146 
Varieties. 
{Am.  Jour.  Pharm. 
Mar.,  1879. 
formulas  of  their  own,  and  this  explains  the  difference  in  the  flavor,  which  is  par- 
ticularly noticeable  on  largely  diluting  them  with  water.  If  the  essences  have  been 
prepared  with  a  dilute  alcohol  their  odor  is  more  prominent,  and  they  are  apparently 
stronger  5  but  on  mixing  a  small  quantity  with  a  large  quantity  of  water  in  given 
proportions,  the  true  flavoring  strength  may  be  better  discerned. 
A  fruit  essence,  which  is  much  employed  in  the  United  States,  is  essence  of  banana  ,• 
it  consists  usually  of  butyric  ether  and  amyl-acetic  ether,  equal  parts,  dissolved  in 
about  5  parts  of  alcohol. 
The  red  color  of  strawberry  and  raspberry  essence  is  produced  by  anilin  red 
(fuchsin),  the  blueish  tint  of  which  is  conveniently  neutralized  by  a  little  caramel. 
If  caramel  alone  is  used  for  coloring  essences  a  yellow  or  brown  color  is  obtained, 
according  to  the  quantity  used. 
The  "  Confectioners'  Journal"  gives  formulas  also  for  the  following  essences : 
Essence  of  Blackberry. — Tincture  of  orris-root  (1  to  8),  1  pint;  acetic  ether,  30 
drops  ;  butyric  ether,  60  drops. 
Essence  of  Nectarine. — Extract  of  vanilla,  2  parts ;  essence  of  lemon,  2  parts ;  essence 
of  pineapple,  1  part. 
VARIETIES. 
Food  Adulteration. — We  had  occasion,  not  long  since,  to  criticise  somewhat 
sharply  the  management  of  the  Social  Science  Association,  in  allowing  a  member 
to  secure  a  quasi-sanction  for  a  tissue  of  sei.sational  assertions  with  regard  to  food 
adulteration  in  this  country — assertions  which  we  had  the  best  of  reasons  for  believ- 
ing to  be  as  groundless  as  they  were  sensational. 
Indirectly,  however,  Mr.  Angell's  extravagances  have  been  beneficial  in  calling 
out  from  public  analysts  a  summary  denial — not  only  of  his  assertions,  but  all 
others  like  them.  The  Boston  "Evening  Transcript"  prints  a  three-column  report  of 
an  interview  touching  this  matter,  with  Professor  James  F.  Babcock,  State  Assayer 
of  Liquors  and  Professor  of  Chemistry  in  the  Boston  University. 
While  in  hearty  sympathy  with  the  efforts  making  to  prevent  or  diminish  the 
adulteration  of  food,  Professor  Babcock  is  obliged  to  contradict  emphatically  Mr. 
Angell's  sweeping  statements.  With  regard  to  the  use  of  poisonous  adulterants, 
he  said  that  in  a  large  experience  he  had  rarely  found  in  foods  or  drinks  substances 
which  would  be  likely  to  be  injurious  to  health. 
As  State  Assayer  of  Liquors,  he  has  had  to  examine  a  large  number  of  samples 
sent  to  him  by  selectmen  and  other  public  officers.  About  one-third  of  the  samples 
were  found  to  be  "  extended  "  by  artificial  colors  and  flavors  ;  but  almost  without 
exception  these  adulterants  were  not  injurious  to  health. 
Those  liquors  most  adulterated  or  likely  to  be  adulterated  with  really  injurious 
substances  are  ports  and  clarets,  which  are  said  sometimes  to  contain  logwood  or 
