d£. UNIVERSITY OF WYOMING. Agricultural College Department. WYOMING EXPERIMENT STATION, LARAMIE, WYOMING. Bui^i^Errirc INTO. 62 MAY, 1904, Some Food Products and Their Adulteration. By HENRY G. KNIGHT and ROSS B. MOUDY. Bulletins will be sent free upon request. Address: Director Experiment Station, Laramie, Wyo. Agricultural Experiment Station, UNIVERSITY OF WYOMING. BOARD OF TRUSTEES. Hon. OTTO GRAMM, President, Laramie 1909 Hon. HENRY L. STEVENS, M. D., Laramie 1909 Hon. HARRIET KNIGHT, A. B., Cheyenne 1909 Hon. JOHN C. DAVIS, Rawlins 1907 Hon. TIMOTHY F. BURKE, LL. B., Vice President, Cheyenne.. . .1907 Hon. ARTHUR C. JONES, Treasurer, Laramie 1905 Hon. ELIZABETH ARNOLD STONE, A. B., Evanston 1905 Hon. A. J. MOKLER, Casper 1905 Hon. GEORGE ABER, Sheridan 1905 State Superintendent of Public Instruction T. T. TYNAN Ex-officio President CHARLES WILLARD LEWIS, Sc. M., D. D Ex-officio GRACE RAYMOND HEBARD, Ph. D Secretary Agricultural Committee of the Board of Trustees. H. L. STEVENS, Chairman Laramie OTTO GRAMM Laramie A. C. JONES Laramie STATION COUNCIL. C. W. LEWIS, Sc. M President B. C. BUFFUM, M. S Director, Agriculturist and Horticulturist A. NELSON, M. S., A. M Botanist H. G. KNIGHT, A. B Acting Chemist C. B. RIDGAWAY, A. M .Physicist and Meteorologist G. R. HEBARD, A. M., Ph. D Secretary B. P. FLEMING, B. S Irrigation Engineer E. E. NELSON, A. M Assistant in Horticulture and Agrostology H. C. McLALLEN, M. S. A Assistant Agriculturist E. L. CASE Stenographer Some Food Products and Their Adulteration, BY HENRY G. KNIGHT AND ROSS B. MOUDY. Since the Pure Food law went into effect last September we have received and analyzed 425 samples of food products. We have also passed upon the labeling of a large number of other samples. We have been in communication with a num- ber of manufacturers and jobbers, trying to aid all those who are making efforts to get their goods in shape to comply with the requirements of the Wyoming Pure Food laws. A large number of the analyses have been made for wholesale dealers shipping goods into the State. The work, has thus been largely educational. We believed that a great deal more could be accomplished in that way up to the present time, as in the majority of cases the merchant is innocent of any intent of violating the law, but has no means of knowing whether the goods he carries are pure or not. Of the total number of samples analyzed, 268 were found to be. adulterated or misbranded under the law. In every case where goods were found to be adulterated the health officer of the county and the merchant of whom the samples were obtained were notified. Most of the food products used in Wyoming are shipped in from other States. This makes it necessary that the foods be preserved in some manner, in order that they may reach the consumer in even a saleable, not to say wholesome, condition. The prevailing method of packing goods in cans and packages, while it prevents close personal supervision for purity and cleanliness (which is easy where the markets are supplied from Wyoming Experiment Station. the immediate neighborhood), at the same time makes the igeneraf supervision and control of food products easier than where the foods are home grown. It is surely working no hardship on a manufacturer or packer to require him to inform the customer just what he is purchasing and consuming. This protects the manufacturer of pure goods, as he is not compelled to compete blindly against the producer of adulterated products, and a better ;grade of goods is the general result. The merchants throughout the State have taken a great Kleal of interest in the work of the State Chemist and numer- ous samples have been submitted for analysis, and in many cases the analyses have been made public by the merchants themselves in the interest of pure goods. Mr. Metcalf of Buffalo, soon after the Pure Food law went into effect, took the unique method of sending numbered bottles which were filled from his stock of goods in the presence of witnesses. The analyses were made public by him. Samples should be sent in unbroken packages, where possible. The State Chemist regards it as his primary duty to as- sist and co-operate with local dealers and jobbers in securing pure and honest foods, drinks and drugs. Putting false brands on these products should be prevented and all "mavericks" excluded from the State. We are greatly indebted to Mr. J. S. Atherly, Dr. R. Harvey Reed, Mr. W. J. Thorn, Miss Harriet Knight, Mrs. Charles Stone, Dr. J. L. Wicks, Dr. Dana C. Carter, Dr. A. W. Barber, Mr. E. D. Metcalf and others for their help in collecting samples. # EXTENT OF ADULTERATION. Dr. Wiley has made the statement that probably 95 per cent, of all food products have been adulterated at some time Some Food Products and Their Adulteration. 5 in some country, but he estimates that scarcely 5 per cent, of the food products bought at random, other than spices and ground coffee, would now be found adulterated. * Of the samples analyzed since the Pure Food law went into effect, 268 were found to be either adulterated or mis- branded. This is a much larger percentage than is given in his estimate, although it is probable that it does not represent the true percentage of adulteration, as a large number of samples were suspected samples, and others of the lowest grade possible to procure. There seems to be a general agreement that foods of American origin have improved in purity during recent years, and along some lines it seems to be true. Some manufacturers take pride in the purity of their products, and sell the goods upon their merits at a fair profit. They have the adulterated goods to compete against, which are generally very attractive in their general appear- ance, and it is only by costly advertisement, for which the consumer must pay in the end, that the manufacturers of pure goods are able to successfully compete against the highly colored adulterated goods which are on the market. There is a larger profit for the retail dealer in handling adulterated goods, and for that reason they are placed before the customer in preference to the pure goods which may be found on his shelves. Many manufacturers put upon the market two classes of goods — one sold at a high price, which is not adulterated and which is well advertised ; the other adulterated and at a much lower price. The product cheaper in price generally contains cheaper and poorer materials than the pure goods, besides being adulterated. The unsuspecting public buy upon the reputation of the goods and often times do not realize they are losing in buying the cheaper article. ♦Senate Report No. 516, Adulteration of Food Products, pp. 44, 585. Wyoming Experiment Station. Adulterations are carried to such an extent that it may be said truthfully that the adulterant is often times adulterated. Below may be found some of the adulterants used, as have been found in this laboratory : Spices are adulterated by the wholesale by adding some inferior material, wheat products, etc., to give bulk, or by ex- tracting the essential oils in part. It seems to be a rather difficult matter to procure pure spices in Wyoming. Meats are preserved in borax and sausages contain a red dye to give an inviting color. Syrups are made up largely of glucose, which costs the manufacturers only a few cents a gallon, and the mixture is sold at a large profit. Jellies and jams often contain glucose, gelatine and per- haps some preservative, and an aniline dye, to give the color that makes the "store" goods look so much more inviting than the home made product. Catsups are preserved with benzoate of soda, benzoic acid or some other modern preservative, and colored with an an- iline dye. Extracts for flavoring in many cases are not made from the material claimed. Some lemon extracts contain no lemon oil whatever. Vanilla substitutes are made from the tonka bean ; and there are others that could claim as marked a repu- tation for the fraud perpetrated. Milk is often watered or skimmed, or both, and a pre- servative added. The preservative added is generally formal- dehyde, which is used to insure the milk reaching the customers in a saleable condition. Chemically preserved milk is often fed to the babies, with effects of which we sometimes have our sus- picion. Oysters are preserved with formaldehyde. In fact, we have yet to receive a sample that has not been preserved in that manner. Some Food Products and Their Adulteration. J Pickles we have found to contain copper salts to fix the green color. A few samples contained a preservative also. Canned vegetables are "soaked" goods in a number of cases ; preservatives have been found in a large number of cases, and analine dyes, or other coloring matter, not always harmless, as one of the ingredients. Canned fruits are often colored and a preservative added. Some vegetables and fruits contain acids which attack the tin, forming a poisonous compound. Attention may be called to the danger of getting soluble salts of lead and tin from the accidental dropping of solder into canned vegetables and fruits — and from the use of a large portion of lead in the tin of which the cans are made. The excess of lead causes what is known as painter's colic. It is not advisable to allow veg- etables or fruits to stand in the cans for any length of time after having been opened. Distilled vinegar made from the destructive distillation of wood is colored with burned sugar and sold as cider vinegar. The retailer often times adds water to fill up until the cus- tomer is practically paying for so much sour water. The stronger spirituous liquors are in many cases nothing but a low grade of alcohol, flavored and colored. In wines and beer preservatives are used, and they are adulterated so as to put out a cheaper product. Packages are often under weight, which gives a direct profit to the manufacturer. PRESERVATIVES. Decay in organic material, which was formerly supposed to be produced by oxidation, is now known to be due to the work of germs or ferments. Anything w T hich kills these germs or suspends their action acts, therefore, as a preserva- tive. Four general methods of preserving food are numer- ated : (i) Sterilization by heat, (2) refrigeration, (3) dry- 8 Wyoming Experiment Station. ing, (4) the addition of some antiseptic substance which par- alyzes the ferments. There are two general classes of anti- septics : First, those which themselves act as foods and are absorbed as sugar, salt, certain spices, vinegar, etc. The sec- ond class do not act as foods. Among those most commonly used as preservatives of the second class are, formaldehyde,, various sulphites, ammonium fluoride, borax and borax com- pounds, salicylic acid, saccharin, benzoic acid and other chem- icals to a greater or less extent. Any antiseptic which paralyzes the ferments which pro- duce decay may be expected to interfere with and retard to a greater or less extent the process of digestion by lessening the activity of the digestive ferments and by paralyzing the cells which secrete the ferment. Many authorities, therefore, con- tend that the use of antiseptics must be necessarily injurious to health, and this is well illustrated in the cases of delicate individuals and children, who have suffered from consuming foods preserved by chemical antiseptics. - The use of antisep- tics also encourages the sale and use of inferior foods, or foods which are on the point of being spoiled, and to carelessness in the preparation of foods for a distant market. We are confronted with this argument: "Yes, we use a chemical preservative, but it is in such small quantities that it is not injurious." If that were the only food product on the market preserved with a chemical preparation, it may be that no ill effects would be suffered by anyone using it, but when the greater part of the foods used in this State are shipped in from neighboring States and the foods are neces- sarily from two to ten days on the road, the subject of pre- servatives becomes one of vital importance to the people of Wyoming. If we sit down to a dinner and eat canned veg- etables, preserved with salicylic acid, meats containing boric acid, catsup with benzoic acid, canned fruit containing salicylic acid, milk containing formaldehyde, bread containing alum, and a number of these containing a goodly sprinkling of poi- Some Food Products and Their Adulteration. 9 sonous aniline dyes and perhaps some compounds of cop- per, the amount of preservatives and poisonous material taken into the stomach is not a negligible factor. A robust, healthy man may suffer no apparent inconvenience from the continua- tion of such a diet, but for a delicate woman or a child to be compelled to exist upon such a preserved diet is not conducive to good health. Again, many individuals are so constituted that even a very small amount of certain antiseptics cause or- ganic troubles, or at least distinct digestive disturbances. Chemical preservatives cannot be considered as harmless, and it is now unlawful to use them to preserve food products. COLORING MATERIALS. Certain foods have associated with them certain colors, and we often judge the condition of the food by the color it has. Bolted flour, granulated sugar and starch are white. Vegetables have their characteristic colors. Fruits present different shades of color by means of which the ripeness of the respective fruit is judged. The richness of milk is some- times judged by the yellow tinge from the globules of butter fat it contains. Fresh meats have a color distinct from spoiled meats. In the market foods are selected largely by their color. When this is not pleasing the nlanufacturer often supplies the color, or changes it to the color of a better article. Canned vegetables have their color fixed by a mordant, as copper salts or alum, and instead of the dull color, a pleasing green tint is given to the goods. Aniline or coal tar dyes are now extensively employed in coloring canned goods, candies, meats, catsups, most pre- serves and jellies, and many so-called temperance drinks, Many of the coal tar dyes are known to be poisonous. Prof. Winton writes regarding coal tar dyes (report Con- necticut Experiment Station, 1901, p. 180) : io Wyoming Experiment Station. ''The relation of coal-tar colors to public health first de- serves attention. The experiments made with dogs and other animals by Cazeneuve and Lepine, Weyl and others have proved beyond doubt the poisonous nature of picric acid, di- nitrocresol and Martius' yellow, among nitro-colors, and orange and metanil yellow among the azo-colors. Fuchsine, sulphonated nitro-colors, and most of the azo-colors tested did not act as poisons, although some of them produced vom- iting, others diarrhoea and others, still, developed slight album- inuria. "Although there is evidence that most of the coal-tar dyes are not injurious to some of the lower animals, it is not safe to assume that they are entirely harmless to human beings. The dog, the animal used in most of Weyl's experiments, has a proverbially strong stomach and eats, with no apparent dis- comfort, many things which would disturb the digestion of a man. "The unwholesomeness of certain coal-tar dyes not classed as poisons, is indicated by the experience of Weber, who tested their effect on the artificial digestion of fibrin with pepsin and with pancreatin. He found that the oroline yellow (acid yel- low) retarded the action of pepsin, and that of methyl orange, saffoline (acridine red) and magenta (fuchsine) seriously in- terfered with the pancreatic digestion, where the quantity of dye made one part in 1,600 of the solution. Of these, fuchsine, at least, when pure, has been pronounced entirely harmless by earlier investigators, who based their conclusions on experi- ments with lower animals and some few with men." In general, coloring- matters are used for a fraudulent purpose. They give the foods a more inviting appearance and the purchaser is deceived. The use of coal-tar colors in food products should be dis- couraged, especially in foods for children. It is unlawful to use them in foods sold in this State. Some Food Products and Their Adulteration. n GLUCOSE. Glucose is a sugar that has come into prominence in recent years as a substitute for cane sugar. The commercial glucose is a sugar made artificially by treating any material containing cellulose, starch or starchy material with a dilute acid and allowing the mixture to stand for some time. Most glucose of commerce is made by treating ground corn with sulphuric acid. The starch in the corn is converted into a new com- pound, glucose. The sulphuric acid apparently is unchanged, and is precipitated out with calcium carbonate. It is ordinarily made from corn, but can be made from wheat, rye, potatoes, cotton and even sawdust or wood fibre. A few chemists claim that glucose is not a healthful food,* and it certainly has not as great a food value as has cane sugar, for which it is substituted. It has not the sweetening power, nor will it readily crystallize, as will cane sugar, and for the latter reason is used universally in commercial jams and jellies, when crystallization of the product would injure the sale. It is also much cheaper than cane sugar. When starch is mixed with oxalic acid and the mixture allowed to stand for some time a glucose is formed which resembles honey in many ways. This method I believe is not used, however, for preparing adulterants for honey. Probably more than half the strained honey in the market contains a large percentage of glucose as an adulterant. The glucose of commerce (i. e., that made artificially) must not be confounded with the natural reducing sugars, w hich are often all classed under the one head, glucose; In this bulletin where glucose is mentioned we refer to the arti- ficial product. Syrups and molasses may often contain a large percentage of reducing sugars and still contain no com- mercial glucose. *GeneraIly all the free sulphuric acid is not taken out of glucose in the commercial method of manufacture Considerable quantities of free sulphuric acid are found in some of the cheaper glucose syrups. Sulphuric acid is injurious and should not be present in foods. 12 Wyoming Experiment Station. KIND AND NUMBER OF SAMPLES ANALYZED. Not Adulterated or Article Sampled. Adulterated. Misbranded. Total. Baking powders 9 12 21 Canned goods 8 118 126 Condensed milk 12 1 13 Butter 1 o 1 Cheese 2 o 2 Milk 32 12 44 Lemon extract 3 5 8 Vanilla extract o 4 4 Jellies, preserves, etc 1 8 9 Meat, fish, oysters, etc 3 16 19 Pickles and relishes 1 4 5 Spices and condiments 48 50 98 Sugar, syrup, candy, honey 17 17 34 Catsup O 5 5 Vinegar » 3 8 11 Alcohol 4 o 4 Alcoholic drinks 9 7 16 Miscellaneous . 5 o 5 Totals 157 268 425 In many cases samples were sent to us with a request that the results should not be published. The results of the analyses will be made public, but the name will not be disclosed. In most cases they were samples sent by jobbers doing business in the State. Some Food Products and Their Adulteration. 13 BAKING POWDER. Baking powder is a mixture of sodium bicarbonate and some form of acid salt or acid, together with starch or flour in varying quantities as a filler. A few baking powders con- taining no filler are on the market. The baking powder is named from the character of the acid content, as cream of tartar, alum, phosphate, alum phosphate and tartaric acid powders. The efficiency of the different baking powders is about the same in bread baking, whatever may be the acid content; that is, they liberate about the same amount of carbonic acid gas when fresh. What we really pay for is the leavening power, or the available carbondioxide, and any baking pow- der may be used provided the residue left in the bread is not injurious. There has been much discussion in regard to baking powders — their relative merits and the healthfulness of the residue left in the bread.* It is claimed for cream of tartar or tartaric acid pow- ders that the residue left in the bread is not unhealthful, but even beneficial. The tartaric acid, or the acid salt, is changed to the neu- tral salt, and in this form is a gentle laxative. On the other hand, the charge is brought against alum that aluminum compounds do not occur in either animal or vegetable matter which form the natural food of man.f This would not neces- sarily make it injurious. Alum itself is an astringent, and che questions arise, whether all the alum is decomposed to the hydrate in baking, as it is expected to be; whether the residue is soluble in the digestive juices ; whether it is in- jurious in the amounts present in the bread. *An acid residue is not desirable in baking powders. Most baking powders show an alkaline reaction after boiling with water. fit has been claimed that the prejudice against alum baking powder is kept alive by advertising or reading matter paid for by the manufacturers of cream of tartar baking pow- der known as the baking powder trust. Senate report No. 516, Adulteration of Food Prod- ucts, pp. 87-89, SS 1 ^ 2 - 2 3°- H Wyoming Experiment Station. Baking Powders Date of collec- tion. Name taken from label. From whom and where obtained. Oct. 1, 1903 . Oct. 15,1903. Oct. 2, 1903 . Dec. 15. 1903 Dec. 15, 1903 Dec 17, 1903 . Dec. 15, 1903 Feb. 23, 1904. Dec. 15, 1903 Schilling's Best . Royal Dr. Prices Cream Golden Gate. . . Schilling's Best .... Schilling's Best Pioneer Dr. Price's Cream . . . Ideal ...... Hunt's Perfect. A. Schilling & Co., San Francisco Peabody Grocery Co., Laramie. Peabody Grocery Co-, Laramie. E. D. Metcalt, Buffalo E. D. Metcalf, Buffalo W. H. Holliday Grocery Co. Laramie E. D. Metcalf. Buffalo. Adam S. Young, Buffalo. E. D. Metcalf, Buffalo . . Baking Powders 6 o o Date of collec- tion. Name taken from label- From whom and where obtained. 213. Nov. 18, 1903 . Nov. 2, 1903. . Dec. 15. 1903 . Jan. 12, 1904. . Jan. 26, 1904. Jan 26, 1904. . [an. 26, 1904. . Feb. 6, 1904 . . Feb. 2, 1904 . . Feb. 2, 1904 . . Feb. 5, 1904 . . Feb. 5, 1904 . . Pride Brand Cream Tartar and Soda .... Calumet K C Midland Grocery Co., 215 . 287* 320 . 322 Gem City Grocery Co., Laramie . . E. D Metcalf. Buffalo A. S. Peabody Grocery Co., Laramie Johnston Grocery. Cheyenne. . . . 345 . 346 K. C Johnston Grocery, Cheyenne. . . . Ohenstein Bros.' Grocery. Cheyenne Kelley Grocery, Cheyenne Dawson & Burdett, Evanston . . . Dawson & Burdett, Evanston . . . Evanston Cash Grocery. Evanston . Evanston Cash Grocery, Evanston . 355 . 374 . 384 . 401 . 402 . Cream Tartar and Soda .... lemple Cream Foam K. C Calumet fResideu gives acid reaction. JSamples sent in bottles with numbers only. Key sent after report had been made. gData not complete. Some Food Products and Their Adulteration. '5 Not Adulterated. 6 Carbonic acid g gas. c Starch rt Manufacturer or jobber. Acid salt. *Avail- able Total per cent. Remarks. o per cent per cent. 214 A. Schilling & Co., San Francisco. . . . Cream tartar. .. . 13.89 15.02 none No filler. 274 Royal Baking Powder Co Cream tartar and tartajic'acid . . .12.42 13.01 23.98 327 Price Baking Powder Co. Cream tartar and tartaric acid . . 10.04 10.67 28.43 285 J. A. Folger & Co., San Francisco Cream tartar. . . 11.24 11.24 none No filler. Rtsidueof 2.51 percent cream tartar. 286 A. Schilling & Co. . . . Cream taitar. . . 13.85 14.61 none No filler. 310 A. Schilling & Co. . . . Cream tartar. . . 11.98 12.85 none No fil'er. Sample clamed to have been on shelf 2 yrs. 283 Price Baking Powder Co. Cream tartar and tartaric acid . . 11.63 12.11 28.34 422 Unknown Alum phosphate. . 8.75 10.45 26.45 2*4 Philip B. Hunt Co.. Minneapolis .... Phosphate. . . . 8.96 9.47 39.98 Labeled, "Contains sodium, bicarbon- ate, phospnate and starch." Adulterated. 6 . Carbonic acid gas. C Starch Manufacturer or jobber. Acid salt. ♦Avail- Total per Remarks. u able cent. JO per - cent. 42.77 213 Mtdland Grocery Co . . Phosphate. 9.88 10.71 Not labeled with in- gredients. 215 Cream Tartar & Soda B'k'g P.Co.,Denver,Col Alum phosphate 9.94 11.44 42.09 Misrepresented on label. Short weight. 287 Calumet B'k'g Pow. Co. " 8.51 10.09 42.39 Ingred'tsnot labeled 320 Jaques Mfg. Co. .Chicago '• 9.38 10.26 39.87 " 322 Calumet B'k'g Pow. Co. " " 11.37 12.56 39.18 • i .< 345 Jaques Mf*. Co, Chicago .. 8.48 9.84 42.87 " 34(i Chicago Spice Co. . . . '' ' ' 8.92 10.05 46.11 " " 355 Cream Tartar & Soda B'k'g P. Co., Denver . 10.34 12.13 42.24 Misrepresented. Short weight. 374 Not on label 10.68 13.35 40.80 Ingredients not la- beled. Manufac'g name not given. 384 Cream Foam Baking Powder Co., Cincinnati Alum 11 38 11.96 39.37 Ingred'tsnot labeled 401 Jaques Mfg Co.. Chicago Alum phosphate 10.06 41.94 .. 402 Calumet B'k'g Pow. Co. 11.08 12.00 32.98 .. Teavening power, what we pay for in baking powder. 16 Wyoming Experiment Station. These are apparently unsettled questions as yet. Most of the cheap baking powders contain alum, as the cost of manufacture is much less than the cost of the manufacture of cream tartar powders, but often it is sold at as high a price. It is very probable that the healthfulness or unhealth- fulness of baking powders is less of a question to be con- sidered than is the question of the wholesomeness of eating bread hot that is made from them. Hot bread cannot be said to be wholesome. Bread made by fermentation is con- sidered to be more healthful than is baking powder bread, and one of the reasons for that is that baking powder is so largely used for making breads which are intended to be eaten hot. The manufacturers claim that a filler of starch, flour, or some other material, must be used to keep the baking powder from losing its strength. The amount of filler generally ranges from 15 per cent, to as high as 60 per cent. A few baking powders are, however, made without filler, and one or two brands that have come under our notice seem to suffer very little change or loss in strength after a lapse of consid- erable time. If 15 or 20 per cent, of filler is sufficient to keep the baking powder from deteriorating, the rest can be used only to fill up space, and the purchaser must pay the manu- facturer an exorbitant rate for flour or starch which at most as a food costs only a few cents a pound. The manufacturers make the claim that baking powder is not a food, but a mixture of uncertain composition. Al- though it enters into food and is itself decomposed in the process of cooking, the residue cannot be said to be a food. Baking powder is of uncertain composition and the leavening power is uncertain. Baking powder is bought for its leaven- ing power, and the writer believes that the available carbon dioxide factor and also the acid content should be printed on the label for the benefit of the purchaser. Sonic Food Products and Their Adulteration. ij CANNED GOODS. Vegetables and fruit are now universally packed in air- tight tinned cans. That the people of Wyoming use their share of canned goods, no one will doubt after taking a look over the suburbs of the towns throughout the State. It may be said that the greater part of our diet consists of canned goods. Buying goods in cans is the most economical, because of the fact that they will keep for months with little or no change in composition or flavor. Anything except a meat diet would be almost out of the question in some parts of the State, except for the imperishability of canned goods. Since canned goods are universally used and form such a large part of the foods of the people of Wyoming, they should be given close attention, and all which are not put up from wholesome materials should be excluded from the State. Most canned goods are cooked in the can and sealed air- tight while hot, thus sterilizing and hermetically sealing the goods. Some classes of goods are heated to a temperature only sufficient to kill the ferments which produce decay. This heating does not kill the spores, and even cooking at times does not produce the desired effect. Some trouble is thus experienced by the manufacturers to prevent . loss after can- ning. If a small amount of chemical preservative is added, there is little danger of the goods fermenting. From the results of the analyses of canned goods, it seems that that is what most of the manufacturers are doing with goods which are sent into this State. Salicylic acid, or its salts, are what have been found in nearly every case, although other preservatives are used, but not to such a great extent. In hominy sulphites are used as a preservative. Sulphur dioxide is used to whiten the food, and that may account for its presence in some cases, but in one test the fumes of sul- 1 8 Wyoming Experiment Station. phur dioxide were so strong that they were suffocating. In a few cases coloring material had been added, to give the goods a fresh, .inviting appearance. A few samples of goods we found to have been "soaked." "Soaked" goods are vegetables that have been allowed to mature and are afterward soaked in water and canned. The season for green vegetables is rather short, and if the supply is greater than can well be handled by the cannery, it is an advantage to allow them to mature, and then they can be canned at leisure. Peas, beans and corn are the vegetables generally found as "soaked" goods. "Soaked" goods are the cheapest grade of vegetables known, and lack the flavor that the canned green product has. It is an imposition to offer such goods without letting the public know what they are buying before the can is opened. All "soaked" goods must be labeled as such. Some Food Products and Their Adulteration. 19 e a 1° E V rocery, ocery, O,, JJ c • V re c 02 • E • E re £E re re re u j 2 " i-l O t- . .u J - 1-1 a * -a 6iO '„ - * ° d>. r CJ -O ' re >* •3 •£ ."J >- . E-o ■ >i« O I'EjS'eseSjSe rei-H re . reOnp re yj J ffi J c/) J ^J O 2.S U O O 2 3*S a gen J : E -- E' C u * gXH N << < £ <■ ^ O •J J V ■ .as i.5 41 o 6 .S :' . bi « .5 dfjl : c o re M o .Sen -a c CJ CJ g u - lus '5 fa P d d . re ue > £.1 Q-re rca BjJ o . V 6 o> U i^S cjos ^ a n g - 03 £ ^03 T3 T3 2 C M Ecc - - re 0,-2 re 2 "^T 5 •0 rt J sy B« re 02 '02 US E P. ,o en *3 ■— C^U. >U CJ U PC s re o -a ~ a o « re ' o ;nCC 2 5 PQ i; ■ 'OX A-IOI I -Kjoqcq 20 Wyoming Experiment Station « a Ph 2 jo * 2-o . £ph £;5^ £ £ a CO i—5 a s 2 rt a ° a 3 a ,- l- o J? >, « P p P.c/3 J : o u u £>< S • £ • p£ fa£?3 rt " fa*S cU ;^> u •9-0,25 -§ s 2 H (Ufa . a . o k -OS S^a O o . dd « bfi 'S ., B P O . J "So? 5 . o £ fa fa pq o p o p o ~ £S o i> u P 3 rtJ= C 3 ,■ ^ :u - c w -a * c : ^faj < "gfc ^: f •o » §a CTS 2§£ •r oJ2 5 « £ fa* fa !3^ O o U u P o-2 op^ Xjoj B 3 fa s § -Bjoqeq | g g ^: C~. * 1* in ;5 ooaoas Sonic Food Products and Their Adulteration. 21 o « z . 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"re u m J* V « >» | X) <* cd_ cd "3 « X uo §>*? mS? t* : : c — ■ bio rt re IT W) bO - : : : : 5 : ; t) = 0—0 _)« 1—1 1— 1 H- 1—1 U--3 1-1 3 o2 |s o^S o3 Pi I s I s 3: w 4) _U 13 t : : : C « v : : 3 : -. : s c < cd CD O 3 EC/3 O re CO) 72 B y5 a u 1) . O 1 cd 1» C C _c 1- - ; - - 1 JS o" 3 O re It cd - - >. re £ U mcj J: ^" X C3 r re • 1-s >> u 5 «> 6 ^ 6 C3 «. T3 U — 6 re c o U y U s gc3 re 6 u 6 "3 o ° 2 j= u S 1° ^ re COS ll- 0' O 00 y u 5 2 p' r : : o -5 s o c T3 O re y 7- ^JH^ ,0 — _c> 3 N 6| S 3"5 '■b cd "re o -a 1—1 •0 -6, c Xi r J 6 V* . _ c ki 6 U _o 3 U o J3 u cd CJ o U to •* cd C r ->'S 3 6 O 6'> s r — 1 ^ — > to re" cd E O 6 u I = Si > 'So 3 O 3 C > re .5 c > ^ — B . O S'8 1° re c £.2 ^^ a >,^ 6 U M C 'c c re ° = w 3 k -S S .3 ^ ^ 0* J » V "cd . > 1 ' 5 s cs^U y ^ y _ « re<=-7 - 'C re i, u cd t; oi 3 "re "re — o e V Jo O 3 8 « * x.2 « V ~>! o> s S03> HO^ < rt C J ta fafaw y 8 i| 1 g 0: 1 o e — • •*£> o*B c» y« - * ITS : : t » cr °* Ci Ol -. t^i : ■: : ; r >» >*^ >- i^ . C ■£ « a re re Q s 2 ^ c/i «s C/3 «« % S S - a re t- cu .*t£ 1 -Ejoq^q X 5 3 «ri cc ic 1/; e sea 1 Some Food Products and Their Adulteration. 25 .E «> tr. .tj ■ ►.C ^ ■O « 3 e« cr E eg ft « — be .t — ! OS ST bfi « _» °l - «; be = CJ " ■-H J „ > rt J .. . . „ _ c (C < O) c V _o E • » - » ; »c - 2 X 3 & ; M CJ j C « « c ■ U O u . y bS e 3 >> 0" B'i 01 > 1° - : >>£ *J ??io £ 6 |c I ij-s V "~ c -G >> u. j £j < I J "rt ■ ■ ~C u CJ c O . u „ O* U B"S_B C M V u W)" 1 be U bo c B IS r C d J5 rt C 5 c •- r w 8 (J PL, O Pi 1 S §2 3 C/5 w «S « "a ,>; da c « E .E "3 E O 1 In rt V rt , IE eg rt u rt C •s D i!« C/3O&-CJ > 5 A 2 ' « "C* ' w i> . X I/I « J: u V E ■d c 0) |S.SS JS U c '3 b, 3 g fXJ c 4J £ ~ O - a £ I x Ed Sooo c4 3 i/> g- 3 i "0 I 3 * -Baoq^T ~* — — C^J <: c ; ^ K s 26 Wyoming Experiment Station. DAIRY PRODUCTS. BUTTER. Only one sample of butter has been secured. Butter is often adulterated with oleomargarine and colored with an- iline dyes. The sample received, No. 282, from Dr. R. H. Reed, Rock Springs, seemed to be good and not adulterated. CHEESE. Only two samples of cheese have been analyzed. Sample No. 405, sent by Hon. W. J. Thorn, Buffalo, Wyo., March 2, 1904. Result of analysis: Water, 21.57 P er cent.; fat, 41.88 per cent. No coloring matter found of an injurious nature. Cheese of good quality. Sample No. 466, sent by Dr. C. Dana Carter, Basin, Wyo. Result of analysis : Water, 26.80 per cent. ; fat, 40.84 per cent. No coloring matter found of an injurious nature. Cheese of good quality. MILK. Milk is very easily disorganized and affected by taint and impurities. Pure air, great care, sterilization of all ves- sels and ice are the proper methods of keeping it sweet and insuring the wholesomeness of this delicate and important food. Antiseptics replace this care, and their presence in- dicates inferior milk in addition to their harmful effect. The question of pure milk is one of vital importance, and anyone who adulterates it is aiming a blow at the health and vigor of the rising generation. He is practicing a fraud most criminal. If the food of a man is below standard — does not suit him — he has the privilege of rejecting it and can in a measure protect himself. This is not true of the infant; he must take what is fed to him or do without. He cannot protect himself. His food is often practically all of one kind — cow's milk — Some Food Products and Their Adulteration. 27 which at best is a poor substitute for his natural food. He needs the best that may be procured for his perfect nourish- ment. Adults — the father and mother — may drink adulterated milk with impunity, but it must be remembered that it is only a small portion of their daily food, while milk mixed with a little sugar may be the only, food which their baby receives. His health and vigor depend upon his proper nourishment. Milk is adulterated by (1) skimming,* (2) watering, (3) addition of antiseptics and (4) by coloring matter. Adulteration of the first and second class is easily detected. Often times coloring matter is added to give the skimmed or watered milk a rich appearance. Formaldehyde is the anti- septic generally found in preserved milk. It is sold under such names as "Preservaline," "Milk Sweet," "Freezine," etc., at prices many times the cost of the material. Milk dealers are careful to conceal the fact that preservatives are used. They are helped in this by the dealers in milk preserv- atives, who ship the goods under an assumed name. Formaldehyde is made from wood alcohol by extracting some of the hydrogen. Its properties, other than being a powerful antiseptic, are not very well known. Blyth, in "Foods ; Their Composition and Analysis," p. 237, makes this statement : "Trillat and Berlioz have shown that 0.8 grain injected in a single dose subcutaneously into guinea pigs produces rapid death ; poisonous effects, but not fatal, are produced by quantities from 0.53 to 0.66 grain ; while 0.0338 grain produces no apparent symptoms. It is evidently excreted by the kidneys, for the urine of animals thus treated does *Milk dealers will find it to an advantage, if before serving customers from a can, they turn the milk into an empty can, in that manner stirring it throughout. It is a pop- ular idea that because the milk wagon has been hauled rather rapidly over roads that are not always the best, for a couple of hours before peddling the milk that the milk is thorough- ly mixed. This is a mistaken idea as a full can of milk does not mix well. This fact may account for many of the complaints that skimmed milk is being served to the customers. No one will complain because they are getting more than their share of cream in the milk. 28 Wyoming Experiment Station. not putrify like other urine. If it affects a man in anything like the same proportions as a guinea pig, a man weighing 150 pounds would require at a single dose about 17 grams (nearly a table spoonful) in order to produce any appre- ciable effect, and probably even more than this, for organic poisons generally act less energetically when swallowed than when introduced directly into the circulation or beneath the skin." Although a large dose may be taken with little apparent effect, it is possible that continual small doses have a cumu- lative effect. It retards digestion and thus interferes with the proper nutrition. The Departmental Committee on Food Preservation, etc., 1901, recommended that the addition of formaldehyde to milk be absolutely prohibited. A weak solution of formaldehyde is used as an embalm- ing fluid by specimen collectors of small animals and also by undertakers. Carelessness and filth in the care of milk is almost crim- inal. Milk readily absorbs gases, and it is a breeding ground for disease germs of all kinds. The care should begin with the comfort and the nourishment of the milch cows and through every process until the milk has reached the cus- tomer. Some Food Products and Their Adulteration. 29 Milk. o 1 £ c o Date of col- lection Dealer and where collected bs o c u a. o = T3 v o V c U o. Interpretation _Q JS rt a C ti o a 1/3 '~ CO H < 203 Oct. 13, 1903 Mrs. Isberg, Lara- amie 4.00 Legal milk 204 Oct. 20, 1903 " 1.0347 4.00 9.16 13.16 " 206 Oct. 22, 1903 N. E. Corthell, Laramie 1.0328 4.30 10.20 14.50 '« 207 Oct. 23, 1903 Mr. Pryor, Laramie 1.0349 4.70 9.80 14.50 '• 208 Oct. 26, 1903 Mrs. Isberg, " 1.0354 6.00 10.19 16.19 " 311 Jan. 30, 1904 Unknown, Cheyenne .... 1.0249 1.75 7.06 8.81 .53 Watered. Formadehyde present. Illegal milk 312 " " 1.0280 2.00 8.21 10.21 .63 Watered. Illegal milk 313 " Formaldehyde (?). Milk sour 314 " . . ., Laramie Mrs. E. L. Holmes, 1.0319 4.40 9.00 13.40 Formaldehyde present. Illegal milk 315 Jan. 31, 1904 Laramie .... 1.0359 6.40 10.40 16 80 Legal milk 316 Feb. 3, 1904 L T nknown, Laramie 1.0328 4.40 9.22 13.62 " 318 Feb. 4, 1904 Mrs. Isberg, " 1.0320 4.00 8.94 12.94 " 323 Feb. 5, 1904 McCue Dairy, " 1.0323 4.25 9.07 13.32 " 324 Feb. 6, 1904 " " 1.0320 3.60 8.86 12.46 •' 325 " George Dairy, " 1.0329 3.80 9.12 12.92 «' 326 Doherty D'ry, " William Dittman, 1.0330 4.50 8.09 12.59 '* 328 Cheyenne .... Anthony Robi- 1.0310 2.85 8.46 11.31 .56 Doubtful. Low in solids 329 taille. Cheyenne 1.0310 2.35 8.36 10.71 .59 " " 330 " '• 1.0310 2.40 8.37 10.77 .56 ,t 331 W. H. Gill, 1.0350 2.80 9.45 12.25 .71 Legal milk 332 i. << 1.0343 3.10 9.33 12.43 .59 " 333 Johnny Sloan, " 1.0330 4.45 9.28 13.73 " 334 " " '' 1.0350 4.00 9.69 13.69 " 335 "■ " 1.0355 3.65 9.75 13.40 " 336 " '• " 1.0330 4.10 9.15 13.25 " 337 Mr. Lawson, " 1.0335 2.20 8.96 11.16 '70 Skimmed. Illegal milk 338 " " " 1.0343 3.10 9.34 12.44 .76 Legal milk 339 Mrs. Riechen, " 1.0314 2.15 8.42 10.57 .64 Low in solids and fat 341 Mr. Johnson, " 1.0210 2.40 5.81 8 21 .45 Watered. Illegal milk 342 Apex Dairy, " 1.0342 4.25 9.44 13.79 Formaldehyde present 343 " 1.0320 3.70 8.98 12.68 " " 403 Mar. 12, 1904 Barnes Dairy, Laramie 1.0330 4.15 9.22 13.37 Legal milk 421 Mar. 10, 1904 E.B.Davis, Laramie 1.0300 7.50 8.74 16.24 Not good sample. Strip- 424 Mar. 11, 1904 D.N.Stickney," 1.0322 4.60 9.11 13.71 pings Legal milk 425 Mar. 12, 1904 F. Richard, 1.0336 6.60 8.86 15.46 «• 426 Johnson Dairy. " 1.0342 4.60 9.61 14.21 •< 475 Mar. 26, 1904 Unknown, Evanst'n 1.0330 3.80 ,9.15 12.95 !63 " 340 Feb. 6, 1904 Cheyenne Cream- ery Co. .Cheyenne 23.20 Is cream 317a Feb. 3, 1904 C. B. Brannon. Laramie 1.0330 4.50 9.29 13.79 Legal milk 317b " " " 1.0310 6.60 9.21 15.81 " 317c " " 1.0315 4.60 8.94 13.54 " 317d " " '• 1.0328 4.60 9.16 13.76 '• 317e Feb. 2, 1904 " 1.0360 1.00 9.34 10.34 Skimmed by purchaser 317f Feb. 3, 1904 " " 1.0310 4.40 8.77 13.17 Legal milk *Legal milk should run 12 per cent, total solids. 2.4 per cent, butter fat and not preserved with a chemical preservative. 30 Wyoming Experiment Station. Condensed Milk. d Date of N O c rt o >> Manufacturer Brand Label collec- From whom and "o o tion, where obtained rt 1904 /£ o rt X* G, re * hJ U 468* Borden's Cond. Milk Co., Zane & Richard- New York Columbia. Evap. cream Mar. 9 son, Basin, Wyo. 10 469 Helvetia Milk Cond'sing E. D. Metealf. Co.. Highland, 111. . . Economy . Evap. cream Apr. 1 Buffalo .... 10 470 Borden's Cond. Milk Co.. E. D. Metealf, . New York Columbia. Evap. cream " Buffalo .... 10 471 St. Charles Condensing E. D. Metealf, St. Charles, 111 ... . St. Charles Evap. cream " Buffalo .... 10 472 Helvetia MilkCond'sing E. D. Metealf, Co., Highland, 111. . . Highland . Evap. cream " Buffalo .... 10 474 Borden'sCond. MilkCo., E. D. Metealf, New York Winner . . Cond. milk . " Buffalo .... 10 476 Anglo-Swiss Cond. Milk Dawson & Bur- Co., New York .... Rose . . . Cond. milk . Mar. 26 dette. Evanston 10 473 Borden's Cond. Milk Co., E. D. Metealf, New York Eagle . . . Cond. milk . Apr. 1 Buffalo .... Gem City Gro. 10 625 Unknown Silver . . . Evbp. cream May 2 Co.. Laramie . 10 626 Anglo-Swiss Cond. Milk W. H. Holliday Co., New York .... Imperial. . Evap. cream " G. Co., Laramie 10 627 ColoradoCond. MilkCo., A. S. Peabody G. Fort Lupton, Colo. . . Columbine Evap. cream " Co., Laramie . 10 628 Anglo-Swiss Cond. Milk Lynch Grocery Co., New York .... Superb . . Evap. milk . " Co.. Laramie . 10 629 Pacific Coast Cond. Milk A. S. Peabody G. Co., Kent. Wash . . . Carnation Cream . . . Co., Laramie . 14^ Some Food Products and Their Adulteration. 31 Condensed Milk. 468 470 471 472 474 476 473 625 626 627 628 629 B Z a V _ 15 7.50 IT. "O s. 27.80 £ < 72.20 1.63 15 6.75 25.73 74.27 1.50 15 7.20 27.82 72.18 1.64 15 8.00 28.42 71.58 1.52 20 8.40 28.16 71.84 1.53 15 9.60 73.52 26.48 1.71 15 7.10 74.48 25.52 1.96 20 10 9.81 8.40 75.12 29.09 24.88 70.91 1.80 1.54 10 10.60 31.33 68.67 1.73 10 0.00 31.68 68.32 1.79 10 8.00 27.43 72.57 1.37 15 v 20 25.05 74.95 1.24 Polarization atl8deg. centigrade +7.7 +6.8 +7.5 +7.5 +6.9 +49.2 +50.4 +52.8 +7.1 +7.8 +7.3 +6.9 Cane Unsweet- ened 43.61 39.61 44.49 Unsweet- ened Original milk calculated from ash, using 7 per cent, as normal ash 2.33 2.14 2.34 2.17 <5.19 4.27 C w o UT3 92 3.22 73 3.15 3.08 3.68 3.84 4.01 4.90 20.40 2.42 4.50 2.20 2.47 2.56 1.94 51 1.77 56 22 3.80 ! 45 3.82 08 '4. 29 I 06 3.52 54 4.12 49 4.63 Remarks Moderate condensation Small condensation Moderate condensation Small condensation Good " Small. <• Illegal. No mfr. name on label Moderate condensation Smal 32 Wyoming Experiment Station. EXTRACTS. Lemon oil will not mix with water, and many of the lemon extracts on the market, when poured into water, will mix perfectly with it, showing no lemon oil to be present. Many of these so-called lemon extracts are extracts of a plant popularly called lemon grass. It smells very similar to lemon, but the extract contains no oil. Lemon oil is almost color- less, and extracts made with alcohol and pure lemon oil are colorless. The yellow lemon color is often present from the peel of the lemon, but this yellow color is more often added artificially as an aniline dye. Vanilla extract is the alcoholic extract of the vanilla bean. Much of the vanilla extract on the market is made artificially by extracting the tonka bean and adding a color- ing matter and other materials. Commarin is one of the sub- stances extracted from the tonka bean, which is a decided narcotic ; is at first a stimulant, and in large doses may pro- duce paralysis of the heart. Wood alcohol is sometimes found in extracts in place of the more costly wine alcohol. Some Food Products and Their Adulteration. 33 — © C o E 43 n -a Jt £ « "V s V o ■a i Oi "«"« — x; — « * bJ3 bfi« >>M "^ s o a oa u •1) 0) = c c -10103 S': ? ~ V 5 o -c 5 o < c < c QC !C 0C O ^ JU3D -iad us os es t-00 o '|0 M 03|V S3S mo to GC O 1) ll • • b2 - . c 3 • • O ; : • .> - £.2 • -cB-3 ^ | 5 oo . . «!!fc . - "a 2- o E = =s • • rt(X «J c O . .< a, £ ' O ., • W) • , • • A • S . . o U -•- V .U oU .£ - M vU %2 rt 80 — to a S38« t:. c '! !w s • • w 1 Q 1 .a, (flW 1, « u T3 M * J8 -3 ' « tn -* c* 2 w) u M ' „<" ~-z# CO. *i- 'C — H « v*rt ■!" 4» OJ d. rn t> c &ji(2i -jo o oa -~ c ooo m CO CO o o 4) U r1— '«! . . s 2 § O O u Q. p. a Cft 73 X OJsJ AJOJEJOqE'T . Oi-X oo i~ X S3 ciNc* OJN ^ ■q- 1* jBSng 2 So CN CO GO qsy » §3 s P!l°S N 5 -HO o ad 33 O O UUBUII103 00 oo 9 U Hl IUB A ■ ooo 050 OOO T1(M X o jq3i9M Aq ju30 43d [oqooiv o XjiabjS oypadg O o m o CO i-H oo E5 o o .8" . .^ E . D rt ■a. J • b/j rt •U_o j= — D (U c ' s ^X m ■j, -JS<^ _i; ii-H^:^ • - •-«U£ Oh SI u ca oo o x jc^ o «5 *5Cfi 00 In nn cm 34 Wyoming 'Experiment Station. JELLIES, PRESERVES, ETC. Only nine samples of this class of goods were analyzed. Eight were adulterated. Very little of the commercial jelly is made from pure fruit juices. It is generally made as a by product of fruit canneries. The parings and waste from the fruit are utilized for the flavor, and gelatine and glucose are added. Artificial a v cid and a coloring matter, generally an aniline dye, are added and the product sold as jelly. A similar statement may be made in regard to jam, pre- serves, etc. Often a chemical preservative is added to insure its keep- ing qualities. Some Food Products and Their Adulteration. 35 E u 2< Starch present. An artificial jelly. Not enough sample for complete analysis Illegal Some caramel pres- ent ; formed prob- ably in cooking. Illegal Illegal ^SAijUAjasajfj §19 B *« 5 3 « - s. : - SQ - J0103 Dye Natural Aniline dye Natural Coal tar dye Natural £ •Juno J3 d ; 3 g ^ ^ 'jugns 3uu3 -i tc ■* 1 e? ic ro •}U3D J3d 'asoonjQ Present Present Present 18.57 52.57 63.61 None TO o UJ 1 1 c < JOI1 -■EZUEJOd JJ3AUJ ;£> cm to TO OS 1-1 C5 vi rH Ct •** CM Ci O t-H . + + + 1 Ci + > UOIJ -Ezuujod logjiQ +53.6 +92.0 +117.8 +58.0 CO + E. Q. :|.s ii rt ¥ V c .it ~ - "PC Adams & Young Buffalo, Wyo. Blyth, Fargo & Co., Evanston < Davenport Refining Co., Davenport, la. Munroe Pres'vgCo., Rochester. N. Y. Curtis Bros., Roch- ester, N. Y. . . . Williams Bros . . . American Preserv- ing Co Sprague, Warner & Co., Chicago. . . Otoe Pre. Co., Ne- braska Citv. Neb. v rt V V £J sic 3 d £U u jo £ 23 Grape Jelly .... Munroe Peach Pre- serves Munroe Raspberry Preserves .... Extra Quality Fresh Fruit Raspb'y Jam Maple Leaf Rasp- berry Preserves Southwark Peach Jam ....... Genesee White Cherry Jam . . . Otoe Apptp Butter . Apple Jelly 0.2 *2 Dec. 15, '03 Nov. 18, '03 Feb. 23, '04 Feb. 3, '04 Nov. 18, '03 Feb. 23, '04 •°N ijojEJoqeq CO TO Ot cm -* iz> to in TO O Ci Ci CI TO . ff* -* rtl -<* ■* CM c; 36 Wyoming Experiment Station. MEATS, FISH, OYSTERS, ETC. In general, sausages contain antiseptics, usually borax, and are often colored with an aniline dye. Corn starch, or starchy material, is invariably added to keep them from having a shrunken appearance when cooked. Starch to the amount of 3 per cent, cannot be called an adul- teration, but if the amount is greater it is generally added to absorb water and increase the weight, and would rightfully be considered an adulteration. Chickens and small game come on the market wrapped in borax to preserve them. This is cheaper than refrigeration, although refrigeration may be used and borax added to make doubly sure. Fish is generally shipped into the State in cold storage. Only one sample of fish has been inspected. It was very soft and disintegrated between the fingers. The general appear- ance otherwise and the taste was good. This fish had been frozen and allowed to thaw. Some authorities advocate con- demning the sale of fish which has been frozen, as it readily undergoes decomposition and poisonous ptomaines are quickly formed, which may produce serious results. After fish has once been frozen, it should be used within a short time. The time between thawing and cooking should not be over twenty- four hours, at most. We have yet to receive a sample of bulk oysters offered for sale in Wyoming that has not been preserved with an anti- septic. All that we have inspected have contained formalde- hyde. The source of the supply is a great distance from the consumer in this State, but there is no reason why Wyoming should be favored with "embalmed" oysters while other States as far from the source of supply get theirs preserved by a legitimate method, refrigeration, Some Food Products and Their Adulteration. 37 c •u -j- i_ c c o O rt c c c (A C rt rt & c 3 2 5 •a T3 -/: 3 O C >*- « C c Ji rt U ^ O e-c rt— rt — P4 :rior qu luality oysters tripe meat; per cen meat; c h ad beei meat starch Illega starch Illega ■t: _, « * dN bi »< c rt cfl _ i5 _ v 5^ bo Mb £ oil — - 0"H hjo rt — — be bo. c x c >, cd^S*! ii± " o"0 o-a O O J3 hh Cfi HH U O • • « • ■— . V > >> •-3 — i . rt » « s ■o'a - - ■"O 'J .- ei - - .•j; : : ; : ; : « c o ,, V «« a (Z • e .a o o fa eq c o Boric Boraci None V V . V V t . V 6 6- - -6 o S'E art-' rt_ rt n 6 E •- a Ih U ■ U nt I- U J 6 6 *-> ■a xi c v prings. Co., La Co., La Market, Co., nston . t'r'f,La g, Buff; Ikt.,La Co.. La U HI i- 0) 05 4) 4> ~] t) £ >^ u tJ i Bros. J mie . . Gro. Co ie Meat W >> 5 A. S. f Laram Towsoi Laram Unkno Macln Adams Popula 5 rt -c E c 5 o jj . . ■- D s: 4J v> . . > o Ul V . -Q "c3 n 6 O u o . - U 6 be c o U 0) 3 bo ' u C hi) U .5 u be c S O 12 ■ c : : * -3 £ be- - c 12 0- c u .£ * * ii ^ >>* 3 O . C C „ o x, o O .3 (3 - '2 G ' c rt C- z Co ■* - -* S ^ ^ •5^ ' rtU c 3 3 < -aa D 3 D X D Uta • • • • ry) " x ' • • £ OO 2 « ■ ■a ■ ' V j: uj 03 u _* o O o c< o 's Bac Bulk Stone -lead elect i E and C reserv e Dye n mom con . oth's sters erry g's 1 tra S pe . x rt S3 ^ rt o >* -COK-r — -f •*< -* -* -* -*i -t ooosoooo oo p f -t> o SP ' - Ci - ' - • - - - 2 ^.~o •* lo . w >-h «0 o5 ro -lie ei -SJ c S N S N : ; : rt it OS Q-o-rt': :':;* «: - c CO C/3 2 — 2 rt SS •oj>j Xjoj HOOMiftM-XXOtW- e<» _ M 93 •* us «e -E.JOqK'J w -h m i5 o w w 4) Salicylic acid None Benzoic acid None Of whom and where obtained s - U3 o Olivette Relish English Spiced Gherkins . . . Midget Gherkins Centaur Brand Mixed Pickles Date of collection "9 3 a •o>i AJojBioqB^ 1 iT. 5 g ",3 £ V hO- : . -. "3 U 4J 3 •3 < V > > V •-15 12 « « rt o „ ^ O J o >>'o "5 UN N y3 s s rt « i> C/2 3Q QQ V V -3 •s ■ "8 -a 5 *» S'3 1° £ o > O . . 3° a « If. IS .° 3 3 Q.T3 • « cs 3~ « ,c ■ '•Sew . 3 - 1-1 6 " o :U o £)">«£? "S 8£ « " -a g p li £ "o ' " " rt S. -3^ ifi ■ £. *~ -lis o Q o M u ONJ AiOJBJOqBq §5 §8 §35 Si 8c 40 Wyoming Experiment Station. SPICES AND CONDIMENTS. Spices probably suffer wholesale adulteration that is not equaled in any other class of goods. Generally harmless adulterants are used, as cocoanut shells, ground peanuts, flour, bran and wheat products. The purchaser in that case is pay- ing for something he doesn't get. Often times the essential oils are partly extracted from the spice, thereby supplying two trades from the same spice. Again, the adulterated spices are of necessity weaker, and to make up the loss something stronger is added. Black pepper is a good example. Wheat products may be added, followed by a small amount of red pepperV. The microscope generally reveals the fraud, unless the spice has been extracted ; then we must resort to a chem- ical analysis. Some Food Products and Their Adulteration. 4i i« C 3 c R use c 3 z > • 2 J J 1i c fro u S •-n J= - c* J6i! c w. >> :'^ a 2 w c If b/lj2 bi K ti §«*h= a. ■SgH-S ffiO) rt"^ ace 2 c-a . fa< 'Jj« 5^ g^o'S § 6$ 6 6*6 6 U jj. UU-U; U *J = da.da.bpdjj gj ^£ L=~T^> fa ■ 0: O m * r. ? rt PQfafcfa =foalf2 Ufa M x g . « u 1 "H St § I — J X — < -* £5.C rt ■ a :22> ~- if. so.c rt in j- ^y w u * o « ~ •- u 2 22 5 -a p £ ■{» m 2 22 ~ Sag. ^~ ■ss| ss X. 2h ^ a. W PSO PQ S cfl n ee ' 4 1 I lllslli s §|§ § 11 1 rl OS OB T-l iH 2 .- - ^ i- o a -j u -_> i> i jj a. Z Z C-OQi,-< jo > a. 1) - V fa Z 73 a.-a a — b a rt m "» r. ": .-: t- ; - /. ^. 3 f i r: r: ^* -t -* -r r ■) Misoaao r »} -*■ »-^ - 42 Wyoming Experiment Station. _0 ; u E w c T3 5 - c u o o! * CO S ° — c C .3 >>.3 ," en "5 "0 'u ^ XI u X> O J c c a £. E o rt o o g _u rt oiP5 cd d •j £ >, rfe Efa fe s£ fit O J rt >- o - 2 c c j; E ^ CO p" >,tf> hJCO CO c CO u TD d d o d 1 ^ c nj U CjO ^U b» . U ' 6 s v £j § -S o# >-cfe! Sod | 5dd p ,c a bjo C - T3 M c O M B M- B M ^ c " o! o.S r ,_ in- 13 1) n C « S """ 4J E c^ £ o A: 3 f ^ (2 g 3 3 # Ph^ .-^'2 i"^C 5 u " *o CO . U 1 U E £ ! CO COCO CO 01 CO ! < £ A< << 1 << \< Q l—\ •c O u . . o • s . CP 3 5 o o o .'p /ri .. 'Z g o B M C .5 « ' E _e oi g . _o &H ' ° " E ,£ E<0 ^ - iS • - - 5 "b/. d . d -E ■ EL| eq o O T 3 c co 6 r co o O d 01 ■co . d d U ■c <-> U Jj- - o .U £ .5 o! c £- E ^ ■£ +* r 3 ^ J= ? -G -c S 3 o W) u O t. ■ u O < CO < £ c/ : : co • CO . CO x .CO - O Z 1 1 (0 "S o .0 'a JS w p — oi £ a "w • IS c 1 oi ■ u rtU . i« U ^-K s - • X ■ yi • -a c E j e bX) oi S E ! - -7-- be 8-IS ><-s ° WcoS ■/i Z Pride Bra Excelsior Ferndell Batavia . Schilling' bi E_E •~o/j bt C ECS ' .si "23 01 U~ £ A ° c e3 Uco E^E i -n -* OOCOCCtH ■ ■«# M TO-^t re ■* ■* ~> -^ T> O CD o o © o •<* o ?. oc c: to cs c5c : "*i "c'o Oi CS OS -.CCO <35 roc OSBS g c HHrlMffiH «1 o (J !D X CC CO OI »fi .00 ■d ■*oc «».-o 2i?" (j a S * eo rlrlrt^^N ,— ' ■rH OJ rtffCjN «c o a i -s I > > d '^i O O J= -d C SB * g ZZQ^fc 3 ^ g CO fe wo in 'j w o^ Xjoj c ^IrtOlff.-/!- J3 N 3h« *y -*-o-o 5 _, -B.IOC]B r J U c5 1". 5 u N w 04 - - s r? 5 u -t- » Some Food Products Their Adulteration, 43 t* a T3 g t > •a c C J2 u 5 o u 1 - 2 c JS '- u E 8 ^ j o c p < a a a -a c rt u "-= c - c - ft (3 57 c a 'j c — - JZ <-■ 3= 3 *j G - 03 PS 4) O >° u ° 5 o ■S > — w c -O " BBS « k. . 3 3 to o u .«fl , 3JS ° ft - _- * >. g 8 s ■g=« 8ft« BeisSsi Ut- * CJ ozc O M U u 0< Mtfl CJ . W * - jr r > c a. PS — - U E £ w •81 "6 V s !' CJ Q _5 &' TJ PQ E o ? s_ 1 W > IXQ 1 w < ^ r^^ B.T3 0) - . . o . . O PS ;_ M bo bfl a: CI -a • s • < IE u u — u c Ic "CJ so i o Q. "~ 5 s'p : c u J o - r : S3 o c U u c d • 1-1 u U :/. • u t ^f CO rt i ■J u ' 3 'ft gw F ^ >Z .<: r. -j" — fc c c u iJ c tc _i! • M 5 2 A £ - ft x W ^ D ft * X — > - - 2 — x" U _ 3 ft t, i. . u 1> j. u .'ft . 2_ U .ii "J ja ! t: ST ft ft §*'! £ a, JoS ?< E a ■p. IS c u rt (/• ft i o _ a :J _J i ' ^ ^ ■Z. ftca- — "2 B JA JA ^ S o g — P9 - in :i 5 3 § E - F "3 i-l 71 E 'TS E u 7 '7 a. a. v. 5gS 1 c «-§"S S CI bi K . . V . a 5 > - X bi Z U - X X u j* ^ u III u - ^?? M c -± — - r Hb. - - P-l K C w § - - PQ "J 'J c ~ r-5 eo ^ ^i ^? 2 "*■ _ B ~ !H -■~ >- P .~ .— .— — ~ P r- ? Ip u Z* 5 12 -' CO N i£- r -x — r"f . ~ e?5 a Z — = J3 {- b — re — « m - g >' >r s 2 i Z - rcj — f—t — '-£ •0]<[ X.ioj -„ -B.ioc(t:'i Cu 35 P - ?■■ M M t-eoro < N T - g u ~ r"i S JG ^ 44 Wyoming Experiment Station.* in U! -a -a 1- «7 § -^ c c v • 3 D. •-; rt « rt £ •a SI X rt O OX! -a '§■§ X « a- v rt . a JJ bo" c '55 X! ^ 4> S« g ft u d u 57 « rt ft « ". •^x - C c M « C - "3 -0 •r ~~ u - g S- "S T3 ftT) C -O T3 4) rt 4) .. V V ■" U ^ .^_* "X •" x 1| ^ " rt ." rt >H ^ a 3 >, « "3= x-r <* "o 5'S T5 u £ e 5 S.SP^ J! rt £ rt £ !» „. £ 2 E 3 x" S 2 - 3. <*<"-§ -o ««CO 2 •55 &, - 0. ==•"• rt £ M £ £ 7 a " on £ «.2 3 a w °a rt rt - - -5 i 4> a £ rt ° ? -^ > rJo O "<■ h5 2 O 2 Cfi 0^ = mz X rt b ■ O ■ • i) • ■.2 4J.i 4) 4J 4) • 41 ■ S S " a - £ 5 E S c 2* ™ u _o . E c • ci 41 • S c .a j-CJ >>g ■ J r "x ^ •* 11 rt b K >> j i i-J ^ ..i-J x; C rt 4) 1'E rt 5? • fa x . 4) rt X« 6'3 ^ -gg - 6 ~ " S 4) X CJ pq g § I-S 5 ; : .— « ^ CM u" O E f £ £ rt .£x" CO £ .# M) xT bfl e fa 2 si. ■3 sf 3 Tr > ^0 s ■ - ^^ •fa" 1^ rt £ fa , E-SSjjM S £ffi.2 PQ Cx rt rt E JJ • » \ ffi £o£'£ K "C 4) <3Ph 41 ^ O > 1 Kt3 .._: O . . . X X! M r'_3 - 1:1 4J O -2 -cj bo X! 5 rt-- is r d O X bO bo rt X " CJ rt u 6 u 3 11 P* • 6 - .O °' -^ £ rt rt > c — rt O c ; rt 41 3 CJx u M w_rt 8 a a ri — Mi x! rt £ M few W "0 . £ < > fa O M CJ a Stf3 fa c^ boo • rt " C/)fa S ' J "S 6 -5 . rt • g rt c ~~ e c q rt c 5 E — StjEjU _• a B T3 g t" J« qj O B rt - c — a™ 1 • u T3 o~ ; tn 2 '5.2 — pq c £ § D u «u«ui ij o> _C W m -°-55 E S 4> 5 u « C rt T3>.3 ! M ■a^"5=£ c i£ rt >% - ■S H g g g z ft CO fa 'C 3X DL- Ph CQ CJ 03 > oq 3 rt O20. 1- 'C « X u c cu fa fa S mmTtii.^1 P rfi §§ 3S u_ C pop p 00 pop p p pp v u * ~5 50 .,■? M i— ! in ~l G *^«cio os ro jo»ft ss\ o« q| . - O w 5 5 v G b£ e •S cothco root .5 O O B B B soevio) x' V fa fa G A faS ^s > > ' xi X 43 (3 ZZ fafa •0]^ Xjoj 00 00 CO GOO -tuoqcq 08 ©U5 tO roro PS gu N ^^^? S 33 u § ^2 5; 01 01 POTfl Some Food Products and Their Adulteration. 45 ■i% v a rt c M-S! - tn c c £ - c E 'Sd g E u c > u & a." 4J y ft ft T3 „ y _^ if. f. ^3 >-^= . < Sj3 S:X tjo bi- y v V c £ c " => = c c o o UJ 5 5 is • V ' o V g c . rt V >,' Xi > ■ rt * c f* .W . ft — (J T3T3 o : O c v U : re c . ° : U U y ._T3.- E 5 5 5 = 5 >^ > 1° c - -c v ' c - J*j ^3 E - * - c .- o .« ft £ 1 | % w re 1 5 1 o < So P. ■to t* Rl t, • - u • C rt ■3 3 o 5 ; g O x. . -D r! ^ 6 - «S o ~ U o - -U ^ M r, u CflX ft u N U^ c 6 « re t- T.W « O J . ^^ Ky^ p C g g .« „*' i ;£ M . , e b* O > • ^_ bfl T3 u re - o • c S b. . r - rr > >>12 ? 5 § 5 ft i — : fcD R C « q C _* 2m a g p.5 ns « u»M " j- ' * "j3 '=' $- Co o z V | -BJoqvq 1 dS s : ^ ■icoeo am? *3 M u s 46 Wyoming Experiment Station. VINEGARS. Originally vinegar was the product of the fermentation of fruit juices, generally apple or grape, known respectively as apple and wine vinegar. Now, vinegar can be more prop- erly called a dilute form of acetic acid. The common sources from which vinegar is now produced are apple, malt, refuse wine in the grape countries, the low wine from distilleries, and the dry distillation of wood. The great demand for apple vinegar causes manufactur- ers of low wine and wood vinegar to put their product on the market under fraudulent names. Wood vinegar must be col- ored, as it is generally very clear when first made, and arti- ficial solids are often added. Vinegar made from the dry distillation of wood is prob- ably more healthful than is apple vinegar, as it is a pure product, containing none of the foreign substances which apple vinegar contains. Wood vinegar has not, however, the del- icate flavor that gives apple vinegar the preference. Wood vinegar may be made very cheaply, and is often sold for apple vinegar at a great profit. Distilled vinegars must be sold as such, and coloring matters added during or after distillation are prohibited. Some Food Products and Their Adulteration. 47 35 "w c rt t3 5 bfi 1) 10 rt rt OJ V Jj B br=: 3 rt B £ IB '> r. '■ R S " ? S" > rt 5 ' -J- o : — " -a J2 X » u _ - — I - - ^ rt rt' -J - SX 5\w if M)tj y. : u m. «i2 rt.S «« ' J = 5 £' a - - D5h s . S 2 "e S joio3 * rt ; :■:£:« rt rt z 5 si ■ ■o ■CJ U qsy 3 ^ *8? 3SS83 s -: ** OrJN C^ n N o o P •ft Ol C= O © ooooo a -* © ift -r o S P!I°S s 00 — »* T! m r-i ftf N 5* rt — -* P M •o — -+ iftiO ld»> — •ft ■ - t-ra x •ft 1ft . -fie -* t eo © X X i- X -r ajiahjS oypadg © © S = o cc 'So 5 •_ DC ' • C = BOO .'.7 o (4 >-* v. - rt 0! *j 1) «>te '« "> "i rt S J=t2 a • . U .=Q . d a ~ — r rt «f a . . S d E'S c rt rt rt 5 « .-* U 51 c 6 "3 c£ o 00 r rt V p u » » Ill 5 - s >-< N pa u g ' ' : :"o : = • • ■ V 5 hc V D • tj 3c -* _rt ^-^ . 5 5 u U u x . Sue ?"'35^ '5 = 5 D CJ ffi^D ■a . . • U ■d tn w ~ . . :>, ■ 5 5 S'cSo ••••or 03 o . J3 J^.s >- — s . c rt- ^.2 C £ X^X S" UQ^ o.2 P g p3333 P v u i- IO- - ©©Jg5S < * £ rt — - 3 tj J ^^^i : 2 ^ — fafafa« '0^ AJOJBJOqE"J 1 £ Sir gsssss M ?j ?i ?> rt ro -*■-*■ •* 4 8 Wyoming Experiment Station. ALCOHOL. Alcohol is adulterated by adding water and by adding wood alcohol. The water only makes the alcohol weaker and water is not expensive. Wood alcohol is extremely poisonous and should never be mixed with anything that may be for internal or external use, unless properly labeled. some: terms defined. "Proof" is about twice the percentage of alcohol by vol- ume; ioo-proof alcohol is 50 per cent, alcohol by volume; 200-proof is absolute alcohol. "Rectified spirits" is the name given to the most con- centrated alcohol by ordinary distillation without the use of a fractionating column. It is described as containing 84 per cent, by weight of alcohol, having a density of 0.838 and is 177-proof. "Silent spirits" is the name given to the better quality of distilled spirits, for the fact that it is impossible to deter- mine the origin. "Silent spirits" contain no fusel oil and only traces of aldehydes. Alcohol. 6 >> »a ►J Date of collection Where obtained Of whom obtained bfl u • < c V U V rt 378 379 380 399 Jan. 28, 1904 . . . Feb. 5, 1904 '. '. Laramie . . . Johnson & Goodale . . . A. H. Cordiner F." H. Eggleston .... Johnson & Goodale . . . .8246 .8238 .8235 .8350 92.50 92.80 93.20 89.33 7.50 7.20 6.80 10.67 Some Food Products and Their Adulteration. 49 SUGAR, SYRUP, HONEY, CANDY. Granulated sugar is one of the uniformly pure products on the market. It is very seldom adulterated. Syrups and molasses are often adulterated with glucose. Glucose is much cheaper and has not as high a food value as has cane sugar. Maple syrups are universally adulterated without a doubt, and it is admitted that a large quantity of maple syrup is not made from maple sap at all, but from other sugars, flavored with hickory or maple wood. Strained honey is adulterated with glucose. When prices are high comb honey is adulterated by feeding the bees cane sugar. Attempts have been made to manufacture artificial comb of paraffin, but it is found too soft and the melting point too low. Even when a small amount of paraffin is added to comb and used for "starters" in the frames the heat melts it and the whole falls to the bottom. Candy is adulterated with starch, talc or other material to give body, and glucose may be added. Aniline dyes are added to give inviting colors. Candy, like milk, should be especially free from adulterations, because of the fact that it is eaten largely by children. 5o Wyoming Experiment Station. Sugar, Syrups and Candy. 6 3 Date of collection o J2 229 233 Nov. 18, '03 293 Dec. 15, '03 300 Jan. 5, 1904 353 Jan. 26, 1904 354 " 385 Feb. 5, 1904 386 387 388 412 413 415 Feb. 3, 1904 Feb. 2, 1904 Feb. 23, 1904 416 481 497 Mar. 31, '04 Apr. 12, 1904 41* Feb. 23,1904 423 Mar. 5, 1904 480 Mar. 26, '04 389 390 Jan. 5, 1904 391 392 393 394 " 396 397 398 439 498a 498b 630 Mar, 17, '04 Mai. 9. 1904 June 1, 1904 Brand Maple Syrup ...... Quebec Maple Syrup. . Geanga Pure Ohio Ma- ple Syrup Old Mause Pure Maple Syrup . Pure Ohio Maple Sap . Richilien Pure Maple Syrup Pierre Vians Pure Ma- ple Syrup Paragon Rock Candy Drips . Old Mause Maple Syrup P. V. Pure Maple Syrup Pure Canada Maple Sap Maple Cane Syrup. . . Sugar Creek Sorghum . Santee Syrup. P. V. Pure Maple Syrup Pure Maple Sap Syrup . P. V. Pure Maple Syrup Baker's Choice New Or- leans Molasaes. . . . Louise Plantation New Orleans Molasses . . Powd. Sugar Square Pink Candy . . Pink Marshmallow Fish Cocoanut Ribbon . . . Red CandyStrawberries White BucketCandy. . Yellow Red Lavender " Chocolate Drops. . . . Mint Lozengers .... White BucketCandy. . Pink Strained Honey .... Manufacturer or jobber Hudson Pack'g Co., N.Y Towle Syrup Co. ^St.Paul Smith Refining Co. . . Wm. R. Manierre, Chi- cago . A. L. Eggleston, Bis- sells, O Syrague Warner, Chi- cago . Pierre Viaus, Quebec, Canada John Scowcroft & Sons Co., Ogden, Utah . . Wm. R. Manieri .... Pierre Viaus, Quebec. . St. Paul Syrup Ref. Co. G, W. Goyer, Memphis , Allendale, Mo. . 111. Sugar Ref. Co. Sold by Paxton & Galla- gher, Omaha Pierre Viaus. Quebec . Welch Bros.' Maple Co. Pierre Viaus Paxton & Gallagher Co. Omaha . . Smith Refining Co., Council Bluffs, la. . . Unknown Of 'horn and where obtained Denver , E. D. Metcalf, Buffalo . Doug. Mc. Co., Douglas , Cheyenne . .- EvanstonCash Grocery, Evanston B. Fargo &Co., Evanst'n Dawson & Burd't, " Adams & Young, Buffalo Holliday Co., Laramie Paxton & Gallagher, Omaha Adams & Young,Buffalo Laramie Gro. Co., Lar- amie Dawson & Burdette, Evanston Hasenkamp, Laramie . Laramie Gro. A.S. PeabodyGr. Lajamie Gro., " Zane & Rich'ds'n, Basin A. S. Peabody : Some Food Products and Their Adulteration. 51 Sugar, Syrups and Candy. 1 Polarization at 18 degrees be e 7. u Zj ■- S a. (J 37.44 15.85 46.42 p 'u u fl 26.78 28.00 15.12 34.52 29.08 36.77 u ft < .26 .33 .28 rt u -28. 8 +119.6 +41.6 V —21.56 +98.12 -22.00 Remarks 229 233 293 Partly molasses. Illegal Almost straight glucose. Free sul- phuric acid, .09 per cent. Sulphurous acid present. Adulter- ated. Illegal 294 -59.2 -22.22 59.43 4.88 „ 33.98 .23 Pure maple syrup 300 -71.0 -23.76 70.45 " .28. 08 " 353 -64.0 -23.76 65.99 1.37 32.25 .23 354 385 386 3S7 3ss 412 413 +62.6 +142.6 +58.4 +60.2 +62.2 +119.6 +114.6 +1.76 +138.60 -21 . 78 +1.98 -11.44 +83.82 +96.80 45.74 3.01 60.29 43.77 63.97 26.59 13.23 13.21 34.33 5.98 14.68 3.36 20.53 30.17 Present 70.00 None Present None 50.00 65.00 32.94 25.86 33.62 33.62 32.25 22.85 20.26 .22 .69 >20 .29 .25 .97 Adulterated. Illegal Adulterated. Represented to be 60 per cent, glucose and 40 per cent. sugar syrup. Illegal Pure maple syrup Adulterated. Illegal Pure maple syrup Adulterated. Illegal Adulterated. Almost straight glucose syrup. Illegal 415 416 481 +139.4 +70.4 +60.4 +137.28 -1.98 -20.57 1.59 53.81 60.42 30.05 5.28 2.04 50 00 None 24 5? 33.13 35.87 43 .17 .25 Adulterated. Almost straight glucose syrnp. Illegal Doubtful Pure maple syrup 497 +63.5 -20.68 62.82 2.21 33.61 .31 .. 414 +27.0 —18.92 33.52 19.96 21.11 4.16 423 +128.4 +117.70 7.98 25.95 68.00 18.52 1.59 Almost straight glucose syrup. Illegal 480 389 +99.4 +100.0 ' -9.28 99.40 82.16 A coal tar coloring matter. Illegal Large quantity of starch and colored with coal tar dye. Illegal Starch in large quantities A red coal tar dye. Illegal Starch present Starch present; coal tar dye. Illegal 390 391 3|.I13UI3\{ aAUBAJasajjj 'C c -a c -c la fe c/5 c/: t/3 'A! 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