110 INDEX. 



Page. 



Bomer's method for detection of gelatin . 29 



Boneblack, preparation 22 



Bordeaux red, reaction with sulphuric acid 25 



Bradbury, L., & Son 88 



Browne,'C. A., jr 36, 41, 42 



Buchanan, J 60 



Cairns, A .- 63, 68 



Campbell Preserving Company 73, 85, 86, 100 



Cape Cod Preserving Company 89 



Caramel, detection 28 



Carnel, J , 60 



Cherries, brandied 96 



canned 85, 86, 90, 91, 94 



fresh fruit 41, 44, 45 



juice 42, 44, 45 



maraschino, coloring matter ■ 11 



Chlorids, determination 14 



in ash of fresh fruits and juices 47 



Clark, S. W., & Son 74 



Claude, M. (See Truchon and M. Claude.) 



Cochineal, detection 28 



Colby, G. E 10, 40, 41, 42 



Coloring matter, discussion 36 



examination 23 



for heavy metals 24 



impurities 37 



in jams 59 



of fruits 27 



Copper, determination 30 



occurrence in canned goods 40 



Correspondence with manufacturers 98 



Cosmos Packing Company 86 



Crab apples, fresh fruit 51 



juice - 51 



Crab apple jelly 52, 73, 75 



Cranberries, canned 89, 92 



Crescent Preserving Company 70 



Crocein scarlet, reaction with sulphuric acid 25 



Crosse & Blackwell 60 



Currant jam 60, 61, 63, 64, 66, 67, 70. 72 



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



Currants, fresh fruit 41, 44, 45 



juice - 42, 44, 45 



Curtice Bros. Company 63, 64, 65, 73, 78, 79, 101 



Dailey Company, E. G 71, 82, 88, 102 



Dale Brothers 85 



DandicoUe & Gaudin 87 



Dextrin, calculation by formula 21 



determination by fermentation 20 



Dextrose, ease of fermentation 58 



in glucose 33 



Dodson-Braun Manufacturing Company 73, 103 



Doraix, Henry 87 



Drving samples, temperature 11 



Dunbar, G. W., & Sons 86, 96 



Duraix, Eugenie 88 



Fermentation of sugar solutions 20, 58 



Fig jam 60, 61 



Figs, as a basis for jams 39 



brandied 96 



canned 86, 91, 94 



fresh fruit H 



pickled 89, 92 



Flaccus Brothers 63 



