714 FOODS AND FOOD ADULTERANTS. 



ouly a trace of reducing sugar. A maple sirup should have a consider- 

 able quantity of reducing sugar on account of the fact that it is boiled 

 in open pans for a long while, and this tends to convert some of the su- 

 crose into reducing sugar. The high price charged for this sample, 

 however, seems to preclude the possibility of its being an adulterated 

 article. The presence of the green color in its ash is also a trouble- 

 some fact. Numbers 59, 60, and 61 are also maple sirups, but, it will 

 be noticed, differ very materially in composition from No. 54. The re- 

 mark made of No. GO by Mr. Huston that it was made up from maple 

 sugar and glucose does not seem to be properly borne out by the data 

 given. Mr. Huston, however, failed to report his polarizations, and this 

 makes it difficult to judge in all cases of the nature of the product. 



No. 64 is rather a peculiar product claimed to be made from fruit and 

 sugar. The sugar was evidently invert sugar, or else the natural acids 

 of the fruit had almost completely inverted the cane sugar, which might 

 originally have beeirpresent in it. The small amount of ash which was 

 present would show that no molasses of any kind had been added to it. 



The other samples examined by Mr. Huston are sufficiently described 

 in the analytical data. 



ANALYSES BY ME. NICHOLSON. 



The samples were purchased in Lincoln and Omaha. They com- 

 prised 9 samples of maple, 18 samples New Orleans, 5 samples of 

 sorghum, and the rest of miscellaneous labels. No. 170G is labeled 

 " sorghum," but it could not have been a pure sorghum, on account of its 

 low reducing sugar content. It is the custom of certain manufacturers 

 to mix sorghum largely with glucose and sell the product as sorghum 

 or under some other name. In this case, however, such a mixture 

 could not have been made since the polarization before and after inver- 

 sion shows that no admixture of glucose, which is always strongly dex- 

 trogyratory could have been practiced. The analytical data point to an 

 admixture of sugar ; but such a compounding would not be practical for 

 commercial purposes. The nature of this sample, therefore, is unde- 

 termined by the analysis. 



The number of samples containing glucose is 35 or 70 per cent of the 

 total number examined. The glucose used in most instances consisted 

 largely of dextrin, as is shown by the high polarization. 



Take for instance No. 1724, labeled golden drip. This sirup is made 

 almost wholly of a glucose exceedingly rich in dextrin. Nos. 1711, 1712, 

 1720, 1731, 1733, 1738, 1842, and 1746, sold as New Orleans molasses, 

 are all largely adulterated with glucose. 



Of the maple sirup, No. 1710 contains no maple product, except a lit- 

 tle for flavoringpurposes. It is made of a glucose rich in dextrose. Nos. 

 1743, 1751, 1752, 1763, and 1754, are almost pure glucose, although 

 sold as high-grade maple sirups. 



In No. 1745 the analytical data are of little worth on account of the 

 impossibility of securing a sufficient clarification to permit of the polar- 

 iscopic reading. 



