| Brand. | Water. | Organic Substance. | Ash. | Soluble Albumin. | Alcoholic Extract. | Phosphoric Acid. | Potassa. |
| per cent. | per cent. | per cent. | per cent. | per cent. | per cent. | per cent. | |
| Liebig’s extract | 18·27 | 58·40 | 23·25 | 0·05 | 44·11 | 7·83 | 10·18 |
| Berger’s extract of beef | 40·65 | 39·85 | 19·50 | 1·11 | 13·18 | .. | .. |
| Starr’s extract of beef | 37·00 | 55·65 | 7·35 | 1·10 | 10·13 | .. | .. |
| Johnson’s fluid beef | 41·20 | 50·40 | 8·40 | 1·17 | 15·93 | 1·91 | 1·72 |
| Gaunt’s beef peptone | 37·15 | 54·92 | 7·43 | 0·00 | 20·14 | .. | .. |
| London Co.’s extract of beef | 81·90 | 16·80 | 1·30 | .. | .. | .. | .. |
| London Co.’s extract of mutton | 78·00 | 19·50 | 2·50 | .. | .. | .. | .. |
| London Co.’s extract of chicken | 71·60 | 27·10 | 1·30 | .. | .. | .. | .. |
| Brand’s essence of beef | 89·19 | 9·50 | 1·31 | .. | .. | 0·19 | 0·20 |
| Carnrick’s beef peptonoids | 6·75 | 87·75 | 5·50 | .. | .. | 1·27 | 1·33 |
| Kemmerick’s extract of beef | 20·95 | 60·81 | 18·24 | .. | .. | 6·56 | 8·30 |
| Murdoch’s liquid food | 83·61 | 15·83 | 0·56 | .. | .. | 0·10 | 4·17 |
| Savory and Moore’s fluid meat | 27·01 | 60·89 | 12·10 | .. | .. | 1·49 | 4·20 |
| Valentine’s meat juice | 50·67 | 29·41 | 11·52 | .. | .. | 3·76 | 5·11 |
The factitious manufacture of jellies has lately excited considerable attention. Many of the more expensive kinds of this article are imitated by mixtures consisting largely of apple jelly.
A brand of spurious currant jelly, which is manufactured in France, and has recently made its appearance on the American market, is prepared from a gelatinous seaweed found in Japan (Arachnoidiscus Japonicus), to which glucose, tartaric acid, and an artificial essence of currants are added, the desired colour being obtained by means of cochineal and Althea roseata. The product is offered for sale at five cents a pound.
The flour employed in the manufacture of the maccaroni and vermicelli commonly met with in our larger cities, is not always of good quality. A more serious form of adulteration consists in the artificial colouring of these preparations. The substances used for this purpose, which have been detected by the public authorities, are turmeric, saffron, and chrome yellow. Meat has been found tinted with aniline red, and Bologna sausages, coated with iron pigments, have occasionally been encountered.
The flavouring syrups used in connection with the popular American beverage, “soda water,” frequently consist almost wholly of glucose and artificial compound ethers. Dr. Cyrus Edson, of the New York City Board of Health, has lately directed public notice to the fact that many manufacturers of soda water use water obtained from artesian wells, which are driven on their premises, and which, from the nature of the geological formation of Manhattan Island, are very liable to contain sewage contamination.
APPENDIX.
BIBLIOGRAPHY.