Beibrich red, 566. scarlet, 97. Bengal red, 114. Benzo-fluorine, 111. Bensemann's analysis of cocoa, 460. Benzo-purpurin, 112. Benzoic acid in milk, 316. Bohemian tea, 423. Boisboudran's method of obtaining Bollinger's experiments on tubercle, Boracic acid-Borax detection of, Benzoyl chloride-Action on alcohol Bordeaux verdissant, 565. of, 471. violet, 111. Bottger, B.-Estimation of glucose Brasileine, 99. cocoa, 464. coffee, 447. Bread, 199-208. in wine, 571, 575. Acts, 19. Bilberry, 159. Biological processes for the examina- -Influence of food on, Bitter principles in milk, 248. Bixin, 100, 622. Björklund's test, 452. Blackberry, 159, 162. Blair's method of moist combustion, water standards, 691. Blood in milk, 267. Blondeau's experiments on cheese -Adulteration of, 202. with iron, 8. -Black, digestibility of, 201. Breeds of cows most approved by Bromine in water, 634. Brown's analysis of honey, 154. Buffalo milk, 237. Bunge's method of estimating alkalies Bunsen's valve, 120. Bussy, A., 40. Butter, 340-378. -Analysis of, 343-346. of insoluble fatty acids, 362. -Ash of, 345. Butter Bibliography relative to, | Caramelin, 108. Carameline, 108. Camel's milk, 259. Camellia sassanqua, 408. Camembert cheese, T. xxb., 380. Cane sugar, 127. -Ash of, 131. group, 127. in milk, 283, 310. Canna arrow-root, 171, 176. Caproic acid, 241. Caproin, 241. Caprylic acid, 241. Caprylin, 241. Capsaicin, 615. Capsicin, 615. Capsicol, 615. Caramel, 108, 447, 588. -Detection of, 436. Clayton cloth red, 112. Coccinine, 174. Cochineal, 92, 115, 571, 576. -Influence of, when mixed Cocoa-Adulterations of, 463. Chrysamine, 113. Chrysoine, 103, 566. Chrysophanic acid, 101, 114. -Epps's, 448. -Essence, 448. fibre, 457. -Granulated, 448. -Homœopathic, 448. -Maravilla, 448. -Microscopic characters of, 450. -Nitrogenous constituents of, 463. nut oil, Constants of, 359, 624. Cod-liver oil-Refraction of, 355. Chrysoidine, 103, 111, 114, 567. Chrysoline, 112. Chrysophyll, 105. Chrysotoluidine, 566. Cider vinegar, 581. Cigar ash, 404. 592. Citric acid in milk, 250. Chuno, 220. T.xlva., 582. Citric acid juices-Analysis of, 590, Cladothrix, 677. Claret-Fictitious, 563. Clark's patent process for milk pre- Clausnizer and Mayer's process of -Chemical changes during roasting, 429-431. - Chicory, density of infu- imitation berries, Composi- -Microscopical structure of, -Soluble ash of, 443. Cohn's classification of bacteria, 679. Colchicine in beer, 509, 535. zinc couple, 638-639. Coralline, 96, 112, 115. Corn-Adulteration of, 3. -cockle in wheat, 187. Crookes, Odling, and Tidy's colour Crum process for estimation of Cryoscopic method of examining "Cultivation" of Waters, 682, 683. Curcuma arrow-root, 171, 176. Curds-Analysis of, 379. DAMSONS, 159, 160. Date coffee, 438, 439. Date-stones as a coffee adulterant, Date vinegar, 582. Davy's test for alcohol, 470. Depaire's process for detecting picro- Deputy-Appointment of, by inspec- Desmids in water, 678. Dextrin—Detection of, in cane sugar, Dextrose, 11, 127. 130. Diarrhoea caused by milk, 325. Cotton-seed oil, 112, 353, 624, 625, Dibdin's method of investigating water, 673. Dimethylparaphenylenediamine, 610. -Cours microscopique, 231. |