98 



FKUITS AND FRUIT PRODUCTS. 



SOLID MARMALADES. 



Three samples of solid marmalades were examined. These were 

 secured in Mexico by Dr. E. Palmer, of the Division of Botan}^. Two 

 were prickly-pear marmalade, the third was quince. Nos. 22294 and 

 22295 were made without the addition of cane sugar, and this fact 

 accounts for the high content of ash, reducing sugars and protein. Of 

 particular interest in the analysis of these two samples is the positive 

 polarization after inversion. This may be due to an excess of dex- 

 trose, or, as was indicated in the discussion of the data in Table 18, 

 the processes of heating might have converted some of the otherwise 

 insoluble constituents into soluble optically active bodies. No. 22296, 

 the quince marmalade, contained a large amount of cane sugar, and 

 hence can not be compared with the two samples of prickly-pear mar- 

 malade. It is probable that this class of fruit preserves finds little, if 

 any, sale in the markets in the States. 



TABLE 43. Composition of solid marmalades. 



CORRESPONDENCE WITH MANUFACTURERS. 



In all cases where results were obtained that might in any way be 

 considered unfavorable to the manufacturer of the goods these results 

 have been reported to the manufacturer previous to their publication 

 in order to give an opportunity for such explanation as might be con- 

 sidered pertinent. The substance of the correspondence of the manu- 

 facturers upon various points that have arisen in regard to the analyses 

 reported in this bulletin is given below. 



It must be remembered that in purchasing goods upon the market- 

 it is not possible to always obtain samples representative of the prod- 

 uct that is being put out at the time the goods are purchased. The 

 methods of manufacturers frequently change in reference to the ingre- 

 dients employed, and goods may remain some length of time upon the 

 grocers' shelves. The difficulty encountered in obtaining fresh prod- 



