FOOD INSBF^CTION. 



271 





(D 









^ . 





Dr! 





■=.0 





^w 







Ethek 



^ 





EXTRACT. 







(U 









s 









<C 







(U 

















% 



, '5 



3 



5J 















CO 



> 



^^ 



Foreign matters found. 



7080 

 7081 

 7082 

 70»3 

 7084 

 7085 

 7086 

 7087 

 70S8 

 70S9 

 7090 

 7091 

 7092 

 7093 

 7094 



7123 

 7124 

 7125 

 7126 



% 



13.02 

 3.91 

 4.44 

 6.60 

 6.45 

 5.85 

 5.58 

 5.79 

 6.13 

 5.60 

 5.66 

 6.30 

 7.03 

 6.13 

 5.68 



5.63 

 6.23 

 8.00 

 6.43 



% % 



.82 

 .10 

 .05 

 1.10 

 .30 

 .35 

 .35 

 .65 

 .95 

 .40 

 .55 

 .55 

 .73 

 .53 

 .40 



1.55 

 1.90 

 1.30 



3.05 

 1.54 

 4.45 

 4.10 

 3.40 

 4.03 

 5.85 

 4.00 

 4.43 

 4.13 

 12.15 

 4.75 

 2.88 

 4.90 

 4.78 



16.08 

 11.85 

 14.58 

 12.30 



% 



1.19 



1.24 



.25 



.73 



.68 

 .62 

 .28 

 .68 

 58 

 .58 

 .18 

 .48 

 .24 



32.64 

 36.18 

 31.28 

 37.27 



% 



% 



2.30 



14.68 



4.53 



30.11 



2.00 



35.15 



2.90 



18.63 



2.18 



15.47 



2.25 



20.18 1 



1 



2.18 



1 

 19.15 1 



1.83 



12.62 



1.20 



23.23 



1 90 



22 05 



4.23 



10.20 



.98 



20.47 



4.90 



13.20 



1.80 



16.55 



1.38 



19.15 



1.34 



9.13 



1.22 



8.88 



0.94 



7.61 



1.04 



8.91 



Wheat flour. Brassica arvensla.^ 

 Trace arrow root. 



A leguminous seed, a little wheat 

 flour. 



None. 



Trace turmeric. 



None. 



Brassica arvensis.* 



Braasica arvensis.* Apparently no 

 attempt to remove seed coats. 



Brassica arvensia.* 



None. 



Trace of red pepper. 



Turmeric, apparently no attempt to 

 remove seed coats. 



Brassica arvensis.* Trace wheat 

 starch. 



Trace of starch. 



Brassica arvensis.* Turmeric. 



Brassica arvensis.* Turmeric. 



None. An excess pe'pper hulls. t 



None. An excess pepper hulls. f 



None. An excess pepper hulls. t 

 None. 



* See discussion page 260. 



t See discussion page 261. 



