26 FOODS AND FOOD ADULTERANTS. 



The quantity manufactured and removed for consumption or sale at 2 cents per 

 pound during the months of November and December, 1886, and January, 1887, is as 



follows : 



Pounds. 



November 4,742,569 



December 2,786,278 



January 2,501,114 



Total 10,029,961 



The quantity exported from the United States during the period above, all exporta- 



tions being from the port of New York, is as follows : 



Pounds. 



November 3, 247 



December 58,689 



January 52, 761 



Total 114,697 



Respectfully, 



JOS. S. MILLER, 



Commissioner. 

 Hon. N. J. COLMAN, 



Commissioner of Agriculture, Washington, 1). C\ 



COLORING MATTERS IN BUTTER, 



The pure animal fats, prepared iu the manner described, are almost 

 colorless. The tint of genuine butter is imparted to these bodies by 

 various coloring matters. The principal artificial colors which have 

 been employed are : 



Annotto (Eixa orellana}. 



Turmeric (Curcuma longa and viridiflora). 



Saffron (dried stigmas Crocus sativus). 



Marigold leaves (Calendula officinalis). 



Yellow wood (Morns tinctoria). 



Carrot juice (Daucus carota). 



Chrome yellow (PbCrO 4 ) 



Dinitrocressol kalium. 



ANNOTTO. 



This substance is used more than any other in imparting to artificial 

 butter a yellow tint. Indeed it is used to color genuine butter, which 

 often in winter is almost white in its natural state. 



The coloring substance called annotto, arnatta, or roucou is the reddish pulp sur- 

 rounding the seeds in the fruit of llixa orellana, a middling-sized tree growing in 

 Guiana and other parts of South America. The pulp is separated by bruising the 

 fruit, mixing it with water, then straining through a sieve, and allowing the liquid 

 to stand till the undissolved portion subsides. The water is then poured off and the 

 mass which remains, having been sufficiently dried, is formed into flat cakes or cylin- 

 drical rolls and sent into the market. Another mode is to bruise the seeds, mix them 

 with water, and allow the mixture to ferment. The coloring matter is deposited 

 during tlie fermentation, after which it is removed and dried. In commerce there 

 are two kinds of aunotto the Spanish or Brazilian and French, the former coming in 



