lOO MAINE AGRICULTURAL EXPERIMENT STATION. I9IO. 



materials. The percentage of alcohol varied in the champagne 

 ciders from nothing up to something over one per cent. Where 

 the words "artificial flavor and color" were put upon the goods 

 that were marked "Champagne Cider" they have been practi- 

 cally passed, although strictly speaking they were not in accord 

 with the law. In one instance salicylic acid was found in the 

 champagne cider. This probably was not added by the bottler 

 but was used as a preservative in the cider from which the com- 

 pound was made. 



Sarsaparilla Soda. For the most part this is not very differ- 

 ent from Birch Beer. Sometimes it is put up with plain caps 

 without the words "artificial flavor and color" upon them. Prob- 

 ably in no case does any sarsaparilla enter into the manufacture. 

 The flavoring extracts used are a mixture and the dark color is 

 obtained by caramel (burnt sugar).. At the time that M. F. D. 

 R. 19 was printed it was not known to the writer that sarsapa- 

 rilla was a compound flavor and mot true to name. For the 

 present sarsaparilla may be sold as is now permitted for root 

 beer, birch beer and ginger ale and without a statement on the 

 label that it is artifically colored and flavored. 



Harmless Colors. The following coal tar dyes, as well as 

 harmless vegetable colors, are permitted in food materials pro- 

 titled that by the words "artificially colored" or some similar 

 statement advice as to the nature of the goods is conveyed to 

 the purchaser : 

 Red shades : 



107. Amaranth. 

 56. Ponceau 3 R. 

 517. Erythrosin. 

 Orange shade: 



85. Orange I. 

 Yellow shade : 



4. Napthol Yellow S. 

 Green shade : 



435. Light Green S. F. Yellowish. 

 Blue shade: 



692. Indigo Disulfoacid. 

 Only these coal tar dyes either alone are mixed are permitted 

 in foods and they must be made specifically for use in foods and 

 bear a guarantee from the manufacturer that they are free 



