640 FOODS AND FOOD ADULTERANTS. 



It was found difficult to prepare some samples of honeys, candies, etc., for the 

 polariscopic readings by the method prescribed. Resort was had to a 10 per cent 

 sodic sulphate solution and basic acetate lead and acetic acid. Sometimes a drop or 

 *wo of aluminic hydrate cream was used. No bone black was used. Whenever pos- 

 sible, basic acetate of lead, neutralized with acetic acid, was used. 



Great difficulty was experienced in properly determining the moisture, especially 

 with molasses and honeys. This was enhanced by the weather, as it has rained 

 here almost continuously since January 1, and the hygroscopic tendencies of onr 

 samples have not been completely prevented even though every sample has been kept 

 in stoppered bottles. In fact, the determination of moisture has required more time 

 and labor than all of the other constituents. As many as five or six determinations 

 in some instances had to be made before we could feel sure of their correctness. I 

 now have every reason to believe that they are correct. 



The sugar sent us by you read in 200 mm tube exactly 100, and in 100 mm tube ex- 

 actly 50. We have two excellent Schmidt & Haensch polariscopes, and upon these 

 all the readings were made. 



The molasses analyzed represented every form sold in this city; syrop de batterie, 

 open kettle molasses, centrifugal molasses from small three-roller mills, from large 

 live roller mills, from diffusion houses ; mixed goods, i. e., when Louisiana molasses 

 has been mixed with corn glucose sirup ; and doctored goods, i. e., when very dark 

 centrifugal molasses have been brightened by artificial processes. I learn that there 

 are many houses in this city where the mixing of Louisiana molasses and corn glu- 

 cose sirup is made. I also learn that there are several houses where dark centrifu- 

 gal molasses is brightened. Each house claims to have a special method (of course 

 secret) by which this brightening is performed. In conversation with a gentleman 

 engaged in this business, a few days since, he said that he was contracting to 

 brighten 20,000 barrels of centrifugal molasses next year. These practices are gener- 

 ally known and no attempt is made to cover them with secrecy, save the process 

 peculiar to each house performing the bleaching. 



Tho sugars examined are all pure goods. Several samples of white pulverized 

 sugar were examined to determine whether they contained any appreciable amount 

 of starch sugar, but in every instance with negative results. 



Not so with the candies and honeys. The latter, as you will see, were, as a rule, 

 very impure. The people of this city must eat very little honey, judging from the 

 absence of this article from nearly every grocery. They had to be procured from the 

 drug stores and, in some instances, were believed to have been compounded after be- 

 ing called for. Some of these honeys are, however, pure goods. 



Only low-grade candies were purchased. Since nearly every manufacturer of can- 

 dies in this city has a retail department attached to the works, it was deemed best 

 to go there and buy largely of the samples used. It is found that starch sugar enters 

 largely into the composition of low-grade candies, and 1 am told that by the use of 

 a vacuum pan, as high as 60 per cent of dextrose or starch sugar may be advanta- 

 geously mixed in the candies. Of coloring matter copper and ultramarine were 

 found. Other coloring matter found was organic. 



Tins work has been performed with great care, assisted by two chemists, Mr. W. 

 Wipprecht and Mr. T. P. Hutchinsou, both of whom have had considerable experi- 

 ence in sugar work. 



I trust it may be acceptable to you. 

 Yours truly, 



WM. C. STUHBS 



Dr. H. W. WILEY, 



Washington, D. C. 



