MICROANALYTICAL AND BACTERIOLOGICAL LABORATORY 403 



XI. Breakfast Foods. These are to be examined as to the material used, ascertaining 

 manner of manufacture and the absence or presence of substances declared on the 



1. Flaked corn and wheat. 



2. Rolled corn and wheat. Mixtures. 



^" ikt^^ "" ^""^ ^^^''^' ^^''°'"' °* '"^'""f^^t""- Chinese and Hindoo puffed 



4. "Cream of wheat," "Carnation mush," etc. 



5. Shredded wheat, grape nuts, etc. 



XII. Baby and Invalid Foods. These are to be examined as to the presence of flours 

 of unaltered starch, as to the identity of starch, use of milk or cane sugar, presence 

 of dried milk, of casein, etc. 



1. Dried milk and casein. Pure and mixed. 



2. Starchy baby foods. 



3. Horlick's malted milk. 



4. Borden's condensed and malted milk. 

 S- Eskay's food. 



6. Peptogenic milk powder, etc. 



XIII. Spices and Condiments. These are to be examined as to identity and quaUty 

 (organoleptic testing) and as to absence or presence of adulterants. 



1. Pepper. — Black and white. Processed white pepper (bleached). 



2. Capsicums. — Hungarian, Mexican, American, etc. 



3. Allspice and allspice stems. 



4. Cloves and clove stems. Exhausted cloves. 



5. Nutmeg, mace. False mace. Adulterants. 



6. Cinnamons. Adulterants and quality. 



7. Mustard. Prepared mustards. Mustard hulls. 



8. Herbaceous condiments. Marjoram, sage, thyme, etc. 



9. Umbelliferous spices. Curry powders, etc. 



XIV. Dairying Products. 



1. Milk. Make a critical comparative study of normal cow's milk, pasteurized 

 milk, boilt miik, evaporated milk and condensed milk, including bacterial con- 

 tent, presence of blood corpuscles, pus corpuscles, sediment, etc. 



2. Sour milk, klabbered milk, buttermilk. Examine as to bacteria and other 

 organisms present. Dutch hydrogen peroxide test. Examination of washed and 

 centrifugalized samples. 



3. Cream. Whole milk. Half milk. Skimmed milk. 



4. Butter and butter substitutes. 



5. Cheese and cheese parasites. 



XV. Home Drinks. 



1. Coffee. The normal and roasted bean. Ground coffee. Coffee substitutes. 

 Dekofa. Cereal coffee. A careful study of ground coffees and their more com- 

 mon admixtures and adulterants. A study of coffee substitutes as td 

 composition. 



2. Teas. Qualities and grades. Government standards and tests. Tea culture 

 in the United States. 



(o) Coloring substances. Reed and West tests for color. 



(b) Exhausted teas. Tea adulterants. Japanese teas. 



(c) Tea substitutes. 



I. Cocoas and Chocolates. 



