Adam's method for, 59

adulteration of, 49

analysis of, 53

ash of, 52

caseine in, 59

composition of, 51

condensed, 53

cream in, 57
fats in, 57
globules, 61
nitrites in, 62

photo-micrographs of, 61
ptomaines in, 62
skimmed, 50

specific gravity of, 53, 55
standards for, 59-60

249

spirits, 185-189

tables, 55, 144, 145, 196

vinegar, 226

wine, 159

Tables, of adulteration, 10
alcoholometric, 144

coffee infusion, 33

lactometric, 55

malt extract, 145

specific gravity, 55, 143, 196

Tannic acid in tea, 22

in wine, 174

Standards for beer, 148

in wine, 173

Tartaric acid in baking powder, 103
in wine, 173

butter, 72, 74, 75
cocoa, 46

Tea, 12

milk, 59, 60

water, 213, 214

tea, 25

adulteration of, 14
analysis of, 21, 26, 27
ash of, 16, 17, 22

W.

Water, 200

albuminoid ammonia in, 207
American supply, 220
bacteria in, 216

biological examination of, 216
O carbon in, 212
chlorine in, 206
croton, 219

examination of, 201

Forchammer's process, 203
Frankland's process, 211

- free ammonia in, 207

Hudson river, 222

microscopic examination of,
216

nitrates in, 210

nitrites in, 210

-nitrogen in, 210

organic matter in, 203
organisms in, 219
sewage in, 207, 210
standards for, 213
total solids in, 202

urea in, 207

Wanklyn's process, 207

Wheat, 87

Wheaten flour, 87

V.

Vanilla in chocolate, 42
Vegetables, canned, 254

Vinegar, 225

adulteration of, 229

analysis of, 227

cider, 230

extract of, 227

malt, 226

starch, 88, 100

Whey, 50

Whisky, 188

vinegar, 230

Willow leaves, 18

Wine, 157

acids in, 172

adulteration of, 163
alcohol in, 169

American, 158

Wine, ash of, 175
blending of, 164
California, 160
colouring of, 166, 178
ethers in, 174
examination of, 169
extract of, 170
fruit, 168

glycerine in, 170
imitation, 167
improving, 161

malic acid in, 173
natural, 160
Pasteuring, 161
Petiot's process, 161

- phosphoric acid in, 176
plastering of, 163