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Les diagrammas suivants illustrent la m^thoda. 1 2 3 1 2 3 4 5 6 LABORATORY OF THB INLAND REVENUE DEPARTMENT OTTAWA, CANADA BULLETIN No. 413 EGG SUBSTITUTES. 47468—1 ■ TES AND COMMENTS. Under this heading, „s occasion arises, the Bulletins issued by this Department will contain, as an appendix, such comment aa may seem necessary or advisable upon matter relating to the work of the Department in connection with the administration of the Adulteration Act, the Fertilizers Act, the Feeding Stuffs Act or the Proprietary Medicines Act. It frequently happens that correspondents ask information regarding the above Acts, of such a nature that the matter in question possesses gen«jral interest, and comment upon it would prove acceptable and useful to others than the immediate questioner. In such cases the reply may find a place in these columns. For con- venience of reference those notes will be numbered in series. A. McOILL Chief . LABORATORY OF THE INLAND REVENUE DEPARTMENT OTTAWA. CANADA BULLETIN No. 413 EGG SUBSTITUTES. Ottawa, August i'3, 1018. Gko. W. Taylor, Esq., Assistant Deputy Minister of Inland Revenue, Sir,— I beg to hand you a report upon a class of food substances which has recently appeared on our markets, as so-called egg substitute:?. The work of analysis and investigation involved was placed in the hands of Mr. Hnwnt of this stall, and he has furnished me with a report sufficiently complete to justify me in recommending its publication as herein inclosed. I believe that this report will he read with interest by the public. There can be no question regarding the essentially fraudulent character of many, perhaps most, of thf-e preparations; and section 3 (h), {d). and (h) of the Adultera- tion Act which forbids substitution of inferior material, imitation and selling under the name of another article, and colouring so as to make an nrticlr appear better or of greater value than it really is, enables me to declare certain samples adulterated At the same time it must not be forgotten that some manufacturers, not propc^rly informed, may place these articles on the market under a mistaken idea that they possess a greater food value than the facts warrant. No considerable expenditure for machinery or for material used in their preparation is needed and, unfortunately, the possession of so much technical knowledge as would warrant a maimfa.tur. r in uiidrr- taking the exploitation of a widely used food material, is not regarded as necessary. I fear that until the general public acquires a more intelligent grasp of the subj.nts of food and nutrition, this temptation to place comparatively valueless i>r . i.ts on our markets will successfully appeal to cupidity. It is quite certain that articles of the kind herein reported shoul-! be labelled in such a way as to furnish the purchaser with information to enable him to buy intelli- gently. The interpretation, 'however, of the most explicit label inirlies. on the part of the purchaser, a certain amount of knowledge as to food values. Terms such as protein, fat, starch, sugar, earbohydrates should not be reganlfd as other than common English words, included in the ordinary vocabulary of every int.Uisrcnt person, and the meaning of these component sorts of human food in their relation to nutrition should equally be a fair assumption. That vital energ>-, in tl.r- phyciral sense of that 474G8— U TIT r . j; h:i VJ tiriii, oud« upon and i^ quantitatively related to food, it a tru'tm, and the tue of llic I'iilorie aa a unit of measurenit'ut of energy nill toon become, if indeed it baa not Mlrcady become, at much a part of everyday apocch as the use of the pound, yard, or gallon, respectively, as units uf measurement for weight, length, and capacity. It ia the duty of the analyirt t<^ nscertoin, as fully as possible, the nature of the eomponenta of til' various foods otlcred for sale, and to describe as simply as possible, their com- position and food value. But he can only do this by employing accepted terminology; and the use of i«uch terms as above referred to should not make tor great demands upon the intelligent reader. Egg powder should mean the .inmc thing ns powJcr'-d egg. Whether or not the name egg powdirs must bo held to bo identical with eg-) powder is perhaps open to question. Unfortunately we hove, so far as Canada is eonccnicd, no legal pronounce- ment in the matter This class of articles has only recently appeared on our markets, due, no doubt, to the restrictive cost of eggs during the last few years. Under section 20 of the Act the Governor in Council is empowered to define and fix limits of vari- ability for this and other chesses of foods; and I would respectfully advise that the necessary action be taken without delay. It is conceivable that u manufactured article might bo a substitute for eggs in a limited =onse, without being an eiiuivalent for eggs in the wide sense. Thus, eggs give colour t4> spoiiRe cake riuule with theiu. Hut it i.s possible to give the same colour to a sponge cako by tlie use of a dye. The dyestutf i? a substitute for egg so far as <()lour is eon<-erned. Many proteids are capable of replacing each other •luantitatively in the diet of man. Kgg proteids may, so far as nutritive value is concerned, be replaced W' ,'lit for weight by the proteids of wheat, milk, meat, etc., without materially altering the food value if an article. Such an article might be a substitute for eggs, so far as nutritive pioteid is coiioerned. But a complete sub- stitute for eggs must possess much more than colour and protein value. We have to consider fut content, the salts, and other components characteristic of egg, as well as the flavour and tl..' physical properties which make eggs so peculialy of value in certain kinds of cake, and other food products. For these reasons, T nm of opinion that the word egg (whether spcllwl with one or two g's) should not be permitted, either alone or in combination, upon the label of any substance which does not contain the material of actual egg. And further, that the label should l)c required to show the true percentage of egg material present; which should reach at least a specified minimum. We are not particularly interested to protect the cartiess buyer against deception; but the intelligent buyer should be furnished with such information as to be a safe guide in his purcha.scs. We arc, more- over, desirous to prevent the manufacturer of a valueless article, from making a iprofit even in the case of the careless buyer. I consider that the information given in Mr. Rowat's report will be welcomed by the intelligent reader of these images; and will furnish him with the means of pro- perly dlicriminatiiig between such articles of the class under discussion as make reasonable and proper claims, and those which seek to win his support by exaggerated and untruthful statements. I have pleasure in transmitting to you Mr. Rowat's report and would suggest publication of the whole as Bulletin No. 41.3. I have the honour to be, Sir, Your obedient servant. / A. McGILL, Chief AmAyst. Dr. A. McOiLL, B.A., B.Sc, LL.D., F.R.8.C., Chief Analyst, Ottawa, Ont. Dear Sib,— I U^ to gubmil the following rpport deoling with the analysis of 144 Hiirnples of »o-called Egg Powders and Egg Substitutes collected by our inspcctor» the Bume oxtciit in UakiiiB a» wb» fornusrl.v tho viue. Allied by thin ponditiin, uti.l p.irtl.v i\* a <|imt result tlu'reof, many protlucts fullej •' Kto SubdtitutiM" anil ■ Kuit I' 'Wil. r" liuvu Ihkii pluotHl on tlip nmrkct. unti arc tind- iiiK an incrcnsinK »uli' chii'dy ixiuoug those wlio uro sutforinif most undor the oondi- tioim of inpr«as('d i-nst of liviiijr. Thco ctat suhstituti's an- .luinicd 'ly their makers to Ik- the wiuivah-nt of i^nf.i nt • omall fraction of the cost thereof, nnd ore sold to nn unsuspectinK public with till* claim on the pa<-kiige IhIh-I. In reniity, these priMJuets offer a means v hereby nianu- facturen may dispose of >{ood* of insiguifieaiit value nt exorbitant prices. Corn ■tareh, tho chief Constituent of th.se niixtuns, retails today at 11' ccn:s jior jMiuml; «)lour(Hl with yellow F EGO SCBSTITirTES. The composition of eR« substitutes varies considerably, but it is safe to state that the nen-ral jiraetice of m;inutai'turors is to use, for tho protein of cm. some other protein which is avniluhle at a low pj' se, in uiueh smaller proportion tlmn cjfi? pro- teins oeeur in vgg: in plaee of real e(,R fat to substitute starch in much larger pro- portion than fat o<'i'urs in cuy;: for natural o^g colouring to use a yellow aniline or vegetable ,!ye; and in some instances to add bakintf powder materials to the mixture. Finally, if it is desired to elaim the presence of real e(o? in the mixture, a very little real iwwdercd ejftf may be added to christen the eomjx)Uiid. The common protein materials u.sed in tgg substitutes are eomraercial albumen, casein, uluten and jrelatin. rominercial albumen is a serum albumen derived from the blood of slaugrhtered animals. In its best riunlity it consists of thin transparent flakes, odorless and tasteless, and easily soluble in Cold Water. As a substitute for white of eurg it is not without merit, but it has the disadvantage that in solution it will.not whip. The casein iKed in egfr substitutes is derived from skim milk. Tt has a hi^h nutritive value and its water solution ean be whipped to a froth much as can etff albumen, but its froth is n.it permanent. The gluten nsi'd is a by-produet of :.tar. h mnnufaeture. A solution of >?luten will whip to a stiffer and more permanent froth than will egc: albumen, hence for some purposes gluten-containing substances might l)e superior to eggs. Gelatin is a very poor substitute for the protein of egg for two reasons: (1) It is practically devoid of food value. (2) Instead of coagulating at the cooking temperature, irelatin softens and substances baked with it invariably fall flat instead of rising and remaining porous. Several patents have been issued for tho u.ao of cooked, dried, nnd powder<>d pumpkin rind, in conjunction with casein or albumen, ns nn egg substitute. The more common starches used in these egg substitutes are those from rice, wheat, and maize. Rice starch is commonly found in products of European origin, while maize and wheat are used on this continent. The colouring matters used consist entirely of aniline and vegetable dyes. Tt may thus b'^ seen that egg substitutes boar no resemblance to eggs, save in colour. The purpose of this added colour can only be to deceive the purchaser and feed the eye. The r,vernge composition of egg substitutes as sold in En em iulwtitutiM whi.-l (i-duy in Cuiiitdu i« ■■ tuWowt (hu»«Hl .Moisture ' '''>iitiiin I i,,r.' tli.ii, :i traoc of ew r. II .rt.il) :— 1> IW per cent. I"'- 'M; .. ' »>i* ■ I »j ' DISCUSSION UK " K(K} SUBSTITUTES IN COOKLNO." All these fwg gu»«titutw were sold to replace e^g, in cooking only. The actual tho »nlue or In.jt of v„|„o „f tho.e suh.tanoes may be accurately appreciated. £»• -rvo tt fourfold i.«r,»,8e in cooking: (1) By virtue of their composition they greatly .Mrren,e the food valu,. of any product containing them. >■') Egg albumen coagulate, at the cook.ng tempern. .re f. fonn a fairly firm fou.idation for raised cak«i, eta. ■n',T^\l " """7i'" "I "P"'""* ''''"' '• » ^"'"'«""rk of ,^ r-'Iatod nlhumen. ( ! Ihe albumen and fut of eggs form a raat.:ial suitable f ' - together nar- urle» of grain, poor in ndhrsivc materials. Unless cornmo»' be retained by -.me .^u.-»t he H iproved by considering the protein ratio of one ■ Kg to Its supposed wiuivaleu^ in ubstitute. This in the preceding paragraph was show., to be at le». f 17 to 1. M,ni..g that the protein of the substitute has proper- ties sm.ilur to th. , r egg prott,.. ,t is evident tliat the substitute will, on the average, posses only Vn tho . king power of epgs in forming supporting framework for cakes etc. ' The assumption that e 47-06 80-22 8«-;i9 84-10 68-05 54-54 52-61 78 -.58 73-Nt)i 50-00| 88-90 85-02 .85-72! 0-10 ■ !'»■ per lb. in termn t ■! whole eggf* from standpoint of 32 32 3? .12 32 .32 32 32 32 .32 .32 a: 32 32 32 32 32 32 32 32 32 32 82 .12 32 3il, 12-8 014 0-0 018 0-2/ 0-20 0-00 0-00 000 001 0-27 000 006 0-06 004 000 1-86 1-28 0-70 000 0-28 0-24 0-04 0-00 0-29 a-0 20-0 168 5-10 3-2 4-7 18-7 11-9 36-8 28-4 2-4 40 3-76 28-6 1-20 0-60 20 11-5 3-60 3,50 10 2 4-5 15-8 32 0-45 1-8,; S2 96 128 172 172 172 128 128 144 128' 114 Cost |>er lb. 1-00 0-32 64 0-40 0-80 1-30 1-10 110 110 0-88 0-34 0-49 2-00 1-»1 l-,30 1-78 1 30 0-92 96 0-67 6-60 0-80 0-60 1 10 t- 106 l-0« 1-06 1-06 1-06 1-06 1-llt! 1-06 l-(¥i !■«; 1-Oti 1-06 1-(I6 imi 1-0(1 l-fl(! 1-w; 10(1 1-tnl l-dti 1 (»; l-Otl 1-0*) ]-(« 1-06 1 (K! DYES. vnlk^'^1]*"^'^' «amined which purported to be the equivalent of whole eggs, or egir Savr eonTmr du'l. '•'' "'*' """'^^ "' '-''"'"''^ "^^^ '^^-° dyesT'e Wd 10 iiave been introduced in various concentrations and gave on shaking un «ith waor. solutions which were excellent imitations, as far af cobur wl con«rL of yellow egg yolks. In general it may be said that samples manufaclurerin England were found to contain vegetable dyes, while those manufactured in Canada and the Tir,n?,fl'/^^ "'"*' ""^^T ^ "'^ ''""fi'-'*^ ^^"^ in admixture in such products Manufacturers are supplied with various mixtures of certified dyes furnUhed to JraVds w. r"^5 f *'" "'"■^'^""•^ *^^^ ^'^"^^^- ^" Canadian 7n? UnTtTlLes nrincinl! T 5 to contain tartrazine 94 or naphthol yellow S 4 as the basic yelbw IT ^!: 1A? '" *" tone these colours, and introduce variations, orange 1 sT t tit )''%TV'"^'""'^ °^ containing' as many as three permitted aniline I7s It IS a fairly difficult matter to confirm the presence of very small amounts of tS dyes when added in conjunction with larger amounts of the principal "ye The raUo large'amlni: oi 1^ "'"°" T tf ' *° '' ^^^'^'^ "^°^'^'*''»- thf^trSon Tf ^rge amounts of the egg powder before any appreciable amount of the leaser dye TZtMT X"°f'T''^ '"f- ^""^^ nianufaoturers desiro their egg sub- stitute to be a brilliant yellow powder; others produce a product which gives its yellow colour only on solution with water. Many samples gave evidence of red dyes filte Zr'''«? '^ , ' Tf'' '"''^°^. °^ ^^°^'"« ^^"^ "^^ P"^*'" «"°«B a moistened filter paper. Small particles contaminated with nearly pure red dye appear in their true shade m erm.xed with the prevailing yellow. In English brands, turmeric seemed to be almost the only dye used. lurmeric LABELS. The labels under which these products are sold merit some attention. Manufac- turers of products which are designed to counterfeit eggs frequently label their com- pounds egg powder" without due qualification. Commercially the terms "egg powder ' and "powdered egg" have come to have an entirely different significanca 1 owdered egg refers to whole eggs reduced to the form of powder. " Egg powder " may denote a mixture of substances containing very little or no powdered egg while m some respects, resembling powdered egg. I have the honour to be, Sir, Your obedient servant. K. M. ROWAT, Public Analyst. , 47468—2 10 BULLETIN No. 413— & "s & Nature of Sample. 'o Xame and Addrees • of Vendor. Cent. Name and Address of Manufacturer or Fumiiiber, as given l)y the Vendor. Manufacturer. Fjrnisher. DISTRICT OF NOVA SCOTIA- R. J. WAUGH 1918 May 17 ., 1' „ 17 .. 17 „ .SO Egg Powder Co 83451 Egg Powder . . Egg powder Egg Substitutf. Egg Powder . . J. L. Wilson & Co., Halifax. 83452 Jnhn Tobin & Co., Hali- fax. 83453 R. B. Seeton & Co., Halifax. 834M R. B. Seeton & Co., Halifax. 8«023 .lames MuArthur, New iilasgow, N.S. 3 tins. IJlb 3pkg» 60 1 66 45 S3 45 Uola Products Co. Montreal. Unknown . Imperial Co., Que- bec. Sutcliffe k Bing- ham, Combrook, Eng. Syuiington & Co., Bowden Mill, Eng. Mfrs. ageat, To- ronto. Rose k Laflam- nie, Montreal. Mfrs Mfrs. agent, To- ronto. DISTRICT OF CAPE BRETON- M»y 2-.' M 27 Kggilie Egg Powder 8C203.I. F. Miles, Sydney, N.S. 8ii20tiT. K. Fortune k San, Sydney, N.S. 3pkg8 3 . 75 Cha^ . T. Morrisey, Chicago. Rola Products, Montreal. DISTRICT OF PRINCE EDWARD ISLAND- May 8 M 15 Egg Powder. Egg Powder, (10524 60542 Beer * (U 0-07 17-92 R3-23 46-13 M:tiz 74-40 Tartrazini;& Amaranth Turmeric. . Tartrazine, Amaranth & Nat. eggool'r Negative. Positive. 8116 8117 128 Contains no egg. Cimtains •boatBO% rMltgf. I 12 BULLETIN No. 413— s Nature of Sampl*. X>(m(> and Addre^n "if Wndor. Oi«t. Name and Address of Manufac- turer or Furnisherl a« given by the Vendor. Manufactuier. Furnisher. DISTRICT OF QUEBEC CITY- 1918. April 26 M 26 M 27 Poudre d'liiifs. . E(tg Substitute. Poudre d'oeufs.. 81211 8140 8142 8147 Langloin & Paradis, Ltd. t^nel>ec. A. (irenicr, '^mUf .. .)(Mu|)h Boiti'uu, (juebjc A. (ji. Gagiion, Qiiebei'. , ilb. Ub. Jib. 1 pkjte S, H. Kwing 4 Sons, .Montreal.. Alfr.idBirdft.Sons, Ltd., Birming- liam, Eng. The Economical Mills, Montreal Chas. T. Morrisey Co., Chicago. DISTRICT OF THREE RIVER3- April 23 M 23 u 23 May 1 Eggerine .... Eggine Pondre d'lieufs Co. 84830 .J. L. Bnneau, .St. Felix de Valoif*. 848:»lGcorge Dufrcsne St. Felix (111 Valois. 848,'«ilErne»t A«»elin, St. Fi-lii di Valois. 84847 Magnan et Freres, .lo- liette. 3pkg». 30 " 30 " 30 " »0 Canada Drug Co., Montreal. Chas. T. Morris sey, Chicago. R o 1 a Producte, Montreal. DISTRICT OF EASTERN TOWNSHIPS- May Subs. d'oHifs. . . Poudro d'lpufs . 6522 Chevalier Marchessant, Drunimondvillti. G52.*).l. B. Tremblay, Drum mondville. 652^ C«te Frere.H, St. Cyrilln.. 6529. J. (). Gather, Drum mondville. 6531 Oscar Martei, Drum- niomlville. 6532 .J. B. A. Beauchemin, St, Germain, P.i^. 653^^ .1. Laferte, St. Germain, P.Q. ;!,>kgs. 25 1 \v. 30 Spkgs. 30 •■ 30 " 30 " 45 45 S. H. Ewing * Sons, Montreal. Chas. T. Morris- sey, Chicago. S. H. Ewing ft Sons, .Montreal. Davis & Lawrence, Montreal. R o I a Products, Montreal. DISTRIcrr OF MONTREAL- May 87 II 27 .. 27 I. 31 June 1 SniMtitute.. 84ri22 84533 84534 84635 84550 84538 84539 T. S. Beerbrier, 4.t7 Xotre Danie .St. W., Montreal. H. Fournier, 4!)6 St. James St. \V., Montreal. .J. V. Chatnind, 114 Fu;.ord St. W., treal. Victoria fJrncery, 42 Victoria St. Montreal. Rose & LutUlMliiH, St, Paul St., Montreal. S. H. Ewiug ft Sons, King St., .Montreal. Swift's Provision .Store, 251 Beaumont St., Montreal. -Mon- Reg. W., 3pkg8. La Compagne Iin- li^riale, Quebec. The Economical Mills, Montreal. S. H. Kwing A Sons, Montreal. Rola Products Co., Keg. Vendor! Holbrooka Ltd.. 13 EGG SUBSTITUTES AND E^G POWDERS. Insptctor'p K*port. t (- not aDfxpres- ■in of opinion). Results of Analytic. a S r. E < a* 1 o ■ si s IS -i ? y- -M T {■ OS -it- -r. *^ '■^a ^ ^ Kotnarka and llpinion of the Chief Analyst. ('■nrluded. ( lull CuaUrd . HuiIh Concen tl;tted Kgga. 1.1 ('anadienne.. K^jerine !t-70 7-20 4-87 8-50 0- ''p 10-55 36 .JO 605 X-81 5-57 40ti 23-58 25 18 1 70 0-32 I 87-84 fil-55 Maize Rice.. Maize 61 21 32 16 Tartrazine. .iX.,^ativt' Tiirr.ierie . . . I „ Tartrazin „ Tartiazine& Amaranth. 8129 8140 8142 8147 Coutainx no eorg. DR. V. P. LAV\LLfiE, 9-88 7-90 8-75 7-97 2-90 609 698 3- 13 1-6 23-2 230 19-6 00^ 0-34 026 22-34 86-54 62-47 61 02 46-96 Maize Turmeric. Airaranth & Tartrazine. Xega- Positive. 84830 84833 84836 84841 Contains no eg(?. Contains »lx)ut 5('% real egg. K. BLONDIN, IN8PKCT0R. 1014 9-67 9 69 7-67 9-77 H-65 0-31 0-36 6-41 39 27i 21 2-6 26 23-S 2-5 19-8 0-18 0-36 0-28 0-40 0-32 23-1' 87-27 86-89 87-07 62-22 87 -P2 15-62 Mtu Mai?;e Tartrazine 4 Amaranth. Amaniuth & Tartrazine. Nc'.a- tive J. T. COSTIGAN, INSPKCIOI I'lmdre d'TPufs I'opulaire. '.madian Eig & Hakinjj Powder. K"la Ere Com- Ifuntf f'iul) Brand Mix lure. I' ila brand riul) Brand Mix. ture, li iierial Egg "ibatituta. 6-65 6-92 9-16 10-63 8-62 10-07 7 25 3-97 3-2 3»)-09 2-81 0-43 2-76 0-39 23 66 4 19-8 2-4 19 8 2-5 6-S 0-16 1-92 23-84 0-18 23 .M 019 0-42 8604 51-37 46-81 86-36 46-28 8686 63- 37 Maizel . Rice .\maranth & Tartrazine. Tartrazine . . Pcwltivo. Nega- tive 6.'i22 6025 (.•527 l)5i.'9 )i531 •6532 6533 Contains no etrg. Contains about 50% re.il etrg. Fain* Posit Amaranth & Po»it! Tartrazine. Nega- tive • CkHuUtibo Powdw, ooUeated by miiMke. Turmeric. iPositi'e I , jXega- live 81522 1533 J4534 84535 8453* 8453W 84539 Contains no egg. Dtiitthfiil. Contains about 611% real egg. Contains no egg. C>/ntaiuj about 50% real e^g. Contains no egg. 14 BULLETIN No. 413— I "3 S & 1918 M»y 17 .. 21 M 21 Nature of Sample. I I Name and Address of Vendor. Coht. >> ♦J V c 5- Name and Addre«8 of Afanufat- tiirtr or Furnisher, as given by the Vendor. Manufartiirer. Furnisher. DISTRICT OF VALI.EYFIELD Egg Substitute.. 8150 84503 84504 S. E. Uuclo!,, Chambly Centre, I'.Q. A . Clement, Hawkes- bury. Lauritt Frires, Ilawkes- bury. tpkgs 45 3 ., 30 3 .. 76 DISTRICT OF OTTAWA April 25 May 7 » 21 Rggine. [ Powder Miiiure. Egg Powder Comp. „ 39 June 5 n May 7 Egg Powder Mixture. Egg Substitute. B!gg Powder . . . 80619 J. A . Che\ rier, Corn- 3 pkgt wall 80050 Wm. Hamilton & Son, 3 tins. Chesterville. 80661 .\na8tase Roy, Mani- waki. 80673 C II. Iivine, Morris burg. 806!>2 dtratton k Co., Octawa. 80693 S. .1. Major, Ltd, Ot- i tawa. 80647 Sanders, Soule and Cas selman, Chesterville, Ont. 30 45 76 Chas.T. Moirissey, ft Co., Chicago., S.H.Ewing&Sons, Montreal. Rola Prod ucts Reg, Montreal. 39 S H.KwingASons, Sliintreal. 23 45 Alfred Birds ft Sons, Ltd., Bir niii)>;ham, Kiig. La Ciinipagnie Im jteriale, i^ueltec Hoi brook ft Co . lA)ndon, Eng. DISTRICT OF KINGSTON- May 17 .. 20 " 21 Egg Powder »l»7l 81972 81973 .J. tiilbert, Kingston . . J. H. P. Young, Belle- ville. M. C. Nichols, Cobourg 3 tins. 3 .. 3 .. Hulbrooks, Lon- don, Kng. S. H. Lwing ft Sons, Montreal. Rola ^* r o d u c 1 8, T^ jnto. 16 EGG SUBSTITUTES AND EGG POWDERS. Results of Analysis. i s Inspector's l!.|)ort. (la not .in pxprewion i •08 J •0 If Remarks and Opinion of the Chief Analyst. lit opinion). 1 "x a « 11 3 J5g X li V > S-2 1 "• il 0^ a « Q eu ^ 1 J. COSTKJAN, ACTING INSPECTOR. Kkovah Brar.d .. 6-73 12-61 6-9 0-38 74-39 Rice.. Nega- tive. 84601 84603 Contains no egg. KgSfine "•62 6-35 23-2 0-82 62S1 Maize Amaranth & Ktfgine, Egg Siibntitute. 8-43 5-72 23 1 0-32 62-48 " Tartrazine. M 84604 " 1 A. KICKKY, INSPECTOR. riilomed with |)ur« crtitiwi colour. Use an 7-63 6 08 23 1 0-42 63-77 Maize Amaranth He Tartrazine. .Nega- tive. 80619 Contains no egg. 12 eggs. A most iHTtwt 9-84 0-:!7 2-7 24 86-80 ,_ 80660 sulwtitute fur (gR8. t alf an minoe v.t ih)W- i S Maiiufacturcr. 1 Furniahi-r DISTRICT OF TORONTO- 1918. May 7 Egg Subntitute. 7 Egg Powder Com p. Kgg Sulwtitntp. 10 10 Egg Powdfir Mixture. Egg Sulwtitute.. 84087 LoWaw Stores, 891 Queen Spkgs. 3t. E., Toronto. 8408X A. & R. Algoe, 972 0«- 3 sington Ave. 84089 \V. Parkhill, 074 Queen St. W. 841190 R. Higgins & Sons, Ltd., 804, Yonge St. 84i<91 R. Paget, 2967 Dundas St. 84092 Michie & Co., Ltd., 7 King St. \V. H4093TheT. Eaton Co., Ltd. Queen and Yonge St8. Toronto. 84094 A.Taylor, 966 Gerrard St. E , Toronto. 84095 H. B. Watta, 1043 (ier- rard St., E., Toronto. 84097 C. R. Temper, 1248 tier rard St. E., Toronto. 84098 D. .1. Leonard, 363 Church St., Toronto. 3 .. 4 OS 3pkgi, 76 |Thp Hipolite Co., .St Louis, Mo. R <> 1 B Products, Montreal, Parinian Products, Co., Ltd., Fort Erie, Ont. Sutclilfe k. King ham, Ltd., Com br'tok, Manchos- ter. Parisian Products Co., Ltd., Fort Erie. Unknown . S. H. Ewing and Sons, Montreal. Alfred liird ft Son", Ltd. .Birmingham. Foster Clark Ltd , Maidstone, Eng. E. ,T. Nation ft Co., Ltd., Bristol. No Egg Co., To ronto. DISTRICT OF HAMILTON-H. .1. DAOER, April 24 E g g Powder CraijKHuid. 24 25 20 Egg Substitute., 84161 E. Hoover, Dunnville.., 3pkgs. 84162 8416;< 84164 S. R. Allen, Dunnville. Parisien Products Co. Ltd., Fort Erie, Ont. The R. Norwood Co. Ltd , 29 Main St, W., WelUnd. 75 45 60 7B R o 1 a Products, Montreal. Parisien Products f^•^. , Fort Krio, Vendors HolbnK>k ft Co., London, Kng., 17 EQO SUBSTITUTES AND EGG POWDERS. IiupectorV Koport. (Iiin„t Ml rxiiramion of upini .Maize .... .Amaranth* tive Positive 8408 no i*gg. ■> Ci ntaint I«clca(if r o« i ir.-i Nil ' 74-C,-. Taitrazine. Nega- 84089 Contain. 24flgg», yolkv 1 tive no egg. Kkovah, fret from aliiin. 6H 126- 1 5 7 0-3 8 75-14 Rii-.-. 1 ,. . " 84090 NWrk KgK sub "titute cuntentf 8-24 1« ) 44-4 Nil. 'r.-.-x; Maue: . .. None „ 84t9 ,. «,„a.^,24egg. : 1 1 4'8C 2-7C ) 42 til ^■le; ,. .. i .... Natural Egg|Po«itive. 84095 fjenuine ■ 1 i 1 1 1 Colour. Iiowd. eg; The m<»t pi feet flubatitute for !l-72 O-.f* -■" 1 0-20 N7-34 .Maiz» 1 1 Tartrazine & Nega. 8409; ContainH eggs for male ' 1 Amaranth tive. no egg. i ng custariiii. 1 puddings and cake making. 1 Not made from Kiffel Towir, pu rent and Ivnt. !I21 912 ii-», Nil 1 7»!-6BiRice. Turmeric. . . ^ 84094 7-K'. 11 .-.4 .">-n 0-41 1 75-22' M-iize M „ 84005 ,, For making nud dings without 11 2: 0-85 14-8 Nil 76-99! „ 1 rartraainf^ ! 'ega S1162< Contains iHinal to 24 egg : 1 tive. no egg. vulks. ! N.icttgsuhBtitute C'-iitcntM erpial 8-24 1-63 44-7 Nil 49-43! „ J 'one. ., 84163 H t.i-Jt egg whites. niipcrial «-89 22-67 .5-0 0-31 63 lOJR 1 loe. -. 1 "umieric , M164 18 BULLETIN No. 4ia— Cwt. N.im>- and Ail>li> of Vfiii.tr. Namn iin>1 AiMrriM i)( Mum (ncturiT or Kiiriii«her, »^ given liy the Vi-nilor. MHnufiu'tiirt-r Fnrninlier. DISTRICT i)K HAMILTON - April Xl.iV ■Ji Km aiiUtitnlf. I 8U05 Win. .Mc-nL.-.tC''...2»i4 I j St. I'liuUt. St.Ciitlinrim-» i; „ I H41W*jK. A. Wil-ioii. I .«t. I'.iiil I I ! St., St. Catli^nn.-^, H4U«I.I. O. C'lirpHiilHr, Market I Siiuart*. Ilatiiilt«>ti. H417'l,le» IlolHor. i (•..., Lt., Hmg anil McXnlilj St"., llaiiiilton. 2iKt{(t I'owder mixture. S4172ilv. Fi-11, ;■-';• llartoiiS'. K., { ilallilltoli. 2'Kkk Sulwtitut.-.. »117:v t |>kK> 75 ■• 7.. " 40 .•>o •■ 50 " :to •■ 45 Cliw. T. Slorrii'itfy A (-'o., Chicaijo. riif Hi|».lit.- (;o., St. Louis, Mo. .Siitclilfr&iiinKlLaiii Corn bniok, Alan clifHlrr. Hone & Ijaflnniint' Ltnd Suns, Montual. KiMttr Clark, Lid. Maidxtoiie. UlSTUK'T OK WINDSOR- 'II .May TiKgtfSiilwlit'iU-. I :<12H. Kgg Ptjwder . 7 Kg(? Sub»titnte. 12|Egff Powder... 71*445 The Star (irocerv. North Uav. H. P". Pilley, N rth Hay i 7".lt4B 79447 79 ».">;< 79457 C. H. Pa.«rtniore. Xortl.i Bay. [M)iiois KalU Merchaml- izing Co., Iroquois Falls: .1. A. Ca'lthier. North C.iUilt. F. C. Pre^t.m. Hailey. bnry . 79458 734,59 794ti0^ .\..f. Carson, Haileylmry . 794G2jLacroix A McjrrisHette. Coilirane, Out ;$ OZrt. 3 i.kgi 3cans. :i ., 3 „ 13 ., is .. 3 „ 3l)kg! »_.'. Ijnow Un.S niilli.w with. •>ut t^if. 7.43 K k u \' H h f r«- from ahmi. i ' t It.iU, ma.h- ficiiij 775 2!«»j l»(ti •.►.'■'ii' 47-l«i M«i • • va |Mi riiti'd ii-fsh t'UffT. V'Ji! SftKi. 3-mt ! I 2(1- ii-2»l| sii-74 ; I i j 4iti "•40! 7SU I Kice.. Maizi Tartrazinc. Tartrazinf . Amaranth ^ Tartrazint>. Vapthol yi'l low S. TiirmtTiu. Turtrazine A Amaranth. \fga I'lwitivt N.ga ti\«*. Tun N41li&|ConUiiM I "o egg. N4i«: H4tni|ioun(l, \,. i.pg-yolkB . .. 7-6« 7 97 8 i;3 9 45 23 26 2-57 n 84 4 9 j O.ttij t!3.8l:|Kice. 23- 1 044: 62-51 Maize 19-7 I 22-.w| 4(i.|iut50% real egg. Contains no egg. liJD^l I N»tiirt' of 20 BULLETIN No. 413— X»iin' ani>( Manufif turi't iir Kiirni»her, mh givfii by tht> VeiiHor. MitniifacturtT Kuriiiihir. UISTRICT OK MANITOBA 1!>18 Muv 7 10 10 2!l FVif Sulwlitut*-. 7!>hll> 7W17 7!l«<)7 3 Tlie Stiinli-y I'»rk tim- i-cry. I i2t» VriiK't^f** A\f.. I'l'Mridun.' Nation * Siicwan, 1*'0H Kiw^iT Ave., Kniit'lon. C. H.Untfiiinn, iW.MaimS St., \V'ifinii>»"g. A. K. fhri-ti.-, ;iM Por- ta(ff Avf., WiiiiiiiiPK. Koliitixm A Co.. Main St., Winni|.t({. SpligKl .•>!lloll>r<>.ik * Co. London. Kng. Kouiil Kkb Alfr«lliird4^ Bi r III i nghii KnK. bISTKICT OK SASKATCHKWAX J .■ May 27 .. 27 .. 30 ., 21 .. 33 .. 23 Kggriulwtitiiti'.. F.i|iiiil VWg . . . 8:i02;tTlie Colomal lirocvry. K<>giii». HSC.M R. H. WiUiaiim & Son, Ki-gina. R302)i ThomaK Broe. (;ullt,ake. 81852 .lohnCmry, No. Rattle- font. 818.')4 D. Kabin..\i0 3 .. 75 a M 75 3 tina. tiO 3 .. 1 M 3 .. '" '..N.ChriHtvtCo., Newark, N.,1. Koual Ekk Co., Vancouver. Alfr«291,sLlolin>tone Walker, Ltd. Kiln.oaton. .529411 ri2!tritl .1. .1. Cliri..topli. . . Vet- ankiwin. Alioui-t.ofy k Murray. Weta»l5 S. .A. Sj-eers, Cre^iton, B.C. Cranbrook Trading Co. Cranbrook. .Star Grocery, Nelnon. . 3 tins. 3 tins. 3 .. Alfred Uird ft Sons, Bimi'ngham, Eng. Eiiual Kgg Co. Vanconver. Holbrouk & Co. Manchester. 91 i:go substitutes and egg powders. liiN|i«*ftiir'i |"Tt. (Ik not til • \prfN>.ii)ii I if ini