_Sostegni and Carpentieri Test._--Such a test may be made by dissolving 15 grams of the fruit product in 100 cc. of water, filtering and acidifying with a small quantity of a 10 per cent solution of hydrochloric acid and again filtering. Place in the filtrate strips of white woolen cloth (nun’s veiling will do) which have been freed from grease by boiling first in very dilute caustic soda solution, then in water, and boil for 5 to 10 minutes. Remove the cloth and wash it in water, then boil in very dilute hydrochloric acid. Stir the cloth in water to remove the acid and dissolve the color by boiling in a solution of ammonium hydroxid (1 to 50). The time required will depend upon the particular dye used. Remove the cloth from the solution and acidify the latter with hydrochloric acid, a slight excess is better, and another piece of the cleansed cloth is immersed and again boiled. Nothing but coal-tar dyes will color in this second dyeing. COCHINEAL _Girard and Dupre Test._--See tests for cochineal under “Catsups and tomatoes.” ACID MAGENTA _Girard and Dupre._--Make about 100 cc. solution of the fruit, filter, and neutralize with potassium hydroxid (strength 5 to 100); about 2 cc. will be needed. Add 4 cc. of mercuric acetate solution (1 to 10), shake and filter. By this treatment the filtrate should be colorless and slightly alkaline. Add sulfuric acid till there is a slight excess. A colorless solution indicates the absence of acid magenta, while a light violet-red shows its presence, providing the amyl-alcohol extract showed no other dye to be present. CARAMEL _Amthor’s Test._--10 cc. of a solution of the fruit is put into a deep, narrow glass (a bottle may be used). Add 30 to 50 cc. of paraldehyde, to be gaged by the intensity of the coloring. Then add a sufficient quantity of absolute alcohol to make the solutions mix. If caramel is present, a brownish-yellow to dark-brown precipitate will be formed, decant, wash the precipitate once with absolute alcohol, dissolve in a little hot water and filter. The shade of color is proportional to the amount of caramel present. To verify the test, pour the colored fluid into a freshly prepared solution of phenylhydrazin (2 parts phenylhydrazin-hydrochlorid, 3 parts sodium acetate, and 20 parts water). Much caramel produces a dark-brown precipitate in the cold, and is hastened by slightly heating. A very small amount of caramel will require several hours to precipitate. APPLE-JUICE IN JELLIES MADE OF SMALL FRUITS Very often cider is added to other fruit juices to give them the proper consistency in jellies, jams, and marmalades.