SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 



643 



The result of this examination has been to show that there is quite as much adul- 

 terated honey in the market as there was in 1886, when I made a very extensive in- 

 vestigation for the New Jersey dairy commissioner, and that the adulteration ie now 

 the same as it was then. The manufacturer in this city of mixed sirups also makes 

 a honey. The flavor and taste are very similar to the pure article, and a number can 

 not detect the difference. How he makes it, or how the flavoring is obtained, is of 

 course known only to him. The substance consists of a mixture of cane sugar, sirup, 

 and glucose sirup, and he has quite an extensive sale for it. 



The method of analyses for determining whether the sample is pure or not is the 

 same as that for molasses. Pure honey will seldom on a direct polarization indicate 

 more than -f- 3 in my experience, although it has been stated that there are honeys 

 which have indicated as much as + 7. All the adulterated honeys on the direct 

 polarization indicate from + 25 to over 100, according to the amount of cane sugar 

 or glucose which has been used. On inversion if only cane sugar has been used the 

 polarization will be to the left, whereas if glucose is used it will be to the right. 



The following are the names and the marks on the hottle : 



Pure California White Clover Honey, P. 

 J. Ritter Company, Philadelphia. 



XX White Clover Honey, no maker. 



White Clover Honey, Sleeper, Wells & 

 Aldrich. 



Honey, Arthur Todd, Philadelphia. 



Virgin Honey, Philadelphia Pickling 

 Company. 



Pure Extracted Honey, T. S. Borden, Bur- 

 lington. 



Honey, Phildelphia Pickling Company. 



Pure Honey, Philadelphia Pickling Com- 

 pany. 



Pure Honey, W. G. Griffiths. 



Pure Honey, Anderson & Co. 



Pure Honey, Henry Bassett, Salem, N. J. 



California Honey, no maker. 



White Rose Honey, New Jersey Preserv- 

 ing Company. 



Choice Extracted Northern Honey, Geo. 

 D.Powell. 



Superior Extracted Honey, Walker, Mc- 

 Cord & Co. 



XXX White CloverCalifornia, J. O'Schim- 

 uiel Company. 



Pure Honey, Stevenson Bros. 



Strictly Pure Extracted, Austin Nichols 



California Honey, E. T. Coudouey Com- 

 pany. 



Choice Honey, Wm. Collins, New York. 



Los Angeles California Honey, John Long, 

 New York. 



Ritter's Pure California Honey, Ritter & 

 Co., Philadelphia. 



Old Virginia Pure Honey, Geo. K. Mc- 

 Mechen. 



Pure Clover Honey, no maker. 



XX White Clover Honey, G. & R. 



Honey, Chas. G. F. Denk. 



Golden Rod Honey, Wm. Thompson, New 

 York. 



Superior Honey, Witimans Bros., Phila- 

 delphia. 



Pure California Honey, Thos. Martindale 

 & Co., Philadelphia. 



Extracted Honey, C. H. Luttgens, Ham- 

 monton, N. J. 



Pure Honey, P. A. Garretson, Hillsboro, 

 N.J. 



Old Virginia Honey, Geo. K. McMechen 

 &Son. 



Strained Honey, Francis H. Leggett & 

 Co. 



Pure Honey, Max Ains, New York. 



&Co. 



The method of analysis has been as directed in your letter of instructions. The 

 polariscope made use of is a Soleil-Ventzke, made by Dr. C. Scheibler, of Berlin. 

 The sample of sugar received from you polarized 99.8 in a 200inm tube. The half 

 tube polarized 49.9. I have a quartz plate indicating 99 with which it is my cus- 

 tom to test the instrument. All readings which I have given have been based on 

 the basis of 100 and not 99.8. The determinations of the amount of reducing sugar 

 were made with a Fehling's solution, 10 cc equaling 0.05 dextrose. The amount 

 of sucrose was calculated hy Clerget's formula, the temperature being 20 C. 



By an examination of the amount of reducing sugar in the molasses, some curious 

 results are showu, which can only be accounted for hy the fact that the glucose which 

 has been made use of as an adulterant contained varying amount of dextrin. This 



