Most common articles of food consumption in the United States in an adulterated or other imperfect form, the adulterants used, the extent of adulteration, preservatives used, and substitutes, with references-Continued.

SPICES Continued.

Conn. Agr. Exp. Sta., Report 1898..

Cayenne...

Most common articles of food consumption in the United States in an adulterated or other imperfect form, the adulterants used, the extent of adulteration, preservatives used, and substitutes, with references-Continued.

VINEGAR.

FLAVORING EXTRACTS.

Used as a substitute for cane sugar.
In many cases preservatives are used
to keep the partially prepared fruit
until it is made up into jellies rather
than to preserve the jellies. Benzoic
and salicylic acids are most com-
monly employed.

Artificial colors, consisting largely of
aniline dyes, are used extensively
with the cheaper grades of jellies,
where but little fruit is used, to pro-
cure proper color.

Used as a basis of the cheaper jellies,
and very frequently in the better
grades.

Serves as a filler and as a gelatinizing
agent.

Gelatin is used as a gelatinizing
agent.

Has been reported in Germany; per-
haps not used to any extent in the
United States.

Used as a sweetening agent where glu-
cose is substituted for cane sugar or
where fruit of high acidity is em-
ployed.