7 1C FOODS AND FOOD ADULTERANTS. 



Iii all samples containing glucose, its presence is revealed by the high 

 right-handed polarization and by the large quantity of 'undetermined mat- 

 ter. Glucose has a low factor for the sugars which reduce copper and 

 nevertheless all reducing sugars are entered as dextrose in the tables. 

 There arises, therefore, a large deficit in total solids when this method 

 of calculation is pursued. 



ANALYSES BY S. P. SHARPLES. 



Of the whole number of samples only 8 contained glucose or 16 per 

 cent. This freedom from glucose is doubtless due to the careful food- 

 inspection laws of Massachusetts, the samples having been all bought 

 in Boston and vicinity. 



The number of samples labeled New Orleans is 12. 



Of the 18 samples of maple sirup only 2 were adulterated with glucose. 



Tin was found in only 7 of the samples. 



The greater number of the samples appear to be made up of sirups 

 and molasses without adulteration, or else to be made from cane sugar 

 in such a way as to closely resemble the legitimate products. 



NOTE BY MR. SIIAKPLES. This is a very poor time of year (January, 1891) to get 

 molasses .other than New Orleans, as the maple is all last year's and largely made by 

 dissolving maple sugar. The new crop West India molasses has not come into the 

 market yet. New maple and West India will commence to come in in the course of 

 a week or two, now. At present the market is supplied largely from New York. 



ANALYSES BY W. C. STUBBS. 



It might be supposed that in New Orleans the practice of adding 

 glucose to molasses would not be followed. The results of the analyses, 

 however, show that this species of adulteration is more largely prac- 

 ticed there than in Boston. Sixteen samples were found mixed with 

 glucose, or 32 per cent. No examination of the samples was made for 

 tin. 



Three kinds of molasses made from sugar cane are sold on the New 

 Orleans market. The first of these is the open-kettle sugar molasses, 

 usually of fine color and flavor and rich in sugar. The quantity of this 

 molasses offered on the market diminishes from year to year as the more 

 modern methods of manufacture supplant those heretofore in use. The 

 second and rapidly increasing kind is centrifugal molasses. This prod- 

 uct is much inferior in quality to the open-kettle molasses, and 

 when two crops of sugar have been taken from it is little better than 

 " black strap." It is largely used for mixing with glucose. There may 

 be found a very limited supply of a kind of molasses known as sirop de 

 batterie, made by boiling the clarified juice almost to the crystallizing 

 point. This kind of molasses is esteemed as a delicacy. It should be 

 made from rather green or inferior canes, so that the sugar it contains 

 will not crystallize. Several samples of this kind of molasses may be 

 found iii the table of analyses. 



