80         NOTES  ON  LEMON-JUICE  AND  ITS  DECOMPOSITION. 
Leith,  Birmingham,  Newport,  Cardiff,  Southampton,  etc.,  besides 
samples  obtained  from  wholesale  and  retail  druggists  and  im" 
porters  of  foreign  produce.  Some  were  plainly  artificial,  a  few 
contained  sulphuric  acid,  but  most  of  them  were  merely  diluted 
with  water.  The  greater  number  of  those  obtained  from  the  re- 
tail shops  were  artificial,  and  in  no  single  instance  stronger  than 
twenty -four  grains  per  ounce. 
The  following  table  is  the  result  of  twenty  of  these  analyses 
made  of  samples  from  the  places  before  mentioned.  They  are 
calculated  as  grains  per  fluid-ounce  : — 
No. 
Citric 
Acid. 
Gum  and 
Sugar. 
Sp.  g. 
Adulterant,  and  Remarks. 
1 
25 
3-10 
1-026 
Watered. 
2 
30 
3-90 
1-032 
Artificial. 
3 
20 
2-00 
1-021 
Watered. 
4 
28 
2-00 
1-028 
Watered. 
5 
35 
5-80 
1-037 
Artificial  and  Cane  Sugar. 
6 
14 
2-00 
1-023 
Artificial  and  Tartartic  Acid. 
7 
15 
1-99 
1-016 
Watered. 
8 
18 
3-00 
1-019 
Artificial. 
9 
19 
9-00 
1-027 
Artificial. 
10 
42 
3-45 
1-043 
Genuine. 
11 
28 
2-85 
1-029 
Watered. 
12 
19 
13-52 
1-022 
Artificial. 
13 
42-22 
6-50 
1044 
Genuine. 
14 
32-22 
3-90 
1-033 
Genuine, 
15 
43-90 
10-50 
1-048 
Genuine,  but  colored  with  some  extract. 
16 
29-5 
2-90 
1-030 
Genuine,  but  reduced. 
With  Sulphuric  Acid  and  Sugar. 
17 
5-3 
1-028 
18 
40 
3-60 
1-042 
Genuine. 
19 
32 
3-44 
1-033 
Genuine. 
20 
30 
1-59 
1-030 
Artificial. 
Thus,  it  will  be  seen,  that  in  no  article  was  adulteration  car- 
ried on  to  a  greater  extent  than  lemon-juice,  and  prior  to  the 
present  Act  a  genuine  sample  was  hardly  ever  obtainable. 
The  juice  keeps  its  strength  better  separated  from  the  fruit 
than  in  it.  A  good  sample  may  be  kept  for  years  without  sensi- 
ble diminution  of  its  acid,  especially  if  fortified  with  spirit. 
The  cell-structure  of  the  fruit  seems  to  be  the  chief  source  of 
the  fermentative  matter,  especially  that  part  of  the  mesocarp 
that  forms  what  is  commonly  called  the  white  of  the  rind. 
The  ingredient  in  the  juice,  which  is  the  therapeutic  agent, 
seems  to  be  a  matter  of  dispute  among  medical  men.  Those 
who  advocate  Dr.  Garrod's  views — that  it  resides  in  the  potash 
