  —— 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 Colouring agents, indigo, 14 —— —— lead, 131 —— —— logwood, 178 —— —— Martius’ yellow, 77 —— —— mineral, 15 "pginternal">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 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, —— 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 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, PRINTED BY E. AND F. N. SPON, NEW YORK AND LONDON. RELIABLE FOOD PRODUCTS. As the largest Manufacturers and Dealers in the world in this line, we consider it to our interest to manufacture only PURE and WHOLESOME goods, and pack them in a tidy and attractive manner. We import, manufacture, or deal in nearly everything eaten or drank. All goods bearing our name are guaranteed to be of superior quality, and dealers are authorized to refund the purchase price in any case where consumers have cause for dissatisfaction. It is, therefore, to the interest of both dealers and consumers to use THURBER’S BRANDS. THURBER, WHYLAND & CO., West Broadway, Reade and Hudson Streets, New York. NOTICE. Our Canned Goods are put up with a special quality of tin, and most of them, being hermetically sealed while fresh at the sources of supply, preserve the fresh natural flavors, and are REALLY FRESHER, MORE WHOLESOME AND PALATABLE than many so-called “fresh” articles which are exposed for sale during considerable periods of time in city markets. When the very delicate article of CORN STARCH, which is so largely used in the family for food, and especially for children and invalids, is adulterated with poisonous and unhealthy substances, it becomes very important that every housekeeper should be cautious and know what kind they use. The evidence of such adulteration is most signally shown in the following proof, which is by one of the most eminent food analysts of Great Britain, viz.: “I recently purchased, on the same day and in the same neighborhood, a series of eight samples of starch, paying for them three different prices. On subjecting them to analysis, I found the whole of them to be adulterated with 20, 30, and even nearly 40 per cent. of earthy or mineral matter. This I found to consist of mineral white, terra alba, or sulphate of lime.”—Letter in the London Times, October 5th, 1878. (Signed) ARTHUR H. HASSALL, M.D. Only a careful chemical analysis will show the pure article from the adulterated. KINGSFORD’S OSWEGO STARCH has been thus analyzed and proved to be perfectly pure and free from any foreign substance, as is proved by the following report: THE ANALYTICAL SANITARY INSTITUTION. London, January 1, 1879. We have obtained in different parts of the metropolis samples of both the qualities of Starch manufactured by Messrs. T. Kingsford & Son. We have examined them carefully, both with the microscope and by chemical analysis, and found the samples without exception to be of good color, of excellent quality, perfectly genuine, and of great strength. THEY WERE QUITE FREE FROM ANY ADDED MINERAL MATTER. (Signed) Arthur Hill Hassall, M.D. (Signed) Otto Hehner, F.C.S. In order to secure the genuine and unadulterated article, see that the name T. KINGSFORD & SON is on every box and package. Anti-Adulteration Baking Powders. Count Rumford logo THE BAKING PREPARATIONS OF PROFESSOR HORSFORD [Namely, Professor Horsford’s Self-Raising Bread Preparation, put up in paper packages; Rumford Yeast Powder, in bottles; and Professor Horsford’s Phosphatic Baking Powder, in bottles with wide mouths to admit a spoon], are made of Horsford’s Acid Phosphate, in powdered form, and are HEALTHFUL AND NUTRITIOUS, because they restore to the flour the nourishing phosphates lost with the bran in the process of bolting. These Baking Preparations have received the endorsement of, and are UNIVERSALLY USED and RECOMMENDED by Prominent Physicians and Chemists, and are for sale by all dealers. THEY INCREASE THE NUTRITIVE QUALITIES OF FLOUR. Baron Liebig, the world-renowned German chemist, said: “I consider this invention as one of the most useful gifts which science has made to mankind! It is certain that the nutritive value of flour is increased ten per cent. by your phosphatic Baking Preparations, and the result is precisely the same as if the fertility of our wheat fields had been increased by that amount. What a wonderful result is this!” THE HORSFORD ALMANAC AND COOK BOOK SENT FREE. RUMFORD CHEMICAL WORKS, PROVIDENCE, R. I. SPONS’ ENCYCLOPÆDIA OF THE INDUSTRIAL ARTS, MANUFACTURES AND COMMERCIAL PRODUCTS. Edited by C. G. WARNFORD LOCK, F.L.S., &c., &c. In Super-royal 8vo, containing 2,100 pp., and illustrated by nearly 1,500 Engravings. Can be had in the following bindings:
Any Part can be had separate, price 75c. Complete List of all the Subjects.
Descriptive Catalogue of Books relating to Civil and Mechanical Engineering, Arts, Trades and Manufactures sent on application. We can supply any book in print at published price. E. & F. N. SPON, 35 Murray Street, New York.
Transcriber’s Notes Minor punctuation errors (i.e. missing periods) have been silently corrected. Inconsistencies in hyphenation and accented letters have been retained. The use of both c.c. and cc. has also been retained. Discrepancies between the names in the Table of Contents and List of Plates and on the Chapters and Plates themselves has been retained. Inconsistencies in spelling have been retained except in the following apparent typographical errors: Page 34, “wurtzel” changed to “wurzel.” (Mangold wurzel) Page 62, “demonstated” changed to “demonstrated.” (It was demonstrated that warm milk) Page 80, “excell” changed to “excel.” (with butter, excel in efficiency) Page 136, “10·000” changed to “100·00.” (the total of the analysis of American lager beer) Page 162, “proprotion” changed to “proportion.” (in a maximum proportion of 3 per cent.) Page 169, “calulated” changed to “calculated.” (calculated by aid of the usual alcohol-metric) Page 190, “·0012” changed to “0·0012.” (acetic acid, 0·0012 to 0·002) Page 196, “9·9538” changed to “0·9538.” (in Specific Gravity column of table) Page 200, “degeee” changed to “degree.” (with a fair degree of accuracy) Page 211, “presenee” changed to “presence.” (In the presence of nitrites) Page 275, “years’” changed to “year’s.” (more than one year’s imprisonment) Page 316, “accordanee” changed to “accordance.” (and produced in accordance with) Page 321, “carrotin” changed to “carotin.” (butter ... carotin in) Page 322, “Cocoanut” changed to “Cocoa-nut.” (Cocoa-nut oil in butter) Page 322, “carrotin” changed to “carotin.” (Colouring agents ... carotin) Second end paper, “analysists” changed to “analysts.” (one of the most eminent food analysts) Second end paper, “ANYLITICAL” changed to “ANALYTICAL.” (THE ANALYTICAL SANITARY INSTITUTION.) |
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