9. It shall be the duty of the Controller to keep an account, in a book to be kept for that purpose, of all stamps, the number, design, time when, and to whom furnished. The parties procuring the same are hereby required to return to the Controller semi-annual statements under oath, setting forth the number used, and how many remain on hand. Any violation of this section, by the person receiving such stamps, is a misdemeanour.
10. It shall be the duty of any and all persons receiving such stamps to use the same only in their business, in no manner or in nowise to allow the same to be disposed of except in the manner authorised by this Act; to not allow the same to be used by any other person or persons. It shall be their duty to become satisfied that the wine contained in the barrels or bottles is all that said label imports as defined by this Act. That they will use the said stamps only in this State, and shall not permit the same to part from their possession, except with the barrels, packages, or bottles upon which they are placed as provided by this Act. A violation of any of the provisions of this section is hereby made a felony.
12. This Act shall take effect and be in force ninety days after its passage.
INDEX.
A.
Acetous fermentation, [225]
Acids, acetic, [146]
—— butyric, [63]
—— malic, [173]
—— nitrous, [210]
—— phosphoric, [147]
—— picric, [153]
—— salicylic, [149], [177]
—— succinic, [174]
—— sulphuric, [176], [227]
—— tannic, [22], [174]
—— tartaric, [102], [173]
—— in beer, [146]
—— —— butter, [63], [71]
—— —— wine, [172]
Adams’ test for milk, [59]
Adulteration, excuses for, [1]
—— extent of, [5], [7]
—— varieties of, [9], [10]
Albuminoid ammonia, [207]
Albuminoids in beer, [145]
—— —— flour, [89]
—— —— water, [207]
Alcohol in beer, [143]
—— —— bread, [94]
—— —— liquors, [195]
Alcoholometric tables, [144], [196]
Alkaloids in beer, [150]
—— —— flour, [91]
—— —— milk, [62]
Allspice, [253]
Aloes, [152]
Alum in baking powders, [102]
—— —— bread, [98]
—— —— flour, [92]
American adulteration, [8]
—— cheese, [85]
—— wine, [158]
Ammonia in water, [207]
Amylic alcohol, [197]
Annato in butter, [77]
—— —— cheese, [86]
Aniline dyes in wine, [178]-[183]
Artesian wells in New York, [257]
Artificial bitters in beer, [141]
—— butter, [66]
—— cheese, [85]
—— coffee, [31]-[40]
—— honey, [122]
—— jelly, [256]
—— liquors, [193]
—— spices, [245]
—— sugar, [105]
—— tea, [19], [28]
—— wine, [167]
Ash of beer, [136]
—— —— bread, [96]
—— —— chicory, [35]
—— —— cocoa, [44]
—— —— coffee, [31], [35]
—— —— flour, [89]
—— —— milk, [52]
—— —— mustard, [242]
—— —— pepper, [244]
—— —— pickles, [232]
—— —— sugar, [110]
Ash of tea, [16], [22]
—— —— wine, [175]
Asparagus, [254]
B.
Bacteria in water, [220]
Bakers’ chemicals, [101]
Baking powders, [102]
Banana essence, [129]
Barley malt, [132]
Beans in coffee, [31]
Beech leaves in tea, [18]
Beer, [132]
—— adulteration of, [137]
—— acids in, [146]
—— alcohol in, [142]
—— albuminoids in, [145]
—— alkaloids in, [150]
—— American, [134]
—— analysis of, [142]
—— ash of, [136], [147]
—— bitters in, [137], [141]
—— carbonic acid in, [143]
—— composition of, [135]
—— extract of, [134], [144]
—— flavourings for, [137]
—— glucose in, [138]
—— glycerine in, [150]
—— lager, [134]
—— malt substitutes in, [138]
—— manufacture of, [133]
—— phosphates in, [147]
—— picric acid in, [153]
—— picrotoxine in, [153]
—— production of, [134]
—— salicylic acid in, [149]
—— salt in, [147]
—— soda in, [140]
—— standards for, [148]
—— sugar in, [144]
—— sulphites in, [156]
—— Wittstein’s test for, [151]
—— varieties of, [133]
Bees’ wax, [128]
Bibliography, [258]
Biological examination of water, [216]
Bitters in beer, [141]
Bleaching of flour, [90]
—— —— sugar, [108]
Blending of beer, [140]
—— —— liquors, [185]
—— —— wine, [164]
Blue pigments, [14], [107]
Boards of Health, [6]
Borax in milk, [61]
Bouquet of liquors, [187]
—— —— wine, [164]
Brandy, [186]
Bread, [94]
—— aerated, [95]
—— alcohol in, [94]
—— alum in, [98]
—— analysis of, [97]
—— ash of, [96]
—— composition of, [96]
—— salt in, [96]
—— soda in, [95]
—— starch in, [96]
—— water in, [96]
Brewing in the United States, [134]
Butter, [63]
—— acids in, [71]
—— adulteration of, [66]
—— analysis of, [65]
—— Angell & Hehner’s test, [72]
—— annato in, [77]
—— artificial, [66]
—— ash of, [65]
—— carotin in, [77]
—— colouring of, [77]
—— composition of, [63]
—— examination of, [65], [68]
—— fat crystals in, [79]
—— fusing point of, [63], [69]
—— gelatine in, [76]
—— Hübl’s process for, [75]
—— Koettstorfer’s process for, [71]
—— microscopic appearance of, [78]
—— oleomargarine in, [66]
—— photomicrographs of, [78]
Butter, Reichert’s process for, [73]
—— saffron in, [77]
—— salt in, [65]
—— soluble acids in, [71]
—— specific gravity of, [67]
—— tests for purity of, [70]
—— volatile acids in, [71]
—— water in, [65]
Butterine, [66], [67]
Butter fat, melting point, [69]
—— —— specific gravity, [68]
Butyric acid, [63]
—— alcohol, [188]
—— ether, [187]
C.
Caffeine, [21], [39]
California wine, [158], [160]
Cane sugar, [104]
Canned vegetables, [254]
Capsicum, [229]
Carbohydrates, [99]
Carbonic acid, [95], [143]
Carotine, [77]
Caseine, [50], [85]
Cassia, [252]
Cayenne pepper, [247]
Cereals in coffee, [31], [34]
Cheese, [83]
—— adulteration of, [85]
—— American, [84]
—— analysis, [86]
—— artificial, [85]
—— composition of, [83]
—— fats in, [84]
—— lard, [85]
—— varieties of, [83], [84]
Chicory, [31]
—— ash, [35]
—— colouring power of, [34]
—— extract, [38]
—— in coffee, [32], [34]
—— sugar in, [37]
—— tests for, [32]
Chlorine in water, [206]
Chocolate, [42]
—— ash of, [45]
—— fats in, [45]
—— flavourings for, [42]
—— flour in, [42]
—— sugar in, [45]
Chrome yellow in coffee, [40]
—— —— —— candy, [131]
Cider vinegar, [230]
Cinnamon, [253]
Cloves, [252]
Coal-tar colours in candy, [130]
—— —— —— mustard, [240]
—— —— —— wine, [178], [183]
Cocoa, [42]
—— adulteration of, [42], [45]
—— analysis of, [45]
—— composition of, [43]
—— starch in, [42]
—— theobromine in, [44]
Cocoa-nut oil in butter, [73]
Coffee, [29]
—— adulteration of, [31]
—— analysis of, [30]
—— artificial, [31], [40]
—— ash of, [31], [35]
—— caffeine in, [39]
—— cereals in, [31], [34]
—— chicory in, [31], [32]
—— colouring of, [40]
—— composition of, [30]
—— density of infusion, [33]
—— examination of, [32]
—— extract of, [31]
—— facing of, [40]
—— fat in, [30]
—— sugar in, [37], [38]
—— tests for purity of, [32], [33]
Cognac essence, [193]
—— oil, [193]
Colouring agents, [15], [77], [130]
—— —— aniline, [130]
—— —— annato, [77]
—— —— carotin, [77]
—— —— gypsum, [14]
Colouring agents, indigo, [14]
—— —— lead, [131]
—— —— logwood, [178]
—— —— Martius’ yellow, [77]
—— —— mineral, [15]
—— —— Prussian blue, [15]
—— —— saffron, [77]
—— —— turmeric, [15], [77]
—— —— vegetable, [130]
—— —— Venetian red, [40]
Cocculus indicus, [153]
Condensed milk, [53]
Confectionery, [129]
Copper in grains, [255]
—— —— pickles, [232]
D.
Dairy Commissioner, [50]
Darnel in flour, [90]
Dextrine, [24], [146]
Dextrose, [105]
Dialysis, [180], [183]
Diastase, [132]
Digestion of alumed bread, [98]
—— —— butter, [82]
—— —— oleomargarine, [82]
E.
Elaidin test, [234]
Elm leaves, [18]
Ergot in flour, [90]
Essences, artificial, [129]
Ethers, [129], [174]
F.
Facing of coffee, [40]
—— —— tea, [15]
Fats in butter, [63], [71]
—— —— chocolate, [46]
—— —— crystals, [79]
—— fixed, [73]
—— insoluble, [71]
—— milk, [57]
—— soluble, [71], [73]
Fats, volatile, [73]
Fehling’s test, [37], [111]
Feser’s lactoscope, [57]
Flavourings for beer, [137]
—— —— candy, [129]
—— —— chocolate, [42]
—— —— liquors, [194]
—— —— wine, [165]
Flour, [88]
—— adulteration of, [90]
—— albuminoids in, [89]
—— alkaloids in, [91]
—— alum in, [90], [92]
—— analysis of, [89]
—— ash of, [89]
—— composition of, [87]
—— fungi in, [91]
—— gluten in, [89]
—— phosphates in, starch in, [89]
—— tests for, [92]
—— water in, [89]
Forchammer’s test, [203]
Frankland’s method, [211]
Fruit, canned, [254]
—— essences, [129]
—— wine, [168]
Fusel oil in candy, [129]
—— —— liquors, [197]
G.
Gall’s method for wine, [162]
Gelatine in butter, [76]
Gentian in beer, [150]
Gin, [191]
Ginger, [253]
Glucose, commercial, [105]
—— estimation of, [111]
—— in beer, [138]
—— in honey, [124]
—— in wine, [171]
—— manufacture of, [105]
—— tests for, [110], [124]
Gluten in flour, [89]
Glycerine in beer, [150]
—— —— wine, [171]
Granules of starch, [100]
Gypsum in sugar, [110]
—— —— tea, [14]
—— —— wine, [163], [176]
H.
Honey, [121]
—— adulteration of, [122]
—— analysis of, [124]
—— artificial, [122]
—— ash of, [123]
—— comb, [122], [128]
—— glucose in, [123]
—— sugar in, [123]
—— water in, [123]
Hop-substitutes, [137], [150]
Hordeine, [133]
Hawthorn leaves, [18]
Hubl’s test, [75]
I.
Ice, impure, [224]
Indigo, [14], [19], [40], [129]
Iodine test, [99]
J.
Jellies, [256]
K.
Kœttstorfer’s test, [71]
L.
Lactometer, [53], [54]
Lactoscope, [57]
Levulose, [107]
Lard cheese, [85]
Leaves in tea, [17], [18]
Legislation, [268]
Liquors, [186]
—— adulteration of, [192]
Logwood test, [92]
M.
Mace, [253]
Malic acid, [173]
Malt, [132], [137]
Maltose, [107]
Malt substitutes in beer, [137], [148]
Maple sugar, [109]
Marble dust, [131]
Marc of wines, [157]
Martius’ yellow, [77], [240]
Meat extracts, [255]
Micro-organisms in water, [214]
Microscopic examination of butter, [78]
—— —— coffee, [40]
—— —— fats, [78], [79]
—— —— milk, [61]
—— —— spices, [246]
—— —— starches, [100]
—— —— tea, [17]
—— —— water, [216]
Milk, [49]
—— Adam’s method for, [59]
—— adulteration of, [49]
—— analysis of, [53]
—— ash of, [52]
—— caseine in, [59]
—— composition of, [51]
—— condensed, [53]
—— cream in, [57]
—— fats in, [57]
—— globules, [61]
—— nitrites in, [62]
—— photo-micrographs of, [61]
—— ptomaines in, [62]
—— skimmed, [50]
—— specific gravity of, [53], [55]
—— standards for, [59]-[60]
—— sugar of, [59]
—— total solids, [58]
—— water in, [56]
Miscellaneous adulteration, [254]
Molasses, [105]
Moore’s test for carotine, [77]
Mustard, [239]
—— adulteration of, [240]
—— analysis of, [241]
—— ash of, [242]
—— colouring of, [240]
Mustard, composition of, [239]
—— flour in, [240]
—— oil of, [241]
—— sulphur in, [241]
N.
Nessler’s solution, [208]
Nitrates in water, [210]
Nitrites in milk, [62]
—— —— vinegar, [231]
—— —— water, [210]
Nitrogen in flour, [89]
—— —— tea, [21]
—— —— water, [210]
O.
Oenanthic ether, [158]
Oils, bitter almond, [129]
—— cocoanut, [73]
—— cognac, [193]
—— cotton seed, [234], [236]
—— fusel, [197]
—— lard, [68]
——- mustard, [241]
—— nut, [235]
—— olive, [233]
—— poppy, [235]
—— rape seed, [236]
—— sesamé,
[236]
—— turpentine, [191]
Oleic acid, [63]
Oleomargarine, [66]
—— composition of, [67]
—— digestion of, [82]
—— effects of, [80], [81]
—— exportation of, [66]
—— manufacture of, [66]
—— photo-micrographs of, [79]
—— tests for, [70]
Olive oil, [233]
—— —— adulteration of, [233]
—— —— American, [233]
—— —— cotton seed oil in, [236]
—— —— examination of, [234]
Olive oil, specific gravity of, [234]
—— —— standard for, [237]
Organisms in ice, [219]
—— —— water, [217]
P.
Pepper, [243]
—— adulteration of, [244]
—— analysis of, [245]
—— ash of, [244]
—— cayenne, [247]
—— composition of, [243]
—— starch in, [246]
Pepperette, [248]
Phosphates in beer, [147]
—— —— bread, [89]
—— —— wine, [176]
Photogravures of leaves, [18]
—— —— water, [217]
—— —— polariscope, [112]
—— —— tea, [17]
—— —— tea plant, Frontispiece.
Photo-micrographs of butter, [79]
—— —— cream, [61]
—— —— digestion of fats, [82]
—— —— fats, [79]
—— —— milk, [61]
—— —— oleomargarine, [79]
—— —— spices, [252]
—— —— starches, [100]
Pickles, [232]
Picric acid, [153]
Polariscope, [112]
Polarisation of beer, [148]
—— —— honey, [123]
—— —— glucose, [118]
—— —— lactose, [59]
—— —— sugar, [112]
—— —— wine, [171]
Poplar leaves, [18]
Preservatives in beer, [149], [156]
—— —— butter, [77]
—— —— milk, [61]
—— —— wine, [177]
Preserved milk, [53]
Prussian blue in candy, [131]
—— —— coffee, [40]
—— —— tea, [14]
Ptomaines in ice cream, [62]
—— —— milk, [62]
Q.
Quassia in beer, [152]
R.
Raisin wine, [168]
Reichert’s test, [73]
“Rock and rye” drops, [129]
Rose leaves, [18]
Rum, [190]
S.
St. Andrew’s cross in fats, [79]
Sal aeratus, [101]
Salicine in beer, [137]
Salt in beer, [147]
—— —— butter, [65]
Salicylic acid in beer, [149]
—— —— wine, [175]
Sand in tea, [14]
Soda water syrups, [257]
Specific gravity of beer, [142]
—— —— butter, [63], [68]
—— —— fats, [68]
—— —— milk, [50], [53]
—— —— oils, [232]
—— —— spirits, [185]-[189]
—— —— tables, [55], [144], [145], [196]
—— —— vinegar, [226]
—— —— wine, [159]
Spices, [249]
—— microscopic examination of, [249]
Standards for beer, [148]
—— —— butter, [72], [74], [75]
—— —— cocoa, [46]
—— —— milk, [59], [60]
—— —— tea, [25]
—— —— water, [213], [214]
Standards for wine, [184]
Starch, [99]
—— estimation of, [99]
—— granules, [100]
—— in mustard, [240]
—— in pepper, [246]
—— photo-micrographs of, [100]
—— in spices, [252]
Strychnine in beer, [151]
Sugar, [104]
—— adulteration of, [107]
—— analysis of, [109]
—— ash of, [110]
—— cane, [104]
—— fruit, [105]
—— grape, [105], [119]
—— invert, [104]
—— malt, [107]
—— maple, [109]
—— milk, [59], [107]
—— tin salts in, [107]
Sulphates in wine, [176]
Sulphuric acid in vinegar, [228]
—— —— wine, [176]
Syrups, adulteration of, [108]
—— glucose, [108]
T.
Tables, of adulteration, [10]
—— alcoholometric, [144]
—— coffee infusion, [33]
—— lactometric, [55]
—— malt extract, [145]
—— specific gravity, [55], [143], [196]
Tannic acid in tea, [22]
—— —— in wine, [174]
Tartar, cream of, [101]
—— —— in wine, [173]
Tartaric acid in baking powder, [103]
—— —— in wine, [173]
Tea, [12]
—— adulteration of, [14]
—— analysis of, [21], [26], [27]
—— ash of, [16], [17], [22]
Tea, Ching Suey, [28]
—— colouring of, [14]
—— composition of, [15]
—— dust, [16]
—— examination of, [21]
—— extract of, [23]
—— facing of, [15]
—— factitious, [19], [28]
—— foreign leaves in, [14], [18]
—— gypsum in, [14]
—— gum in, [24]
—— indigo in, [19]
—— insoluble ash in, [23]
—— —— leaf in, [28]
—— leaves, [7], [17], [18]
—— lie, [19]
—— microscopic examination of, [18]
—— Ping Suey, [8]
—— sand in, [14]
—— soapstone in, [19]
—— soluble ash, [23]
—— South American, [26]
—— spent, [15]
—— standards for, [25]
—— tannin in, [22]
—— theine in, [21]
—— volatile oil in, [22]
Te-mo-ki leaves, [18]
Theine in tea, [21]
Tin in canned fruits, [254]
Tin salts in sugar, [107]
U.
Ultramarine in sugar, [107]
V.
Vanilla in chocolate, [42]
Vegetables, canned, [254]
Vinegar, [225]
—— adulteration of, [229]
—— analysis of, [227]
—— cider, [230]
—— extract of, [227]
—— malt, [226]
Vinegar, standards for, [227]
—— sulphuric acid in, [228]
—— whisky, [230]
—— wine, [226]
Volatile acids in butter, [73]
—— ethers in wine, [174]
W.
Water, [200]
—— albuminoid ammonia in, [207]
—— American supply, [220]
—— bacteria in, [216]
—— biological examination of, [216]
—— carbon in, [212]
—— chlorine in, [206]
—— croton, [219]
—— examination of, [201]
—— Forchammer’s process, [203]
—— Frankland’s process, [211]
—— free ammonia in, [207]
—— Hudson river, [222]
—— microscopic examination of, [216]
—— nitrates in, [210]
—— nitrites in, [210]
—— nitrogen in, [210]
—— organic matter in, [203]
—— organisms in, [219]
—— sewage in, [207], [210]
—— standards for, [213]
—— total solids in, [202]
—— urea in, [207]
—— Wanklyn’s process, [207]
Wheat, [87]
Wheaten flour, [87]
—— starch, [88], [100]
Whey, [50]
Whisky, [188]
—— vinegar, [230]
Willow leaves, [18]
Wine, [157]
—— acids in, [172]
—— adulteration of, [163]
—— alcohol in, [169]
—— American, [158]
Wine, ash of, [175]
—— blending of, [164]
—— California, [160]
—— colouring of, [166], [178]
—— ethers in, [174]
—— examination of, [169]
—— extract of, [170]
—— fruit, [168]
—— glycerine in, [170]
—— imitation, [167]
—— improving, [161]
—— malic acid in, [173]
—— natural, [160]
—— Pasteuring, [161]
—— Petiot’s process, [161]
—— phosphoric acid in, [176]
—— plastering of, [163]
—— polarisation of, [171]
—— raisin, [168]
—— salicylic acid in, [177]
—— Scheele’s process for, [162]
—— standards for, [184]
—— succinic acid in, [174]
—— sulphates in, [176]
—— sulphurous acid in, [177]
—— sugar in, [170]
—— table of, [159]
—— tannin in, [174]
—— tartrates in, [178]
—— tartaric acid in, [173]
—— varieties of, [159]
Willow leaves, [18]
Wisteria ——, [18]
PRINTED BY E. AND F. N. SPON, NEW YORK AND LONDON.