, .  
e  t gg Kmzrncxr AGRICULTURAL nxrnmmmzw STATION.
 2 _ itself, even when placed by the steward or boarding-house keeper
   A upon the table, its odor betrays it, and there is no deception as to   _
  its quality, as might be in the case of the fruit or vegetable. This is ` Ig,
  a striking example of a great problem affecting the food industry; y gi
` y the problem of work and willingness wasted, because means and Nl
  methods are wanting to produce a wholesome grade of the article  
 r  ` over which much honest but misdirected labor is spent to produce. — N
i  · .
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    u:
t Canned Goods. — 
  Twelve samples of canned goods were analyzed for antiseptics  li I;
  and copper. This is a beginning of a study of this class of goods, 4 M
  and no inference can be drawn from this as to the purity of this   0]
, class of foods generally. With canned goods the method of ster- ; S
  ilization is used to preserve, but much testimony shows that anti- , V,
g_ { septics are often used to assist this method. Other results also _ m
  show that copper, lead, zinc and other minerals are used to set or °
i preserve the green color in canned foods of the character which _ a,
` ? depend upon their color or freshness for a popular sale. El.
{    l si
g ‘ y A
» Jellies, Preserves, Etc.   Pi
f Number of samples analyzed ........................................... 15 l
g ' . Number of samples not found adulterated .............................. 8
  Number of samples found adulterated .................................. 7 _
. , T Most of the eight samples not found adulterated were samples » N
· [ of home-made goods analyzed for comparison. The larger quantity N
of these goods bought in the open market were adulterated. . .  
Very little of the commercial jelly is made from pure fruit juices ~  Ii
and natural iiavors. It is made largely from the by-products of the  i_  
I fruit canneries, such as apple peels and cores, and similar rem- i  N
nants of other fruits; and from glucose as a base which is jellied l 
T with commercial gelatine, iiavored with an artificial acid and {ia- ‘
vor, and colored with an aniline dye to the respective shade of the  { D
fruit it is labeled to have been made from. In a sample sulphuric   S
acid was present in a notable quantity; in another pumpkin pulp ‘ S`
served for filler, and this sample had the color, flavor, and label of i
r apple butter.
K