Malic acid in vinegar, 57 Maple syrup, 50 Adulterations of, 50 Glucose, 50 Marigold in butter, 6 Marsh, arsenic in fruit and fruit products, 38 Martin, coloring matter in butter, 5 Martius yellow in mustard, 52 Meats, 8 Adulterations of, 8 Canned, 11 Coloring matter (see under sausages, etc.), 13 Heavy metals, 11 Preservatives (same tests as under smoked and fresh meat), 11 Coloring matter, 13 Aniline red and cochineal-carmine in sausage chopped meat preparations, and corned meat, 13 Diseased meat, 14 Fresh and smoked, 8 Preservatives, 8 Benzoic acid, 10 Boric acid, 9 Potassium nitrate, 8 Salicylic acid, 10 Sulfurous acid, 9 Fish, salt, dried and oysters, 13 Preservatives, 13 Borax (same as under fresh meat), 13 Boric acid (same as under fresh meat), 13 Horse-flesh in sausage and in mince-meat, 14 Starch in sausage, deviled meat and similar products, 13 Metallic impurities in vinegar, 58 Methyl alcohol in lemon extract, 43 Mineral acids in vinegar, 56 Milk, 1 Adulterations of, 1 Coloring matter, 1 Annatto, 1 Caramel, 1 Coal-tar dyes, 2 Gelatin, 2