SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 



743 



In connection with the coloring matters, however, it should be re- 

 membered that in the great majority of cases no attempt was made 

 to distinguish them further than to determine whether they were of 

 an organic or inorganic nature. Only one analyst (Weber) deter- 

 mined the nature of the coloring matter in each instance. Two of 

 the number (Stubbs, Wallace) did not report the number of samples 

 colored. In the general summary, this number was taken at 20 in 

 each case. 



The following substances were found in the 250 samples submitted 

 to examination : 



1. Sucrose. 



2. Dextrose. 



3. Maltose. 



4. Dextrin. 



5. Starch. 



6. Soluble starch. 



7. Gurn. 



8. Gelatin, 

 y. Greabe. 



10. Flour. 



11. Copper. 



12. Mineral colors. 



13. Citric acid. 



14. Tartaric acid. 



15. Peppermint. 



16. Horehound. 



17. Musk. 



18. Marsh mallow. 



1 9. Raspberry flavor. 



20. Vanilla. 



21. Pistachio. 



22. Almonds. 



23. Apricot. 



24. Strawberry. 



25. Oil of wintergreen. 



26. Banana flavor. 



27. Lemon flavor. 



28. Cinnamon. 



29. Cloves. 



30. Cocoanut. 



31. Cochineal. 



32. Eosin. 



33. Corallin. 



34. Bengal red. 



35. Fluorescein. 



36. Fluorescent color. 



37. Ultramarine. 



38. Turmeric. 



39. Methyl orange. 



40. Coal-tar colors. 



41. Carmine. 



42. Cyanin. 



43. Lampblack. 



44. Victoria yellow. 



45. Magenta. 



46. Orange red. 



47. Aniline brown. 



48. Bismarck brown. 



The above list does not, by any means, pretend to be a complete cat- 

 alogue of the materials found in the confections of commerce. It repre- 

 sents only the substances iuciden tally found in the 250 samples purchased 

 in open market to supply the material for the examinations made. 



