COLORING MATT IK. 13 



reasons: It is sometimes placed in jelly and similar preparations when 

 made only from the more expensive fruits and sugar, to make the 

 color more permanent and enable the product to retain its appearance 

 for a longer time upon the shelves of the grocer. If a considerable 

 portion of the fruit has been replaced by means of apple juice and 

 glucose, the coloring matter is added to simulate the appearance of the 

 fruit that is supposed to be present. In the cheapest grade of jellies, 

 which are made entirely from apple and glucose, and flavored artifi- 

 cially to imitate the product of higher priced fruit, coloring matter is 

 employed to represent the appearance of the product imitated. 



In the preparation of tomato catsup the natural coloring matter of 

 the tomato is largely destroyed. This destruction is not so complete 

 if the product is promptly made as when the pulp is stored for a con- 

 siderable time before it is used, long storage of the pulp bleaching it 

 to some extent. The addition of a little coloring matter, therefore, 

 has been resorted to for the purpose of imitating the color of the 

 product which is made promptly and by the most careful methods. 

 The addition of color, however, is likely to be abused, and this tendency 

 has resulted in placing upon our market tomato catsup of a deep-red 

 color, much more vivid than could possibly be obtained without the 

 use of artificial colors. 



In the preparation of cucumber pickles the natural green of the 

 cucumber is somewhat impaired. Some manufacturers have employed 

 copper compounds for the purpose of imparting to the product a 

 greenish tint. This also has been carried to excess, and we sometimes 

 find upon our market pickles of a bright green hue which is not sug- 

 gestive of any natural food. The same practice obtains in the prepara- 

 tion of canned peas and beans. The great majority of those products 

 imported from Europe are colored with copper, and as a result are of 

 a much brighter color than the same vegetables cooked when gathered 

 freshly from the garden. 



In the manufacture of butter it is found that the color varies with 

 the season of the year, the feed of the cow from -which the milk is 

 obtained, and within certain limits with the breed of the cow. This 

 results in a variation in the color of butter which manufacturers have 

 attempted to correct by adding a sufficient amount of coloring matter 

 to make the color uniform. This practice has also been carried to 

 excess, and the butter now on our market is colored more deeply than 

 is natural. This color varies in different markets of the country. For- 

 tunatel} T , during recent years, there has been a tendency to decrease 

 the color of the butter, and it is to be hoped that before many years 

 people will demand a product which is prepared without any addition 

 of color whatever. 



Coloring matter is sometimes employed for the purpose of simulat- 

 ing the appearance of a more perfect article than that actually used. 



