The Bulletin 



27 



CIDERS AND IMITATION CIDERS— Continued. 



s a 



10573 



10574 



10525 

 10526 



The Sample Contained 



f Alcohol (by volume) 5.17%. 

 Solids, 13.41% 



lAsh, 0.24% - -- 



f Aleohol (by volume) 5.78%. 



Solids, 14.65%- - 



i Ash, 0.24% 



f Alcohol (by volume) 9.17%. 



I Benzoate 



Alcohol (by volume) 6.57%... 



Remarks and Conclusions 



Imitation blackberry cider, not properly labeled. 



Imitation cider. 



Compound cider, misrepresented, sale illegal, 

 do. 



10579 



10577 



10578 



10575 



10572 



10694 



9895 



10539 



10576 



10538 



10589 



9620 



10511 



10960 



geilAlcohol (by volume) 0.18% jlmitation cider 



9612 Alcohol (by volume) 0.25% .limitation cider 



r Alcohol (by volume) 6.95% 



] Solids, 12.26% 



i Ash, 0.22%.. 



f Alcohol (by volume) 6.95% ■\ 



Solids, 12.08% \ 



I Ash, 0.19% J 



f Alcohol (by volume) 7.28% 



Solids, 12.49% 



I Ash, 0.23% 



(^ Alcohol (by volume) 7.14% 



SoUds, 12.18% 



I Ash, 0.18%. 



f Alcohol (by volume) 8.97%^... 



Solids. 9.98% 



lAsh, 0.28% 



Alcohol (by volume) 8.12% 



10693 Alcohol (by volume) 6.32% 



I Alcohol (by volume) 4.37% 



Solids, 1.28% bidder, imitation 



i Ash. 0.22%% 



■Mcohol (by volume) 5.32%. 



f Alcohol (by volume) 10.14%... 



Solids. 10.34% [ Imitation cider. 



Ash, 0.24% > 



Alcohol (by volume) 5.24% ..Compound cider 



Alcohol (by volume) 16.67 do. 



Alcohol (by volume) 2.35% Imitation cider. 



Alcohol (by volume) 4.11% \ do. 



f Alcohol (by vylumo^ 4.51% 



\ Acidi'y, 1.5.5% 



do. 



do. 



do. 



do. 



do. 



do. 

 do. 



Compound cider. 



} |Appl 



e cid'T, changing to vinegar. 



The principal action or stimulating constituent of coffee is caffeine. 

 a white, bitter crystallizable substance. 



From the Food Report of this Department for 1911 the following is 



quoted: 



"The principal material which is used to mix with and adulterate 

 coffee is chicory, though cereals and leguminous seeds, such as wheat, 

 rye, barley, beans and peas are often used. Many brands of so-called 

 coffee on the market contain from 20 to 60 per cent of chicory. The 

 manufacturers of these products generally claim that the chicory is 



