PAGE
Allen, A. H., Heavy metals in fruits 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 (distinguished from Sulfates) in vinegar,[57]
Allen, A. H., Tartar in vinegar,[59]
Amthor, Caramel in fruit and fruit products,[36]
Ashby, Free mineral acids in vinegar,[56]
Beckmann, Starch in jellies,[38]
Bell and Carter, Alum in flour,[16]
Boettger, Ergot in rye flour,[18]
Bornstein, Saccharin in canned vegetables,[27]
Blyth, Alum in bread,[19]
Courley and Coremon, Horseflesh in other meats,[14]
Ebers, Diseased meat,[14]
Frear, Sulfuric acid in vinegar,[57]
Geisler, Coal-tar colors in butter,[6]
Girard and Dupre, Acid magenta in catsups and tomatoes,[35]
Girard and Dupre, Cochineal in catsups and tomatoes,[29]
Girard and Dupre, Cochineal in canned vegetables,[29]
Gutzeit, Arsenic in canned fruits,[39]
Hehner, Formaldehyde in milk,[3]
Henzold, Starch in jellies,[6]
Hess and Doolittle, Process or renovated butter, test for,[49]
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]
Leach, Caramel in milk,[1]
Leach, Malic acid in vinegar,[57]
Leach, Salicylic acid in milk,[4]
Leach, Salicylic acid in meat,[10]
Lythgoe, Coal-tar colors in milk,[2]
Marsh, Arsenic in canned fruits,[38]
Martin, Coloring matter in butter,[5]
Mohler, Benzoic acid in meat,[10]
Mohler, Benzoic acid in fruit and fruit products,[33]
Peter, Benzoic acid in canned vegetables,[28]
Richards, Mrs., Alum in baking powders,[22]
Rimmington, chicory in coffee,[66]
Schmidt, Saccharin in canned vegetables,[27]
Smith, chicory in coffee,[66]
Sostegni and Carpentieri, Coal-tar dyes in canned vegetables,[29]
Stoke, Gelatin in milk,[2]
Tocher, sesame oil in olive oil,[64]
Vanderplanken, Alum in sour bread,[19]
Vogel, Substituted flours,[17]
Wynter Blyth, alum in flour,[16]
Wolff, Tartaric acid (free or combined) in baking powders,[20]

INDEX

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]

Transcriber’s Notes

This text follows the source document in spelling and hyphenation, including inconsistencies, except as mentioned below. Inconsistencies in section heading have been retained as well.

The index entries are not always in alphabetical order; this has not been changed.

Changes made to the text:
Some missing or wrong punctuation has been corrected silently.
Ratios have been changed to x : y where relevant.