Applied bacteriology; an introductory handbook for the use of students, medical officers of health, analysts and sanitarians / by T.H. Pearmain and C.G. Moor.

  • Moor, C. G. (Cresacre George)
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Applied bacteriology; an introductory handbook for the use of students, medical officers of health, analysts and sanitarians / by T.H. Pearmain and C.G. Moor. 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.

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    THE ANALYSIS OF FOOD AND DRUGS. Part L—MILK AND MILK PRODUCTS. By T. II. PE ARM AIN and C. G. MOOR, M.A. (Cantab.), Membra of the Society of Public Analyala, Authora of ‘ A Manual of Applied BacUriology ‘ ‘ Aidt to the Analyaia of Pood and Druga,’etc, ' Demy Svo., pp. 140. Price 5s. net. PRESS NOTICES. British Medical Journal, March 12,1898. ‘This volume forms the first part of a work on the “Analysis of Food and Drugs,” which is intended to embrace all such articles as may come into the hands of the public analyst. The book is written in a very concise style, and appears to contain accounts of all the processes likely to be required in ordinary work. It presente several novel characters. Thus, statistics are given of the numbers of samples of many articles examined by public analysts during the last few years, and of the number reported as adulterated. An excellent example is set by the authors in giving standards to which milk, cream, butter, and cheese should in their opinion conform. The need for standards of reasonable purity is at the present time great, the standards adopted by the chiefs of the Inland Revenue Department Laboratory, who are the referees under the Sale of Food and Drugs Acts, being evidently founded upon the poorest quality of milks that have been known to be yielded by cows. . . . The book embodies a considerable amount of material which is the personal work of the authors, notably in the case of condensed milk and cheese. . . . The article on cheese is a very complete one', and gives an excellent account of the principles on which cheese- making is based. The present volume promises well for the rest of the series, and if the following parts come up to the same standard the completed work will form a very valuable addition to the literature of food analysis. The Dairy World, October 16,1897. ‘The work as a whole, as its generic title suggests, is primarly intended for ana- lytical-chemists who have to do with food questions ; but there is also in it a good deal of sound and useful information that will be useful to progressive dairy farmers, to dealers in milk, and to students who seek to master the science of the dairy. The authors declare in favour of a “ formulation of standards to which foods should con- form,” and express an opinion to the effect that such standards would be generally productive of good. . . . Our authors are on firm and reasonable ground when they say that ‘ ‘ the only basis on which to found a proper standard for milk is what a pur- chaser has a right to expect—milk of average quality. ”... The book before me contains a mass of valuable information, and may be warmly recommended to all who take a practical interest in the question.’ Sanitary Record, September 17, 1897. ‘The aim of the authors, we are told in the preface, is to produce a book ‘‘con- venient for laboratory use^ which shall contain all that is required for every-day routine work, without in any way pretending to ' be an exhaustive manual on the subject.” We have gone through the book, and can testify to its value for the pur- pose for which it is intended. The methods described are clear and concise. Some of them are new, and so will be of especial interest to those who are entrusted with the analysis of food and drugs. But the book is one which will also be found valu- able to a hiuch wider class than analysts. . . . This volume treats of milk, cream, condensed milk, butter, and cheese. It is a valuable addition to our knowledge of milk and milk products, and we can recommend it to public analysts, medical officers of health, food inspectors, and all those who require to know what is worth knowing on these subjects.’ Chemical News, August 13, 1897. ‘ . . . The authors are to be congratulated on having produced a most useful and readable book, and we can only hope the parts yet to come will be worthy of Part I.’ London : BAILLIERB, TINDALL & COX, 20 and 21, Kino William Street, Strand. [Paris and Madrid.]