Vanilla extract, 45 Adulterations of, 45 Alkali, 46 Caramel, 47 Coumarin, 48 Foreign resins, 46 Tannin, 46 Vanderplanken, alum in sour bread, 19 Vinegar, 55 Adulterations of, 55 Coloring matter, 58 Caramel, 58 Coal-tar colors in wine vinegar, 58 Glucose, 59 Malic acid, 57 Metallic impurities, 58 Mineral acids (free), 56 Hydrochloric acid, 57 Sulfuric acid, 56 Spices, 59 Tartar in wine vinegar, 59 Tartaric acid (free) in wine vinegar, 59 Vogel, substituted flours, 17 Wynter Blyth, alum in flour, 16 Wolff, tartaric acid free or combined in baking powders, 20 Transcriber’s Notes This text follows the source document in spelling and hyphenation, including inconsistencies, except as mentioned below. Inconsistencies in section heading have been retained as well. The index entries are not always in alphabetical order; this has not been changed. Changes made to the text: Some missing or wrong punctuation has been corrected silently. Ratios have been changed to x : y where relevant. Minor typographical errors corrected: Page vii: Commerical to Commercial Page 16: oelomargarine to oleamargarine Page 49: invert suger to invert sugar Page 62: ... (about 3 cc. of this ... to ... (about 3 cc.) of this ... Page 71: seasame to sesame Page 68: A FEW OF THE BEST BOOKS ON FOOD ANALYSIS has been considered a separate chapter. Page 69: the page header CHEMICALS has been used as the chapter heading. The following words in the indexes have been changed to conform to those in the text: Bechman to Beckmann; Kammerer to Kämmerer; Klingler to Klinger; Winter-Blyth and Winter Blyth to Wynter Blyth. End of the Project Gutenberg EBook of Detection of the Common Food Adulterants, by Edwin M. Bruce