Acetous fermentation, 225
Acids, acetic, 146
—— butyric, 63
—— malic, 173
—— nitrous, 210
—— phosphoric, 147
—— picric, 153
—— salicylic, 149, 177
—— succinic, 174
—— sulphuric, 176, 227
—— tannic, 22, 174
—— tartaric, 102, 173
—— in beer, 146
—— —— butter, 63, 71
—— —— wine, 172
Adams’ test for milk, 59
Adulteration, excuses for, 1
—— extent of, 5, 7
—— varieties of, 9, 10
Albuminoid ammonia, 207
Albuminoids in beer, 145
—— —— flour, 89
—— —— water, 207
Alcohol in beer, 143
—— —— bread, 94
—— —— liquors, 195
Alcoholometric tables, 144, 196
Alkaloids in beer, 150
—— —— flour, 91
—— —— milk, 62
Allspice, 253
Aloes, 152
Alum in baking powders, 102
—— —— bread, 98
—— —— flour, 92
American adulteration, 8
—— cheese, 85
—— wine, 158
Ammonia in water, 207
Amylic alcohol, 197
Annato in butter, 77
—— —— cheese, 86
Aniline dyes in wine, 178-183
Artesian wells in New York, 257
Artificial bitters in beer, 141
—— butter, 66
—— cheese, 85
—— coffee, 31-40
—— honey, 122
—— jelly, 256
—— liquors, 193
—— spices, 245
—— sugar, 105
—— tea, 19, 28
—— wine, 167
Ash of beer, 136
—— —— bread, 96
—— —— chicory, 35
—— —— cocoa, 44
—— —— coffee, 31, 35
—— —— flour, 89
—— —— milk, 52
—— —— mustard, 242
—— —— pepper, 244
—— —— pickles, 232
—— —— sugar, 110
Ash of tea, 16, 22
—— —— wine, 175
Asparagus, 254

B.

Bacteria in water, 220
Bakers’ chemicals, 101
Baking powders, 102
Banana essence, 129
Barley malt, 132
Beans in coffee, 31
Beech leaves in tea, 18
Beer, 132
—— adulteration of, 137
—— acids in, 146
—— alcohol in, 142
—— albuminoids in, 145
—— alkaloids in, 150
—— American, 134
—— analysis of, 142
—— ash of, 136, 147
—— bitters in, 137, 141
—— carbonic acid in, 143
—— composition of, 135
—— extract of, 134, 144
—— flavourings for, 137
—— glucose in, 138
—— glycerine in, 150
—— lager, 134
—— malt substitutes in, 138
—— manufacture of, 133
—— phosphates in, 147
—— picric acid in, 153
—— picrotoxine in, 153
—— production of, 134
—— salicylic acid in, 149
—— salt in, 147
—— soda in, 140
—— standards for, 148
—— sugar in, 144
—— sulphites in, 156
—— Wittstein’s test for, 151
—— varieties of, 133
Bees’ wax, 128
Bibliography, 258
Biological examination of water, 216
Bitters in beer, 141
Bleaching of flour, 90
—— —— sugar, 108
Blending of beer, 140
—— —— liquors, 185
—— —— wine, 164
Blue pigments, 14, 107
Boards of Health, 6
Borax in milk, 61
Bouquet of liquors, 187
—— —— wine, 164
Brandy, 186
Bread, 94
—— aerated, 95
—— alcohol in, 94
—— alum in, 98
—— analysis of, 97
—— ash of, 96
—— composition of, 96
—— salt in, 96
—— soda in, 95
—— starch in, 96
—— water in, 96
Brewing in the United States, 134
Butter, 63
—— acids in, 71
—— adulteration of, 66
—— analysis of, 65
—— Angell & Hehner’s test, 72
—— annato in, 77
—— artificial, 66
—— ash of, 65
—— carotin in, 77
—— colouring of, 77
—— composition of, 63
—— examination of, 65, 68
—— fat crystals in, 79
—— fusing point of, 63, 69
—— gelatine in, 76
—— Hübl’s process for, 75
—— Koettstorfer’s process for, 71
—— microscopic appearance of, 78
—— oleomargarine in, 66
—— photomicrographs of, 78
Butter, Reichert’s process for, 73
—— saffron in, 77
—— salt in, 65
—— soluble acids in, 71
—— specific gravity of, 67
—— tests for purity of, 70
—— volatile acids in, 71
—— water in, 65
Butterine, 66, 67
Butter fat, melting point, 69
—— —— specific gravity, 68
Butyric acid, 63
—— alcohol, 188
—— ether, 187

C.

Caffeine, 21, 39
California wine, 158, 160
Cane sugar, 104
Canned vegetables, 254
Capsicum, 229
Carbohydrates, 99
Carbonic acid, 95, 143
Carotine, 77
Caseine, 50, 85
Cassia, 252
Cayenne pepper, 247
Cereals in coffee, 31, 34
Cheese, 83
—— adulteration of, 85
—— American, 84
—— analysis, 86
—— artificial, 85
—— composition of, 83
—— fats in, 84
—— lard, 85
—— varieties of, 83, 84
Chicory, 31
—— ash, 35
—— colouring power of, 34
—— extract, 38
—— in coffee, 32, 34
—— sugar in, 37
—— 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
—— —— gypsum, 14
Colouring agents, indigo, 14
—— —— lead, 131
—— —— logwood, 178
—— —— Martius’ yellow, 77
—— —— mineral, 15
—— —— Prussian blue, 15
—— —— saffron, 77
—— —— turmeric, 15, 77
—— —— vegetable, 130
—— —— Venetian red, 40
Cocculus indicus, 153
Condensed milk, 53
Confectionery, 129
Copper in grains, 255
—— —— pickles, 232

D.

Dairy Commissioner, 50
Darnel in flour, 90
Dextrine, 24, 146
Dextrose, 105
Dialysis, 180, 183
Diastase, 132
Digestion of alumed bread, 98
—— —— butter, 82
—— —— oleomargarine, 82

E.

Elaidin test, 234
Elm leaves, 18
Ergot in flour, 90
Essences, artificial, 129
Ethers, 129, 174

F.

Facing of coffee, 40
—— —— tea, 15
Fats in butter, 63, 71
—— —— chocolate, 46
—— —— crystals, 79
—— fixed, 73
—— insoluble, 71
—— milk, 57
—— soluble, 71, 73
Fats, volatile, 73
Fehling’s test, 37, 111
Feser’s lactoscope, 57
Flavourings for beer, 137
—— —— candy, 129
—— —— chocolate, 42
—— —— liquors, 194
—— —— wine, 165
Flour, 88
—— adulteration of, 90
—— albuminoids in, 89
—— alkaloids in, 91
—— alum in, 90, 92
—— analysis of, 89
—— ash of, 89
—— composition of, 87
—— fungi in, 91
—— gluten in, 89
—— phosphates in, starch in, 89
—— tests for, 92
—— water in, 89
Forchammer’s test, 203
Frankland’s method, 211
Fruit, canned, 254
—— essences, 129
—— wine, 168
Fusel oil in candy, 129
—— —— liquors, 197

G.

Gall’s method for wine, 162
Gelatine in butter, 76
Gentian in beer, 150
Gin, 191
Ginger, 253
Glucose, commercial, 105
—— estimation of, 111
—— in beer, 138
—— in honey, 124
—— in wine, 171
—— manufacture of, 105
—— tests for, 110, 124
Gluten in flour, 89
Glycerine in beer, 150
—— —— wine, 171
Granules of starch, 100
Gypsum in sugar, 110
—— —— tea, 14
—— —— wine, 163, 176

H.

Honey, 121
—— adulteration of, 122
—— analysis of, 124
—— artificial, 122
—— ash of, 123
—— comb, 122, 128
—— glucose in, 123
—— sugar in, 123
—— water in, 123
Hop-substitutes, 137, 150
Hordeine, 133
Hawthorn leaves, 18
Hubl’s test, 75

I.

Ice, impure, 224
Indigo, 14, 19, 40, 129
Iodine test, 99

J.

Jellies, 256

K.

Kœttstorfer’s test, 71

L.

Lactometer, 53, 54
Lactoscope, 57
Levulose, 107
Lard cheese, 85
Leaves in tea, 17, 18
Legislation, 268
Liquors, 186
—— adulteration of, 192
Logwood test, 92

M.

Mace, 253
Malic acid, 173
Malt, 132, 137
Maltose, 107
Malt substitutes in beer, 137, 148
Maple sugar, 109
Marble dust, 131
Marc of wines, 157
Martius’ yellow, 77, 240
Meat extracts, 255
Micro-organisms in water, 214
Microscopic examination of butter, 78
—— —— coffee, 40
—— —— fats, 78, 79
—— —— milk, 61
—— —— spices, 246
—— —— starches, 100
—— —— tea, 17
—— —— water, 216
Milk, 49
—— Adam’s method for, 59
—— adulteration of, 49
—— analysis of, 53
—— ash of, 52
—— caseine in, 59
—— composition of, 51
—— condensed, 53
—— cream in, 57
—— fats in, 57
—— globules, 61
—— nitrites in, 62
—— photo-micrographs of, 61
—— ptomaines in, 62
—— skimmed, 50
—— specific gravity of, 53, 55
—— standards for, 59-60
—— sugar of, 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
—— colouring of, 240
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, 233
—— poppy, 235
—— rape seed, 236
—— sesamé,