FOODS HUMAN NUTRITION. 907 



In making; the sirups for the conimei'cial canning test it was found that 

 there was more frothing witli the beet sugar thau with the cane sugar, but 

 a further study of this point led to the conclusion that this was due to the finer 

 granulation of tlio beet sugar and hence to the occlusion of more air than was 

 the case with cane sugar. When cane sugar of a similar degree of fineness 

 was used in an additional test, the frothing was the same as with the beet 

 prodTict. " This is not an essential difference between those sugars, however, 

 as the character of the granulation is entirely dependent ui)on the wish of the 

 manufacturer, the methods of boiling and granulation being the same in both 

 cases. The sugar ordinarily used by canners is known as dry, coarse, granu- 

 lated — a grade which is not commonly made by the beet-sugar manufacturers, 

 because there has not yet been the demand sufficient to warrant its production." 



In the household trials apricots and peaches were canned in 40 per cent sirup 

 of each kind of sugar and ordinary glass jars were used. Not a single one of 

 the 50 cans of each lot spoiled in the 2 years in which they were kept under 

 observation. 



In the jelly-making trials apples and currants were the fruits selected, and 

 equal quantities of sugar and fruit juice were used, the mixture being boiled 

 until of the right consistency to jelly. With both cane sugar and beet sugar the 

 product " was as clear as it is possible for jelly to be, and not the slightest diffi- 

 culty was experienced in the making of it." 



From experimental evidence and other data the author concludes that there 

 is no warrant for the belief that beet sugar is not satisfactory for preserving 

 and jelly making. 



Packing' prunes in cans, G. AY. Shaw {California Sta. Circ, 33, pp. 1-3).— 

 Prunes packed in the ordinary way are apt to sugar when sent to tropical 

 countries or stored under certain unfavorable conditions. With a view to 

 obviating this diffi.culty prunes of excellent quality were packed in hermet- 

 ically sealed cans and sterilized by the application of heat. It was found that 

 such goods kept well when sent to the Philippines or when tested for about 

 2 years in other ways under unfavorable conditions. In the author's opinion, 

 the extra cost to the manufacturer of handling prunes in this way is offset 

 by the extra amount of moisture which the fruit carries " and there will 

 liardly be an increase in the cost of handling the fruit in so packing it over 

 that of a processed fruit, because it will do away with the necessity of the 

 handling due to that operation and also with the cost of the materials used 

 in ' processing.' Prunes so packed and sealed can be guarantied and kept 

 indefinitely without deterioration or ' sugaring.' One of the great advantages 

 of this process is, that the grower can pack his fruit in either the dried or 

 partiallj' dried condition with absolute assurance of delivery to the market 

 in exactly the same condition in which it leaves his hands." 



Chemist's report, F. W. Robison (Mich. State Dairy and Food Dept. Btils. 

 1 38-1 '{2, pp. 12-59). — Under the provisions of the State pure-food law S72 sam- 

 ples of spices, preserved fruits, canned goods, etc., were examined and 311 

 were found to be adulterated. 



Food analyses, C. F. Juritz (Bpt. Senior. Anal. Cape Good Hope, 1906, pp. 

 5-20). — Out of a total of 1,510 samples of dairy products, jams, beverages, 

 spices, etc., 290 were found to be adulterated. The article contains data re- 

 garding tlie government food-inspection work. 



Maple sugar, 1907, A. McGili. and A. Valin (Lah. Inland Rev. Dept. 

 [Canada] Bid. J.'fO, pp. 25). — Of 257 samples of maple sugar i)urchased in the 

 Canadian market, 185 were found to be genuine while 10 were doubtful. 

 Of the remainder, 57 were adulterated and 5 were declared mixtures. 



