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FOOD:

ITS ADULTERATIONS, AND THE METHODS FOR

THEIR DETECTION.

BY

ARTHUR HILL HASSALL, M.D. LOND.

Member of the Royal College of Physicians of England; Senior
Physician to the Royal Free Hospital, London ; Founder of and Physiciun
to the Royal National liospital for Consumption and Diseases of the Chest; Author of
The Reports of 'The Lancet Analytical Sanitary Commission' on Food, published under
Patle of Food and its Adull-rations; ' of • Adulterations Detected;' also of 'A History
of The British Freshwater Algce," "The Microscopic Anatomy of the Human

Pady,' 'The Urine in llealth and Disease,' and other works.

ILLUSTRATED BY UPWARDS OF 200 WOOD ENGRAVINGS.

TIRARY

O T..

UNIVERSITY

LCALIFORMA

LONDON:
LONGMANS, GREEN, AND CO.

All rights reserved.

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Eighteen Years have elapsed since the Author's work entitled 'Adulterations Detected in Food and Medicine' was pub

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lished.

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Since that date the knowledge of the subject of the Adulteration of Food has greatly extended, and the methods for its detection have become much more definite and precise.

During the whole of the intervening period the author has himself been unceasingly occupied with the subject, having made numberless analyses, and having been constantly engaged in special investigations relative to the adulteration of certain articles of food.

Although in the present work the Author has followed somewhat the method adopted in his previous books on the same subject, yet the volume now published contains a large amonnt of additional matter, several of the subjects being treated of for the first time, as the articles on Food, its Functions and Quantity; The Preservation of Food; Unwholesome and Diseased Meat; Water; Aërated Waters; Lime and Lemon Juices; Cider and Perry; Tinned Vegetables; and the Utensils

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