1076 



FOODS AND FOOD ADULTERANTS. 



Copper in American peas. 



0.0 

 0.0 



15.1 

 0.0 

 0.0 

 6.4 



40.0 

 0.0 

 0.0 



20.4 



It will be seen from this table that 14 out of the 43 American peas were 

 free from copper, 13 contained less than 10 mg and 5 more less than 18. 

 In other words, there were altogether 32, which either contained no cop- 

 per or contained it in an amount less than Grimaux's limit. 



The compa Lon between the American and French peas in this 

 regard may be tabulated as follows : 



Copper in American and French peas. 



Column 1 represents 43 samples; column 2 represents 37 samples, or all sold as French; i oliimn 3 

 represents 36 samples, or the number left after deducting the unlabeled sample; and column 4 repre- 

 sents 35 samples, or the number left after also deducting the zinc-greened sample. 



The Italian sample of peas (No. 10710) contained copper to the amoun t 

 of 14.C mg. per kilo. 



Fifteen out of the 81 pea samples contained salicylic acid. Five of 

 these were French. The heavily coppered samples do not seem to 

 receive additions of salicylic acid as a rule. 



