COLORING MATTER
Caramel
The residue of vinegar to which much caramel has been added has an unusually dark color and bitter taste.
Crampton and Simons’ Method.—Shake well together in a corked flask 50 cc. of the vinegar with about half as many grams of fullers’ earth; after standing for half an hour filter. Vinegar containing no artificial color will show scarcely any change in color when thus treated. A caramel-colored vinegar will be decolorized in proportion to the amount of caramel present.
Coal-Tar Colors in Wine Vinegar
Test by the usual test for coal-tar dyes. See under canned vegetables.