INDEX.

A.

Acetous fermentation, [225]
Acids, acetic, [146]
—— butyric, [63]
—— malic, [173]
—— nitrous, [210]
—— phosphoric, [147]
—— picric, [153]
—— salicylic, [149], [177]
—— succinic, [174]
—— sulphuric, [176], [227]
—— tannic, [22], [174]
—— tartaric, [102], [173]
—— in beer, [146]
—— —— butter, [63], [71]
—— —— wine, [172]
Adams’ test for milk, [59]
Adulteration, excuses for, [1]
—— extent of, [5], [7]
—— varieties of, [9], [10]
Albuminoid ammonia, [207]
Albuminoids in beer, [145]
—— —— flour, [89]
—— —— water, [207]
Alcohol in beer, [143]
—— —— bread, [94]
—— —— liquors, [195]
Alcoholometric tables, [144], [196]
Alkaloids in beer, [150]
—— —— flour, [91]
—— —— milk, [62]
Allspice, [253]
Aloes, [152]
Alum in baking powders, [102]
—— —— bread, [98]
—— —— flour, [92]
American adulteration, [8]
—— cheese, [85]
—— wine, [158]
Ammonia in water, [207]
Amylic alcohol, [197]
Annato in butter, [77]
—— —— cheese, [86]
Aniline dyes in wine, [178]-[183]
Artesian wells in New York, [257]
Artificial bitters in beer, [141]
—— butter, [66]
—— cheese, [85]
—— coffee, [31]-[40]
—— honey, [122]
—— jelly, [256]
—— liquors, [193]
—— spices, [245]
—— sugar, [105]
—— tea, [19], [28]
—— wine, [167]
Ash of beer, [136]
—— —— bread, [96]
—— —— chicory, [35]
—— —— cocoa, [44]
—— —— coffee, [31], [35]
—— —— flour, [89]
—— —— milk, [52]
—— —— mustard, [242]
—— —— pepper, [244]
—— —— pickles, [232]
—— —— sugar, [110]
Ash of tea, [16], [22]
—— —— wine, [175]
Asparagus, [254]
B.
Bacteria in water, [220]
Bakers’ chemicals, [101]
Baking powders, [102]
Banana essence, [129]
Barley malt, [132]
Beans in coffee, [31]
Beech leaves in tea, [18]
Beer, [132]
—— adulteration of, [137]
—— acids in, [146]
—— alcohol in, [142]
—— albuminoids in, [145]
—— alkaloids in, [150]
—— American, [134]
—— analysis of, [142]
—— ash of, [136], [147]
—— bitters in, [137], [141]
—— carbonic acid in, [143]
—— composition of, [135]
—— extract of, [134], [144]
—— flavourings for, [137]
—— glucose in, [138]
—— glycerine in, [150]
—— lager, [134]
—— malt substitutes in, [138]
—— manufacture of, [133]
—— phosphates in, [147]
—— picric acid in, [153]
—— picrotoxine in, [153]
—— production of, [134]
—— salicylic acid in, [149]
—— salt in, [147]
—— soda in, [140]
—— standards for, [148]
—— sugar in, [144]
—— sulphites in, [156]
—— Wittstein’s test for, [151]
—— varieties of, [133]
Bees’ wax, [128]
Bibliography, [258]
Biological examination of water, [216]
Bitters in beer, [141]
Bleaching of flour, [90]
—— —— sugar, [108]
Blending of beer, [140]
—— —— liquors, [185]
—— —— wine, [164]
Blue pigments, [14], [107]
Boards of Health, [6]
Borax in milk, [61]
Bouquet of liquors, [187]
—— —— wine, [164]
Brandy, [186]
Bread, [94]
—— aerated, [95]
—— alcohol in, [94]
—— alum in, [98]
—— analysis of, [97]
—— ash of, [96]
—— composition of, [96]
—— salt in, [96]
—— soda in, [95]
—— starch in, [96]
—— water in, [96]
Brewing in the United States, [134]
Butter, [63]
—— acids in, [71]
—— adulteration of, [66]
—— analysis of, [65]
—— Angell & Hehner’s test, [72]
—— annato in, [77]
—— artificial, [66]
—— ash of, [65]
—— carotin in, [77]
—— colouring of, [77]
—— composition of, [63]
—— examination of, [65], [68]
—— fat crystals in, [79]
—— fusing point of, [63], [69]
—— gelatine in, [76]
—— Hübl’s process for, [75]
—— Koettstorfer’s process for, [71]
—— microscopic appearance of, [78]
—— oleomargarine in, [66]
—— photomicrographs of, [78]
Butter, Reichert’s process for, [73]
—— saffron in, [77]
—— salt in, [65]
—— soluble acids in, [71]
—— specific gravity of, [67]
—— tests for purity of, [70]
—— volatile acids in, [71]
—— water in, [65]
Butterine, [66], [67]
Butter fat, melting point, [69]
—— —— specific gravity, [68]
Butyric acid, [63]
—— alcohol, [188]
—— ether, [187]
C.
Caffeine, [21], [39]
California wine, [158], [160]
Cane sugar, [104]
Canned vegetables, [254]
Capsicum, [229]
Carbohydrates, [99]
Carbonic acid, [95], [143]
Carotine, [77]
Caseine, [50], [85]
Cassia, [252]
Cayenne pepper, [247]
Cereals in coffee, [31], [34]
Cheese, [83]
—— adulteration of, [85]
—— American, [84]
—— analysis, [86]
—— artificial, [85]
—— composition of, [83]
—— fats in, [84]
—— lard, [85]
—— varieties of, [83], [84]
Chicory, [31]
—— ash, [35]
—— colouring power of, [34]
—— extract, [38]
—— in coffee, [32], [34]
—— sugar in, [37]
—— tests for, [32]
Chlorine in water, [206]
Chocolate, [42]
—— ash of, [45]
—— fats in, [45]
—— flavourings for, [42]
—— flour in, [42]
—— sugar in, [45]
Chrome yellow in coffee, [40]
—— —— —— candy, [131]
Cider vinegar, [230]
Cinnamon, [253]
Cloves, [252]
Coal-tar colours in candy, [130]
—— —— —— mustard, [240]
—— —— —— wine, [178], [183]
Cocoa, [42]
—— adulteration of, [42], [45]
—— analysis of, [45]
—— composition of, [43]
—— starch in, [42]
—— theobromine in, [44]
Cocoa-nut oil in butter, [73]
Coffee, [29]
—— adulteration of, [31]
—— analysis of, [30]
—— artificial, [31], [40]
—— ash of, [31], [35]
—— caffeine in, [39]
—— cereals in, [31], [34]
—— chicory in, [31], [32]
—— colouring of, [40]
—— composition of, [30]
—— density of infusion, [33]
—— examination of, [32]
—— extract of, [31]
—— facing of, [40]
—— fat in, [30]
—— sugar in, [37], [38]
—— tests for purity of, [32], [33]
Cognac essence, [193]
—— oil, [193]
Colouring agents, [15], [77], [130]
—— —— aniline, [130]
—— —— annato, [77]
—— —— carotin, [77]
—— —— gypsum, [14]
Colouring agents, indigo, [14]
—— —— lead, [131]
—— —— logwood, [178]
—— —— Martius’ yellow, [77]
—— —— mineral, [15]
—— —— Prussian blue, [15]
—— —— saffron, [77]
—— —— turmeric, [15], [77]
—— —— vegetable, [130]
—— —— Venetian red, [40]
Cocculus indicus, [153]
Condensed milk, [53]
Confectionery, [129]
Copper in grains, [255]
—— —— pickles, [232]
D.
Dairy Commissioner, [50]
Darnel in flour, [90]
Dextrine, [24], [146]
Dextrose, [105]
Dialysis, [180], [183]
Diastase, [132]
Digestion of alumed bread, [98]
—— —— butter, [82]
—— —— oleomargarine, [82]
E.
Elaidin test, [234]
Elm leaves, [18]
Ergot in flour, [90]
Essences, artificial, [129]
Ethers, [129], [174]
F.
Facing of coffee, [40]
—— —— tea, [15]
Fats in butter, [63], [71]
—— —— chocolate, [46]
—— —— crystals, [79]
—— fixed, [73]
—— insoluble, [71]
—— milk, [57]
—— soluble, [71], [73]
Fats, volatile, [73]
Fehling’s test, [37], [111]
Feser’s lactoscope, [57]
Flavourings for beer, [137]
—— —— candy, [129]
—— —— chocolate, [42]
—— —— liquors, [194]
—— —— wine, [165]
Flour, [88]
—— adulteration of, [90]
—— albuminoids in, [89]
—— alkaloids in, [91]
—— alum in, [90], [92]
—— analysis of, [89]
—— ash of, [89]
—— composition of, [87]
—— fungi in, [91]
—— gluten in, [89]
—— phosphates in, starch in, [89]
—— tests for, [92]
—— water in, [89]
Forchammer’s test, [203]
Frankland’s method, [211]
Fruit, canned, [254]
—— essences, [129]
—— wine, [168]
Fusel oil in candy, [129]
—— —— liquors, [197]
G.
Gall’s method for wine, [162]
Gelatine in butter, [76]
Gentian in beer, [150]
Gin, [191]
Ginger, [253]
Glucose, commercial, [105]
—— estimation of, [111]
—— in beer, [138]
—— in honey, [124]
—— in wine, [171]
—— manufacture of, [105]
—— tests for, [110], [124]
Gluten in flour, [89]
Glycerine in beer, [150]
—— —— wine, [171]
Granules of starch, [100]
Gypsum in sugar, [110]
—— —— tea, [14]
—— —— wine, [163], [176]
H.
Honey, [121]
—— adulteration of, [122]
—— analysis of, [124]
—— artificial, [122]
—— ash of, [123]
—— comb, [122], [128]
—— glucose in, [123]
—— sugar in, [123]
—— water in, [123]
Hop-substitutes, [137], [150]
Hordeine, [133]
Hawthorn leaves, [18]
Hubl’s test, [75]
I.
Ice, impure, [224]
Indigo, [14], [19], [40], [129]
Iodine test, [99]
J.
Jellies, [256]
K.
Kœttstorfer’s test, [71]
L.
Lactometer, [53], [54]
Lactoscope, [57]
Levulose, [107]
Lard cheese, [85]
Leaves in tea, [17], [18]
Legislation, [268]
Liquors, [186]
—— adulteration of, [192]
Logwood test, [92]
M.
Mace, [253]
Malic acid, [173]
Malt, [132], [137]
Maltose, [107]
Malt substitutes in beer, [137], [148]
Maple sugar, [109]
Marble dust, [131]
Marc of wines, [157]
Martius’ yellow, [77], [240]
Meat extracts, [255]
Micro-organisms in water, [214]
Microscopic examination of butter, [78]
—— —— coffee, [40]
—— —— fats, [78], [79]
—— —— milk, [61]
—— —— spices, [246]
—— —— starches, [100]
—— —— tea, [17]
—— —— water, [216]
Milk, [49]
—— Adam’s method for, [59]
—— adulteration of, [49]
—— analysis of, [53]
—— ash of, [52]
—— caseine in, [59]
—— composition of, [51]
—— condensed, [53]
—— cream in, [57]
—— fats in, [57]
—— globules, [61]
—— nitrites in, [62]
—— photo-micrographs of, [61]
—— ptomaines in, [62]
—— skimmed, [50]
—— specific gravity of, [53], [55]
—— standards for, [59]-[60]
—— sugar of, [59]
—— total solids, [58]
—— water in, [56]
Miscellaneous adulteration, [254]
Molasses, [105]
Moore’s test for carotine, [77]
Mustard, [239]
—— adulteration of, [240]
—— analysis of, [241]
—— ash of, [242]
—— colouring of, [240]
Mustard, composition of, [239]
—— flour in, [240]
—— oil of, [241]
—— sulphur in, [241]
N.
Nessler’s solution, [208]
Nitrates in water, [210]
Nitrites in milk, [62]
—— —— vinegar, [231]
—— —— water, [210]
Nitrogen in flour, [89]
—— —— tea, [21]
—— —— water, [210]
O.
Oenanthic ether, [158]
Oils, bitter almond, [129]
—— cocoanut, [73]
—— cognac, [193]
—— cotton seed, [234], [236]
—— fusel, [197]
—— lard, [68]
——- mustard, [241]
—— nut, [235]
—— olive, [233]
—— poppy, [235]
—— rape seed, [236]
—— sesamé,

[236]
—— turpentine, [191]
Oleic acid, [63]
Oleomargarine, [66]
—— composition of, [67]
—— digestion of, [82]
—— effects of, [80], [81]
—— exportation of, [66]
—— manufacture of, [66]
—— photo-micrographs of, [79]
—— tests for, [70]
Olive oil, [233]
—— —— adulteration of, [233]
—— —— American, [233]
—— —— cotton seed oil in, [236]
—— —— examination of, [234]
Olive oil, specific gravity of, [234]
—— —— standard for, [237]
Organisms in ice, [219]
—— —— water, [217]
P.
Pepper, [243]
—— adulteration of, [244]
—— analysis of, [245]
—— ash of, [244]
—— cayenne, [247]
—— composition of, [243]
—— starch in, [246]
Pepperette, [248]
Phosphates in beer, [147]
—— —— bread, [89]
—— —— wine, [176]
Photogravures of leaves, [18]
—— —— water, [217]
—— —— polariscope, [112]
—— —— tea, [17]
—— —— tea plant, Frontispiece.
Photo-micrographs of butter, [79]
—— —— cream, [61]
—— —— digestion of fats, [82]
—— —— fats, [79]
—— —— milk, [61]
—— —— oleomargarine, [79]
—— —— spices, [252]
—— —— starches, [100]
Pickles, [232]
Picric acid, [153]
Polariscope, [112]
Polarisation of beer, [148]
—— —— honey, [123]
—— —— glucose, [118]
—— —— lactose, [59]
—— —— sugar, [112]
—— —— wine, [171]
Poplar leaves, [18]
Preservatives in beer, [149], [156]
—— —— butter, [77]
—— —— milk, [61]
—— —— wine, [177]
Preserved milk, [53]
Prussian blue in candy, [131]
—— —— coffee, [40]
—— —— tea, [14]
Ptomaines in ice cream, [62]
—— —— milk, [62]
Q.
Quassia in beer, [152]
R.
Raisin wine, [168]
Reichert’s test, [73]
“Rock and rye” drops, [129]
Rose leaves, [18]
Rum, [190]
S.
St. Andrew’s cross in fats, [79]
Sal aeratus, [101]
Salicine in beer, [137]
Salt in beer, [147]
—— —— butter, [65]
Salicylic acid in beer, [149]
—— —— wine, [175]
Sand in tea, [14]
Soda water syrups, [257]
Specific gravity of beer, [142]
—— —— butter, [63], [68]
—— —— fats, [68]
—— —— milk, [50], [53]
—— —— oils, [232]
—— —— spirits, [185]-[189]
—— —— tables, [55], [144], [145], [196]
—— —— vinegar, [226]
—— —— wine, [159]
Spices, [249]
—— microscopic examination of, [249]
Standards for beer, [148]
—— —— butter, [72], [74], [75]
—— —— cocoa, [46]
—— —— milk, [59], [60]
—— —— tea, [25]
—— —— water, [213], [214]
Standards for wine, [184]
Starch, [99]
—— estimation of, [99]
—— granules, [100]
—— in mustard, [240]
—— in pepper, [246]
—— photo-micrographs of, [100]
—— in spices, [252]
Strychnine in beer, [151]
Sugar, [104]
—— adulteration of, [107]
—— analysis of, [109]
—— ash of, [110]
—— cane, [104]
—— fruit, [105]
—— grape, [105], [119]
—— invert, [104]
—— malt, [107]
—— maple, [109]
—— milk, [59], [107]
—— tin salts in, [107]
Sulphates in wine, [176]
Sulphuric acid in vinegar, [228]
—— —— wine, [176]
Syrups, adulteration of, [108]
—— glucose, [108]
T.
Tables, of adulteration, [10]
—— alcoholometric, [144]
—— coffee infusion, [33]
—— lactometric, [55]
—— malt extract, [145]
—— specific gravity, [55], [143], [196]
Tannic acid in tea, [22]
—— —— in wine, [174]
Tartar, cream of, [101]
—— —— in wine, [173]
Tartaric acid in baking powder, [103]
—— —— in wine, [173]
Tea, [12]
—— adulteration of, [14]
—— analysis of, [21], [26], [27]
—— ash of, [16], [17], [22]
Tea, Ching Suey, [28]
—— colouring of, [14]
—— composition of, [15]
—— dust, [16]
—— examination of, [21]
—— extract of, [23]
—— facing of, [15]
—— factitious, [19], [28]
—— foreign leaves in, [14], [18]
—— gypsum in, [14]
—— gum in, [24]
—— indigo in, [19]
—— insoluble ash in, [23]
—— —— leaf in, [28]
—— leaves, [7], [17], [18]
—— lie, [19]
—— microscopic examination of, [18]
—— Ping Suey, [8]
—— sand in, [14]
—— soapstone in, [19]
—— soluble ash, [23]
—— South American, [26]
—— spent, [15]
—— standards for, [25]
—— tannin in, [22]
—— theine in, [21]
—— volatile oil in, [22]
Te-mo-ki leaves, [18]
Theine in tea, [21]
Tin in canned fruits, [254]
Tin salts in sugar, [107]
U.
Ultramarine in sugar, [107]
V.
Vanilla in chocolate, [42]
Vegetables, canned, [254]
Vinegar, [225]
—— adulteration of, [229]
—— analysis of, [227]
—— cider, [230]
—— extract of, [227]
—— malt, [226]
Vinegar, standards for, [227]
—— sulphuric acid in, [228]
—— whisky, [230]
—— wine, [226]
Volatile acids in butter, [73]
—— ethers in wine, [174]
W.
Water, [200]
—— albuminoid ammonia in, [207]
—— American supply, [220]
—— bacteria in, [216]
—— biological examination of, [216]
—— carbon in, [212]
—— chlorine in, [206]
—— croton, [219]
—— examination of, [201]
—— Forchammer’s process, [203]
—— Frankland’s process, [211]
—— free ammonia in, [207]
—— Hudson river, [222]
—— microscopic examination of, [216]
—— nitrates in, [210]
—— nitrites in, [210]
—— nitrogen in, [210]
—— organic matter in, [203]
—— organisms in, [219]
—— sewage in, [207], [210]
—— standards for, [213]
—— total solids in, [202]
—— urea in, [207]
—— Wanklyn’s process, [207]
Wheat, [87]
Wheaten flour, [87]
—— starch, [88], [100]
Whey, [50]
Whisky, [188]
—— vinegar, [230]
Willow leaves, [18]
Wine, [157]
—— acids in, [172]
—— adulteration of, [163]
—— alcohol in, [169]
—— American, [158]
Wine, ash of, [175]
—— blending of, [164]
—— California, [160]
—— colouring of, [166], [178]
—— ethers in, [174]
—— examination of, [169]
—— extract of, [170]
—— fruit, [168]
—— glycerine in, [170]
—— imitation, [167]
—— improving, [161]
—— malic acid in, [173]
—— natural, [160]
—— Pasteuring, [161]
—— Petiot’s process, [161]
—— phosphoric acid in, [176]
—— plastering of, [163]
—— polarisation of, [171]
—— raisin, [168]
—— salicylic acid in, [177]
—— Scheele’s process for, [162]
—— standards for, [184]
—— succinic acid in, [174]
—— sulphates in, [176]
—— sulphurous acid in, [177]
—— sugar in, [170]
—— table of, [159]
—— tannin in, [174]
—— tartrates in, [178]
—— tartaric acid in, [173]
—— varieties of, [159]
Willow leaves, [18]
Wisteria ——, [18]

PRINTED BY E. AND F. N. SPON, NEW YORK AND LONDON.

RELIABLE FOOD PRODUCTS.

As the largest Manufacturers and Dealers in the world in this line, we consider it to our interest to manufacture only PURE and WHOLESOME goods, and pack them in a tidy and attractive manner. We import, manufacture, or deal in nearly everything eaten or drank. All goods bearing our name are guaranteed to be of superior quality, and dealers are authorized to refund the purchase price in any case where consumers have cause for dissatisfaction. It is, therefore, to the interest of both dealers and consumers to use THURBER’S BRANDS.

THURBER, WHYLAND & CO.,

West Broadway, Reade and Hudson Streets, New York.
9 and 11 Fenchurch Avenue, London, E. C., England.
17 Rue Lagrange, Bordeaux, France.

NOTICE.

Our Canned Goods are put up with a special quality of tin, and most of them, being hermetically sealed while fresh at the sources of supply, preserve the fresh natural flavors, and are REALLY FRESHER, MORE WHOLESOME AND PALATABLE than many so-called “fresh” articles which are exposed for sale during considerable periods of time in city markets.

When the very delicate article of CORN STARCH, which is so largely used in the family for food, and especially for children and invalids, is adulterated with poisonous and unhealthy substances, it becomes very important that every housekeeper should be cautious and know what kind they use.

The evidence of such adulteration is most signally shown in the following proof, which is by one of the most eminent food analysts of Great Britain, viz.:

“I recently purchased, on the same day and in the same neighborhood, a series of eight samples of starch, paying for them three different prices. On subjecting them to analysis, I found the whole of them to be adulterated with 20, 30, and even nearly 40 per cent. of earthy or mineral matter. This I found to consist of mineral white, terra alba, or sulphate of lime.”—Letter in the London Times, October 5th, 1878.

(Signed) ARTHUR H. HASSALL, M.D.

Only a careful chemical analysis will show the pure article from the adulterated.

KINGSFORD’S OSWEGO STARCH

has been thus analyzed and proved to be perfectly pure and free from any foreign substance, as is proved by the following report:

THE ANALYTICAL SANITARY INSTITUTION.

London, January 1, 1879.

We have obtained in different parts of the metropolis samples of both the qualities of Starch manufactured by Messrs. T. Kingsford & Son.

We have examined them carefully, both with the microscope and by chemical analysis, and found the samples without exception to be of good color, of excellent quality, perfectly genuine, and of great strength.

THEY WERE QUITE FREE FROM ANY ADDED MINERAL MATTER.

(Signed) Arthur Hill Hassall, M.D.

(Signed) Otto Hehner, F.C.S.

In order to secure the genuine and unadulterated article, see that the name T. KINGSFORD & SON is on every box and package.

Anti-Adulteration Baking Powders.

THE BAKING PREPARATIONS

OF

PROFESSOR HORSFORD

[Namely, Professor Horsford’s Self-Raising Bread Preparation, put up in paper packages; Rumford Yeast Powder, in bottles; and Professor Horsford’s Phosphatic Baking Powder, in bottles with wide mouths to admit a spoon],

are made of Horsford’s Acid Phosphate, in powdered form, and are

HEALTHFUL AND NUTRITIOUS,

because they restore to the flour the nourishing phosphates lost with the bran in the process of bolting.

These Baking Preparations have received the endorsement of, and are

UNIVERSALLY USED and RECOMMENDED by Prominent Physicians and Chemists,

and are for sale by all dealers.

THEY INCREASE THE NUTRITIVE QUALITIES OF FLOUR.

Baron Liebig, the world-renowned German chemist, said: “I consider this invention as one of the most useful gifts which science has made to mankind! It is certain that the nutritive value of flour is increased ten per cent. by your phosphatic Baking Preparations, and the result is precisely the same as if the fertility of our wheat fields had been increased by that amount. What a wonderful result is this!”

THE HORSFORD ALMANAC AND COOK BOOK SENT FREE.

RUMFORD CHEMICAL WORKS, PROVIDENCE, R. I.

SPONS’ ENCYCLOPÆDIA

OF THE

INDUSTRIAL ARTS, MANUFACTURES AND COMMERCIAL PRODUCTS.

Edited by C. G. WARNFORD LOCK, F.L.S., &c., &c.

In Super-royal 8vo, containing 2,100 pp., and illustrated by nearly 1,500 Engravings.

Can be had in the following bindings:

In 2 vols., cloth$27.00
In 5 divisions, cloth27.00
In 2 vols. half-morocco, top edge gilt, bound in a superior manner35.00
In 33 monthly parts, at 75c. each.

Any Part can be had separate, price 75c.

Complete List of all the Subjects.

PART
Acids1, 2, 3
Alcohol3, 4
Alkalies4, 5
Alloys5, 6
Arsenic6
Asphalte6
Aerated Waters6
Beer and Wine6, 7
Beverages7, 8
Bleaching Powder8
Bleaching8, 9
Borax9
Brushes9
Buttons9
Camphor9, 10
Candles10
Carbon10
Celluloid10
Clays10
Carbolic Acid11
Coal-tar Products11
Cocoa11
Coffee11, 12
Cork12
Cotton Manufactures12, 13
Drugs13
Dyeing and Calico Printing13, 14
Dyestuffs14
Electro-Metallurgy14
Explosives14, 15
Feathers15
Fibrous Substances15, 16
Floor-cloth16
Food Preservation16
Fruit16, 17
Fur17
Gas, Coal17
Gems17
Glass17
Graphite18
Hair Manufactures18
Hats18
Ice, Artificial18
Indiarubber Manufactures18, 19
Ink19
Jute Manufactures19
Knitted Fabrics (Hosiery)19
Lace19
Leather19, 20
Linen Manufactures20
Manures20
Matches20, 21
Mordants21
Narcotics21, 22
Oils and Fatty Substances22, 23, 24
Paper24
Paraffin24
Pearl and Coral24
Perfumes24
Photography24, 25
Pigments and Paints25
Pottery25, 26
Printing and Engraving26
Resinous and Gummy Substances26, 27
Rope27
Salt27, 28
Silk28
Skins28
Soap, Railway Grease and Glycerine28, 29
Spices29
Starch29
Sugar29, 30, 31
Tannin31, 32
Tea32
Timber32
Varnish32
Wool and Woollen Manufactures22, 33

Descriptive Catalogue of Books relating to Civil and Mechanical Engineering, Arts, Trades and Manufactures sent on application. We can supply any book in print at published price.

E. & F. N. SPON, 35 Murray Street, New York.