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FOODS AND THEIR ADULTERATION
WILEY
BY THE SAME AUTHOR.
BEVERAGES AND THEIR ADULTERATION.
OUTLINE OF CONTENTS.
| I. | Spring, well, and other potable waters. |
| II. | Potable mineral waters. |
| III. | Contamination of waters and how to avoid them. |
| IV. | Coffee, Tea, Cocoa, Chocolate, etc. |
| V. | Soda Waters, Pops, Seltzers, etc. |
| VI. | Fermented Beverages—Growth of Raw Materials, Manufacture, and Storage: |
| (a) Beers. (b) Wines. (c) Ciders, Perrys, Meads, etc. | |
| VII. | Distilled Liquors: |
| (a) Whiskey. (b) Brandy. (c) Rum. (d) Gin and other flavored compounds.(e) Imitation and compound liquors. (f) Blends. (g) Cordials, denatured alcohol, etc. | |
| VIII. | So-called temperance drinks. |
| IX. | Beverages of a miscellaneous character. |
Octavo. Illustrated. In Preparation.
P. BLAKISTON’S SON & CO., Publishers, Philadelphia.
FOODS AND
THEIR ADULTERATION
ORIGIN, MANUFACTURE, AND COMPOSITION OFFOOD PRODUCTS; DESCRIPTION OF COMMONADULTERATIONS, FOOD STANDARDS, ANDNATIONAL FOOD LAWS AND REGULATIONS
By
HARVEY W. WILEY, M.D., Ph.D.
WITH ELEVEN COLORED PLATES AND
EIGHTY-SIX OTHER ILLUSTRATIONS
PHILADELPHIA
P. BLAKISTON’S SON & CO.
1012 Walnut Street
1907
Copyright, 1907, by P. Blakiston’s Son & Co.
WM. F. FELL COMPANY
ELECTROTYPERS AND PRINTERS
1220-24 SANSOM STREET
PHILADELPHIA, PA.