  To embody in a condensed form some salient features of the present status of Food Adulteration in the United States is the object of this volume. The importance of the subject, and the apparent need of a book of moderate dimensions relating thereto, must suffice as its raison d’Être. The standard works have been freely consulted, and valuable data have been obtained from the recent reports of our State and Civic Boards of Health. The system of nomenclature accepted by the American Chemical Society has been generally adopted. It was, however, deemed advisable to retain such names as glycerine, sodium bicarbonate, etc., in place of the more modern but less well-known terms, glycerol and sodium hydrogen carbonate, even at a slight sacrifice of uniformity. The photogravure plates, most of which represent the results of recent microscopical investigation, are considered an important feature of the book. And it is believed that the bibliographical appendix, and the collation of American Legislation on Adulteration, will supply a want for ready reference often experienced. U. S. Laboratory, |
|
