36 



The Bulletin. 



JELLY. 



Fruit jelly is a clear, gelatinous product, made entirely from the 

 fruit specified and cane sugar, with or without spices. Fruit jelly 

 containing ingredients other than those named above should be labeled 

 "Imitation" or '"Compound" ; otherwise they w T ill be regarded as 

 adulterated. 



RESULTS OF THE EX 



Sjl 



31 



5335 

 5336 

 5407 

 5425 

 5426 

 5545 

 5544 

 5546 

 5548 

 5995 

 5996 

 5997 



Material and Brand from Label. 



Manufacturer or Wholesaler. 



Jelly, 

 Jelly, 

 Jelly, 

 Jelly, 

 Jelly, 

 Jelly 

 Jelly, 

 Jelly, 

 Jelly, 

 Jelly, 

 Jelly, 

 Jelly, 



SchimmePs 



Peerless 



Glucose, Apple 



Michigan, Compound 

 Bull Head, Apple 



Pomona, Apple 



Old Orchard 



Glucose, Apple 



Pure Fruit 



Apple. 



Highland, Glucose 



American Preserve Co., Philadelphia, Pa. _ 



S. J. Van Lill Co., Baltimore, Md 



E. G. Daily Co., Detroit, Mich. 



do 



Gibbs Preserving Co., Baltimore, Md 



Mrs. W. L. Covington, Rockingham, N. C 



P. J. Ritter & Co., Philadelphia, Pa 



Kidwell Bros. Co., Baltimore, Md 



E. G Daily Co., Detroit, Mich 



Reid, Murdock & Co., Chicago, 111. 



Merchant Bros., Dana, N. C 



Gibbs Preserving Co., Baltimore, Md 



CONFECTIONEKY. 



Confectionery is a term applied to a wide range of products, which 

 may be described as preparations of saccharine substances with color 

 and flavor added. Candy is a term that is applied to a large part of 

 confectionery. 



The saccharine materials which are employed in the manufacture 

 of confectionery are sugars of various kinds — namely, maple, cane 

 and beet sugar, together with glucose, dextrose and invert sugar. 

 Starch is largely used as a filler in some forms of confectionery. 



Various colors, such as saffron, annatto, cochineal and aniline dyes, 

 are used in confectionery. The flavors employed in confectionery 

 are either natural flavors, derived from nuts, fruits or flowers, or 

 synthetic preparations resembling to a greater or less degree the natu- 

 ral flavor of fruit, nuts or flowers. Chocolate is one of the most com- 

 mon and one of the most highly prized flavoring reagents employed 

 in confectionery. 



