Practical Flavoring Extract Maker (Classic Reprint)by E. J. Kessler
Prior to the enactment of the State and Federal pure food laws, few classes of food products were so grossly adulterated as flavoring extracts. Some of the compounds termed "extract of vanilla" were manufactured at a cost of from 40 to 60 cents per gallon. This condition undoubtedly resulted from the ease with which
Excerpt from Practical Flavoring Extract Maker
Prior to the enactment of the State and Federal pure food laws, few classes of food products were so grossly adulterated as flavoring extracts. Some of the compounds termed "extract of vanilla" were manufactured at a cost of from 40 to 60 cents per gallon. This condition undoubtedly resulted from the ease with which substitutes that readily deceive the purchaser are prepared. The average manufacturer was by no means inspired by the desire to adulterate; in the majority of instances the causes of the decline in the quality of the extracts offered can be traced directly to the door of either the dealer or consumer, or both. In justice to the manufacturer, it may be stated that the rule of price regulating quality was generally observed. This rule, although holding good in the main, has its exceptions. The discussion, while not having a direct bearing on the manufacture of flavoring extracts, is of sufficient importance, especially when the manufacturer is called upon to match goods offered by competitors; and in order to properly decide such problems, he should have a fair knowledge of the non-technical processes for conducting tests.
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