84 



FRUITS AND FRUIT PRODUCTS. 



Six of these jellies are important enough to be put in a separate 

 table, as they illustrate several points very well. They are the 

 cheapest jellies on the market, not costing at retail more than 5 cents 

 a pound. Nos. 19964, 19965, 19970, 19971, 20156, and 20157 are 

 products of three different factories. The glucose used in 19970 and 

 19971 is evidently not the same grade or made by the same process 

 of manufacture as that employed in the others, as its ash is entirely 

 different. In four of these the percentage of dextrin exceeds that of 

 the sugars. Apparently they are glucoses much like the confectioners' 

 glucose, of which 46 to 48 per cent of the solids are sugar and there is 

 still a slight starch reaction. 



TABLE 34. Six of the cheapest jellies. 



CANNED FRUITS. 



Fruits put up in hermetically sealed receptacles of either glass or tin 

 are so distinctly in a class by themselves that the discussion already 

 given of jams and jellies is applicable only so far as it concerns the 

 original fruit and the detection of the various forms of adulteration. 

 In the manufacture of jams and jellies the tendency is to produce a 

 material of uniform consistency, and to do this it is necessary that the 

 products have a somewhat constant composition. With canned fruits, 

 on the other hand, consistency is not an essential feature, and the ingre- 

 dients added, depending upon the product desired, may vary within 

 wide limits. Goods of this class do not yield themselves so readily to 

 adulteration as do those already considered. They are preserved whole 

 or in pieces of considerable size. The general appearance of the fruit 

 is thus retained, and by means of a macroscopic examination the 

 analyst can detect the presence of foreign fruit. Thus the substitu- 

 tion of cheap fruit for the more expensive kinds is not practiced here. 



The most important considerations in the examination of canned 

 fruits are: The general quality of fruit employed, the density of sirup, 

 the presence or absence of such materials as glucose, saccharin, foreign 

 coloring matter and preservatives, and the fidelity of label regarding 

 the variety of fruit employed and the name and location of manufac- 

 turer. 



The fruits examined are described in Table 35, following. 



