100 FRUITS AND FRUIT PRODUCTS. 



sugar was comparatively small, and the amount of cane sus^ar thus 

 added could very easih^ haye been completely inyerted in the process 

 of preparation. For the effect of the preserving process on cane 

 sugar, see p. 52. 



We have; your circular of the 11th with reference to your l^ulletin giving the results 

 of examination of fruit products. -^ * * 



In reference to starch, we have to say that * * * il is not our custom to use 

 starch or any farinaceous adulterative in fruit jams or preserves. We think the tend- 

 ency * * * is to substitute apples in the place of so nuu-h glucose, for the reason 

 that it makes a better jam in many ways. 



In regard to the use of i3reservatives in fruit jams, we consider it a waste of money. 

 If the goods are properly made we don't think a preservative is necessary. * * * 

 There is, however, a certain line of very high grade preserved fruits that seem to be 

 demanded by the people in good circumstances, in which it is necessary to use a 

 very small quantity of preservative. This is owing to the fact that the goods are 

 demanded in glass. They are entirely filled with sugar and sunk in a sugar sirup. 



These goods at this time in the year will keep, but in the Southern climate or 

 during hot weather they will not keep. 



This is entirely owing to the fact that no manufacturer has been able to find a glass 

 package that can be hermetically sealed and stand transportation. If this package 

 could be found it would cure a whole lot of these difficulties. 



Anderson Food Company. 



Your favor of the 11th instant, giving the results of your analysis of our grape 

 fruitate, guava jam, and pickled figs received. We thank you for submitting same. 



* * * We aim to put up pure goods, but in the fruits that are of a red color, 

 namely, berries, guava, and currants, we use some red coloring to make the appear- 

 ance better. We have for years used ' ' sugar red color," which we understood 



passed the pure-food laws of Ohio, and which Mr. (the manufacturer) assured 



us was purely vegetable color; hence we are surprised "that your analysis shows coal- 

 tar dye in our guava jam. We do not put coloring matter in to cheapen the goods in 

 in any manner, but only to aid the appearance. We are trying to make an aim on 

 our goods as pure foods. * * * Regarding the samples of grape fruitate, it is 

 impossible for us to account for any benzoic acid being in same unless it could have 

 been one of the first few batches we made. In this we put a small amount of pre- 

 servaline No. 1. Since that time, which was over two years ago, we have not used 

 any antiseptic whatever, and if this sample contains benzoic acid it must have been 

 some of the first lot that went into Washington. 



Bishop & Co. 



Note. — Two additional samples of grape fruitate (probabty old 

 stock) bought at Washington, D. C, also contained benzoic acid. Its 

 presence is doubtless due to the use of the commercial preparation 

 mentioned above. A sample of the above-named color furnished b}^ 

 Bishop & Co. was found to be of coal-tar origin, hence the color was 

 misrepresented by the manufacturer when sold as a vegetable color. 



Replying to your results of analysis under date of November 11 to the Campbell 

 Preserve Company and the Crescent Preserving Company, we would state that 

 ^ * * your results are relatively correct; that is to say, in the Crescent goods the 

 percentage of glucose is twice as much as sugar. The preservative used in all 

 instances is sodium benzoate, not benzoic acid in its literal sense. 



Jos. CampbeTll Preserve Co. 



Arthur Dorrance, President. 



