INDEX. Ill 



Page. 



Flickinger Company, The J. H 87 



Formalin for i)reserving samples 10 



Franklin Preserving C< )iii{)any 65 



Fruit butter '. 53, 96 



juices 10, 42, 44 



Fruits, brandied 96 



canned 11, 84, 85, 90, 93 



composition 51 



foreign 38 



fresh 10, 41, 44 



polarization 49 



< xallasin in glucose 33 



Gelatin, detection 29, 77 



by Beckmann's method 29 



Bomer's method 53 



in marmalades 29 



Gelatinizing agents, discussion 37 



Gibbs Preserving Companv 85 



Glucose ' 31, 54, 78 



Golden Gate Packing Company 87, 88 



( Tooseberrv jam 64. 67 



Gordon & 'Dihvorth 74, 85, 87, 96 



Grape-fruit jam 60, 61 



jam 51 , CO, 61, 64, 67 



jelly o2, 74. 75, 78, 80, 82, 83 



juice 42, 51 



Grapes. canne<l 86, 91 



fresh fniit 51 



structural characteristics 1 09 



Grocers' Preserve Company 82 



Guava jam 60, 61 



jelly - 74, 75 



Hartley. W. P 64, 65 



Hazel Pure Food Companv 65, 73. 78. 85, 87 



Heinz. H. J. , & Co ". 97 



Hilgard c^ Colby 40 



Hooven Mercantile Company 85 



Huckleberry jelly 52, 74, 75 



juice 43, 51 



Jams 51 , 53 



apple juice in 70 



coloring matter 59 



compound 70 



glucose in (see also compound ) 63 



l>olarization, discussion 56 



prejiaration of sample 11 



prepared in laboratory 50 



preservatives 59 



JelUes 10. 50. 73 



compound 81 



containing no glucose 73 



glucose in ( See also compound i 78 



polarization, discussion 57 



prepared in laboratory 50 



Jourde, A 96 



Keiller, J. , c^ Son 59, 60 



Keim, AV 42 



Kunig, F 41 , 42 



Kremla, H 41, 42 



Laaff, W 85, 88, 89 



Lapham, Jalma 74 



La Porte Frere et Fils 86 



