The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1888-02-07

marine, etc: but few of these are ut
present employed. Loaf sugar is al
most invariably pure, likewise most
granulated white sugar, although
small proportions of various blue pig
ments as ultramarine, indigo, and
PrusSian blue are sometimes added TO
improve sugars that are "off COLOR
The low grades of brown and yellow
sugar are most exposed TO adulteration.
glucose being the most common adul-
terant.
The glucose question is one which
has attracted considerable attention
and assumed some importance within
the past few years. Glucose has been
abusedin the newspaper press about as
much as oleomargarine. 1t is pOpu-
larly supposed to be a common and
dangerous adulteration of many ar
ticleS of food and drink, and much has
been said and written regarding the
supposed dangers attending its use. 1t
i, however, when properly manufac-
tured a wholesome food, but rather
deficient in Sweetening power. Glucose
Is manufactured in immense quanti-
ties in the United States, thirty-two
factories being employed in the indus
try, consuming about 10000 bushels OF
corn daily and turning out an annual
production whose value Is estimated To
be ten millions of dollars. According
10 reports of official inspectors, glucose
is usually prepared with much care.
In the United States, glucose Is al
most exclusively manufactured from
Indian cern or maize. The processes
used consist essentially in first separ-
ating the starch from the grain by
soa king. grinding. and straining, then
boiling it, under pressure, with water
containing or 8 per cent. of sulphuric
acid, neutralizing the remaining acid
with chalk, decolorizing the solution
with animal charcoal, and concentrat-
ing il in vacuum pans. In commerce,
the solid product Is called grape sugar,
while the term glucose is applied TO the
syrup or liquid form. The chief uses
of glucose are in the manufacture of
table SyrupS, and as a substitute for
malt in the brewing of beer and ale
Other important uses are as substi-
tute for cane sugar in confectionery,
and in the preparation of fruit jeliies
also as an adultennt of cane sugar and
honey, and as source for the prepara-
tion of vinegar.
HoNEY.-We would naturally sup
pose that honey, the extract of a
thousand flowers, would be pure, ard
safe from adulteration Men have
been inclined 10 feel that they could
trust the honesty OF the honey bee,
however much they might suspect that
of her owner: but ii is found that the
bee is often made an instrument OF un-
righteousness. Not only is the honey
extracted from the comb and largely
adulterated with glucose syrup, but the
honey in the comb frequently consists
of little else than syrup of glucose. A
person disguSted with all kinds of
"dripS" and every form of starch su-
gar thus turns TO comb honey for
pure sweet, only TO meet his old foe in
new armor. Honey is the concen-
trated nectar of flowers; the bee
gathers but does not make honey.
shows that when bees are
freely supplied with glucose or with
cane sugar, and shut off from other
sources of food, the honey they store
up in the comb consists essentially of
the sugar they have imbibed; thev
cannot TO any great extent change
sugar into honey. This method of
glucose in place of honey
Is carried on 10 no small extent. Then.
again, honey comb is manufactured
from paraffine and filled with glucose. /
50 that the bee Is not needed even for
comb. What is known as
honey and is sold in pots and
is almost always adulterated.
CONFECTIoNERY.-In regard TO con-
there is no standard compo-
ton possible, and ii would be difficult
to include under the head of adultera-
tons anything except deleterious sub |
stances. There has been and still is 4
practice of using poisonous cOloring |
matters in candies, and TO this | have /
already referred. 1t would seem that 1
the practice has been greatly Iessened, 1
owing TO public exposure and more |
careful inspection but it certainly eN-
lists TO an extent altogether undesira- |
Die, especially in cheap candies. |
Harmless coloring matters are availa- |
bic, though more expensive. Glucose,
unless impure, is not considered as an |
in candies; on account of |
its difficulty of erystallization. it is
used in the common candies, where /
the crystalline form is avoided as far as
possible. The most common additions |
1AC cNStAN1A anu terra 0lhd VI. Z. ~ llSuIll /
Dr kaolin,, which are fraudulently en- |
ployed TO increase bulk and weight. A |
known as crock and rye |
iropS," which had acquired a great |
popularity among school children in /
several Of the large cities of the United !
States, was examined and found TO
consist Of glucose and flour favored /
With fusel oil enough TO cause quite an /
unpleasant sensation when eaten. The !
moral Tor lovers of candy Is quite obvi- /
buy cheap candies and /
lvoid all cOlored candies as much as
possible
In connection with this subject. |
hough not pertaining TO adulteratiOn, |
might mention fact which has quite |
come to light. The colored |
laper wrappings, in which many kinds |
# candy are put up, very often contain
quantities of arsenic, /
which, if the paper becomes damp, /
nay poison the candy. Some cases of
illness traced TO this cause have been
'ecently reported The use OF such
laper for eandy-wrapper is, Of course,