SUGAR, GLUCOSE, AND CONFECTIONS. 



Sugar, glucose, etc., must be commercially pure and must be free 

 from admixture with any foreign substance. Confections may be 

 colored by harmless coloring materials (a list is usually specified), but 

 must be prepared from pure ingredients and must be free from adul- 

 teration of any description. 



ARTIFICIAL SWEETENING MATERIALS. 



The sale of foods containing saccharin, sucrol, and similar prepara- 

 tions is prohibited in Belgium, France, Germany, Italy, and Rou- 

 mania. The importation of saccharin except for medicinal use and 

 under prescribed conditions is prohibited by Belgium and Greece. 



COLORING MATTER. 



All countries permit the dyeing of confections and similar articles 

 which are themselves colorless, but are customarily colored artificially. 

 Lists of permissible and of prohibited colors have been adopted by 

 Austria, Belgium, France, Germany, Rouniania, and Switzerland. 

 Belgium permits mustard to be colored artificially when properly 

 labeled. Belgium and Holland require that wine to which coloring 

 matter has been added shall be so marked as to indicate that fact. 

 The addition of injurious coloring matter to wine is prohibited in 

 Denmark, France, and Tunis. 



CHEMICAL PRESERVATIVES. 



The sale of foods containing these substances is usually prohibited. 

 Salicylic acid and boric acid have been used so much more commonly 

 than others that legislation is usually directed against them, though 

 boards of health and similar bodies which have discretion in the matter 

 usually extend the prohibitions to benzoic acid and other preserva- 

 tives as they come into use. 



The sale of foods containing preservatives is prohibited in Austria, 

 France, Hungary, and Roumania. The sale of beverages containing 

 preservatives is prohibited in Belgium, Germany, Tunis, and Switzer- 

 land. The addition of salicylic acid to food is prohibited in Buenos 

 Ayres and France. Holland does not permit the sale of beer con- 

 taining salicylic acid, and Spain forbids its addition to wine. Italy 

 permits the addition of 0.2 per cent of boric acid to butter, but forbids 

 the use of other preservatives. 



CONTAMINATION WITH METALS. 



Strict regulations regarding the content of poisonous metals of food 

 receptacles and utensils used in the preparation of foods have been 

 adopted by Austria, Belgium, France, Germany, and some of the 

 cantons of Switzerland. 



