INDEX. 113 



Page. 



rim-apples, canned 87, 88, 91 , 94 



rium jam 51, 60, 62, 64, 67, 68, 70, 72 



jelly 52, 74, 76, 79, 80 



juice , 51 



Plums, canned 88, 91 



fresh fruit 42 



structural characteristics 109 



Polarization after fermentation 58, 77 



of fruit products 18, 48, 53 



Potin, Felix 87, 88 



Ponceau R, reaction with sulphuric acid 25 



Preservatives, detection 22 



discussion 34 



Preserves, preparation of sample 11 



Prickly pear marmalade 98 



Protein 47,53,59,77 



Pulp, pressed 10 



Quince jelly 79,80 



juice 43 



marmalade * 98 



structural characteristics 109 



Raspberries, canned 88, 92, 94 



fresh fruit 42, 44, 45, 46 



Raspberry jam 65, 68, 70, 72 



jelly 74, 76, 79, 80 



juice 43, 44, 45, 46 



Richards, Edgar 41 



Ritter Conserve Company 63, 64, 71, 78, 79, 82, 103 



Saare, O 32 



Saccharin, detection 23 



use of 38 



Sacramento Packing Company 86 



Preserving Company 85 



Salicylic acid, detection 4 22 



Samples, preservation 10 



San Leandro Packing Company 86 



Schmidt, August 85, 88 



Seeman Brothers ! 86, 88 



Sirup examination 11, 97 



Smith, J. P 74 



Solid red, reaction with sulphuric acid 25 



Solids in fresh fruits and juices 47 



insoluble, determination 13 



sugar free in glucose products 77 



pure fruit jellies 77 



total, determination 11 



Sprague, Warner & Co 78, 79 



Starch, detection 30 



disappearance in ripening 35, 105 



discussion 35 



in fruits 35, 50, 105 



Stone, Mrs. Sarah C 73, 103 



Stone, W. E 42,50 



Strawberries, canned 88, 92, 94 



fresh fruit 42, 44, 46 



wild 50 



Strawberry jam (50, 62, 65, 68, 69, 71 . 72 



jelly 74, 76, 79, 80, 82, 83 



juice 43, 44, 46 



Sucrol, use of 38 



Sugar and polarization, relation 55 



calculate >n < >f reducing 20 



fane inversion in making jams and jellies 52 



17673 No. 6602 8 



