Food : its adulterations, and the methods for their detecton / by Arthur Hill Hassall.

Date:
1876
Catalogue details

Licence: Public Domain Mark

Credit: Food : its adulterations, and the methods for their detecton / by Arthur Hill Hassall. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    9/970
    PEEFACE. Eighteen Tears have elapsed since the Author's work entitled 'Adulterations Detected in Food and Medicine' was pub- lished. Since that date the knowledge of the subject of the Adulte- ration of Food has greatly extended, and the methods for its detection have become much more definite and precise. During the whole of the intervening period the author has himself been unceasingly occupied with the subject, having made numberless analyses, and having been constantly en- gaged in special investigations relative to the adulteration of certain articles of food. Although in the present work the Author has followed somewhat the method adopted in his previous books on the same subject, yet the volume now published contains a large amount of additional matter, several of the subjects being treated of for the first time, as the articles on Food, its Func- tions and Quantity; The Preservation of Food; Unwholesome and Diseased Meat; Water; Aerated Waters; Lime and Lemon Juices; CiderandPerry; Tinned Vegetables; and the Utensils