SUOAR, MOLASSES, CONFECTIONS, AND HONEY. 715 



In No. 1750 is found almost pure glucose, sold as sorghum. 

 In the whole series of analyses the reducing sugars appear remark- 

 ably low. 



ANALYSES BY MB. RISING. 



The samples were purchased in Oakland and San Francisco. Of the 

 total number 11 contained glucose or 22 per cent. Fifteen of the sam- 

 ples were labeled " New Orleans molasses." There were no samples of 

 maple sirup. 



Of the 15 samples of New Orleans molasses 7 are largely adulterated 

 with glucose. No. 56, labeled extra New Orleans clarified, contains 

 about 50 per cent of glucose. 



No. 43, labeled golden sirup, California refinery, shows an anomalous 

 composition. It contains of reducing sugar, sucrose, water, and ash 

 only 57.45 per cent, leaving 42.55 per cent unaccounted for. 



No. 46, on the other hand, has 103.67 per cent of the above constitu- 

 ents showing a peculiar composition. On account of the disturbing in- 

 fluence of other bodies present on the rotation produced by the su- 

 crose of the samples the data afforded by the polariscope are not al- 

 ways indicative of the exact quantity of sucrose present. In molasses 

 and sirup it can not be expected that the sum of the other constituents 

 -f the sucrose by polarization shall equal 100. It is only where there 

 is a considerable variation, amounting to from 3 to 5 per cent that we are 

 justified ill suspecting the addition of some adulterating substance like 

 glucose or invert sugar. 



No. 63 shows an abnormal percentage of ash and yet is a sample not 

 highly colored and gives no indication of adulteration. The consump- 

 tion of large quantities of such a sirup, however, might prove preju- 

 dicial to health by reason of the introduction into the stomach of such 

 large quantities of mineral matters. 



Nos. 80 and 120 are other samples where a large deficit of solid mat- 

 ter is noticed. 



ANALYSES BY M. A. SCOVELL. 



Of the whole number of samples examined 19 or 38 per cent were 

 adulterated with glucose. Fifteen of the samples were labeled " New 

 Orleans." None of these were adulterated with glucose but 7 of them 

 contained tin. 



No. 41, labeled "New Orleans reboiled," shows an almost perfect in- 

 version of the sucrose either by reboiling or by subsequent fermenta- 

 tion. It gives a left-handed solution in direct polarization. 



There are 10 samples of maple sirup. Of these 7 are adulterated with 

 glucose. 



Five of the samples are marked sorghum. Of these 3 are adulterated 

 with glucose. 



Eighteen of the samples contained tin and one copper. 



