The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-04-04

Philips DigeSub4e Cocoa contains Su-
gar, which fact, however, is stated on
the label sample bought from H. May &
Co.; Epp's Prepared Cocoa contains for
egn starch and sugar, which fact is stat
ed on the label sample bought from
Lewis 6 Co.
Coca ana chocolate may also be adul-
terated by the partial abstraction of the
fat, or cocoa butter. Three of the brands
mentioned above give evidence of this
form of adu,teration. The amount of
fat in these lrands is as follows: Webb's
Cocoa contains cocoa butter SIG per cent;
Nenards Cocoa contains cocoa butter H.
6j per cent; Chi adelis Chocolate con-
ta!ns cocoa butter 1880 per cent.
In none of the other samples examin-
ed was there any evidence of any form
OF adulterat!on.
The following samples were examined
for private parties: Two samples of but
ter both genuine but rancid; one SAM
pie of olive OIL genuine but old and
probably changed by being exposed to
sunlight for long time; several sam
pies of cheap wine were obtained from
saloons, the examination of four of
these has been completed-No. l, port
wine, l pint SO cents, from Cosmopoli-
tan saloon; alcohol, per cent by volume
40.2; extract, per cent 3.
This sample was found not to be wine,
but whisky watered. The sample con-
tanned more than the usual amount of
solids in genuine whisky, was artificially
coiored and contained added aromatics
as we'll as a small amount of added wa
ter. Nothing actually injurious was
found. In this case port wine was ask
ed for and it is not known whether the
substitution of whisky was intentional or
not.
No. 2. port wine, one quart, 80 cents;
from Commercial saloon-Alcohol, per
cent by volume, liz: extract, per cent.
6.53; sugar (as glucose), per cent, 0.S2;
ash, per cent, 0.19.
No g. port wine, one quart, 80 cents;
from California saloon-Alcohol, per cent
by volume, los; extract, per cent, SIC;
sugar (as glucose), per cent, 1.56; ash,
per cent 0.245.
No. 4, port wine, one quart, 80 cents;
from Hoffman saloon-Alcohol, per cent
by volume, 16.5; extract, per cent, 1O.45;
sugar (as glucose), per cent, 7,4O; ash,
per cent. 0.200
OF these samples No ? and No are
very inferior. No. in the first place is
watered, and very probably watered
here, for it is not likely that a sweet
wine would be shipped containing SO low
a percentage of alcohol as 11.9. In both
No. and No. there is too great a diff
ference between the extract (total solids)
and the sugar, indicating the addition of
derived from he grape. In No. and
No. a small amount of ferrous sulphate
(Copperas) is present; this may have been
introduced accidentally in the course of
manufacture. All four samples We're de-
lfvered in old whisky or beer bottles
ccrked with corks which had been used
before. In the case of No 2 after the
sample was received and paid for the
statement was made that it was not port
wine, but as that was asked for and no
statement was made as to what it ought
to be called, | have reported it as above.
The following brands of malt extract
have been examined:
Wyeth's Liquid Malt Extract. bought
from Benson, Smith & Co.
Leopold Hoff's Malt Extract (Tarrant 81
bought from Benson, Smith & Co.
Anheuser-Busch's Malt Murine. from
Hollister Drug Co.
Pabst Malt Extract, from Hebron Drug |
Co.
Schlitz Malt Extract, from Hebron
Drug Co.
Schiller's Malt Extract. from Honolulu
Drug Co.
Johann Hof's Malt Extract, from H. |
May & Co.
The partial analyses of these is as fol- |
lows:
wyeth's-Alcohol per cent by volume,
2.6; extract (otal solids), 1912; ratio of |
extract to alcohol, 10O-20.9.
= Johann Hoff' s-Alcohol per cent by vol |
ume, 81; extract (total solids), 1890; ra- |
ito of extract to alcohol, 100-24S.
Malt Nutrine-Alcohol per cent by vol |
ube 35; extract Gotal solids), 1904; ra- |
ito of extract to alcohol, 10O-26.S
Schlitz-Alcohol per cent by volume. 5.6; |
extract (total SOLIDS, 1885, ratio of ex
tract to alcohol, 100-491.
Leopold Hoff's-Alcohol by volume, So; |
cN
tract to alcohol, 100-62.7
Pabst-Alcohol per cent by volume, IA;
extract Ctotal SOLIDS, n.24; ratio of ex-
tract to alcohol, 100-65.S.
Schiller s-Alcohol per cent by volume.
rs; extract (total SOLIDS 1857; ratio of
extract to alcohol, 100-71.9.
Stout-Alcohol per cent by volume, So;
extract Ootal solids), 574; ratio of ex-
tract to alcohol, 10O-90.6.
The last is a well-known brand of
stout, presented here for the purpose of
Malt extracts are supposed
TO contain a large proportion of maltese
and other bodies from malt, and a small
of alcohol. This is claimed
for some of these brands on the label
and the first three in the table above
nearly to this standard. In or
binary malt liquor the amounts of alco-
hol and extract are more nearly equal,
a larger proportion of the solids having
been converted into alcohol by fermen-
tation In the case of Schlitz Extract
the ratio between extract and alcohol is
about the same that in ordinary lager
beer. while in the last three in the table
Of analyses the ratio is considerably
higher. None of the brands examined
possess any diastatic power (the power
to dissolve starch, which is claimed for
some of them.
It is doubtful If any of the brands ex-
amined possess any medicinal or other
properties not possessed by ordinary malt
liquors, and those containing a large
percentage of alcohol cannot be regard
ed as other than intoxicating liquors.
which may meet a demand for alcoholic
drinks under some other name or may
provide a means of evading some of the
laws restricting the sale of intoxicating
liquors.
Four samples of Seidlitz Powders were
examined No adulteration was found in
any of them. and while there was some
variation in weight the average was
high enough to class them full weight.
Three samples of citrate of iron and |
quinine were examined; all were found