=Eggs=--Test for age. CHAPTER III CEREAL PRODUCTS 16 =Flour=--Adulteration of--Alum--Copper sulfate--Substituted flours --General test--Corn meal in wheat flour--Wheat flour in rye flour --Ergot in rye flour. =Bread=--Adulterations of--Alum--Copper sulfate. =Ginger Cake=--Adulterations of--Stannous chlorid. CHAPTER IV LEAVENING MATERIALS 20 =Baking Powders=--Adulterations of--Tartaric acid (free or combined)--Tartaric acid (free)--Sulfates (calcium, etc.)--Gypsum-- Ammonium salts--Alum. =Cream of Tartar=--Adulterations of--Tartaric acid (free or combined)--Aluminium salts--Ammonia--Earthy materials. CHAPTER V CANNED AND BOTTLED VEGETABLES 24 Adulterations of--Preservatives--Preparation of sample-- Formaldehyde--Sulfurous acid and the sulfites--Salicylic acid-- Saccharin--Benzoic acid--Coloring matter--Cochineal--Coal-tar dyes --Copper salts--In green pickles, beans, peas, etc.--Turmeric--In mixed pickles--Heavy metals (other than copper, same as under meats)--Soaked vegetables--Peas, beans and corn--Alum--In pickles-- Examination of the can or box. CHAPTER VI FRUITS AND FRUIT PRODUCTS 33 Adulterations of--Preservatives--Preparation of sample--Salicylic acid--Benzoic acid--Saccharin--Coloring matter--Coal-tar dyes-- Cochineal--Acid magenta--Apple juice in jellies made from small fruits--Detection (see test for starch)--Starch--In jellies, jams and such products--Gelatin--In jellies--Agar agar--Heavy metals-- Arsenic. CHAPTER VII FLAVORING EXTRACTS 42 =Lemon Extract=--Lemon oil--Citral--Oil of citronella--Tartaric or citric acid--Methyl alcohol--Coloring matter--Turmeric--Coal-tar colors. =Vanilla Extract=--Adulterations of--Preliminary test--Alkali-- Foreign resins--Caramel--Tannin--Coumarin. CHAPTER VIII SACCHARINE PRODUCTS 49 =Honey=--Adulterations of--General observations--Cane sugar-- Commercial glucose syrup--Gelatin. =Maple Syrup=--Adulterations of--General examination--Glucose. CHAPTER IX SPICES 51 =Mustard=--Adulterations of--Flour--Coloring matter--Turmeric-- Martius yellow or analogous coal-tar coloring matter--Cayenne pepper. =Pepper=--Adulterations of--General test--Ground olive stones-- Cayenne pepper. CHAPTER X VINEGAR 55 Adulterations of--Preparation of sample--General observations-- Free mineral acids--General tests--Sulfuric acid--Hydrochloric acid (free)--Malic acid--Coloring matter--Caramel--Coal-tar colors--In wine vinegar--Free tartaric acid--In wine vinegar. CHAPTER XI