few drops of acetic acid. In numerous instances, however, in the analysis of confections honeys and molasses the addition of two to three cubic centimeters of alumina cream was found to be indispensable. With many of the confections, sirup, and molasses samples, dry blood carbon had also to be used in order to effect decolorization. This carbon was perfectly dry and always added after making the solution up to 100 cc. All readings in the polariscope were made at 20 C., and the observations were in most instances made by two observers. Polarization after inversion. The inversion was made on 50 cc of the solution used for the direct polarization. The inversion was effected by the addition of 5 cc of concentrated hydrochloric acid ; the solution, about 75 cc in volume, was heated to between 67 and 68 and kept at that temperature for five minutes. It was then quickly cooled, made up to 100 cc, and some of this solution was placed in an obser- vation tube piovided with a thermomef er and the reading taken at 20 C. Sucrose. The following is the calculation by which the sucrose was found wher- ever recorded. e 100S Sucrose = 14a . 66 _ i< . S = Bum of the two polarizations of the normal weight solution, before and after inversion, the minus sign being neglected. t = temperature in degrees C. at which the polarization of the inverted solution was observed. In all of the analyses here reported, =20 C. * 95 sucrose correspond to 100 invert sugar. (U. S. Department of Agriculture, Division of Chemistry, Bulletin No. 24, p. 199.) If 0.9500 grams sucrose are dis- solved up to 100 cc, 1 cubic centimeter ^=0.01 grams invert-sugar, and 5 cubic centi- meters 0.05 grams invert sugar. 648 FOODS AND FOOD ADULTERANTS. Seducing sugar. This "was determined by dissolving 1 gram of the sample in 10 cc of water. Each cc of the solution contains therefore 0.01 gram of substance This test was carried ont in the usual manner by allowing so much of this sola tion to flow into 10 cc of the Fehliug solution, kept at the boiling-point, until al of the copper had been precipitated as cuprous oxide. The end of the test was determined by aid of a ferrocyanide of potassium an< acetic acid solution ; the amount of invert sugar present is found by dividing 500 b; the number of cubic centimeters of saccharine solution used to precipitate all of th copper. This value obtained records the amount of reducing sugar in percentage. Water. On the sugar and confection samples the water determinations were mad on 5 grams; in the honey, the sirup, and molasses samples 2 grams were used. With all of the confection, honey, sirup, and molasses samples sand had to b mixed, in order to insure a perfect desiccation. The drying was accomplished in a water-jacketed air bath, the water in which was cold at the start, and which wa gradually raised to the boiling point. The sugars and confections were dried from three and a half to four hours ; th honey, sirup, and molasses samples received ninety-one consecutive hours' drying ii a fresh-water bath, and were then placed for two to four hours more in a salt-wate bath, there being maintained at a constant temperature of between 102 and 103 C Ash. For the determination of the ash there were used of all samples 2.5 grams These were burned off with ether and sulphuric acid, and from the weight fount one-tenth was deducted. The incineration was in every instance made at dull-re( heat in platinum dishes placed within a platinum muffle. Coloring matters. The test for coloring matters was applied to the confections Five grains were dissolved in distilled water, made up to 100 cc, and filtered throug! paper or through asbestos. In nearly all of the samples the coloring matter was completely soluble in water A portion of the filtrate was evaporated, the residue incinerated, and the ash taken up with distilled water. In the very few instances where the coloring matter was not completely soluble in water it was removed from the filter and examined. In some cases copper, lead, an< iron were looked for. Matter insoluble in cold water. Five grams of the confection samples were dis solved in cold distilled water, aud the solution made up to 100 cc. The samples wer left in the water for two and a quarter hours, being frequently stirred. The insolu ble matter was then removed by filtration through weighed filters of paper or asbes tos. These, with their contents, were then thoroughly dried at the temperature o boiling water, reweighed, and the amount of insoluble matter calculated and ro corded in percentage. Tin. This metal was tested for in all of the sirup and molasses samples. About 5 grams of the sample were incinerated, the ash was boiled with hydrochloric acid and sulphuretted hydrogen was passed into the solution. When a precipitate was formed this was separated by filtration and further examined for tin by attempted reduction to the metallic state. RECORD OF ANALYSES. The total number of samples analyzed was 178. There were required : Samples. Group I. Sugars 50 II. Sirups and molasses 50 III. Honeys 50 IV. Confections 25 In addition to these, two samples of undoubtedly genuine honey and one sampl of "commercial dextrin " were examined for comparison with the samples purchased Special tests, whenever made, and such comments as seemed called for, will b found appended to the full record of analysis of each group. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 649 EXAMINATION OF SUGARS. A sample of pure granulated sugar, of a polarimetric value of ap- proximately 99.7, was sent to the analysts, in order that they might use it in testing their polariscopes and setting their solutions of copper. Thus the same sample was used by all the analysts, and a comparison of the polariscopes used can be easily made. The polarizations obtained by the several analysts were as follows : In 200 mm tube. In 100 mm tube. In 220 mm tube. II. A. Huston 99.7 49.9 H. H Nicholson 100.0 50.0 W.B.Rising 100. M.A.Scovell .. . 99.8 49.9 110.0 S.P.Sharples 99.9 50.0 W. C. Stnbbs 100.0 50.0 Shippeii Wallace .". - 99.8 49.9 H.A.Weber 99.4 49.7 F. G. Wiochmanii .. 99.9 49.9 Chemical division, Department of Agriculture 99.73 The reading, 99.73, was obtained by the examination of two solutions of sugar, weighed separately. These solutions were read independently by three skilled observers, and thirty-six readings were made. The mean of these closely agreeing readings was 99.93. Checked with a standard quartz plate it was found that the instru- ment read 0.2 too high. The true polarization of the sample sugar was therefore 99.73 for the 200 mm tube. Comparing this number with the results obtained, the following ob- servations may be made : Mr. Huston instrument 0.03 too low. Mr. Nicholson instrument 0.27 too high. Mr. Rising instrument 0.27 too high. Mr. Scovell instrument 0.07 too high. Mr. Sharpies instrument 0.17 too high. Mr. Stuhbs instrument 0.37 too high. Mr. Wallace instrument 0.07 too high. Mr. Weber instrument 0.33 too low. Mr. Wiechmann instrument 0.17 too high. The data of all the analyses following have been carefully examined | and in some instances appear to be anomalous. An attempt has been made to have these anomalous results corrected by the several analysts, but not always with success. For those that are still uncorrected the editor disclaims responsibility ANALYSIS OF SUGARS ANALYSES BY H. A. HUSTON. Description of samples. No. Bought of. Manufacturer or brand. Description . Price per pound. 101 Cbas. H. Slack, Chicago $0 0600 10?, do kettle. Extra Yellow C Dakota (' 0600 103 "W. G. Brown, La Fayette finery, Boston. Yellow C OSOO 104 do 0650 105 do 0600 lOfi do 0300 107 do 0800 108 A. B. Braden, La Fayetto Mailer, Serrick & Co., .1250 10!) do New York. Sugar Trust .......... Yellow C 0600 110 Sch warm do Yellow C .0600 130 do Maple sugar .1300 131 Hassett's, Chicago Powdered sugar .0800 13? do .0600 133 do Dark C sugar .0600 134 do ". A sugar .0600 135 H. H. Lee & Co., Indianapolis .. Windsor C sugar .0600 136 do Confectioners' su^ar .0800 137 do New Orleans sugar .0600 188 do Ridge wood A sugar .0700 13ft do .0700 140 do 4 X powdered sugar .1000 141 do Powdered su<*ar . 1000 147! J. W. Power, Indianapolis . ..... A sugar .0800 143 do .0800 144 do Powdered sugar .1000 145 Henry Swain, Indianapolis J. H. Barker & Co., Maple sugar .2000 14ft L. Kimiuol Indianapolis Rutland. .1000 147 do A sugar .0700 148 Joseph Beck, La Fa vette.. C sugar .0700 149 do .0600 150 do Powdered sugar . 1000 650 SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Analytical data. 651 No. Direct polariza- tion. Indirect polariza- tion. Tempera- ture C. Sucrose by factor 144. Water. Ash. 101 89.90 4.420 0.440 102 88 40 3 980 890 103 90 80 3.820 0.700 104 94 11 4 630 0. 220 105 93.54 1.230 0.740 106 99 90 004 0.004 107 100 00 0.004 0.004 108 99 10 0.108 0.024 109 88. CO 2.130 1.028 110 99 90 012 0.001 111 99 00 036 0.004 112 93.10 5.436 0. 140 113 86.97 3.160 4.280 114 81.45 5.568 0.566 115 93.11 4.440 0.380 11C 99.00 0.260 0.134 117 74 56 4 400 2.076 118 89.94 4.328 0.424 119 99.00 024 0.002 120 78.44 3.316 2.048 121 79.44 3 304 0.123 122 99.90 0.003 0.002 123 90.10 8. 150 0.936 124 93 40 1 506 764 125 84.11 4 344 3.876 126 99 80 092 0.092 127 99 00 300 008 128 90. 59 005 306 129 88.41 664 101 130 84.21 080 612 131 99 20 1 9 044 132 88.30 060 1.260 133 86.44 4.370 3.552 134 96.10 3.144 0.028 135 87.40 4 286 840 136 96.70 2 564 064 137 90.40 1 400 864 138 84.11 4.966 1 404 139 87.50 4 964 312 140 100. 00 0. 001 006 141 99.80 001 003 142 97.10 1. 040 0.060 143 89.90 2 668 001 144 99.20 0.090 0.040 145 81.40 6 688 120 146 99.10 0.008 0.004 147 90.40 6.396 0.304 148 90.10 5 272 1 580 149 90.50 5 868 008 150 99.60 0.004 0.005 652 FOODS AND FOOD ADULTERANTS. ANALYSES BY H. H. NICHOLSON. Description of samples. No. Name of dealer. Manufacturer. Label. 1 2 Win. Fleming, Omaha, Nebr do Havemeyer do Extra C. Brown C. 3 Miner Bros Red Cloud Nebr Do 4 5 Little & Williams, Omaha, Nebr Brown C. e B F Mizner Red Cloud Nebr N. O. 7 Jones & Evans, Red Cloud, Nebr Light brown C. g Thompson & Pettinger Beatrice, Nebr New Orleans . ..... N.O. g do C. 10 Long & Moschel, Beatrice, Nebr New Orleans N.O. 11 Anderson & Co. Beatrice, Nebr Extra V. 12 N.O. 13 S. P. Stevens & Co., Lincoln, Nebr . _ do N.O. 14 Pure cane. 15 H R. Nisslev & Co Lincoln Nebr N.O. in Jas. Miller, Lincoln, Nebr do N.O. 17 Geo. }!ossclmann, Lincoln, Nebr Extra C. 18 McShane & Benner Lincoln, Nebr New Orleans N.O. 19 Extra C. ?0 Scott Ashland, Xebr Biown C. 21 Win Hotalin" Lincoln, Nebr Extra C. 22 do NPW Orleans N.O. n James Brittoii, Lincoln, Nebr C. 24 do New Orleans N.O. 25 C. 20 ">! Maxwell & Co., Lincoln, Nebr do Havemeyer.... Extra C. C. OR Henry Billin & Co. Oiuahi,Nebr ... .... ..do C. 29 O. 30 N.O. 31 32 33 A. L. Root, Omaha, Nebr J. Monroe, Omaha, Nebr Havemeyer & Elder Havemeyer Havemeyer & .Elder N.O. Extra C. 1 0. 34 do' ..do Light Brown 0. 35 36 37 John Swoboda, Omaha, Nebr H. Blnmstan, Omaha, Nebr do Havemeyer Spreckles ..do C. C. Light Brown C. 38 do Extra C. 39 C. 40 ..do Extra C. 41 D M.Steele&Co Do. 42 New Orleans N.O. 43 J. Slatter, Omaha, Nebr do Brown C. 44 N.O. 45 J. Nenman, Omaha, Nebr do Extra C. 40 Viers Bros., Omaha, Nebr Spreckles C. 47 48 L. N. Brown, Omaha. Nebr J. W. Pennell, Omaha Nebr do do C. C. 49 no Ileimrod & Benson, Omaha, Nebr do Havemeyer ..do Light Brown C. C. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Analytical data. 653 No. Direct polariza- tion. Indirect polariza- tion. Tempera- ture, C. Sucrose by factor 144. Water. Ash. 1 90.1 2.06 0.54 2 85.6 2.26 1.27 3 85.3 2.95 1.46 4 89 9 1.68 0.73 5 82.8 3.16 3.63 6 87. 7 3.03 2.47 7 89.1 2.58 2.33 8 89.1 4.44 0.97 9 87.8 2.96 1.98 10 77.3 3.73 1.95 11 89.8 3.21 1.14 12 88.6 1.55 0.63 13 83.9 4.23 1.43 14 88.6 3.16 0.99 15 844 4.33 1.59 16 88.2 3.49 0.89 17 91.2 2.50 0.79 18 88.6 3.43 1.33 19 89.6 4.40 0.84 20 93.4 1.77 0.72 21 88.8 4.68 0.74 22 88.1 4.24 1.38 23 88.2 3.83 1.43 24 89.2 4.28 0.91 25 100.0 0.13 0.06 26 90. 7 2.05 1.06 27 86.3 3.68 0.66 28 93.2 3.71 O. 57 29 93.5 2.21 0.68 30 95.3 0.76 0.84 31 86.7 1.63 1.09 32 841 4.17 1.05 33 89.6 3.58 0.56 34 86.8 3.22 1.52 35 90.8 3.59 1.02 36 84.4 2.72 2.03 37 91.1 3.20 0.87 38 88.3 3.85 0.65 39 86.7 3.01 1.53 40 90. 1 3.59 0.65 41 92.3 1.05 0.57 42 100.2 1.07 1.88 43 89.8 1.93 2.30 44 92.9 1.31 0.93 45 88.1 3.43 1.98 46 93.3 1.95 0.89 47 94.6 1.58 0.46 48 90.4 3.38 1.02 49 87.6 3.90 0.99 50 87.6 2.07 1.10 654 FOODS AND FOOD ADULTERANTS. ANALYSES BY W. B. RISING Description of samples. No. Label. "Where bonght. Color. 4 Extra C, California Refinery McLaiii & Co., Berkeley White Granulated, California Refinery . . do Do 47 Extra C, American Refinery Light 48 Extra C cisco. p A. Hoist 17th and Howard San Do 49 GoldenC Francisco. Yellow 50 51 Do 52 Golden C W. Ahren Folsoni and 16th San Fran- Yellow 53 Extra . cisco. Light 54 Extra C San Francisco. Do 90 Francisco. 91 92 X atom a and 1st San Francisco Li-ht 93 D. Tietjen San Francisco 94 Mission and 2d, San Francisco Light yellow 95 C. Giese, San Francisco, Pacific and Yellow 96 Battery. 2172d 97 Extra C .... Pacific and Front, San Francisco ...... Lilit 98 GoldenC Davis and Pacific, San Francisco Yellow. 99 Cobn Bros., Clementina and 1st Brown. 100 Hayes and Dwy er, Mission and 2d ...... Very lieht 101 Mission and 1st......... Do. 102 103 Mission and 3d Light. Yellow. 104 Mission and 2d Do. 105 American Refinery K under & Westphal, corner Jackson and Light. 106 Drumni, San Francisco. Derrie and Ecker Do. 107 Natoma and 2d street, San Francisco . . . Do. 144 American Refinery Geary and Larkin streets, San Francisco Do. 145 . . do A. Buttelraan, Howard and llth streets, Do. 146 do 709 Larkin, San Francisco Do. 147 do Ellis and Larkin streets, San Francisco Do. 148 117 9th street San Francisco Brown yellow. 149 Mission and 9th San Francisco Light yellow. 150 do M. Oflfert, Howard and Folsom streets.. Light 151 do H. Kay ser 9th and Folsom streets ...... Light yellow. 1">? McVicker & Co., 27 9th, San Francisco . . Yellow. 153 American Refinery .. A. N':irlmi;in, Geary and Larkin streets Do. 154 F. Riecke, Eddy and Larkin streets, Gray crystalline. 155 San Francisco. Light 156 1319 Folsom, San Francisco Do. 157 American Refinery Golden Gate Avenue and Larkin, San Yellow. 1f>8 .... do Francisco. Folsoin and 9th San Francisco Very white. 160 ...do... M. Shea. 1405 Folsoin, Sau Francisco. . . Do. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Deswiption of samples Continued. 655 No. Label. "Where bought. Color. 160 California Refinery ............... J. S. Phillips, Folsom and 10th Yellow 161 9th and Mission, San Francisco Do. 16? American Refinery Natoma and 9th, San Francisco Very light. 163 0. J. Shehan, 9th and Clementina Brown. 164 La Frenze and Wrago, San Francisco. . - Very light. 165 American Refinery .. 68 9tb, San Francisco Yellow. 166 .do .. H. Holting Port and Larkin, San Fran- Very light. 167 do cisco. J. Lane 9th and Mission, San Francisco Li^ht. 168 Golden C H. Rothschild, 9th and Howard, San Yellow. 169 .. do Francisco. Do. 170 Heller Bros., Natoma and 5th Light yellow. 171 172 Bffickelmau &. Co., Mission and 5th . . . Dark brown. 173 Kaufman fc Feldman 174 Natoma and 5th ..... Light brown. 175 Golden C J. W. Ryan, Minna and 5th Light yellow. Analytical data. No. Direct polariza- tion. Indirect polariza- tion. Temper- ature, C. Sucrose by Factor 144. Water. Ash. 4 85.70 4.07 5.03 5 98.10 0. 15 0.02 47 91.40 3.52 96 48 89.00 3.88 1.68 49 82.60 5.33 2.70 50 86.24 4.34 0.98 51 87.10 4.13 1.82 52 82.90 4.63 1.81 53 86.80 4.28 1.30 54 82.70 4.98 1.78 90 86.30 4.41 1.10 91 85.80 3.63 1.30 92 90.20 4.40 0.78 93 84.64 4.24 1.54 94 84.60 3.60 1.26 95 84.70 6.31 1.83 96 85.20 3.61 2.42 97 87.90 3.10 1.36 98 8415 4.20 1.41 99 82.50 6.66 1.63 100 87.70 3.86 0.63 101 87.20 3.75 68 102 88.50 4.08 0.77 103 82.30 4.88 2.93 104 85.70 4.64 1.21 105 90. 20 3.68 0.76 106 89.70 3.29 2. 13 107 83.27 5.23 1.23 656 FOODS ANU FOOD. ADULTERANTS. Analytical data Continued. No. Direct polariza- tion. Indirect polariza- tion. Temper- ature, C. Sucrose by Factor 144. Water. Ash. 144 82.72 4 62 3 93 145 81.50 4.61 1.15 146 83.60 4.78 2.79 147 85.80 5.11 1.91 148 82.50 6.51 1.29 149 86.10 5 25 1 30 150 85.00 4.89 0.97 151 86.00 4.34 1.31 152 86.00 4.42 1.31 153 82.90 5.66 1.50 154 98.50 0.39 0.15 155 86.80 4.12 1.04 156 86.20 4.57 1.15 157 82.40 5.32 1.76 158 87.80 3.82 0.88 159 90.60 3.25 0.82 160 84.20 5.53 1.08 161 80.50 5.82 1.97 162 85.50 4.53 2.10 163 81.50 6.57 2.10 164 90.00 3.94 1.03 165 84.00 5.07 1.48 166 88.60 3.82 1.10 167 88.60 1.68 1.00 168 84.60 4.46 1.59 169 83.90 4.18 0.85 170 . 84.30 5.76 1.73 171 79.60 6.32 2.65 172 86.80 3.95 1.32 173 87.60 4.86 1.11 174 82.60 2.16 3.47 175 93.20 5.01 1.76 Sample 51. Sample 52. Sample 53. Sample 54. Sample f,5. Sample 56. ANALYSES BY M. A. SCOVELL Description of samples. Powdered sugar. Sold by " Griffith," Cincinnati. Made by tbe Franidm Sugar Refinery, Philadelphia, Pa. Coffee Crushed. A light C sugar, soft grained. Made by F. O. Mat- thiessen & Weichers. Sold by Hamilton Grocery Company, Cincin- nati, Ohio. Havemeyer & Elder's Y. C., a straw-colored soft sugar. Sold by R. J. McCombs, Cincinnati, Ohio. Havemeyer & Elder's Y. C., a soft-grained yellow sugar, brighter col- ored than 53. Sold by the Hamilton Grocery Company, Cincinnati, Ohio. Prairie C. Made by F. O. Matthiessen & Weichers. Sold by Henry Vogt, Lexington. A light soft-grained sugar. Powdered XXX. Havemeyer & Elder. Sold by Joseph R. Peeble'B Son's Co., Cincinnati, Ohio. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 657 Sample 57. Dark C. Havemeyer & Elder. Sold by R. J. McCombs, Cincinnati, Ohio. A dark soft-grained sugar. The sample taken from a sugar bin and brand given by the seller. Sample 58. Y. C. Red Star Brand sugar. Spreckel's Sugar Refinery, Philadelphia, Pa. Sold by Joseph R. Peeble's Sou's Co., Cincinnati, Ohio. Taken from bin ; brand given by seller. Sample 59. New Orleans. Open kettle. Sold by Hamilton Grocery Company, Cin- ciunati, Ohio. A dark, fairly well-grained sugar having a greeni.-h tint. Sample 60. Y. C. Havemeyer & Elder. Sold by the Great Atlantic and Pacific Tea Company, 663 Pearl street, Cincinnati, Ohio. Sample taken from bin. Sample 61. Crescent C. F. O. Matthiessen & Weichers. Sold by D. H. B. Cof- fin, Cincinnati, Ohio. A soft-grained, light straw-colored sugar. From barrel. Sample 62. Y. C. New Orleans Sugar Refinery Company, New Orleans. A dark-yel- low soft-grained sugar. Sold by Thomas Foster, Cincinnati, Ohio. From bin. Description given by seller. Sample 63. Green Star Brand C. Spreckel's Sugar Refinery, Philadelphia, Pa. Sold by D. H. B. Coffin, Cincinnati, Ohio. From bin. A dark, wet sugar. Sample 64. Extra C. Havemeyer & Elder. Sold by the Joseph Peeble's Son's Com- pany, Cincinnati, Ohio. From the bin. Sample 65. Y. C. Havemeyer & Elder. Sold by A. "Barnes," Cincinnati, Ohio. Soft grained, straw colored. From the bin. Sample 66. New Orleans. Open kettle sugar. Sold by Henry Hiineke Company, Cincinnati, Ohio, through Heitmeyer & Company, Cincinnati, Ohio. In barrel. Sample 67. Orange Yellow. Louisiana Refinery, American Sugar Refining Com- pany, New Orleans. Sold by John Hutchiusou, Lexington, Ky. In sacks. Sample 68. Ridgewood B. Havemeyer & Elder. Sold by C. W. Jefferson, Louis- ville, Ky. A very light, soft sugar. In barrel. Sample 69. New Orleans. Open kettle. Sold by Sterritt, Cincinnati, Ohio. In barrel, A fine-grained greenish straw color. Sample 70. Dark C. From Thurber, Whyland & Co., New York. Sold by C. Sack, Cincinnati, Ohio. A hard, lumpy, dark sugar. Sample 71. Traders' Brand. F. O. Matthiessen & Weichers. Sold as "Black- berry" sugar, by G. H. Kinnear, Lexington, Ky. A very dark, soft sugar. In barrel. Sample 72. Extra C. Franklin Sugar Refinery Company, Philadelphia, Pa. Sold by Colter & Co., Cincinnati, Ohio. A light, straw colored, soft s *gar. Sample 73. New Orleans. Opeji kettle. Saidia Plantation. Sold by John Htitchiu- sou, Lexington, Ky. Sample 74. Prairie C. F. O. Matthiessen & Weichers. Sold by G. H. Kiuuear, Lexington, Ky. In barrel. Sample 75. Crescent C. F. O. Matthiessen & Weichers. Sold by Scully & Yates, Lexington, Ky. In barrel. Light and soft. Sample 76. Crescent C. F. O. Matthiessen & Weichers. Sold by John Hntchinson, Lexington, Ky. In bin. Light, soft. Sample 77. Extra C. Havemeyer & Elder. Sold by Colter & Co., Cincinnati, Ohio. Light and soft. In barrel. Sample 78. Extra C. Havemeyer & Elder. Sold by W. H. May, Lexington, Ky. In barrel. Sample 79. New Orleans. Open kettle. A wet dark brown crystallized sugur. Sold by C. W. Jefferson, Louisville, Ky. Wholesaler, Torbitt & Castleman, Louisville, Ky. 658 FOODS AND FOOD ADULTERANTS. Sample HO. Off A. Havemeyer & Elder. Sold by G. T. Sterritt, Cincinnati. Ohio. A white soft sugar. Sample 81. New Orleans. Open kettle. A light straw-colored crystallized sugar, wet. Sold by M. J. Doyle, Louisville, Ky. Sample 82. Metropolitan Extra C. F. O. Matthiessen & Weichers. Sold by Eise- man & Co., Cincinnati, Ohio. A soft light sugar, in barrel. Sample 83. Extra C Coffee sugar. Haveraeyer & Elder. Sold by T. J. Cassell, Lexington, Ky. A light soft sugar, in barrel. Sample 84. Maple sugar. Manufactured for Joseph R. Peebles' Sons' Co. , Cincinnati, and sold by Joseph R. Peebles' Sons' Co., Cincinnati, Ohio. Alight- colored cake. Sample 85. Maple sugar. Made by G. G. Ehrmann & Son, Louisville, Ky. Sold by T. N. McClelland, Lexington, Ky. A dark-colored cake. Sample 86. Caramel sugar. From Thurber, Whyland & Co., New York. Sold by T. N. McClelland, Lexington, Ky. A very dark Inmpy sugar, in barrel. Sample 87. New Orleans. Open kettle. Through Torbitt & Castleman, Louisville. Ky. Sold by Lindsay & Nugent, Lexington, Ky. In barrel. Sample 88. New Orleans. Open kettle. Sold by Isaac Hutchinson, Lexington, Ky. A well-grained open-kettle sugar, in barrel. Sample 89. Green Star C. Spreckels. Sold by C. W. Jefferson, Louisville, Ky. From bin. Sample 90. Extra C. Knight Sugar Refinery. Sold by M. J. Doyle, Louisville, Ky. Sample 91. Y. C. New Orleans Sugar Refinery Co. Sold by T. Meuamara, Cincin- nati, Ohio. In bin. Sample 92. Red Star A. Spreckels. Sold by Montgomery & Bailey, Louisville, Ky. In barrel. Sample 93. Demerara sugar. Sold by T. H. Watkins, Louisville, Ky. Wholesaler, Creole & Co., Louisville, Ky. A very large-grained yellow sugar. Looks like first centrifugal Louisiana sugars. In bin. Sample 94. Y. C. New Orleans " Homestead Plantation, J. N. Hill." Sold by C. W. Jefferson, Louisville, Ky. lu barrel. Sample 95. New Orleans sugar. " Gleucoe Plantation W. R. K." First centrifugal. Sold by Montgomery & Bailey, Louisville, Ky. Sample 96. Extra C. Havemeyer & Elder. Sold by " Frank," Cincinnati, Ohio. In bin. Sample 97. New Orleans. Open kettle. Sold by " Barnes," Cincinnati, Ohio. In barrel. Sample 98. Y. C. Spreckles. Sold by Berry & Shelby, Lexington, Ky. In barrel. No head. Brand given by sellers. Sample 99. New Orleans. Open kettle. Sold by J. P. Bauahan, Lexington, Ky., through Torbitt & Castleman, Louisville, Ky. In barrel. Sample 100. Traders' Brand. F. O. Matthiessen & Weichers. Sold by J. C. Ber- rynian, Lexington, Ky. A very dark sugar. In barrel. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Analytical data. 659 No. Direct polariza- tion. Indirect polariza- tion. Tempera- ture, C. Sucrose by Factor 144. Water. Ash. 51 99 75 0.02 0.02 52 89 5 4.87 0.64 53 89 2 3.42 0.88 54 86 7 472 1.87 55 87 3 5.04 1.11 56 99 7 0.03 Trace 57 88 1 2.01 1.21 58 88 3 3.24 0.75 59 9* 6 4.18 1.19 60 88.5 2.96 0.61 61 89 6 3.38 0.96 62 88 7 2.73 0.86 63 88 4 3.77 3.32 64 85 9 4.95 0.64 65 91 2 3.03 1.85 6 93 1.89 0.53 67 86 4 3.47 1.00 68 84 8 6.00 0.66 69 9 9 1.73 0.65 70 88 3.81 l.ll 71 85 5 4.61 1.84 72 85 6 5.25 0.66 73 90.0 5.01 0.65 74 85 8 4.64 0.50 75 86.3 5.54 0.98 76 85 7 4.64 0.58 77 84.8 4.45 0.70 78 87.0 5.14 0.93 79 86.4 5.85 0.96 80 87.7 5.70 0.44 81 93.1 4.26 0.61 82 90.7 4.59 0.79 83 85.8 3.83 0.63 84 74.4 4.88 0.67 85 79.0 4.46 1.03 89 85.2 4.98 1.58 87 92.1 4.58 0.97 88 92.3 3.99 0.70 89 84.1 6.10 1.34 90 88.2 3.88 0.75 91 oo rj 2.58 0.62 92 98 0.91 0.24 93 99.2 0.20 0. 11 94 98.9 0.15 0.00 95 99.6 0.05 0.04 96 90.1 3.36 0.93 97 91.9 1.90 0.89 98 85.5 4.86 0.64 99 92.0 4.69 0.63 100 90.2 2.27 2.50 660 FOODS AND FOOD ADULTERANTS. ANALYSES BY S. P. SHARPLES. Description of samples. No. Color. Price per pound. Bought from 9302 $0. 060 Robert McCullagh Boston Highlands 9303 060 Do 9304 do 0.055 9305 do 0.055 Charles Smith Cambridge street Boston Mass 930C Dark brown 060 9307 Medium brown 0. OCO Bullard South Boston 9308 0.070 93U9 Powdered white 0.060 Bullard South Bostou 9310 100 9311 White 0.075 W. S. Melcher 65 Warren street Boston Mass. 9312 ..do . . 060 9313 9314 Very light brown Dark brown 0. 065 0.070 C. D. Swain, Roxbury, Mass. Cobb, Aldrich & Co., 2233 Washington street Roxbury, 9315 Medium brown 0.070 Mass. 9316 Very light brown 0.065 John Gilbert, Court street, Tremont Row, Boston, Mass. 9317 do Cobb Aldrich & Co. 2233 Washington street Roxbnrv 9318 Dark brown ...... . 0.065 Mass. J. R. Bampton, Roxbury, Mass. 9319 do 0.060 W. S. Melcher, 65 Warren street, Roxbury, Mass. 9320 Medintn brown 0.060 S. F. Rand, 208 Washington street, Roxbury, Mass. 9321 Dark brown 0.060 C. F. Swain, 2364 Washington street, Boston, Mass. 9322 Light brown 0.065 F. O. White, 135 Dudley street, Roxbury, Mass. 9323 Dark brown 0.070 S. D. Ware, Eliot square, Roxbury, Mass. 9324 Very light brown ...... 0.070 E. F. Sibley, 1339 Tremont street, Boston, Mass. 9325 Medium brown 0.065 B. F. Ansart, 1408 Tremont street, Roxbury, Mass. 9326 Li"lit brown 0.065 Cobb's, 1249 Tremont street, Boston, Mass. 9327 Dark brown 0.065 B. F. Ansart, 1408 Tremont street, Roxbury, Mass. 9328 do B. F. Jerome & Co., 1447 Tremont street, Roxbury, Mass. 9329 .. .do 0.060 E. D. Wood, 1265 Tremont street, Roxbury, Mass. 9330 .. . do 0.060 Cobb's, 1249 Tremont street, Boston, Mass. 9331 do . .. 0.065 J. B. Lyons 1414 Tremont street, Boston, Mass. 9332 Medium brown . ... 0.060 Cobb's, 1249 Tremont street, Boston, Mass. 9333 Dark brown 0.055 Do. 9334 Medium brown O.OGO Highland Flour Store, 1257 Tremont street, Boston, Mass. 9335 Dark brown . . 0.065 E. F. Sibley, 1339 Tremont street, Boston, Mass. 9336 do 0.060 Wm. Hoghes, 211 Main street, Charlestown, Mass. 9337 White (damp sugar). 0.065 E. S. Gilmore, 29 Main street, Charlestown, Mass. 9338 Medium brown 0.065 Do. 9339 Dark brown 0.060 Do. 9340 do 0.060 A N". Swallow, 12 City Square, Charlestown, Mass. 9341 0342 Medium brown Very light brown 0.060 0.065 C. D. Cobb & Co., 1 Thompson Square, Charlestown, Mass. Do. 9343 Whitea 0.068 Mr. Porter, Spreckles' granulated, made in Philadelphia. U344 G ray & 300 Shu Ying Tank & Co., 18 Harrison avenue, Boston, Mass. 9345 Whitec 068 Revere Sugar Refinery, Boston, Mass. 9346 Whited Do. 9317 Yellow e Do. 9348 White/ American Sugar Refining Company, Boston, Mass. 9349 White g Do. 9350 WhiteA Do. 9351 Dark yellow i Do. o A very handsome sugar, but very irregular grains. M Miineao sugar : Very sour odor aud iinli'ie any other raw sugar on the market, c Druggists' granulated! Thin sugar is made expressly for making sirups for druggists, and is en- tirely free from coloring. dBelmont A : A soft white sugar used to some extent by confectioners. eRevere yellow: Only a small amount of this sugar is made. /(.irunulatcd: This is the, principal sng:ir used in tins market. a Diamond A: Pure white augar made expressly for confectioners' use. n Standard A : Mnde in New York. iMadein New York. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Analytical data. 661 Ho. Direct polariza- tion. Indirect polariza- tion. Tempera- Sucrose b.v tare C. factor, 144. Water. Ash. 9302 9303 9301 9305 9306 9307 9308 9309 9310 9311 9312 9313 9314 9315 9316 9317 9318 9319 9320 9321 9322 9323 9324 9325 9326 9327 0328 9329 9330 9331 9332 9333 9334 9335 9336 9337 9338 9339 9340 9341 9342 9313 9344 9345 9346 9347 9348 9349 9350 9351 87.2 89.3 91.1 88.1 87.2 94.6 86.0 99.7 83.5 99.9 99.7 87.4 83 9 4. 50 2.74 2.18 3.24 3.44 1.52 4.60 none. 4.25 none, none. 4.67 3.34 3.14 5.02 5.50 3.68 3.38 4.64 3.25 3.58 0.47 1.84 0.60 2.55 2.65 0.94 1.24 none 1.67 none, none. 0.96 1.88 2.38 1.08 1.10 2.60 2.68 1.20 0.81 1.16 1.60 0.66 1.06 0.32 2.16 2.13 1.74 1.44 2.22 2.30 2.76 1.78 2.89 2.36 0.18 1.62 2.28 2.92 1.02 1.28 none. 0.41 none. 0.02 1.22 noii'-. none. 0.20 1.82 88.4 87.1 87.0 86.6 87.2 85.4 86.9 83.4 82.7 89.3 82.2 86.4 83.3 85.0 87.0 81.5 88.0 85.5 86.0 85.0 86.0 87.8 82.2 83.6 87.0 86.1 88.7 87.7 99.9 89.8 '99.9 95.6 89.9 96.6 99.8 02 3 4.01 4. 95 4.96 4.63 5.18 3.68 3.76 4.10 3.46 4.78 3.86 4.42 3.92 3.32 4.50 4.32 3.83 3.52 2.80 3.02 none. 3.12 none. 3.46 1.92 0.2.2 0.15 5.41 6.22 84. 3 18808 No. 13 662 FOODS AND FOOD ADULTERANTS. ANALYSES BY W. C. STUBBS. Description of samples. No. Bought at Description. 1 Mrs. Kapp, Magazine street, Now Orleans, La 2 3 Christ Hoppe, Magazine street, New Orleans, La M. Smith 1360 Magazine street, New Orleans, La Open kettle. 4 J J Hecker 1352 Magazine street New Orleans La ...... 5 Mrs. Murphy, Dufossat street, New Orleans, La 6 Du Mont's grocery, Magazine street, New Orleans, La Do 7 Frank J. Marone, 441 Dryades street, New Orleans, La Open kettle. 8 Patrick E^an, Villere street, New Orleans, La...... g F Martin Conti street, New Orleans, La Do 10 Jules O. Lalarain, Perdido street, New Orleans, La Do. 11 ..do Do 12 George Klimert Rampart street, New Orleans, La Do 13 C. Redersheimer, 141 South Rampart street, New Orleans, La Open kettle. 14 C Feahnay, Poydras street, New Orleans, La Do. 15 John J Driscoll 227 South Rampart street, New Orleans, La Do 16 17 William Cunningham, 271 South Rampart street, New Orleans, La. M H Riddle, South Rampart street, New Orleans, La............. Centrifugal seconds. Open kettle 18 do Do. 19 Noel Pannental Jackson street, New Orleans, La 20 Do 21 F W Theisman, 361 Magazine street, New Orleans, La Do. 22 H Hainmet 552 Magazine street, New Orleans, La Do. 23 A J.Ki'inan 578 Magazine street, New Orleans La 24 G F Stanfleld St Andrew street New Orleans, La Do 25 Henry Butner Arabella street, New Orleans, La Do. 26 do ... , 27 John D K : ng Laurel street New Orleans, La 28 John W. Frank Soniab street, New Orleans, La Do. 29 do 30 H B Gilson Valence street, New Orleans, La 31 J P. Schmidt, 1091 Magazine street, New Orleans, La Do. 32 Fred Denny, 1093 Magazine street, New Orleans, La White powdered 33 do 34 do White powdered 35 E A Zataim 1071 Magazine street, New Orleans, La Do 36 Charles Worth 894 Magazine street, New Orleans, La Do 37 do Open kettle 38 Jaeckel & Ma^netzky, Third street, New Orleans, La 39 Joseph Vigo Laurel street New Orleans, La 40 do 41 Philip Mcnendoz, Jackson street, New Orleans, La Do. 42 T J & Wm. Byrnes, 395 Dryades street, New Orleans, La. Do. 43 do 44 45 Pitchcloup's grocery, Washington street, New Orleans, La White powdered. Do 46 J. Pentat, Dauphine street New Orleans, La Do. 47 A. Marechal St. Anne street New Orleans, La Do. 48 Do. 49 Do. 50 Oft' while SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Analytical data. 663 No. Direct polariza- tion. Indirect polariza- tion. Temper- ature C. Sucrose by Factor 144. Water. Ash. 1 85 CO 6.07 O..M 2 83 60 6.90' 0.58 3 90.80 4.27 0.35 4 88 85 6.23 0.37 5 80.10 6.21 0.37 6 91 05 2.89 0.48 80 20 10. 04 0.86 g 91 60 4.42 0.32 Q 86 40 6 57 0.74 10 96. 10 2.17 0.48 \\ 90 50 6 01 0.46 12 87.90 5.46 0.28 13 83 80 7 71 0.70 14 90.30 5.80 0.43 15 80 20 8 05 1 14 16 87.40 6 81 0.76 17 86 GO 7 52 76 18 86.60 5 35 0.52 19 88 50 6 48 53 20 89.50 5 57 0.73 21 88 20 6 11 68 22 Q3 50 2 69 37 23 79.40 10 05 1.05 9 4 89 30 6 04 0.58 25 90. 50 4 57 0.56 26 99.90 0.16 0.02 27 90.50 6 89 0.57 28 87 30 7 40 66 29 99.80 08 3C 89.70 7 18 0.54 31 90.80 6 64 0.52 32 99.10 0.16 0.27 33 97.30 1 26 21 34 99.00 0.07 0.00 35 99.40 16 06 36 99.50 0.12 0.05 37 89.00 7 25 71 38 99.40 13 04 39 89.30 6 04 58 40 99.80 08 01 41 99.80 18 01 42 100. 00 11 00 43 88.90 8 50 70 44 99.90 10 02 45 99.80 0. ?4 0.03 46 100. 00 0. H 0.01 47 99.70 0.05 0.01 48 99.70 0.05 0.01 49 99.50 0.13 0.01 50 98.70 0.53 0.01 664 FOODS AND FOOD ADULTERANTS. ANALYSES BY SHIPPEN WALLACE. Description of samples. No. Seller. No. Seller. C. H. 1 Jiimlio, Gloucester, N. J. Do. L. Fowler, Gloucester, N. J. James McLaughlin, Gloucester, N. J. Do. II. K. Jester, Burlington, N. J. Samuel Burr, Burlington, N. J. George F. "Worth, Burlington, N. J. Sherman Brothers, Burlington, N. J. Do. George F. Fort, Burlington, N. J. Do. William Sherwood, Burlington, N. J. George W. Kimball, Burlington, N. J. Do. Samuel Emroons, Burlington, N. J. Do. Shinn & Son, Burlington, N. J. Ivins Pettit, Burlington, N. J. Charles-Ettenger, Burlington, N. J. George A. Anthony, Burlington, N.J. R. S. Dutton, Burlington, N. J. G. W. Swaney, Camden, N. J. Charles "Warner, Camden, N.J. Horner & Son, Camden, N. J. C. K. Morris, Camden, N. J. Gifford & Co., Camden, N. J. Thomas Malone, Camden, N. J. Thomas "Westacott, Philadelphia, Pa. Cousty's Grocery, Philadelphia, Pa. Do. Do. Do. L. Blaess, Philadelphia, Pa. Deacon & Fry, Philadelphia, Pa. Callowhill Street Market, Philadelphia, Pa. A. McCallister, Philadelphia, Pa. S. Merriel, Philadelphia, Pa. "Win. Cunningham & Co., Philadelphia, Pa. Samuel P. Helmer, Philadelphia, Pa. C. S. Rollins, Philadelphia, Pa. John McDonald & Son, Philadelphia, P. Purdy Brothers, Philadelphia, Pa. Do. Crippen & Son, Philadelphia, Pa. John Willson & Co., Philadelphia, Pa. South Second Street Market, Philadelph ia, Pa. Do. Do. Do. Price paid, 5J cents per pound. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Analytical data. 665 No. Direct polariza- tion. Indirect polariza- tion. Tempera- ture, C. Sucrose by factor 144. Water. Ash. 1 86.7 3.200 1.500 2 91.3 4.117 0. 21G 3 86.0 3.200 1.500 4 87.0 3.717 830 5 88.3 3.834 1.260 6 88.0 3.870 1.200 7 91. 3.500 0. 150 g 87 3.884 0.830 9 87 3.875 0.820 10 88 5 4.100 725 11 89 3.915 0. 530 12 87.0 3.900 0.845 13 88.0 4. 000 0.153 14 88 2 4.000 1. 522 15 86.8 3.915 1.572 16 88 5 4.100 1.520 17 85 3.280 1 600 18 86 5 3.200 0.890 19 86.2 3.200 0.890 20 89 7 6.100 0.333 21 90 8 3.920 0.290 22 91.3 3. 750 0.210 23 92 3.000 0.115 24 92 7 2.850 1.500 25 91.5 3.100 0.200 26 93 3 3.700 0.110 27 87.2 3.884 1.100 28 93 3.700 0.233 29 92 5 4. 112 1.500 30 89 6.167 0.333 31 94 3.975 0.100 32 92 7 4 235 1.222 33 86 3 4.115 0.785 34 86 5 4.120 0.785 35 85 8 5.110 0.822 36 86 5. 225 0. 820 37 86 7 5.200 0.775 38 86.5 5.200 0.775 39 87 5 5.000 0.580 40 88.2 4. 100 0.725 41 88. 4.115 0.725 42 88.5 4.115 1.520 43 88.3 4.200 1.225 44 88.7 4.000 0.725 45 88.8 3.900 1.120 4G 88.0 4.110 0.740 47 87.5 4 225 0. 5GO 48 87.7 4.350 0.570 49 88.0 4.350 0.720 50 86 5 5.200 1 520 666 FOODS AND FOOD ADULTERANTS. ANALYSES BY H. A. WEBER. Description of samples. No. 1 2 3 4 6 6 7 8 10 It 12 13 14 15 10 17 18 19 20 21 22 23 24 25 26 27 28 29 80 Bought from Labels. J. G. & S. Brown, Hnnter street and 5th avenue, Columbus. ...do... -do. Henry Thropp,345 South High street, Columbus. .do. .do. Esper & Sons, 403 South High street, Columbus, .do. .do. William Schaw, South High street, Columbus... Preinkens Bros. ,391 South Highstreet.Colutnbus. ...do... R. M. Babb, 297 South High street, Columbus. R. M. Babb, 297 South High street, Columbus.. K. M. Babb, 297 South High street, Columbus. ...do... Wheeler's, 15 North High street, Columbus .do. .do. F. E. Hayden, 16 North High street, Columbus -do. J. II. Bachus, 205 South High street, Columbus. A.. J. Evans, 236 East Long street, Columbus. . . .do. .do. Bowman Bros., corner Long and Grant avenuea, Columbus. ...do... M. A. Montgomery, 618 East Long street, Co- lumbtU. do... Off A, Havemeyer & Elder. C, Havemeyer & Elder. Brown sugar, Spreckels' raw sugar. Oft A, Franklin Sugar Refinery Company, Philadelphia. C, Franklin Sugar Refinery Company, Phila- delphia. Brown sugar, Spreckels' raw, Franklin Sugar Refinery Company, Philadelphia. Off A, Franklic Sugar Refinery Company, Phil- adelphia. C sugar, Franklin Sugar Refinery Company, Philadelphia. Brown sugar, Franklin Sugar Refinery Com- pany, Philadelphia. Brown sugar. Light C. Yellow C. C sugar, Franklin Sugar Refinery Company, Philadelphia. v Yellow C, Franklin Sugar Refinery Company, Philadelphia. Franklin Sugar Refinery Company, Philadel- phia. Coffee C, Kranklin Sugar Refinery Company, Philadelphia. C, Franklin Sugar Refinery Company, Phila- delphia. Yellow C, Franklin Sugar Refinery Company, Philadelphia. Brown sugar, Havemeyer & Elder. Yellow C, Franklin Sugar Refinery Company, Philadelphia. Brown sugar, Franklin Sugar Refinery Com- pany, Philadelphia. Yellow C, Franklin Sugar Refinery Company, Philadelphia. Off A, Franklin Sugar Refinery Company, Philadelphia. C sugar, Franklin Sugar Refinery Company, Philadelphia. Brown sugar, Franklin Sugar Refinery Com- pany, Philadelphia. New Orleans, Franklin Sugar Refinery Company, Philadelphia. Off A. Brown sugar. Yellow C, standard. Brown sugar, standard. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. Description of samples Continued. 667 No. Bought from Labels. 31 32 M. Theado & Co., 234 and 238 South 4th street, CotombuB, do Off A. C. 33 34 35 Fraas & Fooks, 174 and 17C South 4th street, Columhus. do Off A, Havemeycr & Elder. C, Haveiueyer y factor 144. Water. A sli. 1 89.7 27.0 16.5 8G.99 ?.42 0.41 2 82.9 26.5 19.0 82.32 5.29 0.93 3 86.8 26 7 19.0 85.70 3.48 3.25 4 92.0 28.7 19.0 90.99 6.53 0.19 5 85.5 28.0 19. 85. 32 5.71 SP 6 88.1 28.0 19. 87. 37 3.04 3.17 7 92.0 29.0 19.0 91.00 6.08 0.22 8 85.8 28. 1 19. 85. 70 5.49 0.85 9 86.7 27.8 19.0 F6. 15 4.66 o.31 10 85.7 28. 7 19.0 86.08 5.59 1-07 11 90.3 28. 3 19. 89.24 G. 51 0-27 12 81.8 28. 5 22. 86.22 5.37 .74 13 85.0 28.0 22.0 85.99 5.14 .76 14 84.6 27. 5 22. 85.31 5.73 j.02 15 85.4 27. 8 22. 86. 14 4.06 3 . 56 16 90. 30. 22. 91.32 6.98 0-30 17 87. 3 29. 5 17.0 86.48 5.95 .34 18 83. 4 28. 17.0 83.19 4.70 1.08 19 81.3 28.0 17.0 81.55 5.14 2-17 20 83.0 28.0 17.0 82.82 3.80 0.68 21 85.7 -28.0 17.0 84.91 5.20 3.68 22 87. 8 27. 21.0 87.11 5.22 O. 48 23 92. 6 29. 21.0 92.19 6.12 0.33 24 92.0 28.2 21.0 91.12 3.52 O.C7 25 89. 26. 4 21.0 87.40 3.20 1.71 26 92. 5 28. 8 21.0 91.96 1.89 0.27 27 91. 9 28. 1 19.0 90.29 6.78 0.28 28 86. 3 27. 1 19.0 85.32 4.46 3.60 29 86. 8 28. 8 19.0 86.98 5.61 0.76 30 85. 3 27. 5 19.0 84.87 7.67 2.46 31 95.1 30.0 20.0 95.56 4.21 0.09 32 87.3 27.2 23.0 87.70 6.44 1.10 33 92.5 29.0 23.0 87.01 3.72 3.56 34 86.9 28.0 23.0 87.77 5.55 o.n 35 86.0 28.0 23.0 87.77 6.84 1.39 36 91.6 29.7 19.0 91.19 2.55 0.91 37 86.6 28.5 19.0 86.60 6.50 1.45 38 94.5 29.5 19.0 93.30 3.05 0.42 39 95 7 29.5 19.0 94.20 4.09 0.52 40 88.2 28.3 19 re. 48 4.09 0.97 41 86.1 -27.1 19.0 85 17 4.08 3.50 42 93.4 20.7 19.0 92.62 1.18 0.59 43 87.5 27.5 19.0 86.53 6.48 1.00 44 87.8 27.9 19.0 87.05 4.06 3.18 45 90.1 29.2 19.0 89. 76 4. 91 0.38. M 88.6 28.4 19.0 88.03 4.03 1.01 47 82.1 27.2 19.0 89.75 5.38 1.79 48 86.8 -27.8 19.0 815.23 4.14 4.17 49 90.7 29.0 19.0 90.06 3.14 1.18 50 88.5 28.2 19.0 87.81 4.45 2.10 SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 669 ANALYSES BY F. G. WIECHMANN. Description of samples. No. Character. Price per pound. 1.... 2.... 3 . Soft ....do do $0.07 .07 .07 4 do .07 5 do .07 6 Powder .10 7.... g Soft do .07 .06 9 ... do .06 10 do .06 11 .09 12 do .10 13.... 14 Soft .do .07 .07 15 ... ...do .07 16 do .07 17 do .07 18 . do .07 19.... 20.... 21 .. Powder Soft do .09 .07 .08 22 .. ...do .07 23 ... do .07 24 do .00 25 do .07 26 ..do .06 27 . do .06 28 ...do .07 29 _.do .07 30 do .07 31 ... do .06 32 .. do .07 33 ....do .06 34 . do .08 35 ....do . .07 36 do .08 37 ... ....do .06 38 do .06 39 ... ....do .07 40 ....do .07 41 .. do .07 42 .... ....do .07 43 .... ....do .07 44 .. . . 45 . ....do ....do .07 .08 46 ....do .07 47 . . . . 48.... 49.... ....do ....do ....do .08 .07 .07 50.... ....do .07 Bought at H. Boeslager, 794 3d avenne, New York. L. Eicke, 4th avenue and 1 Ith street, New Tork. F. C. Kahe, Broome and Forsyth streets, New York. Steinberg, "Wythe avenue and South 2d street, Brooklyn, E. D. 38 Grand street, Brooklyn, E. D. A. Balfauz, 54 Grand street, Brooklyn, E. D. L. Gieseler, "Wythe avenue and South 1st street, Brooklyn, E D. P. U. Montorsi, 60 South 5th avenue, New York. Toiiipkins, 70 South 5th avenue, New York. Schast'er & Son, 95 "West Houston street, New York. Malatesta, 133 South 5th avenue, New York. Piatt, 160 Spring street, New York. Bergonzi Bros., 58 Grand street, New York. Hanley & Glynn, 59 Whitehall street, New York. Fajen & Co., 17 South street, New York. C. Meyer, 29 Coenties slip, New York. E. C. Hewitt,- 201 3d avenue, New York. Koch & Semke, 185 3d avenue, New York. Behrens, 273 avenue A, New York. A. Becker, 283 avenue A, New York. D. Miiller, 307 avenue A, New York. Junghertchen, 310 avenue A, New York. L. Uwingelo, 778 2d avenue, New York. The Great Overland Tea Company, 748 2d avenue, New York. "W. F. Vogel, 739 2d avenue, New York. Kerr Brothers, 738 2d avenue, New York. People's Tea Company, 722 2d avenue, New York. F. Hardy, 718 2d avenue, New York. G. A. Wnerfel, 690 2d avenue, New York. 659 2d avenue, New York. J. Butler, 643 2d avenue, New York. C. C. Sievers, 641 2d avenue, New York. New York and China Tea and Coffee Company, 604 2d avenue, New York. Fresher & Donolley, 337 East 33d street, New York. Charles & Co., 50 East 43d street, New York. J. N. Galway, 42d street and Vanderbilt avenne, New York. H. Middendorf, 415 3d avenue, New York. The Great Atlantic and Pacific Tea Company, 8th avenue and 53d street, New York. Wright & Ryer, 891 8th avenue, New York. E. and P. Gerety, 880 8th avenue, New York. H. "W. Ktumwiede, 870 8th avenue, New York. A. S. Bedell, 847 8th avenue, New York. G. L. Schroeder, 836 8th avenue, New York. H. Bremer & Son, 790 8th avenue, New York. A. Birnhaum, 780 8th avenue, New York. D. H. Tonjes, 740 8th avenue, New York. "W. De Mott, 732 8th avenue, New York. W. H. Maxwell, 706 8th avenne, New York. H. Rixmann, 684 8th avenue, New York. J. Kelleher, 681 8th avenne, New York. 670 FOODS AND FOOD ADULTERANTS. Analytical data. No. Direct polariza- tion. Indirect polariza- tion. Temper- ature, C. Sucrose by factor 144. Water. Ash. 1 88.3 5.95 1 213 2 87.9 4.99 997 3 91.3 5.49 0.511 4 84.7 5.01 2. 3P5 5 90.7 5 04 0.511 6 99.7 0.03 0.003 7 80.8 2.59 0.979 8 93.2 2.69 1.350 9 87.2 5.69 1.C09 10 86.6 5.04 1.699 11 99.7 0.07 0.007 12 99.9 0.02 0.003 13 85.3 5.45 1.440 14 87.6 4.79 1.134 15 87.4 3.01 1.440 1C 87.0 5.44 1.278 17 87.3 3.45 1.227 18 90.9 5.47 0.659 19 99.9 0.03 0.007 20 85.3 4.15 0.745 21 80.7 4.86 0.497 22 91.0 4.72 1.099 23 86.4 4.08 1.310 24 88.6 4.72 1.414 25 89'. 4.85 0.903 20 89.5 2.27 1.685 27 . 86.3 4.53 2.304 28 84.7 3.80 1.080 29 86.5 4.79 1.998 30 88.3 5.72 1.170 31 92.1 4.89 0.684 32 86.4 4.08 1.058 33 88.4 5.16 1.375 34 87.0 4.04 1. 422 35 83.3 4.70 2.160 30 89.9 4.80 0.601 37 85.8 4.14 1.144 38 89.2 4.81 0.694 39 86.3 3.99 2.142 40 90.0 5.54 0.864 41 89.3 4.01 0.544 42 89.7 6.39 0.817 43 89.7 3.82 0.504 44 86.9 3. 85 2.203 45 86.1 4.34 1.735 '46 91.6 4.26 1.162 47 91.6 5.69 0.540 48 90.0 4.68 0.648 4!) 86.9 4.00 L>. 077 50 87.7 4.70 0.648 SUGAR, MOLASSES, CONFECTIONS, AND HONEY. SUGAR ANALYZED IN CHEMICAL DIVISION. Description of samples. 671 No. Where bought. Character. Price per pound. 8559 8533 A. A. Winfield, 215 13J street S W 327 13th street N W Brown sugar Cut sugar $0.06 .10 8564 324 13th street NW White sugar. .08 8565 do * Brown sugar .07 8567 1219 E street do .07 H570 do .06 8571 do .08 8574 J H Semmes 740 12tli street Brown sugar. .06 8577 ..do .06 8581 do .06 8583 do .06 8586 W H Combs 934 9th street do .06 8587 White sugar (granulated) . .07 8589 Granulated sugar .07 8590 do Powdered sugar .08 8591 do . . Off A sugar .06 8593 China and Japan Tea Store 731 7th street Granulated white sugar . . .06 8594 do Black sugar .05 8595 do Brown .06 8596 H L. Keyworth 531 7th street Cut .10 8588 1367 G street SW Brown sugar .06 8599 do . -. Black sugar .06 8600 .07 8601 .06 8602 do .08 8820 Brown sugar .06 8621 A sugar .06 8622 .05 8623 more, Md. Bryant & Clarvoe Baltimore Md do .06 8624 do .06 8625 .. do .06 8626 . do .06 8627 do .06 868 E T Carter 180 Camden street Baltimore Md do .05 8629 do .06 8630 Pearl, Baltimore, Md. do .06 8631 do .06 8632 do .00 8633 B sugar .06 8634 Pulverized sugar .08 8635 ton street, Baltimore, Md. Brown sugar ....... ...... .06 8636 .06 8637 ton street, Baltimore, Md. Soft white sugar .06 8638 .06 8639 Cut sugar .08 8640 Md. 07 8641 berry streets, Baltimore, Md. A sugar .06 8C42 8643 S. Edmonds & Sons, corner Lexington and Pearl streets, Baltimore, Md. Confectioners' sugar ..10 .08 8644 do .08 672 FOODS AND FOOD ADULTERANTS. Analytical data. No. 8559 Direct polariza- tion. Indirect polariza- tion. Temper- ature C. Sucre- o by factor 141. Water. Ash. 87.1 29.6 18.5 87.6 6.45 .99 8563 99.9 34.6 17.6 99.5 .04 .03 8564 98.2' 33.2 17.4 97.1 1.44 .23 8565 84.1 28. 19.8 83.5 4.23 2.02 8567 85.0 27.7 20.6 84.3 5.52 1.02 8570 8571 83.7 99.5 29.7 32.3 U7.4 20.0 83.8 98.3 5.12 .05 1.21 .05 8574 8577 88.4 86.0 30.1 29.0 15. 8 ' (l9. 8 87.1 '85.0 5.08 4.89 1.27 1.80 8581 87.0 28. 6 20.6 '85.8 4.64 .67 8583 85.1 28. 9 19.0 . 84.8 4.87 1.18 8586 87.0 28.3 21.0 86.3 3.78 1.07 8587 99.9 33.0 20.0 98.5 .03 .05 8589 100.0 34.2 17.6 98.9 .06 .05 8590 100.1 32.9 20.6 99.5 .06 .04 8591 93.0 30.3 20.6 92.2 5.93 .18 8593 90.2 31.4 17.8 90.0 5.85 .36 8594 80.6 29.3 20.2 82.1 7.98 .11 8595 85.7 27.6 18.6 84.1 5.92 .19 8596 100.1 33.4 18.8 99.2 .11 .03 8598 86.0 29.0 20.5 86.0 6.20 .80 8599 81.1 27.6 20.0 81.1 7.97 .14 8600 100.0 33.1 20.8 99.8 .06 .01 8601 87.5 27.7 20.6 86.2 5.00 1.57 8602 100.1 32.8 19.8 99.9 .06 .02 8620 85.0 29.6 19.4 85.3 5.60 1.46 8621 93.9 31.2 19.6 93.2 4.83 .26 8622 8623 86.8 84.6 29.2 -29.0 19.8 20.0 86.5 84.7 6.22 4.87 .58 2.30 8624 83.4 -29.3 20.0 84.1 5.27 1.66 8625 84.0 -28.9 20.0 84.3 4.73 .89 8626 85.3 -28.6 20.4 84.4 6.71 .93 8627 85.8 -29.3 20.4 86.0 5.65 .82 8628 87.0 -29.1 20.4 86.8 4.04 3.33 8629 88.0 -29.5 20.4 87.8 3.52 2.94 8630 85.8 -29.1 20.8 86.0 6.63 1.34 8631 84.0 -29.1 22.0 85.0 7.17 .89 8G32 83.5 -28.2 22.0 84.0 3.96 2.11 8633 88.6 -30.8 22.0 89.8 4.40 .88 8634 100.0 -32.6 22.0 99.7 .01 .02 8635 85.2 -29.2 22.0 86.0 6.11 1.51 8636 93.3 -31.5 22.0 93.3 3.63 .47 8637 86.7 -29.0 22.0 87.0 6.64 .86 8638 92.2 -30.7 22.0 92.4 5.52 .22 8639 99.4 -32.7 22.2 99.3 . -17 .01 8640 98.3 -33.0 22.2 98.8 .33 .40 86U 92.2 -30.0 22.4 02.0 5.81 .38 8642 100.0 -33.0 22.4 99.6 .30 .03 8643 100.0 -33.0 22.4 99.7 .29 .05 8644 99.6 -32.4 22.8 99.5 .01 .02 SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 673 NOTES ON ANALYSES. GENERAL. The total absence of any added matters to the sugars of commerce is plainly shown by the five hundred analyses of samples purchased in open market in different parts of the country. A few years ago an attempt was made to adulterate cane sugar, then worth nearly 10 cents a pound, with sugar made from cornstarch, worth from 3 to 5 cents a pound. This sugar was sold in considerable quan- tities under the name of new-process sugar. It is needless to say that it passed into consumption under the impression that it was genuine cane sugar. The cornstarch sugar, on account of the difficulty of dry- ing it, made the whole mass sticky and difficult to handle. This variety of sugar, therefore, did not find a ready sale, and its manufacture never assumed very large proportions. Attempts were then made to manufacture pure anhydrous corn- starch sugar, and these attempts were successful from a chemical, but not from a commercial, point of view. In point of fact, however, con- siderable quantities of this dry dextrose were put on the market, and I believe it is still made under the patents of Dr. Aruo Behr. The low price of cane sugar, however, has heretofore prevented the profitable adulteration of cane sugar with any article made from starch. It is also gratifying to know that the powdered sugars of commerce were not found adulterated with starch or terra alba ; at least, in so far as the limited examination of them extended. The chief adulterant of low-grade sugars, if it can properly be so called, is water. By modern methods of sugar-boiling a great deal of low-grade sugar and water can be incorporated in low-priced sugars, which still show an almost white color. This is due to the combined influence of bone black, and low temperature in the vacuum pan. By means of bone black the sirups are nearly or quite decolorized ; and by boiling at a low temperature (115 to 120 F.) a soft crystal of sugar is formed which is capable of holding a large percentage of water and reducing sugar. The resulting sugar is, nevertheless, almost white, and finds a ready sale for many culinary operations. These sugars are easily detected by noticing the polarizations below 90 in the tables of analyses. The question of the use of these sugars is one of economy only, for they are certainly not injurious to health. In general it may be said that for a given sum a greater quantity of saccharine matter can be purchased by taking the high grade sugars. In respect of maple sugar there is a general impression that it is largely adulterated with cheaper varieties. At the present time the resources of chemistry are powerless to detect such an adulteration. The sugar of the maple sap is identical in composition with that of the sugar cane, sorghum, and 674 FOODS AND FOOD ADULTERANTS. sugar beet. No discrimination in such cases can be made by analysis. If tbe ethereal substance which gives to maple sugar its peculiar flavor could be detected and quantitatively determined, then adulteration with a sugar containing none of this substance might be detected. Extract of hickory- bark is said to contain the same flavor as maple sap, and, therefore, even in case of being able to measure the quantity of this substance, it might be added as an adulterant. In regard to the price of the sugars, molasses, etc., it sbould be re- membered that they were purchased early in the year 1891, before sugar was admitted to our ports free of duty. THE COLORING OP SUGARS. White and yellow sugars usually receive a special treatment, either in the vacuum pan or the centrifugal, in order to prevent a gray or " dead " appearance. In tbe case of white sugars blue ultramarine is tbe substance usually employed' for tbis purpose. The coloring matter is suspended in water and is applied as final wash in the centrifugal immediately before stopping the macbine. This process is termed "bluing." A very small amount of the color adheres to the crystals, giving the sugar a whiter and brighter appearance. Some sugar makers suspend a small amount of ultramarine in water and draw it into the vacuum pan a few minutes before the strike is finished. In addition to this treatment in the pan the sugar is also blued in the cen- trifugal. It is not unusual to find sugars which have been excessively blued, and which, on solution, yield a blue sirup. Fortunately ultra- marine is not poisonous and no injury to health can result from its use. The yellow clarified sugars of the plantations are always treated with a wash containing chloride of tin, commercially known as tin crystal. The yellow sugars not treated with tin, soon after leaving the centrifugal, lose their bright color and become a dead or grayish yellow. Such sugars are only manufactured for tbe refiner, and do not enter directly into the consumption. The tin crystal is dissolved in water and, as in tbe case of ultramarine, is employed as a final wash shortly before stopping the centrifugal. The depth of the yellow color of tbe sugar depends largely upon the strength of the tin solution and is modified by the manufacturers to suit the demands of the market. The principal constituent of the various sugar colors known as " rock compound," " Smith's sugar color," etc., is chloride of tin. Tbe tin chloride is not in itself a coloring matter. Tin can rarely be detected in sugars known to have been colored by means of tin chloride. The yellow color produced by this substance is probably a result of its ac- tion on the sugar itself. Tin crystal is also employed in the vacuum pan, but not generally in this country. In the manufacture of the beautiful sugar known as " Demerara crystals," chloride of tin is employed in the vacuum pan. Sulphuric acid was formerly used for this purpose, but it has been su- perseded by the tin compound. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 675 The chloride of tin passes into the molasses and becomes aii objec- tionable constituent of this product. Messrs. Lock & Newlands Broth- ers* mention a harmless yellow color of organic origin, which is used in th e manufacture of imitation Demerara crystals. So far as the writer is aware this color is not used on the sugav plantations of this country. SPECIAL NOTES. ANALYSES BY H. A. HUSTON. The samples of sugar were purchased in La Fayette, Ind., Indianapolis, and Chicago. A glance at the descriptions of the samples will show that all the common commercial sugars are represented in the samples. Open-fettle sugar. One sample of marked open-kettle sugar is found in the list. Open-kettle sugar is made largely in Louisiana by planters, having only a small area in cultivation and inexpensive factory facili- ties. The boiling is accomplished without the aid of vacuum apparatus and in open kettles. The molasses is separated without the use of cen- trifugals and by simple drainage from the hogsheads, into which the mush sugar is placed after granulation. Open-kettle molasses is the best and highest priced molasses in the New Orleans market. Very little open-kettle sugar is found in commerce outside of the region of its production. There is some demand for it, especially among bakers, and many like its aromatic flavor and taste. For this reason there might be some inducement to brand with that name the low-grade yel- low cane sugars of a refinery. Maple sugar. Three samples of maple sugar are included in the list, viz, 125, polarizing 84.11 and costing 22 cents a pound ; 130, polarizing 84.21 and costing 13 cents a pound ; and 145, polarizing 81.40 and cost- ing 20 cents a pound. The price of maple sugar, as is well known, is out of all proportion to the saccharine matter which it contains, and is due to its peculiar and pleasant taste, derived presumably from some ethereal matter ex- uded with the sap. The nature of this substance has not, to my knowl- edge, been definitely determined. It is not wholly volatile, since it remains in the sugar and molasses after they have been kept for a long time at a high temperature during the process of concentration. Never- theless, a distinctly agreeable odor marks the process of maple sap evaporation, as every one can attest who has visited the primitive sugar factories which are operated in the maple-sugar industry. As has before been intimated, there is a popular belief that maple sugar is largely adulterated with cane sugar derived from other sources. The chemical identity of these sugars, however, prevents any chemical detection of such alleged adulteration. The great stores of maple sugar and sirup offered for sale in comparison with the very limited supply is the chief basis for the popular suspicion. It must beremem- Sugar: Lock &Newlands Brothers, p. 291. 676 FOODS AND FOOD ADULTERANTS. bered, however, that the annual output of maple sugar in this country approximates 20,000 tons, and this would be sufficient to supply a great demand. Maple sugar is chiefly used, outside of the area of its manu- facture, as a delicacy and not in general consumption. No. 117 Extra C. This sample is distinguished by having the lowest polarization of any in the list, viz, 74.56. It shows in a marked way how much water and molasses can be incorporated in a sugar with fair color and merchantable conditions. This sugar was selling for 6 cents a pound when sugar of 99.5 purity was bringing only 8 cents. The relative value of the sugar in the two samples at 9 cents a pound for pure sugar is as follows ; Value of 99.5 sugar at 9 cents for pure 100 sugar, 8.96 cents. Value of 74.56 sugar at 9 cents for pure 100 sugar, 6.71 cents. At the rate of 6 cents per pound for 74.56 sugar, 100 sugar would cost 8.38 cents a pound. At the rate of 8 cents for 99.5 sugar, 100 sugar would cost 8.04 cents a pound. It is seen at once, therefore, that in respect of the quantity of pure sugar obtained the purchaser of the low-grade sugar is at a disadvantage. This, however, is an extreme case. In most cases prices and purity are so adjusted as to give approximately the same quantity of pure sugar for the same price. High polarizing sugars. A pure sugar under certain definite condi- tions corresponds with the 100 mark on the polariscopic scale. This scale is fixed arbitrarily, and the quantity of pure sugar required to rea-i 100 in a given volume of solution varies with different instru- ments. When, however, in a given accurate instrument, a reading of more than 100 is obtained for a sample of sugar, it shows either some analytical error or else the presence in the sugar of some body having a higher specific rotatory power than sucrose. It was noticed that sev- eral samples of grauulatt-d sugar examined in the laboratory of the Department of Agriculture showed a rotation slightly greater than 100. These values will be discussed below. In the case of No. 139 of the samples now under discussion, a polarization of 100 is noticed with a trace of moisture arid ash. This may have been due to a slight error in reading, which may sometimes amount to as much as 0.2, or to some high rotating material in the sugar under examination. Mr. Hus- ton's polariscope was almost exactly correct, giving a reading of 99.7 with the sugar sent, against 99.73, the mean of numerous readings in the Department laboratory, checked by a quartz plate, standardized by the office of weights and measures, U. S. Coast and Geodetic Survey. ANALYSES OF H. H. NICHOLSON. Samples. The samples examined by Prof. Nicholson were purchased at Red Cloud, Beatrice, Lincoln, and Omaha, Nebr. They consist chiefly of low-grade sugars, only two, Nos. 25. and 40, reaching the grade of pure granulated sugars. SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 677 Lowest polarization. No. 10, marked New Orleaiis sugar, shows the lowest polarization of any of the samples, viz, 77.3. It is low even for an open-kettle sugar. It is more likely to be a very low grade of refinery product. Highest polarization. The highest polarization shown by any of the samples is 100.2 by No. 42, also marked New Orleans. This sample is shown to have also 1.07 per cent water and 1.88 per cent ash. The number, 100.2, representing the polarization is necessarily erroneous. All plus polarizing sugars are of a high grade of purity and have but little ash. The only possible explanation of this high number is that the sample is beet sugar made from material rich in raffinose and not well purified. This might account for the excess of polarization and also for the presence of so large a quantity of ash. A sugar polarizing 99 and over should have only a trace of ash. This polarization should also be diminished 0.3, on account of error in the instrument. But even 99.9 polarization is entirely too high for a sugar containing nearly 3 per cent of foreign matter, unless, as above intimated, it may also contain raffiuose. ANALYSES BY W. B. RISING. Samples. The samples were purchased in Berkeley and San Fran- cisco, Cal. They were mostly low-grade refinery samples, and one, of which there was some doubt, was said to be New Orleans sugar. Lowest polarization. Sample No. 171 showed the lowest polarization, viz, 79.6. It was a yellow sugar with 6.32 per cent water and 2.65 per cent ash. The place of its manufacture and the name under which it was sold are not given. Highest polarization. The purest sugar of this lot is No. 5, a granu- lated sugar purchased in Berkeley. It shows a polarization of 98.10, with only .15 per cent water and .02 per cent ash. Highest ash. Sample No. 4 is remarkable in having so high a content of ash. Scarcely more than this would be expected in molasses. The color of this sugar, however, was white and its polarization only 85.7. From the large quantity of ash contained in it there is reason to sus- pect that it was made from beets. The small quantity of beet sugar used on the Pacific coast, however, would make it difficult to accept such an explanation. Accuracy of instrument. Mr. Rising has failed to report the reading of the sample sugar sent him ; therefore the accuracy of the polari- scope used by him is not known. ANALYSES BY M. A. SCOVELL. Samples. The samples were purchased in Lexington and Louisville, Ky., and in Cincinnati, Ohio. After the analytical work had all been fin- ished Prof. Scovell's laboratory was destroyed by fire and his notes and samples destroyed. With great energy and ability he soon re- 18808 No. 13 4 678 FOODS AND FOOD ADULTERANTS. established bis laboratory, purchased new samples, and repeated the work. The data given are of course from the second set of samples. Temperature. The solutions were all made up and read at approx- imately 25. Standard of the instrument. The sample of test sugar sent to Mr. Scovell polarized on his instrument 99.8. By standard quartz plate, 99.73. Error, .07. The instrument, therefore, was correctly grad- uated, reading only a trifle too high. Loicest polarization. Sample No. 84 showed the lowest polarization, viz, 74.4. This sample had 4.88 per cent water and .67 per cent ash. It was labeled maple sugar, and was a light-colored cake, simi- lar in form to the most common shape in which maple sugar is sold. ANALYSES BY S. P. SHARPLES. The sugars on this (Boston and suburbs) market, as sold at the retail stores, come from the two refineries which are situated at this place. A small amount is bought from Spreckels' refinery at Philadelphia. Almost the whole of the sugar used in this part of the State is of the quality known as granulated. I have procured three or four samples of this to show the grade of the sugar. The only yellow sugar made at present here is that numbered 9437, and known as the Severe yellow. The Revere Sugar Refinery uses only high-grade centrifugal sugars, made from cane. The American Sugar Refining Company uses all grades of sugar that come into the market, including some beet sugars. This winter they have been using some New Orleans sugars and some little sorghum. The yellow sugars now on the market here are mainly of New York make, and are sold through the American Sugar Refining Company. I have endeavored to give as fully as possible the exact condition of the market here in selecting these sugars, giving the sugars as found in the retailers' hands and also the sugars as sold by the refiners. Many of the retail dealers do not keep the yellow sugars, dealing only in the granulated sugars. These are generally of three grades, fine, medium, and coarse. They are all alike and made at the same time, but the consumers here very generally prefer the fine granulated, and quite frequently it brings a shade more at wholesale. There is generally an insufficient supply of this grade. The three grades are prepared by passing the dried sugar through a s