The Bulletin. 



37 



Jelly, being made from the juice of fruit, is much easier to adul- 

 terate without being detected than preserves or jams. 



These samples, twelve in number, were examined for chemical pre- 

 servatives and coal-tar dyes, with negative results. For lack of time, 

 these samples were not examined for other adulterants that may have 

 been present. 



AMINATION OF JELLIES. 





5335 

 5336 

 5407 

 5425 

 5426 

 5545 

 5544 

 5546 

 5548 

 5995 

 5996 

 5997 



Retail Dealer or Party Who Sent 

 Sample for Analysis. 



G. T. Powell, Raleigh, N. C 



Hobby & Overby, West Raleigh, N. C. ... 



I. A. Burnett & Co., Durham, N. G 



Homer & Edwards, Wake Forest, N. C... 



do 



Palmer, Diggs & Co., Rockingham, N. C. . 



do 



James Plunket, Wadesboro, N. C 



J. R. Coley & Son, Rockingham, N. C 



Dove Bost Co., Concord, N. C 



Walker Smith, Hendersonville, N. C 



M. P. Gallop Co., Elizabeth City, N. C._.. 



Adulterants. 



Preservatives. 



None found. 

 ..do 



.do. 



.do. 



.do. 



.do. 



.do. 

 .do. 

 .do. 

 .do. 



.do. 

 .do. 



Coloring Matter. 



None found, 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 

 do. 



Each manufacturer has his own methods of mixing, flavoring and 

 coloring his products, and these are mostly trade secrets. 



To know just what constitutes adulteration of confectionery is 

 rather difficult. The Food Law says that it must not contain terra 

 alba, barytes, talc, chrome yellow, or other mineral substance. That 

 sounds simple, but that is not all it says. It must not contain poison- 

 ous color or flavor, or other ingredients deleterious to health. The 

 question, however, of what is deleterious to health is one that is diffi- 

 cult to answer. The manufacturer of coloring and flavoring materials 

 and the manufacturer of confectionery are always quite ready to 

 certify that the colors and flavors used are harmless to health. 



Under the head of confectionery, forty-seven samples were exam- 

 ined, and, while many of them contained glucose, starch and coal-tar 

 dyes, none contained any substance that could with certainty be re- 

 garded as an adulterant. 



