product supposedly made from more expensive products. For instance, jellies are sometimes made of glucose and apple juice, the latter having been prepared from peelings and cores, the by-product of the manufacture of dried apples. These jellies may be flavored and colored to represent the jelly of high-priced fruits, or they may be sold without additional flavor and as a low-priced product. Always, however, when the product of a high-priced fruit is imitated artificial coloring matter is employed.

Apple juice, as mentioned above, and especially the product obtained from peelings and cores, is used extensively with the cheaper grades of jellies where but little fruit is used. With the cheapest grade of goods, starch is often used as a filler and gelatinizing agent.

Preservatives, such as salicylic acid and benzoic acid, are often employed with jellies and jams. Their purpose is twofold: First, to preserve apple juice in barrels until it is desired in the manufacture of the finished product; second, to prevent molding in the finished article which is subjected to much less favorable conditions during transportation on trains and in heated storerooms than is the case of the domestic product, which stands quietly, often in a cool, dark cellar, from the time it is made until it is used.

The exhausted apple residue from the manufacture of jelly is sometimes used for the preparation of jams, giving to the latter the seeds and other insoluble material of the fruit supposed to be present, while the soluble material is frequently made up of glucose. Occasionally foreign seeds are used for this purpose. Glucose, as has been already stated, is commonly used in the cheaper varieties of fruit products, and sometimes, though very rarely, saccharin is employed for sweetening.

Spices offer many opportunities for the food adulterator. They are usually sold after being ground, and for that reason are easily imitated. Practically all varieties of ground spices are adulterated by some grinders and in some markets. The products ordinarily used for the purpose of adulterating spices are cereals and cereal products (such as ground wheat and Indian corn), ground shells of cocoanuts, almond shells (sometimes parched), olive pits, and sawdust. The cheaper varieties of spices are sometimes substituted for the more valuable kinds, and stems, husks, etc., may be added. These adulterants are mainly objectionable because of the fraud connected with their use.

Products are made in imitation of the various spices and sold for 34 or 5 cents a pound to mixers and others who use them in the preparation of low-grade goods, while the products that they imitate are worth from 16 to 60 cents a pound. These articles (enumerated above) have the physical appearance of the spices they are intended to represent, but are entirely without any spice flavor. They are sometimes colored with coal-tar derivatives, or other coloring matter, for the purpose of more nearly simulating the spices they are intended to imitate.

Colors, stems, and cocoanut shells are imported into the United States in considerable quantity for the purpose of adulterating spices. Bombay mace and wild mace are products belonging to the same class of plant products as true mace and bear a general resemblance to it, but they have very little flavoring power, and hence constitute an adulteration when mixed with it.

38

ic.b

6

Rept. Conn. Agr. Expt. Sta., Pt. 3, 1902.
Rept. Conn. Agr. Expt. Sta., Pt. 2, 1904.
Rept. Mich. Dairy and Food Comm., 1901.
Rept. Minn. Dairy and Food Comm., 1901.
2 Rept. Ohio Dairy and Food Comm., 1903.
Rept. Mass. State Bd. Health, 1901.

5 Rept. Mass. State Bd. Health, 1902.
Rept. Mass. State Bd. Health, 1903.

Clove stems, cocoanut shells,

Reference.

Rept. Conn. Agr. Expt. Sta., 1897.
Rept. Conn. Agr. Expt. Sta., 1898.
Rept. Conn. Agr. Expt. Sta., 1897.
Rept. Conn. Agr. Expt. Sta., 1898.
Rept. Conn. Agr. Expt. Sta., 1897.
Rept. Conn. Agr. Expt. Sta., 1898.
Rept. Conn. Agr. Expt. Sta., 1897.
Rept. Conn. Agr. Expt. Sta., 1898.
Rept. Conn. Agr. Expt. Sta., 1897.
Bull 13, Pt. 2, Div. Chem., U. S. Dept. Agr.,
1887.

Rept. Ohio Dairy and Food Comm., 1895.

Do.

Rept. Ohio Dairy and Food Comm., 1897. Rept. Mich. Dairy and Food Comm., 1900. 21st Ann. Rept. Conn. Agr. Expt. Sta., 1897. 22nd Ann. Rept. Conn. Agr. Expt. Sta., 1898.

4 Rept. Conn. Agr. Expt. Sta., 1901.

wheat products, roasted peas,

starchy matter.

Do..

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5

19

31

21

1

32

2