Bacteria in water, 220 Bakers’ chemicals, 101 Baking powders, 102 Banana essence, 129 Barley malt, 132 Beans in coffee, 31 Beech leaves in tea, 18 Beer, 132 ---- adulteration of, 137 ---- acids in, 146 ---- alcohol in, 142 ---- albuminoids in, 145 ---- alkaloids in, 150 ---- American, 134 ---- analysis of, 142 ---- ash of, 136, 147 ---- bitters in, 137, 141 ---- carbonic acid in, 143 ---- composition of, 135 ---- extract of, 134, 144 ---- flavourings for, 137 ---- glucose in, 138 ---- glycerine in, 150 ---- lager, 134 ---- malt substitutes in, 138 ---- manufacture of, 133 ---- phosphates in, 147 ---- picric acid in, 153 ---- picrotoxine in, 153 ---- production of, 134 ---- salicylic acid in, 149 ---- salt in, 147 ---- soda in, 140 ---- standards for, 148 ---- sugar in, 144 ---- sulphites in, 156 ---- Wittstein’s test for, 151 ---- varieties of, 133 Bees’ wax, 128 Bibliography, 258 Biological examination of water, 216 Bitters in beer, 141 Bleaching of flour, 90 ---- ---- sugar, 108 Blending of beer, 140 ---- ---- liquors, 185 ---- ---- wine, 164 Blue pigments, 14, 107 Boards of Health, 6 Borax in milk, 61 Bouquet of liquors, 187 ---- ---- wine, 164 Brandy, 186 Bread, 94 ---- aerated, 95 ---- alcohol in, 94 ---- alum in, 98 ---- analysis of, 97 ---- ash of, 96 ---- composition of, 96 ---- salt in, 96 ---- soda in, 95 ---- starch in, 96 ---- water in, 96 Brewing in the United States, 134 Butter, 63 ---- acids in, 71 ---- adulteration of, 66 ---- analysis of, 65 ---- Angell & Hehner’s test, 72 ---- annato in, 77 ---- artificial, 66 ---- ash of, 65 ---- carotin in, 77 ---- colouring of, 77 ---- composition of, 63 ---- examination of, 65, 68 ---- fat crystals in, 79 ---- fusing point of, 63, 69 ---- gelatine in, 76 ---- Hübl’s process for, 75 ---- Koettstorfer’s process for, 71 ---- microscopic appearance of, 78 ---- oleomargarine in, 66 ---- photomicrographs of, 78 Butter, Reichert’s process for, 73 ---- saffron in, 77 ---- salt in, 65 ---- soluble acids in, 71 ---- specific gravity of, 67 ---- tests for purity of, 70 ---- volatile acids in, 71 ---- water in, 65 Butterine, 66, 67 Butter fat, melting point, 69 ---- ---- specific gravity, 68 Butyric acid, 63 ---- alcohol, 188 ---- ether, 187 C.