Part 223

IV.—Dissolve 5 parts of potassium bichromate, 15 parts of sugar, and 1 part of essential pepper oil in 60 parts of water, and add 10 parts of alcohol. Saturate unsized paper with this solution and dry well.

V.—Boil together for half an hour

Ground quassia wood 18 pounds Broken colocynth 3 pounds Ground long pepper 5 pounds Water 80 pounds

Then percolate and make up to 60 pounds if necessary with more water. Then add 4 pounds of syrup. Unsized paper is soaked in this, and dried as quickly as possible to prevent it from getting sour.

VI.—Mix together

Ordinary syrup 100 ounces Honey 30 ounces Extract of quassia wood 4 ounces Oil of aniseed, a few drops.

«Removing the Gum of Sticky Fly-Paper.»—The “gum” of sticky fly-paper that has “leaked” over furniture and shelfware can be removed without causing injury to either furniture or bottles.

The “gum” of sticky fly-paper, while being quite adhesive, is easily dissolved with alcohol (grain or wood) or oil of turpentine. Alcohol will not injure the shelfware, but it should not be used on varnished furniture; in the latter case turpentine should be used.

FLY PROTECTIVES FOR ANIMALS: See Insecticides.

«FOAM PREPARATIONS.»

A harmless gum cream is the following:

I.—Digest 100 parts of Panama wood for 8 days with 400 parts of water and 100 parts of spirits of wine (90 per cent). Pour off without strong pressure and filter.

For every 5 parts of lemonade syrup take 5 parts of this extract, whereby a magnificent, always uniform foam is obtained on the lemonade.

II.—Heat 200 parts of quillaia bark with distilled water during an hour in a vapor bath, with frequent stirring, and squeeze out. Thin with water if necessary and filter.

«FOOD ADULTERANTS, SIMPLE TESTS FOR THEIR DETECTION.»

Abstract of a monograph by W. D. Bigelow and Burton J. Howard, published by the Department of Agriculture.

Generally speaking, the methods of chemical analysis employed in food laboratories can be manipulated only by one who has had at least the usual college course in chemistry, and some special training in the examination of foods is almost as necessary. Again, most of the apparatus and chemicals necessary are entirely beyond the reach of the home, and the time consumed by the ordinary examination of a food is in itself prohibitive.

Yet there are some simple tests which serve to point out certain forms of adulteration and can be employed by the careful housewife with the reagents in her medicine closet and the apparatus in her kitchen. The number may be greatly extended by the purchase of a very few articles that may be procured for a few cents at any drug store. In applying these tests, one general rule must always be kept carefully in mind. Every one, whether layman or chemist, must familiarize himself with a reaction before drawing any conclusions from it. For instance, before testing a sample of supposed coffee for starch, the method should be applied to a sample of pure coffee (which can always be procured unground) and to a mixture of pure coffee and starch prepared by the operator.

Many manufacturers and dealers in foods have the ordinary senses so highly developed that by their aid alone they can form an intelligent opinion of the nature of a product, or of the character, and sometimes even of the proportion of adulterants present. This is especially true of such articles as coffee, wine, salad oils, flavoring extracts, butter, and milk. The housewife finds herself constantly submitting her purchases to this test. Her broad experience develops her senses of taste and smell to a high degree, and her discrimination is often sharper and more accurate than she herself realizes. The manufacturer who has developed his natural senses most {349} highly appreciates best the assistance or collaboration of the chemist, who can often come to his relief when his own powers do not avail. So the housewife, by a few simple chemical tests, can broaden her field of vision and detect many impurities that are not evident to the senses.

There are here given methods adapted to this purpose, which may be applied to milk, butter, coffee, spices, olive oil, vinegar, jams and jellies, and flavoring extracts. In addition to this some general methods for the detection of coloring matter and preservatives will be given. All of the tests here described may be performed with utensils found in any well-appointed kitchen. It will be convenient, however, to secure a small glass funnel, about 3 inches in diameter, since filtration is directed in a number of the methods prescribed. Filter paper can best be prepared for the funnel by cutting a circular piece about the proper size and folding it once through the middle, and then again at right angles to the first fold. The paper may then be opened without unfolding in such a way that three thicknesses lie together on one side and only one thickness on the other. In this way the paper may be made to fit nicely into the funnel.

Some additional apparatus, such as test tubes, racks for supporting them, and glass rods, will be found more convenient for one who desires to do considerable work on this subject, but can be dispensed with. The most convenient size for test tubes is a diameter of from 1⁠/⁠2 to 5⁠/⁠8 inch, and a length of from 5 to 6 inches. A graduated cylinder will also be found very convenient. If this is graduated according to the metric system, a cylinder containing about 100 cubic centimeters will be found to be convenient; if the English liquid measure is used it may be graduated to from 3 to 8 ounces.

«Chemical Reagents.»—The word “reagent” is applied to “any substance used to effect chemical change in another substance for the purpose of identifying its component parts or determining its percentage composition.” The following reagents are required in the methods here given:

Turmeric paper.

Iron alum (crystal or powdered form).

Hydrochloric acid† (muriatic acid), concentrated.

Iodine tincture.

Potassium permanganate, 1 per cent solution.

Alcohol (grain alcohol).