302  Study  of  Fruit  and  Vegetable  Colors.  {Amj^i9p0|arm- 
The  list  compiled  by  the  National  Confectioners'  Association  of 
the  United  States  includes  several  hundred  colors  of  animal,  vege- 
table, mineral  and  synthetic  origin,  and  is  largely  based  upon 
the  investigations  of  Weyl  and  Koenig  and  the  lists  of  permitted 
colors  published  in  Switzerland  and  in  France. 
The  recent  legislative  attempts  in  Pennsylvania  to  limit  the  use 
of  added  colors  to  a  comparatively  small  list  of  well-known  vege- 
table colors  seems  to  call  for  some  special  investigation  in  this  direc- 
tion, particularly  as  the  work  which  has  previously  been  done  in 
this  connection  by  investigators,  such  as  Robin  and  Leeds,  has  not 
included  all  of  the  vegetable  and  fruit  colors  which  are  available 
and  of  practical  use,  while,  on  the  other  hand,  the  tabulated  investi- 
gations of  the  coal-tar  colors  are  both  numerous  and  complete,  as 
may  be  seen  by  referring  to  the  work  of  such  authorities  as  Witt, 
Weingartner  and  Rota,  the  scheme  of  the  latter  authority  being 
probably  the  best  known  and  the  most  widely  used  at  the  present 
time. 
The  authenticity  of  the  samples  which  are  employed  in  making 
the  observations  in  work  of  this  kind  is  of  the  highest  importance, 
and  in  the  work  upon  this  subject  which  is  here  presented,  the 
identity  of  every  sample  which  has  been  used  has  been  assured  by 
personal  investigation  and  by  the  use  of  only  such  canned  or  pre- 
served fruits  or  fruit-wines  as  have  been  prepared  in  the  author's 
own  family  under  perfectly  normal  conditions,  using  no  added  ma- 
terial except  sugar. 
The  blackberry  color  was  first  obtained  by  using  a  specimen  of 
blackberry  wine,  and  was  afterward  verified  from  a  sample  of  pre- 
served blackberries. 
The  black  and  red  cherry  colors  were  both  obtained  from  the 
canned  fruit. 
The  cranberry  color  was  prepared  from  the  fresh  fruit. 
The  currant  color  was  obtained  from  the  wine,  and  was  afterward 
verified  by  using  the  jelly. 
The  elderberry  color  was  first  obtained  from  the  jelly,  and  was 
subsequently  verified  by  using  the  wine. 
The  grape  color  was  obtained  both  from  the  jelly  and  the  unfer- 
mented  juice. 
The  huckleberry  color  was  obtained  from  the  canned  fruit. 
The  plum  color  was  obtained  from  the  preserved  fruit. 
