1072 EXPERIMENT STATION RECORD. 



Added preservatives, either formaldehyde or borax, were found in 9 samples. One 

 sample of cream was found to contain formaldehyde. 



Coflfee, A. L. WiNTON {Conneclicnt Stale Sia. Rpt. 1901, pt. 2, irp. 1V.)-122). — Seven 

 samples of coffee beans and 50 of coffee were examined, 5 of these (all ground coffee) 

 were found to be adulterated. 



Jellies, jams, and preserves, A. L. Winton, A. W. Ogdkn, and C. L.\ngley 

 ( Co)inedici(t State Sta. Rpt. 1901, pt. 2, pp. 122-134)- — Jellies and similar products and 

 their process of manufacture are briefly described. Analyses of 66 samples are 

 reported. Nineteen per cent of the samples were found to be pure, 51 per cent adul- 

 terated, and 30 i)er cent inarkcil compound. 



Tomato catsup, chili sauce, and other sauces, A. L. Winton and A. W. Ogden 

 {Connecticut State Sta. Rpt. 1901, pit- 2, pp. 135-144)- — During the year 106 samples 

 were examined; 21 contained no added preservative, and 20 no artificial coloring 

 matter. 



Creme de menthe, creme de violette, creme de rose, and other cordial^, 

 A. L. Winton, A. W. Ogden, and Q. Lan(;lev {Coiuieettcat Stati' Sta. Rpt. 1901, pt. 

 2, pp. I44-I4S)- — Of the 28 samples of cordials examined, all but 6 contained added 

 coloring matter, 3 contained added vegetal)le dyes, and the others chemical colors. 



Vanilla extract, A. L. Winton and M. Silverman {Connecticut Slate Sta. Rpt. 1901, 

 pt. 2, pip. 149-162). — Of the 62 samples examined, 15 were found to be unadulterated. 



"Vanilla crystals," A. L. Winton and M. Silverman {Connecticut State Sta. Rpt. 

 1901, 2jt. 2, pp. 162-163). — According to the authors, a flavoring material called 

 "vanilla crystals" consisted of sugar with the addition of a small amount of vanillin 

 and coumarin. 



Lemon extract, A. L. Winton and A. AV. Ogden {Connecticut Slate Sta. Rpt. 1901, 

 pt. 2, pp. 163-174)- — Fifty-one of the iSiS samples examined were found to l)e l)elow 

 the standard; 4 samples were marked compound. 



Orange extract, A. L. Winton and A. W. Ogden {Connecticut State Sta. Rpt. 

 1901, ])t. 2, pp. 175, 176). — Analyses of a number of samples are reported. 



Miscellaneous flavoring' extracts, A. L. Winton {Connecticut State Sta. Rpt. 

 1901, pt. 2, pip. 177, 178). — A number of fruit flavoring extracts were examined. 



"Frostlene," A. W. Ogden {Connecticut State Sta. Rpt. 1901, pt. 2, p. 179).— 

 Three samples of this material for making icing, etc., were examined. 



The use of coal-tar dyes in foods, A. L. Winton ( Connecticut Stale Sta. Rpt. 1901, 

 pt. 2, ]>p. 179-182). — A general discussion of the subject. 



The adulteration of tea with tea fruit, A. L. Winton {Connecticut State Sta. 

 R]>t. 1901, pt. 2, p. 183, fig. 1). — Tea fruit was identified as an adulterant of tea. 



"Puregg," A. L. Winton and A. W. Ogden {Connecticut State Sta. Rpt. 1901, 

 pt. 2, p. 184)- — Judging by an examination this material consisted of desiccated eggs, 

 with a small amount of coal-tar dye and salicylic acid. 



Fungicide, A. L. Winton and M. Silverman {Connecticut State Sta. Rpt. 1901, 

 pt. 2, pp. 184, 185). — This material, which is recommended for preserving cider and 

 sweet wines, contained, according to the authors, a large amount of sodium benzoate. 



"Hyper-samphire," A. L. Winton and M. Silverman {Connecticut State Sta. Rpt. 

 1901, pt. 2, pp. 185, 186). — From an analysis of this material, which is sold for pre- 

 serving eggs, "it appears that over two-tfiirds of the mixture consists of common 

 salt, the remainder being free salicylic acid, sodium salicylate, and small amounts of 

 sulphites, bisulphites, and sulphates. One and one-third ounces of a mixture of 3 

 parts of salicylic acid and 1 part of sodium bisulphate, costing not more than 15 cts., 

 would have about the same value as 4 ozs. of hyper-samphire for use in the preserv- 

 ing solution described." 



Spices, A. L. Winton and M. Silverman {Connecticut State Sta. Rpt. 1901, pi. 2, 

 pp. 186-193). — Details of the examination of 216 samples of bulk spices are reported, 

 of which 29 per cent were found to be adulterated. 



