28 MAINE AGRICULTURAL EXPERIMENT STATION. I908. 



ADULTERATED AND MISBRANDED MOLASSES. 



Practically the only adulterant found was glucose. Most of 

 the samples examined carried sulphurous acid. In practically 

 every instance the glucose was added to improve the color and 

 "body" of the molasses. In most cases the goods were correctly 

 branded although frequently the word corn sirup was used as 

 a synonym for glucose. Corn sirup is objectionable as a 

 synonym for glucose for many reasons, chief among which is 

 that it is not a sirup as denned in the Maine food standards and 

 it is misleading as the average consumer does not realize that 

 glucose is meant by corn sirup. Pending the decision of the 

 U. S. Department of Agriculture, the word corn sirup is allowed 

 to be used though under protest. Dealers have been informed 

 of the position of the Maine Experiment Station in this matter. 

 It is hoped that a speedy decision will be reached by the U. S. 

 Secretary of Agriculture. In a few instances the barrels were 

 not marked at all and in some cases the barrels containing these 

 compound molasses were not branded as such. In putting these 

 mixtures on the market in many instances old molasses barrels 

 or packages have been used and as a rule the original brand has 

 not been removed from the barrel. In one or two instances 

 where the barrel was plainly marked on one end "Molasses and 

 Glucose" it bore upon the reverse end "Ponce P. R." or some 

 other mark indicating a pure molasses. In such cases the 

 retailer was just as likely to tap and place the barrel in such a 

 way that the end carrying the molasses label was the visible as 

 the properly labeled end. It is this tendency on the part of the 

 retailer to substitute an inferior article for the better one that 

 the consumer must be ever on his guard in order to avail him- 

 self of the advantages of the pure food law. 



Vinegars. 



When alcohol is placed under favorable conditions, it takes 

 up oxygen from the air and is converted into acetic acid, — the 

 acid that gives the sour taste to vinegar. Whatever the source 

 of the vinegar, and however it is made, the acetic acid is the 

 same. 



Besides acetic acid, vinegar made by fermentation of undis- 

 tilled alcohol always contains more or less of other substances 



