IXDEX. 



Page, 



Acidity, influence on inversion of sugar 52 



of fresh fruits and juices 47 



Acids, determination of citric 16, 17 



free mineral 15 



malic 16 



tartaric 16 



total 14 



volatile 15 



Agar-agar, detection 29 



in marmalades 29 



Alcohol, determination 17 



yjrecipitate 21, 49 



Alden & Nicholson 63, 65, 99 



Alumina cream, preparation 21 



Amandus, (xustav 86, 88 



American Preserve Company 70, 71, 82, 99 



Anderson Food Company 63, 64, 70, 100 



Apple butter 97 



jam 51, 59, 61 



jelly 52, 73, 75, 78, 80, 82, 83 



pulp, staining by Hoffman's violet 107 



Apples as a basis for fruit products 36, 38, 73 



canned 85, 90 



fre.sh fruit 41, 51 



juice 42. 51 



structural characteristics *. 109 



Apricot jam 59, HI, 63, 66 



Apricots, canned 85, 90, 94 



fresh fruit 41 



juice, separation of 10 



stnictural characteristics 109 



Asbestos, used in drying fruit products 12 



Ash of glucose 83. 34. 55, 81 



determination 13 



of alkalinity 14 



discussion of, in fresh fruits and juices 47 



examination 14 



value in judging purit v of fruit product 54 



Ayar, B. S ". 87 



Ayer Preser\'ing Company 79, 82 



Azema, A 93 



Barataria Canning Company 60 



Batavia Preserving Com])any 63, 64, 65 



Benzoic acid, detection . 23 



Berg, Carl 88 



Besse, Augustus 86 



Biebrich scarlet, reaction Avitli sulphuric acid 25 



Bishop & Co 60, 89, 100 



Blackberries, canned 85. 90 



fresh fruit 41. 43, 45, 51 



juice 51 



Blacklx?rry jam .M . 5i». til . tlS. {'i^, 70. 72 



jelly 52, 73, 75 



lOt) 



