The factitious manufacture of jellies has lately excited considerable attention. Many of the more expensive kinds of this article are imitated by mixtures consisting largely of apple jelly. A brand of spurious currant jelly, which is manufactured in France, and has recently made its appearance on the American market, is prepared from a gelatinous seaweed found in Japan (_Arachnoidiscus Japonicus_), to which glucose, tartaric acid, and an artificial essence of currants are added, the desired colour being obtained by means of cochineal and _Althea roseata_. The product is offered for sale at five cents a pound. The flour employed in the manufacture of the maccaroni and vermicelli commonly met with in our larger cities, is not always of good quality. A more serious form of adulteration consists in the artificial colouring of these preparations. The substances used for this purpose, which have been detected by the public authorities, are turmeric, saffron, and chrome yellow. Meat has been found tinted with aniline red, and Bologna sausages, coated with iron pigments, have occasionally been encountered. The flavouring syrups used in connection with the popular American beverage, “soda water,” frequently consist almost wholly of glucose and artificial compound ethers. Dr. Cyrus Edson, of the New York City Board of Health, has lately directed public notice to the fact that many manufacturers of soda water use water obtained from artesian wells, which are driven on their premises, and which, from the nature of the geological formation of Manhattan Island, are very liable to contain sewage contamination. APPENDIX. BIBLIOGRAPHY. The literature of Food Adulteration has acquired such extensive proportions during the past few years, that a complete list of the memoirs which have been contributed to scientific journals would alone form a moderately sized volume. In the following pages the more important periodicals, official reports, etc., are mentioned, together with a chronological catalogue of the works on Adulteration and allied subjects. _Periodicals._ Zeitschrift für Untersuchung von Lebensmittel. Eichstatt. Zeitschrift gegen Verfälschung der Lebensmittel. Leipzig. The Analyst. London, from 1877 to date. The Food Journal. London, 1870 to 1874. The Sanitary Engineer. New York, 1877 to date. Food, Water, and Air in relation to the Public Health. London, 1872. Jacobson’s Chemisch-techniches Repertorium. 1862 to date. Repertorium der Analytischen Chemie. 1881. Schäfer’s Wieder die Nahrungsfälscher. Hanover, 1878. Biederman’s Centralblatt. 1880 to date. Zeitschrift für Analytische Chemie. 1862 to date. Wagner’s Jahresberichte. 1880 to date. American Analyst. New York, 1884 to date. Vierteljahresschrift der Chemie der Nahrungs- und Genussmittel. Berlin, 1887. _Reports._ Reports of the Select Committee on Adulteration of Food. London, 1855, 1856, 1872, 1874.