50 



dyeing unmordanted wool in a iientralor slightly ar-'d bath. Mineral colors must be 

 sought for by the usual methods of qualitative analysis. For identification of color- 

 ing matters Bol ley's Manual may be studied with advantage. 



Glucose is probably present to a greater or less extent in most candy, but fre- 

 quently the candy is almost entirely composed of it. Such candy should be ex- 

 amined for free sulphuric acid and for excess of limeor sulphate of lime, rince the glu- 

 coses of the, market geaerally contain an excess of these bodies. The glucose itself is 

 harmless; it is only its impurities that are to be feared. ''Terra alba," which may be 

 either gypsum or China clay, is frequently found in certain kinds of cheap candy, 

 such as conversation lozenges. They are to be sought for in such candies as have 

 a very white opaque appearance. Flour is sometimes classed as an adulterant. It, 

 is very apt to be present, as it is used for various purposes in the manufacture of 

 candy. It is harmless, and less injurious than the real article. Its use, even in ex- 

 cessive quantities, can only be condemned on the ground that it is a fraud, so far as 

 it is used to make weight. The frosting on cakes, being of the same nature as con- 

 fectionery, is subject to the same adulterations and frauds. 



Very frequently papers colored with Paris green, or with the aceto-arsenite of cop- 

 per, have been used as a covering for rolls of lozenges, and such papers are almost 

 universally used to make the ornamental leaves with which cakes are ornamented. 

 Such a practice can not be too strongly condemned. 



Ill coffee, the adulterants are rarely harmful ; fraudulent cues, how- 

 ever, are very numerous. The berry is polished and variously manipu- 

 lated so as to deceive the customer as to quality, and it is moreover 

 sometimes weighted with water after roasting, by subjecting it to a 

 current of steam while still warm. He adds : '" It may be safely said 

 that scarcely a brand of the so-called package coffees contain any coffee." 

 " The essence of coffee," he declares, consists mainly of burnt molasses, 

 while the package coffees referred to, are composed principally of peas, 

 cbiccory, and rye roasted and ground. There is also a small nut, "chefus" 

 occasionally found in the market which is used for the same purpose. 

 Almond shells are treated with molasses, and when roasted make a fair 

 imitation. 



Cocoa and chocolate. Of this the chief adulterants are fats other than 

 the cocoa nibs ; also flour, with the addition of oxide of iron as a color- 

 ing agent to counteract excess of flour. The so-called soluble cocoas 

 have their fat extracted by heat. 



Flour, though extensively debased in Europe, is generally pure in 

 this country, though sometimes corn-meal and rice are used as adulter- 

 ants. The principal trouble is, however, in the use of damaged wheat. 



Ginger is sold of two grades, pure and colored, the latter being a 

 mixture of about one-half turmeric. It is used to flavor and color 

 gingerbread. Mustard is also added to strengthen other grades of 

 ginger, so that it may sell as genuine African ginger. 



Honey is adulterated with glucose. 



Lard is fraudulently adulterated with alum and lime water to improve 

 its color and add to its weight; also sometimes with starch, and largely 

 with cotton -seed oil and steariue. 



Mustard is colored with chromate of lead, also with turmeric, and 

 weighted with sulphate of lime. 



