Search America's historic newspaper pages from 1789-1943 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
TEST YOUR FOOD '
Simple Ways to Try Out
Honey, Flour Jelly, Spices.
By Dr. H. W. Wiley.
There are certain simplexhem
Ical tests which may also be ap
plied with a good deal of success
and without the services of a pro
fessional chemist. Of course cer
tain reagents must be at hand for
these tests, but these can be se
cured from any well appointed
drug store. ,
It has. become quite a common
practice to injx invent sugar, with
honey. As honey consists chief
ly of invert Sugar the adulteration
is somewhat difficult of detection.
By the use of a simple reagent,
namely, anifin acetate, it is usual
ly easy to detect the adulteration.
Anilin acetate is conveniently
prepared by shaking together
equal parts of anilin and wafer
and adding enough strong acetic
acid to clear the mixture.
The test is made as follows:
The reagent is added to a small
quantity of honey by allowing it
to. flow down the sides of the ves
sel," most conveniently a. test tube,
so as to form a layer "on -top of
thevhoney. The test tube, or
othe'r vessel, should, be gently ro
tated so as to mix portions of the
two solutions which' are in con
tact with each-other.
If invert sugar has been used, a
delicate rose tint will be formed
at thepoint of contact' of 'the two
solutions. If is of course advis
able to compare the test with
some genuine' honey.
Some spices and condiments
have starch of their own, but
there are others which contain no
starch, such as cloves, mustard
and cayenne pepper. Starch
added to jellies and to those con
diments which do not naturally
contain starch, is detected by
adding water to the material and
heating it to the boiling point and
then cooling. While boiling, a
solution of potassium perman
ganate is added, drop by drop,
stirring constantly, until the so
lution is almost colorless.
1 After cooling, which may be
hastened "by placing in cold water
a drop of tincture of iodin is
added. Both the potassium per
manganate and tincture of iodin
may be found in every pharmaqy.
If the jam of spices contain any
starcfr a beautiful blue color will
If the lemon extract is a genu
ine one it may be tested in the
following manner: A teaspoon
ful of the extract is placed in the
bottom of a glass tumbler and
two or three teaspoonfuls of
water added. In the case of a
real extract containing consider
able quantities of lemon oil it will
be found that the oil is thrown
out of solution by reason of its
insolubility in the' dilute' alcohol.
This produces turbidity and
after a while the separation of the
oil may be detected on the top of
the aqueous mixture. If the lemon
extract remain perfectly clear
after the addition of water it is
undoubtedly a low grade product,