360 EXPERIMENT STATION RECOKD. 



" Mixed sirups, consisting of glucose sirup and true sirup, may be perfectly 

 wholesome foods; as, indeed, may be true of glucose per se. But, in order 

 to be perfectly honest articles of commerce, the fact of their composition should 

 be made known to the purchaser. 



" The differences in taste and flavor between a true sirup and a glucose sirup, 

 or a sirup made by mixing glucose with a true sirup, are quite well marked; 

 and it may be urged that, so long as the purchaser tinds no fault on the ground 

 of sweetness, flavor, and other qualities that appeal to the sense of taste, there 

 is really no ground of complaint, even should he be, supplied indiscriminately 

 with one or other of these articles. The nutritive properties (energy producing 

 power) possessed by them may, so far as we know, be considered identical. . . . 

 fDoubtless] there are many consumers wlio distinguish between cane sirup and 

 glucose sirup ; and in the interest of such consumers, as well as for the purpose 

 of making a clear statement of fact, ... [it seems] that table sirups should be 

 sold under distinctive names, as for example, maple sirup, cane sirup, glucose 

 sirup, mixed sirup, etc." 



The occurrence of oidiurti fungi on preserved fruits, Kuhl (PJiarni. Zentral- 

 halle, 50 (1909), ISo. J6, pp. 317, 3/8).— The author studied the growth of this 

 sort of mold under a variety of conditions, especially with reference to its 

 growth on food products. He does not believe it should be regarded as harmless. 



Cashew nuts as a substitute for walnuts or almonds, AV. Theopold (Pharm. 

 Zcntralhullr, J,9 (1008), No. 52, pp. 1057, 1058; obs. in Chcm. Zentbl., 1909, I, No. 

 6. pp. .'i55, .'i56). — According to the author's analysis, cashews differ from walnuts 

 and almonds in the presence of starch and in the iodin value of the fat. It is 

 stated that cashew nuts are used in place of walnuts and almonds in making 

 chocolate goods. 



Baking' powders, A. McOill (Lab. Inland Rev. Dcpt. Canada Bid. 17.'/, pp. 

 27). — Of 158 samples of halving powders, 60 were cream of tartar, 84 alum 

 phosphate, and 14 alum powders. The author discusses the keeping quality 

 of baking powders, efficiency of different types as gas producers, and other 

 questions, and reports determinations of the available, total, and residual gas, 

 and of the excess of bicarbonate of soda in the different brands of powders. 



The average amounts of available carbon dioxid in the different brands of 

 cream of tartar powders was from 7.88 to 13.G8 per cent, in the alum powders 

 from 0.55 to 11.27 per cent, in the alum phosphate powders 7.44 to 11.13 per 

 cent, and in a cream of tartar-alum powder, 16.84 per cent. In the author's 

 opinion, a minimum limit of 10 per cent of available gas would be quite rea- 

 sonable, and he believes that there is no necessity for having on the market 

 any baking powder with less than this quantity. 



" When the reaction between the bicarbonate of soda and the acid present 

 in the powder is completed, the further addition of acid will cause the evolu- 

 tion of more carbon-dioxid gas, ])rovi(led that an excess of bicarbonate of soda 

 is present in the powder. The amount of such gas evolved affords a measure 

 of the excess of bicarbonate in the powder. It must be untjerstood that this 

 additional gas, while available to the analyst in the laboratory, is not avail- 

 able to the cook, in ordinary baking ojierations. . . . [Such gas is termed 

 * residual carbon dioxid ' and the quantity] should be small, in a carefully 

 prepared powder. 



" The starch component in a baking powder is of no importance, except so 

 far as the presence of a high percentage of starch necessitates a lowered per- 

 centage of the active components. On account of its high acidity burnt alum 

 permits the use of a high starch percentage, and it is no unusual thing to find 

 from 45 to 50 per cent of starch in alum powders. Alum phosphate powders 



