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frt 
 
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 m4 
 
 11. HU. 1 .' i9 
 
LABORATORY 
 
 OF THE 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA 
 
 BULLETIN No. 390 
 
 FLAVOURING SYRUPS, Etc. 
 
 33134—1 
 
Note 8.— FEED FLOUR. 
 
 Shotis (middlings) are legally defined as feeds having a minimum protein 
 content of 15 per cent, a minimum fat content of 4 per cent, and a maximum fibre 
 content of 8 per cent. 
 
 An article frequently sold as special shorts, or choice shorts, and usually command- 
 ing a hipher price than legal shorts", on account of its lighter colour, and its flour-like 
 appearance, usually fails to meet the above standard; and when sold as shorts may be 
 judged as adulterated under the Act. (See Bulletin No. 350.) 
 
 The article referred to is deficient in fat. Of 125 samplw reported in Bulletin 
 No. 350, seventy samples contained less than 3 per pent of fat, while short* i« 
 roriuired to contain at least 4 per cent. It is also, as a rule, low in protein. Of the 
 125 samples just referred to, forty-two samples contained lees than 15 per cent 
 of protein. On the other hand, the fibre content of this article is generally much 
 below the limit of 8 per cent allowed in shorts. 
 
 The only legal way of mariceting this feed is to register it. and to fumi^h a 
 guarantee as ilcscribed in the Fei.'ds Act. It ?h<i\ild not bo offered as shorts or 
 middlings, but as feed flour. 
 
 il-i 
 
LABORATORY 
 
 OK THK 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA 
 
 BULLETIN No. 390 
 
 FLAVOURING SYRUPS, Etc. 
 
 December 19, 1W7. 
 
 .1 r. Vincent, Ksq., K.C.. B.A., L.rh., 
 
 Di'piity iliuister of Iiiliiiid Iti'veiuio. 
 
 Sill, — I would respectfully c^ll yoir attention to the fact thot, during r 'ont 
 ;. .,ir-. this depnrtmcnt has fr^iutMitly he ii aaked to look into the niattor of t'ruit 
 ^vl■uIls and kindred preparations as supplied to the trade for use in Siida fountain 
 I tvirnfre.-i. Wo have been prevented ^ '■•'• ■(» up the subject earlii r l>y prrss of 
 
 "iliir work; but in June of this yeui .. -, : allection of 141 samples to he made 
 iii the cities and principal towns of J these have been carefully worked 
 
 ' ' I r, with results as inelose<l. The invt, or was placed in charge of Mr. Geo. IT. 
 
 l^ii.ther iif this staff, and his report i" hciewith submitted. 
 
 An Order in Council of February, 1911 (published as Circular Q. fl-lT) defines 
 fvr-li fruit juices and sweet fruit j\iices: but only in very general terms, and without 
 •^Ifvial regard to the employment of these articles for soda fou itain use. The hever- 
 iiLTi- tttTered at these fountains are not usually claimed to be fruit juice-;, but are 
 (-Mutially H-rated water (soda water) flavoured with a fruit juice, which may be 
 ;i -tiinlly such, or may bo a synthetic preparation imitating ths fruit which gives its 
 I jnie to the drink. In the latter ease, the satisfactory character of the prepMvation, 
 .' far as flavour is concerned, will depend upon the skill of the manufacturer; and 
 l'i"vided that the ingredients are harmless, and that the article is propoily described 
 ;i< an imitation, and not as a true fruit juice, there is no groimd for coniiilaint. The 
 (nipliivment of preservatives and dyes, under the conditions of G. 1111 and O. 1167 
 is ]!erniitted-. 
 
 riieso soda foimtain syrups are now so largely used that it is desirable to define 
 ti.em more closely than at present is the case under Q. 947; and it was mainly with 
 n vifv.- to obtaining information regarding them that the work herein reported was 
 
 iiitlcrtaken. 
 .■i,J1.3(_lJ 
 
Three of tho cninplcs. sold as orange flavouring »yrup«, contain no sugar; and 
 are not «yrupa, two bpiiiK coTicentratcd fruit juices, preserved with lalicyelio acid 
 and formaldehyde, and one a synthetic preparation. The reinaind<>i- are true lympa 
 (containing sugar) and the results of their examination are summunzed as foUowt:— 
 
 
 
 Soiirop ol 
 
 
 
 )yHi. 
 
 
 
 
 
 
 i 
 
 •3. 
 
 3 
 
 Klaviiur. 
 
 
 
 
 
 
 
 
 
 Nwiix. 
 
 1 
 
 >5 
 
 ■i 
 
 i 
 
 93 
 
 2 
 
 
 1 
 
 1 
 
 "K 
 
 1 
 
 i 
 
 1 
 t 
 
 SI 
 
 i 
 
 St 
 
 < 
 
 (IjHtrnwlM-rry 
 
 (2) I'inpikpplt' 
 
 Cherry 
 
 27 
 
 n 
 21 
 
 23 
 21 
 2U 
 
 2 
 1 
 
 
 2 
 
 
 1 
 
 » 
 
 31 
 2 
 
 12 
 
 I 
 13 
 
 6 
 
 1 
 6 
 
 Itl 
 7 
 
 14 
 
 A 
 
 2 
 2 
 
 1 
 
 • 
 2 
 2 
 1 
 
 1 
 1 
 
 
 
 i(* 
 
 7 
 
 8 
 
 3 
 
 4 
 
 10 
 
 4 
 
 12 
 
 1 
 
 \ 
 
 1 
 
 
 OrsnsH 
 
 K»»I>bfrry 
 
 Vanilla 
 
 15 
 
 11 
 
 ft 
 7 
 li 
 
 K 
 
 1 
 
 3 
 4 
 
 
 3 
 1 
 1 
 
 3 
 9 
 
 
 10 
 
 1 
 
 u 
 
 5 
 3 
 5 
 
 3 
 
 
 
 5 
 I 
 1 
 
 1 
 
 1 
 
 
 
 
 u 
 
 Chocolat« 
 
 
 
 
 
 
 U 
 
 tt 
 
 *) 
 
 
 
 K 
 
 
 
 
 
 
 
 
 
 Prach 
 
 
 8 
 
 
 
 
 
 3 
 
 
 
 
 
 
 
 2 
 
 
 
 1 
 
 
 
 
 1 
 
 1 
 
 
 
 
 
 
 
 1 
 1 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 Ginger 
 
 
 
 SaruiArilla . . . . 
 R(,«e 
 
 
 
 
 
 
 I 
 
 1 
 
 
 
 l> 
 
 
 1 
 
 
 
 1 
 
 
 1 
 
 
 
 
 u 
 
 
 
 1 
 
 u 
 
 1 
 
 II 
 
 (> 
 
 
 
 1 
 
 (1 
 n 
 
 
 
 
 
 1 
 
 
 
 II 
 
 Fin 
 
 3)CUrot 
 
 (Jrai* 
 
 (4) Kaiiilxjw 
 
 
 
 
 
 
 
 
 1 
 
 
 
 1 
 
 fl 
 
 1 
 
 
 
 
 
 
 
 
 
 
 
 
 I 
 
 1 
 1 
 (1 
 
 n 
 
 
 
 
 
 1 
 1 
 
 1 
 
 
 
 
 
 
 II 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 I 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 lianana 
 
 
 
 (1 
 
 2 
 
 
 15 
 
 1 
 
 1 
 
 4!) 
 
 1) 
 
 31 
 
 
 
 5H 
 
 3 
 
 
 
 
 
 
 
 
 141 
 
 104 
 
 22 
 
 63 
 
 47 
 
 22 
 
 12 
 
 2 
 
 (1) Alcohol 19 l» p o. voliiiiHv 
 
 (2) .. 3.-. 51 
 
 (3) CoiituinM n > al 't>h(il. 
 
 (4) Mixturi' ihcrricH nn>l |iiiwapl>li?. 
 
 The information furnished herewith will assist your Advisory Board in defining 
 soda fountain syrups; and I would respectfully recommend publication of this report 
 as Tiulletin No. S90. 
 
 I have the honour to be, sir, 
 
 Your obedient servant, 
 
 A. McGILL, 
 
 Chief Analyst. 
 
December 14, 1917. 
 
 hr. A. McOiLL, 
 
 Chief Analyst. 
 
 Dkar Sih— I besf leave to submit the following ivport on the examination of 141 
 - .miile* of fruit jiiicpB or syrups for soda fountains as used throughout the Dominion. 
 
 There is no specific definition for this class of product* given in the A iulteratiun 
 Alt, though in O. 947 (February 11, 1»11), are the following:— 
 
 1. Fresh Fmit Jitires.—t. "Fresh fruit juices are the clean, unfcrmented liquid 
 I roiliift* obtained by the first pressing of fresh, ripe fruit, and correspond in name 
 t.i th< fruits from which they are obtained, and contain not more than two (2) per 
 lent of alcohol by volume." 
 
 4. Sweet Fruit Ju\ee». Sweetened Fruit Juieet, Fruit Syrups.— \. " Sweet fruit 
 j'liccs, sweetened fruit juices, fruit syrups are tiio products obtained by adding sugar 
 iMicrose) to fresh fruit juices, and correspond in name to tho fruits from which they 
 iiii> derived." 
 
 It is worthy of note that in neither of the nbove definitions is there any mention 
 t synthetic fruit synips, i.e., syrups m:ido from synthetically prepared eaters and 
 1 -ills imitating those found in the natural fruit, nor of the addition of preservative* 
 :iml iiriiticial colouring matter. 
 
 Since, as I have stated above, there are no specific standards set for fruit syrup* 
 ih loaded for fountain use, it is important that deviations from the existing standards 
 li' examined to determine whether or not they should be classed as adulterations. 
 Of course syrups contiilniiw substantts harmful to health will not be considered under 
 tills head: there is absolutely no doubt or question as to their adulteration, on other 
 i:i'uii(l9 than that they are a menace to the health of the public. 
 
 Synlhetic Fruit Syrups. — The use of synthetic, or manufactured preparations 
 f"!- flavouring purposes, sui-h a» methyl salicylate for oil of wintergreen, vanillin or 
 I 'iiMiiirin for vanilla oxtrnct, ethyl butyrate for pineapple, etc., is quite common. They 
 .To clienper and easier to prepare than the natural extracts, hence bring the manu- 
 f.irturer larger profit.** if they can be sold at approximately the same price charged 
 1 •!■ extracts. These preparations are inferior to the natural extracts, since the latter 
 "«(■ their delicate flavour to resins and traces of other esters besides the principal one; 
 'Jio former nre practically nothing but an alcoholic solution of the principal ester. 
 Tlio ri'siilt is that, while the preparation may be stronger (in the sense that less is 
 li'liiirod to produce the flavour), the natural extract is the more pleasing to the 
 tn^to. To protect the public and yet permit the sale of synthetic preparations, an 
 "nlor in Council (G. 1276, April 7, 1917) require* the synthetic preparations to be 
 lilu'leJ "Imitation" or "Artificial" in letters as large as the rest of the label. 
 
 The problem of protection is somewhat different in the present case, since Uie 
 I iilio purchnses fountain flavours only in mixtures. It is, of -JO'irse, possible and 
 '!' irable that manufacturers of syrups bo required to conform to a regulation 
 liiilar to that cited qbove, but this would protect ttio vendors only. In order to 
 ; I'.iiH't the general public, I would recommend a requirement that fountain drinks or 
 I '1 !Mrations flavoured with synthetic flavours be sold over the counter as "mock" 
 -■•awberry, "mock" pineapple, etc., as the case may be, and that they be so listed or 
 '!i -'-ribed on the printed menus. 
 
 Preservatives. — There is no strong objection to the use of the permitted preaerva- 
 ' ''s (G. 1111, April 15, 1914) in this class of fruit syrups. The syrup is so diluted 
 
wh.-n Hold to thp oonsunuT that none of tho linUxi prowrvatiTCi would be harmful, 
 •v.n tliough prim-nt in «M)nicwh«t larRt-r qimntitii>» than i)crmittod. It it true there 
 niiiaiim tho (luwtion n» to whoth.-r uny other prt^crviitive thun the tutfar ii nece««ary. 
 Hiirnard (Chem. Abrt. 3 (1900), 2J75). claimt that frutU preiwrred in 10 pounda 
 Ml, rose i>Pr ki.IIom of wat.r k.vp «t h-.ist s.-vc-n duy«. I'Xpoted to room tomi.erature 
 .li.riiw the duy nn.l plmcl in n r.-friK«Tutor ..t iiijfht; if prc»crAcd in 14 poundi aucrot*, 
 •1 -vriips results " nufficiontly honvy for nil practical puriH)«-a" which ktH-pa under any 
 or.iinarv conditiunH. Aa no work aloim tl»>»o lin.!» ha« been done in thi« !'»'«>'««•"■>■ 
 lip to tl.>- present time, we are unable to eomimnit on Barnard'* work. A» atuted above, 
 however, there i« i... reason why permitted preservativcH in reawmablo anumnta should 
 not bo uaed, provided they arc declaroil by the manufacturer oh tho label. 
 
 Artificial Co/ourinj/.— Freshly prepare»l fruit syrups are beautifully colourwl, 
 due to the natural pijnnent i.resrnt in the fruit. Kxpomire to light cause* mo»t ot 
 these colours to fade. oft. u to a very unpleaniiiK shade. Tho fruit itseU is not 
 utTe<te<l. hut itr. appenrnn.-e renders it unattMctive. This would unjustly ami 
 neriouslv atf.vt the business of the dispenser, were it not possible to reproduce natures 
 colour/l>v the addition of small amounts of harmless dyes. Tho Department hiH, 
 tli..ref..r.-," eertittoii in O. 1167. .lanuary 1*<, 1»15. seven uiiulino dyes for use in eolour- 
 iuK of food.-, as follows; Amaranth hf>, Ponceau Mi 50. Erythrosiu 517, Orange l"... 
 \apthol Yellow St, Light Orcen HTiM. Indi^:o (Jarmine tWCi. and in (I. 1278. April 
 21. li»n, Tartra/inc 94. The numbers refer to tlie classitioalion by Schulz and Julius, 
 as tnlilod by Arthur (I. (Jreen. 
 
 Among these eight certified colours arc found tho three primary colours (r.-l, 
 blue and yellow) a.- well as the eoniplementaries, orange and green. They are 
 sufficient, therefore, to satisfy every demand. sin.'C I'ombiuiiw two or more of tli.-m 
 practicaUv any I'ol.uir or shade may bo produced. The Uuited States has but favo 
 ceitilicd colours: Amaranth 107. Pon.'cau 3K 50. Orange 1-S5. Tartraziiio 94. and 
 Indigo Carmine 092. The National Aniline and Chemical Company, Inc., -ot 
 New York, has combined the?.< so as to produce fifteen shades and colours besides llie 
 oiiL'inal certified fiv.% which they sell under suc-h trade names as "Strawberry Krd. 
 •* Deep Chocolate." " Yellow Colour. Egg Shade," etc. They havo kmdly furnished 
 us with samples of all their certified colours lor food products ond confectionery. 
 Invest igation of thc-se samples has demonstrated tho fact that manufacturers of fru.t 
 synips have here every colour and shade of tho natural fruit, so have no excuse for the 
 iHo of any but certified colours. Aa will be shown later, the majority of samples of 
 fruit syrups examin.d were found coloured with certified dyes, a fact much to the 
 credit of the manufacturers as this is the first examination of this class of fruit 
 syrups, as well as tho first investigation of dye- used to colour food products in tins 
 laboratory. 
 
 The method used for the detection and identification of the dyp la outlined in 
 tho Journal of the Association of Offi.'ial Airricultural Chemists (J.A.O.A.C, 2, 101). 
 \ piece of white woollen yarn is boiled for about fifteen minutes in the solution to be 
 tested to which a few drops of hydrochloric acid have been added. It il then removed, 
 washed well with water and dried. If an aniline dye is present in the solution, the 
 wool will be fast dyed. When dry it is c-.t into four pieces, which are treated with 
 concentrated hvdrochloric and sulphuric acids, and dilute solutions of sodium :ud 
 ammonium hydroxides. The colour reactions arc noted and by means of a table 
 of these reactions the dye is identified. This Identification can be regarded aa only 
 appwximate, as the method is rather crude, some of the reactions as given in the 
 table being questionable. For example Amaranth 107. according to the table, gives 
 reactions which we could not duplicate with samples of the pure dya To show these 
 discrepancies, we will copy the reactions as given in the table and under them give 
 those we obtained with two separate samples of the pure dye:— 
 
— 
 
 llydmehliirio. 
 
 !<ul|>hurio. 
 
 Slid. Hydnx. 
 
 Amnuni*. 
 
 (ii«>'n 
 
 F>'u»il 
 
 Hlichtly darker. 
 I)eep red. 
 
 V'iulst to lifuwniah. 
 Violvt. 
 
 Dull l.r..wiii.h. 
 
 Iv.-<l. 
 
 Littk cbaac*. 
 K«i. 
 
 There it no doubt about the viulel colour with tulphuric acid, ai the table would 
 ieud one to believe; not only did the two tamplee of pure Amaranth 107 ipTe a very 
 decided violet colour but also five red compound colour (strawberry red, etc.) ihowinc 
 Amaranth to be the bate dye used in their construction. 
 
 Several syrups contained dyex we were unable to identify; these we classed aa 
 " nrtiftcial " dyea and considered them uncertified. The subject of dyea and tlieir idanti* 
 fioution is being further investitratcd and we hope soon to get out our own table of 
 colour reactions and a more ri((orouK method than that de^eribcfl above. We are much 
 indebted to Mr. W. II. Watkins, chief chemist of the Buffalo factory of the National 
 Aniline and Chemical Company, Inc., for assistance on this subject. 
 
 In order to facilitate cumi>arisoii, tables have been prepared in wu. i the data on 
 all riiimplea of the same flavour '\* lifted. Thi.s al-^o ])ermits more extended remarks and 
 criticism than would be poasihlo were the d.ita K>ven in one lorffe table. 
 
 Strawderrt (27 Sauples.) 
 
 .S.inipU' 
 
 Analyied at. 
 
 Halifax 
 
 Ottawa 
 
 Dye. 
 
 Prenervativp 
 
 p. .-. 
 
 SucroM 
 
 p.O. 
 
 Analynt'ii Dewription. 
 
 N". 
 
 Substance. 
 
 
 Amaranth 107. . . 
 l>.>nceau»K.5ti ... 
 None 
 
 .Vmaranth 107 
 
 .\une 
 
 
 
 (lenuine ayrup. 
 Doubtful Kyrup. 
 (tenuine xyrup. 
 lienuiiie fniit. 
 (ienuine ayiup. 
 
 
 
 
 
 
 
 
 
 7i"it; 
 
 
 
 
 
 i;.M.i;i 
 
 Reniuic acia . . . 
 None ... . .'.'".'.'. 
 
 00619 
 113S 
 2107 
 
 3« 27 
 7 02 
 20 0(i 
 29 44 
 2 5<) 
 27 l.'p 
 45 39 
 
 24 N»; 
 
 12 !tO 
 227* 
 
 110 
 37 14 
 
 13 2S 
 42 (17 
 33 12 
 26 2M 
 42 38 
 11 31 
 69 .50 
 13 38 
 35 34 
 37 40 
 
 li.'.'.'l'.ll 
 7-'.V.Pl 
 
 II 
 
 \Vinnii»K . . 
 Vancouver... 
 
 Amaranth 107 ... 
 
 None 
 
 Artificial 
 
 Ponceau «K 108 
 Amaranth 107 — 
 None 
 
 'icnuiiie fruit, 
 (tenuine «iyiiip. 
 (ienuine ayrup. 
 Synthetic ayrup. 
 (tenuine iiyrup. 
 (ienuine fruit, 
 (ienuine ayrup. 
 (ienuine fruit. 
 
 7:.'i:fi 
 
 VlcohoL 
 
 19 18 
 
 
 BeuKuic acid 
 
 Salic acid . 
 
 0980 
 1342 
 
 Trace. 
 0929 
 0174 
 
 Trace. 
 0O.V1 
 UHW 
 
 Trace. 
 „ 
 
 7T'.»!il 
 77'-'7o 
 7711" 1 
 
 Pom'eau.tRSa . 
 Amaranth 107. . . 
 
 None 
 
 IVnx. acid 
 
 Kormiilin 
 
 Ileni. acid 
 
 (tenuine ayru)!. 
 Syntlietic ayrup. 
 (ienuine fruit. 
 
 77'i7^' 
 
 Artificial...... !' 
 
 Palatine Red fi2. . . 
 Amaranth 107. .. 
 107. . 
 Ponceau 3 R-W... 
 Krvthiosin 517 . . . 
 Ponceau 3R5(i. . 
 CryntalPonc. 61. 
 Palatine Red (12 . . 
 
 
 7IIISI 
 .■.•.'7111 
 
 Salic, acid 
 
 Bent, acid 
 
 None '.'.'.'.'.'.'.'. 
 
 (ienuine fruit, 
 (ienuine ayrup. 
 (ienuine ayrup. 
 (ienuine aynip. 
 (ienuine ayrup. 
 Doubtful ayrup. 
 (ienuine fruit, 
 (ienuine ayrup. 
 Genuine fruit. 
 
 7r.'r.'3 
 7."''.«il 
 
 7.'i-J-i:t 
 7,-kH,;7 
 
 Benx. acid 
 
 057 
 0(101 
 114 
 
 09^2 
 
 0M8 
 
 In the 27 samples of strawberry flavour examined, 2 were found to be synthetic 
 preparations, 2 doubtful, and 23 genuino. 8 samples contained no preservative, 14 small 
 amounts of soda benzoate, 2 salicylic acid, 2 formaldehyde and 1 alcohol. Of the 18 
 samples which were artificially coloured, but six contained an uncertified dye. 
 
PINEAPPLE (22 8amplea.) 
 
 1 i 
 
 m\ 
 
 i It 
 
 There was but one synthetic syrup in the twenty-two samples of pineapple flavour 
 examined. This preparation was the only artificially coloured sample. Ten samples 
 contained no preservative other than sucrose, seven contained benzoate of soda, two 
 salicylic acid, two formaldehyde and one alcohol. 
 
 GHEBRV (21 samples.) 
 
 ii 
 
 ff 
 
 t ! 
 
 iiri.. 
 
 i > 
 
 
 
 
 PreBervativ 
 
 e. 
 
 
 
 'jsmple 
 
 Anal.vz?<l at. 
 
 Dye. 
 
 
 
 Sucnme 
 
 Analyst's Description. 
 
 No. 
 
 
 
 
 
 
 Substance. 
 
 1>. e. 
 
 
 
 T«047 
 
 Halifax 
 
 Pi.rceau 3R .5(5 
 
 Amaranth 1U7 ... 
 
 None 
 
 ( ien syrup. 
 Doubt, syrup. 
 
 71220 
 
 
 
 
 748- 
 
 Ottawa 
 
 II II 
 
 Salic, acid 
 
 046 
 
 49 26 
 
 Uen. II 
 
 72,597 
 
 ', .... 
 
 .1 11 
 
 
 
 MOOT, 
 
 1116 
 
 •1 It 
 
 72599 
 
 „ 
 
 It 
 
 „ ,, 
 
 004 
 
 47 79 
 
 •1 It 
 
 7751.1 
 
 „ 
 
 None .... 
 
 II II 
 
 0.016 
 
 22 15 
 
 fruit. 
 
 77517 
 
 
 
 Palatine Red (i2. . . 
 
 N one 
 
 
 17 95 
 
 syrup. 
 
 77.5:h 
 
 „ 
 
 Ponceau 3 R'i6.,.. 
 
 Formalin* 
 
 003 
 
 1 40 
 
 .1 fruit. 
 
 77572 
 
 „ .... 
 
 Na|)th. Yel. S 4. . . 
 
 Siilic. acid* 
 
 0019 
 
 16 22 
 
 II It (mint). 
 
 nxnj 
 
 
 
 Palatine Red 62. . . 
 VrtiHcial 
 
 
 
 4 76 
 
 .39 6« 
 
 II fruit. 
 
 77!Hi4 
 
 Salic, acid 
 
 012 
 
 
 74<W.5 
 
 „ 
 
 Magenta 448 
 
 
 o<m 
 
 .32 91 
 
 II It 
 
 75327 
 
 Winni|>' L'. .. 
 
 Palatine R«l B2. . . 
 
 Bent 
 
 Trace. 
 
 22 49 
 
 II Hyrup. 
 
 79508 
 
 M 
 
 CryBt. Ponceau 64 
 
 None 
 
 
 6ti 30 
 
 „ „ 
 
 62731 
 
 ., 
 
 Amaranth 107. . . . 
 
 
 
 
 51 70 
 
 It ti 
 
 68418 
 
 Vancouver-. . . 
 
 Pone. 3R 56 
 
 Benz. acid] 
 
 0054 
 
 6 64 
 
 II II 
 
 68441 
 
 
 Amaranth 107 
 
 
 0094 
 
 16 69 
 
 
 75925 
 
 M 
 
 
 
 
 01 
 
 46 36 
 
 1. It 
 
 7.5928 
 
 „ 
 
 Pone. 3R .56 
 
 „ 
 
 076 
 
 347 
 
 fruit. 
 
 75869 
 
 (1 .... 
 
 Xune 
 
 None 
 
 Beuz. acid 
 
 lii 
 
 I 28 
 836 
 
 It It 
 
 75871 
 
 Amaranth 107 .. . 
 
 ., 
 
 Benzoate declared. 
 
 
 JL 
 
9 * - 
 
 of the twenty-one samples examined, one was doubtful, the remaining twenty 
 geiui'iit'. All were found to be coloured but two, thirteen with certified dyes and six with 
 other?. Seven contained no other preservative than sucrose, six sodium bcnzoate, seven 
 ^alii'.vlic acid and one formaldehyde. 
 
 Si.x samples (Nos. 77513. 77533, 77867, 77964, 75928 and 75871) were labeled and 
 sold ;is '' Maraschino cherries." Steps should be taken to require manufacturers of 
 this I'lass of goods to label their product in a less deceiving manner, since these were 
 wt maraschino cherries. The following extract from Food Inspection Decisions, 
 r.iitiil States Department of Agriculture, F.I.D. 139 rChem. Abst. 6, (1912), 1473) 
 first ilftines the term, then places regulations on the labeling of products similar to the 
 .ibovi ; " Maraschino is a liqueur or cordial prepared by fermentation and distillation 
 from :i .small wild Dalmatian cherry. Imitations of maraschino should be labelled 
 "iiuit.ition." Cherries of other varieties preserved in maraschino liqueur may be 
 calleil •' cherries in maraschino," or if preserved in a syrup flavoured with maraschino 
 alono. may be called " cherries, maraschino flavour " or " maraschino flavoured cher- 
 ries." Sample No. 75869, put out by the Liquid Carbonic Company of Chicago, con- 
 foriiH to the above: it is labeled "cherries, imitation maraschino flavour." 
 
 LBMON (18 samples.) 
 
 •"^^jl^l''' Analywdat. 
 
 Dye. 
 
 Preaervative 
 
 "ucroae 
 p. c. 
 
 Analyit'a Description. 
 
 SubaUnoe. 
 
 p. c 
 
 7«!in Halifax 
 
 Tartrazine 94 
 
 None 
 
 Tartrazine 94 
 
 Oranfcel 86. ... 
 
 Tartrazine 94 
 
 Artificial 
 
 Nauth Yel $4 4 
 
 None 
 
 
 
 Doubtful ayrup. 
 Synthetic syrup. 
 Genuine aynip. 
 Synthetic lyrup. 
 
 7Nt4:i M 
 
 
 
 
 :m< ., 
 
 
 
 
 7rji,'i .. 
 
 71217 
 
 Salic, acid 
 
 Trace... 
 
 . . 
 
 71«1 
 
 712-.'L' .. 
 
 None 
 
 ■ t u 
 
 
 Salic, acid 
 
 None'.'.... ;.!.'!;■ 
 
 Formalin 
 
 None. 
 
 0023 
 031 
 
 ' 6-022 
 
 64 54 
 39 49 
 63 92 
 32 62 
 67 36 
 2 09 
 4418 
 
 46 18 
 67-42 
 5576 
 
 47 07 
 
 Genuine syrup. 
 
 Synthetic syrup. 
 Genuine syruy. 
 
 74'«i 
 
 f&M, 
 
 :-^t'M\. .. 
 
 72iiiKi „ 
 
 None 
 
 Auramine425 
 
 Tartrazine 94 
 
 t>uin. Yel. 667.... 
 
 None 
 
 Napth. Yel. 8 4... 
 
 M 
 
 77K.M 
 
 7tii'»| 
 
 Salic, acid* 
 
 None 
 
 0034 
 
 'fMKi Winnipeg. . . . 
 ilS41!' Vancouver. . . 
 W44J 
 
 
 
 Doubtful syrup. 
 Sjmthetic syrup. 
 
 Bern, acid 
 
 o'oe.'i 
 
 
 
 
 
 ■ l!Hizo.ite de<'lared. 
 
 <i nuitiR flavours, 7; synthetic, 8; doubtful, 3. The dyes show a hotter proportion, 
 only f.ur samijles being coloured with uncertified dyes. Twelve samples were found to 
 1)« prp-crved with sucrose alone, four with salicylic acid and one each with sodium ben- 
 Z'iiiti> ;iii(l formaldehyde. The explanation for the large percentage of synthetic pre- 
 paMtii ns of this flavour is probably found in the fact that of all favours, lemon and 
 nraiifri. aro the easiest and probably the most commonly reproduced. It is well known 
 that the so-called " circus lemonade " is nothing but a water solution of citric or tar- 
 taric arid, sweetened and coloured. 
 
 .'!3n4_2 
 
10 
 ORAKOE (45 samples). 
 
 Sample 
 No. 
 
 T«i08 
 78041 
 71218 
 
 748£ 
 t»2)>0 
 77516 
 77868 
 78612 
 75321'. 
 79506 
 52686 
 52699 
 «'.8417 
 75926 
 
 Analyzwl at 
 
 Halifax None 
 
 ArtiKcial.. 
 
 Ottawa 
 
 Dye. 
 
 Winnijieg. 
 
 Vancouver. . 
 
 Orange 1 85 Salic-acid 
 
 Meth. Orange. . ..Kornialiii. 
 
 Orange 1 86 Salic, acid . 
 
 Artificial Benz. acid . 
 
 Orange (J 14 Salic, acid. 
 
 Cniceine Or. 13.. . . IWnz. acid 
 
 Orange IV 88 Formalin 
 
 None None 
 
 Orange U 86 Benz. acid 
 
 Croceine Or. 13. 
 
 None None 
 
 Orangell8« 
 
 Benz. acid 
 
 Preservative. 
 
 Sulwtance. 
 
 None . 
 
 Sucrose. 
 I>.c. 
 
 p.c. 
 
 023 
 014 
 015 
 05' 
 020 
 170 
 0(113 
 
 Trace 
 
 .\naly8t'« dencriiitii m. 
 
 (Jen. «yrup. 
 Comp nyrup. 
 
 o (113 
 
 52 72 
 59 ti.^ 
 (K> 00 
 2 61 
 0000 
 00 OO 
 30 39 
 20-8; 
 ,")9-40 
 (iO 24 
 5488 
 
 (Genuine syrup. 
 
 Sjn. xyriip. 
 Doubt, xyrup. 
 
 .Syn. >yrup. 
 
 Six genuine, three compound, three synthetic and three doubtful. Ten samples 
 wire found coloured with forbidden dyes. This must be due to ignorance since no 
 samples were more brilliant in colour than those dyed with orange 1 85. Five samples 
 contained no added preservative (onj, No. 7532«, not even sucrose), three salicylic 
 acid; five benzoic acid; two formaldehyde. 
 
 RASPBERRY (11 Samples.) 
 
 4 
 
 i1 
 
 ]■% 
 
 Out of eleven samples exaniiiud, -oven \vt>re found to be genuine and four doubt- 
 ful. Only one sample was coloured with an uncertified dye. Three samples contaiiiM 
 no preservative, six benzoic acid, one salicylic acid and one formaldehyde. 
 
11 
 
 VANILLA (7 samples). 
 
 S.'ini|ile 
 
 Analyzed at. 
 
 Dye. 
 
 Preservative. 
 
 Sncroac. 
 r>. e. 
 
 Ana'y»t'» dpscription. 
 
 Siibstancf. 
 None 
 
 p. c. 
 
 
 7IHi07 
 
 Hali«a.x 
 
 OlUiVitk...... 
 
 WinniiH- K 
 
 None 
 
 II 
 
 (Jen. nyriip. 
 
 78044 
 
 
 
 
 S6.54 
 6656 
 
 Formalin 
 
 Salic, acid 
 
 None 
 
 oai8 
 
 Oil 
 
 36 59 
 
 37 08 
 87 49 
 66 82 
 60 ."iO 
 
 Syn 
 Get. M 
 
 74083 
 763.'?4 
 
 M 
 
 ■I .1 ' 
 
 'i'liere was but one synthetic preparation (flavoured with ooumarin) in the seven 
 siiiiipli's examined. Aniline dyes were found in none, though No. 75334 was coloured 
 with oaramcl. Two contained small amount-; of forei^i preservatives, salicylic acid 
 ami formaldehyde. • 
 
 CHOCOLATE (6 samples). 
 
 S.iniple 
 Nil. 
 
 Analyzed at. 
 
 Dye. 
 
 r -ervative. 
 
 Sucrose, 
 p. c. 
 
 Analyst's de«cription. 
 
 Substance. 
 
 p. c. 
 
 
 riifion 
 
 Halifax... 
 
 OtUwa. .. . 
 
 Winnipeg. . . 
 
 
 None 
 
 
 
 (Jen. syrup. 
 
 725.'t2 
 
 
 
 
 48 6ti 
 29 82 
 
 43 98 
 filOO 
 
 44 40 
 
 72.V.t5 
 72598 
 
 i 
 
 ,1 
 
 7H5H 
 
 " ■ 
 
 
 
 
 .->2700 
 
 
 
 
 ., 
 
 Xo comment is necessary on the above; it speaks for itself. 
 
 PEACH (3 samples). 
 
 ^aIilpIe 
 
 Analyzed at. 
 
 Dye. 
 
 Preservative. 
 
 .Sucrose . 
 p.c. 
 
 Analyst's description. 
 
 
 Substance. 
 
 p. c. 
 
 050 
 059 
 Trace. 
 
 
 Iiri2ti2 
 
 Ottawa 
 
 Vancouver 
 
 None 
 
 
 44 17 
 17-31 
 31 66 
 
 Gen. syrup. 
 
 ::s7i 
 
 Benz. acid 
 
 :5H7(i 
 
 
 
 
 
 
 All genuine, none dyed. Two were preserved with sodium benzoate and one with 
 formaldehyde. 
 
\n 
 
 : H ■ i ■■ 
 
 12 
 
 MISCELLASKOfS (11 SBlTiplc!)). 
 
 Sample. 
 
 No. 
 
 70604 
 76tiOH 
 712:24 
 652611 
 77870 
 77872 
 7796S 
 7586.5 
 75929 
 68422 
 76927 
 
 Analyzed at. 
 
 Halifai 
 
 Ottawa 
 
 VaiK'ouver . . . . 
 
 Flavour. 
 
 Coffee 
 
 (iinger. . . . 
 Sarsaparil. 
 Rose 
 
 Vig 
 
 Claret. ... 
 Grape. ... 
 Rainbow . . 
 Apricot . . 
 Banana . . 
 
 Dye. 
 
 Xone. . 
 
 Aniline Yel. 7 
 
 None 
 
 Artificial 
 
 IndiKotine P. 09;!. 
 Erythrosin 517 .. . 
 
 None 
 
 Ponceau 3R 66. . . 
 None 
 
 Preservative. 
 ( 
 
 Subatance. 
 
 p.c. 
 
 Sucroae. 
 p. c. 
 
 None. . . 
 Salic acid . 
 
 None 
 
 Konnalin . 
 ISenz. acid 
 .■lalic. II 
 Benz. II 
 
 Trace. 
 
 018 
 170 
 019 
 075 
 170 
 0H2 
 HO 
 
 Trace. 
 
 15-88 
 43 08 
 51 40 
 00 00 
 8 74 
 29-88 
 42 60 
 56 26 
 
 Analyst's 
 description. 
 
 Gen. syrup. 
 
 Syn. ii 
 Doubt. II 
 Gen. fruit. 
 Doubt, syrup. 
 Syn. 
 Gen. fruit. 
 
 Syn. synip. 
 
 Six genuine, four synthetic and two doubtful. Three samples were coloured witli 
 uncertified dyes. Six were found to contain sodium benzoate, two salicylic acid, and 
 one formaldehyde. 
 
 In the collection were found three extracts (7451, lemon; 7495, vanilla; 7450, 
 pineapple) and a soft drink (No. 75331, loganberry) collected by mistake. 
 
 Summary. — In the total number of syrups examined (141), one hundred and four 
 were found to be genuine, twenty-two synthetic and fifteen doyi-tful. There were only 
 thirty-one samples coloured with uncertified dyes. Fifty-eight samples contained no 
 added preservative, forty-se^-en benzoic acid or benzoates; twenty-tw salicylic acid; 
 twelve formaldehyde and two alcohol. Such low percentage of gynti.etic preparations 
 and syrups coloured with uncertified dyes in this representative collection, indicates 
 that it will be a comparatively easy matter to enforce the standards as recommended 
 in the first part of this report. 
 
 GEO. H. BROTHER, 
 
 Assistant Analyst. 
 
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