INDEX. 1 1 3 



Patjc. 



Pineapples, canned 87, 88, 91 , 94 



Plum jam 51, 60, 62, 64, 67, 68, 70, 72 



jelly 52, 74, 76, 79, 80 



juice 51 



Plums, canne<l 88, 91 



fresh fruit 42 



structural characteristics 109 



Polarization after fermentation 58, 77 



of fruit products 18, 48, 53 



Potin, Felix 87, 88 



Ponceau K, reaction with sulphuric acid 25 



Preservatives, detection 22 



disi-ussion 34 



Preserves, preparation of sample 11 



Prickly pear marmalade 98 



Protein 47, 53, 59, 77 



Pulp, pressed 10 



Quince jelly 79, 80 



juice 43 



marmalade 98 



structural characteristics 109 



Raspberries, canned 88, 92, 94 



fresh fruit 42, 44, 45, 46 



Raspberry jam 65, 68, 70, 72 



jellv 74, 76, 79, 80 



juice 43, 44, 45, 46 



Richards, Edgar 41 



Ritter Conserve Company 63, 64, 71, 78, 79, 82, IO3 



Saare, 32 



Saccharin, detection 23 



use of 38 



Sacramento Packing Company 86 



Preserving Company 85 



Salicylic acid, detection 22 



Samples, preservation 10 



San Leandro Packing Company 86 



Schmidt, August ." 85, 88 



Seeman Brothers 86, 88 



Sirup examination 11,97 



Smith, J. P 74 



Solid red, reaction with sulphuric acid 25 



Solids in fresh fruits and juices 47 



insoluble, determination 13 



sugar free in glucose products 77 



pure fruit jeUies 77 



total, determination 11 



Sprague, Warner & Co 78, 79 



Starch, detection 30 



disappearance in ripening 35, 105 



discussion 35 



in fruits 35. 50, 1 05 



Stone, Mrs. Sarah C 73, 103 



Stone, W. E 42, 50 



Strawberries, canned SS, 92, 94 



fresh fruit 42. 44, 46 



wild 50 



Strawberry jam (iO, 62, 6iS, 6S, 69, 71 , 72 



jelly - 74, 76, 79, 80, 82, 83 



juice 43, 44, 46 



Sucrol. use of 38 



Sugar and polarization, relation 55 



calculation of rednciny: 20 



cane inversion in making jams and jellies 52 



17673— No. 66—02 8 



