FOODS AND FOOD ADULTERANTS, 



PART VI-SUGAR, MOLASSES, CONFECTIONS, AND HONEY, AND THEIR 



ADULTERATIONS, 



SCOPE AND CHARACTER OF THE WORK. 



In tbe study of the adulteration of these common articles of table 

 use an attempt has been made to determine not only the character of 

 the adulterant used, but to a certain extent the scope and extent of the 

 adulteration. In this respect a slight departure has been made from 

 the rule adopted at the beginning of this work, viz, to restrict the in- 

 vestigations chiefly to the study of the character of the adulterants 

 and the methods of detecting them. In the cases under consideration 

 it has been thought wiser to devote less time to the methods of detect- 

 ing adulteration, which for the most part are simple operations and 

 well understood, and to give greater attention to the extent of the 

 practice of the adulteration. This idea has been followed out except 

 in the case of beeswax, with which a complete study has been given of 

 the methods proposed for analysis and the detection of adulterations. 

 To this end the cooperation of chemists in different parts of the coun- 

 try was secured and a general scheme of investigation adopted, which 

 it was proposed to carry into effect simultaneously in different parts of 

 the country. As collaborators in the work there were secured the fol- 

 lowing-named gentlemen: In Boston, Dr. Stephen P. Sharpies; in 

 Now York, Dr. F. G. Wiechmann ; in Philadelphia, Dr. Shippen Wal- 

 lace; in New Orleans, Dr. W. C. Stubbs; in San Francisco, Prof. W. B. 

 Kising; in Lincoln, Nebr., Prof. H. H. Nicholson; in Lexington, Ky., 

 Prof. M. A. Scovell ; in Columbus, Ohio. Prof. H. A. Weber; in La Fay- 

 ette, Ind.. Prof. H. A. Huston. After securing the cooperation of these 

 gentlemen the following instructions were sent them, under date of 

 December 9, 1890: 



U. S. DEPARTMENT OF AGRICULTURE, 



DIVISION OF CHEMISTRY, 

 Washington, D. C., December 9, 1890. 



DEAR SIR: In continuation of the work of tbe chemical division relating to the 

 adulteration of foods, I atn authorized by the Secretary to secure the aid of analysts 

 interested in such work in different parts of the country. 



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