Fliixuced     .    .  *'  34  "  "  "  ♦'
Wliit«  poppy

seed     ;    .    .  "  46  "  "  "  "

PeaniitH.     .    .  **  38  *•  "  "  **
Water  melon

Bcod  ...  ••  36  "  "  ••  "
Wliite  mustard

need    ...  ••  30  "  "  ««  ««
Black  mustard

seed    ...  "  29  "  "  "  *'

Hemp  seed      .  ••  28  "  "  "  "

Vivegnr  may  be  adulterated :

a.  With  Sulphuric  Acid,  To  detect
this  adulteration  mix  a  small  sample
with  some  powdered  starch,  boil  it  for
half  an  hour,  then  allow  it  to  become
entirely  cold  (this  is  absolutely  neces-
sary) ;  and  add  a  few  drops  of  iodine
solution.  The  vinegar,  in  case  it  is
adulterated,  will  be  colored  blue.
b.  With  Nitric  Acid.  Mix  a  sample
with  solution  of  sulphate  of  indigo.
The  fluid  becomes  discolored,  or  as-
sumes a  yellowish  color,  if  adulterated.
c.  'Tartaric  Acid.  A  specimen  of  the
vinegar  to  be  tested  is  evaporated
nearly  to  dryness.  The  residue  is
extracted  with  alcohol,  filtered  and
treated  with  a  solution  of  potassium
chloride.  A  white  precipitate  indicates
adulteration.
d.  Lead  is  present  when  a  sample  of
vinegar  is  evaporated  to  one  quarter  of  its
volume,  and  tnis,  being  treated  with  sul-
phuric acid,  yields  a  white  precipitate.
Saffrmi.  Concentrated  sulphuric  acid
is  the  surest  means  of  testing  safiron.
The  stigmas  of  the  genuine  article  will
immediately  assume  an  indigo  color,
which  changes  quickly  into  dark  red
and  brown,  while  the  leaves  of  crocus
vemvSf  the  most  common  adulteration
of  safiron,  are  colored  dark  green.
