New-York tribune., 1905-06-18
Or. w. d. Bigelow. of the v. ,
Rureau of Chemistry, Tells
How to Test 1t.

,x ,+,,,. connIexIty of present day life Is
well illustrated by the varied menu OF tne aEe4ee
family The preservation OF 1000 py the Piooees
known as canning" began little more than
r,,drad wears ago. but became general only ABOUT
the middle of the last century. 1t began IN the
home and gradually extended to the factory Inc
canning industry has been built up largely Wlthin
the present generation.
This class of foods is not subject TO aduiteratloA
to a great extent except that inferior goods are
sometimes sold when the first quality is demanded
The most prevalent fraud in connection Win IhiS
industry is the sale Of thoroughly ripe vegetables
especially peas for the green succulent artcle
which is supposed to be canned. The rpened Nese-
table is soaked some time in water for the purpose
of softening it, and then cooked and canned py
much the process as the green. The canned
article is relatively dry and mealy and belongs 10
altogether different class from the succulent
article which is ordinarily canned and which the
purchaser usually desires TO obtain Vegetables
that put in this condition are known In the
trade soaked goods, and should be so laoe!ied
One who has given the matter some attention can
readily distinguish them by their appearance and
their dry, mealy taste.
The popular demand for vegetables with an at
tractive appearance has led to the preparation Of
large quantities of canned peas and beans with
a bright green color This color is always due TO
the of copper sulphate in the legumes be-
fore canning 1t would perhaps, not be simple
matter to determine definitely the presence of cop
per by means Of household test, but whenever
such articles found to have unnatural green
color it may be taken for granted that copper
IS present. American canneries have not found
this color necessary for the sale of their wares.
Practically all French peas and beans imported into
the country. however have been made green in this
The Bureau of Chemistry now requires that all
imported foods colored in this manner be labelled
"coIored with sulphate of copper Manufacturers
row have this label printed on the metal label at
tached to the can.
A small amount OF sugar Is supposed to be
added to canned corn. Many canneries claim that
when sugar is used the often ferments and
spoils without any swelling other outward in
dication of the fermentation. They say that when
saccharine is used to sweeten the corn instead of
sugar this fermentation does not occur. at any
rate. saccharine is frequently found in canned
corn. 1t may be detected follows:
Three or four tablespoonfUls Of the corn are
thoroughly maeerated with little water.
potato masher may be used for this purpose. The
mixture Is then strained through a piece OF white
cotton cloth and the liquid placed in bottle. A
few drops Of sulphuric acid (this acid Is
strongly corrosive and must not be allowed to
touch the flesh clothes or any metal or wood
work. and two tablespoonfuls of chIoroform
are added, and the contents of the bottle We'll
mixed by rotary motion. The bottle must not
be vigorously shaken that might produce
emulsion from which the chloroform would
settle
This mixture is now poured into a glass tumbler
and allowed to stand until the chIoroforrn settles
TO the bottom. The greater part of the upper
liquid may now be poured off, and much
possible of the ehloFoform-but without drop of
the aqueous iquid-removed with a medicine
dropper and placed in a white or better. a plain
glass sauce dish. A vessel of water. as warm
the hand viii bear is now placed on the outside
OF the window and the dish placed Ii
that the greater part of the dish touches the
water The window is now closed AS the
choroform has evaporated the dish Is examined
and the residue. If any, is tasted. An intensely
with saccharine.
The manufacture Of tomato catsup has greatly