which can be used. The obvious inference is that this material should be used exclusively for the production of industrial alcohol or for some other technical uses and no longer be prepared for human food. The production of straight, pure sirups from maple sap and the sap of the sugar cane and of sorghum and, in certain conditions, from sugar, can be easily secured in quantities sufficient to supply the demand not only for the consumption of pure sirups but also for supplying the materials which when mixed with pure glucose produce the mixed sirups of commerce. Thus inedible molasses would be eliminated from human food and mixed sirups be rendered unobjectionable articles of diet.
CONFECTIONERY.
The term confectionery is applied to a wide range of products which may in general be described as preparations of saccharine substances with various colors and flavors. A common appellation used in connection with confectionery and one which describes perhaps the major part of the product is the term "candy."
Material Used in the Preparation of Confectionery.—The saccharine materials which are employed in the preparation of confectionery are sugars of various kinds, namely, maple, cane, and beet sugar together with glucose, dextrose, and invert sugar. Starch, which is not a saccharine substance, is sometimes used as a filler in some forms of confectionery. The colors used are either those of a vegetable character, such as saffron and annatto, or derived from the animal substances, such as cochineal, or more generally, that large class of bodies derived from coal tar and generally known under the name of anilin dyes. The flavors employed are either natural flavors, such as those derived from nuts and fruits, or their preparations, extracts, such as the extract of vanilla, and synthetic preparations, including a very large number of artificial flavoring materials resembling to a greater or less degree the natural flavor of fruits, nuts, or flowers. Chocolate is one of the most common and one of the most highly appreciated flavoring reagents employed, being largely mixed with sugar before using. Not to be included in the permissible materials in the manufacture of confectionery are any powdered mineral substances or mineral substances of any kind (except such as are incident to the manufacture of the product as the natural constituents of the raw material), poisonous or harmful colors or flavors, and fermented, vinous, and distilled liquors and drugs of all kinds.
Under adulterations the question of what is harmful or hurtful in such material will be more fully discussed.
Method of Manufacture.—Each manufacturer has his own method of mixing, flavoring, and coloring his products and these are mostly trade secrets. A general statement, however, may be made regarding the method of pro-
