815 



In 80 far as the coloring matter was examined, the following table shows the 

 character of the pigments used and the relative number of times they were found: 



Samples. 



Cochineal 14 



Eosin 12 



Corallin 6 



Bengal red 5 



Fluorescein 3 



Fhioresceut color 3 



In connection with the coloring matters, liowever, it should be remembered that 

 in the great majority of cases no attempt was made to distinguish them further than 

 to determine whether they were of an organic or inorganic nature. Only one analyst 

 (Weber) determined the nature of the coloring matter in each instance. Two of the 

 number (Stubbs and Wallace) did not report the number of samples colored. In the 

 general summary this number Avas taken at 20 in each case. 



The following substances were found in the 250 sam^iles submitted to examina- 

 tion : 



(1) Sucrose. 



(2) Dextrose. 



(3) Maltose. 



(4) Dextrin. 



(5) Starch. 



(6) Soluble starch. 



(7) Gum. 



(8) Gelatin. 



(9) Grease. 



(10) Flour. 



(11) Copper. 



(12) Miueral colors. 



(13) Citric acid. 



(14) Tartaric acid 

 (1.5) Peppermint. 

 (16) Horehouud. 



(17) Musk. 



(18) Marsh mallow. 



(19) Raspberry flavor. 



(20) Yanilla. 



(21) Pistachio. 



(22) Almonds. 



(23) Apricot. 



(24) Strawberry. 



(25) Oil of wiutergreen. 



(26) Banana flavor. 



(27) Lemon flavor. 



(28) Cinnamon. 



(29) Cloves. 



(30) Cocoanut. 



(31) Cochineal. 



(32) Eosin. 



(33) Corallin. 



(34) Bengal red. 



(35) Fluorscein. 



(36) Fluorescent color. 



(37) lltramariue. 



(38) Turmeric. 



(39) Methyl orange. 



(40) Coal tar colors. 



(41) Carmine. 



(42) Cyaniu. 



(43) Lampbhick. 



(44) Victoria yellow. 



(45) Magenta. 



(46) Orange red. 



(47) Aniline brown. 



(48) Bismarck brown. 



The above list does not by any means pretend to be a complete catalogue of the 

 materials found in the confections of commerce. It represents only the substances 

 incidentally found in the 2.50 samples j)urchased in open market to supplj- the mate- 

 rial for the examinations made. 



Honey. — The samples of honey described in the report were liquid or strained 

 honey or comb honey packed in glass jars. The examination did not extend to comb 

 honey in frames. 



Perhaps there is uo article of food which has been so generally adulterated in the 

 United States during the last 20 years as honey. The ease with which sophis- 

 tication could be practiced, the cheainiess of the material used, and the high price of 

 the genuine product have presented temptations which the manufacturer, producer, 

 and dealer have not been able to withstand. 



DIVISION OF CHEMISTRY. 



Bulletin Xo. 32. 



Special KEPORT on the extent and character of food adul- 

 terations, A. J. Wedderbukn (i)}). 174). — This is a poi>ular sum- 

 mary of information, similar in cliaracter tx) that xjublished in Bulletin 

 24889— ]S"o. 11 5 



