| CHAPTER I | PAGE |
| Dairy Products | 1 |
| Milk—Adulterations of—Coloring matters—Annatto—Caramel—Coal-tar colors—Preservatives—Formaldehyde—Boric acid—Salicylic acid—Gelatin—Starch. |
| Butter—Adulterations of—Coloring matter—Preparation of sample—Annatto—Coal-tar colors—Saffron—Turmeric—Marigold—Process or renovated butter—Oleomargarine—Cottonseed oil. |
| CHAPTER II | |
| Meats and Eggs | 8 |
| Adulterations of—Fresh and smoked—Preservatives—Potassium nitrate—Boric acid—Sulfurous acid—Salicylic acid—Benzoic acid—Canned—Preservatives (same as those of fresh and smoked meat)—Heavy metals—Coloring matter (see under sausages, etc.)—Fish, salt, dried and oysters—Preservatives—Boric acid (same under smoked and fresh meat)—Coloring matter—Aniline red and cochineal-carmine—In sausages, chopped meat, preparations and corned meat—Starch—In sausages, deviled meat and similar products—Diseased meats—Horse-flesh in sausages and in mince-meat. |
| Eggs—Test for age. |
| CHAPTER III | |
| Cereal Products | 16 |
| Flour—Adulteration of—Alum—Copper sulfate—Substituted flours—General test—Corn meal in wheat flour—Wheat flour in rye flour—Ergot in rye flour. |
| Bread—Adulterations of—Alum—Copper sulfate. |
| Ginger Cake—Adulterations of—Stannous chlorid. |
| CHAPTER IV | |
| Leavening Materials | 20 |
| Baking Powders—Adulterations of—Tartaric acid (free or combined)—Tartaric acid (free)—Sulfates (calcium, etc.)—Gypsum—Ammonium salts—Alum. |
| Cream of Tartar—Adulterations of—Tartaric acid (free or combined)—Aluminium salts—Ammonia—Earthy materials. |
| CHAPTER V | |
| Canned and Bottled Vegetables | 24 |
| Adulterations of—Preservatives—Preparation of sample—Formaldehyde—Sulfurous acid and the sulfites—Salicylic acid—Saccharin—Benzoic acid—Coloring matter—Cochineal—Coal-tar dyes—Copper salts—In green pickles, beans, peas, etc.—Turmeric—In mixed pickles—Heavy metals (other than copper, same as under meats)—Soaked vegetables—Peas, beans and corn—Alum—In pickles—Examination of the can or box. |
| CHAPTER VI | |
| Fruits and Fruit Products | 33 |
| Adulterations of—Preservatives—Preparation of sample—Salicylic acid—Benzoic acid—Saccharin—Coloring matter—Coal-tar dyes—Cochineal—Acid magenta—Apple juice in jellies made from small fruits—Detection (see test for starch)—Starch—In jellies, jams and such products—Gelatin—In jellies—Agar agar—Heavy metals—Arsenic. |
| CHAPTER VII | |
| Flavoring Extracts | 42 |
| Lemon Extract—Lemon oil—Citral—Oil of citronella—Tartaric or citric acid—Methyl alcohol—Coloring matter—Turmeric—Coal-tar colors. |
| Vanilla Extract—Adulterations of—Preliminary test—Alkali—Foreign resins—Caramel—Tannin—Coumarin. |
| CHAPTER VIII | |
| Saccharine Products | 49 |
| Honey—Adulterations of—General observations—Cane sugar—Commercial glucose syrup—Gelatin. |
| Maple Syrup—Adulterations of—General examination—Glucose. |
| CHAPTER IX | |
| Spices | 51 |
| Mustard—Adulterations of—Flour—Coloring matter—Turmeric—Martius yellow or analogous coal-tar coloring matter—Cayenne pepper. |
| Pepper—Adulterations of—General test—Ground olive stones—Cayenne pepper. |
| CHAPTER X | |
| Vinegar | 55 |
| Adulterations of—Preparation of sample—General observations—Free mineral acids—General tests—Sulfuric acid—Hydrochloric acid (free)—Malic acid—Coloring matter—Caramel—Coal-tar colors—In wine vinegar—Free tartaric acid—In wine vinegar. |
| CHAPTER XI | |
| Fats and Oils | 60 |
| Lard—Adulterations of—Cottonseed oil—Cottonseed stearin—Beef stearin. |
| Olive Oil—Adulterations of—General test—Cottonseed oil—Peanut oil—Sesame oil—Rape oil. |
| CHAPTER XII | |
| Beverages | 65 |
| Coffee—Adulterations of—General test—Coloring matter—Imitation coffee beans—Chicory. |
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PURE FOOD TESTS
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