LIBRARY OF THE UNIVERSITY OF CALIFORNIA. GIFT OK Class . U. S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTRY. BULLETIN No. 13. FOODS FOOD ADTTLTEKANTS. INVESTIGATIONS MAKE FNDEli DIRECTION OF H. W. WILEY, ClIIKF C'UKMIST. PART SEVENTH. TEA, COFFEE, AND COCOA PREPARATIONS. BY GUILFORD L. SPENCER, Assistant Chemist, WITH THE COLLAP,' NATION OF MK. ERVIN E. EWELL. PUBLISHED BY AUTHORITY OF THE SECRETARY OF AGRICULTURE. WASHINGTON: G < > V 1 ; U N ^I E N ']' PRIX ri I X Cr O F F I ( ' E , 1 S «,t L' . U. S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTRY. BULLETIN No. 13. FOODS AND FOOD ADULTERANTS. INVESTIGATIONS MADE UNDER DIRECTION Or H. W. WILEY, CHIEF CHKMIST. PART SEVENTH. TEA, COFFEE, AND COCOA PREPARATIONS, 35Y GUILFORD L. SPENCER, Assistant Chemist, WITH THE COLLABORATION OF MR. ERVIN E. EWELL. PUBLISHED BY AUTHORITY OP THE SECRETARY OP AGRICULTURE.. WASHINGTON: GOVERNMENT PRINTING OFFICE, 1892, TABLE OF CONTENTS. Page. Letter of transmitted v Letter of submittal vii Tea : 875 Statistics of tea consumption 875 General classification 875 Methods of manufacture 876 Black teas 876 Green tea , 878 Adulteration — definition 879 Adulteration — methods 880 Detection of facing 881 Spent or exhausted leaves 882 Foreign leaves 883 Foreign astringents 885 Added mineral matter 885 . Lie tea 886 General remarks on tea adultcran ts 886 General statements concerning the constituents of teas 887 Analytical methods 889 General remarks to analysts 892 Report of the examination of teas bought in the open market 892 Conclusion 898 Coffee 899 Statistics of consumption 899 General statements 900 Chemical composition 901 Methods of analysis 907 Adulteration — definition 908 Adulterants and their detection 909 Substitutes for coffee 914 Imitation coffees 915 Detection of imitation coffees 920 Report of examination of samples bought in the open market ..' 921 Roasted coffees 926 Green coffees 927 Ground coffees 927 Extracts 929 Substitutes 932 Conclusion 932 Cocoa preparations 933 Nature, source, commercial importance, etc., of the cocoa, bean 933 Chemical constituents 935 The commercial preparations of the cocoa bean, their nature, methods of preparation, and adulteration , 941 Microscopical examination 946 III IV CONTENTS ILLUSTRATIONS. Cocoa preparations — Continued. . Page. Methods of analyses reported by various chemists 949 Summary of results obtained by various chemists 959 Analyses of cocoa beans made by various chemists 960 Analyses of the husks from cocoa beans reported by various chemists.. 962 Analyses of commercial preparations of cocoa beans reported by various chemists 963 Ash analyses reported by various chemists 969 Results of the examination of cocoa preparations in the laboratory of the U. S. Department of Agriculture 970 Description of samples of cocoa preparations examined in the laboratory of the U. S. Department of Agriculture 971 Analyses of cocoa preparations made in the laboratory of the U. S. De- partment of Agriculture • 980 Discussion of results obtained 987 Appendix A. — Bibliography of the literature of tea, coffee, and cocoa prepa- rations 991 Appendix B. — United States tea adulteration law 1011 Appendix C. — Abstracts from the Italian law relating to the adulteration of foods 1013 List of leaves, illustrated by Plates XXXIX-XL 1014 LIST OF ILLUSTRATIONS. Plate XXXIX. Genuine tea leaves and possible adulterants ................ XL. Genuine tea leaves and possible adulterants ................ XLI. Tea leaf, upper and lower surface of epidermis .............. XLII. Stone cell of tea leaf; seed coat of coffee .................... XLIII. Raw coffee ; wheat bran, outer layer .................... ... XL1V. Wheat bran, second and gluten layers ...................... XLV. Roasted chicory: parenchyma and milk vessels; pitted cells. XLVI. Cocoa, epidermis of husk; cocoa husks, thick Availed cells.. XL VII. Cocoa husk, thin membrane ; section of cotyledon of cocoa.. Page. 1014 1014 1014 1014 1014 1014 1014 1014 1014 LETTER OF TRANSMITTAL IT. S. DEPARTMENT OF AGRICULTURE, DIVISION OF CHEMISTRY, Washington, 7). <7., March 1, 1892. SIR: I beg to transmit herewith for your inspection and approval the manuscript of Part Seventh of Bulletin No 13, relating* to the adultera- tion of coffee, tea, and chocolate. Respectfully, H. W. WILEY, Chemist. Hon. J. M. RUSK, Secretary of Agriculture. LETTER OF SUBMITTAL IT. S. DEPARTMENT OF AGRICULTURE, DIVISION OF CHEMISTRY, Washington, J). C., February 39, 1892. SIR : I herewith submit to you the report which has been prepared by Mr. E. E. Ewell and myself upon investigations of tea, coffee, and cocoa preparations. That part of the report and bibliographic, work upon cocoa preparations is entirely due to Mr. Ewell, who has also assisted in the general analytical work. I also acknowledge the assist- ance of Messrs. McElroy, Trescot, Krug, and Sanborn. This report has been unavoidably and materially delayed in its prepa- ration, but this time has not been lost, since much of the foreign and other work on artificial coffees has been accomplished since it was begun. Respectfully, . Gr. L. SPENCER, Assistant Chemist. Dr. H. W. WILEY, Chief Chemist. VII FOODS AND FOOD ADULTERANTS. PART VII— TEA, COFFEE, AND COCOA PREPARATIONS. TEA. Tea is prepared from the various species of Thca. This plant is a hardy evergreen shrub. STATISTICS OF TEA CONSUMPTION. The extent of the consumption of teas is shown by the following State- ments obtained from the United States Treasury: Imports of lea lex* tlic amount exported. 1890. 1889. 1888. 1887. Pounds. round*. rounds. I'ounth. 83, 494, 95G 79, 192, 253 83, 944, 547 87,481,186 The present per capita consumption of tea. in the United Stales is approximately 1.3.3 pounds. We derive about 51 per cent of our tea from China, 42 per cent from Japan, and all but a small fraction of a per cent of the remainder from the British possessions. GENERAL CLASSIFICATION. Teas are usually designated as black or green, the name depending upon the color of the prepared leaf, due to the methods of curing and not, as formerly supposed, to differences in species. Col. Money,1 in his work on tea cultivation, gives an illustration, from which the following is taken, indicating the leaves which constitute JTea cultivation, 3d eel., page 102 et xeq., Lieut. Col. Money; London, \\. B. Whiting- hani & Co. 875 FOODS AND FOOD ADULTERANTS. each of the different kinds of tea as classified according to the age of the leaf. WSCHOLL FIG. 27. — a, Flowery Pekoe; 6, Orange Pekoe; c, Pekoe; d, Souchong 1st; e, Sou- chong 2nd; /, Congou. — a, 1> (when mixed together), Pekoe; «, b, c, d, c (when mixed together), Pekoe Souchong. If there be another leaf below /, and it be taken, it is named and would make Bohea. Each of these leaves was first a flowery Pekoe leaf (a), it then became /*, then c, and so on. At the base of the, leaves c, d, c, f, exist buds 1, 2, 3, 4, from which new shoots spring. METHODS OF MANUFACTURE. The methods of preparing teas differ in the different countries in which this commodity is grown. In India the manufacturing processes are very much simplified, and the greater portion, if not all the work, is accomplished by machinery; thus the leaves only come in contact witli the hands of the laborers in picking. 1U.ACK TKAS. 1 The methods of the manufacture of black teas in Japan is essen- tially as follows: The leaves are withered by exposure to the sun, fire being used only 1 Abstracted from Hnlletin Xo. 7, Iin)icri:il < 'iillc-jv ul Agriculture, Tok\ <>. Ki>mal>a. Japan. V. Ko/ai. TEAS METHODS OF MANUFACTURE. 877 in cloudy or rainy weather. An hour's sunning is usually sufficient. After withering, the leaves are rolled and twisted. Black teas are usually rolled in an apparatus made especially for this purpose. The rolled leaves are now subjected to a fermentation. This is a very im- portant operation since its influence on the quality of the tea is consid- erable. During this operation the leaves lose their disagreeable raw odor and acquire a fine flavor and the desired tint. One method of fermenting the leaves is to make them up into small balls, which are placed in shallow bamboo trays, covered with a white cloth, and set aside in a sunny place. A second method is to spread the leaves in a tray, press them together, cover and place them in a sunny place as above. The progress of the fermentation is determined by the appear- ance of the leaves, the full time required being about an hour. After fermentation the leaves are exposed in a thin layer to the sun. During this sunning the green color of the leaves gradually changes to a black. The next process is termed the "firing." The leaves are placed in a tray over a charcoal fire. The temperature gradually increases as the moisture is driven off. The leaves are constantly turned to insure uni- form drying. The leaves are transferred to another tray carefully mixed, and the drying repeated until they are dry. The final operation consists in passing the leaves through sieves of different meshes and packing. The tea is divided into three classes depending upon the size of the leaves, viz, Pekoe (the leaf buds), Souchong, and Bohea. As already stated, these manipulations are very much simplified in India. According to Col. Money J the operations practiced in the older tea countries have been reduced from twelve to five. Col. Money states that the brokers in India judge of the quality of the teas by the fol- lowing examination: They judge from three things, (1) the tea (t. c., the prepared leaf), (2) the liquor, (3) the out-turn.2 The tea. — The color should be black, but not a dead black, rather a grayish black with a gloss on it. No red leaf should be mixed with it, it should be all one color. The tea should be regular : that is, each leaf should be about the same length, and should have a uniform twist, in all but " broken teas." (These latter are called " broken," because the leaf is more or less open and broken.) The tea should also be regular of its kind, that is, if Pekoe all Pekoe, if Congou all Congou; for any stray leaves in a tea, even if of a better class, will reduce its value. In the high class of' teas, viz, Pekoe and broken Pekoes, the more Pekoe tips that are present the higher, in consequence, will its price be. The liquor. — In taste this should be strong, rasping, and pungent, in case of Pekoes a "Pekoe flavor." There are other words used in the trade to particularize certain tastes, but the words themselves would teach nothing. Tea-tasting can not be learned from books. If the liquor is well flavored, as a rule, the darker it is in the cup the better. But to judge of teas by the color of the liquor alone is impossible, for some high-class teas have naturally a very pale liquor. 1 Tea cultivation, Lieut Col. Edward Money. W. B. Whittingham & Co., Lon- don. *The out-turn consists of the tea leaves after infusion. 878 FOODS AND FOOD ADULTERANTS. The out-turn. — A good out-tnrn is generally indicative of a good tea. It should he all, or nearly all, one color. No black (burned) leaves should appear in it. A greenish tinge ill some of the leaves is not objectionable, and is generally indica- tive of pungent liquor, but the prevailing color should be that of a bright new penny. GREEN TEA. The leaves are first steamed until they lose their elasticity. The operations of rolling' and drying follow the steaming. The leaves are finally ported by means of a series of sieves. In China, instead of steaming the leaves as practiced in Japan, they are heated in a pan over a charcoal fire. The Japanese sometimes prepare a tea which they term " flat tea." In this tea the leaves, as the name indicates, are not rolled. They are obtained from plants which are kept in darkness for a week or two before picking; keeping the plants in darkness is said to produce a fine aroma. The operations of tea manufacture require considerable skill and ex- perience. At certain stages of the work an error may ruin the quality of the product. In general the quality of a tea depends upon the age of the leaf, also upon the time of picking. The leaves gathered after the first and second picking (as high as twenty-five pickings are made in India) gradually become tougher and less juicy as the season advances. The India teas are usually very much stronger than those from China and Japan, one part giving an infusion as strong as three parts of that from the latter countries. To those persons who have acquired a taste for the Chinese and Japanese teas, those from India at first seem too strong and the flavor is not as agreeable as would be expected from the high price of these teas. It is an excellent plan to add a cer- tain proportion of India tea to the Chinese or Japanese product, the strength and usually the flavor of the latter being considerably im- proved by this mixture. As has been stated the leaves of the India teas only come in contact with the hands of the workmen at the time of picking; this may also be said to a certain extent in regard to the Japanese teas, whereas those of Chinese origin are manipulated almost entirely by hand, and even the feet are sometimes used in rolling some of the cheaper grades. The black teas have grown in favor to such an extent in England that now but a small proportion of the teas consumed are green. This is largely due to the supposition that the black teas contain less astrin- gent matter and also act to a less extent upon the nerves. The fol- lowing analyses from the valuable bulletin of Mr. Y. Koxai (/or. r/7., p. 24) show in parallel columns the percentage composition of black and green teas made from the same leaves. In this experiment Mr. Ko/ai took special precautions in sampling the leaves in order that the teas might have identically the same composition provided the chemical TEA ANALYSES ADULTERATION DEFINED. 879 changes were the same and of the same extent. These analyses are of especial value on account of Mr. Kozai's knowledge of tea manufacture and his residence in a tea-producing country. The percentages are referred to the dry matter. Original leaves.1 Green tea. Black tea. 37 33 37 4ij 38 90 Crude fiber do . 10.44 10 06 10 07 do 6 49 5 52 5 82 do 27 86 31 43 35 39 Ash do 4.97 •1 92 4 93 do . 3 30 3 20 3 30 Tannin 2 do .... 12. 91 10 61 4 89 do 50.97 53 74 47 ''3 do . .. 5. 97 5 99 6 22 Albuminoid nitrogen do.... 4.11 3.94 4 11 do 0.96 0 93 0 96 Amide-nitrogen ....• do.... 0.91 1.13 1.16 1 Portion of original sample of leaves dried at 85° C. 2 Calculated as gallotanic acid. This table shows the marked difference between the composition of the green and the black .teas. In the black tea there is a very considerable increase in the " other nitrogen-free extract." This increase has evi- dently taken place at the expense of the tannin, a part of which has been decomposed during the fermentation. This reduction in the tannin is probably one of the reasons why black is considered more wholesome than green tea by the English, but the change in the tanniu alone will not account for this preference. There are not sufficient data concerning the " other nitrogen-free extract" and other constituents for a further discussion of this question or for a statement as to whether this pref- erence for black tea by the English is not merely a prejudice. ADULTEKATION — DEFINITION. The law of th<* State of New York (see Part 2, Bulletin 13, p. 239) defines adulteration of food as follows : The term " food," as used in this act, shall include every article used for food or drink by man. The term " drug," as used in this act, shall include all medicines for internal and external use. b. In the case of food or drink. (1) If any substance or substances has or have been mixed with it so as to reduce or lower or injuriously affect its quality or strength. (2) If any inferior or cheaper substance or substances have been substituted wholly or in part for the article. (3) If any valuable constituent of the article has been wholly or in part abstracted. (4) If it be an imitation of, or be sold under the name of, another article. (5) If it consists wholly or in part of a diseased, or decomposed, or putrid, or rotten animal or vegetable substance, whether manufactured or not, or, in the case of milk, if it is the produce of a diseased animal. 880 FOODS AND FOOD ADULTERANTS. ft. In the case of food or drink. — Continued. (6) If it be colored, or coated, or polished, or powdered, whereby damage is concealed or it is made to appear better than it really is or of greater value. (7) If it contain any added poisonous ingredient or any ingredient which may render such article injurious to the health of the person consuming it: Provided, That the State board of health may, with the approval of the governor, from time to time declare certain articles or preparations to be exempt from the provisions of this act: And provided further, That the provisions of this act shall not apply to mixtures or compounds rec- ognized as ordinary articles of food, provided that the same are not injurious to health and that the articles are distinctly labeled as a mix- ture, stating the components of the mixture. Under this definition the following may be classed as the adultera- tions of teas : (1) Facing (6). (2) The addition of spent or partially exhausted leaves (3). (3) The addition of foreign leaves (1). (4) The addition of foreign astringents and substances designed to affect the apparent quality or strength (1). ADULTERATION — METHODS. Facing. — The treatment of teas with various coloring matters, a process termed facing, comes properly under the head of adulterants. Facing consists in treating the prepared leaves with mixtures contain- ing Prussian blue, turmeric, indigo, or plumbago to impart some favorite color or gloss to the leaf and always has a fraudulent intent. Leaves which have been damaged in the manufacture or which from their age or certain imperfection are inferior are faced to improve their appear- ance and price. The teas consumed by the Chinese and Japanese them- selves are not faced, while those for export seldom escape this treatment. The Chinese and Japanese black teas are usually treated with plumbago (black lead). There is no evidence that these facing agents are delete- rious to the health in the quantities in Avhich they are employed, but in- asmuch as they add a useless foreign matter to the teas for the pur- pose of deception their use should be discouraged. "Prussian blue is insoluble in water and alcohol. * * * It is deemed a tonic, febrifuge, and alterative, but is at present rarely used. * * * The dose is from 0.2 to 0.33 gram repeated several times per day and gradually in- creased until some effect is produced."1 In order to take the amount of Prussian bine stated above as a single dose in the form of tea-facing, one would have to consume nearly a pound of tea. It would require a long time under these conditions for even an inveterate tea-drinker to consume this amount of Prussian blue. llassall2 includes Prussian bine in his list of substance •- more or less injurious." 1 Sr,- T. S. Hispcnsatui v. Mill ••.!., p. 1171. Food, by A. II. Hassall, p. 254. TEAS METHODS OF ADULTERATION. 881 The remarks on Prussian blue apply to other facing materials, espe- cially in regard to the large quantity of tea that must be consumed in order to take even the smallest medicinal dose of the coloring matter. The amount of coloring and inert matter (the latter often soapstone) usually amounts to a very small percentage of the weight of the tea, though statements have been made that the facing sometimes amounts to as much as from 1 to 3 per cent.1 According to Y. Kozai2 the maximum amount of facing in the green teas of Japan is about 0.4 per cent. Excessive facing is evidently a fraud, as it increases the weight and price of tea without giving the purchaser a fair return for his money. DETECTION OF FACING. Facing is usually easily detected by the microscope. A portion of the leaf is mounted as an opaque object, the coloring matter appearing in small dots. Prussian blue. — This substance is easily detected by means of the microscope. Shake the leaves in a glass cylinder with water and exam- ine the detached particles with the microscope. If the coloring matter sought is present, transparent particles of a brilliant blue may be seen. Prussian blue may often be identified by the microscope on the leaf mounted as an opaque object. The particles detached as above may be examined chemically as follows : Treat with hot sodium hydroxide solu- tion, acidulate with acetic acid, and add ferric chloride. If Prussian blue was present in the facing the characteristic blue precipitate will be formed. The powdered tea leaf may be examined by the chemical method, but it is advisable to remove the tannin by precipitation with gelatiir solution and filtration through powdered kaolin, after acidulat- ing with acetic acid. The color of Prussian blue is discharged by sodium or potassium hydroxide. Indigo. — Under the microscope indigo appears of a greenish blue. Its color is not discharged by sodium hydroxide, a distinction from Prussian blue. Indigo forms a deep blue solution with sulphuric acid. Turmeric. — Turmeric is identified by means of the microscope. According to Hassell (op. c//., 143) turmeric consists of characteristic yellow cells of a rounded form which are filled with peculiar shaped starch granules. On the addition of an alkali the cells turn brown, swell up, and the outlines of the starch granules become visible. Plumbago. — The microscope is employed in the detection of plumbago. A thin slice of the tea leaf will exhibit numerous bright particles if plumbago facing has been used. Gypsum j soapstone, etc. — These substances, employed with the color- ing matter in facing teas, may be separated by shaking the leaves in a cylinder with water. The sediment is examined by the usual qualita- tive, methods for these substances. 1 Food, A. H. Hassall, pp. 122 to. 129. 8 Bulletin No. 7, Imperial College of Agriculture, p. 28. 3 See method for estimation of tanniu, p. 890, 882 FOODS AND FOOD ADULTERANTS. SPENT OR EXHAUSTED LEAVES. The detection of spent or partially exhausted leaves in teas is not a simple problem. The chemical methods all depend upon the proportion of certain of the soluble > constituents which remains in the tea leaves. A large number of analyses of genuine teas made by different chemists show a very wide range in the percentage composition of teas 5 hence the difficulty in obtaining a basis for comparison. A genuine tea may contain as little as 10 per cent tannin or even less, and as high as 25 per cent. It is evident from this that the percentage of tannin can not be depended upon for the detection of the admixture of spent leaves. A large quantity of such exhausted leaves would be required to reduce a tea containing a high percentage of tannin to the average percentage. The same may be said, in a measure, of each of the soluble constituents of the leaves. Hence, we see the difficulty in securing data of value on this point from a determination of the soluble matters. The only estimation of this kind that is of value, and its value it must be said is but relative, is the percentage of extract matter. A large number of analyses by different authorities shows a range in the extract matter of from 26 to 50 per cent of the air-dried tea. This extract is not the total soluble matter of the prepared leaf, bat is the soluble matter extracted under certain conditions which are fully described on page 892. One of the most valuable series of analyses of genuine teas that have been made is that of Mr. Joseph F. Geisler.1 This chemist obtained the following averages of extract matter: Moist- ure. Extract- half hour boiling in 100 parts water. Total extract. Indian tea: Per cent. 6.19 Per cent. 39.66 Per cent. 45.64 5.50 37.80 41.32 5.81 38.77 42.04 V veraire for tea dried at 100° C 41.13 45.58 Oolong tea : G. 88 44.02 48.87 5.00 34.10 40.60 5.89 37.88 43.32 Average for tea dried at 100° C. . . 40.22 46.03 Congou tea: 9.15 :»2. 14 37.06 7.65 23.48 •11. 48 Average , , 9.^7 28.40 ::i.:;r. Average for tea l>rr L'li. 1SSI; :i|s,, in 1'ivsrot f« O Analysis, |ip. r>()f» (<> fill.'. TEAS ADULTERATED WITH FOREIGN LEAVES. 883 reliance can be placed on the results of such calculations, owing to the sources of error already named. If a tea contains less extract matter than the minima given by G-eisler, the kind of tea being taken into account, it may be placed on the doubtful list, and if all other conditions agree it may be considered to have been adulterated by the addition of spent leaves. In investigating this form of adulteration the appear- ance of the leaf must largely determine the chemist's decision. If the leaves are very much broken, frayed, or partly unrolled, there is evi- dence of spent tea. For the examination, the suspected sample is soaked in water and the softened leaves are unrolled and examined on a glass plate. The following averages of the soluble constituents of genuine teas are given for comparative purposes. The analyses of Geisler are given above, so far as they relate to the extract. Table nhowiny the maxima, minium, and mean percentages of the principal soluble con- stituents of tea. Indian teas, Jos F. Geisler. Indian and Cey- lon teas, David Hooper. Black teas, A. H. Hassall. Oolong teas, Jos. P. Geisler. Congou teas, Jos. F. Geisler. Green teas, A. H. Hassall. Oolong teas, Jesse P. Batter- shall. Japan teas, Jesse P. Batter- shall. ("Maxima . . 18.80 21.22 20.07 13.89 Tannin. < Minima- . . 13.01 10.14 11.93 8.44 [Mean 14.87 16.62 16.38 11.54 1 Maxima . . 3.30 3.04 3.50 2.87 2 79 Minima . . . 1.80 1.36 1 '5 1 70 1 08 Mean 2.70 2.08 2.32 2.37 2 17 [Maxima .. 3. 68 3.17 3.52 Solu,1)ltl Minima... 3. 2t 2.60 2.28 (Mean 3.52 3.20 3.06 3 44 3 60 The differences between the highest and lowest percentages of each constituent are so marked that little possibility of detecting other than exceedingly gross adulteration, by the admixture of spent leaves, is afforded by these analytical data. The total ash of genuine teas, according to various authorities, ranges from a little below 5 to nearly 7 per cent, the iron from .08 to .17 per cent, and the silica from .14 to .80. FOREIGN LEAVES. The addition of foreign leaves is best detected by means of the micro- scope. The leaf of the tea plant is quite characteristic in its venation, serration, and stomata. The veins recurve before reaching the border of the leaf and each forms a loop with its neighbor. The serrations are almost lacking in very delicate leaf buds, but are very distinct in the older leaves. Plates xxxiv and XL have been prepared to illustrate the leaf of the tea plant and other leaves which are said to have been 20393— :NO. 13 2 884 FOODS AND FOOD ADULTERANTS. used in the adulteration of teas. These illustrations were prepared from photographic prints made by the following simple method. The natural leaf was used in making an ordinary silver print, precisely as the photographer would employ a negative. The finished print was copied by a photoengraving process. Many of these illustrations show even the delicate veins of the leaves; the tea leaf, however, is quite fleshy, and did not yield a photographic print as distinct as those from the other plants. The lower epidermis of the leaf contains most o£ the stomata, which are surrounded by curved cells. There are few stomata in the upper epidermis. The stomata are shown in Plate XLI. Hairs are very numerous on the younger tea leaves, but sometimes entirely wanting in old leaves. They always contain theine. Dr. Thomas Taylor,1 in a report to the Department, mentions the presence of stone cells in tea leaves and states that his observations confirm those of Blyth in regard to the absence of these formations in certain leaves, viz, those of the willow, sloe, beech, Paraguay tea, ash, black currants, two species of hawthorn, and raspberry. Dr. Taylor also reports th e presence of stone cells in the leaves of the Camellia Japonica, a plant related to the tea. Dr. Taylor prepares the sample of the leaf for examination by boiling three minutes with a strong caustic soda or potash solution. After the boiling a fragment of the leaf is placed on a slide under a cover glass and the latter is pressed down firmly with a sliding motion until the specimen is thin enough for microscopic exam- ination. The stone cells appear as shown in Plate XLII. In the general study of the serration and venation of a tea leaf the specimen should be steeped in hot water, and, after softening, the leaves should be unrolled and spread upon a glass plate for examination by transmitted light. Even small fragments of tea leaves will usually show some distinctive characteristic. In general in may be stated that a microscopic examination is only necessary in exceptional cases. In doubtful samples the stomata should be examined, and a search should be made for stone cells; the epidermis of both the upper and lower leaf should be examined. Even in the case of dust the microscope will fur- nish conclusive evidence as to whether it is from tea or some other plant. According to Blyth2 every part of a theine-producing plant, even the minute hairs, contain this alkaloid. The writer cited employs the fol- lowing method in examining a leaf fragment for theine: The leaf or fragment of a leaf is boiled for a minute in a watch glass with a very little water, a portion of burnt magnesia of equal bulk is added, and the whole heated to boiling and rapidly evaporated down to a large-sized drop. This drop is transferred to a subliming cell, * * * and, if no crystalline sublimate be obtained when heated to 110° (a temperature I'm above the subliming poiut of theine), the fragment can not be that of a tea leaf. On the other hand, if a subli- mate of theino in obtained it is not conclusive evidence of the presence of a tea leaf, since other plants of the camellia tribe contain the alkaloid. 1 Annual Report of the Secretary, 1889, p. 192. 2 Foods: Their Composition and Analysis, A. W. Blyth, p. Hi'i'. MINERAL MATTER IN TEAS. 885 Theine is detected under the microscope by the appearance of the crystals. The ash of suspected leaves should be examined for manganese and potassium, since both these substances are always present in the tea leaf. A low proportion of soluble ash is an indication of foreign leaves, since the ash of leaves suitable for use as an adulterant usually con- tains a low percentage of soluble matter as compared with that from tea. Facing renders dependence upon the proportion of insoluble ash rather uncertain, as this form of adulteration, if excessive, may increase the amount of insoluble mineral matter to a considerable extent. A careful review of the methods of detecting foreign leaves shows the microscopic to be the only methods to be relied upon in all cases. FOREIGN ASTRINGENTS. Catechu. — Teas are sometimes treated with this substance to increase their astringency and indicate a greater strength than they naturally possess.1 Hager's method for the detection of catechu gave very satis- factory results in the Department's investigations. Small quantities of the substance can not be detected with certainty. The following is a general description of Hager's method : Boil an extract of tea (1 gram per 100 cc. water) with an excess of litharge ; filter ; the nitrate should be clear. To a portion of the nitrate add a solution of nitrate of silver. In the presence of catechu a yellow flocculent precipitate is formed, which rapidly becomes dark. Under the same conditions pure tea gives a slight grayish percipitate of metallic silver. The writer prefers a modification of this test, using ferric chloride instead of the silver. Einse a small porcelain dish with a dilute solution of ferric chloride; a sufficient quantity of the reagent will adhere to the dish. Add the suspected solution, prepared accord- ing to Hager. If catechu is present a characteristic green precipitate is formed. ADDED MINERAL MATTER. Soapstone, gypsum, etc. — These substances, as has been stated, are detected by the ordinary methods of qualitative analysis, the particles to be examined being separated from the leaves by shaking in a cylinder with water. Iron salts. — Sulphate of iron is said to be occasionally added to a tea to deepen the color of the infusion. Iron salts may be separated from the leaves or powder by cold dilute acetic acid. This solution is tested for iron by the usual qualitative methods. Iron. — Metallic iron has been reported as sometimes present as an adulterant of teas. Iron may be separated from the finely powdered 'Pharm. Centralhalle, 1879, p. 258. 886 FOODS AND FOOD ADULTEKANTS. sample by a magnet. It may be distinguished from magnetic iron oxide by the separation of metallic copper from cupric salts. Magnetic oxide of iron. — Blyth1 states that ferruginous particles are sometimes found as adulterants of teas. These particles may be sepa- rated by a magnet. The author quoted (loc. cit.) states that he has found over 1 per cent of this ferruginous sand in teas, and that it must have been an adulterant. Sand, particles of brick, etc. — A small amount of sand in a tea may be due to accidental causes while gathering the leaves, but any consid- erable quantity and particles of brick and similar matter can only be considered as having been added with fraudulent intent. These sub- stances may be separated by shaking the leaves with water and collect- ing the sediment. Copper. — The green color of some teas is popularly attributed to cop- per. There is little evidence to prove that copper has ever been em- ployed for this purpose. Hassall2 made a large number of examinations of teas without detecting copper in a single sample. If copper is pres- ent in a tea a portion of the powdered sample added to ammonia water will impart a blue tint to the latter, the depth of the tint depending upon the amount of copper present. LIE TEA. This substance, as its name implies, is an imitation of tea, usually containing fragments or dust of the genuine leaves, foreign leaves, and mineral matters, held together by means of a starch solution and col- ored by one of the facing preparations. It is stated that gunpowder and imperial teas are more subject to this form of adulteration. Of the samples examined by the Department of Agriculture all were free from lie tea. According to Hassall3 the percentage of ash in lie tea ranges from 13.05 to 52.92 for black teas and 13.13 to 56.34 for green teas. The same authority also found black teas containing from 6 to 17.7 per cent lie tea, and green teas containing 1.38 to 48.46 per cent of this adulterant. To detect lie tea treat the suspected sample with boiling water; if it contain this adulterant portioMS will break up into dust and leaf fragments. GENERAL REMARKS ON TEA ADULTERANTS. The adulterants of teas, as a rule, are not such as may be consid- ered prejudicial to the health. The mineral matters employed in fac- ing, etc., with the exception of salts of iron or copper, are insoluble in water, hence would not be present in the infusion. Copper, which is 'Foods: Their Composition and Analyst*, A. W. Blyth, ',W2. * Food, Its Adulteration!* and the Methods for Their Detection, A. II. Hassall, j». 131, a Hassall, vjj. cit., 117. CONSTITUENTS OF TEAS. 887 probably very rarely present, would be very objectionable even in very small quantities. Sulphate of iron is a powerful astringent. In the small quantities which would be used in increasing the astringency of teas it would possibly not be seriously objectionable. It may also be said of sulphate of iron that this substance was not detected in a very large number of samples examined by Hassall nor in the Department's samples. Facing, if excessive, increases the weight of the tea, but there is no evidence of its being prejudicial to the health. From these statements we see that the adulterations of teas are in- tended more especially to enhance the value of inferior grades, except in the case of lie tea or the addition of foreign or exhausted leaves. In the latter cases a spurious article, which is not justilied by any quality or principle Avhich it contains, is foisted upon the market. The evidence of authorities upon food adulteration con firms the state- ment that the addition of foreign leaves is now but little practiced. The general freedom of the teas of the markets of the United States from adulteration is largely due to the enforcement of the United States tea-adulteration law. Dr. Jesse P. Battershall,1 under whose direc- tion a very large number of samples of teas were examined in con- nection with this law, notes a very perceptible improvement in the quality of teas imported under its provisions. GENERAL STATEMENTS CONCERNING THE CONSTITUENTS OF TEAS. The analyses of teas give little or no evidence bearing upon the mar- ket value of this commodity. A tea may be very rich in theine or tan- nin, and yet bring the same price as one poor in these substances. The same may be said in a general way of the other constituents. This is largely due, undoubtedly, to differences in soil, climate, the age of the leaf, and methods of manufacture. The flavor, strength, and appear- ance of a tea in general determine its market value. The flavor is due to the volatile oil developed during the manufacture, the strength to the proportion of tannin, and the appearance of the leaf to its age and the care taken in the rolling and other manipulations. A tea may be deficient in tannin and still bring a high price on account of the delicacy of its flavor, or, by the admixture of leaves rich in tannin, an operation termed blending, its strength may be increased to meet the demands of the market. In genuine unfaced teas the value is usually in a direct ratio with the soluble matter in the ash. According to Geisler, the finer the quality of the tea the more theine, soluble ash, and extractive matter it will contain, though this is not uniformly true. It has been stated that the relatively high price of Indian teas is largely due to their percentage of tannin. This permits the use of a very much smaller quantity of tea in preparing the infusion for the table. The writer found, ' Food Adulteration and Its Detection, K. & F. Spon, New York, p. 20. 888 FOODS AND FOOD ADULTERANTS. among the samples which he submitted to analysis, 50-eent teas (retail price) containing as much tannin as many of those whose selling price was nearly double this amount. An attempt was made in classifying teas to utilize the property which high grades have of quickly giving up a portion of their soluble matter when steeped in water. These experiments were carefully made, the conditions being the same in each case, but unfortunately the results were far from satisfactory. This problem must be left until more thorough studies of the chemistry of teas have been made, and until then we must continue as heretofore to depend upon the skill of the professional tea-taster and the honesty of the dealers in regulating the relative prices. Since the above and other remarks on the valuation of teas were written, a Russian chemist1 has made an interesting series of investi- gations bearing upon this question. According to this chemist the quality of the tea depends upon the care with which the fermentation is conducted. The fermentation of the leaves destroys a portion of the tannin, thus decreasing the astrin- gent action of the tea. Mr. Doorkovitch has devised a process for the estimation of the products of the fermentation. In the article cited he presents the table of analyses given below, and on a basis of these analyses makes the following deductions: The greater the ratio of theiue to the total amount of tannin and products of fer- mentation, the dearer the tea. The more regular the fermentation, the better the tea. The regularity of the fermentation is recognized by the relative amount of prod- ucts of fermentation in tea. Analyses of first-crop China leas of Ihe neaxon of 1890. * [Tea dried at 100° C.] Num- ber of tea. Water. Theine. Tannin. Products of fermen- tation. Extract- ive sub- stances. Total amount of tlieine. tan- nin, and products of fermenta- tion.* Theine, per cent A." Tannin, per cent A.* Products olTcrmcn- tatiou, per cent A.* 1 7.44 2.14 9.44 1.80 33.43 13.38 16.00 T.I. :.:. 13.45 2 7.79 2.50 9.87 1.61 33.33 13.98 17.89 70.60 11.51 3 4 8.29 2.53 2.68 9.27 10. 05 1.68 1.44 32.11 37.26 13. 48 14.17 18.78 18.92 68.76 70.92 12.46 10.16 5 7.97 2.66 !i.77 1.55 34.55 13.98 19.03 69.89 11. (W 6 8.16 2.65 9.76 1.45 31.20 13.86 19.13 78,41 10.46 7 g 7.66 7 90 2.72 2 73 9.59 1.78 30.70 14.09 lit. 21 68.06 12.63 9 7 91 2 86 10 2 itl 10 38 1.52 34.88 14.81 19.65 70.09 10.26 11 7.60 3.00 10.55 1.67 34.00 15.22 19.79 69.31 10.90 'Total amount of tlii-me. tannin, and products of fermentation is represented by \ for Invvity. • K \arni nat ion of China Teas. 1'. Doorkovitch, Jour. anal, and ajipl. Chrin., 5. ti, ;<15. METHODS OF DETERMINING ADULTERANTS 889 Analyses of first-crop China lean of the ncason of 1800 — Continued. Num- ber of tea. Water. Theine. Tannin. Products of fermen- tation. Extract- ive sub- stances. Total amount of theine, tan- nin, and products of fermenta- tion.* Tlieine, per cent A.* Tannin, per cent A.* Products offermen- tation, per cent A . '' 12 2.87 10.05 1.74 33.90 14.66 19. 92 68. 50 11.68 13 2.83 10.07 1.35 33.15 14.25 19.87 70.66 9.47 14 15 8.07 2.88 2.82 9.65 9.36 1.65 1.59 30.92 33.00 14.17 13.77 2i). 33 20.55 68.10 67.90 11.57 1 1 . 55 • 16 3.11 10.03 1.70 32. 21 14.84 20.96 67.59 11.45 17 18 8.10 3.00 3.10 9.30 10.00 1.88 1.50 34.12 34.10 14.24 U.60 20.02 21.23 65.73 68.50 13.25 10. 27 19 3.16 9.80 1. 75 33.66 14.71 21.48 06.62 11.90 20 3.02 9.37 1.50 32.40 13.89 21. 74 67.46 10 8,) 21 9.08 3.00 9.45 1.18 33.80 13.63 22.02 69. 33 8. 65 22 7.84 3.00 8.84 1.18 32.20 13. 02 23.05 67.89 9. OG 23 8.85 3.02 9. 05 .90 33.00 12.97 23.29 69.77 6.94 24 8.20 3.27 9.21 1.44 34.95 1J.92 23.50 66.16 10.34 25 26 8.24 9.13 3.25 3.41 9.14 9.32 1.25 1.44 32. 93 33.26 13.64 14.17 23. 84 24.07 67.00 65.77 9.16 10.16 27 9.78 3.33 9.22 1.27 32.03 13.82 24.11 66.71 9.18 28 29 8.42 7.83 3.45 3.21 9.42 9.00 1.38 1.17 34.80 33.46 14.25 13.38 24. 22 24.52 66.10 67.26 9.68 8.22 * Total amount of theine, tannin, and products <>f fermentation is represented by A for brevity. ANALYTICAL METHODS. In the following' paragraphs are presented the methods adopted for the estimation of the various constituents of teas. Caffeine or theine, C8H|0N4O2.— After experiments with a number of methods for the estimation of caffeine, the following was adopted on account of its simplicity and the accuracy of the results : 'Transfer 3 gs of powered tea into a 300 cc flask, add about 250 cc of water; heat gradually to the boiling point, using a small fragment of tallow to prevent frothing; boil gently 30 minutes, washing down any particles of tea which may collect on the flask above the liquid. After the liquid begins to boil the flask should be filled al- most to the neck and water should bo occasionally added to keep its level at this point. Several samples may easily be extracted in this way at the same time, since they require but little attention after regulating the flame of the lamp. After boil- ing 30 minutes, cool, add a strong solution of basic acetate of lead in sufficient quan- tity for the removal of precipitable substances; usually about 3 cc are required; com- plete the volume to 300 cc, mix thoroughly, and filter, rejecting the precipitate un- washed. Treat 50 cc of the filtrate with H2S for the removal of the lead ; boil off the excess of HjS ; filter into a separately funnel, washing the precipitate with hot water, or an aliquot part of the filtrate may be taken and washing of the precipitate may thus be avoided. The error from the volume of the precipitate is very slight. Extract the water solution in the separatory funnel seven times with chloroform; collect the chloroform solution of caffeine in a small tared flask, and remove the solvent by distillation; dry the caffeine at 75° C. two hours, weigh, and calculate the percentage. Jour. nnal. Chem. 4, 4, p. 390. 890 FOODS AND FOOD ADULTERANTS. Nitrogen. — Tea contains a very liigli proportion of nitrogen. The analyses of Mr. Ko/ai, tabulated on page 879, will show how this nitrogen is distributed in the pre- pared leaf. The nitrogen of teas should be determined by the absolute method, or Kjeldaht method, modified for alkaloids. These methods are fully described in the text-books on quantitative analysis, and in Bulletin 24, page 217, of the Chemical Division of this Department. Albuminoid nitrogen. — Stuizer'*1 method. — Prepare cupric hydrate as follows: Dis- solve 100 grams of pure cupric sulphate in 5 liters of water, and add 2.5 cubic centi- meters of glycerin; add dilute solution of sodium hydrate until the liquid is alka- line; filter; rub the precipitate up with water containing 5 cubic centimeters of glycerin per liter, and then Avash by decantatiou or filtration until the washings are no longer alkaline. Rub the precipitate up again in a mortar with water con- taining 10 per cent of glycerin, thus preparing a uniform gelatinous mass that can be measured out with a pipette. Determine the quantity of cupric hydrate per cubic centimeter of this mixture. To 1 gram of this substance add 100 cubic centi- meters of water in a beaker ; heat to boiling, or, in the case of substances rich in starch, heat on the water bath ten minutes ; add a quantity of cupric hydrate mixture containing 0.7 to 0.8 grams of the 'lydrate; stir thoroughly; filter when cold; wash with cold water, and put the filter and its contents into the concentrated sulphuric acid for the determination of nitrogen after Kjeldahl. For the above filtration use Schleicher and Schiill's No. 589 paper, or Swedish paper, either of which contains so little nitrogen that it can be left out of account. Tuinrin. — Liitrenthfil'*- method an improved 1>y Councler and Shroeder, and Procter. — In the estimation, of tannin by this method the following standard solutions and re- agents are required: (1) Potassium permanganate solution containing, approximately, 1.33 grams of the salt per liter. (2) Tenth-normal ( ~ ) oxalic, acid solution, for use in standardizing the perman- ganate solution. (3) Indigo-carmine solution, containing fi grams of this indicator and 50 cc concen- trated, sulphuric acid per liter. (4) Gelatin solution, prepared by swelling 25 grams of gelatin for one hour in a saturated solution of common salt, then heating until the solution is complete, and finally, after cooling, making up to one liter (W. H. Krug's method of preparing this solution). (5) Salt-acid solution, prepared by mixing 975 cc saturated common salt solution and 25 cc concentrated sulphuric acid. (6) Powdered kaolin. The potassium permanganate solution is standardized in the usual manner by ox- alic acid. It is obvious, in the analytical manipulations which follow, that the end reaction (golden yellow or pink tinge) which is adopted in the first process must also be employed in the second. The indigo-carmine should be very pure and especially free from indigo-blue. (a) Five grams of finely powdered tea are placed in a flask of approximately 500 cc capacity and boiled thirty minutes with 4) 100 cc of the tea-infusion (filtered if not sufficiently clear after decantation) are mixed with 50 cc of the gelatine solution in an Erlenmeyer flask, then 100 cc of the salt-acid solution and 10 grams of kaolin are added, and the whole vigorously shaken in the Avell-corked flask. Several minutes' shaking is necessary. If these directions are carefully followed the precipitate will settle very rapidly, leaving a clear, supernateut liquid which filters with great case. The use of kaolin, as recom- mended by Procter, is an important modification of the original method, without which it is often impossible to separate the precipitate. The whole liquid is filtered and 25 cc of the filtrate (=10 cc of the original infusion) are mixed with 25 cc of indigo-carmine solution and about 750 cc water, and a titration made as under (a). The burette reading gives the value b of the formula. The value a is the amount of permanganate solution necessary to oxidize all oxidi- zable substances present; b, the amount required to oxidize the substances other than tannin; hence a — 1) = c = permanganate solution required by the tannin. Ac- cording to Xeubauer, .04157 grams of gallo-taunic acid is equivalent to .063 grams oxalic acid; therefore, knowing the amount of oxalic acid equivalent to the perman- ganate required to oxidize the tannin, we can easily calculate the amount of this latter substance present. The above method for tannin was selected after experiments with several other methods. The general advocacy of its use by a number of very able analysts and the satisfactory results obtained in this Department led to its adoption for this work. Unfortunately, owing to the great variations in the results obtained by different methods and the acknowledged inaccuracy of many of these methods, the A-alue of a large number of tannin determinations, by various authorities, is doubtful. For work of this kind the method of analysis should be clearly stated, and as far as pos- sible, for the sake of uniformity, analysts should all adopt the same method in order that their work may be comparable with that of others. Waler. — The moisture may be determined in the usual manner by drying 1 or 2 grams of the powdered tea three hours at 100° C. in a flat dish, and calculating the water from the loss in weight. This method probably entails a slight loss of theine, which is credited to the moisture, but the error is very small and is negligeable. Ash, total. — Two grams of the powdered tea are incinerated, at as low a temperature as practicable, and the percentage calculated as usual. Ash, soluble and insoluble. — The total ash is treated on a filter with hot water until all the soluble matter is dissolved; the solution is evaporated to dryness, and the residue ignited at a moderate temperature. The per cent soluble ash is calculated from the weight of this residue; the insoluble ash is determined by difference. Ash insoluble in acid. — The water insoluble residue from the soluble ash determina- tion is treated with hydrochloric; acid. The undissolved portion is washed with water, dried and weighed, and its percentage calculated. Ash, alkalinity. — The soluble matter obtained in determining the soluble ash is dis- solved in a little water and titrated with A acid. The alkalinity is calculated as potassic oxide (K2O.). Extract, total, and insoluble leaf. — Two grams of finely powdered tea are successively extracted with seven portions of 50 cc each of boiling water. The extract is 892 FOODS AND FOOD ADULTERANTS. decanted each time and the fractious united. The decanted solution is now boiled and passed through a tared filter. The insoluble residue is finally transferred to this filter, thoroughly washed with boiling wat«-r, dried, and weighed. The total weight, less the tare of the filter, is the insoluble residue from which the per cent insoluble leaf is calculated. The total extract is determined by difference, deducting the per cent of insoluble leaf from 100. A weighing tube should be used in weighing filters and residues on filters. Half-hour extracts. — This extract is of doubtful value for comparative purposes unless certain conditions are adopted and strictly adhered to. Slight variations may cause very perceptible errors in the results. I have followed essentially the condi- tions indicated by Geisler, which are evidently based on Wanklyu's method. Place 1 gram of leaf tea in a 300 cc flask, add 100 cc cold distilled water and a small fragment of paraffin, to prevent foaming. Immerse the flask a minute or two in water heated to 90°C. in order to raise the temperature of its contents quickly to within a few degrees of the boiling point. Having dried the outside of the flask, boil the mixture thirty minutes. The flask must be fitted Avith a reflux condenser. After boiling, cool quickly in a stream of water and filter off the extract. Transfer an aliquot part of the extract to a tarred dish aud dry. Calculate the per cent of matter from the weight of the residue. GENERAL, REMARKS TO ANALYSTS. The analyst must be guided almost entirely by comparisons of his work on the suspected teas with the records of analyses of pure sam- ples. The microscopic are almost the sole methods of detecting many of the adulterants of teas. Questions in regard to quality, where this depends upon aroma only, must be answered by a professional tea- taster. REPORT OF THE EXAMINATION OF SAMPLES OF TEAS BOUGHT IN THE OPEN MARKET. The samples examined in the course of the investigations were pur- chased in stores of all grades. The analyses of these teas and general statements concerning them are given in the following tables: Description of samples. Date of i>ur- cll.l-.l-. Serial number Retail dealer. Solii iw-- Retail price per pound. 1887. Feb 15 4850 $0.50 4851 streets, do 50 4852 G G Cornwall &. Sons 1.30 4853 do .88 Jan 18 4860 B. W. Reed's Sons do .CO 4863 PiU'itic Tea Store Seventh street \ \V .50 4864 do .50 4865 Apr 8 I'.'l" ewj. 1.00 4941 4942 do Formosa ( )oloii<; .75 .80 street. DESCRIPTION OF SAMPLES OF TEAS. 893 Description of H(t»q>l<',ts — Continued. Date •f pur- chase. 1887. Apr. 8 July 27 Aug. 19 Aug. 23 1881. June 1 Serial number 4943 4944 5139 5140 5141 5142 5143 5144 5145 5146 5147 5152 5153 5154 5155 5157 5158 5159 5160 5161 5167 5168 5169 5170 5171 5172 5173 5174 5175 5176 5177 5178 •r>179 5180 5181 Uetail dealer. Sold as — Atlantic and Pacific Tea 'Co., Seventh I English breakfast, street. .do X. M. Burchell, 1325 F street ...do ... .do 527 Tenth street NW Jas. Rutherford, 906 D street NW .... "W. H. Combs, 920Pennsylvaniaavenue do Win. Ornie & Son, 1013 Pennsylvania avenue. M. Goddard, 620 Twelfth streets N W. 1200 Thirteenth street NW 1 130 Thirteenth street 700 Thirteenth street Corner New York avenue and Thir- teenth streets NW. F. N. Lanckton, 209 Four-aud-a-half street. J. H. Grimes, 235 Pennsylvania avenue B. Maranghi, 101 B street SE M. McCormack, 227 Pennsylvania avenue. G. Riani, 135 B SE Enterprise Tea Co., Fourth street and Pennsylvania avenue SE. Pekin Tea and Coffee Co., 1308 Seventh street. Great Atlantic and Pacific Tea Co., 1620 Fourteenth street. United States Tea Co., 628 Pennsyl- vania avenue. Chicago Grocery Co., 806 Seventh street. China and Japan Tea Co. ,714 Seventh street. 1500 Seventh street J. C. Ergood, 915 Louisiana avenue 212 Thirteenth street SW Geo. E. Kennedy, 1209 F street Jackson & Co., 626 Pennsylvania avenue. F. Bell Tea Co., 824 Seventh street . . . F. Hell Tea Co., 824 Seventh street i:i(J7 C street SW 301 fourteenth street N W G.G.Cornwall & Son, 1416 Pennsyl- vania avenue. Russian tea (black). English breakfast . . Gunpowder Black tea. ...do ... Gunpowder Uncolored Japan . English breakfast Uncolored Japan Oolong Japan Gunpowder Oolong Retail price per pound. Fine imperial. Basket fired Black tea Japan Black tea Mixed . . . Old Hyson tea. ...do ... do Young Hyson tea . . .do . . . Moyune Gunpowder Moyune Gunpowder, third picking Cheap Moyune Gunpowder Gunpowder ...do ... Japan Basket Mixed teas Oolong Black, cheap. . Pekoe 5940 j Park & Tilford, Broadway, New York. 1 Best Formosa Oolong... 5944 i do ' Best English Breakfast. 5945 I do Best Oolong 5946 I do Best Japan 894 FOODS AND FOOD ADULTERANTS. ])<'xcriptio 10 Apr. 26 6680 6803 Ninth streets NW. Redstrake, New York avenue and Sixth streets. The Boston Store Johnson's Spring Leaf Blended Tea2 Tetlev s India and Cevlon Tea No. 1 . .55 .70 6804 do Tetlev's India and Cevlon Tea No. 2. .50 1 Sold only iu 5-pound packages. 2 Sold in 5-cent packages; 11 packages ~15J ounces. Analyses of tens. Date of pur- chase. Serial num- ber. Mois- ture. Total ash. Soluble ash. Insolu- ble ash. Soluble ash, per cent total ash. Total extract. Half- liour extract. Tannin. Nitro- gen. Theine. 1887. Per ct. Per ct. Per et. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Feb. 15 4850 5. 52 5.86 3.93 2.03 65.36 52. 75 3.83 2.50 4851 5 38 6.00 3.54 2.46 59. 00 48.98 13.17 3.60 1.09 4852 5.72 6.21 4.01 2.20 64.58 50.11 44.02 14.11 4.58 3.01 4853 5.40 6.63 3.31 3.32 49.92 49.47 12.30 4.06 1.50 Jan. 18 48fiO 3. 90 5.88 3.37 2.51 57. 31 51.06 15.41 4.12 2.13 4863 5.65 5.76 2.57 3.19 44.62 46.84 11. 17 3.46 2.69 4864 5.31 7.40 2.87 4.53 38.78 47.27 34.92 10.74 3.27 1.12 4865 7.05 5.69 3.24 2. 45 56.94 31.72 4.01 Apr. 8 4940 6.99 5. 76 3.67 2.09 63.72 48.28 36.58 12.57 4.03 2.13 4941 6.45 6.83 3.47 3. 36 50.81 48.22 35.88 7.44 4.00 1.92 4942 7.05 6.48 4.19 2.29 64.66 44.60 32. 12 5.07 3.98 3.11 4943 8.43 6.13 3.21 2.92 52. 37 44. 50 31.56 9.88 3.70 1.58 4944 7.76 6.66 3.79 2.87 56.91 42.84 30.08 5. 29 3.99 2.89 July 27 5139 7-78 5.83 3.65 2.18 62.61 51.26 39.70 10.71 4.09 3.43 5140 8.79 ft. 85 3.55 2.30 60.61 47. 73 22.00 7.63 4.39 3.43 5141 6.39 5.93 3.54 2.39 59.70 48.28 28.26 6.93 4.37 2.60 5142 6.67 6.41 3.04 3.37 47.41 46. 75 34.20 8.13 :i. •<.-. 2.42 5143 8.24 5.83 2.78 3.05 47.69 48. 33 32. 40 8.51 :i. -jit 1.06 5144 6.35 6.87 3.29 3.58 47.89 48.25 34.50 9.05 3.36 1.62 5145 7.89 6.46 3.16 3.30 48.92 47.83 38.10 8.25 :t. it: 2.07 5140 8.57 6. 45 •J .V.I :s. si; 40.16 47.86 36.12 11.02 3. 93 2.53 5147 7.18 7. ir. :t. 55 3.60 49.66 50. 91 40. 56 12. 51 1.00 Aug. 19 5152 H.74 6.08 3. Ml 2.49 .V.I. I.', 47. '.1:1 3!l. 04 8.00 3. 12 1.61 5153 8.12 7.69 2.87 4.82 B7.8J 46.18 34. 14 7.03 :i. tin •J.20 ANALYSES OF TEAS. 895 Analyses of teas — Continued. Date of pur- chase. Serial num- ber. Mois- ture, Total ash. Soluble ash. Insolu- ble ash. Soluble ash, per cent total ash. Total extract. Half- hour extract. Tannin. Nitro- gen. Theine. 1887. Perct. Per ct. Per ct. Per ct. Perct. Per ct. Per ct. Per ct. Per ct. Aug. 19 5154 6.32 6.69 3.41 3.28 50.87 53. 76 42.68 8.61 3.24 1.87 5)55 7.40 6.13 2.99 3.14 48.85 49.09 39.42 9.92 3.34 1.55 5156 6.59 5.99 3.28 2.71 54.67 50.40 39.60 9.79 3.83 1.55 5157 4.91 6.55 4.34 2.21 66.26 49.31 39.24 8.65 3.86 1.49 5158 8.58 6.11 3.21 2.90 52.87 48.98 31.66 10.10 3.25 1.04 5159 9.58 5.89 3.50 2.39 59.42 49.27 37.54 7.61 4.11 2.31 5160 8.46 5.92 1.78 4.14 30.03 45.44 34.44 8.76 3.16 2.14 5161 7.82 6.83 2.61 4.22 38.21 48.26 38.42 7.70 3.30 1.57 23 5167 8.71 6.21 3.24 2.97 52.18 43.40 33.98 6.71 3.18 1.93 5168 9.90 6.05 2.58 3.47 42.58 47.08 34. 52 8.25 3.33 2.00 5169 8.61 5.93 2.67 3.26 45.01 48.40 29.78 4.77 3.19 2.53 5170 9.72 5.36 1.66 3.70 31.02 46.44 36.12 10.75 2.91 1.98 5171 8.75 6.43 4.21 2.18 66.10 48. 98 39.06 11. 62 3.53 2.27 5172 8.28 6.02 2.78 3.24 46.14 50.52 39.30 14.09 3.80 2.01 5173 8.40 6.45 4.25 2.20 65.89 50.76 40.96 11.48 4.15 2.00 5174 9.64 6.65 1.99 4.66 34.37 47.70 36.68 7.23 3.33 1.26 5175 5.05 6.09 4.41 2.68 55.95 52.93 43.54 12. 60 4.16 2.22 5176 7.54 6.65 4.40 2.25 66.09 47.56 38.30 8.26 3.93 2.29 5177 8.70 5.59 3.04 2.55 55.35 49.97 38.74 14.76 3.76 2.05 5178 9.15 6.20 2.41 3.79 38.91 47.88 34.84 6.13 3.37 2.98 5179 8.64 5.98 3.09 2.89 51.67 48.51 37.02 10.06 3.38 2.09 5180 8.60 5.66 2.88 2.78 50.87 49.65 37.98 12.39 3.32 1.43 5181 8.49 5.38 2.71 2.67 50.39 53.32 39. 98 15.51 3.82 2.06 1888. June 1 5943 5.82 6.53 4. 18 2.40 63.53 52. 07 39. 90 14.58 2.17 5944 5945 8.22 4.95 6.36 6.33 4.22 3.83 2.14 2.50 66.36 60.51 48.79 50. 16 39.82 38.55 5. 87 12.34 2.73 1.34 5946 4.87 6.17 3.63 2.54 58. 39 51.19 45.28 8.38 2.54 5947 5.54 6. 10 4.22 1.88 69. 18 49.53 41.98 11.48 1.73 5948 5.32 6.50 4.61 1.89 70.92 54.36 40.94 12.01 1.64 5949 6.03 6.75 4.23 2.52 62.67 50.41 38.32 10.19 1.03 June 13 5960 4.85 6.40 3.84 2.56 60.00 42.68 40.24 11.08 2.15 5961 3.59 6.98 3.86 3.12 55.30 48.03 38.31 14.76 1.93 June 19 5963 4.61 6.00 3.66 2.34 61.00 41.38 39.20 9.01 1.28 .1890. Feb. 3 6659 5.08 6.21 3.45 2.76 55. 55 50.11 41.00 12.85 3.09 666U 3 65 5.29 3.24 2.05 61.06 49.46 40.40 15.21 2.66 Mar. 8 6679 4.14 7.40 3.00 4.40 40.54 47.38 35. 18 8.91 1.49 Mar. 10 6680 3.70 7.12 2.87 4.25 40.31 47.86 32.70 12.35 1.43 Apr. 26 6803 4.84 5.61 3.48 2. 13 62.03 47.26 13.67 2.15 6804 4.50 5.90 3.51 2.39 59.48 45.56 11.99 1.92 896 FOODS AND FOOD ADULTERANTS. Table showing the condition of the leaves and the fwiyn wallers present. Serial No. Color, etc. Retail >riceper pound. Qualitative examination. 4850 Green $0.50 Largely composed of broken leaves. Faced. 4851 Black .50 Leaves large. 4852 do 1.30 Leaves medium size, very much broken. Faced with black lead. 4853 ....do .88 Leaves very much broken. 4860 do ... .60 Composed entirely of broken leaves. Faced. 4863 ....do .50 Leaves small, mostly broken. 4864 Green .50 Largely composed of fragments. Faced. 4865 Black Do. 4940 Green 1.00 Large leaves, very much broken. Faced. 4941 Black .75 Fragments of medium and small sized leaves, 4942 do .80 Largely composed of fragments of medium leaves. 4943 .do . .60 Do. 4844 ....do .40 Consists largely of fragments and frayed leaves. Black lead facing; con- tains magnetic iron oxide. 5139 ....do 1.25 Largely composed of fragments. 5140 do 1.00 Do. 5141 Green .75 Composed of large leaves. Faced. 5142 Black .60 Largely composed of fragments. 5143 .T-.do .50 Leaves large. 5144 Green .50 Leaves frayed and largely fragments . Faced. 5145 Uncolored .50 Fragments of large and small leaves ; frayed. Faced. Japan. 5146 Black .... .90 Fragments of medium sized leaves; frayed. Black lead facing. 5147 Uncolored .75 Medium and small leaves, and a large proportion of stems. Japan. 5152 Black .... .60 Medium and small leaves. 5153 Uncolored .50 Composed of fragments of leaves. Faced. Japan. 5154 Green .90 Fragments. Faced. 5155 Black .... .50 Fragments. Contains paddy husks and rice seed. Black lead facing. Contains magnetic iron oxide. 5156 Green .50 Medium and small leaves. Faced. 5157 Black .... .60 Large leaves, frayed. Contains paddy husks. Black lead facing. Con- tains catechu. 5158 ....do .45 Largo leaves, frayed. Contained paddy husks. 5159 ....do .50 Largo leaves, frayed. Black lead facing. 6160 ....do .50 Fragments. Contains paddy husks. Black load facing. 5161 Black and .40 Fragments of large leaves. Black lead and Prussian bliie facing green. 5167 Green .60 Largely composed of fragments. Indigo facing. 5168 ....do .50 Fragments of large leaves. Faced. 5169 Black .... .50 Fragments of leaves. Contained pieces of gypsum, wood, and frag- ments apparently nut shells. 5170 Green .50 Fragments. Faced. 5171 ....do .60 Fragments. Faced. 5172 do .80 Large leaves. Faced. 5173 ....do .75 Large leaves. Faced. 6174 ....do .50 Large leaves. Faced. 6175 ....do 1.00 Leaves small. Many fragments. Faced. 6176 ....do .75 Leaves large. About 20 per cent tea-dust. Faced. 6177 Japan bas- .50 Leaves small. Fragments few. Contains paddy husks. ket. 1 Facing unless othe r wise stated is a mixture containing 1'nissian blue. TEA ADULTERATED WITH LEAVES. 897 Table showing the condition of the leaves and the, foreign matters present — Continued. Serial No. Color, etc. Ketail price per pound. Qualitative examination. 5178 Black and $0.50 Fragments of largo leaves. Prussian blue and black lead facing. Con- green. tains magnetic iron oxide. 5179 Black .50 Fragments of medium-sized leaves. Black-lead facinj ; contains magnetic iron oxide. 5180 5181 do do .... .50 .85 Fragments of large leaves. Contains paddy husks. Small leaves and fragments. Black-lead facing. 5943 do .75 Small leavus and fragments. Contains paddy busks. Black-lead facing. 5944 ... .do .90 Small leaf fragments. 5945 ....do .80 Small leaf fragments. Black-lead facing. 5946 Japan 1.00 Small leaves, fragments, and pekoe tips. 5947 Green 1.00 Small leaves. Indigo facing. 5948 ....do 1.00 Small leaves ;md fragments. Indigo facing. *5949 5960 Black..... Black and .47 Small leaf fragments. All fragments. Contains paddy husks. 5961 green. Green All stems and leaf buds. 5903 ....do .50 A large proportion of fragments of leaves. 6659 Black 1.00 Very few fragments. 6660 ...do 1.00 Largely composed of fragments. 6679 Green .30 Fragments of leaves. Contains fragments of brick and lead. Faced. 6680 Green and .55 Fragments of leaves. Contains paddy busks and a few grains of rice. black. Black lead and Prussian blue facing. * Sold in $5 packages only. The prices of a few samples are omitted, since these teas were not purchased by the Department. As nearly as possible all the grades of teas on the market are represented in this work. Many of these samples are of very inferior quality, but neither the analytical nor microscopical data give positive evidence of the addition of spent or foreign leaves. That this latter form of adulteration is still practiced is evidenced by the work of a Canadian official chemist who found two samples containing foreign leaves.1 Dr. Jesse P. Battershall2 examined nearly 2,000 suspected samples of teas under the United States tea adulteration act, and states that he found foreign leaves present in only a few instances. Some of the higher-priced teas contained frayed and unrolled leaves, but not in sufficient quantities to justify considering the sample to have been adulterated with spent leaves, especially as the relative propor- tions of the soluble constituents of the teas varied little from the aver- age for genuine, unadulterated samples. A large number of the samples examined by the writer were faced. With the present ideas in regard to this practice, it can not be consid- ered a form of adulteration, but facing should be condemned on account of its use in making inferior teas appear to be of a superior quality. This 1 Report on adulteration of food. Supplement in to the report of the Department of Inland Revenue, 1886. Ottawa. 2 Food adulteration. Jesse P. Batterskall, page 20. 898 FOODS AND FOOD ADULTERANTS. practice also enables the admixture of spent leaves with little fear of detection. Faced teas can not be excluded from this country under the United States tea adulteration act, since this law specifies that the addition of chemical and other deleterious substances must be in suffi- cient quantities to render the tea unfit for use. This wording admits of excessive facing, since it has never been shown that the substances usually employed for this purpose are prejudicial to health, even when taken in greater quantities than could be employed in treating teas. A few of the samples examined contained magnetic-iron oxide, prob- ably derived from the black-lead facing. Serial number 6079 contained a few fragments of brick and lead. These substances were probably added to increase the weight of the tea and were not accidental. A general qualitative examination was made of each sample. The foreign matters detected are given in the table, p. 896. Very few objec- tionable substances were found. A statement of the condition of the leaves is also given in this table. The teas of all grades were largely composed of fragments of leaves. CONCLUSION. The analytical and other work in connection with this report indi- cates that there are few if any spurious teas on the market. The range in quality is undoubtedly very great, many samples deserving to be termed "tea" simply because they are composed of the leaves of the Thea, and not through the many pleasant qualities which we usually associate with the beverage of this name. With the strict enforcement of the United States adulteration act, the consumer is reasonably well protected, so far as securing the genu- ine leaf is concerned, but of course has no protection from the sale of inferior teas. COFFEE. The seeds of the Coffca arabica, after roasting at a temperature approximating 200° C., are ground and employed in preparing the popular beverage termed coffee. Various substitutes have been prepared by manufacturers for the purpose of cheapening the cost of this beverage and defrauding the consumers. In the manufacture of these so-called substitutes and in the adulteration of genuine coffees, chicory, cereals, etc., occupy a prominent place. These substances have little, if any thing, in common with coffee and possess none of the latter's valuable prop- erties. It is the purpose of this report to deal with methods for the detection of these substances in considerable detail, but first certain statistical and other data will be considered. STATISTICS OF COFFEE CONSUMPTION. The following statistical statements are based on the Report of the United States Treasury Department: ' Imports of coffees, less the amount exported. Pounds. 1887 500, 819, 587 1888 408, 562, 775 1889 561, 132, 100 1890 490, 181, 755 The per capita consumption is approximately 7.8 pounds. In addition to the consumption of pure coffee, there is a very large quantity of so-called substitutes, chicory, etc., sold and consumed as coffee. It is impossible to obtain statistics in regard to these substitutes and adulterants. The high prices of coffee prevailing the past year or more have induced certain unscrupulous dealers to impose spurious coffee beans upon the public and to adulterate ground and other coffees to such an extent that often samples may be purchased having little in common with the genuine. The fluctuations in the prices of coffees are shown in the accompany- ing table. The values of the coffees are those which they bore in the markets of the countries from which imported. This does not include the cost of transportation, etc. 1 Commerce and Navigation of the United States. 899 20393— No. 13 3 900 FOODS AND FOOD ADULTERANTS. Average price of coffee from 7,v;,v /<> IW, Year. Value per pound. Ye;ir. Value per pound. 1878 $0. 108 1885 $0 08" 1879 '. . 1 IT. 1886 070 1880 . lit") 1887 107 1881 .125 1888 1882 1(10 1X89 129 1883 . 082 1890 160 1884 093 The coffee consumed in the United States is principally supplied by Brazil, Venezuela, the Central American States, Mexico, and Colombia. The quantities supplied by these countries are respectively 03, 12, (>.}, 4, and 3£ per cent of the total imported. Very little coffee is imported directly from Africa. GENERAL STATEMENTS. Of the following- statements those in quotation marks are from the observations of Lascelles r1 "West India coffee is for the most part even-sized, pale, and yellow- ish, firm and heavy, with fine aroma, losing little in weight by the roasting process." "Brazil coffee is larger, less solid, greenish or white, usually styled by the brokers 'low' or 'low middling.'" "Java coffee is smaller, slightly elongated, pale in color, 'deficient in aroina and essential oil, and light." "Ceylon produces coffee of all descriptions, but the ordinary planta- tion coffees are even-colored, slightly canoe-shaped, strong in aroma and flavor, of considerable gravity, and admit better of adulteration than most other kinds." Mocha is usually considered the best coffee of commerce. It is stated that East India coffees are sometimes shipped to Arabia and exported from this latter country as genuine Mocha coffee. The seeds of the Mocha are small and dark yellow. Java coffee when new is a pale yellow and is then cheaper than when old and brown. This color is partly a result of the method of curing in addition to the effects of age. The high price of Java has led to the coloring <>l cheaper grades with mineral pigments or otherwise, in imitation of this favorite coffee. It may be well to state that this practice can not be general, since no foreign coloring matters were found in the Javas examined iu the course of the investigations treated of in this work, though it is probable that coffees colored by exposure to a high, moist heat may have escaped detection. 1 The Nature ami Cultivation of Coffee, Arthur R. W. Lascelles. London: Samp- 8on Low, Son & Marston. SIZE OF COFFEE BEANS. 901 The following table, by Thorpe, ' indicates the variations in the size of coffee beans: Number of seeds in a measure holdiiiy 50 yramu of water. Fine brown Java 187 Fine Mysore Fine Neilgherry 203 CostaRica '-- - 203 Good ordinary Guatemala 207 Good La Guayra - 210 Good average Santos ". 213 Fine long-berry Mocha - - 217 Good ordinary Java 223 Fine Ceylon plantation - , 225 Good average Rio 236 Medium plantation (Ceylon) Manilla 248 Ordinary Mocha 270 West African 313 llio Coffees form a very large proportion of those consumed in the United States. Judging from the above table, the Bio coffee bean is considerably smaller than the Java and is approximately the size of the Mocha. CHEMICAL COMPOSITION. Iii preparing the tables on the following pages, showing the compo- sition of Coffees, the better known authorities have been consulted and analyses have been selected which give the principal constituents of the grades usually found in our markets. The estimation of the sucrose in sample No. 8712 was accidentally omitted. Judging from other analyses made in the Division of Chemistry the average per cent sugars given by Kouig is rather high. Consider- able quantities of pure sucrose have been separated from coffees in the course of these investigations. It has been definitely determined that the soluble carbohydrates of coffee consist very largely of sucrose. The caffetannic acid in No. 8712 was estimated by a method described on page 908. Many of the statements in regard to this constituent are very indefinite; no description of the methods for its estimation could be found in the literature accessible. 1 Dictionary of Applied Chemistry, p. 578, 902 FOODS AND 'FOOD ADULTERANTS. t 1 ^ Remarks. U. S. Department of Agri- culture. Calculated to dry matter. Church.1 Ludwig.2 s Hassall.4 James Bell.7 3 AV. Kisch.3 Konig's averages. ' pi "a w § a g'S ug« | S S 0 I- 2S iri 8 H a CO CO its Detect matter. a i • ^ S ,o te *« a 1 1 I] 1 to CO § OO IO 2 o -T s . I « to CO OS 00 1 - 00 a "3 » J "§ jri jz m CO S OS CT SI 00 t- to oo S S s 1! § § tn O 1* t rt -• to si ™ O Oi r-- rt " 11 ^ - i .s « s s a !? to O 00 rH O S oc H Tj o 4) O i o ,fe " O 0 +3 '3 ^ :O ^ ^ Albumi- li- noid i. nitrogen -,s. 4 C3 '-JO OS • i be B — u |? 0 — — •_ enussmittel, H -^ 'S 4 I •w OO 5 in R 8 & 3 S § sT 5, o <*> 1> CO CO CO CO CO CO CO CO *& 0» « s - S 8 § s 5 I ^ CO CO l OS -^ 71 90 §5 S Is » 50' s. s * S 00 00 OS CO ^ 0 1 1 : : 1 B EC a o 0 V "I S Descriptio Java coffee, serial • Brazil coffee (old) f£ Brazil coffee (new a B 'So 5 « o i? a East India Java coffee I i1^ "Loo.cit. 3 Includes cara COMPOSITION OF COFFEE^ The chemical composition of roasted coffees^ 903 1 *e •a aj ~ r. i OS .^ •O p<£l ^J- 9 Description s A •§ CB ^a £ * h s.2 o a Remarks. •B 5 S 'S *8 g o a £ 5"« S w§ H ^ fc O H O ^ o 02 0 Per ct. Per ct. Per ct. Perct. Perct. 7'er ct. Perct. Perct. Perct. Not given . .36 8.30 44.96 5.17 1.06 12.03 26.28 '1.84 Hassall.2 Do 16.14 25.07 3.87 1.42 12.31 39.84 1.35 Blyth. To dry substance.3 Do 3.19 15. 63 24.27 3.75 1.38 12.05 38.41 1.32 Blyth. To orig- inal substance.3 Mochn .63 13.59 48.62 4.56 .82 11.23 .43 1.24 James Bell.^ East India. 1. 13 13.41 47.42 4.88 1.05 13.13 .41 1 38 Do. Javii 1.92 16.51 18.42 4.91 1.44 17.18 38.61 2.45 W. Kisch.5 1.15 14.48 19.89 4.75 1.24 13.98 45.09 .66 Konig's averages.^ 1 Reported as cane sngar. * Hassall, op cit., 146. 3 Foods, their composition and analysis, A. W. Blyth, 346. 4 Konig, op cit., 1002. 6 Loc. cit. Composition of some pure coffees. [A. Smetham, Analyst, 1882. 73.1 1. 2. 3. 4. 5. 6. 7. Water per cent . 3 89 3.49 1.84 3 54 1.59 Fat . ... do 12 13 11.40 10 13 10 63 10 13 11 75 10 80 Cellulose do . . 26.33 27.50 34.40 30.26 27.90 Ash do.. 4.63 4.29 4.40 4.08 4 19 4.25 4 20 3.34 3.50 3.60 3 14 3.40 3 25 3 35 No. 1, Ceylon coffee ; No. 2, Costa Rica; No. 3, Ceylon; No. 4, East Indian coffee; No. 5, Jamaica; Nos. 6 and 7, best and purest kinds of coffee bought from a wholesale dealer. Analyses of various coffees. [O. Levesie, Arch. Pharin. (3) H 294.] 1. 2. 3. 4. 5. 6. 7. Caffeine per cent 1.43 .64 1.53 1.14 1.18 .88 1.01 Fat do 14 76 21 79 14 87 15 95 21. 12 18.80 17.00 25 30 22 60 23 80 27 40 20.60 25 80 24 40 Caffeicand tannicacid.do. . Cellulose do.. Ash do.. Potash do 22.70 33.80 3.80 1.87 23.10 29.90 4.10 2.13 20.90 36.00 4.00 20.90 32.50 4.50 21.10 33.00 4.90 20.70 31.90 4.30 19.50 36.40 .31 42 .27 .51 .46 .60 No. 1, best Jamaica; No. 2, best green Mocha; No. 3, pearl Ceylon; No. 4, washed Rio; No. 5, Coata. Rica; No. 6, Malabar; No. 7, East Indian coffee. 904 FOODS AND FOOD ADULTERANTS. TJ>e anii »f cnff< Constituents. Serial No. 8874, Mocha, 38 c. per Ib. Serial No. 8875, Maracai- bo 33 c. per 11). Serial No. 8876, Java 38 c. per Ib. Serial So. 8877, Kio, 30 c. per Ib. Sand 1 44 0 72 0 74 1 34 Silica (SiO*) J . . 0 88 0 88 0 QI 0 6') Ferric Oxide (Fc2O3) do 0 89 0 89 1 ](•, 1 77 IJine (CaO) do 7 18 5 00 4 >>4 4 94 Magnesia (MgO) do 10 68 11 30 11 '!r> 10 CO Potash (KSO) 59 84 Cl 82 62 08 63 60 Soda (NasO) 0.48 0 44 0 17 Phosphoric acid (P2O5) .. . do 12 93 13 20 14 09 11 53 Sulphuric acid (SO3) do 4 43 5 10 4 10 4 88 Chlorine (Cl) ..... do 1 25 0 59 0 73 0 48 100. 00 100.00 100.00 100. 00 * The descriptions of samples are based on the dealer's statements. t Numbers given are parts in 100 of mineral matter after deduction of carbon dioxide. Oxygen equivalent to chlorine is not deducted. { Soluble in solution of sodium carbonate. One of the most important constituents of coffee is the alkaloid caf- feine. This alkaloid is identical, chemically and physiologically, with that present in tea and termed "theine." Coffee contains a much smaller proportion of this alkaloid than is found in tea leaves. Caf- feine was discovered in 1820 by Bunge,1 and was isolated some time afterwards by Pelletier,2 Robiquet,3 Caventon, and Garrot. This alka- loid is also found in the leaves of the coffee tree. According to Payen4 caffeine is present as a caffetaunate. Caffeine may readily be obtained from coffee by extraction with chloroform. The alkaloid separated in this way, after purification, is obtained on evaporating the solvent in beautiful white silky, librous crystals. Unroasted coffees contain from a little less than 1 per cent to approximately 2 per cent of caffeine. Payen5 reports from 3.5 to 5 per cent caffeine plus caffetannate of potassium, the free alkaloid amounting to .8 per cent. Caffeine" melts at 224° to 228° C., sublimes at 187° C., is soluble in 58 parts of wafer at 20° C., in 9.5 parts of water at 100° C., in 21 parts alcohol, in 545 parts of ether and in 9 parts of chloroform at 20° C. According to Lapean7 the solubility of caffeine in alcohol at 15.5° C. is 1 part in 150 of the solvent. "Blyth cautions the analyst against drying this alka 1 Schweigg. Jour. Cheni. Phys. 31, 3()8. 8 Jour. Pharin. [2], 12, 229. :<0/,. ,-it., 234. ••Ann. diim. phys. [3] 16, 108; Jahrosl). ii. <1. Fortsoh. d. Clicni. 1SI!>. IX<1. *Ann. cliiin. phys. [3] 26, 108; Juluvsl.. ii. d. FortsHi. d. ('linn. ISI'l. ISii. •Vierteljahreschr. ]>r. I'lumu 16, 167. M'luiriii. .1. Trans. |3], 11, 902; Jalnvsl.. d.Clinn. 1SS1, 902. "Foods: Their coinjHwition and analysis. A. W. Hlyth. CONSTITUENTS OF COFFEES. 905 loid at 100° C. as is usual, and claims tliat it commences to sublime at 79° C. The specific gravity ' of caffeine at 10° C. is 1.23. The follow- ing reactions are given by Luchini:2 Weuzell's reagent (solution of 1 part KMnO4 in 200 parts of hot H2SO4), gives an amethyst color with caffeine, which changes to a dark violet, then becomes blood red and after twenty-four hours a brown precipitate forms : 1 part caffeine in 10,000 can be detected by this reagent. With Luchini's reagent (a hot solution of KsCr2O7 in concentrated H.,SO4 there is no change on standing twenty-four hours. According to Bottiger3 caffeine may be detected by evaporating an alcoholic extract of the substance to dry- ness, treating with hydrochloric acid, again drying, then adding water. The presence of the alkaloid is shown by a purple-red color. Schwar- zenbach4 employs chlorine water instead of hydrochloric acid in the above test. The purple residue becomes yellow on heating and red when treated with ammonia. Kornauth5 evidently overestimates the percentage of caffeine in coffees. He states that a percentage of caffeine below 1.97 is an indi- cation of an adulterated sample'. The writer's analyses and those quoted in the table (p. 902) all show percentages of caffeine considerably below the limit given by Kornauth. The fat is a prominent constituent of coffee. Husemann6 separated a white, odorless fat on cooling an alcoholic extract of coffee. The melting point of the fat was 37.5° 0.; it consists7 of the glycerides of palmitic acid and of an acid (Ci2H24O2). The percentage of fat in raw coffee is approximately 13. The caffetannic acid of coffee has been isolated by Pfaff B and by Kochleder.9 The latter chemist also reported the presence of traces of citric acid. Caffetannic acid as isolated by W. H. Krug in connection with this Department's investigations agrees with the description given by Beilstein.10 It is a light yellow, sticky mass, with a slightly acid and astringent taste. According to Illasiwetz11 it is a yellow bitter mass of the formula Cj5II]8O8. Boussingault12 found in a sample of coffee 2.21 per cent mannite,8.73 per cent invert sugar, and 2.37 per cent sucrose. The carbohydrates of the coffee berry have received very little 1 Ann. Chem. Pharin., 1, 17. 2 Arch d.Pharm. [3 E.], 23, 684; Ztschr. anal. Chem. 25, 565. 3 Pol. Notizblatter, 1873, 257; Ztschr. anal. Chern. 1873, 442. y treating the beans with strong alcohol, evaporating the solution to dryness, and treating the residue, with water. This solution will give the characteristic reactions of these dyes. It is preferable, when possible, to detach the facing by shaking- the coffee with cold water. The sediment may be examined chemically or microscopically. Lead, tin, copper, and arsenic are the only objection- able metals liable to be present in coffee or its preparations. The ash should be examined for these metals. Chicory. — One of the common adulterants of coffee is the prepared root of the chicory plant, Cychorium intybus. There are .several chem- ical methods for the detection of chicory, depending upon positive and negative tests. Ground chicory when thrown on cold water sinks quickly, coloring the water, and is soon softened, whereas ground roasted coffee floats, imparting no color. Chicory is easily bleached by chlorinated soda (labarraque solution); coffee is but slowly affected by this bleaching agent. The coloring 1 matter of chicory is not precipi- tated by iron salts, while that of coffee is colored green and is partially precipitated. G. C. Wittstein2 employs the following method: Boil 30 drops of the coffee infusion in a test tube with 2 drops of con- centrated hydrochloric acid; add 15 drops potassium ferrocyanide solu- tion (1 part of the salt to 8 of water), and again boil until the liquid becomes a dark green ; add 6 drops of potassium hydroxide solution and boil ; if chicory is present the liquid will become brown and murky, v otherwise a precipitate will separate and settle to the bottom of the tube, leaving the supernatant solution of a light-yellow color. A. Franz3 states that copper acetate gives a greenish- brown precipi- tate with coffee infusions and a dark-red brown precipitate with chicory. With coffee the supernatant liquid is greenish and with chicory red brown. Hiepe1 tests for chicory as follows: Ignite 25 grams of the sample and determine the amount of chlorine present in the ash. Coffee con- tains 0.03 per cent chlorine, and chicory as high as 0.28 per cent. Kor- nauth5 gives the maximum and minimum chlorine content of cotl'ee as respectively 0.00 per cent and 0.15 per cent. Chicory can be most readily and certainly identified in mixtures by means of the microscope. The microscopic appearances of coffee, and chicory are shown in Plates XLII, XLIII, and XLV. 'Ding. Polyt. Jonrn., 211,78; Jahresl.. d. ('hem., 1X71. IOC!. 2 Ding. I'olyt. Journ., 215, 81 ; Am. Chemist. 6, L'L'O. 'Arch. Pharni. [3], 8,2!»K; Jahresb. d. Cheni., 1S7IJ. 1021. 'Monit. -in- Scientific [3], 10, 1331); Jahresl,. .1. ( 'hem., isso, 1±>0. f'Mitt. a. d. 1'liarm. lust. 11. Lal>. f. Angew. Cheni. Krlangrn. Heft 15, 1 to .M!. CHICORY IN COFFEE. 911 The quantitative estimation of chicory or of the amount of coffee in mixtures can not be made with certainty, and in all such estimations only an approximate percentage content can be stated. The proportion of chicory in a mixture is usually calculated from the specific gravity of an extract made under definite conditions, comparison being made with a coffee extract prepared under the same conditions. In other methods a comparison is made of the depth of color of infusions under certain standard conditions. According to A. H. Allen1 the following method gives fairly good results : A weighed portion of the finely ground sample is boiled with water, filtered, and the residue washed with hot water until the filtrate amounts to 10 cc. per gram of the sample taken. The specific gravity of this extract is then determined and the chicory calculated by the formula. c = (1.023— d) 100 14.5. in which c is the per cent of coffee, d the density of the extract. Allen found the mean density of the 10 per cent decoction of a large number of coffees to be 1.0085, and of chicory under the same conditions, 1.023. The presence of cereals or other foreign matter would of course render this method unreliable. Prenier 2 states that — Chicory may bo estimated by sifting a definite weight, approximately 2 grams of the ground mixture ; the powder which passes the sieve is always coffee. The larger grains are macerated with cold water for some hours, then thrown on a piece of stretched cloth and rubbed with a pestle. The chicory will pass through the cloth. The residue left on the cloth is now dried and weighed with the powder. This is evidently a very rough method. Another method for the estimation of chicory, and as rough as the above, is that of C. Draper.3 In this method a glass similar in shape to a percolator is employed. The stem is graduated and is sealed at the lower end. This apparatus is partly filled with cold water, and a definite volume of the ground sample is slowly dis- tributed upon its surface. The chicory sinks to the bottom of the water and its depth is noted in the graduated tube. The writer has found pure coffee, evidently overroasted, that would sink in water. Other writers have also found coffee that would sink, after a few minutes, in water. In case the adulterant has been treated with a fat, it would be liable to float instead of falling to the bottom of the apparatus. Chicory is often so treated. The cells, milk vessels, etc., are well illustrated in the Plate XLV. The milk vessels, vasa lacticentia, should be carefully studied, since their peculiarities will usually serve to distinguish chicory from other roots liable to be employed as adulterants. Mangoldwurzel. — This is a root much used abroad for cattle feeding. 1 Chemical examination of coffee.— Chem. News, 29, 129, 140, 167, 189, 221. Op. cit. 30, 2. 2 Journ. Pharm. Chim. [5] 1, 222-224; Jouru. of the Chem. Soc. 1880, 514. 3Philos. Mag. 38, No. 228, 104; Zeitsch. f. anal. Chem. 7, 388. 912 FOODS AND FOOD ADULTERANTS. According to Hassall,1 the large size of the cells and the absence of milk vessels distinguish this root from chicory. Cereals, leguminous seeds, and acorns. — Judging from those investiga- tions the adulteration of coftees in this country with chicory is not as common as with cereals, pease, beans, etc. These latter substances, in general, are detected by the presence of starch and are finally identi- fied by their structures as shown by the microscope. The following method of A. H. Allen is probably the best for the detection of starches, chemically, in adulterated coftees : Boil a portiou of the powdered sample with water and lilter; cool the. filtrate, acidulate with sulphuric acid; add a strong .solution of permanganate of potassium, small quantities at a time, until the coloring matter of the original extract is dis- charged; test for starch as usual with iodine. Starch may be easily detected in the finely powdered sample, mounted in Canada balsam, on examination by the microscope, with polarized light. Starch, when examined as above, shows a dark cross on a white field. In Part II of this bulletin (Plates xm to xxvm), a number of starches are illustrated as shown by the microscope with polarized light and plain illumination. In the identification of starches it is well to have a series of freshly-prepared slides of the materials from known sources for purposes of comparison. Sufficient of the original structures of the cereals or leguminous seeds will usually remain for their identification with the microscope. In this work it is well to have a series of slides prepared from the raw and roasted materials for comparison. The following statement of the percentage of ash in cereals is given for comparison with that of coftees. The mean ash of the cereals given is considerably lower than that of coft'ee. Ash'2 of cvreala — (Aim-rivun). Cereals. Mean. Highest. Lowest. Wheat Per cent. 1.9 Per cent. 3 C Per cent. 0.8 1 5 :t i 1.0 2.9 4 4 1.5 Oats 3.2 2 9 .9 KM- 2 1 "3.7 1.3 Canna seed, etc. — M. Mansfeld3 reported the presence of canna seed in a coft'ee, and in an examination made in Austria, sawdust, oak bark, baked liver, etc. Hassall4 mentions the use of 'sawdust, etc., in the adnl 1 Food, Arthur H. Hassall, Longmans, Green & Co., London, p. 167. 'J Dictionary of Applied Chemistry, Thorpe, 1, 490. Analyses by Cliflurd llich- imhon, TJ. 8. Department, of Agriculture. :1 l.Yv. Int. Scien. el I'nji. des Falsification, 4, 10. 4 Habball, Food, p. 159. FOREIGN SUBSTANCES IN COFFEE. 913 ' teration of coffees. None of these substances, except sawdust, have been detected in the investigations in connection with this report. Chemical tests are not applicable. On the detection of a foreign matter, which is not among those described, evidently the only course to pursue is to prepare slides for microscopic comparisons with others of known composition. TMoydad coffee. — This adulterant or substitute consists of the seeds of the Cassia occidentalis. l E. Geissler 2 examined Mogdad coffee by 1 I ager's method and found that it sinks very rapidly in water and colors sodium chloride solution more intensely than coffee does; its infusion is not indifferent to ferric chloride or tannic acid; it contains no starch. Janecek 3 analyzed Mogdad coffee and found a different tannin from that in the seed of Coffea Arabiea, but no caffeine. JfiitiMtvn.da coffee. — This4 substance was supposed to be, seeds derived from Mussaenda borbonica, but later investigations made at Kew Gar- dens show these seeds to be from Gaertnera vaginata. It is stated that Mussaenda coffee contains no caffeine. Cocoa husks. — Cocoa husks may be identified by the methods given under cocoa preparations. Sugar and sirup. — Coffees are sometimes treated with sugar or sirup, then roasted. When the caramel formed on roasting amounts to an appreciable weight, it shoud be considered an adulterant. Stutzer5 and Eeitnair recommend the following method for the examination of coffees supposed to have received this treatment: 20 grams of whole coffee beans are transferred to a litre flask, covered with 500 cc. water and the flask is then violently shaken for five minutes. After shaking complete the volume to 1,000 cc., mix and filter off 50 cc. of the solution into a tarred dish; evaporate to dryness on a water -bath, then transfer to an oven heated to 95°-99° and dry two hours; weigh the residue, incinerate, and deduct the ash before calculating the organic matter extracted. Pure roasted coffee treated by this method gave from 0.44 to 0.72 per cent organic matter, and colored the water only slightly, while coffees which had been roasted with sugar colored the water more or less strongly and gave from 1.81 to 8.18 per cent organic extract. The glazing of coffees, according to Konig,6 is objectionable, not that the glazing material is unwholesome, but because coffees so treated retain an excess of moisture in the roasting process. The following comparative analyses quoted by Konig show the effect of roasting with and without sugar. The sirup employed for glazing was simply a solution of starch sugar. 1 J.Moeller, Pharm. Centralhalle, 22, 133; Zeitsck. f. anal. Chein., 21, 438. •2Op. cit., 22, 134. 3 Chem. Ztg., 1880, 442; Jahresb. d. Chein., 1880, 1070. 4 Pharm. J.Trans., Nov. 16, 1889, 381; Am. J. Pharm,, 20, 4, 174. 5Zeitsch. f. angew. Chem., 1888, 701, also op. cit., 1890, 706. eZcitsch. f, angew. Chem., 1888, 631. ,914 FOODS AND FOOD ADULTERANTS. A. — Coffees roaxtal with I. II. III. Moisture Per cent. 9 91 Per cent. l'>-i t-i nl. Calculated on the dry substance : Soluble matter adhering to the beans 7 72 7 59 Reducing sugar, calculated as dextrose. 1 49 1 49 Total water soluble matter °8 12 07 71 •>g 07 Fat ( volatile oil, ether extract) 12 62 I9 34 () 4-, B. — Coffeeti rotwted without miflur. I. II. III. Moisture Per cent. 3 14 Per cent. " ~i", Per cent. •> 79 Calculated on the dry substance : Soluble matter adhering to the beana 4 77 4 15 Reducing sugar present calculated as dextrose. . . . 44 34 19 Total water soluble matter 24 09 °1 81 ""> ''7 Fat (volatile oil, ether extract) 16. 2l» 13. 44 '2. oo The large percentage of moisture retained by tbe glazed coffee and the decided increase in the soluble matters adhering to Mie beans must cer- tainly prove of considerable profit to the roaster without advantage to the consumer. SUBSTITUTES FOR COFFEE. A liumber of substitutes for coffee have been proposed. Many of these have little claim to be entitled substitutes, since they simply fur- nish a decoction more or less bitter and of a coffee color. Substitutes, no matter how nutritious, should never be sold in mix- tures with genuine coffee, except in properly labeled packages. The package should be distinctly branded in such a way as to avoid mislead- ing the purchaser and should indicate from what raw material the sub- stitute has been prepared. Besides chicory, Mogdad, and Mussaenda coffee, acorns, figs, legumi- nous seeds, and cereals have been employed as coffee substitutes. In this connection it maybe well to call attention to the fart that the bogus coffee, known in Germany as "Kuust Kaffee," is largely imported into this country. That this product is a fraud is evident from the fact that it is molded in imitation of genuine coffee and in mixtures is sold as such. Koruauth1 examined chicory and figs, and considers them <>!' eonsid erable nutritive value for the poorer classes. 1 KV\ . Internet. Scient. ct. Pop. dcs Falsifications 0 State street, Boston; factory, Roxbury, Mass. Price, 6 cents per pound, or &k cents in 10-barrel lots. The manufacturers claim that an addition of 33 per cent of these "pellets" to genuine coffee Avill make "an equal drink to the straight goods." The manufacturers, after making extravagant claims for their product, state, with evident intention to further a fraud, that "it is uniform in color, and can be furnished with any desired color of roast." 8952. Coffee pellets, same manufacture and composition as 8951. Grains lighter color and longer than 8951. 8953. Cracked coffee pellets, same manufacture and composition 8951. 8954. Ground imitation coffee. Contains a small amount of chicory, a considerable proportion of leguminuous seeds (peas or beans), and barley, wheat, oats. and fragments of buckwheat. Manufactured by the Swedish Coffee Co., of New York. 8955. Imitation coffee beans. Composed of wheat flour; light roast. Manufactured by the Swedish Coffee Co., New York. 8956. Similar to 8955 and of the same manufacture. Composition: Wheat Hour and probably saw dust. Dark roast. Two kinds of berries. 8957. Imitation coffee beans. Composition: Wheat Hour. Manufactured by L. II. Hall, 1017 Chestnut street, Philadelphia. Pa. 8958. Granular imitation coffee. Composed of the hulls of leguminous seeds, probably pease, formed into granules with molasses and roasted; source not known. 8963. Imitation roasted coffee beans. Composition: AVheat Hour. Probably of the same manufacture as 6872, 8491. and 8957. 8996. Sample package, marked " Coffee Substitute, Columbia AAA." Composed of bran and molasses, formed info small lumps and roasted. Manufactured by E. A. Sibell, 19 and 20 AVabash avenue, Chicago. 111. 104H3. Imitation roasted coffee beans. Composition: Wheat or rye Hour and corn. Manufacturer not known. 101X1. Imitation green coffee. The same composition and manufacture as 10483. DEALERS IN SPURIOUS COFFEES. 917 Serial No. 10515. Granular imitation coffee. Composition: Pea hulls and bran. Maufactured by the Powell Manufacturing Company, 120 Front street, New York." See cir- cular letter, p. 918. Abstracts and 'copies of a number of the circular letters sent out to dealers by the manufacturers of spurious coffees may be of interest and value. The following are copied in full with the exception of the address : DEAH Siu: I send you by this mail a sample of "imitation coftee." This is a manufactured beau, and composed of Hour; you can easily mix 15 per cent of this substitute in with genuine coffee that ranges in price from 20 to 22£ cents, and it will improve the flavor of the same; it granulates the same as coffee. If you deal with us it will be in the most strict confidence. . This S. S. Coffee (Superior Substitute) is packed in barrels, weight about 170 pounds to barrel. By the use of our bean you can increase your profits to 1£ cents per pound and improve the flavor. Try a sample barrel. Price 11£ cents per pound net, ten days. No attention paid to postal cards. Yours, L. II. HALL, Sole Agent. I would not show samples even to employds. GENTLEMEN: We desire to call your attention to our improved grade of coffee pel- lets, which we mail you sample of to-night. The bulk of the goods has been in- creased, and the drinking merit still further enhanced, as a test of the g jods will demonstrate. To exhibit the value of our goods, and show the extent they can be used with good results, wo mail you sample of a compound coffee made as follows: 7"> per cent pellets, 15 per cent coffee, 10 per cent chicory. This makes a very desirable cup of coffee, equal to any low grade straight coffee, and costs, on basis of 5 cents per pound for pellets, 7 cents per pound. By the use of 33 per cent of our new pellets in fine goods, the same result is obtained as from the straight goods alone. We believe a thorough test of the coftee pellets will convince you that the goods are the most valuable adjunct of the coftee business on the market. We will be pleased to quote prices on quantities. Yours, respectfully, CLARK COFFEE COMPANY. GENTLEMEN : We desire to make a proposition to you, which will be for your inter- est to consider. We are manufacturing a coftee substitute which is unquestionably far ahead of anything in its line, which we term " coffee pellets." The merit of these we will not dilate upon, but simply ask that you give them a fair trial. They are put out in size used for crushed coffees, and are the best for that purpose upon the market. We understand you are using peas extensively, and wo propose, if we can get your atten- tion on the goods, to compete with that article on a basis of uniform price. Our goods are 4 ounces lighter in bulk to the pound than pease, and double the quantity can be used, with better results. As far as appearance is concerned, of course our goods have considerably the best of it. We mail you sample to-night, and our Mr. Clark will be in your city the first of next week, and we would ask that you see if it is not for your advantage to use our goods. Hoping you will give it your attention, we remain, - Yours, respectfully, CLARK COFFEE COMPANY. 918 FOODS AND FOOD ADULTERANTS. "TIIK SUCCESS OF THK SKASON." Java coffee compound, 1-pound packages, whole bean, 60 pounds in case ; cost, 10 cents per pound ; retail it for 15, and give better value than you now do for 24. Send us your order at once. Draft or post-office order must accompany it. If for any rea- son you wish to return Java coffee compound within thirty days of its receipt, do so at our expense and we refund money. You won't return it, but will order more. Very truly yours, THK DOWLING MFG. Co. Reference, Produce National Hank. GENTLEMEN : We have sent you by mail a sample of our " coftee substitute," which is being used by the trade very generally in this city. We claim for our goods that, unlike any other mixture in the market, it is positively neutral in character and can be used in larger quantities and to better advantage than any other, while the style is always uniform both in color and grain. Those goods are put up in barrels of about 200 pounds net, and are sold "F. O. B." at 5 cents, less 10 per cent, ten days. We would be pleased to ship you any quantity for a trial, should you desire it. Very respectfully, POWELL MANUFACTURING Co., Per J. D. M. (See p. 916, serial No. 10515.) Abstract from letter of M. Kliemand,1 327 Degraw street, Brooklyn. I beg to mail you a sample of a coffee substitute, "Kunst-Kaffee," manufactured by Messrs. Erhorn & Dierchs, Hamburg, who appointed me general agent for the United States. Advantages. — It is animating, but not exciting, and very nutritious and whole- some, softening the taste of the inferior coffees; quality unimpaired for twelve months or longer. Price. — Eleven cents per pound, New York, net, per Pennsylvania Railroad. The above so-called coffee substitute (Department serial No. 8883) is admitted at the pdrt of New York as a " substitute for coffee" at the rate of 1^ cents per pound. Dr. Van Hamel Roos calls attention to the following novel scheme for the sophistication of coffee berries : 2 The microscopical examination of a sample, rendered suspicious by its dark color, showed the structure of genuine coffee, but the fat glob- ules, which are always abundant in pure coffee, were almost entirely absent. The ether extract from pure coffee is 13 to 14 per cent. In this sample it was less than 1 per cent. It is evident that the roasted coffee had been treated for the manufacture of coffee extract, after which the grains were roasted a second time with the addition of a little sugar to cover the berries with a deceptive gla/ing. Tbe dark color of the beans was due to the second roasting. Owing to lack of time no chemical analyses of artificial coffees were made in connection with this report. A large number of analyses have given by the customs authorities is 159 Front street, Nc\v York, Cii> . 'Revue Intern. des Falsifications, 4, 10, 166, May 15, 1891. IMITATION COFFEE BEANS. 919 been published in the journals, from which those given in the following- table have been taken: ' Imitation coffee beans. Sub- stances forming Analyst. Wa- ter. Protein matter. Fat. Cellu- lose. Su- gar. Extract matter. Ash. Caf- feine. Water extract. glucose witb dilute sul- phuric acid. Artificial coffee beans • ' P.ct. r. ot. P.ct. P.ct. P.ct. V P.ct. /'. ct. P.ct. P.ct. P. ct. W. Kisch 5.14 10.75 2. 19 3.96 76.66 1.20 29.88 E Fricke 2 17.90 2.03 10.83 1.99 64.04 2.27 .94 24.85 8 30 1.10 iu :u 2 26 11 46 2 78 1 94 1 77 55 27 58 K. Portele 3 1.4G 13.93 3.80 15.83 .71 63.30 2.53 .071 21. 5:i 50.02 Barley coffee : c3. 45 9.38 3.25 4.25 6.18 70.13 3.36 31.20 69.28 <0.41 10.56 1.04 10.56 68.36 3.04 34.37 67. 19 1 From a tabulation by C.Kornauth, Eev. Internat. Scient. et Pop. des. Falsifications des LKJrivees Aliment., 3,195-196. 2 Zeit. f. angew. cbem., 1889, 310-311 ; Chein. centralbl., 1889, 154. 3 Original article, Zeit. f. Nahrungsmitteluntersuch. u. Hygiene, 3, 221-222 ; Chem. Centralbl., 1890, 135. Kornauth (loc. tit.) states that he has analyzed artificial coffee beans which were very similar to the genuine, having a specific gravity of 1.26. Specific-gravity determinations of the samples examined in con- nection with this report gave the following numbers: Serial No. 8491, 1.195; No. 8933, 1.073; No. 8859, 1.198; No. 8883, 1.111; No. 8951, 1.119; No. 8952, 1.183; No. 8953, 1.194; No. 8955, 1.211; No. 895G, 1.174 (light- colored grains) and 1.131 (dark-colored grains), and No. 8957, 1.118. In making these determinations a solution of sodium chloride was employed. Twenty imitation coffee beans were immersed in this solution, the dens- ity of which "was then gradually changed until ten beans floated near the surface and ten at the bottom of the solution. The specific gravity of the modified solution was then taken and recorded as the specific gravity of the imitation coffee. These specific gravities are only an approximation, owing to varia- tions in the density of artificial coffees even from the same sample. Kornauth, in the article cited, states that he supposes the imitation coffee to be composed of grape sugar and dextrin, which are mixed with fat and sugar and the mass pressed in forms, roasted, and glazed. He states that imitation coffee beans sink in 40 per cent (by volume) alco- hol, while the genuine beans float. Stutzer and Keitnair suppose that the imitation coffee beans are com- posed of roasted sugar; Konig, of wheat bran; Frike, of sugar and lupine flour; Hanausek, of wheat bran and the refuse from white pep- pers; Pavlicek, of sugared bran, and Portele supposes them to be com- posed of sugar, cereals, and legumes. Fricke considers lupine seeds 920 FOODS AND FOOD ADULTERANTS. harmful. These opinions are from Kornauth's article cited above. The observations of Portele agree more closely with the results of the inves- tigations of this laboratory. A recent journal1 reports the following as tne composition of an imi- tation coffee seized by the Government of Roumania: Coffee grounds (spent coffee), chicory, and pease. The mixture had been molded in a special machine in imitation of coffee beans. A factory for the manufacture of imitation coffee was recently seized at Lille, France, by the French Government.2 The capacity of this fac- tory was 40 to 50 kilos of imitation coffee per day. The composition of the product, as shown by the testimony at the trial of the manufactur- ers, was as follows: chicory, 15 kilos; flour, 35 kilos, and sulphate of iron, 500 grams. L. Jammes3 examined a sample of imitation coffee and found it to be composed of acorns and cereals. DETECTION OF IMITATION COFFEES. Roasted imitation coffees may usually be very easily detected. As a rule, genuine roasted coffee will float on water, and the artificial prod- uct, roasted, will sink; there are, however, exceptions to this. Coffee that has been "overroasted" will sometimes sink in water. The arti- ficial coffees examined in connection with this report, with one excep- tion, sank in water. These remarks apply to whole coffee. Kornauth4 states that imitation coffee beans sink in 40 per cent (by volume) .alco- hol. Certain coffees will also sink in alcohol of this density; hence this alone is not a sure test. In examining roasted coffee for the imitation product a portion of the sample should be thrown on 40 per cent (by volume) alcohol, and those beans which sink should be subjected to a further examination. The genuine coffee bean always has a portion of the fine membrane with which it was originally invested still adhering in the cleft. This test alone will distinguish the genuine from the imitation coffee beans. On the examination of a section of an imitation coffee bean it may l>e seen that the structure is uniform, while that of the genuine bean is not. The imitation coffee generally contains starch, a substance which is never present in the genuine beans. If starch is absent the sample should be examined microscopically for chicory or similar roots. In the examination of aground sample tests should be made for starch and chicory. A portion should be thrown on cold water. Chicory, if present, will quickly color the water, while- cereals will sink, often imparting little, if any, color to the water. It should be noted that coffee, deprived of its oil, will sink in water ami that cereals or chicory 1 Rcvnc Intern. « F:ils. I' Ann6e, N. 11, iss. 'Revnn Inlcrn. . •• Kev. Internal. Scieu. et Pop. des Fiilsifiratimis. 3, 195. COFFEE BOUGHT IN THE OPEN MARKET. 921 treated with oil will float. The cold-water test should always be made, since valuable indications as to the purity of the samples may usually be obtained. A low percentage of ash indicates an adulterated sample. The microscope must be employed for the final identifications of the constituents of the sample. REPORT OF EXAMINATION OF SAMPLES BOUGHT IN THE OPEN MARKET. The samples included in the following report were purchased in stores ranging from the best class to the poorest. The grades of coffee fairly represent the market: Description of samples examined. Serial num- ber. Name and address of retail dealer. l;. -Mil price per round. Name under which sold. Descrip- tion.1 Remarks. >0 685;! 685 1 C855 6856 G857 6858 0X5!) 6860 C8G1 6862 G863 6864 G865 6866 G867 68G8 6869 6870 6871 6872 6873 Cents. 25 , 3£, 25 30 30 35 25 25 30 28 35 22 25 40 30 25 35 25 35 coft'ees Rio Roasted . . Ground . . Green. - . . Dealer says con- tains chicory. No. 6868, roasted. No. 6869, roasted. W. R. Brown, 20tli and Penn- sylvania avenue NW. I'. H. Ward, 21st and Penn- sylvania avenue NW. W. H. & B. Reynolds, 2919 M .street NW. M. Cropley, 3101 M street NW. 'Atlantic and Pacific Tea Co., . 30th and M streets NW. do Oppert &Bros.,32d and M streets NW. Reck ert, 3232 M street NW. Lowe, Potomac and M streets NW. W. T. Dyer, 3418 M street NW. Goddard, 30th and M streets NW. P. J. Mclntyre, 2534 K street NW. do Podung Java . - Johnson's Oof- fee. Rio * Roasted.. Ground - - Flavored Java. 8 o'clock Break- fast. Rio do ...do .... G reen . do Ground . . do do Mocha and Rio. Rio Roasted . . Green . do Ground . . Roasted . . ....do .... Green ....do .... Roasted . . . . . .do do do C. D. Kenny, 7th and I streets NW. do Maracaiho Java Second quality Java. Java Second quality Java. Rio do do C. I. Kellogg, Masonic Tem- ple. Carl Mueller, 8th and II streets NW. 1 "Roasted" indicates Java •ousted but not gi Ground .. ipiiml Date. 1890. June 20 922 FOODS AND FOOD ADULTERANTS. Description of samples examined. Date. Serial num- ber. Name and address of retail dealer. Retail price per pound. Name under which sold. Descrip- tion.1 Remarks. 1890. Juno 20 June 21 Juno 23 1891. Feb. 26 Apr. !• Apr. 11 Apr. 13 Apr. 15 C874 C875 0878 6879 6880 C884 6885 £886 6887 6888 6889 6X90 6895 G897 6904 8712 8770 8771 8772 8773 8775 8776 8777 Burchard, 4J street and Pennsylvania avenue. do Cents. 40 4 25 25 35 38 35 * 28 22 40 28 35 50 50 27 32 25 25 30 20 25 '_'o 25 Mocha Hummers Es- sence of coffee. Rio Mocha and Java Java Roasted . . Price given is that of small package. Dealer states prob- ably contains chicory. Package price. Do. Do. Sold in packages. Dwinell, Hayward &, Co., Boston. I'arkagcs. — Stentz, 639 Pennsylva- nia avenue SE. J. T. Earushaw, 8th and G streets SE. — Tolson, 701 7th street B&Bi Geo. E. Kennedy, 1209 F street NW. Bryan, New York ave- nue, near 15th street N W. Great Atlantic and Pacific . Tea Co., 503 7th street N W. Great China and Japan Tea Corral 7th street NW. Corn well & Sons, Penn- sylvania avenue, near 15th street NW. Metzgers, 417 7th street NW. Goddard, ISthstreetand New York avenue NW. J. H. Magruder, New York avenue N W. G. G. Cornwell, Pennsylva- nia avenue, near 15th street NW. — Burchard, 4 J street and Pennsylvaniaavenue N W. — Burchell, 1325 7th street NW. Chas. I. Kellogg, Masonic Temple. Alexander Clark, 7th street and Florida avenue NW. Arbuckle Bros., Pittsburg, Pa., and Now York. Alexander Clark, 7th street and Florida avenue NW. A. Orison, Mainea venue and 4J street SW. \V. A. l:arnes,212 4J street S\V. Jno. B. Prout, 411 4J street SW. Ground. . ....do .... do Mocha (best) . . Java (best) . Itoasted. . do Java (very best) Yellow Rio ....do.... do Java and Mocha Rio . . ....do.... do ... Javaand Mocha ....do.... . . . .do .... of coll'ee. Borden's Ex- tract of coffee. Rio Roasted . . Green KciM.sted ....do .... Kio do do do Ground Johnson's Breakfast. ....do .... Kiiasti-d Ground Blended coffee, Java :mound. Name under which sold. Descrip- tion.1 Remarks. 1891. Apr. 15 8778 8779 8780 8781 8782 8783 8784 8785 8786 8787 8788 8789 8790 8791 8792 8793 8794 8795 879G 8797 8798 8799 8800 Smith & Razen, 601 4£ street SW. Newman, (1 and 4J streets SW. Wm. A. L. Huntt & Co., 801 4J street SW. Lacky, corner M and 4J streets SW. Tolson, 1345 4J street SW. Tyno, corner L and 6th streets SW. B. F. De Atley, C and 3d streets SW. T. T. Keane, 429 3d street SW. Curtis & Bros., 217 Virginia avenue. C. A. Hammer, corner Vir- ginia avenue and 2d street SAV. C. L. Callis, Virginia avenue and ] st street SW. P. A.Cudmore,101 B street SE. T. F.McCauley,209 Pennsyl- vania avenue SE. Cents. 25 25 iSO 30 30 25 25 30 25 25 28 25 25 ''5 Maracaibo Rio Roasted.. ...do Sold in packages. Sold in packages. do ... Brazil Ground . . do Rio Roasted . . Ground . . . . . .do . . . . do* do Mochaand Java Rio and Ar- buckles. do do do Rio Roasted . . ..do .. do O'Donnell, prop., Penn- sylvania avenue and 4th street SE. D. E. Baldwin, 637 Pennsyl- vania avenue SE. Henry Kuhn, corner Penn- sylvania avenue and llth street SE. Jno. Hessell, 326 llth street SE. K. C. Smallwo'xl, corner South Carolina avenue and llth street SE. Wm. F. McAllister, corner 6th and C streets NE. Thos. A. Rover, 714 North Capitol street. J. E. Connelly, 1st and K streets NW. — Murphy, O and 4th streets NW. E. Kleps, R and New Jersey avenue NW. 1 "Roasted " indicate 28 28 28 25 25 25 20 25 coffee Rio do ... do do . . - do Ground . Roasted . Ground . Roasted . do... Rio Sunrise,blended Rio Rio Ground . Roasted . •ouiid. do roasted but not g FOODS AND FOOD ADULTERANTS. Description of samples examined — Continued. Date. Serial num- ber. Name and address of retail draler. Retail price per pound. Name under which sold. Descrip- tion.' Remarks. 1891. Apr. 15 Mny 2 8801 8802 880.1 KS04 8805 8824 8825 . 8826 8827 8828 8829 8830 8831 8832 8833 8834 8835 8830 8837 8x:w Mrs. Emma, 7th and Pome- roy. Grocery and variety store, t2128 7th street NW. M. P. Sullivan, 2222 7th street NW. Quilter, 2226 7th street NW. Goldman & Rubin, 1720 7th street NW. K. V. H. Lawson, 515 North Clark street, Baltimore, lid. Atlantic and Pacific Tea Co., 213 North Eutaw street, Baltimore, Md. N. T. Baker, Pearl and Lcx- . ington streets, Baltimore,, Md. United States Tea Co., Pearl and Lexington streets, Baltimore, Md. Bryant & Clarvoe, 128 North Paca street, Baltimore, Md. Great China Tea Co., 425 Lexington street, Balti- more, Md. M. J. Fadgen. corner Balti- ini 11 1- :i nd Harrison streets, Baltimore, Md. .T. N. Anderson, 213 East Pratt street, Baltimore, Md. N. Kciter, 709 East Haiti- more street, Baltimore, Md. A.D. Landin, 707 East Bal- timore street, Baltimore, Md. n. S. Potts, 327 High Hired, Baltimore, Md. W. M. Maynadier,404 \orlb Culvert street. Baltimore, Md. Holler, McGav &. Co., 222 North Charles street. Baltimore, Md. Thou. M. Keese A- Sons, ,'U7 North Charles street, Baltimore. Md. li ('. l::illel.33l> I':|I k st reet, Baltimore, Mel. 1 " Boasted " indicates Cents. 30 25 20 30 23 20 26 21 28 22 20 30 23 M 28 26 24 ( oilers Maracaibo Ground . . do . Rio do Kio and Mara eailio. Kio ... .do .... do do do 1 ... do . . .do do . Rio . . do do do . . do Rio . ..do . do do do Rio .In Rio do .'... do .... do . . ,lo roasted lint not i round. SAMPLES OF COFFEE EXAMINED. Description of samples examined — Continued. 925 Date. Serial num- ber. Name and address of retail dealer. Retail price per >ound. Name under which sold. Descrip- tion.1 Remarks. 1891. May 2 8839 8840 Reitz Bros., 206 North Eu- taw street, Baltimore, Md. W. B. Bealmar & Co., 216 North Eutaw street, Balti- Cents. 2C 26 Rio do ...do do more, Md. 8841 A. Katzenberg, 222 North 26 ...do ....do .... Eutaw .street, Baltimore, 8812 Md. Meyers, corner Pearl and Chestnut streets, » . . do do 8843 Baltimore, Md. Acombo, corner Pearl and Mulberry streets, Bal- . do ...do 8844 8845 timore, Md. Schooly, 205 North Pearl street, Baltimore, Md. N. T. Baker, northeast cor- ner Pearl and Lexington — 1 26 do do do ..do 88»(i streets, Baltimore, Md. Hickmen, 037 West Fayetto street, Baltimore, 27 do do . 8847 Md. James, corner Fayetto and Arch streets, Balti- 35 Java ...do 8848 8849 more, Md. Win. Lutzer, 2C Harrison street, Baltimore, Md. Atlantic and Pacific Tea Co., 613 East Baltimore 27 24 ...do do . .do street, Baltimore, Md. 8850 Frey & Co., 1000 East Fay- 25 ....do ....do .... ette street, Baltimore, Md. 8851 Franklin & (Jane, corner 26 Levering's cof- ....do ... High and Gay streets, I'.al fee. tiniore, Md. 8852 Groat China Tea Co., 615 East Baltimore street, 12 Coffee substi- tute. 8S53 Baltimore, Md. do 16 Japan coffee . . . Ground.. 50 per cent coffee 50 per cent chic- ory. 8854 H. Kettenboch, 18 Harrison 20 Golden, blender ....do ... street, Baltimore, Md. 8S60 88fil 8862 C. C. Bryan, 1413 Now York avenue, Washington. D. C. do 35 35 Java Roasted. ....do ... do G. G. Corn wall &Sons, Penn- 38 Mocha and Java do . . . sylvania avenue near 15th street. June IT 8950 On sale in Kansas Aromatic Au- ....do ... Sold in packages. rora coffee. 1 " Roasted" iiidtcates coffees roasted but not ground. 92G FOODS AND FOOD ADULTERANTS. Description of samples examined— Coutiiuu-d. Date. Serial 11 um- ber. Name and address of retail dealer. Ketail price per pound. Name under which sold. Descrip- tion. Ki-in.irk-. 1891 June 19 8961 John Hockmeyer, Center Cento. 28 Rio 8902 Market. John H. O'Donnell, Center 28 do do 8963 Market. Capital Tea Co., Center 25 do do Market. Juno 26 8987 C. C. Bryan, 1413 New York 40 Pulverized Java ....do.... Chase & Sauborn avenue. Boston, Mass., 8988 Great Atlantic and Pacific 28 Eio do packages. Tea Co. .market 21st and K Streets. Number of sam- ples. 30 \ 60 3 18 1 112 1 Roasted indicates coffees roasted but not ground. ROASTED COFFEES. But three of the samples of whole roasted coffees were adulterated. Knowing the large amount of imitation coffee that is on the markets this result was unexpected. The adulterated samples were Nos. 6872, 8950, and 8963; each of these contained imitation coffee, The; composition of the imitation coffee is given on page 916 under these numbers. No. 6872 contained a small percentage of imitation coffee; No. 8950 contained 50 per cent, and No. 8963 contained 1£ per cent. The imitation coffee in the case of No. 6872 was introduced by the roaster. No. 8950 is a package coffee, sold largely in Kansas. Its origin is not known. It is very probable that roast <> 50 50 to 75 50 5D to 75 25 to 50 Nearly H'O 25 to 50 100 50 to 75 No coffee 25 to 50 50 25 to 50 25 to 50 I'M.. 40 25 to 50 Imitation coll'ee. Chicory and wheat. Dealer admitted presence, of chicory. do Highly colored do Highly colored Slight probably (iraham bread crumbs; rest in fragments. Chicory. Chicory and jiea.se. Chicory, pea hulls, and wheat. Imitation coffee. Sample consists of collee screenings. Much peas (especially the testa), wheat bran and chicory. Wheat and chicory. Wheat, chicory, and pease, and a little corn. Pease and chicory, with a little corn. Chicory ami barley, witli small amount of jiea.se anil coi n. Chicory and jiease. Small amount • chicory, wheat bran, buckwheat bran, and pea hulls, and fragments of j>easc. Small amount whe.it, pease, and chicory. Chicory and barley, with occasional fragments corn. Chicory and pease. ...do No color do Highly colored do two-thirds - . . One-half do One-half Slight Highly colored Slight One-fourth One-third Highly colored Slight Two-thirds . . . .Highly colored Sli"ht One-half ( )nc-fourth. Highly colored ....do do Threr-foiirllm Nearly ;ill Three-fourths Ono fifth and ]>ea hulls mashed together. No color Slight and small per cenl chicory. Wheat, probably (iraham bread. Chicory and \\ heal. Tea hull. «ilh small per cent wheat ami chic- ory. About .">ii per cent chicory; rest pease ami wheat. ' Wheat, chicor\ . and jiease. ....do Highly cnlorcd Oiif-half 1 Dealer stated that this sample contains 50 JHT cent cotl'ee and ."•(' per cent chicon . The results of the examinat ion of thirty samples are liiven in the table of ground coffees. Twenty six samples, or S(i^ per cent of the samples examined, were adulterated, or it' we include serial No. 8773, this per- centage is increased to !>0. One sample, sold as •••round Rio, contained no coffee at all. In fifteen samples the purchaser obtained hall, or less COFFEE EXTRACTS. 929 than half, the coffee he paid for. The price paid for samples Nos. 6874 and 6880 was certainly high enough to have insured a pure coffee. The following table gives a comparative statement of the adulterated coffees, showing the price and the quality; the latter only so far as the percentage of pure coffee is concerned: Table, showing name under which adultc.nitnl (/round coffees were sold, and tin- price per pound. Serial No. Name under which sold. Price per. pound. Approximate |>rr cent. pure cofl'ee. Remarks. 6857 Rio Cents. 30 75 to 90 6859 25 75 6865 Rio 25 25 6874 40 92 Ten per cent infusion indicated from 6878 Rio 25 75 7.7 to 8.7 per cent chicory. 6879 25 6880 35 90 8773 20 Coffee screenings A sample of coffee screenings exam- 8775 25 50 ined contained 10 per cent sand; also sticks and beans. 8777 Blended coffee, Java 25 50 8781 and cereals. 25 50 8782 Java 30 50' to 75 8784 Rio . . 25 50 8785 30 50 to 75 8786 25 25 to 50 8787 25 Nearly 100 8788 28 25 to 50 8796 25 50 to 75 8799 Rio 20 8801 Maracaibo (?) 30 25 to 50 8802 25 50 8803 Rio 20 25 to 50 8804 Rio and Maracaibo 30 25 to 50 8853 16 25 to 4'J Dealer states that sample contains 50 8854 Golden blended-.. 20 25 to 50 per cent chicory. EXTRACTS. Three samples of coffee extracts were examined, viz : Serial Nos. 6875, 6805 and 6897. No. 6875 contained no caffeine. On further examina- tion it was found to contain cereals or other starchy bodies and no coffee. This sample contained tin and traces of copper. The former amounted to 0.248 grams per 1,000 grams of the extract. Sample No. 6895 contained 1.19 per cent caffeine. This is about Konig's mean (see p. 903) for roasted coffees ; hence pound for pound this is about equal to average coffee. This sample contained considerable dextrose. 930 FOODS AND FOOD ADULTERANTS. Sample No. 6,897 is a preparation of coffee with milk and sugar. This sample contains .72 per cent caffeine. On the basis of Konig's mean percentage of caffeine two-thirds of a pound of average coffee is equal to about 1 pound of this preparation. This sample contains both tin and copper in the, following proportions per kilogram of the prepara- tion : (irillllH. Compounds of till (calculated as metallic tin) 0. 338 Compounds of copper (calculated as metallic copper) 0. 023 Judging from the observations of Dr. Van Hamel Boos the amount of tin in these samples is excessive and the risk of poisoning is great. The article quoted by Dr. Van Hamel Eoos is well worth reproducing. TIN POISONING BY PRESERVES IN TIN CANS.1 It seems to me that sufficient attention has not been paid to the impurities of pre- serves and to poisoning by compounds of tin. It is only during recent years that chemists and hygienists have given this subject serious consideration. It is the pur- pose of these pages to make known the facts heretofore proved and to point out cer- tain means for the prevention of like impurities. Messrs. Nuger and Bodliinder were first to call attention to tbe presence of rela- tively large amounts of tin in preserved asparagus. Sadie found 70 milligrams of tin in 29 pieces of asparagus (see this Revue, 1, 91.) Likewise, Messrs. A. Menlho (Chein. News, July, 1871) and Schuer (The Analyst, 1880, p. 318) proved the presence of more or less important quantities of tin, not only in preserved fruit, but in other food materials, liquids, meat, and other preserved foods. Sedgwick cites for the first time a case of food poisoning which must be unques- tionably attributed to tin (Archives dePharinacie, 1888). The poisoning was caused by pears prepared in a tinned stewpan. [A member of the congress, present session, informs me that a patient died from chronic metallic poisoning, resulting from the prolonged use of metalliferous preserved vegetables.] He afterwards examined sev- eral fruits preserved in tin cans and found very pronounced reactions for tin in all of them. Prof. Bockurts presented some very important data concerning the presence of tin in foods preserved in tin cans, at the session of the congress of German physicians held at Heidelberg, September 25, 1889. He emphasizes the importance of the sul- phide of tin, which is formed by the action ot the albuminous matter of vegetables, meat, etc., on the tin of cans. At the current session, Dr. Nehring stated that he had proved the presence of 0.186 grams, 0.3146 grams, and 0.2269 grams, respectively of tin in three tin cans containing asparagus; whence the congress decided that the use of tin cans for the preservation of foods must be interdicted. During the preceding year Prof. Blare/ comninmnicated to the Journ. de Pharm. et de Chimie that he had found a considerable amount of tin in pears in tin cans. I am not able to confirm this result, as by repeated trials I only obtained traces of tin. I presume that the presence of a considerable quantity of salt has favored the solu- tion of tin in the sample examined by M. Blarez. Capitaine-Intendant Winckel reported to the Congress of Industrial Hygiene, held at Amsterdam, September 1890 (see No. 3 of this Rrvucl, that 270 soldiers became ill after having oaten lettuce and meat preserved in tins. According to the determina- tions of Prof. Wefers Bettink, of Utrecht, the amount of tin present was from 19 to 72 milligrams per kilogram. 1 Dr. Van Hamel Roos, Rev. Intern, dee Falislications, 4, 10, 179, translated I>\ Mr, fi. E. Ewell for this report. POISONING BY TIN. 931 Prof. Kayser, of Nuremberg, reported in this Eevue (4, p. 29), that he had tound a considerable amount of tin, about 0.19 per cent, in preserved eels. Several persons had become very ill after eating them. These facts move me to point out the necessity of coating the interior of tin cans with a varnish or substance capable of resisting the action of a weak acid or of organic substances. I am pleased that I am able to say that a Holland manufacturer, C. Verwer, of Krommeiue, has succeeded in preparing a varnish which, according to my investigations, answers the purpose perfectly, especially in regard to the man- ner of its application to the tinned surface (an important consideration, since the application of this useful invention rests not only upon the composition of the var- nish, but in the first place upon the process for making the varnish perfectly adher- ent to the inner tinned surface). It is evident that time plays a great role in the question of the solubility of the in- terior tinned surface. Evident proof of this is furnished by a can of asparagus pre- served since 1860, a period of thirty-one years. (This box was opened and its con- tents were exhibited at the current session.) The tin of this can having entirely dis- appeared, was dissolved in the liquid. I will now give the results of my own investigations. A can containing beef, preserved eight years and weighing 976 grams (beef and liquid), contained 77 milligrams of oxide of tin ; a can of asparagus, preserved six years, contained 56 milligrams of oxide of tin, while another can of asparagus which had been keptonly four months contained 11 milligrams. Another can of asparagus, pre- served two years and having a net weight of 635 grams, contained 36 milligrams of oxide of tin and 6 milligrams of copper. Some appricots contained 20 milligrams per can, and some fine apples, imported from Singapore, a considerable quantity of tin, about 178 milligrams per kilogram. Fortunately the taste of this last sample was so disagreea- ble that its consumption, if not its sale, was impossible. Several other preserved fruits and vegetables, such as purslane, sauerkraut, pears, carrots, etc., as well as meat and soup, all contained more or less tin, depending, in the case of vegetable and fruits, on the quantity and kind of organic acids. I am perfectly confident of the correct- ness of the opinion of Prof. H. Wefers Bettiuk, of Utrecht, as communicated to the Congress, that malic acid is the principal solvent in the case of fruits and vegetables. In order to determine whether the above-mentioned varnish was capable of pre- venting the solvent action of acids on tin, some of the most acid foods, such as sauer- kraut, buttermilk, and pears in wine, after four to nine months' preservation in varnished tin cans, were subjected to examination. Only imponderable traces of tin were found. The same results were obtained with a sample of beans coming from France, and examined after being preserved twelve years in a varnished can. This latter example is of less importance, since beans and pease free from salt dissolve al- most no tin. I have been unable to procure acid foods which have been preserved for as long a time, but in my opinion the experience acquired after four to nine months suffices to heartily recommend the varnishing process, in consideration of the strong reactions which occur in unvarnished cans. In accordance with experience thus far gained, sorrel is the only vegetable whose action the varnish is unable to resist. After a lew months the varnish was already detached and a considerable amount of tin dissolved. The writer closes his paper by recommending that varnished cans alone be used, especially for acid foods, and deems it important that the various governments give the matter consideration. Several manufacturers have already adopted the process for acid foods and beverages. The amouiit of copper in sample No. 6897 is quite large, and is suffi- cient to condemn the preparation. 20o93— No. 13 5 932 FOODS AND FOOD ADULTERANTS. SUBSTITUTES. The number of coffee substitutes on the market is large. Many of these are sold under this name and others are simply designated as substitutes. Sample No. 8852 was sold as a coffee substitute. It is composed largely of chicory (50 to 75 per cent), with wheat, and peas or beans. There is no objection to the so-called coffee substitutes, provided they are sold as such and do not contain harmful ingredients. All substi- tutes should be sold in packages, bearing labels distinctly stating their composition. CONCLUSION. The examination of the coffees and coffee preparations on our markets shows that the consumers, and especially the poor, are being grossly deceived. Very little pure ground coffee is sold, and even whole coffee does not escape sophistication. The purchase of green coffee for home roasting does not insure a pure product, since even the green coffee is imitated. Stringent laws are certainly needed to suppress these frauds. That there is a large demand for imitation coffee is evidenced by the fact of its importation from Germany. The manufacture of these cof- fees in imitation of the form of the genuine bean should be interdicted, even if the product is to be sold as a substitute. COCOA PREPARATIONS. By ERVIN E. EWELL. THE NATURE, SOURCE, COMMERCIAL IMPORTANCE, ETC., OF THE COCOA BEAN.1 The raw material from which the cocoas and chocolates of commerce are manufactured is the "cocoa bean," the seed of the cocoa, or cacao, tree (Theobroma cacao). While this tree has been successfully intro- duced into various warm countries, tropical America, its native land, still furnishes the larger and more highly valued portion of the world's supply of cocoa. From Mexico to Peru on the west coast, Mexico to Bahia, Brazil, on the east coast, and on the West India Islands, the most favorable conditions for its cultivation are met. The tree, 6 to 12 meters in height, blooms continuously and yields two crops a year. The lemon yellow, fleshy fruit, 10 to 15 centimeters long, 5 to 7 centimeters in diameter, resembles in general appearance a cucum- ber, constricted at the upper end, tapered to a point at the lower end, and having ten longitudinal ridges. Twenty-five to forty, sometimes more, seeds are arranged in the fleshy pulp in five longitudinal rows. When first removed the seeds are colorless, fleshy, and covered with mucilage. On drying, with exposure to air and light, they become golden yellow to red or brown in color, and hard and brittle. They are egg-shaped, somewhat compressed, 1.2 to 2 centimeters long, and 0.6 to 1 centimeter broad. 1 For more detailed information concerning cultivation, preparation for market, manufacture, etc., of cocoa, see the following works: Cultivation, harvesting, etc. : An anonymous article on the cultivation of the cocoa tree in Colombia, Phar. Jour. Trans., [3] 970, 591; Boussiugault, Compt. Rend., 96, 1395; Jour. Chem. Soc., 1883, 44, 933; Boussingault, Ann. Chim. Phys., [5] 28, 433; Jour. Chem. Soc., 1884, 46, 202; Chem. Ztg., 1883, 203 and 902; Holm, American Chem., 5, 320; Jahresb. d. Chem., 1875, 1121; Smith, Dictionary of Economic Plants. Manufacture: Bern- hardt, Chein. Ztg., 1889, 32; Saldau, Die Chokolade Fabrikation, 1881; Trcscn, Les Mondes, July 22, 1869. General description of tree, cultivation, harvcnli»{/, manufacture, etc.: Blyth, Foods: their Composition and Analysis; Hassall, Food: its Adultera- tion and the Methods for their Detection; Konig, Die ineiisi-lichen Nahrungs- und Genussmittel, ihre Herstellung, Zusammensetzung und Beschaffenheit, ihre Verfal- schungen und deren Nachweisung; Mace", Les substances alimeutaires e"tudie"es au microscope ; Moeller, Mikroskopie der Nahrungs uud Genussmittel aus dem Pflanzen- reiche; Schaedler, Die Technologie der Fette und Oeledes Pflanzen- und Tliierreichs. 933 934 FOODS AND FOOD ADULTERANTS. After removal from the fruit two processes are used for the prepara- tion of the seeds for market. For the production of " unfermented cocoa," they are freed from adhering fruit pulp and at once dried in the sun. For the production of " fermented cocoa," the beans are placed in piles in sheds or are buried in trenches and allowed to ferment for a time before being completely dried in the sun. When buried the beans are now placed in casks or other coverings ; hence, the earthy coating is no longer a mark for determining the process of preparation. Much of the acridity and bitterness disappears in this process of fer- mentation ; the beans so prepared have a mildly oleaginous, pleasant, slightly bitter taste, and are more or less aromatic. The value of the product therefore greatly depends upon the care bestowed upon this operation. Bernhardt ' has made a careful study of the losses occurring in the preliminary processes of manufacture. He notes four main operations : (1) The sifting of the raw cocoa to remove sand, dust, small stones, etc. (2) The separation by hand of the larger stones, empty beans, grass, wood, etc. (3) The roasting. (4) The breaking up and cleaning to remove the husks. He gives the results of thirty determinations, made in actual factory work, of the losses in each of these processes. The means, maxima, and minima of these determinations will be found in the table given below. In this table the term " beans " is used to denote both the good broken pieces and the small particles, which, of less value and consti- tuting 9 to 15 per cent of the whole bean, are used for the preparation of cheaper chocolates. Losses in preliminary preparation for manufacture. Means. Maxima. Minima. Sifting Per cent. 2.80 Per cent. 5.49 Per cent. 1.10 .80 2.09 .25 5.51 7.05 4.61 13.00 16.04 10.08 Total loss 22.11 "25 78 16.76 Total beans 77.89 74.22 83. 24 The following table, from the Annual Report of the Bureau of Statis- tics of the United States Treasury Department for 1890, is given to show something of the commercial importance of this commodity and the extent of the use of its preparation in the United States. 1 Chem. Ztg., 1«89, 32. CHEMICAL CONSTITUENTS OF COCOA BEAN. 935 Importation of cocoa or cacao, crude, and the leaves and shells of, for the year ending June 30, 1890. Countries from which imported, Pounds. Value. Brazil 2, 125, 614 $192, 866 1,000 125 3 036 412 Nicaragua 48, 750 8,424 769 157 China 52,304 10, 227 401, 759 83, 294 1 260 191 150 156 France 40, 181 6,358 86 160 16 334 England 1, 607, 821 335, 337 British West Indies 5, 382 498 674 165 12 084 1 286 East Indies 153 101 29 944 Haiti 1 303 114 101 396 468 149 191 970 25 361 Dutch Guiana 4, 128, 374 460 282 Peru . - 81 051 13 0^6 Portugal 54,103 5,730 54, 276 6 202 1 277 547 191 550 Total 18 266 177 2 312 781 During the same period, 634,551 pounds of chocolate, valued at $140,476, and 993,402 poundsof manufactured or prepared cocoa, valued at $400,385, were imported. The Shipping and Commercial List and New York Price Current for October 7, 1891, gave the following quotations for cocoa: Cents per pound. Caracas 14 to 15 Trinidad 13£ to 14 Guyaquil 13 to 14i Baliia 13 St. Domingo 8 to 8£ CHEMICAL CONSTITUENTS. On account of 'the peculiar properties of the cocoa bean, its prepara- tions merit a place on our tables for two reasons: In addition to being like tea and coifee, the material for the preparation of a pleasant and exhilarating beverage, it is a valuable food material. Not only is it much richer in nutritive substances than tea or coifee, but both the sol- uble and insoluble portions become a part of the beverage, while only the constituents soluble in hot water are obtained in the beverages prepared from tea and coffee. The investigations of Stutzer (see below, under head of nitrogenous constituents) and others clearly prove, how- 936 FOODS AND FOOD ADULTERANTS. ever, that the food value of cocoa preparations has been greatly overes- timated and that many of the present modes of preparation do not de- velop in the highest possible degree the pleasing aroma and flavor. The inventive energy of many manufacturers seems to be spent on the pro- duction of a highly nutritive and easily digestible preparation; the valuable fat is removed and the delicious aroma and flavor destroyed by chemicals for the ostensible purpose of rendering more digestible a residue of doubtful food value. The more important constituents of the husked cocoa bean are fat, theobromine, the nonalkaloidal nitrogenous substances, starch, the color- ing matter called cocoa red, and the mineral matter. The fat, cocoa or cacao butter, in consequence of its quantity and peculiar excellence, is unquestionably the constituent of the cocoa bean possessing highest food value. It usually forms 45 to 55 per cent of the husked bean, rarely falls below 45 per cent, and only one recent analysis shows as low as 36 per cent. At ordinary temperatures it is a white, or slightly yellowish, brittle solid, having a pleasing taste and odor, and showing but little tendency to become rancid. Its melting point being below the temperature of the body, insures its being pre- sented in liquid form to the action of the digestive juices. Chemically, it is a mixture of the glycerides of stearic, palmitic, oleic, and arachidic acids.1 It is readily soluble in ether, acetic ether, chloroform, oil of turpentine, and hot absolute alcohol, but only £ per cent remains in solution when the alcohol becomes cold;2 fully soluble at ordinary temperatures in 2 parts ether, £ part of benzol, 100 parts of cold and 20 parts of hot alcohol.3 The physical and chemical constants of value in investigations for identity and purity have been arranged in tabular form in the table given on page 938. In addition to numbers there given, Yaleuta 4 has found the temperature at which the solution in hot glacial acetic acid becomes turbid to be 105° C. The low melting point, the little tendency to become rancid, and other properties render cocoa butter peculiarly suitable for the basis of many pharmaceutical preparations. This by-product of the manufacture of cocoa preparations has, therefore, a well-established place in commerce. The Shipping and Commercial Lint and New York Price Current for October 7, 1891, quotes foreign cocoa butter at 31 to 37 cents per pound and domestic at 40 to 42 cents per pound. Schaedler 2 thus describes the process of extraction on the large scale: In earlier times the ground and roasted beans were boiled with ten parts of water, 1 Benedikt, Analyse der Fette und Wachsarten. Schaedler, Die Technologie der Fette und Oele des Pflanzen- nnd Thierrciclis. 2 Schaedler, Die Technologic der Fette und Oele des Pflanzen- und Thierreiehs. 3 Blyth, Foods: their Composition and Analysis. * Dingler's polyt. Jour., 252, 296; Zeitsch. f. anal. Chem., 24. L'iC,. THE ALKALOID OF COCOA. 937 the fat skimmed off, and the residue pressed out. The beans are now roasted, husked, and very finely ground. The mass is heated to 70°-80° C., packed in sacks of ticking, and submitted to pressure between previously warmed or steam-heated plates. The fat expressed, about 30-35 per cent, is filtered through dry filters. The pure residue, containing 10-15 per cent of oil, is made into chocolate. For the prep- aration of an entirely fat-free cocoa powder, the roasted and ground beans are ex- hausted with benzine or ether. Theobromine, the alkaloid of cocoa, is very closely related chemically (it is dimethyl xanthine, C5H2(CH3)2lSr4O2, while caffeine is trimethyl xanthine, CsH^CHs^l^C^) to caffeine, the alkaloid of tea and coffee, and has similar effects on the system; the power possessed by the bev- erages prepared from these substances, " to cheer and not to inebriate," being largely due to the presence of these alkaloids. Separated from the bean, it is a white powder, permanent in the air, crystallizable in microscopic rhombic needles, and having a very bitter taste. While neutral in reaction, it acts as a weak base, uniting with acids to form crystallizable salts, which become basic on treatment with water; its salts of volatile acids give up their acids on heating, at or below 100° C. According to Blyth,1 it begins to sublime at 134° C., and yields distinct crystals at 170° 0. and above; Keller, 18542, reports the subliming point as 290"-295° C. ; other writers note it as about 290° C. Treuuiann3 has reported its solubility in water to be 1 in 148.5 at 100° C., and 1 in 1,600 at 17° C.; in absolute alcohol, 1 in 422.5 at the boiling point, and 1 in 4,284 at 17° C.; in boiling chloroform, 1 in 105. Husemann4 states its solubility in water to be 1 in 55 at 100° C., 1 in G60 at 20° C., and 1 in 1,600 at 0° C.; in cold alcohol, 1 in 1,460, and in boiling alcohol, 1 in 47; in .cold ether, 1 in 17,000, and in boiling ether, 1 in 600 ; more soluble in chloroform and warm amyl alcohol than in water, less soluble in benzol, and insoluble in petroleum ether. 1 Op. cit., note 3, p. 936 of this work. 2 Op. Git., note 3, p. 938 of this work. 3 Archiv. d. Pharm., [3] 13, 5; Jahresb. d. Chern., 1878, 872. 4 Husemann's Pflanzenstoife. 938 FOODS AND FOOD ADULTERANTS. M !2 'S 3 ^, 11 Mi 3 gft O The fal bO . +3 "3 '•s Mtt nts for the fat. I's 1 Kottstor ae fer's >er. | number . . .0 :::::::::::::§::: ^ :::::::::::::"::: S! , | emical consta :3"* £ U.g p 1 H 00 . 11 :::::::: :::::::: & S ~l cc 03 M £1-3 ®*i a M:;:H:rirn-mi-si the fat. M -H 1^ ra! 0" ft ants foi "sB 8>1 a * O M eQ • • • • w •) i ical const O.P M . 'w ^ «OOOt^O5QS»OO" ^ • • • -COO At-ooooococJO in S^5 » C^C^ a PH ^ft 1 C-l ^3 " §0 - • r> && • at .OJOJCS O5 .Or- 0--H s-§ M'" of samples :::: 'a :;:::::::::;'. :::.: g ::::::::::::: i : f jf j I i j i ; j : 1 ! : ! ! • 1 O O - o :•« o ::::::::::::: 5 • -g "S « : |g2§-2::::::^:::::: ss.at:§;:;;;;s^;!;;i ^ 0 H PLI S • • : -PH O . Analyst. J& "§ & : 1 1 V %l«;l& S 1 J & § I i i I i 1 1 = I J 1 1 1 J 1 §|B35 s MoWtfl^OW SxSSofi < Weisrniann NITROGENOUS CONSTITUENTS OF COCOA. 039 For percentages of theobromine in cocoa and cocoa preparations, see tables of analyses given below ; for methods of quantitative determina- tion, see methods of analysis given below. The commercial importance of theobromine at present offers no temp, tation to remove it from cocoa preparations before placing them on the market. Small percentages of caffeine have been found in cocoa beans, espe- cially in the shells. It is separated from the theobromine by solution in cold benzol, in which the theobromine is practically insoluble. Weig- mann1 reports 0.17 per cent in cocoa mass and 0.113 to 0.190 per cent in cocoa shells ; Bell,2 traces to 0.25 per cent in the bean and 0.33 per cent in the shells. Nonalkaloidal nitrogenous substances. — Stutzer3 classifies the nitroge- nous constituents of cocoa, as follows : (1) Nonproteids, substances soluble in neutral water solution in presence of Cu(OH)i (theobromine, ammonia, and amido compounds). (2) Digestible albu:nen, insoluble in neutral water solution in presence of Cu(OH)2, but soluble when treated successively with acid gastric juice and alkaline pancreas extract. (3) Insoluble and indigestible nitrogenous substances. In the same article he writes as follows in regard to the food value of the nitrogenous constituents of cocoa : The group of nitrogenous constituents is of great importance in all foods, espe- cially their content of digestible albumen. Among the general public the opinion is very widely extended that cocoa belongs to the very easily digestible foods. The extremely favorable mechanical treatment is certainly such that the digestive fluids have no considerable mechanical resistance to overcome in the assimilation of the nutritive constituents of cocoa. On the contrary, the chemical reaction between the solvent constituents of the digestive juices and the nitrogenous nutritive con- stituents of cocoa can not be called an especially strong one. A large proportion of these constituents, in spite of apparently favorable conditions, remain entirely in- digestible, entirely worthless. I have already called attention to the slight digesti- bility of the albuminous substances of cocoa,5 and once illustrated their difficult di- gestibility graphically in the Berliner Hygiene- Ausstellung. In the meantime, these observations have been confirmed by investigations of H. Weigmann, which he un- dertook on his own account. Weigmann found only 42 per cent of the nitrogenous substances in cocoa to be digestible. 1 Op. cit., note 8, p. 938 of this work. 2 Bell, Analysis and Adulteration of Food. 3 Zeitsch. f. angew. Chem., 1891, 368. 940 FOODS AND FOOD ADULTERANTS. The results of Stutzer's own investigations, referred to above,1 were obtained with three samples of cocoa powder, and are given as follows: Of the total nitrogen present, there was found- Sample No.l. Sample No. 2. Sample No. 3. Nitrogen in form of soluble nitrogenous compounds, Per cent. 31 43 Per cent. 26 95 Per cent. °9 79 33 34 40 61 29 62 Nitrogen in the form of indigestible substances 35 33 32 44 47 83 100.00 100.00 100.00 For quantitative data concerning the nitrogenous constituents, see tables on page 960 et seq. Starch. — Cocoa contains 5.78 per cent to 15.13 per cent of starch. /See tables of analyses.) A more detailed description of this stal'ch will be found in paragraphs devoted to the microscopy of cocoa. Cocoa red, the coloring matter of the bean, seems to be related to the tannins, but authorities differ as to whether it is a decomposition pro- duct of a tannin, or whether a tannin is the result of its decomposition. It is obtained from the aqueous 'or alcoholic decoction by precipita- tion with lead acetate and decomposition of the washed precipitate with hydrogen sulphide. The solution thus prepared has a bitter taste; according to Watts, gives a dark green or brown precipitate with ferric and a green or sometimes violet precipitate with ferrous salts ; absorbs oxygen, becoming acid, the coloring matter being converted into a kind of taunic acid, which is precipitated by gelatin — cocoa red in its unaltered state not being thus thrown down (Hassall).2 It is colored blue by iron salts and dissolved out by caustic potash with a green color, by sulphuric acid with a red color, and by acetic acid and alcohol with a violet color. Cold water dissolves the pigment with difficulty, while warm water dissolves it entirely. Since the fresh seeds are colorless, Mitscherhch presumes that cocoa red is formed by a process of oxidation from a body related to the tannins (Moeller).3 It is changed to tannin by oxidation and colored green by iron salts (Tuchen).4 Concerning the astringent principle of cocoa and cocoa red, Thorpe5 writes as follows : The astringent principle is of the nature of tannin, but is different from the tan- nin of tea and coffee. It rapidly changes during analysis to cocoa-red, which ren- ders its quantitative estimation difficult. It is precipitated by subacetate of lead and may be obtained from this precipitate by decomposition with hydrogen sulphide ; 1 Rep. f. anal, chem., 1882, 88 and 165 ; Hygiene-Bericht, 1882-'83, 1, 217 ; also op. cit., note 8, p. 938 of this work. 2 Hassall, Food: its Adulteration and the Methods for their Detection. 3 Moeller, Mikroskopic dor Nahrnngs- mid Genussinittrl aus dcin I'flau/enreiche. *Tucheu, Dissertation liber d. organ. Bestandthi-ilt' der Cacao. 6Thorpe, Dictionary of Applied Chemistry. COMMERCIAL PREPARATIONS OF THE COCOA BEAN. 941 gives a green precipitate with ferric chloride, not unlike that given by caffeic acid under similar treatment (Bell). Cocoa-red is not present in the fresh beans, but is the product of the oxidation of the natural tannin of the seed. It consequently appears in different quantities in different cocoas. It has the characters of a resin and exhibits variable degrees of solubility, probably coinciding with the extent of oxidation \vhich it has under- gone. Bell1 reports 2.20 per cent of cocoa red in raw beans; Muter, 3.96 per cent. Gum. — It is precipitated from the aqueous solution of the fat-free beans by alcohol. After drying it resembles gum arabic; by treatment with nitric acid, yields mucic acid; and, when ignited, leaves an ash con- sisting of basic phosphate of magnesium. Its specific rotatory power is [a] j = + 68.6 (Boussingault2). The beans contain 2.17 per cent of gum according to an analysis by Bell,1 and 2.5 per cent according to Boussingault.2 Tartaric acid. — Weigmann 3 estimates tartaric acid by precipitation of the aqueous extract, after neutralization with ammonia, with calcium chloride, redissolving in hydrochloric acid and reprecipitating with sodium hydrate. The amount of tartaric acid is calculated from the amount of calcium oxide contained in this precipitate. By this method he found 4.34 per cent to 5.82 per cent of tartaric acid in the raw, whole beans. Boussingault2 reports 3.4 per cent and 3.7 per cent. The aroma of cocoa is considered to be due to the presence of minute quantities of an aromatic volatile oil. Boussiugault2 proves its pres- ence by distillation of the roasted grains with water. THE COMMERCIAL PREPARATIONS OF THE COCOA BEAN, THEIR NATURE, METHODS OF PREPARATION, AND ADULTERATION. The preparations of cocoa are so numerous that more or less confu- sion of terms naturally arises. Most American manufacturers prepare a plain chocolate (known in Europe as cacao-masse), made by reducing the roasted and husked beans to a paste and pressing into the form of cakes. When this is combined with much or little sugar (generally much), vanilla and spices, the various "sweet," "vanilla sweet," " vanilla, " " spiced," etc., chocolates are produced. These are also usually met in the form of cakes, but are sometimes pulverized and sold as "pow- dered chocolates." The high percentage of fat renders a permanent pow- der impossible without its partial removal or the addition of some diluent, as sugar, starch, or flour. The preparations in powder, known as "cocoas," "bromas," etc., are prepared in accordance with one or the other, or a combination of these methods. 1 Op. cit., note 1, p. 939 of this work. 2 Ann. Chim. Phys. [5], 28, 433; Jour. Chem. Soc., 1884,46, 202; Chem. Ztg., 1883, 203 and 902. 3 Op. cit., note 8, p. 938 of this work. 942 FOODS AND FOOD ADULTERANTS. Cocao shells are offered on the market in bulk and in packages, but their use seems to be quite limited at present. For more detailed information in regard to the preparations found in American markets, see tabulated results of investigations given below. Blyth1 says: The commercial varieties of cocoa are very numerous: Cocoa nibs are simply the bruised, roasted seeds deprived of their coverings, nmljlake cocoa is composed of the nibs ground in a particular form of mill. The soluble cocoas are ground cocoa, diluted with sugar and starches. In the manufacture of chocolate, the cocoa nibs are ground in a mill, the rollers of which are usually heated by steam, so as to soften the cocoa butter ; and in this way a paste is formed which is mixed with refined sugar, and very often other sub- stance, and pressed into molds. The Association of Swiss Analytical Chemists2 has adopted the fol lowing definitions of terms: (1) Cacao-masse (pure pate). The beans are roasted, husked, ground, and pressed into forms. (2) Cacao deprived of its fat is prepared by heating cacao-masse, removing about one-half of itsoil by pressure, and pulverizing the residue. (3) Soluble cacao-powder is prepared by treating the cacao deprived of its fat with ammonia, alkaline carbonates, or steam, so as to destroy the cellular structure and convert the album en oid constituents into a soluble modification. (4) Cacao-powder is cacao-masse, wholly or partially deprived of fat and flavored with spices (vanilla, cinnamon, cloves, allspice, etc.). (5) Chocolate is pure cacao-masse mixed with sugar and pressed into forms or powdered. Other admixtures, such as spices, flour, etc., must be designated on the package. (6) Couverture, (7) Chocolat a la noisette, etc., are prepared from the above by adding almonds, hazelnuts, etc. Moeller3, writing in Germany, notes the following preparations: The cocoa preparations of commerce and consumption are cocoa flour or cocoa deprived of fat, cocoa butter, Holland cocoa, cocoa tea, and, most important of all, chocolate. Cocoa seeds contain 35 per cent to 54 per cent of fat, which renders them difficultly digestible for children and convalescents, to whom a nourishing and stimulating food must be given. Therefore, the greater part of the fat is removed by pressure and the press residue designated as cocoa deprived of fat. - If the fat is not entirely removed by the pressure and the residue is still plastic, from it is prepared "Gesundhcits ScLokoladi'," under which name are also found shameful adulterations. The desire to make an easily digestible cocoa preparation without removing the fat, led to the preparation of the so-called Holland cocoa. (It is, however, not cer- tain that this object is in reality accomplished. By many it is stated that the alkalis directly hinder the digestion by neutralization of the acid of the stomach; 'Op. tit., note 3, p. 936 of this work. - <>i>. ril.. note 3, p. 949 of this work. *f>l>. <•//., uoti- :t, p. it 10 of Mils work. EXAMINATION OF COCOA POWDERS. 943 and besides, by saponification of the fat, because experience shows that the soap is notagreeable to the stomach. Contrary opinions are asserted from the standpoint of sanitary police. By application of alkalis, the ash content is considerably raised [to over 9 per cent against 4 per cent in cocoa], which, according to the Deutschen Reichs-Gesundheitsamtes, is to be considered an adulteration. Recently, May 24, 1884, a process for making cocoa preparations soluble was patented by Lobeck & Co. In this process the material is heated, with or without water, in a closed vessel for thirty minutes at 150° C.) The cocoa beans are soaked several hours in water in which potassium or sodium hydrate (2 per cent to 4 per cent) and magnesia are dis- solved, then dried and pulverized. All good cocoa preparations should be made from the cotyledons only. For this purpose the seeds are always husked and the husks, under the name of "cocoa tea," constitute an independent article of commerce. The husks serve for the preparation of cheaper kinds of chocolate and for adulteration ; when, in consequence of the small amount of theobromiue contained therein, the addition of husfes is usually considered unallowable. The most general preparation of cocoa is chocolate. For its preparation the husked seeds, with the addition of sugar (50 per cent or more) and spices, are ground to a paste at an elevated temperature and pressed into forms. Results of the . examination of four cocoa powders by Stutzer1 for the purpose of determin- ing the effect of the process of manufacture on the chemical constituents. [I is composed of 40 per oeiit Ariba, 40 per cent Machala, and 20 per cent Bahia cocoa, and was made in Wittekop & Co.'s factory in Braunschweig, without the use of chemicals. II is a sample of Hol- land cocoa. Ill and IV are German cocoas, and, in Stutzer's opinion, were prepared by use of am- monia.] I. II. III. IV. Theobromine Per cent. 1 92 Per cent. 1.73 Per cent. 1.98 Per cent. 1.80 0 06 0.03 0.46 0 33 Amido compounds 1.43 1.25 0.31 1.31 Albumen, digestible 10. 25 7.68 10.50 7.81 7 18 9 19 7 68 8.00 20.84 19.88 20.93 19.25 Fat 27.83 30.51 27.34 33.85 Fiber 3.36 38 62 £ 37. 48 39.99 36.06 Water . . . . 4.30 3.83 6.56 5.41 Ash... . 5.05 8.30 5.18 5.43 Total amount of P2O5 1.85 2.52 2.14 2.05 3 76 4.76 2.82 2.76 Amount of PjjOs soluble in water 1.43 0.50 0.74 0.77 Water-soluble ash, per cent total ash 74. 57. 54. *49. P.^Osin water-soluble ash, percent total I'jOs- 77. 19. 34. 37. 3 68 3 30 3.95 3.57 Nitrogen in form of theobromine 0.61 0.55 0.63 0.57 Nitrogen in form of ammonia 0.05 0.03 0.36 0.26 Nitrogen in form of ar.iido compounds 0.23 0.02 0.05 0.21 1.64 1.23 1.68 1.25 Nitrogen in form of indigestible nitrogenous 1.15 1.47 1.23 1.28 Nitrogen in form of indigestible nitrogenous 31.2 44 5 31.2 35. & 1 Op. cit., note 3, p. 939 of this work. 944 FOODS AND FOOD ADULTERANTS. Konig and Wesener1 report a cocoa sweetened with saccharine, of •which it contained 0.40 per cent. Another analysis is reported show- ing 0.76 per cent of saccharine (Chem. Ztg., 1888, 106; also Konig).1 Stutzer2 has made a careful study of the effect of different processes of manufacture on the chemical constituents of cocoa, the quality of the product, etc. From the results of these investigations, which are given in the table on page 943, he draws the following conclusions : (1) The roasting processes hitherto used are faulty. The duration of the roasting is too long. The temperature at which the process is carried on can not be accu- rately regulated in most apparatus in use. Empyremuatic substances having unpleasant odors are imperfectly removed; hence it occurs that the aroma of the cocoa, in contrast with previous opinion, is only developed to be destroyed by the formation of empyreumatic substances. (2) The faults mentioned disappear when the new, double, centrifugal roasting apparatus is used. This apparatus is much more suited to the purpose than appa- ratus now in use, and insures a marked economy of time and fuel. The duration of the roasting is short, the temperature of the inner part of the apparatus can be accurately regulated during the roasting and the empyreumatic gases are removed. The husks are more easily removed from the seed after the roasting and the losses of cocoa mass are smaller in consequence of this better separation. The natural aroma of the cocoa is better developed and, consequently, the poorer grades of cocoa can be more profitably marketed than was hitherto possible. (3) The addition of potash, soda, or ammonia for the opening of cocoa is unnec- essary, if the beans are roasted with the new apparatus. The additions at present in use (including ammonia) can be detected with certainty by the analysis of the cocoa powder. (4) It is for the interest of the public and of the manufacturers that the artificial perfuming of cocoas be abandoned in future, and that only such preparations be brought into the market as contain the natural cocoa aroma in pure unadulterated condition. The technical arrangement of roasting apparatus and the methods of preparation heretofore in use seem to render this artificial perfuming necessary. This, as well as the addition of alkalis or ammonia, becomes unnecessary when Sal- omon's apparatus is used. (5) The value of cocoa as a mere pleasant addition to the table depends entirely upon the content of the natural aroma. The finer it is the higher the price that will be paid for the product. The manner of preparation, especially the manner of roast- ing, in a marked degree influences the development and maintaining of the aroma. The quantity of the physiologically important constituent appears to vary only slightly with the different kinds of cocoa and different methods of preparation. (6) The value of cocoa as a nutritive material is essentially dependent on the con- tent of the cocoa powder in digestible albumen. The amount of cocoa butter should not exceed.30 per cent as a rule. The digestible albumen can easily be rendered in- digestible by too high a temperature in roasting. By examination of a well-prepared cocoa powder, we found the relation of the quantity of digestfbh- albumen to the quantity of indigestible nitrogenous substances to bo nearly 4 : 3. If too high a tem- perature be used, this relation rises to 4 : 4, or even to 4 : 5, In the four samples inves- tigated, No. 1, which was roasted in C. Salomon's apparatus, shows in this regard the most favorable and the Holland cocoa the most unfavorable relation. In the same article he gives the following results to show the effect of roasting on the digestible albumen. The figures given are for the 1 Op. tit., note 8, p. 938 of this work. » Op. tit., note 3, p. 939 of this work. COCOA PREPARATIONS. 945 per cent of the total nitrogen existing in the form of indigestible nitro- genous substances: Raw. Roasted. Percent. K! 2 Percent. 39 7 22 8 40 3 ir» :t 40 3 A discussion of Stutzer's method for the detection of the use of fixed alkalis and ammonia will be found under the head of methods of analysis and under the head of judgment of samples. Adulterations of cocoa preparations. — Perhaps no food material offers conditions so favorable for profitable adulteration and so well utilized by its manufacturers as do cocoa preparations. While a discussion of the adulteration of preparations sold in American markets is presented in the tabulated results of investigations given below and in the text accompanying them, a brief review of the favorite substances and methods for adulteration is not considered out of place here. There is probably no more misleading or more abused term in the English language than the term "soluble cocoa." No cocoa in the market contains a very considerable percentage of matter soluble in water, unless the material so dissolved is foreign soluble material that has been added during the process of preparation'. The term seems to be used to denote a preparation that allows none of the insoluble mat- ter to deposit from the beverage prepared from it. This purpose may be accomplished in two ways, — the material may be so finely divided that a very long time will be required for its deposition, or foreign substances (as starch or sugar) may be added to render the liquid of so high a specific gravity, or so pasty, that the insoluble matter will not deposit. The first method is decidedly to be preferred ; it accom- plishes the object in view and puts the preparation in better condition for the action of the digestive juices — all this without the addition of a cheap diluent that is always at hand in every kitchen, should its use be desired. Any additions of this kind should be considered adulter- ations unless their nature and quantity are accurately stated. Attempts at the preparation of easily digestible cocoas (preparations to which pepsin or other digestive ferments have been added do not come in question here, since the favorable condition of the preparation is not involved, but the supplying of a deficiency in the strength of the digestive juices) seem to fail in purpose and to be attended with the introduction of objectionable substances. The use of alkalis for this pur- pose is quite generally regarded as injurious, and the investigations of Stutzer1 show that the effect is opposite to that desired. He also states Op. cit.y note 3, p. 939 of this work. 946 FOODS AND FOOD ADULTERANTS. that these substances are used to aid the opening (aufschliessen) of the beans and not for the purpose of increasing the digestibility of the preparation. The removal of the fat is not considered to be an adulteration when it is acknowledged. It seems important, however, that the public have a means of accurately knowing to what extent it has been removed. Con- cerning the removal of the fat Mace ! writes : The most frequent adulteration of cocoa powder consists in depriving it of a part of its fatty matter, cocoa butter. " The best means of detecting this is to estimate the fat by means of ether. Cocoa thus adulterated has lost a great part of its nutritive power, and manufacturers often make great claims for their fraudulent practice, pre- tending to furnish a product which is more easily digested. The adulterants added are reported to be, besides sugar and starches, other substances of organic and inorganic origin, to increase the weight and bulk; ferruginous and other pigments to restore the color of highly diluted preparations; and foreign fats to restore the normal percentage of fat or to give the preparation the plasticity required for molding. As examples of the nature of adulterants reported, the following list of H. W. Warren2 may be cited : Sand, ferric oxide, clay, potassium chromate, copper sulphate, and nickel sulphate are used as coloring materials. Finely powdered tin is sometimes added to give the choco- late a metallic luster. The husk, because of its coarse nature and consequent tendency to act as an irritating substance in the alimentary canal, and in conse- quence of its poverty in the constituents that render cocoa valuable, is regarded as an adulterant when not removed or when added to increase the weight or bulk of the preparation. MICROSCOPICAL EXAMINATION. For a thorough study of cocoa preparations, ;a microscopical exam- ination is indispensable. An accurate knowledge of the structure of the cocoa bean and of the substances used as adulterants is necessary for the successful carrying out of this investigation. While this infor- mation is only to be gained by actual study of the materials in ques- tion, its acquirement is greatly facilitated by the use of descriptions and illustrations. The literature of the subject will be found somewhat contradictory (even with comparatively recent writers) in some details, but nothing of importance in investigations for detection of adulteration seems to be subject for debate at the present time. The works of Moeller and Mace will be found to furnish valuable assistance in investigations of this kind. The microscopical characteristics of the starches and other materials used for adulteration have been so well described in various works and in previous bulletins of this Department that any detailed description of them seems unnecessary here. 1 Mac6, Los substances alimentaires e'tudie'es an microscope. » Chem. News, 62, 99. THE COCOA BEAN VIEWED MICROSCOPICALLY. 947 The cocoa beau is inclosed in a thin, brittle, reddish brown seed coat, called the husk or shell. On the surface of the husk are often Found numerous delicate, tubular cells, which come from the pulp of the fruit. The important structures of the husk proper are the following: (1) The epidermal layer. (2) The loose parenchyma. (3) The fiber bundles with small spiral cells. (4) The layer of characteristic thick- walled cells. After softening the husk by soaking the beau in water, a portion of the epidermal layer is readily torn away with the forceps, freed from adhering fragments of the adjacent tissue, and placed on the slide for examination. It is found to consist of a layer of moderately thick- walled, somewhat elongated, irregularly polygonal cells (see Plate XLVI). By careful dissection and careful manipulation of the light and the micrometer screw, a layer of exceedingly delicate, transversely elongated cells can be seen to lie directly under the layer just described, but it is so very delicate that it is rarely seen in the examinations of preparations of cocoa for adulterants, and is consequently of almost no importance in such investigations. If some of the underlying tissue exposed by the removal of the epidermis be transferred to a slide and dissected apart, it will appear as a mass of loosely aggregated, rather large, thin-walled, slightly elongated cells, those constituting the inner layers containing a large amount of mucilaginous matter that swells up in contact with water and ruptures them. This parenchymatous tissue, which makes up the greater part of the husk, is pierced in all directions by small, ramifying fiber bundles inclosing small spiral cells and stone cells; near the inner surface of the husk it is interrupted by a single layer of small, very thick- walled cells (see Plate XLVI), which are very characteristic and withstand the disintegrating processes of manufacture better than any other part of the husk. In fact, these processes are often carried so far that it is only by very diligent search that one is able to find any recognizable structures besides these cells and the starch grains of the cotyledons. For the detection of the presence of husks in cocoa preparations, these thick-walled cells are first sought for; and after these the epidermal and parenchymal struc- tures. The fiber bundles, with inclosed spiral cells, are not readily distinguished from those of the cotyledon. If the brown husk be entirely removed from the remaining part of the bean, a thin, transparent membrane will be observed, which partly comes away with the husk and partly remains adherent to the bean proper, dipping into all the clefts and plications of the latter. When a portion of this membrane is examined with the microscope, it appears as a single layer of small polygonal cells which are filled with granular matter (see Plate XLVII). By careful manipulation one or more layers of parenchymatous cells can be found underneath the layer just de- scribed. Adherent to this membrane, especially to the folds entering the clefts of the cotyledons, are numerous yellow, club-shaped masses 20393— No. 13 6 948 FOODS AND FOOD ADULTERANTS. of cells, known as " Mitsclierlich bodies." They are now considered to be epidermal hairs, but it is not decided as to whether they belong to the membrane j ust described or to the surface of the cotyledon. Neither the settlement of this question nor the membrane and hairs, are of any great importance for our purpose, since both of these structures are very rarely met in recognizable form in the commercial preparations. After the removal of the husk and the membrane just described, the two fleshy, much-folded cotyledons, or seed leaves, remain, inclosing the radicle (the embryo stem of the undeveloped plant) at the larger end of the bean in a manner not a little suggestive of the retracted head of a turtle. Examination of a thin section shows the cotyledon to be made up of comparatively thin-walled, closely packed, polygonal cells (see Plate XL.VII). The most of these cells are filled with starch grains, fat, and albuminous material; isolated or small groups of cells are homogeneously filled with the reddish brown to violet pigment, cocoa red. Fiber bundles with spiral cells, similar to those of the husk, occur in the veins. The starch grains are spherical, or nearly so, have a very indistinct nucleus, react only feebly with polarized light, rapidly lose the blue coloration imparted by iodine, and show only a slight tendency to unite in the form of compound grains; three or four is usually the maximum number so united. The size of the grains of cocoa starch is usually stated to be 0.003-0.010 mm. The following measurements were made in this laboratory : Measurements of starch (/rains from a sample of unprepared cocoa beans. Millimeters. 5 grains measured ............................................. 0. 003 11 grains measured ..................................... ........ 0. 004 14 grains measured ............................................. 0. 005 6 grains measured ............................................. 0. 006 11 grains measured ............................................. 0. 007 2 grains measured ............................................. 0. 008 1 grain measured .............................................. 0. 009 1 grain measured .............................................. 0.010 51 Average of 51 grains ................................... 0. 0054 Measurements of starch grains from Waltei1 Baker per cent NaOH, and the boiling and filtration repeated. The material on the linen was then washed into 1 r.nlletin No. 31, Cheiii. Div., U. S. Dept. of Agriculture. SUMMARY OF RESULTS OF ANALYSES. 959 a beaker with alcohol and transferred to the crucible through which the alkali ex- tract had beeu refiltered. After displacing the alcohol with ether, the residue was dried at 110° C., weighed, ignited, and weighed again. The difference = the weight of crude fiber. SUMMARY OF RESULTS OBTAINED BY VARIOUS ANALYSTS. A summary of the results of analyses by various chemists is presented in the tables given below. These analyses were obtained, for the most part, from Ko'nig's Chemie der menschlichen Nahrungs- und Genuss- mittel, 3 Aufl., Band I. The tables of analyses given by Kb'nig are abridged here, by giving only the means, maxima, and minima of the results reported by each analyst on the same class of .samples. It is believed that the tables, with appended notes, will be found self-explan- atory. As will be seen by reference to the tables, most analysts have reported the percentage of total nitrogenous matter, including theobromine. This figure is obtained by multiplying the per cent of total nitrogen by 6.25. This factor assumes the per cent of nitrogen in albuminous mat- ter to be 16 per cent. Theobromine contains 31.1 per cent of nitrogen. The per cent of nitrogenous matter, including theobromine, can, there- fore, be changed to the approximate per cent of nitrogenous matter, not including theobromine, by subtracting twice the percentage of theobromine from the number given as nitrogenous matter, including theobromine. The percentages of theobromine, reported by Zipperer are considered too low by many authorities. This seems to be due to imperfect ex- traction of the theobromine by the method he used. (For the details of the method see page 953.) The tables given on pages 967 and 968 will be found to contain inter- esting data concerning the quantitative relations of the constituents of the cocoa bean and its preparations. Bensemann also reported analyses of the ashes of the same samples, the results of which are given on page 969. 960 FOODS AND FOOD ADULTERANTS. ^ . § cs . g cs . * a . g a . j: a . g a . 2 ss a K '2 5 X '2 2 x '- s x '2 2 S 'a c: "x °S 5 'x '- ? Q • «9 9 fll w w fll •£« 9 40 IM w w <9 • 4B JZ w •! M 4 " cs . 2 a x | 1 1 1 es .2 i ^ -3 • . pi m oo 32« •« • t~ CO CD OJ t— « CC 00 GO CD in CO Ha* •d • PI P) PI CM P-l CM • PJ PJ *-H PJ PI PI • as ^3 ^ . • O PI O O — O • '.-000 w oo eg co PJ <1 ^cooP.co^coco^coco^co^co^P.cpcoc.c, •fli 0) n -* co B i i i ;535S3:S25 i • •: •: ; ; 5 3 3 01 £ *^ c ^2 o cg|*« * t^ o Character of sample. ' IS! '. ^a -o 9s « cj ri , • 3 •« •si 2s® a 1 -s * fr3 fl ^ D ^ S ANALYSES OF COCOA BEANS. 961 E I J 1 •o S a p M tj c 5 « ns 2 - ~ ** P I li M •e - a - * •g . PS 1 1 p *^ - g 2 § g1" 5 .,»£ !l 1 II3! li w s s S -g 2 s s s s* § i g i^S JES ijjiii ii r s ^ a a .. * ^°M -g i 7. ^ M N r S, c "S S3 ilEl8 II e«t«l 1^ § « n CJ n. Chim. et Phys., 1883, 443; ahrungs- und Genussmittel, le amount of theobromine is < ire albumen was determined lllowing results: Mean, 9.97 06 per cent, hresbericht d. k. chem. Cen 378 ; Konig, Chem. d. nieusch aterial dried at 100° C. p. f. anal. Chem., 1884, 4,. 345 — - — 0 ^ E £ * OS S rH ^ % ^ t-i H "i i*l W irt . tc P M g ns •« if .S w> M g i i; * ^ « .a» > — :O •g £ M 3 a 8 § . 1 M. i 1 ! 51! S -2 1 2M » T3 P p, a r &, 3 d 9 1 1 1 1 1 1 ) .2 " 0> :&? » 1 a, * s ^ •* 5 1 1 1 5 1 •» 1 ,; i ^ i i ,§ ^ 1 5 * g 5 W HJ •! | | § 3 | A- ^ -3 * 5 0 g 3 O rt .2 •% <& , S|s3 o io'S 1 * J p = .2 o 2 -2 |1!§S| ill 3 "c u 9 •a *S 06* ^ * JS^jJp1^®® pjcfic a llili .-I5i |3*-^|1i|| ao:o^,!gs~pa§ 9 962 FOODS AND FOOD ADULTERANTS. 'c c8 c* ^ ci a -5 S 2 .- 3 £ ? s< *2 s x *s 5s 60 Maxima. 11 Minima. 10 Means. = = 2 C3 - S B 53 ogsaa^ss •^ .2 P "-< 2 fl •« B 31 1 a 1 1 1 1 s^s^sass •ssen I'riiparate, 1887; Konig, Chemic dor mcnsch- asmittel, 3 Ann., Band I. entralstflle f. off. Gestindheitsptlesre in Dresden, enschlieheD Xahrungs- nnd Genussinittd, :! Ann., 345. 5 to 'H 1 •a m 1 c CO CM r~ cs r-i 10 CO •— i-l MI in oj O C"l l>> Mi in CM O 00 CO 2 8 vm -f CC MI O Mi 00 M s K I ; ; ; ^ § 3 : : 2 §00 >- CM _« in CM cS - a S : : : 2 § 3 t I • i i i y. ~- >• tH i-H Mi 00 M Ml CO CO 1 II 00 OS ? S S a oc "5 l~ ". g co m w B f •8 S § ^ CO CO 8 « 3 Jsjfl-si i^ 3 *^ M CO c" O"3^ +•* B v4 M *> oo m i~ 00 | M S (M (M s § S g 12 S3 c 3 W * s CO CO tf 1-1 "* i ci oi ti. a 1 •kS CO -* 'S co m' j> o in to in a oo m -^ m 1-1 '2 OS CO ,™ o ci ^ co co H ai gl| ^J to in S " 2 : | u i | m •!. " tJD M , i) ^ ' y • IS-lipgs •t« a a- & £ •" v G* "o o oo i co" in m i-i c ci o t: co 06 a co a a W CJ (_, oo % S »«**&» ^ Hi «) V "S *J to co « i-t O $3* i-l 00 F co to' tc all . ! i m in g jg to to WQ •soeX[BUT5 jo -o^j; t- rt rt 4} :o -o M 5 CS p in 3° S a oo a C ~ - co in 1 £ i •* CO C CO t~ -^ i t~ m o f CO O C! > ao i- • 00 ' § el rH. CM OS 00 00 1- 00 CM •* -* m -t co eo -* co m ; co -* o co — m |i{li| | -H M m o> in c< t» t^- m t- ^ c£ 3 •* 00 CO • > CM rH •* , a CO 00 Si-< in • O 00 (M CM 0 T CM .-1 CM CM CM i- HO f •< CM i- > 00 CO CM § s 8 " s ••JO CO -!< O •* CM 00 If « CM CM CO CO 00 00 CO Ol 00 '• o O C! 00 0 CM O j 1? m -* t- CO CO CC CO i- in | a s ; CO | M 9 ftj CM CO s ° CO O! CM CO o 8 H OS COOOCMCOOCM cr !S S l> CO CM CM CM CO §in CM B « rH CO" — CO i-< 00 O CM 00 i-l gK CM CM CM CM CM, CM CM CO CM CO co" 06 CO CM — — — CM rH CO ill I CM m •- CM •* m oo CO Cfe CM • •^1 00 OS O CM (M rl 0 ^ • ~ r-l • CM ti 1 O CM r- m co c- < rH 00 « t- O CM O s § t-l ITS m CM m o CM in § in S3 S3 ? i o in *- 1 S {? CM 2 •«• t- co in •-C O I •g S. ^H r- o CM o o 00 CO i-l tO — -J » CM t- rH O < •* CM OO CO t^ o 00 O CO O co in l-H CO O CN 00 CM co comt— t--cDin ^co^ CO 00 in t~ •H" t- •88s£l«tre jo -oj{ •s r-r -1 1 n -* ^ a 00 CC O oo oo oc 00 00 OC 00 CO CO O 00 00 00 00 00 00 00 00 00 00 00 00 00 OC oo a oo oo 00 00 a m 00 00 1 1 "S. •g Q Cocoo poivders— Continued. Gerb. Stollwerck's, Cologne- Continued. . ( Acorn cocoas - Saccharine cocoa Chocolatet. i, Sweet chocolate 4 marks per half kilo 2.40 marks per half kilo. . . Lobeck &. Co. 's, Dresden . P. W. Gaedtke's, Hamburg . . C. S. Van Honten & Zoon's Amsterdam. ...do.. ...:... . P. W. Gaedtke's, Hamburg . 8 Holland cocoa powder . Van Hpnten's . " Nahr-salz-cocao, " Hewel £ Veithen, Cologne. I a ^ a ; i S : ! .a 1 n See not*)7 1. Kiinigand M. \V«?H J. Konig, C. Krauc J. Cosack and H Weigmann. • 21 : : 3 ....do h'riihling & Sc lelohoubcrk s- :. iii.s.-iuoff«- «> !> S iSH<§f9. "§ r ^ ll i- a S § CO "# 'cS 00 CO O tO «i f-H ?— 4 J 1 | r -r?3 ^ p § N 0 v rt -^ oo % os co* (5 a • 1 il CO 00 OS 0 .rH OJ TO •« ?5 M 966 FOODS AND FOOD ADULTERANTS. ••e s I 3£d ts s i *M W flft £l.! 1ft t* CO C"5 CC F* t- oo -»t N o tH r-i »H 1 1 CO «i W c S CO ' l-^ I ^ S S t ci -' § S !S ; ; i 1 w • * * •v; * L-S 6& o -r ; ; ; 2 1 III^ 1 >< ^ r-! f-< *H ; ; ; 1 . 3 * "S , . , 1 | « S S CO 5 -^ S S? S §3 S S - S! i 1 i i 1C a co M 1 O I- CO --H «-J i-* r? S ' 1 |S i O O Cl i-( Iti r-l •* M oo in oo to (M C1! d C^ M (M I. uscblicb 111 2 £> * Si to 0 ^ in oo ci e> o 5525J2 r; » g 3 M S r rs IS O j~ 3 * -2 ~'3 §•» fe •— < 00 te> oo IA g g « « g j- ^y -^1 -vjj (Q oo* oo ^Ig ".S S do | *; «o -H W O »H i-l OS 00 CM 00 00 »— t O CO 11 *• ci oi (N f-i i— rH rl 0 F-l r-t r-l iw . o •sasXpttiBjo -o>[ O " J CO CO 00 00 00 00 00 00 OO OC oo OO 00 OC 0? 00 00 00 S rH CO r P § N ig 1 * 1 « «« 4 1 1 e o "5 s> ^3 O & § § (-1 fc-l tl &. ft L L § 2 §5 ifj CO do 1.60 marks per on kilo. "Nahrsalz-cliocolatc, " I . Veithen, Cologne. French chocolate do do Spanish chocolate do do Chemie der menschlicbei him. d. Phys., 1883,443; •g w s _. *U. = i | 2 1 M « -. ta W«l a °.1 1 e J ;§o-h « h;^= • o c 5 TJ "S - n w .S £ _e ^ _o o •aaqaruK 8 S fJ CM CO t-i CM ro -* m to m oo H* m m 3 to co in 06 os o> in CO tO •>* os cb ce to o o CO 00 CC CR CO •10 O t^ rH CO OS rH M t- O t- CO tO O CO CO CO CO t-^ O W t~ CM OS CO • 00 CO t^ rH t- g ft **• 4» 9> fa g O C5 rH CO CO CO CO CO O OS pi IH ei oi m rH O CO O •* tO in -^1 ^ rH 8 s ?j s 3 go So «o a, o co in i-i r- • oo CM = to m o to co m in m o co co • -< f-< tt S 9 9 9 9 •513 -3 -a s a ' " g a a r* rg I s o o to CM (M rH rH rH 968 FOODS AND FOOD ADULTERANTS. Table showing the quantlialirc relation* between ihe constituents of the cocoa bean (calcu- lated by Bensemann from the analytics given in the table on page. 967). [S = starch, F = fat, U = total organic matter insoluble in water.] S F S F S U-F. U-S. U. U. F. Air-dried, husked beans : 0. 4289 0. 7395 0. 1636 0. 6185 0 2645 0. 4074 0. 7273 0 1578 0 6125 0 2577 Trinidad 0 3452 0 7297 0 1247 0 6387 0 1953 Machala-Guayaquil 0. 3583 0. 7330 0. T297 0. 0379 0 2033 Portoplata 0. 3660 0.7734 0.1481 0. 6589 0 2247 0 3946 0 7406 0 1446 0 6335 0 2283 Air-dried husks : 0. 1390 0.0412 0. 1341 0 0357 3 7564 0 1595 0. 0356 0 1479 0 0304 4 8674 Trinidad 0 1515 0. 0467 0 1455 0 0399 3 6413 0. 1272 0. 0402 0. 1227 0. 0352 3 4827 0. 1850 0. 0797 0.1728 0. 0660 2 6202 Means 0.1508 0.0484 0.1446 0. 0414 3. 4920 Chocolate in cakes, German manufac- ture, and composed of the hiiaketl bean and sugar only : 0. 3838 0. 7303, 0. 1438 0. 6253 0 2300 0 2476 0. 7161 0 1314 0. 6220 0 2112 1.60 marks per one-half kilo 0. 3310 •0.7226 0. 1207 0.6354 0. 1899 0.3029 0. 7035 0. 1141 0. 6232 0. 1831 1.00 marks per one-half kilo 0. 3729 0.7490 0.1298 0. 6517 0.1992 0 3480 0 7245 0 1282 0 6317 0 2029 ANALYSES OF COCOA ASH. 969 £4 CO t- CS> CO OB •^J 1- CT, ^O rH to to OS 0 f- 0 ci -* co «n o 71 - Cl 0 !-> O" o o o o o d 00000 CO t- 0 ~ : : : : t~ m I-H CM m •HI l~ CO rH O -f i~ Cl CO rH CM co in to t- to W £ : : : : CM CM CM rH rH i~ o «,: j; .jjj OS IO CO 00 rH -rj- co in oo oo i in os os co -* •m co ci oo ci ^ 1 o & • • O 00 00 CM CO to in m to rH -t i— i O 'K 00 O K OS tO . to ci in oo oo in rH t— os in OS •* Cl I- 00 CM CO -* n -t O Cl O Cl -* «1 d o' o d o 0 -; d rJ d « 0 'S i co o m .J? • CO CM t- • B ' CO rH 0 fa rH rH § CO § -* O in tO rH O CO I- rH Cl CO ril r*1 « • M O O O O O o' rH t-^ CNI -t< tO 3 i" fj" rH 1< irf CM rH Q d O t- CM CM co -n in -»i m to i- os o os ci ci r?' ci co in rH 00 CO rH Cl 3t* OS 11 rH -* CO t~ O 05 r-i CO rH CM 1 d ij CO O rH rH CO U t- OS Cl OS 1< 2 ^t 0 CJ O t- L~ CO O O Cl 00 00 m CO O CO 00 Cl to co o co ii 0 tO t- Cl Cl g rU .£> CO Cl K Cl Cl r-< r^ os oo i^ in Cl Cl Cl CO CO « OS t- 11 t- I- S ^^ O ,-3* ^ : : ; „ ; .3 «... rH . ^ 5 • • • o 3 o to o CQ m 00 Cl OS CO 0 O CO -* -J< CO CO rH 11 O 11 tO oo in rH in i* ci m t- oo o i ^ CD •*J OJ ' ' CO • v o' t : o : .5 Cl t~ rH OS CO CO rH OS CM O rH *H !• • O O 0 O O O 0 o o o o o 1' s| d -7————; ^ PU, SrH O Cl CM in to t- to t- rH O rH in CS CO rH to co to t> o SO O CO OS C~ Cl CO 0 a ^ . jj m in to to t~ ID os ic m n n ^ •3 o'a 3 -i 0 »H (M CD 00 5 Oa »H C3 lO O CO O 00 C] 15 rH CO CO rH Cl rH O SO rH OS I ct S S § S 0 ^ CM r-j Cl •rjl m "* CO CM _ o n in co n d tS ci • in rH ci -• in to -# co r^ rH tO tO t^ Cl OS 9 oo oo to o o CO OS Cl r- CO o 3 fe O O rH •HJH CO CM K CO Cl rH Cl H Cl . co cc_a d^ ts el t- to oo to 'os -* m to os CO T -T 00 00 OO CO CO to OS 0 .-o t- M S3 1— -* in CO 00 rH rH -= s« M "I" N ^ co co co in -* m co o o os CO CO CO CO Cl ri 99 CO rH CM Cl rH f^N* §rfl B a? « : : s : g • ci co co o in •JH i-i r-i to in co c- ? z* Qcotomtoo gi i rH rH rH 5? rH OS t- Cl tO in sl3l| rM ftn • • _5?o.2°'-'00'-1 o rH t— OS t— rH ^^ •!; FH LJ . ^ j 0 00 j W |||1 s-iw-s'l S ^ i rt " i Id M ijslg ^ ' "CO .9 *-fl (B CM tO -* -* 00 t- CO rH OS to r- rH Cl t- O -* M 0 d •e «3 o' d d o' d 11 = O 0 O O rH C ,t r rt rH B M 11 * i £ sg s 1 (^ CO' 1- OS M 11 O • •g '3 B ' B •(i-^i'S 0) Description of samp] 1 j | ': -« § i ill r° 0 0 5 "a « rs 13 HE § : a a O • as O O ! t> fcfl -I.. ? II 1 ? 1 1 1 Bd-2 ^ O H S (S H Means (of 6-10 Husks (ash dried 100° C.): Maracaibo Caracas Trinidad Machala-Guayaq Portoplata Jahresb, 1851 : Wolff, A LandwirtlischafT, 2. 2. Fahresb., 18(50, 549; We itsch., 7,311; Chera. C Bl. d. Vereins anal. Ch Analyst. ' a i] "* ; o^ -3 g. •3 ^ «_a •§ 3-g "2 "S S^* 3 ? N h5 M PH PH a B 01 S 1 . A g "S a ^ d r; O ,- = =' S ft E ~ s 'T s S .3 '^ S 5 rJ ca s"c g| 5 r's Choc rd's Cho ood H 'a lan's Po erck's P « ^ s Vauill £ P a ^ J S 0) P 9 2 _= 5 P 3 't. v "5 I g '5 | — * 3 3 'S £ S js 2 B i ^ ^ ^ S « ^ ? PH a Where and by whom manufac- tured. Walter Baker & Co., Dorches- ter, Mass. S m' a TJI 3 6 W delphia, Pa. H. Maillard, 1097 Broadway, Rockwood & Co., Xew York .. Ti o s c o o tcenth street and Irving Place, Xew York. Runkel Brothers, Xew York.. Stephen F. Whitman & Son, ci fc 2 ^ft T _« S E. G. Whitman, 812 Chestnut £ ~ | 3 "o | Schilling, Stollwerck & Co., Cologne. H. I. Rowntree & Co., York, 3 c' W W. Baker & Co., Dorchester, Mass. gfi • s§ * ci r- (* § £ q 3 1 a I o H O> a — cs CO 00 00 CO a 00 ft® ""o « 8 N IM ?[ r"i si a'o a | o ^ o r -§ 2 >; -§ _£ 0 >., 3 E p 1-5 " ^ s 1-5 fl 9A5S?00 ^ " « •* « to *- « 0 r a Maq 0 t~ C35 § 0 ^ vt £ 00 III 1 1 oc S 8 I I. I t- i •punod j 9 a oiMjtj g 3 I- to S o -t e< i o o o -* -r tfi o o o o o o rH 0 0 0 ~ 000 0 1 s.** "o_, 1 p 49 S pound in paper, 25c. t pound in paper, lOc. pound in paper, 60c. pound in paper, 75c. pound in paper, 'Me. Far, 50c 1 | S i « <8 o< . « fe c • 1 1 j o & g s, i— P. i & ^ a .S — 0 | 2 | c — • *• Label on package, together with statem regarding ingredients, etc. Maillard's Vanilla Chocolate Caracas Chocolate, vanilla flavored Double Vanilla Chocolate Triple Vanilla Chocolate Chocolate- Menicr, fine vanilla quality .. Peerless Vanilla Chocolate cS I « q Chocolate a la Vanille Zoete Vanilie Chocolade Maillard's Sweet Chocolate Panama Sweet Chocolate Fry's Diamond Sweet Chocolate Frv's. Siv-PPt rimenlntft Unrli uiioil iV t.'n.'s Sweet Chocolate German Sweet Chocolate Where and by whom manu- factured. H. Maillard, 1097 Broadway, New Tork. ...do . o r£ N do Menier, Xoisiel, France Hawley > : | • § * O O " 1 H^ 9 9 O 1 I S PH a 9 1 O CO a — £ 99 . S. I. Bradley, 1315 Fourteenth street. . S. R. Waters, 1342 Seventh street. . John S. Cissel. 1014 Seventh street. . P. R. Wilson, corner Seventh and K streets. . A. O. Wright, 1632 Fourteenth street. . H. H. Elliott, 1520 Fourteenth street. . G. E. Kennedy & Sons, 1209 F street. L «4_ V! j % a e _o o _o o a v |- | ill • 00 X 0 0 0 0 • 0 0 0 0 «= o K- £ 00 ® b • ! 1 0 1 i* p. 1 1 & p* ^ I ^ ! M a .9 i a 1 S CT r^ p 3, a •= a c .9 a * 3 9 be te ^ — . — o a a a ~* c 5 r< ^ a 1 0 S o o 1 I Pi o c — . o c § § : PI & I o 2? H« H* -H "S CO -• Cl -« * •*" ; • „- a o ^ .__ i - ^ — ' o : § S a 3 5 a 'S V S s ® • $ S J ^ ^ — _— e . ® 3 ^2 e q ^ ^a o g ® '? ^ ~ X ' .— ^a u *-* § a C- i^- * J ! i § u ^ s a '= p- c "^ 1 t i "P. » * *3 xi | r r* "x " ^ « 1 M S j: a) X' 1 -£ fl c ^ '§ t, t*> Paris Sweet Chocolate . . . Vienna Sweet Chocolate . French Sweet Chocolate. Gerhard Schmitz's Sweel Chocolate. Crown Sweet Chocolate.. Broadway Sweet Chocola Wilbur's Vanilla Sweet C Rock wood ft Co.'s Dutch Tlotov'a Prwnn Breakfast Cocoa. "This hy a peculiar process i: which preserves the tin 0* E. £ 1 7 i - P •~ z T; 3 | 5 T: 01 ^ ~Z •? a n rs "^ 'P, digested and thorough; coa." _s ; i 5 ,5* : 5 •a « ! ; 2 ' 'S : 2 S P - M I § 58 * PH H ^ • O '2 O ,3 o. - fe < 09 § 32 ^ k » : o ^ s i ,1! l j 1 & C, } i 4 fc ' fl 13 5 '. « ^3 ' 5 ' t. o O * S i td , PH 1 3 ; p a ' s ^ * * ** ^ ' •4 ^J *" 1 JH ' 5 •f pQ i I'S ' a « a 5 S I ^ 2" 1 * a o i '.- ; . S 0 O W £• 2 o> a "1 5 -3 1 : £ 1* = &• « ? I ! a.i 1 ^ M r I i i S "« ! « i 1 1 "^ A ^3 3 -S S a a a a ® 5 'a a *~ a g a i 0) 5 * a * M 9 f» 2 2 «" ^ H ^ H • 1 a 1-5 1 _a la 4* O Company, 731 Seventh Atlantic and Pacific Tei pany, 501 Seventh sti E. Schweitzer, 1308 S< street. ......do Ninth and Q streets. D. Mazzochi, 1504 Four strcrt. J. W. Ruppert & Br< Win. R. Brown, corner sylvauia avenue and tieth streets. Philip H. Ward, corner sylvania avenue and ty-first streets. 3 -^ : * ! a j ^ i ^ > §) 1 £ H W i i t g i > ; \ 3 : o o o o s o o 0 0 0 T: -e rg *3 r 5 rs i: -3 « a -= i 3 ; h 5 ; r-i •• m « 4 O 00 O ro -»• fi K •£$ x 2 00 00 00 QO OO 974 FOODS AND FOOD ADULTERANTS. •jaqiimu M 0 ilAJJU.IOSUOO •aeq *-< -tuna i«uf>s 0 •punod i 9 d troiJj 1- S o S * i *i a I «i ff o "S3 a TS c 8 fit H« Label on package, together with statement regarding ingredients, etc. O en a 1 _3 «S

. ~ 00 41 1 a -°"S ^ J 3 A W "o ^ f5 a <^ -— — H a PQ • •rt T 2 1 ^ •** - — i? A 1 1 "x a> • % 00 j •3 -= »§ hj te E ^ H d &c a a o li £ PH Ja s E g a "an 2 — 00 o> a cc — ^* 3 2r£ _s _ Q * r-« J^ "3 S 'a " Si a "3 1 >.' 00 bo 1 _s •3 "I §5 a O 1 a a ^ 5 « - lid M o C o S I 1 P* £ l» X O CO 8" ?3 1)-° V 8 c 1 9 •jaqnma 3 g o •W Illllll |IM.|.K! 1 i 1 SAMPLES OF COCOA PREPAKATIONS. 975 s g 0 CO t- o> S o CO a CO to 00 00 * 00 ou oo oo e => to O 5p o rt o o o 0 o o = o London Cocoa: "Caracas and other cocoas, scientifically blended with sugar and ar- rowroot. It is guaranteed free from other substances, and being deprived of all in- digestible matter, by a process peculiar to this manufactory, is a perfect nutrient for the sick, aged, and children." CS O O c 1 1 TJ "i -*-» o Walter Baker & Co.'s Premium Cracked Cocoa. Maillard's Breakfast Cocoa Maillard's Dietetic Cocoa : •' This cocoa is made on the homeopathic principle by ex- tracting a large percentage of the oil or butter, and is especially adapted for the use of invalids and persons whose condi- tion requires such nourishment as will not interfere with digestion." Fry's Cocoa Extract: "We guarantee the absolute genuineness of this pure and de- licious cocoa, which consists of choice co- '3 c -5 S, a p ••C "a t 8 has beeii extracted." Fry's Malted Cocoa. "A combination of Fry's pure cocoa extract (cocoa deprived of the superfluous oil) with Allen & Han- bury's Extract of Malt." Eockwood & Co.'s Breakfast Cocoa Eockwood & Co. 'a Table Cocoa ^ . , IS ; ; BJ u CS* a rW J h 3 vo ,Q 0 p cc 3 ; \4 e I. O 1 g R 1 1 i i O "p. « # i "^ 1 1 ® i g J : « J5 £ P-H q" y 1 S oa 1 • «5 1 aj a X ^ i! o a a E • H 4 § S § 1 !• 1 a 5 r10 g E=H S 0 » • «3 •g te cS tS •B f S ? . •g cS & 1 b . G. Corm sylvania fir. •3 r Seventh a t C. , rg oo •5 • r^ fe * 5 CM P> fi, 5 S fe C « e ' hj i-s o n: c * i CM 0 C T3 . 1 4 C t 0 0 73 -3 C 976 FOODS AND FOOD ADULTERANTS. -.1. M| HIM II S •J9q i -lunn iciaaj. •pnnod 0 a 9 d fKHJd 1 o M 5 § :i.i.>s I r~ 01 C-I CO I I 1 s 00 00 a 00 •punod .1 .» (1 i>.HJ,I 0 00 d o o m m d d g 0 o o m o o §D CJ 0 u • 5 Sri f S ) U) ^ w « ^ "fe" M d ^ s 0 W d 6 d I : : § 1 o I p< • r-1 M rM ^ 2 sf R 8 S 8 r A _c _o 1 «' R B i o T: •joquuui .p\I(ll.>OHCIO3 S s s s 5 ,' s 8 •jaq n 1- ' ill cj c 1 n .i 1 a 'S ^ O ^ 1 P rj •/: 3 ^ « £/i p. tu g ^ a ca 0 O m a - aT .* ft ± * 5 3 5 * 'a (3 d a •— h "? 1 C w i5 ^ w M i (O | 1 1 ^ ^) 1 C c/5 i ^5 ,a Q a s « 2< "E -= _; — t- a .^ "3 ^ in 0 c 5 . g" "a _d cj M J: 3 S .2 JT 'S rH O r3 ^ " f X 0 S *"] £ 3 I a CO : CM 00 o s _0 ^ D S. ^ <) o S CO 3 CO CO iH 20393— Ko, 13^— § 980 FOODS AND FOOD ADULTERANTS. •jaquinu [ri.i.i^ i r- i- S OS O 00 00 to c-i oc S IN i o o IN CO 00 OO 00 ill oo oo oo jaqiuuu OAi^naasuor) o ^ IN CO -T l.t tO 00 OS r^ ^« • staoti loot ,MS 5 55 1C t- to -* CO CO 2 m to IN K OS ?1 1C CO O co m oo CO 1C CO ci ; o 1 •qeu ]B}OX "S 00 . o X 3 2 §t^ t~ § £ i"i to to IN i-l IN o oo in to 00 1C g X •aaqu opiug « ffi t to tt S S l^ OS 00 •* 3 S 3 o O 00 CO co o: o CO CO r-c ft, w c | o .C £ S u i o n p 9 j£ £ a a a ill O C IB a s a '0 i ~ : s in m to m in »n »— c t>- m in in IT' »-C OO m m m tl on o -^ 00 IN O CO o co -r 00 CO O OS 0 0 -* m m co a; 9 2 §m i1 S 3 IN t- m i-l IN m to m IN .71 (7*1 Cl •ajnjsiOK » § S2 oo r~ o ro t- in 00 00 r-l H o IN oo es in 00 OS tO tn in oo in in oo it; « CO CO CO IN 1< rt rt rH IN 00 ' 9 ! ! '3 a h i a i ^2 : : n • ' — a • ; ; c f ~a a H g S t> •B r3 rs S i i^ 5 •=,£.£ B cl ; | Microscopical exan Foreign starches.2 Much wheat starch Much wheat flour 0 Much wheat starch 0 Much arrowroot o o o Very small amount of arrowroot. o o o - - i ,-eneuH « IN -1 e-> .-i M C-l ^ IN IN IN 0 * 1 i "S • S 7! 1 § 5 A o y C i ll 1 1 : B : R 3 a M •« * • "o ! 5 2 S -a 3gl 00 o t n Plain choeol Baker's Chocolate Wilbur's Chocolate Maillard's Chocolate Rockwood'o Chocolate . . . IIu vler's Chocolate Runkel Brothers' Chotola Sweet chocola S. F. Whitman & Son's Chocolate. K. (1. Whitman's Powder Stollwerck Brothers' Prii Rowntree' s Powdered Ch( IJaker's Vanilla Chocolat* Maillard's Vauilla (,'hocol. do Maillard's Double Vanillf Maillard'rt Triple Vanilla ( inn iilat-Menier (with va Mc|Miini ;>Aiin;»t)HUO3 -1 IN CO 1C lA CD *• 00 OS o S 2 S -t it •-; i ic|iiinii p:i.i,.s; B £ 3 1 to ri -. M Cl e> ;• a i j S !r! o Q ANALYSES OF COCOA PREPARATIONS. 981 00 oo 00 00 00 00 00 00 00 • 00 00 00 1 In the column headed "husks" the following signs are used: 0 signifies that no characteristic husk tissue could be found ; 1 signifies that the husk has probal been mostly removed ; 2 signifies that the husk has possibly been partly removed ; 3 signifies that the husk is probably all present ; 4 signifies that the husk that belongs •the seed is present and probably more. 2 A zero (0) is used to indicate those sanvples that contained no foreign starch. The distinction between wheat starch and wheat flour is neither close nor importa When bran structures occur somewhat abundantly, it is put down as wheat rtour; otherwise, as wheat starch. 1 All ashes were white or grayish white. 4 The acid equivalent is the number of cc of decinormal acid required to neutralize the ash from 2 grams of material. 8 The numbers in this column are obtained bv the following formula : acid ecmivalent +- ner cent ash— facld eQulvalent X .0053 X W0\_th Ilumber rnven. t- 00 OS s s §3 8 CM m S s CO o ft o i fl o to i IS i cc ® 1 fe 5 H Much. B (s BQ •O c 3 P 1 >> «2 hi J. S. Fry & Son's Sweet Chocolate Rockwood's Genuan Sweet Chocolate S. German's German Sweet Chocolate Mexican Sweet Chocolate (no name on pack- age, bought of G. E. Kennedy & Sons. 1209 F street, Washington, D. C.). 28 Wilbur's Paris Sweot Chocolate 29 Runkel Brothers' Vienna Sweet Chocolate. . S 00 OS o CM CM CM 8 •j CM ?, C-l i OS 00 i OP i -f OS 00 op m OS 00 cc rH CM 00 OS 00 r- c; o? oo CS 05 c: a. DQ c-. 982 FOODS AND FOOD ADULTERANTS. .1,11(1111111 |i:j.|.is! ill III Hi ii II •MH mini oAi^iuasuof) co co co - — ' ~ fc °o co 0 -1 CT ec 3 V 1 a H 5 « •ij o^oa iooj sat; go i~ to to in — i to •HI t- tooo oco ci c^J ci cir-ico ri t i ? i co'ci coci -BAtnba PPV 30 in i-osoo csmoo tooo o m to - COr- -^CS ft, *1 rH -*CO-*M-*M i 3 OB SnTotp'W 1 1 ,i 1 S 1 i 'A A fa -Ji H ^ -7. ^Stla ^-* co o riinoo M ™ "S i- •* m -t in in m oo t- oo rn m oc (^ C-I rH Cl rH M Cl CO (M CO ci rH ,-«[snH •* 0 -* IM H Cl CO -H Cl rH SO CI • "3. 1 tc t— o d _o D. •C o 1 ,« 5 =• -: ri ~ : : : : i * '• |s 1^ |3 i : ;;• x ; oco ola a 2! z - III Sfflpos S ^ . "3 S "S t> 9 c p N •£ £ s •=' 032- : -y = -s-s~go 2 - . r. ^ •= ~ : ^ isiol'gsl5-l5i ; -5 « 9 f"f d -a * Saxl0"23 «« ® r t5 I 4 * rf 1 * S 3 ° r» f 1 1 §0 t* 2C! OBM o«o M ^ - «• £ Z V fi u.-> ^r ll«11l-ilrflt|*l 5 « go «§ !|rifr!ir?l^f Hl< ll IS 'f: iilill^niliiLii 2 5 1 1 1 I!: 1$ J**J^*|fl iif jJ^SI .!•!' 1 Illll II . l.\ 1 | II .I.IM H ', ) g S 8 Sg^SSg35!93 •j.jqmmi i«uos i I i III iii if ii ANALYSES OF COCOA PREPARATIONS. 983 CC t^ PI -* {: § S S 32 1 IH •- o &| I 03 ^ T* CMrH PJPJOpirHCM PI PI PI •*> a pjoscooocoot-o-i"-* •«pi •oiTji^cioooeo'McoiOin rHrH rHrHOrHOrHrHrHrHrH IO 10 IO c-COlOCOCOrHOOCOPICO COCOrHOJpirHCOCOPj'-* 22 •S OS CO O IO PI *# T-I CO CO — _ — — - - PICS l^PJPJOrHCSO II a -s wtj 5 = I -55° «» a Bi B io *a cc o co CO rt CO CO ,,COrHCOrHCOP»^rHPI rH £ „ jg X S =. • o o s ®o •§ ® 8 *> o S - § S "* § § a § I § *| 1 J •§ •§ ^ ^ E & H fc -8 * .., « JS £ CO § r- o 10 10 10 oo 2*3 g ,j^ « » COPJ CMPJ1OIO d>,' «^ 00 3 83 '« "ct-S 1 S S § OS O PlCOPIOO'rllOOOOi-IPIOS OOO rHt-l-TKOSOSI-COCOt- rH-r* «2^ " 3*2 CO PI O OS CO rH ^ J2 a * * §J^ g 2^ 1 II .2 *r| :::::::::: 2-^® §«§a^S^^ :::::::::: ,23^ ^S-SS^ffel III! : • MMMMM iiiifilill II Considerable amountof .. wheat flour with some arrowroot. Considerable amount E of arrowroot. 0 Very small amount of . . arrowroot. ::::::-.::: ° «„ H= =3 g 1 » rd ... . — rH '3 r» 10 j N if ilPllW i i i i !-^AH£<0!!'S K d®2-?>-'Hr3S-— 3 11 II III 111 H «MDH«WMSW»3 ^S o^^H-S? 2 S S-sJ5 . . .S-S'KE; =; 5 5 a 8« §•' 00 CS O rH rH rH PJ C? •J M> t 05 984 FOODS AND POOD ADULTERANTS. •aaquiun rBuag •H \n m cs m r* r-l OO 00 OO OS OS OS OS ••* 00 00 00 00 O stic husk tissue could, be found; 1 signifles that the husk has probably been e husk is probably all present; 4 signifles that the husk that belongs to the ction between wheat starch and wheat flour is neither close nor important, wheat starch. rom 2 grams of material. .,,„* ...i, /'acid equivalent X .0053 X K>0^_f1lr> T,,lmlwr irtvm V 2 J Formula for the preparation of racahout (Pharmaceutical Record, 1892, 13, 305): Powdered chocolate, 1 pound; corn starch, IJ pounds; powdered salep, J pound; sugar, ands. Vanilla to flavor. •jaqomu aAtjnaaetiog 0 .-i IM rt •* •9 9^OU !}OOJ S»9g •* 1O CO -f -t •^1 t- 07 O! O e-i CM ci r-i co t'qSB (JU93 „ J9d -j- !jnai -j -BAinba ptoy o •? OO O CO 00 CO •* 05 -* (N 00 f-1 »-! ^ r-H rH ,-ve»\ 3 -WAinba ppy s »-» BJ ^•co to n t? y i-H rH TJ CS i* 1-1 O t-^ O £JCO \ i IID.IHIKI, ) g s @ SS 3 i »|iii ini |i-i i >-,• r1 s"2 •* ii * a * SUMMARY OF RESULTS OF ANALYSES. 985 Summary of the results of analyses made in the laboratory cf the U. S. Department of Agriculture. M a m s-S Samples containing sugar. q § • 00 ."S -• 0! 0 Ml tc M tii "g, -2^ a t1^ r^ G PH=« o5 Is G+J s?, 8 a Character of samples. Ifs ) Quantitative estimation of inoistnro (in cocoa powder), ash, fat, sugar (in chocolate), and liber. (r) Taste, odor, and color of the aqueous infusion, as well as the appearance of the surface of fracture in cake chocolate and cacao-masse. It is sometimes of value to determine — (a) Quantitatively: Theobromiue, tauuic acid, and starch. (b) Qualitatively: Fat and ash (for alkaline carbonates, mineral pigments, etc.). Not more than 2 per cent of alkaline carbonates iu soluble cocoas is considered allowable by this association. The ash in normal samples of cacao-masse may vary from 2 to 5 per cent ; the fat, from 48 to 54.5 per cent. 1 Op. cit., note 3, p. 949 of this work. 986 FOODS AND FOOD ADULTERANTS. Mansfield1 states the average amount of starch to be 5 per cent in chocolate and 10 per cent in cocoa. He also gives the maximum amount of cellulose as 2.5 per cent for chocolate and 5 per cent for cocoa. Bensemann2 proposes the determination of water-insoluble organic matter (=TJ), fat (== F) and starch (=S), as a means of judging the per- centage of cocoa and flour in chocolate. He calculates these percent- S ages from S and the coefficient which he calls the starch coefficient. U-b, The following results were obtained by Bensemaim:3 I. II. III. IV. V. VI. Per cent insoluble organic bodies dried at 100 to 110° C — U 69.0 35.5 36.0 37.0 :i7 o 30.0 Per cent fat, extracted with ether, dried at 100 to 110° — F 28 0 22 5 21 0 17 5 19.0 6.5 Per cent starch, estimated aa starch sugar by amount CuO, — S 13.0 4.5 8.5 12.0 11.5 17.0 0 Starch coefficient — 0.317 0.340 0.567 0. 615 0.639 0.723 U— F I. Was so-called soluble Dutch cacao. II. Table chocolate (about 60 parts sugar, 40 parts cacao). III. Crumb chocolate (about 60 parts sugar, 25 parts cacao, and 15 parts flour). IV and V. Table chocolate (about 60 parts sugar, 20 parts cacao, and 20 parts Hour). VI. Chocolate flour (about 60 parts sugar, 10 parts cacao, and 30 parts flour). Filsinger 4 makes the following recommendations: Quantitative determination of ash (qualitative examination, if asli runs above 5 per cent in cocoa and 2.5 to 3 per cent in chocolate), fat and sugar. The fat is also examined qualitatively. The microscopic examination is considered very important. Herbst 5 determines in chocolate: Moisture, fat (quantitatively and qualitatively), ash, and sugar; and makes a microscopical examination. The ash should not exceed 2 per cent. The following is abridged from Bernhardt:6 In many cases chocolates, to which a large amount of flour and starch has been added, must be colored. The author found a Spanish chocolate, which contained 3.2 per cent ash, to be colored with 1.5 per cent ocher. As these additions are only assimilated by the chocolate in proportion to the amount of fat present, the addition of coloring matter necessitates the adulteration with foreign fats, so that we may obtain a chocolate that contains no cocoa whatever. The author has in reality found chocolates which consisted of cocoa-remnants, fat, sugar, spices, and coloring matter. As cocoa butter is quite expensive, other fats are often added, and this writer there- fore considers the examination of the fat as the most important test. The following fats are mostly used as substitutes; cocoanut butter, rasped eocoanut, liaxelnuts. almonds, animal fats, margarin, cotton and sesame oils, etc. 1 Op. cit., note 1, p. 950 of this work. * Rep. f. anal, chum., 1883, 119. 3 See also tables on pp. %7 and !»(>S. 4 Op. cit., note 7, p. 938 of this work. ' <>i>. <•'<>., note I, p. !>50 of this work. •Z.Nalmiiigsm. llyg., 1 «!»(>, I. 1J1. DISCUSSION OF RESULTS OBTAINED. 987 Vanilla, and vanillin are often replaced by balsam Pern, storax, toln, and gum ben- zoin. The melting and. congealing points of the fats and of the free fatty acids are no indication whatever, as pnre cocoa butter shows great variations. Legler1 regards the cellulose determination as an uncertain means of detecting husks, because the results vary with the method used. DISCUSSION OF THE RESULTS OBTAINED. While the time at our disposal has not permitted as thorough an investigation in some details of the work as seemed desirable, sufficient data have been obtained to show the general character and extent of the adulteration of the cocoa preparations sold on our markets. The determination of the ash serves as a means of determining the extent of dilution with foreign materials (the nature of these materials being known) of organic or inorganic origin. The per cent of ash decreases with the addition of substances low in ash, as starch, flour, etc. ; increases with the removal of fat, the addition of mineral matter for weight or color, or the addition of alkaline carbonates in the process of manufacture. The percentages of ash, fat, sugar, and starch must be considered with reference to each other in order to determine whether any one is abnormal. Any addition of mineral matter that could pos- sibly be of value for increasing the weight or color of the preparation would certainly render the ash conspicuously abnormal in amount or color. For the detection of the use of fixed alkalis in the process of manu- facture, the number of cubic centimeters of decinormal acid necessary to neutralize the ash from 2 grams of material was determined. The number thus obtained is put down in the table of results as acid equiva- lent. By use of this number and the number expressing the per cent of ash in the sample, the following additional numbers were calculated : A = acid equivalent — per cent ash. B = acid equivalent — per cent ash — the per cent of alkali in the ash (calculated /acid equivalent X .0053 X 100. \ as Na.2CO3) = acid equivalent — per cent ash — \ — — ^ — — I In the samples yielding a normal ash, A varies from 1.20 to 1.72 and exceeds 1.50 in eleven cases; B varies from 1.07 to 3.15 and exceeds 2.80 in three cases. The determinations proposed by Stutzer were made in only six samples. It is greatly regretted that time did permit more of these determinations, since the method seems to be of considerable value, although the differences in the results are not as marked as are those obtained by Stutzer (see pp. 943 and 985). The only decidedly abnormal ashes were those from samples Nos. 40, 42, and 04 which were unquestionably prepared by use of alkalis (see table of results). The ash figures obtained for samples 51 and 53, while !Rep. f. anal, chem., 1884, 4, 345. 988 FOODS AND FOOD ADULTERANTS. not so pronounced, are sufficiently high to cause suspicion of the use of alkalis. A determination of the fat shows the amount of this important food material in the preparation, and is of value in determining the extent of adulteration with other substances. The amount of fat was not suf- ficiently inconsistent with the amount of the other ingredients to attract suspicion to any one of the samples. Time did not permit a qualitative examination of the fat from each sample. Sugar and starch are used to a most deplorable extent, as the results in the table show. The quality of the sugar used is generally good, however, as is shown by the somewhat rare occurrence of reducing sugars. A determination of theobromine is of very little value, since it has no commercial importance to tempt its removal, as is the case writh cocoa butter. Its determination can, therefore, only be of value for judging the extent of adulteration with other substances, for which purpose a nitrogen determination would serve just as well (in the absence of nitrog- genous adulterants), and is much more easily made. A fiber determination is of value for the detection of the presence of husks and other substances rich in cellulose, and for judging the extent to which these substances have been added. The value of the deter- mination is greatly reduced, however, by the variation in the result that follows the degree of fineness of the powder. It is very difficult indeed to produce a sample by laboratory means that will give results that are comparable with those obtained with samples ground in choco- late works. Our comparisons must be, therefore, between commercial samples of known purity and those of questionable purity. In adding "phosphates as found in wheat," the manufacturers of sam- ple No. 50 seem to have overlooked the fact that the husked cocoa bean is fully as rich in phosphoric acid as is wheat. Beef tea was once considered to be a very concentrated and easily digestible food, and was given to invalids in small quantities with full confidence in its great, almost miraculous, nourishing power. It has long since been degraded very nearly to the rank of a. mere stimulant and is never intelligently administered except when accompanied by an ample amount of nourishing food. As a concentrated and easily digestible food for invalids cocoa preparations are already Beginning to share the same fate; as material for the preparation of pleasant, ex- hilerating, and slightly nutritive beverages for both weak and strong, the career of cocoa preparations is only just begun. Moreover, their progress in popular favor will keep paee with the manufacturers' appreciation of this fact. For a study of the nutritive value of cocoa, the following data can be taken as fairly representative of cocoas from which a part of the fat has been removed, and to which no foreign substances have been added: COMPOSITION OF PURE COCOAS. 989 Approximate average composition of pure cocoas, partially deprived of fat. Nutritive constituents. Per cent. Nitrogenous substances Fat Carbohydrates ("nitrogen-free extract," including starch, etc.) 20 30 30 It must be remembered, however, that only about 01 e-half of these nitrogenous substances are digestible protein, and the carbohydrate figure given includes several substances of doubtful nutritive value. Amount of nutritive materials required per day by a man doing moderate manual labor.1 Nutrients. Authority. Voit. Atwater. Protein . . Grams. 118 50 5(10 (rVrtHfS. 125 125 450 Fat 1 W-O. Atwater and Charles I). Woods, Fourth Annual Report of the Storm School Agricultural Experiment Station, Storrs, Conn., 1891. The amount of cocoa used for the preparation of a cup of the beverage is generally less than 2.5 grams. From these data, the weights of the principal nutrients in a cup of cocoa and the equivalent parts of an average daily ration, given in the following table, were calculated : Nutrients in a cup of cocoa, made from 2.5 grams of material. Nutrients. Weight in grams. Part of an average daily ration. Protein v 0 5 -I t,O „'„ Fat 0 G Carbohydrates 0 G !„ tfl ,i In these calculations the variable additions of milk and sugar are disregarded. The results of these investigations emphasize in many ways the many ideas that have been made for the establishment of standards of purity, strength, and quality for foods — for some certain means of enabling the public to know the strength, quality, and degree of purity of the food materials on the markets. The question of economy alone is suf- ficiently important to justify serious consideration of this need, for no question can be of more importance to a great part of our nation than questions of economy in food, drink, and clothing. APPENDIX A. BIBLIOGRAPHY OF THE LITERATURE OF TEA, COFFEE, AND COCOA PREPARATIONS. GENERAL WORKS. BATTKRSHALL. Adulteration of food. 1887. BELL. Analysis and adulteration of food. BLYTH. Foods: Their composition and analysis. London, 1882. CHEVALLIER. Dictionnaire. des alterations et falsifications des substances alimen- taires, me"dica, Japan, Bull. No. 7. KRAUS, C. Tea, percentage of extract. Neues Rep. Pharm., 21, 327; Jsb. d. Chem., (1872), 805. LEHMANN, J. Tea and coffee, analysis of. Liebig's diem. Bride, :\ anil., 611; Jsb. d. Chem., 1851, 717. LEEDS, A. R. Tea, substitutes and adulterations. Chem. News, 44,244; Am. J. Chom. Soc., 3 (1881). BIBLIOGRAPHY OF LITERATURE. 993 LEES, NASSAU W. Tea districts of Eastern Bengal, a memorandum written after a tour through tin-,, in 1864-'65. Calcutta, 1866. LEES, NASSAU W. Tea cultivation, cotton, etc., in India. London, 1863. McGowAN, A. T. Tea planting in the outer Himalaya. London, 1861. McPiiERSON, JAMES. Tea planter, the Neilgherry. Madras, 1870. MONEY, EDWARD. Tea, the cultivation and manufacture of. London, 1878. MIUSTADT. Tea, adulteration of. Rev. Intern. Scien. et Pop. des Falsif. des Den- ree"s aliment., 4, 39. SUMNER, JOHN. Tea, a popular treatise on; its qualities and effects. Birmingham, 1863. STOKER, T. G. Tea plant, notes on the management of the. Calcutta, 1874. WIGNER, G. W. Teas, analyses of. Chem. N,ews, 32, 166, 189, 235. Phar. J. Trans. [3], 6, 261, 281, 402. Tea, composition of. Phar. J. Trans. [3], 4, 909. WILSON, A. S. Teas, analyses of. Chern. News, 28, 307. WINN^CKI. Tea, adulteration of. Pharm. Ceiitr, in Diugl. polyt. Jour., 217, 256. ZIPPERER, PAUL. Teas and cocoas, microchemistry of. Ber. d. 7ten Vers. d. F. Vere- iuigung bay. Vertreter d. ang. Chem., Speier., 10, 11, 12 Sept., 1888, 64. ZOLLER, PH. Tea leaves, ash of. Ann. Chem. Pharin., 158, 180; Neues Rep. Pharm., 20, 457; Pharm. J. Trans., 1871 [3], 2, 161. BIBLIOGRAPHY OF THE LITERATURE OF COFFEES. ALLEN, A. H. Coffee, examination of. Chem. News, 29, 129, 140, 167. ANONYMOUS. Coffee, acorn. Pharm. Jour., 1876, 772. Coffee, colored. Jour, de Pharm. et de Chim., 15 Feb., 1888, 198. Coffee, extract of. The Jour. Soc. Chem. Industry, 1887, p. 377-577. Coffee and its adulterations. Pharm. Jour., 10 (1851), 394-396. BIBKA. Coffee, adulteration of. Abhandl. d. uaturwiss.-tcchn. Commission d. k. bayr. Akad. d. Wissenschaft., 2, 219; Jsb. d. Chem., 1858, 659. BOUSSINGAULT. Coffee, sugars in. Compt. Rend., 91, 639; Jsb. d. Chem., 1880, 1069. BERNHEIMER. Coffee, products of roasting. Wieii. Akad. Ber. (2 Abth.) 81, 1032; Jsb. d. Chem., 1880, 1069. BouTKRON-CiiARLARD et RoBiQUET. Coffee, analysis of. Ann. de Chem. et de Pharm., 23, 93. CECH, C. O. Coffee oil. J. pr. Chem. [2], 22, 395; Jsb. d. Chem., 1880, 1082. COMMAILLE, A. Coffee, analysis of. Mouit. sclent. [3], 6, 779. DIEKBACH. Coffee, green. Ann. Chein. Pharm., 14, 234. DRAPER, J. C. Coffee adulterations, detection of. Phil. Mag. [4], 34, 104; Zeitsch. f. anal. Chem., 7, 388. DUNSTAN. Coffee, Mussaenda. Phar. J. Trans., Nov. 16, 1889, 381; Am. J. Pharm., 20, 4, 174. EDDY, C. E. Coffee, analysis of. Am. Chem. J., 7, 45; Jsb. d. Chem., 1876,1149-50. EDSON. C. Coffee, imitation Java. Analyst, 9, 128. FRICKE, E. Coffee, imitation. Zeit. f. angew. Chem., 1889, 310-311; Chem. Cen- trbl., 1889, 639. FERRARI. Coffee syrup. Ann. Chem. Pharm., 9, 246. GEISSLER, E. Coffee, Mogdad. Pharm. Centralhalle, 22, 134; Zeitsch. f. anal Chem., 21, 438. GRAHAM, STENHOUSE and CAMPBELL. Coffee, ash analysis of. J. Chem. Soc., 9, 33. GRAHAM, STENHOUSE and CAMPBELL. Coffee adulterations. Phar. J. Trans., 26, 228, 521 ; Jsb. d. Chem., 1856, 814. HAGER, H. Coffee substitutes. Chem. Centrbl., 1880, 398 ; Jsb. d. Chem., 1880., 1070. HEHNER. Coffee leaves, examination of. Analyst, 1879, 84. 994 FOODS AND FOOD ADULTERANTS. HEHNEU, O. Coffees, roasted and um ousted, analyses of. Analyst, 1879, 84. HLASIWETZ. Caffetannic acid, formula of. Ann. de Cheni. et de Pharm., 142, 219. HLASIWETZ, H. Hydrocoffeic acid. Wien Acad. Ber., 55, 337; J. prakt. Chom., 103,41; Cheiu. Centrbl., 1867, 1893. HUSEMANN. Fat of coffee. Pflanzenstoffe, p. 1367. JANECEK. Coffee, Mogdad. Chem. Ztg., 1880, 442 ; Jsb. d. Chem., 1880, 1070. JANKE, L. Coffeo, analysis of. Veroff. d. Reichsgesundheitsamtes, 1880, 157,175, Jsb. d. Cbem., 1880, 1343. KONIG, J. Coffee beans, coating of. Cbem. Centrbl., 1889, 20, 1, 51. KONIG, J. Coffee, imitation. Cbem. Centrbl., (1889), 20, 1, 51. KORNAUTH, C. Coffee beans, imitation. Rev. internat. scient. et popul. des falsifi- cations des denre~es aliment., 3, 195-496. KORXAUTH, C. Coffee and coffee substitutes. Mitt. a. d. pharrn. Ins. und Lab. f. angew. Cbem., Erlangeu, Heft 3, 1-56. KORNAUTH, C. Coffee, tigs and cbicory as substitutes. Rev. internat. scient. et popul. des falsifications des denr6es aliment., 3, 8; Cbem. Centrbl., 1890, 605. KORNAUTH, C. Coffee substitutes. Zeitscb. f. angew. Chem., 1891, 645. LUDWIG, H. Coffee tree, ash of various parts of. Arch. Pharm. [3], 1, 482; Jsb. d. Chem., 1872, 804. LEHMAN, J. Coffee, ash of aqueous extract of. Liebig's Chom. Briefe, 3 Aufl., 611; Jsb. d. Chem., 1851, 717. LEVI. Coffee, ash, analysis of. Ann. de Chem. et de Pharm,, 50, 424. LEVESIR, O. Coffee, analysis of. Arch. Pharm. [3], 8, 294; Jsb. d. Chein., 1876, 888. MANSFELD, M. Coffee, adulteration of. Rev. internat. scient. et popul. des falsif. des denrdes aliment., 4, 40. MOELLEK, J. Coffee, Mogdad. Pharm. Centralhalle, 22, 133; Zeitsch. f. anal. Chem. 21, 438. MULDER. Javas, yellow and blue. Jsb. d. Chem., 1858, 659. NANNING. Coffee coloring. Weekblad vor Pharm., Nov., 1883; Rep. d. anal. Chem., 1884, 12. PAUL and COWXLEY. Coffeo, caffein in, roasted and unroasted. Phar. J. Trans., 1887, 17, 821. PAYEN. Coffee bean, composition of. Jsb. d. Chem., 1849, 486; Ann. ehim. phys., [3], 26, 108. PAYEN. Coffees, roasted and nnroasted, analysis of. Ann. chim. phys. [3], 26, 168. PFAFF. Caffetannic acid, isolation of. Schweigg. Journ., 62, 31. PADK, L. Coffee, new adulterations of. Chem. Centrbl., 20, 2, (1889), 341. PADE, L. Coffee, imitation Java. Bull, de la Soc. Chim. de Paris, 47, 7; (Minn. News, 56, 24. PORTELK. Coffee, imitation. Zeitsch. f. Nahrun'gsmitteluntersuch. u. Hygiene, 3, 221-22; Chem. Centrbl., 1890, 135. ROBIQUET ET BOUTRON. Coffee, analysis of. .Jour. f. prakt. (Miem., 13, 257. ROCHLEDER. Coffee bean, acids of. Jsb. d. Chem., 1851, 410.; Wien. Acad. Ber., 7, 815; Jour, prakt. Chem., 56, 93. ROCIILEDEK. Fat of coffee, composition of. Wieu. Akad. Ber., 24, 40. RoriiLEDKU. Coffees, roasted and uuroasted, analysis of. Ann. de ( Miem. el de Pharm., 50, 224; 59, 300; 63, 193; 66, 35; 82, 194. SAMKLSON, J. Coffee, imitation. Zeitsch. f. angew. Chem., 1890, ISl'. SKAI.WKIT, J. Coffee, determination of extract in. Russ. Zeitsch. Pharm., 21, 691; Jsb. d. Chem., 1882, 1327. S.MirniAM, A. Coffee, analysis of. Analyst, 1882, 73; Jsb. d. (Miem., ISXU, 115. STENIIOUSK. Coffee leaves. Pharm. J. Trans., 13, 382. Ann. de (Miem. ot de Pharm., 89, 244. STUTZKR, A. Coffee, imitation. Jour. Franklin Inst., 127,234; Zeitsch. f. angew. 1888, 699; Zeitsch. f. augcw, Cheui., 1890, 549. BIBLIOGRAPHY OF LITERATURE. 995 SYKORA, T. Coffee colorings. Chem. Centrbl., 1887, No. 47; Rep. f. anal. Cbem., 1887, 765. THIEL, C. Coffee substitutes. Zeitscb. f. tinge \v. Cheiu., 1892, 75. TIEMANN and NAGAI. Caffeic acid, relation of to ferulic acid. Bericbte, 1878, 646 ; Jsb., 1878, 799. TRILLICH, H. Malt-coffee and coffee substitutes. Zeitscb. f. angew. Chem., 1891, 719. VOGEL, A. Coffee-beans, composition of roasted and unroasted. N. Jabrb. d. Pharm., 8, 193; Dingl. polyt. Jour. 147, 395; Chem. Centrbl., 1858, 367. WALLER, E. Coffee, colored imitation Java. Report N. Y. board of health ; Ana- lyst, 9, 128. WEYRICH. Coffee, ash analysis of. Pharm. Z. Russl., 12, 362. WEYRICH. Coffees, roasted and unroasted. Analysis of; Phariu. Z. Russl. 12, 362. WITTSTEIN, G. C. Coffee, polishing of; Chem. News, 33, 194. WOLFFENSTEIN. Coffee substitutes, analysis of. Zeitsch. f. angew. Chem., 90, 84; Chem. Centrbl., 1890, 606. COCOA AND COCOA PREPARATIONS. ANONYMOUS. Adulteration of chocolate. Ann. Chem. Pharm., 16, 80. Cacao und dessen Prtiparate. Chem. Ztg., 1889, 32. Coloring matter for chocolate. Analyst, 1888, 13, 96. Cultivation of cocoa in Colombia. Phar. Jour. Trans. [3], 970, 591. ANTHON. Preparation of cocoa butter. Ann. Chem. Pharm., 24. 251. ASBORTH. Estimation of starch in cocoa and chocolate. Rep. anal. Chem., 7, 99. ASSOCIATION OF Swiss ANALYTICAL CHEMISTS. Directions for the examination and judgment of samples of cocoa preparations. Vierteljahresschrift ii. d. Fortschr. auf dem Gebiete der Chemie d. Nahr.- u. Genussmittel, 1890, 2, 171. BELL. Caffeine in cocoa. Analysis and adulteration of food, p. 85. BELOHOUBECK. An analysis of Van Houten's cocoa. Casopsis cesk6ho le"karnictva, 1888, 7, 311; Rep. d. Chem. Ztg., 1888, 270. BELOHOUBECK. Soluble Dutch cocoa. Bohm. pharm. Zeitsch , 7, 311; Chem. Cen- trbl., 1890, 131. BENEDIKT. Analyse der Fette uud Wachsarten. Berlin, 1886. BENSEMANN. Analysis of chocolate. Ber.d.chem. Ges., 16, 856; Rep, f. anal. Chem., 4, 213; Ibid., 5, 178; Zeitsch. f. anal. Chem., 24, 464. BENSEMANN. Estimation of cocoa in chocolate. Ber. d. chem. Ges., 6, 856, ; Chem., News, 48, 305. BENSEMANN. Properties of cocoa butter. Rep. f. anal. Chem., 4, 165; Zeitsch. f. anal. Chem., 24, 628. BERNHARDT. Examination of cocoa and chocolate. Zeitsch. Nabrnngsm. u. Hyg., 1890, 4, 121, BERNHARDT. Losses in the preliminary preparation of the bean for manufacture. Chem. Ztg., 1889, 32. BOUDETAND PELOUZE. Examination of cocoa butter. Ann. Chem. Pharm., 29, 41. BJORKLUND. Ether.test for cocoa butter. Zeitsch. f. anal. Chem., 3, 233; Benedikt, Analyse der Fette und Wachsarten. BOUSSINGAULT. Constituents of cocoa. Compt. Rend., 1883, 96, 1395. BOUSSINGAULT. Cultivation of the cocoa tree. Compt. Rend., 96, 1395 ; Jour. Chem. Soc., 1883, 44,933. A second article. Ann. Chim. Phys. [5] , 28, 433 ; Jour. Chem. Soc,, 46,202. BOUSSINGAULT. Examination of cocoa and chocolate. Ann. Chim. Phys. [5], 28,433. BOUSSINGAULT. Properties of cocoa butter. Ann. Cbem. Pharm., 21,200. BOUSSINGAULT. Percentage of theobromine in cocoa beans. Vortrage ii. Agricultur~ Chemie, 1872, 451. A second article, Ann, Chitn, Phys, [5], 28, 433 ; Chen). Ztg., 1883, 902. -tf P, 13 9 996 FOODS AND FOOD ADULTERANTS. DELCHKR. Historical and chemical researches on cocoa. DIETERICH. Specific gravity of cocoa butter. Geschaftsber. d. Papier- n. chem. Fab. rik zu Helfenberg, 1883; Zeitsch. f. anal. Chem., 23, 567. DIETEKICH. Chemical properties of cocoa butter. Zeitsch. f. anal. Chem., 25,431. DUCLAUX. Copper in cocoa ash. Bull. Soc. Chim. de Paris, 1871, 16, .33. ELSNER. Microscopical examination of cocoa. Rep. anal. Chem., 1885, 5, 128; Chem. Ztg., 1885, 781. FILSINGER. Examination of chocolate. Chem. Ztg. Rep., 13, 309; Chem. Centrbl., 1890, 130. FILSINGER. Modification of the ether test for cocoa butter. Zeitsch. f. anal. Chem., 19, 247; Chem. Ztg., 1889, 13, 309; Benedikt, Analyse der Fette und W;n-hs- arten. FISCHER. Constitution of theobromine. Ann. Chem. Pharm., 215, 253. FRTJHLIXG UND SCHULZ. An analysis of cocoa powder. Correspondenz-Bl. d. Vereins analyt.Chem., 1880, 17. GALIPPE. Copper in cocoa ash. Jour, de Pharm. et de Chim. [5], 1, 505. GLASSON. Formula of theobromine. Ann. Chem. Pharm., 61, 335. G5SSMANN and SPECHT. Cocoa butter. Ann. Chem. Pharm., 90, 126. GRANDEAU. Analyses of cocoa husks. Dietrich u. Konig, Zusainmensetzung der Futtermittel, p. 264. HAGER. Anilin test for the purity of cocoa butter. Zeitsch. f. anal. Chem., 19, 246; Benedikt, Analyse der Fette und Wachsarten. HANAUSEK. Commercial varieties of cocoa beans. Hanausek's Die Nahruugs- und Genussmittel aus dem Pflanzenreiche. HARTWICH. Determination of starch in chocolate. Jour. Chem. Soc., 1889, 192 ; Chem. Ztg., 12,375. HEISCH. Analysis of cocoa. Analyst, 1, 142. HEISCH. Analyses of cocoa beans. American Chem., 1876, 76, 930. HERBST. Examination of chocolate. Rundschau, 1882, 443; Rep. d. anal. Chem., 2, 236; Zeitsch. f. anal. Chem., 22, 278. HOLM. The harvesting and preparation of cocoa beans. American Chem. ,5, 330; Jsb. d. Chem., 1875, 1121. HUSEMANN. Solubility of theobromine. Husemann's Pflanzenstoffe, p. 822. JURGENSEN. Adulteration of cocoa and chocolate in Denmark. Chem. Ceutralblatt- 1890 [2], 21, 890. KELLER AND STRICKER. Solubility of theobromiue. Ann. Chem. Pharm., 118, 151. KINGZETT. Composition of cocoa butter. Phar. Jour. Trans., 8, 412. LEGLER. A modification of Wolfram's method for the determination of theobromine. Ber. d. chem. Ges., 15, 2938; Zeitsch. f. anal. Chem., 23, 89. LEGLER. Microscopical examination of cocoa. Rep. d. anal. Chem., 4, 345; Chem. Ztg., 1885, 105. A second article. Ref. d. anal. Chem., 5, 95 ; Chem. Ztg., 1885, 679. MANSFELD. A modification of Asborth's method for the determination of starch in cocoa and chocolate. Zeitsch. f. Nahrnngsmitteluntersuch. u. Hygiene,1888, 1, 2; Chem. Ztg., 3, 91. MANSFELD. Examination of cocoa preparations. Zeitsch. d. allg. cisterr. Apotek.^ Ver., 44, 329. MOSER. Analyses of cocoa husks. Dietrich uud Konig, Zusammensetzung der Fut- termittel. MULDER. Estimation of theobromine. Kouig, Clu-mie ) 6 grams indigo, with 50 cc concentrated sulphuric acid per liter; (c) 25 grams white glue, dissolved in water and the solution saturated with sodium chloride, then made up to 1 liter; (d) a saturated solution of sodium chloride, with 25 cc sulphuric acid per liter. The sample is extracted in boiling water, the solution is cooled and made up to 1 liter. (1) 10 cc of this extract are diluted to 800 or 1,000 cc, 25 cc indigo solution added, and a titration is made with the permanganate. (2) 25 cc indigo solution are diluted to 800 or 1,000 cc. and titrated with permanganate. This burette reading is subtracted from that under (1) to obtain the net reading, i. e., the permanganate required for the tannin and gallic acid and other oxidizable matter in 10 cc of the extract. (3) 100 cc of the extract are now treated with 50 cc glue solution, and, after shaking, 100 cc salt solution are added. After several hours the solution is filtered. To 50 cc of the filtrate 25 cc indigo are added and another titration is made. I'mler these conditions, again determine the permanganate required for the indigo and deduct tlie burette, reading ftg before. In the titration under (3) a volume of the solution equal to 20 cc of the extract was taken; hence divide the net burette rending by 2. This yives the per- manganate required to oxidi/e the substances other than tannin in 10 cc of the ex- tract. Deducting this last amount J, 9,239; J9b, d, Chem., 1867, 516. BIBLIOGRAPHY OF LITERATURE. 1009 SCHWARZENBACH. Caffeine, reaction of. Chem. Centralbl., 1861, 989; Zeitsch. f. anal. Chem. 1, 229. SPENCKK, G. L. Estimation of caffeine. Jour. Anal. Chem. ,4, October, 1890. See this report, page 889. STUAUCH, A. Caffeine, properties of. Jsb. d. Chem., 1867, 808, 770. Zeitsch. f. anal. Chem., 6, 503. STRECKKK. Caffeine, preparation of, from Theobromine. Ann. Chem. Phar., 108, 151; Compt. Rend., 52, 1210. 1268. TIEMANN, F. Caffeic and hydrocaffeic acids. Ber. d. chem. Ges., 1878, 659. TILDEN, W. A. Caffein, iodine derivatives of. Ann. Chim. Phys. [4]) 5, 487; Chem. Soc. Jour. [2], 3, 99; Jour. pr. Chem., 96, 371; 98, 245. VERSMANN, H. J. Caffeine, preparation from coffee. Arch. d. Pharm. [2], 68, 148; Pharm. Centrbl., 1851, 889; Jsb. d. Chem., 1851, 474. BIBLIOGRAPHY OF THE LITERATURE OF CHICORY. ANDERSON, Th. Chicory, analysis of ash of. Pharm. Centrbl., 1853, 525. CHEVALLIER. Chicory, method of detecting adulterations of. J. Pharm. [3], 16, 50; Dingl. polyt. Journ., 102, 387. DRAPER, C. Chicory, detection of. Philos. Magaz., 38 (No. 228), 104; Zeitsch. f. anal. Chem. , 7, 388. FRANZ, A. Chicory, detection of. Arch. Pharm. [3], 8, 298; Jsb. d. Chem., 1876, 1021. HIEPE. Chicory, detection of. Monit. Scieut. [3], 10, 1339; Jsb. d. Chem., 1880, 1222. HrssoN, C. Chicory, detection of. Ann. Chim. Phys. [5], 21, 419-426; Jour, of the Chem. Soc., 36, 558. KRAUCH, C. Chicory and cereals, detection of. Ber. d. chem. Ges., 1878, 277; Jsb. d. Chem., 1878, 1163. KRAUCH, C. Chicory, detection of. Biedermann's Centrbl., July, 1878. LEEBODY, J. R. Chicory, detection of. Chem. News, 30, 243. LKEBODY, J. R. Chicory, colorimetric determination. Chem. News, 30, 243. MAYER, A. Chicory, analyses of. Biedermann's Centrbl., 1885, 828; J. Chem. Soc., 1886, 50, 388. MARQUIS. Chicory, adulteration of. J. Pharm. [3], 24,210; Jsb. ii. d. Fort, der Chem., 1853, 752. FADE, L. Chicory, detection of. Bull. Soc. Chim. de Paris, 1887, 47, 501; Jsb. d. Chem., 1887, 258. PETERMANN, A. Chicory, analyses of. Biedermann's Centrbl. 1883, 843 ; Jour. Chem. Soc. 46, 648. POLYTECHXISCIIE GES. zu BERLIN. Chicory, detection of. Dingl. polyt. Jour., 211, 78; Jsb. d. Chem., 1874, 1043. PRUNIER. Chicory, detection of. J. Pharm. Chem. [5], 1, 222; Jonr. Chem. Soc., 1880, 514. RIMMINGTON, F. M. Chicory, detection of, in coffee. Analyst, 6, 2. Pharm. J. Trans. [3], 11, 529; Jsb. d. Chem., 1881, 1215. SMITH, ALBERT. Chicory, detection of. Chem. News, 34, 283. SCHULZ, HUGO. Chicory, ash of, analysis of, Z. des Ver. f. Riibenzuckerindus- trie, 1866, 435. \\MTTSTEIX, G. C, Chicory, detection of, Am. Chemist, 6, 220. APPENDIX B. UXITED STATES TEA ADULTERATION J.AW. Be it enaoted by the Senate and House of Representatives of the United States of Amer- ica in Congress assembled, That from and after the passage of this act it shall be un- lawful for any person or persons or corporation to import or bring into the United States any merchandise for sale as tea, adulterated with spurious leaf or with ex- hausted leaves, or which contains so great an admixture of chemicals or other dele- terious substances as to make it unfit for use ; and the importation of all such merchan- dise is hereby prohibited. SEC. 2. That on making entry at the custom-house of all tea or merchandise de- cribed as tea imported into the United States, the importer or consignee shall givee a bond to the collector of the port that such merchandise shall not be removed from warehouse until released by the custom-house authorities, who shall examine it with reference to its purity and fitness for consumption; and that for the purpose of such examination samples of each line in every invoice shall be submitted by the importer or consignee to the examiner, with his written statement that such samples represent the true quality of each and every part of the invoice, and accord with the specifi- cation therein contained ; and in case the examiner has reason to believe that such samples do not represent the true quality of the invoice, he shall make such further examination of the tea represented by the invoice, or any part thereof, as shall be necessary : Provided, That such further examination of such tea shall be made within three days after entry thereof has been made at the custom-house: And pro- vided further, That the bond above required shall also be conditioned for the payment of all custom-house charges which may attach to such merchandise prior to being released or destroyed (as the case may be) under the provisions of this act. SEC. 3. That if, after an examination, as provided in section 2, the tea is found by the examiner not to come within the prohibition of this act, a permit shall at once be granted to the importer or consignee declaring the tea free from the control of the custom authorities; but if on examination such tea, or merchandise described as tea, is found, in the opinion of the examiner, to come within the prohibitions of this act, the importer or consignee shall be immediately notified, and the tea, or merchandise described as tea, so returned shall not be released by the custom-house, unless on reexaminatoin called for by the importer or consignee the return of the examiner shall be found erroneous : Provided, That should a portion of the invoice be passed by the examiner, a permit shall be granted for that portion, and the remainder held for further examination, as provided in section 4. SEC. 4. That in case of any dispute between the importer or consignee and the ex- aminer, the matter in dispute shall be referred for arbitration to a committee of three experts, one to be appointed by the collector, one by the importer, and the two to choose a third, and their decision shall be final ; and if, upon such final reexamina- tioii, the tea shall be found to come within the prohibitions of this act, the importer or consiguee shall give a bond, with securities satisfactory to the collector, to export such tea, or merchandise described as tea, out of the limits of the United States 1011 20393— No. 13 10 1012 TEA ADULTERATION LAW. within a period of six months after, such final reexamination ; but if the same shall not have been exported within the time specified, the collector, at the expiration of that time, shall cause the same to be destroyed. SEC. 5. That the examination and appraisement herein provided for shall be made by a duly qualified appraiser of the port at which said tea is entered, and when entered at ports where there are no appraisers, such examination and appraisement shall be made by the revenue officers to whom is committed the collection of duties, unless the Secretary of the Treasury shall otherwise direct. SEC. 6. That leaves to which the term "exhausted" is applied in this act shall mean and include any tea which has been deprived of its proper quality, strength, or virtue by steeping, infusion, decoction, or other means. SEC. 7. That teas actually on shipboard for shipment to the United States at the time of the passage of this act shall not be subject to the prohibition thereof. SEC. 8. That the Secretary of the Treasury shall have the power to enforce the provisions of this act by appropriate regulations. Approved, March 2, 1883. APPENDIX C. ABSTRACTS FROM THE ITALIAN LAW (AUGUST, 1890) RELATING TO THE ADULTERATION OF FOODS. [Translated from Revue Internationale de Falsifications, 15 Juin, 1891.] XXI. — COFFEE. ART. 155. It is forbidden to apply the name "coffee," or to sell under this name any substance, whether in the form of grains or powder, which does not consist ex- clusively of the product of the plant Coffea AraMca. ART. 156. Under the following conditions, it is forbidden to sell genuine coffee beans : (a) When colored by means of objectionable or injurious substances; (6) When roasted and ground with spent coffee ("coffee grounds") or with foreign substances. ART. 157. Coffee substitutes and mixtures must not contain any harmful sub- stance, and can only be sold under a name indicating the nature and name of the substances entering into the preparation, and must never be sold under the name of genuine coffee. These brands or marks must be entered on the books of the dealer and upon the invoices, bills of lading, etc. XXII.— TEA. ART. 158. The sale is forbidden of tea (leaves of Thea Chinensis) artificially colored or sophisticated by means of the addition of foreign leaves or mineral matters ; also the sale of exhausted or damaged tea leaves ; and further, the sale is forbidden under the name "tea" of leaves coming from any other plant. XXIII. — CHOCOLATE. It is forbidden to sell chocolate (powder or the preparations of Theobroma cacoa and sugar) sophisticated with lime,, ocher, or other substances, mineral or vegetable, which are indigestible or harmful. 1013 LIST OF LEAVES ILLUSTRATED BY PLATES XXXIX AND XL. 1. Tea. 2. Mate", or Paraguay tea (Ilex Paraguayaensia). 3. Camellia (Camellia Japonica). 4. Hawthorn. 5. Box Elder. 6. Horse Chestnut. 7. Sycamore. 8. Rose. 9. Plum. 10. Elm. 11. Ash. 12 and 13. Willow. 14. Beech. 15. Oak. 16. Missouri, or Golden Currant. 17. Ash. 18. Common Red Currant. 19. Birch. 20. Poplar. 21. Raspberry. 22. Jersey Tea (Ceanathw Americanus). 1014 BULL. NO. 13, DIV. OF CHEMISTRY. GENUINE TEA LEAVES AND POSSIBLE ADULTERANTS BULL.N9I3 DIV.OF CHEMISTRY. XLJ r%r>'~ *! ~- ft""^ •» TEA LEAF x 115 Upper surface of epidermis. TEA LEAF xl!5 Lower surface of epidermis. A.H nen I Co. Heliocauslic .Bahimare BULL.N9I3 DIV.OFCHEMISTBY. xr.n STONE CELL OF TEA LEAF x 115 SEED COAT OF COFFEE x55 "Coffee Flights." A.HnEn & Cn.Helincaustic .Baltimore , BULL.N9I3 DIV.OF CHEMISTRY. PLATE XLJIT EAW COFFEE x55 Cross section. WHEAT BRAN x!15 Outer or longitudinal layer. HElincauslic,BahimnrE. BULL.N°I3 DIV.OFCHEMISTBY. WHEAT BRAN xl!5 Second or transverse layer. WHEAT BRAN x55 Gluten layer. A.HDEH I Co.Heliacaustic ,Balt i mare . BULL.N9I3 DIV.OF CHEMISTRY. CHICORY (ROASTED) x95 Parenchyma cells and milk vessels. CHICORY (ROASTED) x95 Pitted cells. A.Hnen X CD.HEliDcaustic .Bahimnre. BULL.N • trJEC'D ? REC'D LD -J333 FEB13 196840 REC'D LD QCT 9 Q'63 -10 Pi/I trf LD 21A-50m-8,*'57 (C8481slO)476B General Library University of California Berkeley YD LIBRARY USE *TURN TO DESK FROM WHICH BORROWED LOAN DEPT. LD 62A-507n-7/65 (F5756slO)94l2A . General Library University of California Berkeley