ADULTERATION <>K src.SK l'R<>l>r<TS. 



TAMI.K XI 11. .S'ymrx Continued. 

 PEPPER Continued, 



Fxteiit of adulteration. 



Adulterant 



Sago , 



Farinaceous matter 

 Cocoannt shells 



Do 



Cayenne 



Do 



Do. 



Ginger, pepper shells, olive Mono. 

 Ked -a U dust 



Foreign hulls 



No. samples 

 examined. 



D.. 



Charred matter 



Sand in excess 



Turmeric- 



Coloring matter 



Not specified 



Do 



All adulterants 



Do 



Qinger, pepper shells, olive stones, 

 buckwheat. 



Do 



Wheat, cocoanut shells, mustard 

 hulls, corn meal. 



Do 



Do 



Corn meal, wheat, buckwheat mid- 

 dlings.^ 



Do.'' 



Do. '> 



Plaster, wheat, corn meal, coal-tar 

 dye. dirt, ginger, pepper shells, 

 olive stones, s wdust.c 



Do.c 



Do.c 



Do.c 



Do.c... 



Do. c 



Do 



Red sandalwood c 



Red woody matter c 



Starchy matter (wheat) < 



Starchy matter (corn) c 



Buckwheat c 



Red dye c 



Aniline dyest nil's < 



All adulterants 



Do.c 



Do.c... 



No. samples 

 adulter- 



ated. 



26 

 102 

 102 

 26 

 102 

 26 

 66 

 415 

 66 

 66 

 102 

 26 

 L02 

 66 

 26 

 66 

 57 

 14 

 102 

 415 

 129 



217 

 51 



58 

 62 

 17 



28 

 15 

 20 



66 

 . 39 

 61 

 17 

 27 

 129 

 30 

 30 

 30 

 30 

 30 

 30 

 28 

 30 

 28 

 6 



Ken ' 



Rent. Ohio Dairy and Food Comm., L895, 

 Bull. 128, Conn. Agr. Kxpt.stu.. LiM, 



I )( >. 



Kept. Ohio Dairy and Food Com in.. lvi:>. 

 Bull. 123, Conn. Agr. Expt. Sta.. IS'.H;. 

 Kept. Ohio Dairy and F ..... 1 Coiiini.. 1996, 

 Kept. Ohio Dairv and Food Comm., 1897. 

 Kept. Mass. State Bd. Health, 1900. 

 Kept. Midi. Dairy and F ..... 1 Comm.. 1900. 



Do. 



Bull. 12:5, Conn. Agr. Expt. Sta., 18%. 

 Rept. Ohio Dairy and Food Comm.. lx> 

 Bull. 123, Conn. Agr. Expt. Sta., 1896. 

 Kept. Mich. Dairy and Food Comm., 1900. 

 Rept. Ohio Dairy and Food Comm.. 1896, 

 Kept. Ohio Dairy and Food Comm., 197. 

 Rept. Conn. Agr. Expt. Sta., is-.ts. 

 Bull. 13, Pt.2, Div.Chem:, U.S. Dcpt. Agr. 

 Bull. 123, Conn. Agr. Expt. Sta., 1%. 

 Rept. Mass. State Bd. Health, 1900. 

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



Rept. Minn. Dairv and Food Comm., 1901. 

 Rept. Conn. Agr. Expt. Sta., Pt. 2, 1901. 



Rept. Mass. State Bd. Health, 1902. 

 Rept. Mass. State Bd. Health, 1904. 

 Rept. Conn. Agr. Expt. Sta., I't. 2, 1901. 



Rept. Mass. State Bd. Health, 1902. 

 Rept. Mass. State Bd. Health. 1904. 

 Rept. Conn. Agr. Expt. Sta., Pt. 2, 1901. 



Rept. Mass. State Bd. Health, 1902. 

 Rept. Mass. State Bd. Health, 1901. 

 Rept. Mass. State Bd. Health, 1903. 

 Rept. Mass. State Bd. Health, 1904. 

 Rept. Mich. Dairv and Food Comm. 

 Rept. Mich. Dairy and Food Comm. 

 Rept. Conn. Agr. Expt, Sta., 1897. 



Do. 



Do. 



Do. 



Do. 



Do. 

 Rept. Mass. State Bd. Health, 1900. 



1901. 

 1904. 



Rept. Conn. Agr. Expt. Sta., 1X97. 

 Rept. Mass. State Bd. Health, 1900. 

 Bull. 13, Pt. 2, Div. Chem., U. S. Dept. 



1887. 



Agr. 



MISCELLANEOUS. 



a In black pepper. 



?' In white pepper. 



c In cayenne. 



SUGARS, SIRUPS, ETC. 



As a class the sugars, both high and low grades, as found on the 

 market are practically free from adulteration. During recent years, 

 however, a product has been put on the market to a limited extent 

 which consists of a mixture of cane sugar with starch sugar (glucose) 



