CORRESPONDENCE WITH MANUFACTURERS. 99 



nets i> apparent. This fact arc-omits for many of the objections that 

 have been offered to the results obtained in the analyses. 



Generally each manufacturer puts upon the market more than one 

 grade of goods, the number depending upon the demands of the trade. 

 In making a miscellaneous collection of samples it is not probable that 

 all these grades have been obtained, since no special effort has been 

 made to secure all the grades of each manufacturer. 



It frequently occurs that only the cheaper grades of goods \\<-iv 

 obtained, hence the results reported are not always representative of 

 the entire output of each manufacturer. The explanations offered by 

 the manufacturers likewise apply frequently to their cheaper grades 

 rather than to their products as a whole. (See introduction, p. 3.) 



The correspondence follows: 



I am in receipt of your favor addressed to A Men A: Nicholson giving some tests 

 you have made on some preserves and jams made by them. This firm has been out 

 of existence for some time, and had no successors. The goods you tested were made 

 some time ago, and as no goods are now made under the name of Alden. & N$fiolson 

 in any way, there should he only isolated cases where parties had not disposed of 

 their stocks on hand at time of dissolution of the company. I thank you for the 

 courtesy shown in your letter. 



Yours, truly, ('. S. AI.DKX. 



NOTE. This communication is one of several which illustrate the 

 fact that the goods found on the market are not always representative 

 of the output of manufacturers at that time. A failure to appreciate 

 this fact might readily lead to unjust criticism of manufacturers, and 

 to controversies between them and control laboratories. 



We have yours of the 1 1th instant to hand, giving us results of analysis on jelly (cur- 

 rant flavor and peach flavor), serial numbers 20216 and 20217, also on raspberry jam, 

 serial number 19969, and strawberry jam, serial number 19968. In reply we would 

 say that we * * * find numbers 20216 and 20217 correct, with the exception 

 of the mention of starch being present; as far as the employment of same is concerned 

 by us in the manufacture of jelly. A very small per cent of glucose is used in order 

 to prevent it from crystallizing, but never any starch in any jams or jelly. If present, 

 then it must appear in the fruit employed itself. We note further that no sugar is 

 found in the raspberry or strawberry jam, while the fact is that 50 per cent of granu- 

 lated sugar is used in the berries themselves at the time of preparing the fruit when 

 in season. When these berries are made in low-grade jams a jelly of apple juice and 

 glucose is made and the berries boiled and mixed therein. Whether all the granu- 

 lated sugar used could be turned into invert sugar through two processes of boiling 

 we know not, but such are absolutely the facts as to our method of making the low- 

 est grade of stiiwberry, raspberry, or other jams. * * * 



THE AMERICAN PRESERVE COMPANY. 

 LEWIS J. LINK, President. 



NOTE. The samples of raspberiy jam above mentioned contained no 

 cane sugar, and the strawberry jam contained only 1.19 per cent. 

 According to the method of manufacture reported for these jams it is 

 probable that the addition of the mixture of fresh berries and cane 



