Bach, test of olive oil, 62 Baking powders, 20 Adulterations of, 20 Alum, 22 Ammonium salts, 21 Gypsum, 21 Sulfates (calcium, etc.), 21 Tartaric acid (free), 21 Tartaric acid (free or combined), 20 Beckmann, gelatin in jellies, 38 Bell and Carter, alum in flour, 16 Beef stearin in lard, 61 Benzoic acid in meat, 10 in canned vegetables, 27 in fruit and fruit products, 34 Blyth, alum in bread, 19 Boettger, Ergot in rye flour, 18 Borax in fish and oysters, 13 in meats, 9 Boric acid in fish and oysters, 13 in meat, 9 in milk, 4 Bornstein, saccharin in canned vegetables, 27 Bread, 18 Adulterations of, 18 Alum, 18 Copper sulfate, 19 Butter, 5 Adulterations of, 5 Coloring matter, 5 Annatto, 5 Coal-tar colors, 5 Marigold, 6 Saffron, 6 Turmeric, 6 Cottonseed oil, 7 Oleomargarine, 7 Process or renovated butter, 6