Saccharin, 34 Salicylic acid, 34 Starch in jellies, jams, and such products, 37 Gelatin in honey, 50 in jellies, 37 in milk, 2 Geisler, coal-tar colors in butter, 6 Ginger cake, stannous chlorid in, 19 Girard and Dupre, acid magenta in fruit and fruit products, 35 cochineal in catsups and tomatoes, 29 in canned vegetables, 29 Glucose in honey, 50 in maple syrup, 50 Gutzeit, arsenic in canned fruits, 39 Gypsum in baking powders, 21 Heavy metals in canned vegetables, 11 in fruit and fruit products, 38 in meat, 11 Hehner, formaldehyde in milk, 3 Henzold, gelatin in jellies, 37 Hess and Doolittle, test for process butter, 6 Honey, 49 Adulterations of, 49 Cane sugar, 49 Commercial glucose, 50 Gelatin, 50 Horseflesh in sausage and mince-meat, 14 Hydrochloric acid in vinegar, 57 test for formaldehyde, 3, 25 Imitation coffee beans, 66 Kämmerer, sulfurous acid in meat, 9 Kleeburg, wheat in rye flour, 18 Klinger and Bujard, cochineal-carmine in meat, 13 Kraemer, corn meal in wheat flour, 17