New-York tribune., 1905-07-16
DIR. w. ID. BigeIow. of the
u. =. Bureau OF Chemis-
try. Closes His Series.

When we consider the prevalence Of adulter-
ated foods it is some comfort TO realize that
the great majority OF adultcrants employed are
not Enwholesoue. During recent years, how
ever. some brands OF f1avoring extracts have
contained methyI alcohol, or wood spirits which
IS one OF the most objectionable substances that
have ever been added TO foods. High grade
havoring extracts must necessarily contain
large percentage Of alcohol To cheaper their
product some manufacturers employed wood
spirits IN place OF grain alcohol They did this
doubtless IN all without realizing the pois-
onOus properties Of that substance.
Owing to the small amount Of havoring ex-
tracts employed at time. it is possible that in
furious results Go not attend the proper use of
extracts made IN this manner. Still. poisonous
substances should not be added TO foods in any
proportion. A number OF deaths have been
caused by the use as a beverage of Jamaica
ginger made with methyl alcohol Fortunately.
the efficient enforcement Of some Of the state
laws has greatly checked this form Of adultera-
tion.
Although large number OF aavoring extracts
on the market vanilla and lemon extracts
are used much more commonly than other
havors that knowledge of their purity is of
the greatest importance to We shall only
consider here, therefore. methods for the ex-
animation Of those two products.
Vanilla extract Is made by extracting vanilla
beans with alcohol II consists OF an alcoholic
solution OF vanillln (the characteristic fGvOring
matter OF the vanilla beam and several other
products chiefly resins, which though present
II small amounts ana having only q slight daVOr
in themselves yet affect very materially the
flavor Of the product. Vanilla extract is some
times adulterated with the extract Of the tonka
bean. This extract resembles to q certain ex-
tent vanilla extract. The extract of the tonka
bean. however, is far inferior 20 that Of the
vanilla bean. II has q relatively penetrating,
almost pungent, odOr. standing in sharp con-
t-asJ tc the flavor OF the vanilla extract. This
cdor is sOfd1nerent that one who has given the
matter some attention may readily distinguish
between the TWO. and the quality Of the vanilla
extract may often be judged with a fair degree.
OF accuracy by means Of the odor aione.
Another form of adulteratiOn and one that is
quite prevalent is the Of artificial va
niIlin in place Of the extract Of either vanilla or
tenka beans. Artificial vanillin has, of course,
the same composition and characteristics as the
natural vanillin Of the vanilla bean Extracts
made from il however are deficient in the resins
and other products which are just as essential
10 the true vanilla IS van.llin itself. Since
vanillin is thus obtained from another source so
readily, methods for the determination Of the
purity OF vanilla extract must depend upon the
presence Of other substances than vaniIlin.
The coloring matter OF vanilla extract is due
10 substances naturally present In the vanilla
bean and extracted therefrOm by alcohol. Arti-
fetal extracts, made by dissolving artificial va
nIlin in alcohol contain no color Of themselves
and TO supply il caramel is commonly ernplovet7
CaTR--Ai may be detected in artificial extracts
by shaking and observing the color Of the re-