No. 6. DEPARTMENT OB' AGRICULTURE. 199 



maj pass for peach, curraut or raspberry jelly. The cheap apple 

 jelly is often made from Uie apple pomace cider obtained by repress- 

 ing; it lacks the apple flavor, for the most part, and is often de- 

 cidedly astringent. 



Sausage is another slaple article of diet that is subject to adul- 

 teration of this class. The writer has recently examined a number of 

 bologna sausage to which starch has been added in considerable 

 quantities. 



Maple syrup has been extensively adulterated. A little of the 

 cheap, rank-flavored maple-sugar of the late runs, is made to spread 

 its flavor through a large volume of glucose syrup or dissolved cane 

 sugar. The polariscope shows at once, the former adulteration; but 

 the latter is more difficult of detection since the pure sugar of the 

 maple is chemically the same as that made from the sugar cane or 

 the sugar-but. Detection depending in such case, upon the propor- 

 tion in which the accompanyiog malic acid and ash are found in the 

 syrup. 



Honey is also subject to extensive adulteration, in which even the 

 bees may be made to participate. Honey has well been defined as 

 the nectar of flowers gathered and secreted by bees. Its table value 

 lies not so much in the sweetness, as in the fine flavors of the nectar. 

 Jt is often adulterated by the substitution, in part, of glucose; some- 

 times cane-sugar syrup is used instead. The polariscope usually 

 shows such adulteration clearly, but small substitutions can not al- 

 ways be so easily discovered. For bees feeding in pine forests, pro- 

 duce a honey behaving in some respects like that made by adding 

 glucose. Some cane-sugar is present in nectar and is carried over, 

 a small portion of it, unchanged with the honey. Bees feeding near 

 sugar refineries have been found in Europe to produce honey excep- 

 tionally rich in this constituent. The honey produced by the sum- 

 mer feeding of bees with cane-sugar lacks the nectar flavors, and is 

 not to be regarded as true honey. 



Another very frequent case of substitution occurs in vanilla ex- 

 tract, where the stronger flavored coumarhi is used in place of part 

 of the vanillin coumarin is made from the plant-deer tongue and 

 from carbolic acid; it is the active odoriforms and flavoring sub- 

 stance of the Tonka bran. While not known to be injurious, it is 

 much less expensive than vanillin and of inferior flavor. 



Substitutions also occur among the spices; clove stems are mixed 

 with cloves; the stem contains only about one-fourth as much of 

 the valuable essential oil as the whole cloves. Pepper hulls, left 

 as a residue in the manufacture of white pepper are very frequently 

 added to ground black pepper; the hull is not without spice proper- 

 ties, but is quite inferior to the white spice. Starch is added to 

 mustard and wheat flour to buckwheat, often with the plea that 



