Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

by Harvey Washington Wiley

FOODS AND THEIR ADULTERATION

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WILEY

BY THE SAME AUTHOR.

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BEVERAGES AND THEIR ADULTERATION.

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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.

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Octavo. Illustrated. In Preparation.

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P. BLAKISTON’S SON & CO., Publishers, Philadelphia.

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FOODS AND
THEIR ADULTERATION

ORIGIN, MANUFACTURE, AND COMPOSITION OF FOOD PRODUCTS; DESCRIPTION OF COMMON ADULTERATIONS, FOOD STANDARDS, AND NATIONAL FOOD LAWS AND REGULATIONS

By
HARVEY W. WILEY, M.D., Ph.D.

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WITH ELEVEN COLORED PLATES AND
EIGHTY-SIX OTHER ILLUSTRATIONS

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PHILADELPHIA
P. BLAKISTON’S SON & CO.
1012 Walnut Street
1907

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Copyright, 1907, by P. Blakiston’s Son & Co.

WM. F. FELL COMPANY
ELECTROTYPERS AND PRINTERS
1220-24 SANSOM STREET
PHILADELPHIA, PA.