30 



FOOD ADULTERATION AND METHODS FOR DETECTION. 



product supposedly made from more expensive products. For instance, 

 jellies are sometimes made of glucose and apple juice, the latter having 

 been prepared from peelings and cores, the by-product of the manu- 

 facture of dried apples. These jellies may be flavored and colored 

 to represent the jelly of high-priced fruits, or they ma} 7 be sold without 

 additional flavor and as a low-priced product. Always, however, when 

 the product of a high-priced fruit is imitated artificial coloring matter 

 is employed. 



Apple juice, as mentioned above, and especially the product obtained 

 from peelings and cores, is used extensively with the cheaper grades 

 of jellies where but little fruit is used. With the cheapest grade of 

 goods, starch is often used as a filler and gelatinizing agent. 



Preservatives, such as salicylic acid and benzoic acid, are often 

 employed with jellies and jams. Their purpose is twofold: First, to 

 preserve apple juice in barrels until it is desired in the manufacture of 

 the finished product; second, to prevent molding in the finished article 

 which is subjected to much less favorable conditions during transpor- 

 tation on trains and in heated storerooms than is the case of the domes- 

 tic product, which stands quietly, often in a cool, dark cellar, from the 

 time it is made until it is used. 



The exhausted apple residue from the manufacture of jelly is some- 

 times used for the preparation of jams, giving to the latter the seeds 

 and other insoluble material of the fruit supposed to be present, while 

 the soluble material is frequently made up of glucose. Occasionally 

 foreign seeds are used for this purpose. Glucose, as has been already 

 stated, is common!} 7 used in the cheaper varieties of fruit products, and 

 sometimes, though very rarely, saccharin is employed for sweetening. 



TABLE XI. Fruit products. 



JAMS. 



a 10 labeled "compounds." 



