| PAGE |
| Acid magenta in fruit and fruit products, |
35 |
| Agar agar in fruit and fruit products, |
37 |
| Alkali in vanilla extract, |
45 |
| Allen, A. H., heavy metals in fruit and fruit products, |
37 |
| Allen, A. H., heavy metals in meat, |
11 |
| Allen, A. H., heavy metals in vinegar, |
58 |
| Allen, A. H., sulfuric acid in vinegar, |
57 |
| Allen, A. H., tartar in vinegar, |
59 |
| Allen, A. H., test of coffee, |
65 |
| Alum in baking powders, |
22 |
| Alum in bread, |
18 |
| Alum in flour, |
16 |
| Alum in pickles, |
31 |
| Aluminium salts in cream of tartar, |
23 |
| Ammonia in cream of tartar, |
23 |
| Ammonium salts in baking powders, |
21 |
| Amthor, caramel in fruit and fruit products, |
36 |
| Annatto in butter, |
5 |
| Annatto in milk, |
1 |
| Aniline red in meat, |
13 |
| Apple juice in jellies made from small fruits, |
36 |
| Arsenic in fruit and fruit products, |
38 |
| Ashby, free mineral acids in vinegar, |
56 |
| Bach, test of olive oil, |
62 |
| Baking powders, |
20 |
| Adulterations of, |
20 |
| Alum, |
22 |
| Ammonium salts, |
21 |
| Gypsum, |
21 |
| Sulfates (calcium, etc.), |
21 |
| Tartaric acid (free), |
21 |
| Tartaric acid (free or combined), |
20 |
| Beckmann, gelatin in jellies, |
38 |
| Bell and Carter, alum in flour, |
16 |
| Beef stearin in lard, |
61 |
| Benzoic acid in meat, |
10 |
| Benzoic acid in canned vegetables, |
27 |
| Benzoic acid in fruit and fruit products, |
34 |
| Blyth, alum in bread, |
19 |
| Boettger, Ergot in rye flour, |
18 |
| Borax in fish and oysters, |
13 |
| Borax in meats, |
9 |
| Boric acid in fish and oysters, |
13 |
| Boric acid in meat, |
9 |
| Boric acid in milk, |
4 |
| Bornstein, saccharin in canned vegetables, |
27 |
| Bread, |
18 |
| Adulterations of, |
18 |
| Alum, |
18 |
| Copper sulfate, |
19 |
| Butter, |
5 |
| Adulterations of, |
5 |
| Coloring matter, |
5 |
| Annatto, |
5 |
| Coal-tar colors, |
5 |
| Marigold, |
6 |
| Saffron, |
6 |
| Turmeric, |
6 |
| Cottonseed oil, |
7 |
| Oleomargarine, |
7 |
| Process or renovated butter, |
6 |
| Cane sugar in honey, |
49 |
| Canned and bottled vegetables, |
24 |
| Adulterations of, |
24 |
| Alum in pickles, |
31 |
| Coal-tar colors, |
29 |
| Cochineal, |
29 |
| Coloring matter, |
29 |
| Copper salts in green pickles, beans, peas, etc., |
30 |
| Turmeric in mixed pickles, |
30 |
| Examination of can or box, |
31 |
| Heavy metals other than copper (see under meats), |
11 |
| Preservatives, |
25 |
| Benzoic acid, |
27 |
| Formaldehyde, |
25 |
| Saccharin, |
26 |
| Salicylic acid, |
26 |
| Sulfurous acid, |
26 |
| Soaked vegetables, peas, beans, and corn, |
30 |
| Caramel in fruit and fruit products, |
36 |
| Caramel in milk, |
1 |
| Caramel in vanilla extract, |
47 |
| Caramel in vinegar, |
58 |
| Catechu in tea, |
68 |
| Cayenne pepper in black pepper, |
54 |
| Cayenne pepper in mustard, |
53 |
| Cereal products, |
16 |
| Chicory in coffee, |
66 |
| Citral in lemon extract, |
42 |
| Citric acid in lemon extract, |
43 |
| Coal-tar colors in butter, |
5 |
| Coal-tar colors in canned vegetables, |
29 |
| Coal-tar colors in fruit and fruit products, |
35 |
| Coal-tar colors in lemon extract, |
45 |
| Coal-tar colors in milk, |
2 |
| Coal-tar colors in vinegar, |
58 |
| Cochineal carmine in canned vegetables, |
29 |
| Cochineal carmine in fruit and fruit products, |
35 |
| Cochineal carmine in meat, |
13 |
| Coffee, |
65 |
| Adulterations of, |
65 |
| Chicory, |
66 |
| Coloring matter, |
65 |
| Imitation coffee beans, |
66 |
| Starch, |
66 |
| Coloring matters |
| Acid magenta in fruit and fruit products, |
35 |
| Annatto in butter, |
5 |
| Annatto in milk, |
1 |
| Aniline red in meat, |
13 |
| Caramel in fruit and fruit products, |
36 |
| Caramel in milk, |
1 |
| Caramel in vanilla extract, |
47 |
| Caramel in vinegar, |
58 |
| Copper salts in canned vegetables, |
30 |
| Coumarin in vanilla extract, |
48 |
| Copper sulfate in bread, |
19 |
| Copper sulfate in flour, |
17 |
| Copper salts in canned vegetables, |
30 |
| Cottonseed oil in butter, |
7 |
| Cottonseed oil in lard, |
60 |
| Cottonseed oil in olive oil, |
62 |
| Cottonseed stearin in lard, |
60 |
| Courley and Coremon, horseflesh in other meats, |
14 |
| Cream of tartar, |
22 |
| Adulterations of, |
22 |
| Aluminium salts, |
23 |
| Ammonia, |
23 |
| Earthy materials, |
23 |
| Tartaric acid (free or combined), |
22 |
| Dairy products, |
1 |
| Ebers, diseased meat, |
14 |
| Eggs, test for freshness, |
14 |
| Elaiden test, |
62 |
| Exhausted tea leaves in tea, |
67 |
| Facing in tea, |
68 |
| Fats and Oils, |
60 |
| Lard, |
60 |
| Adulterations of, |
60 |
| Beef stearin, |
61 |
| Cottonseed oil, |
60 |
| Cottonseed stearin, |
60 |
| Olive oil, |
61 |
| Adulterations of, |
61 |
| Cottonseed oil, |
62 |
| Peanut oil, |
63 |
| Rape oil, |
64 |
| Sesame oil, |
64 |
| Fish, preservatives in, |
13 |
| Flavoring extracts, |
42 |
| Flour, |
16 |
| Adulterations of, |
16 |
| Alum, |
16 |
| Copper sulfate, |
17 |
| Substituted flours, |
17 |
| Corn meal in wheat flour, |
17 |
| Ergot in rye flour, |
18 |
| Wheat flour in rye flour, |
18 |
| Flour in mustard, |
51 |
| Formaldehyde in canned vegetables, |
25 |
| Formaldehyde in milk, |
3 |
| Frear, sulfuric acid in vinegar, |
57 |
| Fruit and Fruit Products, |
33 |
| Adulterations of, |
33 |
| Agar agar, |
38 |
| Apple juice in jellies made from small fruits, |
36 |
| Arsenic, |
38 |
| Coloring matter, |
35 |
| Acid magenta, |
35 |
| Caramel, |
36 |
| Coal-tar dyes, |
35 |
| Cochineal, |
35 |
| Gelatin in jellies, |
37 |
| Heavy metals, |
38 |
| Preservatives, |
33 |
| Benzoic acid, |
34 |
| Saccharin, |
34 |
| Salicylic acid, |
34 |
| Starch in jellies, jams, and such products, |
37 |
| Gelatin in honey, |
50 |
| Gelatin in jellies, |
37 |
| Gelatin in milk, |
2 |
| Geisler, coal-tar colors in butter, |
6 |
| Ginger cake, stannous chlorid in, |
19 |
| Girard and Dupre, acid magenta in fruit and fruit products, |
35 |
| Girard and Dupre, cochineal in catsups and tomatoes, |
29 |
| Girard and Dupre, cochineal in canned vegetables, |
29 |
| Glucose in honey, |
50 |
| Glucose in maple syrup, |
50 |
| Gutzeit, arsenic in canned fruits, |
39 |
| Gypsum in baking powders, |
21 |
| Heavy metals in canned vegetables, |
11 |
| Heavy metals in fruit and fruit products, |
38 |
| Heavy metals in meat, |
11 |
| Hehner, formaldehyde in milk, |
3 |
| Henzold, gelatin in jellies, |
37 |
| Hess and Doolittle, test for process butter, |
6 |
| Honey, |
49 |
| Adulterations of, |
49 |
| Cane sugar, |
49 |
| Commercial glucose, |
50 |
| Gelatin, |
50 |
| Horseflesh in sausage and mince-meat, |
14 |
| Hydrochloric acid in vinegar, |
57 |
| Hydrochloric acid test for formaldehyde, |
3, 25 |
| Imitation coffee beans, |
66 |
| Kämmerer, sulfurous acid in meat, |
9 |
| Kleeburg, wheat in rye flour, |
18 |
| Klinger and Bujard, cochineal-carmine in meat, |
13 |
| Kraemer, corn meal in wheat flour, |
17 |
| Lard, |
60 |
| Adulterations of, |
60 |
| Beef stearin, |
61 |
| Cottonseed oil, |
60 |
| Cottonseed stearin, |
60 |
| Leach, caramel in milk, |
1 |
| Leach, malic acid in vinegar, |
57 |
| Leach, salicylic acid in meat, |
10 |
| Leach, salicylic acid in milk, |
4 |
| Lemon extract, |
42 |
| Adulterations of, |
42 |
| Citral, |
42 |
| Coloring matter, |
45 |
| Coal-tar dyes, |
45 |
| Turmeric, |
45 |
| Lemon oil, |
42 |
| Methyl alcohol, |
43 |
| Oil of citronella, |
43 |
| Tartaric or citric acid, |
43 |
| Lemon oil in lemon extract, |
42 |
| Lie tea in tea, |
67 |
| Lythgoe, coal-tar colors in milk, |
2 |
| Malic acid in vinegar, |
57 |
| Maple syrup, |
50 |
| Adulterations of, |
50 |
| Glucose, |
50 |
| Marigold in butter, |
6 |
| Marsh, arsenic in fruit and fruit products, |
38 |
| Martin, coloring matter in butter, |
5 |
| Martius yellow in mustard, |
52 |
| Meats, |
8 |
| Adulterations of, |
8 |
| Canned, |
11 |
| Coloring matter (see under sausages, etc.), |
13 |
| Heavy metals, |
11 |
| Preservatives (same tests as under smoked and fresh meat), |
11 |
| Coloring matter, |
13 |
| Aniline red and cochineal-carmine in sausage chopped meat preparations, and corned meat, |
13 |
| Diseased meat, |
14 |
| Fresh and smoked, |
8 |
| Preservatives, |
8 |
| Benzoic acid, |
10 |
| Boric acid, |
9 |
| Potassium nitrate, |
8 |
| Salicylic acid, |
10 |
| Sulfurous acid, |
9 |
| Fish, salt, dried and oysters, |
13 |
| Preservatives, |
13 |
| Borax (same as under fresh meat), |
13 |
| Boric acid (same as under fresh meat), |
13 |
| Horse-flesh in sausage and in mince-meat, |
14 |
| Starch in sausage, deviled meat and similar products, |
13 |
| Metallic impurities in vinegar, |
58 |
| Methyl alcohol in lemon extract, |
43 |
| Mineral acids in vinegar, |
56 |
| Milk, |
1 |
| Adulterations of, |
1 |
| Coloring matter, |
1 |
| Annatto, |
1 |
| Caramel, |
1 |
| Coal-tar dyes, |
2 |
| Gelatin, |
2 |
| Preservatives, |
3 |
| Boric acid, |
4 |
| Formaldehyde, |
3 |
| Salicylic acid, |
4 |
| Starch, |
2 |
| Mohler, benzoic acid in meat, |
10 |
| Mohler, benzoic acid in fruit and fruit products, |
34 |
| Mustard, |
51 |
| Adulterations of, |
51 |
| Cayenne pepper, |
53 |
| Coloring matter, |
51 |
| Martius yellow or analogous coal-tar dyes, |
52 |
| Turmeric, |
52 |
| Flour, |
51 |
| Oil of citronella in lemon extract, |
43 |
| Oleomargarine in butter, |
7 |
| Olive oil, |
61 |
| Adulterations of, |
61 |
| Cottonseed oil, |
62 |
| Peanut oil, |
63 |
| Rape oil, |
64 |
| Sesame oil, |
64 |
| Olive stones in pepper, |
53 |
| Oysters, preservatives in, |
13 |
| Peanut oil in olive oil, |
63 |
| Pepper (common), |
53 |
| Adulterations of, |
53 |
| Cayenne pepper, |
54 |
| Ground olive stones, |
53 |
| Peter, benzoic acid in canned vegetables, |
28 |
| Pontet, general test of olive oil, |
62 |
| Potassium nitrate in meat, |
8 |
| Preservatives: |
| Benzoic acid in canned vegetables, |
27 |
| Benzoic acid in fruit and fruit products, |
34 |
| Benzoic acid in meat, |
10 |
| Boric acid in fish and oysters, |
13 |
| Boric acid in meat, |
9 |
| Boric acid in milk, |
4 |
| Formaldehyde in canned vegetables, |
25 |
| Formaldehyde in milk, |
3 |
| Potassium nitrate in meat, |
8 |
| Saccharin in canned vegetables, |
26 |
| Saccharin in fruit and fruit products, |
34 |
| Salicylic acid in canned vegetables, |
26 |
| Salicylic acid in fruit and fruit products, |
34 |
| Salicylic acid in meat, |
10 |
| Salicylic acid in milk, |
4 |
| Sulfites in canned vegetables, |
26 |
| Sulfurous acid in canned vegetables, |
26 |
| Process or renovated butter, |
6 |
| Rape oil in olive oil, |
64 |
| Resins, foreign, in vanilla extract, |
46 |
| Richards, Mrs., alum in baking powders, |
22 |
| Rimmington, chicory in coffee, |
66 |
| Saccharin in canned vegetables, |
26 |
| Saccharin in fruit and fruit products, |
34 |
| Saffron in butter, |
6 |
| Salicylic acid in canned vegetables, |
26 |
| Salicylic acid in fruit and fruit products, |
34 |
| Salicylic acid in meat, |
10 |
| Salicylic acid in milk, |
4 |
| Schmidt, saccharin in canned vegetables, |
27 |
| Schmidt, Albert, chicory in coffee, |
66 |
| Soaked vegetables, |
30 |
| Sostegni and Carpentieri, coal-tar dyes in canned vegetables, |
29 |
| Spices in vinegar, |
59 |
| Stoke, gelatin in milk, |
2 |
| Substituted flours, |
17 |
| Corn meal in wheat, |
17 |
| General test for, |
17 |
| Wheat flour in rye, |
18 |
| Sulfates in baking powders, |
21 |
| Sulfuric acid in vinegar, |
56 |
| Sulfurous acid in meat, |
9 |
| Stannous chlorid in ginger cake, |
19 |
| Starch in fruit and fruit products, |
37 |
| Starch in milk, |
2 |
| Tannin in vanilla extracts, |
47 |
| Tartar in vinegar, |
59 |
| Tartaric acid in baking powders, |
20, 21 |
| Tartaric acid in cream of tartar, |
22 |
| Tartaric acid in lemon extract, |
43 |
| Tartaric acid in wine vinegar, |
59 |
| Tea, |
67 |
| Adulterations of, |
67 |
| Catechu, |
68 |
| Exhausted tea leaves, |
67 |
| Facing, |
68 |
| Foreign leaves, |
67 |
| Lie tea, |
67 |
| Tocher, sesame oil in olive oil, |
64 |
| Turmeric in butter, |
6 |
| Turmeric in lemon extract, |
45 |
| Turmeric in mixed pickles, |
30 |
| Turmeric in mustard, |
52 |
| Vanilla extract, |
45 |
| Adulterations of, |
45 |
| Alkali, |
46 |
| Caramel, |
47 |
| Coumarin, |
48 |
| Foreign resins, |
46 |
| Tannin, |
46 |
| Vanderplanken, alum in sour bread, |
19 |
| Vinegar, |
55 |
| Adulterations of, |
55 |
| Coloring matter, |
58 |
| Caramel, |
58 |
| Coal-tar colors in wine vinegar, |
58 |
| Glucose, |
59 |
| Malic acid, |
57 |
| Metallic impurities, |
58 |
| Mineral acids (free), |
56 |
| Hydrochloric acid, |
57 |
| Sulfuric acid, |
56 |
| Spices, |
59 |
| Tartar in wine vinegar, |
59 |
| Tartaric acid (free) in wine vinegar, |
59 |
| Vogel, substituted flours, |
17 |
| Wynter Blyth, alum in flour, |
16 |
| Wolff, tartaric acid free or combined in baking powders, |
20 |