The Bulletin. 



25 



TION OF VINEGAR— Continued. 





■3'S 



<.2§ 



-4^ O (-. 



HO Ah 



a 

 — <-. 



o>Ah 



So 



s3 a 



oo« 

 toaiO 



5441 



5293 



5294 



5295 



5296 



5297 



5298 



5299 



5300 



5301 



5302 



5303 



5304 



5305 



5306 



5307 



5308 



5310 



5317 



5330 



5331 



5230 



5280 



5281 



6011 



a 



U 



a> 

 Ah 



J2 



4.03 



4.76 



4.15 



4.11 



4.59 



4.69 



4.57 



4.34 



4.39 



3.57 



4.07 



5.84 



5.05 



4.55 



4.56 



5.06 



4.90 



3.68 



4.45 



4.45 



4.40 



4.40 



4.67 



4.70 



4.281 2.04 



2.03 

 0.46 

 2.88 

 1.85 

 3.16 

 2.37 

 2.07 

 2.02 

 1.61 

 2.14 

 2.35 

 2.44 

 2.55 

 1.98 

 2.62 

 3.06 

 2.69 

 4.10 

 1.54 

 2.05 

 1.66 

 2.56 

 2.13 



Sodium Bicarbonate. 



0.31 

 0.09 

 0.32 

 0.10 

 0.39 

 0.33 

 0,17 

 0.19 

 0.35 

 0.24 

 0.31 

 0,31 

 0.31 

 0.17 

 0.37 

 0.77 

 0.38 

 0.42 

 0.08 

 0.12 

 0.07 

 0.31 



Very dark 



Slightly darker. 



Very dark 



Dark 



Very dark 



.do. 



Dark, 



.do. 



Very dark. 



do 



Dark 



Very dark. 



0.33 



..do 



Dark 



Very dark. 



..do 



do 



Very dark 



Dark 



Slightly darker- 

 Dark 



Very dark 



do ... 



do 



Dark 



Remarks and Conclusions. 



Apple cider vinegar. 

 Compound vinegar. 

 Apple cider vinegar. 

 Compound vinegar. 

 Apple cider vinegar. 



do. 

 Vinegar. 



do. 

 Apple cider. 



Apple cider, below standard. 

 Vinegar. 

 Apple cider vinegar. 



do. 

 Vinegar. 

 Apple cider vinegar. 



do. 



do. 



Apple cider vinegar, below standard. 

 Compound vinegar. 

 Malt or cereal vinegar 

 Compound vinegar. 

 Apple cider vinegar. 



do. 



do. 

 Vinegar. 



servative, but absolutely none for the coal-tar dye. Since food officials 

 have condemned the use of preservatives and coal-tar dyes so severely, 

 their use is being discontinued. However, as catsups and sauces are 

 condiments and not foods to be eaten in large quantities, the State 

 Food Law provides that they may, if the fact is stated on the label, 

 contain not to exceed 0.2 per cent of benzoic acid. While this amount 

 is provided for by the law, we are now firmly convinced that, if 

 tomato catsup is properly made from the best materials, no preserva- 

 tive is necessary to keep the catsup in good condition. 



