The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-05-09

Considerable variation in the amount of
paraffine present was notice and since all
the samples were similar in outer ap-
pearance, it is evident that if some par
affine is necessary in making such cam
dy, some makers are using more than is
necessary. Paraffine is perfectly indi-
gestible, and as it is present in the candy
in a very finely divided condition so that
the greater portion of 1t is unavoidably
swallowed in eating the candy, it is a
question in my mind whether it may not
be classed as an injurious substance, es-
pecially for young children.
| The result of the examination of the
samples is as follows:
l. Boss candy, Jap vendor, name I'M
known; paraffine present LOS per cent;
amount of paraffine in 10 cents worth
of candy 3102 grains.
2. Boss candy. Miller's candy wagon:
,, paraffine present $50 per cent; amount
paraffine in 10 cents worth of candy
2.78 grains.
g. Boss candy, New England Bakery;
; parrafine present go per cent; amount Of
parrafine in 10 cents worth of candy
49, grains.
present 0.75 per cent; amount of par
affine in 10 cents worth of candy 1904
grains.
One sample of Cream of Tartar was ex-
amined; no adulteration found.
One sample Bakers Egg submitted
by a private party was examined and
found to be free from starch and foreign
coloring matter.
Three samples of wine, one each Of
Port, Madeira and Claret, were examined
/ and found to be normal in composition.
with adulteration present.
1t perhaps is hardly necessary to say
that wines, as is the case with many
other articles, may be genuine in that
, they are made from grape juice and still
be bad from the consumers point of
/ view
One sample of canned peaches, pal
ace Brand" H. Levi & Co., San Fran
cisco. from H. May & Co., was examin-
! ed. In this article it was found that the
syrup covering the peaches was quite
! thick but was deficient in sugar. This
syrup was found ODE thickened with a
gum having the characteristics of dex-
trine.
Four samples of jam have been exam
ined with the following results:
l. Currant jam. Cutting Packing Co..
San Francisco, from Sung Lung, queen
and South streets; claimed to be made
from select fruit and the best refined SUI
I gar; genuine as to fruit and color but
made with glucose syrup.
z. Strawberry jam, Cutting Packing
Co., San Francisco, from Triangle Store,
King street; claimed to be made from
select fruit and best refined sugar; gen.
| uine as to fruit and color, but made with
glucose syrup.
. 8. Gooseberry jam, Cutting Packing
! Co., San Francisco, from Wo Chong,
Beretania street, near Emma; claimed to
be made from select fruit and best re-
/ fined sugar; genuine as to fruit and color,
but made from glucose syrup.
Glucose when pure is a legitimate ar
ticle of food, and jam made with it can
not be considered an adulteration, but in
this case where a claim is made to the
| contrary it must be So considered.
/ 4. Currant jam, Pacific Coast Syrup
Co., San Francisco, from Triangle Store,
King street; made from currants with
! glucose syrup and colored with aniline
color (acid megenta).
| Nine samples of honey have been ex-
amned, three of which were found to be
adulterated, being composed chiefly of
glucose syrup.
! l. California Honey from Han Chang,
Nuuanu treet; contains a large amount
of glucose.
g. No label, from Hing Kee, King
street; contains a large amount of glu-
cose
g. Wild Rose Pure Extracted Honey,
Pacific Coast Syrup Co., San Francisco
from Lewis & Co.; contains a large
amount of glucose
Four of these samples other than those
classed adulterated were somewhat
different in character from ordinary hon.
ey, and were probably the result of feed
ing the bees cane sugar or glucose. 1T
some States this is considered an adul-
teration; but I think the law here will
hardly bear that construction; and 1t Is
evident that while such honey may be
inferior, bees may have access to sugar
or glucose and the bee-keeper not know
or be able to prevent it.
Two samples of granulated sugar were
examined at the request of private par
| ties. These samples did not differ from
ordinary graduated sugar except that
they had an excess of bluing. 1t does
not seem to be understood by the public
generally that ell granulated sugar is
"blued" in the process Of manufacture
such bluing being for the purpose of re-
moving the slight yellow color which II
Is not possible to remove otherwise. The
bluing used is ultramarine, which is
harmless even in considerable quantities
An attempt has been made to ascertain
the quality of taro being used by the
Chinese for making poi, and seven pol
shops have been visited for this purpose
AS was expected, very little taro was
| found that was not more or less affect
ed with blight, and In some cases very
little care is taken in removing portions
of taro actually rotten. While of course
poi made from blighted taro is affected
in flavor, I do not feel competent to ex'
press an opinion as to the injurious prop.
critics of such pol If all taro affected
with blight were rejecteu, the already
deficient supply of poi would be reduced
lat least one-half, so that it is rather diff
Il m VII n drq ~ tha