712 FOODS AND FOOD ADULTERANTS. 



digested. The use of acids in converting the starch into glucose would 

 prove detrimental to health unless they were carefully removed. Glu- 

 coses are, therefore, often made with ferments for the purpose of con- 

 verting the starch into sugar rather than by the use of acids. Diastase 

 is sometimes used for this purpose and other ferments are also employed. 

 At the present time the use of glucose in the manufacture of molasses 

 and sirups can not be said to be a fraud, from a financial point of view, 

 inasmuch as the glucose costs quite as much as the other materials of 

 which the molasses and sirups are made. 



By glancing at the tables of analyses it is easy to pick out all those 

 samples of molasses which contain glucose. They are recognized at 

 once by their high right-handed polarization, both before aud after in- 

 version. They are also distinguished by the comparatively low quan- 

 tity of sucrose which they contain. 



In regard to the adulteration of maple sirup, large quantities of the 

 sophisticated article have been sold, both under the name of maple 

 sirup and mapleine. This product is manufactured under a patent is- 

 sued to Josiah Daily, of Madison, Ind., dated July 18, 1882, and reissued 

 February 13, 1883. This process is best described in the words of the 

 patent itself, which follow : 



To all whom it may concern : 



Be it known that I, Josiah Daily, of Madison, in the county of Jefferson and State 

 of Indiana, have invented a new aud useful method of flavoring sirups and sugars 

 and other saccharine matter, of which the following is a full, clear, and exact specifi- 

 cation : 



The object of my invention is to impart to saccharine matter the flavor of maple 

 sirup ; and the invention consists in the use of an extract of hickory for giving the 

 desired flavor. 



The extract is to be obtained iu any convenient manner, such as making a decoc- 

 tion of the hickory bark or wo,od, or percolating liquid through the same, or drawing 

 off the sap from the tree. The bark or wood of the hickory tree may be ground to 

 facilitate the extraction of its principle aud the extract may be made more or less 

 strong by increasing or diminishing the quantity of bark or wood, or by boiling the 

 extract for a longer or shorter time. 



In preparing sirups I ordinarily add about three tablespoonfuls of the decoction to 

 a gallon of heated or boiling srrup. Of course, the stronger the extract the less the 

 quantity required for flavoring a given amount of sirup. The sirup maybe manu- 

 factured from any kind of saccharine matter, or mixture of saccharine matters, or the 

 sirups ordinarily found in the markets may be used. The effect of the extract or de- 

 coction is to give to the sirup the flavor of the maple, producing a sirup which can 

 not be distinguished from genuine maple simp. 



The high price of maple sirup, as well as its scarcity throughout the country, ren- 

 ders this improved sirup of great value, since a good substitute for maple sirup is thus 

 produced, which comes within the reach of all. 



It is evident that the flavored sirup may bo boiled down and a sugar resembling 

 maple sugar in taste may be produced. 



In defining the limits of my invention,! would state that I do not claim broadly 

 the nse of extracts of the wood or bark of trees for flavoring sirups or sugars, as 1 am 

 aware that a decoction made from the wood of the maple lias been used for the same 

 purpose. The maple, however, belongs to a different genus of tree from that of tho 

 hickory, and it is well known that extracts of wood as a rule differ from each other 



