The Albany register. [volume] (Albany, Or.) 1868-18??, 1880-05-21


special tests which the Doctor had
made as great expense OF time showing |,
the abundance of gulcoae in Chicago
candy. He defined, philologically, that
pure candy in its generic meaning is
"cane sugar." but that It always has,
a. minimum quantity Of alloy. 90 to |
speak, 2 ger cent OF grape sugar (glu.
cose) TO prevent equalization. There |
might be maximum quantity off per
cent Of this, and rtill the candy be
commercially pure" or pure enough.
Any additions of glucose above that
per cent was ''looked upon'' as adul-
teration.
Looked upon by whom ?''
"By all informed people
by the unanimous candy trade"
Passing mention was made that in
addition 80 glucose, dextrire, starch,
-four, terra alba fwhite earth) and
questionable cOloring substances were
also common means Of adulteratipg
candy. Only animal and vegetable
coloFs were pure, such as cochineal
willie carmine, though generally used,
was questionable, being q chemical
production from the cochiDeal inject.
Anime colorp, and all Others of chenic-
al origin, were injurious &duIterationa.
"It is," he continued, "on this
baEis-being chemical product-shas
this enormously and increasingly COM
mon means OF aduIterstion-glucose-
is 30 questionable aud positively danger
Gus. I5y les mode OF manufacture, it
| is and must be, contaminated with
sulphate OF lead and tin, and occasionally
with arsenic, and, sometimes, even
with sulphate of iron.''
| With which reassnring observations
on quality, the gentleman. proceeded to
enumerate the results OF his prooftests
as to the
| REMARKABLE QUANTITIES OF THIS
I
consumed by candy-eaters in Chicago.
| The more important examinations
ended as follows: FIVE samples OF
French cream candy were found to
contain 33! per cent of "grape sugar"
| (glucosel: balance, cane sugar. Three
samples of medicated drops contained
163 per cent ofglucose. Three samples
herb drops contained 26s per cent
of glucose. One sample Of molasses
caudy and sample of cream candy
showed up 20 per cent glucose. Some
tempting jelly paste contained 37l per
cent glucose, coated over on the outer
side with cane sugar. Three samples
Of cream candy contained 12 per cent
glucose one sample of jelly paste, Is
per cent and one sample OF molasses
candy 1t0 per cent glucose"
SIT was all glucose, eh ?''
''Every particle"
at was therefore ali adu!teration."
eyes, sir. And look at the profits !!
Glucose is sold here at from % to S
cents per pound cane sugar, such a.
they make fine candy out OF, costs 1Ol
cents, which give profit somewhere
from IS to 81 IS in . hundred
pounds"
Three more pamples Of the most
popular makes of cream candy contain.
cd 334 per cent of glucoee one sample
gum drops, 83 per cent OF glucose and
dextFiLe; two samples OF fruit cream,
10 per cent glucose: one sample fancy
paste, 335 rer cent glucose, the balance
being flour, starch and sugar, colored
with aniliue red and favored with
artificial extracts of pineapple.
! A boz OF "caramels'' showed up,
under the test, SO per cent glucose.
This ''make' finds SPECIAL patronage,
it is raid, among the children Of the
public schools, selling 'sixiy for 3
cent?. ssHon1e-made molasses" test
cd SO per cent glucose; another sample
OF the same, cog per cent. A maple
caramel yielded 60s per cent glucose i,
chocolate one, l8 per cent, while .
Tpeanut barr boasied of unroasted
indigeetibles set in SO per cent glucose.
A ''coriander stck1 hal 25 per cent
glucose, and some lozenges, by weight.
were ono quarter sierra alba," besides
staleh and abundant glucose A 'b;ack
ball - "tbree for = cent" consisted of
bare consistency St the worst sugar.
abundant lampblack and Terra alba
(one-I'alt By weight). favored with a
sickening chemical OIL"
"Where did you find the last spec
linen ?''
alt is, perhaps, the main stock in