FRUIT BUTTEE. 



97 



have an extensive sale. Of the three samples examined, one was 

 peach and the other two apple, and only one of these (No. 20160) is, in 

 the strict interpretation of the term, a fruit butter. In the manufacture 

 of this product as ordinarily produced outside of the factory, the juice 

 is concentrated and then boiled with sufficient amount of the fruit to 

 give it the desired consistency. The product should be tart in flavor 

 and thick, but not jelly-like, in consistency. No. 20141 is a peach-butter 

 compound, said to contain 50 per cent peach, 30 per cent glucose, and 

 20 per cent cane sugar. Only a small amount of cane sugar was found, 

 and it is possible that that originally present might have been nearly 

 completely inverted, since these goods are usually boiled for a con- 

 siderable length of time. No. 20160 contained but a very small amount 

 of cane sugar, which might have been normally present in the apple; 

 and the composition of this sample shows it to be typical of this class 

 of fruit products. No. 20237 contains glucose, and the high polar- 

 izations indicate that no cane sugar had been added in the process of 

 manufacture. 



TABLE 41. l)cxcrij>ti<>n <>f fruit 



Serial 

 num- 

 ber. 



20141 



20160 



Manufacturer 



From whom purchased 



Claims of manufacturer. 



Fruit fnitttr. 



Williams Bros. & Charbou- 

 neau, Detroit. 



Henry Barge. New York 



ELJ.HeinzCo.,Pitteburg,Pa do 



J02:;7 West Virginia Preserving 1'ark A: Tilfonl. New York 

 Co., Wheeling. 



Peach-butter compound: 50 

 percent peach, 30 per cent 

 glucose, 20 percent granu- 

 lated sugar. 



Heinz's apple butter, Key- 

 stone brand. 



Fort Henry brand, apple 

 butter. 



TABI.K 4'2. 



ition of fruit 



'See correspondence with manufacturers, p. 102. 



17673 No. 6002 7 



