FOOD-COLORING SUBSTANCES. 
27 
g£§* 
^* g^ 
o <-> .2^° 
®£ 2 s£ 
±3 JxlCS o o 
S © ® to +=> 
d © 3 9 S >> 
ill 
03 co o+» 
p'2 o M 
o 
s 
03^ 
p<2 
is S 
8 
cl® 
5 
►3 
<! 
S g K cl » 
> O H-~n© • 
* ■§ 
p,g 
•^ £o 
^ ® 
® O c3 
o 
o 
2 a 
*& to br>o 
CI .2 (=1+3 
3 O > © 
Ki o cl 
U 8 
a ..egg . 
> g* 3 £ g 
i< <»rtJ5 © © 
C-T 
or'coT! 
•■8 
si 
3 
H^-OK S — TJ 
„ ©Is o o ©£ 
Igggsg© 1 
Hi 
033.2 
03 >-"0 w 
rt«flo 
SohN 
03" 
bfi w 
3 S 1 
CO to 
a^«; 
© * »® © 
==) 03 — ^3 
■V Nsp cl © 
§®^a^ I BoS^S 
C.H ©is © 
03 03 „ 
9S-2&-2 
-3©"C3=0> 
w 2 ° 
a *+->.2 a 
J3 © 03 +3 03 
O'A 3.0 
*< cj ©-q 
.9 ®T3 © A 
^,Q © 3 3 
© O co o 
3*!* ft 
2 '5 (=1 c8.S 
Pi a* 
© o P fl © 
Ci<© 
^g 
o 
043 03 
o a 
© >>■ 
bJ)g 
2© 
I ^ 
?3J5 
O*© 
© CO © 
W)-" be 
02 Cl 
CO CO t> TtlCJS 
1-1 00 O iCCN 
o o 
i-l at CO 
