The record-union., 1899-06-21

ulations in making these wayward
plants grow within their restriction.
Some of the wild flower honey is al
most black In color. and the flavor is
certainly very different from what it
was; in the, days when honey WAS honey
and that fact settled the question. At
Is almost verging on the indiscreet to
mention buckWheat honey nowadays,l
although II Isl still Acknowledged To-
have wonderful staying qualities"
SPURIOUS JELLY.
California Fruit Grower: Following
are some of the more frequently en-.
ployed adulterants used in the manu-
facture of jellies, preserves, jams and
marmalades. They may be classified
as:
paste, gelatine, ager-ager and apple
jelly. Ager-ager Is a general name for
the gelatinous materials prepared in
Japan. India and other Eastern coun-
tries from sea mcsses. Like starch
paste, it has little taste or color, and
serves merely to stiffen the artificial
jellies in which it is used. Apple jelly
has a yellow color and fruity flavor.
Dy Lie duIillXluTc vi Qye StullS cIio iio-
voring extracts it is readily transform
ed into counterfeit currant jelly, rasp-
berry jelly, ETC.
observation-disclosures or corn syrup 1S
commonly used because of its cheap
ness. 1t is much less sweet than cane
sugar, but is said to be harmless. Sac
charine, a sweetener prepared by chem
ical process from coal tar, is now ex-
tensively advertised in trade journals
for use in food preparations. Although
1t costs about $15 per pound it can be
prcfitably used in place of cane sugar.
since it is about 500 times more sweet.
Saccharine has no nutritiye properties.
and in this respect differs from both
cane sugar and glucose.
Coloring matters-Coal tar, or aniline
dyes Cmagenta, tropeolin, Bordeaux b,
etc.), cochineal and possibly some vege-
table dyes are used in jeliies. Some OF
the coal tar colors have been shown to
retard in marked degree the process
of digestion, and none of them, with
our present knowledge, can be regarded
as fit ingredient for food. But,
whether injurious or not, dyes serve to
make jellies appear better or of greater
value than they really are and there
fore, according to pure food law stand
ards, are adu1terants.
Fruit flavors-Artifcia1 extracts or
fruit ethers for flavoring jeilies as we'll
as soda water syrups and candies are
prepared by mixing ethers and other
chemicals in various proportions. Al
though these mixtures are claimed to
be chemically identical with the true
fruit f1avors it usually requires lively
imagination to detect a resem blance,
either in taste or odor.
Acids-The acidity of jellies prepared
from starch paste, ager-ager and gela-
tine is secured by the addition of citric,
tartaric or other acids Apple jelly is
of course acid without any such mix
ture.
Chemical servatives-Salicylic acid
is the common preservative for jellies.
Possibly benzoic and sulphurous acids
are also used.
HORNLEss CATTLE.
Los Angeles Times: According to an
Eastern exchange, the Bureau of AMI
NAL Industry of the United States De-
partment of Agriculture has success
fully used a mixture for stopping the
growth of horns upon cows. The mix
ture is described as follows: Take fifty
parts of caustic soda, twenty-five parts
Of kerosene oil and twenty-five parts Of
water. An emulsion is made of the oil
and soda by heating and vigorously
stirring, and this is then dissolved i'm
water. The mixture should be placed
in a bottle with a solid rubber cork.
The calves should not be over three
weeks old. from five to twenty days
being the proper age. A horn will
sometimes be killed that is even from
four to six weeks old. but it cannot be
depended upon with certainty. In ap-
plying the solution the following di-
rections should be observed: With a
pair of scissors clip the hair around the
embryo horn so as to expose a spot
sistant holds the calf securely drop two
or three drops of the mixture on the
horn and with the end of the rubber
cork rub it in thoroughly over the bare
spot. Apply the fluid first to one horn,
then the other. until the caustic has
softened and removed the hair and sur
face skin around the horn Care should
be taken that the fluid does not spread
over too large surface or run down
the side of the face. To insure success
the mixture must be carefully and
thoroughly applied. If used carelessly
the embryo horn may not only be killed
but the face of the calf may be dis
figured by allowing the fluid to spread
and run down over the skim