6 
IOWA ACADEMY OF SCIENCES. 
JELLIES, PRESERVES, AND SYRUPS. 
Twenty nine samples of these products were examined, as shown by the 
results of the chemical analyses. In twelve of the samples glucose was 
found to exceed 50 per cent of the product, and in seventeen an amount 
exceeding 25 per cent of the product was present. In many of the other 
samples the amount of cane sugar present was very small. 
In the report of the Food Commissioner of Ohio, for 1902, nineteen samples 
of syrups were analyzed and eight were adulterated. The report for August, 
1902, of the Dairy and Food Commissioner for Michigan, shows that two 
samples of molasses and seventeen samples of jellies were analyzed and all 
were found to be adulterated . 
Many of these substances are labeled so as to indicate that they are a com- 
pound product. Most of them are artificially colored in order to make 
the imitation complete. It is of interest also to note that on many of the 
labels there is printed something like the following, which is taken as an 
example: “Compound, 50 per cent simple syrup, 50 per cent corn syrup, 
colored and flavored.” Another example is: “Syrup compound, 50 per 
cent corn syrup, 20 per cent sugar syrup. ” 
On one jar of jelly, in very small letters, is printed: “60 per cent apple 
juice, 35 per cent corn syrup, 5 per cent sugar; artificially colored.” This 
product was labeled current jelly. Another label stated that the compound 
was 50 per cent fruit, 25 per cent corn syrup, 20 per cent sugar, and 5 per 
cent spices and flavors. Many of these products were prepared in other 
states and these statements were printed on the label in order to satisfy the 
demand of pure food laws of many of the states. The results of the analyses 
of the various products called jams, jellies, and syrups show that glucose is 
present in a number of the samples and in large amounts. 
MUSTARDS. 
In the analysis of mustards, our work, owing to the limited funds at our 
disposal, was only of a qualitative nature. Many of the samples 
gave heavy indications for starch, which is the common substance used in 
the adulteration of mustard, and may be present to the extent of 50 per 
cent of the products. 
BAKING POWDERS. 
In baking powders, it was found that alum was present in three of the 
samples sent for examination; and in the cream of tartars, of the four 
samples examined, only two were found to be pure. 
CATSUPS. 
In catsups it was found that they were preserved by a salt of benzoic acid 
and artificially colored. 
In connection with the adulteration of catsups, the following extract, 
taken from the report upon Food and Drug Inspection, of Massachusetts, 
for 1902, may be of interest: 
‘ ‘As an example of the character of material used in many of the cheaper 
preparations of tomato catsups, the following quotations may be of interest 
as they are taken from the circular of a commission merchant outside the 
