FOODS HUMAN NUTRITION. 663 



mercial gelatin, and that from isinglass being even nioi-e costly. Ordinary 

 cliemical analysis reveals little as to the source of tlie gelatin, and in . . . 

 [the examination reported] no attempt has been made to solve that problem. 

 A high ash would indicate an imi)erfect method of manufacture, and a low 

 nitrogen content an impure article, but neither of these determinations affords 

 definite information as to the quality of the gelatin." 



Of the IG samples examined, 6 did not satisfy the established standard, or 

 were of short weight. 



Jelly powders, according to the author, "consist chiefly of cane sugar, with 

 sufficient gelatin to malve a jelly, and are variously flavored and colored to simu- 

 late the flavor and color of natural fruits. As a rule their compound nature is 

 more or less clearly indicated on the label." 



The 12 samples examined on an average "contained 1.63 per cent water, 0.27 

 per cent ash, 8.52 per cent gelatin, and SS.O.o per cent cane sugar, the three sub- 

 stances first named being almost entirely derived from the commercial gelatin 

 usetl. It is evident, therefore, tliat these jelly powders on the average consist 

 of about one part of commercial gelatin and nine parts of cane sugar. For this 

 sugar the buyer pays on the average about 22 cts. per pound." 



Both sweetened and unsweetened condensed milk were included in the 30 

 samples examined. With 5 exceptions, the sweetened milks met the legal require- 

 ments. " In 4 samples the percentages of fat in the calculatetl milk solids were 

 abnormally low. although the percentage of fat in the condensed milk was 

 normal." 



Unsweetened condensed milk, as noted, should contain at least 7.7.") per cent 

 of fat. One of the samples containe<l less than this, while two others were 

 slightly above the minimum. These three samples also contained considerably 

 less milk solids than the standard recpiired. 



" The composition of a condensed milk depends not only upon the quality of 

 the milk condensed, but also on the amount of this condensation. In sweetened 

 condensed milk the concenti-ation is carried much farther than in the unsweet- 

 ened variety. It is important to determine the degree of condensation, as 

 thereby a good idea may be obtained as to the composition of the original milk. 

 The calculation of this factor is a comparatively easy matter in the case of 

 unsweetened milk, for here we are dealing with the normal constituents of 

 milk, and, excepting water, in normal proportions. In sweetened milk, how- 

 ever, containing varying amounts of cane sugar, the whole ratio of the con- 

 stituent solids is changed and the problem is much more complicated." Various 

 methods for determining this factor are discussed. 



On the basis of the analytical data, the author discus.ses the uses and appli- 

 cations of condensed milk. " The labels of most of the brands of condensed milk 

 give directions for its use as a drink, alone or with tea or coffee, as a cooking 

 adjunct, or as a food for infants. ... Of the sweetened milks [only one of the 

 brands examined would yield when diluted with water] according to direc- 

 tions, a milk containing normal quantities of milk solids and fat, and even this 

 would contain a great excess of cane sugar. The other sweetened milks would 

 yield products containing from 5.5 to S.8 per cent of milk solids, and from 1.5 

 to 2.2 per cent of fat; in other words, a mixture only a little over half as rich 

 as milk of good quality. None of the brands can be diluted with more than 1.5 

 parts of water to 1 of milk and yield a product which equals fresh milk in 

 fat content." 



Of the unsweetened milks examined, only one, when diluted according to direc- 

 tions, would yield a product " approaching good milk in richness." A dilution 

 of 1 part of milk with 3 parts of water can yield a milk of standard composition 

 in none of the unsweetened milks [examined]. . . . 



