492 TRANSACTIONS OF THE 



metallic oxide, red lead, was detected in no less than eight; thai 

 in seven tlie adulteration consisted of ground rice only; that in 

 one sample the adulteration consisted of ground rice and salt; 

 that in one sample the adulteration was ground rice and red lead; 

 and in many samples red lead alone. 



BOTTLED FRUITS AND VEGETABLES. 



With respect to bottled fruits and vegetables, the conclusions 

 were, that of thirty-three samples of preserved fruits and vegeta- 

 bles, seven were free from contamination with copper; that 

 twenty-seven samples were more or less impregnated with that 

 metal; that traces of copper were discovered in three of the 

 samples; that in seven, copper was present in small amounts only; 

 that eight samples contained it in considerable amount, that in 

 six samples it was present in very considerable amount; that 

 four contained this poisonous impregnation in exceedingly large 

 quantities; that the two samples of limes examined contained 

 copper, one in small amount only, the other in amount quite con- 

 siderable; that gooseberries, as commonly preserved, contain a 

 large amount of copper, and. some samples even a very large 

 quantity; that rhubarb usually contains an amount of copper 

 quite considerable, some samples being contaminated with it to a 

 very large extent, this is done entirely for the sake of the color, 

 and is altogether an unnecessary practice, because the color which 

 is produced by means of copper is by no means a desirable or 

 natural color. The effect of the addition of copper to bottled 

 fruits is such as to be detected by the eye alone. A practiced 

 person can generally tell which has copper in it, and which has 

 not. French olives contain a large amount of copper, but Spanish 

 olives do not, as they are allowed to get riper, and consequently 

 are not intended to look green. 



The conclusions resulting from the examinations of twenty- 

 eight samples of anchovies were, that seven of the samples con- 

 sisted entirely of Dutch fish; that two consisted of a mixture of 

 Dutch fish and anchovies; that the brine in twenty-three samples 

 was charged with either bole Armenian or Venetian red, the 

 quantity varying considerable in amount; but in most cases the 

 brine was changed with these earthy powders to such an extent 

 that they might be obtained and collected from the bottom of the 

 bottles almost by teaspoonfals. 



Out of twenty-eight samples of potted meats and fish subjected 

 to analysis, no less than twenty-three were more or less impreg- 



