16 



FOOD ADULTERATION AND METHODS FOB DETECTION. 



them to. be natural products. So-called essences are made on the man- 

 ufacturing scale and sold commercially for the preparation of bever- 

 ages intended to represent the various classes of distilled liquors. To 

 these products a small amount of soap is sometimes added to produce 

 a "bead". 



NONALCOHOLIC. 



Nonalcoholic beverages, such as ginger ale and the various fruit 

 sirups, are frequently preserved with salicylic acid and benzoic acid 

 and colored with coal-tar derivatives. These products may be detected 

 ;is described on pages Jr3 to 4:6. Sirups for soda-water fountains are 

 sometimes altogether artificial and are commonly preserved, colored, 

 and often flavored artificially. 



TABLE II. Xonalcoh nlic I leverages. 

 CARBONATED PRODUCTS. 



SHIM'S AND FRUIT JUICES. 



MISCELLANEOUS, 



"Simps from soda fountains. 

 CANNED VEGETABLES. 



Canned vegetable constitute a class of products relatively free from 

 adulteration by means of foreign substances. Imported canned peas 

 arc commonly colored with copper sulphate. Owing to the enforce- 

 ment of the imported food law by the Bureau of Chemistry, the pres- 

 ence of copper is now almost universally stated on the labels of the. c 

 o-oods. Peas and beans UTOWII mid canned in America are rare 

 colored. 



