AMERICAN INSTITUTE. 493 



nated with the red earthy material, bole Armenian, which con- 

 tains iron, and would have a medicinal effect upon most consti- 

 tutions. 



From the examination of thirty-three samples of sauces, 

 the conclusions were, that molasses and much salt form- 

 ed the basis of the five samples of the India soy exam- 

 ined, if they did not entirely consist of these two ingre- 

 dients; and in Harvey's fish sauce much oxalate of lime, 

 and numerous minute chips of charred wood were detected, pro- 

 bably used to impart color ; that of the seven samples of tomato 

 sauce analysed, six were artificially colored, one probably with 

 cochineal, and the rest by the addition of considerable quantities 

 of the ferruginous pigment, bole Armenian. That the samples 

 of essence of lobsters, shrimps, and anchovies contained flfour, and 

 were adulterated with immense quantities of the ferruginous 

 oxide, bole Armenian; that out of eighteen red sauces, no less 

 than sixteen contained bole Armenian, far exceeding in quantity 

 what was detected in any of the potted meats and fish. Traces 

 of copper were discovered in a few instances. 



The jams examined contain very considerable quantities of 

 copper, arising, no doubt, from the copper vessels in which jams 

 are generally prepared, as the preparers would gain no advan- 

 tage from the introduction of copper. I think it desirable that 

 copper should not be employed in the preparation of sweetmeats. 



Orange marmalade was adulterated Avith large quantities of 

 turnips, and copper was found in thirty-three out of thirty-five 

 samples of sweetmeats in considerable amount. 



Lard was found to be extensively adulterated, the ingredients 

 employed being water, potato flour, salt, potash, alum, carbonate 

 of potash and soda, and lime, these being intended either to cause 

 the lard to hold water, or to improve its consistence and color. 

 The description of lard most liable to adulteration is that put up 

 in kegs. 



Butter is adulterated with salt to the amount of thirty-five per 

 cent., which induces it to take up a large quantity of water. 



The results obtained from numerous analyses, chemical and mi- 

 croscopical, of various descriptions of tobacco, were to the follow- 

 ing effect : That the tobacco-leaf itself presents certain peculiari- 

 ties of structure by which it may be readily distinguished from 

 the leaves of all other plants said to be employed in the adulte- 

 ration of tobacco, especially in the form and structure of the hairs, 

 and of the midribs and veins. These peculiarities are so decisive 



