摘要:

T H E A N A L Y S T . SEPTEMBER, 1882. ON THE MANUFACTURE O F SUGAR FROM MAIZE. BY R. H. HARLAND, F.C.S., P.I.C. THE development of this industry has of late years taken rapid strides, the manu- factured article having come into use mainly, in this country, for brewing purposes. In America this class of sugar is largely in demand, and is used most extensively for mixing with cane sugar and cane syrups, whereby the sweetening power of the former is considerably reduced, but a sugar is produced of a much whiter and pleasanter appearance, which commends itself to the consumer. By far the larger portion of solid grape sugar imported into this country comes from America, but up to the present time its consumption has been restricted to the brewer, and more recently for confectionery and preserving purposes.The quantities imported during the last few years are as follows :- 1879 . . . . . . . . . . . . . . . . . . 317,763 cwts. 1880 . . . . . . . . . . . . . . . . . . 405,760 ,? 1881 . . . . . . . . . . . . . . . . . . 399,648 ,, This proves that its use is widely extending, and although the figures do not show such a marked increase as might perhaps have been expected, yet the imports of the present year will probably be far in excess of any previous quantity. In the Colonies this article is already attracting attention, and the time is, pro- bably, not far distant when the districts suitable for the cultivation of maize and other starchy plants will be turned to account for the production of glucose and spiyit. In England there are several manufactories turning out a considerable quantity of liquid glucose (and I may here mention that the term glucose, or grape sugar, is applied to both the liquid and solid article, although, as will presently be shown, they differ materially in composition), but up to the present English manufac- turers have been unable to produce an article equal to American, and thig is, no doubt, due to the greater demand for tlie substance in America, which has caused a greater amount of attention to be directed to this industry.In the manufacture of grape sugar a, grain is selected which is rich in starch, and, for this reason, it is the starch which is converted into sugw, so that the larger the percentage of starch the greater is the yield of sugar, providing always that nothing is present in the grain which will cause loss of sugax or deterioration of the product duriag the operations incidental to its manufacture.150 THE ANALYST.Starch is one of the most widely disseminated substances in the vegetable world. It is contained in the root, bulbs, leaves, bark, blossoms, fruit, and seeds of the most varied species of plants in various proportions, in some cases amounting to within ten to twenty per cent. of the entire weight of the plant. Of course, the quantity of starch varies with the species of plant, the country in which it is grown, and also the mode of treatment during cultivation. The following table will give an idea of the proportion contained in varions species of corn and grain :- Starch. Moisture. Oil.Albuminoids. s u ~ ~ m R . c . Cellulose. Ash. Nitro- gen. .. Wheat .. .. .. .. 63.30 .. 14.50 .. 1.90 .. 14-40 .. I Baigoii Rice . . . . . . 77.07 . , 12-54 . . -64 . . 1-86 . . 1.00 . . Europealz Maize , . . . 76.48 . . 12-35 . . 1-58 . . 8.05 . . - White American Maize.. 71-41 .. 11.88 . , 4-19 . . 7.00 .. - Red American iVlaize . . 74-91 . . 12.05 . . 2-09 . . 5-69 . . - Potatoes .. .. .. .. 20-0 .. 76.0 .. - 1 . .a .. .. - .. - . * Starch belongs to that class of neutral bodies which are termed 4.20 .. 1.70.. - .28 . . -61 . . (1.17) 1.08 . . - 1 6 . . (1.28) 4-16 . . 1.36.. (1.12) 4-00 .. 1-26 .. ( *91) - - * . .. - carbohydramtes; its composition is cxpressed by the formula C6H,,0, in coixmoii ivitli dextrine, cellulose, and other allied bodies which, on being submitted to ultimate analysis, are shown to contain exactly the same number of equivalents of carbon, hydrogen and oxygen, so that the formula c6 H,,O, represents tlhe cornpositpion of the class of carbohydrates which includes substances differing materially in appearaiice and physical properties.Starch is insoluble in colcl water, bnt 011 being hentcci with water to a temperature of BOD C. it gelatinizes, and if sufficiently strong is transformed into a jelly or stiff paste : the same result takes place at higher temperatures, the starch grnnnles bursting and dissolving in water. On heating starch to a temperature of 200Q C., it, is gradually transformed into soluble starch and dextrine. On boiling with clilute acids-hydrochloric or sulpliuric- dextriiie a i d maltose me I t is on this reaction Represented by chemical formed, which by prolonged boiling are converted into dextrose.that the manufacture of dextrose, or starch sugar is founded. equation the action is- Starch. Water. Maltose. Dextrine. 3C,H,,O5 + OH, = C,,H,,O,, + C,H,,O,. After the hpsc of some time and continned hentiiig, tho dextrine is entirely converted into dextrose. The part which the acid plays 111 this reaction is not thoyonghly imderstood, it causes the starch, however, to combine with the necessary quantity of water for its conversion into sugar, remaining unacted upon itself. Maltose, an isomer of cane sugar, is probably identical with the sugar produced by the action of malt extract on soluble starch, and is always present in properly prepared brewers' worts.Starch may also be converted into sugar by the action of diastase, a peculiar sub- stance contained in malt, This operation is carried on by the brewer in the preparationTHE ANALYST. 151 of malt worts, and the action of the diastase on the starch of the grain is, accord- ing to the researches of Payen and others, to first convert two-thirds into maltose, and the remaining one-third into dextrose, the maltose undergoing gradual transform a t' 2071 into dextrose, as the dextrose is converted into alcohol and carbonic acid by the action of the ferment, Conversion of Starch into Sugar.-It is well known that by the actioii of acids on starch, substances are formed varying in character and composition with the time during which the action of the acid is allowed to take place in a boiling solntion.In the preparation of glucose on a manufacturing scale, it is not unusual to employ pressure and an excess of acid over and above the quantity necessary for converting the starch, in order to accelerate the formation of dextrose ; numerous patents have been taken out for machinery in order to either more rapidly effect the conversion or to subject the grain after mixing with water to a considerable temperature and pressure in closed vessels, previous to the treatment with acid; but in all cases the whole grain is treated, and the matters left undissolved by the acid are removed by filtration at a subsequent stage. The quality of the artiole produced depends in great measuro upon the quantity of acid used and the time allowed for the operation.To produce a white starch sugm it is necessary to prolong the treatment until all the dextrine has disappeared, and the resulting solution of sugar is refined with animal charcoal previous to concentration. When a liquid glucose is required, the presence of the dextrine is necessary to preseyve the substances in a liquid form, as otherwise partial solidification would result from the dextrose crystallizing out. In America where large quantities of grain are continua,lly being coiwertecl. into sugar, the best results both as to quality and price are obtained by first subjecting the grain-generally maize-to a process for the removal of the greater part of the oil and albuminoid materials. This is readily effected by first steeping in cold water for some hours, crackingit either in a disintegrator or between mill stones, and delivering the broken- LIP maize with water into a centrifugal machine provided with a number of steel beaters revolving in a reverse direction to the machine.This effectually removes the greater part of the starch which is carried away suspended in the water and afterwards allowed to settle out on suitable starch tables, The germ, containing a large proportion of oil and albuminoids, together with the greater proportion of the outer skin or rind is retained in the machine, while the portion which finds its way through with the starch can be readily removed during the process of settlement or by sieves. The starch thus produced is stirred with water to a milk and run slowly into a, vat containing boiling dilute sulphuric acid varying in strength from 1 to 5 per cent.The boiling is continued until the whole of the starch is converted into sugar: the time of course varies greatly with the strength of the acid and the quality of the sugar required to be made, but with open converters it is necessary to boil for from four io eight hours, using 2 per cent. acid. It is essential to keep the concentration of the liquid as great as possible so long as the formation of sugar is not impeded, in order to avoid ths cost of evaporation. The liquid is carefully neutralized and the resulting precipitated calcium sulphate removed by filtering under pressure from a monte-jus or pump, through a filter press. When solid sugar or dextrose is being manufactured the liquid will have 8152 THE ANALYST.density of from 2 2 O to 2 7 O B. and contain from 4.5 to 5.5 lbs. dextrose per gallon, it requires refining by means of animal charcoal exactly in a similar way to cane sugar, a d after- wards concentrating in a vacuum pan. In the treatment of the whole grain a similar plan is adopted, preference being given to shortening the time of conversion by increasing the pressure on the surface of the boiling liquor to 90 lbs. or thereabouts on the square inch, the liquor being neutralized with chalk and the calcium sulphate together with the undecornposed portions of the grain removed by filtration. Tl-rere are decided objections to be urged against this method which do not apply with equal force when the American mode of manufacture by first removing the impurities is employed.The valua,ble nitrogenous portions of the grain are so admixed with calcium sulphate as to render what moulci otherwise be a valuable feeding material for cattle almost worthless, whereas-as is shown by the following analysis-the American residue contaim all the feeding qualities of the grain in a fairly concentrated form. Besiduc when whde Residue when 6tsrch Qrain is tieated. i a treatad. Moisture . . . . . . . . . . 9.00 . . . . . . . . 10.86 Oil . . . . . . . . . . . . 10.00 . . . . . . . . 6.09 * Alburninoids . . . . . . . . 20.30 . . . . . . . . 13.69 Uncrystalliaable Sugar I . . . . . . 7.10 . . . . . . . . Starch Mucilage, &c. . . . . . . - . . . . . . . . 54.54 Mucilage, &c.. . . . . . . . 18.50 . . . . . . . . Cellulose . . . . . . . . . . 6.80 . . . . . . . . 14.04 Ash . . . . . . . . . . . . 28.30 . . . . . . . . -78 100.00 100*00 "Containing Nitrogen . . . . . . 3*25"/, . . . . . . . . 2*19°/0 - Further, it is well known tliat various organic combinations are formed by the action of the acid on the oily and non-starchy portions of the grain, which not UII- frequently impart to the sugar an unpleasant taste and smell, requiring an increased quantity of animal charcoal to remove and absorb them-in fact, it is doubtful whether they are ever entirely removed, but probably sma,ll traces remain to the detriment of the finished article, and ma,y be the muse of unsuccessful fermentations when uaed for brewing, and if required for the manufacture and distillation of alcohol would pi-oduce SL spirit inferior in flavour to that obtained from sugar prepared from nearly pure starch. I t is therefore questionable whether the superior quality of the sugar and the higher value of tho residue as cattle food does not more than compensate for the increased cost-about 13s. per ton on the raw grain-in removing the albuminoid substances, and the loss of starch in the food ivhich would otherwise have probably been converted into sugar.

ISSN:0003-2654    

DOI:10.1039/AN8820700149

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

152 THE ANALYST. THE SOMERSET HOUSE LABORATORY. Report of the Principal of the Laboratory” comprised in the twenty-fifth Report of the Commissioners of Her Majesty’s Inland Revenue :- ‘‘ The work of the Laboratory has very largely increased during the past year (to 81at Maroh, 1882). The number of samples examined amounts to 26,201, whioh is an increase of 8,187 on the preceding year, We take the following from theTHE ANALYST. 153 The increase in the namber of samples is principally due to the beer duty, and to the new regulations for determining the obscuration of foreign spirits on importation. The strain on the department was very great ; but by great industry on the part of the staff the work has been satisfactorily performed. Thirty-seven examiners have received instruction in the department during f he year.Eight students have attended the usual course of practical chemistry in this laboratory, and the two courses of lectures on inorganic and organic chemistry at South Kensington. On the examination of these students by Dr. Frankland, seven obtained first-class certificates, and one a second-class. Three succeeded in securing very high positions in the list, and one of the three obtained 99 out of the maximum number of 100 marks, REFERENCES UNDER TEE “ SALE OF FOOD AND DRUGS ” ACT. Forty-one samples were referred to us for analysis by the magistrates under the 22nd section of the ‘ I Sale of Food and Drugs Act.’’ These samples consisted of milk, butter, coffee, bread, oatmeal, beer, mustard, and whiskey, and in fifteen instances we were unable to support the certificates of the public analysts.Certain samples of milk were received from Dundee, the cases being remarkable from the fact that the prosecution did not charge the defendants either with adding water or abstracting cream, but based their claim for a conviction on the ground that the milk was of inferior quality. The “ total solids ” amounted in each case to between 11 and 12 per cent., and although the proportion of fat was low in each of these samples, yet it was not lower than is found in genuine milk of poor quality, and we reported aecordingIy. The cases being novel, the Procurator-Fiscal asked my opinion as to the liability of persons selling milk of low quality, and in my reply I pointed out that the Act of 1875 was silent on the question of standards, or uniformity of quality, and that as I understood, the Act was intended to ensure the supply of such an article as milk in a genuine state, and that no penalty was incurred for a sale of milk in the state in which it was yielded by a bow in a healthy condition, under the usual changes of food and season.We received from the sanitary authority at Chester a sample of milk for analysis of a somewhat remarkable character on account of the exceptionally low amount of ‘I solids not fat ” which it contained. The cow was reported to be healthy and well fed, and she was milked in the presence of the analyst, The ash or mineral matter wag abnormally high, and contained an excessive quantity of chlorides, and there was an absence of the usual relation existing between the constituents of a normal milk.We reported that the sample was so abnormal that the results of the analysis would at once suggest an enquiry before recommending proceedings, and that the fact of such a milk having been met with, should exerciiJe little or no influence in dealing with samples of milk obviously reduced in quality by the addition of water. In two cases we confirmed the eertificates of the analysts, but in two instances the samples were absoIutely free from chicory. In one of these cases, the ooffee was stated to contain I0 per cent., and in the other 27 per cent. of chicory. A csee in which a sample of bread, alleged to be adulterated with alum, wag referred to us for analysis, obtained some notoriety owing to an impression having been p r o d u d The samples of coffee referred were all alleged to be adulterated with chicory.164 THE ANALYST.at the adjourned hearing on the mind of the magistrate that we might have employed an old process of analysis for the detection of the alum and have failed to discover it. Con- sidering our entirely unbiaased position, and the extreme care which we exercise both in the analysis, and the selection of the analytical processes we employ, it is a matter of regret thdi, in the interests of justice, our certificate should he made the subject of unfair criticism in our absence. I n the case in question there was no ground whatever for such an allega- tion, the analytical process we employed being thoroughly reliable. The allegation was an adulteration with salt, but the result of the analysis showed that the beer contained 11.9 grains only of common salt per gallon. The analyst had ascertained the amount of chlorine and calculated its equivalent in common salt, but failed to determine the actual quantity of chloride of sodium present. A prosecution under the ( ( Sale of Food and Drugs Act ” irJ essentially a criminal proceeding, and the specific charge requires to be fully snetained by the resalt of the analysis. It ia clearly not sufficient on a charge of adding salt to affirm that the chlorine was equivalent to R certain namber of grains of chloride of sodium per gallon, without establishing that the equivalent proportion of sodium is actually present.” One sample of beer only Wac1 included in the reference samples.

ISSN:0003-2654    

DOI:10.1039/AN8820700152

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

164 THE AXALYST. ADULTERATED BUTTER AND MILK. IN the House of Commons, on Thursday, August 3rd, Viscount Folkestone asked the President of the Board of Trade, when the Statistical Inquiry Committee that was examining into the subject of the better classification of butter, oleomargarine, and other butter substitutes, was likely to issue its report ; and whether he mould communicate the result of that inquiry to the House. Mr. Chamberlain said he was informed that the Committee was now considering its report, which would probably be ready in a few days. I t dealt with a great many matters besides those referred to in the question. The Committee had been appointed by the Treasury, which would have to decide whether the report was of sufficient public interest to have it presented to the House.Lord E. Cecil asked the President of the Local Government Board whether his attention had been dramn to the report of Mr. Blyth, analyst under the Adulteration of Food Act, to the Devolzshire Court of Quarter Sessions, dated June 13, 1882, in which, speaking of the adulteration of butter and milk, he aompared the difference of limit between the Public Analysts of 1574 and that of the Somerset House certificate at the present time ; and whether he proposed to take steps in the interest of the public t o raise the standard of purity in both those articles. Mr. Dodson : M i . Blyth, in his report, speaking of the adulteration of butter and milk, compared the difference of limit between the Public Analysts of 1574 and that of the Somerset House certificate at the present time.There is no doubt as to the difference in limit between the two bodies. The Somerset House analysts, however, are not alone in their opinion, and I am now in communication with them on the subjeot, but at present I am not prepared to say whether it would be practicable to define any such standard of purity as would effectually protect the public from adulteration on the one hand, and the honest dealer from prosecution on the other, simply because the natural products in which the latter deals may happen t~ fall below some arbitrary standard of quality. In reference to this subject the following letter has appeared in Tho Times :- Sir,-The answer of Mr. Doclson to the question of Lord E. Cecil, reported under the above heading in the Parliamentary Intelligence in The Times of this day, omits some very important facts.It is quite correct that the chemists at Somerset House have not accepted the limit of purity of milk adopted bg the Society of Public Analysts in 1874, although this limit was fixed after the examina- tion of thousands of samples. But Mr. Dodson omitted to state that lhis '' limit " is still in use by the Sooiety, and that, despite repeated discussions as to figures adopted by the Somerset House chemists, no To the Editar of The Times.TEE ANALYST. 155 proposaI has ever been brought forward to alter it. Further, the New York State Board of HeaIth have just completed an independent investigation into the matter, and, as the result, have accepted and confirmed the standard of the Society, which now becomes the law of the State.It is understood that several other States have done the same. The Municipal Laboratory at Paris is working on the same basis. Some of the largest dairy companies in London insist upon their supply being above the Society’s limit, and fine the farmers who supply them if it is not. In short, the Public Analysts’ limit is all but universally accepted, because it is the carefully considered nesult of the largast experience, and simply demands that the public should have milk of (at least) low average quality, a~ proved not only in England, but in America and the Continent. On the other hand, the chemists at Somerset House, who hardy find an outside supporter, are working on figures which allow the milk of underfed and diseased cows to be sold as genuine.Large milk dealers will not buy on these figures. Why should they be allowed to sell on them ? The public are most concerned in the matter. If they are coiitent with the poor milk so well, let them claim a return to the old price. The dealers will dilute it scientifically, and under chemical guidance, exactly t o the proper extent. Milk adulteration is now a science and a, success. The reason is not far to seek. Your obedient servant, Q-. W. WIGNER, F.C.S., F.I.C., 37, Lombard St., E.C., Aug. 4. Hon. Secretary of the Society of Public Analysts. EXAMINATION OF WINE WITH CATGUT. The determination of the astringent matters contained in wine is considered a most delicate operation. These matters are various ; the principal is a tannic compound called crnotwmin, and there are several colouring matters closely related to it.The ordinary methods of determination are rather uncertain, especially where there is little astringent matter. M. Girarcl has lately devised a method of a very simple nature, which has proved to be superior in precision to the others. It depends on the tendency of the matters in question to combine with animal tissues. Long ago I’elouze used skin to separate tannin from gallic acid ; others have analysed bark by a process based 011 absorption of tannin by skin. Some chemists seem to have even tried ordinary &in in the analysis of wines, but it is not well suited for this. M. Girard finds in catgut a piire animal tissue, of definite chemicd species, a much better means of determination.He takes some of the fine white violin cords prepared by &I. Thibouville-Lamy, the last process of polishing with oil having been omitted. Four or five of these are put together. A certain quantity is soaked in water for four or five hours (one grain having previously been detached to ascertain the water in it) ; then these sw-ollen portioiis are put in a linown quantity of the wine to be analysed. in 24 hours generally, or 48 at most, all colour has disappeared. The tanned and dyed portions of cord are then dried, first in a flat dish, then in a closed vessel at higher temperature. A comparison then made of the original cord (free from water) with the same cord tanned, coloured, and dried, affords n correct estimate of the ceiaotaniiin and colouring matters of the wine.-Tinzes. This is quickly altered in consequence COFFEE MIXTURBS.THE Regulations issued by the Inland Revenue Commissioners as to the new atamp duty on coffee mixtures, which we print in this number, are, as will be seen, rather vague, if not contradictory, in character : for whereas by clause (8) every packet containing coffee mixd with any article or substance ’’ is to have an excise label setting forth what the mixture is composed of, yet the last sentence in the regulations states that no excise label will be necessary on a mixture of chicory and coffee, but only a label 8s already required by the Adulteration of Food A&s for this or other mixtures of coffee and adulterants, GATESHEAD WATER SUPPLY. Much dissatisfaction has recently been expressed with regard to the quality of the water supplied to the borough of Gateshead by the Water Company. I t had a (‘ fishy ” taste and unsavoury smell, giving the impression that a large quantity of fish had been washed in it, or that a considerable amount of cod-liver oil had been mixed with it. Latterly the water has become so unpalatable that many of the inhabitants have discarded its use for domestic purposes, and had reconrse again to the rsprings to be found in the neighbourhood, to supply their daily wants.-Sanitary Record.

ISSN:0003-2654    

DOI:10.1039/AN8820700154

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

156 THE ANALYST. THE COFFEE QUESTION IN PARLIAMENT. THE consideration of the Customs and Inland Revenue Bill was resumed in Committee in the House o Commons on Monday, July 31st. On the question that Clause 2 stand part of the Bill, Mr. Macfarlane complained that while the Indian Government had abandoned the import duty on Manchester manufactured goods, which brought in a revenue of ~€1,500,000 a year, the Home Government had not removed the duty on Indian tea. He need scarcely ask what, in such circum- stances, woulcl have been the course of the Indian Government if it had been independent and not under the control of the Secretary of State. The extent of the injustioe inflicted on India would be perceived when it was remembered that in 1860 only about 1,000,000 lbs. of Indian tea was imported into this country, while last year the amount was 46,000,000 lbs.He contended that, subject to the necessities of the revenue, English ports ought to be no less free than Indian. Sir G . CampbelI pointed out the difficulties in the way of the change desired by the hon. member. Mr. Gladstone said that there -was no connection between the free import of manufactured cotton into India and of Indian tea into this country. He agreed with the lion. member, however, as to the importance of the Indian tea trade, which had certainly developed in w surprising manner. So far as regaded the abolition of the Customs duties of India which had taken place while the present Adminis- tration was in office, that abolition was not owing to any pressure whatever from the Government at home.It had been done by the free and spontaneous action of the Indian Government itself, Although at other times there had been pressure npon the Lancashire cotton districts, yet he believed that great advantages were combined in the action the Indian Government had taken simply by the abolition of the duties. When the Indian revenues admittcd of the abolition, the measure was quite a proper one, altogether independent of the abolition of duties upon articles imported into this country from India. Clauses 3 and 4 were also agreed to. The clause was agreed to. On Clause 5, Rlr. Magniac moved, in page 2, line 14, to leave out the worda called by any name of coEee, or chicory, or.” Rlr, Cavendish Bentinck said that tho Committee ought to have explanations from the Government as to the extraordinary position into which this question had got.From the words of the right hon. gentleman on a former occasion it appeared that he proposed to do one thing and the Bill proposed to do another. He asked this question, not as being connected with the coffee trade, but because he was strongly opposed to adulteration in every shape and form. He recollected some years ago hearing the late Chancellor of the Duchy, when President of the Board of Trade, make a very strong speech in favour of adulteration, and he belic-ved that was the only thing the right hon. gentleman did while he was at the Board of Trade. And it was under the right hon. gentleman who was now President of the Board of Trade that me had the extraordinary change in the policy of Her Majesty’s Governinelit now proposed.As one of the public he was most desirous of obtaining pure coffee for the poorer classes instead of the abominable niixtnres now sold in coffee-palaces, He had been astonished and horrified at what he had seen sold in those places. Rlr. Courtney explained that really no change whatever had been made, as would be seen by referring to the Budget speech of his right hon, friend. As it had been found that some untaxed beverage resembling coffee was sold as coffee, they proposed to prevent that by taxing the untaxed substitute- Nr. Magniac said he believed the amendment would meet the case. Mr. Warton remarked that it appeared to be all a question of money with the Financial Secretary The amendment was agreed to.In reply to Mr. Dillwyn, Mr. Courtney promised to consider whether it might not be right to allow the sale of quarter-pound packets of the mixtures in question, instead of half-pound packets. If consumers really desired that they should so be sold, the Government would be ready to fall in with their wishes. He explained that the clause did not apply to coffee and chicory, which mould still be sold under the same conditions as at present. of the Treasury, who had not said anything about the health of the people. The clause was then agreed to,THE ANALYST. 157 On Clause 6, Mr. Magniac moved an amendment providing that on packets purporting to contain coffee with other articles mixed therewith there must be a label giving the names of the nrticIes coniposing the mixture. The object of his amendment was to insure that everybody buying a packet of coffee mixture should know exactly what he was purchasing.He observed that in the recently presented report of the Agricultural Commission, a recommendation was made that steps should be taken to insure that all agricultural products for consumption by the public should be sold under such descriptions as would indicate their true composition. Aftcr a few words from Mr. Cavendish Bentinck, Mr. Arnold, and Mr. Labouohere, the amendment was agreed to. Mr. Cavendish Bentinck proposed to add the words “and in the case of coffee the percentage therein contained.” Mr. Dodson said it appeared to him that the amendment of the hon. member for Bedford provided sufficient security for the public without the proposed addition.He did not think it was fair to require a statement of the percentage of coffee. The addition proposed would simply lead to a good many prosecutions. Mr. Magniac said his amendment was fully considered by the Government, and they were of opinion that it contained all that was necessary for the protection of the public. Mr. Warton said hon. members cared nothing for any bargain between the Government and the hon. member for Bedford ; they oared for the public. Unless the words proposed by the hon. member for Whitehaven were added there might be offered to the public for coffee something containing not 1 per cent. of coffee. The public bought by weight, and therefore he proposed to add the words 6 L in weight ” to the amendment.Mr. Alderman Lawrence thought it was a consumers’ question, and that the Government ought to protect the consumers. No substance ought to be sold as coffee unless it contained 50 per cent., or at least 30 per cent. of coffee. Mr. Courtney said that the hon. member for Bridport, who had found so much fault with the Government for grandmotherly legislation, had been advocating great-grandmotherly legislation in supporting the amendment. Were the people of this country to be treated as so absolutcly deficient in the powers of self-management as not to know or be able to test what they were buying? He was surprised that gentlemen on the Liberal benches who had accepted Mr. Cobden’s doctrines should be found supporting the amendment. Ur. Colman thought the amendment would create difficulty in practice, because of the different qualities of the raw material.Mr. Alderman Cotton supported the amendment. Mr, Labouchere objected to hon. members proposing amendments, and then agreeing with the Government to emasculate them. He was as thorough a free-trader as any man ; but if Mr. Cobden’s principles were against the amendment, he differed from Mr. Cobden. It was a question of protecting the poor against the grocer. The grocer only gained Id. or 2d. a pound on genuine coffee ; whereas on the spurious article, in which there might be a fractional part of the best article, and a large propor- tion of fig-dust or beans, or chicory, he gained 5d. or 6d. a pound. If the Seoretary to the Treasury objected to the amendment, he wondered why he insisted on the statement that the article sold was not really coffee, but a mixture of coffee and this or that substance.If the adulterating substance were stated, why not also the amount of such substance 1 He hoped the right hon. gentleman would Btick to his amendment. Mr. Macfarlane thought the poor ought to be protected. Under the Adulteration Act they had no protection, because as 8 first step they had to pay the prohibitory charge of 10s. to the Public Analyst. Mr. Dodrjon wished to point out that the Government proposal, instead of tending to facilitate adulteration, as some hon. members seemed to think, was really an extension with respect to that one article of the Adulteration Act. Mr. Baring hoped that as the Government had made up their minds to take n step in the right direction, they would not object to go a little further.Mr. Buxton remarked that out of twenty-one samples of so-called coffee obtained at random in London, one was found to be pure coffee, eighteen were more or less adulterated, and two contained no coffee s t all. In these circumstances, it could not be ti matter of surprise that the consumption of coffee had very much diminished.158 THE ANALYST. Sir G. Campbell thought that the protection given to purchasers should not Be a sham, and that the percentage of coffee should be stated. Mr. Onslow considered that it was incumbent on the Legislature to see that the pttblic were not cheated in this matter. Mr. Slagg objected to the amendment because it would set up an entirely new principle with regard to trade.Nr. Cavendish Bentinck was of opinion that the House ought to do its best, by grandmotherly legislation or otherwise, to protect the poor people who were conaumers of coffee. At present they had no guarantee that they would get coffee at all, for there was not that distinction between coffee and chicory which ought to exist. Hc had been an anti-ohicorist all his life. These mixtures might contain no coffee at all, and malt-chicory might be a more correct designation than malt-coffee. Por these reasons he thought there ought to be a specification, and he could not see why there need be any a c u l t y about giving the estimated percentage upon the labels. If admixtures were sold it ought to be at the peril of the seller, and the buyer ought to bc protected.Mr. Alderman Lawrence said it was a new principle to levy a tax upon an adulterated article. If coffee were the first thing named that very fact would give the impression that it was the principal ingredient in the mixture. The progress of temperance mas involved, €or if a man were induced to try a cup of coffee instead of 5t glass of ale, and in lieu of coffee he had one of these miserable mixtures, he might cfccline to substitute coffee for intoxicating drinks. The rich could protect themselves, but the poor could not. Mr. Whitley thought there would be difficulty in giving the exact proportions of these compounds. The amondinent of lfr. Warton was withdrawn, and the question then put was the addition of the words ‘c and in the case of coffee the percentage thereof therein contained.” and The committee cli~ided, and the numbers were :- For 6he amendment . . . . . . . . . . . . 73 Against . . . . . . . . . . . . . . 114 Majority . . . . . . . . . . . . . . -41 The clause mas then agreed to, as were also Clauses 7 and 8. Clauses 9 and 10 were omitted. I n the House of Commons, on Wednesday, (Aug. 2nd) on the report of amendments in the Crtstonis Inland Revenue Bill being considered, Mr. Courtney moved an amendment in regard to coffee mixtures, enabling those articles to be sold in quarter-pound packages, duly labelled, instead of a minimum of half -pound packages, the smallez. quantity being requircd to meet the convenience of the humbler classes. The amendment was agreed to. The Bill was then ordered to be read a third time on Thursday (3rd), when it was accordingly passed.

ISSN:0003-2654    

DOI:10.1039/AN8820700156

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST. I59 THE NEW COFFEE AND CHICOkY REGULATIONS. THE Inland Revenue Commissioners, to whom the act of carrying out the new Budget Bill is entrusted, have just drafted the following important set of regulations dealing with the matter :- GENERAT, ORDER. Inland Revenue Office, Somerset House, London, W.C., Augnst 14th, 1882. Ordeyed.-That notice be taken by the Officers of this Revenue, and by every person who shall sell or prepare chicory or other articles, in imitation of, or for use as, coffee or chicory, of ihe following changes made in the law by the Customs and Inland Revenue Act, 1882, 45 and 46 Vic., cap, 41. The duties of Customs or Excise hitherto chargeable on vegetable substances, other than coffce or chicory, intended to be used as coffee or chicory, have been repealed.And in lieu thereof, an Excise duty of one halfpenny on every quarter of a pound is now chargeable on every article made in imitation of, or prepared for, the purpose of being usccl as coffee or chicory, and on all mixtures of coffee or chicory with such articles. This duty is to be paid by means of adhesive Excise labels, and such labels are deemed to be stamps within the provisions of the Stamp Duties Management Act of 1870, whicli imposes severe penalties upon any person who shall make or use any forged stamp, or shall deal in, hawk, or sell any stamps, without being duly licensed to do so. No article, substance, or mixture, as aforesaid, shall be sold or exposed for sale, or offered or kept ready for sale, or delivered out of the cnstody of, or possession of, any preparer, manufacturer, or importer thereof, except under the following conditions :- (a) The article, substance, or mixture shall be placed in packets, each containing a quarter of a pound, or any number of quarters of pounds.(6) Each packet shall have affixed thereto a label or labels, which shall not have been before usod, denoting the proper amount of duty payabIe according to the meight thereof. (c) Such label or labels shall be affixed so that the whole. sliall adhere to the packet, and so thst the packet cannot be opened without tearing or destroying the label or labels. ( d ) When more than one label is affixed to any packet, they shall be so affixed that every label shall be wholly or partially visible. (e) Every packet containing, or purporting to contain, coffee with any other article or substance mixed therewith, shall have affixed thereto a label denoting in letters of not less size than the largest letters affixed to, or imprinted on, such label, the proper names of the sevcral articles of .which such mixture is composed.The label denoting the ingredients of the niixtura must be provided by the trader himself. Any person who shall sell, or expose for sale, or offer or keep ready for sale, or deliver out of his custody or possession any such article or mixture as aforesaid, otherwise than in conformity with the above conditions, shall forfeit the same, and incur a fine of $20. If any person who shall prepare, manufacture, sell, keep for sale, or import any article, or substance, or mixture, upon which the .above-named Excise duty is imposed, shall buy, receive, or have in his possession any Excise label provided under the Act, which shall have been before used, or any portion of such a label, whether loose or affixed to a Packet, he shall incur a penalty of 2100, and such label or portion of a label shall be seized.I n any proceedings for the recovery of the fine, proof that any label had not been before used shall lie upon the defendant. The Excise duty labels win be provided by the Commissioners of Inland Revenue, and will be supplied on application and payment of tho duty, by the Comptroller of Stamps and Stores, Somerset House, London, and by Collectors of Inland Revenue in the country. The labels wiIl be of two denominations, viz., one halfpenny and one penny each, aud will be issued in sheets containing forty in each sheet.Wholesale coffee or chicory deaIers, roasters of chicory or coeee, chicory dryers, and persons making any substitute for ooffee or chicory, or mixing therewith, must be furnished with a copy of this Order, and oEcers must prepare schemes in the Store and General Register, in which they must enter the names of such traders, and the date of furnishing them with a copy of this Order. It will be observed that the Customs and Excise duties on chicory, a8 imported or ag grown in the United Kingdom, remain as at present. Chicory dryers will, therefore, be liable to duty 8s hitherto, but such traders must understand that if any admixture of other articles occurs in the process of drying or roasting, they will not be entitled to selI such mixture without the required Excise duty label being affixed upon the package.Pure coffee or pure chicory may be sold withont labels ag hitherto ; a mixture of coffee and chicory must, however, be labelled as required by the Adulteration of Food Acts, but no Excise label will be necessary. By the Board. CIIARLEEI B. FORBEY.SOCIETY OF PUBLIC ANALYSTS. Analyses of Englislh Public Water Supplies in August, 1888. A71 results are expressed in GRAINS PER GALLON. ____ Aug. 15 ,7 15 ,7 15 ,) 15 , 7 24 7 7 15 I ) 8 7 - - ~ - c. blue clear c. yell. green c. pale yell. yellow p. straw c. pale yell. 1-24 1-12 1.14 096 trace trace trace trace 1.33 1-91 -79 7-59 1-40 1.19 -80 -84 4.80 traces none none trace traces traces none trace trace veg.deb. mycel. anim. sand, algae, &c. A. Hill. Wigner & Harland. F. W. Stoddart. T TXloat T l n : m h t u -89 trace - i E! 4 -4 8 -. _. moo12 *0015 *0031 none *0027 -0004 none -1014 -0014 -0003 trace none none trace none 4021 *0016 - 2 . 2 .; g E 34 -0023 -0027 *0047 *0056 -0058 ,0071 -0056 *0011 -0090 -0040 -0028 -0050 *0040 -0056 *0042 .0050 _. ~~ OXYQEN, Absorbed in ~- HARDNESS, Clsrk's Scale, .F! 0; Phosphoric .ig 1 Acidm 3z I Phosphates. I 8 0 ; tnd2 2$2 8 $% none none none none none none none none none veg. mtr. none none none none none none :ees. - After 3ollmg, 5.30 3-0' 3.30 3.0' 3*O0 3.6O 3*0° __. in d< Before $oiling. -- 20 20 13.5O 13.6O 14.0' 12.0" 13.7' 16.00 Description of Sample. Date when drawn. Appearance in Two-foot Tube.Microsaopical Examination of Deposit. - 4 honrt at 80" Fahr. * O X 0020 *040 0062 -045 -089 -060 ANALYSTS. 5mins at SOo Fahr. - a002 -010 ,012 *039 -025 -008 -038 Xent C o . . . . . . . New River . . . . East London . . Southwark & Vauxhall . . } West Middlesex Grand Junction Lambeth .. .. Chelsea* . . . . . . I Satisfactory satisfactory reg. deb. mycel. fib. anim satigfactory none 33.2 18.0 20.4 19% 17.7 20.2 19.6 Wigner & Harland. €3. Dyer. Wigner & Harland. John Muter. 0. Hchner. A. Wynter-Blyth. John Muter. A. Dupr6. satisfactory ~~ Birmingham .. Brighton.. . . . . Bristol , . . . . . . . Broadstairs. . . . Cambridge , . . , Croydon . . . . . . Edinburgh . . . . Exeter . . . . . . . . Bastings.. . . . . Dublin. . . . . . . . so20 none -063 .008 none none -012 ,025 ~004 -0600 *061 -008 el17 ,012 -018 0007 *075 *040 -010 .230( 8.8" 12.4' 6.5O 17.2' 17.0' 15.5' 4.40 2.8" 7.0' 1.3' 16-8 106 39.0 24.7 23.0 5-5 6.3 21.6' 4.5 24.8 s.turb. gmsh. yel. green clear grnsh. yell. p. blue clear c. p. blue f . green s. brown f. green yell. greenish clear ". 1 . vuu Y Y I 6 Y U C I . C. Heisch. J. Falconer King. F. P. Perkina. H. F. Cheshire. C. A. Cameron. none none satis factory satisfactory satisfactoryDescription of Bample. LhE. Liverpool . . . . Maidstone- Wtr. Company Public Conduit Manchester . . Margate . . . . . . Northwich . . . . Norwich . . . . . . Eaottingharn . . Portsmouth .. Bugby .... , ... Salford ...... SWanEea .. . . . Whitehaven .. Worcester . . . . Appearance in Two-foot Tube.SOCIETY OF PUBLIC ANALYSTS. Anatyses of English PuBEic Water Supplies in August, 1882. AIE results are expressed in GRAINS PER GALLON. yell. green p. grnsh. blue p. blue (5. turb. f. yell. yell. green grn. yell. s. turb, p. grrish. yell. green blue deal clear c. p. yellow c. 6. yellow v. s. turb. c. f. green p. yellow 8.5 32.3 none 32.8 none 80.1 veg. deb. 21.0 veg. deb., diat., movg. org. 16.5 17.2 veg. deb., mycel. fib. anim. 18.5 peg. deb., diatoms 28.1 veg. deb., diatoms infus. 4.0 none 3.3 none 2.1 veg. deb., diatoms 20.3 veg. deb, 5.0 satisfactory A. Smetham. M. A. Adams. M. A. Adams. W. Thornson. (3. W. Wigner. C. M. Blades. W. G. Crook. Wigner & Harhnd, W. J. Sykes. A. P. Smith. J. Carter Bell. W. Morgan. A. Kitohin. W. E. Porter. v. slight none none none none none none none none none none none none slight - 1.15 2.60 2.80 *73 26.41 2.70 2.00 1.26 1.25 1.24 -60 -80 -42 3.75 - Phosphoric Acid in Phosphates.traces trace trace none none h. traces traces none traces h. trace none s. trace none trace - .fl . %E 3s $2 R 004 *51 54 none -43 a10 *07 *46 *23 *02 trace none -0 1 -17 - 4 4 -0014 -002 -0066 4007 traces *0014 traces *0070 -0009 -0003 none *0010 - -0011 *#14 -0010 -0065 -009 4 ,0016 .0054 a0029 00032 *0210 .0010 -0042 -0007 -0072 OXYGEN, Absorbed in 5 mins,. a t 80° Fahr. .014 -023 *014 -059 -020 -019 -053 -010 -028 -001 ,003 -007 9105 - t hours at SOo Fahr. -050 -032 -023 0109 -036 *031 *070 -020 *loo *015 *004 -021 -145 HARDNESS, Clark's Soale, in a01 )Oiling. 4-50 18.80 18~4~ 2.00 208O 14.00 11.2O lo*oo 11.3O 17.5' 3*0° l*oo *40 13*9* - Before ees. After oiling. - 4*0° 7.1' 6.9' 1.90 7-40 ll-OG 3 * 9 O 7-40 2-10 7-50 2.50 1-00 *40 6-6" - Abbreviations:--t., aleear; f., faint j h., heavy; p., pale; v. h., very heavy; v. s., very slight. ERRATA.-In the August Table, Exeter Water matered, the figures for Oxygen absorbed in 4 hours ahonld be -114 instead of *011. * As the Chelsea Analysis has not reached us up to the time of going to press, it will be inserted in the October number.

ISSN:0003-2654    

DOI:10.1039/AN8820700159

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

162 THE ANALYST. REPORTS ON ADULTERATION IN THE STATE O F NEW YORK, From the Sanitary Engineer, New York. (Continued from page 145. ) UHOCOLATE AND CHICORY. Five samples of chocoIate were examined, but none of them mere considered as adulterated, because the commercial article is sold as a mixed preparatioii containing chocolate. Of three samples Of chicory, one was found to contain caramel. EETHODS O F EXAMINATION. No cletailed description o€ the methods employed Tvas considered necessary, inasmuch as they were those well known to chemists aad microscopists. ‘‘ The search for foreign vegetable substances in the spices, c3ffee and tea can depend only in a limited degree on chemical analysis, since many of these substances, however widely different in general appearance, and even in origin, are but slightly differentiated in their chemical properties.” There is great variety, however, in the structure of the tissues, and practice in the recognition of structural characters of the genuine article enables a ready detect,ion of foreign substances.I n detecting the adnlterations of coffee, the presence of leguminous and farinaceous substances may often be recognised by their softening more readily in water. _ _ _ -_ SPlCE MIXTURES. In addition to the samples of food articles already mentioned, a considerable number of the so-called spice mixtnres were examined. <‘ I t is probably not so widely known as it should be that the demand for the materials for adulteration has called into existence a branch of manufacturing industry of no insignificant magnitude, having for its sole object the production of articles known as ‘ spice mixtures,’ or ‘ pepper dust.’ The use of ‘ pepper dust,’ or as the article is commonly designated in the technical language of the trade by its abbreviation, ‘ P.D.,’ is a venerable fraud.” 6‘ The manufacture of ‘ P.D.’ is now a regular branch of business, and the original and specific term 6 pepper dust ’ has expanded with the progress of inventive art to generic proportions, until now .we have as well-known articles sold by the barrel ‘ P.D. pepper,’ ‘ P. D. ginger,’ ‘ P. D. cloves,’ and so on through the whole aromatic list. When it is considered that these imitations, lacking only such flavouring with the gennine article as the dealer thinks necessary to make his goods sell, are sold at from three to four cents a pound, and the retail price paid by the consumer is compared with it, the strength of the tempta- tion to engage in such practices is clearly seen.When manufacturers openly adyertise tliemselves as assorters and renovators of merchandise, and openly propose to cleanse musty and damaged beans by nem and patented process, it is full time that its significance should be considered by the public.” MANUFACTURED FOOD ARTICLES. In the progress of this investigation, the subject of permitting the manufacture and sale of certain articles deprived of some of their natural constituents, or with the addition of certain substances, has frequently occurred. For example, mustard is deprived of its fixed oil in the process of manufacture, and is improved for all ordinary uses thereby.A similar practice is now extensively applied to cloves, \v11i& are not Likewise improved, but robbed of the very cnnstituent on which their value depends. It is proposed to sell mixtures of chicory and coffee as Such, stating the proportions of each on the package, $0 that no one shall be deceived.” To this, and in fact to all similar propositions, it is to be objected that advantage would immediately be taken of the fact that it would generally be difficult in the extreme, and in some cases absolutely impossible, to establish the fact in a court of justice whether a fixed pro- portion had been exceeded or not. Bearing in mind the wide difference between the ease of demonstrat- ing, oft,eii by diverse methods, the fact of the presence of a foreign body, aiid the difficuIty of [*As to this we may refer our readers to the new Regulations an p.159.-Ed. ANALYST.] __I____I_LTHE ANALYST. 163 demonstrating its percentage by weight, it will be plain how greatly the administration of the law wouId be simplified which should prohibit the manufactue and sale of all mixtures, leaving to the individual the task and pleasure of suiting his own tastes. Protection and even endorsement is cIaimed for some of these most worthless mixtures on the ground that they are not poisonous, that they are harmless, while the fact that they are counterfeits, as really as is fictitious bank-bill, is studiously conoealed. The simple way and the best way is to require things to be called by their right names.SUGARS ; SYRUPS ; MOLASSES ; GLUCOSE ; CONFECTIONERS ; HONEY, AND SODA WATER ~ Y B U P S . Report by W. H. Pitt, N.D., oj’Bufalo, N.Y. GLUCOSE. The larger part of this report is devoted to the subject of glucose, or starch sugai. Although this substance has been manufactured in the countries of Europe for the past thirty or forty years, it is only within a comparatively short time that it has found a nirtrket in the United States. ’‘ Physiologically considered, glucose, pure and uncontaminated with other compounds, is certainly a good and whoIesorne food.” In 1811 a Russian chemist discovered that if starch is boiled with dilute sulphuric acid apart of it IS converted into sugar ; ‘‘ and from that time to the present, notably in Austria and Germany, the manufacture of glucose has been carried on with varied success.” An idea of the extent of this industry is gained when we learn that two factories in the city of Buffalo consume 14,600 bushels of coal daiiy, and give employmeut to 1,200 men.There are also large factories in Chicago, fit. Louis, and Peoria. In the manufacture of glucose, only a part of the starch is converted into sugar, the remainder becoming dextrine, or starch gum It is therefore hardly possible to make two samples of glucose con- taining a like amount of saccharine matter. After the removal of the glucose from the solution, the dextrine can be converted into sugar ; but the expense of separating the two substances makes the operation very unprofitable. The process of manufacturing glucose consists in steeping the corn for 60 or 60 hours in water until it is soft, after which it is ground and passed through sieves to separate the coarser material.It is then treated with caustic soda to remove nitrogenous substances, and washed to reniove the alkali. The conversion of the starch into glucose is effected by heating the material to about 212’ F. and adding from 13 to 2 per cent. of sulphurie acid ; after three hours of boiling the operation is finished. Chalk is then added to neutralize the acid, and after the sulphate of lime has settled, the sweet liquor is drawn off, filtered, and evaporated to 40° B. This is mixed with 5 to 26 per cent. of cane syrup and sold by grocers. By analysis, it was found to contain 18.8 per cent. of water, 34.6 per cent.01 dextiine, 7.8 of cane sugar, and 37.8 of glucose. The confectioners’ glucose is made in the same way, but wlth additional purification. The solid glucose is made in copper converters under pressure. One sample contained 68 per cent. of glucose and 14 per cent. of dextrine. SUGAR. Fifteen samples of sugar purchased in New York city, were submitted for examination. Water, ash, glucose, and cane sugar were determined, but no attempt w&s made to ascertain whether artificial glucose had been added. Tho percentage of water varied from -8 to 5.1 ; that of the ash from *036 to 1.1 ; and that of the glucose from *89 to 7 7. The cane sugar was calculated by difference. One sample of sugar contained no glucosc: whatever ; and from the low percentage of this substance in the other samples, it is inferred that none of them had been adulterated- The result of these analyses are given in tabular form.164 THE ANALYST.MAPLE SYRUP. Three samples were examined, two of them were found to be pure, while the third, which is manu- factured in Chicago and largely sold in this state in cans, marked ‘‘ Pure Vermont Maple Syrup,” coutaincd 35 per cent. of artificial glucose. - _- HONEY. Tllree saniples of honey weye examined. Two mcre found to be pure, while the third, labelled ‘‘ White Clover Honey,” contained 50 per cent. of artificial glucose. _ _ _ _ ~ ~ _ - _ I CONFECTIONERP. Attention is called to the fact that some of the candy now macle is composed almost entirely of glucoiw, while the coiniiion stick candy is often adulterated Tyith 7 or 8 per cent.of artificial glucose. With regard to poisonous colouring matter, it is stated that, of ten samples of yellow candies examined, seven contained chromate of lead. In one instance terra, alba was found to the extent of from 10 to 15 per cent. Some black corigh-drops contained a large amount of powdered charcod. (To be continzced). ANALYST’S REPORT. At last week’s meeting of the Dudley Guardians, Dr. Hill, of Birmingham, sent a letter to the board its to the result of his analysis of what mas supplied to the house under the name of butter. No. 1 was bntterine, and contained but 10 per cent. of butter fat ; No. 2, about 20 p e ~ cent. butter fat ; and No. 3 mas butter, with 19.1 per cent. of water, or 7 per cent. more than was allowed in good butter.The foreign fats in Nos. 1 and 2 appeared to be cotton seed stearine. The master was appealed to as to his Btaterneiit that he lrnew it was butterine all the quarter, and he now said that he based hiis opinion as to its being bnt,ter or butterine by the tubs and the brands on them. A letter from the contractor, Mr. Bromi (Dudley), was read, snci in this he said that only on one occasion had butterine heen sent, and that was by a mistalw of the assistants. He regretted that the board had jumped to the conclusion that butterine had been supplied all the quarter. There mas a long discussion on the subject, and the Guardians geneially believed that Mr. Brown should pay the analyst’g fee, and the difference between thc price of butter and bntterine. Ultimately the matter was referred to the risiting committee. AMERICAK MUSTARD. ATTENTION has recently been called to the very general practice of the adulteration of mustard. It has long been linonii in the trade that it is almost impossible to obtain ground mustard entirely free from adulteration, and now that the attention of the public has been called to the matter, it is hoped the State Board of Health will decide whether any aclinixture of any other substance as an adulterant is admissible and to what extent. There is no better escnse for adulterating this article to be used as a condiment, than to cheapcn its price ; and for nieclicinal purposes any addition, such as is ordinarily found, is deleterious and without a redeeiiiiiig feature, The foreign brands, SO extensively sold in our drug and grocery stores, are nearly all adulterated, and should never be used for medicinal purposes. It is this fact of universal adulteration of this article that has made the plasters of one or two prominent manufacturers so popular., as they have been careful to make them of pure materials, and are for that reason far superior to those made by the most carefiil of nuri?es.--OiZ and Drug News.

ISSN:0003-2654    

DOI:10.1039/AN8820700162

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST. ERRATA. AXERIGAN CHRESE.-~ Dr. Vieth's paper in ow last issue the decimal point is wrongly before the proportions of butter fat and foreign fat in the fat analyses, which should be- FAT O F CHEESE CONTAINING LARD. Butter Fat . . . . . . 63.0per cent. Foreign Fat . . . . . . 37.0 .. FAT O F CHEESE CONTAIKING OLEOMARGABWE. Butter Fat . . . . . . 46.0per cent. Foreign Fat . . . . . . 54.0 ,, - inserted MR. HEHNER'S MILK AXALYSIEJ TABLE.-O~ page 131, in the fourteenth analysis from the top, the amounts of fat and solids not fat are given as 2.72 and 8.31. They ahould be 3.72 and 7.31,

ISSN:0003-2654    

DOI:10.1039/AN8820700164

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST. 165 LAW REPORTS. Gin Adulteration.-I~~ortant Jadgment :-- Recently John Selby Nesbitt James, landlord of the ‘‘ Camel ” public house, Philip Street, Kingsland Road, appeared to an adjourned summons, at Worship Street Police Court, for selling gin adulterated 432 per cent. below proof, being 82 below the minimum standard. The casa had been adjourned for evidence on the question as to whether two notices said to be in the bar that all spirits sold were adulterated were really conspicuously placed, the parish inspector saying that he did not see any such notice. After some evidence, Mr. Hannay paid that on the facts and the evidence of the inspector he thought a conviction could proceed. The mere fact of such notices being in the bar was not enough to take the offence oul of the Act.The defendant, however, appeared to have bong fide believed that he was protected, and therefore there woltld be no conviction. Mr. I-Iaunay said the Act required the article to be labelled, but if that were not possible the customers should be told that it was below standard strength. The defendant asked the magistrate how he could protect himself. A Somerset House Cow :- At the Sevenoaks Petty Sessions, recently, Bailey Brown, a fwmer, of Westerham, Kent, was charged with cruelly illtreating )I cow on the 4th ult. Superintendent Okill stated that on the day in question he inspected a cow-shed belonging to the defendant, eituate at Mapleton Farm, Westerham. I n a barn he saw a cow slung by means of the shafts of a wagon. The animal was in a very emaciated condition, and suffering from a compound fracture of one leg.An attempt had been made to reduce the fracture by plaoing a bandage round it. He called Brown’s attention to the state of the COW, where- upon he replied that its leg had been broken for six weeks, and that he had had cows in a similar way, and was under the impression that the bone would join. He succeeded in persuading the defendant to have the cow shot. When the carcase was lowered from the sling witness noticed that there was a wound in the breast about $en inches each way and six inches deep. The iron bound portion of the shafts had been completely embedded in the wound. This was caused from exhaustion and the animal resting on the iron. Mr. Ashton, a veterinary surgeon, stated that the animal must havc suffered intensely for some time.Another witness said the cow gave Beven or eight quarts of milk up to the last. After some consideration the magistrate convicted the defendant, and imposed a fine of $5 and costs- altogether amounting t o S8 4s. Nustard Adulteration :- At the County Petty Sessions, Gloucester, last month, the caBe against Mr. William Short, grocer, for selling adulterated mustard, waB after two adjournments brought to a termination before a full bench of magistrates, Sir William Guise in the ohair. Mr. Chipp, the Deputy Chief Constable, said when the matter was first brought forward he produced the County Analyst’s certificate that the mustard was adulterated to the extent of 40 per cent. Mrs. Short, who then appeared for her husband, pleaded that she had purchased the mustard as pure.In accordance with instructions from the Bench he (Mr. Chipp) had visited the wholesale house in Gloucester which had supplied her, and had inspected the invoice, and the house had sold the mustard as pure. The firm who supplied the wholesale house had been written to, and a sample of Mrs. Short’s, under seal, had been sent by him to the firm, and they admitted that the County Analyst’s certificate was correct, but stated that the sample was not of their mustard. The firm also threatened to bring an action against anyone who mentioned their name in court. Mr. C. Morris, of the firm of Messrs. Sterry and Morris, of Southgate Street, Glouoester, admitted that the mustard was sold to Mrs. Short as pure, but the firm with whom they dealt warranted it to them also as pure.The chairman (Sir William Guise) said that the tradesman had written to him with regard to the remarks he made a short time ago on the difficulty in getting pure mustard in Gloucester. He now repeated that from his own knowledge it was an absolute difficulty to obtain pure mustard. The proper oolour for mustard was IL brownish yellow, and if it was yellow it was a sign that something had been mixed with it. The difference between the mustard which he had at his club in London and that which he had in Gloucester was palpable to anyone who tasted it. With regard to the case before the Bench against Mr. Bhort there was not sufficient evidence to convict, and it would consequently fall to the ground.Co$es and Chicory :- At Ramsgate Police Court, lately, Mr. John Louth, grocer, 40, Karbour Btreet, Ramsgate, was oharged under the Food and Drugs Aot with selling coffee of quality other than that demanded, on166 THE ANALYST, June 22nd last. Nr . Burrows appeared for defendant, who pleaded not guilty. H. Herd, a gardener, said he was eniployed by Mr. Bhy, Insliector of: Nuisanccs, on June 22ad last, and remembered going into defendant’s shop in Haibour Street. He asked for a quarter of a pound of 1s. coffee, for whlch he paid 3d., and handed it to RIr. May, who came into the shop. Nothing was said to witness about it being a mixture of coffce and chicory, and his attention was not called to a label. He saFv Mr. May (bide ihe sample in three parts in defendant’s presence, and heard him say he should send it to the Public Analyst.Edward Stephen May, Inspector of Nuisances to the Rainsgate Improvement Com- missioners, said he sent .the previous witness into defendant’s shop in Harbour Street on June 22nd last to ad< for a quarter of a pound of coffee. He left the price entirely to the uritness, with the exception that he as not lo pay a very high price. Herd handed it to him at the shop-door, and pointed out a young nian nailled Henry Austen as the person who had served him, and said he had paid 3d. for it. He (Nr. May) told the young iiian he should have it analysed by the Public Analyst, defendant being present at the time. Witness then divided it into three parts, one of which he left with defendant and one lie delivered t o Mr.S. IFtLrvey, the Public Analyst, at Canterbury. He produced the portion retained. Witness afterwards received the certificate from Mr. Harvey, dated July 19th, stating that the sample No. 56 was adulterated with 67 per cent. of chicory. Mr. Burrows said that Nr. May’s agent went into the shop and asked for a quarter of a pound of 1s. coffee, and he obtained what he asked for. Xverybody must know that coffee at Is, per lb. would not be pure, He admitted that Is. coffee was two-thirds chicory and one third coffee, and as the paper in which it was wrapped had the words “ This is sold as a mixtiire of coffee and chicory,” as required by the Food and Drugs Act on it, he (Mr. Guzrou-s) contended that the law had been coniplied with, and that the defendant had not sold the coffee fraudulently for the sake of gain.The magistrates retired to consider the ease, and on their return the chairman said it had failed and would be dismissed. A similar case against Nessrs. Vye and Son mas withdrawn. Hislop and Hackioood v. Coslon.-Action t o yecover value of Adulterated Flour :- In the City of London Couit, before Mr. Conmissioner Kerr, plaintiffs, who are corn merchants in Seething Lane, sued the defendant, a baker in Harrow Road, for the sum of S9 2s. 6d., being the value of fiye sacks of flour bought by him at 36s. 6d. per sack. The defence was that the flour was not ac- cording to sample. and besides was not of a quality fit for making into bread. The case was adjourned on the first hearing in order that the flour might be analysed, and Mr.A. W. Stokes, Public Analyst, Harrow Road, now reported as follows: “I have examined a sample of the flour and also of the bread. The flour was of a dark colour and musty smell, with bitter taste. Microncopically it was found to consist very largely of the husk or outer part of the wheat grain, such as is not present in flour of a good quality. The bread was almost as dark as that made from whole nieal, and was of ft very disagreeable taste and smell. In my opinion the flour is of exceedingly inferior quality, utterly unfit for making white slid wholesome bread. No care on the part of the baker could produce ft sweet and white loel from such a sample of flour.” For the plaintiffs it wa8 urged that they were not millers, that the price mas 10s.per sack below the ordinary market rate, and that they did not know for what pur- pose it WAS to !Je used. His Honour: But they knew the defendant was a baker. Hr. Hislop : YeEi ; but bakers very frequently buy that low-class flour in order to make it into ginger-bread. His Honour: If that is the case I should like to have all persons guilty of such a practice tried for adulteration. I find for the defendant, with $2 Is. costs, inclusive of one guinea for the analyst. Cocoa awl Claocola te Nixtwes :-- At the Ramsgate Police Court before H. Curling, Esq. (in the chair), H. B. Harnmond, Esq., K. W. Wilkie, Esq., H. Weigall, Esq., H. J. Johnstone, Esq., and General Sir W. M. Coghlan, K.C.B., Pilcher Page (Messrs. Crux and Page, grocers, 13, King Street) was summoned for seIling to the prejudice of Edward Stephen May a certain article of food, to Tit cocoa, which was not of the nature, substance, and quality demanded, on the 22nd June.Mr. Ambrose Haynes, solicitor of Wnndsworth, instructed by Messrs. Fry, the chocolate manufacturers, appeared for the defendant who pleaded not guilty. H. Herd, a gsrdenev, said he m s employed by Mr. May on the 22nd of June last, and went to the defendant’s and asked for a quai ter of a pound of cocoa. The assistant enquired what price ? mentioning the different prices. He said he had some at a 1s. and witness said that would do. The cocoa was weighed and put into paper and witnees paid the ssqistant 3d. for it. He then called Mr. May into the shop and informed hini what he had purchased, upon which Mr.May told the person who served him that he intended to have it nnaiyyaecl by the Public Aunlyst. S. l b y , inspector of nuisances for Ramsgate, saidTHE ANALYST. 167 that on the 22nd June he instructed the last witness to go into defendant’s shop, mid nsk for a quarter of a pound of cocoa. After the purchase, he went in and the previous witness lianclcd him the cocoa with which he had been supplied by the assistant. He (witness) told the assistant that he intended to have the cocoa analysed by the Public Analyst, and divided it into three parts, one of which he left with the seller, one he took to the Public Analyst the following day, and the other he now produccd. They were all respectively numbered 54, and were fastened up and sealed in the proseuce of the seller.Witness now produced a certificate, signed by the Public Analyst, Mr. S. Harvey, of Canterbury, which stated that the sample marked 54 was adulterated with at least 43 per cent. of starch and sugar. Witness said he would like to add that after he left the shop, defendant followed him and informed him that what he had been served with was chocolate powder. He replied that that was not the article demanded. I3.e lrnem Fry’s were large manufacturers and highly respectable people. He was aware that chocolate powder was sold for cocoa but it was quite against the meaning of the Act. Mr. Haynes reminded witness that it was for the Bench to expound the meaning of the Act and not him. This concludcd the evidence for the prosecu- tion, and Mr.Haynes, in defence, submitted that the case which had been put before them wholly failed to bring his client within the section of the Act of Parliament for contravening which a very high penalty might be imposed. He appeared there for Messrs. Fry who, upon hearing that thcir customers had been summoned €or Belling their chocolate as cocoa, instructed him, and he was there to submit to their TVorships that there was no evidence brought forward to show that Mr. Page was guilty of the charge imputed to him, namely that he did unlawfully sell to the prejudice of Edward Stephen May a certain article of food, to wit cocoa, which was not of the nature, substance, or qudity demanded. The evidence on the contrary showed that Mr. May was not the purchaser, and that the witness Herd was, for he had sworn that he purchased and paid €or the cocoa.Mr. May certainly came in and divided the chocolate powder into three parts, but he (Mr. Haynes) submitted that he was not the purchaser within the meaning of the Act of Parliament. They would find in the Act that in any sale of food or drug no offence should be deemed to have been committed ‘ in any of the following cases,’ and it was one of them which would, he contended, exempt his client from a penalty. The sub-section he alludcd to was, 1‘ Where any matter or ingredient, not injurious to health, has been added to the food or drug, because the same is required for the production or preparation thereof as an article of commcrce in a state fit for carriage or consumption, and not fraudulently to increase the bulk, weight, or measure of the food or drug, or to conceal the inferior quality thereof.” There was no evidence to show any fraudulent intention 011 the part of Mr.Page ; and there was also no evidence to show that starch or sugar were injurious to health, or that they were put; in to increase the bulk or weight, or to conceal any inferiority. Having referred their Worships to a case in Stone’s work, Mr. Haynes proceeded to comment upon the fact that only cocoa was asked for. This chocolate powder, he said, was as much Irnown as cocoa ; and he submitted that the case came clearly within the sub-section to section 6 of the Act which he had quoted. The Bench retired to consider the points submitted, and upon their return tlic Chairman said the Bench thought Mr.Haynes had better go on with his case. Defendant mas then called. He stated that he dealt with Messrs. Fry, and that their powder was as much known as cocoa or chocolate. The retail price of cocoa nibs, unprepared and unground, was 1s. 8d. per lb. The chocolate powder was soluble, and was prepared so that it could be mixed at once. People could not do this with pum COCOR, which required stewing. It was customary to stew it one day and drink it the next. ‘‘ Pry’s soluble chocolate powder ” was an article of commerce, made to suit the public purse and the public taste. There was nothing injurious in starch or sugar. 3 y the Chairman : He (witness) had iievcr seen puro cocoa sold in powder. Cross-examined : He received the cocoa from Messrs.Fry and 8011 exaclly as it was sold. He was not told by them the percentage of starch and sugar. They sold quite as much as cocoa as they did chocolate powder. Frederick Maxted, of 19 and 21, Harbour Strcct, said he ilealt with Messrs. Fry and Son. Thew soluble chocolate powder was an article of commerce, and sold in large quantities. The article wits as well known as loose cocoa as chocolate powder. By the Chairman : Had never heard of pure cocoa sold in powder. Cross-examined : Did not think 43 per cent. of st,zrch and sugar would increase the bulk or weight of the cocoa. People did not calculate upon gctting pure cocoa at 1s. per lb. Their Worships retired, and upon their return into Court, the Chairman in dismissing the case, said the Bench did not think there was any fraudulent intentioil upon the part of the defendant.Similar summonses against Mr. Frederick Maxted, of Harbour Street, and MI-. Edward Lord, of Addington Street, were then withdrawn by Mr. May. Cross-examined: He had not seen nlr. Page until then,168 THE ANALYST . BECENT CHEMICAL PATENTS . The following specifications have been recentIy published. an6 can be obtained from the Great Seal Office. Cursitor Street. Chancery Lane. London . NO 1881 5286 5310 5536 5566 5593 5660 5604 5617 5623 5631 5650 5651 5667 5668 5697 5702 5738 1882 14 29 40 72 94 9 5 109 120 132 134 144 185 196 202 224 319 1063 1437 1591 154s Name of Patentee . A . R . Sennett E . Gary. H . Gaskell . and F . Hurter . . . . J . H.Gordon . . . . A . Miller . . . . . . L . 5 .Powell L . S . Powell E . B . Burr. and W . T . Scott J . H . Johnson . . . . . . . . . . . . . . . . C . A . Carus Wilson J . S . Sellon P. and F . M . Spence St . G . L . Fox S . A . Varley Sir W . Thomson . . . . P . T . J . Voltnier . . . . J . W . Swan J . G . Lorrain . . . . A . BiIacliie . . . . . . D . G . Fitzgerald, C . H . Biggs, and W . Beaumont W . R . Lake . . . . R . Kennedy . . . . J.W. Culmer . . . . W . J . Mackenzie . . . . W . Weldon . . . . . . J . E . Liardet, and T . Donuithorne . . . . E . Edwards . . . . J . H . Johnson . . . . H . J . Haddan H . J . Haddan I3 . G . Brewer A . McDougall . . . . W . R . Lake J . 5 . Sellon H.H. Lake . . . . 5 . Cohni! . . . . . . R . H . Lake W . R . Lake . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . Title of Patent . Price 6d . Production of the Electric Light . . . . . . . . . . Purification of Alkaline Solutions . . . . . . . . 6d . Dynamo Electric Machines . . . . . . . . . . 6d . Producing Electric Currents . . . . . . . . . . 2d . Dynamo Electric Machines . . . . . . . . . . 6d . Electric Lamps . . . . . . . . . . . . . . 6d . Galvanic Batteries for Electric Lighting . . . . . . . . Production of Cyanides of the Metals. of the Alkalies. and 6d . Alkaline Earths . . . . . . . . . . Measuring Electric Currents . . . . . . . . Secondary Batteries . . . . . . . . . . Manufacture of Alum . . . . . . . . . . Electric Current llieters . . . . . . . . . . Collection and Distribution of Electric Currents . . Dynamo Electric 3Iacliines .. . . . . . . Production of Artificial Human Milk . . . . . . Sockets or Holders for Electric Lamps Electric Lamps . . . . . . . . . . . . . . . . . . Apparatus for Electric Lighting . . . . . . . . Secondary Batteries . . . . . . . . . . Manufacture of Grape Sugar . . . . . . . . Secondary or Reversible Electric Batteries Manufacture of Sugar . . . . . . . . . Electric Lamps . . . . . . . . . . . . Manufacture of Bocla . . . . . . . . . . Storing Electrical Energy . . . . . . . . . . . . . . Xanufacture of Manure from Waste from Distilleries . . .. 4d. .. 4d. . . 2c1 .. 4d. .. 6d. .. 6d. .. 4d . .. 6d. .. 4d. .. 613. .. 1/10 .. 2a. .. 4d. .. 2d. .. 2d. .. 6d. .. 4d. .. 8d. .. 2d. Treatment of Animal Refuse for Manufacture of Animal Fat . . 4d . Secondary Galvanic Batteries . . . . . . . . . . 2d . Electric Accumnlatora . . . . . . . . . . . . 2d . Manufacture of Wine from Beetroot . . . . . . . . 4d . Treating Solutions Containing Compounds of Ainmonin . . 4d . Electric Lighting Apparatus . . . . . . . . . . 6d . Construction of Secondary Batteries . . . . . . . . 2d . Process of Extracting Metals from their Ores . . . . . . 6d . Electric Accumulator . . . . . . . . . . . . 4d . Manufacture of Starch and other useful Products from Maize . . 112 Manufacturing Crystalline Anhydrous Grape Sugar . . . . 4d . BOOKS. &c.. RECEIVED . The Chemist and Druggist ; The Brewers’ Guardian ; The British Medical Journal ; The Medical Presa ; The Pharmaceutical Journal ; The Sanitary Record ; The Miller ; Journal of Applied Science ; The Provisioiier ; The Practitioner ; New Remedies ; Proceedings of the American Chemical Society ; Le Practicien ; The Inventors’ Record ; New York Public Health ; The Scientific American ; Society of Arts Journd ; Sanitary Engineer of New York ; The Chemists’ Journal ; Weekly Drug News; Sugar Cane ; Country Brewers’ Gazette ; The Medical Record ; The Canada Lancet ; Gas and Water Engineering ; The Grocers’ Gazette ; Columbia School of Mines Quarterly Magazine ; London Water Supply. by Crookes. Odling and Tidy ; Chemical Review ; Report on Operations of Glasgow Sanitary Department ; Analysia of Accounts of Metropolitan Water Companiea. by A . Lass .

ISSN:0003-2654    

DOI:10.1039/AN8820700165

出版商:RSC    

年代:1882

数据来源: RSC