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 <fe Heinmiller
Powdered sugar
. 1000
111
Beck & Frasch, La Fayette
do
1000
11?
do
. 0700
113
do....
Yellow C
06CO
114
P. Feeley, LaFayette . . . .'
Havetneyer & Elder . .
do .'
. 061
115
do
do
Ideal C
07CO
lift
do
.0850
117
Erasing Brothers
Extra C
.06 '5
118
do
0700
11<
do ...
. 1000
120
do
Dark C
.0500
121
C. Jevne & Co., Chicago
New Orleans sugar
.0600
1??,
do
.0750
1?3
do..
C su^ar
.0600
m
do
.0600
i?,5
Kockwood Brothers, Chicago
_
.2200
1?6
do
.0750
m
Joyce & Co., Chicago
do
0800
m
do
.0700
i?t>
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 <fc Elder.
9
do ...
?7
Chris. Have, Main street, Columbus...
C.
?8
do
SO
do
C sugar.
40
-11
Saul & Ebcrly, 74, 7C, and 78 Main St., Columbus.
do
C, Sprockets.
Brown sugar, Spreckela' very dark.
1?
do
N O. su <T ar.
43
44
J.'B. &.L. Zettler, South 4th street, Columbus..
do -.
Light C.
Brown.
45
4G
George Babb, 32 East Main street, Columbus...
do
Off A.
Yellow C.
47
do
Brown.
48
40
60
Holden Bros., North High street, Columbus
Aug. Boesol, 1352 North High street. Columbus.
J. I,. Guthridge, 1444 N. High street, Columbus.
Brown sugar.
Do.
Do.
668
FOODS AND FOOD ADULTERANTS
Analytical data.
No.
Direct
polariza-
tion.
Indirect
polariza-
tion.
Temper-
ature, C.
Sucrose 1>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 sizing machine.
TEST SUGAR RECEIVED KltOM WASHINGTON.
Moisture 0.08
Polarized iu 200 nun tube U9. 90
Polarized in 100 mm tube, 50. 00
After iuversiou (read at 21 U C.) J1.80
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 679
50 cc of Violette solution required 35.5 cc of inverted sugar solution
containing 6.847 grams to the litre.
1 cc of Violette solution =0.00480 grams of invert sugar.
The above value has been used throughout this report.
ANALYSES BY W. C. STUBBS.
These analyses are particularly interesting on account of being made
on samples which are supposed to represent very accurately the raw
sugars produced in Louisiana.
In the description of the samples we find the terms which are used in
that State in describing raw sugars. Some of these, perhaps, merit a
more extended definition.
The term " open-kettle sugar " is applied to raw sugars made in the
old-fashioned way of boiling the juices in open kettles to proof. The
juice is then drawn off in tanks and allowed to crystallize. The mix-
ture of sugar and molasses thus formed is transferred to hogsheads,
with perforated bottoms and allowed to stand until the molasses drains
off. Open-kettle sugars are highly prized by many on account of their
fine odor and taste. They are, however, moist and likely to become
hard on drying. In many respects, especially in baking cakes, the
sugar is of great value.
The term "centrifugal seconds "is applied to sugar made by the
modern process, rebelled from the molasses obtained in the first crys-
tallization. This sugar is sometimes grained in the vacuum pan, but
more often is boiled to string proof and allowed to crystallize in wagons
in the hot room. In polarization, this sugar is generally higher than
open- kettle sugar, but in flavor it is inferior to that sugar. For refin-
ing purposes, however, it is probably a little more valuable than ordi-
nary open-kettle sugars.
"Yellow clarified sugar" is a first product of high grade and a deli-
cate yellow color. It was formerly produced very largely on all the
plantations in the State where modern processes are employed. It
found a ready market without passing through a refinery. The delicate;
yellow color is imparted by treating the juices with sulphur fumes be-,
fore the process of clarification is completed. The juices are then,
boiled in the clarifying pans and swept until very clean. After gran-
ulation in the vacuum pans, they are washed in the centrifugal and
brightened by being sprayed with a solution of chloride of tin in some
form or other. Since the change in the fiscal policy of the Government,
in regard to sugar duties and the institution of the bounty, yellow,
clarified sugars are made in much less quantities than before.
The highest polarizing sugar examined by Mr. Stubbs was No. 46,
polarizing 100. When the instrument, however, is corrected to cor-
respond with the proper polarization, it is seen that this number is not,
too high, becoming, instead of 100, 99.70.
680 FOODS AND FOOD ADULTEKANTS.
ANALYSES BY SHIPPEN WALLACE.
The samples examined by Mr. Wallace were of low-grade sugars for
which he paid a uniform price of o cents per pound. They were pur~
chased in Philadelphia and vicinity, and represent undoubtedly the
low-grade sugars from the refineries of that city. The only clew to the
origin of these low-grade sugars will probably be found in the percent-
age of ash which they contain. Those which contain over 1 per cent
of ash are certainly raw sugars derived from the sugar beet. The same
is possibly true of those where the ash runs above one-half of 1 per
cent, but in these cases it is probable the raw sugar is derived from a
mixture of sugars made from cane and beet. I believe it is the custom
in some refineries not to attempt to keep the raw beet sugars and cane
sugars separate during refining. In this case, both the refined article
and low-grade sugars would be mixtures of the two.
ANALYSES BY H. A. WEBER.
The samples examined by Mr. Weber were all purchased in Colum-
bus in the localities mentioned in the table. These were also uniformly
low-grade sugars and presumably low-grade sugars from refiners.
Many of them, however, were marked New Orleans sugar, but this label
does not always indicate the origin of the sample. In many localities
New Orleans sugars are much in demand, and from the quantity of
such sugar which is sold, it is to be presumed that much of the low-
grade sugar of refineries is sold under the name of New Orleans sugar.
As indicated in the communication of Mr. Weber in transmitting his
samples, he determined the sugar by chemical methods as well as by
polarization. He seems to rely more upon the chemical method than
upon the method by polarization, in which respect his opinion differs
from that of most chemists familiar with this class of work. The dif-
ferences, in many instances in his figures, are quite marked. In sam-
ple No. 1 there is a difference of nearly 3 per cent between the result
of the polarization and of the sugar determined by chemical means. In
most of the other instances the two results are nearly identical.
ANALYSES BY F. G. WIECHMANN.
In one of the sugars examined, No. 23, there were found grains of
rice, whole and broken. The presence of this rice, however, was proba-
bly only accidental, due to carelessness, as the market price of this ar-
ticle is almost the same as that of sugar, thus ottering no inducement
for its use as an adulterant.
With this exception, all of the samples examined must be pronounced
non-adulterated, as polarization, water, and ash are in every case
within the test limits of these grades of refined sugars.
Particular attention must be called to the percentages of ash found
in the samples examined by Mr. Wiechinann, especially as compan-d
with the content in the samples analyzed by Mr. Stnbbs. As before
intimated, an excess of ash in raw sugars would point to a beet-sugar
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 681
origin. The presumption in favor of the New Orleans sugars is that
they are all made from cane. On the other hand, it is known that
large quantities of raw beet sugar are imported into New York and the
greatly increased percentage of ash in the New York samples possibly
indicates the use of considerable quantities of raw beet sugar by the
refineries supplying the New York and Brooklyn markets.
THE SAMPLES OF SUGAR EXAMINED AT THE LABORATORY OF THE
DEPARTMENT.
These samples were purchased in Washington and Baltimore. Nuin-
srs 8559 to 8602, inclusive, were purchased in Washington ; numbers
8620 to 8644, inclusive, were purchased in Baltimore.
An attempt was made not only to get fair samples of the low-grade
sugars, but also a considerable number of high-grade sugars. It is in-
teresting to note that a number of these sugars polarized 100 or
slightly over. In every case, these high polarizing sugars had the
peculiar odor characteristic of beet sugar. A possible explanation of
this high polarization is found in the supposition that they may have
contained traces of raflmose.
The low-grade sugars represented all the various kinds of such
sugars which the market would afford. Considerable time and effort
were spent in getting absolutely fair market samples both from Wash-
ington and Baltimore.
In the table of analyses are given, in addition to the ordinary data,
the percentages of sugar contained in each sample when calculated
after inversion by the factor 144. Apparently the factor 144 gave more
accurate results than the factor 142.6, the results of which tend to be,
as would be expected, too high.
From a general review of the analyses of sugar purchased in all
parts of the country we may safely assume that the adulteration of
sugar with sand or terra alba which is said to exist in other countries
is not practiced to any appreciable extent in this. The addition of
other sugars than cane sugar to the sugars of commerce is also ex-
tremely doubtful. The only things which could be construed as an
adulteration is in making sugars almost white but with soft grain cap-
able of absorbing a considerable quantity of molasses and retaining
it and the use of excessive quantities of ultramarine. The soft sugars
mentioned form a considerable quantity of the low-grade sugars of
commerce. From the calculations made, in one or two instances, it
is seen that the purchaser scarcely gets as much saccharine matter in
buying these low-grado sugars at a low price as he does in buying high-
grade sugars at a slightly higher price. The difference, however, is so
slight as to be unimportant. The trade in low-grade sugars, therefore,
can not be considered fraudulent, as the purchaser is fully aware at the
time of buying that he is getting an inferior quality of sugar for which
he is paying a lower price. So long as the price of sugar continues at
its present low figure, it may be said that the danger of adulteration is
682 FOODS AND FOOD ADULTERANTS.
extremely small. The very best way of all to prevent the adulteration
of an article of food is to have the price of this article so low as to ex-
clude the possibility of any kind of adulteration proving profitable.
Attempts to find the origin of the sugar samples usually proved fruit-
less, inasmuch as they were, as a rule, bought in small groceries, the
proprietors of which knew no more about them than that they came
from the wholesale houses. One sample of Louisiana yellow clarified
(No. 8640) was found in Baltimore. Many of the granulated white
sugars, after standing in corked bottles for some time, developed the
foul odor characteristic of beet products. The sugars now called u brown
sugar "by the grocers are moist, fine grained, light-yellow products,
while by " black sugar" is understood a yellowish-brown sugar, such
as was sold as " brown sugar" five or six years ago. It was attempted
to get some very cheap samples, but none were found which varied
much from the average price.
For direct polarization duplicate samples of 26.048 grams (0.5 mg)
were weighed out in a sugar dish, washed into a 100 cc flask, with
water of room temperature, dissolved in about 75 cc. of water by giv-
ing the flask a gentle rotary motion, and from 1 drop to 1 cc of con-
centrated solution of basic acetate of lead added, the smaller quantity
being for very high-grade sugars, the greater for correspondingly low;
1 or 2 cc of alumina cream was also always added. High-polarizing
sugars seldom give a flocky, readily filtering precipitate with basic ace-
tate as do lower grades, the precipitate formed being as a rule scanty
and slimy, passing readily through the filter. Addition of alumina
cream flocks this suspended finely-pulverulent precipitate together,
much facilitating filtration and insuring clear filtrates. For the sake
of uniformity all sugar samples received this addition. After making
the solution up to the mark it was filtered through a fluted filter and
polarized in a 200 mm tube. The polariscope used was a 600 mm half-
shade Schmidt & Haensch. Six readings were made on each solu-
tion, .the average being recorded. For invert readings a 50 to 55 cc.
flask was filled to the 50 cc mark with the solution which had been
polarized, room temperature being noted, 5 cc of strong hydrochloric
(sp. g. 1.2) added, and the flask, together with another containing water
and having a thermometer standing in it, placed in a pan of water kept
heated to 68 to 70 by a steam bath. As soon as the thermometer in
the flask showed 69, time was noted and that temperature kept up for
ten minutes. After this lapse of time the flasks were plunged in
another pan of cold water, to be again removed when the thermometer
showed room temperature. Polarization was made in a 220 mm tube.
The tube was laid in the polariscope over a delicate thermometer.
Readings were then made at short intervals until they ceased to vary,
the final reading being recorded and, at the same time, the temperature
recorded on the thermometer was noted. The old value for Clerget's
constant, 144, was used instead of the newer but not yet established
values 142.4 and 142.6-7. Bono-black was not used with sugar samples.
MOLASSES AND SIRUPS.
ANALYSES BY H. A. HUSTON.
Description of samples.
No.
Bought of
Price
per
gallon.
Manufacturer or
brand.
Kind.
Remarks.
51
Chas. H. Slack
$0.80
' ' Leigh ton "
New Orleans molasses.
5*>
Chicago,
.do
.60
Diamond Gilt Edge..
Sugar sirup
53
Whitsel &, Co
Harvey's Nursery,
Sorghum
51
55
"WestLaFayette.
Chas. H. Slack,
Chicago,
do
2.20
.30
TippecanoeCo., Ind.
D. C. Leonard & Son,
"Wilmington, Vt.
Bee Hive
Pure Vermont maple
sirup.
Black Strap molasses.
Ash light green in
color.
56
do
.60
57
.58
....do
....do
.60
.60
Bellview
Stanley
New Orleans molasses
do
50
A. Botsford & Co
Ohio maple sirup .
60
Chicago.
....do
do
sugar.
Made up from maple
1:1
A. B. Braden La
1.25
Suo'ar-Growers' Asso-
do
sugar and glucose.
fi*>
Fayette.
.. do
.75
ciation. Cliardon,
Ohio.
Boston Refinery sugar
63
64
65
....do*
....do
Schwarm & Hein-
.80
2.00
1.20
Open-kettle goods . .
Crown Cordial and
Extract Co., New
York.
Put up for Pottlitzer
drips.
New Orleans molasses.
Tu Fru*
Maple sirup
In tin can from btock.
(See No. 80.)
66
67
68
miller, Chicago.
Pottlitzer Bros.,
La Fayette.
...do
Beck & Frasch,
1.00
1.00
.50
Bros., Fort "Wayne
and La Fayette, Ind.
Put up for Baldwin
fe Co., New Haven.
Canned by National
Sirup Co.
Bradshaw & Wait
Orange County, Vt..
homemade maple
sirup.
Western New York . . .
Silver drips. .......
Pottlitzer Bros,
stated 05 was bet-
ter than 66, and 66
better t linn U7, but
gave no statement
that either was
genuine maple
sirup.
6f)
La Fayette.
.. do
.75
Chicago, 111.
70
do
1.25
Bradshaw & Wait,
71
7?
P. Feeley, La Fay-
ette.
....do
1.20
.40
Chicago, 111.
(No name) Indianapo-
lis, Ind.
(No name) Chicago
Ohio maple sirup
111.
* Label states : "A pure, delicious, fruity table sirup
selected fruit and best grade of sugar."
for griddle and pan cakes, made from fine
683
684
FOODS AND FOOD ADULTERANTS.
Description of samples Continued.
No.
Bought of
Price
per
gallon.
Manufacturer or
brand.
Kind.
Remarks.
73
P. Feeley, La Fay-
$0.40
(No name) Chicago,
Sirup ...
74
etto.
.. do
.50
111.
(No name) Tippe-
Sorghum
sirup than No. 72.
75
.. do
.65
canoo Co., Ind.
Ne~ Orleans moliisses.
76
77
78
Emsing Bros., La
Fayctte.
... do
.. do
1.18
.45
.70
Reid. Mimlock & Co ,
Chicago, 111.
Michigan maple sirup.
Silver drips
New Orleans molasses.
79
80
....do
A. B. Braden, La
.50
2.00
Crown Cordial and
Fancy honey sirup ...
Tu Fru
Same as No. 64 but
81
Fayette.
C. Jevne & Co.,
Extract Co , Chi-
cago.
New Orleans molasses.
put up in glass and
marked "Sample
puicbased because
tin was found in
No. 64."
82
81
Chicago.
..do
...do
Confectioners' sirup . .
Maple sirup
84
.. do
Corn sirup
85
.. do
I. Calvin Shafer Co.,
Standard strawberry
86
D. B. Scully, Chi-
75
New York.
sirup.
New Orleans molasses.
87
cago.
Sprague, Warner
.90
No. 1 maple sirup
88
& Co., Chicago.
...do .
60
White Robe
New Orleans molasses.
89
do
80
do
90
do
60
... do
91
...do
.50
Boston standard sirup.
62
...do
.50
Perfection sirup
93
I
91
95
Cruckelhans, In-
dianapolis.
Louis Schism, La
Fayette.
Wells & Schilling,
1.60
.60
.40
Cannel by Bradshaw
& Wait, Chicago.
Sprague, Warner &
Co., Chicago.
First-run selected ma-
ple sirup.
Honey Drop sirup
Good Luck sirnp
96
La Fayette.
....do
.70
New Orleans molasses.
Sold as being free
97
Wni. Beck, La
.70
do
from tin.
Do
98
99
Fayotte.
Louis K e m m e 1 ,
La Fayette.
Jos. Beck, La
1.40
1.40
F. G. Strobtneyer &
Co., New York.
Pure maple sirup, "de-
licious and whole-
some."
Maple sirup from Ver-
100
Fnyette.
Ja. O'Neil & Co.,
Del gad o & Co., Now
mont.
New Orleans molasses.
Chicago.
Orleans, La.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Analytical data.
685
No.
Polarization.
Tempera
tare C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Tin or
other me-
tals.
Direct. Indirect.
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
8J
85
S(i
87
88
89
90
91
92
93
94
95
96
97
98
99
100
Per cent.
4J.23
23.94
39.34
65.71
26.40
21.73
40.23
21.89
51.00
40.55
65 23
Per cent.
26.92
33.27
36.01
00.05
17.21
30.00
29.52
30.00
13.46
27.63
00.29
37.85
14.68
51.14
36.45
32.81
39.77
52.50
41.01
1.98
35.76
41.53
23.75
31.39
26.34
42.19
41.53
27.68
47.78
52.93
29.67
51.42
38.28
42.06
60.78
30.00
28.42
32.53
18.30
18.00
34.17
44.26
31.19
35.94
40 53
32.14
39.13
28.48
21.60
18.95
Per cent.
20.24
16.47
20.88
24.15
22.64
24.18
18.10
20.27
34.93
38.80
32.37
11.12
2!. 90
23.18
20.89
23.49
21.97
16.24
20.84
35.82
26.68
21.26
25.29
23. 15
24.22
27.59
23.25
22.90
16.79
22.01
24.16
20.03
30.75
ID. 47
39.10
21.23
29.31
24.81
25.25
23.73
18.13
21.53
27.19
22. 66
23.24
24.63
27,86
32.64
35.40
25.09
Per cent.
2.75
0.92
1.87
0.40
6.13
2.75
3.61
3.61
0.32
0.31
0.27
2.79
2.18
0.06
0.33
0.43
0.70
0.99
1.13
0.55
0.44
0.94
2.95
2.56
4.25
0.25
0.89
8.90
0.43
0.08
1.95
0.85
0.45
0.78
0.02
2.48
0.46
1.69
2.81
3.72
2.93
0.62
0.61
0.99
0.44
4.24
1.96
0.60
0.41
4.78
Absent.
Present.
Absent.
Present.
Do.
Do.
Absent.
Do.
Present.
Do.
Do.
Absent.
Do.
Present.
Do.
Absent.
Present.
Absent.
Do.
Present.
Do.
Do.
Do.
Absent.
Present.
Do.
Absent.
Present.
Do.
Do.
Absent.
Present.
Do.
Do.
Do.
Do.
Do.
Do.
Absent.
Do.
Do.
Do.
Present.
Do.
Absent.
Present.
Do.
Do.
Do.
Absent.
39.19
54.28
9.44
27.76
31.01
26.97
21.83
17.82
63.26
23.11
31.44
2G.47
36.14
31.44
13.30
18.65
32. 19
16.14
12.66
43.87
14.38
30.33
14.41
0.00
40.57
32.48
37.34
48.47
38. 12
40.90
28.16
29.57
26.58
15.15
43.77
11.43
51.72
30.19
51.31
686
FOODS AND FOOD ADULTERANTS.
ANALYSES BY H. H. NICHOLSON.
Description of samples.
No.
Bought of
Wholesaler or manufacturer.
i
Label.
1706
Starrett Bros., Lincoln
A. B. Smith Fairfleld
1707
.do
Boston
1708
do
1709
do
1710
do
L. G. Toe & Co Chicago
1711
G. W. Closson, Lincoln
New Orleans
1712
do
do .
1713
do
Coulten X Y
ond grade.
1714
... do
Fail field Nebr
1715
Cook &. Johnson
Farmer
Do
1716
do
1717
do
1718
do
do . ..
1719
do
1720
do
1721
Jas. Miller, Lincoln
Do
1722
Britton, Lincoln
New Orleans, second best.
1723
do
1724
do
1725
do .
1726
Maxwell, Sharpe & Ross, Lin-
Raymond Bros., Lincoln
Crystal drops.
1727
coln.
do
Tip Top sirup
1728
do
do
Honey Dew.
1729
do
1730
do
New Orleans
1731
do
do
1732
Viers Bros., Omaha
ond grade.
1733
do ,
1734
H. BliLiiistcin Omaha. ...
1735
L. G. Yoe &Co
Honey drips.
1736
do
1737
John Swoboda, Omaha
do
Common sirup.
1738
do
do
1739
Heimrod <fe Co., Omaha
Farrell & Co
1740
H. Moeller, Omaha
S B. Bachc) Jer
1741
do
Farrell & Co
Sirup No. 70
1742
Henry Bollin
1743
Viers Bios., Omaha
Paxton & Gallagher
Ohio maple sirup.
1744
J. W. Fennell, Omaha
Choice New Orleans.
1745*
H. Moeller, Omaha......
...do
New Orleans, first grade.
1746
do
do
New Orleans, secoiid grade.
1747
H. Blntnstoin, Omaha
do
Now Orleans sirup.
17 48
Hi -in in nl & Co., Omaha. ...
..do
Do.
1749
J. Neumann, Omaha ....... ..
Corn sirup Climax Drip.
1750
James Miller, Lincoln
Sorghum.
1751
John Swoboda, Lincoln
Paxton & Gallagher
Ohio maple sirup.
1752
H. Blumstcin, Lincoln
J. II. Feilbach, Omaha
Do.
1753
J. \ i'ii ii KIM, Lincoln
Cresson Sugar Re tin ing Co
Vermont maple sirup.
1754
Henry Moeller, Lincoln. ......
A. R. Bremer & Co., Chicago. . .
Do.
1755
Viers Bros., Lincoln
Paxton & Gallagher
Ohio maple sirup.
1 " Black strap " pure and simple, and next to impossible to decolorize sufficiently to read.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Analytical data.
687
No.
Polarization.
Temper
tnre C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Tin, or
other
metals.
Direct.
Indirect.
1706*
1707
1708
1709
1710
1711
1712
1713
1714
1715
1716
1717
1718
1719
1820
1721
1722
1723
1724
1725
1726
1727
1728
1729
1730
1731
1732
1733
1734
1735
1736
1737
1738
1739
1740
1741
1742
1743
1744
1745*
1746
1747
1748
1749
1700
1751
1752
1753
1754
1755
+ 46.1
+140.
+ 45.1
+ 58.4
+ 89.7
+133. 5
+102. 5
+124. 2
+ 37.1
+ 99.6
+ 43.9
+136. 5
+131.8
+ 86.5
+ 73.7
+ 33.5
+ 9.8
+ 37.3
+147. 5
+125. 5
+128. 5
+148. 3
+148. 9
+ 19.2
+ 41.1
+126. 9
+134. 9
+136. 1
+131.0
+134. 2
+ 30.9
+132. 1
+ 83.5
+148. 3
+ 40.2
+ 122.1
+125. 5
+114. 5
+ 74.2
+ 4.0
+ 67.5
+ 48.1
+ 34.9
+137. 5
+128. 5
+ 129.5
+134. 5
+131. 5
+115. 6
+137. 6
21.9
+133. 2
25.5
24.4
+ 72.9
+123.9
+ 86.6
+118. 5
19.8
+ 81.2
_ 22.8
+128. 3
+121. 1
+ 31.8
+ 74.6
13.8
27.3
26.7
+ 123.9
+103. 9
+123. 6
+110. 7
12
Per cent.
49.7
Per cent.
9.91
19.60
9.62
3.59
14.82
17.24
16.94
20.40
13.88
16.00
9.76
19.20
Per cent.
22.03
20.59
25.48
27.57
33.88
25.81
27.00
22.87
21.56
27.22
27.80
22.47
27.26
31.73
18.15
28.91
25.59
28.28
20.50
30.00
22.43
18.20
21.10
26.85
35.51
26.36
26.76
27.30
23.71
24.49
29.65
24.83
26.78
19.28
28.41
28. 52
39.88
26.27
30.56
29.36
28.88
29.81
26.22
20.21
27.74
28.69
27.79
28.73
30.97
26, o7
Per cent.
3.74
1.28
2.17
1.17
0.25
1.58
2.52
1.82
2.77
1.63
0.69
1.68
4.20
0.54
0.22
5.58
6.00
2.81
1.24
0.35
1.53
1.60
1.35
4.38
3.11
1.54
1.56
1.20
1.54
1.90
4.96
1.44
4.15
1.11
4.10
1.44
1.51
1.50
2.30
6.27
4.40
3.60
3.40
4.69
2.07
0.33
0.29
0.60
0.45
0.27
None.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Trace.
None.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
11.5
12
11
15
10.5
12
10.5
12
12
12.5
12
11.5
14.5
10.5
10.5
12
12
12
11.5
12
51.6
60.6
41.3
48.7
12.58
6.34
27.80
13.88
27.00
12.50
16.52
14.38
20.40
20.20
16.66
13. 60
11.36
20.40
14.70
17.24
16.66
18.60
12.98
17.10
17.54
25.60
12.04
15.38
- 15. 62
19.20
13.08
23.80
17.38
9.62
16.94
19.00
14.92
14.50
16.40
14.70
12.98
15.88
39.0
35.1
26.9
47.1
19.1
27.1
+122. 5
+120. 6
+126.0
+117.5
+119.5
27.0
+126. 4
+ 61.3
+127. 8
21.4
+ 115.1
+120.0
+ 99.5
+ 68.2
5.4
+ 37.8
- 16.9
28.4
+125. 3
+ 123.8
+110.5
+120.3
+ 108.3
+ 87.5
+ 120.0
12
11.5
12
12
11
27.0
49.7
11.5
11
11
11
12
12
12
11.5
12
11.5
11
11
11
11.5
11.5
13
12
14
14
13
14
42.2
45.0
6.9
76.7
47.7
46.3
' This sample conld not be clarified sufficiently well to get a reliable reading.
688
FOODS AND FOOD ADULTERANTS.
ANALYSES BY W. B. RISING.
Description of samples.
No.
Label.
Where bought.
Price
per
quart.
Color, etc.
3
Golden Drip, I l.ius Bros., San
Congden & Co , Berkeley
6
Francisco.
A. Wallman, 14th and Adeline,
7
Golden Sirup Wellman Peck &
Oakland.
Eichwede Muhr & Co , 7th and
8
Co.
New Orleans molasses Wellman,
Adeline, Oakland.
do
9
Peck &. Co., San Francisco.
Hadler Bros. 17th and Mission,
10
Francisco.
San Francisco,
do
13
Stewart & Trowbridge, Berkeley
40
finery.
Do
41
finery.
San Francisco.
do
Dark greenish.
42
& Bcndel. San Francisco.
W P. Wheeler San Pablo and
Dark reddish-
43
14th streets, Oakland.
brown.
44
finery.
street, Oakland,
do
Li<*ht yellow crys-
45
do
Phelan & Fish, llth and Wash-
tallized.
Muddy brown.
4G
ington, Oakland,
do
Dark red.
55
finery,
do
D. Brnne, 15th and Mission
$0.10
Li^ht amber.
56
57
Extra New Orleans clarified
molasses, Tillman & Boudel,
San Francisco (in 1-gallon
cans).
C. Paulsen, Valencia find 18th
streets, San Francisco.
18th and Mission, San Francisco.
.30
.10
Dark brown.
Red-brown.
5g
do
Cluff & Co., 18th and Mission,
.15
Dark green.
59
GO
01
Now Orleans molasses, Albert
Man & Co. , San Francisco.
Golden drip, American lietinery
do
San Francisco.
Wood &Ferguson, Valencia
and 17th, San Francisco.
18th and Mission, San Francisco.
Kattelinnn & Kippe, northwest
.25
.10
.15
Red-brown.
Light brown.
Do.
62
corner 16th and Howard, San
Francisco,
do
.15
Dark almost black
63
W W Beckmann
.15
66
Northeast corner Broadway and
.20
67
Simp
Kearuy, San Francisco.
Dnpont and Green streets, San
.15
98
do
Francisco.
Northeast corner Filbert and
.15
60
do
Powell, San Francisco.
J. L. Williams 533 New Mont-
.20
70
Molasses...
gomery.
.15
Black.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 689
Description of samples Continued.
No.
Label.
Where bought.
Price
per
quart.
Color, etc.
71
72
73
74
75
76
77
78
79
80
81
82
84
85
86
87
88
119
120
121
122
123
New Fork Tea Company, south-
west corner 14th and Mission,
San Francisco.
A. S. Barboro, 531 Washington
street, San Francisco.
1st and Mission, San Francisco.
Corner 2d and Mission, San
Francisco.
New York Tea Company, south-
west corner 4th and Mission,
San Francisco.
Powell & Greenwich
10.15
.10
.15
.15
.25
.10
.15
.15
.15
.30
.15
.20
.10
.40
.15
.20
.15
.10
.15
.40
.15
.15
Very dark brown.
Light red.
Do.
Do.
Reddish yellow.
Yellow.
Yellow-red.
Dark red.
Reddish.
Red-brown.
Reddish.
Light yellow.
Red-brown.
Black.
Almost black.
Do.
Red.
Greenish.
Red.
Turbid-brown.
Yellow-brown.
Red-brown.
do
H. Shattuck, 2d and Minerva,
San Francisco.
J. H. Gobbenboske, southwest
corner 2d and Howard, San
Francisco.
Mission and Howard, San Fran-
cisco.
Clufl Bros., 9 New Montgomery,
San Francisco.
Kunnecke & Co., 539 Howard
street, San Francisco.
Northeast corner Everett and
3d streets, San Francisco.
do
.do
do
...do
New Orleans molasses
Hayes & Dwyer, 50 2d street,
San Francisco.
Natoma and First, San Fran-
cisco.
Irvin Brose, 570 Howard
Sirup
Sirup said to bo from Sandwich
Islands.
B. H. Bore, 137 4th street
Sirup, American refinery
Robohm & Kinoma, Howard
and 8th, San Francisco.
Riecher & Zimmer, 7th and
Stevenson, San Francisco.
W. B. Cluff & Bro., Stevenson
and 6th street, San Francisco.
Northwest corner 6th and Jessie
8th and Jessie, San Francisco. . .
do
New Orleans molasses
do
690
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Temp.,
C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Tin or
other
metals.
Direct.
Indirect.
3
6
7
8
9
10
13
40
41
42
43
44
45
46
55
56
57
58
59
60
61
62
63
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
84
85
86
87
88
119
120
121
122
123
111. 65
40.15
91.00
105. 38
40.92
45.43
37.30
42. 24
67.10
77.66
40.70
39.71
92.62
38.51
36.85
86.90
47.72
93.50
47.96
38.83
41.47
39.93
40.92
42.24
41.25
36.85
37.73
18.15
33.00
36.00
39.93
36.00
83.49
41.80
27.17
36.96
38.77
39.16
37.84
37.40
36.30
36.00
41.00
29.70
49.70
42.20
43.01
77.00
41.58
39.82
88.77
19. 25
63.80
72.27
18. 81
19 47
Per cent.
16.71
43.64
20.00
24.21
44.06
48.00
46.00
44.28
28.20
38.07
50.20
46.28
23.00
39.10
41.35
27.35
50.00
34.90
52.57
43.00
43.10
44.07
42.35
44.28
43.57
38.80
41.61
25.42
38.21
40.35
40.42
39.92
25. 35
46.90
35.21
39.42
43.75
44.71
41.07
40.14
38.62
35.00
43.07
35.50
53.35
42.21
44.04
30.00
41.21
39.00
Per cent.
29.85
24.51
28.57
30.30
24.39
27. 17
72.50
22.70
23.40
24.06
22.99
23.25
28.17
33.01
24.06
31.00
19.90
35.00
16.67
21.55
17.54
19.68
24. 75
24.51
18.18
27.78
19.23
30.10
13.50
19.20
21. 31
10.45
32.00
22.22
21.22
26.10
22.70
26.20
21.10
18.94
25.38
23.81
25.64
. 19. 23
20.83
17.50
27.20
24.00
20.41
24.39
Per cent.
17.47
20.08
17.00
20.00
24.78
26.12
. 16.92
17.30
24.32
26.77
22.88
23.71
25.01
20.87
19.36
22.27
25.02
22.65
24.19
20.19
18.59
25.61
18.54
19.95
26.78
23.85
27.49
30.26
23.26
21.40
20.88
16.35
20.79
20.06
17.86
21.80
21.35
24.90
19.87
21.12
20.79
23.79
18.76
26.98
26.37
23.11
24.95
24.22
21.18
23.58
Per cent.
1.63
3.18
1.51
1.79
3.72
2.94
2.84
4.98
2.10
1.84
2.16
2.58
2.46
6.72
418
2.35
4.29
2.13
1.82
5.13
3.68
4.04
7.25
4.24
4.94
4.26
3.53
5.20
8.99
4.85
6.42
4.23
2.26
3.46
5.72
7.31
2.28
3.99
4.68
6.14
4.14
4.38
4.15
5.90
1.93
6.50
3.55
2.45
6.04
4.10
25. 30
18 04
28.60
25.63
27 83
23 65
61.27
14 30
-19. 03
49.17
18. 70
46.10
23 54
19.80
17 16
19. 58
17. 60
18. 48
17. 60
-1C. 28
18 70
16. 39
18. 81
19. 36
15. 73
18.70
49.06
22. 33
17.80
16.50
20.68
22. 00
-17. 82
18.26
15. 95
12. 10
17.60
18. 15
22 88
15. 40
17.06
36.08
-14.74
13.53
SUGAE, MOLASSES, CONFECTIONS, AND HONEY. 691
ANALYSES BY M. A. SCOVELL.
Description of samples.
Sample 1. New Orleans. Light color, some sugar. Seller, R. J. McCombs, Cincin-
nati, Ohio. Manufacturer, Raceland Plantation, Louisiana.
Sample 2. Sugarhouse Sirup. Bright, light color, thick, clean. Seller, Hamilton
Grocery Company, Cincinnati, Ohio. Manufacturer, American Pre-
serve Company, Cincinnati, Ohio.
Sample 3. Rock-candy Drips. White, thin. Seller, Joseph R.Peebles' Sons' Company,
Cincinnati, Ohio. Manufacturer, R. A. Hulden, Ciucinuati, Ohio.
Sample 4. New Orleans. Light color, medium consistency. Seller, Joseph R. Peebles'
Sons' Company, Cincinnati, Ohio. Manufacturer, " S. & A." Plan-
tation, Louisiana.
Sample 6. Golden Sirup. Very light color, thick. Seller, Joseph R. Peebles' Sons
Company, Cincinnati, Ohio. Manufactured through " Hogard," New
York.
Sample 6. Maple Sirup. Light color, thin. Seller, R. J. McCombs, Cincinnati.
Manufacturer, Henry E. Crane, Garrettsville, Ohio.
Sample 7. McMechen's Old Virginia Tree Maple Sirup. Dark color, medium thick-
ness. Seller, Schwabacher, Louisville, Ky. Made by Geo. R. Mc-
Mechen, Wheeling, W. Va.
Sample 8. King Drips. Light color, thick. Seller, R. J. McCombs, Cincinnati.
Wholesaler or manufacturer, Thurber, Whyland & Co., New York.
Sample 9. Clyrner's Select Maple. Put up by the Buckeye Sirup Refinery, Cincin-
nati, Ohio, in quart tin cans. Seller, Hamilton Grocery Company, Cin-
cinnati, Ohio. Color light, medium thickness.
Sample 10. Old Time Maple Sirup. Put up by L. G. Yoe & Co., Chicago, 111., in quart
tin cans. Sold by P. Tracy, Cincinnati, Ohio. Light color, medium
thickness.
Sample 11. Vermont Maple Sirup. Put up by the Crescent Sugar Refinery Company.
Sold by H. D. Gosa, Cincinnati, Ohio. Fair color, medium consistency.
Sample 12. Maple Sirup. Put up at the camp for Jos. R. Peebles' Sous' Company,
Cincinnati, Ohio. Very light, thin.
Sample 13. New Orleans, Avon Plantation. By E. W. B. Sold by Henry Huneke &
Co., Cincinnati, Ohio. Light-colored, some sugar.
Sample 14. Maple Molasses. Made by Crane Brothers, Garrettsville, Ohio. The label
states: "We guarantee this to be perfectly pure maple molasses, pur-
chased by us of responsible farmers, and hermetically sealed in cans,
under our own supervision. It is justly denominated the best of all
and is unequaled by any other brands. Colter & Co., northwest corner
Sixth and Main streets, Cincinnati, Ohio."
Sample 15. Sugarhouse Molasses. Dark-colored, saltish taste, clear. Made by Have-
meyer & Elder. Bought of Sterritt, Cincinnati, Ohio.
Sample 16. Sugarhouse Molasses. Very dark, thick, turbid, greenish ; has the smell
of New Orleans. Sold by W. H. May, Lexington, Ky. Wholesaler,
Mosley, Raurn & Gogreve, Cincinnati, Ohio.
Sample 17. New Orleans Molasses. Dark, with much sugar. Seller, Lindsay &
Nugent, Lexington, Ky. Maker, J. N. R. Plantation, Louisiana.
Sample 18. New Orleans Molasses. Light colored, some sugar, fine flavor. Voiron
Plantation. Sold by G. H. Kin near, Lexington, Ky.
Sample 19. Bartino Sirup. " Made for winter use." Smell and flavor of New Or-
leans. Made by Hopple, Flasche & Co., Cincinnati, and sold by G. H.
Kinnear, Lexington, Ky.
Sample 20. Clover Drips. ''Pure sugar sirup." Dark, turbid, saltish. FroinHobart,
New York City. Sold by Colter & Co., Cincinnati, Ohio.
692 FOODS AND FOOD ADULTERANTS.
Sample 21. Sorghum. Dark colored, very acid tasle. Made by Mr. Hurst, Fayette
County, Ky. Sold by J. T. Hoiiaker, Lexington, Ky.
Sample 22. Bartino Sirup. Dark colored, New Orleans flavor. Made by Hopple,
Flascho & Co., Cincinnati, Ohio, and sold by T. J. Cassell, Lexington,
Ky.
Sample 23. Phoenix Drips. A bright, thick, light sirup. Made by Bradshaw &
Waite, Chicago, 111. Sold by Mrs. Clark, Lexington, Ky.
Sample 24. New Orleans Molasses. Open kettle. Sold by Cozine, Lexington, Ky.,
through Mosley, Eauin & Co., Cincinnati, Ohio.
Sample 25. Sorghum. From the Big Sandy River, Kentucky. Fair color, fermenting
slightly. Sold by W. H. May, Lexington, Ky.
Sample 26. New Orleans. Fair color, no sugar. In cypress barrels marked "D. A.
Brand." Bought through Curry, Howard & Co., Lexington, Ky., by T.
J. Cassell, and sample obtained of T. J. Cassell.
Sample 27. New Orleans. Dark-colored, turbid molasses, thick. Seller, McClelland,
Lexington, Ky. Made by the Cedar Grove Plantation, Louisiana.
Sample 28. New Orleans. Open kettle. In cypress barrels, marked " Ser. pt." Sel-
ler, W. H. May, Lexington, Ky. Wholesaler, Torbitt & Castleman,
Louisville, Ky. Very light colored sirup. Very little sugar.
Sample 29. Caramel Drips. A light transparent sirup, made by Bradshaw & Waite.
Sold by W. H. May, Lexington, Ky.
Sample 30. Bartino. A very reddish black thick sirup. Made by Hopple, Flasche &
Co., Cincinnati. Sold by Vogt, Lexington, Ky.
Sample 31. Sorghum. A fair-colored bright molasses, with sorghum taste. Seller,
Henry Vogt, Lexington, Ky. Wholesaler, J. T. Heitmeyer & Son, Cin-
cinnati, Ohio.
Sample 32. Open Kettle. A fair New Orleans molasses, with much sugar. Sold by
H. Vogt, Lexington, Ky. Wholesaler, Torbitt & Castlemau, Louis-
ville, Ky.
Sample 33. New Orleans. A light-colored molasses, with fine flavor. Sold by Mc-
Clelland, Lexington, Ky. Wholesaler, Torbitt & Castleman, Louisville,
Ky. Said to be branded "Magnolia Plantation."
Sample 34. Maple Sirup. A bright, thin sirup. Put up in quart jugs by Thurber,
New York. Sold by John Hutchinsou, Lexington, Ky.
Sample 35. Old Time Maple Sirup. Bright, medium thickness. Put up in quart
cans by L. G. Yoe & Co. Sold by John Hutchinson, Lexington, Ky.
Sample 36. Milton Maple Sirup. Light colored, thin . Said to be put up by L. G. Yoe
& Co., Chicago, 111., although there is no manufacturer's name on the
can. In quart cans. Sold by John Hutchiuson, Lexington Ky.
Sample 37. Bartino. A medium-colored thick sirup. New Orleans flavor. Made by
Hopple, FlascheA, Co., Cincinnati, Ohio. Sold by John Hutchinsou, Lex-
ington, Ky.
Sample 38. Sweet Clover Sirup. A very light straw-colored, thick sirup, made by L.
G. Yoe & Co., Chicago, 111. Sold by A. J. Ross, Louisville, Ky.
Sample 39. Sorghum. Horseshoe brand. A fair colored sorghum flavored molasses.
Sold by John Hutchinson, Lexington, Ky. Wholesaler, Hopple, Flasche
& Co., Cincinnati, Ohio.
Sample 40. Melrose Sirup. A light-colored, clear, thick sirup. Manufacturer, T.Wil-
lard & Co., New York City. Sold by J. B. Wnrach, Louisville, Ky.
Sample 41. New Orleans rebelled. Barrel marked "Union." Blackstrap. Sold by
John Hutchiusou, Lexington, Ky. Wholesaler, Torbitt & Cast KM nun,
Louisville Ky.
Sample 42. New Orleans Molasses. Magnolia Plantation. Light colored, some sugar.
Sold by John Hutchinsou, Lexington, Ky.
Sample 43. New Orleans Sugar-House molasses. Dark colored, lu barrels branded
"Mrs. A. A. B." Sold by Scully & Yates, Lexington, Ky,
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
693
Sample 44. Now Orleans Centrifugal. A blackstrap. Alice B. Plantation. Sold
by Coziue, Lexington. Ky.
Sample 45. Golden Sirnp. A bright, transparent thick syrup made by the Buckeye
Sirup Refinery, Cincinnati, Ohio. Sold by Hamilton Grocery Com-
pany, Cincinnati, Ohio.
Sample 46. Sorghum. Light- colored, sorghum taste. Sold by McClelland, Lexing-
ton, Ky. Wholesaler, Hopple, Flasche & Co., Cincinnati, Ohio.
Sample 47. Maple Sirup. In quart tin cans, thin, bright. Labeled as follows:
Guaranteed pure Maple Sirup, canned for C. W. Jefferson, Louisville,
Ky. Manufacturer's name not on the can. C. W. Jefferson states that
it was made by L. G. Yoe, Chicago, 111.
Sample 48. Rock Candy Drips. A white sirup of medium consistency, made by L.
G. Yoe & Co., Chicago, 111. Sold by A. J. Ross, Louisville, Ky.
Sample 49. New Orleans. Alight-colored sugar sirup, made by Church (A. W. S.)
Plantation. Sold by Scully & Yates, Lexington, Ky.
Sample 50. California Golden Sirup. Made from pure cane sugar of Spreckels.
Sunset brand. None genuine without the brand. Sold by J. C.
Berryman, Lexington, Ky.
Analytical data.
No.
Polarization.
Tempera-
ture, C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Tin or
other
metala.
Direct.
Indirect.
1
42.4
-- 20.6
24.0
Per cent.
48.31
Per cent.
18.52
Per cent.
25.41
Per cent.
2.51
Tin.
2
130.4
117.0
28.8
10.31
40.81
16.89
72
Do.
3 46.6
23.9
24.0
52.53
16.13
28.82
0.03
4
44.2
18.5
24.0
48.03
18.18
26.32
2.33
Tin.
5
41.5
- 5.1
24.6
35. 82
30.30
18. 13
2.45
6
62.8
20.8
25.2
64.41
2.53
25.28
0.58
7
83.4
16.9
24.2
51.04
12.54
23.29
0.33
Trace.
8
36.0
- 12. 3
24.8
37.15
34.48
15.05
3.25
9
92. 40. 4
24.8
35.08
20.20
25.24
0.39
Tin.
10
104. 8 70. 1
24.6
22.06
25.15
26.70
0.29
Do.
11
1.8. 2 112.
24.8
12.46
32.25
23.23
0.4G
Do.
12
61.4 21.4 24.8
63.70
1.56
29.72
0.63
13
42.4
20.4
24.8
48.30
18.35
25.47
2.05
14
59.8
20.0
25.2
61.48
1.31
30.67
0.74
Tin.
15
64.2
23.3
24.0
31.36
31.25
18.70
3.14
16
25.0
20 5
24.6
34.97
32.26
20.37
4.82
17
62.4
23.6
24.4
66.05
10.52
16.68
1.87
18
38.0
21.2
24.8
45.54
25.00
20.28
3.68
19
130.8
120.1
24.4
8.22
35.39
18.80
1.13
Tin.
20
21
38.0
30.4
15.8
12.5
24.8
25.0
41. 39
33.02
30.30
31.74
15. 03
27. 83
2.83
3.46
Copper.
22
123.6
116.2
24.4
5.68
37. 73
21.73
1.19
Tin.
23
153.8
144.1
25.6
7.48
34.78
16.40
0.65
24
47.2
20.9
25.6
52.54
16.81
22.69
3.15
25
42.8
14.2
24.6
43.81
21.05
27.50
2.58
26
2"
39.6
30.6
20. 2
16.4
24.8
24.8
46.00
36.16
20.41
31.25
25.63
17.68
2.70
4.80
28
35.4
- 15.6
24.8
39.23
28.98
21.84
2.63
29
121.0
108.5
25.0
9.62
40.82
17.33
1.17
30
125.6
116.6
24.8
6.92
41.24
13.69
1.42
Tin.
31
122.2
112.6
24.8
7.38
40.00
17.79
1.52
32 52. 8
- 24.0
24.8
59.07
17.86
17:17
1.86
33 44.0
18.9
26.0
48.60
20. 20 24. 13 | 2. 09
Do.
34
60.4
- 20.0
24.8
61.53
4.90
30. 24 0. 28
18808 No. 13-
694
FOODS AND FOOD ADULTERANTS.
Analytical data Continued.
No.
Polarization.
Tempera-
ture, C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Tin or
other
metals.
Direct.
Indirect.
35
109.8
78.1
24.8
Per cent.
24.38
Per cent.
25.31
Per cent.
26.08
Per cent.
0.31
Tin.
36
115.6
98.6
24.6
13.06
27.31
31.83
0.22
Do.
37
125.2
113.9
25.4
8.82
39.22
18.98
1.02
Do.
38
153.0
145.6
25.2
5.67
40.81
14.89
0.32
39
106.4
86.0
24.8
15.69
34.48
21.84
1.17
40
39.2
11.6
24.8
39.08
33.33
13.78
2.63
41
8.0
18.3
24.8
7.92
54.05
20.11
4.84
Trace of
tin.
42
41.0
18.9
24.6
46.04
18.35
25.70
3.05
43
34.4
21.6
24.2
42.97
25.32
18.81
2.56
Tin.
44
28.2
19.8
25.2
36.97
28.57
19.30
4.36
Do.
45
142.2
138.6
24.2
2.76
40.82
18.47
0.64
40
102.
76.1
24.6
19.91
29.70
27.30
1.93
47
61.6
20.0
24.8
62.77
5.81
28.32
0.33
Do.
48
67.6
21.1
24.8
68.23
0.53
23.81
0.15
49
38.4
20.7
24.8
45.46
23.25
24.50
3.16
Trace of
1
tin.
50
36.6
13.0
25.6
38.27
31.25 20.44
2.20
ANALYSES BY S. P. SHARPLES.
Description of samples.
No.
Bought of
Price
per
quart.
Label.
Remarks.
9352
9353
Walter Swan & Co., Boston,
Mass.
do .
No. 1, New Orleans, Ange-
lina.
No. 2, New Orleans, H. A
Said to be pure open-kettle
sirup.
Supposed to be bleached;
9354
do
No. 3, New Orleans (mark)
has a poor flavor and
tastes of sulphur.
Supposed to be bleached.
9355
do
Home, N. W. F.
No. 4, New Orleans Armelie,
9356
. . .do
B. H. H. & Co.
No. 5, New Orleans Armelie,
9357
do
$0. 07J
N. B. M.
No. 6, New Orleans Magno-
9358
13
lia, N. W. F.
9359
Highlands.
d
35
Maple Sirup
9360
9361
Roxbury market
Cobb Bates & Yerka Dock
.15
17
New Orleans
do
0362
Square, Boston, Mass.
do
.15
Porto Rico
9363
S D Ware, Eliot Square
15
Golden Drips
Probably consists of about
9364
Roxbury, Mass.
Low Bros 84 Blue Hill ave-
15
Golden Sirup
56 per cent sirup and 50
per -cent glucose.
Do.
9365
nue, Roxbury, Mass.
F. A. McCobb 45 Rockland
.15
Porto Rico.
street, Roxbury, Mass.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Description of samples Continued.
695
No.
Bought of
Price
per
quart.
Label.
Remarks.
9366
M < 'iiduin 141 H a m p d e n
$0. 10
Porto Rico
Low grade.
street, Boston, Mass.
9367
do
.15
New Orleans.....
High grade article, full of
sugar.
9368
F. H. Hay ncs, Blue Hill ave-
.15
Porto Rico
Probably adulterated with
nue, Roxbury, Mass.
about 10 per cent glucose
to improve color and
body.
QQfiQ
A. A. Whidden, Central
.074
New Orleans ................
9DUV
street, Boston, Mass.
i 3
QQ7<1
M. Casbin Clark street, Bos-
.374
Porto Rico.. ................
About 50 per cent glucose
B0IU
ton, Mass.
1 ** ' a
and 50 per centlow grade
Porto Rico.
QV71
French. Bros. 392 Hanover
.45
Ideal Table Sirup
JO ( i
street, Boston, Mass.
9372
do
.45
New Orleans
QOT
Viveiras fa Casta 27 Prince
.374
Porto Rico ..................
MHO
street, Boston, Mass.
1 " * 3
no fA
William J. Shea & Co., 377
.15
do
Probably about 10 per cent
Ol4
Hanover street, Boston,
glucose added to improve
Mass.
color and body.
9375
B. Robinson & Co,, 63 War-
.35
Warranted Pure Sap Sirup,
Sirup of this brand was
ren street, Roxbury, Mass.
W. J. Lamb. Mod ford,
found last year to be
Mass. ^ Maple sirup in flask.
adulterated with glucose.
9376
Tisdale, Koxbury, Mass
.25
Maplo sirup in fancy pressed
glass jug.
9377
St. Cloud Market, 561 Tre-
.35
Pure Maple Sirup, A. J.
mont street, Boston, Mass.
Raymond, Everett, Mass.
In wine bottle.
9378
B. Robinson & Co., 63 War-
.35
(On neck) Challenge brand.
Very probably made from
ren street, Roxbury, Mass.
(On side) Pure Maple Sir-
granulated or other high-
up, Orange County, Vt.
grade cane sugar and fla-
vored with maple sirup.
9379
S. E. Wilson & Co., corner
.30
Pure Maple Sirup, put up
Worcester and Washing-
by J. G. Turner, Medford,
ton streets, Boston, Mass.
Mass. In wine bottle.
9380
C. C. Howland & Co., 652
.35
Boyd's Green Mountain Ma-
In wine bottles.
Shawmut avenue, Boston,
ple Sirup, warranted pure
.
Mass.
sap sirup, bottled express-
ly for our family trade
9381
James H. Wythe & Co.,
.30
Maple sirup in wine bottles.
Made near Montpelier, Vt.;
Brattle street, Cambridge,
guaranteed pure and re-
Mass.
liable.
9382
D. D. Pickard, 566 Shawmut
.35
Boyd's Green Mountain
In wine botttles.
avenue, Boston, Mass.
maple sirup, warranted
pure sap sirup, bottled ex-
pressly for our family
trade, D. D. Pickard.
9383
Benney, Eliot Square, Rox-
.30
Pure Maple Sirup from Ma-
In wine bottles. About
bury, Mass.
pleton, Vt., D. H. Geer.
one-fifth glucose.
9384
C. D. Swam & Co., 2364
.35
Superior Maple Sirup. Tin-
In wine bottles.
Washington street, Bos-
equaled for buckwheat,
ton Highlands.
griddle cakes, etc., from
C. D. Swain & Co., Bos-
ton Highlands.
696
FOODS AND FOOD ADULTERANTS.
Description of samples Continued.
No.
Bought of
Price
per
quart.
La oel.
Remarks.
9385
C. C. Howland & Co., 652
$0.35
Boyd's Green Mountain
In wine bottles.
Shawmut avenue, Boston,
Maple Sirup, put up by
Mass.
C. C. Howland & Co., 652
Shawmut avenue, Boston,
Mass.
9366
A. A. Davenport, "Warren
.25
Mapleine Sirup for table use.
In wine bottle. Probably
street, Roxbury, Mass.
Put up by Reid & Co.,
a cane-sugar solution fla-
Boston, Mass.
vored with maple sirup.
9387
Richard Tubman, Washing-
.30
Pure Maple Sirup, Wood-
In wine bottle.
ton street, Roxbury, Mass.
stock, Vt., F. P. Adams &
Co., Boston, Mass.
9388
W. S. Melcher, 35 Warren
.30
Warranted Strictly Pure
street, Roxbnry, Mass.
Sap, from Woodstock, Vt.
Maple Sirup. F. P.
Adams & Co., Boston,
Mass.
9389
F. S. Pisteen, 529 Tremont
.35
On neck : Gilt Edge Brand.
Do.
street, Boston, Mass.
On side : Pure Maple
Sirup. Put up by J. G.
Turner, Medford, Mass.
9390
J. F. Johnson, 256 Shawmut
.30
No label
Maple sirup. This sample
avenue, Boston, Mass.
was partly crystallized in
the bottle.
9391
Cobb.Aldrich & Co., 2233
.26
Improved Maple Sirup,
In wine bottle. Adulter-
Washington street, Rox-
Woodstock, Vt. Com-
ated with glucose.
bnry, Mass.
pound.
9392
Revere Su^ar Refinery
.07*
Sample of this sirup was
'2
said to have been stopped
at Canadian custom-
house. I analyzed it
then, with about same
results as at present.
9393
'.TlioHififl Dana & Co. Bos-
Texas Clear .... .........
ton, Mass.
9394
do
Fancy Ponce
A very handsome, good fla-
vored Porto Rico.
9395
do
A heavy dark sirup.
9396
v do
........
TezasB
A very dark thick sirup.
9397
do
A low grade New Orleans.
9398
Company.
9399
Butcher & Sons, Philadel-
.0?
Sirup .......................
Sold for use in curing
ph ia, Pa.
meat.
9400
James Bliss &. Co. 328 At-
.15
New Orleans..
Dark colored.
lantic avenue, Boston,
Mass.
9401
C. Foster Sc Son 338 Atlan-
.10
Porto Rico
A very low grade black
tic avenue, Boston, Mass.
molasses.
S. S. Pierce & Co., Tremont
Pure Maple Sirup, put up
This is supposed to be per-
and Court streets, Boston,
hot in Vermont sugar or-
fectly pure article.
Mass.
chards, expressly for S. S.
Pierce & Co., importers
and grocers.
.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Analytical data.
697
No.
Polarization.
Tempera-
ture, G.
Sucrose.
Seducing
sugars.
"Water.
Ash.
Tin
' or other
metals.
Direct.
Indirect.
Per cent.
Per cent.
Per cent.
Per cent.
9352
38.00
12. 00
23
38.20
24.28
23.80
2.64
Absent.
9353
41.50
21. 00
20
47.21
19.36
24.12
2.56
Do.
9354
46.50
21. 00
20
50.90
13.68
22.58
2.88
Do.
9355
39.50
-20. 80
20
45.54
18.68
22.14
2.61
Present.
9356
42.00
-18.00
20
45.32
17.67
23.14
2.28
Absent.
9357
42.40
19. 50
24
47.45
18.68
25.28
1.93
Do.
9358
43.00
11.00
24
41.39
20.24
24.49
1.74
Do.
9359
59. 00
19. 70
20
59.54
2.21
27.48
0.38
Do.
9360
42.60
12. 50
24
42.23
21.12
24.22
1.74
Do.
9361
39.70
-16. 60
24
43.15
28.12
20.60
2.10
Do.
9362
50.30
14. 00
28
50.08
14.72
24.76
1.49
Present.
9363
92.80
70.00
27
17.79
32.40
21.02
1.20
Absent.
9364
96.50
74.60
27
16.99
%.oo
25.02
0.86
Do.
9365
41.70
-15.00
27
43.98
23.12
21.28
1.00
Present.
9366
22.00
-17. 50
29
30.89
28.60
23.44
4.66
Do.
9367
43.80
22. 00
19
49.52
22.48
18.55
1.00
Absent.
9368
56.40
- 6.50
20
47.50
17.36
23.44
1.08
Do.
9369
25.00
16. 70
19
31.39
29.44
25.38
3.04
Present.
9370
83.90
70.20
19
10.46
35. 20
24.62
1.56
Absent.
9371
112. 60
96.60
19
19.56
31.20
24.60
0.86
Do.
9372
42.40
-18. 70
17
45.63
19.60
23.52
1.90
Do.
9373
32.00
16. 10
24
36. 87
29.40
23.94
2.68
Present.
9374
46.30
6.50
40.18
18.00
26.22
1.99
Do.
9375
59.70
21. 00
16
60.04
2.34
30.04
0.18
Absent.
9376
58.80
-20. 00
16
58.62
6.20
27.35
0.32
Do.
9377
53.00
19. 40
53.30
4.67
30.92
0.58
Do.
9378
59.40
20. 20
18
59.87
2.53
32.00
0.12
Do.
9379
58.00
19. 80
18
58.35
3.27
29.88
0.30
Do.
9380
61.50
-19.40
21
61.04
2.10
29.64
0.50
Do.
9381
59.90
10. 20
16
58.85
3.12
27.70
0.42
Do.
S382
63.00
20. 60
17
62.44
1.38
32.46
0.46
Do.
9383
77.00
4.60
17
53.78
6.57
28.28
0.26
Do.
9384
61.00
20. 20
21
61.27
2.19
28.02
0.32
Do.
9385
54.10
16.90
24
54.42
2.83
35.20
0.46
Do.
9386
54.80
15. 90
24
54.19
5.40
34.20
0.14
Do.
9387
58.00
-18.70
23
58.59
3.27
30.82
0.38
Do.
9388
60.00
20. 90
19
60.89
3.27
28.28
0.38
Do.
9389
59.00
20. 30
19
59.68
3.99
25.52
0.31
Do.
9390
64.90
21. 70
19
65.18
2.58
20.52
0.17
Do.
9391
86.50
43.50
19
32.36
20.68
32.88
0.24
Do.
9392
35.90
12. 70
19
36.58
26.28
19.66
5.90
Do.
9393
20.80
20. 00
20
30.81
29.48
22.86
3.06
Do.
9394
48.00
-15. 50
19
47.79
16.48
26.37
1.74
Do.
9395
34.00
20. 00
19
40.64
21.12
21.34
6.50
Do.
9396
21.50
19. 00
19
30.48
22.60
21.82
6.96
Do.
9397
29.10
23. 50
19
39.59
27.80
20.52
2.20
Do.
9398
37.20
14. 50
19
38.91
22.08
22. 76
6.44
Do.
9399
45.40
12. 80
44.23
7.68
26.44
7.68
Do.
9400
39.90
20. 20
19
42.22
26.28
19.90
2.54
Do.
9401
30.20
14. 20
19
33.41
18.32
27.02
4.38
Do.
62.50
22.60
19
64.05
2.58
22.34
0.51
Do.
698
FOODS AND FOOD ADULTERANTS.
ANALYSIS BY W. C. STUBBS.
.Description of sample.
Bought of
Where wholesaled or manu-
factured.
Remarks.
Mrs. N. Smith, 1360 Magazine
street, New Orleans, La.
DaMonte Grocery, Magazine
street, New Orleans, La.
Rose Johnson, Dryades street,
New Orleans, La.
Sugar Levee
...do...
Eodd Bros. & Co., New Or-
leans.
Origin unknown
Marianna Plantation
.do
.do
do :
...do...
Louisiana Sugar Refinery No. 38
Louisiana Sugar Refinery No. 36
Louisiana Sugar Refinery No. 37
Jno. Barclay &Co
do
...do..,
Poplar Grove Plantation. . .
Marked "H"
Star Plantation
Justinia Plantation
Julia Plantation
Horse Shoe Brand
Louisiana Sugar Refinery .
...do..
.do
Jnstinia Plantation
Evan Hall Plantation
Des Lignes Plantation
.do
.do
.do
.do
.do
.do
.do
.do
Emile E. Hatery, Camp and
Julia streets.
A. A.McGinnis's Sons
Wrn. Hart, Rampart and Gra-
vier streets.
Jules O. Zalarain, Rampart and
Perdido streets.
C. Redersheimer, 141 S. Ram-
part street.
C. Feahney, Poydras and Ram-
part streets.
...do...
Eureka Plantation
Belle Alliance Plantation.
McManor Plantation
Marianua Plantation
Cora Plantation
L. & M. Central Factory . .
Waveland (Bayou Teche) .
Stella Plantation
Sugar Levee
Juo. J. Driscoll, 227 South Ram-
part street.
Lollinger & Fuerty, 291 Ram-
part street.
T. F. McMahon, 483Dryades
street.
Noel Parmental, Dryades and
Jackson streets.
H. Haunmeth, 552 Magazine
street.
A.J. K. 111:111, 580 Magazine
street.
O. L. Stan field, Magazine and
St Andrew street*.
Hermitage Plantation
Unknown...
.do
.do
.do
Chinaugo Plantation.
Unknown
.do
.do
.do
.do
.do
Mixture of glucose, sirup, and
Louisiana molasses.
Louisiana centrifugal molasses.
Do.
Do.
Do.
Do.
Do.
Open kettle.
Do.
Refinery molasses.
Do.
Do.
Louisiana centrifugal molasses.
Do.
Louisiana centrifugal molaases,
diffusion process.
Louisiana centrifugal molasses.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Mixture glucose sirup and Lou-
isiana molasses.
Louisiana centrifugal molasses.
Louisiana centrifugal molasses,
perhaps mixed.
Open kettle.
Mixture of glucose sirup and
Louisiana molasses.
Louisiana open kettle.
Do.
Do.
Mixture of glucose sirup and
Louisiana molasses.
Louisiana centrifugal molasses
(I).
Mixture of glucose sirup and
Louisiana molasses.
Do.
Louisiana open kettle and (?).
Mixture of glucose sirup and
Louisiana molasses.
SUGAK, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSIS BY W. C. STUBBS.
Description of sample Continued.
699
No.
Bought of
Where wholesaled or manu-
factured.
Remarks.
38
F Magintzgy 133 Magazine
Mixture of glucose sirup and
39
street.
do
Louisiana molasses.
Louisiana centrifugal molasses
40
41
Jackson streets.
Harry Butner, Laurel and Ara-
bella streets.
Louisiana Sugar Refinery. ..
and (?).
Mixture of glucose sirup and
Louisiana molasses.
Louisiana " syrop de batterie."
42
streets.
do
Do.
43
Jas Wilson & Co. Pry tan ia
do
Mixture glucose sirup and
44
and .Felinty streets.
H B Gilson 28 Valence street . .
do
Louisiana molasses.
Louisiana "syrop de batterie."
45
do
do
Mixture glucose sirup and
46
J. P Schmidt 1094 Magazine
Rodd Bros. & Co
Louisiana molasses.
Do.
47
street.
Fred Denny 1093 Magazine
flo
Do.
48
street,
.do
do
Louisiana centrifugal molasses.
19
Smith Bros. & Co 106 Poydras
Unknown
Mixture glucose sirup and
SO
street.
do
Louisiana molasses.
Do.
700
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Temp-
erature
C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Tin or
other
metals.
Direct.
Indirect.
1
2
3
4
5
6
7
8
9
10
11
12 ....
13....
14....
15
46.00
40.40
25.00
30.50
36.10
30.36
36.20
42.25
38.00
35.50
38.40
36.40
33.20
24.60
23.00
00.88
24. 86
17. 82
22. CO
- 23.32
- 18. 36
23.54
22.22
21. 78
22.22
- 14.96
14. 74
26. 18
23.98
21
20
20
17
18
16
18
15
18
13
IS
18
6
8
Per cent.
33.79
48.70
31.95
38.74
44.01
36.55
44.25
47.23
44.28
42.70
36.70
30.47
42.11
34.70
31.70
33.58
31.10
35.60
30. 50
37.56
40 36
33.52
36.38
12.28
37.90
28.89
41.53
16.42
53.00
51.69
56.81
26.66
26.50
26.11
37.89
39._97
14.~50
17.40
22.28
14.17
48.58
53.85
13.66
54.68
13.53
16.41
13.23
37.23
19.42
18.17
Per cent.
28.77
23.52
34.48
27.00
25.04
20.60
21.50
20.00
25.31
28.60
32.3ft
29.40
25.00
25.97
35.70
29.29
31.20
29.40
35.70
25.00
26.31
31.25
25.00
34.66
23.50
37.81
23.63
33.00
17.00
17. 55
17.33
34.66
33.00
32.50
25.31
26.00
38.51
34. 66
36.49
31.01
16.52
12.44
38.32
12.00
35.74
31.11
32.51
27.84
33.37
22.60
Per cent.
29.97
23.10
26.75
25.05
24. 74
31.11
26.04
27.58
25.67
22.ee
24.04,
31. 9C
25.94
31.17
26.27
29.11
29.08
23. 11
23. 4
29.18
26.35
27.34
26.83
27.20
24.54
28.09
24.50
33.31
28.69
26.55
22.90
25.04
22.90
28.56
26.18
30.19
29.17
28.14
27.20
29.66
27.38
24.89
29.93
29.22
30.67
28.81
30.00
26.07
31.33
26.38
Per cent.
0.84
1.75
a 53
4,32
4.01
4.77
3.37
2.56
2.67
3.11
3.74
4.57
3.75
4.83
3.93
4.53
4.55
3.88
3.96
4.95
3.90
3.34
6.28
].57
6.02
2.58
2.78
1.72
0.85
1.52
0.80
3.54
2.63
2.52
2.21
2.41
1.51
4.61
4.34
1.97
2.22
1.45
1.12
1.27
0.65
0.50
0.72
1.38
2.38
1.41
16 ...
17
18
19
20
21. ..
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41....
42
43.....
44
45
46
47....
48....
49 ....
50
23.00
23.80
28.60
22.20
27.80
33.00
23.80
27.20
- 112. 60
29.20
19.20
40.00
120. 40
49.20
48.60
55.40
67.50
34.00
62.80
61.40
43.20
115. 20
122.40
30.20
124.20
44.09
50.80
98.20
52.40
116. 80
120. 80
123. 00
27.40
87.70
86.60
24. 43
23. 10
21. 12
- 21. 56
96.14
22. 44
20 68
10
10
20
20
20
16
12
13
14
14
14
14
16
19
16
15
19
16
14
20
10
10
25
10
9
25
20
25
25
25
25
23 98
97.90
23.54
22.20
22 44
31.24
' 1.65
27.28
9.68
- 10. 56
95.48
98.56
7.70
104.50
- 23.54
20.20
79.20
- 23.89
99.00
99.22
105. 60
21.56
62.15
62.70
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY SHIPPEN WALLACE.
Analytical data.
701
No.
1
3
4
5
6
7
8
9
10
11
12
13
14
l e >
16....
17
18 ....
19
20
21
Polarization.
Temper-
ature, C.
Sucrose.
Reducing
sugars.
"Water.
Ash.
Tin or
other
metals.
Direct.
Indirect.
96.8
122.0
115.0
134.0
117.8
50.2
67.8
110.5
133.
51.7
112.3
40.7
37.8
97.3
138.0
44.3
129.0
69.0
46.0
111.2
44 2
70.0
108.0
99.0
121.4
92.0
13.0
26.0
87.0
104
12.0
77.0
14.0
11.0
76.0
136.0
16.0
101.4
31.4
18.0
76.0
16
Per cent.
20.00
10.40
11.90
9.40
19.20
47.10
31.10
17.50
31.60
47.53
26.20
39.20
36.41
15.80
1.40
45.00
20.50
28.00
44.70
26.20
44.90
38.40
44.70
11.10
us. f>o
25.30
13.90
43.50
15.80
30. 80
6.20
51.40
17. 50
37.10
44.70
45.00
5.20
11.90
40.60
5.20
1.70
39.10
50.50
6.70
42.90
17.90
47.70
44.00
50.60
42.30
Per cent.
27.50
33.50
34.00
35.30
32.28
12.85
19.50
29.85
35.60
13.08
30.90
16.10
17.20
28.10
35.80
21.50
32.50
27.40
11.85
29.47
21.50
22.20
19.10
33.75
22.00
28.85
30.35
, 18. 80
29.75
31.62
36. 71
12.10
32.50
17.35
21.41
21.85
34.80
34.00
15.32
34.50
37.53
16.50
11.92
33.45
18.22
30.80
33.33
28.75
32.15
30.22
Per cent.
Per cent.
1.89
1.53
1.52
1.37
1.50
2.75
3.10
1.55
1.92
4.06
1.33
4.75
4.85
1.90
1.45
4.38
1.48
2.50
4.25
1.45
4.40
22
23
24
25
26
27
28
29
30....
31
32
33
34
35
36
37
38.....
39
38.5
45.0
126.2
38.7
62.3
105.3
43.5
107. 2
89.3
146.4
55.0
116.0
32.8
44.0
44.3
120.0
122.0
42 5
13.6
15.0
111.2
13.0
28.4
86.6
15.6
86.0
48.0
138.0
14
4.95
4.75
*
1.50
4.90
3.75
1.35
5.50
1.40
3.25
1.25
4.06
1.60
92.5
17.0
16.0
16.
113.0
106.0
12
5.90
4.40
4 40
1.38
1.44
4.50
40
120.0
148.4
40.5
53.0
122.0
42.5
117.0
93.0
104.5
123.4
82.0
113.0
146.0
12.0
- 14.6
113.0
15.0
93.0
29.0
45.5
55.5
25.3
1.40
41
42....
43....
44 ...
45....
40
47....
48
49
50
1.25
4.50
4.00
1 50
4.75
1.90
2.00
3.50
3.10
4 00
702
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Temper-
ature C.
Sncrose.
Reducing
sugars.
Water.
Ash.
Tin or
other
metals.
Direct.
Indirect.
1
2
3
4
5
6
7
8
9
10
11
12
13
U
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
48
44
45
46
47
48
49
50
29.7
10.0
16.5
Per cent.
29.60
Per cent.
28.20
40.98
28.56
27.80
32.68
21.82
22.44
6.24
14.50
37.60
5.26
1.32
1.43
1.26
44.60
1.26
5.88
14.92
5.70
26.74
18.64
37.58
33.32
14.28
38.46
25.38
33.33
30.12
40.00
13.33
8.19
1.66
41.66
26.88
27.03
40.00
10.75
40.65
22.22
38.56
30.30
41.77
38.46
21.27
1.16
25.00
25.64
41. 7
16.66
1.44
Per cent.
28.68
21.00
27. 51
31.15
25.52
23.45
23.27
30.25
29.70
26.25
31.40
30.85
30.87
30.12
20.53
33.13
32.17
30.86
33.12
23.99
28.29
24.00
25.85
32.55
28.59
26.44
28.06
25.71
20. 86
30.45
35.64
31.37
17.90
25.60
24.98
22.14
30.48
26.33
23. 35
24.10
30.13
22.80
22.54
27.93
34.60
30.05
22. 83
18.02
29.58
34.47
Per cent.
5.00
.58
5.17
4.54
1.93
5.05
4.17
0.24
0.33
0.41
0.55
0.45
0.53
0.50
1.17
Per cent.
0. 0074
30.4
34.0
90.0
44.5
44.3
56.8
82.0
10.0
6.0
15
)5
30.17
29.87
12.14
40.70
40.99
58.69
40.22
3.32
57.79
66.34
63.43
64.50
1.59
65.22
59.99
34.78
58.83
35.04
29.79
1.71
9.37
36.44
7.14
41.17
5.16
8.49
2.07
53.34
52.35
61.87
2.42
39.11
38.12
1.92
43.76
2.67
46.90
4.65
30.78
1.97
2.08
44.92
61.26
35.29
42.17
0. 0134
0. 0200
0. 0028
0. 0100
0. 0180
10.0
10.0
-21.5
21.0
15
15
18
18
0. 0020
55.4
65.5
62.6
63.5
21.7
23.0
-21.3
21.9
18
18
20
20
0. 00?0
Trace.
64.5
58.4
22.5
20.9
18
20
0.28
0.11
0.32
4.70
2.54
1.02
0.35
0.42
2.68
3.59
1.60
4.12
0.64
0.17
0.74
0.71
0.76
2.85
4.31
1.03
0.30
1.03
4.31
1.26
4.67
1.25
0.21
3.65
0.15
5.90
4.10
0.98
0.19
0.53
0. 0100
0. 0200
0. 0100
0. 0260
0. 0060
57.0
28.5
20.9
18.0
20
20
130.8
110.0
20
35.0
18.9
22
0. 0200
Trace.
0. 0100
48.2
49.4
60.3
21.9
19.4
21.0
22
22
22
0.0060
33.2
31.4
18.0
-18.6
23
23
0.0140
0. 0040
43.0
ia4
23
0. 0120
25. 6
15.3
23
0.0060
41.0
59.1
29.2
35.7
-17.8
-21.0
17.0
19.5
23
23
23
23
0.0640
0. 0030
0. 0090
35.24
62.79
60.0
-22.2
23
0.0100
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY H. A. WEBER.
Description of samples.
703
No.
Bought from
Remarks.
J. G. <fc L. Brown, Hunter street and 5th avenue,
Columbus, Ohio.
...do... -
Henry Thropp, 345 South High street, Colum-
bus, Ohio.
Saper & Sons, 403 South High street, Colum-
bus, Ohio.
A. J. Evans, 236 and 238 Bast Long street, Co-
lumbus, Ohio.
Bowman Bros., corner Long street and Grant
avenue, Columbus, Ohio.
M. A. Montgomery, 618 East Long street, Co-
lumbus, Ohio.
Atlantic Tea Company, 190 South 4th street,
Columbus, Ohio.
M. Theado & Co., 234 to 238 South 4th street,
Columbus, Ohio.
Saul & Eberly, 74, 76, and 78 East Main street,
Columbus, Ohio.
...do...
.do
Esper&Sons, 403 South High street, Colum-
bus, Ohio.
...do..,
.do
.do
March, Chestnut and High streets, Columbus,
Ohio.
Wachter, West 3d avenue, Columbus, Ohio . . .
F. R Alien, Goodale and High streets, Colum-
bus, Ohio.
...do...
.do
.do
A. Hawk, Goodale and High streets, Columbus,
Ohio.
...do...
.do
.do
.do
J. C. March, 263 North High street, Columbus,
Ohio.
...do ...
New Orleans Molasses.
Sugar-house Molasses.
New Orleans Molasses.
Do.
Do.
Do.
Do.
1 quart glass bottle Thurber's Maple Sirup ; de-
licious flavor.
Tin can labeled Williams Bros. & Charbonnean,
Detroit, Mich.
Iglassbottle labeled CaliforniaNectarine Drips,
National Sirup Company, Chicago and St. Paul.
Tin can labeled Maple Honey Sirup, Bradshaw
& Waite, Chicago, HI.
Rock Candy Drips, F. H. Leggett & Co., New
York ; glass bottle containing lump of rock
candy.
Tin can labeled Pure Maple Sirup, Crane Bros.,
Garrettsville, Ohio.
Tin can labeled Choice Table Maple Sirup, J.
B. McNabb, Salem, Ohio.
Corn Sirup.
Glass bottle labeled Eock Candy Drips.F.H.Leg-
gett's, New York, containing lump of candy.
Can labeled Thnrber's Mountain Sugar Maple
Sirup.
Can labeled Pure Maple Sirup, Williams Bros.
& Charbonnean, Detroit, Mich; $100 reward
for adulteration found.
Can labeled Pure Maple Sirup, L. G. Yoe <fe Co.
New Orleans Molasses, second quality.
New Orleans Molasses, first quality.
Corn sirup.
Hock Candy Drips, Bradshaw & Waite, Chicago,
111.
Bottle labeled Pure Maple Sirup, F. G. Stroh-
meyer & Co., New York. (Delicious flavor.)
Central Park Drips, Thurber & Whyland, New
York.
New Orleans Molasses, second quality.
New Orleans Molasses, firstquality.
New Orleans Molasses, 1 quart.
Table Sirup.
704
FOODS AND FOOD ADULTERANTS.
ANALYSES BY H. A. WEBER.
Description of samples Continued.
No.
Bought from
Remarks.
30
31
T>
Atlantic Tea Company, 240 North High street,
Columbus, Ohio.
Thos. Bergin, 51 North High street, Columbus,
Ohio,
do .. .. .
1 jug maple sirup labeled Thurber's Maple
Sirup.
1 bottle maple sirup labeled Thurber's Maple
Sirup.
33
34
Henry Wachter, 3d and Harrison avenue, Co-
lumbus, Ohio.
do
Pure Maple Sirup, Cable, Ohio.
1 quart Golden Drips.
New Orleans Molasses (best).
35
<?6
A. B. Phelps, 3d and Harrison avenue, Colum-
bus, Ohio.
New Orleans Molasses.
37
38
J. G. & L. Brown, 5th avenue, Columbus, Ohio .
do
Fancy bottle labeled L. G. Toe &. Co.'s Pure
Maple Sirup.
Golden Drips.
39
40
M. A. Stiling, 1416 North High street, Colum-
bus, Ohio.
do
New Orleans Molasses.
Table Sirup.
41
4?
K. H. Bobb, 297 South High street, Columbus,
Ohio.
do
New Orleans Molasses.
Golden Sirup.
<n
do
44
4".
Miln, Greenwood and High streets, Colum-
bus, Ohio.
do
New Orleans Molasses.
46
47
48
H.K. Kaiser, 1520 North High street, Colum
bus, Ohio.
Aug. Boesel, 1352 North High street, Colum-
bus, Ohio.
do
New Orleans Molasses.
Do.
Table Sirup
49
50
J. M. Bell & Son, 1183 North High street, Co-
lumbus, Ohio.
Thos. Lacey, North High street, Columbus,
Ohio.
1 bottle labeled McMechen's Old Virginia Tree
Maple Sirup, G. K. McMechen, "Wheeling,
W.Va.
1 can Maple Sirup labeled Pure Maple Sirup,
Elyria Canning Company, Elyria, Ohio.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY F. G. WIECHMANN.
Description of sanies.
705
No.
Price per
pint.
Bought from.
Label.
51
52
$0.19
.15
H. M. Weyrauch, 805 3d avenue, New York. .
do ..
New Orleans Molasses.
53
54
55
56
57
.10
.10
.09
.10
07
H. Hahnenfeld, 767 3d avenue, New York
H. Boeselager, 794 3d avenue, New York
J.H.Meyer & Bro., 341 East 23d st., New
York.
C. "\V. Frieling, 397 2d avenue, New York
C. Tobaben, 379 2d avenue New York
New Orleans Molasses.
Do.
Do.
Do.
58
09
do
59
10
J. Maatz 361 2d avenue New York ........
60
10
do
61
10
D. Plumb 282 3d avenue, New York . . .
Do
62
10
do
63
10
do..
64
D. Mehrtens, 280 3d avenne, Newf York ....
65
10
do
66
67
.09
. 10
J. Betzemann, 230 3d avenue, New York
H. Cordes, J 347 2d avenue, New York
Do.
Molasses.
68
09
do .
Sirup.
69
09
L. Fotte, 1333 2d avenue, New York
New Orleans Molasses.
70
08
do
Sirup.
71
72
.10
10
Ferris & Keehill, 442 4th avenue, New York .
do
New Orleans Molasses.
Porto Rico Molasses.
73
.10
do
Sirup.
74
.10
E. Schmidt, 441 4th avenue, New York
Do.
75
.10
do
New Orleans Molasses.
76
77
78
.12
.08
.09
J. Macaulay, 422 4th avenue, New York
J. A. Steinberg, Wythe avenue and South
5th street, Brooklyn, E. D.
do
Do.
Sirup.
New Orleans Molasses.
79
80
.09
.07
P. John, Wythe avenue and Soulh 4th
street, Brooklyn, E. D.
Jo . .
Do.
Sirup.
81
82
.10
.10
F. H. Jaeger, 1033 3d avenue, New York
do
New Orleans Molasses.
Sirup.
83
84
.08
.10
H. A. Butt, 3d avenue and 60th street, New
York.
do
Do. .
New Orleans Molasses.
65
10
...... do
Porto Rico Molasses.
86
87
88
.09
.09
.10
W. D. H. Jaeger, 1020 3d avenue, New York. .
Schnakenberg & Kueok, "Wythe avenue and
South 6th street, Brooklyn, E. D.
do
New Orleans Molasses.
Sirup.
New Orleans Molasees.
89
90
.09
.08
"W. Gode, Wythe avenne and South 8th
street, Brooklyn, E. D.
do
Do.
Sirup.
91
92
.10
.10
F. C. Hencken, 92 South 8th street, Brook-
lyn, E. D.
do
Do.
93
.10
F. Rippe, 919 3d avenue, New York
Golden Sirup.
94
95
.10
.09
Schroeder & Goldberger, 911 3d avenne,
New York.
... do
Sirup.
Porto Rico Molasses.
96
.10
do
New Orleans Molasses.
97
.09
J. Mollers, 879 3d avenue, New York
Do.
98
.09
do
Sirup.
99
100
.08
.10
Plumb & Evers, 311 1th avenue, New York.
do
Porto Rico Molasses,
706
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tempera-
ture, C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Tin or
other
metals.
Direct.
Indirect.
51
52
53
54
55
56
57
58
59
60
61
62"
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
91
95
36
97
98
99
100
46.0
38.8
53.0
118.0
58.0
84.0
42.0
124.0
88.4
36.0
64.8
56.0
44.0
38.4
45.2
80.0
47.2
40.8
68.0
38.4
80.0
37.6
37.0
38.0
36.4
46.0
105.2
62.8
58.4
39.6
47.6
102.0
37.2
44.4
38.0
82.8
39.6
115.6
42.8
39.6
37.6
93.6
38.4
36.8
48.4
40.0
36.4
38.0
91.2
118.0
2L8
- 16.
24.0
100.0
5.6
57.2
- 11.6
107.4
77.2
- 14.8
28.8
19.2
15.2
- 15.2
- 13.2
30.8
- 18.4
- 15.6
11.6
15.6
35.2
11 6
Per cent.
55.2
44.6
21.8
Per cent.
15.15
21.74
38.16
34.01
18.93
32.90
27.47
30.30
40.48
26.59
30.12
2&56
19.30
30.48
19.15
21.83
14.28
21.27
24.51
32.26
22.98
21.46
29.76
24.75
24.15
14.00
32.26
. 21. 10
25.71
28.40
19.15
35.46
28.90
16.94
25.77
25.77
27.47
30.30
18.08
22.42
23.15
28.73
29.58
27.93
14.36
22.42
25.77
31.64
33.55
33.33
Per cent.
28.25
29.85
29.05
26. 05
28.88
28.10
22.68
28.00
29.18
25.80
24.45
30.02
28. D3
23.08
28.93
26.72
30.38
23.55
26.08
21.84
27.38
29.48
24.75
22.40
27.65
30.35
26.70
25.55
26.83
25.95
24.28
23.58
23.30
28.68
28.05
26.80
20.43
28.60
28.33
20.80
26. 70
28.30
20.43
24.85
27.58
25.95
25.53
19.88
26.55
27.65
Per cent.
2.995
3.161
2.621
2.066
3.0-W
2.646
4.428
2.221
2.153
4.176
3.600
4.194
3.474
3.755
3.802
2.545
2.952
5.954
1.742
2.898
2.C4C
5.332
3.798
5.688
3.096
3.330
2.423
2.016
2.682
3.924
2.484
2.405
4.428
3.179
4.331
2.124
4.223
2.045
3.690
7.114
4.961
3.006
4.428
3.787
3.636
2.646
2.8K2
3.150
2. 72'J
1.242
Absent.
Present.
Absent.
Do.
Do.
Present.
Do.
Do.
Absent.
Do.
Present.
Absent.
Do.
Present
Absent.
Do.
Do.
Do.
Do.
Do.
Do.
Present.
Absent.
Do.
Present
Absent.
Do.
Present.
Absent.
Present.
Absent.
Do.
Do.
Present
Do.
Do.
Absent.
Do.
Present.
Absent.
Do.
Present.
Absent.
Do.
Do.
Present.
Absent.
Do.
Present
Do.
39.5
20.2
43.7
8.4
41.4
27.1
27.7
56.4
43.7
47.6
37.1
53.4
45.9
42.5
44.0
33.8
37.1
39.6
40.7
42.2
49.1
15 6
16.0
- 19.6
19.2
84.4
7.2
5.6
9.2
20.4
41.9
39.8
36.8
51.3
80.0
16.0
17.2
5.2
42.0
14.4
100.0
17.6
14.4
- 13.2
70.4
14.0
12.8
15.2
- 18.8
- 19.6
16
40.1
46.4
32.6
30.7
40.7
45.5
40.7
38.3
17.5
39.5
37.4
47.9
44.3
42.2
40.7
115.4
70.8
107.6
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
707
ANALYSES BY CHEMICAL LABORATORY, U. S. DEPARTMENT OF AGRI-
CULTURE.
"Where bought.
A. A. Winfield, 215 13i street SW.
...do ...
.do
324 13th street NW
1219 E street
"Waplo & Co., corner E and llth streets. . .
W. E. Abbott, llth and H streets N W . . . .
J. H. Semmes, 740 12th street ,.-.
...do ...
Franklin Barrett, New York avenue and
12th street
...do ...
Hart and Higgins
do
W. H. Combs, 934 9th street
Wilson &. Schultz, I and 7th streets
M. Oppenheimer, 823 7th street
H. Q. Key worth, 531 7th street
1367 C street SW
Estler Bros. & Co.,13J and C streets SW .
J. W. Brewer, 13 and C streets S W
H. H. Bowie, 237 12th street SW
J. F. Harvey, 400 llth street SW
J. O. Vermillion, 333 llth street SW
do
do
A. Katzenberg, 222 North Eiitaw street,
Baltimore, Md.
Greene, 412 Baltimore street, Baltimore,
Md.
T. A. Agnew, corner Entaw and Pratt
streets, Baltimore, Md.
J. F. Webster, 893 Howard street, Balti-
more, Md.
Corner Linden and Rose streets, Balti-
more, Md.
J. T. Johnson, 300 Biddle street, Baltimore,
Md.
Randall, 410 Baltimore street, Baltimore,
Md.
Mrs. Troll, 13 Pearl street, Baltimore, Md .
Ed. Reese & Son, 412 Baltimore street,
Description.
Porto Rico Molasses
New Orleans Molasses
Vanilla Sirup
Golden Drip Sirup (graining)
Golden Drip Sirup
Honey Sirup
Bulk Maple Sirup
Maple Sirup (a)
Golden Eagle Sirup
Dark New Orleans Molasses . .
Bottled Maple Sirup (b)
Bottled Maple Sirup (c)
Pure Sugar Sirup
Golden Sirup
New Orleans molasses
Golden Drip Sirup
New Orleans Molasses
Bright Sirup
do
New Orleans Molasses
Porto Rico Molasses
Black Molasses
Strawberry Sirup (for flavoring only) (d)
Crystal Sirup
New Orleans Molasses
Maple Sirup (e)
do ((/)
Golden Sirup
.do
Second Grade Sugar Sirup .
Best Sirup
.do
New Orleans Molasses .
Baltimore, Md.
a Labeled : Vermont Maple Sirup. Put up by J. H. Barker & Sons, Rutland, Vt. New York office,
.328 Cherry street. Picture with "We be maple sugar and sirup makers" as legend.
b Quart bottle labeled : Hazen's Vermont Maple Sirup, Warranted Pure.
c Quart bottle labeled: McMechen's Old Virginia Tree Maple Sirup, Absolutely Pure. Geo. K,
McMechen & Son, Wheeling, W. Va.
d Labeled : Githens & Rexsamer Philadelphia. Trade-mark, X G & R X.
e Quart bottle, labeled : Vermont Maple Sirup from Austin, Nichols & Co., New York.
/Fancy quart bottle, labeled Strictly Pure; Natural Flavor ; Pure Maple Sirup. Curtice Brothers,,
Rochester, N. Y., Packers of canned fruits and vegetables, pickles, preserves, sauces, etc.
(/Glass-stoppered quart decanter, labeled: Thurber's Maple Sirup; delicious flavor; Thurber
Whyland & Co.., manufacturers.
708
FOODS AND FOOD ADULTERANTS.
ANALYSES BY CHEMICAL LABORATORY, U. S. DEPARTMENT OF AGRICUL-
TURE Continued.
No
Where bought.
Description.
Price
per
pint.
8654
Simins & Co., H6Eutaw street, Baltimore,
No. 6 Sirup
$0 06
8655
Md.
Rider & Co., 709 Baltimore street, Balti-
No.SSirup
.00
8656
more, Md.
J. Cowman & Bios., 254 Biddle street, Bal-
New Orleans Pnre Sugar Sirup
.07
8657
timore, Md.
E. T. Carter, 120 Camden street, Baltimore,
Golden Drip Siruo
.06
8658
Md.
861 Howard street, Baltimore, Md
New Orleans Sirup
.07
8659
R. F. H. Lawson, corner Charles and Ham-
Maple Sirup (a)
.20
8660
ilton streets, Baltimore, Md.
Reed, corner Charles and Franklin street
Bottled Sirup (6)
.20
8661
Baltimore, Md.
Hopper, McGaw & Co., 222 Charles street
20
8662
Baltimore, Md.
Rider & Co., 709 Baltimore street, Balti-
Corn Simp
.00
8663
more, Md.
J. F. Johnson, 300 Biddle street, Baltimore
. 06
8665
Md.
(Jordan Stabler, corner Eutaw, Madison
Bottled Maple Sirup (graining) (c) .. .
.25
8666
and Garden, Baltimore, Md.
L. Pfefferkorn, 206 Camden street Balti-
.08
8667
more, Md.
L. Strauss, 226 North Eutaw street, Balti-
Bulk Maple Sirup
18
8668
more, Md.
J. Cowman &. Bros., 254 Biddle street, Bal-
Black-strap
.05
8669
timore, Md.
J. F. O'Hara, corner Biddle and Virginia
Revere Sirup ...
.00
8670
streets, Baltimore, Md.
.08
8671
Md.
Greene, 412 Baltimore street, Baltimore,
Second Grade Sirup
.00
8672
8673
Md.
Bryant &. Clarvoe, Baltimore, Md
S Beernstein 312 Camden street, Balti-
Sugar-house Sirup
.10
.10
8674
more, Md.
E. T. Carter, 120 Camden street, Baltimore,
do
.08
8675
Md.
Rider & Co., 709 Baltimore street Balti-
No. 1 Sirup
.06
8676
8677
more, Md.
G. E. French, corner 1'aca and Lexington
streets, Baltimore, Md.
T M Reese & Sons 347 Charles street
Bottled Sirup; (contained apieceof rock
candy) (d).
.25
25
Baltimore, Md.
a Quart bottle labled : " Hampshire County Maple Sirup, choice quality, put up by Leslie, Dunham
&Co., Pittsfleld.Mass."
& Quart bottle labeled : "Queen Table Sirup, George Boyd & Sons, Philadelphia, Pa.
c Quart bottle labeled: "Maple Sirup. Having purchased this sirup from the owners of the trees,
who shipped it direct to ns from the forest in Vermont, I can guarantee its purity. Jordan Stabler,
Eutitw, Madison and Garden streets."
dPint bottle labeled: " Rock Candy Drips. Francis H. Leggett <fc Co., New York. To avoid spoil-
ng, this bottle should be kept in a cool place."
eQuart bottle labeled: "Green Mountain Maple, Delicious Flavor. Austin, Nichols & Co., sole
agents, New York." Sketch labeled "Sugar-making in Vermont."
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Analytical data.
709
No.
Polarization.
Temper-
ature, C.
Sucrose.
Reducing
sugars.
"Water.
Ash.
Tin or other
metals.
Direct.
Indirect.
Per cent.
Per cent.
Per cent.
Per cent.
8560
41.9
6.6
17.6
26.1
22.03
32.84
4.90
Tin.
. 8561
98.7
71.9
18.0
19.9
27.62
27.98
3.53
Do.
8562
97.2
68.4
18.0
21.3
33.33
21.14
3.63
Do.
8566
40.5
17.7
18.0
43.1
29.58
17.05
5.00
Tin and copper.
8568
109.4
87.6
17.0
16.9
33.44
24.48
2.51
Copper.
8569
141.8
133.8
17.0
6.0
38.46
22.63
1.50
Tin.
8572
62.2
23.7
17.0
63.4
4.81
30.04
0.37
Neither.
8573
53.4
23.1
17.0
56.5
11.36
31.02
Not examined.
857c
. 101.1
75.5
17.2
18.9
32.05
27.77
1.80
Neither.
8576
30.0
21.3
17.8
37.9
25.91
23.60
6.10
Copper.
8579
63.3
24.2
17.0
64.6
Trace.
33. 29
0.57
Tin.
8580
60.3
23.2
17.0
61.6
2.86
32.62
0.97
Do.
8582
117.9
100.7
17.0
12.6
33.78
26.51
0.77
Tin and copper.
8585
44.6
2.3
18.0
34.7
31.25
23. 72
3.43
Copper.
8588
34.5
20.9
18.0
41.0
27.47
24.92
4.02
Do.
8592
37.4
17.1
18.0
40.4
31.75
19.99
3.74
Tin.
8597
45.0
15.9
18.0
45.1
19.68
27.99
2.07
Copper.
8611
40.2
9.9
17.6
37.1
18.38
27.35
7.76
Do.
8612
73.5
39.8
18.0
25.0
31.61
23.67
3.94
Tin.
8613
93.8
66.4
18.0
10.3
27.17
27.78
3.83
Do.
8614
62.0
36.3
18.0
19.0
30.03
29.36
3.83
Copper.
8615
37.4
12.3
17.0
36.8
20.00
29.14
5.13
Tin and copper.
8616
34.6
33.7
17.2
5.15
31.06
0.20
Not examined.
8617
123.2
108.5
17.0
34.62
2423
2.96
Copper.
8618
109.7
90.0
17.0
14.5
33.11
22.02
2.67
Tin and copper.
8645
60.6
17.6
22.0
58.9
7.94
30.43
3.80
Do.
8646
87.0
30.6
22.4
42.5
16.90
28.80
1.08
Tin.
8647
56.6
21.1
22.4
58.5
7.87
31.54
0.37
Tin and ccpper.
8648
36.8
12.6
19.2
36.8
34.24
20.50
2.64
Do.
8649
143. 6
136.0
18.4
38. 17
21.52
1.00
Copper.
8650
37.8
13.4
21.2
38.4
24.40
24.52
5.40
DO.J
8651
34.6
12.0
20.8
34.9
36.23
20.03
3.57
Tin.
8652
87.1
51.0
20.8
27.0
26.18
20.92
4.73
Do.
8653
38.2
16.4
20.8
40.8
31.25
20. 84
4.33
Copper.
8654
149.6
138.8
22.4
8.1
39.21
16.15
1.18
Tin.
8655
137.8
125.6
20.2
8.8
34.01
25.55
1.59
Do.
8656
40.0
_ 14.1
21.0
40.5
29.32
22.97
4.13
Neither.
8657
37.6
_ 13.0
21.0
38.0
31.85
25.29
6.65
Copper.
8658
40.5
_. 14.8
19.8
41.2
16.13
25.88
9.29
Do.
8659
76.3
7.6
18.6
51.0
10.55
31.91
0.65
Tin.
8660
80.1
51.3
21.4
21.6
41.32
21.03
2.86
Copper.
8661
61.7
_ 22.2
30.2
62.6
3.11
33.18
0.10
Neither.
8662
143.
134.2
20.6
41. 15
19.97
Tin.
8663
40.0
_ 14. 3
20.8
40.6
29.76
18.66
3.60
Do.
8665
65.4
_ 21.4
22.6
65.4
Trace.
32.28
2.06
Tin.
8666
39.9
_ 14.2
19.0
40.2
27.85
20.64
4.39
Tin and copper.
8667
82.6
45.0
22.8
28.3
26.00
32.36
4.44
Neither.
8668
22.2
21.2
20.8
32.6
23.50
24.78
9.98
Tin and copper.
8669
36.6
14.2
19.2
37.7
28.57
23. 63
3.84
Neither.
8670
135.5
124.5
19.0
8.2
35.46
26.66
1.76
Do.
8671
109.2
87.4
23.0
16.4
35.70
24.32
1.91
Tin.
8672
38.3
14.0
20.0
39.0
31.44
18. 44
18.70
Copper.
8673
41.6
' 10. 4
19.2
38.7
32. 78
15.06
3.00
Do.
8674
41.2
13.7
19.0
40.9
18.57
23.59
5. 66
Tin.
8675
46.8
- 5.4
19.6
38.9
17.35
24.70
6.70
Do.
8676
59.4
19.5
21.8
59.2
32.83
Not examined.
8677
77.9
24.0
19.0
40.1
23.44
--:
Tin,
8808 No. 13 -6
710 FOODS AND FOOD ADULTERANTS,
REMARKS ON ANALYSES OF MOLASSES AND SIRUPS.
The general remarks which have been made concerning the purchase
of samples in the case of sugars apply also to the molasses and sirups.
The importance of the examination, however, in the case of molasses
and sirups is much greater than with sugars. While it was expected
that no adulteration would be found with sugars, it was known that
adulteration is largely practiced in the case of molasses ; that is, adul-
teration is practiced if the idea of molasses which is generally enter-
tained is a correct one.
The common notion of molasses or sirup is a product derived wholly
from sorghum, sugar cane, or maple sap. The popular idea of an adul-
terated molasses or sirup would be one made from other materials or
compounds than those mentioned. It is true that the word molasses,
in a more limited and technical sense, should be applied only to the
liquid material draining from granulated cane sugar made from sugar
cane, either by natural percolation or by being treated in centrifugal
machines. The commercial term molasses, however, applies to a larger
number of products. It includes the molasses made from sorghum, and
this is no mean product wheu the whole country is considered. It is dif-
ficult to get accurate estimates of the amount of sorghum molasses made.
This product is made chiefly in small one-horse or two-horse mills, with
simple evaporating apparatus, and no account of it is taken in coinmer.
cial transactions. The farmer makes his own molasses from his small
plot of sorghum and works up the plots of his neighbors, either on
shares or for a certain price per gallon. The uncrystallizable portion
of the product of maple orchards is also recognized in the trade as mo
lasses and known as maple molasses or maple sirup.
Perhaps the best distinction to be made between the term molasses
and the term sirup is this :
Molasses is the natural product of the manufacture of sugar cane,
sorghum, or maple sap, or any product from which a part of the sugar
kas been removed. Sirup is the product of the refining of these articles
or the mixing of various other articles together.
It has long been known that a large part of the maple sirup sold
in the market is made from glucose, understanding by this term the
liquid product of the conversion of starch into sugar. It is also well
known that large quantities of maple sirups are sold on the market
which are fabrications made up of other sweets, to which a little maple
molasses is added for the purpose of giving it flavor, or, as is often the
case, being entirely free from any addition of maple product whatever.
The maple flavor is imparted to sirups by mixing with them an extract
of hickory bark, and this product has been made and sold under the
term of " mapleine." It is safe to say that perhaps the greater quantity
of maple molasses or sirup sold on the market is an adulteration in the
true sense of the word. These definitions, however, are only of a pop-
ular nature, and a sirup could not be said to be adulterated, legally,
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 711
unless some statute is enacted establishing a standard by which these
products could be judged.
For the purposes of this report a molasses or sirup is adulterated
whenever it contains glucose or any other substance which would not
be a natural product of sorghum, sugar cane, or the maple tree. Mo-
lasses or sirups which are made exclusively of the products of sorghum,
sugar cane, and maple sap can not be said to be adulterated in the
strict sense of the term, no matter what the method of their prepara-
tion may be.
The sugar beet, as is noticed, is excluded from the above list because,
in so far as I know, no table sirups of any kind are ever made from the
product of the beet. On the other hand, a sirup made from a refined
beet sugar could not properly be said to be adulterated. Sirups made
from unrefined beet sugar, however, or the molasses resulting from the
manufacture of beet sugar, would contain so large a quantity of alka-
line materials as to be unfit for the table or for culinary purposes.
It has already been noticed under the head of sugars that a certain
brand of sugar placed upon the market, viz, " yellow clarified," is
washed in the centrifugal machine with a solution of chloride of tin.
This tin would naturally find its way into the molasses, and being of a
poisonous nature, its presence in the molasses in any large quantity
would be highly objectionable. Molasses, therefore, which is the natural
product of the sugar cane, but which contains tin as a result of washing
the crystals in the centrifugal with that substance, should be con-
sidered adulterated. In looking for tin in a number of instances copper
also was found in the molasses. This copper doubtless comes from the
copper pans and copper coils used in evaporating the juices and sirups.
Its presence being merely accidental it could not be considered as an
adulteration. Copper salts are, however, not palatable, and their pres-
ence in a molasses or sirup is highly objectionable.
In regard to glucose it may be said that its presence in molasses or
sirup is an adulteration unless the article containing it is distinctly so
marked. A few years ago, when sugars and molasses were higher
priced than they are now, the manufacture of sirups from glucose was
very profitable. The price of genuine molasses, however, has at the
present day fallen so low as to make the manufacture of glucose for the
above purpose much less profitable than before. The advantage of
using glucose, nevertheless, is very great aside from its cheapness. It
gives to a sirup a fine body and a light color. A molasses or sirup, there-
fore, made chiefly of glucose and flavored with the refuse molasses of
a refinery, makes a very attractive article for table use, in so far as ap-
pearance goes. In regard to wholesomeness also it is not possible to
condemn glucose. When properly made it is apparently as wholesome
an article of diet as cane sugar. In fact the starches which are con-
sumed in our foods are all converted into glucose during the process of
digestion, A glucose food, therefore, is a starch food already partially
712 FOODS AND FOOD ADULTERANTS.
digested. The use of acids in converting the starch into glucose would
prove detrimental to health unless they were carefully removed. Glu-
coses are, therefore, often made with ferments for the purpose of con-
verting the starch into sugar rather than by the use of acids. Diastase
is sometimes used for this purpose and other ferments are also employed.
At the present time the use of glucose in the manufacture of molasses
and sirups can not be said to be a fraud, from a financial point of view,
inasmuch as the glucose costs quite as much as the other materials of
which the molasses and sirups are made.
By glancing at the tables of analyses it is easy to pick out all those
samples of molasses which contain glucose. They are recognized at
once by their high right-handed polarization, both before aud after in-
version. They are also distinguished by the comparatively low quan-
tity of sucrose which they contain.
In regard to the adulteration of maple sirup, large quantities of the
sophisticated article have been sold, both under the name of maple
sirup and mapleine. This product is manufactured under a patent is-
sued to Josiah Daily, of Madison, Ind., dated July 18, 1882, and reissued
February 13, 1883. This process is best described in the words of the
patent itself, which follow :
To all whom it may concern :
Be it known that I, Josiah Daily, of Madison, in the county of Jefferson and State
of Indiana, have invented a new aud useful method of flavoring sirups and sugars
and other saccharine matter, of which the following is a full, clear, and exact specifi-
cation :
The object of my invention is to impart to saccharine matter the flavor of maple
sirup ; and the invention consists in the use of an extract of hickory for giving the
desired flavor.
The extract is to be obtained iu any convenient manner, such as making a decoc-
tion of the hickory bark or wo,od, or percolating liquid through the same, or drawing
off the sap from the tree. The bark or wood of the hickory tree may be ground to
facilitate the extraction of its principle aud the extract may be made more or less
strong by increasing or diminishing the quantity of bark or wood, or by boiling the
extract for a longer or shorter time.
In preparing sirups I ordinarily add about three tablespoonfuls of the decoction to
a gallon of heated or boiling srrup. Of course, the stronger the extract the less the
quantity required for flavoring a given amount of sirup. The sirup maybe manu-
factured from any kind of saccharine matter, or mixture of saccharine matters, or the
sirups ordinarily found in the markets may be used. The effect of the extract or de-
coction is to give to the sirup the flavor of the maple, producing a sirup which can
not be distinguished from genuine maple simp.
The high price of maple sirup, as well as its scarcity throughout the country, ren-
ders this improved sirup of great value, since a good substitute for maple sirup is thus
produced, which comes within the reach of all.
It is evident that the flavored sirup may bo boiled down and a sugar resembling
maple sugar in taste may be produced.
In defining the limits of my invention,! would state that I do not claim broadly
the nse of extracts of the wood or bark of trees for flavoring sirups or sugars, as 1 am
aware that a decoction made from the wood of the maple lias been used for the same
purpose. The maple, however, belongs to a different genus of tree from that of tho
hickory, and it is well known that extracts of wood as a rule differ from each other
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 713
in taste, according to the nature of the tree. I have discovered that the hickory tree
will produce the flavor of the maple, and I therefore claim as my invention the use
of the hickory extract wherever it may he employed to impart an agreeable flavor.
Having thus described my invention, what I claim, and desire to secure by letters
patent, is
1. The method herein described of flavoring saccharine matter, including sirup and
sugar, which consists in treating or impregnating the same with the principle or
extract of hickory, as specified.
2. An improved sirup or sugar, consisting of any suitable saccharine matter fla-
vored with an extract of hickory, substantially as described.
JOSIAH DAILY.
Witnesses :
A. G. LYNE,
SOLOX C. KEMON.
Bleaching agents. There is a public demand which requires molasses
and sirups exposed for sale to be of a light color. This bleaching is
accomplished by the use of bone-black, or other agents, which will
oxidize and destroy the coloring matters. Among such agents may be
mentioned ozone, peroxide of hydrogen, sulphurous acid, metallic sul-
phites, and sulphuric acid, and other similar agents. The various pro-
cesses which are offered the public for bleaching purposes, and which
are held to be of secret composition, depend for their efficiency on some
of the chemicals mentioned above.
From the information which has been received, it is fair to presume
that a great deal of the dark centrifugal molasses of Louisiana is sub-
jected to bleaching before mixing or placing on the market. This is
well set forth in the letter from Dr. Stubbs, page 640.
In a letter from a large dealer in molasses in Boston, dated March
14, 1892, occurs the following :
We find it very hard work to sell our pure molasses in competition with the stuff
that is shipped here by the New Orleans bleachers. The bleaching business is now
being tried by parties in New York on foreign molasses. I can readily detect the
bleached from the unbleached molasses by the taste; and always after tasting the
bleached goods I find the roof of my mouth will begin to peel.
It is claimed by the bleachers that even if the agent used is delete-
rious to health, it is employed in such small quantities as to be practi-
cally harmless. Nevertheless such additions should be prohibited.
We did not succeed in getting samples of the bleaching agents for
analysis. The secret of their preparation and the method of their use
are carefully guarded by the makers and users. Following is a list of
the bleaching agents supposed to be most commonly used :
(1) Sulphur fumes 5 (2) chloride of tin, about 1 ounce of a saturated
solution to each barrel of molasses ; (3) sulphites and sulphuric acid ;
(4) sulphite of soda and zinc dust, afterwards oxalic acid to precipitate
the zinc.
NOTES ON THE SEVERAL ANALYSES.
ANALYSES BY MR. HUSTON.
In the analysis of No. 54, labeled " Pure Vermont Maple Sirup,"
there is one remarkable fact, viz, that tin is present. The analysis shows
714 FOODS AND FOOD ADULTERANTS.
ouly a trace of reducing sugar. A maple sirup should have a consider-
able quantity of reducing sugar on account of the fact that it is boiled
in open pans for a long while, and this tends to convert some of the su-
crose into reducing sugar. The high price charged for this sample,
however, seems to preclude the possibility of its being an adulterated
article. The presence of the green color in its ash is also a trouble-
some fact. Numbers 59, 60, and 61 are also maple sirups, but, it will
be noticed, differ very materially in composition from No. 54. The re-
mark made of No. GO by Mr. Huston that it was made up from maple
sugar and glucose does not seem to be properly borne out by the data
given. Mr. Huston, however, failed to report his polarizations, and this
makes it difficult to judge in all cases of the nature of the product.
No. 64 is rather a peculiar product claimed to be made from fruit and
sugar. The sugar was evidently invert sugar, or else the natural acids
of the fruit had almost completely inverted the cane sugar, which might
originally have beeirpresent in it. The small amount of ash which was
present would show that no molasses of any kind had been added to it.
The other samples examined by Mr. Huston are sufficiently described
in the analytical data.
ANALYSES BY ME. NICHOLSON.
The samples were purchased in Lincoln and Omaha. They com-
prised 9 samples of maple, 18 samples New Orleans, 5 samples of
sorghum, and the rest of miscellaneous labels. No. 170G is labeled
" sorghum," but it could not have been a pure sorghum, on account of its
low reducing sugar content. It is the custom of certain manufacturers
to mix sorghum largely with glucose and sell the product as sorghum
or under some other name. In this case, however, such a mixture
could not have been made since the polarization before and after inver-
sion shows that no admixture of glucose, which is always strongly dex-
trogyratory could have been practiced. The analytical data point to an
admixture of sugar ; but such a compounding would not be practical for
commercial purposes. The nature of this sample, therefore, is unde-
termined by the analysis.
The number of samples containing glucose is 35 or 70 per cent of the
total number examined. The glucose used in most instances consisted
largely of dextrin, as is shown by the high polarization.
Take for instance No. 1724, labeled golden drip. This sirup is made
almost wholly of a glucose exceedingly rich in dextrin. Nos. 1711, 1712,
1720, 1731, 1733, 1738, 1842, and 1746, sold as New Orleans molasses,
are all largely adulterated with glucose.
Of the maple sirup, No. 1710 contains no maple product, except a lit-
tle for flavoringpurposes. It is made of a glucose rich in dextrose. Nos.
1743, 1751, 1752, 1763, and 1754, are almost pure glucose, although
sold as high-grade maple sirups.
In No. 1745 the analytical data are of little worth on account of the
impossibility of securing a sufficient clarification to permit of the polar-
iscopic reading.
SUOAR, MOLASSES, CONFECTIONS, AND HONEY. 715
In No. 1750 is found almost pure glucose, sold as sorghum.
In the whole series of analyses the reducing sugars appear remark-
ably low.
ANALYSES BY MB. RISING.
The samples were purchased in Oakland and San Francisco. Of the
total number 11 contained glucose or 22 per cent. Fifteen of the sam-
ples were labeled " New Orleans molasses." There were no samples of
maple sirup.
Of the 15 samples of New Orleans molasses 7 are largely adulterated
with glucose. No. 56, labeled extra New Orleans clarified, contains
about 50 per cent of glucose.
No. 43, labeled golden sirup, California refinery, shows an anomalous
composition. It contains of reducing sugar, sucrose, water, and ash
only 57.45 per cent, leaving 42.55 per cent unaccounted for.
No. 46, on the other hand, has 103.67 per cent of the above constitu-
ents showing a peculiar composition. On account of the disturbing in-
fluence of other bodies present on the rotation produced by the su-
crose of the samples the data afforded by the polariscope are not al-
ways indicative of the exact quantity of sucrose present. In molasses
and sirup it can not be expected that the sum of the other constituents
-f the sucrose by polarization shall equal 100. It is only where there
is a considerable variation, amounting to from 3 to 5 per cent that we are
justified ill suspecting the addition of some adulterating substance like
glucose or invert sugar.
No. 63 shows an abnormal percentage of ash and yet is a sample not
highly colored and gives no indication of adulteration. The consump-
tion of large quantities of such a sirup, however, might prove preju-
dicial to health by reason of the introduction into the stomach of such
large quantities of mineral matters.
Nos. 80 and 120 are other samples where a large deficit of solid mat-
ter is noticed.
ANALYSES BY M. A. SCOVELL.
Of the whole number of samples examined 19 or 38 per cent were
adulterated with glucose. Fifteen of the samples were labeled " New
Orleans." None of these were adulterated with glucose but 7 of them
contained tin.
No. 41, labeled "New Orleans reboiled," shows an almost perfect in-
version of the sucrose either by reboiling or by subsequent fermenta-
tion. It gives a left-handed solution in direct polarization.
There are 10 samples of maple sirup. Of these 7 are adulterated with
glucose.
Five of the samples are marked sorghum. Of these 3 are adulterated
with glucose.
Eighteen of the samples contained tin and one copper.
7 1C FOODS AND FOOD ADULTERANTS.
Iii all samples containing glucose, its presence is revealed by the high
right-handed polarization and by the large quantity of 'undetermined mat-
ter. Glucose has a low factor for the sugars which reduce copper and
nevertheless all reducing sugars are entered as dextrose in the tables.
There arises, therefore, a large deficit in total solids when this method
of calculation is pursued.
ANALYSES BY S. P. SHARPLES.
Of the whole number of samples only 8 contained glucose or 16 per
cent. This freedom from glucose is doubtless due to the careful food-
inspection laws of Massachusetts, the samples having been all bought
in Boston and vicinity.
The number of samples labeled New Orleans is 12.
Of the 18 samples of maple sirup only 2 were adulterated with glucose.
Tin was found in only 7 of the samples.
The greater number of the samples appear to be made up of sirups
and molasses without adulteration, or else to be made from cane sugar
in such a way as to closely resemble the legitimate products.
NOTE BY MR. SIIAKPLES. This is a very poor time of year (January, 1891) to get
molasses .other than New Orleans, as the maple is all last year's and largely made by
dissolving maple sugar. The new crop West India molasses has not come into the
market yet. New maple and West India will commence to come in in the course of
a week or two, now. At present the market is supplied largely from New York.
ANALYSES BY W. C. STUBBS.
It might be supposed that in New Orleans the practice of adding
glucose to molasses would not be followed. The results of the analyses,
however, show that this species of adulteration is more largely prac-
ticed there than in Boston. Sixteen samples were found mixed with
glucose, or 32 per cent. No examination of the samples was made for
tin.
Three kinds of molasses made from sugar cane are sold on the New
Orleans market. The first of these is the open-kettle sugar molasses,
usually of fine color and flavor and rich in sugar. The quantity of this
molasses offered on the market diminishes from year to year as the more
modern methods of manufacture supplant those heretofore in use. The
second and rapidly increasing kind is centrifugal molasses. This prod-
uct is much inferior in quality to the open-kettle molasses, and
when two crops of sugar have been taken from it is little better than
" black strap." It is largely used for mixing with glucose. There may
be found a very limited supply of a kind of molasses known as sirop de
batterie, made by boiling the clarified juice almost to the crystallizing
point. This kind of molasses is esteemed as a delicacy. It should be
made from rather green or inferior canes, so that the sugar it contains
will not crystallize. Several samples of this kind of molasses may be
found iii the table of analyses.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 717
The sugar plantations in Louisiana usually have a special name, and!
the sirups and sugars coming therefrom bear the name of the planta-
tion. The names of many of these plantations will be found in the;
description of samples.
ANALYSES BY SHIPPEN WALLACE.
A general description of the samples will be found in Mr. Wallace's-
letter of transmittal. It is a matter of regret that a fuller description
of the samples was not furnished. The failure to detect tin in any of
the samples suggests the remark that much depends on the delicacy of
the tests applied. In the samples, for instance, examined in the De-
partment laboratory, a trace of copper or tin was found in almost every
instance, but in such minute quantities as to have easily escaped any
quantitative determinations.
Of the whole number 31 were adulterated with glucose, being 62 per
cent.
No samples of maple molasses were purchased. In the number of
adulterated samples the contrast between Boston and Philadelphia is-
quite striking.
ANALYSES BY H. A. WEBER.
Of the whole number of samples 23 contained glucose. These are
indicated in the table of analyses by the percentage of dextrin which
they contain. No molasses made from sugar cane would contain more
than a trace of dextrin.
There are 15 samples of New Orleans molasses, only 4 of which are
adulterated with glucose.
In 15 samples of maple sirup are found 4 adulterated with glucose.
Twenty-six of the samples were found to contain tin, and in most
cases a quantitative determination of it was made. The detection of
small quantities of metallic oxides in the ash of molasses by Mr. Weber
quite corroborates our own experience.
ANALYSES BY F. G. WIECHMANN.
Of the 50 samples of molasses and sirups analyzed, 20 consist of or
unquestionably contain starch sirup (glucose), viz, Nos. 53, 54, 55, 56, 58,
50, 61, 62, 66, 69, 71, 77, 78, 79, 82, 86, 88, 92, 99, and 100; that is to
say, 40 per cent of the samples analyzed are adulterated with glucose.
Tin was found in 18 of the 50 samples ; in Nos. 52, 56, 57, 58, 61, 64,
72, 75, 78, 80, 84, 85, 86, 89, 92, 96, 99, and 100. This corresponds to
36 per cent.
Samples Nos. 51, 69, 75, 96, and 97 give a purple-red color on addi-
tion of concentrated hydrochloric acid. This color is turned into a green
on adding ammonia to alkalinity.
With basic acetate of lead the precipitate obtained is of a " Nile-
green " color.
718 FOODS AND FOOD ADULTERANTS.
Press of work has prevented my isolating and positively identifying
this coloring matter or matters.
Charles E. Cassal, in a paper on u Dyed sugars," read before the So-
ciety of Public Analysts in July, 1890,* states that certain sugars ex-
amined by him were dyed with tropaeolin dyes phosphineorchrysani-
line. As the reactions with acid and alkalis which he there describes
are identical with those which I obtained in the samples enumerated
above, it seems most probable that these samples also have been
treated with these dyestuffs, or that at least the sugars from which
they are derived received such treatment.
Twenty-four of the samples were sold as "New Orleans molasses."
Of this number 16, or 66.7 per cent, were adulterated with glucose.
This shows the enormous extent to which mixing is practiced. One
barrel of genuine open-kettle molasses may be made to do duty as 5 or
6 barrels of best New Orleans sirup.
ANALYSES BY CHEMICAL DIVISION, U. S. DEPARTMENT OP AGRICUL-
TURE.
Low-grade bulk molasses and sirups comprised most of the samples
bought, but a few maple and other bottled sirups were procured.
Polarizations were made as indicated under sugars. Boneblack was of
necessity occasionally used, especially with invert solutions. A small
pinch of the moist black was placed in the point of a small filter and
about 50 per cent of the filtered solutions poured through in small por-
tions and then thrown away. The residue was then passed through.
This second filtrate was then used for polarization. Glucose was de-
termined by titratiou, using Violette's solution.
To determine water a flat platinum dish, containing a little glass
stirring rod, was tared, a portion of the molasses weighed in, and
2 or 3 cc of alcohol added and rubbed up to a paste with it. About
a gram of acid-washed ignited kieselguhr was then weighed in from
a weighing bottle, and the whole put to dry in a steam-heated bath,
kept at a temperature of 100 for three hours, then into an air bath
heated to 105 till constant weight was attained.
Ash was determined in another portion, using a porcelain crucible.
For the detection of heavy metals about 50 grams of molasses were
placed in a porcelain crucible, covered with sulphuric acid, and burned
to whiteness in a muffle. The ash was dissolved in hot hydrochloric
acid, the solution diluted, filtered, and hydrogen sulphide passed
through. Any precipitate formed was collected on a paper filter, which
was dried and burned in a porcelain crucible. The ash was fused with
potassic cyanide, the melt rubbed up in an agate mortar, and examined
with a lens for indications of metals. Such beads as were found were
extremely minute.
The Analyst, Vol. 15, p. 141, 1890.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 719
Thirty-two of the samples contained traces of tin, 10 traces of cop-
per, and 3 were not tested for these rnetals. In most cases only a small
quantity of the metals was found ; not enough to threaten the health
of the consumer.
Many of the samples contained large quantities of ash, in one instance
reaching 9.29 per cent for the sulphated ash.
Twenty-five samples of sirup were bought in Washington nd 32 in
Baltimore. Of these, 14 of the Washington samples (Nos. 8500, 8561,
8562, 8568, 8569, 8575, 8582, 8585, 8612, 8613, 8614, 8616, 8617, and 8618)
gave evidence of the presence of commercial glucose or starch sugar.
Of the 32 Baltimore samples, 13 contained glucose (Nos. 8646, 8649,
8652, 8654, 8655, 8659, 8660, 8662, 8667, 8670, 8671, 8675, and 8677.)
Of the 57 samples examined, 27, or 47.3 per cent, showed the presence
of glucose.
Eleven of these samples were sold as maple sirups (Nos. 8572, 8573,
8579/8580, 8645, 8646, 8647, 8559, 8665, 8667, and 8677). Four showed
evidence of glucose (Nos. 8646, 8650, 8659, and 8667). Nine samples
were sold as New Orleans molasses or sirup (Nos. 8561, 8576, 8588.
8597, 8613, 8618, 8653, 8656, and 8658). Three of these (Nos. 8561,
8613, and 8618) had been let down with starch sirup. .Two samples
were sold as Porto Rico (Nos. 8560 and 8614) ; both contained glucose,
Two samples (Nos. 8615 and 8668) were sold as " black strap." Neither
contained glucose. A sample called " vanilla sirup " (No. 8562), 1 of
"Golden Eagle" (No. 8545),! of "honey sirup" (No. 8569), 1 of
" crystal sirup " (No. 8617), and 1 of "strawberry sirup "(No. 8616)
were found to contain glucose. Seven samples called " golden drips "
and " golden sirup " (Nos. 8566, 8568, 8585, 8592, 8648, 8649, and 8657)
were tried and 3 (Nos. 8568, 8585, and 8649) were found to contain glu-
cose. Two samples of "bright sirup" (Nos. 8611 and 8612) both con-
tained glucose. A sample called "sugar-house sirup " (No. 8672) con-
tained no starch sugar. Two samples (Nos. 8650 and 8671) were called
"second-grade sirup." One (No. 8671) contained starch sirup. A
sample of " best sirup " (No. 8651) contained none. A sample called
" No. 3 sirup " (No. 8655), 1 called " No. 6 sirup " (No. 8654), 1 put up
in a fancy bottle and called "queen sirup" (No. 8660), and a sample
called " corn sirup " (No. 8662) consisted almost entirely of starch sirup.
A sample of " No. 1 sirup " (No. 8675) contained a slight admixture,
Two samples of " rock-candy sirup " (Nos. 8661 and 8676) were free
from starch sugar. Three samples of " sugar sirup" (Nos. 8663, 8673,
and 8674) were free from admixture. One sample (No. 8582), contain-
ing starch sugar, was called "sugar sirup," and another (No. 8570),
likewise containing glucose, was called " sugar drips." Two samples
(Nos. 8652 and 8666) were called simply sirups, one of which (No. 8652)
contained glucose. " Eevere sirup " (No. 8669) contained no starch
sugar.
CONFECTIONS.
ANALYSES BY H. A. HUSTON.
Description of samples.
No.
Bought of
Price
per
pound.
Manu factnrer.
Remarks.
Name.
Color.
Til
Chas. H. Slack,
$0.15
Chas. H. Slack .
Lime drops .
Ti 9
Chicago, Til.
do
.15
....do
Iceland moss
Light red.
153
....do
.15
....do
Contains ultrama-
Ribbon candy
Green and red
Til
do
.15
....do
rine.
None.
155
l^fi
...do
J S Ewry&Co
.15
(*)
... do
In sticks of differ-
Red candy
Reddish brown.
157
La Fayette.
do
.125
ent colors.
blowers.
TiR
do
(*)
is usually made
by reboiling
stale candy.
Sample dry and
Marsh in allow
Tellow.
Tiq
do
(*)
stale; insoluble
matter mostly
starch and flour.
Sample dry and
jelly roll.
Pink
160
161
162
163
...do
Fred. Hetz, In-
dianapolis.
Daggett & Co.,
Indianapolis,
do
.125
.30
.15
20
Fred. Hetz
Daggett &Co..
do
stale.
banana.
Broken taffy..
Butter cups . . .
Derby candy..
Pink yellow.
Red yellow.
Pink and yellow,
blue red.
White violet
164
Fred Hetz In-
30
Fred Hetz
pink.
White
165
dianapolis.
40
Do
166
167
spoils.
...do
G K Wysong
.20
30
G R Wysong
creams.
Clear candy.. .
Transparent
108
& Co., Indian-
apolis.
.50
&Co.
Pistach dips .
brown red.
Pale green.
169
170
oils.
....do
do
.50
.50
....do
Raspberry
dips.
Violet dips . . .
J'ink.
Violet.
171
172
173
Mussick, Max-
well & Co., In-
dianapolis.
....do
J. S. Ewry&Co
.15
.30
(*)
M.M. &Co....
....do
Offensive odor
Machine cuts.
Conversation
lozenges.
Stick candy...
Red and yellow.
Pink, yellow, sal.
mon, white.
Red.
171
La Fayette.
. .do
.20
Mintlo7.onges
White.
I?")
do ..
.40
M usU lozenges
I'ink.
176
....do
.30
Contains ultra-
marine.
Blue sugar
Hand.
Blue.
720
* Penny goods.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Analytical data.
721
No.
Polarization.
Tem-
pera-
ture C.
Su-
crose.
Reducing
sugars.
Water.
Ash.
Insoluble in
cold water.
Coloring
matter.
Direct.
In-
direct.
151
152
153
151
155
15G
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
Per ct.
80.11
87.40
84.61
81.46
81.06
93.24
80.91
11.94
68.10
77.98
74.04
79.75
75.52
82.33
92.20
88.58
80.44
90.68
91.97
85.76
88.56
80.14
68.79
44.49
8.34
92.10
Per cent.
19.13
10.25
13.84
13.60
16. 23
6.91
14.33
20.31
12.44
17.38
19.94
18.28
17.08
8.88
Trace.
10.52
11.54
2.54
0.83
3.97
10.52
8.69
26.49
13.68
44.23
00.00
Per ct.
0.32
0.45
0.60
0.64
0.53
0.14
0.84
2.11
3.64
2.44
4.22
0.47
8.06
5.11
8.08
0.05
6.03
7.11
6.62
10.28
1.93
0.08
0.18
0.84
0.49
0.04
Per ct.
0.04
0.10
0.14
0.31
0.38
0. 11
0.66
2.44
0.28
0.25
0.21
0.12
0.35
Trace.
0.02
0.04
0.01
0.21
0.13
0.07
0.04
0.03
1.64
1.44
2.10
6.99
Per cent.
0.11
o.u
. 0.33
2.34
1.20
0.98
2.10
44.84
16.29
0.46
0.59
Trace.
Trace.
2.00
Trace.
Trace.
Trace.
0.00
0.00
0.00
0.00
12.44
2.38
21.44
34.40
7.44
Organic.
DO.
Mineral and
organic.
Organic.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
None.
Do.
Do.
Organic.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Mineral.
ANALYSES BY H. H. NICHOLSON.
Description of samples.
No.
Bought of
Manufacturer.
Label.
1806
1807
1808
1809
1810
1811
1812
1813
1814
1815
1816
1817
1818
J J Miller Omaha
Stick Candy.
Rock Candy.
Do.
Musk Candy.
Cream Drops (pink).
Vanilla Drops.
Cream Hearts.
White Candy.
Gum Drops.
Red Candy.
Jelly Beana, red.
Strawberry Cream.
do . .......
. do
Anderson & Co., Beatrice
William Fleming <fc Co., Omaha
do
H. Schonberger, Omaha a
Reynolds & Grant, Omaha 6
do
......doc
D. A. Williams, Lincoln
E H Jenkins Lincoln
a Nothing could be done with sample.
b G-nm coated with sugar ; no results.
c Sample gave out ; no inversion possible.
722
FOODS AND FOOD ADULTERANTS.
Description of samples Continued.
No.
Bought of
Manufacturer.
Label.
1810
William Hotaling, Liucoln a
Apricot Slices.
1820
G. H. Pochler, Lincoln
Red Jelly Beans.
1821
..do
1822
C. II. Hohman, Lincoln
Red Wintergreen Drops.
1823
O. J. Kin f , Lincoln
1824
. . .do . . ...'
1825
F. P. Folsom, Lincoln
F. P. Folsom
Stock Candy.
1826
do
do
Letters.
1827
do
do
1828
do&
do
Banana.
1829
do
do
Tropic Fruit (green).
1830
do
do
Tropic Fruit (red).
aGum coated with sugar ; no results.
b Nothing could be done -with sample.
Analytical data.
No.
Polarization.
Tem-
pera-
ture C.
Su-
crose.
Reducing
sugars.
Water.
Ash.
Insoluble in
cold water.
Coloring
matter.
Direct.
In-
direct.
Per ct.
Per cent. Per ct.
Per ct.
Per cent.
180G
1807
1808
10.4
12.9
101.7
4.3
19.4
38.4
11
14
13
10.6
9.56
7.54
Traces.
2.33
8.12
8.06
0.62
0,14
0.10
No residue..
.. do
...do
Organic.
Do.
Do.
101.9
1809
111.6
5.8
13
85.4
6.16
1. 25 0. 16
Starch and Do.
gum.
1810
111.6
4.8
14.5
85.1
5.76
3.38 0.19 ....do Do.
1811
111.9
7.5
14
87.2
5.79
1.55
0. 24 No residue .
Do.
1812
1813
1814
101.4
107.0
11.3
12.5
81.8
5.81
8.55
8.37
22.78
0.15
0.48
0.30
Starch
do
Starch and
gum.
Do.
Do.
Do.
1815
1816
1817
119.1
84.6
114.5
15.9
13
75.1
11.30
3.95
4.06
2.01
0.27
1.07
0.14
No residue .
....do
....do
Do.
Do.
Organic and
1.6
12
81.8
7.62
fluorescent.
1818
1819
104.3
6.5
16
81.4
5.73
12.70
13.66
0.20
0.48
....do
Starch and
gum.
Organic.
Do.
1820
102.0
18.1
11
60.5
7.24
7.52
0.14
Starch
Do.
1821
103.5
4.6
11
71.4
8.16
4.76
0.30
....do
Do.
1822
109.1
5.3
12
82.9
11.42
3.51
0.11
No residue .
Do.
1823
74.9
34.3
12
79.8
7.06
6.42
0.34
....do
Do.
1824
80.1
35.3
14
84.3
14.70
10.78
0.15
....do
Do.
1825
109.3
7.0
11
84.0
8.06
13. 85
0.30
... do
Organic and
|
lluorcscent.
1826
101.4
-37.4
13
100.9
Traces.
0.73
0.14
....do
Organic.
1827
1828
1829
100.5
7.3
13
67.7
8.40
8.22
10.52
11.98
3.47
3.28
0.17
0.59
0.12
Starch
...do
.....lo
Do.
Do.
Do.
94.9
0.8
11
69.7
1830
109.2
3.1
11.5
76.7
11.42
6.04
0. 19
No n'sidue .
Do.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY W. B. RISING.
Description of samples.
723
No.
Label.
Where bought.
Price
per
pound.
108
Bruning Bros. 7th and Washington, Oakland
$0.25
109
.25
110
W Bractle 970 Washington street, Oakland
.20
111
do
.20
112
Anderson & Co 467 7th street Oakland
.10
113
Flat stick
Pacific Candy Factory, Oakland
.20
114
Standeford & Co 458 7th street Oakland
115
do
Anderson Ac Co , 467 7th street, Oakland
12*
116
Stick
Standeford & Co 7th street Oakland .. .............
20
117
Chips
Bruning Bros , 7th street Oakland
.25
118
.20
177
Stick
San Francisco Candy Factory East street
.20
178
do
San Francisco Candy Factory, East street -.
.20
179
do .
.15
180
...do
.20
181
15
182
Mixed
Schaefer's, Mission, near 18th street, San Francisco
.20
183
Marbles
do
.15
184
J. N Postag 2122 Mission street, San Francisco ......
.20
185
do
.20
186
Mixed
Jessie and 19th streets, San Francisco
.15
187
Mixed broken
Schaefer's, Mission, near 18th street, San Francisco
.16
188
Chewing Candy
do
.15
189
Hoarhonnd
Mission and 17th streets, San Francisco. ..... ........
.15
190
Cinnamon Chewing
. ..do
.15
Analytical data.
No.
Polarization.
Tem-
pera-
ture C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in coid
water.
Coloring matter.
Direct.
Indirect.
108
109
110
111
112
113
114
115
116
117
118
177
178
179
180
181
182
183
97.8
107.4
105.5
91.4
133.0
105.8
85.0
83.6
98.0
80.4
105.8
99.1
101.4
107.9
77.8
95.0
100.4
91.2
24.53
49.28
- 4.40
23. 50
114.80
0.00
31. 30
28 60
Per cent.
39.00
71.90
80.50
86.30
13.30
77.20
85.20
82.20
75.00
68.00
62.50
76.10
73.70
59.00
79.20
56.30
74.60
87.30
Per cent.
17.24
17.20
8.70
2.70
19.60
9.20
10.10
11.50
14.10
3.00
11.40
5.49
9.40
11.90
10.70
19.60
10.50
0.18
Per cent.
7.10
4.13
2:71
2.07
5.53
3.79
3.92
2.63
3.51
3.77
2.87
1.66
3.85
2.55
3.59
3.14
3.04
0.84
Per ct.
1.24
0.48
0.48
0.11
0.28
0.20
0.16
0.15
0.15
0.32
0.12
0.09
0.06
0.22
0.07
0.72
0.14
0.21
Per cent.
0.90
5.63
13.80
0.29
3.80
0.29
0.05
0.30
0.10
1.40
2.60
0.003
0.01
4.56
0.21
0.02
0.53
3.22
White, brown.
White.
Red.
White.
White, red.
Yellow, white.
Various, red,
yellow, green.
Do.
Do.
Brown.
Do.
Yellow.
Red.
Green.
Yellow.
Various.
Do.
White.
- 4.40
12. 30
20.30
- 4.84
0.70
25.00
30.58
18.48
1.54
- 27.94
724
FOODS AND FOOD ADULTERANTS.
Analytical data Continued.
No.
Polarization.
Tem-
pera-
ture C
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in cold
water.
Coloring matter.
Direct.
Indirect.
184
185
186
187
188
189
190
107.6
76.0
105.5
74.8
102.8
94.1
87.3
4.73
30. 14
6.80
35 14
Per cent.
75.00
77.40
82.00
78.20
49.50
90.00
50.40
Per cent.
7.94
13.17
7.52
12.00
4.52
5.49
19.16
Percent.
3.48
3.70
3.84
4.52
6.12
1.20
5.52
Per ct.
0.20
0.06
0.15
0.05
3.28
0.04
0.10
Per cent.
0.00
0.01
6.64
0.03
7.50
0.52
0.58
Various.
Yellow.
Various.
Do.
Red.
Brown.
Yello-w.
35.20
29 70
18.70
Composition of insoluble residue.
No.
Organic portion.
Inorganic portion.
108
109
do
110
111
do
112
Gelatin
113
Coloring matter, nuts
114
115
Grease starch
116
117
118
.do
177
178
179
180
181
182
Coloring matter, starch
183
Starch .
184
do
185
186
187
do
188
do
Calcium carbonate.
189
do
190
.do
ANALYSES BY M. A. SCOVELL.
Description of candies.
Sold
Sample 151. Mint Lozenges, white; made by John Perkins, Cincinnati, Ohio,
by Henry Huneke & Co., Cincinnati, Ohio.
Sample 152. Mixed Creams, pink, red, white, and yellow; made by John Perkins, Cin-
cinnati, Ohio. Sold by Henry Hnneke & Co., Cincinnati, Ohio.
Sample 153. Stick Candy, striped with red, not colored on inside of stick ; made by
J. W. Lell, Lexington, Ky. Sold by Norris & Son, Lexington, Ky.
Sample 154, Cinnamon Stick, solid red on outside of stick, not colored inside; made
by J. W. Lell, Lexington, Ky. Sold by Henry Vogt, Lexington, Ky.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
725
Sample Ifw. Peppermint, red ; made by J. W. Lell. Sold by Henry Vogt, Lexing-
ton, Ky.
Sample 156. Decorated Creams, yellow, bine, pink, red, purple, brown, and white.
Bought by Norris & Son, of Thurber, Whyland & Co., New York.
Bought of Norris & Sou, Lexington, Ky.
Sample 157. Pink Lozenges; made by G. G. Ehrmau & Sons, Louisville, Ky. Sold
by T. N. McClelland, Lexington, Ky.
Sample 158. Cinnamon Drops, red; made by Rheinhart, Newton & Co., Cincinnati.
Sold by Norris & Son, Lexington, Ky.
Sample 159. Peppermint Rings, red; made by G. G. Ehruiau & Sons, Louisville, Ky.
Sold by T. N. McClelland, Lexington, Ky.
Sample 160. Lemon Drops, straw color; made and sold by Beehive Candy Kitchen,
Lexington, Ky.
Sample 161. Lemon Drops ; made by G. G. Ehrman & Sous, Louisville, Ky. Sold by
by T. N. McClelland, Lexington, Ky.
Sample 162. Fine Candy, bright and dull greens ; made by G. G. Ehruiau & Sons,
Louisville, Ky. Sold by T. N. McClelland, Lexington, Ky.
Sample 163. French Kisses, light red ; made and sold by Montgomery & Bailey,
Louisville, Ky.
Sample 164. Verdaut Squares, light green and white; made by Hall, Hay ward & Co.,
Louisville, Ky. Sold by Hall, Ilayward & Co., Louisville, Ky.
Sample 165. Clove Drops, white, with red center; made and sold by Montgomery
& Bailey, Louisville, Ky.
Sample 166. White Creams; made by Hawley & Hoopes, New York. Sold by Mont-
gomery & Bailey, Louisville, Ky.
Sample 167. PJaiu mixed, red, yellow, pink, white, straw color; made and sold
by Hall, Hayward & Co., Louisville, Ky.
Sample 16H. Light-pink Creams; made by Hawley & Hoopes, New York. Sold by
Montgomery & Bailey, Louisville, Ky.
Sample 169. Dull-yellow Creams; made by Hawley & Hoopes, New York. Sold by
Montgomery & Bailey, Louisville, Ky.
Sample 170. Gem Mixed, white, red-printed; made and sold by Hall, Hayward &
Co., Louisville, Ky.
Sample 171. Mixed Creams, purple, red and straw color, and pink ; made and sold by
Hall, Hayward & Co., Louisville, Ky.
Sample 172. Gem Creams, white; made and sold by Hall, Hayward & Co., Louis-
ville, Ky.
Sample 173. Maple Caramels ; made and sold by Beehive Candy Kitchen, Lexing-
ton, Ky.
Sample 174. Strawberry Creams ; made by Hawley & Hoopes, New York, and sold by
Montgomery & Bailey, Louisville, Ky.
Sample 175. Yellow Creams ; made by Hawley & Hoopes, New York, and sold by
Montgomery & Bailey, Louisville, Ky.
Analytical data.
No.
Polarization.
Tem-
pera-
ture
C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in cold
water.
Coloring mat-
ter.
Direct.
Indirect.
151
152
153
154
155
109.1
103. C
106.1
107.4
112.0
2.0
1.0
1,1
4.0
3.8
25.5
25.2
25.0
25.0
24.5
Per cent.
82.60
80.98
80.52
80.21
83.59
Per cent.
6.99
6.02
10.53
10.76
11.91
Per cent.
2.66
3.50
0.40
3.30
3.64
Per ct.
0.11
0.08
0.22
0.30
0.25
Per cent.
None.
Organic.
Do.
Do.
Do.
0.91
0.06
18808^0. I'd 7
726
FOODS AND FOOD ADULTERANTS.
A nalytical data Continued .
No.
Polarization. ; Tetn-
Sucrose.
Reducing
sugars.
Water.
Ash.
In sol unit;
in cold
water.
Coloring mat-
ter.
Direct
Indirect. 1 U
156
157
158
K.9
160
161
162
163
161
165
160
167
168
109
170
171
172
173
174
175
106.4
( 84.8
\ 85.0
110.4
90.4
73.2
91.0
86.8
110.4
100.8
103. 8
107.4
111.4
100.4
106.0
100.0
98.4
101.0
91.2
104.6
107.6
j
46 ''50
Per cent.
85.51
87.65
87.99
64.28
83.37
78.67
82.47
78.47
78.42
77.74
83.31
77.46
79.51
77.43
78.58
75.90
70.73
77.13
60. C6
82.35
77.81
Per cent.
9.09
10.42
10.53
8.20
11.75
22.22
13.16
11.30
11.49
9.43
8.93
8.69
iO.OO
9.80
8.85
6.25
10.10
9.80
11.60
7.14
9.60
Per cent.
1.88
4.42
4.72
1.4(i
3.93
0.39
3.15
2.64
2.71
2.88
4.00
2.50
2.89
2.4t
2.70
3.49
3.05
2.56
3.85
0.94
.2.56
Per cl.
0.05
0.15
0.15
0.15
0.09
0.15
0.07
0.11
0.13
0.06
0.12
0. 11
0.18
0.12
0.15
0.14
0.07
0.05
0.88
0^2
0.12
Per cent.
Organic.
^Cochineal.
Eosin.
Cochineal.
None.
Do.
Organic.
Cochineal.
Organic.
Cochineal.
None.
Organic.
Cochineal.
Organic.
Do.
Or ganic;
someeosin.
None.
. Do.
Organic.
Do.
^9 5 24
29. 3 25.
0. 7 25. 4
11 9 25 1
29 o 25
- 15. 8 25. 8
15 2 2J 8
8. 6 i 25. 2
02 2-i
- 4.5 24.8
7. 25. 6
8. 2 25. 2
5.9 25.2
4. 25. 2
1.7 26.0
15 9 4. 4
0.10
12.40
0.8 : 25.0
12. 1 24.
- 2.7 i 24.2
6.0 ' 25.2
13.57
ANALYSES BY S. P. SHARPLES.
of sample.
Price '
per
pound.
Bought of
Character.
9551
9552
9553
9554
9555
9556
9557
$0.10 Cobb, Bates & Yerxa, Dock
square, Boston, Mass.
. 25 j M. A. "Williams, Tremont street,
Boston, Mass.
. 10 Italian street stand, Winter street,
Boston, Mass.
"Win. West, Washington street,
Boston, Mass.
M. in -in. in <fc Cook, 2107 Washing-
ton street, ttoxbury, Mass.
. 20 C. F. Belcher, Cambridge, Mass.
, 15 Egerton, Bowdoin square, Boston,
Mass.
Colored sugar. Colored with a red coal-tar color.
Molasses chips ; of a bright-yellow eolor and very
crisp.
Molasses candy. This candy was purchased of a
fakir on the street. It looked well when first
bought, but in the room softened and ran into a
solid mass. It had a light-yellow color and con-
tained a little flour and some grease.
Stick candy. This was a white stick candy with
a hiight-red covering, which appeared to be col-
ored with a coal-tar color.
Pipe candy. Colored with vegetable colors.
Broken candy. Colored with vegetable colors.
Broken candy. This candy was strongly flavored
with peppermint and otln-r oils. These oils seem
to have a decided influence on the polarization;
they are not removed by the. acetate of load.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Description of sample Continued.
727
Price
per
pound
.20
.12
,15
.40
.20
.40
Bought of
Yerxa & Yerxa, Cambridgeport,
Mass.
Cobb Bros., Hanover street, Bos-
ton, Mass.
C. F. Belcher, Cambridge, Mass.
J. Savezzo, 91 "Warren street, Rox-
bury, Mass.
C. D. Cobb <fc Bros., Hanover
street, Boston, Mass.
J. S. Batnpton, 2271 Washington
street, Boston, Mass.
Italian street-stand, Winter street,
Boston, Mass.
Cobb Brothers, Boston, Mass
E. S. Gilmore, 29 Main street,
Charlestown, Ma-s.
C. D. Cobb & Bros., Hanover
street, Boston, Mass.
M. Cashin, Clark street, Boston,
Mass.
. 25 J- Savozzo, 91 Warren street, Rox-
bury, Mass.
M. M. Hirsche, 2019 Washington
street, Boston. Mass.
E. Babb, 97 Warren street, Rox-
bury, Mass.
J. M. Sond, 2534 Washington
street, Roxbury, Mass.
M. Cashin, Clark street, Boston,
Mass.
Car station, Bartlett and Wash-
ington streets, Roxbury, Mass.
Wm. Schraft'h, Elm street, Boston,
Mass.
Character.
Broken candy.
Mixed candy
Do.
Red cinnamon drops. Colored a bright crimson
with cochineal or carmine.
Mixed candy.
Mixed soft candy ; some starch.
Do.
Soft candy ; yellow, vegetable color.
Mixed candy.
Mixed motto candy. The above were cheap loz.
enges ; they contained some gum and starch.
Lozenges ; these contained considerable starch ;
they were not very soluble in water, and the so-
lution after the addition of acetate of lead was
very difficult to filter.
Lozenges ; contained starch.
Motto Lozenges.
Tablets marked "Cream; " contained some starch.
Motto Hearts ; contained starch.
Pink Lozenges; these were colored with eosin.
The color was not removed by lead acetate, but
readily yielded to bone char. It gave the pink
color and fluorescence of eosin.
Pink Tablets marked "Mask;" contained consid-
erable starch ; colored with cochineal and fla-
vored with musk.
Lozenges ; colored yellow with a vegetable color;
flavored with lemon.
728
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tem-
pera-
ture,
C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in cold
water.
Coloring;
matter.
Direct.
Indirect:
9351
9552
9553
9554
9555
9556
9557
9558
9559
9560
9561
9562
9563
9564
9565
9566
9367
9568
95G9
9570
9571
9572
9573
9574
9575
100.3
97.5
118.0
100.0
81.3
107.8
87.5
81.5
83.4
106.0
100.2
99.9
103.8
96.7
93.3
102.5
104.2
90.8
102.4
1C6.8
103.9
104.2
07.5
106.7
95.6
33.0
14.0
57.0
44.0
18
18
17
18
Per cent.
99.97
62.63
45.46
78.10
83.78
78.71
85.18
84.02
86.16
81.88
92.10
86.97
76.19
80.90
76.73
82.84
85.83
82.28
89.87
93.00
80.75
85.65
80.70
SO. 00
94.87
Per cent.
Traces.
27.00
23.12
14.28
14.74
11.56
9.92
12.76
12.48
9.72
5.04
4.96
10.56
7.96
11.32
7.96
4.96
2.43
3.58
3.79
5.92
4.86
8.56
G.47
Trace.
Per cent.
0.00
0. JO
1.63
0.74
0.68
3.98
6.31
3.72
2.98
3.54
1.59
2.24
3.32
4.62
3.50
2.60
2.50
2.51
1.82
1.54
3.60
1.49
1.60
1.62
1.26
Per ct.
0.04
0.45
2.01
0.28
0.17
0.12
0.05
0.08
0.07
0.18
0.22
0.14
0.14
0.16
0.08
0.20
0.14
0.15
0.06
0.07
0.11
0.02
0.13
0.12
0.16
Per cent.
30.4
2.0
27.0
34.4
31.2
4.0
23.6
17.0
1.8
11.6
9.0
8.4
9.7
-18.9
16
10
16
16
16
16
17
17
18
17
19
18
19
18
17
18
17
17
17.0
17.2
4.2
10.0
18.7
-0.4
31.2
ANALYSES BY W. C. STUBBS.
Description of samples.
No.
Bought of
Bernard Klotz &Co., 75 North Pe-
ters street, New Orleans, La.
...do..
do
.do
P."W. Dielmann&.Co.,Tohoupitou-
las street, New Orleans, La.
...do ...
Marchel, Dauphiue and St. Ann
street, New Orleans, La.
...do...
A. J. Km IHT, Bienvillo and Bur-
gundy streets. New Orleans, La.
P. W.Dielmann &Co.,Tchoupitou-
las street, New Orleans, La.
...do...
Jan. J. Keiss &. Co., 95 Drriitur
street, Now Oilumix, La.
Manufacturer.
Bernard Klotz & Co., 75 North Pe-
ters street, New Orleans, La.
do
do
do
P. W. Dielmann &. Co., Tchoupiton-
las street, New Orleans, La.
do
Jaeger &. Do Pass, Common and
Tchoupitoulas streets, New Or-
leans, La.
do
Bernard Klotz & Co., 75 Nortli Pe-
ters street, New Orleans, La.
P. W. Dielmann & Co., Tchoupitou-
las street, Now Orleans, La.
do.
Jas. J. Kolas &. Co., 9B Decatur
street, New Orleans, La.
Remarks.
Starch present.
Copper present
Do,
Starch present.
Copper present.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
tion of samples Continued.
729
No.
Bought of
Manufacturer.
Remarks.
13
U
15
Domego, 165 Canal street, New
Orleans, La.
J. Satnbola, 269 Decatnr street,
New Orleans, La.
do
James J. Reiss & Co., 95 Decattir
street, New Orleans, La.
J. Sanibola, 269 Decatnr street, New
Orleans, La.
do
16
do
do
17
do . ..
..do
18
19
Jaeger & De Pass, Common and
Tchoupitoulas streets, New
Orleans, La.
do
Jaeger & De Pass, Common and
Tchoupitoulas streets, New Or-
leans, La.
do
20
do
do
Ultramarine present.
21
.do
do
22
do
do
23
..do
do
Large amountof starch.
24
Unknown.
Copper present.
25
...do
street, New Orleans, La.
Analytical data.
No.
Polarization.
Tem-
pera-
ture,
C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in cold
water.
Coloring
matter.
Direct.
Indirect.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
2!
22
23
24
25
130. 00
130. 20
132. 00
108. 80
105. 00
88.50
89.20
93.00
125. 20
91.80
95.60
87.60
89.50
97.00
97.40
88.55
88.40
90.20
87.55
90.40
85.15
89.00
105.00
Ct. 50
90.20
49.50
49.92
49.20
51.70
7.70
-21.23
-11.00
25. 85
46.20
13.20
8.58
27. 50
24. 75
19. 36
11. 55
25. 08
26. 40
25. 19
23. 10
22 88
18
18
19
18
18
20
21
20
20
21
20
20
22
21
22
22
21
21
21
21
14
14
13
17
23
Per cent.
59.62
59.46
61.56
42.29
72.07
81.88
75.05
86.67
58.95
78.65
77.74
85.89
86.90
87.16
81.91
85.43
85.99
86.43
82.88
84.85
84.79
83.27
58. 52
10.90
85. 67
Per cent.
25.58
25.84
17.31
18.52
15.31
11.07
10.80
7.97
21.08
11.97
4.77
9.01
8.75
3.48
10.95
9.37
7.93
8.16
10.18
8.80
9.33
9. G9
14.50
21.22
8.92
Per cent.
5.68
5.14
4.34
5.35
6.67
5.85
5.68
4.34
6.44
6.50
7.35
6.34
6.39
2.33
4.34
4.53
4.32
4.25
4.77
4.24
2.26
4.18
4.97
2.65
4.77
Per ct.
0.19
0.27
0.19
0.20
0.09
0.18
0.16
0.11
0.20
0.04
0.01
0.12
0.12
0.04
0.07
0.05
0.06
0.15
0.11
0.18
0.00
0.13
0.11
0.53
0.07
Per cent.
1.02
1.79
0.97
1.14
0.61
1. 1C
1.20
0.95
1.74
1.2D
0.43
0.83
0. 75
0.44
0.55
0.50
1.31
1.40
1.52
0.86
0.00
0.31
12.61
1.67
0.00
31. 02
25. 08
24.53
49.72
23. 32
730
FOODS AND FOOD ADULTERANTS.
ANALYSES BY SIIIPPEN WALLACE.
Description of samples.
No.
Kind.
No.
Xind.
1
Stick, red and yellow stripes.
14
Mixture.
2
Stick, red stripes.
15
Lozenges, pink. .
3
Do.
16
Drops, yellow, violet, brown, green.
4
Stick, red and brown.
17
Broken Candy.
5
Stick, black.
18
Fruit Caramels.
Stick, red, black, and yellow.
19
Gum Drops.
7
Stick, red.
20
Cocoanut Balls, red.
8
Candy Cakea, red and white.
21
Drops, green.
Sour Balls, red and yellow.
22
Mixtures, various colors.
]0
Caramel, pink.
23
Do.
11
Taffy, red and pink.
24
Do.
12
Cream Candy.
25
Do.
13
Sour Balls, led, green, pink.
Analytical data.
No,
1
2
3
4
5
6
7
8
10
11
12
13
14
15
1C
17
18
19
20
21
22
23
24
25
Polarization.
Tem-
pera-
tnreC.
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in cold
water.
Coloring
matter.
Direct,
Indirect.
106. 5
85.0
97.0
99.0
102.0
80.0
80.5
103.5
100.0
98.0
117.0
101.0
110.0
77.0
104,0
101.0
124.
36.5
127.0
103.0
96.0
110.0
00.0
98.0
106.0
8.0
- 20.
11.0
0.0
2.0
- 20.0
19.0
1.0
6.0
7.0
43.0
3.6
13.0
- 7.0
- 7.0
20.0
30.0
0.0
44.0
- 5.0
14.0
5.0
15
Per cent.
73.5
78.3
80.5
73.8
77.6
74.6
75.0
76.4
79.1
78.3
55.2
74.9
72.3
62.6
82.8
90.3
70.1
27.2
61.9
65.6
61.1
78.3
78.3
82.0
82.0
Per cent.
16.33
12.78
15.50
18.32
19.88
24.62
24.48
20. 50
17.80
17.50
38.90
23.25
22.55
24.75
33.33
6.85
27.30
4.78
35.80
8.77
37.22
10.10
10.80
10.50
10.68
Per cent.
Per ct.
0. 100
Per cent.
0.155
0.098
0.090
172
0.200
0.120
"
142
0. 105
210
0.180
100
090
0.310
150
10.22
050
150
2.250
361
66.25
0.734
0.100
0. 225
0.415
0.205
0.175
20.52
5.92
6.25
6.58
5.28
12.0
4
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY H. A. WEBER.
Description of samples.
731
No.
Coloring matter.
Other snb-
stances.
Bought from
Description.
1
Dextrine .
J. G. & L. Brown, Hunter
White Stick Candy, Snyder
2
3
4
5
Red. cochineal
Pink, corallin ; cream,
methyl orange.
Red, aniline red (Ben-
gal red).
Dextrine,
starch.
Dextrine .
....do
do
street and 5th avenue,
Columbus.
do
Henry Thropp, 3-15 South
High street, Columbus.
Esper & Sons, 403 South
High street, Columbus.
do
&Chaffoo, Columbus, Ohio.
Do.
Cream Bonbons, Craft &
Allen, Philadelphia.
Red and White Taffy, Leg-
gett, New York.
Cream Candy, Leggett, New
meric ; pink, corallin ;
salmon pink, o o s i n ;
green, aniline green >
lemon yellow, Victoria
yellow.
Starch
George Babb, 32 East
York.
Peppermint Lozenges, white,
7
g
Red, cochineal
Dextrine,
starch.
do
Main street, Columbus.
do
do
Wallace, New York .
Wintergreen Lozenges, red.
Cinnamon Drops, pink.
9
in
Red, eosin; black, lamp-
black.
Pink, eosin
Starch
Dextrine,
F. R. Allen, Goodale and
High streets, Columbus.
Thomas Bergen. 51 West
Candy, red and wiiite mar-
bles.
Barber-pole Candy, pink and
11
12
13
Red, Bengal red; yellow,
chrysolin ; pink, eosin;
orange red, fluorescein ;
brown, Bismarck brown.
Red, eosin ; pink, corallin :
brown, aniline brown.
starch.
...do
Starch
High street, Columbus.
H. K. Kaiser, 1520 North
High street, , Columbus.
Aug. Boeael, 1352 North
High street, Columbus.
do
white.
Imitation Almond Candy, as-
sorted colors.
Candy Marbles.
Candy Colored E^^s
11
Pink, corallin
starch.
do
M. Ferree, Herman street
Pink Flat Stick Candy.
1 r >
...do
near Neil avenue, Co-
lumbus.
do
White Flat Stick Candy.
10
Orange red, flnorescein
do
do
Imitation Almonds, white
17
18
Pink, corallin ; red, Ben-
gal red.
Red, cochineal
... do
Dextrine
L. F. Cleveuger, 187 South
High street, Columbus.
Forrest, 252 South High
with a few orange and red.
Candied cloves.
Red Kisses.
10
Green, aniline green;
Dextrine,
street, Columbus.
do
Cream Candy.
20
21
cream, methyl orange ;
pink, corallin; red, Ben-
gal red.
Pink, cochineal
Green, aniline green;
cream, fluorescein;
pink, corallin.
starch.
....do... ..
Starch
R. H. Babb, corner Main
and High streets, Co-
lumbus.
M. A. Sterling, 1416 North
High street, Columbus.
Cream Candy, made in Phila-
delphia.
Animal Candy.
732
POODS AND FOOD ADULTERANTS.
Description of samples Continued.
No.
Coloring matter.
Other sab-
stances.
Bought from
Description.
22
Black, nigrosin ; red,
Starch
J. C. Dent, State street,
Crimp Candy, Henry Hyde,
cochineal, and Bengal
Columbus.
Philadelphia, Pa.
red ; orange yellow, tur-
meric.
23
Dextrine .
do
Peppermint Creams, white,
H. Hyde, Philadelphia, Pa.
?4
Pink, coi a 1 1 in
do
do
Wintergreen Creams, pink,
H. Hyde, Philadelphia, Pa.
?>
...do
do
Hyde, Philadelphia, Pa.
Analytical data.
No.
Polarization.
Tem-
pera-
ture C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in cold
water.
Coloring
matter.
Direct.
Indirect.
1
2
3
4
5
6
7
8
9
10
11
12
23
14
15
16
17
18
19
20
21
22
23
24
25
Per cent.
62.51
57.99
65.98
69.64
72.13
72.57
80. 43
71.18
81.53
61.73
53.19
81.69
78.01
73.09
71.20
62.96
85. 27
68.78
63.93
53.79
55.97
59.32
61.68
62. 89
65.91
Per cent.
11.11
15.87
9.90
11.43
7.41
4.30
6.25
5.71
1.85
12.50
13.33
1.69
4.09
12.34
12.73
11.84
1.11
10.93
9.62
14.81
5.71
10.98
5.33
6,25
7.54
Per cent.
1.88
0.43
6.20
1.97
5.45
0.68
1.24
1.30
0.45
3.06
2.31
0.79
2.91
3.19
3.30
2.75
0.23
0.07
5.64
3.54
1.67
3.24
8.80
8.73
7.06
Per. ct.
0.09
0. li
0.08
0.10
0.09
P. 07
0.01
0.08
0.02
0.10
0.14
0.10
0.15
0.09
0.10
0.14
0.13
0.16
0.12
0.25
0.14
0.04
0.09
0.09
0.13
Per cent.
0.18
0.25
0.0 1
0.08
0.07
2.15
0.49
1.57
0.23
0.27
9.96
0.66
2.94
0.45
0.34
9.93
0.48
0.47
0.29
0.20
4.94
0.32
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY F. G. WIECHMANN.
Description of samples.
733
No.
151
152
153
154
155
ISO
157
158
159
100
161
162
163
104
105
166
1(17
168
169
170
171
172
173
174
175
Price
per
pound.
Bought of
Remarks.
0.15
.15
.13
(*)
.15
.15
. 20
.60
.30
.40
(t)
.13
Fajens, manufacturer, 1637 Columbus
avenue, New York.
Bosch, 770 3d avenue, New York
A. Jewell, manufacturer, 262 Grand street,
New York.
322 avenue A, New York
Fajens, manufacturer, 1637 Columbus
avenue, New York.
...do
H. Buckwalter, manufacturer, 437 6th av-
enue, New York.
...do...
.do
J. Ahrens, manufacturer, 393 6th avenue,
New York.
...do...
A. Carson, 223 "West 27th street, New York
231 West 27th street, New York
.do
-do.
Stern & Saalberg, manufacturers, whole-
sale confectioners, 489 8th avenue, New
York.
...do...
.do
J. H. Simpson, 54 "West 23d street, New.
York.
H. Buckwalter, manufacturer, 437 6th
avenue, New York.
"Weidmann, manufacturer, 1211 Broadway,
New York.
. 20 H. Willenbrok, manufacturer, 1588th ave-
nue, New York.
20 do ...
Dairy kitchen manufacture, 44 East 14th
street, New York.
Tifft's manufacture, 471 Fulton street,
Brooklyn. Bought at branch store, 273
6th avenue, New York.
Selected from broken candy. Color, red and
white. Translucent.
Cinnamon Candy. Color, red.
Peppermint Cane. Color, white and red.
Opaque.
Musk Lozenges. Color, pink.
Selected pieces from broken candy. Color,
yellow and white.
Selected pieces from broken candy. Color,
red and white. Opaque.
Do.
Lime-juice Bonbons. Color, green. Trans-
lucent.
Violet Tablets. Color, lilac. Opaque.
Cinnamon Drops. Color, red.
Lime-juice Bonbons. Color, green.
Musk Lozenges. Color, pink.
Selected piece from mixed candy. Color,
red, with small white stripes. Translu-
cent. Some of the candies bear the name
Gray.
Selected pieces from mixed candy. Color,
yellow and white. Translucent. Can-
dies marked Gray.
Selected pieces from mixed candy. Color,
yellow and red. Opaque. Candies
marked Gray.
Musk Lozenges. Color, pink.
Selected pieces from mixed candy. Color,
white and red. Opaque.
Selected pieces from mixed candy; color,
yellow, with red and white stripes. Trans-
lucent.
Lemon Tablets. Color, light yellow. Trans-
lucent.
Selected pieces from broken candy. Color,
crushed strawberry. Opaque.
Selected pieces from broken candy. Color,
red and white. Opaque.
Cinnamon Candy. Color, red and white
stripes. Translucent.
Cloves Candy. Color, yellow, with white and
pink stripes. Translucent.
Wintergreen Tablets. Color, lilac. Opaque.
Pistachio Cachous. Color, green. Opaque.
'Ten for 1 cent.
t Eight for 1 cent.
; S.imple box.
734
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polar
Direct.
ization.
Indirect.
Tom-
pera-
tureC.
'5SS*
Water.
Ash.
Insoluble
in cold
water.
Coloring
matter.
151
152
153
151
155
156
157
158
159
100
101
162
163
164
165
IOC
167
168
169
170
171
172
173
174
175
114.0
72.0
86.5
108.0
1U. 8
113.0
103.
116.2
101.6
80.2
73.0
107.4
114,0
114.0
118 6
108.0
82.0
84.1
79.8
110.8
81.0
74.0
78.6
88.0
102.6
18.0
31.0
29 8
Per cent.
Per cent.
13.88
19.61
7.94
5.55
14.70
14.49
11.96
22. 22
3.72
13.70
16.45
5.49
11.68
10.71
13 05
Per cent.
2.75
2.75
3.51
1.67
2.47
2.81
3.60
0.97
0.80
2.21
3.62
1.71
3.72
3.77
4.60
1.51
3.65
2.92
1.58
4.12
3.59
1. 11
2.39
7.34
0.53
Per ct.
0.104
0.029
0. 115
0.155
0.097
0.108
0.122
0.173
0.181
0.036
0.013
0.148
0.209
0.198
0.208
0.144
0.036
0.025
070
0. 155
0.090
0.032
0.025
0.014
0.072
Per cent.
0.29
Trace.
1.05
2.88
Trace.
0.39
Trace.
Trace.
0.000
Trace.
0.40
0.000
0.41
0.38
0.43
0.000
0.34
0.49
Trace.
0.29
Trace.
Trace.
Trace:
0.000
0.000
Starcli.
Do.
Do.
Do.
Starch and
violet color.
Starch.
Organic iin-
p u r i t ies
not starch.
Do.
Do.
Starch.
Organic im-
puri ties
not starch.
Do.
77.6
87.6
6 6
18.4
17.2
3 6
32.4
20
31.2
-28. 6
- 5.4
16.8
14.4
26.2
6.0
32.0
31.8
31.4
22.8
- 32. 1
32.
-32.4
-29.6
21.6
83.9
76. C
5.49
10.18
9.93
12.92
17.01
9.86
18. 25
15.02
0.25
2.28
85.9
87.3
83.7
Coloring
matter.
87. 5
79.8
83.6
88.6
None.
None.
* Destroyed by ignition.
ANALYSES BY DEPARTMENT OF AGRICULTURE.
Description of samples.
No.
8725
8726
8727
8728
8731
8732
8733
Where bought.
Price
per
pound.
Labels, etc.
R. P. White, corner 12th and M
.do
(Zambia Market, corner 13th
.1. S. Crocker, Riggs Market .
S. I. Bradley, 1315 14th street NW.
.do
A. Gutekunst, 1324 14th street NVV .
$0. 13 French Mixture. Soft candy of fancy
shapes.
.40 | Chocolate Creams.
. 20 j Stick Candy.
.20 Molasses Caramel. IJrown, paper cov-
ered cubes of a soft and sticky consist-
ence.
.50 Gibson's Lime Fruit drops. Light green
in color. Taste of spoiled linn-*. Con-
tain tartaric acid.
.20 Marehmallows.
. 50 Sugar-coated Almonds. Almonds = 20. 58.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Description of samples Continued.
735
No.
8734
8735
8730
8737
8738
8739
8740
8741
87-12
8743
8744
8745
8746
8747
8748
8749
8750
8751
"Where bought.
Price
per
pound.
Labels, etc.
A. Gutekunst, 1324 14th street, NW.
Birch & Co., 1414 14th street N W . . . .
...do...
, 324 13th street NW...
, 327 13th street NW . . .
, 1309 E street N W . . . .
"Waple & Co., corner llth and E
...do..
Huyler'B, 1103 Pennsylvania avenue .
Witthaft, 1219 E street
F. Candiote, 1116 I street
G. W. Weidraann, stand 54 Center Market
Vonieff, stand 538 Center Market
G. J. Mueller, 314 Pennsylvania avenue. . .
...do..
J. F. Owens, 1363 C street SW
Daly, 1369 C street SW
Alliss, corner C and 13th street SW
Lemon drops.
Gum Drops.
Jelly Beans. Bean-shaped and contain-
ing gelatinous core.
Rock Candy. Rather dirty.
Stick Candy.
Jaw Breakers. Large rounding pieces.
Gum Drops.
Peppermint Drops.
Lemon Cups.
Florence Orange Drops. Bright yellow
balls.
Ciunamou Drops. Colored with carmine.
Taffy.
Lemon Drops. Very slightly acid.
Tafiy.
"Wintergreen Wafers.
Marbles.
Horehound Stick Candy.
Analytical data.
No.
Polarization.
Tem-
pera-
ture,C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Insoluble
in cold
water.
Coloring
matter.
Direct.
Indirect.
8725
8726
8727
8728
8731
8732
8733
8734
8735
8736
8737
8738
8739
8740
8741
8742
8743
8744
8745
8746
8747
8748
8749
8750
8751
112.8
102.8
111.8
128.6
27.3
109.4
79.6
35.9
05.6
104.0
99.8
109. C
112.2
62.1
101.0
80.8
51.8
112.2
109.2
101.0
105.0
101.2
104.2
99.4
97.4
12.7
24.4
9.9
95.6
30.1
93.2
26.1
7.1
103.2
24.4
-35. 1
3.3
6.9
103.6
3.5
6.6
2
19.0
19.0
19.0
21.4
19.2
Per cent.
74.3
58.3
75.8
24.7
42.7
20.0
78.6
21.6
Per cent.
10.33
13.81
17.54
29.24
13.59
39.68
0.00
10.59
15.34
8.47
0.00
10.25
9.36
28.74
5.87
27.47
12.68
14.05
14.88
10.68
16.13
3.39
Trace.
10.73
16.61
Per cent.
5.69
3.78
3.24
5.96
6.01
11.09
.21
4.15
6.02
3.72
.36
3.75
3.47
7.81
3.15
2.18
7.32
4.01
8.20
4.02
5.51
2.45
1.22
.68
.64
Perct.
.13
.48
.12
1. 12
.08
.70
.04
.10
.62
.22
.03
.13
.13
.56
.16
.31
.11
.09
.72
.12
.67
.05
.13
.18
.07
Per cent.
.16
15.43
.15
17.10
.17
12.81
.56
.33
9.42
6.20
.03
.07
.21
9.09
10.66
5.41
.13
4.39
5.37
3.82
.25
4.33
.21
.31
.08
19.0
21.0
19.4
19.0
17.0
18.6
18.8
18.4
21.0
18.2
21.4
19.4
19.0
19.2
18.2
18.8
19.0
20.0
18.6
59.2
99.5
78.9
78.2
7*. 3
55.3
38.8
71.1
56.5
81.5
69.7
88.8
91.3
80.8
78.8
16.6
33.1
8.6
11.0
18.4
18.6
8.9
-8.7
736 FOODS AND FOOD ADULTERANTS.
REMARKS ON ANALYSIS OF CONFECTIONS.
The question of the adulteration of candies and confections is hardly
debatable. The general conception of a pure confection is one that
contains saccharine flavoring and coloring matters, so mixed and ad-
justed as to be attractive both to taste and sight. As long as these in-
gredients are not harmful to the health they can scarcely be regarded
as adulterations.
Harmful ingredients and the admixture in confections of terra alba,
kaolin, or other mineral substance calculated to give weight and vol-
ume to the mass must be regarded as adulterations.
Starches and gums, although insoluble in cold water, are not of
themselves hurtful to the health, and their presence in certain kinds of
confections may be regarded as necessary. Coloring matters are divided
first of all into organic and inorganic classes. The metallic oxides
comprising the latter class should never be used as pigments for con-
fections. It has been claimed that lead compounds have been used for
coloring candy, especially lead chromate, but our investigations have
shown that inorganic colors are not used to any very great extent in
this country. Were it otherwise more samples of it would have been
found in the 250 samples, mostly colored, bought in open market in
different parts of the country. The organic colors may be divided into
innocuous and hurtful, but it is difficult to say where the line should be
drawn. Harmless vegetable pigments, it may be said, can be used
without endangering the health of the consumer. The same is true of
the like compounds of insect origin like cochineal. Some of the coal
tar colors are also said to be without injurious effect, but this state-
ment can not be made to apply to the whole family of aniline dyes,
perhaps the most frequent colors in candies. Among the colors found
in the samples examined may be mentioned cochineal, eosin, and other
aniline dyes, and ultramarine.
ANALYSES BY MR. HUSTON.
Mineral coloring matter was found in Nos. 153 and 176. The nature
of the base is not stated, but it is noted that both these samples con-
tain ultramarine. Organic coloring matters were found in 20 of the
samples equivalent to 80 per cent.
One of the samples had an offensive odor. Sample No. 158 had
nearly 45 per cent of flour, which accounts in part, also, for its large
percentage of ash. Eleven samples contain notable quantities of
glucose. Other samples containing large quantities of starch and gum
are 159, 172, 174, 175, and 176. This latter sample contains nearly 7
per cent of ash, which is almost high enough to point to the use of terra
alba. This idea is corroborated by the fact that the insoluble portion
and the ash are almost identical in amount. On the contrary, it can be
urged with better reason that the adulteration with so small a portion
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 737
of an inert earth would not prove financially profitable. The weight of
the evidence is against the theory of such an admixture. Inasmuch as
a mineral coloring- matter was found in this sample, it may be that the
high percentage of ash can be traced to this source.
In nearly all the samples it is noticed that sucrose forms the bulk of
the saccharine matter. In such a sample as No. 158 there is apparently
a mixture of a gum with a small quantity of sucrose and a large quan-
tity of flour.
In No. 175 there is probably a mixture of starch with dextrose or milk
sugar and a little sucrose.
In only one other case, No. 174, does the percentage of sucrose drop
below 50. lii all the other cases the chief part of the substance is
sucrose, with the additions of small portions of glucose starch or flour,
coloring and flavoring extracts.
NOTK BY MR. HUSTON. Samples of red and yellow coloring for candies were
obtained. The red was a preparation of cochineal, and the yellow was a sirup sat-
urated with a fluorescent coal-tar product. Many of the pink and yellow candies
gave fluorescent solutions. No indication of lead was found in any of the yellow
candies.
ANALYSES BY H. H. NICHOLSON.
All the samples contained organic coloring matter. Two of them
contained a fluorescent pigment. Seven of them had large quantities
of starch, four contained starch and gum, and fourteen were entirely
soluble in cold water. Eighteen of the samples were mixed with glu-
cose, or some similarly polarizing sugar.
Samples 1813, 1814, 1816, 1819, and 1828 were composed chiefly of
gums. The composition of Nos. 1806 and 1807 is not sufficiently indicated
by the analytical data. The principal part of all the other samples is
sucrose.
Some of the samples contained large quantities of water, notably
Nos. 1814, 1822, 1824, 1829, and 1830. Only one appears with ash above
1 per cent, viz, No. 1816, and the amount in this sample is too small to
suggest any adulteration with an inert earth.
The percentages of reducing sugars were doubtless chiefly derived
from the glucose used in the process of manufacture, or partly from the
low-grade sugars employed.
ANALYSES BY W. B. RISING.
Nine of the samples contain notable quantities of starch and gum in-
soluble in pold water, the largest quantity being in No. 110, a stick
candy colored red, and selling for 2Q cents a pound.
The smaller quantities of starch found in many of the other samples
doubtless is incorporated there from the starch or flour used to prevent
sticking during the process of manufacture. One sample, No. 112,
labeled "guin drops," is almost pure confectioners' glucose, containing
only 13.3 per cent of added sugar.
738 FOODS AND FOOD ADULTERANTS.
Seventeen of the samples contain glucose. In only one instance does
the ash rise above 1 per cent, viz, No. 108.
Water is not present in excessive quantities in any of the samples.
Fourteen of the samples contain glucose and two contain gelatin.
SUMMARY.
Samples.
Starch 1 ^
Starch and uni \
Glucose 17
Organic coloring matter 25
Mineral coloring matter
Glucose 14
Gelatin 2
ANALYSES BY M. A. SCOVELL.
All of the samples except one, viz, No. 157, contained glucose.
Only two contained notable quantities of starch and gum, viz, Nos.
170 and 173.
Nineteen of the samples had organic coloring matter added.
In no case did the percentage of ash reach .90, showing the entire ab-
sence of added earthy or mineral matter.
Sucrose was the chief constituent of all the samples examined.
SUMMARY.
Samples.
Glucose 24 '
Organic coloring 19
Of which
Cochineal 5
Eosin 2
Starch and gum 2
ANALYSES BY S. P. SHARPLES.
Sixteen samples contained glucose and two or three others possibly
a small quantity.
Nearly all the samples (exact number not to be stated from data) con-
tained organic colors, both vegetable and cochineal, and also many of
them coal-tar colors.
Six of the samples contained considerable quantities of starch and
gums. In only one case was there an excess of ash, No. 9553 having 2.01
per cent thereof.
As in the other sets, the chief constituent of all the samplesls sucrose.
In only pne case, No. 9553, does this quantity fall below 50 per cent;.
SUMMARY.
Samples.
Glucose 16
Coloring matter Nearly all.
Coal-tar colors 15
Starch and gum
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 739
NOTES BY MR. SHARPLES. I have been uuablc to find a sample of candy colored
or adulterated with a mineral substance. The use of a small quantity of glucose
seems to be quite general even in candies that do not indicate it by their appearance.
The starch found in almost all the samples is used to prevent the candy sticking to
the hands and tools during the manufacture ; as in no case it exceeded a few percent,
no attempt was made to estimate it.
We did not succeed in finding a single bright yellow candy. The yellows obtained
were colored with vegetable colors.
ANALYSES BY W. C. STUBBS.
Eleven samples contained glucose, with two or three doubtful.
Sample No. 24 has a peculiar composition. It contains apparently,
judged by the analytical data, dextrose or lactose. In no case is there
any considerable amount of ash present.
In only two instances does the sucrose fall below 50 per cent. Un-
fortunately no description is given of the coloring matters present.
Copper was noticed in a number of samples, but the origin of the
metal is not discussed. It comes probably from the copper vessels
used in manufacture.
SUMMARY.
Samples.
Glucose 11
Starch 3
Copper 4
Ultramarine '. 1
ANALYSES BY SHIPPEN WALLACE.
Twenty-one of the samples examined contained glucose, but a few of
them only small quantities.
In only one instance did the percentage of sucrose fall below 50.
One sample, No. 17, fruit caramels, had more than 2 per cent of ash.
This ash was probably derived chiefly from the fruit. The presence of
the fruit also accounts for the large percentage of this sample (66.25)
which was insoluble in cold water.
Five samples had considerable quantities of starch and gum.
No mineral pigment was discovered.
SUMMARY.
Samples.
Glucose 21
Starch aud gum 5
Coloring matter (organic in all cases).
NOTES BY MR. WALLACE Nos. 14, 15, 16, 18, 19, 20, 22, 23, 24, and 25 yield a reaction
for starch, the remaining numbers do not.
The amount insoluble in water was so slight that I have only noted in cases where
it was large.
The coloring agent was, as stated, .111 aniline color or cochineal. No mineral colors
used and no arsenic detected.
The small amount of ash shows that no adulterant in the form of terra alba was
used.
740 FOODS AND FOOD ADULTERANTS.
ANALYSES BY H. A. WEBER.
Twenty-one of the samples contained glucose. It is assumed that all
samples containing dextrin were mixed with glucose. Twenty-one sam-
ples contained coloring matter, in every case of an organic nature. The
particular color was determined in each case, making the observations
of Mr. Weber on this point of great value.
Seventeen of the samples contained starch, but only three any nota
ble quantities, viz: Hos. 11, 16, and 21. Soluble starch was found in
samples Nos. 5, 8, 11, and 20.
SUMMARY.
Sample*.
Glucose 21
Insoluble starch, etc , 3
Soluble starch 4
Coloring matters 21
Of which
Cochineal 5
Corallin 8
Eosin 6
Bengal red 5
ANALYSES BY F. G. WIECHMAN.
Of the 25 samples examined, 14, or 56 per cent, contain starch or
glucose (starch sirup).
Eleven samples contain more than 0.25 per cent of matter insoluble
in water; this ranges in amount from 0.29 to 2.88 per cent, and with
but few exceptions consisted of starch.
The coloring matters were in all cases destroyed by ignition, and
were with but two or three exceptions wholly soluble in water, which
would class them as of vegetable or animal origin or as coal-tar colors.
NOTES BY MH. WIECHMANN. Nos. 154, 162, and 166 contain a fluorescent coloring
matter pink and yellowish green probably eosin.
Nos. 158 and 161 were tested for copper and iron, but with negative result.
No. 165 was examined for lead, also with a negative result.
The red coloring matter in No. 70 is partially insoluble in water and in alcohol. It
turns purple with caustic potash and pink with acetic and with hydrochloric acids,
and is most probably a lake of some vegetable color or cochineal.
The violet coloring matter in No. 159 is insoluble in water. Tests made prove that
it is not indigo, Prussian blue, Antwerp blue, smalt, or ultramarine. It is either
cyaniii, the natural coloring matter of the violet, or else a coal-tar product.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 741
RESUME.
Out of the 175 samples analyzed there were adulterated
Per cent.
Out of 50 sugars None = 00
Out of 50 sirups and molasses :
With glucose . 30
With tin 18
With organic colors 5
53
Allowing for repetition 11
3-2 = 64
Out of 50 honeys 24 = 48
Out of 25 confections .' 14 = 56
These figures need no comment, they tell their own story.
In conclusion I wonld express my indebtedness to Messrs. E. G. Brainerd and R.
Ziebolz for the valuable assistance they have given me in the execution of the ana-
lytical work here recorded.
ANALYSES BY CHEMICAL DIVISION, U. S. DEPARTMENT OF AGRICUL-
TURE.
But 3 samples of high-priced candies were bought. The others were
cheap kinds bought at the small groceries. Polarization and glucose
determinations were done in the main in the same way as for the other
classes of samples. The gum drops and marshmallow samples pre-
sented great difficulties in polarization, owing to the presence of the
gum, presumably gum tragacanth. For these the method used was
to place 13.024 grams of the minced sample in a 100 cc flask, soften in
about 50 cc of warm water, add about 40 cc of alcohol, mix, add lead
acetate, cool, make up to the mark and filter enough for polarization,
an operation attended with great difficulty.
For the inversion, a portion of the original unfiltered mixture was
poured in a 50 cc flask up to the mark, 5 cc of acid added and the
whole inverted as usiuil. Duplicates gave agreeing results, but of
course the inversion numbers for such samples are practically worth-
less.
For the determination of insoluble matter a weighed portion of pow-
dered candy was placed in a beaker, covered with cold distilled water
and stirred vigorously, allowed to settle, the supernatant liquid poured
into a Gooch crucible, and the treatment repeated till all soluble matter
was washed out.
Finally the residue was transferred to the crucible and the whole
dried and weighed. Drying was done either at 100 in an air bath, or
at ordinary temperatures over sulphuric acid, according to the nature
of the sample. After weighing it was ignited to get ash. Practically
no ash was obtained from the portion of the candies insoluble in water,
demonstrating the absence of mineral filling, such as terra alba, kaolin,
etc., which are reputed to be often used. Total ash was in no instance
18808 No. 13 8
742 FOODS AND FOOD ADULTERANTS.
high. No mineral colors could be fouud, although bright-colored and
suspicious looking samples were bought in preference. Carmine was
fouud in a sample of cinnamon drops, No. 8744. The acid drops, ex-
cept in the case of " Gibson's lime fruit drops." were soured with citric
acid. That sample contained a small amount of tartaric acid. The
gum drops contained no nitrogen and consequently no gelatine.
Water in the hard samples was determined after powdering by dry-
ing in a platinum dish at 100 ; in soft samples by first mincing the
sample and then drying.
The sucrose in the samples was determined from the inversion data,
using the factor 144.
a-a'
= 144^
2
S= sucrose.
=polarization of normal sugar weight in 200 mm tube before in-
version.
a'= polarization of normal sugar weight in 220 mm tube after inver-
sion with 10 per cent by volume strong HC1.
t= temperature at which polarizations were made in degrees C.
Twenty of the samples contained glucose.
Twelve of these contained notable quantities of starch or glucose.
No mineral coloring matters were found.
SUMMMARY.
Samples.
Glucose 20
Starch and gum 12
GENERAL SUMMARY.
Total number of samples examined 2f>0
Contained glucose 173
Contained starch and gum 72
Contained organic colors 218
Contained mineral colors 2
Contained grease 4 14
Contai ued copper 4
Contained gelatine 2
In so far as the coloring matter was examined, the following table
shows the character of the pigments used and the relative number of
times they respectively were fouud :
Samples. ! Sampler.
Cochineal 14
Eosiu 12
Corallin (5
Bengal red 5
Fluorescien 3
Fluorescen t color . . 3
Ultramarine 3
Turmeric 2
Methyl orange 2
Coal-tar colors 2
C;i rni in 2
Cyanin 1
Samples.
Lamp hlack 1
Victoria yellow 1
Magenta 1
Orange red 1
Aniline brown 1
Bismarck brown 1
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
743
In connection with the coloring matters, however, it should be re-
membered that in the great majority of cases no attempt was made
to distinguish them further than to determine whether they were of
an organic or inorganic nature. Only one analyst (Weber) deter-
mined the nature of the coloring matter in each instance. Two of
the number (Stubbs, Wallace) did not report the number of samples
colored. In the general summary, this number was taken at 20 in
each case.
The following substances were found in the 250 samples submitted
to examination :
1. Sucrose.
2. Dextrose.
3. Maltose.
4. Dextrin.
5. Starch.
6. Soluble starch.
7. Gurn.
8. Gelatin,
y. Greabe.
10. Flour.
11. Copper.
12. Mineral colors.
13. Citric acid.
14. Tartaric acid.
15. Peppermint.
16. Horehound.
17. Musk.
18. Marsh mallow.
1 9. Raspberry flavor.
20. Vanilla.
21. Pistachio.
22. Almonds.
23. Apricot.
24. Strawberry.
25. Oil of wintergreen.
26. Banana flavor.
27. Lemon flavor.
28. Cinnamon.
29. Cloves.
30. Cocoanut.
31. Cochineal.
32. Eosin.
33. Corallin.
34. Bengal red.
35. Fluorescein.
36. Fluorescent color.
37. Ultramarine.
38. Turmeric.
39. Methyl orange.
40. Coal-tar colors.
41. Carmine.
42. Cyanin.
43. Lampblack.
44. Victoria yellow.
45. Magenta.
46. Orange red.
47. Aniline brown.
48. Bismarck brown.
The above list does not, by any means, pretend to be a complete cat-
alogue of the materials found in the confections of commerce. It repre-
sents only the substances iuciden tally found in the 250 samples purchased
in open market to supply the material for the examinations made.
HONEY AND ITS ADULTERATIONS.
The samples of honey described in the report were liquid or strained
honey or coinb honey packed in glass jars. The examination did not
extend to comb honey in frames.
Perhaps there is no other article of food which has been so gener-
ally adulterated in the United States, during the last twenty years, as
honey. The ease with which sophistication could be practiced, the
cheapness of the material used, and the high price of the genuine prod-
uct have presented temptations which the manufacturer, producer,
and dealer have not been able to withstand.
As long as honey was sold wholly in the comb, the difficulties in the
way of successful sophistication were so great as to practically pre-
clude its practice. The popular impression to the effect that comb
honeys are adulterated was probably produced rather by ingenious
attempts to manufacture the spurious article than by the commercial
success of the enterprise. Artificial comb honey has been regarded as
a possible article of commerce by many scientific men.
Many samples of comb honey containing only glucose have come
under my observation, but in all these cases the comb, presumably
after the separation of the honey by a centrifugal machine, had been
placed in glass bottles and the glucose then added. I have never yet
found a sample of comb honey, sold in the frame, which was artificial,
except in the use of comb foundation.
Mr. C. O. Perriue secured letters patent, No. 176347, issued April 18,
1876, for a device for storing comb honey in glass jars. His idea was
to have these vessels made a part of the hive and to be filled by the
bees. Cylindrical comb foundations are to be inserted in the jar in its
central portion so that the cells may have equal depth on all sides. The
packages are to be placed in the hives over suitable openings to allow
the bees to enter.
The true friend of the apiary interests of the country is not he who
shuts his eyes to patent adulterations, but rather he who recognizes
facts, even if unpleasant, and who, having seen the enormity of the
extent of honey adulteration, supports the labors of those who seek to
detect and prevent it.
In this connection, it is only just to say that the fact of the extensive
adulteration of honey in the last four or five years has not been sulli-
cieutly recognized by that part of tlxe agricultural press devoted to
744
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 745
apiary interests. In an editorial in the American Bee Journal, of July
25, 1888, the following language occurs :
We are not ignorant of the fact that extracted honey was quite generally adulter-
ated when it brought higher prices, but now its price is so low that it will not pay to
adulterate it, and it is, in consequence, hardly ever done. Persons will not adulter-
ate any article when it will not pay them to do so. Adulteration of honey (now a
thing of the past) we fought with all our energies until it ceased to exist.
This also appears to be the opinion of Mr. C. O. Perrine, expressed in
a letter found on another page. Evidently, however, it still pays to adul-
terate honey, as the data obtained in the following tables clearly indicate.
METHODS OF JUDGING OF THE PURITY OF HONEY.
Although not a matter of national legislation, the standard of pure
honey is not hard to fix. By universal consent it maybe stated that a
pure honey is the nectar of flowers and other saccharine exudations of
plants, gathered by bees and stored in cells built at least in part by the
bees themselves. Honey made by feeding bees glucose, sugar, invert
sugar, or other saccharine substances is not pure honey. Nor is that
pure honey which is made by adding to an empty or partially filled
honeycomb glucose or any other saccharine substance.
Strained honey, that is, honey separated from the comb, is pure when
it contains only the materials of a liquid nature mentioned in the defi-
nition of pure honey given above, with such accidental solid particles,
such as pollen, parts of bees, fragments of comb, etc., as would natur-
ally be found therein.
PROPERTIES OF PURE HONEY.
Polarisation. A pure honey has, with rare exceptions, at ordinary
temperatures, a slight left-handed rotary effect 011 a plane of polarized
light. This Irevo-rotatory power is less than that produced by pure in-
vert cane sugar. Measured as degrees on a cane-sugar scale, with
normal sugar weight, a pure honey will rarely show more than 20
at 20 C. A greater number than this may not be conclusive of adul-
teration, but may well be looked on with suspicion.
Water. The content of water in a pure honey may vary from 12 to
20 per cent. It is rarely as low as 12 and does not frequently exceed
20 per cent.
Color. The color of pure honey may vary from almost a water white
through various shades of amber to deep brown or black. The source
from which the honey is taken, the manner in which it is stored, and
the length of time it has been kept are the chief factors in determining
variations in color. White clover gives almost a colorless honey, while
golden rod and other highly colored flowers produce a deeper-colored
article.
Ash. The content of ash is very small, varying from a mere trace to
0.30 per cent. A higher content of ash than this will be due to dust
746 FOODS AND FOOD ADULTERANTS.
sifting over the flowers while the bees are at work, or to some tamper-
ing with the product after the bees have finished with it.
Sucrose. The amount of cane sugar varies from nothing to 8 to 10
per cent, according to quantity of cane sugar in the nectar and the ex-
tent of inversion to which it is subjected in passing the organism of the
bee.
Reducing sugar. In a pure honey there should be a large percentage
of reducing sugar measured as dextrose. This reducing sugar should
consist of dextrose and levulose naturally existing in the nectar. When-
ever the dextrose is in excess of the levulose it points to its artificial
addition in the form of the glucose or grape sugar of commerce. The
total quantity of reducing sugar, measured as dextrose, should gener-
ally fall between the limits of 60 and 75 per cent, although there are
many cases where these limits may be transgressed.
Pollen. Some idea of the purity and source of honey may be derived
from a microscopic examination of the pollen grains which it contains.
HISTORY OF ADULTERATION.
Some points in the early history of honey adulteration may not be in-
appropriate in this connection.
HISTORY AND RESULTS OF THE ADULTERATION OF HONEY.*
About twenty years ago I sent 6 or 7 barrels of extracted honey to Mr. Perrine, a
dealer of Chicago, at 17 cents a pound, aud some time after saw at a grocery in Ham-
il t on 1 or 2 dozen small glasses containing liquid honey, sent by the same Hrm, at 16
cents a pound. This adulterating business was a paying one, the glucose added
being sold at 16 cents a pound, with a profit of about 11 cents per pound.
Nine or ten years later, in St. Louis, I saw comb honey in small glass jars filled
with liquid glucose, sold by Messrs. Thurber & Co., of New York, cheaper than 1
asked for my extracted. I bought one of these bottles and exhibited it at a meeting
of beekeepers held at Burlington.
It was at about the same time that Mr. A. D. Root invented his comb-foundation
machine. The announcement of this new step in bee culture gave to many people
the idea that it produced comb and we could dispense altogether with bees, espe-
cially when it was hinted that paraffin could be used instead of wax. Yet paralliu
was soon discarded by those who used it, not only because the bees objected to
it, but on account of its low melting point, for the smallest addition increased the
ductility of the wax and the comb dropped in a mess to the bottom of the hive.
Having obtained Mr. Perrine's present address from Mr. H. C. Bau-
nard of Chicago, I wrote him for information on this subject, and re-
ceived the following courteous reply :
RIVERSIDE, CAL., August "iQ, 1690.
DEAR SIR: Your esteemed favor of June 3, inclosing letter of introduction from my
friend, Mr. H. C. Bannard, is at hand.
In regard to the adulteration of honey as practiced in the United States, all I know
is what I did myself.
* Charles Dadant, American Bee Journal, August 15, 1888, )>. f>:t?.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 747
During the year 1865 I received the idea from a friend that the common darkhoney
theu on the market could be much improved by the addition of a large per cent (some-
times 75 per cent) of good white sugar. I took the idea up, and after making some
experiments I worked up quite a large trade among families by selling from house to
house ; in fact I bought all the cheap honey I could find in the neighborhood (Cin-
cinnati, Ohio), and finally I had to send East and South for supplies of honey.
Where 1 pound was used before I commenced, I afterwards sold 100 pounds, as it was
much more palatable.
After a few years I introduced my goods into several of the larger western cities,
and still later on I opened business in Philadelphia and Brooklyn, N. Y. During all
this time I handled large quantities of comb honey, giving customers their choice.
This peddling business was done in wagons, two men to each wagon ; each man
selling 50 to 100 pounds per day, 90 per cent of which was the mixed article generally.
I have met hundreds of persons who could eat the sugared article, but to whom
pure honey was almost a rank poison. I suppose it is like strong black coffee, com-
pared with a milder decoction, with plenty of cream and sugar.
About the year 1870 I tried some French and German glucose, using it as a part
substitute for sugar, and when good glucose was made in this country I became pa-
triotic and used only goods of home manufacture.
There were two objects in view in the mixing business; one was cheapness, the
other was the production of a more popular grade of goods; for it was a fact that if
I made the mixture too strong of honey objection was made.
I have known of many recipes for making imitation honey; one was, slippery elm
bark with some sugar, ilavored with one or more of the flavoring extracts; but I
never knew of any quantity being sold.
While honey was an expensive luxury there was a profit in mixing, but now that
comb honey at wholesale is worth but 10 to 15 cents and liquid honey 4 to 6 cents per
pound, there can be but little profit in mixing.
I think that the most of the mixing is done in the larger business centers.
I know of no successful experiment in feeding bees a mixture to be filled into
combs ; pure liquid honey is sometimes fed to complete unfinished combs after the
flow of honey has ceased in the flowers.
Respectfully,
C. O. PERRINE.
Prof. H. W. WILEY,
Washington, D. C.
NOTES RELATING TO HONEYS OF DIFFERENT ORIGIN AND TO ARTI-
FICIAL HONEYS.
ON THE PRODUCTION OF ARTIFICIAL HONEY.*
About 1870 the author made the observation that the action of the mineral acids
on starch was somewhat different from that of the stronger organic acids. By the
action of oxalic acid on wheat, maize, buckwheat, and other cereal starches, he
obtained sugary products, which, after two or three weeks standing, were exactly
like an old honey in appearance and taste. In order to avoid giving any assistance
to adulteration, he refrained from publishing the results of his observations, com-
municating them only to a few friends. For some years, however, honey, especially
American, has been exposed to the risk of adulteration with the sugar from corn
starch. About a year previously, the author obtained information that in North
America a maize starch sirup was made and much used as a substitute for honey.
A periodical that he had lately read gave a review of the situation of the condition
* H. Hager, Pharm. Centralhalle, 26, 303 ; Chem. Centralblatt, 1885, 655.
748 FOODS AND FOOD ADULTERANTS.
of the maize glucose industry, and made the statement that the sirup in question
resembled honey. It was stated that a mixture of this sirup with an equal amount
of honey was exported to Europe as American honey. Furthermore, the method of
manufacture of the sirup was stated to he a secret. The author therefore thought it
hie duty to explain this secret, and to publish the fact that by using oxalic acid
instead of sulphuric acid a honey-like glucose was obtainable. Potato starch could
not be used. It is well to be on the watch for adulteration in American honey.
MANUFACTURE OF ABTIFICIAL HONEY.*
An English patent, No. 8863, July 22, 1885, prescribes the mixture of 35 parts of
dextrose and 40 parts of levnlose, a fruit ether, and enough cane sugar to make a 10
per cent solution and give a rotation of 1 on a Soleil Veutzke polariscope. The
mixture may be crystallized by adding some granulated honey.
SUGAR HONEY. t
At the tenth annual meeting of the Independent Association of Bavarian Repre-
sentatives of Applied Chemistry, held at Augsburg on July 17, Theodore Weigle re-
ported on sugar honey. This material has lately been brought to the notice of the
public as a cheap substitute for genuine honey. It consists of water, invert sugar,
traces of mineral matter, and free acid, flavored so as to imitate the odor and taste of
genuine honey. Dextrine, sucrose, or other bodies foreign to genuine honey could not
be found in the artificial product and it is apparent that both chemically and phys-
ically the substitute so closely approximates honey that it can not bo distinguished
from it. R. Kayser, of Nuremberg, substantiated the above and claimed that if the
manufacture of sugar honey remains in the hands of reliable men, it would soou re-
duce the production of genuine honey materially.}
HONEY ANALYSIS.
An English firm, A. Lyle & Co., has put on the market a so-called ''artificial
honey" made from cane sugar, and consisting of levulose and dextrose like the
natural honey, which it closely resembles in every respect except as to taste and
smell. To differentiate between this substance and honey, can be used the total
lack of phosphoric acid in the former. Natural honey contains between 0.014 and
0.035 per cent phosphoric acid. On the other hand the starch sirup, also used as au
adulterant, contains from 0.01 to 0.107 per cent. The ash of pure honey and that of
Lyle's substitute are heavily alkaline; that from glucose or glucose mixtures is always
neutral.
EUCALYPTUS HONEY AND ITS EXPOSE. ||
In 1887, Dr. Thomas Caraman, communicated to the Paris Acade"ruie de Me"decino au
account of finding a giant colony of hitherto undescribed bees (named by him Apis
nigra m-ellifica) in eucalyptus trees iu Tasmania. In one instance a hive was said to
contain 11,000 pounds of honey. This honey was described as a thick, transparent
* Pharm. Centralhalle, 28, 92.
t Deutsche Zuckerindustrie, 16, 1043.
t Experiments in the manufacture of sugar honey on a large scale were mado as
early as 1885 by Dr. A. Herzfeld and were reported in Deutsche Zuckerindustrie, 1885,
No. 33, p. 1120.
$ O.Hehner, Analyst, 1885, 217; Report, anal. Chem., 6, 41; aba. Chem. Central-
blatt, 1885, 204.
|| Pharm. Era, Feb. 15, 1891, p. 107.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY 749
sirnp of a deep orange color, smelling like eucalyptus oil. Analysis by Cb. Heri-
son gave
Sugar (mostly levnlose; 01. 16
Asb 18
Moisture 21.66
Active principles (eucalyptol, encalyptene, cymol, etc) 17. 10
100. 00
Eotatory power, 22 [direction not given] ; sp. g., 1.44.
Doubt was at the time expressed that a honey gathered from the blossoms should
contain principles peculiar to the leaf of the eucalyptus, and in Australia there was
an opinion that eucalyptus honey w;is a mixture of ordinary honey and eucalyptus
oil. Prof. T. P. A. Stuart (University of Sydney, New South Wales) investigated the
matter and found that, while honey was really collected from eucalypti, such stu-
pendous hives had not been heard of. The native bee (Trigona carbonaria) collects
not above an average of 5 pounds of honey per hive. The comb presents an inter-
laced looking structure, not resembling the hexagonal structure of comb made by our
hive bees. Analysis gave :
Water 13.63
Levnlose, dextrose, etc 78. 98
Cane sugar 0. 00
Wax, pollen, and inorganic matter 2. 15
Ash 31
Undetermined 4. 93
100. 00
The specimen was clear, homogeneous, dark red, and semifluid. No trace of es-
sential oil, terpene, rosin, or similar substances could be found.
DATE HONEY (DATE SIRUP).*
Date honey was on exhibition at the last Parisian World's Fair among the pro-
ductions of Algeria. In Algeria it is used largely for medicinal purposes, mostly as
a specific for pulmonary troubles. It has an unpleasant smell and taste, the latter at
first reminding one of "syrnpus Hollaudicus," afterwards of the date. The usual
aroma of honey is absent. The color is brownish yellow. On long keeping it grad-
ually candies. It feebly reddens blue litmus. In a 1 to 2 solution it rotates the
polarized ray 20 to the left. It contains traces of dextrin ; chlorine in tolerable
quantity, 0.95 per cent (calculated as NaCl, 1.53 per cent); sulphuric acid, 0.19 per
cent. The product though called "date honey " appears to be the exuded sap of the
date tree and is therefore a sirup, and not a honey.
POISONOUS HONEY, t
That the poisonous honey which Xenophon mentions in his Anabasis is collected
by bees from the blossoms of the Rhododendron ponticum or the Azalea pontica was
pretty generally recognized even before the poisonous ingredient of this plant was
known. Plugge has demonstrated from investigation with honey collected from these
flowers that the honey is really poisonous and that its poisonous qu ility is due to
anclromedotoxin.
* Karl Gaab, Chem. Zeit., Jan. 28, 1891, p. 118.
t P. C. Plugge. Arch. Pharin., 1891, 229, 554; abs. Chem. Zeit., 1891, No. 28, 310.
FOODS AND FOOD ADULTERANTS.
POISONOUS HONEY.*
A case was reported from Branehville, S. C. A number of people ate honey gath-
ered from gelseminm flowers. Three died and 20 were rendered ill. Analysis of the
honey showed large quantities of gelsemin.
FENNEL HONKY.t
Fennel honey consists of 500 grams purified honey; malt sugar, 1,000 grains; fen-
nel oil, 5 drops, and a little glycerin.
TINTED HONEY. {
Tinted honey of great beauty and delicacy has been produced. The comb is vir-
gin, the wax almost white, the honey limpid, pure, and of the color of pale red cur-
rant jelly. The secret of its production is not revealed, except that it is the result
of artificial feeding.
ANALYSIS OF ETHIOPIAN HONEY.?
This honey is the product of an insect resembling a large fly and is deposited un-
derground. No wax is secreted. The honey gave on analysis: Water, 25.50 percent;
fermentable sugar (levulose with one-sixth dextrose, hut no cane sugar), :12; raan-
nite, 3 ; dextrin, 27.90 ; ash, 2.50 ; and other substances and loss, 9.10.
HONEY FROM SUMATRA. ||
This sample was the product of Apis indica and was gathered during the rainy
season. When it came into the author's hands half a year later it was fermenting,
hut was nevertheless analyzed. It contained 26.6 per cent of water ; levulose and
dextrose in the ratio of 5.92 to 7.41, and traces of wax, starch, and pollen grains.
Neither cane sugar nor dextrin could he detected. The ash amounted to 0.23 per
cent.
* Chem. Zeit, 1886, 27.
t Pharm. Zeit., 1879, 719 ; Am. Jour. Pharm., March, 1880,1.12; Proc. Amer. Pharm.
Assoc.,1880, 60.
t Pharm. Jour. Loud., Dec., 1-70 ; Abs. in Proc. Amer. Pharm. Assoc., 1871, 313.
A. Villiers, Comptes rendu, 88, 292; abs. Chem. Centralblatt, 1879, 229.
|| A. P. N. Frauchimont, Chem. Centralblatt, 1883, 138.
HONEYS.
ANALYSES BY MR. H. A. HUSTON.
Description of samples.
No.
Bought of.
Price
pei-
pound.
Source.
Description.
Remarks.
1
Hogan &. Johuson,
$0.15
Fuller k. Fuller,
Strained Indiana
La Fayette, Ind.
Chicago, 111.
Honey.
2
David Hill, La Fa-
.30
Pure Strained Honey
yette, Ind.
3
Longgear &. Co., La
.25
Dan. Stuart, Indian-
Strained Buckwheat-
Fayette, Ind.
apolis, Ind.
Honey.
4
W. G. Brown, La Fa-
.15
California Honey . . .
yette, Ind.
5
The Fair, Chicago, 111.
.18
Apiary of A. Chris-
Honey (strained) . . .
t i e , Sinit Maud,
Iowa.
6
do
.18
ApiaryofJ". S.Cruch.
Pure Honey gath-
ered from white
clover.
7
Chas. H. Slack, Chi-
.25
Put up by Chas. H.
Strained Honey
cago, 111.
Slack.
8
L. M. Brown & Sons,
.25
Guest & Beever,
do
La Fayette.
Cheneysville, 111.
9
...do
.25
Los Angeles, Cal . ..
Henderson's. Pure
Bad odor; ash brown.
"White Clover
Honey.
10
Schwarni & Hein-
.25
F. G. Strohnieyer &
Pure Orange Blos-
miller, LaFayette.
Co., New York.
som Honey.
11
Pottlitzer Bros., La
.25
Packed by Hildreth
Choice Extracted
Fayette,
Bros.,& Legelken,
Honey.
New York.
12
Bodeman &. Conrad,
.35
Slr.iined Honey
Chicago, 111.
13
C.Jevne & Co., Chi-
.30
Absolutely Pure
cago, 111.
"June" strained
honey.
U
H. C. Honerlah, Chi-
.15
Jno. K. McAllister,
Honey (strained)
cago, 111.
Chicago, 111.
13
Hassett's, Chicago, 111.
.20
Strained Honey. ....
1C
Joyce & Co., Chicago,
.20
.................. .
Honey (strained)
Heavy precipitate of
111.
t
dextrin.
17
i. H. Wella & Co ,
?o
Pure Strained Honev
Chicago, 111.
18
Di-iitsch Apotheke,
>8
Pure Honey (strain-
Chicago, 111.
ed).
751
752
FOODS AND FOOD ADULTERANTS.
Description of samples Continued.
Price
No.
Bought of.
per
Source.
Description.
Remarks.
pound.
19
Sprague Warner &
California Honey ...
Siiratrnn Warnpr *
Co., Chicago.
Co. stated that the
sample contained
glucose; heavy pre-
cipitate of dextrin.
'20
F. Trussing, Chicago,
0.25
Put up by F. Pruss-
Pure Strained Honey Stated to be country
111.
ing.
honey.
21
Ordway & Wallace,
.15
California Strained Stated to be 'pure
Chicago, 111.
Honey. goods.
22
D. B.Scully, Chicago
.15
....do
23
Rockwood Bros., Chi-
.30
G. K. McMechen &
Old Virginia Pure
Sign around neck of
cago, 111.
So n , Wheeling,
Honey.
bottle, "These
W. Va.
goods are absolute-
ly pure." Heavy
precipitate of dex-
trin.
24
A.. R. Bremer &. Co
Pure California
Chicago, 111.
Honey.
25
... do
Mixed Honey (Glu-
Bremer & Co. stated
cose).
that this sample
was mixed goods.
Contain dextrin.
26
P. J. Ryan, Indianap-
.25
F. H. Leggett&Co.,
Strained Honey
olis, Ind.
New York.
27
Sock well, Indianap-
.25
Bradshaw &. Wait.
White Clover Honey,
Contains some comb.
olis, Ind.
Chicago.
California.
Fluid clear.
28
N. A. Moon & Co
.25
....do
do
Contains some comb.
Indianapolis.
Fluid not clear.
29
C. W. Coulter, In-
.20
Refined and packed
Mississippi Valley
Contains some comb.
dianapolis, Ind.
by Dobson & Hils. White Clover
Honey.
30
Indianapolis Market,
.20
. do
....do
Contains no comb.
House.
31
Harwick Indianapo-
.20
Portland, Ind
WhiteClover Honey .
Stated to be pure.
lis Market House.
82
. do
.125
Vinceunen, Tnd . ....
Spanish Needle Do.
Honey.
3.3
...do
.125
Phrenix, Ariz
Sagebush Honey
Do.
34
do
.15
California
White Sagebnsh Stated to be pun- and
Honey. extra fine.
35
do
. 125
Phoenix, Ariz
Alfalfa Honey Stated to be mire.
'.'>'
. do
.15
Golden Rod Honey..
Stated to con I ain
glucose and -with-
drawn from sale.
Gives heavy pre-
cipitate of dextrin.
37
Geo. F. Tranb, In-
.40
Strained Honey
Sample put np be-
dinnapclig, Ind.
hind proscription
case; contained
twodiatlaotl&yer*,
top one apparently
water.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Description of samples. Continued.
753
No.
Bought of
Price
per
pound.
Source.
Description.
Remarks.
36
C.T.Bedford, Indian-
$0.40
Pure Strained Honev
1
apolis, Ind.
P. H. Kelley, Indian-
.50
Strained Honey
40
apolis, Ind.
.20
do
41
Indianapolis, Ind.
II. II. Lee & Co. In-
.25
XG and KX White
Gave no test for dex-
42
43
dianapolis, Ind.
J. M. Balfour, In-
dianapolis, Ind.
.15
20
Near Wellington,
Ohio.
Clover Honey XX.
Pare White Clov. r
Honey.
trin.
44
45
apolis, Ind.
A. J. Ferrell, Indian-
apolis, Iml.
.15
15
Illinois
Illinois Honey
Pure White Comb
46
47
apolis, Ind.
John Houk & Son,
Indianapolis, Ind.
.15
15
Walter S. Prouder,
Indianapolis, Ind.
do
Honey.
Pure Extracted
Honey.
do
Sample fluid.
Sample solid.
48
apolis, Ind.
. 15
do
do
Do.
49
dianapolis, Ind.
.90
California Honey. . . .
Odor bad ; heavy
50
Fayette, Ind.
.15
From mountains,
do
prec. of dextrin.
Stated to be pure
Fayette, Ind.
California.
honey.
754
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tempera-
ture, C.
Sucrose.
Reducing
sugars.
"Water.
Ash.
Direct.
Indirect.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
31
35
36
37
38
39
40
41
42
43
14
45
46
47
48
49
50
Per cent.
1.910
2.560
0. 617
8.190
3.210
3.600
3.640
1.330
2 940
0.153
0.020
10. 240
0.020
4.090
2.560
1.470
0.344
0.210
9.710
2.660
3.190
trace
11. 380
4.450
11.400
3.610
3.750
7.610
5.00
3.800
4.210
1.470
0.683
>. 290
trace
9.030
1.210
2.560
2.420
0.830
16. 760
7.600
9.570
3.840
1.380
10. 290
1 290
2.050
3.840
1. 8:tO
Per cent.
81. 800
76. 056
76. 056
65. 425
75. 380
77. 140
78. 260
77. 140
65. 850
72. 970
72. 000
67. 500
79. 410
65. 850
63. 529
66. 840
77. 140
72. 970
61.430
78. 260
72. 000
79.410
62. 790
81. 370
60. 000
80. 597
69. 230
67. 500
05. 000
65. 060
82 375
79.410
76. 056
79. 410
80. 597
61. 360
70. 986
76. 030
75. 380
79.410
62. 068
65.850
63. 529
60.000
79.410
60. 000
81.810
81.810
66. 640
79. 410
Per cent.
13. 50
21.59
18.80
16.60
14.77
14.66
14.04
15.15
21.46
18 97
17.95
17.50
16.16
16.54
16.49
16.24
16.88
16.11
14.93
14.77
14.46
14.97
14.18
12.10
15.32
15.85
21.06
19.25
16.80
18. 85
16.34
16.91
14.29
14.63
11.21
16.30
21.73
14.57
20.51
13.54
15.95
16.49
17.39
13.12
15.83
15.36
14. M
16. 09
20. 25
21.48
Per cent.
0.126
0.073
0.141
0.239
0.209
0.159
0.063
0.167
0.363
0.082
0.152
0.063
0.039
0.146
0. 191
0.225
0.075
0.069
0.156
0.063
0.099
0.063
0.109
0.049
0.340
0.079
0.233
0. 225
0.136
0.281
0.075
0.205
0.057
0.058
0.072
0. 295
0.041
0.201
0.027
0.064
0.094
0.143
0.138
0.061
0.073
0.070
0.208
0.103
0. 253
0.057
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY H. H. NICHOLSON.
Description of samples.
755
No.
Bought of.
1
Wholesaler or manufacturer.
Label.
1756
Hitter Conserve Co., Philadelphia
Pure Honey, Cal.
1757
No label.
1758
1759
do
Pure Honey.
1760
Do.
1761
Do.
1762
McMechen
Old Virginia.
1763
Pure Honey.
1764
1765
"Wm. Hotaling, Lincoln
MoMechen
N. E. Melick, Davey, Nebr
Old Virginia.
Pure Honey.
1766
No label.
1767
do
Pure Honey.
1768
N. E. Melick, Davey, Nebr
Do.
1769
No label.
1770
Do.
1771
Do.
1772
McMechen
Pure Honey.
1773
do
Do.
1774
Do.
1775
No label.
1776
Arenson Bros., Lincoln
Do.
1777
Do.
1778
1779
Eli S. Vose, Crete
do .
Chas. Fisher
Do.
Do.
1780
Henderson, Los Angeles
White Clover.
1781
No label.
178'
I L Fisk Beatrice
California honey.
1783
Do.
1784
Pettin (T er & Co., Beatrice
No label.
1785
Do.
1786
Do.
1787
Virginia
Pure Honey.
1788
Do.
1789
liittf-r, California
White Clover.
1790
Henry Pundt Omaha
do
Do.
1791
do
Do.
1792
J D Wilde Omaha
A. C. Davidson, Omaha
Pure Honey.
1793
No label.
1794
Kitter Conserve Co
White Clover.
1795
D L. Carpenter, Omaha
No label.
1796
Do.
1797
P. M. Back, Omaha
Do.
1798
Pure Honey.
1799
1800
C. F. Evans, Omaha
Thos Catlin Omaha
Wiehert
Do.
No label.
1801
Do.
1802
Do.
1803
Pure Honey.
1804
Do.
1805
Do.
756
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tempera-
ture, C.
Sucrose.
Reducing
sugars.
Water. Ash.
Diapct.
Indirect.
1756
1757
1758
1759
1760
1761
1762
1763
1761
1765
1766
1767
1768
1760
1770
1771
1772
1773
1774
1775
1776
1777
1778
1779
1780
1781
1782
1783
1784
1785
1786
1787
1788
1789
1790
1791
1793
1793
1794
1795
1796
1797
1798
1799
1800
1801
1802
1803
1804
1805
29.8
46.1
23.
2^.5
-24. 9
42.4
'21.9
-24.8
61.2
23. 5
57.5
24.8
23.7
72.3
23. 5
23. 3
43.2
42.4
23. 3
12.5
26.8
23.0
19.8
76.0
75.5
19.9
82.0
83.8
16 4
12.5
36.2
28.5
29.2
29 3
Per cent.
Per cent.
57.16
66.64
71.60
72.80
72.80
57.16
70.50
80.00
60.40
76.80
62.40
70.00
70.00
59.20
71.90
59.90
61.60
62.40
71.00
74.20
71.90
78.10
77.50
56.50
55.90
69.90
54.30
52.30
66.20
74.10
51.70
59.50
51.50
59.50
69. 40
60.60
77.90
51.00
68.50
56.80
61.00
73.50
55. 90
55. 90
64.50
62.50
74.10
53.20
61.30
07.00
Per cent.
19.06
18.07
23.39
20.93
20.38
16.00
20.10
22.71
14.81
17.79
32.78
19.27
14.56
19.98
15.81
22.12
20.27
22.10
22.36
22. 74
27.59
16.11
22.12
20. 62
29.17
34.99
29.43
26.81
36.70
30.35
28.46
27.39
17.31
30.64
39.26
23.01
32. C7
23.83
29.62
23.95
22. 67
32. 26
28.77
33.90
25. !I8
22. 92
27.38
19.17
19.35
30.49
Per cent.
0.24
0.19
0.19
0.12
0.14
0.14
0.14
0.17
0.14
0.08
0.56
0.19
0.14
0.24
0.19
0.10
0.17
0.08
0.07
0.02
0.09
0.13
0.12
0.32
0.23
0.16
0.21
0.21
0.07
0.06
0.22
0. 15
0. 1C
0.06
0.21
0.10
0.26
0.25
0.08
0.25
0.2t
0.08
0.18
0. 19
0.06
0. 13
0.15
0.26
0. (>9
0. 12
36.9
9g 6
28.8
52.0
28.1
56.5
28.4
28,1
66.6
25.3
28.8
33.7
34.4
-28.3
20.7
-29.1
28. 8
20. 3
70.3
70.4
-28. 1
77.4
79.0
26.8
7.4
29.3
82.8
61.9
:;o. 9
31.6
12.6
17 1
77.1
52.8
12.2
12.0
20.2
'11. 3
15. 6 20. 8
116.2 102.0
i' 1 9 21.0
63. 8 57. 7
28.1 11.4
-23. 2 2.
01.6
72.6
31.1
43.7
20 4
52.6
C6.0
22.7
34.5
28.7
76.5
38.5
-28.7
82.9
47.2
23.0
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY W. B. RISING.
Description of samples.
757
No.
Label.
"Where bought.
Price.
Color, etc.
1
2
11
12
14
15
16
17
18
19
20
22
23
24
25
26
27
28
2D
30
31
32
33
34
Fine Extra W hite San Diego
Honey ; bottled by Phila-
d ol p h i a Manufacturing
Company, 110 Ellisstreet,
San Francisco.
Los Angeles Honey, in cans.
Pure California Honey, Till-
man & Bendel, San Fran-
cisco.
Orange Blossom Honey, San
Jose Fruit Packing Com-
pany, San Jose, Cal.,
(Trade-mark, eagle and
two bears.)
Los Angeles Honey, in cans.
Pure Extracted Honey, put
up byKisdon, Cahn& Co.,
San Francisco.
Schacht& Lemke.San Fran-
cisco, Monarch Brand.
Eichwede, Muhr &. Co.,
Adeline and 7th, Oak-
land.
Congdon & Co., Berkeley.
Hadler Bros. , 16 Ih and Mis-
sion, San Francisco.
..do
$0.25 pint
Brown liquid.
Light yellow.
Pale yellow liquid.
Dark amber liquid.
Yellow.
Pale yellow.
Pale yellow liqnid.
Do.
Very pale.
Dark yellow.
Yellow.
Do.
Do.
Pale yellow.
Pale yellow, semi
solid.
Pale yellow.
Brown.
Light yellow;
crystallized.
Brown, part crys-
tallized.
Very pale yellow.
Light yellow.
Yellow.
Do.
Light, semisoliil.
Almost colorless,
$0.10 pint
$0.20 J pint
....do
Stewart Bros., Berkeley . .
Ainsworth Bros., Market
and 14th, Oakland.
Palmer & Co., Market
and 14th, Oakland.
A. "Wallman, Adeline and
14th, Oakland.
M. Walsh, Peralta a 11 d
14th, Oakland.
5th and Kirkham, Oakland
Northeast corner Cypress
and 16th, Oakland.
Northwest corner 18th and
Valencia, San Francisco.
SouthwestcorunrlSth and
Mission, San Francisco.
C. Butt, corner 19th and
Stevenson, San Fran-
cisco.
Southwest corner 19th and
Mission, San Francisco.
South westcorner 18th and
Valencia, San Francisco.
South west corner 19th and
Mission, San Francisco.
C. Dellwigg, Valencia,
near 18th, San Francisco.
Southwest corner 19th and
Mission, San Francisco.
F. Panlsen, Valencia and
18th, San Francisco.
18th and Mission, San
Francisco.
A. Ely, 16th and Hoff, San
Francisco.
Burns Bros., 16th and Mis-
sion, San Francisco.
Lincoln & Parkinson. 16th,
near Mission.
H. Roessel, 16th and Ron-
del, San Francigco,
$0. 15 pint
$0.20 pint
$0.25 pint
$0.10 per pint
$('. 10 J pint
No label.
$0 25 A pint
Pure Extracted Honey, Cas-
tle Bros., San Francisco.
Honey, bottled by Philadel-
phia Manufacturing Com-
pany, 118 Ellis street, San
Francisco.
Extra White Los Angeles
Honey ; bottled by Phila-
delphia Manufacturing
Company, San Francisco.
No label ; said to be from
Sonoma County.
No label
$0 15 J pint
$0 25 pint
do
$0.10 Jpiut
....do
$0.20 pint. .
No label ; said to be from
San Diego.
No label
$0.2;"> pint
.do
$0.20 pint
As in No. 12
do
No label
....do
$0. 20 per pint
$0.25 per pint
....do
....do
....dp
.do
do
No label ; in tins from Los
Angeles.
San Diego Honey . . .
758
FOODS AND FOOD ADULTERANTS.
Description of samples Continued.
No.
Label.
Where bought.
Price.
Color, etc.
35
Ifi
Orange Grove, Los Angeles,
guaranteed to be pure.
No label ; said to be from
A. Aldrich, 16th, near Va-
lencia, San Francisco.
do
$0.25 per pint
do
Yellow.
37
I. cis Angeles ; in tins.
No label
H. Roessel, 16th and Ron-
$0. 10 per J pint
38
do
del, San Francisco.
A. Ely, 16th and Hoff ave-
....do
39
do
nue, San Francisco.
17th and Valencia, San
....do
Do
64
65
89
No label; in 5- gallon tins; said
to be from Los Angeles.
Pure San Diego Honey ; bot-
tled expressly for family
use by C. Q. Williams &
Co., 417 Washington
street, San Francisco.
No label
Francisco.
K. G. Sim, 18th and Mis
sion, San Francisco.
2d and Mission, San Fran-
cisco.
R. V. Mehden, 4th and
$0. 10 per pound...
$0. 15 per J pint . . .
Golden yellow.
Pale yellow.
Do.
128
Mission, Sau Francisco.
Schacht & Lemcke Sacra-
Do.
129
arch brand.
No Ubel
mento and Drumm, San
Francisco.
do
130
Russ, Sanders & Co
131
Extracted Queen Bee
Honey, put up by Rnss,
Sanders, & Co. , Sau Fran-
cisco. (Red can. )
132
Same as No 128
Yellow
133
Francisco.
Sullivan Bros
Reddish.
134
Honey, Sullivan Bros., San
Francisco. Trade-mark,
R. * C.
Same as label No 133
do
Yellow.
135
..do
do
Red.
136
do
do
Yellow.
137
138
Pure Los Angeles honey,
F. Marten's, 56 Washing-
ton Market.
Frist & Geslin, Washing-
ton Market.
Goldberg, Bowen &. Co.,.
$0.25 per pint
$0. 65 per (]iiart
Reddish candied.
Yellow.
139
140
141
No label; said to bo from
Los Angeles ; in fruit jar.
No label ; in 5 gallon cans ;
said to be from Los An-
geles.
No label- in fruit jars......
Pine, near Kearney, San
Francisco.
A. W. Fink, Washington
Market, San Francisco.
Newlett &. Graber, Cali-
fornia Market.
Bennett, California Market
JO. 45 per quart . . .
$0.50 per quart . ..
$9. 45 per quart . . .
Pale yellow.
Dark yellow.
Palo yellow.
142
No label
Yellow.
143
do ...
fornia Market.
Lebenbaum & Co., 215 Sul
Pale yellow.
!>
Los Angeles honey ..... ...
i IT. Sau Francisco.
California Market, San
$0. 30 PIT pint
Yellow.
Francisco.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Analytical data.
759
No.
Polarization.
Tempera-
ture C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Direct.
Indirect.
1
11
12
14
1G
15
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
64
65
89
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
192
13. 75
21. 00
15. 20
30.60
18. 50
9.40
32.50
20.00
46.40
16. 20
18.00
17. 60
12. 80
58.80
- 18. 90
16 50
17.25
Per cent.
2.50
2.35
4.49
8.00
4.28
4.49
5.71
0.72
3.57
2.86
1.30
0.93
10.77
3.49
0.00
8.14
0.00
3.42
2.42
5.64
8.30
1.80
3.00
2.41
1.70
4.00
3.49
2.49
4.00
6.77
3.35
0.00
1.42
3. 86
1.14
3.28
2.80
1.86
3.57
2.14
3.79
3.93
1.93
3.28
3.83
4.65
7.15
3.00
6.00
3.57
Per cent.
66.7
68.5
68.5
64.1
67.6
61.0
62.5
78.1
53.8
69.0
64.8
65.8
64.1
58.1
fi8. 5
67.6
67.5
64.9
69.1
64.1
64.9
70.4
71.0
71.4
73.5
69.4
64.4
63.7
71.4
65.4
66.2
32.9
66.2
52.6
64.9
64.1
65.8
65.7
C7.1
64.5
64.1
64.9
67.2
69.4
64. G
43.8
61.0
62.4
62.8
63.
Per cent.
15.34
17.83
14.95
17.66
14.00
21.95
14.30
17.97
17.25
16.45
17.40
21.75
16.72
14.66
16.41
15.56
17.08
15.51
15.22
14.39
14.20
12.80
13.97
15.58
14.96
15.22
16.25
15.15
13.33
15. 42
13.03
22. 09
16.25
15.09
14.39
20. 66
14.37
15.78
17.17
15.58
17.16
14.46
21. 35
18.24
18.92
19.08
17.17
16.97
19.56
17.21
Per cent.
0.800
0.103
0.110
0.290
0.080
0.090
0.320
0.140
0.230
0.140
0.130
3.800
0.070
0.210
0.160
0.080
0.820
0.510
0.110
0.060
0.080
0.090
0.100
0. 050
0.060
0.110
1.420
0.090
0.040
0.080
0.080
0.200
0.090
0.840
0.060
0.118
0.120
0.100
0.270
0.950
0.250
0.060
0.340
0.050
0.030
0.260
0.144
0.120
0.060
0.100
24. 97
21. 34
19.80
24. 75
3.30
24.75
20. 90
41.47
20. 02
14.70
18 32
'
27. 28
52.03
- 18.90
37 50
22. 50
68.10
16.20
22.50
63.30
19. 58
- 24.09
23. 54
24.64
23. 65
23 54
16.40
12. 30
22.40
19.60
21. 10
21. 50
16.40
- 18.90
_ 16. 90
18.20
23.60
21.80
23. 65
20. 35
23. 76
25. 19
25. 19
87.10
23. GO
23. 65
21. 12
22.11
_ 16.00
_ 20.60
87.00
21.60
_ 17.90
19. 50
17. 60
18.50
19. 10
18. 50
20. 00
22. 33
21. 67
23 40
23. 10
23. 10
23. 30
18. 00
17. 90
20. 40
18 90
23. 10
23.40
18. 40
119.20
16.00
23.60
112.80
25.70
17. 50
14.90
1R50
23.60
23. 10
23.40
760 FOODS AND FOOD ADULTERANTS.
ANALYSES BY M. A. SCOVELL.
Description of samples.
Sample 101. McMecheu's Old Virginia Pure Honey, prepared by Geo. K. McMechen
& Son, Wheeling, W. Va. In bottle. Label around neck reads, " These
goods are absolutely pure." Signed, Geo. K. McMechen & Son. Sold
by Joseph R. Peeble's Son's Co., Cincinnati, Ohio.
Sample 102. Pure California Honey, from Los Angeles, Cal. Sold in bulk by Hamil-
ton, Cincinnati, Ohio.
Sample 103. Choice Comb Honey ; made by Githens & Reamer, Philadelphia, Pa.
In glass jar. Sold by R.J. McCombs, Cincinnati, Ohio. There is some
comb in the bottle, but the greater portion is liquid. The liquid only
was taken for analysis.
Sample 104. Pure Machine-Extracted Hone y, from the Italian apiary of Chas. F. Muth,
976 and 978 Central avenue, Cincinnati, Ohio. Sold in bottle by Jo-
seph Peeble's Son's Co., Cincinnati, Ohio.
Sample 105. Pure California Honey, from Los Angeles, Cal. Sold in bulk by R.
Schudeldecker, 230 Elm street, Cincinnati, Ohio.
Sample 106. Bought of Stephens W. Hollen, commission merchant, Cincinnati, Ohio.
Country honey in tin buckets.
Sample 107. Pure honey, prepared by Dickerson & Tyler, Bowling Green, Ky.
Sold in bulk by John Edwell, Bowling Green, Ky.
Sample 108. California honey. Sold in bulk by E. T. Poynter, Bowling Green,
Ky.
Sample 109. Honey prepared by Hanna, Lexington, Ky. Sold iii bulk by W. H. May,
Lexington, Ky.
Sample 110. California Strained Honey, product of the San Diego apiary. Sold in
tin cans by L. G. Yoe, Chicago, 111.
Sample 111. Honey, sold by Arthur Peter & Co., Louisville, Ky.
Sample 112. Honey, prepared by James Downing, Lexington, Ky. Sold at market
house, Lexington, Ky.
Sample 113. Pure Machine-Extracted Honey, from the Italian apiary of Chas. F. Muth
& Son, corner of Freeman and Central avenues, Cincinnati, Ohio. Sold
in bottle by H. Wedekind & Co., Louisville, Ky.
Sample 114. Pure CaliforniaWhite Sage Honey. Thnrber& Why land, New York City.
In bottle ; label around neck reads, "This honey ia absolutely pure and
unlike liquid honey that has been mixed with glucose to keep it from
granulating. It will naturally candy or granulate and become a solid
mass in course of time. If preferred in its liquid state, remove the
cork and place the bottle in hot water until the honey is melted." Sold
by Schuabacher, Cincinnati, Ohio.
Sample 115. Buckwheat Honey, from New York. Sold by J. B. Wurach, Louisville,
Ky.
Sample 116. Pure Sage California Honey. Sold by Gooch & Edwards, Franklin, Ky.
Bought of H. C. Armstrong, Louisville, Ky.
Sample 117. Linn California Honey. Through Castner & Gage, Louisville, Ky. Re-
tailed by L. Goose, Louisville, Ky.
Sample 118. California WhiteClover. Through Castner & Gage. Retailedby S. Scholtz,
Louisville, Ky.
Sample 119. Honey, prepared by Graham. Sold by J. I. Younglove & Bro., drug-
gist, Bowling Green, Ky.
Sample 120. California Honey. Sold by T. H. Watkins, Louisville, Ky.
Sample 121. Honey, prepared by Campbell. Sold by. I. I. Vounglovo & Bro,, Bow-
ling Green, Ky.
Sample 122. Pure honey, from Pr. R. J. Spurr, Greeudale, Ky,
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 761
Sample 123. Almond Blossom Houey,froniLosAngeles,Cal., inbulk, by J. B. Wnrach,
Louisville, Ky.
Sample 124. Honey, from Mrs. Read, Montgomery, Ohio. Sold In bulk by L. T. Grif-
fiths, northwest corner Sixth and Central avenues, Cincinnati, Ohio.
Sample 125. McMeehen's Old Virginia Pure Honey. Prepared by George K. Mc-
Mechen & Sou, Wheeling, W. Va. Sold by H. Huneke, Cincinnati,
Ohio, in bottle with label around neckjthat reads, " These goods are
absolutely pure." Signed, Geo. K. McMechen.
Sample 126. Mnth's California Honey. Sold in bulk by S. Scholtz, Cincinnati,
Ohio.
Sample 127. Honey, put up by Charles F. Muth & Son, Cincinnati, Ohio, in bottles.
Label on neck of bottle reads " Warranted pure ; " red label on stopper
says, " Warranted pure honey." Sold by Sterritt, Cincinnati, Ohio.
Light straw color.
Sample 128. Pure Orange Blossom Eagle Brand Honey, put up by Strohmeyers, New
York. Sold by E. W. James, Louisville, Ky., in pear-shaped bottles.
Label around neck reads, " Pure extracted honey ; all pure honey will
congeal, especially when exposed to light and cold ; in such cases re-
move cork, place bottle in cold water and let it boil ten minutes and
the honey will regain its liquid state."
Sample 129. Pure Extracted White Clover Honey, from the apiary of Charles Hill,
Mount Healthy, Ohio. Sold by the Peebles' Son's Company, Cincin-
nati, Ohio. Put up in glass jelly jars; light colored.
Sample 120. Honey, put up by James Hanna, Lexington, Ky. Sold by S. K. Coy.ine,
Lexington, Ky., in bottles. Light color.
Sample 131. Honey, put up by J. R. Vaumeter, near Lexington, Ky. Sold by John
Hutchinson, Ky. Light colored, beginning to candy.
Sample 132. Honey, put up by Dr. B. L. Price, near Lexington, Ky. Sold by Scully
& Yates, Lexington, Ky. Light colored ; sold in bulk ; candied.
Sample 133. Honey, put up by Brown Vanmeter, Fayette County, Ky. Sold by G.
H. Kinuear, Lexington, Ky. Light colored, somewhat candied.
Sample 134. Honey, put up by Brown Vanmeter, Fayette County, Ky. Sold by
Henry Vogt, Lexington, Ky.
Sample 135. Comb Huuey, put up in glass jars by Githens & Rexsamer, Philadelphia,
Pa. Sold by Henry Huneke, Cincinnati, Ohio. Light colored, some
comb in it and filled with strained honey. Liquid only taken for
analysis.
Sample 136. McMechens Comb Honey, Old Virginia. Sold by G. W. Jefferson,
Louisville, Ky. Sold in glass jars ; light colored.
Sample 137. California Water White Honey. Sold by J. B. Wurach, Louisville, Ky.
Brought in bulk from Los Angeles, Cal.
Sample 138. Honey, put up by Joe Downing, near Lexington, Ky. Sold by Henry
Vogt, Lexington, Ky. Light colored. For analysis liquid only was
taken.
Sample 139. California Clover Honey. Bought in 50- pound cans; said to come from
Los Angeles, Cal. Sold by George Collet &. Bro., Bowling Green, Ky.
Sample 140. Choice Comb Honey. Githens & Rexsamer, in quart jars with glass cov-
ers. Some comb, and jar filled up with strained honey.
Sample 141. Pure machine-extracted Honey, from the Italian apiary of Charles F.
Muth, corner Freeman and Central avenues, Cincinnati, Ohio. Sold in
1-pound bottle by Hamberger & Newburgh, Cincinnati, Ohio.
Sample 142. Alfalfa Honey, from Arizona. Sold by J. J. Hunt, Lexington, Ky.
Sample 143. Pure California Honey, from Los Angeles, Cal. Put up in50-ponnd pack-
ages, and sold by Colter & Co., Cincinnati, Ohio. f
Sample 144. McMechen's Comb Honey, Old Virginia. Put up in glass jars. Sold
by Henry Huneke, Cincinnati.
762 FOODS AND FOOD ADULTERANTS,
Sample 145. Honey, put up in bottles, with label around tbe neck which reads, " War-
ranted pure, "signed by Charles F. Muth& Son. Sold by B. H. Kroger,
Cincinnati, Ohio.
Sample 146. Honey, put up by J. Hanna, near Lexington, Ky. Sold in bulk ; retailed
by McClelland, Lexington, Ky.
Sample 147. Honey, put up by A. C. Kumnian. Sold by Louis Roessler, Cincinnati,
Ohio. Light colored.
Sample 148. White Clover Honey, put up by Thomas Austin, Nichols & Co., Albany,
N. Y. Sold by George Gelfins, Louisville, Ky.
Sample 149. Honey, put up by Charles F. Muth & Son, in bottle. The label on neck
reads, " Warranted pure." Sold by A. Barnes, northwest corner Sixth
and Elm streets, Cincinnati, Ohio. Lightcolored. (Beginning to candy.
Sample 150. California Honey. Sold in bulk by M. J. Doyle, Louisville. Dark col-
ored.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY
Analytical data.
763
No.
Polarization.
Tempera-
ture C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Direct.
Indirect.
Per cent.
Per cent.
Per cent.
Per cent.
101
54.0
46.5
24.0
5.75
62.50
9.86
0.08
102
17.4
22.7
24.8
4.07
75.47
14.36
0.06
103
92.8
89.0
24.8
3.08
52.63
'16.09
0.21
104
51.0
45.3
24.8
4.38
61.54
13.99
0.11
105
15.6
18.3
25.0
2.08
73.39
14.88
0.12
106
13.1
16.8
25.2
2 85
75.47
13.83
0.07
JOT
12.2
-14.8
248
2.00
74.07
13.15
0.05
108
15.2
20.8
24.8
4.31
72.73
13.77
0.08
109
-16.8
18.4
24.2
1.23
75.47
14.31
0.06
no
72.6
67.9
24.8
3.62
56.34
18.54
0.16
111
-18.0
21.6
24.5
2.77
73.39
13.97
0.04
112
13.2
16.4
25.2
2.46
74.76
15.77
0.03
113
11.2
18.5
24.8
5.61
74.07
16.21
0.19
114
7.2
15.1
24.8
6.08
75.47
11.76
0.20
115
3.4
18.1
24.4
11.29
65.57
13.95
0.12
116
75.2
71.1
25.2
3.16
57.97
13.81
9.19
117
19.6
22.5
24.6
2.23
72.73
17.78
0.07
118
15.6
21.7
24.8
4.69
74.07
15.08
0.08
119
1.2
7.0
24.4
4.45
72.07
15.64
0.08
120
17.0
21.6
24.8
3.54
71.43
19.28
0.07
121
13.6
15.3
24.6
1.31
72.73
17.37
0.08
122
11.0
14.4
24.8
2.62
65.57
22.57
0.04
123
14.8
16.7
24.8
1.46
71.43
16.00
0.13
12.4
15. 8
19.3
24.0
2.68
81.63
13.51
0.07
125
9.2
-12.4
24.0
2.45
65.04
26.90
0.19
126
93.4
89.5
24.8
3.00
56.34
13.01
0.25
127
41.0
37.7
24.2
2.53
64.51
13.87
0.12
128
14.8
-18.8
X3
3.07
74.07
13.35
0.08
129
14.0
16.7
24.8
2.08
75.47
13.31
0.06
130
- 13.2
16.4
24.2
2.45
72.73
14.28
0.02
131
10.4
15.0
24.8
3.54
74.08
1465
0.02
132
14.2
16.9
24.4
2.07
73.39
16.86
0.02
133
10.4
14.6
24.0
3.22
72.73
1430
0.03
134
11.2
16.4
24.0
3.99
73. 39
14.15
0.01
135
92.4
88.0
24.6
3.38
56.34
i:t. 94
0.27
136
103.8
97.6
24.8
4.77
50.63
16.42
0.36
137
1.8
19.7
24.8
16.54
60.61
15.88
0.05
138
12.2
15.2
24.0
2.30
75.47
12.15
0.03
139
18.2
21 5
24.6
2.53
72.73
13.96
0.08
140
84.4
80.1
24.6
3.31
54.78
15.48
0.18
141
46.4
40.2
24.8
4.77
64.51
13.11
0.07
142
12.4
19.8
24.2
5.67
76.91
15.68
0.10
143
17.2
23.2
24.8
4.61
75.47
12.83
0.01
144
117.4
113.5
24.6
3.00
50.00
11.96
0.18
145
12.0
17.2
24.0
3 98
74.07
14.68
0.05
146
14.8
17.4
24.2
2.00
74.07
16.80
0.04
147
- 10. C
15.4
24.8
3.69
74.76
15.52
0.19
148
14.8
19.0
24.8
3.23
72.73
13.20
0.06
149
40.0
35.2
24.6
3.69
66.67
14.30
0.14
150
15.8
17.5
24.8
1.31
73.39
16.53
0.16
764
FOODS AND FOOD ADULTERANTS.
ANALYSES BY S. P. SHARPLEH.
Description of samples.
No.
Bought from
Label.
Price.
Remarks.
9501
Richard Tubman &
F. P. Adams & Co., 230 Dover street,
$0.15
In tumbler, candied.
Co, Roxbury, Mass.
Boston, Mass. Warranted Pure
Florida Honey.
9502
J. F. Johnson, 256
Sold as Pure California Honey. No
.10
In tumbler, not can-
Shawmut avenue,
label.
died.
Boston, Mass.
9503
A. N. Swallow & Co.,
No label. Sold as California Honey.
.10
Do.
1 2 City square,
Chariest own. Mass.
9504
Broadway Market, 30
No label
1C
Pieceof comb in honey.
Broadway, South
In tumbler.
Boston, Mass.
9505
E.W. Favor, 150 Cam-
E. W. Favor, groceries, teas, coffees,
.18
In tumbler. Comb in
bridge street, Bos-
and flour a specialty, 150 Cambridge
honey and candied.
ton, Mass.
street, Boston, Mass.
9506
Ware, Eliot square,
.15
In tumbler with comb;
Boston, Mass.
clear and thin.
9507
C. P. Cobb & Bros.,
do
.10
In turn bier; clear and
Union street, Bos-
dark-colored.
ton, Mass.
9508
J. F. Johnson, 256
.do
.10
In tumbler, clear.
Shawmut avenue,
Boston, Mass.
9509
Chas. Smith, Cam-
do
.10
In tumbler; clear, good
bridge street, Bos-
flavor.
ton, Mass.
9510
J. R. Batupton, 2271
do
.10
In tumbler, clear.
Washington street,
Roxbury, Mass.
9511
Ballard's grocery,
do
.10
Do.
Broadway, South
Boston, Mass.
9512
J. R. Bampton, Wash-
do
.23
Comb honey in pound
ington street, Rox-
box. Candied after
bury, Mass.
extraction.
8513
Cobb, A Id rich & Co.,
do
.22
Do.
2233 Washington
street, Koxbury,
Mass.
9514
C. I). Swain & Co.,
Choice Comb Honey from E. J. Smith,
.25
Comb honey in pound
Roxbury, Mass.
Grand View Apiary, Addison, Vt.
box. Candied nearly
solid after extraction.
9515
F. O. White & Co.,
White Clover Honey from the apiary
.25
Comb honey in wooden
Dudley street, Bos-
of V.V. Black mer, Orwell, Vt.
box; candied nearly
ton, Mass.
solid after extrac-
tion.
9516
W. S. Melcher & Co.,
Choice Comb Honey from Buck Moun-
.25
Comb honey in pound
Roxbury, Mass.
tain Apiary, Sturdevant <fe Thomp-
box ; slightly can-
son, Weybridge, Vt.
dled.
9517
Cobb, Bates & Yerxa,
White label printed in rod Comb
.25
Comb honey in box;
Dock square, Bos-
Honey from the apiary of II. 1). Spen
clear.
ton, Mass.
cer, Coventryville, N. Y.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Description of samples Continued.
765
Bought from
Robert McCullagh,
Roxbury, Mass.
J. H. Wythe & Co.,
Cambridge, Mass.
Tisdale, Washington
street, Roxbury,
Mass.
J. Dana Hovey, Cam-
bridge, Mass.
J. A. Holmes, Cam-
bridge, Mass.
H. D. Gloyd, 395 Ruth-
erford avenue,
Charlestown, Mass.
S.S. Pierce & Co., Bos-
ton, Mass.
F. O. White & Co.,
Dudley street, Rox-
bnry, Mass.
Tighe & Burke, 11
Charles street, Bos-
ton, Mass.
J. Sullivan, 1490 Tre-
mont street, Boston,
Mass.
9528 j Cobb, Bates & Terxa,
Court street, Bos-
ton, Mass.
Label.
White label printed in red. Comb
Honey from the apiary of Ward Lan-
kin, Goodyears, Cayaga County,
N.Y.
No label ..
Gilt Edge Brand Pure Honey. State
assayer's office, 297 Franklin street.
Boston, Mass., Oct. 24, 1890. To J.G.
Turner, Medford, Mass. The sample
of honey submitted for analysis has
been carefully examined with the
following results : It gives all the
tests of pure honey. We find no
traces of any foreign substance in
it whatever. The sample is also
fresh and has a very fine odor. H.
S. Bowker, State assayer. Put up
by J. G. Turner, Medford, Mass.
Pure Honey, J. G. Turner, Medford,
Mass.
Warranted Pure. Pure Honey, J. G.
Turner, Medford Mass.
Pure Strained Honey, put up by H.
D. Gloyd, 395 Rutherford avenue,
Charlestown, Mass.
Miel de Table Suisse, from J. J. Hurli-
mann, Rapperswyl, Switzerland.
Purveyor to hotels throughout
Switzerland. S. S. Pierce & Co.,
sole agents for the United States.
...do...
This honey is absolutely pure and un-
like liquid honey that has been
mixed with glucose to keep it from
granulating, it will naturally
candy or granulate and become a
solid mass in course of time. If
preferred in its liquid state, remove
the cork and place the bottle in hot
water until the honey is incited.
Pure California White Sage Honey,
Thurber, Whyland & Co., "New
York.
Extracted California Honey, war-
ranted pure, by E. T.Cowdrey Co.,
manufacturers of pickles, pre-
serves, and canned goods, 80 Broad
street, Boston, Mass.
...do...
Price.
$0.25
.Hi
,17
,17
.40
.40
.25
.20
Remarks.
Comb honey in blue
pasteboard pound
box ; clear.
In Mason jar, pint;
clear.
Put up in small wide-
mouthed bottle;
clear.
Do.
In medium-mouthed
bottle.
In medium - mouthed
bottle ; clear.
Wide-mouthed bottle;
clear.
Clear, and working
slightly when
opened.
In wide-mouthed bot-
tle; clear and dark
colored.
In wide-mouthed bot-
tle.
Do.
766
FOODS AND FOOD ADULTERANTS.
Description of samples Continued.
No.
Bought from
Label.
Price.
Remarks.
0529
Mendum, 141 Hamp-
(Warranted Pure Honey, B. OtisHoge,
$0.17
One-half pound bot-
den street, Boston,
Brooklyn, N. T.) on cork. On neck
tle ; clear.
Mass.
of bottle: B. Otis Hoge, 264 Wil-
loughby avenue, Brooklyn, N. Y.
On side of bottle: Pure Extracted
Honey. This honey is obtained by
shaving off the delicate capping: of
the cells, puttingthe combs intotho
little wire baskets illustrated above
and revolving by means of a crank.
The honey thus thrown out by cen-
trifugalforce runs down the sides of
the can and is put into jars. We
guarantee it absolutely pure. Once
tried always used. This honey is
the pure liquid minus the wax comb.
B. Otis Hoge, 264 Willoughby ave-
nue, Brooklyn, N". T.
9530
Robert M c C u 1 1 a g h,
do
in
* 1U
(Quarter-pound bottle;
corner Dale and
clear.
Washington streets,
Boston, Mass.
9531
John Gilbert, Tre-
Pure Honey. Should this honey gran-
.25
Wide-mouthed bottle;
mont Row, Boston,
ulate, set the bottle in hot water
clear.
Mass.
until liquefied. A. J. Raymond,
Everett, Mass.
9532
Haynes & Murphey,
do
.25
Do.
corner Mount "Ver-
uon and Charles
streets, Boston,
Mass.
9533
A.-T.Lovell, Cam-
Label same as sample No. 9531
$0. 15
W'd th d b ttl
bridge street, Bos-
clear.
ton, Mass.
9534
W.S.Melcher, 65 War-
do
. 18
ren street, Boston,
Mass.
9535
B. F. Jerome & Co.,
Vermont Honey. Particularly for
.18
In wide-mouthed bot-
1447 Tremont street,
medicinal use. David Holland,
tle; clear.
Roxbury, Mass.
Peacham, Vt.
953G
W. A. Holmes, Cause-
Strained Honey, warranted pure.
.35
In fancy bottle with
way street, Boston,
Reid & Co., Boston, Mass.
serew top ; clear.
Mass.
9537
Richard T n b m a n,
do
.30
In fancy bottle with
Roxbnry, Mass.
screw top; granula-
ted.
9. r >38
C. A. Adams, Berke-
do
.15
Small, wide-mouthed
ley street, Boston,
bottle ; granulated.
Mass.
9539
Benny, Eliot square,
White Clover Honey from W. J. Lamb
.20
In wide-moutliiMl bot-
Roxbury, Mass.
tle ; clear.
9540
H. A. Davenport,
Pure Honeysuckle Honey from W. J.
.25
In screw-top bottle ;
Warren street, Rox-
Lamb.
slightly cloudy.
bury, Mass.
"
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Description by samples Continued.
767
No.
Bought from
Label.
Price.
Remarks.
9541
Sibley, 1339 Tretuont
Pure White California Honey, ex-
$0. 25
In screw-top bottle ;
street, Boston, Mass.
tracted and bottled expressly for
clear.
familyuse. F. P. Adams & Co., Bos-
ton. Mass.
9542
F. S. Pisteen, 529 Tre-
.30
In wide-mouthed bot-
ii H >iit street, Boston,
tle ; slightly candied.
Mass.
9543
Winthrop Market,
Guaranteed Strictly Pure White Honey
.35
In wide-mouthed bot-
Roxbury, Mass.
from the celebrated Monte Blanco
tle, screw top ; clear.
apiaries of Wm. T. Richardson &.
Co., Santa Barbara, Cal., Jno. A.
Andrews & Co., Agents, Boston,
Mass. Should this honey granulate
set the bottle in water and heat
gradually until liquefied.
9544
C. D. Swain & Co., 2364
Pure Honey, put up by C. D. Swain &
.15
Wide-mouthed bottle;
Washington street,
Co., grocers, 2364 Washington
dark-colored and
Boston. Mass.
street, Boston, Mass.
clear.
9545
Cohb, Aldrich & Co.,
Pure Strained Honey, put up by H. D.
.18
In wide-monthed bot-
2233 Washington
Gloyd, 395 Rutherford avenue,
tle ; candied.
street, Box bury,
Charlestown, Mass.
Mass.
9546
A. W. Peabody, 112 F.
gm
T 'A 1 1 1
H. Market, Boston,
* _'
JLn wiQe-moutneol bot-
tle ; clear.
Mass.
9547
Fesenden, Court
These goods are absolutely pure.
.25
Wide-mouthed bottle;
street, Boston, Mass.
George K. McMechen & Son.
clear.
Mincemeat, jellies, preserves,
ketchups, pickles, hyden salad.
McMechen's Old Virginia Pure
Honey. Prepared by George K.
McMecheu & Son, Wheeling,
W. Va.
9548
C. D. Cobb, Thomp-
Strained Honey, warranted pure by
.10
Wide-mouthed bottle;
son square, Charles-
the packers, Colgate & Co., Boston,
candied.
town, Mass.
Mass.
9549
F. P. Merrill, Cam-
Warranted Pure Honey. Analysis :
.25
In wide-mouthed bot-
bridge, Mass.
Stoneham, Mass., Aug. 28, 1890.
tle; candied.
New England Sauce Co., 36 Beach
street, Boston, Mass. Gentle-
men : We have examined a sam-
ple of your pure extracted honey
and found it to be absolutely pure,
and a very superior article. As-
sayed at the laboratory of the E. S.
Patch Co., put up by the New
England Sauce Co., Boston, Mass.
9550
Worcester County
Label same as sample No. 9549
.18
Small bottle; clear.
Creamery, Berkeley
street, Boston, Mass.
768
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tempera-
ture C.
Sucrose.
Reducing
sugars.
Water.
Afih.
Direct.
Indirect.
9501
9502
9503
9504
9505
9506
9507
9508
9509
9510
9511
9512
9513
9514
9515
9516
9517
0518
9519
9520
9521
9522
9523
9524
9525
9526
9527
9528
9529
9530
9531
9532
9533
9534
9535
9536
9537
9538
9539
9540
9541
9542
9543
9544
9545
954C
9547
9548
9549
9550
- 6.70
17. 20
20. 30
68.20
- 16.60
60.50
11. 00
19.00
18.40
17. 30
17.40
16. 00
13. 10
7.80
15. 10
13.20
16. 30
13.90
18.60
18.30
18.80
- 19.80
14.10
113. 00
109.50
42.00
21. 30
12. 80
13. 80
16. 50
17.60
17.80
15.30
15.60
13. 40
18. 10
21.80
19. 80.
16. 10
2.30
16. 00
12.80
18 30
12. 50
20. 10
24. 50
64.20
21.50
58.40
-12.00
20. 60
-22.60
21. 80
-23. 00
20. 40
-21. 80
14. 60
18 60
18
21
20
Per cent.
Per cent.
73.36
74.77
76.23
58. 91
74.77
58.91
74.77
74.77
75. 06
76.08
70.08
76.23
76.38
72.00
77.45
76. 23
76.08
79.55
73.22
76.23
75.00
77.45
74.48
40.50
39.83
67.03
77.47
73.50
72.26
75.06
79.23
79.39
74.77
76.08
72.00
78.07
81.00
75.06
79.23
71.73
74.77
74.94
70.69
77.76
12.00
74.77
62.71
74.77
79.39
77.76
Per cent,
16.02
16.12
16.12
21.34
14.66
23.52
16.80
17.32
15.62
16.38
14.94
14.72
13.57
20.60
17.00
14.92
16.09
16.18
14.08
16.68
18.46
17.32
20.68
16.54
20.94
15.39
18.09
18.50
15.82
16.32
15.60
13.90
15.64
16.48
19.14
14.76
18.14
17.40
20.04
21.70
19.18
15.28
15.32
18.98
20.48
17.12
15.05
15.50
18.32
14.90
Per -cent
0.08
0.04
0.10
0.11
0.20
0.09
0.13
0.09
0.08
0.08
0.07
0.08
0.06
0.15
0.07
0.07
0.08
0.16
0.07
0.07
0.10
0.10
0.13
0.26
0.26
0.24
0.08
0.20
0.24
0.10
0.07
0.09
0.06
0.07
0.09
0.07
0.13
0.12
0.13
0.20
0.08
0.16
0.08
0.13
0.09
0.14
0.11
0.18
0.10
0.10
20
20
20
20
20
18
19
19
20
19
20
20
20
22
19
24
24
21
20
15. 60
18. 00
14. 00
20. 20
24.20
24. 20
23. 20
17. 60
92.00
90.20
40.00
22. 00
14. 60
-J6. 20
-18.00
22. 00
21. 60
21. 60
20. 40
17.60
20.60
25. 20
-20. 00
-21. 60
6.00
-21.60
14.60
20 60
22
16
22
22
22
22
22
22
22
22
21
21
21
21
21
20
20
20
21
20
21
20
9.80
- 16. 80
14.80
59.50
11. 80
17. 80
15.90
12. 00
17. 60
15. 60
52.00
16. 00
21.60
20.60
20
20
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY W. C. STUBBS.
Description of samples.
769
No.
Bought from
No.
Bought from
1
A. S. Field & Bro., Rampart & DeLord
26
McDuff's Pharmacy, Annunciation street
streets, New Orleans, La.
New Orleans, La.
2
B. Fehnbacher, Dryades street, New Or-
27
H. Homberg, 859 Magazine street, New Or-
leans, La.
leans), La.
3
John Lagan, 191 Orleans street, New Or-
28
George F. Brown, Magazine street, New
leans, La.
Orleans, La.
4
Southern Drug Company, New Orleans, La.
29
Mrs. F. Stunger, Seventh street, New Or-
5
Alfred Levy, Saint Charles street, New
leans, La.
Orleans, La.
30
E. Sauter,913 Magazinestreet, New Orleans,
6
Leon C. Peres, Magazine street, New Or-
La.
leans, La.
31
Eugene May, Canal and Exchange streets,
7
I. L. Lyons & Co., Camp Street, New Or-
New Orleans, La.
leans, La.
32
Bogh Drug Company, 111 Canal street,
8
D. M. Holders, Canal street, New Orleans,
New Orleans, La.
La.
33
St. Cry. Fourdade, 215 Canal street, New Or-
9
J. F. Seekman, 75 South Eampart street,
leans, La.
New Orleans, La.
34
American Drug Store, Canal street, New
10
J. M. W. Otto, Gravier street, New Orlefns,
Orleans, La.
La.
35
L. C. Peres, 238 Canal street, New Orleans,
11
Joseph Taber, 198 Rampart street, New Or-
La.
leans, La.
36
L. C. Cusachs, Canal and Baronne streets,
12
J. A. Florat, 12 New Basin street, New Or-
New Orleans, La.
leans, La.
37
A. Griffs, 299 Royal street, Nw Orleans, La.
13
William Graner, Baronne street, New Or-
38
Marcel Magean, Du Maine and Bourbon
leans, La.
streets, New Orleans, La.
14
F. C. Godbold, 361 Magazine street, New
39
M. T. Breslin, Dauphine and St. Peters
Orleans, La.
streets, New Orleans, La.
15
William C. Harrison, Thalia street, New
40
Legendre <fc Co., Dauphine and Custom-
Orleans, La.
House streets, New Orleans, La.
16
William M. Levy, 420 Magazine street,
41
P. H. Jensen, St. Charles and Girod streets,
New Orleans, La.
New Orleans, La.
17
J. D.Browlee, Felicity street.New Orleans,
42
James Wilson & Co., Prytania and Felicity
La.
streets, New Orleans, La.
18
A. J. Keenan, 580 Magazine street, New
43
Lawrence's Pharmacy, Jackson and Pryta-
Orleans, La.
nia streets, New Orleans, La.
19
H. E. Grico &, Co., C13 Magazine street,
44
Wright's Pharmacy, 111 Prytania street,
New Orleans, La.
New Orleans, La.
20
C. J. Mattiugly, Napoleon avenue, New Or-
45
E. Turpin, New Orleans, La.
leans, La.
46
H. C. Ahlers, 339 Mississippi street, New
21
E. H. Roseut'eld, 1148 Magazine street,
Orleans, La.
New Orleans, La.
47
J.F.Christine, DnMaineandGaloez streets,
22
J. B. Schmidt, Magazine street, New Or-
New Orleans, La.
leans, La.
48
L. J. Cousin, Du Maine and Claiborne
23
L. B. Diez, Perriston street, New Orleans,
streets, New Orleans, La.
La.
49
Marcel Magean, Bourbon and Du Maine
24
G. D. Feldner, 866 Magazine street, New
streets, New Orleans, La.
Orleans, La.
50
J. Lacldo, New Orleans, La.
25
H. Dannemann, Chippewa street. New Or-
leans, La.
770
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tempera-
tureC.
Sucrose.
Reducing
sugars.
Water.
Ash.
Direct.
Indirect.
Per cent.
Per cent.
Per cent.
Per cent.
1
6.40
8.25
19
1.38
69.00
24.14
0.12
2
65.80
21.85
20
32.05
33.30
24.02
0.17
3
5.30
9.40
20
2.94
64.60
29.26
0.61
4
2.51
26. 10
20
0.97
74.00
24.19
0.35
5
53.80
51.26
20
1.14
62.40
29.74
0.29
G
55.00
51.70
20
2.47
64.60
25.46
0.15
7
1.50
4.40
10
2.16
63.24
21.31
0.24
8
6.40
15. 29
20
12.33
56.20
22.40
0.08
9
-17. 00
20. 20
12
2.18
73.30
22.00
0.21
10
25. 20
27. 83
12
1.90
71.72
22.64
0.28
11
52. 20
49.94
21
1.69
67.09
22.43
0.22
12
4.00
- 6.82
21
2.11
74.74
26.27
0.08
13
4.00
1.65
23
1.77
71.72
21.44
0.43
14
9.40
10.67
26
0.96
74.28
21.62
0.24
15
3.20
1.65
23
1.09
72.98
24.27
0.36
16
11. 30
13. 31
26
1.56
74.66
23.17
0.11
17
12. 90
13. 86
26
0.73
76.36
22.69
0.02
18
19
79.60
15. 50
77.00
17. 82
26
25
^.90
1.76
64.00
72.99
23.93
22.25
0.09
0.05
20
11.30
13. 09
2G
1.36
74.37
23.92
0.09
21
64.70
61.82
26
2.19
63.03
24.17
0.23
22
14. 40
15. 40
26
0.76
70.50
25.76
0.35
23
3.60
0.70
26
2.16
67.20
25.30
0.07
24
63.40
61.05
25
1.78
59.29
25.45
0.38
25
64.50
56.80
25
1.53
61.09
27.25
0.65
26
54.80
48.10
10
1.36
52.63
31.82
0.27
27
49.60
13.75
25
29.31
37.33
31.77
0.16
28
16. 00
13. 94
25
0.53
73.30
22.91
0.06
29
1.50
6.38
10
3.51
64.00
24.74
0.22
30
44.30
38.30
25
1.65
57.60
29.95
0.25
31
12.00
13. 97
18
1.46
75.22
22. 93
0.16
32 ! -11.30
12.65
17
0.99
70.48
27. 1U
0.08
33
59.90
57. 97
17
1.42
53.95
23.84
0.11
34
12. 60
14. 30
17
1.25
74.69
23. 25
0.05
35
54.40
52.80
20
1.19
58.43
27. 55
0.20
36
13. 00
15. 40
25
1.82
55.08
21.63
0.24
37
43.30
41.69
25
1.22
51. 09
27.34
0.31
38
43.80
42. 02
20
L82
59.29
29.40
0.19
39
8.50
12. 19
15
2. 70
72. 51
24.91
0.08
40
24.00
26. 95
15
2.16
73.07
22. 56
0.31
41
2. no
0. 55 2(1
2.1?
65. 45
23.42
0.17
42
13. 50
15.95
20
1.82
69.04
24.47
0.14
43
8.00
9. 35
20
1.00
73. 04
23.87
0.11
44
11.50
12. 65
20
0.85
70.48
27.53
0.11
45
127.20
124. 85
20
1.75
48.00
27.00
0.25
46
71.65
58.58
16
9.61
. r .7. 27
27. 43
42
47
-11.60
13. 42
15
1.33
72. 52
25.23
0.03
48
10. 87
- 12.87
16
1.47
70.48
26. 25
0.08
40
43.97
40.53
15
2. 52
65.03
.11'. 32
0.19
50
1.00
2.20
16
2.35
72.51
20.43
0.36
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY SHIPPEN WALLACE.
Description of samples.
771
Label.
Pure California Honey. .
XXX California Honey.
White Clover Honey
Honey
Virginia Honey
Pure Extracted Honey .
Honey
.do
White Clover XXX Honey
White Clover Honey
Pure Honey
California Honey
White Rose Honey
Choice Extra Northern Honey
Superior Extracted Honey
XXX White Clover California
Strictly Pure Extracted Honey...
Pure Honey
California Honey
Choice Northern Honey
Choice Honey
Choice Los Angeles Honey
California Honey
Choice California Honey
Pure Old Virginia Honey
Pure Clover Honey
XX White Clover Honey
Honey
Golden Rod Honey
Wittmau's Superior Honey
Pure California Honey
Extracted Honey
Pure Honey --
California Honey
Absolutely Pure Virginia Honey .
Strained Honey
California Honey
Pure Honey
White Clover Honey
Honey
Golden Kod Honey
Strained Honey
Honey
.do
Pure Honey
Extracted Honey .
California Honey .
Clover Honey
Pure Honey
Bought from
P. J. Ritter Company, Philadelphia.
No maker
Sleeper, Wells & Aldrich
Arthur Todd, Philadelphia
Philadelphia Pickling Company
T. S. Borden, Burlington, N. J
No maker
Philadelphia Pickling Company
Sleeper, Wells & Aldrich
W. G. Griffiths, Philadelphia
Anderson & Co., Camden, N. J
No maker
...do...
New Jersey Preserving Co., Camden. . .
Geo. D. Powell, New York
Walker, McCord & Co. . Philadelphia
J.O.Schimmel Preserving Co., Philadelphia
Austin, Nichols & Co. , New York
Stevenson & Co., Burlington, N. J
E. T. Coudrey & Co., Boston
Geo. D. Powell, New York...
Wm. Collins, New York
John Long, Now York
No maker
P. J. Ritter Co
Geo.K. McMechen &Son, Wheeling, W.Va
No maker...
G. &R., Philadelphia
Chas. G. F. Denk, Philadelphia ..
Wm. Thompson, New York
Philadelphia
Thos. Martingdalo, Philadelphia ..
C. H. Luttgers, Hammonton, N. J .
P. A. Garrettson, Hillsboro, N. J.
No maker
Goo. K. McMochen & Sou
Max Ams, New York
lu glass tumblers, no maker .,
...do...
Price.
.do.
.do.
.do.
.do.
.do.
.do.
.do.
.do.
.do.
.do
Henry Basse tt, Salem, N. J ,
772
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tempera-
ture, C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Direct.
Indirect.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
4G
47
48
49
50
29.0
66.0
9.0
- 4.0
110.0
10.0
19.5
102.0
3.5
13.0
Per cent.
31.3
3.7
14.1
1.4
61.9
4.4
(?)
7.0
9.4
2.9
0.3
Per cent.
38.50
51.20
47.54
62.60
41.38
69.85
70.10
44.20
72.30
69.85
71.50
71.50
72.75
35.50
31.50
29.85
45.78
65.70
40.25
67.22
38.80
29. 05
45.92
72.50
51.65
27.50
71.95
68.22
74.80
33.75
73.10
71.50
70.95
67.80
40.55
64.30
71.75
20.85
40.15
68.50
65.20
68.25
52.50
44.25
68.95
41.50
40.15
36.50
49.45
72.65
Per cent.
Per cent.
5.21
0.17
0.15
0.09
0.12
0. 15
0.27
0. 10
0.08
0.05
0.20
0.22
0.27
0.08
0.15
0.10
0.18
0.07
0.09
0.20
0.12
0.18
0.09
0.28
0.18
0.21
0.25
0.18
0.22
0.17
0.23
0.28
0.25
0.31
0.15
0.19
0.32
0.18
0.15
0.20
0.27
61.0
10.0
- 6.0
27.0
16.0
19.0
92.6
16.0
12.0
14.0
13.0
20.0
72.0
70.0
47.0
16.0
9.0
8.0
13.5
13.0
18.5
78.0
83.5
51.0
19.0
7.5
1.1
4.5
10.0
2 9
2.2
1.1
7.4
0.3
25.7
9.3
13.8
0.7
13.0
14.9
41.0
9.5
31.0
10.0
92.5
53.5
10.5
11.0
58.0
41.0
- 8.0
12.0
13.0
32.0
14.0
30.5
52.0
14.0
7.5
19.0
14,0
19.0
64.0
17.0
16.0
71.0
- 17.0
15.0
5.2
15.0
14.0
11.0
83.0
15.0
12.0
10.0
102.5
11.0
14.0
57.5
55.0
7.5
5.0
1.4
0.7
14.5
19.4
- 14.0
20.0
4.0
16.0
17.0
16.0
57.8
38.0
17.5
8.9
18.1
33.5
]3. 4
2.2
61.9
7.0
5.9
11.1
0.7
8.3
53.0
10.0
- 5.0
110.0
102.0
78.0
65.0
11.0
0.18
0.14
0.16
0.22
0.15
0.15
0.20
0.18
0.27
8.0
8.0
8.0
27.0
92.6
70.0
50.0
12.0
SUGAK, MOLASSES, CONFECTIONS, AND HONEY.
ANALYSES BY H. A. WEBER.
Description of samples.
773
Bought from
Procured by Dairy and Food Corn-
pan y, in Cleveland, Ohio.
J. H. Haner, State aiid 4th street,
Columbus, Ohio.
J. G. & S. Brown, Hunter street
and 5th avenue, Columbus, Ohio.
...do ...
Henry Thropp,345 South High street,
Columbus, Ohio.
Esper & Sons, 403 South High street,
Colambug, Ohio.
J. M. Babb, 267 South High street,
Columbus, Ohio.
A. J. Evans, 236-238 East Long
street, Columbus, Ohio.
A. M. Montgomery, 618 East Long
street, Columbus, Ohio.
Atlantic Tea Company, 190 South
4th street, Columbus, Ohio.
Saul & Eberly, 74, 76, 78 Main street,
Columbus, Ohio.
Holdeii Brothers, North High street,
Columbus, Ohio.
Aug. Boesel, 1352 North High street,
Columbus, Ohio.
McDonald & Steube, South High
street, Columbus, Ohio.
F. R. Allen, Goodalo and High
street, Columbus, Ohio.
J. C. March, 263 North High street,
Columbus, Ohio.
Thos. Bergin, 51 North High street,
Columbus, Ohio.
H. J. "Woodworth, Nelson ville, Ohio.
...do ...
.do
M. A. Stirling, 1410 North High
street, Columbus, Ohio.
J. M. Bell & Son, 1183 North High
street, Columbus, Ohio.
R. J. McComb & Co., east corner
Sycamore and 4th, Cincinnati,
Ohio.
...do...
25 Joseph R. Peebles' Sons' Co., Pike
I Building, Cininnati, Ohio.
18808 No. 13 10
Label.
California Honey, put up by Williams'
Brothers, Cleveland, Ohio.
Warranted Pure Extracted Honey.
Apiary of S. R. Morris, Blooming-
burg, Ohio.
Pure California White Sago Honey,
Thurber, Whyland & Co., New York.
Superior "White Clover Honey
Honey, Leggett's, New York
White Clover Honey, Warranted
Strictly Pure, Leggett's, New York.
McMechen'sOld Virginia Pure Honey,
Wheeling, W. Va.
California Honey
Strained Honey, Francis H. Leggett,
New York.
Pure California White Sage Honey,
Thurber, Whyland & Co., New York.
Strictly Pure Extracted Honey, Aus-
tin, Nichols & Co., New York. (Old
sample.)
McMechen's Old Virginia Pure Honey,
Wheeling, W. Va. (Old sample.)
WhiJ e Clover Honey. (Jar contained
piece of comb honey.)
White Clover XX Honey
Remarks.
Dextrine reaction.
Do.
None. Said to be pure .
Strained Honey, F. H. Leggett.'s, New
York (Bottle.)
White Clovor Honey. (Jar)
Pure California White Sage Honey,
Thnrber, Why laud & Co., New York.
PureMachine Extracted Honey, Ital-
ian Apiary, C.F.Muth <fc Son, Cin-
cinnati, Ohio.
Warranted Pure Honey, C. F. Muth
& Son, Cincinnati, Ohio.
Pure Honey from the Italian Apiary,
C. F. Muth & Son, Cincinnati, Ohio.
Do.
Do.
Do.
Do.
Lutz Brothers' Pure Honey. (Jar.) Do.
(Dark.)
Lutz Brothers' Pure Honey. (Jar.) Do.
(Light.)
None. Said to be packed by farmer. . .
White Clover Honey. (Jar)
Do,
Do.
Do.
774
FOODS AND FOOD ADULTERANTS.
Description of sample* Continued.
No.
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
40
47
48
49
60
Bought from
Label.
Remarks.
Joseph R. Peebles' Sons' Co., Pike
Building, Cincinnati, Ohio.
...do...
CThas.F. Muth & Son, Cincinnati, I
Ohio.
...do...
-do
.do
.do
Smith Brothers, Newark. Ohio
W. L. Banner, Newark, Ohio.
...do...
Black & Roe, Newark, Ohio.
T. H. Sites, Newark, Ohio. . .
George P. Herman, Woodland and
"Wilson avenues, Cleveland, Ohio.
Euclid Station Grocery, Euclid and
"Wilson avenues, Cleveland, Ohio.
Fred. Valentine, 366 Central avenue,
Cleveland, Ohio.
Chandler <fc Co., Euclid avenue,
Cleveland, Ohio.
Woolverton & Schaeffer, Prospect
and Perry streets, Cleveland, Ohio.
P. O'Brien, Case Building, Cleve
land, Ohio.
...do...
Klaustermyer.Prospect and Brown-
ell streets, Cleveland, Ohio.
"W. H. Graham, 114 Main street,
Zanesville, Ohio.
Bailey Brothers, 172 Main street,
Zanesville, Ohio.
G. R. Clements, Zanesville, Ohio . . .
W. T. Gray & Co., Zanesville, Ohio.
Conners Brothers, Cumberland, Ohio
Pure Extracted White Clover Honey,
from the apiary of Charles Hill,
Mount Healthy, Ohio.
Absolutely Pure, McMechen's Old
Virginia Pare Honey.
California Sage Honey. (Sample from
original package.)
White Clover Honey. (Sample from
original package.)
Orange Blossom Honey from Califor-
nia. (Sample from original pack-
age.)
Mangrove Honey. (Sample from orig-
nal package.)
Aster Honey. (Sample from original
package.)
Pure California White Sage Honey,
Thurber & "Whyland, New York.
None. Called Licking County Honey.
Pure Honey, Lntz Brothers
White Clover Honey. (Chicago)
Strained Honey, Francis H.Leggett's,
New York.
Pure Honey
Pure California White Sage Honey,
Thurber, "Why-land & Co.,New York.
Wan-ranted Pure Honey, Geo. C. Wil-
lard, Cleveland, Ohio.
Warranted Pure Honey, from Apiary
of L. H. Brown, Bisnell, Ohio,
White Clover Honey, Moore Brothers,
Rockaway, Ohio.
Pure Extracted Honey, J. B. Haines,
Bradford, Ohio.
G. and R. White Clover Honey
Warranted Pure Honey, Evergreen
Apiary, H. Bosworth <fc Sons, Ford,
Ohio.
Purified Honey
Pure Honey
White Clover Honey, XX
Pure Machine Extracted Honey, Ital-
ian Apiary, Chas. F.Muth & Son,
Cincinnati, Ohio.
McMechen's Old Virginia Honey.
These goods are absolutely pure.
(Thin, fermenting).
Dextrine reaction.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Analytical data.
775
No.
Polarization.
Tempera-
ture, C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Direct.
Indirect.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
il
42
43
44
45
46
47
48
49
50
Per cent.
2.79
0.00
Per cent.
48.08
76.92
70.42
50.00
73.52
71.11
59.52
74.62
74.62
71.42
60.24
65.78
49.50
53.76
71.42
72.46
49.05
50.51
52.08
74.62
47.61
(?)
64.93
64.93
60.97
75.75
61.72
71.42
72.46
72.46
74.62
73.52
62.50
60.97
50.51
37.79
73.52
75.75
74.62
73.52
75.75
71.42
72.46
61.72
74.62
62.50
71.42
51.54
74.62
60.97
Per cent.
21.16
17.42
21.19
24.16
16.95
18.56
17.12
20.67
18.02
18.06
23.39
27. 93
22.23
18.11
20.37
20.28
23.76
20.13
20.51
16.55
22.08
18.64
18.61
18.74
16.95
18.23
16.37
17.80
18.30
17.79
20.96
22.83
18.14
18.23
17.06
26.75
19.21
17.74
17.17
20.39
18.47
20.95
18.51
18.21
17.40
16.66
16.37
18.26
21.05
32.64
Per cent.
0.05
0.01
0.26
0.23
0.05
0.06
0.11
0.08
0.04
0.08
0.21
0.11
0.13
0.05
0.04
0.04
0.17
0.15
0.26
0.10
0.17
0.11
0.10
0.11
0.08
0.02
0.06
0.07
0.06
0.05
0.16
0.35
0.25
0.11
0.45
0.22
0.16
0.22
0.08
0.09
0.20
0.13
0.23
0.22
0.41
0.19
0.15
0.17
0.23
0.29
?.48
3.34
2.09
3.04
2.89
1.57
18.77
5.22
3.12
4.78
.88
4.23
2.20
1.49
3.04
3.12
2.18
2.97
2.64
1.04
2.11
3.04
2.26
2.30
3.04
11.93
776
FOODS AND FOOD ADULTERANTS.
ANALYSES BY F. G. WIECHMANN.
Description of samples..
No.
Price.
Bought from
Manufacturer, etc.
101
$0.20
A. Brasch, 1632 Columbus
Basswood Pure Extracted Honey ; B. Otis Hoge, 264
avenue, New York.
Willoughby avenue, Brooklyn, N. Y.
102
.20
do
Choice Extracted Northern Honey ; put up by George D
Powell.
103
.25
H. Boeselager, 794 3d ave-
Tnrpin's Genuine Strained Honey ; manufactured ex
nue, New York.
pressly for family use. New York.
104
.35
Ahrens, 784 3d avenue, New
Choice Extracted Clover Honey ; put up expressly for
York.
table use. Leslie, Dunham & Co., Pittslield, Mass.
105
.20
L. Eicke, 4th avenue and
Choice Honey ; E. A. & P. Walker, 137-141 Oakland ave
llth street, New York.
nue, Brooklyn, N. Y.
106
.25
F. C. Rahe, Broome & For-
Turpin's Genuine Strained Honey ; manufactured ex
syth streets, New York.
pressly for family use. New York ; Ernest Turpin.
107
.20
L. Gieseler, Wylhe avenue
XXX Pure Honey ; put up by Charles Israel & Bro.
and South- 1st street,
New York.
Brooklyn, E. D.
108
.30
P. U. Montorsi, 60 South oth
Strained Honey ; Francis H. Leggett & Co., New York
avenue, New York
"Should this honey become candied, it will be restoret
to its natural state if immersed in warm water.' 1
109
.15
Tompkins, 70 Sou th
White Clover Honey. (No name of manufacturer given.
avenue, New York
110
.20
Bergonzi Bros., 58 Grand
Pure Honey ; Max A ins, New York.
street, New York.
111
.25
K. C. Hewitt, 201 3d avenue,
Choice Extracted Clover Honey ; put up expressly for
Ne* York.
Robert C. Hewitt, by Leslie, Dunham & Co.
112
.18
A. Becker, 283 Avenue A,
Choice Honey ; E. A. Walker <fc Bro. , 135 Oakland street,
New York.
Brooklyn, N. Y.
113
.25
Juiighertchen, 310 Avenue
White Clover Honey ; E. A. Walker, New York.
A, New York.
114
.25
Charles & Co., 50 East 43d
Choice Extracted Clover Honey ; put up expressly for
street, New York.
Charles & Co., by Leslie, Dunham & Co.
115
.25
H. Middendorf, 4153d ave-
Strained Honey ; Francis H. Leggett & Co., New York.
nue, New York.
116
.25
Vermilya, 1598 Columbus
Leslie, Dunham & Co., Orange Blossom Honey ; war
avenue, New York.
ranted strictly pure.
117
.25
H. Riechers, 243 7th avenue,
California White Sage Hon;y; E. Brommond.
New York.
118
.18
Bock & Spreen, 275 7th ave-
nue. New York.
California White Sage Honey ; E. Brommond. This
honey is absolutely pure, and, unlike liquid honey tha
has been mixed with glucose to keep it from granulat
ing, it will naturally candy or granulate and become a
solid mass in course of time. If preferred in its liquu
state, remove the cork aud place the bottle in hot water
nntil the honey is melted.
110
.20
A. Bollenbacher, 293 7th
Choice Honey ; put up by G. A. &. J. Distler, 226 and 221
avenue, New York.
Java Street, Brooklyn. Choice extracted honey from
New York State.
120
.25
F. Dannemann & Co., 930
Strained Honey ; Francis H. Leggett &. Co., New York.
6th avenue, New York.
121
.20
C. Elfers, 109 West 53d
Choice California Honey. E. L. Johnston & Co.. New
street, New York.
York. " This honey is of an excellent flavor and put
up expressly for the best trade."
122
.20
Fayen &. Brockmeyer, 100
Choice Extracted Clover Honey ; put up expressly for
\\>st 53d street, New
table use. Leslie, Dunham & Co., Pittsfleld, Mass.
York.
123
.25
D. W. C. Ward, 938 6th ave-
One pound Pure Honey ; put up expressly for table use.
nue, New York.
A. & E.Thomson, New Canaan, Ct. "From Hive to
124
.50
Table."
Houston & Steinle, 771 6th
L. J. Wyeth, Jr. Pure Extracted Houey ; G. S. Wytt *
avenue, New York.
Co., Agents, New York,
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Description of samples Continued.
777
Price.
Bought from
Manufactuier, etc.
$0.20
Perceval & Co., 769 6th ave-
Francis H. Leggett & Co., New York. Should this houey
nue, New York.
become candied it will be restored to its natural state if
immersed in warm water.
20
W. Simpson, 757 6th avenue,
Leslie, Dunham & Co., Pittsfleld, Mass. Choice Extracted
New York.
Clover Honey ; put up expressly for table use.
.25
J. W. I ,dli so, 752 6th avenue,
Basswood ; B. Otis Hoge, 264 Willoughby avenue, Brook-
New York.
lyn, N. Y. ; warranted pure honey.
. 25
H. Diestel & Co.. Columbus
Basswood; Pure Extracted Honey ; B. Otis Hoge, 264 Wil-
avenue and 92(1 street,
loughby avenue, Brooklyn, N. Y. ; warranted pure
New York.
honey.
.25
do
Choice Extracted Clover Honey ; put up expressly for
table use ; Leslie, Dunham & Co., Pittsfleld, Mass.
.20
C. Adam, 1563 Columbus
Choice Extracted Northern Honey. Put up by Geo. D.
avenue, New York.
Powell.
.23
Mackenzie & Bobrick, 1559
Strained Honey. Francis H. Leggett & Co., New York.
Columbus avenue, New
York.
.25
J. C. Lilley & Co., 1542 Co-
Basswood; Extracted Honey ; B. Otis Hoge, 264 Wil-
lumbus avenue, New York.
loughby avenue, Brooklyn, N. Y. ; warranted pure
honey.
.25
do
Orange Blossom Honey ; warranted strictly pure ; Les-
lie, Dunham &. Co.
.25
"W. Meyer, 1533 Columbus
Pure Honey ; G. A. & J. Distler, Brooklyn, N. Y. ; choice
avenue, New York.
extracted honey from New York State.
.25
N. Schelling, 1528 Columbus
Basswood ; Pure Extracted Honey ; B. Otis Hoge, 264
avenue, New York.
Willoughby avenue, Brooklyn, N. Y- ; warranted pure
honey.
.25
Wiesuer & Frese, 1482 Co-
Orange Blossom Honey; warranted strictly pure; Leslie
lumbus avenue, New York.
Dunham & Co.
.24
do
Basswood ; Pure Extracted Honey ; B. Otis Hoge, 2*54 Wil-
loughby avenue, Brooklyn, N. Y. ; warranted pure
honey.
.25
H. J. Ohlckers, Columbus
Strained Honey; Francis H. Leggett & Co., New York.
avenue and 86th street,
New York.
.25
do
Orange Blossom Honey ; warranted strictly pure ; Leslie,
Dunham & Co.
.25
Miiller, 1606 Columbus ave-
Choice Comb Honey; Chas. Israel & Bro., New York.
nue, New York.
.25
R. Kempe, 1608 Amsterdam
Choice Extracted Northern Honey ; put up by Geo. D.
avenue, New York.
Powell.
.25
H. Eitzen, 1392 Amsterdam
Hitter's Pure California White Clover Honey ; the P. J.
avenue, New York.
Hitter Conserve Company, 2154-2158 East Dauphin
street, Philadelphia.
.20
do
Pure Honey ; G. A. & J. Distler, Brooklyn, N. Y, ; choice
extracted honey from New York State.
.20
do
No label ; said by seller to be from G. A. & J. Distler,
Brooklyn. N. Y.
.25
Hohnhorst, 1413 Amsterdam
Choice Golden Bod Honey ; from Win. Thompson, Wayne
avenue, New York.
County, N. Y.
.25
1522 Amsterdam avenne.New
Pure Honey ; Max Ams, New York.
York.
.25
H. Boeselager, 794 3d ave-
Pure Comb Honey ; from the ap'ary of J. G. Whitten,
nue, New York.
Genoa, N. Y.
.17
D. Brinkman, 753 3d avenue,
No label ; said by seller to be from G. A. & J. Distler,
New York.
Brooklyn, N. Y.
.20
H. Ahrens, 784 3d avenue
No label ; said by seller to be from Leslie, Dunham &
New York.
Co.
.35
do
From the apiary of Henry F. Dobson, manufacturer of
Bee Hives, New Palta, Ulster County. N. Y.
778
FOODS AND FOOD ADULTERANTS.
Analytical data.
No.
Polarization.
Tern pel a-
ture, C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Direct.
Indirect.
Per cent.
Per cent.
Per cent.
Per cent.
101
102
103
19.0
104.2
96.3
23.6
100.4
92.2
20
20
20
3.46
71.93
52.08
50. 00
20. 58
20.57
24.22
0.104
0.313
0.324
3.09
104
105
106
107
84.2
108.9
103.2
16.5
81.2
105.2
99.4
20.6
20
20
20
20
2.26
54. 35
50.00
49.50
72.46
22.65
20.60
23.35
21.35
0.277
0.648
0.292
0.090
3.09
108
109
110
19.7
122. 6
71.2
24.6
119.4
69.4
20
20
20
3.69
72.99
44.64
56.82
20.20
21.82
23.00
0.050
0.220
0.245
1.35
111
8.4
5.6
20
2.11
66.66
19.76
0.137
112
92.4
89.0
20
2.56
52.63
22.27
0.238
113
96.5
93.8
20
2.03
52.08
21.65
0.385
114
- 14.0
- 18.4
20
3.31
6&.9S
21.78
0.144
115
19.4
- 25.0
20
4.22
72.46
20.22
0.065
116
- 19.6
- 23.0
20
2.56
70.42
21.78
0.140
117
43.6
28.2
20
11.61
53.76
23.60
0.205
118
119
120
63.3
107.6
- 19.6
52.0
104.4
- 24.2
20
20
20
8.51
55.87
50.00
72.99
20.78
20.60
20.15
0.220
0.205
0.065
3.47
121
12.0
7.0
20
3.76
67. 56
22.35
0.097
122
91.0
88.4
20
1.95
50.00
23.13
0.277
123
13.8
18.0
. 20
3.16
72.46
24.75
0.263
124
12.0
17.2
20
3.92
71.94
23.53
0.090
125
20.4
23.
20
1.95 73.53
23.09
0.083
12fi
88.2
86.2
20
1.51
51. 81
23.13
0.288
127
15.8
18.4
20
1.94
71.94
22.13
0.198
128
17.2
21.0
20
2.86
71.43
22.98
0.122
129
130
131
- 9.6
106.2
19.6
- 14.0
104.0
24.6
20
20
20
3.31
68.50
51.54
71.94
23.65
22.10
22.00
0.097
0.288
0.043
3.76
132
18.8
23.6
20
3.62
73.53
22.10
0.101
133
16.0
19.4
20
2.56
68.50
23.98
0.198
134
12.6
17.6
20
3.76
73.53
21.38
0.104
135
16.0
20.0
20
3.01
72.46
21.53
0.115
136..
- 11.8
17.2
20
4.06
68. 50
23.40
0.158
137..
- 17.8
21.0
20
2.41
71.94
20.82
0.126
138..
19.6
24.2
20
3.46
11.94
23.05
0.043
139..
24.0
29.6
20
4.22
73.53
20.55
0.061
140..
98.4
94.4
20
3.01
51.02
21.00
0.223
141..
92.6
89.4
20
2.41
54.05
21.50
0.234
142..
143..
144..
31.8
115.4
87.8
16.0
112.2
84.6
20
20
20
11.91
56.50
44.64
f?.63
21.20
24.53
21.73
0.115
0.198
0. 198
2.41
145..
46.0
42.6
20
2.56
60.61
22.15
0.158
146..
59.8
56.6
20
2.41
55. 55
27.60
0.342
147..
10.8
13.2
20
1.81
72.46
21.75
0.198
148..
93.6
88.6
20
3.76
56.82
21.68
0.205
149..
26.8
24.0
20
2.11
63.68
24.24
0.259
150..
- 15.2
- 19.6
20
3.32
73.53
24.59
0.054
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 779
ANALYSES BY CHEMICAL DIVISION, UNITED STATES DEPARTMENT OF
AGRICULTURE.
Dexcription of samples.
No.
Where bought.
Description.
Price
per
pack-
age.*
8515
8516
8517
Waple & Co., E and llth streets NW.
Elphonzo Youngs & Co., 428 9th street
NW.
..do
Made by W. O. Anderson, Lanhatn, Prince
George County, Md.
Orange Blossom Honey, warranted strictly
pure ; Leslie, Dunham & Co.
Hoge's Horehound Honey, G.D. Powell, 81 3d
$0.15
.25
.25
8518
F. Bitter, K Street Market
street, Brooklyn, N. Y.
No label; made by W. O. Anderson, Lauham,
.15
8519
8520
8521
g5'>2
Stadelraann, K Street Market
Wilson & Schnltz, 934 7th street NW.
Spignul & Co., corner New York ave-
nue and 7th street.
M &P Metzger 417 7th street
Prince George County, Md.
Grown by brother in Virginia and bottled by
seller.
Pure California White Sage Honey ; Thurber,
Whyland & Co., New York.
Pure Orange Blossom Honey, Eagle brand
.20
.25
.25
.25
8523
...do
County, Md.
Choice Extracted Northern Honey, put up by
.25
8524
8525
8526
Ohas. I. Kellogg, 602 9th street NW. . .
W. H. Coombs. 924 9th street NW
Button 811 9th street N W
George D. Powell.
Strained Honey ; Francis H. Leggett & Co.,
New York.
Choice Extracted Clover Hone.\,put up by Les-
lie Duuham & Co., Pittsfleld, Mass.
.25
.25
.25
8527
8528
8529
T. H. Walker & Co., 946-950 Louisiana
avenue.
Benj. Pettit, stand No. 569, Center
Market.
Stand No. 63, Center Market
K. McMechen & Son, Wheeling, W. Va.
Pure California Honey, from T. H. Walker
& Co., Louisiana avenue.
Strained by seller from Virginia comb honey..
Warranted Pure Honey, from E. M. Pitman,
.25
.15
.15
8530
8531
Joseph Fish, stand 465, Center Market.
Stand 42, Center Market
Centerville, Va.
Strained by seller from Virginia comb honey . .
.40
. 15
8532
502 14th street
Pure Honey ; A. C. Hoopes
.15
8533
8534
A. Heitmuller & Co., 1333 14th street..
Birch & Co., 1414 14th street .
C hoice Clover Honey ; Israel &Bros., New York
.25
12
8535
Cottage Market, 818 14th street
California honey.
Strictly Pure Honey ; Thurber, Whyland &.
.25
8536
8538
8539
8540
8578
Alexander C.Clark, corner 7th street
and Florida arenue.
George E. Kennedy & Sous, 1209 F
street NW.
Matthew Goddard, corner H and 13th
streets.
WiUet & Gwynn, Circle Market, cor-
ner Vermont avenue and L street.
Franklin Barret, corner New York
Co., New York.
Put up by W. O. Anderson, Lanham, Prince
George County, Md.
Choice Extract Northern Honey, put up by
George D. Powell.
Hitter's Pure California White Clover Honey;
The P. J. Hitter Conserve Co., Philadelphia,
Pa.
Choice Comb Honey ; Chas. Israel & Bro.,
New York.
.15
.25
.25
.25
.20
avenue and 12th street.
* For weight of each sample, exclusive of package, see following table.
780
FOODS AND FOOD ADULTERANTS.
Description of sample Continued.
No.
"Where bought.
Description.
8619 ] Elphonzo Youngs, Washington, D. C.
, Baltimore.
8670 | Edmoiiston &. Gosnell, 304Biddlo st,
Baltimore, Md.
P. A. Agnew, corner Eutaw and Pratt
8682
8683
8684
8685
8680
8687
8689
Horehound Honey
G. and R. White Clover Honey XX
Choice Golden Rod Hoiiey from Win. Thomp-
son, Wayne County, N. T.
No label. . .
streets, Baltimore.
Reiter fc Co., 709 Baltimore street, j California Pure Honey ; Jas. Miles, Monroe
Baltimore.
Reitz Bros., 206 North Eutaw street,
Baltimore.
street, San Francisco, Cal.
Pure Orange Bloasoin Honey; F. G. Stroh-
meyer, New York.
Win. Preston, Lexington market, Bal- j Made in Reno County, Md., and bottled by
timore.
A. Katzenberg, 218 Eutaw street, Bal-
timore.
L. Strauss, 226 Eutaw street, Balti-
more.
Hopper, McGaw & Co., 220 Charles
street, Baltimore.
Edmonds, corner Lexington and Pearl
streets, Baltimore.
T. Stabler, corner Entaw. Madison
and Garden, Baltimore.
Stadelmann & Co., Lexington Mar-
ket, Baltimore.
Hopper, McGaw & Co., 220 Charles
street, Baltimore.
...do...
8692
8693 R. F. H. Lawson, corner Charles and
8694
8697
8711
8752
8753
8754
seller.
Choice Extracted Honey, strictly pure; E. G.
Hazard, New York.
Pure White Comb Honey ; F.G.Strohmeyer &
Co , New York.
No label ; packed at Ellicott City, Md., for
seller.
Orange Blossom, Eagle Brand ,
No label; California Honey.
No label; Maryland Honey.
Pure Clover ; put up expressly for Hopper,
McGaw & Co.
No label ; Maryland Honey.,
Orange Blossom Honey ; Leslie, Dunham & C<
Hamilton, Baltimore.
L. H. Reitz, 227 Hanover street, Balti- Bulk Honey, bought in Florida.
more.
R. S. Shamburg, 613 Lexington, Balti- i Put up in Philadelphia
more.
A. 0. Wright, 1632 14th street, Wash-
ington, D. C.
J. P. Love, 1534 14th street, Washing-
ton, D. C.
E. L.Yewell, 1141 9th street, Wash-
ington, D.C.
Cox, O Street Market, Washington,
D.C.
Benjamin Pettit, Center Market,
Washington, D. C.
Joseph Fish, stand 364, Center Market,
Washington, D.C.
P. Cannon, stand 42, Center Market,
Washington, D.C.
Strictly Pure Extracted Honey ; Austin
Nichols & Co.
Pure Extracted Honey ; R. F. Weir, South
River, Md.
Ritter's Pure California White Clover Honey
Comb Honey.
.do
Bottled by seller from Virginia Honey.
.do.
' For weight of each sample, exclusive of package, see following tablf.
SUGAK, MOLASSES, CONFECTIONS, AND HONEY. 781
COPIES OF LABELS ON HONEY SAMPLES.
No. 8515. Honey bought from Waple & Co. , corner E and Eleventh streets NW.
Price, 15 cents. Label : "Pure Extracted Honey. Should this honey granulate, place
the jar in hot water and it will liquefy. If the honey in this jar be found impure, or
in any manner adulterated, I will forfeit $10 to the one discovering it. Bees and
honey always for sale. W. O. Anderson, Lanham's, Prince George County, Md." Sam-
ple put up in Rumford's baking powder bottle. Golden-yellow in color.
No. 8516. Honey bought from Elphonzo Youngs & Co., 428 Ninth street. Price 25
cents. Label: "Orange Blossom Honey, strictly pure ; Leslie, Dunham & Co." Sam-
ple golden-yellow in color ; put up in wide-mouthed pickle bottle.
No. 8517. Honey bought from Elphouzo Youngs & Co., 428 Ninth street NW. Price
25 cents. Label: ''Hoge's Horehound Honey ; balsamic, expectorant, and soothing.
A speedy, effectual, and pleasant remedy for coughs, colds, asthma, bronchitis, con-
sumption, hoarseness, and all affections of the throat, chest, and lungs. A product
of nature secreted in the petals of horehound blossoms and gathered by the honey
bee. Price 25 cents. G. D. Powell, 81 and 83 Third street, Brooklyn, N. Y." A circu-
lar inclosed contains among other things the following:
" HOGE'S HORKHOUND HONEY. The story is rife that horehound honey is a myth,
but we take the responsibility of assuring the world that pure horehound honey is a
fact known to many of our citizens, and that it is produced in large quantities in
several callous in this county, where the horehound plants grow in such profusion as
*o entirely choke out anything else around them. Mr. Hoge has gone to great pains
and devoted several years to horehound honey, and has secured control of all that is
produced in this country, and is creating a good demand for it. We therefore feel
that he is justly entitled to any advantage which may come from our indorsement of
the fact that pure horehound honey is a bona fide production of tbis county. Ven-
tura County (Cal.) Republican.
" This is to certify that to my personal knowledge the locality referred to by Mr.
Hoge is covered with nourishing growth of horehound, from which large quantities
of pure horehound honey are gathered by his bees. S. M. W. Easley, notary public,
Ventura County, Cal.
" HOGE'S HOREHOUND HONEY. Wherever a bee flies within the virgin wilderness of
Hoge's Canon, along the banks of the river, along the bluffs and headlands and deep
leafy glens, the horehound plant blossoms in lavish abundance. It is the work of
the honeybee to gather the sweet treasure, horehound honey, so divinely prepared,
and bear it off, saying to those suffering from coughs : ' Eat ! It is the soul of the
blossom.'"
This sample, as will be seen from the analysis, was composed of a solution of cane
sugar and some alcohol.
No. 8518. Honey bought from F. Bitter, K Street Market. Price 15 cents. No
label; made by same man as 8515. This man sells bottles labeled and unlabeled;
says the honey is the same in each case, but that it is more expensive to label, con-
sequently does not label all samples. Color of sample golden yellow ; contains slight
light-colored precipitate. Put up in Rumford's baking powder bottle.
No. 8519. Honey bought from Stadelmau, K Street Market. Price 20 cents. Grown
by brother in Virginia and put up by seller in jars with tin cover. Color, golden
yellow ; clear.
No. 8520. Honey bought from Wilson & Schultz, 934 Seventh street. Price 25
cents. Label: "Pure California White Sage Honey. This honey is absolutely pure
and unlike liquid honey that has been mixed with glucose to keep it from granulat-
ing, it will naturally candy or granulate and become a solid mass in course of time.
If preferred in its liquid state, remove the cork and place the bottle in hot water un-
til the honey is melted. Thurber, Whyland & Co., manufacturers, New York." Color,
light brown ; put up in pickle bottle ; slightly fluorescent.
782 FOODS AND FOOD ADULTERANTS.
No. 8521. Honey bought from Spigniu & Co., corner New York avenue and Sev-
enth street. Price, 25 cents. Label : "Pure Orange Blossom Honey, Eagle Brand."
Neck label: "Pure Extracted Honey. All pure houey will congeal, especially when
exposed to light and cold. In such cases remove cork, place bottle in cold water, let
water boil ten minutes and houey will regain its liquid state." Color, brownish
yellow, clear. Put up in pickle bottle.
No. 8522. Honey bought from M. & P. Metzger, 417 Seventh street NW. Said to
be grown in Montgomery County, Md. No label. Price 25 cents. Color, golden yel-
low. Contained piece of honeycomb. Put up in jar with tin cover.
No. 8523. Honey bought from M. & P. Metzger, 417 Seventh street NW. Price
25 cents. Label: "Choice Extracted Northern Honey put up by Geo. D. Powell."
Color, golden yellow, clear. Put Tip in wide-mouthed bottle with metal cover.
No. 8524. Honey bought from Chas. I. Kellogg, 602 Ninth street NW. Price 25
cents. Color, golden yellow. Put up in wide-mouthed bottle. Label : " Strained
Honey. Francis H. Leggett & Co., New York." Neck label : " Should this honey be-
come candied, it will be restored to its natural state if immersed in warm water."
No. 8525. Honey bought of W. H. Coombs, 924 Ninth street NW. Price, 25 cents.
Put up in wide-mouthed bottle. Color, light brownish yellow. Label: "Choice
Extracted Clover Honey. Put up expressly for table use. Leslie, Dunham &, Co.,
Pittsfield, Mass."
No. 8526. Honey bought from Dutton, 816 Ninth street NW. Price, 25 cents.
Put up in wide-mouthed bottle. Color, golden yellow ; clear. Label: "McMechen's
Old Virginia Pure Honey, prepared by George K. McMechen & Son, Wheeling, W. '
Va." Neck label: "These goods are absolutely pure. Geo. K. McMechen & Sou."
Sealed with plaster of Paris and tin foil.
No. 8527. Honey bo-jght from T. H. Walker & Co., 946-950 Louisiana avenue.
Price, 25 cents. Put up in wine bottle. Color, pale yellow; clear. Label: "Pure
California Honey, from T. H. Walker & Co., grocers, 946-950 Louisiana avenue,
Washington, D. C."
No. 8528. Honey bought from Benjamin Pettit, stand No. 569 Center Market ;
price, 15 cents ; no label ; strained by himself from Virginia comb honey ; put up in
wide-mouthed bottle ; color, golden yellow; contains a few fine particles in suspen-
sion.
No. 8529. Honey bought from Joseph Fish, stand No. 465 Center Market ; no label ;
strained by himself from Virginia comb honey ; put up in Dickie bottle ; color,
brownish yellow ; slightly cloudy ; price, 40 cents.
No. 8531. Honey bought from stand No. 42 Center Market ; price, 15 cents ; strained
by seller from Virginia honey ; no label ; put up in small bottle with " Rumford "
blown in glass ; color, very dark brown ; opaque.
No. 8532. Honey bought from No. 502 Fourteenth street NW. ; price, 15 cents ;
label, "Pure Honey, A. C. Hoopes." Put up in small bottles; color, dark brown;
translucent.
No. 8533. Honey bought from A. Heitmuller, 1333 Fourteenth street. Price, 25
cents. Put up in wide-mouthed bottle. Color, light yellow. Sample has completely
candied. Label: "Choice Clover Honey packed by Chas. Israel & Bro., New York."
Neck label: "Notice. This honey being pure, is liable to granulate, particularly in
cold weather. If in said state place the bottle in cold water, set on hot stove, and
allow the bottle to become hot with the water, and let boil for ten minutes, which
will bring the honey to its liquid form. Be sure to remove cork before placing in
water."
No. 8534. Honey bought from Birch & Co., 1414 Fourteenth street. Price, 12
cents. No label. Said to be " bottled by ourselves from California honey." Color,
pale yellow ; clear. Put. up in bottle with " Rumford " blown in glass.
No. 8535. Honey bought from Cottage Market, 818 Fourteenth street. Price, 25
cents. Color, golden yellow. Granulated throughout. Put up in bottle. Label:
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 783
"Strictly Pure Honey. Thurber, Whylaud & Co., New York." Neck label: This
label is torn, but a fragment adhering shows, " Choice st ," aud "from Los A ."
Sealed with plaster of Paris, of which a little dropped in iu opening.
No. 853G. Honey bought from Alexander C. Clark, corner Seventh and Florida
avenue. Price 15 cents. Color golden yellow, clear; put np in bottle with "Rum-
ford" blown in glass. Label: " Pure Extracted Honey. Should this honey granulate,
place the jar iu hot water and it will liquify. If the honey in this jar be found im-
pure or in any manner adulterated, I will forfeit $10 to the one discovering it. Bees
and honey always for sale. W. O. Anderson, Lanham's, Prince George County, Md."
See serial No. 8515, same as this sample.
No. 85158. Honey bought from George E. Kennedy & Sous, 1209 F street. Label,
"Choice Extracted Northern Honey, put up by George D. Powell." Color, golden
yellow; clear. Put up in metal-capped wide-mouthed bottle. Price, 25 cents. (See
No. 8523.) Retailer would not guarantee purity, as price was too low.
No. 8539. Honey bought from Matthew Goddard, corner H and Thirteenth streets.
Price, 25 cents. Label: "Ritter's Pure California White Clover Honey. The R. G.
Ritter Conserve Company, Philadelphia." Color, light brownish yellow ; in square
wide-monthed bottle. Neck label : " Put up expressly for family use."
No. 8540. Honey bought from Willett & Gwynue, Circle Market, corner Vermont
avenue and L street. Price, 25 cents. Label: "Choice Comb Honey from Chas.
Israel & Bro., New York." In appearance the sample is opaque ; looks like lard in
a semifluid state. Contains piece of comb.
No. 8696. "Strictly Pure Extracted Honey, Austin, Nichols & Co., 61 Hudson street,
New York. Choice extracted honey from New York State. All pure honey will
congeal, especially when exposed to light or cold. In such cases remove cork, place
bottle in cold water, let water boil for ten minutes, and honey will regain its liquid
state." Clear red-brown.
No. 8797. "Pure Extracted Honey. Should this honey granulate place the jar in
hot water and it will liquefy. If the honey in this jar be found impure or in any
way adulterated, I will forfeit $10 to the one discovering it. Bees and honey always
for sale. R. F. Wier, South River, Anne Arundel County, Maryland." " Dixon" jar.
Granulated.
No. 8698. " Ritter's Pure California White Clover Honey. The P. J. Ritter Con-
serve Company, Philadelphia. Put up expressly for family use."
BALTIMORE HONEY.
No. 8678. Trade mark " X G R X." " G & R White Clover Honey, XX." Slightly
turbid brown solution. Honey bottle.
No. 8679. " Choice Golden Rod Honey from Wm. Thompson's, Wayne County, N. Y.
This honey is of an excellent flavor, and put up expressly for best grocery trade and
family use." Clear yellowish brown.
No. 8680. "Delicious White Sage Extracted California Honey, packed at the apiary
of L. Lawrence, Linda Vista, San Diego County, Cal. Waldeu & Neale, selling
agents for the East. California honey is considered the best for all medicinal and
household uses, and for the convenience of the family a pure, wholesome, and nutri-
tious white sage honey has been packed in this economical form (candied in a jar).
If the extracted honey in this package becomes 'candied' place it in warm water
until it dissolves. All pure honey will granulate."
No. 8681. Duplicate of 8679.
No. 8682. "California Pure Honey, James Miles, Monroe street, San Francisco,
Cal." Jar. Looks like tallow.
No. 8683. "Pure Orange Blossom Honey, F. G. Strohmeyer & Co., New York.
This honey is absolutely pure, and, unlike liquid honey that has been mixed with
glucose to keep it from granulating, it will naturally candy or granulate and become
a solid mass in course of time. If preferred in its liquid state remove the cork and
784 POODS AND FOOD ADULTERANTS.
place the bottle in hot water until the honey is melted." Completely candied;
amber. Honey bottle.
No. 8684. No label. Stated by seller to have been made in Maryland, and bottled
by him. Jar. Clear brownish yellow.
No. 8685. "Choice Extracted Honey. Strictly pure; E. G. Hazard & Co., New
York. Pure Extracted Honey. All pure honey will congeal, especially when ex-
posed to liglTt and cold. In such cases remove cork, place bottle in cold water, let
water boil ten minutes, and honey will regain its liquid state." Honey bottle ; clear
amber.
No. 8686. "Pure White Comb Honey, F. G. Strohmeyer, New York. This honey
is strictly pure, and, unlike liquid honey that has been mixed with glucose to keep
it from granulating, will naturally candy or granulate and become a solid mass in
the course of time. If preferred in its liquid state, heat the bottle in warm water.
F. G. Strohmeyer & Co., New York." Jar with bail ; granulated.
No. 8687. Packed at Ellicott City, Md., for seller ; no label.
No. 8688. "Pure Orange Blossom Honey, Eagle brand. Pure extracted honey.
All pure honey will congeal, especially when exposed to light or cold. In all such
cases remove cork, place bottle in cold water, let water boil ten minutes and honey
will regain its liquid state." Clear red-brown ; honey bottle.
No. 8689. No label. Said to be California honey. Preserve jar.
No. 8690. No label. Maryland honey. Clear when bought.
No. 8691. "Pure Clover Honey, put up expressly for Hopper, McGaw & Co., 220
and 222 North Charles street, Baltimore, Md." Said to be Maryland honey. Honey
bottle.
No. 8692. No label. Maryland honey.
No. 8693. "Orange Blossom Honey, warranted strictly pure. We receive this
honey direct from the best apiaries among the fine orange groves along the Indian
River in Florida, and recommend it as the most delicious extracted honey in the mar-
ket. Leslie, Dunham & Co., Brooklyn, N. Y."
No. 8694. Bulk honey, bought in barrels in Florida by retailer.
No. 8695. " Put up in Philadelphia." Jar.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
785
WASHINGTON HONEYS.
Analytical data.
No.
Polarization.
Tempera-
ture C.
Sucrose.
Reducing
sugars.
Water.
Ash.
Direct.
Indirect.
8515
8516
8517
8518
8519
8520
8521
8522
8523
8524
8525
8526
8527
8528
8520
8530
8531
8532
8533
8534
8535
8536
8538
8539
8540
8578
8678
8679
8680
8682
8683
8684
8685
8686
8687
3688
8689
8690
8691
8692
8693
8694
8695
8696
8697
8698
8711
8752
8753
8754
10.56
17 18
13. 25
19. 00
2.40
13. 85
16.90
19 16
25.5
24.7
24.6
24.8
23.0
24.6
24.4
24.2
21.2
22.0
22.8
17.0
23.0
24.9
25.4
25.4
25.6
25.4
26. 1
26.8
27.0
27.4
27.5
27.8
17.0
24.1
25.4
26.0
24.6
24.4
24.0
24.8
25.0
24.0
23.8
24.4
24.0
24.0
23.2
22.0
22.0
22.0
22.0
22.2
22.0
21.0
21.0
19.0
19.0
21.2
Per cent.
Per cent.
74.17
73.64
7.92
75.26
77.52
74.71
73.64
66.10
48.31
72.35
56.03
63.64
72.61
71.61
73.50
72.61
67.83
62.87
64.44
71.61
67.83
74.71
49.81
61.01
64.44
72.47
53.76
62.50
68.50
65.80
61.73
71.43
75.75
74.62
58.82
75.75
76.75
75.75
64.51
66.67
73.53
70.43
72.47
73.53
70.92
61.35
73. 53
70.43
71.43
73.53
Per cent.
12.70
15.89
23.12
14.55
12.12
12.65
13.08
16.94
13.01
14.91
13.87
12.54
16.29
15.62
14.10
20.10
25.10
18.54
16.23
Per cent.
0.06
0.08
0.03
0.07
0.27
0.13
0.48
0.17
0.26
0.06
0.35
0.23
0.06
0.27
0.35
0.08
0.16
0.82
0.18
0.05
0.17
0.06
0.22
0.15
0.21
0.34
0.14
0.17
0.31
0.34
0.24
0.34
0.11
0.15
0.12
0.09
0.19
0.15
0.21
0.23
0.08
0.20
0.08
0.02
0.11
0.12
0.11
0.31
0.12
0.15
78.90
11. 86
14. 27
14 27
58.1
12. 20
5.18
126. 60
14 70
15. 70
11.84
125. 30
19. 35
71.35
54.85
24. 35
12 60
74.50
58.00
17. 15
8 60
8.50
10. 30
12. 20
6.35
44.70
16. 20
12.35
11.45
114. 90
28.90
59.70
18.50
11.30
55.50
5.90
40.70
22.80
10. 40
17. 60
6 80
12. 40
15.20
15. 05
.60
40.45
22. 45
6.85
15. 35
113.47
15.15
57.60
20.70
19.90
53.20
14.10
38.30
10.40
12. 80
- 19. 80
8.40
20.83
16.09
18.31
15.17
20.42
20.29
17.77
17.38
20.25
18.99
20.59
23.42
15.01
18.87
14.18
14.18
13.14
18.32
20. 49
25.82
20.75
21.60
18.31
20.01
20 58
16.00
18.49
19.73
16.89
20.85
23.8
59.80
14. 00
14. 40
9.40
21.30
8.60
15.70
56.80
18. 30
17.10
10. 40
16.30
10.00
19. 20
13. 70
22. 40
18. 20
9.60
14.40
15. 80
13 00
- 11.90
16 40
15. 00
7.20
29.90
10 40
11.6
8 60
8.40
7.10
14. 20
6.50
786 FOODS AND FOOD ADULTERANTS.
NOTES ON PRECEDING TABLES.
ANALYSES BY H. A. HUSTON.
Four of the samples were sold as coinb honey, being honeycomb in
jnrs presumably filled with glucose or some honey substitute. It is to
be regretted that Mr. Huston failed to report the polarizations obtained
and also to note what samples were abnormal in their optical behavior.
Repeated requests for this information have not succeeded in their
object, and the other data therefore go to press without these impor-
tant complements.
ANALYSES BY H. H. NICHOLSON.
Of the 50 samples analyzed by Mr. Nicholson the following were
adulterated with commercial glucose, viz : Nos. 1757, 1761, 1764, 1766,
1769, 1772, 1773, 1779, 1780. 1782, 1783, 1786, 1787, 1788, 1789, 1793,
1795, 1796, 1798, 1799, 1800, 1801, 1803, and 1804. In all, 26 samples, or
52 per cent of the whole number. Some of these appear to have had
only from 25 to 50 per cent of glucose added, or else principally that
form of starch sugar known as grape sugar. This product is chiefly
dextrose and its presence is indicated by a rather low right-handed po-
larization which is not greatly changed on inversion unless cane sugar
is also present in considerable quantities.
Illustrations of this kind of adulteration are more numerous in these
samples than in any other set examined ; in fact, their number is so
large as to excite comment. Samples Nos. 1788, 1789, 1796, 1800, etc.,
are illustrations. The use of dextrose as a honey adulterant is not
common, and its occurrence in so many of these samples is not prob-
able. They are rather to be regarded as mixtures of honey and glu-
cose in the proportions mentioned above.
Samples Nos. 1756 and 1794 clearly indicate the addition of consid-
erable quantities of cane sugar.
In samples Nos. 1766, 1776, 1780, 1781, 1782, 1784, 1785, 1786, 1787,
1789, 1790, 1792, 1794, 1797, 1798, 1799, 1802, and 1805, the excessive
quantities of water found show that the samples can not be genuine.
Eight of these are included under those adulterated with glucose,
leaving 10 to be added to the total of adulterated samples. These, in
all make 38, samples certainly adulterated, giving to the unadulterated
class all the doubtful samples.
The general result of the analyses is therefore 38 adulterated to 12
doubtful and genuine samples.
The percentage of adulteration is 76.
The labels on the packages of honey bought are very misleading. No.
3756, adulterated with cane sugar, is labeled "Pure California Honey;"
1761, "Pure Honey;" 1772, "Pure Honey;" 1773, "Pure Honey;"
1780, "White Clover Honey;" 1782, "California Honey;" 1783, "Cal-
ifornia Honey;" 1787, "Pure Honey;" 1788, "Pure Honey;" 1789,
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 787
"White Clover Honey;" 1798, " Pure Honey ;" 1799, "Pure Honey;"
1803, " Pure Honey; " 1804, " Pure Honey," etc.
Many samples of spurious honey were provided with labels indicating
that they come from California. The honeys delivered to commerce by
the bee keepers of California have been found almost always pure. The
very honesty of the California bee keeper is made a stock in trade
for his less scrupulous cismoutaue factor.
ANALYSES BY W. U. RISING.
The analyses of the samples of honey purchased in the markets of
San Francisco and vicinity are of peculiar interest both on account of
the magnitude of the bee industry in California and by reason of the
fact that the low price of the honeys in the home markets of the State
is a powerful safeguard against the practice of adulteration. It is a rule
of universal application which forbids fabrication when the price of the
genuine article approaches that of the constituents of the sophisticated
article plus the cost of compounding.
In the whole number of samples purchased in open market by Mr.
Kising only the following were found adulterated, viz: Nos. 12, 15, 16,
18, 20, 23, 27, 65, and 140 ; in all, 9 or 18 per cent. This is a good show-
ing for California honeys in their own markets as compared with the
extent of their adulteration in other parts of the country.
Sample No. 12 is included in the above list as an adulterated article,
but in justice to the label which represents it as made from orange blos-
soms it is only fair to say that no comparative study of a certainly gen-
uine honey from orange blossoms can be cited to show that sample in
question is abnormal.
No. 19 had the same label as No. 12, yet the analysis of this sample
is quite within the limits of a genuine article. These two cases show
that a label is often used to catch the eye of the purchaser instead of
to describe the character of the goods to be sold.
Sample No. 15 is quite without the limits of a genuine honey, but it
is difficult to state the character of the adulteration. It is probably a
starch sugar or glucose very rich in dextrose. Its label, " Pure Ex-
tracted Honey," has been used to cover a multitude of sins in the
trade.
No. 16 is a puzzling sample. It may be a genuine sample of right-
handed honey. The only authentic instances, however, of a genuine
honey being right-handed are in cases where the bees have gathered
their stores from the honey dew of pine trees. It is possible that there
may be plants in California affording a saccharine exudation of a simi-
lar character. If not, the composition of the sample is peculiar. It
should perhaps be taken out of the adulterated list and marked doubt-
ful. Its label affords no clue to its origin.
No. 18, without any distinguishing label, appears to be adulterated
with about 50 per cent of glucose.
788 FOODS AND FOOD ADULTERANTS.
No. 20, labeled " Pure Extracted Honey," contains apparently from 20
to 30 per cent of glucose.
No. 23 contains from 50 to 60 per cent of glucose.
No. 27 contains from GO to 70 per cent of glucose.
No. 65, labeled "Pure San Diego Honey, bottled expressly for family
use," contains from 75 to 85 per cent of glucose. It grew chiefly in tlie
corn belt of the Northwest, and not in the flowers of southern Cali-
fornia.
No. 140 is pure glucose, with probably only enough honey added to
give it a little flavor.
The content of water in the samples is quite in contrast with the
quantities found in the honeys purchased in the vicinity of Omaha.
The latter, as has already been stated, contain water in abnormal quan-
tities, while the California samples all fall within the limits set for pure
honeys.
ANALYSES BY M. A. SCOVELL.
Sample 101 is adulterated with a heavy confectioners' glucose about
40 per cent, or with glucose containing a large quantity of dextrose,
about 60 to 70 per cent. Its low content of water would indicate the
former method of adulteration.
The capacity of" Old Virginia" to produce honey would seem to be
equal to that of California, judging from the frequency with which
George K. McMechen & Son's goods are found on the market. Al-
though warranted " absolutely pure," it is evident that this firm de-
pend on the glucose factory rather than the petals of the flower for
their chief stock in trade.
No. 103, labeled "Choice Comb Honey" is another instance of the sale
of comb honey which is a mechanical mixture of the comb with glucose.
No. 104 " Pure Machine-Extracted Honey " from the Italian apiary of
Charles F. Muth, contains fully 50 per cent of adulterant. The machine
alluded to in the label is doubtless the converter in which corn starch is
changed into glucose in Buffalo and other places.
No. 110 is a further proof of the freedom with which the good name
of California is prostituted in the fabrication of false wares. It is at
least two-thirds glucose.
No. 116 belongs in the same category as the, foregoing.
No. 126, labeled " Muth's California Honey," is almost pure glucose.
No. 127 is "Warranted Pure Honey," put up by C. F. Muth & Son,
is nearly half glucose.
No. 135 is another spurious comb honey, manufactured by Githens
& Rexsamer, Philadelphia.
No. 136 is another of the fraudulent preparations of McMechen's Old
Virginia brand.
No. 137 is a doubtful sample. Judged by the other samples of pure
California honey, it is adulterated with cane sugar ; the extent of the
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 789
adulteration, however, is not great enough to permit its classification
with the fraudulent samples without this word of explanation.
No. 140 shows that Githens & Bexsamer have worked the Cincinnati
markets pretty thoroughly with their imitation comb honeys.
No. 141 is explained by note on 104.
No. 144 is another of McMechen's Old Virginia.
No. 149 is another illustration of an adulterated honey bearing the
label of C. F. Muth & Son.
Summary. Of the whole number 13 are certainly adulterated, 26 per
cent and 1 other probably, 28 per cent in all. In the present state of
our knowledge it is necessary to pass all moderately left-handed honeys
as pure, although there may be a great percentage of adulteration in
such samples. Methods are now perfecting which will enable us to de-
tect an adulteration in a left-handed sugar with as great a degree of
certainty as we are now able to do with a right-handed one.
ANALYSES BY S. P. SHARPLES.
In the case of the strained honeys on the market, the price seems to
be governed entirely by the will of the retailer, the same-sized tumbler
selling from 10 to 18 cents, according to the store.
The highest priced were the two samples of fraudulent Swiss honey,
while the cheapest was the pint jar of pure honey from Cambridge.
The practical working of a good anti-adulteration law, properly en-
forced, is well illustrated in the samples of honey collected in and near
Boston. Only 6 samples out of 50 were found to be adulterated with
glucose, or 12 per cent. These are Nos. 9504, 9506, 9524, 9525, 9526,
and 9547.
In Nos. 9504 and 9506 is seen the temerity of fraudulent comb honey
seeking a market in the only city in the country where a serious attempt
to prevent the sale of such sophisticated articles is made. The maker
affixed no label, depending, evidently, on the presence of the comb to
secure a ready sale and immunity from inspection.
In Nos. 9524 and 9525 samples of the breakfast honey so enjoyed by
travelers in Switzerland are found. They are almost pure glucose, very
possibly made in America. The label in this case commanded a high
price, as indicated above.
No. 9526 has a label which is calculated to carry conviction to a hesitat-
ing heart. It is endowed with the natural granulating principle which
pure honey has in a high degree, especially after extraction. The char-
acter of the adulteration is not clear, but it is apparently dextrose,
probably the anhydrous variety. It is at least a right-handed sugar,
whose rotatory power is not appreciably affected by heating with an
acid during the process of inverting cane sugar.
As in the other cases, left-handed honeys have been passed without
question as genuine. After more definite means have been devised to
discriminate between pure honey and pure invert sugar it will be pos-
sible to pass judgment upon the purity of such samples,
18808 No, 13 11
790 FOODS AND FOOD ADULTERANTS.
ANALYSES BY W. C. STUBBS.
Of the 50 samples examined the following were adulterated with glu-
cose, viz : Nos. 2, 5, 6, 11, 18, 21, 24, 26, 27, 30, 33, 35, 37, 38, 45, 46, and
49, in all 17 samples, or 34 per cent.
The following were adulterated with sucrose, viz : Nos. 2, 8, 16, and
27. Of this list No. 2 is found in the first category, leaving 3 additional
samples to be placed in the adulterated column, making a total of 20
samples, equivalent to 40 per cent.
The following samples would indicate that the honey was part ob-
tained from the honeydew of pine forests, viz : Nos. 12, 13, 15, 23, 41,
and 50. This statement rests upon the belief that there are no genu-
ine right-handed honeys which do not have their origin in the honey-
dew mentioned, the properties of which are given in another part of
this report.
The peculiarly favorable facilities which the bees in Louisiana have
of access to cane sugar would probably explain the abnormally high
percentage of this substance in some of the samples, leading to their
classification with the adulterated articles.
The water, as in the case of the Omaha samples, is abnormally high,
but this may be due to the fact that the humidity of the air in Louisi-
ana is usually very high and the sweets to which the bees have access
are consequently richer in water than in a dry climate, such as, for in-
stance, that of California.
ANALYSES BY SHIPPEN WALLACE.
Of the whole number examined Mr. Wallace only gives 10 as pure,
equivalent to an adulteration of 80 per cent. I would, however, add to
the list of honeys probably pure No. 9, which he regards as adulterated
with glucose and cane sugar, and all of those classified by him as
adulterated with inverted sucrose. The reasons for this transfer are
those already stated, viz : The difficulty at the present time of deciding
definitely in regard to added inverted sucrose. This emendation of the
classification would add 11 samples to the list of probably pure honeys,
and reduce the percentage of adulteration to 58.
Our old friends " Pure Honey," " Pure California Honey," and " Geo.
K. McMechen & Son's Pure Old Virginia Honey," are found, as usual,
decorating the adulterated columns.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 791
Mr. Wallace classifies the boueys examined by him as follows :
HONEY, PROBABLY PUKE.
No.
Polarization.
Sucrose.
Reducing
sugar.
Ash.
Direct.
Invert.
Percent.
Per cent .
Per cent.
4
4.0
- 6.0
1.4
62.60
0.09
6
10.
16.0
4.4
69.85
.15
10
8.5
12.0
2.9
69.85
.05
18
7.5
9.0
1.1
65.70
.07
20
9.5
10.0
0.3
67.22
.20
33
12.0
14.0
1.4
70.95
.25
34
10.0
11.0
0.7
67.80
.31
41
5.0
17.0
8.9
65.20
.27
45
5.0
8.0
2.2
68.95
.22
50
11.0
12.0
0.7
72.65
.27
HONEY ADULTERATED WITH GLUCOSE OR GLUCOSE AND CANE SUGAR.
2
66.0
61.0
3.7
51.20
0.17
5
110.0
27.0
01.9
41.38
.12
8
102.0
92.6
7.0
44.20
.10
14
78.0
72.0
4.50
35.50
.08
15
83.5
70.0
10.0
31.50
.15
16
51.0
47.0
2.9
29.85
.10
17
19.0
16.0
2.2
45.78
.18
19
41.0
31.0
7.4
40.25
.09
21
92.5
58.0
25.7
38.80
.12
22
53.5
41.0
9.3
29.65
.18
25
30.5
13.0
13.0
51.65
.18
26
52.0
32.0
14.9
27.50
.21
30
71.0
64.0
5.2
33.75
.17
35
102.5
83.0
14.5
40.55
.15
39
55.0
4.0
38.0
40.15
.15
43
53.0
8.0
33.5
52.50
.14
46
no.o
27.0
61.9
41.50
.15
47
102.0
92.6
7.0
40.15
.15
48
78.0
70.0
5.9
36.50
.20
49
65.0
50.0
11. 1
49.45
.18
9
3.5
16.0
9.4
72.30
.08
ADULTERATED WITH CANE SUGAR.
1
29.0
13.0
31.3
38.50
0.21
3
9.0
10.0
14.1
47.54
.15
28
7.5
14.0
16.0
68.22
.18
36
11.0
15.0
19.4
64.30
.19
40
7.5
16.0
17.5
68.50
.20
42
8.3
16.0
18.1
68.25
.18
44
10.0
8.0
13.4
44.25
.16
23
10.5
8.0
13.8
45.92
.09
38
57.5
20.0
57.8
20.85
.18
1
792
FOODS AND FOOD ADULTERANTS.
ADULTERATED WITH INVERTED SUCROSE.
No.
Polarization.
Sucrose.
Reducing
sugar.
Ash.
Direct.
Invert.
7
11
12
13
24
27
29
31
32
37
19.5
13.5
19.0
14.0
Per cent.
Per cent.
70.10
71.50
71.50
72.75
72.50
71.95
74.80
73.10
71.50
71.75
Per cent.
0.27
.20
.22
.27
.28
.25
.22
.23
.28
.32
13.0
18.5
11.0
u.o
19.0
17.0
15.0
14.0
13.0
20.0
12.0
14.0
19.0
17.0
15.0
14.0
1.1
0.7
ANALYSES BY H. A. WEBER.
The samples adulterated with glucose are the following, viz : Nos. 1,
4, 7, 11, 13, 17, 18, 19, 21, 23, 24, 25, 27, 33, 34, 35, 36, 44, 46, aiid 48.
The labels characterizing the adulterated articles can be seen in the
foregoing description. Some of them have grown to be quite familiar.
No. 1 is " California Honey," No. 7 " McMechen's Old Virginia," etc.
No. 13 was a spurious comb honey in ajar.
No. 23 is labeled " Pure Machine Extracted Honey from the Italian
apiary of C. F. Muth & Son.
No. 33, labeled " Pure California White Sage Honey from Thurber &
Whyland," shows an addition of a large quantity of dextrin, probably
in the form of glucose.
It is to be regretted that Mr. Weber did not use the same methods
of detecting glucose adulterations as was practiced by the other analysts
engaged in the work. He has passed some samples as unadulterated in
which we should have expected to find large quantities of glucose, from
an inspection of the names and labels they bear.
ANALYSES OF F. G. WIECHMANN.
NOTES BY MR. WIECHMANN.
The samples analyzed were liquid, " strained honey," excepting samples Nos. 140,
144, 148, 149, each of which had a piece of comb in the liquid, and No. 147, which was
comb-honey.
In numerous samples a sediment appeared ; in sample No. 124 the contents of the
bottle had separated into halves, the lower portion being filled with a yellowish gray
solid, while above this stood a dark-brown solution. These were of course thor-
oughly mixed before analysis.
In No. 106 a brown flocculent precipitate appeared throughout sample.
All honeys having an ash of 0.30 and over were tested for calcium sulphate. These
were the samples :
Per cent.
No. 102 0.313
No. 103 324
No. 105 648
No. 113 385
No.146 ,343
In All of tUebo calcium ud sulphuric acid were found,
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
793
Where the ash amounted to 0.20 and over, the color and appearance of the same
were noted.
No.
Color of ash.
Appearance of ash.
No.
Color of ash.
Appearance- of ash.
102
White
Fluffy.
119
White
Fluffy.
103
104
....do
do
Scaly.
Flnffv.
122
123
....do
... do
Scaly.
105
Gray
Scaly.
fluffy.
106
White
Do.
126
. . do
Fluffy.
110
Pink
Fluffy.
130
....do
Do.
112
White
Do.
UO
do
Do.
113
do
Do.
141
Do
117
do
Very bulky and
14G
Pink
Do.
fluffy.
149
do
Do.
118
White, with yel-
low tinge.
Fluffy.
Ashes Nos. 110, 14(5, and 149, pink in color, were tested for iron and were found to
contain this metal.
In order to learn the composition of an undoubtedly pure honey, two samples of
comb honey were obtained from Edmund Rose, Delhi, N. Y. These samples were
purchased, the seller knowing that they would be analyzed for test purposes. The
one sample (A) was made by bees that had fed on white clover and possibly a little
milkweed; this was of a bright gold-yellow in color. The other sample (B) was ob-
tained from bees that had fed principally on buckwheat. This was dark brown in
color.
The capping was carefully removed by knife from both sides of the combs, the in-
termediate wax wall perforated, and the honey allowed to drain through a fine wire
gauze into a porcelain dish. The combs were kept covered during the draining, and
after a few hours, when this was completed, the strained honey was placed in air-
tight jars.
The analyses of these two samples resulted as follows :
Sample.
Polarization of
normal weight solu-
tion in 200 mm. tube
at 20 C.
Reducing sugars.
Sucrose.*
Water.
Ash.
Before
inversion.
After
inversion.
Before
inversion.
After
inversion.
A
B .
-13.6
14.2
14.6
16.0
70.92
72.46
74.07
75.18
3.31
2.86
20.67
22.47
0.144
0.083
* Calculated from difference in amounts of reducing sugar, before and after inversion, a 1 per cent
olntion being used in both instances. Neutralization after inversion was effected by sodium car-
bonate.
The polarization before inversion corresponds to a specific rotatory power for so-
dium ray, in sample A= 4.698, sample B = 4.906.
On examining the analyses of the 50 samples of honey recorded above in order to
determine which are genuine and which are not, one is confronted by a problem in
many cases difficult, in others actually impossible of solution.
However, carefully studying the bearing of all of the different factors in the ques-
tion, the following conclusions appear warranted by the data.*
* For contributions to this subject, see H. W. Wiley in The American Apicultnrist,
Vol. in, No. 12, 1885 ; the same, in American Chemical Journal, Vol. xm, No. 1,
1891; A.H.Allen, Commercial Organic Analysis, Vol. i,2d Ed., 1885; Hassall, Food
and its Adulterations; E. Sieben, in Zeitschrift des Vereines fur RUbenzucker-
Industrie, Vol. 34, p. 837, 1884.
794
FOODS AND FOOD ADULTERANTS.
The camples may be divided into: Group I, presumably pure honeys. Group II,
adulterated honeys.
In Group I must be placed Nos. 101, 107, 108, 111, 114, 115, 116, 120, 121, 123, 124, 125,
127, 128,129, 131, 132, 133, 134, 135, 136, 137, 138, 139, 147, and 150.
Many of these samples have been placed in this group simply because it is impossi-
ble to prove their adulteration by analysis. Judging from the general appearance,
color, taste, and fluidity of the samples, the writer feels morally certain that more than
half of those enumerated above consist essentially of inverted sucrose. However,
as it is practically impossible to demonstrate this claim, one is forced to class them
with the genuine honeys, and this group has therefore advisedly been marked : " Pre-
sumably " genuine.
Group II is capable of subdivision into: II a. Unquestionably adulterated with
starch sirup (glucose). II b. Adulterated with starch sirup (glucose), with sucrose,
or with both.
Group Ha embraces Nos. 102, 105, 106, 109, 119, 130, and 143.
Group II & embraces Nos. 103, 104, 110, 112, 113, 117, 118, 122, 126, 140, 141, 142, 144,
145, 146, 148, and 149.
This shows 24 out of 50 samples examined to be undoubtedly adulterated. This
corresponds to 48 per cent, and of the remaining 26 samples, as already stated, more
than one-half are in all probability also not pure.
ANALYSES BY F. G. WIECHMANN.
Mr. Wiechinann lias very satisfactorily discussed the data obtained
by him, and I will add only a few notes.
No. 118 is evidently the satne brand of honey as No. 114, examined by
Mr. M. A. Scovell, and No. 9526, by Mr. S. P. Sharpies. The label and
description are identical,. with the exception of the name of the wholesale
dealer, which in two cases is Thurber & Whyland and in one case E.
Brommond.
Mr. Wiechmaim's data are compared with Mr. Scovell's below :
Bafore
inversion.
After
inversion.
Keducinj;
sugars.
Water.
Ash.
Wiechmann
63.3
o
52.0
Per cent.
55.87
Per cent.
20.78
Per cent.
22
Scovell
7.2
15.1
75.47
11.76
0.20
Sharplesa .............
42.00
40.0
67.03
15.39
0.24
Nothing could illustrate better than the above table the titter im-an-
inglessness of labels. Here we find one label and description applied
indiscriminately to three samples of honey totally different in their
composition. The sample examined by Mr. Scovell is apparently gen-
uine. Those examined by Messrs. Wiechmann and Sharpies are un-
doubtedly adulterated, but not to the same extent.
It appears to be the habit of the enterprising dealer to arm himself
with an assortment of altisonant labels and a pot of paste and then to
make a descent on a helpless pile of genuine and spurious packages of
honey, applying the labels indiscriminately.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 795
ANALYSES BY DEPARTMENT OF AGRICULTURE, CHEMICAL DIVISION.
Honeys were polarized as is described under molasses and sugars.
Glucose was determined in a 1 per cent solution by titration, using
Violette's solution. Water and ash were found in the same manner as
with molasses, using kieselguhr in determining the former. In a few
samples the degree Brix was determined after dilution. The process
was:
Weigh a 50 cc flask, drop in 20 or 30 grams of honey, reweigh, fill up
to the mark with water, again weigh, and shake violently. After stand,
ing some time to allow bubbles to escape, take the apparent specific
gravity of tiie mixture by means of a pyknometer. The correspond-
ing degree Brix is found from Stammer's table and corrected for tem-
perature. This is taken as representing the per cent of solids in the
mixture of honey and water. The weight of the mixture multiplied by
this per cent gives the total amount of solids in the weighed amount
of honey placed in the flask.
The following samples were found to be adulterated with glucose,
viz : Nos. 8517, 8523, 8525, 8526, 8533, 8538, 8539, 8540, 8679, 8682, 8683,
8687, 8691, and 8698, in all 14 samples, equivalent to 28 per cent.
Two samples, Nos. 8517 and 8678, contained some sugar as an adul-
terant.
Six samples, Nos. 8532, 8535, 8683, 8691, 8697, and 8754, are difficult
to classify. They may contain small quantities, 15 to 30 per cent, of
glucose, or they may belong to the natural right-handed honeys gath-
ered from pine forests.
The percentage of samples certainly adulterated is therefore 32, and
if the 6 doubtful samples are included, that number rises to 44, or since
one sample has been counted twice as adulterated, 42.
No. 8517 should hardly be included in the list of honeys used for
foods since it is clearly designed only for medical use.
No. 8525 comes under the attractive title of " Choice Extracted Clover
Honey," and presumably all the way from Massachusetts. Such sophis-
tications being prohibited in the home markets, they naturally seek an
outlet where the laws are more lenient and consumers more indifferent.
Nowhere else are these conditions so favorable as in the District of
Columbia.
In 8526 we meet our old friend, " Pure Old Virginia Honey," put up
by that enterprising firm of George K. McMecheu & Sou, who seem to
have left very few of the markets of the country untried with their
products.
In 8533 " Choice Clover Honey " is again made to do duty in securing
favorable consideration for the inversion product of corn starch.
"Choice Extracted Northern Honey" is the label under which No. 8538
deceives the innocent purchaser.
" Pure California White Clover Honey" is the label applied to the glu-
cose mixture No. 8539. Had a skilled botanist been doing this mixing
796 FOODS AND FOOD ADULTERANTS.
he would not have located the origin of a white-clover sample in Cali-
fornia. He would have stuck to wild sage or orange blossoms, as in
8683, and left the clovers for .New England and New York, as was done
by the more considerate mixer of No. 8540.
" Golden Rod Honey" is a most attractive name under which to sell
starch sugar, and the vendor of No. 8679 has pressed that name into
his service.
While the honeys exposed for sale in Baltimore and Washington are
not so extensively adulterated as in a few other localities, yet it appears
that nearly one-half of the samples of liquid honey which may be bought
at random in these two cities is spurious.
In regard to the weight of honey in each package a number of ex-
periments were made. The weights given below are seriatim, with the
exception of number three, which is omitted.
Weight in grains :
308, 411, , 280, 308, 400, 422, 300, 345, 434, 386, 364, 543, 165,
255, 431, 285, 244, 393, 273, 391, 282, 301, 414.
It will be seen that except in one instance the amount of honey in a
package does not reach one pound, viz, 454 grams. In one case there
was less than half a pound in the package, while in a number of cases
the actual weight of honey was only approximately three-quarters of a
pound.
AFFIDAVIT HONEYS./
Five of the 6 samples of honey of guaranteed purity (Nos. 9009, 9010,
9011, 9012, and 9014) were bought in Gaithersburg, Md., by a represent-
ative of the Department, July 20. The country round Gaithersburg
is rather rolling, and is fairly well wooded with second growth pine
and hard wood. At the time of buying there were few field flowers
apparent, and the bees appeared to be at work mainly on the black
cherry trees which are numerous in this piece of country. These cher-
ries, which grew wild, were small and black, but very sweet. No at-
tempt had evidently been made to gather them anywhere, and the
ground underneath the trees was covered with decaying fruit. The
sellers of the honey did not know whence the bees derived their honey,
but thought it came from the woods. Sample No. 9014 came from a
bee tree in the woods, and was evidently the accumulation of several
years. It was black, dirty, and full of bee bread and dead bees.
By reason of the fact that these five samples were right-handed they
have an unusual interest. They are the only samples of honey, known
to be genuine, which have shown right-handed polarization which have
been found in our investigations, now extending over a series of several
years.
Does this dextro-rotation arise from the consumption by the bees of
the honey dew of the neighboring pine forest, or is it due to the wild
cherries? The true source of this phenomenon is at present unknown.
One sample, No. 9015, was bought in another locality, and showed
the customary levorotation.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 797
Sample No. 9009.
Personally appeared before me, Charles W. Crawford, justice of the peace in and
for Montgomery County, State of Maryland, E. M. Thompson, who takes oath that the
sample of honey forwarded by him to the Department of Agriculture is perfectly pure
and free from adulteration, and that the bees preparing it have neither been fed nor
allowed access to artificial saccharine substances, nor have they been given comb
foundation, nor has wax in any form been given to the bees or introduced into the
hive artificially.
In evidence whereof witness my hand and seal, this 18th day of July, 1891.
CHARLES W. CRAWFORD, J. P. [SEAL.]
Sample No. 9010.
Personally appeared before me, Charles W. Crawford, justice of the peace in and
for Montgomery County, State of Maryland, V. P. Hinkley, who takes oath that the
sample of honey forwarded by him to the Department of Agriculture is perfectly pure
and free from adulteration, and that the bees preparing it have neither been fed nor
allowed access to artificial saccharine substances, nor have they been given comb
foundation, nor has wax in any form been given to the bees or introduced into the
hive artificially.
In evidence whereof witness my hand and seal this 18th day of July, 1891.
CHARLES W. CRAWFORD, J. P. [SEAL.]
Sample No. 9011.
Personally appeared before me, Charles W. Crawford, notary public in and for State
of Maryland, Montgomery County, Albert O. Appleby, who takes oath that the sam-
ple of honey forwarded by him to the Department of Agriculture is perfectly pure
and free from adulteration, and that the bees preparing it have neither been fed nor
allowed access to artificial saccharine substances, nor have they been given comb
foundation, nor has wax in any form been given to the bees or introduced into the
hive artificially.
In evidence whereof witness my hand and seal, this 18th day of July, 1891.
CHARLES W. CRAWFORD, J. P. [SEAL.]
Sample No. 9012.
Personally appeared before me, Charles W. Crawford, justice of the peace in and for
Montgomery County, State of Maryland, Edmund Gloyd, who takes oath that the
sample of honey forwarded by him to the Department of Agriculture is perfectly pure
and free from adulteration, and that the bees preparing it have neither been fed nor
allowed access to artificial saccharine substances, nor have they been been given
comb foundation, nor has wax in any form been given to the bees or introduced into
the hive artificially.
In evidence whereof witness my hand and seal this 18th day of July, 1891.
CHARLES W. CRAWFORD, J. P. [SEAL.]
Sample No. 9015.
VIRGINIA, Loudoun County, to wit:.
Personally appeared before me, Jos. E. Wright, a notary public for Loudoun
County, John W. Bauckman, who certifies that the 25 pounds of comb-honey sent by
him this 23d day of July to the Chemical Division of the Department of Agriculture
is pure honey, that the bees have not been artificially fed, and that no artificial comb
foundation of any kind has been^used.
Witness my hand and seal this 23d day of July, 1891.
Jos. E. WRIGHT,
Notary Public.
798
FOODS AND FOOD ADULTERANTS.
Analyses of samples of honey obtained from localities near Washington, accompanied by
affidavits.
No.
Polarization.
Tempera-
ture C.
Reducing
sugar.
Water.
Sucrose.
Ash.
Direct.
Invert.
Per cent.
Per cent.
Per cent.
Per cent.
9009
8.2
2.8
29
64.52
17.00
5.0
.12
9010
7.2
3.3
29
06.45
18.33
3.1
.10
9011
5.1
2.4
30
63.42
18.65
2.1
.19
9012
7.3
2.6
29.5
58.42
16.72
3.6
.20
9014
.6
2.2
29
61.10
19.60
2.2
.25
9015
10.65
11.7
30
07.80
19.60
.7
.16
In connection with the analyses of the samples of honey certified by
the producers to be pure and which, nevertheless, showed right-handed
polarization, I beg to call attention to the character of a honey dew
exuded by the pine tree, which, when used as food by bees, may give
rise to the phenomenon mentioned.
PINE-TREK HONEY DEW AND PINE-TREE HONEY.*
In March, 1890, I received from Mr. W. M. Evans, of Amherst, Va., a sample of
pine-tree honey dew and of pine-tree honey.
The honey dew, according to the description sent by Mr. Evans, was collected drop
by drop from the pine leaves. At the same time Mr. Evans sent me a sample of pine-
tree honey, which he says was without doubt made by the bees from the pine leaves
during the winter, since no other honey-producing plants were accessible to them.
Having seen it stated in some of the foreign journals that honey made from pine
forests gave a right-handed polarization, 1 thought it would be of interest to exam-
ine the two samples sent by Mr. Evans to determine, if possible, their nature. The
small quantity of the honey dew which I had at my disposal made, of course, a
thorough study impossible. So far as could be determined, however, it had the fol-
lowing characteristics:
It contained 54.41 per cent of water and 45.59 per cent of solid matters. Calculated
as dextrose it contained 17.44 per cent of reducing sugar. After inversion it con-
tained 26.03 per cent of reducing sugar, which would indicate a content of sucrose
equivalent to 8.16 per cent. At 31 by direct polarization it gave an angular devia-
tion equivalent to 36 56 of the cane sugar scale (Ventzke). If we assume that the
reducing sugar present was pure invert sugar, then the levogyrate influence of 17.44
per cent of invert sugar at 31 would be equal to 4 97 of the cane sugar scale. Add-
ing this number to the direct polarization, it is seen that this would have amounted
to 41.53 divisions of the scale. Deducting from this number the right-handed polar-
ization due to the sucrose present, viz, 8.16, we have 33.37 divisions of right-handed
rotation, due to bodies other than sucrose present in the dew. The sum of the rota-
tions of the invert sugar, viz, 17.44 per cent, and the sucrose, 8.1G per cent, is 25.60
per cent of the total solid matter due to sucrose and invert sugar. Deducting this
number from the total solids present, viz, 45.59, there is left 19.99 per cent solid
matter, which has caused the right-handed deviation of 33.37 divisions. This sub-
stance, therefore, has a specific rotatory power fully one-half greater than sucrose. It
is not, therefore, due to pinite, but to some body or mixture of bodies having a spe-
cific rotatory power of (a)d = 105 (circa).* Having thus found that the pine tree exuda-
* Contributions from the Chemical Division, U. S. Department of Agriculture, pub-
lished in American Chemical Journal, Vol. 13, pp. 24, ei seq.
tThis rotation would indicate that the body might bo arahinnsc [ (o)j=105], but
there was uot a sufficient amount of it definitely to determine this point.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 799
tion itself is a right-handed body, I naturally expected to find the honey made there-
from also right-handed ; in this expectation, however, I was disappointed. The
direct polarization of the honey, under normal conditions at 31, was 13 divisionsof
the cane sugar scale and the total reducing sugar which it contained, calculated as dex-
trose, was 70.42. Not only, therefore, was this sample of pine-tree honey left-handed,
but it was also left-handed to a degree greater than that ordinarily exhibited by
honeys. From this fact the inference is to be drawn either that in gathering the
honey the bees exerted upon it an inverting effect which made it left-handed, or else
Mr. Evans was mistaken in supposing that the bees had derived their stock of honey
from the trees in question.
The peculiar climatic conditions of last winter presented, through the whole sea-
son, the mildness of spring, affording, perhaps, an exceptional opportunity for the
development of the pine-tree honey-dew, and I am sorry that my attention was not
called to the matter in time to have secured much larger quantities of this interest-
ing substance.
The probable existence in honey of a right-handed body, not sucrose or dextrose,
was indicated by me in a paper published in the American Apiculturist, Vol. 3, No.
12, 1885. In this paper it is shown that a varying amount of substance, which I sup-
posed then to be pure dextrin, was found in honey, amounting in this case to as much
as 4 per cent.
Amthor has found* that honey gathered from pine forests contains dextrin, as he
supposed at that time, even in such quantities as to become dextro-rotatory.
Klinger claims that this phenomenon is not confined exclusively to honey of conif-
erous origin. At that time I was led to express, in the paper referred to, my doubt
of the truth of Lenz's observation,t that after fermentation honey yields no opti-
cally active substance. This doubt of mine has been confirmed by subsequent inves-
tigations.
Raumeri calls attention to the fact that the statement of Sieben, that the addition
of starch, sirup to honey could with certainty be detected by the residue of right-
handed dextrin, is held to be unreliable. According to Sieben, 25 grams of honey
dissolved in 150 cc of water and treated with 12 grams pressed yeast (starch-free)
are completely fermented in two days. The residue, clarified with aluminium hy-
drate and filtered, is completely inactive optically and does not reduce Fehliug solu-
tion. Even when treated with hydrochloric acid, to convert any starch or dextrin into
dextrose, no reduction takes place. Raumer asserts that Siebeu's observations must
have been made on abnormal honeys.
Amthor has also called attention to the fact that honeys treated according to the
method of Siebeu, described above, showed right-handed polarization, and that this
phenomenon was supposed to be due to the honey having been largely gathered from
pine forests. Honeys of known purity were found to be uniformly right-handed
after fermentation. In 3 samples the dextrogyratory power, after fermentation, was
expressed by the following numbers respectively, 2.83, 1.58, 2.7. In 3 more samples
of doubtful origin the numbers obtained were 2.13, 2.53, 3.23 respectively.
In the first three samples all possibility of adulteration is positively excluded. It
was also established that the bees had not been fed with glucose. It is well known
that feeding glucose or ordinary sugar causes foul brood. Only pure rock candy can
be used for such purposes.
It was next deemed of interest to determine the nature of this dextrogyratory body.
In order to purify the fermentation residue as completely as possible the method of
Schmidt for obtaining the so-called gallisin was employed.
*Repert. anal. Chem., 1885, 163.
tChem.Zeit., 8, 613.
tZeit. f. angew. Chem., 1889, 607.
Ber. d. chem. Ges., 1884, 17, 1000 and 2456.
800 FOODS AND POOD ADULTERANTS.
The honey in 10 per cent solution, after fermentation, was filtered and evaporated
to a thin sirup and poured into absolute alcohol. The brownish precipitate thus ob-
tained was rubbed with absolute alcohol, the liquid poured off and the residue rubbed
twice with 96 per cent alcohol, separated on a filter, and treated three times with
ether. The residue was next dissolved in a small quantity of water, treated with
bone-black and filtered. If the water-clear solution is now poured into absolute
alcohol, a snow-white precipitate is formed. When the precipitate has subsided the
alcohol is removed with a siphon and the residue treated again with a mixture of
water- free ether and absolute alcohol. After thirty-six hours it was found that the
precipitate had settled well to the bottom. The liquid was poured off and the resi-
due poured into a large asbestos filter previously weighed. The washing was per-
formed three times with absolute alcohol and three times with ether, and a stream
of dried hydrogen conducted over the residue which caused it to fall into a pul-
verulent mass. Finally it was dried in hydrogen at 60. At this temperature the
mass fell together into a lamp. The filter was further dried forty-eight hours over
sulphuric acid and weighed in a closed tube. The specific rotatory power for four
samples of the substance, prepared as above, from four different kinds of honey, was
as follows :
From Nuremberg honey 68.06
Do. 59.30
From honey from head gardener, Seyfferth , 58. 30
From Nuremberg honey 52. 60
The reducing power of the body for Fehling solution was determined for the first
and second samples, both before and after inversion.
No. 1.
g copper.
Before inversion, 1 g substance reduced 455
After inversion, 1 g substance reduced 1. 200
No. 2.
Before inversion, 1 g substance reduced 3048
After inversion, 1 g substance reduced . 8450
It is evident from the foregoing that no single substance composes the unferruent-
able residue of honey and it is further evident that this substance is not largely com-
posed of dextrin. It was further established that the substance, after inversion, was
fully fermentable. Judged by its specific rotatory power above this substance re-
sembles Schmidt's gallisin, but its reducing power is quite different. The researches
show that the purity of a honey can not be safely determined by the fermentation
process as practiced heretofore.
In regard to this right-handed body in honey, Amthor and Stern* have made some
interesting investigations :
44.9655 grams of a sample of undoubtedly genuine honey were dissolved in 300 cc
of water and allowed to ferment with yeast. After filtering and making up to 200
cc (T) the liquid was examined in a Laurent polariscope and gave 24. 9' in a 20
cm tube. The dextrin was then converted into dextrose by heating 100 cc with
10 cc hydrochloric acid for three hours in a water bath. After cooling and making
up again to 100 cc, the polarization gave 9.21', equal to 2.249 per cent dextrose.
Allihn's gravimetric process gave 2.266 per cent. The formation of dextrose points
to the honey having contained dextrin. The authors further confirmed this view by
preparing phenyglucazono. A large quantity of honey was fermented in a weak
solution; the filtrate yielded on evaporation a brown, thickish sirup, which was
Zeit. f. angew. Chem., 1889, 576.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 801
really an Impure dextrin. After dissolving in a little water, phosphotungstic acid,
containing some sulphuric acid, was added, and the liquid filtered. The excess of re-
agent was removed by means of baryta water, and this in turn by the cautious addi-
tion of sulphuric acid. After concentrating a little liquor plumbi was added, the
liquid filtered, and the excess of lead removed by means of hydrogen sulphide. The
filtrate was evaporated in the water bath until it became a thin sirup, and 200 cc of
90 per cent alcohol were added, which were sufficient to keep the dextrin in solution.
After filtering and evaporating, the dextrin was obtained as a brown sirup, which
was purified with animal charcoal, until it was finally obtained as a yellowish, brittle,
amorphous mass.
To obtain the related glucose, 5 grams of this dextrin were dissolved in 200 cc
of water, mixed with 20 cc of 20 per cent sulphuric acid and heated for three hours
on the water bath. The liquid was neutralized with barium carbonate, filtered and
evaporated to a sirup, which was repeatedly exhausted with alcohol. After distilling
off, a brownish sirup was obtained, which was purified by animal charcoal.
It crystallizes in granules, reduces Fehling's solution strongly, and the authors
succeeded in forming phenylglucazone by warming 1 gram with two grams of phenyl-
hydrazin, 3 grams of sodium acetate, and 20 cc of water. The crude product was
recrystallized from alcohol and obtained in small yellow needles, fusing at 204 C.
This removes all doubt about the original substance being dextrin, the presence of
which in honey may perhaps be explained by the supposition of the bees feeding,
when they get a chance, on malt in breweries.
From a careful study of the above data, it is shown that the honey-like exudation
of the pine tree, without doubt, differs in a marked degree from that of the honeys of
ordinary plants in being right-handed, from a polariscopic point of view, and con-
taining bodies not sucrose nor invert sugar, with a specific rotatory power of about
105. It appears further that, according to the observations of some authors, honey
made from the exudation of pines is naturally right-handed, though this observation
is not confirmed by the single sample which I had at my disposal.
I should be glad hereafter to receive samples of honey of undoubted pine tree origin
for the purpose of making a further study in regard to its nature, and I hope to take
advantage of the next mild winter to obtain more extensive samples from the locali-
ties affording those samples already examined.
Up to the present time it must be confessed that no genuine sample of honey col-
lected in this country has shown a right-handed rotation. Honey possessing this
property therefore greatly excites suspicion and warrants an inquiry concerning its
composition.
The status of honey adulteration in 1885 may be seen from a paper
published at that time containing the results of some preliminary studies
on the subject :
[From the American Apiculturist, Vol. Ill, No. 12, 1885.]
HONEY AND ITS ADULTERATIONS, BY PROF. H. W. WILEY.
Pure honey is the nectar of flowers passed through the organism of the bee and
stored in a comb. Adulterated honey is any compound or preparation known or sold
as honey which has not been formed in the manner described. Chemically considered,
therefore, pure honey consists of the substances gathered by the bee from flowers,
subjected to such modifications as they may undergo in the insect laboratory through
which they pass.
The saccharin exudation of flowers consists of a mixture of various sugars, con-
taining, in the form of pollen, a small quantity of nitrogenous matter. The exact
number and kind of sugars in the nectar of flowers has never been determined.
Wilson* estimated the reducing sugar and sucrose in the nectar of certain flowers.
* Cbem, News, 38, 93,
802 FOODS AND FOOD ADULTERANTS.
All the sugars, however, reducing copper were classed as glucose. lu general, the
total quantities of such sugars were greater than the sucrose present. In the flower
of the red clover the glucose was three times as much as the sucrose. Since in pure
honey there is very little sucrose, it follows that the chief change which the nectar
undergoes before it appears as honey is in the inversion of sucrose.
During the last year I have had examined by the division of chemistry of the
Department of Agriculture a large number of honeys, some of which were known to
be genuine and others of unknown origin.
Following is a description of the various samples examined :
No. 1. Choice Golden-Rod Honey, from William Thompson, Wayno County, N. Y. ;
price, 25 cents per pound.
No. 2. Choice Comb Honey, from Githeus & Rexnier, Philadelphia, Pa. ; price, 25
cents per pound.
No. 3. Same as No. 2.
No. 4. Same as No. 2.
No. 5. Strained Honey; marked C. O. Perrine, Indiana; price, 20 cents per pound.
No. 6. A very Dark Honey ; exhibited at Indiana Beekeepers' Association.
No. 7. Choice Clover Honey, from Charles Israel, New York ; 25 cents per pound.
No. 8. Pure White Clover Honey; 30 cents per pound; marked G. R. X. X., Penn-
sylvania.
No. 9. Honey in comb ; 30 cents per pound ; locality not given.
No. 10. California Comb Honey ; bought in La Fayette, Ind. ; 20 cents per pound.
No. 11. Same as No. 5.
No. 12. Eagle Brand Honey (in comb); Cayuga, County, N. Y. ; bought in open mar-
ket, La Fayette Ind. ; price, 25 cents per pound.
No. 13. White Clover Honey, from C. W. Hutchinsou, Acton, Marion County, lud.
No. 14. Sample from Louisiana ; C. F. Muth, Cincinnati, Ohio.
No. 15. Basswood or Linn Honey, from Illinois; C. F. Muth, Cincinnati, Ohio.
No. 16. Mangrove Honey, from Florida ; C. F. Muth, Cincinnati, Ohio.
No. 17. Mangrove Honey, from Florida ; C. F. Muth, Cincinnati, Ohio.
No. 18. Pure White Clover Honey, apiary M. B. Shaw, 378 Union street, Indianapolis,
Ind. ; price, 30 cents per pound.
No. 19. Strained Honey, from choice selected white clover ; 40 cents per pound.
No. 20. Pure Extracted Honey (crystallized) ; 20 cents per pound; from R. F. Weir,
South River, Md.
No. 21. Pure Extracted Honey (liquid) ; 20 cents per pound ; from R. F. Weir, South
River, Md.
No. 22. No brand, from J. Hepsberger, Maryland ; 25 cents per pound.
No. 23. Comb Honey ; made in Tippecanoe County, Ind. ; price, 20 cents per pound.
No. 24. Strained Honey ; bought in bulk ; 20 cents per pound.
No. 25. Comb Honey; bought in open market, Indianapolis, lud. ; from II. K. Thur-
ber, New York ; 25 cents per pound.
No. 26. Pure Machine-Extracted Honey, Italian apiary, F. W. Abbott, Indianapolis,
Ind. ; 30 cents per pound.
No. 27. Sample marked B. F. Davis, North Salem, Heudrieks County, Ind.
No. 28. White Clover and Basswood Honey (comb), Linden Place Apiary, Indianapo-
lis, Ind., Pugh & Dougherty.
No. 29. Choice Extracted Honey ; strictly pure ; 25 cents per pound ; from McCaul &
Hilclreth, New York.
No. 30. No brand, from Charles S. Duvall, Spencerville, Md. ; 20 cents per pound.
No. 31. Comb Honey, made in Tippecanoe County, Ind. ; 25 cents per pound.
No. 32. Comb Honey, from Chicago, 111. ; 20 cents per pound.
No. 33. Comb Honey, made in California; 20 cents per pound.
No. 34. Strained Honey, marked White Clover XXG & R, 30 cents per pound.
No. 35. Comb Honey ; bought in open market, Indianapolis, lud. ; 25 cents per pound.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
803
No. 36. Pare Extracted Honey, from F. S. Bull & Sons, Valparaiso, Ind.
No. 37. Pure Extracted Honey, from Dougherty & McKee, Indianapolis, Ind.
No. 38. Extracted Honey (dark); supposed to be from sunflowers.
No. 39. Sample, donated by C. F. Muth, Cincinnati, Ohio.
No. 40. Clover Honey, donated by C. F. Muth, Cincinnati, Ohio.
No. 41. White Sage Honey, J. E. Pleasants, Santa Ana, Los Angeles County, Cal.
No. 42. Sumac Honey, J. E. Pleasants, Santa Ana, Los Angeles County, Cal.
No. 43. Clover Honey, from near Cincinnati, C. F. Muth, .Cincinnati, Ohio.
For convenience of study, I have arranged the analyses of the above samples in
five groups :
In Table 1 are collected the analyses of. those samples which were adulterated with
starch sugar sirup.
In Table 2 are found those samples which apparently were adulterated with sucrose.
In Table No. 3 are grouped those samples to which it appears that invert sugar may
have been added.
In Table No. 4 are found the analyses of those samples which appear to be genuine.
In Table No. 5 are collected the analyses of those specimens which were obtained
from producers or dealers, and which I have every reason to believe to be genuine.
TABLE No. l.-HONEYS ADULTERATED WITH STAECH SUGAR.
No. of analysis.
Per cent of water.
Per cent of ash.
a
3
it
"32
13
o
o
b
PH
Per cent of reducing
sugar.
Polarizations.
cent of sucrose by
polarization.
* cent of reducing
gar after inversion.
" cunt of sucrose by
reduction.
<n
"3
Is
ts
IM
O
"S
O
cent of solids not
determined.
cent of reducing
ugar before inver-
lou to total solids.
Direct.
Temperature C.
Invert.
Temperature C.
&
o 3
PH B
PH
PH
1
19.79
16.93
0.36
0.21
.26
.07
60.18
57.40
51.99
60.91
40.00
57.60
65. 23
52.25
74.50
74.00
9.50
89.50
24.65
26.38
30.5
21.5
24.5
25.0
21.5
23.0
25.5
3.99
61.33
59.85
1.09
2.33
80.21
83.07
15.42
25.39
75.03
69.09
2
3
73.80
24.00
4 ..
5
6
7
22.45
15.41
19.07
0.31
1.27
0.18
.24
.35
.00
67.50
16.90
23.50
21.60
22.60
25.00
16.50
5.84
0.00
57.00
64.35
64.85
16.15
6.43
0.00
77.55
84.59
89. 93
79.27
0.50
19.53
15.52
51.50
68.09
80.60
& ean . .
ia73
0.47
.18
56.19
6.58
61.48
5.20
19.27
70.08
TABLE No. 2. HONEYS APPARENTLY ADULTERATED WITH SUCROSE.
8
23.90
.16
.18
58.85
1.30
25.0
16. 50
24.0
13.49
74.07
14.46
76.10
3.42
77.33
9
16.09
.12
.18
69.64
2.75
29.5
-12.45
30.5
7.37
75.29
8.22
83.91
6.60
71.03
10
15.01
.01
.24
69.75
7.50
23.5
20. 50
23.0
9.81
80.25
19.47
84.99
5.15
82.01
11
22.45
.31
.24
40.00
89.50
21.5
67.50
21.6
16.50
57.00
16.15
77.55
20.50
51.58
Mean
19.46
.16
.21
58.81
11.79
71.65
14.58
80.61
8.92
70.49
804 FOODS AND FOOD ADULTERANTS.
TABLE No. 3. HONEYS APPARENTLY ADULTERATED WITH INVERTED SUCROSE.
a
be
a
Polarizations.
S
oS
n
3
"o
2
00
H
JS
s
JB
a
o
a
13
o.2
3
H> >
a
"3
"3
'*-- a
j|
O
o
>
p
?,
go a
<- 3
3.2
t|
^ t
"3
o
o
'S
M
^
o'S
*s g
3
o
'o 1
*o c ^
S
"S
s
a *
2
ID
&
*s_oS
"g "3
"S
a a>
g
b
s
g
e
Pi
a
S
Pi
a
8 P.
Jjj
6
13
fc
<B
PH
CD
PH
3
V
H
a
M
8
H
Sf
&
8
PH
12
15.12
.23
.56
75.85
15.50
21.5
17: 7
21.6
1.65
77.20
1.28
84.88
6.59
89.36
13
17.24
.04
.24
75.50
-17. 20
25.5
19.8
26.0
1.98
77.10
1.52
82.76
5.00
91.23
14
23.25
.40
.31
73.50
15. 00
25.0
-17.4
25.4
1.82
71.80
0.00
76.75
0.72
95.77
15
19.46
.14
.35
73. 05
-15. 25
25.0
-18.4
26.0
2.40
78.42
5.10
80.54
4.60
90.70
16
20.51
.13
.28
75.02
19. 15
25.0
-21.0
25.4
1.41
77.42
2.2S
79.49
2,65
94.38
17
21.03
.13
.28
73.30
18. 85
25.5
20.7
25.2
1.56
74.10
0.76
78.97
3.70
92.82
18
18.26
.06
.28
73.80
17. 35
22.5
19 7
23
1 77
77 15
3 78
81 75
5 34
90 28
19..
19.42
.08
.21
69.90
19. 70
21.5
23.6
22.0
2.93
73.50
3.42
80.58
7.46
86.75
20
22.76
.06
.16
72.12
14.50
26.0
16.0
26
1.14
73 53
1.33
77 24
3 76
93 87
21
19.35
.04
.09
73.78
13. 00
25.8
17.0
25.0
3.03
74.59
0.77
80.65
3.71
91.48
22
17.77
.10
.24
74.75
14.25
24.5
14 5
25
20
75 77
97
82 23
6 94
90 90
23
18.82
.11
.53
73.75
14. 55
21.5
17.1
22.5
1.92
75 10
1 28
81.18
4 87
90.97
24
20.74
.08
.70
67.55
14. 40
21.5
-16.1
22.0
1.27
67.00
0.00
79.26
9.66
86.23
25
16.68
.08
.35
75.00
15. 55
22.5
18.7
22.6
2.37
77.00
1.90
83.32
5 52
90.01
26.
16.15
.05
.35
76.05
14.10
22.5
16.1
23.0
1.51
76 25
0.19
83 85
5 89
90.70
27
15 91
14
42
74 75
14 95
25 5
16 4
27 4
1 11
77 00
2 18
84. 09
7 67
88 89
28
17.92
.05
.35
75.45
-14.40
22.5
-17.1
22.6
2.03
74.80
0.00
82.08
4.20
91.92
Mean . .
18.85
.11
.34
73.71
15. 75
1 8.1
1.77
75. 16
1.64
81.15
5.22
90.87
TABLE No. 4. HONEYS BOUGHT IN OPEN MARKET WHICH APPEAR TO BE GENUINE.
29
29.90
.16
.18
69.48
-2.50
25.0
- 3.50
24.0
0.76
71.79
2.17
79.10
8.52
87.93
30
17.84
.41
.26
68.55
1.95
25.0
4.25
25.0
1.75
73.14
4.37
82.16
11.19
83.43
31
19.85
.13
.59
72.00
12. 55
23.5
15.20
23.6
2.00
71.60
0.00
80. J5
5.33
89.83
32
17.08
.14
.53
73.85
11.25
23.0
14.00
23.0
2.07
73.88
0.00
82.92
6.33
89.06
33
16.64
.07
.17
70.35
9.40
21.5
18.50
22.0
6.84
75.75
5.13
83.36
5.93
84.39
34
17.79
.22
.39
68.80
6.55
21.5
12. 20
22.0
4.24
71.40
2.47
82.21
8.56
83.69
35
16.38
.25
.28
74.45
8.05
23.5
10. 10
23.0
1.56
75.70
1.19
83.62
7.09
89.03
Mean . .
18.09
.20
.34
71.09
7.40
11. 11
2.74
73.32
2.19
81.93
7.56
86.77
TABLE No. 5. HONEYS FURNISHED BY PRODUCERS AND DEALERS, APPARENTLY
GENUINE.
36
14.97
.14
.24
74.70
11. 55
22.5
14.1
23.0
1.92
76.60
1.81
85.03
8.03
87.85
37
21.75
.03
.21
68.75
12. 16
22.5
13.7
23.0
1.17
71.00
1.16
78.25
7.09
88.83
38
18.76
.27
.39
69.65
5.40
25.5
- 8.0
25.6
1.98
73.25
3.42
81. 25
8.96
85. 72
39
21.32
.77
.59
66.10
10 50
25.5
12.0
27.0
1.15
69.05
2.70
78.68
10.07
84.01
40
18.35
.08
.31
72.50
-11.88
25.5
13.8
25.2
1.62
74.35
1.78
81.65
7.14
8&79
41
14.62
.05
.21
71.25
-11. 50
25.5
20.5
26.5
6.88
75.35
3.90
85.38
6.96
83. 42
42
14. 32
.06
.24
71.10
-12. 10
25.5
-20.0
26.5
6.04
73.85
2.61
85.67
8.23
82.95
43
19.60
.07
.31
73. 50
12.86
25.0
-15.7
25.4
2.17
74.55
1.02
80.40
4 35
91.49
Mean . .
17.96
.18
.31
71.07
-10.99
-14.7
2.87
73.50
2.30
SJ. Dl
7.60
86.64
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 805
Remarks on tables. The temperature at which the direct polarization is taken is
given, so that if any great difference in the two temperatures should occur it can be
at once noted. Since the temperature has a marked influence on the levorotatory power
of invert sugar, it should always be taken into account in expressing the data of the
work. In order to secure results which are strictly comparable, some definite degree
of temperature should be chosen, at which all the polarizations should be made, or to
which they should be reduced. I am now having an instrument constructed which
will enable me to make all such polarizations at any selected temperature.
The percentage of reducing sugar is calculated for dextrose, and the numbers, there-
fore, must be taken with this understanding. In the last column of each table are
found the percentages of such sugars in terms of total solids. This gave a much bet-
ter idea of their relative amount than if they were expressed in percentages of the
weight of the substances examined.
In the* polarizations the numbers given are divisions of the cane-sugar scale of a
larger Laurent shadow polariscope in which 16.2 grams of pure sugar in a volume of
100 cc. will produce a right-handed rotation of 100. The sucrose was calculated from
the two polariscopic readings (before and after inversion) by the usual formula.
Table No. 1. In all these samples as indicated by the analysis, starch sirup (glu-
cose) was largely used as an adulterant. In sample No. 5, very little real honey could
have been present, the sample was composed almost exclusively of starch sirup and
of sucrose, which has been added to give it sweetness. In the other cases the sucrose
which was found by analysis was probably originally present in the honey part of
the mixture, since, had it been added as an adulterant, more of it would have been
found. The characteristics of each sample, as well as of all of them collectively, can
be seen by studying the table.
Table No. 2. The mean percentage of sucrose present in these samples as determined
by double polarizations is 11.79, and by reduction 14.58. With the exception of No.
11, to which sucrose was undoubtedly added, I can not think that any sucrose was
added by producer or dealer, on account of the small percentage of it found. In such
cases it is proper to suppose that the bees had access to flowers whose nectar was rich
in sucrose, or that they had been fed a solution of that substance. The use of solu-
tions of sucrose as bee food is not unusual.
Table No. 3. These 16 samples I have grouped together on account of their great
levorotatory power. For the first polarization this amounts to 16.75 divisions, and
for the inverted liquids to 18.10. It is possible that this great deviation to the left
may have been due to the entire absence of dextrine or sucrose in the honeys, or that
it might have been produced by the bee food being rich in sucrose, which suffered a
nearly complete inversion in the body of the insect.
It would be quite improper to definitely assert that invert sugar sirup had been
added as an intended adulterant. I think it quite possible that bees having access
to sucrose food might at one time produce a honey like that in Table No. 2, and at
another like that in Table No. 3.
Table No. 4. These honeys all appear to be genuine although it is hard to draw the
line between such samples as Nos. 31 and 32 and those found in Table No. 3. The
mean reading to the left is 7.40 divisions before inversion and 11.11 afterwards. The
mean of undetermined solids is 7.56, and the percentage of reducing sugar before inver-
sion to total solids, 86.77. The means of sucrose as determined by both methods are
low and fairly agree, although, as in the other table, they differ widely in single in-
stances.
Table No. 5. These honeys, obtained directly or indirectly from well known apia-
rists, I have every reason to believe to be pure. If they contain any adulteration it
has been added by artificial feeding and not intentionally. It will be observed that
these honeys are strongly levorotatory, and indeed so much so, that some of them
might have appeared in Table No. 3.
18808 No. 13 12
806 FOODS AND FOOD ADULTERANTS.
It will be instructive to compare the numbers iu the above tables with those ob-
tained, by other analysts. Koenig* gives the following means of 17 analyses :
Per cent.
Water 19.61
Albuminoids 1.20
Grape sugar 70.96
Sucrose 2.76
Pollen 0.17
Ash 0.19
Phosphoric acid 0. 03
O. Hehner t gives the following numbers as the mean of 25 samples :
Per cent.
Glucose 67.2
Water 19.2 *
Not determined 13.5
According to Hehner the fluidity of the honey does not depend on the amount of
water it contains. In 10 cases the quantity of glucose after inversion was less than
before, in one instance 5.23 per cent less. The rotating power was generally zero, a
condition which I have never found in American honeys, genuine or artificial. These
conclusions are so at variance with ordinary experience as to indicate that the sam-
ples analyzed were anomalous, or the methods employed unreliable.
Sieben t gives the mean composition of 60 samples of honey as follows :
Per cent.
Dextrose 34.71
Levulose 39.24
Sucrose 1.80
Water 19.98
Non-sugars 5.02
The solids not determined, as will be seen by the analyses presented in this paper,
are of considerable importance. In adulterations with the starch sugar sirup these
undetermined solids consist chiefly of maltose and dextrine. In many other cases
dextrine, as will be shown further on, is doubtless present.
Genuine honey has also a slightly acid reaction. This acidity is due either to cer-
tain organic acids derived from the plants or, more probably, to an acid furnished by
the bee itself. The kind and quantity of acids in honey have not been accurately
studied. I have found the total acidity measured as formic acid to be about 0.02 per
cent. That the acid furnished by the bee is formic there is little doubt. Will $
states that he has found the active principle of the poison of all hymenoptera to be
formic acid. Carlet, || in a communication to the French Academy, shows that the
poison of all the hymenoptera has an acid reaction, but that it contains also an active
alkaline substance. The activity of the poison is conditioned on the presence of
both the acid and alkali. The acid is always in large excess and each substance
is furnished by a special gland. The inversion of the cane sugar in the organism of
the bee may be due to the presence of these acids. On the other hand it is plain that
certain species of pine and some other plants furnish formic acid, and therefore the
detection of this acid in honey is not positive evidence that it is derived from the
bee. In a recent article If the author claims that the formic acid which honey
contains tends to preserve it from fermentation. Honey sirup from which the greater
* Nahrungsmittel, p. 161.
t Analyst, Vol. 9, pp. 64 et seq.
t Zeitsch. d. Ver. f. d. Rubenzucker Industrie, Vol. 34, pp. 837 et seq.
Schleideii and Foreps Not., September, 1848, p. 17.
|| Comptes Rendus, June 23, 1884, p. 1550.
If Deutsch Ainericauische Apotheker Zeit. 5, 21, p. 664.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 807
part of the formic acid has been washed out or expelled by heat does not keep as
well as the normal product. The latest researches show that this acid is deposited
by the bees themselves by means of their stings. From time to time the bees apply
to the walls of the cells of the comb the tiny drops of poison (formic acid), that
gather on the ends of their stings. Sooner or later this remarkable antiseptic is in-
corporated with the honey. The preservative power of this acid is said to be greater
even than that of phenol.*
A careful study -of the results of these analyses shows the chief adulterants of
honey are the following :
1. Commercial Glucose.
This substance, an account of its honey-like appearance and low price, has been
one of the most common substitutes for honey. Mixed with enough of the genuine
article to give it a flavor, it is sold extensively as pure extracted honey. A very fre-
quent method of adulteration is to take a few ounces of genuine comb honey, place
in a can holding one or two pounds, and then filling up with glucose. The real honey
will gradually diffuse throughout the whole mass, giving the required flavor.
This, the most frequent sophistication of honey, is also the most readily detected.
The high dextro rotatory power of commercial glucose renders its detection by opti-
cal methods extremely easy. Containing as it does a considerable percentage of dex-
trine and maltose, its percentage of reducing sugar is consequently small. In 10
samples purchased at random in the eastern markets three were adulterated in this
way. In 11 samples purchased in the western market only 1 was glucose. This per-
centage, however, does not represent the actual extent of the adulteration. In
making these purchases I endeavored to get a sample of each kind of honey on sale.
It will be found that the strained honeys of commerce are quite generally adulterated
with glucose.
Detection of adulteration with glucose. I have never yet found a genuine honey
which is not levorotatory. Nevertheless, the turning of the polarized plane to the
right is not conclusive evidence of the presence of glucose, unless the amount of de-
flection is more than 100 of the cane sugar scale, when the amount of the substance
taken for examination is the same in weight as that required by pure sucrose to read
100 divisions.
After treatment with 0.1 volume of hydrochloric acid and heating to 70 the solu-
tion is cooled and repolarized. If now it still reads to the right the presence of
starch sugar sirup is established. In such cases, after inversion the free acid is neu-
tralized and the reducing sugar determined by an alkaline copper solution. The per-
centage of this sugar will fall much below 70 unless a large part of the adulteration
has been due to cane sugar.
2. Cane Sugar (Sucrose).
A thick sirup made of cane sugar is also used to adulterate honey. There is only
one reason why it is not more extensively employed, viz, its tendency to crystallize.
On this account it can only be used in small quantities. There would be no difficulty
in detecting added cane sugar in honey were it not for the fact that we can not
definitely say how much of this substance is present in the genuine article. In the
analyses given by Siebent the mean of sucrose in the 60 samples was 1.08 per cent ;
in one case, however, it amounted to 8 per cent. In the analyses given in this paper
the mean percentage of sucrose in 8 samples of genuine honey was 2.87, and in 7 sam-
ples which appear to be genuine, 2.74 ; and in the samples contained in table No. 3, 16
in number, which may be genuine, 1.77 per cent. Judging from these analyses, I
would say that it is a rare thing to find a genuine honey which contains more than 4
* Comptes rendus, Vol. LXI, p. 1179.
t Op. cit.
808 FOODS AND FOOD ADULTERANTS.
per cent sucrose. la the 2 samples of California honey, Nos. 41 and 42, the percent-
age of sucrose is very high. Doubtless the kind of flower and climate have much to
do with this and it would not be strange if California honey, prodnced in the unique
conditions of climate and flora which there obtain, should develop some constant
difference from honeys produced in other parts of the world.
Detection of cane sugar in honey. The presence of cane sugar in honey is easily de-
tected by the process of double polarization. Illustration : Sample No. 14, weight of
sample taken, 16.2 grams in 100 cc, length of observation tube" 400 mm; reading
of scale, 15; divide this number by two gives 7.5 divisions, correct reading for a
200 mm tube. After inversion the reading in a 220 mm tube was 20.5 divisions,
temperature, 23 ; difference of the two readings 13 divided by 144 11.5, equals 9.18
per cent ; equals sucrose present.
The method of double reduction of Fehling's solution, once before and once after
inversion of the cane sugar, can also be employed. The optical method is quicker and,
when properly conducted, more reliable than the method by reduction. If the rota-
tory power of the sample is quite small, two or three times the normal quantity may
be taken and the polarization conducted in a 400 or 500 mm tube.
3. Inverted Cane Sugar.
As an adulterant of honey the inverted cane sugar is much superior to the sucrose
itself. It does not crystallize, and when properly made is palatable and wholesome.
Sucrose is usually inverted by heating with an acid, and for commercial purposes sul-
phuric acid is the one generally employed. The difficulty of removing all traces of
this acid renders the detection of inverted sugar somewhat easy by the presence of
the traces of the sulphuric acid which still remains in the solution. It is now said,
however, that inverted sugar is made in large quantities by treatment with brewer's
yeast and without the use of acids of any kind. When added to honey in large quan-
tities it can be detected by its great levorotatory power, which, however, decreases
rapidly as the temperature rises. At 23 a pure invert sugar solution would mark
32.5 divisions. In the present state of our knowledge it would be difficult to detect
the addition of a small quantity of invert sugar to honey. From the above studies it
appears that pure honey is essentially composed of invert sugar, together with a cer-
tain portion of sugars optically inactive (anoptose), water, a small quantity of albu-
minous matter, ash, and solids not sugar, i. e., those which, while resembling sugar in
chemical composition, are yet not detected in the ordinary process of analysis.
In addition to the above it appears from the results of a large amount of work done
at my suggestion by Mr. G. L. Spencer, that pure honey contains a varying amount
of dextrin, which in some cases amounts to as much as 4 per cent.*
This investigation is still in progress, and therefore its result can not yet be an-
nounced. The presence of. dextrin in honey doubtless accounts for the phenomenon
that in some samples of pure honey the levorotatory power is very small, or, accord-
ing to some authors, entirely disappears, which would not be the case except for the
presence of some highly dextrorotatory substance.
AGRICULTURAL DEPARTMENT, WASHINGTON, D. C.
* Since this investigation was undertaken Amthor (Report, anal. Chem., 1885, p. 163)
had shown that honey gathered from pine forests contains dextrin, often in such quan-
tities as to become dextrorotatory. Klinger claims that this phenomenon is not exclu-
sively confined to honey of coniferous origin. According to our observations, even
left-handed honey may contain marked quantities of dextrin. If this be so it can
hardly be true, as W. Lenz (Chem. Zeit., 8, 613) affirms that after fermentation honey
yields no optically active substance.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 809
NOTES RELATING TO RIGHT-HANDED ROTATION OF HONEYS.
POLARIZATION OF HONEYS.*
The author separates natural honeys into two classes, flower and fir honeys. The
former appear white to brown, contain no dextrin and are levorotatory. Fir honeys
are all brown, smell of pine, contain dextrin, and turn the ray to the right. For adul-
teration of honey, starch sirup in generally used. A 10 per cent solution of this,
in a 200 mm tube, gives a reading of 100 on a Soleil-Duboscq instrument. Solutions
of pure honey mixed with starch sirup gave :
Flower
hooey.
Starch
sirup.
Rotation.
Fir
honey.
Starch
sirup.
Rotation.
Pr. ct.
o o
Pr. ct.
11)0
3 to 10
:oo
22
90
10
20 to 28
90
10
62
80
20
50 to 65
80
20
89
70
30
80 to 99
70
30
119
60
40
117 to 133
60
40
149
50
50
154 to 1GO
50
50
170
40
60
194 to 200
40
60
205
Traces of chlorine and sulphuric acid are no indication of adulteration.
DEXTRO ROTARY HONEYS.t
A sample of honey described by the author, and which he regards as indubitably
pure, showed a specific rotation to the right of 3.74 for sodium light. Its composi-
tion was : water, 22.61 per cent ; ash, 0.09 ; levulose and dextrose, 64.33 ; and sucrose,
12.59. It was clear, transparent, almost colorless, very sweet, and only slightly aro-
matic. It showed no tendency to grain. Another sample showed a right rotation of
1.66. It consisted of 21.09 per cent water; 0.09, ash; levulose and dextrose, 69.41,
and 8.41 sucrose. The author believes the abnormal rotation to be due to sucrose.
RIGHT ROTARY HONEY.J
Honey gathered by bees in the habit of resorting to sugar refineries is very clear
and thin but almost without aroma. Four samples analyzed contained, respectively,
4.88, 16.38, and 9.93 per cent sucrose.
Notes relating to the analyses of honey.
A NEW METHOD OF TESTING HONEY.
About five years ago every expert would condemn any sample of honey as adulter-
ated which turned the ray of polarized light to the right instead of the left, but at
about that time Dr. Haenle succeeded in finding some natural (wild) honey which
polarized to the right. This was subsequently ascertained to be due to the fact that
it had been collected from coniferous products. The author has now ascertained that
if the honey be dialyzed before polarization the result is a sure indication of its char-
* O. Haenle, abs. Chem. Centralblatt, 1888, 443.
t R. Bensemann,Zeit. fangew. Chem., 1888, 4, 117; abs. Chem. Centralblatt, 1888,
19, 479.
t Von Lippman, Zeit. f. angew. Chem., 1888, No. 22 ; abs. Analyst, 1889, 14,20.
$ Dr. Oscar Haeule, Amer. Drug, and Pharm. Zeit. ; Analyst, April, 1891, 79.
810
FOODS AND FOOD ADULTERANTS.
acter. A number of experiments are adduced to prove this position. A sample of
pure Alsatian flower honey was dissolved in twice its weight of water. The solution
polarized 28. It was then subjected to dialysis for sixteen hours, after which the
residue in the dialyzer was optically inactive ( 0). Thirty grams of a pure honey
were dissolved in 150 grams of water, the solution decolorized and then dialyzed.
After eighteen hours the residue was inactive. Fifty grams of a similar honey were
dissolved in 250 grams of water. After sixteen hours' dialysis the residue was opti-
cally inactive. On further evaporating this residue and again dialyzing its inactivity
remained unaltered. A 10 per cent solution of glucose sirup, which polarized 100,
was decolorized and dialyzed. After sixteen hours it still polarized 5. The residue
was then concentrated, and in proportion as this progressed so rose the angle of polar-
ization. Forty grams of a pure honey, polarizing in a 1 in 2 solution, 35, were mixed
with 10 grams of glucose sirup. A 10 per cent solution of this mixture was subjected
to dialysis, and the residue was found to remain dextrogyrate at 4. Thirty grams
of a pure honey were mixed with 20 grams of glucose sirup dissolved in 250 parts of
water and the solution decolorized by charcoal. It polarized -f- 65. After twenty-
four hours' dialysis the residue retained a permanent polarization of 14 -J-. After con-
centrating this residue to half its weight its polarizing angle had increased to 60.
Fifty grams of a glucose honey were dissolved in 250 grams of water. The solution
polarized -{- 95. It was then dialyzed and the liquid on the dialyzer examined at in-
tervals of two hours.
It polarized after
2 hours 45
4hours 33
6 hours 18
b hours . . .15
9hours 12
10 hours 11
11 hours 10
12 hours .. .10
Further dialysis did not change the angle (10).
General conclusion : Any honey which, after having been dialyzed, does not polar-
ize to the right, is free from glucose. Any honey retaining a dextrogyration after
this treatment is adulterated with glucose.
EXAMINATION OF HONEY.*
Dr. Mansfeld made the statement that the greater part of commercial honey was
adulterated, and that there was no short yet reliable method known for the examina-
tion of honey. The methods of Haenle and Dieterich can not be recommended.
The best results are given by inversion and by fermentation with compressed yeast.
Not beer or wine yeast. The optical examination is very reliable.
CRYSTALLOIDS AND COLLOIDS OF HONEY.t
For diffusion of honey, a parchment paper tube of 25 mm diameter is used. This
is filled with a solution of honey in three times its weight of water and hung in U
form in a beaker of water. In Dieterich's experiments diffusion was carried on for
seventy-two hours, at an average temperature of 17. At the expiration of this time
the surrounding water became colored a pale yellow, and on evaporation gave a sirup
amounting to 50 per cent of the honey employed. This sirup could not be brought
to crystallize, despite repeated solutions in alcohol. Flavor and odor were extra-
ordinarily good ; better, indeed, than those of any other honey Dieterich had over
handled. The fluid remaining in the tube contained slimy flocks, although the orig-
inal honey solution had been filtered. After evaporation the residue possessed no
odor of honey whatever. The taste was feebly sweet.
'Versammlung Nahrungsmittel Chemiker u. Mikroskopiker, Vienna, Oct. 13, 1891.
tE. Dieterich, Chem. Centralblatt, 1877, 318.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 811
ACTION OF PHENOLS ON HONEYS.*
If honey is covered with aqueous solution of phloroglucin and a large quantity
of strong hydrochloric acid, a weak reddish coloration forms after some time, which
on standing longer becomes more pronounced. Using resorcin in the same way a beau-
tiful light-red color is formed. The other phenols act only after heating. A solution
of aniline sulphate in water produces a yellow color in a honey solution after some
time. These reactions the author regards as due to the presence in the honey of com-
pounds of the aromatic series, such as appear in wood.
NOTES RELATING TO THE FERMENTATION OF HONEY.t
According to R. Kayser t the residue after the fermentation of honey is not usually
optically active, and when heated with HC1 only exceptionally gives any reducing
sugar. The first two methods, therefore, proposed by Siebcii for investigating honey
Kayser altered as follows: Twenty-five grams of honey are mixed with 12 grams
starch-free yeast and enough water to make up to about 200 cc and the whole allowed
to stand forty-eight hours. Alumina hydrate is next added, and the whole made up
to 250 cc ; 200 cc of clear filtrate are evaporated to 50 cc and polarized. A dextro-
rotation of more than 1 (Wild) shows the presence of starch sugar. Twenty-five cc
of the solution used for the polarization are then to be mixed with 25 cc water and 5
cc concentrated HC1, and the mixture heated in a boiling-water bath for an hour;
neutralized, made up to 100 cc, and reducing sugar estimated in 25 cc by Allihn's
method. The sugar content multiplied by 40 gives the sugar resulting from the fer-
mentation residue of 100 grams of honey. If this is over 1 per cent it indicates adul-
teration with glucose.
E. Dieterich || recommends the determination of the acidity of honey as affording
valuable characteristics. Dissolve 10 grams of honey in 90 cc water, add 3 drops
phenolphtaleiii solution and titrate with , n 5 KHO. . Six samples of honey gave read-
ings between 3.5 and 6.5 cc alkali (=19.6 to 36.4 mg KHO) for the acid of 10 grams
honey. Hehner.( Analyst, 10, 217) recommends the estimation of P 2 O S in honey ash.
He found in five natural honeys per cents ranging between 0.013 and 0.035 per cent,
P 2 O 6 . Reaction of ash strongly alkaline. Artificial honey made from glucose (made
with mineral acids) gave a neutral ash containing PsOg, equivalent to 0.085 to
0.0108 per cent of the honey. Artificial honey made from cane sugar gave a slightly
alkaline ash containing no trace of P 2 O 6 even when 50 grams of sample were burnt.
ALCOHOLIC FERMENTATION OF HONEY. If
Honey, even under favorable conditions, undergoes the alcoholic fermentation with
difficulty, the cause of which is probably due to its lack of sufficient quantity of ash
ingredient and nitrogen. The author has experimented with additions of various
nutrient substances and has finally adopted a mixture consisting of:
Parts.
Diammonium phosphate 100
Neutral ammonium tartrate 350
Cream of tartar 600
Magnesia 20
Gypsum 50
Common salt 3
Sulphur 1
Tartaric acid 250
* A. Ihle. Chem. Zeit. 14, 3. ; abs. Chem. Ceutralblatt, 1890, 1, 390.
t Fres. Zeit. f. a. Chem., 1888, 231.
t Ber. iiber die Vte. Versamm. von bayr. Vertr. d. angew. Chemie,Berlin, 1886, 91.
Fres. Zeit. f. a. Chem., 24, 137.
|| Geschiiftsber. d. Papier und Chem. Fabrik in Helfenberg bei Dresden, 1885-'86;
also, Helfenberger Aunalen, 1886-'87.
H G. Gaatine, Comptes rend., 109, 479.
812 FOODS AND FOOD ADULTERANTS.
Adding 5 to 7 grams of this substance to a liter of a 25 to 30 per cent solution of
honey, together with some wine yeast, a practically complete fermentation can be
obtained. A solution containing 230 grams of honey to the liter, fermented almost
completely in 12 days, as completely at any rate as wine must.
FERMENTATION.*
The author brings out the following points: (1) For the fermentation of honey,
the addition of nutrient salts, which Gastine prescribes, is not necessary. Any note-
worthy further fermentation of dextrin by injudicious selection of yeast is not
possible. (2) For the fermentation test, it is not a matter of indifference which
yeast is used. Wine yeast acts least upon the dextrin of honey. Beer yeast has
more action, but not enough to produce complete fermentation. Using pressed yeast
and working at proper temperatures, complete fermentation is usually obtained, so
that the author suggests that it is desirable always to use pressed yeast iu honey
tests in order that comparative results may be obtained. At present great care is
necessary in judging or condemning honey on analytical data. Hilger confirmed the
Itatements in the paper of Raumer and expressed the hope that a yeast would be
prepared possessing the qualities necessary in honey investigations. Will recalled
the fact that Hansen, of Copenhagen, had investigated the action of different yeasts
on the various sugars and dextrins, and proposed that, as far as possible, pure cultures
only be used, inasmuch as the determination of the fermentative power of the yeast
to be used is not sufficient.
NOTES RELATING TO THE ADULTERATION OF HONEY WITH GLUCOSE OR STARCH SIRUP
AND METHODS OF DETECTION.!
With regard to the adulteration- of honey with starch sirup, v. Planta proposes to
estimate the amount of grape sugar before and after inversion with a 2 per cent solution
of sulphuric acid. Pure honey yields about 8 per cent of grape sugar while, that
sophisticated with starch sirup shows an increase of as much as 45 per cent ; more-
over, pure honey contains 63 to 71 per cent of reducing sugar already formed ; arti-
ficial honey only 29 to 37 per cent.
DETECTION OF GLUCOSE IN HONEY.t
A cheap and easy way to test for the presence of glucose in honey is to put some of
it into a cup of tea made strong. If it is heavily adulterated with the compounds
found in glucose, it will turn black, almost like ink. Another test is to pour alcohol
and this poisonous compound together. Pure honey and alcohol will unite, but pure
honey and this compound will separate like honey and water.
(NOTE. The accuracy of the above test is not very apparent. If the glucose con-
tained traces of iron the tannin of the tea would form a dark compound therewith.
Alcohol in a solution of the mixture would precipitate dextrin. H. W. W.)
DETECTION OF CANE AND STARCH SUGAR IN HONEY.
To detect starch sugar the author uses a 10 per cent solution of mercurons nitrate
and pure commercial absolute alcohol as reagents. The mercurous nitrate solution is
made from 1 g of the crystallized salt, and 9 cc of water. Two or three drops nitric
acid are added. After standing several hours the clear liquid is poured off and is
* E. v. Raumer, Vers. d. bayer. Ver. d. angew, Chemie. 9; Pharm. Centralhalle,
31, 322 ; abs. Chem. Centralblatt, 1890, 2, 126.
tV. Planta. Dingl. polyt. Jour, 238, 36; abs. Jour Chem. Soc., 1881, 40, 316.
t Rev. J. G. Teeter, Amer. Bee Journal, Aug. 26, 1885 ; ibid., Oct. 27, 1886.
$ II. Hager, Pharm. Centralhalle, 26, 327 ; Chem. Centralblatt, 1885, 764.-
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 813
ready for use. Before trial part of starch sugar should be dissolved in four parts of
cold water, and starch sirup and honey in three. Place in a test tube 1 cm wide
4 cc. of the filtered solution and add 6 drops of the mercurous nitrate solution.
Shake, and add 4 cc of the alcohol. Cork the tube and set aside. Honey solution
gives a translucent, somewhat milky, solution, which remains in this condition for
two days. The second day an extremely slight deposit may form. Starch sirup treated
in the same way gives a cloudy solution, only slightly translucent. After the lapse
of six to twelve hours a white, or whitish precipitate of from 3 cm. to 6 cm. in height
forms. The supernatant fluid is usually clear. If a honey contain starch sugar the
reaction can take place in two different ways, according to the content. With a large
admixture (30 to 40 per cent) the precipitate forms within five to eight hours, and
the supernatant liquid begins to clear. With a smaller amount the precipitate fre-
quently refuses to form, but in the course of time it becomes opaque, being no longer
translucent after twelve hours. Pure honey remains translucent for at least two
days.
Another and easier test is that with absolute alcohol. Place in a test tube 1 cm.
in diameter 1 or 2 cc. of filtered 25 per cent solution of the honey, and allow half a
cubic centimeter of alcohol to flow down the walls of the tube so as to form a clear
overlying layer. The alcohol then remains clear and the line of contact shows a
hardly noticeable opalescence, which soon disappears. When starch sugar is present
the dividing line assumes a milky look, which lasts many hours. If only small
amounts of the adulterant are present the turbidity is bluish white and shimmers.
To test for cane sugar place 1.5 or 2 cc of pure concentrated sulphuric acid in a
test tube of 1 cm diameter, and add half a cubic centimeter of 25 per cent solution of
honey in such a manner to make it form a layer above the acid. Allow to stand for
an hour. Pure honey does not give a colored line of contact at first, and even after the
lapse of an hour the color is yellow or clear brown. In the presence of cane sugar
the line is successively brownish, brown, and, after half an hour, a nearly black layer
is formed. Starch sirup behaves to this test like honey. After standing one to one
and a half hours the pure honey may show a dark zone, but a gentle agitation which
does not disturb the acid is sufficient to diffuse the coloring matter through the
honey, which then appears brown yellow and transparent. With a honey containing
cane sugar and similarly treated the supernatant liquid appears black, brown, and
nontransparent. Blank experiments with known mixtures should be tried.
Another test is the microscopical. Take up half a drop of the honey with point
of a needle, place it in a drop of glycerin on an object glass, and observe with a
power of 100 to 200 diameters. The field of vision should include from 5 to 10 pollen
grains.
DETECTION OF ARTIFICIAL HONEY.*
Dr. A von Planta originated a method depending upon the addition of alcohol to a
solution of the honey to be tested. Under these circumstances an artificial honey
gives a more or less deep cloudiness provided the adulteration has been made with
commercial starch sugar, which almost always contains more or less dextrin. Gen-
uine honeys also occasionally give this reaction. A better method is that depend-
ing upon the use of tincture of iodine, which gives a deep brown red coloration with
dextrin. Dissolve 10 grams of the honey in 50 cc. of distilled water, filter and add to
half a test tube full 10 or 12 drops of a 2 per cent solution of iodine. Glucose honey
gives a brownish red, but pure honey is colored only the wine yellow of the K I solu-
tion.
* G. Ambuhl, Schw. Wochensch. f. Pharm., 47-85, thence in Bienen Zeitung ; Chem.
Zeit., 1886, 70.
BEESWAX AND AETIFIOIAL 00MB AND COMB FOUNDATIONS.
EXAMINATIONS OF PURE BEESWAX AND COMB FOUNDATIONS.
The samples of pure beeswax were made from the honeys accom-
panied with affidavits of their purity. They were analyzed as a check
to test the purity of the wax in the comb foundations, the analyses of
which occur in the next table.
The acid number as obtained by us with pure wax is slightly lower
than that obtained by European analysts. The cause of this is not ap-
parent. The analyses were conducted with the greatest care, and every
precaution to prevent the admixture of any foreign substance was ob-
served.
The samples of comb foundation labeled " Canadian " were obtained
by request from Dr. Frank T. Shutt, chemist to the Central Experi-
mental Farm of Ottawa.
The further description of the samples will be seen from my letter to
Mr. Shutt and his answer.
As will be seen from the analytical data in the table, the three
samples obtained from Mr. Shutt were heavily adulterated. On the
other hand, all the comb foundations bought from dealers in the United
States, as will be seen from the table following, appear to be pure bees-
wax.
U. S. DEPARTMENT OF AGRICULTURE,
DIVISION OF CHEMISTRY,
Washington, D. C., July 28, 1891.
DEAR PROF. SHUTT: I have received, with much interest, yonr report in the
appendix to the report of the Minister of Agriculture, which you recently had the
kindness to send me.
I am particularly interested in what you say in regard to the adulteration of comb
foundation, and write to ask if you have any samples of this adulterated foundation
left. If you have, will you kindly send to me a sufficient quantity of each of the
adulterated samples to include iu the analyses we are now making of comb foundations
from different sources ? We have purchased comb foundation from all the dealers to
whom we can gain access, and have found no adulteration. I should be glad if we
could include in our analyses a few adulterated samples, inasmuch as we are making
a very thorough chemical examination of the waxes contained in comb foundations.
I refer to your report on pages 150 and 151 of the publication mentioned above.
Hoping to receive in the future the publications which you issue on subjects con-
nected with agriculture, I am,
Respectfully,
H. W. WILKY,
Chemist.
Prof. FRANK T. SHUTT,
difini.it, Experimental Farm, Ottawa, Canada.
814
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
815
DOMINION OF CANADA, DEPARTMENT OF AGRICULTURE,
CENTRAL EXPERIMENTAL FARM,
Ottawa, July 31, 1891.
DEAR DR. WILEY : In response to your request in favor of 18th instant I have very
much pleasure in sending you by this mail three samples of adulterated foundation
comb, which I trust will reach you safely. I trust that the quantity of each will be
sufficient for your purposes. I would have sent more if I had had it. I think, how-
ever, there will be enough to take sp. gr. ether extract after treatment with H..2SO4
and fatty acids by saponification.
R. E. Smith, who sold the adulterated comb, claims to have purchased his stock in
the United States.
Yours, faithfully,
FRANK T. SHUTT,
Chemist, Dominion Experimental Farm.
Pure wax and coml) foundations.
No.
Where bought.
Description.
Price
per
pound.
8493
$1.05
8493
town, If. Y.. per Gilman.
do
Dark
1.05
8404
J. Wallenstein, Kaukauna, Wis ...........
Surplus foundation made from light wax
.90
8495
do
Surplus foundation made from dark wax .
.90
8406
do
Runs 8 square feet per pound
.90
8497
K498
. do
Runs 7 square feet per pound
Runs 6 square feet per pound
.90
.90
8499
8500
"Wilber G Fish Ithaca N Y
Runs 5 square feet per pound
Light colored wax, in half sheets
.90
1.50
8501
do
Darker colored wax, in whole sheets
1.50
8502
8503
E. Kretchmar, Bed Oak, Iowa
.. do
Thin brood
Medium brood
1.08
1.08
8504
8505
8506
do
do.
Thin surplus
Extra thin
Light colored, half sheets
1.08
1.08
8507
do .. . ..
Darker colored, whole sheets
8508A
8508B
do.
8508C
do
8508 D
do
8509A
8509B
do
8509C
do
JAPAN WAXES.
8543
8550
McKesson & Robbins New York
8557
W. H. Schieffelin & Co. New York
8603
816
FOODS AND FOOD ADULTERANTS.
CARNAUBA WAXES.
No.
Where bought.
Description.
Price
per
pound.
8546 KiiuiT & Amend, New York
8552 McKesson <fc Bobbins, New York
8554 W. H. Schieffelin & Co., New York
8609 W. H. Bowdlean & Co., Boston, Mass
' i
CERESINS.
8544 Eimer & Amend, New York Strong odor of petrolem
8551 McKesson & Bobbins, New York .
8556 W. H. Schiefelin & Co., New York
8610 W. H. Bowdlean & Co., Boston, Mass ... Yellow-orange ceresin
OZOKERITE
8545 Eimer & Amend, New York
8607 W. H. Bowdlean & Co., Boston, Mass
PARAFFIN.
8541 Eimer &. Amend, New York Commercial paraffin
8547 McKesson & Robbins, New York do
8553 W. H. Schieffelin & Co., New York do
AFFIDAVIT WAXES.
9009 Honey bought from E. M. Thompson,
Gaithersburg, Md.
9010 Honey bought from V. P. Hinkley, Gai-
thersborg, Md.
9011 Honey bought from A. O. Appleby, Ger-
mantown, Md.
9012 Honey bought from Edmund Gloyd, Gai-
thersbnrg, Md.
9014 do
9015 Honey bought from John W. Bauckraan,
Leesburg, Va.
SAMPLES FROM CANADA.
9019 F. T. Shutt, chemist, Canadian A gricult- Adulterated comb foundation, bought
nral Department. of R. E. Smith.
9020 do do
9021 . ...do... do....
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
TABLES OF ANALYSES.
Pure beeswax samples.
817
Number.
Ce-
rotic
acid.
Myri-
cin.
Total.
Ratio.
Hiibl's numbers.
Io-
dine
No.
Melt-
ing
point.
Weight
of 1 cc.
at 100.
Weight
times
HzO
at 100.
Acid
No.
Ether
No.
Total.
Ratio.
9009
12.97
88.67
101. 64
6.836
17.72
73.59
91.31
4.153
6.17
63.8
. 81223
.84719
9010
13.82
90.74
104. 56
6.565
18.88
75.31
94.19
3.999
6.23
63.7
.81464
. 84973
9011
12.28
89.24
101. 52
7.267
16.77
74.06
90.83
4.414
6.72
63.8
. 81296
. 84798
9012
13.71
90.05
103. 76
6.568
18.73
74.83
93.56
3.999
8.61
63.6
. 81306
. 84815
9014
13.32
89.02
102. 34
6.693
18.20
73.88
92.08
4.000
8.57
63.7
. 81491
. 85003
9015
13.12
89.69
102. 81
6.836
17.92
74.43
92.35
4.159
6.59
63.8
. 81377
.84884
Average.
13.20
89.57
102. 77
6.786
18.03
74.33
92.36
4.122
7.15
63.7
. 81360
.84697
Comb foundation and other waxes.
No.
C erotic
acid.
Myri-
cin.
Total.
Ratio.
Hiibl's numbers.
Io-
dine
No.
Melt-
ing
point.
Weight
of 1 cc.
at 100.
Weight
times
H 2 O at
100C.
Acid
No.
Ether
No.
Total.
Ratio.
8492
8493
8494
8495
8496
8497
8498
8499
8500
8501
8502
8503
8504
8505
8506
8507
8508 A
8508 B
8508 C
8508 D
8509 A
8509 B
8509
9019
9020
9021
8543
8550
8557
8608
8546
8552
8554
8609
8544'
8551
8556
8610
8545
8607
8541
8547
8553
Per ct.
12.36
12.70
13. 02
13.11
13.10
13.03
13.17
Per ct.
92.01
88.93
91.52
92.12
90.09
94.61
89. 94
104. 37
101.63
104.54
105. 23
103.19
107. 64
103. U
7.444
7.000
7.031
7. 027
6.880
7.261
6.829
17.98
17.35
17.78
17.91
17. 89
17.80
18.03
76.22
73.63
75.78
76.31
74. 63
78.37
74.51
94.20
90.98
93.56
94.22
92.52
96.17
92.54
4.239
4.244
4.262
4 261
4.171
4. 403
4.132
4.228
4. 139
3.955
4.064
3.941
4.000
3.946
4.159
4.066
3.837
3.937
3.956
3.779
4.029
3. 821
1.747
2.627
1.440
9. 727
8. 1K5
8.070
10.390
36. 920
7.09
8.24
8.67
8.15
8.47
K37
8. 5?.
8.54
9.22
9.43
10.45
10.16
9.53
9.59
9.36
9.36
9.54
10.36
10.47
10. 27
10.64
9.04
10.66
3.87
7.34
10.25
14.87
6.44
10.25
5.08
io.'ei"
10.30
10.49
.00
1.39
.56
.00
3.12
63.2
63.2
63.3
62.8
63.0
63.2
63. I
63.1
63.0
62.8
62.4
62.7
62.1
63.1
62.9
63.3
62.9
62.7
62.8
62.8
62.7
62.6
62.7
55.2
57.3
59.6
40.5
41.6
41.3
41.8
82.8
82.9
82.8
83.4
64.8
61.4
62.7
74.3
68.9
69.1
0. 81435
0. 81300
0. 84945
0. 84790
0. 81560
0. 81450
0.81435
0.81583
0.81467
0.81586
0. 81495
0.81477
0.81489
0. 81499
0. 81427
0.81418
0. 81502
0. 85029
0. 84950
84940
0. 85089
0. 84976
0. 85053
0. 84970
0. 84982
0. 85002
0. 84998
0. 84929
0. 84935
0. 85070
12.88
12.98
13.46
13.33
13.54
13.55
13.49
12.93
13.15
13.78
13.68
13.63
13.85
13.19
13.59
6.00
10.01
16.68
*8.88
*10. 36
*10. 28
*9. 10
1.45
89.77
88.59
87.83
89.34
88.01
89.38
89.00
88.65
88.15
87.17
88.58
88.92
86.31
87.66
86.77
17.30
43.31
39.60
t94.28
t92.63
t92. 76
1 92. 50
86.79
102. 65
101.57
101.29
102. 67
101. 55
102. 93
102. 49
1C1. 58
101. 30
100. 95
102. 26
102. 55
100. 16
100. 85
100. 36
23.30
53.32
56.28
103. 16 .
6.969
6.825
6.525
6.702
6.500
6.596
6. 598
6.856
6.703
6.223
6.256
6.524
6. 232
6. 646
6.377
2.883
4.331
2.374
17.59
17.73
16.39
18.21
18.50
18.51
18.43
17.66
17.96
18.82
18.69
18.62
18.92
18.02
18.55
8.20
19.66
22.78
20.20
23.58
23.94
20.71
1.98
74.37
73.39
72. 76
74.01
72. 91
74.04
73.73
73.44
73.02
72.21
73.58
73.66
71.50
72.62
71.88
14.33
35.89
32.80
196. 50
193. 00
193. 30
192. 80
73.10
91.96
91.12
91.15
92.22
91.41
92. 55
92.16
91.10
90.98
91.03
92.27
92.28
90.42
90.64
90.43
22.53
49.55
55.58
216.70
216. 58
217.24
213. 51
75.08
0. 81425
0. 81546
0. 81440
0. 84933
0. 85064
0. 84950
0. 76232
0. 77939
0.81322
0. 88105
0. 87452
0. 87825
0. 87435
0.83496
0. 83697
0. 83677
0.84118
0. 74581
0. 77232
0. 77541
0. 77010
0. 79875
0. 79530
0. 79520
0. 82344
0. 84828
0. 91889
0.91--'22
0.91612
0. 91203
0. 87091
0.87311
0. 87287
0.87731
0. 80936
0. 80556
0. 80871
0. 80479
0. 83310
0. 82954
102. 99
103. 04
101. 60
88.24
59.85
.97
92.55
93.52
95.41
1.33
1.00
0.18
0.19
77.47
J8. 80
1.00
58.250
0.97
54.3
53.6
0. 75567
0. 75487
0.78817
0. 78717
'Acid Palmitic.
t Palmitin.
818 FOODS AND FOOD ADULTERANTS.
METHODS OF ANALYSIS ADOPTED FOR WAX.
Acid and ether numbers. These were determined by the well-known
method of Hehner (Analyst, 1883, 16, see abstracts, p. 844) using the
acidimetric values ar> determined by titration with alcoholic potash. To
set the potash and for back titration hydrochloric acid was used. This
was standardized by weighing portions and precipitating the chlo-
rine as silver chloride and weighing. This gave the per cent of hydro-
chloric acid by weight in the standard solution. The specific gravity
of the solution was then taken at various temperatures by a specific
gravity bottle, and from these two figures a table made out giving the
content of acid of* 1 cc at the prevailing temperatures. The method of
titration in detail was :
Between 4 and 5 grams of wax were weighed and placed in a flask hold-
ing about 500 cc., covered with 100 cc of 95 per cent alcohol, a reflux
condenser attached, and the alcohol boiled vigorously for two hours.
While still hot it was titrated with alcoholic potash, using phenol-
phtalein as an indicator. A cubic centimeter of normal potash solution
is equivalent to 410 milligrams of cerotic acid. Into the same flask
were now run 50 cc of approximately half-normal alcoholic alkali, the
condenser reinserted, and the alcohol heated to a brisk boil for five
hours. The excess of alkali was then titrated by standard hydrochloric
acid and the number of cubic centimeters required deducted from the
number of cubic centimeters required to neutralize the potash in a
blank which had received exactly the same treatment, except, of course,
the addition of wax. The alkali which had disappeared was equivalent
to the number of cubic centimeters of the standard hydrochloric acid
thus obtained. One cubic centimeter of normal acid is equal to 076
milligrams of myricin.
Melting points. Melting points were done by dipping the bulb of a
thermometer into the melted wax for an instant, placing the thermom-
eter (which now carried a thin film of wax on the bulb) through a
perforation in the cork of a wide bottle, hanging the bottle in a beaker
full of water kept heated to about 65, and noting the temperature
shown by the thermometer at the instant the wax runs down the bulb
and forms a hanging drop. This was called the melting point. The
experiment was tried of allowing the wax to remain on the bulb over
night before making the determination, but the melting point did not
differ from that shown by a fresh wax coating.
Iodine number. This was determined according to the conventional
method (Hiibl's) for fats, except that owing to the low numbers found
a greater weight (2 grains) was taken than is usual for fats (0.2 to 1.0
gram). More chloroform was also required. The method in detail is:
Two grams were weighed and placed in a glass-stoppered flask and dis-
solved in 40 cc of chloroform. Twenty-five cc of an iodine solution (con-
taining 25 grams iodine and 30 grams of mercuric chloride dissolved in
95 per cent alcohol and made up to 1 liter) were then run in and the mix-
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 819
ture shaken. In another similar flask 40 cc chloroform and 25 cc iodine
solution (but no wax) were placed. The flasks were then placed in a
dark closet, where they remained three hours. Fifteen cc of a 10 per
cent solution of potassium iodide and 100 cc. of water were then placed
in each flask and the free iodine titrated with standard solution of sodium
thiosulphate. The iodine found in the first flask deducted from that
found in the second, gave the amount absorbed by the 2 grams of wax.
The "iodine number" expresses the per cent of iodine absorbed.
Determination of specific gravity. The specific gravities were all taken
at 100. A specific gravity bottle was filled with distilled water, plunged
neck deep in a bath of boiling water, and kept the*e for half an hour.
The stopper, which was perforated, was then inserted, the bottle re-
moved from the bath, allowed to cool to room temperature, and weighed.
It was then emptied, washed with alcohol and ether, dried, and re-
weighed. The difference between the weighings gave the weight of the
water held at 100. This, divided by 0.95865 (Bossetti's figure for the
density of water at 100) gave the capacity at 100 in cubic centimeters
(true air). It was then filled with melted wax, again plunged into the
bath, in which it was kept for half an hour, the stopper inserted, the
wax wiped off, and cooled and weighed. The wiping off was facilitated
by keeping the surface of the bottle hot by occasionally letting hot water
from a tap run over it. The weight of the wax contained, divided by
the weight of water contained at 100, gave the figures put down in the
column headed " times water at 100." The weight of the wax was then
divided by the number of cubic centimeters held by the specific gravity
bottle at 100, and the figures thus obtained placed under the head
"weight of one cc at 100."
ABSTRACTS OF PAPERS RELATING TO WAX AND ITS ADULTERATIONS.
The literature relating to wax and its adulterations is so fragmentary
and scattered as to make it desirable to collect brief abstracts thereof
for convenience of reference. Such an attempt is beset with many dif-
ficulties, chief of which is the labor of condensing the material into a
manageable space, retaining at the same time the essential features of
the original articles.
It is proper to mention here that many of the tests and methods of
analysis proposed in the following abstracts are valueless, and even
misleading, but it is advisable that analysts be fully informed of the
work already done, even if it be without value, in order that they may
avoid its repetition. In many of the methods cited, moreover, no com-
parative tests have been made by this division, the inaccuracy of the
methods being recognized from the work of others. All the more prom-
ising methods, however, have been tried, and the scheme of analysis
finally adopted for our own work has been fashioned in accordance with
the results of these tests. Fortunately the chemist has rarely presented
for his examination a substance offering so many analytical difficulties
820 FOODS AND FOOD ADULTERANTS.
as beeswax, and especially when he is called on to detect an adulterant
which has been added to the extent of only 5 or 10 per cent. In such
cases it is only after a thorough trial of all the approved methods of
analysis that he is able to express an opinion which carries a reasonable
degree of assurance. In the classification of the abstracts three catego-
ries have been made.
The first includes the different kinds of wax, their properties, meth-
ods of preparation, bleaching, etc.
The second embraces methods of the qualitative examination of waxes.
The third includes the methods of the quantitative analyses of waxes
and their adulterants.
Many of the abstracts contain matter that belong to two or even all
three of the above classes. These are placed according to the relative
importance of their contents.
4
KINDS AND PROPERTIES OF WAX.
EGYPTIAN WAX.*
This wax occurs in commerce as irregular cakes of a dirty light yellow color. The
specific gravity is 0.955. A solution of 5 grams of wax in 5 cc. of chloroform, made
by warming the two in a test tube, remained clear for an hour and then deposited
granules, and the upper third became cloudy, though the lower remained clear for
twelve hours. Although this reaction indicated the presence of vegetable wax, other
tests gave no evidence of its presence. Tests for rosin gave negative results. Egyp-
tian wax differs from Bohemian in that the chloroform solution does not remain
clear, and that when it is boiled with dilute alcohol it gives a filtrate which becomes
cloudy and that it is more easily bleached. The author found that some wax can-
dles sent him for analysis contained Egyptian wax.
VEGETABLE WAX.t
This name, which formerly covered palm, carnauba, myrtle, and Japan wax, is now
used to signify a kind of fat coming from India, which is no doubt the product of a
kind of bassia. These fats, which are obtained in great quantities in India and parts
of Africa, bear a number of different names. Galam butter, Bambuc butter, Bam-
bara butter, or Shea butter is said to be obtained from the seeds of Bassia parkerii (ac-
cording to some from Bassia butyracea) ; Bassia oil, or Illipe oil, from the seeds of the
Indian mahwah or butter tree; Bassia latifolia and longifolia also give similar fats.
The fat imported into Germany has an uupleasant rancid taste and a greenish color,
soon disappearing under the influence of light. Under the microscope are seen in
the green amorphous mass numerous crystalline granules. In places these crystals are
so well developed that the fatty character disappears. The melting point of the
amorphous mass is 153.6; that of the crystalline aggregates 55.6. Specific gravity is
0.9474. It is only slightly soluble in alcohol. Boiling absolute alcohol extracted
1.68 per cent; cold, 0.83 per cent. The chemical composition has been found very
variable. O. Henry found it to consist principally of stearin ; Pelouze and Bourdet
mostly of olein. Buff found no palmitic acid. Thomson and Wood found a new
acid, " bassiac," with a melting point of 70. According to Valenta, the fat from
liaxxia longifolia gave a mixture of fatty acids consisting of 63.49 per cent oleic and
36.51 per cent of a solid fatty acid of 62 melting point, probably mostly palmitic.
* K.Labler, Rundschau, 10, 289; abs. Chem. Centralblatt, 1884,497.
t M. Buchner, Chem. Centralblatt, 1884, 257.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 821
MANUFACTURE OF ARTIFICIAL WAX.*
A French patent, granted to Pauvert, Moussay, and Chauvin, prescribes melting
together one part rosin and one-half part paraffin. An alternative process is to melt
rosin with one-third part soap or stearic acid and extract with potash. Copal or
vegetable wax can also be used.
CRYSTALLINE STRUCTURE OF BEESWAX.t
Besides an old observation of Dujardin's, that wax solidifying on an object glass
under favorable circumstances shows under the microscope something of a crystal-
line structure, there seems to be no further notice of the subject in the literature of
beeswax. The phenomenon may be demonstrated by melting a cake of white wax
in a shallow porcelain dish three-fourths filled with water. When the wax is fully
molted, the dish is allowed to cool as slowly as possible. Any bubbles in the wax
are to be broken by approaching a piece of hot iron to them. Vibration must be
avoided during this cooling. At the moment of solidification several opaque points
form simultaneously and at almost equal distances apart. From these points crystal-
lization begins. The surface of the solid cake will show well-defined crystals resem-
bling in shape the cells of the honeycomb.
CONSTITUTION OF BEESWAX. J
Schalfeef alleges that cerotic acid made from beeswax, according to Brodie's direc-
tion, when fractionally precipitated by lead acetate gives different acids, to one of
which the formula C^H ta O 2 is applied. The author, on repeating Schalfeef's work,
obtained by fractional precipitation only one acid, the analysis of which gave results
agreeing well with the formula of cerotic acid, C^HwOj, but not with the formula
C3<HfigO 2 . The cerotic acid separated from a kilogram of yellow wax was a com-
pletely homogeneous substance.
BLEACHING BEESWAX.
Beeswax is most frequently bleached by simple exposure to the air. For this pur-
pose it is cut into thin laminae and exposed in an open place to the light and air.
The coloring matter thus undergoes a complete combustion ; the wax is completely
decolorized in a period of time varying from ten to thirty days. Without the light
the oxidation does not take place even in a current of ozonized air, but the presence
of oxygenated or ozonized air causes the light to act more rapidly.
It is not, therefore, simply the ozone which effects the bleaching, as is generally
supposed, but this agent only becomes effective in the presence of the solar rays.
Even at a temperature of 60 ozone does not attack the coloring matter in darkness.
Even in a vacuum or in an atmosphere of an inert gas, viz, CO 2 , N, etc., the light will
decolorize a wax, but more slowly than in the open air.
*Chem., Centralblatt 1876, 528.
t R. Rottger, Jahresber. d. phys. Ver. z Frankfurt a. M., 1876-'77, 23 ; abs. Chem.
Centralblatt, 1878, 575.
tE. Zatzeck, Monatsh. f. Chem., 3, 677; Chem. Centralblatt, 1882, 626,
Buisine, Bull. Soc. China., Oct. 20, 1890, 465.
18803 Ro. 13 13
822
FOODS AND FOOD ADULTERANTS.
Comparative analyses of pure unbleached and bleached wax afforded the following
limiting data :
Melting
point C.
Free acid
in m e
KOH
per g. of
wax.
Total
acids in
ro gK
O H per
g. wax.
Iodine
absorbed.
Volume of
H at o and
760 mm.
furnished
by 1 g.
wax.
63 -64
19-21
91 95
Per cent.
10 11
Oe.
53 5-55
Pure yellow wax, bleached in open
air
63. 5-454
20-21
93-100
6- 7
54- 55
In air bleaching the yellow waxes lose only abont 1 to 2 per cent of their weight.
The melting point of the two kinds of wax rests sensibly the same. Only traces of
acids soluble in water are formed during the bleaching process. The most notable
differences are in the quantities of hydrocarbons, which fall from 13 to 14 in the yellow
wax to 11 or 12 in the white variety, and the iodine number, which falls about four
points in the white wax. The proportion of total acids in the white variety is slightly
increased. In bleaching, some of the nonsaturated constituents of the wax fix oxy-
gen and become saturated, thus diminishing their power of absorbing iodine.
This is illustrated particularly in the hydrocarbons of the wax which, after bleach-
ing, melt at 51.5 to 53 degrees, and fix 14.3 to 15 per cent of iodine, and before bleach-
ing melt at 49.5 degrees and fix 22 per cent iodine.
In practice the pure wax is rarely bleached. The bleachers always add to the wax
a certain q uantity of suet, from 3 to 5 per cent. There are several reasons for this.
The principle one is that pure wax when bleached is too brittle ; moreover, in
presence of a small quantity of suet, the bleaching goes on more rapidly, and without
this suet it is difficult to obtain a product entirely white.
A series of yellow waxes to which a small quantity of suet had been added, fresh
suet, and the same exposed to air and left for forty days, gave on analysis the fol-
lowing comparative and limiting data :
Melting
point C.
Free
acids in
mgKHO
perg.
Total
amis in
mgKOH
perg.
Iodine
absorbed.
Volume
of H at
and 760
mm fur-
nished by
g wax.
Hydro-
carbons.
Pure yellow wax
63-64
19-21
91-95
Per cent.
10 11
53 5-55
Per cent.
13-14
Wax bleached with 3 to 5
63.5-64
21 23
105-115
6-7
OS 5-57
11-12
Fresh suet.....
47.5
2.75
202
36 01
52 5
Same exposed for 40 days.
48.5
4.86
213
27.68
60.4
These numbers illustrate the action of the suet in bleaching. It is due to the oleio
acid it contains ; easily oxidizable, thus aiding the combustion of the organic coloring
matter. The essence of terebenthine added in small quantities acts in the same
manner.
Other processes may be employed for the decoloring wax, e. g., bleaching with animal
charcoal. The wax is kept in a fused state in contact with the black, and the white
wax is obtained by filtration. Permanganate of potash or bichromate of potash
may also be employed in acid solution with good results and even oxygenated water.
Reducing agents, such as sulphurous acid, sulphites, hydrosulphitea; etc., do not act
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
823
on the coloring matters of wax. Chlorine bleaches waxen, but the chlorine is absorbed
asiodiue and bromine are, and thus the constitution of the wax is profoundly modified.
The composition of waxes bleached in various ways is illustrated iu the following
table :
Melting
point C.
Free
acids in
mgKOH
per g.
Total
acids in
mgKOH
per g.
Iodine,
absorbed.
Volume
of H at
and 76u
mm fur-
n islird by
g wax.
Hydro-
carbons.
63.5
20.17
93.49
Per cent.
10.87
CG.
53.0
Per cent.
13.54
Wax bleached in air with
5 per cent terebenthine.
63.5
20.20
100.40
6.78
54.9
12.39
Wax bleached with oxy-
63.5
19.87
98.42
6.26
56. 1
12.53
63.0
20.40
95.06
11.23
54.5
14.30
Wax bleached with ani-
63.0
19.71
93.20
11.36
53.6
13.30
Wx by permanganate
c 63.7
I 63.5
22.63
21.96
103. 29
99.24
2.61
5.80
53.6
55.5
13.30
13.34
i 63.2
21.86
98-.90
7.94
51.0
13. 24
\ 64.0
23.43
107. 72
1.08
53.6
11.77
The composition of waxes decolorized by chemical processes, as is seen from the
table, is quite variable.
The numbers obtained show the modifications which are produced in waxes by the
different processes followed in bleaching them. The data enable the analyst to de-
cide within certain limits whether a white wax be pure, and by what process it has
been bleached, and they will serve as a basis for a further investigation of adultera-
tions.
BLEACHING OF WAX."
The Jour, de phar. et de chim., 1891, May 15, contains a description of experiments
on the bleaching of wax, by A. and P. Buisine. These gentlemen were the first to es-
tablish the fact that to obtain a rapid decoloration, both air and light are necessary,
and that it is under the direct rays of the sun that the bleaching is best effected.
They then state that the combustion of coloring matter is favored by ozone, but only
in conjunction with the solar rays.
In 1885 I published a series of experiments whose results coincide with those of the
authors just mentioned. Admitting that light plays a great part in the phenomenon,
I wrote : " But it is not known if this part is preponderant ; as for the exposure in
the night, that is a vague expression. Besides, how does this exposure determine the
bleaching, or at least contribute to it ? In a word, what is the active agent? " Seek-
ing to answer these questions, I first observed the influence of light alone, then the
effect of light combined with exposure to the " exposure in the night," and, finally,
the effect produced by this exposure without the action of light.
First experiment : Yellow wax was exposed in thin sheets to the action of light, or,
to be more accurate, to the successive action of the sun and of diffused light. The
action was nearly complete at the end of twelve days.
Second experiment: The same wax was exposed during the same time to the action
of light on one side and the "exposure in the night " on the other. The bleaching
was more nearly complete than before.
* M. H. Barnouvin, Jour, de phar. et de chim., 1891, July 1.
824
FOODS AND FOOD ADULTERANTS.
Third experiment : A third specimen of this wax was exposed to the " exposure in
the night" and sheltered from the light during the day. The bleaching was less
marked than in the first instance.
Still it remained to determine the cause which during the exposure to the '' expo-
sure in the night" produced the effect. Special research having revealed the con-
stant existence of ozone in the same places where these experiments were most effec-
tual, I tried to find if a connection existed between the occurrence of atmospheric
ozone and the rapidity of the bleaching. I tested this by placing ozonoscopic paper
by the side of the wax during the experiment. Comparison with an ozometric scale
showed an evident relation between the progress of the bleaching and the quantity
of ozone in the air. The ozone evidently played the leading part.
The results may be summed up as follows: Light bleaches the wax more rapidly than
the " exposure in the night." On this subject I ought to add that the action of the
direct solar rays alone possesses a great activity ; in diffused light the bleaching is
slow. The action which the " exposure in the night" produces is due principally to
the ozone.
SPECIFIC GRAVITY OF WAXKS.*
White wax 0.973
Yellowwax 0.963-0.964
Japan wax 0. 975
Ceresin, white 0. 918
Ceresin, half white 0.920
Ceresin, yellow 0.922
Ozokerite (crude) 0. 952
Spermaceti 0. 960
Rosin, American 1.108
Rosin, French 1.104-1.105
Cacao butter, filtered 0. 980-0. 981
Paraffin 0.913-0.914
Purified resin 1.045
Beef tallow 0.952-0.953
Mutton tallow 0.961
Stearin .. .. 0.971-0.972
BEHAVIOR OF WAX FROM THE RHU8 FAMILY OF PLANTS, t
.7. B. Batka t says that the most remarkable peculiarity of the above-named wax
consists in the fact that when boiled with borax in water it dissolves fully, forming
a gelatinous, quickly solidifying soap, from which acids precipitate a wax. This is not
the case with beeswax, and therefore the reaction can be used to distinguish between
them,
Japan wax is the most important of these waxes, being an exudation ffom the
Rhus succedanea.
VEGETABLE WAXKS. $
Carnauba wax (Ceara or Brazil wax) is obtained from the leaves of Copernicia cm-
fera (Martius); conies from Brazil, is hard and brittle, and melts at 83.5 to 84.
Pela wax (Chinese wax) is separated in China from the young branches of Fraxinus
chinensis (Roxburg) by Coccus pela (Westwood), melts at 82.5 C., and has not been
brought into commerce.
Koga wax is probably obtained from Cinnamomum pedunculatum in Japan. It is
softer than Japan wax and has not yet come into commerce.
Ibota wax is produced from Ligiistrum ibota by an insect. It is white, very solid,
and is not met with in commerce.
Chinese vegetable tallow is obtained from the seeds of Stillingia 8ebifera( Martins).
It is used in making candles, is an easily disintegrated substance, and melts at 37.
Palm wax is collected from the trunks of Ceroxylon andicola (Huinb.), indigenous
to tropical America. It does not melt in its crude state till heated above 100.
* Dieterich, Arch. Pharm. 3, 20, 454.
t Fres. Zeit. f. a. Chem., 1865, 491.
t Chem. Centralblatt, 1365, 12.
$A. Meyer, Arch. d. Pharm., Aug., 1879, 97, 129; Amor. Jour. Phar., Dec., 1879,
606; Proc. Am. Phar. Assoc, 1880, 293.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 825
Myrtle wax is separated from the fruit of Myrica cerifera (wax myrtle), indigenous
in the United States. It melts at 47.5 (Leroy) or at 49 (Chevreul).
Japan wax is obtained from the dried fruit of Rhu sucoedanea, B. vernicifera,* and B.
silveslris, in Japan and China. Japan exported in 1877 wax worth about $'238,600,
Japan wax is nearly white or of a slightly yellowish green tint, has a sandy, short
fracture, an unpleasant tallowy odor, is often coated with a fine white crystalline
layer, and melts at 52 to 53. When old it is soluble in boiling alcohol and ether,
from both of which almost all again separates on cooling. It is used in polishing
wood and in the preparation of wax matches and candles.
COMPOSITION OF JAPAN WAX.t
The author regards the " wax" as a mixture of various glycerides and not as dipal-
mitin. The sample examined by him melted at 52. When rapidly cooled after
melting and again heated it melts at 42. On standing some time it regains its orig-
inal melting point. Melted with water it gives it an acid reaction. It readily
dissolves in commercial absolute alcohol on heating, but mostly crystallizes out on
cooling, leaving a softer and more fusible body in solution. The fatty acid obtained
by saponification is mainly palmitic, but contains acids of higher melting point.
One acid was found melting at a higher temperature than stearic. There was also
found an oily acid in small quantity.
NEW SOURCE OF WAX.t
A wax has been isolated from Sonchus oleraceus and Asclepias cornuti possessing
many of the qualities of beeswax, and these plants may be made a commercial source
of the wax. One morgeu of land planted with Asclepias should yield 50 centner of
hay, 1.25 to 1.5 centner wax, and 0.80 centner of caoutchouc.
CHINESE INSECT WAX.
This wax is a compound of cerotyl alcohol with a wax acid. The wax-forming insects
crawl on the under side of tender young twigs, probably of the Fraxinvs Chinensis, and
make an incision from which a liquid gushes forth, which soon coats the twig with
wax. In the course of three mouths the layer becomes about 0.25 inch thick. The
twigs are then broken off and the wax stripped from them by hand. This wax is
melted in boiling water to purify it. The stripped twigs are also thrown into hot
water to get more wax. In this last operation the insects become detached from the
wood and sink to the bottom of the containing vessel, whence they are gathered,
pressed into a cake, and fed to hogs.
QUALITATIVE EXAMINATION OF BEESWAX AND OTHER WAXES.
E. Donath || proposes the following tests for adulterants in beeswax :
Boil a nut-sized piece of the suspected wax with concentrated solution of sodium
carbonate for five minutes :
A. An emulsion is formed, remaining after cooling, indicating adulteration with
rosin, tallow, stearic acid, or Japan wax. A new portion is now to be boiled with a
strong solution of caustic potash for some minutes and then NaCl added: (a) The
separated soap is in the form of a fine-grained magma : Japan wax. For complete cer-
tainty determine the specific gravity. If it is higher than 0.970, Japan wax is present.
(b) The separated soap is flocculent : adulteration with rosin, or fatty substances.
"The wax from R. vernicifera is poisonous, and is the base of Japanese lacquer.
t E. Buri, Arch. f. Pharm, May, 1879, 403 ; Proc. Amer. Pharm. Assoc., 1879, 436.
t C. Kassner, Die Oel und Fettindnstrie, 22-86 ; Chem. Zeit. 1886,390.
$ C. Theilman, Amer. Bee Jour., Jan. 13, 1886,24.
II Dingl. polyt. Jour., 205, 131 ; ab. Fres. Zeit. f. a. Chem., 1873, 325.
826 FOODS AND FOOD ADULTERANTS.
Rosin may be tested for by heating a fragment of the wax for fifteen minutes with con-
centrated nitric acid. Pour a little cold water on the wax swimming on the surface
and decant the fluid. In the presence of rosin, a yellow, flocky body is thrown down
on cooling or on dilution. Ammonia dissolves the flocks and becomes colored red
brown. Stearic acid is tested for by Fehling's method, boiling the wax for forty-five
minutes with twenty times its weight of alcohol, allowing the resultant solution to
cool slowly, filtering and adding water to the filtrate. A precipitate or cloudiness
indicates stearic acid. If a negative result is given, stearin should be sought for by
Gottlieb's method, based on the solubility of oleate of lead in ether. Stearin if
present is liable to influence the test given above for stearic acid. The distinction
between the two can be made by means of an alcoholic solution of lead acetate, which
causes no precipitate in the filtrate from pure wax or from that adulterated with
stearin.
B. On cooling the wax floats on the top and the fluid remains clear and is bnt
slightly yellow. If not adulterated with paraffin the wax is pure. If the specific
gravity of the wax be less than 0.960 and no other adulterants have been found the
presence of paraffin is assured.
To take specific gravity of waxes Donath keeps the wax melted for some time in
order to extricate air bubbles and then pours into a potash mold. After fully cool-
ing the wax is molded into the desired form, brushed over with a camel's hair brush
wet with water and the specific gravity taken in a pycnometer.
DETECTION OF ADULTERANTS.*
The author says that white wax contains 3 to 5 per cent of tallow, and that man-
ufacturers add turpentine or resin in order to impart to wax the requisite tenacity.
Hence these additions, unless present in large quantity, cannot be regarded as adul-
terants. The specific gravity of wax when higher than 0.964, indicates the presence
of stearin, resin, or Japan wax, and when lower than 0.956 paraffin, ozokerit, or
tallow is present. Chloroform or fatty oils form a clear solution with dry wax and
a slightly turbid one with moist wax. By treating pure beeswax with a saturated
solution of borax at 80, the aqueous solution is rendered turbid; when Japau wax
or stearin is present, a milky solution is obtained, remaining opaque after cooling.
By boiling wax in a solution of soda (1 : 6), pure wax gives a translucent solution.
If milky, stearin is present ; if pasty or stiff, Japan wax has been added. When the
specific gravity is less than 0.956 and the wax behaves with borax and soda like pure
wax, paraffin or ozokerit has been added ; the same result is obtained when the
specific gravity is correct and the borax or soda test indicates the presence of Japan
wax. Ceresin (white or yellow) forms milky solutions in the borax or soda test, or
behaves like beeswax, but has a lower specific gravity.
MKTHOD OF DETECTING ADULTERATION OF BEKSWAX.t
Adulteration of beeswax can be detected by the following methods :
To determine the specific gravity an egg-sized piece of wax is placed in a beaker
with 33 per cent alcohol, shaken vigorously to remove adhering bubbles, and alcohol
or water added until the wax just floats. The density of the mixture is then ascer-
tained by a spindle.
To determine the mineral and coloring matters 10 grams are placed in a flask hold-
ing about 250 cc., together with 100 cc. of water, and the mixture boiled for several
luinntes. After cooling any mineral matter which may be present will be found in
the bottom of the flask. On cooling if the water is yellow, turmeric may be present
and can be tested for with ammonia. Starch can be tested for with iodine. For
further testing Mr. C'larency prescribes the sodium carbonate test.
Hager, Dingl. polyt. Jour., 236, 356 ; aba. Jour. Chem. Soc., 1881, 40, 316.
t A. Clarency, Journ. de pharm. et de chim. (6) 13, 27; Cheiu. Ceutralblatt,
188C, 174.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 827
WAX ANALYSIS.*
The specific gravity of yellow wax and also of the white varies between 0.956 and
0.964, and is on the average 0.960, although most samples are between 0.958 and
0.960. If the specific gravity exceeds these limits on either side it is suspicious, and
should the variation be great adulteration can be considered as certain. If the
specific gravity be above 0.964, stearic acid, Japan wax, rosin, water, heavy spar,
sawdust, etc., may be present. If it lies below 0.956, paraffin, ceresin or fat may be
present. Although the specific gravity affords some criterion for judging wax, yet
samples lying within the limits are not necessarily pure, as the correct specific
gravity can be easily obtained by double adulteration. For quantitative and quali-
tative work on wax the best method is that of Hiibl.
PETROLEUM BENZINE AS A QUALITATIVE REAGENT.t
This new method of testing depends on the behavior of beeswax toward petroleum
benzine. If a cylinder of beeswax is placed in a test tube, and benzine poured over
till it overtops it from 1 to 2 cm, the fluid gradually penetrates into the mass of wax,
and very small flocks or pulverulent particles separate and collect at the bottom of
the benzine. Finally, the whole mass disintegrates, and in an hour or two the con-
tents of the test tube are arranged in two layers, the lower consisting of a homo-
geneous layer of wax particles, the upper of clear benzine. The conduct of adul-
terated wax with benzine is quite different. Wax containing foreign substances
conducts itself with more or less resistance, according to the adulterant. Such a
wax cylinder remains unchanged half a day, often from two to four days. With
samples containing from 8 to 20 per cent of admixture, the wax cylinder swells some-
what more quickly, and the outside layer shows by degrees from 4 to 12 divisions
lengthwise, which are separated from one another by narrow, transparent, or deeply
shining lines. If the foreign substance is only a small per cent, flocks separate from
the wax a few minutes after the addition of the benzine, and after a half or a whole
day the wax sediment consists not of a homogeneous mass, but of flocks, interspersed
with broken, lengthwise columns, or fragments of columns, showing transparent
veins of benzine.
DETECTION OF ADULTERATION IN BEESWAX. I
When pure beeswax is chewed it breaks up in the mouth ; the adulterated acts
like chewing gum.
DETECTION of STEARIC ACID.
Boil the suspected sample with distilled water, allow to cool, and test the aqueous
layer with litmus. Stearic acid renders water slightly acid in reaction, which is not
the case with pure wax. Regnard himself says that this method is not of great value
as small amounts of sulphur dioxide remaining after bleaching could easily cause
mistake. He also proposes a modification : Heat the sample with limewater in a
flask having reflux condenser. With pure wax the limewater remains transparent ;
otherwise, a turbidity ensues and the precipitate of stearate of calcium falls. The
fluid reddens litmus.
E. Geith's method || is also based on the use of limewater, but according to him
there is no precipitate, the fluid remaining perfectly clear, but the fluid loses its
* H. Rottger, Chem. Zeit., 1890, 37, 606. ~"
t H. Hager. Central Org. f. Waarenkunde, 1891, 1, 239 ; abs. Chem. Zeit. , 1891, 93, 307.
t A B C of Bee Culture, 290.
Regnard, Jour, de chim. med., 1844, 328.
HDingl. polyt. Jour., 1847, 105,445.
828 FOODS AND FOOD ADULTERANTS.
alkaline reaction. According to my own trials a turbidity always ensues in the be-
ginning, but there is no precipitate. On longer heating the cloudiness disappears,
and the fluid again becomes clear. Whether the fluid becomes acid or remains alka-
line naturally depends on the amount of stearic acid present and the strength of the
limewater.
Fehling * says : As pure wax contains cerotic acid, a body which conducts itself
toward alkali, limewater, alcohol, and other reagents recommended for the detec-
tion of stearic acid, very much as does the latter, it is not possible to detect admix-
tures of less than 10 per cent stearic acid by the known methods. Stearic acid is,
however, separated from its solution in cold alcohol on the addition of water, while
cerotic acid, though it dissolves in hot alcohol, separates almost completely on cooling
and the solution then contains so little that it is not much affected by the addition
of water. Fehliug therefore boils the wax for four or five minutes with twenty
times its weight of alcohol, allows to stand for several hours in order to completely
cool, filters and adds water to the filtrate. If the wax be pure the liquid is only
slightly clouded, but in presence of stearic acid a flocky precipitate falls. One per
cent of stearic acid gives a strong, unmistakable turbidity. In detail the method is:
Boil 1 gram wax in a test tnbe with 10 cc. of 80 per cent alcohol for several minutes
and then allow to cool to about 18 or 20. Filter into a cylinder, add water, and
shake. The stearic acid separates in flocks on the surface and the underlying fluid
becomes nearly clear.
DETECTION OF TALLOW OR ANIMAL FAT IN BEESWAX.
Grease t can be detected by scraping a smooth surface on a cake of wax and at-
tempting to write on it with pen and ink, which can be readily done should the wax
be pure. Another plan is to scratch the wax with the finger nail. If pure the wax
will show a shining line along the scratch, but if tallow is present the line will be
dull. A fresh break will generally show the presence of tallow, if present, by the
smell.
Hagert shakes 1 to 1.5 grams of the chloroform solution of the wax with 12 to 15
grams of limewater. In the presence of stearic acid a mealy lime soap forms, as-
suming dendritic shapes, while the solution of pure wax in chloroform separates in
the form of a white emulsion. Even in this modification the method of Regnard can
not be recommended.
Benedikt proposes to boil the wax sample with carbonate of soda and allow to
cool. In the presence of stearic acid the solution solidifies from the formation of
otearate of soda. This method is good, but is not so certain in presence of small
quantities as that of Fehliug.
DETECTION OF PARAFFIN AND CERESIN.
Wagner)] detects the presence of paraffin and estimates its quantity by the influ-
ence it exercises on the specific gravity of the wax. He says : Normal wax has a
constant specific gravity, and paraffins of very different origin show specific gravi-
"Dingl. polyt. Jour., 1858, 147, 227.
t Amer. Bee Jour., 21, 19, 298.
t Comment., Pharm. Germ., 1873, 436.
\S Analyse der Fette, 291.
|| Dingl. polyt. Jour., 1867. 185, 72.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
829
ties varying only within narrow limits. He gives a table of the specific gravity of
various mixtures of wax of 0.969 specific gravity, and paraffin of 0.871.
Wax.
Paraffin.
Specific
gravity.
100
0.871
25
75
.893
50
50
.920
75
25
.942
80
20
.948
100
.969
Pure wax (free from paraffin) should sink in alcohol of 0.961 specific gravity (33
per cent by volume, Tralles).
DETECTION OF PARAFFIN IN WAX.*
For this purpose Landolt recommends heating a nut-sized piece of the wax, with
excess of fuming sulphuric acid, in a porcelain dish. As soon as the wax melts a vig-
orous reaction sets in, enfeebled, however, by the presence of paraffin. Heat for two
or three minutes after the evolution of gas begins to slacken, and then allow to cool.
Paraffin is found as a transparent layer, easily removable. It is best to use enough
acid to insure the mass remaining fluid at the end of the reaction, as otherwise the
paraffin is contaminated with the decomposition products of the wax. In this case
another treatment with acid will be found to make the paraffin colorless. By this
method very small per cents of paraffin can be detected. Ordinary acid should not
be used, as the decomposition with it is tedious.
According to Wagner, t Dullo,t and Breiteulohner, this method is seldom applicable,
inasmuch as paraffin butter (vaseline), not solid paraffin, is used, and the former is
destroyed by sulphuric acid. This method is unreliable, and not used at the present
time.
DETECTION OF PARAFFIN IN BEESWAX. ||
Payen recommends for this purpose the determination of the melting point. Wax
mixed with paraffin melts at 48, while the usual melting point of the wax of com-
merce lies between 61.5 and 62. Paraffin has the property of lowering the melting
point of beeswax. All kinds of paraffin, from whatever source, have melting points
lower than 62. [There is a paraffin found in Rangoon oil which has a melting
point in the neighborhood of 61, which is only 1 under that of wax, and accord-
ing to Hofstatter paraffin from ozokerite has occasionally a melting point of 65.5.]
Boghead paraffin melts at 42 ; that from turf tar at 49.5, and that from shale
(Autun) melts at 49.
The fusibility of paraffin is changed by distillation, and the distilled paraffin always
shows a lower melting point. If in distilling the distillation be broken off', when
only about one-half or two-thirds has come over, the distillate invariably shows a
lower melting point than the residue. Payen also recommends the method based on
the fact that when an adulterated wax is saponified with alcoholic potash and the
soap solution evaporated to di yness, the paraffin can be extracted with ether.
" Dingl. polyt. Journ., 1861, 160, 334, through Fres. Zeit. f. a. Chern., 1862, 116.
t Dingl. polyt. Jour., 1867, 185, 72.
t Wagner's Jahresber., 1863, 670.
$ Ib id., 1864, 662.
|| Journ. de pharm. et de chim.,T. 2, se"r. 4, 233, Fres. Zeit. f. a. Chem., 1865, 490.
830 FOODS AND FOOD ADULTERANTS.
DETECTION OF PARAFFIX IN BEESWAX.*
Heat 50 cc. of ainyl alcohol on the water bath to about 100 and add 5 grams of
wax. When dissolved add 100 cc. of fuming sulphuric acid diluted with half its
bulk of water, first heating the mixture to 100. Heat till no more bubbles are given
off, then cool. A cake is formed containing melissin, cerotate, and palmitate of amyl,
and paraffin, if contained in the sample. Heat the cake on the water bath with a
mixture of 50 cc. sulphuric acid and 25 cc. of Nordhausen acid. In about two hours
the decomposition, which goes on quietly, is ended, but the treatment ia to be con-
tinued until no more gas can be obtained on stirring up with a glass rod, when every-
thing but the paraffin will have been completely carbonized. After cooling squeeze
the cake and add it to 50 cc. of amyl alcohol heated to 100. Filter off the residue
from the solution thus formed, using a hot filtration device, pour 50 cc. hot amyl
alcohol on the filter, allow it to run through, and then add 50 cc. more. Heat the
nitrate (150 cc.) to 100 and add 70 cc. of concentrated sulphuric acid to convert the
amyl alcohol into amyl sulphuric acid, in which, according to Hoard, paraffin is in-
soluble. If the carbonization of the wax has been complete, two purifications will
insure the paraffin being in weighable condition. The author remarks that in using
this method the paraffin is not attacked, which is always the case with Landolt's
method, in which only faming sulphuric acid is used.
DETECTION OF PARAFFIN IN BEESWAX.t
Add to 2 grams of the wax 1.5 grams KHO and abontSgrams water and boil, shak-
ing repeatedly till a complete mixture is obtained. Cool the mass almost to the crys-
tallizing point of the acids and add 6 to 9 grams of petroleum ether, shaking till an
emulsion is formed, from which the ether does not separate on standing. Add an
excess of neutral lead acetate and stir with a glass rod ; separation of the ether from
the other liquid ensues. Separate the two and reexhaust the aqueous solution twice
with fresh portions of ether. The ether extract is evaporated and the residue weighed.
Pure yellow wax gives 14 to 16 per cent by this method, which is hardly a recom-
mendation for it. There are also samples of wax which give 57 per cent. To obtain
the paraffin pure, and free from the wax constituents, it is preferable to destroy
these latter by fuming sulphuric acid.
[In the reference cited (Zeit. f. a. Chem.) the method described is wrongly attrib-
uted to Marggraf.]
ADULTERANTS IN BEESWAX.t
The paraffin-mixed wax described [in the preceding abstract] which gave 57 per cent
to petroleum ether, it seems from Hager's article, was suspicious from its appearance
and physical properties. It possessed a slippery, soapy feel, and on kneading showed
little viscosity. Pure yellow wax has at 20 a specific gravity not lower than 0.965
nor higher than 0.975. The sample in question, however, did not sink in alcohol of
higher specific gravity than 0.896 at 20. Another trial gave the specific gravity as
0.896. Latterly, according to Hager, there has been coming into the trade wax
adulterated with Japan wax and with paraffin, not differing greatly in looks from
the pure wax. The specific gravity is near that of wax, 0.920 to 0.925. It is not
made to imitate high-grade wax. A sample was analyzed by Hager. Three grams
were boiled with a solution of 0.500 grams borax in 8 cc. of water. || This gave a com-
plete, tolerably white emulsion, not changing in form on cooling. By this the pres-
* Lies-Bodart, Compt. rend, T. 62, 749; Jour, de chim. med., T. 2, ee>. E me , 297;
Fres. Zeit. f. a. Chem., 1866, 252.
t H. Hager, Polyt. Centralblatt, 1869, 1406 ; Fres. Zeit. f. a. Chem., 1870, I'M.
t Fres. Zeit. f. a. Chemie, 1870, 419.
$ Phann. Centralhalle, 11, 209.
|| Method for Japan wax first published by Hager in Pharm. Contralhalle, 3, 207.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 831
ence of Japan wax, and, from the light specific gravity also of paraffin, was established,
but the question of the presence of beeswax remained undecided. To settle this the
author used the difference in behavior of the different ingredients toward sulphuric
acid and alcohol. Japan wax, when added to twenty times its weight of concentrated
sulphuric acid, the mixture warmed on the water bath and occasionally shaken, gives
a clear dark, brown red solution, remaining fluid on cooling. If this solution is
again heated until it becomes brownish black and foams, and then added drop by
drop to four or five times its volume of alcohol, a dark blackish red (often clear)
mixture is obtained, depositing nothing on the surface, or at most a few easily disin-
tegrated flocks. The same test made on pure wax gave a dark brown, foaming,
cloudy mixture, not liquid after cooling. When again heated till foamed strongly,
and then mixed with alcohol (thorough mixture may be obtained by pouring from
one test tube to another repeatedly), there is formed on cooling a black, crumbly
cake on the surface, which when dissolved in petroleum ether leaves a black powdery
substance. The decanted petroleum-ether solution on evaporation gives a black sub-
stance which climbs upward on the sides of the dish. This black substance, heated
to 300, becomes solid again after cooling. It is smeary and melts under the warmth
of the finger. It is of lower specific gravity than wax.
Paraffin treated with sulphuric acid gives a clear brown mixture, liquid while hot
and solidifying on cooling. When again heated and mixed with alcohol of 90 per
cent it gives a solid grayish crystalline cake. On evaporation it leaves clear gray
margins (not black), and gives a residue of paraffin, completely volatile at 300 to
310, with no bad smell.
The wax tested by the author gave, when treated in the same way, a black but
more solid cake than had the yellow wax. This, in dissolving in petroleum ether, left
a black substance. The decanted solution left, on evaporation, dark gray margins.
The residue had a scarcely recognizable structure, and left, after heating in a mercury
bath to 300, a black, solid substance similar to that obtained from wax, of 0.930 "spe-
cific gravity. Further heating produced stifling vapors, but complete volatilization
was not obtained until nearly 400.
As by the foregoing tests the Japan wax remained dissolved in the sulphuric acid-
alcohol mixture and the black cake indicated wax and paraffin, Hager concluded
that the sample contained all three, probably in equal parts. The color was very
likely due to curcuma.
ADULTERATION WITH PARAFFIN.*
Beeswax is met with in the Philadelphia market adulterated with paraffin to the
extent of 80 per cent. It is a trifle translucent on the edges and rings somewhat on
being struck. It may also be recognized by a peculiar concavity on the tops of the
cakes, beeswax cakes being always either flat or slightly convex, or else having ver-
tical fissures running through the block. Melting point, 146 F. (63); specific
gravity 0.929. Beeswax cakes were also met with made of black earthy matter, neatly
covered with yellow wax.
DETECTION OF CERESIN IN WAX. t
For the detection of ceresin (a mixture of "earth wax" and carnauba wax) M.
Buchner recommends the determination of the specific gravity. He found genuine
wax to have a specific gravity of 0.959 for yellow and 0.955 for white wax, while
the specific gravity of samples of ceresin examined by him was between 0.858 and
0.901. Pure wax will sink in alcohol of 0.954 to 0.950, while ceresin will float.
* Proc. Amer. Pharm. Assoc., 1875, 498; Amer. Jour. Phann., Nov., 1874.
t Dingl. polyt. Jour-, 231, 272; Fres. Zeit. f. a. Chem., 1880, 240.
832 FOODS AND FOOD ADULTERANTS.
PARAFFIN IN WAX.
A simple method is recommended by Hager* for detection of paraffin. Warm to-
gether in a test tube 2 grams of wax with 5 cc solution of sodium carbonate till the
former melts, shake energetically and then while still shaking add gradually about
G cc of benzol. An emulsion is produced. Place the test tube in a water bath heated
to about 50 and allow to remain for ail hour so that the mixture can stratify, then
let it stand for some time at the ordinary temperature. With pure wax after cooling
there is a fluid, scarcely cloudy layer of benzol. When this is the case it is not neces-
sary to hunt farther for paraffin. In the presence of the latter the layer is not fluid
and is also cloudy or white.
DETECTION OF CERESIN AND PARAFFIN IN WAX.t
Boil 1 gram wax in a test tube with 1 part potash and 3 parts 90 per cent alcohol
for several minutes. Place tube in a hot-water bath and allow to cool gradually.
If the wax is pure the liquid remains clear, while in the presence of paraffin and cere-
sin ail oily layer is formed.
DETECTION OF CERESIN, OZOKERITE, AND PARAFFIN IN BEESWAX.}:
The determination of the specific gravity is an essential point. If the wax con-
tains moisture it should be cut with a sharp knife into thin pieces, and these should
be placed in a place the temperature of which does not exceed 30. After one or two
days the pieces are melted and the liquid wax dropped on clean lead foil. The
solidified drops are thrown into diluted alcohol (40 cc alcohol, 90 per cent, and 60 cc
water) and by addition of water or alcohol made to float in the liquid, any adhering
gas bubbles being carefully removed. The specific gravity of beeswax varies between
0.956 and 0.964 (temperature not stated). A specific gravity below 0.954 indicates
adulteration.
EXAMINATION OF BEESWAX FOR PARAFFIN, ETC.
Adulterations of beeswax with paraffin, ceresin, or ozokerite can be easily deter-
mined by subjecting the sample to the influence of heat. In a small porcelain cap-
sule of about 5 cm diameter and 1 to 2 cm depth 2 grams of the wax, previously cut
into shavings and dried by exposure to air, are placed and heated over a small flame ;
when vapors are evolved a beaker of same diameter as capsule and of one-half to
two- thirds liter capacity is held over the capsule and completely filled with the vapor,
when it is covered and set aside for condensation ; a second beaker is filled in the same
manner and then the flame is removed. The condensation of the vapor requires
about one hour, and when completed the deposit of one beaker is dissolved in 3 cc
chloroform and poured into the second beaker, rinsing the first beaker with a small
additional quantity of chloroform. With the chloroform solution of the sublimate
the following tests are made: (t) One to 15 cc are evaporated in a test tube and,
after adding 4 cc solution of sodium hydrate, heated to the boiling point ; after cool-
ing the paraffin will float upon the colorless lye. (2) Several drops are allowed to
evaporate spontaneously upon an object glass and the residue examined microscopic-
ally ; paraffin has the appearance of raised stars with curved or serpent-like rays.
In this distillation the first portion of the vapor always consists of the paraffin, pure
beeswax only producing volatile matter on heating to 300 to 320 C. ; the sublimate
from beeswax is always colored, the chloroform solution being decidedly colored ;
* Pharm. Centralhalle, 18, 414.
t Peltz. Jour, de pharm. et do china. (5) 5,154; Arch. d. Pharm., June, 1882,471;
Proc Amer. Pharm. Assoc., 1882, 363.
t Hager, Chem. Centralblatt, 1889, 2, 815.
$ H. Hager, Pharm. Centralhalle, lHi>,565.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 833
the soda lye is colored and also turbid ; under the microscope the chloroform residue
presents a wavy appearance without the stars. For a quantitative determination the
results are only approximate ; instead of 25 per cent there were obtained in three
determinations 22.38, 23, and 23.70 per cent.
DETECTION OP ROSIN IN BEESWAX.*
Determination of specific gravity of wax samples, in order to detect sophistication
with rosin, can be rapidly made by using officinal " Liq. ainmon. caustic" (German).
In this pure wax floats, while that containing rosin sinks.
DETECTION OF ROSIN IN BEESWAX, t
Five grams of the wax are introduced into a flask with four or five times as much
crude nitric acid (1.32 to 1.33 specific gravity), the mixture heated to boiling and kept
at that temperature for a minute. Then an equal bulk of cold water is added, and
then ammonia till the fluid smells strongly of it. With pure wax the alkaline fluid
is colored only yellow, but in presence of rosin, it is deep brown. A blank with pure
wax should be run simultaneously. With mixures containing rosin, the action of
the acid is much more vigorous than with pure wax. This method is exactly the
same as that accredited to Donath.
DETECTION OF ROSIN IN BEESWAX, t
In the literature are to be found :
(1) Method of Donath (given elsewhere).
(2) Schmidt's method (given elsewhere).
(3) Hager's method : Boil a sample of wax with fifteen times its volume of a mix-
ture of 1 part water and 2 parts 90 per cent alcohol. Allow to fully cool, decant, or
filter if cloudy, and mix with an equal volume of water. If rosin is present the liquid
becomes cloudy or milky. With alcohol of the above strength the rosiu can be en-
tirely extracted, while the wax and stearic acid are unaffected.
(4) According to the results of the pharmacy commission || wax containing rosin
gives with soda solution a kind of emulsiou which is tolerably permanent, remaining
for several days. One gram wax should be heated with 10 cc water and 3 grams
carbonate of soda to boiling for fifteen minutes.
(5) Sedna's method :U Three grams of wax are to be dissolved in ten to twelve times
as much chloroform, 200 grams lime water added and the mixture shaken. Pure wax
makes an emulsion, but in presence of rosin the fluid becomes yellowish brown and
gray -brown flocks of rosin swim on the surface.
On a critical trial these methods gave the following results :
(1) Sedna's method is useless. Gray-brown flocks were not obtained even when
working with wax containing 20 per cent of rosin.
(2) Hager's method is right in principle, but the sentence " with this strength of
alcohol (1 part water to 2 parts 90 per cent alcohol = 60 per cent alcohol) rosin can
be extracted, while wax and stearic acid are unaffected," is erroneous, inasmuch as
stearic acid if present with rosin always goes into solution, at least partially. This,
however, does not interfere with the test, as, under the conditions given, stearic acid
separates on the surface while the rosin remains emulsified. Better results may be
obtained by using 50 per cent alcohol instead of 60, as the former has no effect on
stearic acid. Two per cent of rosin can be easily detected.
(3) The best method for the detection of rosin is that of Donath as modified by
Schmidt. The assertion made that 1 per cent of rosin is easily detected in this way
is correct.
* Chem. Ceutralblatt, 1876, 151.
t E. Schmidt, Ber. 10, 837 ; abs. Zeit. f. a. Chem., 1878, 509,
t H. Rottger, Chem. Zeit., 1891, 45.
Comment. Phami. Germ., 1873, 436.
|| Arch. Pharm., 1886, 224, 489.
^] Sedna, Das Wachs und seine Verwendung, 14,
834 FOODS AND FOOD ADULTERANTS.
DETECTION OF VEGETABLE WAX IN BEESWAX.*
Rabineaud's t method is based on the varying solubilities of different waxes in ether.
One part of wax is placed in 50 parts of ether and the whole shaken occasionally.
When the pieces of wax have disappeared and a voluminous precipitate taken their
place, this last is filtered into a weighed filter, washed with cold ether, the ether
allowed to spontaneously evaporate and the filter and contents weighed. Beeswax
should leave 50 per cent residue, vegetable wax (Japan wax) 5 per cent Dullo j: says,
however : " It is not true that Japan wax (improperly 'plant wax ') is always soluble
in ether. There are several kinds of wax called ' vegetable wax ' in trade, and while
it is quite possible that there are kinds nearly completely soluble, still this can
seldom be the case. Out of six varieties which I have examined not one has com-
pletely dissolved, but all have conducted themselves like beeswax with ether.
Usually a trifle over 50 per cent has dissolved, but not very much more. A sample of
wax containing over 50 per cent of Japan wax given me for investigation behaved
with ether like pure wax."
Four samples of Japan wax were examined. One left a residue, causing slight
opalescence of the solution but unweighable, the other three dissolved completely.
As, however, other substances used in adulterating beeswax such as stearin (stearic
acid) paraffin, rosin, and tallow (but not ceresin) are soluble in cold ether, this method
is of little value as far as the detecting of vegetable wax (Japan wax) alone goes.
If, however, the fact of the adulteration by this wax alone were established other-
wise, this method could be used for an approximation of its extent, inasmuch as all
pure beeswax samples behave nearly alike toward ether.
Dullo says (I.e.): "The best method for the detection of Japan wax is: Boil to-
gether 10 grams of the suspected wax in 120 grams water and 1 gram soda (accord-
ing to others 1 gram caustic potash) for one minute. If Japan wax is present, there
is formed a soap, which on cooling becomes gradually solid or thick. Boiling for so
short a time and with such a dilute alkali solution does not saponify beeswax,
which separates at the surface of the liquid with its natural hardness and consistence.
The soap produced by Japan wax is materially different from that produced from
stearin and soda. The latter is slimy and gelatinous while the former is a magma of
fine granules. The one can not be mistaken for the other by any one who has seen
both. The Japan wax soap requires much alcohol, and must be heated before it
will dissolve, and, on cooling, a portion of the wax separates, but the solution of
the remainder does not solidify. For solution of sodic stearate, little alcohol and not
much heat are required, but the solution ultimately solidifies even when quite di-
lute."
According to investigations made, this method is useless, no matter whether soda
or caustic potash be used. Pure beeswax heated this way gives a thick milky solu-
tion, and no such thing as a solid wax cake separates.
Hager says " the presence of Japan wax is established when a wax which is mostly
soluble in chloroform to a clear solution is heavier than 0.980." Ch. Me"ne|| says,
" the detection of Japan wax in beeswax is only possible by means of the specific
weight, and is not possible by means of determining either crystallization point or
melting point. But reliance on specific gravity alone is unsafe."
In another article HagerT says, " the detection of Japan wax is easily accomplished
by boiling .300 to .400 gram of wax in a solution of .500 gram borax in 6 to 8 cc
water, shaking occasionally. The resultant cloudy solution on standing gradually
* H. Rottger, Chem. Zeit., 1890, 85, 1442, do. 87, 1473.
tFres. Zeit. f. a. Chein., 1862, 115; Dingl. polyt. Jour., 1862, 163, 80.
t Dingl. polyt. Jour., 1864,172-156.
$ Comm. Pharm. Germ., 1873, 436.
|| Dingl. polyt. Jour., 1874, 214-87.
If Chem. Zeit., 1890, 14-606.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 835
separates into a clear liquid arid a floating cake of wax, if Japan wax is not present.
If it is present, it remains milky, and according to the extent of the adulteration be-
comes either thick or gelatinizes completely. I have tried this method. By treat-
ment of pure beeswax with borax solution I invariably used 7 cc of a solution of
5 grams borax in 100 cc. water and .350 gram wax a solution is gotten which is at
first milky, but separates after some hours into a fluid, opalescent at first, afterwards
clear, a floating solid film and a layer of emulsion of equal size.
For the detection of foreign admixtures, especially Japan wax tallow, stearic acid,
and rosin, the method is generally unreliable, for the separation into layers takes place
not so easily as described. Only stearic acid and rosin can be detected in this manner.
By a coutent of only 5 per cent stearic acid, no solid layer is obtained and a thick
pasty emulsion is formed, nothing separating at first, though after several days a
little clear liquid separates uudemeath. In the presence of only 5 per cent of rosin
the thick emulsion does not separate in two layers and no solid cake is formed.
For the detection of small admixtures of Japan wax the above method, for the
reasons given, is unreliable and misleading. In the presence of larger quantities of
Japan wax (over 10 per cent) a solid layer separates on the surface, under which is
a thick emulsion, separating after several days into a more or less clear liquid. Tal-
low behaves in a similar way, but the quantity of emulsionis smaller, and the method
consequently less applicable.
For my own part I should think it would be better to abandon the use of the borax
method, or at least be cautious in judging from 'its results.
The pharmacy commission of the Deutscher Apotheker Verein* recommends boiling
1 gram wax with 10 cc water and 3 grams sodium carbonate. On cooling, the wax
should wholly separate, leaving only an opalescent solution below. Wax containing
Japan wax, stearic acid, or rosin, gives an emulsion with the soda, not separating
into a cake, and clear fluid, even after several days. Tallow, although not mentioned,
behaves in a similar way. In its presence a cake forms, and underneath (with 5 to
10 per cent) a clear fluid, with emulsion in the upper layers. This emulsion is great-
est in the presence of rosin ; somewhat smaller with Japan wax and stearic acid, and
slightest with tallow. From my results with personally-made mixtures, 2 per cent
of Japan wax, stearic acid, or rosin, can be detected by the abnormal emulsion.
Tallow does not become evident till the proportion reaches 5 per cent.
MICROSCOPIC EXAMINATION OP WAX. t
By melting together 4 parts of vaseline with 1 part of ceresin, spermaceti, wax,
ozokerite, etc. , characteristic crystals are formed which may be of use in an analyti-
cal way. A drop of the mixture is to be placed on a microscope slide, a cover glass
softly pressed down on it, and the whole allowed to stand for twelve hours, at a tem-
perature which must not exceed 5 C. Examine in polarized light with a power of
20 diameters.
METHODS OF ANALYSIS OF WAX.
The methods of wax examination which have been proposed by different writers
were examined by Mr. Morse in some detail. The method of the United States Phar-
macopoeia is : Boil 1 gram of wax with 40 grams of " solution of soda" (specific grav-
ity 1.18) for half an hour. On cooling, the wax should entirely separate, leaving
the fluid clear and HC1 should produce no precipitate in a filtered portion (absence
of fat, fatty acids, Japan wax, and resin). A mixture of 7 parts of a beeswax known
* Arch. Pharm., 1886, 24-490.
t E. Dieterich, Geschaftsber. der Papier und chem. Fabrik in Helfenberg, bei
Dresden, 1883 ; abs. Fres. Zeit. f. a. Chem., 1884, 567.
t Thesis of C. M. Morse, Mass, College of Pharmacy, 1888,
836 FOODS AND FOOD ADULTERANTS.
to be pure and 3 parts of lard was made and treated as above. No precipitate was
obtained with HC1. Mixtures of wax and Japan wax, wax and tallow, and wax and
resin also yielded negative results, whence the author concludes the products of sa-
ponification are not soluble in alkali as strong as that prescribed. To prove this he
boiled 5 grams of common yellow soap with 50 cc. of "solution of soda" (specific
gravity 1.18) for half an hour, cooled, filtered and acidified as above. No precipitate
was formed.
The Pharmacopoeia test for paraffin (also ceresin) reads: "If 5 grams of wax be
heated in a flask for fifteen minutes with 25 grams of sulphuric acid to 160 C. and
the mixture diluted with water, no solid, wax-like body should separate (absence of
paraffin)." In working this method it is found advantageous to use a tall 8-ounce
beaker and to gradually heat the mixture on the steam bath, taking great care to
stir it at first, as the reaction is liable to become unmanageable.
When the violence of the action is over raise the heat gradually to about 100 (in-
stead of 160) and keep it there for an hour and a half, stirring occasionally. Allow
to cool gradually. When quite cold the paraffin will be found as a layer on top of
the seinisolid mass. Carefully remove and wash with water to remove as much as
possible of the charred wax. Again heat with about 15 grams of sulphuric acid for
about an hour. On cooling the paraffin may be again detached, washed, dried, and
weighed. Trial with a known mixture containing 20 per cent paraffin gave 125 mil-
ligrams paraffin from 1 gram (=200 milligrams paraffin).
A trial with a known mixture gave good results.
Morse found 20 samples of pure wax to be below 0.96 specific gravity. Prof. Bed-
ford * gives another method resting on the use of sodium carbonate in dilute solu-
tion. Saponifiable bodies if present in the wax give emulsions. The author prefers
the concentrated solution of Donath.
The London Pharmaceutical Journal t says: "Resin may be estimated by treat-
ment with cold alcohol." A sample of wax of known purity yielded 6 per cent to
cold alcohol, and 5 commercial samples an average of 5.6 per cent. Brodiet and J.
F. Babcock$ say pure wax contains from 4 to 6 per cent of cerolein, which is soluble
in cold alcohol. The foregoing test is therefore useless except with large quantities.
Another test tried was : || Melt 1 gram of wax with 3 drops concentrated sulphuric
acid. A red color is produced in the presence of resin. On hardening, the wax as-
sumes a violet shade. Trials with known mixtures of resin and wax gave the reac-
tion, there however being no difference as to intensity of color between samples of
wax with 5 and 15 per cent of resin. Pure wax did not give the reaction. Nine of
the 87 samples of commercial wax gave the color. The author found that differ-
ences of 2 per cent could be distinguished by the depth of color produced. This was
true up to 12 per cent resin, above which it required a difference of 4 per cent to
make a perceptible change in the tint. The test indicates the presence of 0.25 per
cent resin.
By heating 1 gram beeswax with 10 cc. of saturated solution of borax at 80 and
cooling the aqueous solution becomes turbid. In presence of Japan wax or stearin a
milky solution is produced remaining opaque after cooling. Pure wax gave a turbid
solution ; a mixture of wax and Japan wax rendered the solution milky, and on cool-
ing left a light flocculent mass, occupying neaily the whole bulk of the solution ; a
mixture with stearin gave a white emulsion ; a mixture with paraffin behaved like
pure wax and one with spermaceti gave a milky solution. On diluting each of these
teats with 5 volumes of water at 80 and briskly shaking, that containing the stearin
mixture was opaque as before, with a light curdy mass on the surface ; that contain-
* Proc. Amer. Pharm. Assoc., 1877, 144.
t September, 1870.
t Phil. Trans., 1878; Miller., Elements of Chemistry, ill ; 263.
Proc. Amer. Pharm. Assoc., 1867, 374.
l|Araer. Jour. Pharm., 1881, 307.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 837
ing the Japan wax was filled throughout with a thick flocculent substance, and those
containing paraffin and spermaceti had the upper third occupied by a light flocculent
mass.
Various author! ties say that wax is adulterated with sulphur, yellow ocher, calcined
bones, starch, tallow, paraffin, stearin, Japan wax, etc. No sampleswere found adul-
terated with sulphur, yellow ocher, calcined bones, or paraffin. Wheat starch to the
amount of 11.4 per cent was found in one instance. It was estimated by treating the
wax with a warm 2 per cent solution of sulphuric acid. The wax was then well
washed, dried, and reweighed, and the loss calculated as starch. Japan wax was
found in 7 samples, stearin in 4, resin in 9, and tallow in 3. The total number of
samples examined was 87, of which 24 were adulterated.
The method used for mechanical admixtures was to dissolve the wax in turpentine.
Any sediment remaining may be sulphur, yellow ocher, calcined bones or starch.
Wax is separated by boiling alcohol into three portions myricin, which is in-
soluble; cerin, which crystallizes out on cooling, while the cerolein remains dissolved.
J. F. Babcock* gives the proportions as myricin 30 per cent, cerin 65 per cent, and
cerolein 5 per cent. According to Bloxam the proportion is, myricin about one-
third, cerin nearly two-thirds, and cerolein about 4 per cent.
Ten grams of pure wax were boiled with alcohol. The larger portion settled to
the bottom. The clear liquid was poured off, and the treatment repeated several
times. On cooling, the alcohol white feathery crystals were deposited. These were
filtered off and the filtrate evaporated to dryness.
The insoluble portion represented 65 per cent ; that portion soluble in hot alcohol
but not in cold, 29.50 per cent, and the portion soluble at all temperatures, 5.90 per
cent. Total, 100.4.
Myricin fuses at 63. It is insoluble in alcohol, soluble in warm chloroform, benzine,
and ether. From the two latter solutions it mostly separates on cooling in light,
feathery crystals, fusing at 67. That portion soluble in cold ether is a bright lemon-
yellow colored solid, fusing at 56. Brodie confines the name myricin to the portion
insoluble in cold ether.
Two grams of myricin fused with 1 gram caustic potassa become fluid, but harden
on cooling. This melt, dissolved in water and decomposed with hydrochloric acid,
gives a precipitate. This precipitate, when boiled with lime water, forms insoluble
palmitate of calcium, and another wax-like body is liberated.
Brodie gives this body the name of melissylic alcohol, and the formula, Ceo H 6 i O,
HO. Hence, myricin is a compound ether palmitate of melissyl C< H 92 04 =Cjo H M
O, GSJ HSI Os.
Others call this body melissin. It fuses at 104, is of a light-yellow color, insoluble
in alcohol and ether. According to Brodie, when melissylic alcohol is distilled with
hydrate of potassa, it is decomposed, hydrogen is evolved and melissate of potassium
is formed, the reaction being the same as that by which acetate of potassium is pro-
duced when ordinary alcohol is treated in a similar manner.
Cerin or cerotic acid as first separated from boiling alcohol fuses at 53, but by
repeated crystallization it may be raised to 70 C. The proportion varies in differ-
ent samples, but the average is about 28.6 per cent.
Brodie finds it to be 22 per cent, and in one sample from Ceylon it was entirely
wanting.
In order to produce the acid in a pure state, dissolve the cerin in boiling alcohol
and add a boiling alcoholic solution of acetate of lead, by which a heavy, white
precipitate of cerotate of lead is produced. This is filtered while still hot, and
the precipitate boiled in strong alcohol and filtered. The precipitate was again
boiled in ether and filtered. The filtrate from the alcoholic washing, on evaporating
spontaneously, left a small amount of a waxlike body resembling myricin, but fus-
ing at 61. The lead salt was decomposed by strong acetic acid, and the body which
*Proc. Amer. Pharm. Assoc., 1867, 374.
18808 ]So. 13 14
838
FOODS AND FOOD ADULTERANTS.
separated was well washed with boiling water, dissolved in absolute alcohol, and fil-
tered. On cooling, crystals of pure cerin separated. These had a fusing point of
67 C. (Brodie says 78 C.), and were soluble in six parts of boiling alcohol. Brodie's
analysis with chromate of lead gives for the formula, C M H 6 4O4=carbon, 78.98 per
cent; hydrogen, 13.12 per cent; oxygen, 7.90 per cent. Cerotic ether can be made
by dissolving the acid in absolute alcohol and passing hydrochloric acid gas through
the solution. It has the appearance of a soft wax, and fuses at 59 C. Cerolein,
that portion which is soluble in cold alcohol, is a soft, greasy body, soluble in ether,
chloroform, and benzine; fuses at 81.5 C., renders the alcoholic solution alkaline,
and is not easily saponified. It has a strong balsamic odor, and seems to contain
the odoriferous portion of the wax.
Specific gravity. This is obtained by diluting alcohol until a drop of the wax, pre-
viously melted and cooled on glass, would float indifferently in it. By taking the
specific gravity of the alcohol that of the wax was found. The average gravity of
five samples of pure wax was 0.9547. Melting point was determined by several
methods : First, by placing a drop previously melted and cooled on glass or any smooth
surface on a volume of mercury and gradually heating by means of a steam or water
bath ; the instant the wax was seen to liquefy the temperature indicated by a ther-
mometer previously placed in the mercury was noted. Second, by means of a thin
glass tube, drawn out to a small opening, the finger was placed over the large end and
the small end dipped just below the surface of the melted wax, removed, and the thin
cap allowed to thoroughly cool. The tube was then partially filled with water, say
from 1 to 3 cc, according to the diameter and size of the lower opening. This tube
thus prepared was fastened to a thermometer by means of two rubber bands, so that
the cap of wax and the thermometer bulb were on the same level. This was placed
in a water bath and gradually raised to the temperature. Care was taken to have
the water level of the tube above that of the bath (but not so much above that the
pressure would break the cap of wax) until it was thoroughly fused. It was found
that a tube one-quarter inch in diameter gave the best results when 2.5 cc. of water
were placed in it and the water level kept 1.5 inches above that in the bath. When
the water in the tube was seen to lower the thermometer was read. A third method
was by means of a thin tube drawn out to a long point and filled with melted wax.
When cold the point was broken off and the tube fastened to a thermometer, the same
as in the previous case. The whole was so placed in cold water that the wax was
about an inch below the surface. The water was now gradually heated until the
pressure of the water forced the wax up in the tube. This was the time to read
the thermometer. The last method was to dip a thermometer bulb in melted wax
and remove, care being taken that the thermometer bulb should not be too cold,
else too thick a coating would be formed. After this thin film of wax was thoroughly
cooled, the thermometer was suspended in water and gradually heated until the wax
became transparent and liquid and then the thermometer read.
The average fusing point of pure wax (5 samples) was found by these four methods
to be 62.6 C.
No.
First
method.
Second
method.
Third
method.
Fourth
method.
1
60
62.5
63
62
2
62
63
63.5 %
63
3
61
63
63.5
62.5
4
63
63
63.5
62.5
5
62.5
03
63
C2.5
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 839
METHOD FOK QUALITATIVE EXAMINATION FOR VARIOUS WAXES."
Heat the sample with ten times its volume of chloroform to boiliug and, when com-
pletely dissolved, cool.
1. The chloroform solution remains clear after cooling.
A. Ether dissolves original wax completely.
(a) Alcohol solution of ferric chloride gives with the alcoholic solution of the wax
a precipitate insoluble on heating. Wax from Myrica quercifolia.
(6) Ferric chloride colors the alcoholic solution black. Wax from an undetermined
species of Myrica.
(0) Ferric chloride colors brownish, but gives no precipitate. Wax from Myrica cer-
ifera; wax from Orizaba.
B. Ether dissolves only a part.
A sample is boiled with ten parts of caustic potash till sapouiiication takes place
and the soap is heated with 100 parts of water,
(a) The soap is completely soluble. Japan wax.
(&) The soap is partly soluble; beeswax. African beeswax.
2. The chloroform solution becomes cloudy on cooling.
A. Alcoholic solution of lead acetate gives with the alcoholic wax solution a cloud-
iness after a few minutes standing. Wax from stick lac.
B. Alcoholic solution of lead acetate gives no cloudiness.
(a) The ether solution of the wax becomes cloudy on the addition of an equal
volume of alcohol. Brazil and Carnauba wax.
(6) The ether solution remains clear. Bahia wax.
RESULTS OBTAINED BY APPLYING QUALITATIVE TESTS TO PURE BEESWAX, OTHER
WAXES, AND COMB FOUNDATION IN THE DEPARTMENT LABORATORY.
(1) Boil 1 gram of the wax with 10 cc. of water and 3 grams of Na 2 CO 3 . On cool-
ing a pure wax should separate as a cake, leaving an opalescent solution below.
Japan wax, stearic acid, and rosin give an emulsion and no cake.
Foundation comb, No. 8506, gave a cake of wax and soap and a translucent solution.
No. 8507 gave a cake of wax and soap underlaid by a slightly milky solution. A
Japan wax sample, No. 8543, gave a cake of soap and a milky solution. Stearic acid
gave a layer of soap above an opalescent solution containing flocks of fine crystals.
Rosin gave a cake of soap and a yellow underlying liquid.
(2) Pure beeswax gives, with a saturated solution of borax at 80, a turbid aqueous
solution. Japan wax and stearic acid, emulsions.
Foundation sample, No. 8506, gave a slightly turbid yellow solution. No. 8507,
also a foundation, gave a slightly turbid but pale solution. A Japan wax gave an
emulsion which, after standing forty-eight hours, only partially cleared up. Stearic
acid gave a white emulsion, solid on cooling. Rosin gave a turbid yellow solution
much like wax.
(3) Treat as above, but after saponification keep moderately warm for some hours
to allow to stratify.
Foundation No. 8493 gave a soap and a slightly turbid solution. Foundation No.
8504 behaved similarly, but the solution was yellow. Foundation No. 8509A gave a
cream-colored emulsion. No. 8509B gave a soap and a turbid solution. No. 8509C
gave a soap and a clear yellow solution. Stearic acid gave a thick milky mass. Japan
wax (No. 8543) gave a milky solution, nearly translucent, with a lajer of soap on the
surface. Another Japan wax (No. 8608) gave a milky or creamy mass of nearly uni-
form consistency. Tallow gave a cake and aslightly milky fluid, almost transparent.
No. 8493, a foundation, gave a soap layer and a slightly turbid solution. No. 8505
* E. Hirschsohn, Phar. Jour. Trans., Mar. 28, 1880, 749 ; Proc. Amer. Pharm. Assoc.,
1880, 291.
840 FOODS AND FOOD ADULTERANTS.
gave a soap layer and a yellow, turbid solution. No. 8508A gave a soap layer aud a
very turbid solution, only faintly translucent. No. 8509A gave a soap layer and a
turbid mass which separated after twenty-four hours, showing a small portion of
liquid at bottom, opaque or only slightly translucent. No. 8495 gave a cake and a
turbid aqueous solution. No. 8499 behaved similarly, but the solution was more
transparent. Nos. 8508B,8508C,and 8508D gave a cake and an opaque yellow solu-
tion. Carnauba wax samples, Nos. 8546 and 8554, gave a cake and a perfectly clear
solution.
(4) Boil a portion of wax with KOH solution and then add NaCl. Japan wax
gives a soap separating in fine grains : rosin or fatty substances give a flocculent
soap.
No. 8506 gave a soap that was slightly granular. Solution below was colored yel-
low and was translucent. A Japan wax (No. 8543) gave a granular soap and aqueous
solution; on cooling set into a translucent jelly. Stearic acid gave a granular cake of
soap and a clear aqueous solution. Eosin gave a sticky soap, smelling of rosin, and a
clear brown solution.
(4) Heat portion of wax until fumes are given off. Collect the fumes in a flask
and allow to condense. Dissolve in chloroform and evaporate the solution. Saponify
the residue with caustic soda. Pure wax should give a colored solution. Paraffin
gives a colorless solution, and on cooling separates on the surface as a cake. Another
portion of the chloroform solution should be evaporated on a microscope slide and
the residue examined. Wax gives a film ; paraffin star-shaped crystals.
On heating, No. 8506 gave an odor 01 burning tallow. On saponifying the condensed
fumes, a mass of flocks floating in a clear yellow solution was obtained. Some light-
colored waxy matter floated on the surface. The microscopical test gave nothing defi-
nite. A paraffin sample (No. 8553) gave an odor of burning fat, and after saponifica-
tion a brown waxy cake formed on the surface of the solution, not differing greatly
from that formed with No. 8506. Microscopical test not satisfactory. A foundation,
No. 8493, also gave an odor of burning fat. On saponifying the fumes and cooling, a
few flocks appeared near the surface. Solution was colorless. Under the microscope
the film showed lines running in every direction and dividing it into small portions.
No. 8547, another paraffin, likewise gave the odor of burning fat. On saponification
there was formed a brown cake on the surface. The solution was colorless. Under
the microscope the film showed only a few irregular disks, but no star-shaped bodies.
(5) Boil sample fifteen minutes with nitric acid, dilute with water, and add ex-
cess of ammonia. In presence of rosin this procedure gives a liquid colored reddish
brown or brownish red.
A sample of rosin tested gave a fine red color. No. 8506 gave a yellow solution.
No. 8493 gave a faint red brown. Nos. 8497 and 8499 gave pale yellow solutions.
Nos. 8508A and 8508B gave faintly red-brown solutions. No. 8508C also gave a reddish
solution, but the color was fainter even than the preceding. No. 8509A gave a dis-
tinctly reddish brown solution, and 8509C one which was a little lighter in hue. To
a light colored foundation 5 per cent of rosin were added and the mixture tested
like the foregoing. The resulting solution was much darker in color than was given
by any of the fouudation samples tested. A carnauba wax (No. 8554) gave a brown
solution and another (No. 8552) one a brownish yellow. The wax left floating on the
surface after applying the method to the above two samples, on washing with hot
water and cooling, in both cases gave lemon-yellow cakes having a faint odor of
hydrocyanic acid. A ceresin sample (No. 8544) gave a yellow solution.
(6) Boil 10 grams of wax in 1'20 grams water containing 1 gram sodium carbonate,
for one minute. Japan wax is saponified, but pure beeswax is not, by so weak an
alkali in so short a time. It is sometimes directed to use one gram of caustic potash
instead of the soda.
No. 841)3 gave a pale yellow emulsion which did not separate on two hours stand-
ing. Nos. 8493, 8506, and 8509A behaved similarly. A Japan wax (No. 8608) gave a
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 841
white emulsion. No. 8506, tested with the caustic potash solution, gave a pale yellow
emulsion, and the Japan wax a thicker white one.
(7) Paraffin. Warm 2 grams wax with soda solution, shake and add 6 cc. of ben-
zol. Heat to 50 for an hour and then let cool. Pure wax gives a fluid layer of ben-
zol, paraffin a cloudy or white benzol layer.
No. 8506 gave a layer of soap which mixed with the benzol layer, rendering it
opaque ; color, a dirty yellow. A paraffin ( No. 8547) gave a clear layer of benzol, bnt
on standing over night crystals appeared in it. A mixture of the above two samples,
containing about 25 per cent of paraffin, gave a reaction similar to that of the foun-
dation alone. The benzol solution was colored opaque, and of course no paraffin crys-
tals could be seen.
(8) Bosin. Melt 1 gram wax with three or four drops of concentrated sulphuric
acid. Rosin gives a red color, changing to violet.
This color was given on heating a little rosin with the acid, but the mixture soon
became so dark that the color could not be distinguished. The same trouble was en-
countered when working with a sample of wax. It was soon charred, and no distinc-
tive color was observed.
QUANTITATIVE EXAMINATION OF WAXES.
METHOD FOR DETERMINING PARAFFIN IN WAX.*
The lately proposed method of Lies-Bodart,t based on the determination of the
hydrocarbon (C-nHw) contained in the wax, appears unreliable, because of the
varying composition of beeswax and because of the uncertainty of the true composi-
tion of beeswax. The method of Payen, t based on the determination of the melting
points, is useful in confirming or disproving the genuineness of any particular sample
of wax, but it gives no idea as to the amount of added paraffin, as the different paraf-
fins possess very different melting points and the influence of the several kinds of
mixtures with wax is not known. Of much greater importance, at least it so seems
to me, is the determination of the specific gravity of such a mixture, as normal wax
has a constant specific gravity and the specific gravity of paraffins of different origin
vary only within narrow limits; and, finally, the specific gravities of paraffin and wax
lie tolerably far apart. The following determinations were made with samples which
were first melted for some time, to free them from adhering water, and after cooling
were kneaded and pressed to free them from all water bubbles. The fluid in which the
specific gravity was taken was a mixture of alcohol and water, as investigation had
shown that such a mixture possessed practically no solvent effect on paraffin during
the time of the experiment. Determinations of the specific gravities of different
samples of beeswax, indisputably genuine in origin and partly personally melted
from the comb, gave the following numbers :
Yellow wax No. 1 .968 White wax No. 1 .968
do. No. 2 .965 do. No. 2 .966
do. No. 3 .969
For the following experiments, white wax (sample number 3) was used. Determi-
nations of the specific gravities of the different samples of paraffin gave the follow-
ing: Paraffin from Saxon brown coal, hard variety, 0.875, and soft variety. 0.871.
Paraffin from Boghead coal, 0.873 ; paraffin from petroleum (so-called Belmoutin) from
th London paraffin factory, 0.873 ; paraffin from Rangoon tar, (a) 0.869 ; (6)0.870;
paraffin from a German shale, (a) 0.877 ; (6) 0.853; (c) O.b76; paraffin from tar of red
birch wood (made in the year 1832 and very likely by the discoverer of paraffin,
Reicheubach himself), 0.874.
I was not able to note experiments made with paraffin made from turf of Derby-
shire, devil's dung, Galician ozokerite or neftgil, nor could I find statements as to their
* R. Wagner, Fres. Zeit. f. a. Chem., 1866, 279.
t Compt. rend 62, 749; Fres. Zeit f. a. Chein., 1866, 252.
t Fres. Zeit. f. a. Chem, 4, 490.
842 FOODS AND FOOD ADULTERANTS.
specific gravity in the literature at my command. According to Malaguti,* ozokerite
consists of a mixture of two bodies similar to paraffin, one of which has a specific
gravity of 0.957 and melts at 90, while the other constituent, with a specific gravity
of 0.945, melts in the neighborhood of 75. Preliminary determination showed that the
specific gravity of wax (0.965 to 0.969) and commercial paraffin (0.869 to 0.877) lie wide
enough apart to enable quantitative determinations to be made on mixtures from
the specific gravity. Pure, that is to say, paraffin-free beeswax should sink in alcohol
of 0.961 specific gravity (33 per cent by volume Tralles or 15.8 Baum6, or 27.27 per
cent by weight). If it floats in alcohol of this strength it is very likely adulterated
with paraffin.
In the manufacture of candles, when using solid fat acids, paraffin up to 20 per cent
is always added, and on the other hand, when manufacturing paraffin candles, stearic
acid is always added. As, according to the text-books, the specific gravity of pure
stearic acid is 0.956. it occurred to me that candles could be investigated by deter-
mination of specific gravity, but investigation has shown the contrary. The reason
for this is that under the name stearic acid, in the technical sense, is not found the
pure aeid, but a mixture of various bodies, different in composition and physical
properties according to the source of the original fat. This mass consists in part of
neutral bodies. Stearic acid made from tallow by lime gave the following specific
gravity :
No. 1:0.954 No. 2: 0.962 No. 3: 0.958
With other samples, made by means of sulphuric acid, subsequent determinations gave
0.892.
DETERMINATION OP THE SPECIFIC GRAVITY OF WAXES, ETC.t
Place in an accurately marked 50 cc. flask a weighed rod of the wax, about 1 to 1.5
cm long by 0.5 cm diameter, and allow water to flow into the flask from a bu-
rette till the water level reaches the mark. Fifty cc minus the burette reading
represent the volume occupied by the wax. The rod should be made to lie flat on
the bottom of the flask, so that the incoming water will force its ends against the
sides and prevent the end from rising above the mark.
DETERMINATION OF PARAFFIN IN BEKSWAX.t
A wax mixed with paraffin is found in the trade under the name of "purified wax."
The following method was tried on some of this product : 100 grams were heated
with 30 grams concentrated sulphuric acid to 177 for between fifteen and twenty
minutes, 100 cc. of water then added, and the whole allowed to cool. On the surface
was now found a layer of paraffin, which weighed 80 grams. On repeating the exper-
iment with a mixture of 20 parts of wax and 80 parts of paraffin, the same result was
obtained. Paraffin alone treated in the same way remained unaltered. Carbonized
particles adhering to the paraffin can be detached by remelting. Paraffin on cooling
contracts so strongly that the surface becomes concave; wax retains its horizontal
surface.
Dieterich gives a table of the specific gravity of various mixtures ot wax and
paraffin.
Sedua || tests wax for paraffin by shaving off thin layers of wax, covering them with
twenty times their weight of ether, aud allowing them to stand half a day. Paraffin
dissolves, but very little wax goes into solution. The ether is decanted, evaporated,
and the residue weighed. Five-sixths of the weight is calculated as paraffin.
* Annal. de chim et de phys., 4, 63, 390.
t A. Gawalowski, Oel u. Fettiudustrie ; Chem. Centralblatt, 1890, 11, 502.
t A. W. Miller in Zeit. des osterr. Apoth. Vereina, 1875, p. 49 ; abs. Fres. Zeit. f. a.
Chem., 1875, 200.
$ Wagner's Jahresber, 1H82, 1028.
|| Das Wachs und seine technische Verwendnng, 15.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
843
SPECIFIC GRAVITY OF PARAFFIN.
Accordiugto E. Sauerlaudt,t the specific gravity of paraffin varies between the limits
of 0.869 and 0.943. Ozokerite paraffin of 56C. crystallizing point has a specific gravity
of 0.912; that of 61C., one of 0.922; that of 67C., one of 0.927 ; thatof72C., one of
0.935 ; that of 76C, one of 0.939 ; that of 82C., one of 0.943. As the specific gravity
of paraffin of different solidifying points is different, ozokerite and the ceresin pre-
pared from it must also exhibit this characteristic.
DETERMINATION OF CARNAUBA WAX. t
E. Valenta has investigated the melting point of mixtures of carnauba wax with
stearic acid, mineral wax, and paraffin. He employed for this purpose samples hav-
ing the following fusing points :
C.
Carnanba wax 85.
Stearic acid, commercial 58.5
Mineral wax 72. 7
Paraffin 60.1
Mixtures were made having the following compositions and melting points :
Carnauba
wax.
Melting
point. 1
Stearin:
95
5
C.
69.75
90
10
73.75
85
15
74.55
80
20
75.20
"5
25
75.80
Mineral wax :
95
5
79.10
90
10
80.56
85
15
81.60
80
20
82.53
75
25
82.95
Paraffin :
95
5
73.90
90
10
79.20
85
15
81.10
80
20
81.50
75
25
81.70
1 Average of five determinations.
An addition of 5 per cent of carnauba wax raises the melting points of the other
bodies mentioned quite appreciably, though increasing additions do not give a pro-
portional increment. Mixtures made with it show greater luster and hardness than
those without it. The sample of carnauba wax employed was yellowish gray, brittle,
had a specific gravity of 0.9983 at 15 C., and left 0.43 per cent reddish ash, contain-
ing Fe 2 O 3 , Ali Os, CaO, K^O, SiO. 2 , and slight quantities of CO 2 . One grain required
for saponification 94.5 to 95.0 milligrams of potash; stearic acid required 197.0;
beeswax, 100.4 ; Japan wax, 122.0 ; paraffin and ceresin, none.
ACETYL NUMBER IN WAXES.
This method gives very good results in wax analyses. When a wax is saponified
and the soap decomposed with hydrochloric acid, a mixture of fatty acids and higher
* Fres. Zeit. f. a. Cbem., 1884, 256.
tChem. Zeit. 7, 388.
tFres. Zeit. f. a. Chern., 1884, 257; Zeit. f. landw. Gew. durch Pharm. Centralhalle,
24, 417.
Fres. Zeit. f. a. Chem., 1888, 528.
844 FOODS AND FOOD ADULTERANTS.
fat alcohols separates. If this mixture is acetylized the alcohols are converted into
their acetic ethers, invariably giving a high acetyl number, differing for different
waxes.
BECKER'S METHOD.
Becker* recommends a method based on that of Koettstorfer for butter. About 2
grams of wax, which has been melted and filtered, are introduced into a flask (about
150 cc), covered with 25 cc of normal alcoholic potash. Close the flask with a rub-
ber stopper bearing a 2-bulb safety tube containing enough mercury in its bend to
make the sapouification take place under a pressure equivalent to a column of 5 cm.
This amount of pressure insures sapouification after half an hour's heating on the
water bath. When the wax melts it is best to swing the flask occasionally to insure
the mixing of its contents. After saponification add 50 cc alcohol, some pheuolph-
talein and titrate with half normal HC1. If the contents of the flask begin to get
solid before the end of the titration, momentary setting on the water bath will clear
the solution. Investigation of 6 samples guaranteed pure gave figures representing
the consumption of between 97 and 107 milligrams of potash for 1 gram of wax. Of
the common adulterants paraffin and ceresin (except of course when containing car-
nauba wax) absorb no potash; 1 gram rosin equals 194.3 milligrams of potash ; 1
gram Japan wax, 222.4 ; 1 gram carnauba wax, 93.1 ; 1 gram spermaceti, lOb.l milli-
grams ; 1 gram tallow, 196.5.
ANALYSIS OF BEESWAX YELLOW, t
Hehner has attempted to apply to the examination of wax the well-known method
of Koettstorfer for fats. A difficulty presents itself in its use, however, arising from
the extraordinarily high molecular weights of both cerotic acid and inyricin, respect
tively, 410 and 676. One cc, therefore, of normal alkali would equal 410 mg of ce-
rotic acid and 676 mg of myricin, and titrations have to be made with the most ex-
treme care, a difficulty enhanced by the dark solutions yielded by some foreign waxes.
Another obstacle was found in the difficulty with which myricin saponifies. The
most serious trouble of all, however, was the procuring of a wax which could be cer-
tified to as genuine. It would naturally be imagined that if honeycomb were pur-
chased as it comes out of the hive the wax would be genuine, without doubt. But
this is not so. Very many bee-keepers suspend in the hives sheets of wax stamped on
both sides with hexagons, to induce the bees to utilize the hexagonal ridges as "foun-
dations" for the cells, thus insuring the regularity of the comb. These foundations
are obtained from certain dealers, some of whom warrant them to be composed of gen-
uine wax. 1 have no doubt that genuine wax foundations are to be had, but the
two samples which I obtained were mixtures, in spite of the warranty, as will be
seen from results stated further on. Pure wa-x does not seem to be quite so plastic as
certain mixtures. This may be one reason for their compound nature, but I suspect
that since wax is dear and fats and paraffin are cheap, the chief inducement is not of
an entirely unselfish character. As for 20 pounds of honey a hive only yields 1 pound
of wax it is also intelligible why some bee-keepers are very liberal with the supply
of foundation to the bees. Although generally a comb into which foundation has
entered can be distinguished from the more irregular, pure comb, and although I have
taken all possible care to exclude suspicious samples, I am not at all certain that the
whole of the samples which I believed to be unmixed were absolutely pure and free
from admixture. The method of analysis finally adopted was: First, make up alco-
holic potash, using spirit recti lied over potash of such a strength that 1 cc equals
0.3 to 0.4 cc normal acid. Weigh 3 to 5 grams of wax, transfer to a flask holding
about 400 cc and heat on the water bath with 50 cc alcohol prepared as above. Add
plenty of phenolphtalein solution and titrate with the alcoholic potash. Next run in
"Corr. Bl. Ver. analyt. Chem., 2, 57; through Frea. Zeit. f. a. Chem., I860, 240.
t Otto Hehner, Analyst, 1883, 16.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
845
an excess of the alkali, 50 cc being a convenient quantity. The whole is then
briskly boiled under a reflux condenser for an hour, shaking occasionally. The solu-
tion should be clear, or nearly so. Titrate back the excess of alkali with standard
acid, keeping the liquid boiling. From the data thus obtained, the free acid, calcu-
lated as cerotic acid, and the saponifiable substance calculated as myricin are
obtained. The following results were obtained :
No.
Cerotic
acid.
Myricin.
Sum.
Description of sample.
Per cent.
Per cent.
1
14.35
88.55
102. 90
Hertfordshire wax.
2
14.86
85.95
100. 81
Do.
3
14.79
87.76
102. 55
4
13.22
86.02
99.24
Surrey wax ; not. quite pure.
5
13.56
88.16
101. 72
Lincolnshire wax.
6
14.64
87.10
101. 74
Buckingham.
7
15.71
89.02
104.73
Do.
8
15.02
88.83
103. 85
Hertfordshire.
9
14.96
89.87
104.83
New Forest.
10
15.49
92.08
107. 57
Lincoln ; made from comb containing foundation.
The following samples were obtained from dealers :
No.
Cerotic
acid.
Myricin.
Sum.
Description of sample.
Per cent.
Per cent.
11
14.64
87.49
102. 13
12
15.11
89.05
104. 16
13
13.12
88.66
101.78
14
15.91
87.21
103. 12
15
12.15
89.58
101.73
16
13.76
87.70
101.46
17
13.49
87.76
101.25
18
14.28
86.73
101. 01
The eighteen samples, the results of which are given above, are all English.
The following are foreign waxes, obtained direct from the importers:
No.
Cerotic
acid.
Myricin.
Per cent.
Per cent.
19
15.16
88.09
21
13.56
88.11
22
13.04
88.28
23
12.17
95.68
24
13.72
96.02
25
13.74
95.04
26
13.44
92.67
27
13.49
85.12
28
14.30
85.78
29
13.44
89.00
30
13.93
102. 44
31
13.02
117. 86
32
16.55
83.73
33
13.92
89.24
34
13.18
87.47
35
13.06
92.79
36
13.16
88.62
Sum.
103. 25
101. 67
101.32
107. 85
109. 73
108. 78
106. 11
98.61
100. 08
102. 44
116. 37
130. 88
100. 28
103. 16
100. 65
105. 78
101.78
Description of sample.
United States ; brown wax.
Madagascar.
Mauritius ; brown wax.
Mauritius ; dark brown.
Do.
Mauritius.
Mauritius; light brown.
Jamaica ; bright yellow.
Do.
Mogadore.
Do.
Mogadore ; very soft, acrid, and hot.
Gambia; dark brown.
Melbourne; gray wax.
Melbourne ; pale yellow.
Sydney ; gray wax.
Sydney ; pale yellow.
846 FOODS AND FOOD ADULTERANTS.
The foregoing results may be conveniently examined in two divisions : samples
1 to 18 comprising samples from various English sources, and 19 to 35, exotic produc-
tions.
Excluding sample No. 4, fused from the conib, on account of the sample having been
palpably impure with suspended matters which could not be separated, the size of
sample being too small ; and sample 10 as having been made from comb containing
foundation, it is at once seen that the figures fluctuated only between narrow limits.
Only one of the samples contained less than 13 per cent of free acid calculated as
cerotic, 4 between 13 and 14, 7 between 14 and 15, and 4 between 15 and 16, the
average amount being 14.40 per cent. The saponifiable matter, calculated as rnyri-
cin, was in one case less than 86, in one between 86 and 87, in 6 between 87 and 88,
in 4 between 88 and 89, and in 4 between 89 and 89.6, the average being 88.09 per
cent. In all cases is the sum of myricin plus cerotic acid somewhat higher than
100, it reaching on the average 102.49. While these figures prove conclusively that
English beeswax consists almost completely of cerotic acid and myricin, they also
corroborate the existence of a substance of low molecular weight in wax in small
quantity. It is probably cerolein. It was thought possible that during the pro-
longed boiling of the alcoholic potash solution, some of the alkali might be neutral-
ized by the silica of the glass, the quantity destroyed of course counting in the
analysis as myricin, and thus bringing the total above 100. But this is not the case,
for in a blank experiment not the slightest diminution of strength could be observed
after 50 cc of alcoholic potash had been kept briskly boiling for one hour. It must
be considered as established by these results that the composition of wax is remark-
able for its constancy. In English wax the ratio of cerotic acid to myricin isl:
6.117. In the foreign samples the fluctuations are much more extensive, but due
allowance should be made for the fact that they were derived from a great variety
of different insects, yet the discrepancies are more likely due to the men who collected
and put the samples into marketable form, than to the insects that produced them.
For this belief testifies the fact that while some of the samples of Mogador and Mau-
ritius wax corresponded closely to the English samples, others showed a great increase
in the saponifiable matters calculated as myricine. The soft, smeary Mogadores were
obviously mixed with some fat ; some of the Mauritius specimens appeared burnt
in process of melting out of the comb. And lastly, it is not a little significant that
the price of the normal samples is considerably above that of the specimens which
gave excessive totals.
SUBSTANCES USED FOR ADULTERATING.
These may be grouped in three classes : (1) acid substances ; (2) neutral but sapon-
ifiable substances ; and (3) matters indifferent to potash.
The first class embraces the solid fatty acids, mainly palmitic and stearic, and the
acids which constitute resin, particularly sylvic acid. The second class is made of
neutral solid glycerides viz, stearin and palmitin of Japan wax, spermaceti, and
carnauba wax. The only represeutative of the third division for all practical pur-
poses is paraffin. Solid alcohols of high molecular weight, such as cety lie or myricylic,
also belong to this class, but being unmarketable they need not be taken into ac-
count.
Both compounds constituting the wax possess a higher equivalent weight than any
other substances belonging to the fatty series occurring in nature, excepting a fatty
acid recently discovered by Mr. Kingzett in cacao butter.
A substance of the first class, say stearic acid, would inordinately increase the ap-
parent per cent of cerotic acid (1 per cent of stearic acid possesses the neutralizing
power of 1.443 per cent of cerotic) and depress the myricin. One part of palmitic
acid corresponds to 1.601 of cerotic and 1 part of resin to 1.246. The two fatty acids,
stearic and palmitic, never being found alone, but always mixed and in variable ratio,
an average between the two in approximating to the per cent of added fatty acids,
viz, 1.518, should be taken.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 847
By addition of a body belonging to the second class, saponifiable substances, the
apparent amount of myricin is increased and that of cerotic acid decreased. Aver-
aging the molecular weights of tri-palmitin and tri-stearin, one part of added fat
will correspond to 2.391 parts of myricin. Japan wax is stated to consist entirely of
palmitin. A pure sample gave free acid corresponding to 6.21 per cent palmitic acid
and a saponification number corresponding to 94.12 per cent palmitin, total 100.33.
Another somewhat yellow sample gave figures representing 11.93 and 91.38, and a total
of 103.31 per cent. An addition of Japan wax to fat would therefore amount to addition
of both free fatty acid and fat. and in consequence to an apparent increase in both
myriciu and cerotic acid. Spermaceti is too high priced to be used in adulterating
wax, but, on the other hand, wax is often added in making sperm candles. Several
samples tried were found to be free from free acid. They gave saponification num-
bers corresponding on the average to 109.68 per cent of cetyl palmitate. Carnauba
wax has been little studied. One specimen was examined which showed an acidity
equal to 6.09 per cent of cerotic acid and a saponification number corresponding to
92.58 per cent myricin, total 98.67. With alcoholic potash, therefore, carnauba wax
closely corresponds to beeswax. Its physical properties are, however, so different
and remarkable that it could hardly be largely used as an adulterant, except possi-
bly in hardening and giving consistence to wax containing fats. The foregoing sub-
stances saponify with different degrees of rapidity. Fat, including Japan wax, breaks
up very readily ; next comes spermaceti ; carnauba wax much more slowly, its melt-
ing point being higher than the boiling point of alcohol. Ordinary wax is the most
tenacious of all.
Of the third class, represented by paraffin, little need be said. An addition of
paraffin decreases both the myricin and cerotic acid, their proportions not being
altered. A mixture of wax and paraffin, containing nothing else, offers no difficulty
in estimating, as the paraffin may be taken to represent the number left after deduct-
ing the sum of myricin and cerotic acid from 100. Its presence can hardly be over-
looked in saponification, paraffin being but little soluble in alcohol. It adheres to
the sides of the flask in a characteristic way. The specific gravity would also be
lower than that of pure wax. But it is quite easy to imagine a mixture of fatty
acids, fat and paraffin quite devoid of wax, yet giving analytical results identical
with those of wax. A mixture of 9.48 per cent fatty acids, 36.84 per cent of fat, and
53.68 per cent of paraffin would show on analysis 14.40 per cent of cerotic acid and
88.09 of myricin.
Paraffin may be estimated directly by heating a weighed quantity of the wax with
from five to ten times its volume of sulphuric acid to about 130. Volumes of sulphur
dioxide are given off, the fluid frothing and rising considerably. After about ten
minutes heating the mass becomes almost solid, it is allowed to cool, the acid
washed out with water, and the residue exhausted with ether. The paraffin thus
obtained is re-treated with a little sulphuric acid to destroy particles of wax escaping
the first treatment, again washed, and extracted.
Having obtained the per cent of paraffin in any mixture, the other ingredients may
be obtained by the use of the following formulae : Let A be the per cent in the paraf-
fin-free mixture of free acid calculated as cerotic, and B the per cent of saponinable
matter calculated as myricin ; let X be the unknown per cent of cerotic acid, Y that
of fatty acid, Z that of myricin, and W that of fat, in a mixture containing fatty'
acid, fat, and wax, either separately or all together. Now,
1. X + 1. 518 Y = A, whence Y = ^-l*:
1.518
2. Z + 2.391 W = B? , MW B 6.117 X
3. Z 1 6.117 X {whence W=
4.
848 FOODS AND FOOD ADULTERANTS.
By substituting the values of X, Z, Y, and W in equation 4, are obtained the equa-
tions :
Y = 362,954 2.391 A 1.518 B
14.151
X = 25.694 (0.1689 A + 0.1703 B)
In this way is obtained the per cent of cerotic acid. This multiplied by 6.117
gives the myricin, the sntn of both being the per cent of wax in the mixture. De-
ducting the real cerotic acid from A, and dividing the residue by 1.518, gives the per
cent of fatty acids. The real myricine deducted from B, and the result divided by
2.391, gives the true per cent of fat. Thus are found the per cent of the paraffin-
free mixture. An- artificial mixture of 80 per cent wax and 20 per cent lard, gave,
wax, 80.42 per cent (cerotic acid, 11.30 per cent, myricine, 69. 12), and fat, 19.58 (fatty
acid, 0.46. and fat, 19.07).
One of the samples of comb foundation alluded to gave 8.35 per cent of cerotic
acid and 35.67 of myricin. It contained much paraffin. Assuming the absence of
fat, the composition of the samples calculates : Cerotic acid, 5.83 per cent ; myricin,
35.67 (together equaling 41.50 per cent) ; fatty acid, 1.66 per cent, and paraffin, 56.84.
Another foundation gave cerotic acid, 11.99 ; myricin, 73.36 (together, 85.35 per cent
wax) ; fatty acid, 4.31 per cent ; paraffin, 10.34 per cent. The paraffin of commerce
generally contains a small proportion of fatty acid, added to diminish its transpa-
rency, whence probably the slight proportion found above. A paraffin candle con-
tained 12.4 per cent of fatty acids.
A light yellow sample of wax, warranted genuine by the vendor, gave 10.47 per
cent of cerotic acid, and 69.30 per cent myricin. From this it follows that the sam-
ple consists of wax 79.77 per cent and paraffin 20.23. Another sample obtained by
purchase gave wax 70.60 per cent, fatty acid 5.42 per cent, and fat 24.38. It was
free from paraffin.
In conclusion, Hehner warns analysts against adopting his figures in working on
bleached wax. In a discussion of the paper before the Society of Public Analysts,
the president, Mr. Wigner, stated that many of the combs received from America
were entirely artificial. Dr. Muter said that paraffin was practically the only adul-
terant used in wax.
About a half a year later than Hehner, but apparently independently, Hiibl* pub-
lished a wax method based on a similar principle. He heated 3 or 4 grams of the
substance with about 20 cc. neutral, 95 per cent alcohol, titrated hot with seminor-
mal potash and phenolphtaleiu to estimate free acid, added 20 cc. more of potash and
saponified by gentle boiling for about forty-five minutes on the water bath without
the use of mercury pressure. Excess of alkali was titrated with semiuormal hydro-
chloric acid. Hiibl called the number of milligrams of potash required to saturate
the free acid of 1 gram of wax the "acid number," that required to decompose the
wax ethers the "ether number." According to his experiments, which were not
numerous, the potash required to neutralize the free acids of 1 gram of wax is equiv-
alent to 19 to 21 milligrams ; that for the ethers, 73 to 76. The relation of the acid to
the ether numbers varied between 1.36 and 1.38. For the complete saponificatiou
Hiibl took between 92 and 97 milligrams of potash.
Dingl. polyt. Jour., 249-338.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
Trials with wax substitutes gave
849
Acid No.
Ether No.
Saponifi-
cationNo.
Japan wax'
20
200
220
4
75
79
Tallow 2
4
176
180
Steario acid
195
105
no
1.6
112
Ceresin
o
20
75
95
1 Acid number varied from 15 to 24.
2 Acid number varied from 2 to 7.
E. Dieterick's investigations* confirm Hiibl's statement of the applicability of the
method. In filtered wax he found the specific gravity never below 0.962 and never
over 0.966. Unfiltered wax (130 samples) gave figures between 0.963 and 0.967.
EXAMINATION OF WAX. t
For the examination of beeswax the method of Hiibl, which is an evolution of
Keettstorfer's method for examination of butter, is recognized as the most convenient
and the best.
From numerous experiments the acid number for pure yellow beeswax is found to
lie between 19 and 21, and the ether number between 73 and 76, and the saponifica-
tion equivalent between 92 and 97, and the ratio of the acid number and the ether
number is found to be 1 to 3.7. Lately, Buchner t has published a paper in which the
numbers given above do not seem to agree with those obtained for white, chemically
bleached wax. Buchner examined yellow and, as he says, undoubtedly pure white
wax bleached either in the sunlight or by chemical means. As the result of his re-
searches, he concludes that the chemically bleached wax shows a higher acid num-
ber, viz, 23.01, and a higher saponification equivalent, 98.36. There, however, may
be some doubt about the wax examined by Buchner being perfectly pure. In the Hel-
fenberger laboratory some researches were undertaken to determine this point. Two
kinds of yellow wax were taken, and they were decolorized, the one with bone black
and the other with permanganate of potash.
Results of this examination are as follows :
Specific
gravity.
Acid No.
Ether
No.
Saponifica-
tion equiv-
alent.
Katio.
Yellow wax No. 1
.966
19 6
74.0
93.6
3.77
.963
20.1
74
94.1
3.68
No. 1 decolorized with permanganate of potas-
.963
18.1
72 8
90.9
4.00
Yello w wax, No. 2...
.964
20.1
74.8
94.9
3.72
.963
19.6
74.0
93.6
3.77
No. 2 decolorized with permanganate of potas-
.964
19.1
74.0
93.1
3.87
According to these numbers the specific gravity of the bleached wax is not higher,
as Allen affirms it is, but in three cases at least it was lower. It likewise appears that
the acid, ether, and saponification numbers are not raised in the bleached wax, bnt
*Geschaftsber. der Papier uud chem. Fabrik in Helfenberg, 1884,13.
tDr. H. Rottger, Chem. Zeit., 1889, 1375.
* Chem. Zeit., 1888, p. 1276.
850
FOODS AND FOOD ADULTERANTS.
the same are found within the limits for pure yellow wax. Recently, Helfeuberger,
in the examination of numerous samples of wax tested also chemically hleached wax,
which bleaching took place by means of sulphurous acid. In this sample of wax the
specific gravity was 0.966, the acid number 20.2, the ether number 76.7, the saponifi-
cation number 96.9, and the ratio 3.79. Two samples designated as " pure wax "
were purchased in open market and on analysis they yielded the following numbers,
showing that they were highly adulterated.
I.
II.
Acid number
29.7
31.46
Ether number
87.5
67 66
Saponification number
117.2
99.10
Ratio
2 Q
2.14
ANALYSIS OF WHITE BEESWAX.
I stated two years ago that bleached beeswax would show occasionally higher acid
and saponification numbers than have been accepted for white wax, alike whether
bleaching had been done chemically or in the natural way. I made the statement in
order to warn chemists against hastily concluding that because a wax gave these
figures somewhat high that it was necessarily adulterated, inasmuch as I had
obtained similar figures in analyzing undoubtedly pure wax. I did not intend to
convey the idea that a bleached wax must necessarily show higher numbers, but that
this was occasionally the case. My views were not corroborated by some investiga-
tions published in the Helfenberger Annalen (1888), and Dr. Rottger obtained num-
bers from chemically bleached wax not agreeing with mine, whence Dr. Rottger
doubted my having worked with pure wax. I have not since had occasion to pursue
this investigation farther, but I have recently read a very interesting article,! by
A. & P. Buisine, confirming my statements, as they also found higher numbers in
bleached wax.
To repeat, analytical chemists should not condemn a white wax showing up to 20
or 30 acid number and as high as 100 saponification number on that account. All
samples of bleached wax do not necessarily show these high numbers, but this is of
frequect occurrence.
WHITE WAX. t
In a paper read before the Versammlung bayerischer Vertreter der ange'wandten
Chemie, R. Kayser stated that from the results of numerous investigations he had
come to the conclusion that the bleaching of wax by the various processes made no
material difference in its composition. The acid number varies only between 19.1 and
20.4, the ether number between 74 and 76.5, the ratio between 3.61 and 3.81. He con-
firmed the results arrived at by Rottger. The detection of the commoner adultera-
tions of white wax with Japan wax, paraffin, ceresin, tallow, stearic acid, etc.,
is easily and certainly arrived at by this method. Medicns states that wax coming
from southern countries was very frequently adulterated with vegetable wax. Rott-
ger remarks that lately very little pure wax was to be had. Borgmann ascribes this
to the fact that among bee-keepers the use of artificial comb was becoming general.
G.Bnchner, Chem. Zeit., 1888, 12, 1276; ibid., 1890, 101, 1707.
tChem. Zeit., 1890,14, 319.
tR. Kayser, Chem. Zeit., 1890, 42, 686.
$ Chem. Zeit., 1889, 13, 1375.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 851
COMPOSITION OF BEESWAX.*
Beeswax is formed chiefly of two immediate principles, which can be separated,
owing to the difference of their solubility in alcohol into cerin and myricin. Bro-
die, in his classic work on the constitution of beeswax, has shown that cerin, the
parts of beeswax soluble in hot alcohol, is formed essentially of a high fatty acid,
viz, cerotic, and that the insoluble part, myricin is the palmitic ether of melissic
alcohol.
Nafzger and Schwalb have shown that the wax contains small quantities of acids
related to cerotic, such as melissic acid, as well as some nonsaturated acids of the
oleic series, and of alcohols related to cerylic alcohol, such as melissic alcohol, etc.,
and also some saturated hydrocarbons, such as heptacosane (Ca 7 HW) and hentriacon-
tane (Csi H M ).
Hiibl, Becker, and Hehner have pointed out methods of estimating the free acids
and combined acids in wax. They have thus established two particular numbers for
wax, which, according to them, characterize it.
MM. Buisinehave sought many methods for determining the other classes of bodies
in wax, notably the nonsaturated acids of the oleic series, the fatty alcohols, and the
hydrocarbons. They did not seek to find methods of determining each one of these
bodies separately, which would have been a very difficult thing, and of very little
practical value; but only for reactions, which would permit each class of bodies to
be estimated as a whole and by simple processes, based upon reactions easy to pro-
duce, and which could be applied to the practical examination of the wax of com-
merce. The methods are as follows :
Determination of free acids. Hiibl was the first who indicated a practical process
for the estimation of free acids in wax, and of fatty bodies in general. It consists
in treating the bodies in solution in alcohol by a standard solution of soda, with
phenolphtalein as indicator. It is found that 1 gram of wax requires from 19 to 21
milligrams of potash to saturate the free acids which it contains. This number cor-
responds to a content of from 13.22 to 15.71 percent, of cerotic acid. The authors
applied this process to numerous samples of pure French beeswax, and found a vari-
ation of from 13.5 to 15.5 per cent in cerotic acid.
Estimation of all the acids and of the combined acids of wax. Becker has shown that
the potash required for the complete neutralization of the acids contained in 1 gram
of yellow wax is from 97 to 107 milligrams.
Hiibl. operating in the same manner as Becker upon wax prepared in the labora-
tory and perfectly washed, has found somewhat smaller numbers, viz, 92 to 97 milli-
grams of potash for 1 gram of wax. It is believed that this difference is due to the
fact that Becker worked upon wax imperfectly washed and retaining traces of honey.
If from the above number be subtracted the number representing the free acids (19 to
21 milligrams of potash) the number found for the combined acids varies from 73 to
76 milligrams of potash for 1 gram of wax.
Hiibl takes the proportion of the two numbers thus found and shows that the pro-
portion should be 1 : 3.6 and 1 : 3.8.
Hehner translates the results of the titration of the free acids into cerotic acid and
the quantity of combined acids into palmitate of myricyle. Wax of English origin
examined by Hehner, contained from 13.12 to 15.91 per cent of cerotic acid and from
85.95 to 92.08 per cent of palmitate of myricyle. The authors have made this deter-
mination upon a certain number of samples of yellow French wax, and the results
obtained are given in the following table :
* MM. A. & P. Buisine, Bull, de la Soc. Chim. de Paris, T. 5, 1890, 867.
852
FOODS AND FOOD ADULTERANTS.
Free and combined acids of yellow wax.
Free acids.
Total acids
in milli-
grams for 1
gram of
wax.
Combined acids.
Ratio of
free and
combined
acids.
Milligrams
KHO for
1 gram of
wax.
Per cent of
cerotic
acid in the
wax.
Milligrams
KHO for
1 gram of
wax.
Per cent
myricin
in wax.
Per cent
palmitic
acid in wax.
19
21
13.50
15.50
91
97
72
76
86.76
91.58
32.85
34.67
3.5
3.8
These results agreed with those of Hubl and Hehner, but the means obtained by the
French chemist are somewhat lower than those obtained by the other authors. They
found Borne few samples indicating a total acid content corresponding to 91 to 92 mil-
ligrams of potash for 1 gram of wax, although the lowest limit given by them is 92.
On the other side they did not find a quantity of fatty acids corresponding to a num-
ber above 94.7 milligrams of potash for 1 gram of wax. The greater part of the
samples examined by them contained a quantity of fatty acids corresponding to 92 to
95 potash forl gram of wax. The ratio of the two numbers representing the free and
combined acids was also found somewhat lower than that indicated by Hub). The
wax which is the least rich in fatty acids is always found to be that which is the
most colored, and in proportion as the color of the wax grows faint it is noticed that
the content of fatty acids increases.
Estimation of non saturated acids of the oleic series. The method of Hubl for the ab-
sorption of iodine was applied for this determination. It must not be supposed,
however, that the acids of the oleic series present are the only compounds in wax which
are capable of absorbing iodine. The authors have shown that the hydrocarbons of wax
contain a certain number of bodies nonsaturated which are capable of fixing iodine.
However this may be, it must be allowed that by a treatment with iodine a new
number is obtained for beeswax, which is of considerable value for analytical pur-
poses. From 1 to 2 gram of wax are taken for each determination, and the method is
the same as that ordinarily used. The French yellow waxes are capable of absorbing
from 8.2 to 11 per cent of iodine ; that is to say, they contain from 9 to 12 per cent of
nonsaturated acids calculated as oleic acid. The difference in the amount of iodine
absorbed by the different samples examined did not exceed 3 per cent.
Determination of the alcohols. The alcohols belong to the same series and possess
consequently the same chemical properties. The authors determined them en bloc by
submitting them to a reaction which is common to them and which is easily
measured. This is the important reaction of fatty alcohols described by Dumas and
Stas, viz, the reaction which they give when heated to a moderate temperature with
hydrate of potash. Under these conditions these alcohols are transformed into the
corresponding acids and at the same time they disengage hydrogen. The other
principles of wax, viz, the fatty acids, oleic acids, hydrocarbons, etc., are not changed
in the above operation, and by measuring the volume of hydrogen set free the pro-
portion of alcohol contained in the wax can be approximately determined. The
operation is carried on as follows :
From 2 to 10 grams of the wax are melted in a porcelain capsule and mixed with
an equal weight of caustic potash finely pulverized. The mass is afterward treated
with three or four times its weight of potash, pulverized. The mixture is introduced
into a small flask or into a test tube, which is heated on a mercury bath to 250 for
two hours. The reaction begins at about 180, and after two hours of heating at 250
the evolution of hydrogen is completed. The gas is received in an apparatus invented
by M. Dupre. The evolution tube, fixed by a stopper in the neck of the flask, con-
ducts the gas to the upper part of the receiving flask, and another tube joined to this
conducts the gas to the inferior tubulure in the same way. These two tubes are each
furnished with a stopcock. The apparatus being thus disposed, and containing air
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
853
at atmospheric pressure, the two stopcocks are closed and the receiving flask is filled
with water. The stopcock is then opened which connects the flask with the interior
tubulure of the receiving flask and heating takes place. The gas is collected in the
superior part of this flask. When the evolution of hydrogen stops the heating of the
flask ceases, and it is left to cool by opening the cock by which the flask communi-
cates with the upper part of the vessel and by closing the other. When the tempera-
ture has reached that at which the operation was commenced, the stopcock is closed
and the gas evolved is driven out into a graduated tube, its volume and temperature
noted, and likewise the barometric pressure. One has thus exactly the volume of gas
disengaged in the reaction and it is not necessary to take count of theair remaining in
the apparatus, its volume being the same as before the operation. The volume of
hydrogen, calculated to zero at a pressure of 7(50 millimeters, is then calculated for 1
gram of wax. Afterward the result is calculated into terms of melissic alcohol by
means of the equation, CH 2 ?i+2O-|-KOH=4II-|-KCttH.2H iO*. The proportion of
the melissic alcohol first found is then calculated to the amount of palmitic acid
previously determined. The following table indicates between what limits the re-
sults vary :
Volume of hy-
drogen at
and 760 mm.,
furnished by 1
fjram of wax.
Per cent
melissic alco-
hol in the
wax.
Ratio of the
melissic alco-
hol to the
palmitic acid.
53.5 to 57.5
52.5to5G.5
1.58 to 1.65
In the palmitate of myricyle, the proportion of inelissic alcohol to palmitic acid is
1.71.
Determination of hydrocarbons. This determination is made very easily and very
rapidly upon the product of the action of the potash and^of the potash lime upon the
wax; that is to say, upon the residue from the preceding operation. In this opera-
tion, indeed, all or* the acids of the wax and the alcohols themselves are transformed
into acids and are fixed in the state of alkaline salts. The hydrocarbons of the wax
alone remain free. To remove them, it is sufficient to treat the resulting mass from
the above reaction by an appropriate solvent ordinary ether or rectified petroleum
ether of a low boiling point. There is found in wax an almost constant quantity of
hydrocarbons. The different samples examined contained from 12.72 to 13. 7d per
cent. These numbers are in all cases very much above those indicated by Schwalb ;
according to him, wax contains only about 5 to 6 per cent of hydrocarbons ; neverthe-
less the hydrocarbons thus isolated are pure. They present themselves under the
form of a waxy mass, scarcely colored, fusible at 49. 5 ; they are soluble in ether and
petroleum spirit, benzine, chloroform, etc. These solutions are neutral and allow the
product to be deposited in the form of a crystalline mass. Treated by potash lime,
they evolve only a trace of hydrogen, which indicates the complete absence of alco-
holic products. The hydrocarbons of wax are not wholly formed from saturated
hydrocarbons as Schwalb has said. Those examined by the authors were capable of
absorbing bromine and iodine ; 100 parts of the hydrocarbon in a solution of chloro-
form were capable of absorbing 22.05 parts of iodine.
General conclusions.
Pure beeswax, melting point, 63 to 64 ; entirely soluble in hot chloroform.
Acids of the wax.
Free acids correspond to from 19 to. 21 milligrams potash for 1 gram of wax, or to
13.5 to 15.5 per cent cerotic acid.
Total acids correspond to from 91 to 97 milligrams potash for 1 gram of wax.
18808 No. 13 15
854
FOODS AND FOOD ADULTERANTS.
Combined acids correspond to 71 to 72 milligrams potash for 1 grain of wax, equiva-
lent to 32.85 to 34.67 per cent palmitic acid in the wax. Ratio between the free and
combined acids, 3.5 to 3.8. Percentage of iodine absorbed by wax, 8.3 to 11 ; corre-
sponding tooleic acid, 9 to 12 per cent.
Alcohols of wax.
Hydrogen evolved for 1 gram of wax, under the influence of potash, 53.5 to 57.5
cc; corresponding to per cent of melissic alcohol, 52.5 to 56.5; ratio of melissic alco-
hol to palmitic acid, 1.58 to 1.65.
Hydrocarbons of wax.
Per cent, 12.5 to 14. Melting point, 49. 5. Percentage iodine absorbed by the hydro-
carbons, 22.05.
MM. A. and P. Buisine* state further that besides these two processes (Hehner and
Hiibl.) they are in the habit of using three others. They take the iodine number and
determine the alcohols and hydrocarbons. The results it is true vary within certain
limits, but, on the whole, these methods permit the detection of fraud, both quali-
tatively and quantitatively, provided the numbers corresponding to the various
adulterants are once determined.
With this end in view they have studied the substances oftenest employed in adul-
teration, using a method already described, for yellowt and whitet wax. Having
found ci series of numbers peculiar to these bodies and representing quantitatively
their composition, we determined their variance from those given by pure wax and
the degree in which they modify the results when added to it. The following table
shows the results :
Melting
point.
Mg. of KHO for 1 gram of sub-
stance.
Iodine fixed
by 1 gram
of the wax.
Volume of
H at and
760mm.
given by
1 gram wax.
Hydrocar-
bons from
1 gram
of the wax.
Acids
soluble
in
water.
Free acids.
Total acids.
47 to 54
53.5
47 to 54
83 to 84
60 to 80
38 to 74
62 to 66
50 to 62
42 to 50. 5
53.5
53.5
62 to 64
63 to 64
2
2
2
Otol
to2
18 to 28
22
17 to 19
4 to 6
95 to 115
155 to 185
2. 75 to 5
204
168
19 to 21
20 to 23
216 to 222
218
218 to 220
79 to 82
102 to 119
159 to 189
196 to 213
209
178
91 to 97
93 to 11
6 to 7. 55
6.85
6. 6 to 8. 2
7 to 9
to 0. 6
1. 7 to 3. 1
13 to 18. 5
2. 6 to 2.8
27 to 40
4
135.6
8 toll
2 to 7
Oc.
69 to 71
72.3
73 to 74
73 to 76
52 to 60
35
53 to 57. 5
53 to 57
1.6
100
100
14 to 18
12. 5 to 14, 5
11 to 13. 5
Vegetable wax
Carnauba wax
Paraffin
"Waxy acidsof suint
Tallow
Stearic acid. - -
Resin
Yellow beeswax . . .
White beeswax
Comparing these numbers to those given by pure wax, it is apparent that the in-
troduction of any foreign body modifies more or less the results, and since different
waxes give varying figures the nature of the impurity can be detected.
(1) The melting point of beeswax is lowered by the addition of Japan or China
wax, by certain kinds of paraffin, by stearic acid and tallow. On the contrary, it
Bull. Soc. Chim., 1891, 3d sen, t. 5, p. 654.
t Bull. Soc. Chim., 3d Be>., t.3, p. 867.
t Bull. Soc. Chim., 3d s6r., t. 4, p. 465.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 855
is raised by carnauba wax and certain mineral waxes. Again, the addition of some
mineral waxes, of saint wax, and of various mixtures does not change the melting
point.
(2) The addition of mineral waxes, paraffin, tallow, and carnauba wax diminish
the free acids, which, on the other hand, increase with the addition of suint wax,
suint acids, resin, and stearic acid. With China and Japan wax they do not pass
the prescribed limits.
(3) The entire quantity of acids is diminished by mineral wax, paraffin, and some-
what by carnauba wax. They increase slightly with suint wax, and in a greater de-
gree with the waxy acids of suint, with resin, tallow, stearic acid, and vegetable
waxes.
VON HUBL'S METHOD FOR EXAMINING WAX*.
v. Hiibl's method possesses many advantages, but is attended with the disadvantage
that many kinds of wax saponify with difficulty. Half an hour's boiling under the
inverted condenser seldom suffices, and it is generally necessary to heat the sample
in an open flask on the water bath until the alcohol is nearly completely expelled.
Waxes containing ceresin almost invariably give saponification numbers much too low.
The method gives good results only after long practice. Indeed the commercial
chemists using it have often adjudged waxes as adulterated which more carefully
examined have been found genuine. For this reason we propose the following altera-
tions in it: First, determine the acid number in the usual way with aqueous semi-
normal potash. It seems, however, desirable to take 7 to 10 grams, requiring 5 to 7
cc seminormal potash ; for with only 3 or 4 grams, the quantity prescribed by v. Hub],
errors in titration have too great an influence.
Instead of determining the " saponification number," we estimate the " total acid
number," or, in other words, the amount of potash (calculated as tenths per cents) re-
quired by 1 gram of a mixture of fat acids and alcohols obtained by first saponifying
a wax with potash and then decomposing the soap with hydrochloric acid. We call
this mixture "opened wax" ("aufgeschlossenes Wachs"). The detailed procedure
is : Dissolve about 20 grams potash in a hemispherical porcelain dish of 350 to 500 cc.
capacity, in 15 cc. of water, heat over a Bunsen burner to incipient boiling, add 20
grams of the wax sample, which should have been fused over a water bath, and stir.
Continue heating over a low flame, stirring constantly, for ten minutes. Dilute with
200 cc. water, heat and acidify with 40 cc. hydrochloric acid, previously diluted
slightly. Boil till the floating layer is completely clear ; cool and purify the cake by
thrice boiling with water, adding a little hydrochloric acid the first time. Finally
lift the cake, wipe with filter paper, dry in the air bath and filter. The filtered wax
while still fused is to be poured into a cover glass and after cooling broken in frag-
ments. Six to 8 grams of this "opened wax" are heated with neutral alcohol and
titrated,' using phenolphtalein as an indicator. The saponificatiou, even with sam-
ples containing much ceresiu, is complete. The " total acid number " is somewhat
lower than v. Hiibl's "saponification number." Calling the acid number 8, the total
acid number S and the ether number a, a -\- a represents the saponification number
ofHubl.and:
56100 (8-8). m
56100 -18S.
g_56100(a-f a). , 2 \
56100 -f 18 a.
* R. Benedikt u. K. Mangold, Chem. Zeit., 1891, 28,474.
856
FOODS AND FOOD ADULTERANTS.
For the average acid number (8=20) for example the sapouification number (a
and the total acid number (} have the following values :
s)
a
a + <
S
S
a
a +
69
89
87.07
87
68.91
88.91
70
90
88.02
88
69.96
89.96
71
91
88.97
89
71.02
91.02
72
92
89.92
90
72.08
92.08
73
93
90.87
91
73.14
93.14
74
91
91.82
92
74.19
91.19
75
95
92.77
93
75.25
95.25
76
96
93.72
94
76.30
96.30
77
97
94.67
95
77.36
97.36
78
98
95.61
96
78. 41
98.41
If the proportions are not taken from the ether and acid numbers (v. Hiibl), but
from the acid and total acid numbers, a value is obtained for v. Iliibl's normal wax,
and the sapouification number 95, of S s : a = 72.77 : 20 = 3.64.
Still these proportions are not as constant for pure wax as v. Hiibl assumes. Accord-
ing to our own results a wax of 18 acid number and 90 saponificatiou number can not
be pronounced adulterated. A large number of samples of yellow wax of different
origins gave values between 88 and 93 for the total acid number.
Determination of ceresin and paraffin in wax. Calculating the wax content of a
ceresin mixture from the total acid number S according to the formula
W
1005
92.8
(3)
in which 92.8 represents the average total acid number (corresponding to the sapoui-
fication number 95) a small error is encountered from the fact that the wax has laken
np 2.33 parts of water in saponifying. Therefore it is more exact to calculate,
WOioS
92.72
whence
92.75 S ( 1 w) 92.75 0.02285
W= 100: 102.33 == .9772.
(4)
However, as the error at most amounts to only .7 per cent, it may be neglected,
especially when the saponification number of the wax contained in the mixture is
unknown.
The results of four mixtures made from ceresiu and wax are given below in tabu-
lar form :
No.
Wax.
Ceresiu.
Total
acid num-
Wax accordiug to
formula.
ber.
(3)
<*)
1
100
92.3
100
100
2
80
20
74.3
80.1
79.7
3
60
10
55.3
59.7
59.1
4
40
60
37.1
40.0
39.4
5
20
80
18.1
19.4
19.1
6
100
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 857
As the saponificatiou numbers vary between 90 and. 97, neither the original v Hiibl
method nor this modification can certainly distinguish the addition of less than 6 per
cent of ceresin. This can, however, be done by the method of Buisine, which has
been thoroughly tried by Mangold.
Additions of resin or stearic acid, can bo distinguished by the increased acid num-
ber. If R be the known average acid number of the adulterant, s the acid number
of the sample, the amount of addition can be obtained from the known formula,
TT 100 (- 20) ... (5)
R 20
using for commercial stearic acid E = 200, the per cent f added stearic acid is
g __10(s-20) ... (6)
18
Determination of fats. If s equals total acid number as obtanied by titration,
Sw the number 92.8 (taken as the average total acid number of pure wax), Sf,
the total acid number of the fats, and further, if A parts of wax give 1 grain of
" opened wax " and B parts of fat 1 gram of insoluble fatty acids, then approxi-
mately,
8f-Sw~
or more exactly
w = lQO(8f-S)a , (g)
(Sf S) a -j- (/S -Sw) 6
For example, with tallow, / = 205, 6 = 1.05, and with wax Sw averaged 92.8 and
A = .9772, in consequence of which in a mixture of tallow and wax the latter can be
gotten from the equation,
or more exactly
w _ 100 ( 92.8)
112.2
w _ 97.72 (205 8)
103.20 -f .073
The difference between the formulas 9 and 10 amounts at the maximum to about 2
per cent.
ANALYSIS OF BEESWAX.*
An adulteration of beeswax with less than 6 per cent of paraffin can be detected
neither by Hiibl's method nor by the modification of it proposed by Benedikt and
myself, t for the reason that acid and. ether numbers and their ratio vary within wide
limits even with yellow wax. The detection of small amounts of paraffin is only
practicable by direct determination of the amount of hydrocarbons present in the wax.
A. and P. Buisine described some time since t a method for this purpose which has
appeared to me so important for the technical investigation of wax that I have sub-
jected it to a careful trial. C. Hell, $ and his pupils Sturcke || and Schwalb,1f deter-
Karl Mangold, Chem. Zeit., 1891, 46, 799.
tChem. Zeit., 1891, 15, 474.
\ Bull. Soc. Chim., 1890, 3 Ser. 3, 567 ;' Chem. Zeit. Report, 1890, 14, 226.
Lieb. Ann. Chem., 1884, 223 ; Chem. Zeit., 1884, 8, 859.
|| Lieb. Ann. Chem., 1884, 223, 295; Chem. Zeit., 1884, 8, 860.
If Lieb. Ann. Chom., 1886, 235, 106.
858
FOODS AND FOOD ADULTERANTS.
mined the fatty alcohols and hydrocarbons iu beeswax in an essentially similar way
long before MM. Buisine, whose principal service consists in having simplified the
apparatus and accurately studied the conditions of success. The principle of the
method lies in the fact that fatty alcohols are converted into fatty acids on fusion
with caustic potash, hydrogen being evolved. Saponified wax is heated with potash
lime and the liberated hydrogen measured. The melt is pulverized, the hydrocar-
bons extracted by solvents and weighed.
I have estimated the hydrogen by this method on several samples and have gotten
numbers somewhat lower than those of Buisiue. As, however, the estimation of the
hydrocarbons was of more interest to me, I did not follow the matter farther. I have
however observed that the gas evolved does not reach a constant volume until after
three hours' heating, instead of the two prescribed by Buisine. On the completion of
the operation the flask is taken from the apparatus, allowed to cool, broken, the sin-
tered mass powdered and, with the fragments of the flask, placed in a Soxhlet ex-
tractor, extracted for several hours with petroleum ether, the excess of ether distilled
from the extract, and the latter dried at 110 and weighed. Unadulterated beeswax
always contains hydrocarbons. Schwalb * claimed the amount of these to be about
6 per cent. Buisiue found between 12.5 and 14, and the numbers which I have ob-
tained, excepting for two samples (Nos. 15 and 21 in the following table), fall be-
tween these.
The numbers obtained are found in the following table :
No.
Kind of wax.
Hydro-
carbons.
Acid
No.*.
Total acid
No. S.
S *.
K;it in r.'
1
Aussee
13.51
19.79
92.30
75.51
3.66
2
Domestic wax
13.75
20.44
91.09
70.65
3.46
3
do
14.72
20. 42
88.26
67.84
3.32
4
Dalmatian
14.51
18.81
90.80
71.99
3.83
5
14.00
23.04
89.59
66.55
2.89
6
14.27
19.31
7
13.76
20.95
91.18
70.23
3.35
8
13.64
20.08
89.70
69.62
3.46
9
Bosnian (Dolna Tuzla)
13.32
20.02
89.39
70.37
3.45
10
14.34
18.26
90.76
72.50
3.97
11
Lower Austria
13.72
20.58
88.41
67.83
3.29
12
13.37
19.42
91.20
71.78
3.70
13
Chile
13.35
19.99
90.00
70.01
3.50
14
Monte Cristo -
13.50
20.24
87.69
67.45
3.33
15
Morocco
11.02
21.66
98.68
77.02
3.56
16
14 04
17
Madagascar
11.77
20.03
92.88
72.85
3.64
18
Saffi
12.20
19.92
93.40
73.48
3.72
19
11.55
19.91
99.00
79.90
4.02
20
Massowa
12.80
21.11
90.60
69.49
3.29
21
Mo' r ador
11.40
20.85
96.40
75.55
3.62
, r== s-
t
On inspection of the above it will be seen that, with exception of Nos. 15 and 21
the hydrocarbons vary only between 12.5 and 14 per cent. Taking these results as a
standard, it follows that this method permits determination of added hydrocarbons
when in amount greater than 2 per cent. Using the average figure, 13.50, the amount
of ceresin added to a beeswax can be obtained' according to the formula
100 (K k)
100 K
" Lieb. Ann. Chem., 1886, 23o, 149.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY.
859
in which K represents the amount of hydrocarbons found, k the amount natural to
wax (13.50) and C the ceresin or paraffin. Using the average figure 13.50 the equa-
tion becomes
100 K 1350
B6.5
A specimen of wax from Siebenbiirgen gave an acid number of 16.66, and a total
acid number of 72.68, being evidently adulterated with paraffin. Direct estimation
of the hydrocarbons gave 28. 12 per cent, which, calculated according to the second
formula, is equivalent to an addition of 17 per cent of ceresin.
Some samples of white wax were also tried. Two were purely white and showed
normal numbers, being probably bleached in the natural ways. According to Rott-
ger, * Valeuta, t and Dieterich, t white wax should not differ from yellow if the
bleaching is not done chemically. "The two samples gave the following numbers :
Hydroear-
'bons.
Acid
No. .
Total acid
No. S.
8t.
"Ratio v. 1
1
Smyrna
10.93
20.87
89. 20
68.33
3.28
2
Ecrvotian
11.35
20.04
89.98
C9. 94
3.40
1 Bull. Soc. Chim., 1890, 3 set-., 465 ; Chem. Zeit. Repert, 1890, 14, 320.
A. &. P. Buisiue also found somewhat lower per cents of hydi'ocarbous in white
waxes than in the yellow.
Two more white samples, probably chemically bleached and not perfectly pure, gave:
Hydrocar-
bons.
Acid
No.*.
Total acid
No. S.
.
Ratio .'
1
13 61
24.68
2
Hungarian
15. 48
23.05
102. 54
74.49
3.45
ANALYSIS OF A MIXTURE OF WAX, 1'AKAFFIV, 8TKAIUX. AND STEAUIC ACID.
(1) Determination of stearic acid. Introduce into a flask 3 or 4 grams of the
wax and 60 cc of 98 per cent alcohol and boil. Allow to cool and titrate with a
seminormal solution of alkali, using phenolphtalein as indicator. Wax is very
slightly soluble in cold alcohol and it is unnecessary to take into account its acidity.
7.8 cc of soininormal alkali equal 1 gram of commercial stearic acid.
(2) Determination of paraffin. Add to the neutralized solution in the flask 3 or 4
cc of a 50 per cent solution of caustic soda. Attach a reflux condenser and heat the
solution for an hour to saponify the fats and waxes. Distil off the bulk of the
alcohol and transfer the residue to a capsule containing a mixture of dried silica and
short asbestos. Dry at 100. Pulverize and exhaust with warm chloroform (or pe-
troleum ether), which dissolves the whole of the paraffin and the myricyl alcohol of
the wax.
For the separation of myricyl alcohol and paraffin, Horn has suggested acetyliza-
tion and the solution of the resultant ether in glacial acetic acid, in which paraffin
* Chem. Zeit., 1889, 13, 1375.
t Centr. Org. fur Waarenk u Technol., 1891, 112.
t Helfenberger Ann., 1889, 21.
IT F. Jean, Bull. Soc. Chim., 1891, p. 3.
860 FOODS AND FOOD ADULTERANTS.
is insoluble. According to him, wax after saponitication yields 50 per cent of matter
soluble in glacial acid (myricyl alcohol). In following his directions we have not
l>een able to separate the paraffin nor to obtain a constant quantity for the part of
the wax soluble in chloroform.
Our method is to distil off most of the chloroform, transfer the residue to a tared
capsule, evaporate, dry at 100, and weigh. A weighed portion of this dried residue
is to be transferred to a small flask (with a reflux condenser attached), together with
4or5cc of anhydrous acetic acid to etherify the myricyl alcohol, which becomes
soluble iu it ou warming, and the whole heated for an hour. After the completion
of the reaction the product is transferred to a glass tube marked for 10 cc, and
graduated to tenths. .Rinse the flask with a little boiling acid, and add to the pre-
ceding. The total volume should be about 9 cc. Close the tube with a cork, place in
a water bath kept at 90, and shake till complete emulsification is effected. Let it
remain quiet in the bath till it becomes clear again, and then read of the volume of
paraffin floating on the surface of the acid. Reenjulsify, allow to become clear, and
read, and so on. till the readings give concor lant results. One gram of paraffin equals
1.35 to 1.40cc. On deducting the weight of the paraffin from the total weight of
the chloroform extract, the residue represents the portion of the wax dissolved in the
chloroform (myricyl alcohol).
(3) Determination of the stearin. The portion of the saponified product insoluble
in chloroform is composed of the soaps formed from the stearin and stearic acids, and
from the cerotic acid. To determine the first, dissolve this residue in boiling water,
filter to separate the silica and asbestos., and decompose the filtrate by a slight excess
of dilute nitric acid to set free the fatty acids. Again filter, and in the filtrate titrate
the glycerine, after neutralization and precipitation by aceiate of lead, by means of
potassic bichromate. Five grams of glycerine are equivalent to 95 grams of stearin.
In cases where the percentage of stearin is but slight, it would be preferable to sa-
ponify 10 to 25 grams, and determine glycerine iu the product by the bichromate
method.
By the above method can be determined :
(1) Stearic acid by alkalimetry.
(2) Paraffin by -volume of matter insoluble in glacial acetic acid.
(3) Part of the wax by deducting the paraffin from the weight of the residue solu-
ble in chloroform.
(4) Steariue by titrating the glycerin.
(5) The residual portion of the wax ( cerotic acid) by difference.
PATENTS RELATING TO THE MANUFACTURE OF ARTIFICIAL COMB
FOUNDATION.
Fifteen patents have been issued for the manufacture of artificial comb
and comb foundation. Arranged chronologically follows a brief de-
scription of them :
No. 32258, ISSUED MAY 7, 18(51.
This being the first one on record it is given almost in full.
SAMUKL WAGNER. ARTIFICIAL HONEYCOMB.
Specification forming part of Letters Patent, No. 1254. Whole No. 32258, dated May 7,
1861.
To all whom it may concern :
Be it known that I, Samuel Wagner, of York, in the county of York, and State of
Pennsylvania, have invented a new and useful article of manufacture ; and I do hereby
declare that the following, taken in connection with the drawings which accompany
and form part of this specification, is a description of my invention so full and exact
as to enable those skilled iu the art to practice it.
My new manufacture consists in a substitute for the central division or foundation
of the comb built by bees, either with or without" the whole, or any portion of the
walls forming the hexagonal cells projecting from the division, which substitute is
artificially and suitably formed upon both sides or faces, and of any suitable material
which is susceptible of receiving the desired and necessary configuration.
A mold is prepared, similarly to those used in the production of printers' type, in
which solids are cast which will accurately fill the interior of a newly-formed cell of
a natural comb of the kind of which it is desired to form the central division. Num-
bers of type or solids being produced they are "locked together" into a "form" like
printers' type, and facsimiles of the assemblage are produced by either of the well-
known processes of stereotyping or electrotyping.
Two of these stereotypes or electrotypes are made to act, by means of a press or
otherwise, upon the opposite sides or faces of an interposed sheet of suitable material,
which action gives the sheet the configuration desired. It is best to obtain in this
division or foundation sheet a uniform degree of tenuity, which can only be done by
closely imitating the natural waxen comb, which is effected by so placing the dies
that the apices formed at the juncture of the three rhomboidal facets of each hexagon
shall be exactly opposite the juncture of the sides of three facets of adjacent hexagons
forming the reverse side. The angles of the rhomboidal facets should be as nearly as
possible 109 and 71, and the dies should not be permitted to approach each other so
nearly as to reduce the thickness of the interposed material much less than the one-
hundredth part of an inch. Should it bo deemed desirable to form the hexagonal
Avails of the cells, or any portion of them, the type or solids should be formed with a
band or projection around them of about the one two-hundredth part of an inch in
thickness, and some taper may be given to the type from the baud toward the rhom-
boidal facets. If the walls of the cells are to be extended to any considerable distance
from the central web or division provision should be made for the admission of air into
861
862 FOODS AND FOOD ADULTERANTS.
the spaces left vacant by the withdrawal of the dies from the material being formed,
which can be accomplished by making a cavity in each hexagonal projection of the
die, and with a removable valve in one of the facets of each hexagon, or at the apex
formed by the juncture of the facets. Amongst the many materials which may be
used may be mentioned compounds of which wax forms a part rubber and gutta-
percha, and compounds of which they or either of them are components, papier-
mache", etc. Thin sheets of metal, reduced to the tenuity of foils, may bo used,
though I prefer good uouconductors of heat improved by being rendered waterproof
if not so.
Very many materials and compounds not mentioned may be used, but it is unneces-
sary herein to attempt to specify them, as my invention is not confined to, and is in-
dependent of any particular material. It may be mentioned that with some materials
heat as well as pressure may be used in shaping the artificial comb fonudatiou. Many
variations may be made in niy invention which, though not improvements upon it,
embody its essence. For example the relative arrangement of the impressing dies may
be varied so as to produce a different arrangement of cells on the obverse and reverse
sides of the comb foundation from that shown ia the drawings, in which case the
thickness of the division plate would have to be increased provided the pyramidal
depressions made by the three rhomboidal facets terminating each hexagon were re-
tained. Such depressions might be dispensed with and the foundation sheet might be
impressed so as to leave slightly projecting ridges of the material from which the sides
of the cells can be extended on each side of the sheet. But I do not recommend any
departure from the closest imitation possible of the natural central sheet of the comb
as formed by bees. To render the artificial comb foundation acceptable to the bees it
is not requisite that any portion of the sides of the cells should be formed thereon as
the salient angles on either side formed at the edges of the described depressions are
a sufficient guide to the bees, and from them they will commence the waxen sides of
their hexagonal cells. By the employment of my invention in beehives perfect regu-
larity of combs and their kind is insured, and the production of drones prevented to
any extent desired. I propose to take honey from store combs built upon my artificial
foundations by removing the full combs from the hives and by slicing off the natural
waxen superstructure ; the artificial central portion of the comb being then replaced
in the hive will be again built upon by the bees, saving to them always the elaboration
of wax and the time required for the construction of this part of the comb which con-
sumes more time in its natural construction than other parts of the comb of equal
weight, because fewer laborers can be engaged upon it at one time than on other por-
tions.
I claim as a new article of manufacture, an artificial substitute for the central divi-
sion of comb built by bees, which presents to them, on both sides thereof, guides for
the construction or continuation of the sides of the comb cells whether the game is
constructed with or without the whole or any portion of the sides of the cells.
SAM. WAGNKR.
Witnesses :
D. 8. WAGNER,
JOHN A. URLBEN.
No. 115066, ISSUED MAY 23, 1871.
Homer A. King, of New York, claims a machine for making a comb, having about
one-third of the cell ready for completion by the bees. To prevent the dies from
sticking to the wax, they are kept moistened with vinegar.
No. 134411, ISSUED DECEMBER 31, 1872.
Joseph Williams, of Bean Station, Tenn., claims a device for making artificial comb,
in which the cells, instead of standing perpendicular to the foundation, are inclined
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 863
toward the center of tbe cornb, as is the case with the natural product. His appa-
ratus was designed to produce a comb in every respect resembling the natural comb
built by bees.
When the dies described in the drawings have been properly adjusted the " honey-
comb is produced by pouring through an opening in the top of the die casings and
frame melted beeswax. This fills the dies, and when the latter are separated a per-
fect comb appears.
<; This comb may then be placed in the hive and will be used by the bees, thus
saviug the insects the labor of building combs, and causing them to spend the time
otherwise appropriated to the above work in the gathering and storing of honey."
No. 198648, ISSUED DECEMBER 25, 1877.
A. E. McConnell, of New Orleans, claims an invention for supplying thin strips of
wax, at certain distances apart in the hive, whereby bees are enabled to econom-
ically and rapidly construct their combs. This device is hardly to be considered as
an artificial comb or foundation, but is so classed by the Patent Office.
No. -200549, ISSUED FEBRUARY 19, 1878.
This is the invention of Alfred B. Lawther, of Chicago. The object of the inven-
tion is to "provide combs of suitable form and material, ready-made, for honey bees
to store their honey in, thus saving them the labor of preparing the wax and con-
structing combs in the usual manner, thereby greatly increasing their power to
gather honey."
The comb is made complete of a web of paper, cloth, or suitable material, which
after molding is saturated with melted wax. The excess of coating is thrown off by
a centrifugal machine. The "advantage arising from my invention is that combs
constructed accordingly can be filled and emptied repeatedly without breaking, the
honey being extracted by means of a centrifugal machine, or as commonly done with
other honeycombs when it is desired to use them a second time."
No. 207057, ISSUED AUGUST 13, 1878.
Martin Metcalf, of Battle Creek, Mich. The foundation is made of cloth saturated
with starch, so that when stamped it will retain the impression of the dies. The
whole is then coated with wax.
" The ordinary wax foundation now used frequently softens with heat and will sag
by reason thereof, and its own weight added to that of the gathering bees causing
an elongation of the indentations and consequent enlargement of the completed bee
cells. Such enlarged cells are totally unfit for the cradles of working bees, and the
queen will but seldom deposit her eggs in them, and when she does drones only hatch
therefrom." This defect, it is claimed, this invention will avoid.
No. 208595, ISSUED OCTOBER 1, 1878.
In favor of John E. Hetherington, of Cherry Valley, N. Y. This invention consists
in the "combination with a comb foundation of wires which pass through the founda-
tion and prevent it from sagging and stretching and also strengthen it, making it
less liable to breakage while being handled."
No. 215336, ISSUED MAY 13, 1879.
By John Y. Detwiler, of Toledo, Ohio. This patent claims an improvement in artifi-
cial bases for honeycombs. The object of the invention is to overcome the difficul-
ties which pertain to foundations made wholly of beeswax. The base of metallic
foil is coated on both sides with beeswax, and this forms the base of the comb. It is
claimed that only a minimum quantity of wax is required by this kind of foundation
864 FOODS AND FOOD ADULTERANTS.
and that it is not subject to the serious objections that arise in using an interposed
textile fabric or paper. When these substances are used the bees spend most of their
time endeavoring to pull out the threads or particles of paper, or in cutting the
threads, as they can easily do. The indentations of a hexagonal shape for the cells
are made with the usual machinery.
No. 234226, ISSUED NOVEMBER 9, 1880.
By Andrew F. Bonham, of Seven Mile Ford, Va. This invention employs two
semimolds, made preferably of plaster of Paris, and provided upon their faces with
triangular pyramidal projections fitting together nicely, so as to produce the impres-
sions required. The molds are first soaked in water till they are thoroughly moist
and their faces arc then dipped in melted wax, which will adhere without sticking,
owing to the faces having been soaked. Next, the molds are closed together and some
pressure exerted, so as to form of the wax adhering to the mold a single sheet or cake.
After permitting these to cool for a short time the apparatus is dipped into cold water
and cautiously opened, when the foundation sheet may be readily removed and the
operation repeated. It is claimed that the foundation sheet produced in this manner
is stronger, more easily handled, and freer of defects than those made by other pro-
cesses.
No. 246049, ISSUED AUGUST 23, 1881.
By Frances A. Dunham, of De Pere, Wis. The material for the foundation, bees-
wax, is fed to the rolls of a machine, which is described, and of such a nature that,
after passing through, the result is a sheet of beeswax impressed with a series of
cells having cylindrical walls and three-sided or triangular bottoms, those on one side
breaking joints with the bottoms of the cells on the other, and the tops of the walls
of the cells lying in one and the same horizontal plane, at right angles to the sides of
the cells. By making the cells complete it is claimed that the time of the bees is
saved and they at once begin to secrete honey without taking up the time for forming
comb, as is usually the case. It is claimed that the base of the foundation requires
very little filling, as the queen will immediately deposit eggs, and that the work of
feeding the larvae and lengthening up the walls of the cells goes on together, without
interfering with the gathering of the main honey crop. It is also claimed that the
comb can bi finished without generating so great a heat in the hives that the bees
are forced into swarming.
No. 258251, ISSUED MAY 23, 1882.
By Wm. C. Pelham, of Maysville, Ky. This is a machine for manufacturing honey-
comb foundations. The dies are arranged as rolls upon a cylinder. The dies are
made of type metal, although any hard metal may be used. The dies are not set per-
pendicular, but slightly inclined, so that they may be more readily withdrawn from the
wax after the impressions are made. The dies are so arranged as to leave a portion
of the cell wall complete, at least one-tenth of an inch in height, and more if possible.
The cells made are of the regular hexagonal shape.
No. 283442, ISSUED AUGUST 21; 1883.
By E. Beverly Weed, of Detroit, Mich. The inventor claims that by a peculiar
construction and arrangement of die rolls he is able to make a comb foundation with
cells of any desired depth and in any state of perfection. His improvement in the
machine consists in constructing dies with uncut cell formers and in covering them
with a substance adhesive to water, which prevents the wax from sticking to the
dies. The substance used is dental rubber and the die rolls are so arranged as to
have both of them immersed in water. He claims that he can make comb foundation
with high walls and still have it discharge freely from the dies.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 865
No. 397046, ISSUED JANUARY 29, 1889.
By Lewis Angs. Aspinwall, of Three Rivers, Mich. The inventor claims that efforts
have beeii made to produce artificial honeycombs, but difficulties have arisen pre-
venting such combs being fully available. If the artificial comb is of wax it is liable
to become too soft in hot weather for handling, and can not be used a second time.
If made of tin, celluloid, hard rubber, or similar material, it is expensive and not ac-
ceptable to the bees, which require a surface of wax upon which to deposit their
honey, and where efforts have been made to coat such combs with wax the comb was
liable to scale and become injured. When paper has been formed into a comb, the
same has not the strength necessary for handling, and where such artificial combs
have been placed in centrifugal separators for removing the honey, they have col-
lapsed and become unfit for further use. The inventor finds that a strong comb,
adapted to repeated use, can be made of a slab of end-grain wood, with holes bored
into the same parallel to the grain of the wood. These can be coated with wax by
dipping into the molted material and the excess thrown off with a centrifugal ma-
chine. The inventor prefers baeswood, but does not limit himself to this particular
kind. The slab is about the usual thickness of a honeycomb, and the holes are bored
into the same of about the same size and in about the position of those in the natural
honeycomb. In all instances the holes are parallel to the grain or fiber of the wood
so that the partitions between the cells may be as thin as possible and the walls
smooth. After the holes are bored the prepared slab is introduced into the melted
wax and the wax penetrates and fills the pores of the wood, and the whole of it will
be coated with a thin film of wax. A combination of beeswax with rosin or other
gums, which is less expensive, may be employed instead of natural wax this com-
pound being acceptable to the bees and accomplishing the same result.
METALLIC COMB.
A honeycomb made wholly from metals and afterwards coated with
wax, is described iii Quinby's Bee Keeping by L. C. Eoot, edition of
1884, page 193. The author of the book also says, speaking of artificial
comb, " That cells of full depth with such comb have not yet been
offered for commercial purposes." He expresses Ms belief that such
artificial comb will yet be made, and says that as long ago as 1870 Mr.
Quiuby made extensive experiments in this direction.
Comb was made out of tin plate by crimping it and placed in the
center of a piece of worker comb, when " the queen occupied it, filling
it with eggs, just as she did the natural cells adjoining, and in due time
the young bees matured equally well. * * * Sheet iron was also
used. * * * The bees would lengthen the artificial cells with wax."
The American Bee Journal of July 25, 1888, however, says that ar-
tificial comb was made at that time with cells one-half inch in depth,
which is the full depth and a little more, of the natural cell. It is
therefore seen that Mr. Quinby's anticipations have been realized at an
earlier date, even, than he anticipated.
LIST OF MANUFACTURERS OF COMB AND COMB FOUNDATION.
J. V. Caldwell, Cambridge, 111.
Charles Dadant & Son, Hamilton, Hancock County, 111. ; 1889, production 59,551
pounds; 1890, product 85,000 pounds.
F. C. Erkel, Le Sueur, Minn.
W. T. Falconer Manufacturing Company, Jamestown, N. Y.
Wilbur G. Fish, Ithaca, N. Y. ; 40 and 50 cents per pound.
M. H. Hunt, Bell Branch, Mich.
866 FOODS AND FOOD ADULTERANTS.
E. Kretchmar, Keel Oak, Iowa.
T. G. Newman & Son, 246 East Madison street, Chicago, 111.
Novelty Company, Rock Falls, 111.
Smith & Smith, Kenton, Ohio.
E. B. Weed, Grand River avenue, Detroit, Mich.
Jacob Wollerskeim, KaukauEa, Wis.
BIBLIOGRAPHY OF BEESWAX ARRANGED BY YEARS.
1848.
Composition of beeswax. Brodie, Phil. Trans., 1848, 1, 159.
1858.
Detection of stearic acid in beeswax. Fehling, Ding], polyt. Jonr., 1858, 147, 227.
1860.
Detection of adulterants in beeswax. Rabineaud, Jour, de pharm. d'Anvers, 1860,
531; Wittstein's Vierteljahreschrift, 1861, 409; Fres. Zeit. f. a. Chem., 1862,
115; Diugl. polyt. Jour., 1862, 163, 80.
Adulterations of beeswax. H. Hager, Pharm. Centralhalle, 1862, 3, 207.
Detection of paraffin in beeswax. Laudolt, Dingl. polyt. Jour., 1862, 160, 224; Fres.
Zeit. f. a. Chem., 1862, 116.
1863.
Detection of adulterants of beeswax. Dullo, Wagner's Jahresber., 1863, 670; Fres.
Zeit. f. a. Chem., 1864, 510.
1864.
Detection of vegetable wax in beeswax. Dingl. polyt. Jour., 1864, 172, 156.
Detection of paraffin in beeswax. Payen, Jour, de pharm. et de chim., t. 2, 4, 233;
Fres. Zeit. f. a. Chem., 1865, 490.
1866.
Determination of paraffin in beeswax. Lies-Bodart, Comptes rend., 1866, 62, 749 ;
Fres. Zeit. f. a. Chem., 1866, 252; Jourde chim. med., t. 2, ser. 5, 297.
Determination of paraffin in beeswax. R. Wagner, Fres. Zeit. f. a. Chem., 1866, 279.
1867.
Detection of paraffin in wax. R. Wagner, Dingl. polyt. Jour., 1867, 185, 72.
Bleaching beeswax. J. F. Babcock, Proc. Arner. Pharm. Assoc., 1867, 98 and 372.
1869.
Adulteration of beeswax. H. Hager, Pharm. Centralhalle, 1869, 10, 49; Polyt. Cen-
tralblatt, 1869, 1406; Chem. News, 1869, 19, 310; Fres. Zeit. f. a. Chem., 1870,
133 and 419.
1870.
Adulteration of beeswax. E. Davies, Pharm. Jour. Trans., Sept., 1870; Amer. .lour.
Pharm., Nov., 1870; Proc. Amer. Pharm. Assoc., 1871, 312.
Adulteration of beeswax with Japan wax. H. Hager, Pharm. ( Vntralhallc, 1870,
11, 209; Jour, de pharm. et de chim., May, 1870; Proc. Amer. Pharm. Assoc.,
1871, 311.
Detection of resin in beeswax. Pharm. Jour. Trans., Sept., 1870.
1871.
Optical analysis of beeswax. H. I'orklington, Pharm. Jour. Trans., 1871, 2, 81.
1872.
Detection of ceresin in beeswax. Pharm. Centralhalle, 1872, 371 ; Amer. Jour. I'liarm.,
1873, 11; Proc. Amer. Pharm. Assoc., 1873, 487.
Formation of beeswax. W. v. Schneider, Ann. Chem. Pharm., 162, 235; Jour.
Chem. Soc., 1872, 25, 639; Bienen Zeitung, 1872, 281.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 867
1873.
Detection of adulterants in beeswax. H. Hager, Comment. Phann. Germ., 1873, 435.
Specific gravity of waxes used as adulterants. K. Dieterich, Arch. Pharm., 1873, 20,
454.
Tests for adulterants of beeswax. E. Donath, Dingl. polyt. Jour., , 205, 131; Jour.
Chern. Soc., 1873, 26, 194; Fres. Zeit. f. a. Chcm., 1873, 325; Apoth. Zeit.,
1873, No. 1; Proc. Amer. Pharm. Assoc., 1873, 267.
1874.
Adulteration of beeswax. Amer. Jour. Pharm., 1874, 510; Proc. Amer. Pharm. Assoc.,
1875, 232.
Detection of Japan wax in beeswax. Ch. Mene, Comptes rend., 1874, 78, 1544;
Dingl. polyt. Jour., 1874, 214, 87; Jour. Chein. Soc., 1874, 27, 1026.
Wax adulterated with paraffin. Rep. de Pharm., Nov., 1874; Amer. Jour. Pharm.,
1875, 66; Proc. Amer. Pharm. Assoc., 1875, 498.
1875.
Adulteration of beeswax with paraffin. A. W. Miller, Zeit. d. osterr. Apoth. Ver.,
1875, 49; Fres. Zeit. f. a. Chem., 1875, 200.
1876.
Crystalline structure in beeswax. R. Rottger, Jahresber. d. phys. Ver. z. Frank-
furt a. M., 1876, 77, 23; Chem. Centralblatt, 1878,575; Jour. Chem. Soc.,
1879, 36, 171.
Composition of beeswax. SchalfejetF, Ber. d. chem. Gesell., 1876, 9, 278, and 1688.
Detection of resin in beeswax. Chem. Centralblatt, 1876,151; Jour. Chem. Soc.,
1877, 365.
Manufacture of artificial wax. Chem. Centralblatt, 1876, 528.
1877.
Adulteration of beeswax. Bedford, Proc. Amer. Pharm. Assoc., 1877, 444 and 543;
Pharm. Jour. Trans., 1877, 316.
Action of iodine on beeswax. T. A. Edison, Amer. Chemist, 1877; Chem. News,
1877, 36, 138.
Detection of paraffin in beeswax. H. Hager, Pharm. Centralhalle, 1877, 18, 414.
Detection of rosin in beeswax. E. Schmidt, Ber. d. chem. Gesell., 1877, 10, 837;
Jour. Chem. Soc, 1877, 642; do. 1879, 283; Fres. Zeit. f. a. Chem., 1878, 509;
Arch. f. Pharm. 1878, 212; Proc. Amer. Pharm. Assoc., 1879, 434.
1878.
Estimation of paraffin in beeswax. W. T. Thompson, Chem. News, 38, 167; Jour.
Chem. Soc., 1878, 1010.
1879.
Analysis of wax. F. Becker, Corr. Blatt. Ver. analyt. Chem., 2, 57 ; Chem. Zeit., 1879,
No. 12; Amer. Jour. Pharm., 1879, 555; Proc. Amer. Phann. Assoc., 1880, 292;
Fres. Zeit. f. a. Chem., 1880, 241.
Detection of paraffin in wax. M. Buchner, Schweiz. Wochenschrift f. Pharm., May
2, 1879, 149 ; Zeit d. osterr. Apoth. Ver., 1879, 154 ; Amer. Jour. Pharm., 1879,302 ;
Dingl. polyt. Jour., 1879, 231, 272 ; Chem. Centralblatt, 1879, 267 ; Jour. Chem.
Soc., 1879, 36, 675; Fres. Zeit. f. a. Chem., 1880, 240.
Electrical properties of beeswax. W. E. Ayrton, Phil. Mag. [5], 6, 132; Jour.
Chem. Soc., 1879, 36, 427.
Is beeswax a rancid fat? Pharm. Zeit., 1879, 220; Amer. Jour. Pharm., 1879,302.
1880.
Examination of wax. H. Hager, Pharm. Centralhalle, 1880, 119; Amer. Jour.
Pharm., 1880, 447; Dingl. polyt. Jour., 1880, 238,356; Jour. Chem. Soc,,
1881, 40, 316.
1881.
Determination of hydrocarbons in beeswax. A. H. Allen and W. T. Thomson,
Chem. News, 1881, 43, 267.
Detection of resin in beeswax. Jean, Chem Zeit., 1881,303; Amer. Jour. Pharm.,
1881, 307.
868 FOODS AND FOOD ADULTERANTS.
1882.
Constitution of beeswax. E. Zatzeck, Monatsh. f. Cheui. ,3,677; Chem. Ceutral-
blatt, 1882, 626; Fres. Zeit. f. a. Chem., 1883, 618.
Detection of paraffin in beeswax. E. Dieterich, Wagner's Jahresber., 1882, 1028.
Detection of ceresin in beeswax. Peltz, Jour, de pharm. et de cliim [5], 5,154 ; Arch.
d. Pharm., 1882, 471 ; Proc. Amer. Pharm. Assoc., 1882, 363.
Manufacture of wax by the bees. Hutchinson, Pharm. Jour. Trans., 1882, 24.
1883.
Adulteration of beeswax. Aruer. Bee Jour., May 23, 1883.
Analysis of beeswax. O. Hehner, Analyst, 1883, 16; Jour. Chem. Soc., 1884, 779;
Dingl. polyt, Jour., 1884, 251, 168; Fres., Zeit. f. a. Chem., 1886, 441.
Analysis of beeswax. F. Hiibl, Dingl. polyt. Jour., 1883, 249, 338; Ainer. Jour.
Pharm., 1884, 479; Proc. Amer. Pharm. Assoc., 1885,200; Jour. Chem. Soc.,
1884, 46, 506.
Detection of tallow in beeswax. Amer. Bee Jour., 1883, 298.
Determination of caruauba wax in beeswax. E. Valenta, Pharm. Centralhalle, 1883,
24, 417; Fres. Zeit. f. a. Chem., 1884, 257.
Microscopic examination of wax. E. Dieterich, Geschiiftsber. d. Papier u. Chem.
Fabrik in Helfenberg, bei Dresden, 1883; Fres. Zeit. f. a. Chem., J884, 567.
Tests for purity of beeswax. P. F. Resch, Bienenvater, ; Amer. Bee Joiir., 1883,
211.
1884.
Acid constituents of beeswax. F. Nafzger, Lieb. Ann., 1884, 224, 225 ; Chem. Central-
blatt, 1884, 886; Jour. Chem. Soc,, 1884, 46, 297.
Analysis of beeswax. Stiircke, Lieb. Ann., 1884, 283, 295; Chem. Zeit., 1884, 8, 860.
Composition of beeswax. C. Hell, Lieb. Ann., 1884, 223, 269; Chem. Zeit., 1884, 8, 859.
Non-acid constituents of beeswax. F. Schwalb, Inaug. Diss., Stuttgart, 1884 ; Chem.
Centralblatt, 1885, 16, 354; Jour. Chem. Soc., 1885, 48, 962.
Tests for purity in beeswax. Chas. Dadant, Amer. Bee Jour., 1884, 84.
1885.
Bleaching of wax. M. H. Barnouvin, Rep. de pharm., 1885, 6; Pharm. Jour. Trans.,
1885, 616; Proc, Amer. Pharm. Assoc., 1885, 201.
Detection of animal fat in beeswax. Ainer. Bee Jour., 1885, 19 and 298.
Purification of beeswax. Pharm. Jour. Trans., 1885, 448.
1886.
Analysis of Avax. Pharm. Commission d. deut. Apoth.Ver., Arch. f. Pharm., 1886, 24,
490.
Analyse der Fette u. Wachsarten. Benedikt, published iu Berlin, 1886.
Composition of beeswax. F. Schwalb, Lieb. Ann., 1886, 235, 106; Jour. Chem. Soc.,
1887, 124; Proc. Amer. Pharm. Assoc., 1887, 182.
Das Wachs u. seine technische Verwenduug. Louis Sedna, Vienna, A. Hartleben,
1886.
Detection of adulterations in beeswax. A. Clarency, Jour, de Pharm. et de ('him.,
[6], 13, 27; Chem. Centralblatt, 1886, 17, 174.
Determination of purity of beeswax. C. L. Lochman, Proc. Penna. Pharm. Assoc.,
1886, 204.
Feeding of wax to bees. N. W. McLain, Rep. of Entomologist, U. S. Dept. of Agri-
culture ; Amer. Bee Jour., 1886, 296.
1887.
Determination of specific gravity of waxes. E. Dieterich, Pharm. Zeit., 1887, 32, 37;
Arch. d. Pharin., 1887, 132 ; Proc. Amer. Pharm. Assoc., 1887, 183 ; Pharm. Rec-
ord, Feb. 15, 1887; Pharrn. Jour. Trans.. Mar. 19, 1887, 770.
Dimethylamidoazobenzol for coloring beeswax. Fres. Zeit. f. a. Chem., 1887, 106.
1888.
Acetyl number in waxes. Kn-s. Zeit. f. a. ('hem., 1SS8, .")l'S.
Adulteration of beeswax. Amer. Bee Jour., An^. 1. isss, l!l'.t.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 869
Analysis of beeswax. Buchner, Cheni. Zeit., 1888, 1276.
Analysis of beeswax. F. Hiibl, Chem. Zeit., 1888, 1277; Pharm. Zeit. f. Russl., 1888,
579; Proc. Amer. Pharm. Assoc., 1888, 653; Amer. Jour. Pharm., 1888, 561.
Analysis of beeswax. C. M. Morse, Thesis for Mass. College of Pharmacy, 1888.
1889.
Analysis of beeswax. E. Dieterich, Helfenberger Anualen, 1889, 21.
Detection of paraffin in beeswax. H. Hager, Pharm. Centralhalle, 1889, 565; Amer.
Jour. Pharm., 1889, 564; Chem. Centralblatt, 1889, 2, 815; Fres. Zeit. f. a.
Chem., 1889, 480; Proc. Amer. Pharm. Assoc., 1890, 505; Jour. Chem. Soc., 1891,
122.
Analysis of beeswax. Rottger, Chem. Zeit., 1889, 1375.
Apparatus for the investigation of fats, waxes, etc. Schadler, Chem. Centralblatt,
1889, 2, 861.
1890.
Analysis of beeswax. Buchner, Chem. Zeit., 1890, 1707.
Analysis of beeswax. A. and P. Buisine, Bull. Soc. chim., Par., 1890, 3 ser., t. 3, 567 ;
Chem. Zeit. Repert., 1890, 226.
Analysis of beeswax. A. and P. Buisine, Bull. Soc. chim., Par., 1890, 3 ser., t. 3, 867 ;
do. t. 4, 465 ; Chem. Zeit. Repert., 1890, 320.
Analysis of beeswax. R. Kayser, Chem. Zeit., 1890, 686.
Analysis of beeswax. Rottger, Chem. Zeit., 1890, 606; do., 1442; do., 1473.
Bleaching of wax. U. S. patent, 421,904, Feb. 25, 1890.
Detection of rosin in beeswax. Chem. Zeit., 1890, 1474.
Determination of specific gravity of waxes. A. Gawalowski,Oel u. Fett. Industrie;
Chem. Centralblatt, 1890, 2, 502.
Test for specific gravity of beeswax. Amer. Bee Jour., 1890, 629.
1891.
Analysis of beeswax. Benedikt u. Mangold, Chem. Zeit., 1891, 474.
Analysis of beeswax. A. and P. Buisine, Bull. Soc. chim. Par., 1891, 3 ser., t. 5, 654;
Chem. Centralblatt, 1891, 2, 10; Jour. Soc. Chem. Ind., 1891, 10, 729.
Analysis of beeswax. Valenta, Centr. Org., f. Waarenkunde, 1891, 112.
Analysis of beeswax. F.Jean, Bull. Soc. chim. Par., 1891, 3 ser., t. 5, No. 1.
Analysis of beeswax. K. Mangold, Chem. Zeit., 1891, 799.
Bleaching of wax. A. and P. Buisine, Jour, depharm. et do chim., May 15, 1891, 526.
Bleaching of wax. M. H. Bamouviu, Jour, de pharm. et de chim., July 1, 1891, 6.
Determination of paraffin in waxes, F. M. Horn, Zeit. f. angew. Chem. 63 ; Chem.
News, 1891, 63, 165.
Detection of paraffin in beeswax. Phar. Jour. Trans., 1891, 851.
Detection of rosin in beeswax. Rottger, Chem. Zeit., 1891, 45.
PetroleuHi benzine as a reagent for waxes. H. Hager, Central Org. f. Waarenkunde,
1891, 1, 239; Chem. Zeit., 1891, 307.
BIBLIOGRAPHY OF WAXES USED IN ADULTERATING BEESWAX-
ARRANGED BY YEARS.
1863.
Melting points of various waxes. B. S. Proctor, Chem. and Drug., 1863; Amer.
Jour. Pharm., 35, 527.
1865.
Sumach wax. J. Batka, Fres. Zeit. f. a. Chem., 1865, 491; Chem. Centralblatt,
1865, 12.
1868.
Adulteration of Japan wax with water. Arch. f. Pharm., Jan. and Feb., 1868, 144;
Proc. Amer. Pharm. Assoc., 1868, 179.
18808 No. 13 16
870 FOODS AND FOOD ADULTERANTS.
Black wax from Madras. Chein. News, May 22, 1868; Proc. Ainer. Pharm. Assoc.,
1868,205.
1869.
Carnauba wax. N. S. Maskelyne, Chem. News, March, 1869, 145.
1870.
Carnauba wax. Jour. f. prakt. Chem., 1869; Arch. d. Pharin., April, 1870; Proc.
Anier. Phann. Assoc., 1871, 308.
1874.
Collection of Japan vax. Pharm. Jour. Trans., 1874, 425; Proc. Amer. Pharm.
Assoc., 1875, 218.
1876.
Collection of Japan wax. Gehe's Handelsber., Aidi. Pharm., 1876, 374; Pharm.
Jour. Trans., 1876, 1003; Proc. Amer. Pharm. Assoc., 1876, 193.
Reactions of Carnauba wax. Rep. de pharm., 1876, 710; New Remedies, 1877, 109;
Proc. Amer. Pharm. Assoc., 1877, 283.
1877.
Collection of Japan wax. Amer. Jour. Pharm., Sept., 1877, 452; Proc. Amer.
Pharm. Assoc., 1878, 295.
1878.
Wax contained in the leaves of Ilex parayuayeims. P. N. Arata, Gazzeta chhuica
italiana, 7, 366; Jour. Chem. Soc., 1878, 2, 324.
1879.
Japan wax. E. Buri, Arch. d. Pharm., May, 1879 (3), 14, 403; Proc. Amer. Pharm.
Assoc., 1879, 436; Amer. Jour. Pharm., 1879, 361; Jour. Chem. Soc., 1879, 36,
1037.
Vegetable wax. A. Meyer, Arch. d. Pharin., 1879, 97, 129; Amer. Jour. Pharm.,
!>.(., 1879, 606; Proc. Amer. Pharm. Assoc., 1880, 293.
1880.
Collection of Chinese insect wax. Gardener's Chron., Oct. 2, 1880; Pharm. Jour.
Trans., Oct. 16, 1880; Proc. Amer. Pharm. Assoc., 1881, 305.
Qualitative reactions of various waxes. E. Hirschsohn, Zeit. d. osterr. Apoth.
Vereius, 18, 306; Pharm. Jour. Trans., 1880, 749; Proc. Amer. Pharni. Assoc.,
1880, 291; Amer. Jour. Pharm., 1880, 303.
1882.
Specific gravity of waxes. E. Dieterich, Arch. d. Pharui., June, 1882, 455; Proc.
Amer. Pharm. Assoc., 1882, 363.
Myrtle wax. Pharm. Jour. Trans., 1883, 61.
1884.
Constituents of carnauba wax. H. Stilrcke, Lieb. Ann., 1884, 223, 225.
Egyptian wax. K. Labler, Rundschau, 10, 289; Chem. Centralblatt, 1884, 497.
Specific gravity of paraffin. E. Sauerlandt, Chem. Zeit., 1884, 7, 388.
Specific gravity of paraffin. Fres., Zeit. f. a. Chem., 1884, 256.
Vegetable wax. M. Buchner, Chem. Centralblatt, 1884, 257.
1885.
Chinese insect wax. Muth-Rasmussen, Amer. Bee Jour., 1885, 50, 7X7.
Ocotilla wax, from Fonquieria splendens. H. C. De S. Abbott, Amer. Jour. Pharm.,
1885, 81; Proc. Amer. Pharm. Assoc., 1885, 179.
Whit.- insi-rt wax. Pharin. Jour. Trails., Mar. 14, IX*:.. 7.v: Proc. Amer. Phann.
Assoc., 1885, 201.
1886.
Asclepias wax. C. Kassner, Die Oel u. Fett-Industrie, 22-86; Chem. Zeit., 1886, 390.
Chinese insect wax. C. Theilmaun, Amer. Bee Jour., 1886, 24.
Glycerine, determination in waxes by permanganate. Wauklyn and Fox, Chem.
News, 1886, 53, 15.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 871
1888.
Composition of Japan wax. Eberhard, Rundschau, 1888, 844; Proc. Anier. Pharm.
Assoc., 1889, 654.
1890.
African insect wax. Chem. and Drug., May 17, 1890, 667 ; Proc. Anier. Pharni. Assoc.,
1890, 506.
Japan wax. O. Kleinstuck, Chem. Zeit., 1890, 1303; Jour. Chem. Soc., 1890, 9, 1072.
BIBLIOGRAPHY OF HONEY ARRANGED BY YEARS.
1867.
Adulteration of honey. Proc. Anier. Pharm. Assoc., 1867, 61, 341.
1868.
Adulteration of honey. Pharni. Jour. Trans., Sept., 1868; Proc. Amer. Pharm. Assoc.,
1869, 186.
1870.
Honey trade of the United States. B. F. Stacey, Proc. Amer. Pharm. Assoc., 1870,
141.
Tinted honey. Pharm. Jour. Trans., Dec., 1870 ; Proc. Amer. Pharm. Assoc., 1871, 313.
1871.
Tinted honey. Pharm. Jour. Trans., Jan. 7, 1871 ; Anier. Jour. Pharm., 1871, 88.
1872.
Adulteration of honey. F. Molitor, Bienen Zeitung, 1872, 73.
Artificial honey. C. T. V. Siebold, Bienen Zeitung, 1872, 280.
Artificial honey and honey substitutes. Dzierzon, Bienen Zeitung, Jan., 1872, 1.
Fermentation of honeys. J. Boussingault, Ann. cle chim. et de phys. [4J, 26, 362;
Jour. Chem. Soc., 1872, 25, 906.
Mehring's artificial honey. W. S. Schuller, Bienen Zeitung, 1872, 76.
1873.
Use of locust flowers for flavoring artificial honey. Proc. Amer. Pharm. Assoc., 1873,
480.
1874.
Constituents of honey. E. Erlenmeyer and A. v. Plauta, N. Repert. Pharni., , 23,
610; Chem. Centralblatt, 1874, 5, 790.
1875.
Adulteration of honey. Schweitz. Wochenschrift, Jan. 15, 1875 ; Ainer. Jour. Pharm.,
1875, 346; Proc. Amer. Pharm. Assoc., 1875, 232.
Boxwood-flower honey (artificial). J. M. France, Pharmacist, 1875, 322; Proc.
Amer. Pharm. Assoc., 1876, 405.
Colloids and crystalloids in honey. E. Dieterich, Chem. Centralhalle, 1877, 318;
Amer. Jour. Pharm., 1877, 448; Proc. Amer. Pharm. Assoc., 1878, 528.
Honey dew. H. Hoffman, Landw. Versuchs. Stat. , 20, 61 ; ab. Jour. Chem. Soc.,
1877, 2, 210.
Poisonous honey in Armenia. Pharm. Jour. Trans., 1877, 184 ; Proc. Amer. Pharm.
Assoc., 1878, 529.
Prosecution for adulterating honey. [England.] Analyst, 1877, 2, 167.
1878.
Adulterated honey. Amer. Bee Jour., 1878, 29.
Composition of honey. J. C. Brown, Analyst, 1878, 3, 267; Jour. Chem. Soc., 1878, 2,
969.
872 FOODS AND FOOD ADULTERANTS.
1879.
American honey. Amer. Jour. Pharm., 1879, 102.
California honey. Amer. Jour. Pharm., 1879, 320.
Ethiopian honey. E. Villiers, Comptes rend., 1879, 88, 292; Ber. d. chem. Gesell.,
1879, 12, 671; Jour. Chem. Soc,, 1879, 36, 450.
Fennel honey. Pharm. Zeit., 1879,719; Amer. Jour. Pharm., 1880, 132; Proc.Amer.
Pharm. Assoc., 1880, 60.
1880.
Adulteration of honey, v. Planta, Dingl. polyt. Jour., 1880, 238, 356; abs. Jour.
Chem. Soc., 1881, 40, 316.
Use of glucose for adulterating honey. Amer. Bee Jour., 1880, 10.
1881.
Artificial honey. Prof. A. J. Cook, Amer. Bee Jour., 1881, 315.
Artificial honey. Amer. Bee Jour., 1881, 244.
Test for adulteration in honeys. Amer. Bee Jour., 1881, 13.
Use of glucose for mixing honeys. Amer. Bee Jour., 1881, 393.
1882.
Adulteration of honey, v. Planta, Zucker Ind., 1882, 388; Bied. Centralblatt, 1882,
575; Jour. Chem. Soc., 1882, 42, 1327; Chem. Centralblatt, 1883, 16.
1883.
Adulteration of honey. Amer. Bee Jour., 1883, 526.
Artificial comb honeys. Century, Oct., 1883; Amer. Bee Jour., 1884, 211.
Canadian honey. Canad. Pharm. Jour., Sept., 1883; Pharm. Jour. Trans., Nov. 10,
1883, 365 ; Proc. Amer. Pharm. Assoc., 1884, 203.
Detection of glucose. Amer. Bee Jour., 1883,-377.
Aconite flower honey. Pharm. Jour. Trans., Sept. 29, 1883, 242.
Orange-blossom honey. Amer. Bee Jour., 1883, 377; ibid., 1883, 421.
Poisonous honey. Pharm. Jour. Trans., Dec. 29, 1883, 504.
1884.
Adulteration of honey. Amer. Bee Jour., 1884, 51.
Adulteration of honey. Amer. Bee Jour., 1884, 229.
Analysis of honey. O. Hehner, Analyst, 1884, 9, 64; Jour. Chem. Soc., 48, 444.
Analytical methods for honey. J. Sieben, Fres. Zeit. f. a. Chem., 1884, 24, 137.
Analytical methods for honey. W. Lenz, Fres. Zeit. f. a. Chem., 1884, 24, 135.
Formic acid in honey. Pharm. Jour. Trans., Nov. 1, 1884, 343.
Gallisin. E. Schmidt, Ber. d. chem. Gesell., 1884, 17, 1000 and 2456.
Lecture on the adulteration of honey. O. Hehner, Analyst, 1884, 9, 181.
Poison of the hymenoptera. Carlet, Comptes rend., 1884, 1550.
Spurious California honey. Stearns and Smith, Amor. Bee Jour., 1884, 339.
Test for purity of honey. Prof. W. C. Preston, Amer. Bee Jour., 1884, 36.
1885.
Adulteration of honey. H. Hager, Pharm. Centralhalle, 1885, 26, 327 ; Chem. Central-
blatt, 1885, 764 ; Jour. Chem. Soc., 1886, 50, 282.
Adulterations of honey. Doc. sur les falsifications des matieres alimentaires, 1885,
590.
Adulteration of honey. H. W. Wiley, Amer. Apiculturist, 1885, 3, No. 12.
Analysis of honey. W. Bishop, J. Pharm., [5], 10, 459; Jour. Chem. Soc., 1885,
48,444.
Artificial honey. Amer. Bee Jour., 1885, 423; ibid., 627.
Analytical methods for honey. M. Barthe, Pharm. Ceutralhalle, 1885, 26, 87.
Ash of honey. O. Hehner, Analyst, 1885, 10, 217.
Composition and adulteration of honey. J. Sieben, Bied. Centralblatt, 1885, 134 ;
Jonr. Chem. Soc., 1885, 48,693; Analyst, 1885, 10, 34.
Detection of glucoso in honeys. Rev. J. G. Teeter, Amer. Bee Jour., 1885, Aug. 26;
ibid., 1886, Oct. 27.
SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 873
Dextro-rotary honeys. Amthor. Report, anal. Chem., 1885, 163.
Estimation of water in honeys. H. W. Wiley and F. V. Broadbent, Chem. News,
1885, 52, 280; Jour. Chem. Soc., 1886, 50, 282.
Fermentation of honey. E. Dieterich, Geschiiftsber. d. Papier u. Chem. Fabrik in
Helfenberg, bei Dresden, 1885-'86; Helfenberger Annalen, 1886-'87; Fres.
Zeit. f. a. Chem., 1888, 231.
Poisonous honey from gelsemium. Pharm. Jour. Trans., Aug. 29, 1885, 188; ibid.,
448; Lancet, Aug. 22, 370; Pharm. Zeit., Nov. 25, 1885.
Proper time to harvest honey. K. Zwilling, Bied. Centralblatt, 1885, 67; Jour.
Chem. Soc., 1885, 48, 590.
1886.
Adulterated honeys. Amer. Bee Jour., 1886, 216.
Artificial honeys. Amer. Bee Jour., 1886, 307.
Characteristics of honeys from different sources. C. S. Commings., Amer. Jour.
Pharm., 1886, 539; Proc. Amer. Pharm. Assoc., 1887, 182.
Detection of artificial honey. G. Ambuhl, Schweitz. Wochenschrift f. Pharm., ,
47, 85; Chem. Zeit., 1886, 70.
Fermentation of honey. R. Kayser, Ber. iiber d Vers. bayr. Vertretr. d. angew
Chem., 1886, 91; Fres. Zeit. f. a. Chem., 1888, 231.
Nectar of flowers. A. v. Planta, Zeit. f. physiol. Chem., 1886, 10, 227; Chem. Ceutral-
blatt, 1886, 17, 367.
Poisonous. Chem. Zeit., 1886, 27.
1887.
Adulterated honeys. Report on adulteration of food, Ottawa, Canada, 1887, 58.
Eucalyptus honey. Thomas Caraman, Progres medicale, April 16, 1887; Pharm.
Jour. Trans., 1887, 1016; Proc. Amer. Pharm. Assoc., 1887, 182.
Examination of honey. R. Kayser, Fres. Zeit. f. a. Chem., 1887, 27, 2; Chem. News,
1888, Aug. 24, 97 ; Proc. Amer. Pharm. Assoc., 1889, 499.
Poisonous constituents of Trebizonde honeys. Pharm. Jour. Trans., 1887, 397; ibid,
540; Proc. Amer. Pharm. Assoc., 1888, 411.
1888.
Adulterations of honey. Amer. Bee Jour., 1888, 682, ibid., 810.
Analytical methods for honeys. Fres. Zeit. f. a. Chem., 1888, 28, 231.
Artificial English honey. Amer. Bee Jour., 1888, 691.
History of adulteration of honey. Chas. Dadant, Amer. Bee Jour., 1888, 537.
Composition of honey. Bensemanu, Jour, de chiiu. et de pharm., 1888, 20.
Honey-canning factory (A. Christie, Smithland, Iowa). Amer. Bee Jour., 1888, 100.
Food juice of bees. A. v. Planta, Chem. Centralblatt, 1888, 673.
Examination of honey. R. Kayser, Fres. Zeit. f. a. Chem., 1888,231.
Production of honey in California. Amer. Jour. Pharm., 1888, 126; Proc. Amer.
Pharm. Assoc., 1888, 410.
Artificial honey. Amer. Bee Jour., 1888, 709.
Protection wanted against adulteration. Amer. Bee Jour., 1888, 265.
Strained honey, purity, adulteration, etc. Amer. Bee Jour., 1888, 587.
Use of oleomargarine for adulterating honey. Amer. Bee Jour., 1888, 739.
1889.
Analysis of honey, v. Raximer, Zeit. f. angew. Chem., 1889, 607.
Eucalyptus honey. Arch. d. Pharm., 1889, 873; Proc. Amer. Pharm. Assoc., 1890, 505.
Eucalyptus honey. Maqueune, Ann. de chim. et de phys., 1889, 1. 17, 6 ser., 495.
Food of bees. A. v. Planta, Chem. Centralblatt, 1889, 299.
Right-rotary honeys, v. Lippmau, Zeit. f. angew. Chem., 1889, No. 20; Analyst, 1889,
14, 20.
Right-rotary honeys. Amthor and Stern, Zeit. f. augew. Chem., 1889, 575; Analyst,
1889, 14, 238; Amer. Jour. Pharm., 1890,13; Proc. Amer. Pharm. Assoc., 1890,
505.
874 FOODS AND FOOD ADULTERANTS.
1890.
Action of phenols on honey. A. Ihle. Cheni. Zeit., 1890, 14,3; Cheni. Centralbiatt,
1890, 1, 390.
Adulterated honey. Amer. Bee Jour., 1890, 211.
Adulterated extracted honey. Amer. Bee Jour., 1890, 244.
Bogus honey. C. C. Miller, Amer. Bee Jour., 1890, 505.
Examination of honey. Chem. Zeit., 1890, 42, 686.
Honey. Vierteljahreschrift f. Chem. d. Nahr. u. Genussmittel, 1890, 2, 188.
Orange blossom honey not likely to be pure. Amer. Bee Jour., 1890, 580.
1891.
Presence of dextrin in pure honey. W. Mader, Arch. Hyg., 1890, 399; Vierteljahre-
schrift iiber Nahruugs. u. Genussmittel, 1890, 311.
Date honey (date sirup). Karl Gaab, Cheni. Zeit., 1891, 118.
Dextro-rotary honeys. O. Haenle, Analyst, 1891, 79.
Examination of honeys. Mansfeld, Vers. d. Nahrungs Chem. u. Mikroskopiker in
Wieii, Oct. 13, 1891; Chem. Zeit., 1891, 1053 and 1544.
Eucalyptus honey. Pharm. Era, Feb. 15, 1891, 107.
INDEX.
A.
Page.
Adulterants used for honey 807
Adulterations of confections 736
Affidavit honeys, description of 796
Affidavits as to purity of certain honey samples 797
Apparatus and chemicals, tests of 638
Artificial comb and comb foundation 814
Ash of honey 648,745,748,792
Asphvwall, Lewis Augs., patent for comb foundation 865
B.
Barnouvin, M. H., bleaching of wax 823
Batka, J. B., Japan wax 824
Becker, F., quantitative analysis of wax 844
Beeswax (see also wax) 814
methods adopted for analysis of 817
of guaranteed purity 816
Beuedikt and Mangold on v. Hiibl's method for examining wax 855
detection of stearic acid in wax 828
Bensemann, R., right-rotary honey 809
Bibliography of honey 871
wax 866,869
Bluing of sugars 674
Bonham, Andrew F., patent for comb foundation 864
Buchner, detection of ceresin in wax 831
examination of bleached wax 849, 850
vegetable wax 820
Buisine, A. and P., bleaching of wax 821
composition of beeswax. ..' 851
Buri, E., composition of Japan wax 825
C.
Candies. (See Confections.)
Cane sugar. (See Sugar.)
Ceresin . ( See Paraffin . )
Character and scope of the work 633
Clarency, A., detection of adulterants in wax 826
Coloring matter for candies 737
found in candies 742
of confections, H. A. Weber 740
test for, F. G. Wiechmanu 648
i
II INDEX.
Page.
Comb, artificial 814
foundation 814
description of samples analyzed 815
manufacturers 865
metallic 865
patents relative to 861
Confections, absence of mineral coloring matter in 739
adulterations of 736
analysis of, by Department of Agriculture 714, 734
H. A. Huston 720, 736
H. H. Nicholson 721,737
W. B. Rising 723, 737
M. A. Scovell 724,738
S. P. Sharpies 726, 738
W. C. Stubbs 728, 739
Shippen Wallace 730, 739
H. A. Weber 731,740
F. G. Wiechmann 733, 740
analysis of 634
coloring matter of 738, 740, 742
composi tion of insoluble residue of 724
mineral coloring matter in 736
presence of starch in 737
remarks on analysis of 736
Copper and tin, detection of, in molasses and syrups 718
presence of, in confections 739
D.
Dadant, Charles, history of honey adulteration 746
Daily, Josiah, patent for manufacture of niapleine 712
Date honey 749
Demerara crystals, manufacture of 674
Detwiler, John Y., patent for comb foundation 863
Dextro-rotary honey 809
Dialysis of honey 809
Dieterich, E., crystalloids and colloids of honey 810
specific gravity of waxes 824
Douath, E., qualitative examination of wax 825
Dullo, detection of Japan Avax 834
Dunham, Frances A., patent for comb foundation 864
E.
Ethiopian honey 750
F.
Fehling, detection of stearic acid in wax 828
Fennel honey 850
Fermentation of honey 811,812
Fr.-iiicliiinont, A. P. N., Sumatran honey 750
G.
Gaab, Karl, date honey 749
Gastine, G., fermentation of honey 811
Gawalowski, A., determination of the specific gravity of wax 812
Geith, E., detection of stearic acid in wax 827
INDEX. Ill
Page.
Glucose, commercial, use of, for adulterating honey 807
detection of, in honey 813
presence of, in molasses and sirups 711
test for 645
H.
Haeule, O., a new method of testing honey 809
polarization of honeys 809
Hager, H., detection of adulterants in wax 826
cane and starch sugar in honey 812
Japan wax in beeswax 834
paraffin in wax 830, 832
stearic acid in wax 828
on the production of artificial honey 747
petroleum benzine as a qualitative reagent for waxes 827
Hehner, O., analysis of honey 748
Hetherington, John E., patent for comb foundation 863
Hirschsohn, E., qualitative examination of various waxes 839
Honey, action of phenols on 811
adulterants used in 807
adulteration, letter from C. O. Perrine relative to 746
affidavits as to purity of certain samples 797
analyses, by Department of Agriculture 779, 802
H. A. Huston 751,786
H. H. Nicholson 755, 786
W. B. Rising 757,787
M. A. Scovell 760,788
S. P. Sharpies 764,789
W. C. Stubbs 769, 790
Shippen Wallace 771, 790
H. A. Weber 773,792
F. G. Wiechmann 776,792
analysis of, methods prescribed 634
analytical methods used by the Department of Agriculture 795
analyzed in 1885 802
and its adulterations, by H. W. Wiley 744, 801
artificial, manufacture of 747, 748
ash of 745, 748, 792
bibliography of 871
classification of samples examined by Shippen Wallace 791
color of 745
crystalloids and colloids of 810
date 749
detection of cane sugar in 812
glucose in 812,813
dextro-rotary samples 809
dialysis of 809
Ethiopian - 750
eucalyptus, analyses of 749
and its expose" 748
examination of 810
fennel 750
fermentation of '. 811, 812
history of adulteration of, by Charles Dadant 746
IV INDEX.
Page.
Honey, inverted sucrose as an adulterant 748
labels of Department samples 781
methods of judging purity 745, 809
notes, relative to right-handed rotation of 809
poisonous 749, 750
polarization of 745, 809
pollen in 746
properties of pure 745
pure, analyses of by Department 796
F. G. Wiechmann 793
reducing sugar in 746
sucrose in 746
Sumatran 750
tinted 750
use of cane sugar for adulterating 807
glucose for adulterating 807
inverted cane sugar for adulterating 808
Hiibl, analysis of wax 848, 849
Huston, H. A., analyses of confections 720, 736
honey 751, 786
molasses and syrups 683, 713
sugars .' . . . 650, 675
letter of transmittal 636
I.
Ihle, A., action of phenols on honey 811
Instructions to chemists, letter of 633
Iodine number in waxes, method of determining 818
J.
Jean, analysis of wax 859
K.
Kassner, C., new source of wax 825
Kayser, C., analysis of white wax 850
fermentation of honey 811
King, Homer A., patent for making comb foundation 862
L.
Labels, on Department honey samples 781
Labler, K., Egyptian wax 820
Landolt, detection of paraffin in wax 829
Lawther, Alfred B., patent for comb foundation 863
Letter of transmittal, H. A. Huston 636
H.H. Nicholson 636
W. B. Rising 638
M. A. Scovell 638
S. P. Sharpies 639
W. C.Stubbs . 639
Shippen Wallace 649
H. A. Weber 644
F. G. Wiechmann 646
H. W.Wiley 631
Lies-Bodart, detection of paraffin in wax 830
Li 1 1)1111:1 1 ., v., right-rotary honey 809
INDEX. V
M.
Page.
McConnell, A. E., patent for comb foundation ............................. 863
Mangold, analysis of wax by .............................................. 857
and Benedikt, on v. Hiibl's method for examining wax ........... 855
Munsfeld, examination of honey ........................................... 810
Manufacturers of comb foundation ......................................... 865
Mapleine, an imitation of maple syrup ............ ......................... 712
patent of Josiah Daily, for the manufacture of ................... 712
Maple syrup, adulteration of .............................................. 712, 713
sugar, notes on ..................................................... 673, 675
Melting point of waxes, methods of determining ............................ 818, 838
Metallic comb foundation .................................................. 865
Metcalf, Martin, patent for comb foundation ............................... 863
Meyer, A., vegetable waxes ............................................... 824
Miller, A. W., determination of paraffin in beeswax ........................ 842
Molasses, agents used in bleaching of ...................................... 713
and sirups, adulterations of, denned ............................. 711
analyses of, by Department of Agriculture ............ 707, 718
H. A. Huston .......................... 683,713
H. H. Nicholson ....................... 686,714
W. B. Rising .......................... 688,715
M. A.Scovell .......................... 691,715
S. P. Sharpies ......................... 694,716
W. C. Stubbs .......................... 698,716
Shippen Wallace ...................... 701,717
H. A. Weber ........................... 703, 717
F. G. Wiechmann ...................... 705,717
popular idea of adulterations of ...................... 710
presence of glucose in ................................ 711
chief points to be considered in the examination of ............... 635
definition of ..................................................... 710
presence of copper in ............................................ 711
tin in ................................................ 711
Morse, C. M., methods of analysis of wax .................................. 835
Nicholson, H. H., analyses of confections ................ . ................... 721, 737
honeys ....................................... 755,786
molasses and sirups .......................... 686, 714
sugars ....................................... 652, 676
letter of transmittal ..................................... 636
Notes on honey analyses ................ . ................................. 786
relating to right-handed polarization of honey ...................... 809
O.
Open-kettle sugars, description of ......................................... 675
method of manufacture of ............. . ............... 679
Ozokerite, detection of, in wax ............................................ 832
P.
Paraffin and ceresin, determination of, in wax .............................. 856
detection of, in wax .............................................. 829, 830
determination of, in wax .................................. 832, 841, 842, 859
specific gravity of ................................................ 843
VI INDEX.
Page.
Patents relative to comb foundation 861
mapleine 712
Payen, detection of paraffin in wax 829
Pelham, Wm. C., patent for comb foundation 864
Peltz, detection of ceresin and paraffin in wax 832
Perrine, C. O., letter from, relative to honey adulteration 746
Pine-tree honey and pine-tree dew, H. W. Wiley 798
Planta, v., adulteration of honey, with glucose 812
Plugge, P. C., on poisonous honey 749
Poisonous honey 749, 750
Polariscopes, comparison of 649
Polarization of honey 745, 809
preparation of solutions for, Wiechmauu 647
K.
Rabineaud, detection of vegetable'wax in beeswax 834
Raumer, E. v., fermentation of honey 812
Reducing sugar, determination of 648
Regnard, detection of stearic acid in wax 827
Right-rotary honey 809
Rising, W. B., analyses of confections 723, 737
honey 757, 787
molasses and sirup 688, 715
sugar 654, 677
letter of trausmittal 638
Root, L. C., metallic comb foundation 865
Rosin, detection of, in beeswax 833
Rottger, R., crystalline structure of Avax 821
detection of rosin in wax 833
vegetable wax in beeswax 834
specific gravity of waxes 827
S.
Samples, collection of 646
Sauerlandt, E., specific gravity of paraffin 843
Schmidt, E., detection of rosin in beeswax 833
Scovell, M. A., analyses of confections 724, 738
honey 760, 788
molasses and sirup 691, 715
sugar 656, 677
letter of transmittal 638
Sedna, detection of rosin in wax 833
determination of paraffin in wax 842
Sharpies, S.P., analyses of confections 726, 738
x honey 764, 789
molasses and sirup 694, 716
sugar (560,678
letter of transmittal 639
Shutt, Frank T., correspondence with regarding certain wax samples 814
Strop de batterie, method of manufacturing 716
Sirup, definition of 710
Specific gravity, determination of, in wax 841, 842
of paraffin
waxes --- 824,828
method of determining 819, 838
INDEX. VII
Page.
Starch, presence of, in confections 737
Stearic acid, detection of, in wax 827, 828
determination of, in wax 859
Stearin, determination of, in wax 860
Stubbs, W. C., analyses of confections 728, 739
honey 769, 790
molasses and sirup 698, 716
sugar 662, 679
letter of transniittal 639
Sucrose, determination of 646
Sumatran honey 750
Sugar, analyses of, by Department of Agriculture 671, 681
H. A. Huston 650, 675
H. H. Nicholson 652, 675
W. B. Rising 654,677
M. A. Scovell 656,677
S. P. Sharpies 660, 678
W. C . Stubbs 662, 679
Shippen Wallace 664, 680
H. A. Weber 666,680
F. G. Wiechmann 669,680
bluing of 674
definition of terms used in describing, in Louisiana 679
examination of a test sample of 649
"extra C," low polarization of 676
general notes on analyses of 673
high polarizing 676
inverted, as a honey adulterant 748
method of inversion of, in analytical work 682
the coloring of 674
T.
Tallow, detection of 828
determination of, in wax 857
Teeter, J. G., detection of glucose in honey 812
Tin and copper, presence of, in molasses and sirups 719
chloride, use of, in coloring sugars 674
detection of, in molasses and sirups 648, 718
Tinted honey 750
V.
Valenta, E., determination of carnauba wax 843
Vegetable wax 820
Villiers, A., Ethiopian honey 750
W.
Wagner, Samuel, artificial honey comb 861
Wagner, R., detection of paraffin and ceresin in wax 828
determination of paraffin in wax 841
Wallace, Shippen, analyses of confections 730, 739
honey 771, 790
molasses and sirups 701, 717
sugar 664, 680
letter of transmittal 641
VIII INDEX.
Page.
Water, determination of, in confections, sugars, honeys, and molasses (Wiech-
mann) 648
in honey 745
Wax, abstracts of papers relating to 819
acetyl number, determination of, in 843
adulterants of 846
analysis of 857, 859
analytical data, by MM. Buisino 852
Benedikt and Mangold 856
Mangold 858,859
regarding various kinds of, by MM. Buisiue 822, 823
artificial, manufacture of 821
bibliography of 866, 869
bleaching of 821, 823
carnauba, determination of 843
case of adulteration of, with paraffin 831
crystalline, structure of 821
Chinese insect 825
composition of 851
constitution of 821
detection of adulterants in 1 826, 827, 830, 835
ceresin in 831
Japan wax in 834
ozokerite in 832
paraffin and ceresin in 828
in 829,830,832
rosin in 833
tallow or animal fat in 828
vegetable wax in 834
determination of acid number in '. 818, 851
alcohols in 852
ceresin and paraffin in 856
ether number in 851
hydrocarbons in 853
iodine number in 852
melting point in 818, 838
paraffin in 841, 842, 859
specific gravity of 819, 838, 841, 842
stearic acid in 859
stearin in 860
tallow in ^, 857
Egyptian * 820
v. Hiibl's method for examining 855
Japan 824
composition of 825
kinds and properties of 820
methods of analysis of, used in Department 835
microscopic examination of 835
new source of 825
petroleum benzine as a qualitative reagent for 827
qualitative examination of 825
various kinds of 839
quantitative analysis of 844
methods for ^. . 841
specific gravity of 824, 827, 828
INDEX. IX
Page.
Wax, trial of qualitative tests by the Department 839
vegetable 820, 824
white, analysis of 849, 850
Weber, H. A., analyses of confections 731, 740
honey 773,792
molasses and syrup 703, 717
sugar 666, 680
letter ol transmittal 644
Weed, E. Beverly, patent for comb foundation 864
Wiechmann, F. G., analyses of confections 733, 740
honey , 776,792
molasses and syrups 705, 717
sugar 669,680
letter of transmittal 646
Wiley, H. W., honey and its adulterations 801
letter of instructions 631
transmittal 631
to Frank T. Shutt, regarding certain wax samples 814
pine-tree honey dew and pine-tree honey 798
Williams, Joseph, patent for making comb foundation 862
Y.
Yellow clarified sugars, coloring of 674
Z.
Zatzeck, E., constitution of wax 821
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