236
—— turpentine, 191
Oleic acid, 63
Oleomargarine, 66
—— composition of, 67
—— digestion of, 82
—— effects of, 80, 81
—— exportation of, 66
—— manufacture of, 66
—— photo-micrographs of, 79
—— tests for, 70
Olive oil, 233
—— —— adulteration of, 233
—— —— American, 233
—— —— cotton seed oil in, 236
—— —— examination of, 234
Olive oil, specific gravity of, 234
—— —— standard for, 237
Organisms in ice, 219
—— —— water, 217

P.

Pepper, 243
—— adulteration of, 244
—— analysis of, 245
—— ash of, 244
—— cayenne, 247
—— composition of, 243
—— starch in, 246
Pepperette, 248
Phosphates in beer, 147
—— —— bread, 89
—— —— wine, 176
Photogravures of leaves, 18
—— —— water, 217
—— —— polariscope, 112
—— —— tea, 17
—— —— tea plant, Frontispiece.
Photo-micrographs of butter, 79
—— —— cream, 61
—— —— digestion of fats, 82
—— —— fats, 79
—— —— milk, 61
—— —— oleomargarine, 79
—— —— spices, 252
—— —— starches, 100
Pickles, 232
Picric acid, 153
Polariscope, 112
Polarisation of beer, 148
—— —— honey, 123
—— —— glucose, 118
—— —— lactose, 59
—— —— sugar, 112
—— —— wine, 171
Poplar leaves, 18
Preservatives in beer, 149, 156
—— —— butter, 77
—— —— milk, 61
—— —— wine, 177
Preserved milk, 53
Prussian blue in candy, 131
—— —— coffee, 40
—— —— tea, 14
Ptomaines in ice cream, 62
—— —— milk, 62

Q.

Quassia in beer, 152

R.

Raisin wine, 168
Reichert’s test, 73
“Rock and rye” drops, 129
Rose leaves, 18
Rum, 190

S.

St. Andrew’s cross in fats, 79
Sal aeratus, 101
Salicine in beer, 137
Salt in beer, 147
—— —— butter, 65
Salicylic acid in beer, 149
—— —— wine, 175
Sand in tea, 14
Soda water syrups, 257
Specific gravity of beer, 142
—— —— butter, 63, 68
—— —— fats, 68
—— —— milk, 50, 53
—— —— oils, 232
—— —— spirits, 185-189
—— —— tables, 55, 144, 145, 196
—— —— vinegar, 226
—— —— wine, 159
Spices, 249
—— microscopic examination of, 249
Standards for beer, 148
—— —— butter, 72, 74, 75
—— —— cocoa, 46
—— —— milk, 59, 60
—— —— tea, 25
—— —— water, 213, 214
Standards for wine, 184
Starch, 99
—— estimation of, 99
—— granules, 100
—— in mustard, 240
—— in pepper, 246
—— photo-micrographs of, 100
—— in spices, 252
Strychnine in beer, 151
Sugar, 104
—— adulteration of, 107
—— analysis of, 109
—— ash of, 110
—— cane, 104
—— fruit, 105
—— grape, 105, 119
—— invert, 104
—— malt, 107
—— maple, 109
—— milk, 59, 107
—— tin salts in, 107
Sulphates in wine, 176
Sulphuric acid in vinegar, 228
—— —— wine, 176
Syrups, adulteration of, 108
—— glucose, 108

T.

Tables, of adulteration, 10
—— alcoholometric, 144
—— coffee infusion, 33
—— lactometric, 55
—— malt extract, 145
—— specific gravity, 55, 143, 196
Tannic acid in tea, 22
—— —— in wine, 174
Tartar, cream of, 101
—— —— in wine, 173
Tartaric acid in baking powder, 103
—— —— in wine, 173
Tea, 12
—— adulteration of, 14
—— analysis of, 21, 26, 27
—— ash of, 16, 17, 22
Tea, Ching Suey, 28
—— colouring of, 14
—— composition of, 15
—— dust, 16
—— examination of, 21
—— extract of, 23
—— facing of, 15
—— factitious, 19, 28
—— foreign leaves in, 14, 18
—— gypsum in, 14
—— gum in, 24
—— indigo in, 19
—— insoluble ash in, 23
—— —— leaf in, 28
—— leaves, 7, 17, 18
—— lie, 19
—— microscopic examination of, 18
—— Ping Suey, 8
—— sand in, 14
—— soapstone in, 19
—— soluble ash, 23
—— South American, 26
—— spent, 15
—— standards for, 25
—— tannin in, 22
—— theine in, 21
—— volatile oil in, 22
Te-mo-ki leaves, 18
Theine in tea, 21
Tin in canned fruits, 254
Tin salts in sugar, 107

U.

Ultramarine in sugar, 107

V.

Vanilla in chocolate, 42
Vegetables, canned, 254
Vinegar, 225
—— adulteration of, 229
—— analysis of, 227
—— cider, 230
—— extract of, 227
—— malt, 226
Vinegar, standards for, 227
—— sulphuric acid in, 228
—— whisky, 230
—— wine, 226
Volatile acids in butter, 73
—— ethers in wine, 174

W.

Water, 200
—— albuminoid ammonia in, 207
—— American supply, 220
—— bacteria in, 216
—— biological examination of, 216
—— carbon in, 212
—— chlorine in, 206
—— croton, 219
—— 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
—— American, 158
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, 178
—— tartaric acid in, 173
—— varieties of, 159
Willow leaves, 18
Wisteria ——, 18