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178
Adulteration with water is becoming less common,
but adulteration with Fats, other than Butterfat,
has advanced to the degree of a science. The
melting-point is no longer a trustworthy feature, and
we have to fall back upon saponification, and the
determination of the Fatty Acids, to enable us to
form a judgment.
J am is a very fair substitute for Butter. A pot
of Raspberry Jam, No. 201, was examined, and
proved the truth of the Manufacturer's statement
upon the Label. The cleanliness of the manufacture
was beyond all praise, as I ascertained by washing a
considerable sample. As very little is generally
known about the composition of Jam, I may be
allowed to quote the analysis :—
Water 20.76
Fruit (taken as dry) 20.71
Sucrose 16.70
Dextrose 41.10
Ash from (fruit) 0.73
100.00
Dextrose is a kind of Sugar, obtainable from
Sucrose by continued boiling in the presence of the
acids of Fruits.