Tables, of adulteration, 10 ---- alcoholometric, 144 ---- coffee infusion, 33 ---- lactometric, 55 ---- malt extract, 145 ---- specific gravity, 55, 143, 196 Tannic acid in tea, 22 ---- ---- in wine, 174 Tartar, cream of, 101 ---- ---- in wine, 173 Tartaric acid in baking powder, 103 ---- ---- in wine, 173 Tea, 12 ---- adulteration of, 14 ---- analysis of, 21, 26, 27 ---- ash of, 16, 17, 22 Tea, Ching Suey, 28 ---- colouring of, 14 ---- composition of, 15 ---- dust, 16 ---- examination of, 21 ---- extract of, 23 ---- facing of, 15 ---- factitious, 19, 28 ---- foreign leaves in, 14, 18 ---- gypsum in, 14 ---- gum in, 24 ---- indigo in, 19 ---- insoluble ash in, 23 ---- ---- leaf in, 28 ---- leaves, 7, 17, 18 ---- lie, 19 ---- microscopic examination of, 18 ---- Ping Suey, 8 ---- sand in, 14 ---- soapstone in, 19 ---- soluble ash, 23 ---- South American, 26 ---- spent, 15 ---- standards for, 25 ---- tannin in, 22 ---- theine in, 21 ---- volatile oil in, 22 Te-mo-ki leaves, 18 Theine in tea, 21 Tin in canned fruits, 254 Tin salts in sugar, 107 U. Ultramarine in sugar, 107 V. Vanilla in chocolate, 42 Vegetables, canned, 254 Vinegar, 225 ---- adulteration of, 229 ---- analysis of, 227 ---- cider, 230 ---- extract of, 227 ---- malt, 226 Vinegar, standards for, 227 ---- sulphuric acid in, 228 ---- whisky, 230 ---- wine, 226 Volatile acids in butter, 73 ---- ethers in wine, 174 W.