INTRODUCTION 



Questions affecting the purity of staple foods are of vital interest 

 to practicall}' our whole population. This interest is increased, from 

 the moral and commercial standpoints, with foods produced and manu- 

 factured in this country. 



During recent years the cultivation of fruit and the manufacture of 

 fruit products have reached such proportions that information is often 

 sought regarding the true character of the preparations on the market. 



The adulterants mentioned in the following pages are to be criticised 

 on the ground of deception rather than because of their being preju- 

 dicial to health. At the same time, salicylic acid and saccharin are 

 regarded with disfavor by the majority of disinterested investigators, 

 it is conceded that benzoic acid should be subjected to further study 

 before its use be unrestricted, and it sometimes happens that colors 

 are employed that are not altogether lacking in injurious properties. 

 There is a demand for further stud}' of the effects of preservatives in 

 general on the health of the consumer. 



As stated above, however, the great majority of samples reported in 

 the following pages as adulterated are probably not injurious articles, 

 and their sale under proper labels is not open to objection. Correct 

 labeling, however, is essential to the welfare of reliable manufacturers 

 as well as that of consumers. 



Many large manufacturers find it advantageous to add a commercial 

 preservative to hold fruit in a partiallv prepared condition and finish 

 it up at their convenience; to add apple juice, not as a "make weight'' 

 alone, but to insure a good, firm jelly; and to employ artificial colors to 

 compensate for dilution with apple juice and to prevent fading on the 

 grocers' shelves. 



When such practices as the above are not indicated on the label, 

 jellies made of a given fruit and sugar alone are subjected to unfair 

 competition. The two articles may be equally wholesome, but there 

 are man}^ who prefer the latter and are willing to pa}" for the increased 

 cost of manufacture. 



There are numerous small establishments engaged in the prepara- 

 tion of ''home-made" jellies and jams that are really true to name, and 

 thenumber of private families that add something to their income in 

 the same way is very great. Their welfare recpiires correct labeling 

 of imitation products. 



Moreover, the consumer has a right to expect that food products 

 shall be true to label in every respect. There should !)e no misrepre- 

 sentation regarding quality of product, variety of fruit employed, 



