of the foods which are valuable for their ash constituents as well as their energy. In fact when the sugar is taken with fruit juices the consumption of the latter may thereby be increased. The paragraphs which follow are taken from Mrs. Abel's general conclusions in the Government bulletin referred to above. One may say in general that the wholesomeness of sweetened foods and their utilization by the system is largely a question of quantity and concentration. For instance, a simple pudding flavored with sugar rather than heavily sweetened is considered easy of digestion, but when more sugar is used, with the addition of eggs and fat, we have as the result highly concentrated forms of food, which can be eaten with advantage only in moderate quantities and which are entirely unsuited to children and invalids. It is true that the harvester, lumberman, and others who do hard work in the open air consume great amounts of food containing considerable quantities of sugar, such as pie and doughnuts, and apparently with impunity; but it is equally true that people living an indoor life find that undue amounts of pie, cake, and pudding, with highly sweetened preserved fruit, and sugar in large amounts on cooked cereals, almost always bring indigestion sooner or later. From a gastronomic point of view it would seem also that in the American cuisine sugar is used with too many kinds of food, with a consequent loss of variety and piquancy of flavor in the different dishes. The nutty flavor of grains and the natural taste of mild fruits are very often concealed by the addition of large quantities of sugar. REFERENCES I ABEL. Sugar as Food. United States Department of Agriculture, Farmers' Bulletin 535. BLAKEY. The United States Sugar Beet Industry. BROWNE. Handbook of Sugar Analysis. CLASSEN. Beet Sugar Manufacture (translated by Hall and Rolfe). DEERR. Cane Sugar Manufacture. DEERR. Sugar and the Sugar Cane. ELLIS. An Introduction to the History of Sugar as a Commodity. GEERLINGS. Cane Sugar and its Manufacture. GEERLINGS. The World's Cane Sugar Industry, Past and Present. ROGERS and AUBERT. Industrial Chemistry. THORPE. Outlines of Industrial Chemistry. TOLLENS. Handbuch der Kohlenhydrate. WALKER. The Sugar Industry in the Philippine Islands. WARE. Beet Sugar Manufacture and Refining. WICHELHAUS. Der Starkezucker: Chemische und technologisch behandelt. II BROWNE and BLOUIN. The Chemistry of the Sugar Cane and its Products in Louisiana. Louisiana Agricultural Experiment Station, Bulletin 91 (1907). BROWNE. Chemical Analysis and Composition of American Honeys. United States Department of Agriculture, Bureau of Chemistry, Bulletin 110 (1908). Sy. History, Manufacture, and Analysis of Maple Products. Journal COWLES. Suggested Standards for Maple Sugar and Syrup. Journal of KAUFMANN. Maize Products and Maize Starch and its Products. Journal BROWNE. The Chemistry of Raw Sugar Production. School of Mines Quarterly, Vol. 32, pages 217-234 (1911). BRYAN. Composition of Commercial Glucose and Starch Sugars. Journal of the Franklin Institute, Vol. 172, pages 337-342 (1911). HERSTEIN. Centenary of Glucose and Early History of Starch. Journal of Industrial and Engineering Chemistry, Vol. 3, pages 158–168 (1911). HORNE. Sugar Refining. School of Mines Quarterly, Vol. 32, pages 235-243 (1911). KOPPESCHAAR. Requirements of the Beet Sugar Factory as Compared with the Cane Sugar Establishment. International Sugar Journal, Vol. 13, pages 527, 593 (1911). KÜSTENMACHER. Chemistry of the Formation of Honey. Biochemisches Zeitschrift, Vol. 30, pages 237-254 (1911). WACHTEL. Development of the Sugar Industry. Journal of Industrial and Engineering Chemistry, Vol. 3, pages 335-339 (1911). Wisconsin Cane Fiber Experiment. Louisiana Planter, Vol. 46, page 39; Chemical Abstracts, Vol. 5, page 1205 (1911). BAUER. Effect of Acidity and Time in the Roasting of Dextrins. Original Communications, Eighth International Congress of Applied Chemistry, Vol. 13, pages 9–14 (1912). BRYAN. Composition of Imported Honeys. United States Department of Agriculture, Bureau of Chemistry, Bulletin 154 (1912). BRYANT. Composition of Commercial Glucose. Original Communications, Eighth International Congress of Applied Chemistry, Vol. 13, pages 47-56 (1912). DEERR. Cane Sugar Manufacture in the Hawaiian Islands. Original Communications, Eighth International Congress of Applied Chemistry, Vol. 8, pages 7-12 (1912). DEFREN. Presence of Maltose in Acid Hydrolyzed Starch Products. Original Communications, Eighth International Congress of Applied Chemistry, Vol. 13, pages 111-112 (1912). HUMPHREYS. The Corn Products Industry. Original Communications, Eighth International Congress of Applied Chemistry, Vol. 13, pages 189-193 (1912). ROLFE. Notes on Commercial Dextrins. Ibid., Vol. 13, pages 237-245 (1912). ROLFE. Sugar Manufacture in Porto Rico. Ibid., Vol. 8, pages 59-74 (1912). WARREN and GROVE. Malic Acid in Maple Sugar "Sand." Ibid., Vol. 6, pages 265-271 (1912). BROWNE. Manufacture of Raw Sugar in the Philippine and Hawaiian Islands. School of Mines Quarterly, January, 1913. BROWNE. By-Products of Sugar Manufacture and their Utilization. School of Mines Quarterly, July, 1913. DAVOLL. Technical Accounting and Chemical Control in Sugar Manufacture. Journal of Industrial and Engineering Chemistry, Vol. 5, pages 231–234 (1913). BROWNE. The Development of the Sugar Industry. School of Mines Quarterly, April, 1914. SNELL and SCOTT. The Range of Variation of Analytical Values in Genuine Maple Sirup. Journal of Industrial and Engineering Chemistry, Vol. 6, pages 216-222 (1914). SNELL and LOCKHEAD. Composition of Maple Sugar "Sand." Journal of Industrial and Engineering Chemistry, Vol. 6, pages 301-302 (1914). CHAPTER XII FOOD ADJUNCTS AND UNCLASSIFIED FOOD MATERIALS MANY articles commonly classed as foods are consumed rather for their condimental properties than for nutritive value. In commerce and in food legislation there is usually no attempt to define the boundary between foods and condiments. Thus it will be remembered that the Food and Drugs Act so defines the word food as to cover all articles used as food, drink, confection, or condiment. Some of the condiments offer considerable opportunity for adulteration, and in the enforcement of the pure food laws this group of materials usually receives a large share of attention. Since condiments and other food adjuncts are with few exceptions not of great importance either economically or as factors in the food supply, no attempt will be made to discuss them here in the manner in which the different types of food have been discussed; only brief descriptive statements will be given and in many cases these will be limited to the official definition or standard, since interest centers in the question of adulteration. Salt Salt is prepared in many localities throughout the world, sometimes by mining rock salt, sometimes by pumping brine out of salt wells, sometimes by impounding the water of salt lakes or of the ocean and allowing it to evaporate in the sun, then refining the product by recrystallization. In the United States, salt is produced chiefly by Michigan, |