With numerous Tables and Illustrations.
General Contents.
History of Adulteration—Legislation, Past and Present—Apparatus useful to the Food Analyst—“Ash”—Sugar—Confectionery—Honey—Treacle—Jams and Preserved Fruits—Starches—Wheaten-Flour—Bread—Oats—Barley—Rye—Rice—Maize—Millet—Potato—Peas—Chinese Peas—Lentils—Beans—Milk—Cream—Butter—Cheese—Tea—Coffee—Cocoa and Chocolate—Alcohol—Brandy—Rum—Whisky—Gin—Arrack—Liqueurs—Beer—Wine—Vinegar—Lemon and Lime Juice—Mustard—Pepper—Sweet and Bitter Almond—Annatto—Olive Oil—Water. Appendix: Text of English and American Adulteration Acts.
“Will be used by every Analyst.”—Lancet.
“Stands Unrivalled for completeness of information. . . . A really ‘practical’ work for the guidance of practical men.”—Sanitary Record.
“An ADMIRABLE DIGEST of the most recent state of knowledge. . . . Interesting even to lay-readers.”—Chemical News.
In Large 8vo, Handsome Cloth. 21s.
FORENSIC MEDICINE
AND
TOXICOLOGY.
By J. DIXON MANN, M.D., F.R.C.P.,
Professor of Medical Jurisprudence and Toxicology in Owens College, Manchester; Examiner in Forensic Medicine in the University of London, and in the Victoria University; Physician to the Salford Royal Hospital.