680 FOODS AND FOOD ADULTEKANTS. 



ANALYSES BY SHIPPEN WALLACE. 



The samples examined by Mr. Wallace were of low-grade sugars for 

 which he paid a uniform price of o cents per pound. They were pur~ 

 chased in Philadelphia and vicinity, and represent undoubtedly the 

 low-grade sugars from the refineries of that city. The only clew to the 

 origin of these low-grade sugars will probably be found in the percent- 

 age of ash which they contain. Those which contain over 1 per cent 

 of ash are certainly raw sugars derived from the sugar beet. The same 

 is possibly true of those where the ash runs above one-half of 1 per 

 cent, but in these cases it is probable the raw sugar is derived from a 

 mixture of sugars made from cane and beet. I believe it is the custom 

 in some refineries not to attempt to keep the raw beet sugars and cane 

 sugars separate during refining. In this case, both the refined article 

 and low-grade sugars would be mixtures of the two. 



ANALYSES BY H. A. WEBER. 



The samples examined by Mr. Weber were all purchased in Colum- 

 bus in the localities mentioned in the table. These were also uniformly 

 low-grade sugars and presumably low-grade sugars from refiners. 

 Many of them, however, were marked New Orleans sugar, but this label 

 does not always indicate the origin of the sample. In many localities 

 New Orleans sugars are much in demand, and from the quantity of 

 such sugar which is sold, it is to be presumed that much of the low- 

 grade sugar of refineries is sold under the name of New Orleans sugar. 



As indicated in the communication of Mr. Weber in transmitting his 

 samples, he determined the sugar by chemical methods as well as by 

 polarization. He seems to rely more upon the chemical method than 

 upon the method by polarization, in which respect his opinion differs 

 from that of most chemists familiar with this class of work. The dif- 

 ferences, in many instances in his figures, are quite marked. In sam- 

 ple No. 1 there is a difference of nearly 3 per cent between the result 

 of the polarization and of the sugar determined by chemical means. In 

 most of the other instances the two results are nearly identical. 



ANALYSES BY F. G. WIECHMANN. 



In one of the sugars examined, No. 23, there were found grains of 

 rice, whole and broken. The presence of this rice, however, was proba- 

 bly only accidental, due to carelessness, as the market price of this ar- 

 ticle is almost the same as that of sugar, thus ottering no inducement 

 for its use as an adulterant. 



With this exception, all of the samples examined must be pronounced 

 non-adulterated, as polarization, water, and ash are in every case 

 within the test limits of these grades of refined sugars. 



Particular attention must be called to the percentages of ash found 

 in the samples examined by Mr. Wiechinann, especially as compan-d 

 with the content in the samples analyzed by Mr. Stnbbs. As before 

 intimated, an excess of ash in raw sugars would point to a beet-sugar 



