18 



The Bulletin. 



RESULTS OF THE EXAMINATION OF 



5- 



Sxi 



9207 



9206 

 9211 

 9213 

 9208 

 9212 

 9210 

 9209 



Material and Brand 

 from Label 



Manufacturer or Wholesaler 



Retail Dealer or Party Who 

 Sent Sample for Analysis 



Fruit Powder, Scott's John M. Scott & Co., Charlotte, iD. L. Cauble, Salisbury 



N. C. 



do do D. W. Julian, Salisbury 



do - do W. M. Harris, Salisbury 



do - do A. D. Harkey, Salisbury 



do do -- Taylor & Co., Salisbury 



do I do J. S. West & Co., Salisbury 



do do,. H. Z. White, Salisbury 



do do T. F. Young & Co., Salisbury. 



COFFEE AND COFFEE SUBSTITUTES. 



Coffee is the seed of a small tree, coffea, whose fleshy fruit is about 

 the size of a small cherry, and contains two seeds joined on their flat 

 sides, which when freed from the pulp and the enveloping membrane 

 are the coffee beans of commerce. 



Roasted coffee, is coffee which by the action of heat has become 

 brown and developed its characteristic aroma, and contains not less 

 than 10 per cent of fat and 3 per cent of ash. 



The principal action or stimulating constituent of coffee is caffeine, 

 a white, bitter crystallizable substance. 



The principal material w^hich is used to mix wdth 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 contains from 20 to 60 per cent of chicory. The 

 manufacturers of these products generally claim that the chicory is 

 added not to adulterate, but to actually improve the quality and to give 

 strength to the coffee. This claim is misleading to the public. Roasted 

 chicory contains a large amount of caramel and starchy matter, that 

 impart to the product, when made into a liquid for use as a beverage, 

 a black, thick, soup-like nppearance. The effect produced in coffee by 

 chicory can no more correctly be regarded as adding strength to the 

 coffee than if so much roasted starch and caramel had been added to it. 

 Chicory is not added to coffee to give it strength, hut to cheapen the 

 product. 



The State Food LaAv provides that a product is adulterated: if any 

 substance has been mixed or packed with it so as to reduce or lower 



