SIXTH ANNUAL YEAR BOOK — PART I. 145 



Many of these substances are labeled indicating that they are a com- 

 pound product. Most of these substances are artificially colored in order 

 to make the imitation complete. It is of interest also to note that on 

 many of the labels there is printed something like the following, which 

 is taken as an example: Compound, 50 per cent simple syrup, 50 per 

 cent corn syrup, colored and flavored. Another example is: Syrup com- 

 pound, 80 per cent corn syrup, 20 per cent sugar syrup. 



On one jar of jelly, in very small letters, is printed: Sixty per cent 

 apple juice, 35 per cent corn syrup, 5 per cent sugar, aritflcially colored. 

 This product was labeled Currant Jelly. Another label stated that the 

 compound was 50 per cent fruit, 25 per cent corn syrup, 20 per cent sugar 

 and 5 per cent spices and flavors. Many of these products v.ere prepared 

 in other states, and these statements were printed on the label in order 

 to satisfy the demands of pure food laws of many of the states. The 

 results of various products of the jams, jellies and syrups show the 

 relation of pure cane sugar and glucose. 



MUSTARDS. 



In the analysis of mustards, our work, owing to limited funds at our 

 disposal for the work, were only of qualitative nature. It will be noticed, 

 however, that many of the samples gave heavy indication for starch, 

 which is the common adulteration of mustard, and may be present to the 

 extent of 50 per cent of the product. 



BAKING POWDERS. 



In baking powders, it will be noticed that alum is present in three 

 of the samples sent to us for examination; and the cream of tartars, of 

 the four samples examined, only two can be said to be pure. 



CATSUPS. 



In catsups, it was found that they were preserved by a salt of ben- 

 zoic acid, artificially colored. 



CREAM OF TARTAR. 



Cream of tartar is used extensively in the household, largely in con- 

 nection with bread making. The substance is in many cases adulterated 

 to a large extent. Starch, calcium phosphate and calcium sulphate (gyp- 

 sum) being used for this purpose. Fcr an illustration, the following 

 analysis will show to what extent this substance has been adulterated: 



Alum 62.27 



Silica 1.90 



Lime 76 



Starch 14.39 



Cream of tartar 21.58 



Total 100.00 



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