114 INDEX. 



Page. 



Sugar crystallization from pure fruit jellies 77 



determination of cane 18 



reducing 19 



in fresh fruit and juices 48 



fruits •- 20, 56 



Sulphates, determination 14 



in the ash of fresh fruits and juices 47 



Sulphuric acid in jellies 15 



Sutter Canning and Packing Company 85 



Sweetening materials, artificial _ 38 



Tannin, determination 22 



Teyssonneau, Jeune 86, 88 



Tin, determination 30 



occurrence in canned goods 39 



Trop?eolin 0, reaction with sulphuric acid 25 



Truchon and M. Claude 27, 42, 43 



A^acaville Preserving Company 85 



Vannill Preserving Company 70 



Viaberay & Co 78 



Wales, Geo. E 74 



Watermelon, pickled 89, 92 



Wavne Preserving Company 85 



Weiler Company, The J 70, 104 



correspondence 104 



Wells, J. S. C 34 



West Virginia Preserving Company 70, 97 



Williams Bros. & Charbonneau 63, 64, 65, 70, 71, 97, 104 



W^illiams Bros. Company 104 



Williams, K. C, & Co 87 



Winton, A. L 25,42,43 



Wyman, J. & E. A 85 



Zinc, determination 30 



occurrence in canned goods 39 



