"Golden Drip," "Honey Drip," "Honey Sirup," and others. The witness never heard of its being sold under the name of glucose or mixed glucose. People imagine that it is a high grade of sugar-cane sirup, when in fact it is a very low grade of molasses which could not be made into anything else. It is sold at fancy prices, clear sirup with a light amber tint always brings a higher price than others, whatever its composition. Dr. Wiley makes no criticism of fabricated table sirups in regard to their nutritive value and wholesomeness. (28-30.)

Mr. BERRY testifies that the Chicago Sirup Refining Company, with which he is connected, does business with the jobbing trades. The jobbers handle a number of varieties, some light and some dark, and have their own brands. In selling to a new customer his company would require a sample of the goods wanted and would brand them as desired. Every jobbing house has from 3 to 5 or more brands of sirups. The light, medium, and dark are branded differently, although their cost and ingredients are practically the same, the darker ones, however, having more cane sugar than the lighter ones. (96.)

Mr. MAURICE H. SCULLY, of the D. B. Scully Sirup Company, says that many sirups of the same quality and price, but perhaps different colors, go under different brands. There are 30 or 40 different grades, and a good many more than that number of brands. The D. B. Scully Sirup Company has certain grades which are sold for what they are worth, and does not make sirups to order. It does not use anything in manufacturing sirup besides cane sugar, corn sugar, and maple sugar, except that occasionally a very little flavoring, such as vanilla or something of that kind, is added to certain grades. This is not used to adulterate maple sugar, but is used in vanilla-flavored corn sirup. The vanilla flavor is obtained from the vanilla bean. Corn sirup is mixed by adding glucose to a percentage of cane sirup. His company does not manufacture either of these products, but simply mixes them. The only coloring used is the cane sirup itself, a larger percentage of cane sirup being added in a dark corn sirup than in a light one. (89-93.)

Mr. Scully, being shown a can of sirup manufactured in Iowa, and apparently made to comply with the law of Ohio, explains that the label “80 per cent corn sirup, 20 per cent sugar sirup" indicates 80 per cent glucose and 20 per cent cane sirup, which is manufactured in Eastern refineries. (93.)

2. Rock candy sirup.-Mr. SCULLY says that the D. B. Scully Sirup Company manufactures rock-candy sirup from the sugar. The sugar is boiled to a liquid and converted into candy, and the sirup comes from the candy. The candy crystallizes on strings, but a portion of it remains in solution and is not allowed to crystallize. This sirup is used principally in soda fountains, variously flavored and colored; also by rectifiers in blending liquors. (90, 95.)

3. Souring of sirup.-Mr. SCULLY says very little sirup sours; possibly not one package comes back in two months. In the early fall perhaps a little comes in from having stood over the summer, but is soon used up. His company uses no antiseptic to prevent fermentation, even in reboiling sirups; it formerly tried salicylic acid or something of that kind, but gave it up, not thinking it would do any good or be effective. (94.)

Mr. Scully says damaged or sour sirups, other than maple sirups, can be reboiled and brought back nearly to their original sweetness, and can be used again in a small way in other sirups without being detected. (91.)

4. Molasses.-Professor JENKINS states that during the last 4 or 5 years about 20 per cent of the New Orleans molasses examined at the Connecticut Agricultural Station, and some sold as Ponce molasses, has been found to contain considerable quantities of glucose sirup. Some samples have seemed to be made entirely of glucose. (451.)

D. Glucose.-1. Mode of manufacture.-Dr. WILEY says glucose consists of dextrin, a little maltose and dextrose, and a small percentage of other substances. In making table sirups and for mixing with honey it is boiled until it has a density of from 41° to 42 Beaumé. For confectionery it is boiled to a density of 45°. The by-products of glucose are very valuable, and are used mostly as cattle foods. The oil extracted from the germ of the grain by pressure is used for various purposes. It has been used to adulterate linseed oil, and when treated with sulphur it becomes a highly elastic mass which has been used as a substitute for india rubber. About the only products of the glucose factory which are not sold as substitutes for some human food are the by-products used for cattle feed. (21.)

Dr. Wiley says that in the manufacture of glucose or grape sugar in this country the starch is usually obtained from indian corn. In Europe it is obtained from the potato.___(20.)

2. Price.-Dr. WILEY states that within the 2 years preceding his testimony (January 17, 1900) glucose has been sold as low as nine-tenths of a cent a pound.

It was somewhat higher at the time of his testimony, but he estimated the cost of it at about one-fifth of the cost of pure cane sirup. (585.)

3. Distinguished from grape sugar.-Mr. BROWN says that grape sugar is a solid substance and glucose is a liquid. (386.)

4. Wholesomeness.-a. Affirmed. Dr. WILEY has found that glucose and grape sugar, when properly made, are valuable food materials and not injurious, but they ought to be used in their proper places and quantities, as the consumption of too much of any one kind of food may be injurious. (21.)

Professor PRESCOTT'S opinion is that glucose is a food and deserving of recommendation and toleration as such. The public has had very little opportunity to judge how far it is a wholesome food, because the consumer does not know when he is getting glucose and when he is getting some other sugar. (197.)

Professor MALLET states that glucose is harmless in itself, and that, in fact, ordinary cane sugar, when taken into the stomach is converted by the digestive fluid into two kinds of glucose; but a man who sells glucose under the names of other substances commits a fraud. (556.)

Mr. SCULLY does not regard glucose as having any deleterious effect. It makes the flavor of maple sirup less strong. (94.)

b. Denied or questioned.-Dr. PIFFARD believes glucose to be harmful. (192.) Professor HALLBERG says that he would no more think of buying a sugar preparation made of glucose than of buying black jack for coffee. Some chemists say that glucose is healthy, others that it is not. (82.)

E. Legal regulation of sirup and glucose. Mr. BERRY thinks that a national purefood law compelling manufacturers of sirups to state the composition on the package would be of benefit to both consumers and manufacturers. In Michigan, when the law first went into effect, the pure food commissioner ruled that corn sirup could be branded as before; but in a little while he ruled that it must be branded "No. 6" sirup, and later, that it must be branded "Glucose Mixture," with the manufacturer's name. It has been so in every State that has adopted a pure-food law; so that manufacturers are compelled to keep a variety of labels on hand and change them from time to time. If there were a national law they would simply put the formula on and the sirup could go to every State in the Union. This opinion applies also to jellies. (98, 101.)

Dr. WILEY suggests that only a law requiring publicity would prevent fraud in the sale of sirup, as in the case of mixed flour. (30.)

Professor MITCHELL would permit glucose to be mixed with cane sugar or cane sirup and sold with the formula. (119.)

Professor CHITTENDEN regards the glucose industry as entirely legitimate, but thinks that the law should compel the selling of glucose under its proper name. It should bear a label to show what it really is. (423.)

F. Confectionery.-1. Nutritive value.-Dr. WILEY says that there is a natural taste, especially in young children, for sweet materials, and that those of vegetable origin aid in the growth of the body, furnishing heat and adipose tissue. Sweets are nutritious, even in small quantities. Late experiments made in the German army show that sugar is useful as a ration; little pellets of sugar which can be carried in the pocket serve to keep up strength when soldiers are to live 2 or 3 days on small rations during a hard march. (31.)

2. Ingredients.-Dr. WILEY says the sugar used in confectionery is nearly always reasonably pure and wholesome, but that sugar alone would make only a brittle confectionery, and the manufacturers strive to meet the demand for soft and waxy products. Marshmallows, for example, contain glucose, gelatin, and often flour, to give them the consistency and color desired; also flavoring to give them the peculiar flavor and odor. Caramels require burnt sugar; some contain chocolate, and some also glucose, and sometimes flour or starch (starch being preferred to flour because free from protein); also flavoring matter. These flavoring materials are of vegetable and synthetic origin. Some of the etheral oils, as those of cinnamon and cloves, are used in small quantities, and in minute quantities are not injurious. The synthetic flavoring bodies made by the chemist resemble or are almost identical with those obtained from fruits and flowers, and in some cases can be made much more cheaply, so that they are supplanting the natural ones. It seems to the witness that where artificial flavorings are employed the consumer should know it, because very delicate stomachs are injured by the artificial product, although the chemicals seem to be identical with the natural ones. (30, 31.)

Mr. BERRY, a confectioner, states that the body of all candies is sugar, and the next most important ingredient is glucose. After sugar and glucose the chief constituent is molasses, and then probably peanuts. Mr. Berry uses tartaric acid and citric acid, and vegetable coloring matters, which are sold with written

guaranties that they are perfectly uninjurious. The jellies and jams which he uses he generally makes from the fresh fruit and puts them up in jars. (308, 309.) Mr. GUNTHER says that sugar makes up the body of candy, just as flour makes up the body of cake, but it is not the expensive ingredient. A perfectly pure, wholesome candy can be sold for 15 cents a pound, but the higher grades of candy are made of pulps of fruits and nuts, which are very expensive. (307.)

Mr. Gunther declares that the use of glucose is a benefit to the candy trade and a benefit to the public, in making it possible to produce uncrystallized candies without the use of cream of tartar. It is perfectly wholesome. (306.)

Mr. Gunther says that starch is not used in candies proper. It is used in some so-called fig pastes, Greek or Oriental or Turkish paste, and gum drops, which are simply an imitation of the genuine gum drop. These goods are just as wholesome as bread. Mr. Gunther has not known of the use of a substance called flourine, a by-product of glucose factories, in candy. Starch is so cheap that he does not see how anything cheaper could be found. (305.)

Mr. Gunther says that chocolate is adulterated with flour, but not with anything injurious to the health. (306.)

Mr. Gunther says that very little acid is used, except in acidulated goods, such as lemon drops. For that purpose citric or tartaric acid is generally used. Citric acid comes from citrus fruits, such as the lemon, and tartaric acid from the precipitate of the wine of the grape in casks. Confectioners buy the purest acids, because they want to use the smallest possible quantity in order to keep the candy clear. The use of cream of tartar in candy has been largely done away with by the introduction of glucose. Cream of tartar was used to make an uncrystallized candy, and glucose is itself uncrystallizable. Glucose is freer from acid, and candy made with it is better than the cream of tartar goods. (306.)

Mr. GALLAGHER says that corn flour is an excellent article of food and is used by confectioners, the demand for some grades being greater than the manufacturers can supply. (6,7.)

3. Use of injurious materials.-Dr. WILEY says that the starch, glucose, sugar, flour, chocolate, burnt sugar, and gelatin used in confectionery are not to be condemned, but that the use of terra alba or other minerals in small quantities, even if not poisonous, is to be condemned, these materials being much more injurious than the vegetable substances mentioned, especially to children. (31.)

Dr. Wiley explains that terra alba, meaning "white earth," is a generic term for all kinds of white, finely ground minerals. It has been used largely in confectionery, and perhaps still is, in some cases, instead of starch, and to increase weight. Sulphate of lime or gypsum, when ground, makes a perfectly white powder partially soluble in water and dilute acid, and is used as an adulterant in confectionery. (31,32.)

Dr. Wiley says that one habit indulged in by some confectioners which should be prohibited by law is the mixing of alcoholic materials with confectionery. He has examined gum drops and other candy in which a drop of brandy or alcohol could be found. He considers this extremely reprehensible, especially in candy for children's use. (31.)

Professor MITCHELL says that antiseptics are used to a considerable extent in candy, and that some substances are used in candy which are deleterious. (111.) Professor VAUGHAN says poisonous substances are sometimes found in considerable amounts in confectionery. The anilines are often contaminated with arsenic. (203.) See also Coloring materials, pp. 91, 92.

Dr. BILLINGS says terra alba in confectionery is bad, not as a necessarily toxic thing, but as a foreign substance. Not very much is known about the effects of earth upon the human economy, but a class of people in the Carolinas who are earth eaters or clay eaters are stunted and mentally and physically degenerate. (249.)

4. The Confectioners' Association and pure candy.-Mr. BERRY has not known terra alba to be used during the last 8 or 10 years. The Confectioners' Association maintains a fund for the prosecution of people who use it, because it is considered injurious. (308.)

Mr. SHIELDS, a confectioner, says that he does not know of anyone who now uses terra alba in candy. It was formerly used principally in stick candy and drops which were sent to the Western and Southern trade. Very little was used in the Northern trade. The Confectioners' Association has done away with it. Mr. Shields uses both domestic and imported coloring matters. He understands that the imported colors are inspected by the governments in Europe, and must be strictly pure. (309, 310.)

Mr. GUNTHER, a confectioner, states that the Confectioners' Association of the United States was formed some 10 or 15 years ago, "with the sole object in view of shutting out and putting down every man who uses anything that is deleteri

ous" in confectionery. The association includes almost every reputable confectioner in the country. It undertakes to look closely after the practices of those who refuse to join it. Mr. Gunther believes that the association has stopped the use of injurious materials, mineral colors, aniline colors, terra alba, and ethereal flavors. (304, 305.)

Mr. Gunther states that whenever the Confectioners' Association hears a report that anyone has been made sick by eating candy it investigates the case, and as a rule finds that the story is without foundation. If a child is taken sick within 48 hours after eating candy, physicians often conclude that the candy caused the trouble. In reality, Mr. Gunther asserts, candy which contains injurious materials would act in 15 minutes or half an hour. But for 10 or 15 years, since the formation of the Confectioners' Association of the United States, Mr. Gunther believes that the use of injurious materials, mineral colors, aniline colors, terra alba, and ethereal flavors, has been entirely stopped. (304, 305.)

Mr. Gunther says that he does not remember hearing of the use of terra alba during the last 10 or 15 years. (307.)

Mr. FAULKNER, a confectioner, says his firm makes the common kinds of candy of sugar, glucose, cream of tartar, and coloring matter. The coloring matter is a purely vegetable product imported from Germany and passed on by the German Imperial Government. He uses citric acid and tartaric acid. He does not use flour or starch or corn flour or flourine. He does not use terra alba, and has never seen it used, though he has heard of its being used in St. Louis. (302, 303.)

5. National regulation demanded.-Mr. GUNTHER would regard national legislation upon the subject of pure candy as very desirable. (306.)

Mr. SHIELDS believes that the Government ought to levy a license tax on candy manufacturers, in order to suppress the numerous small and ill-conducted concerns. He declares that 33 per cent of the candy is made in basements and cellars, by people who know nothing about the business, and it is from these small establishments that all danger to the public health in the manufacture of candy arises. (309-311.)

G. Honey.-1. Extent of adulterations.-Dr. WILEY says that honey is perhaps as extensively adulterated as any other food product in the United States, glucose being very convenient and cheap as an adulterant. In examining a great number of liquid honeys, purchased in the open market, he found that more than half were adulterated, in some cases the quantity of real honey being slight. He has often seen pieces of honeycomb floating in a large excess of glucose. This form of adulteration has probably proved as profitable as any other form of food sophistication. He says that glucose is wholesome and readily digested, and does not consider it injurious when used carefully, the fraud in this case being a financial one. The adulteration of honey has almost driven to bankruptcy farmers who sell genuine honey, especially in parts of California where the farmers' chief income was from that source, and has injured every farmer who keeps a hive of bees, by diminishing the value of his product. The United States has no control over the honey product, there being no national law on the subject. (14, 15.)

Dr. Wiley has analyzed many hundreds of samples of honey and found an enormous percentage of strained honey adulterated. When he made his examination several years ago it was the exception to find a pure honey in the strained form in the open market. He never found such honey with a piece of comb in the jar that was genuine. He says the presence of a piece of comb in the jar is a positive proof of adulteration, because comb honey is not sold in that way. The combs found in these jars are never perfect; they have the appearance of having been broken down mechanically, as in the process of centrifugal extraction, or of having been made artificially. The cells are sometimes half an inch deep, sometimes shorter, and they are frequently broken up. (213, 214.)

Dr. Wiley says that of 11 samples of honey bought by him in New York 3 were pure, 2 of doubtful purity, and the other 6 were adulterated with cane sugar or commercial glucose, or both. Dr. Wiley thinks it safe to say that 50 per cent of the strained honeys on the market of the United States are adulterated. (586.) Dr. Wiley says that the nectar of flowers is originally common sugar, but is converted into invert sugar by the bee, so that natural honey contains at the utmost only 2 or 3 per cent of cane sugar. Honey made by feeding bees sugar sirup shows a large percentage of cane sugar, because the bees are not able to invert the whole of it, and this is easily detected. Natural honey, when examined by the polariscope, always shows a left-handed rotation, while cane sugar and glucose both rotate the plane of polarization to the right. Honey gathered from the pine tree is a right-handed honey, and sometimes it has been claimed in cases of prosecution for adulteration that the right-handed polarization was due to the gathering of the honey from pine trees; but this honey has a very rank taste, by which it can be distinguished, and is not fit to use. (215.)

I C-VOL XI -20

Mr. GEORGE W. YORK, of Chicago, editor of the American Bee Journal, knows of no way in which honey in the comb can be tampered with or adulterated, and says all the comb honey on the market is absolutely pure. He says that liquid honey is the kind which is adulterated. He is positive that this adulteration is largely practiced, mainly with glucose, which can be bought for about 1 cent a pound, while pure liquid honey is worth from 7 to 8 cents a pound. He considers this adulteration not particularly harmful, but rather in the nature of fraud. It is accomplished by the dealers, who buy the honey directly from the producers and adulterate it. One of the adulterators in Chicago says he puts in one-eighth honey and the rest glucose. The taste is very distinct. Nearly all the large wholesale grocers adulterate honey. (209, 210.)

Mr. York thinks it has never been a practice among bee keepers themselves to adulterate their honey, and that he never knew of more than one bee keeper who was accused of adulterating honey. He thinks it is seldom adulterated by retailers, because they seldom put up honey in glasses, but is nearly always done by the wholesale grocers. (215, 216.)

Mr. York says that Chicago dealers who handle honey in large quantities very often get comb honey that is unsealed or partially sealed, and nearly always sell it to the adulterators to be cut up and put into jars. They are almost full depth cells. Bee keepers themselves never put up honey in jars with pieces of comb. (213, 214.)

Mr. York defines pure honey as the nectar of flowers gathered by bees and stored in combs made by them. If honey were produced by feeding sugar or sirup to the bees, he would not regard it as true honey; that would be getting the bees to adulterate. Some have fed sugar to produce honey, but this is practiced very little. It is not profitable, on account of the expense of the sugar and the waste in transforming. Sugar is fed for the purpose of wintering bees in very poor seasons, but not to any extent for the purpose of producing honey. (213.)

Mr. York says bee keepers do not use glucose as a food for bees, because the bees will not eat it. It was attempted some years ago in Mississippi, but in a short time the bees were all dead. (210.)

Mr. York and Dr. WILEY both think that glucose is practically the only adulterant used with honey in this country. Dr. Wiley says that in Europe, where the laws are more stringent, invert sugar has been very largely used for adulterating honey, making the problem of the chemist very much more difficult, as invert sugar is ordinary sugar treated with an acid which converts it into a mixture of dextrose and lebulose, almost the exact composition of natural honey. (214, 215.) Mrs. N. L. STOWE, of Evanston, Ill., and Mr. HERMAN F. MOORE, of Park Ridge, Ill., both bee keepers, fully indorse Mr. York's statements with reference to the adulteration of honey. Mrs. Stowe says the sale of adulterated honey as honey does great harm to the bee keepers. She has no knowledge of bee keepers adulterating honey, but thinks it is done principally by the jobbers. Some bee keepers have to feed their bees in winter when they take too much of the surplus from them in the summer and fall, but she has never done so. She uses a comb foundation, but does not consider that an adulteration if it is made of pure beeswax. (216, 217.)

Mr. Moore says one of the first things he noticed when he first began to sell honey, years ago, was that a piece of comb in liquid honey was a badge of fraud. (217.)

Professor EATON has found cane sugar used as an adulterant in honey in two ways: (1) Added to the strained or extracted honey, and (2) fed to the bees. It is not an injurious adulterant. He has suspected adulteration with invert sugar, but has not been able to substantiate it. The abnormal percentage of cane sugar is very marked in fresh honey, but after the honey is old the sugar seems to be largely inverted, so that it is very difficult, often impossible, to detect it. (235, 236.)

Mr. FURBAY would consider a compound of honey and glucose sold for honey a fraudulent product, though not necessarily injurious to health. (61.)

2. Comb foundations and artificial comb.-Mr. YORK says comb foundations, made of absolutely pure beeswax run through rollers, are put in the center of empty boxes and placed in the hives. The bees draw out the comb, lengthen the cells, and add more wax. Experiments have been made with paraffin and other wax, but it will not do, because the heat of the hive melts it, and the bees do not take to it as well as to the natural wax. Mr. York believes artificial comb cut up and put into bottles with glucose might deceive purchasers, but the cells can not be made nearly the depth of the natural comb. Cells nearly half an inch deep have been made, but they were not a success, and have been abandoned. (212.)

Mr. MOORE says it is mechanically impossible for a man to make beeswax that will suit the consumer; he can not make it clean enough or light enough, and it