VI CONTENTS. 



Greening vegetables with salts of copper Continued. Page. 



Copper-greening in It.aly 1072 



Copper-greening in Great Britain 1073 



Copper-greening in the United States 1074 



Analytical data 1074 



Samples bought 1074 



Peas 1075 



' Haricots verts " 1097 



String beans 1099 



Stringless beans 1103 



Haricots flageolets 1106 



Haricot panaches 1107 



Little green beans 1108 



Wax beans 1109 



Lima beans 1109 



Baked beans 1113 



Red kidney beans 1117 



Corn 1118 



Artichoke 1127 



Sweet potato 1129 



Okra 1129 



Brussels sprouts .' 1131 



Tomatoes 1131 



Asparagus 1134 



Pumpkin 1138 



Squash 1139 



Mac6doino 1139 



Succotash 1141 



Mixed corn and tomatoes 1144 



Miked okra and tomatoes 1145 



List of packers whoso goods were examined 1146 



Appendix 1159 



Prohibition of sale of coppered pickles in Brooklyn, N. Y 1159 



Sale of canned vegetables colored with salts of copper 1159 



Addition of sulphate of copper to canned vegetables 1161 



Imported canned goods - 1161 



Apparatus for cooking vegetables and fruits 1162 



Copper sulphate in green peas 1162 



Presence of metallic compounds in alimentary substances 1162 



Note on copper in vegetables 1162 



Copper in preserved green peas 1163 



Analysis of canned peas 1163 



Rubber rings in the preserving industry 1163 



Metal vessels for culinary purposes 1163 



On the occurrence of tin in articles of food and drink and the physiological 



action of tin compounds 1164 



Use of tin cans for preserving 1 If !r> 



Poisonous action of tin 116") 



Technical determination of zinc 1 1615 



Detection of benzoic acid .. 1167 



