Facing of coffee, 40 ---- ---- tea, 15 Fats in butter, 63, 71 ---- ---- chocolate, 46 ---- ---- crystals, 79 ---- fixed, 73 ---- insoluble, 71 ---- milk, 57 ---- soluble, 71, 73 Fats, volatile, 73 Fehling’s test, 37, 111 Feser’s lactoscope, 57 Flavourings for beer, 137 ---- ---- candy, 129 ---- ---- chocolate, 42 ---- ---- liquors, 194 ---- ---- wine, 165 Flour, 88 ---- adulteration of, 90 ---- albuminoids in, 89 ---- alkaloids in, 91 ---- alum in, 90, 92 ---- analysis of, 89 ---- ash of, 89 ---- composition of, 87 ---- fungi in, 91 ---- gluten in, 89 ---- phosphates in, starch in, 89 ---- tests for, 92 ---- water in, 89 Forchammer’s test, 203 Frankland’s method, 211 Fruit, canned, 254 ---- essences, 129 ---- wine, 168 Fusel oil in candy, 129 ---- ---- liquors, 197 G. Gall’s method for wine, 162 Gelatine in butter, 76 Gentian in beer, 150 Gin, 191 Ginger, 253 Glucose, commercial, 105 ---- estimation of, 111 ---- in beer, 138 ---- in honey, 124 ---- in wine, 171 ---- manufacture of, 105 ---- tests for, 110, 124 Gluten in flour, 89 Glycerine in beer, 150 ---- ---- wine, 171 Granules of starch, 100 Gypsum in sugar, 110 ---- ---- tea, 14 ---- ---- wine, 163, 176 H. Honey, 121 ---- adulteration of, 122 ---- analysis of, 124 ---- artificial, 122 ---- ash of, 123 ---- comb, 122, 128 ---- glucose in, 123 ---- sugar in, 123 ---- water in, 123 Hop-substitutes, 137, 150 Hordeine, 133 Hawthorn leaves, 18 Hubl’s test, 75 I. Ice, impure, 224 Indigo, 14, 19, 40, 129 Iodine test, 99 J. Jellies, 256 K. Kœttstorfer’s test, 71 L. Lactometer, 53, 54 Lactoscope, 57 Levulose, 107 Lard cheese, 85 Leaves in tea, 17, 18 Legislation, 268 Liquors, 186 ---- adulteration of, 192 Logwood test, 92 M.