ADULTERATION OF MEAT PRODI' < TS. 



31 



TABLE XI. Fruit prodticte Ckmtinued. 

 JELLIES 



JELLIES AND JAMS. 



Glucose, starch paste, preserva- 

 tives, artificial colors. 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Preservatives 



Coal-tar dyes 



Saccharin .. 



23 



15 



12 

 103 



15 



97 



40 

 280 



35 



33 



15 



21 



11 

 Frequent. 



Rare. 



18 Kept. Ky. Agr. Expt. Sta., 1900. 



7 



11 



75 



13 



71 



27 



125 



35 



33 



11 



6 



4 



Kept. Ky. Agr. Expt. Sta., 1902. 

 Kept. Mass. State Bd. Health, 1902. 

 Kept. Mass. State Bd. Health, 1903. 

 Kept. Mich. -Dairy and Food Comm. ,1901. 

 Kept. Mich. Dairy and Food Comm. ,1904. 

 Kept. Minn. Dairy and Food Comm., 1901. 

 Kept. Minn. Dairy and Food Comm., 1903. 

 Bull. N. C. State Bd. Agr., 1902. 

 Bull. N. D. Agr. Expt. Sta., 1902. 

 Kept. Ohio Dairy and Food Comm., 1900. 

 Kept. Ohio Dairy and Food Comm., 1901. 

 Kept. Ohio Dairy and Food Comm., 1902. 

 Kept. N. D. Agr. Expt. Sta., 1905. 



Do. 



Do. 



WHOLE FRUITS. 



12 labeled " compounds." f>10 labeled " compounds." i-In maraschino cherries. 



MEAT PREPARATIONS. 



In this class of foods are considered fresh and prepared meat, fish, 

 crabs, oysters, and similar products. The fresh meats on the market 

 are rarely subject to adulteration. Packers depend entirely on cold 

 storage for their preservation, and they are kept at a low temperature, 

 not only in the packing house, but also in refrigerator cars in transit 

 and in cold-storage rooms at their destination until immediately before 

 they go into consumption. 



