INDEX. Ill 



Page. 



Flickingor Company, The J. H 87 



Formalin for preserving samples 10 



Franklin Preserving Company 65 



Fruit butter 53, 96 



juices 1 0, 42, 44 



Fruity, brandied 96 



canned ' 11* 84, 85, 90, 93 



composition 51 



foreign 38 



fresh 10, 41, 44 



polarization 49 



< Jal lasin in glucose 



Gelatin, detection 29, 77 



by Beckmann's method 29 



Burner's method 53 



in marmalades 29 



Gelatinizing agents, discussion 



G it >1 >s Preserving Company 85 



Glucose - * 31,54,78 



( iolden ( iate Packing Company 87, 88 



Gooseberry jam 64, 67 



Gordon & Dihvorth 74, 85, 87, 96 



Grape-fruit jam 60, 61 



jam . . 51, 60, 61, 64, 67 



jelly 52, 74, 75, 78, 80, 82, 83 



juice 42, 51 



Grapes, canned 86, 91 



fresh fruit - 51 



structural characteristics 109 



( i r< icers' Preserve Company 



( i ua va jam 60, 61 



jelly 74,75 



Hartley, W. P 64,65 



Hazel Pure Food Company 65, 73, 78, 85, 87 



Heinz, H. J., & Co ". 97 



Hilgard & Colby 40 



Hooven Mercantile Company 85 



Huckleberry jelly ." 52, 74, 75 



juice 43, 51 



Jams 51, 53 



apple juice in 



coloring matter 59 



compound 70 



glucose in (see also compound) 63 



polarization, discussion 56 



preparation of sample 



prepared in laboratory 50 



preservatives 59 



Jellies 10,50,73 



compound 



containing no glucose 



glucose in ( See also compound) 



polarization, discussion 57 



prepared in laboratory 



Jourde, A 96 



Keiller, J., A: Son .. 59,60 



Keim,W 42 



Konig, F 41,42 



Kremla, II 41,42 



Laaff,W 85,88,89 



Lapham, .Talma 74 



La Porte Frereet File.. 86 



