9 



connection with the manufacture of flavoring extracts is the use of 

 methyl alcohol, or wood spirits, as a solvent in place of ordinary 

 alcohol. Cases of death resulting from the use of lemon extract con- 

 taining wood spirits are of common occurrence, and although such 

 results follow the use of extracts as a beverage instead of the use for 

 which they are intended, it is still true that an article of such toxic 

 properties should never be added to food or food adjuncts. In this 

 connection it should be stated that the poisonous properties of wood 

 spirits are not due solely to the methyl alcohol they contain, but to 

 impurities that always occur in the commercial article. 



Sweetening materials and saccharine foods. On the fourth shelf of 

 this case are exhibited samples illustrating the most prevalent forms 

 of adulteration used in connection with sugar and sweetening mate- 

 rials. One sample each of granulated sugar and "A" sugar is shown. 

 These substances are rarely adulterated. The prevalent notions of 

 admixture of sand and clay are entirely without foundation. 



Adulterations do occur in some cases, however, and the sugars 

 adulterated with glucose and saccharin exhibited 011 this shelf are 

 now sold to a limited extent in various parts of the country. , 



Saccharin is placed on the market in several degrees of purity, the 

 highest of which is about five hundred times as sweet as sugar. It is 

 an artificial preparation manufactured from coal tar and possessing an 

 intensely sweet taste. Saccharin passes through the body unchanged. 

 It is therefore of value for sweetening foods for patients who are not 

 allowed to receive sugar, but it has no food value whatever. 



Five samples of glucose and grape sugar, illustrating the principal 

 grades on the market, are shown on the same shelf. The liquid or 

 sirupy preparations are commercially known as glucose, while those 

 that are prepared in the solid state, though obtained from the same 

 source, are known as grape sugar or glucose sugar. This product 

 is used extensively with all varieties of sweetened foods. 



A large percentage of the various table sirups on the market and 

 many strained honeys are sweetened partly or entirely with glucose. 

 Several samples of these articles containing glucose are exhibited on 

 the same shelf. 



Glucose is used in the manufacture of jellies, jams, and marmalades. 

 The claim is commonly made that its use in such products is due not 

 so much to its cheapness as to the fact that preparations containing 

 it have less tendency to crystallize or ' ' candy " than those prepared 

 entirely with cane sugar. 



Cacao and cacao preparations. On the fifth shelf of this case two 

 cacao or cocoa pods are exhibited, from one of which a segment has 

 been removed, showing the cacao seed or cocoa bean in place. Five 

 samples of these seeds grown in different localities are also exhibited. 

 Chocolate is prepared by grinding the shelled cacao seed or cocoa 

 bean, mixing the ground product to a pulp, and molding. It may be 



